SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Temper liquid chocolate manually 
SAQA US ID UNIT STANDARD TITLE
8873  Temper liquid chocolate manually 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of manual tempering of chocolate,
  • Prepare to temper liquid chocolate manually,
  • Temper liquid chocolate manually,
  • Perform end of manual tempering procedures.

    This unit standard is intended for a person working a confectionery environment who is responsible for the manual tempering of liquid chocolate to promote controlled crystallisation of fat in chocolate for further processing.

    This unit will contribute to the full development of the learner with in the food-manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge on:
  • Cleaning, hygiene and housekeeping procedures.
  • Handling of plant equipment and chemicals.
  • Representative sample taking. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is to temper a liquid chocolate mixture using manually operated equipment.

    In the context of this unit standard manual tempering equipment can refer to an open pan temperer, a tempering kettle or marble slab.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of manual tempering of chocolate. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles of tempering liquid chocolate are explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The methodology of tempering liquid chocolate manually is explained according to scientific principles. 

    ASSESSMENT CRITERION 3 
    3. The working procedures of manual tempering equipments are described according to equipment operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The components of manual tempering equipment are identified and the purposes explained according to equipment operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices and procedures of manual tempering for liquid chocolate are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to temper liquid chocolate manually. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area and manual tempering equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and/or sanitising and pre-start up checks on the plant.
     

    ASSESSMENT CRITERION 3 
    3. The liquid chocolate is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Maintaining refers to all the work-site requirements in order to maintain the quality of the liquid chocolate.
     

    ASSESSMENT CRITERION 4 
    4. Liquid chocolate shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. A sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Test results are interpreted according to product specifications. 

    ASSESSMENT CRITERION 7 
    7. Liquid chocolate is released for tempering according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of liquid chocolate can refer to:
  • Solving any other de-tempering related problems within his/her scope of work in order to ensure chocolate mass and/or compound quality,
  • Making adjustments to the liquid chocolate in order to meet work-site requirements.
     
    		•

    SPECIFIC OUTCOME 3 
    Temper liquid chocolate manually. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The tempering equipment is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The liquid chocolate is tempered manually according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Product parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. Sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Test results are interpreted according to product specifications. 

    ASSESSMENT CRITERION 6 
    6. Tempered chocolate is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of tempered chocolate can refer to:
  • Solving any other tempering related problems within scope of work in order to ensure product quality,
  • Making adjustments to the tempering process in order to meet work-site requirements.
     
    		•

    ASSESSMENT CRITERION 7 
    7. Work areas are kept and maintained during the tempering procedures according to work-site requirements. 

    SPECIFIC OUTCOME 4 
    Perform end of manual tempering procedures. 
    OUTCOME NOTES 
    Perform end of manual tempering procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Tempering equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Work area and tempering equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and dispatched according standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Process records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of tempering liquid chocolate using manually operated tempering equipment. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in Specific Outcome
  • Prepare to temper liquid chocolate manually.
  • Temper liquid chocolate manually. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and group.

    Evident in all Specific Outcome 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Evident in Specific Outcome
  • Prepare to temper liquid chocolate manually. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples.

    Evident in Specific Outcome
  • Prepare to temper liquid chocolate manually.
  • Temper liquid chocolate manually. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Evident in Specific Outcome
  • Perform end of manual tempering procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all Specific Outcome 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in all Specific Outcome 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all Specific Outcome 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    Supplementary Information:

    1. Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.

    2. Definition of terms within this unit standard:

    Terminology:
  • Food safety practices and procedures
  • Standard operating procedures
  • Tempering equipment

    Clarification/ explanation/ definition.
  • Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.
  • Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.
  • Refers to tempering equipment and their components relevant to the tempering process. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20199   National Certificate: Food and Beverage Processing: Confectionery Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.