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: |
Manufacture chocolate crumb |
SAQA US ID | UNIT STANDARD TITLE | |||
8881 | Manufacture chocolate crumb | |||
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 4 | NQF Level 04 | 35 |
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:
This unit standard is intended for a person working in a confectionery environment who is responsible for the manufacturing chocolate crumb as intermediate product for milk chocolate manufacturing. 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:
|
UNIT STANDARD RANGE |
The scope of this unit standard includes any a person working in a confectionery environment who manufactures chocolate crumb as intermediate product for milk chocolate manufacturing.
In the context of this unit standard chocolate crumb are manufactured from milk, milk-based powder, sugar and cocoa liquor. The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. |
Specific Outcomes and Assessment Criteria: |
SPECIFIC OUTCOME 1 |
Demonstrate understanding of chocolate crumb manufacturing. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The principles of chocolate crumb manufacturing are explained according to scientific principles. |
ASSESSMENT CRITERION 2 |
2. The methodology of the chocolate crumb manufacturing is explained according to scientific principles. |
ASSESSMENT CRITERION 3 |
3. The ingredients and functions of ingredients for chocolate crumb manufacturing are explained according to standard operating procedures. |
ASSESSMENT CRITERION 4 |
4. The working principles and procedures chocolate crumb equipment is explained and described according to equipment operating procedures. |
ASSESSMENT CRITERION 5 |
5. The components of the chocolate crumb equipment are identified and their purposes explained. |
ASSESSMENT CRITERION 6 |
6. Food safety practices and procedures for chocolate crumb manufacturing are identified according to standard operating procedures. |
ASSESSMENT CRITERION 7 |
2. The methodology of the chocolate crumb manufacturing is explained according to scientific principles. |
ASSESSMENT CRITERION 8 |
3. The ingredients and functions of ingredients for chocolate crumb manufacturing are explained according to standard operating procedures. |
ASSESSMENT CRITERION 9 |
4. The working principles and procedures chocolate crumb equipment is explained and described according to equipment operating procedures. |
ASSESSMENT CRITERION 10 |
5. The components of the chocolate crumb equipment are identified and their purposes explained. |
ASSESSMENT CRITERION 11 |
6. Food safety practices and procedures for chocolate crumb manufacturing are identified according to standard operating procedures. |
SPECIFIC OUTCOME 2 |
Prepare to manufacture chocolate crumb. |
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 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 equipment. |
ASSESSMENT CRITERION 3 |
3. Raw and intermediate materials are received and maintained according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Receiving refers to sufficient quantity and checking if the materials are quality released according to work-site requirements.
Maintaining refers to all the work-site requirements in order to maintain the quality of the raw materials. |
ASSESSMENT CRITERION 4 |
4. Raw and intermediate material shortages are reported according to standard operating procedures. |
ASSESSMENT CRITERION 5 |
5. The mixture for chocolate crumb is prepared and produced according to standard operating procedures. |
ASSESSMENT CRITERION 6 |
6. A sample is taken to confirm the quality of the mixture for chocolate crumb according to standard operating procedures. |
ASSESSMENT CRITERION 7 |
7. Test results are interpreted according to product specifications. |
ASSESSMENT CRITERION 8 |
8. The mixture for chocolate crumb is released for further processing according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Releasing of the mixture for chocolate crumb can only take place if:
|
SPECIFIC OUTCOME 3 |
Manufacture chocolate crumb. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The chocolate crumb plant is started, operated and controlled according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Releasing of chocolate crumb can refer to:
|
ASSESSMENT CRITERION 2 |
2. Manufacture of chocolate crumb according to standard operating procedures. |
ASSESSMENT CRITERION 3 |
3. Process and product parameters are controlled and recorded according to standard operating procedures. |
ASSESSMENT CRITERION 4 |
4. A sample is taken according to standard operating procedures. |
ASSESSMENT CRITERION 5 |
5. Test results are interpreted according to product specifications. |
ASSESSMENT CRITERION 6 |
6. Chocolate crumb is released for further processing according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Releasing of chocolate crumb can refer to:
|
ASSESSMENT CRITERION 7 |
7. Work areas are kept and maintained during the manufacturing procedures according to work-site requirements. |
SPECIFIC OUTCOME 4 |
Perform end of chocolate crumb manufacturing procedures. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The chocolate crumb manufacturing plant 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. The work area and manufacturing 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 |
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:
Evident in Specific Outcomes: |
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team and group.
Evident in all Specific Outcomes. |
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one`s activities responsibly and effectively by:
Evident in Specific Outcome: |
UNIT STANDARD CCFO COLLECTING |
Collect, analyse, organise and critically evaluate information by:
Evident in Specific Outcomes: |
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Evident in Specific Outcomes: |
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others.
Evident in all Specific Outcomes. |
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 Outcomes. |
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 Outcomes. |
UNIT STANDARD ASSESSOR CRITERIA |
N/A |
UNIT STANDARD NOTES |
Supplementary Information
Legal requirements: The following acts and/or codes, current and future regulations and amendments will be applicable: Definition of terms within this unit standard: Food safety practices and procedures Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene. Standard operating procedures 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. Chocolate crumb plant Refers to all relevant equipment and components related to the chocolate crumb manufacturing plant. |
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. |