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: 

Operate and control a bread packaging machine 
SAQA US ID UNIT STANDARD TITLE
10697  Operate and control a bread packaging machine 
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  6 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2008-09-30  2009-02-18  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-02-18   2013-02-18  

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
259381  Operate and control a bread packaging machine  Level 2  NQF Level 02  6   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of bread packaging,
  • Prepare to package bread,? Package bread,
  • Perform end of packaging procedures.

    This unit standard is intended for person working in a plant bread packaging environment who is responsible for operating and controlling a bread packaging machine. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
    Cleaning procedures, handling of equipment and chemicals.
    Understanding of health and safety requirements in a baking environment. 

    UNIT STANDARD RANGE 
    Bread packaging machine refer to a slicing and/or a bagging operation.

    This unit standard will contribute to the full development of the learner within the baking 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 baking manufacturing and processing environment.

    The scope of this unit standard is for a person working in a packaging environment who`s responsibility it is to package bread in the appropriate packaging material.

    In the context of this unit standard, packaging of bread refers to slicing and/or bagging of bread.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of bread packaging. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of slicing and bagging bread is explained according to marketing, hygiene and store control principles. 

    ASSESSMENT CRITERION 2 
    2. The basic operating principles and the packaging equipment are explained according to basic scientific principles. 

    ASSESSMENT CRITERION 3 
    3. The importance of quality checks during the packaging process is explained. 

    ASSESSMENT CRITERION 4 
    4. The components of the packaging machine are identified and the purpose of each component is explained. 

    SPECIFIC OUTCOME 2 
    Prepare to package bread. 

    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, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The production schedule for packaging bread is interpreted within scope of work. 

    ASSESSMENT CRITERION 3 
    3. The work area is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The cooled bread are received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Shortages in packaging material and bread are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The packaging parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The date coding parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The bread packaging equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Common start up problems are solved in line with standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     
    		•

    ASSESSMENT CRITERION 10 
    10. A sample is taken of the product according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    11. A conclusion is drawn on the conformance of the product to compositional specifications and hence its suitability to be packed. 

    ASSESSMENT CRITERION 12 
    9. Recognise, identify and describe common problems, their consequences and the methods for prevention. 

    ASSESSMENT CRITERION 13 
    10. Baked bread conforms to standard specifications and is released for further processing. 

    ASSESSMENT CRITERION 14 
    11. Non-conforming baked breads are reported according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Package bread. 
    OUTCOME RANGE 
    Bread is sliced and/or bagged in packaging material for 30 minutes at an acceptable rate without defects. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The packaging equipment is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Bread are filled and sealed according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Packaging parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Where packaging equipment is operated simultaneously with other production processes, the bread packaging process is synchronised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Quality control checks are done on the package products according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Common problems associated with packaging are solved within scope of work. 

    ASSESSMENT CRITERION 7 
    1. The packaging equipment is operated and controlled and bread must be sliced and/or bagged at an acceptable rate without defects according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Acceptable rate is 30 minutes.
     

    ASSESSMENT CRITERION 8 
    2. Bread bags are filled and sealed according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    3. Packaging parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    4. Where packaging equipment is operated simultaneously with other production processes, the bread packaging process is synchronised according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    5. Quality control checks are done on the packaged products according to standard operating procedures. 

    ASSESSMENT CRITERION 12 
    6. Common problems associated with packaging are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of packaging procedures. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Unused packaging film is handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Un- packaged products are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The packaging equipment and area are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning equipment and materials are stored in designated areas according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Waste from the cleaning process is handled and dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Packaging records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The equipment and area are left in a safe and ready for re-use condition. 


    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 packaging of bread products. Bread must be sliced and/or bagged for 30 minutes, at an acceptable rate without defects in the packaging.
  • This unit standard can be assessed together with first line operational maintenance and process control unit standards. 
    		•

    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 outcomes:
  • Prepare to package bread.
  • Perform end of packaging procedures. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all specific outcomes. 

    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 the process and equipment according to standard operating procedures.

    Evident in specific outcome:
  • Prepare to package bread. 
    		•

    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 packaging 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 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 
    This unit standard has been replaced by unit standard 259381, which is "Operate and control a bread packaging machine", Level 2, 6 credits.

    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.

    2. Definition of terms within this unit standard:
    Terminology: Clarification/ explanation/ definition.

    Food safety practices and procedures
  • Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.
    Protective clothing/gear
  • Refers to clothing that safeguards the person and the product.
    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. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2009-02-18  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.
     
    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.