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: 

Pasteurise, dry and bag Rooibos 
SAQA US ID UNIT STANDARD TITLE
123164  Pasteurise, dry and bag Rooibos 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 will be able to:
  • Monitor the steam temperature in the pasteurization of Rooibos.
  • Maintain the hygiene in the pasteurizing section to international food safety standards.
  • Utilize knowledge of pasteurizing, drying and bagging of Rooibos in a processing plant. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Communication and Mathematical Literacy at NQF Level 1 

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of health and safety practices in the pasteurising, drying and bagging of Rooibos. 
    OUTCOME RANGE 
    The range includes but is not limited to: Steam safety practices, PPC, Personal Protective Equipment, good housekeeping. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The necessity of wearing the required Personal Protective Clothing is explained. 

    ASSESSMENT CRITERION 2 
    The importance of using the specified Personal Protective Equipment is explained. 

    ASSESSMENT CRITERION 3 
    The safety practices that are necessary when working with steam are described. 

    ASSESSMENT CRITERION 4 
    The role that good housekeeping plays in minimizing safety incidents is explained. 

    ASSESSMENT CRITERION 5 
    The safety practices and procedures for the drying and bagging areas as per the company's Standard Operating Procedures are described. 

    SPECIFIC OUTCOME 2 
    Maintain the pasteurising steam temperature within the prescribed tolerances. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Steam temperature range Standard Operating Procedures equipment operation, maintenance, boiler. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The reasons for the pasteurization of Rooibos are explained. 

    ASSESSMENT CRITERION 2 
    The importance of maintaining the steam temperature within the prescribed range is explained. 

    ASSESSMENT CRITERION 3 
    The operation of the pasteurization equipment is demonstrated. 

    ASSESSMENT CRITERION 4 
    The necessity of performing regular preventative maintenance on the pasteurization equipment is explained. 

    ASSESSMENT CRITERION 5 
    The pre-operation checks and preventative maintenance procedures for the pasteurization equipment are demonstrated. 

    ASSESSMENT CRITERION 6 
    The function and operation of the boiler is explained. 

    SPECIFIC OUTCOME 3 
    Monitor the pasteurization exposure of Rooibos. 
    OUTCOME RANGE 
    The range includes but is not limited to: operating equipment, pasteurization timing, conveying speed, maintenance Standard Operating Procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The reasons for the specific timing of steam exposure are explained. 

    ASSESSMENT CRITERION 2 
    The correct operation of the pasteurization equipment to achieve the optimum efficiency is described. 

    ASSESSMENT CRITERION 3 
    The duration of steam exposure that the Rooibos is subjected to, as per the company's SOPs is explained. 

    ASSESSMENT CRITERION 4 
    The preventative maintenance checks as per the company's SOPs are described. 

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of the post pasteurization drying of Rooibos. 
    OUTCOME RANGE 
    The range includes but is not limited to: airflow, temperature control, equipment operation, preventative maintenance, conveying speed, SOP's. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The reasons why the Rooibos requires drying before it is packaged are explained. 

    ASSESSMENT CRITERION 2 
    The operation and function of the air flow in the process is described. 

    ASSESSMENT CRITERION 3 
    The correct operation of the drying equipment is demonstrated. 

    ASSESSMENT CRITERION 4 
    The required moisture content of Rooibos after drying, as per the company's SOPs is described. 

    ASSESSMENT CRITERION 5 
    The procedures for the controlling of the drying temperatures are demonstrated. 

    ASSESSMENT CRITERION 6 
    The importance of maintaining the correct conveying speed of the product is explained. 

    ASSESSMENT CRITERION 7 
    The preventative maintenance checks on the drying equipment, as per the company's SOPs are demonstrated. 

    SPECIFIC OUTCOME 5 
    Maintain a hygienic environment in the post pasteurization processing areas. 
    OUTCOME RANGE 
    The range includes but is not limited to: low risk and high risk processing areas, personal hygiene, sanitizing equipment, housekeeping SOP's. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The reasons for the distinction between "low risk" and "high risk" processing areas are explained. 

    ASSESSMENT CRITERION 2 
    The sections of the processing plant that are considered "low risk" and "high risk" are described. 

    ASSESSMENT CRITERION 3 
    The reasons why strict hygiene practices must be implemented in the post pasteurizing processing areas are explained. 

    ASSESSMENT CRITERION 4 
    The procedures for the maintenance of good personal hygiene are described. 

    ASSESSMENT CRITERION 5 
    The procedures for the correct sanitization of the post pasteurizing equipment are demonstrated. 

    ASSESSMENT CRITERION 6 
    The practices and procedures for the maintenance of good housekeeping as per the company's SOPs, are explained. 

    SPECIFIC OUTCOME 6 
    Bag the Rooibos processed product. 
    OUTCOME RANGE 
    The range includes but is not limited to: bagging SOP's, operating equipment, scales, inkjet printers, preventative maintenance, handling of packaging. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The transference of the final product to the "bagging" area is described. 

    ASSESSMENT CRITERION 2 
    The correct operation of the bagging and packaging equipment is demonstrated. 

    ASSESSMENT CRITERION 3 
    The objective of using scales in the bagging of Rooibos is explained. 

    ASSESSMENT CRITERION 4 
    The importance of regular calibration of the scales is explained. 

    ASSESSMENT CRITERION 5 
    The reasons for utilizing inkjet printers in the packaging process are explained. 

    ASSESSMENT CRITERION 6 
    The operation of the inkjet printers and the information that is transposed on the packaging is described. 

    ASSESSMENT CRITERION 7 
    The correct methods of handling the packaging material are demonstrated. 

    ASSESSMENT CRITERION 8 
    The preventative maintenance checks for the various packaging equipment as per the company's SOPs are demonstrated. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA.
  • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected in the assessment criteria for each specific outcome and must be assed in its own right, through oral and written evidence. Observation cannot be the only assessment. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    The learner is able to identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made by:
  • Applying the health and safety procedures when operating the pasteurising equipment. 
    		•

    UNIT STANDARD CCFO WORKING 
    The learner is able to work effectively with others as a member of a team, group, organisation or communities by:
  • Interacting with others in the completion of the drying and bagging procedures. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Monitoring the steam temperature to ensure effective pasteurization of the finished products.
  • Ensuring that sufficient packaging materials are sourced prior to their use.
  • Reflecting on and exploring a variety of strategies to learn more effectively.
  • Participating as responsible citizens in the life of local, national and global communities. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Conducting preventative maintenance checks to ensure that breakdowns are minimised.
  • Noting the ratio of non-conforming products that are rejected in the process. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    The learner is able to communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation by:
  • Reporting on the status of the pasteurizing processes.
  • Relaying information regarding the condition of the drying and pasteurizing equipment. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    The learner is able to use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Understanding the reasons why it is necessary to pasteurise the finished Rooibos product.
  • Operating the inkjet printers to initialise the product code and registration. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    The learner is able to demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation:
  • Evident in all Specific Outcomes. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    The learner is able to contribute to the full personal development of themselves and the social and economic development of the society at large.
  • Evident in all Specific Outcomes Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities.
  • Developing entrepreneurial opportunities. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    The Learner:
  • Is expected to perform the specific outcomes reflected in this unit standard without direct supervision.
  • Should have access to work site procedures.
  • Should demonstrate an application of ethics and values.
  • Must apply basic principles of general safety and customer care.
  • Should demonstrate an awareness of the expectations and obligations of basic employee/employer relations including industrial relations principles.

    At this level the communication/reporting of issues arising in the workplace, is embedded in the specific outcomes and the related assessment criteria.

    It is understood that, due to the nature of the work environment and the skills level of the Learner, that the aspects of teamwork form an integral part of the necessary specific outcomes and related assessment criteria.

    The points included under the notes, should be included when the qualifying Learners are being assessed. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50226   National Certificate: Rooibos Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 


    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.