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: |
Maintain the beverage wooden barrels |
SAQA US ID | UNIT STANDARD TITLE | |||
9094 | Maintain the beverage wooden barrels | |||
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 2 | NQF Level 02 | 10 |
REGISTRATION STATUS | REGISTRATION START DATE | REGISTRATION END DATE | SAQA DECISION NUMBER | |
Passed the End Date - Status was "Reregistered" |
2008-09-30 | 2008-11-26 | SAQA 0160/05 | |
LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
2009-11-26 | 2012-11-26 |
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 is replaced by: |
US ID | Unit Standard Title | Pre-2009 NQF Level | NQF Level | Credits | Replacement Status |
259171 | Maintain wooden barrels for winemaking or spirits production | Level 2 | NQF Level 02 | 7 |
PURPOSE OF THE UNIT STANDARD |
This unit standard is for people who are responsible for performing wooden barrel maintenance operations in a beverage production plant.
They also understand the role of wooden barrel maintenance in the entire beverage production process. Persons credited with this unit standard can: |
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
Recommended minimum ABET Level 3 communication, numeracy, science and technology. |
UNIT STANDARD RANGE |
N/A |
Specific Outcomes and Assessment Criteria: |
SPECIFIC OUTCOME 1 |
Prepare the beverage wooden barrel maintenance area. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The daily and weekly production plans are obtained and accurately interpreted as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 2 |
2. All raw material inputs are available to execute the production plans and, if not, corrective action is taken. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 3 |
3. All utilities are available for start-up as required for production. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 4 |
4. The plant and equipment is inspected for availability to produce as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 5 |
5. The plant and equipment is set up for production start - up as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 6 |
6. Documentation is completed accurately and within agreed timeframes as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 7 |
7. Deviations from standard operating procedure are identified, recorded and corrective action taken as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 8 |
8. Health, safety and environmental standards are adhered to as per legislation. |
ASSESSMENT CRITERION RANGE |
SPECIFIC OUTCOME 2 |
Maintain beverage wooden barrels. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The equipment is operated as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 2 |
2. Critical beverage wooden barrel maintenance measurements are taken and recorded as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 3 |
3. Documentation is completed accurately and within agreed timeframes as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 4 |
4. Quality samples are taken, analysed and recorded as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 5 |
5. Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 6 |
6 Health, safety and environmental standards are adhered to as per legislation. |
ASSESSMENT CRITERION RANGE |
SPECIFIC OUTCOME 3 |
Perform first line maintenance. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. All scheduled maintenance is accurately carried out within agreed timeframes and recorded as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 2 |
2. All non-routine and breakdown maintenance tasks are identified and communicated to relevant personnel as per standard operating procedure. |
ASSESSMENT CRITERION RANGE |
ASSESSMENT CRITERION 3 |
3. The beverage wooden barrel maintenance area is checked and accepted as fit and safe for use after planned or breakdown maintenance as per standard operating procedure and relevant legislation. |
ASSESSMENT CRITERION 4 |
4. The external cleaning of beverage wooden barrel maintenance work area is carried out as per standard operating procedure. |
ASSESSMENT CRITERION 5 |
5. Health, safety and environmental standards are adhered to as per legislation. |
ASSESSMENT CRITERION RANGE |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
The moderation requirements of the Manufacturing, Engineering and Technology NSB (06) implemented by the Food and Beverages SETA (a statutory ETQA for the Food and Beverages sector) must be satisfied before credit is awarded for this standard. |
UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE |
Prepare the beverage wooden barrel maintenance area.
Maintain beverage wooden barrels Perform first line maintenance on the beverage wooden barrels Legal Requirements |
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 responses display that responsible decisions using critical and creative thinking have been made
Assessment Criteria: 1.2, 1.7, 2.1, 2.5, 3.4, 4.3 |
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team, group, organisation and community.
Assessment Criteria: 1.1, 1.2, 1.3, 1.7, 2.1, 2.5, 3.2, 3.5, 4.2, 4.4 |
UNIT STANDARD CCFO ORGANISING |
Organising and managing oneself and one`s activities responsibly and effectively
Assessment Criteria: 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 2.1, 2.2, 2.3. 2.4, 2.5, 2.6, 3.2, 3.3, 4.1, 4.3, 4.4 |
UNIT STANDARD CCFO COLLECTING |
Collecting, analysing, organising and critically evaluating information
Assessment Criteria: 1.1, 1.2, 1.4, 1.6, 1.7, 2.1, 2.2, 2.3, 2.4, 2.5, 3.1, 3.3, 3.4, 4.3 |
UNIT STANDARD CCFO COMMUNICATING |
Communicating effectively using visual, mathematical and/or language skills in the modes of oral and/or written persuasion.
Assessor Criterion: 1.1, 1.2, 1.3, 1.6, 1.7, 2.1, 2.2, 2.3, 2.4, 2.5, 3.1, 3.2, 3.3, 3.4, 4.2 |
UNIT STANDARD CCFO SCIENCE |
Using science and technology effectively and critically, showing responsibility towards the environment and health of others
Assessment Criteria: 1.3, 1.4, 1.8, 2.1, 2.6, 3.4, 3.5, 4.1, 4.2, 4.5 |
UNIT STANDARD CCFO DEMONSTRATING |
Demonstrating an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation
Assessment Criteria: ALL |
UNIT STANDARD CCFO CONTRIBUTING |
Contributing to the full personal development of each learner and the social and economic development of the society at large by making it the underlying intention of any programme of learning to make an individual aware of the importance of:
Assessment Criteria: ALL |
UNIT STANDARD ASSESSOR CRITERIA |
N/A |
UNIT STANDARD NOTES |
This unit standard has been replaced by unit standard 259171, which is "Maintain wooden barrels for winemaking or spirits production", Level 2, 7 credits. |
QUALIFICATIONS UTILISING THIS UNIT STANDARD: |
ID | QUALIFICATION TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | STATUS | END DATE | PRIMARY OR DELEGATED QA FUNCTIONARY | |
Elective | 20509 | National Certificate: Food and Beverage Processing: Spirits Processing | Level 3 | NQF Level 03 | Passed the End Date - Status was "Reregistered" |
2023-06-30 | FOODBEV |
Elective | 20510 | National Certificate: Food and Beverages Processing: Wine Processing | Level 3 | NQF Level 03 | Passed the End Date - Status was "Reregistered" |
2008-11-26 | Was FOODBEV until Last Date for Achievement |
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. |
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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. |