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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Evaluate the quality of a food product in terms of its viscosity 
SAQA US ID UNIT STANDARD TITLE
123280  Evaluate the quality of a food product in terms of its viscosity 
ORIGINATOR
SGB Food Manufacturing 
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  4 
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
2026-06-30   2029-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9163  Evaluate the quality of a food or beverage product in terms of its viscosity  Level 3  NQF Level 03  3   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to determine the viscosity of a food product. A person credited with this unit standard is able to:
  • Demonstrate an understanding of determining the viscosity of food products.
  • Prepare for the determination of the viscosity of a food product.
  • Determine the viscosity of a food product.
  • Report on the quality of a food product in terms of its viscosity.

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

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication and mathematical literacy at NQF Level 2.
  • Knowledge of basic physics and chemistry principles at NQF Level 1. 
    		•

    UNIT STANDARD RANGE 
    The context of this unit standard is described in the range statements under the assessment criteria. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of determining the viscosity of food products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Viscosity is defined according to standard food principles. 

    ASSESSMENT CRITERION 2 
    The importance of determining the viscosity of a food product is explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Consistency of product composition.
  • Taste profiles.
     
    		•

    ASSESSMENT CRITERION 3 
    The principles of the specific viscosity test applied in the learner's work environment are explained according to standard food principles. 

    SPECIFIC OUTCOME 2 
    Prepare for the determination of the viscosity of a food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes:
  • Wearing of protective clothing.
  • Hygiene practices.
     
    		•

    ASSESSMENT CRITERION 2 
    Equipment is prepared according to standard operating procedures. 

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

    SPECIFIC OUTCOME 3 
    Determine the viscosity of a food product. 
    OUTCOME RANGE 
    Two samples must be analysed in duplicate. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The viscosity of each sample is determined according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    The equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    The viscosity of each sample is established without error. 

    ASSESSMENT CRITERION 4 
    The work area is left in a safe and clean condition. 

    ASSESSMENT CRITERION 5 
    Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Report on the quality of a food product in terms of its viscosity. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Results are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The specifications for the viscosity of the product are identified according to site-specific standards. 

    ASSESSMENT CRITERION 3 
    The results of the determinations on the product are used to make a conclusion on its quality according to site-specific standards. 

    ASSESSMENT CRITERION 4 
    Deviations from the specifications for the viscosity of the product are explained according to standard food principles. 

    ASSESSMENT CRITERION 5 
    The importance of accurate documentation is explained according to quality assurance principles. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    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:
  • Identifying and solving problems within scope of work.

    Evident in specific outcome 3:
  • Determine the viscosity of a food product. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Working in line with site-schedules.

    Evident in specific outcome 3:
  • Determine the viscosity of a food product. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for determination of the viscosity.

    Evident in specific outcome 2:
  • Prepare for the determination of the viscosity of a food product. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Determining the viscosity and evaluating the results.

    Evident in specific outcomes 3 and 4:
  • Determine the viscosity of a food product.
  • Report on the quality of a food product in terms of its viscosity. 
    		•

    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 4:
  • Report on the quality of a food product in terms of its viscosity. 
    		•

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

    Evident in specific outcome 3:
  • Determine the viscosity of a food product. 
    		•

    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:

    1. Demonstrate an understanding of determining the viscosity of food products.
    2. Prepare for the determination of the viscosity of a food product.
    3. Determine the viscosity of a food product.
    4. Report on the quality of a food product in terms of its viscosity. 

    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 
    This unit standard replaces unit standard 9163, ''Evaluate the quality of a food or beverage product in terms of its viscosity'', level 3, 3 credits.

    Supplementary Information:
  • Legal requirements:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No 63 of 1977.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management.
  • SANS 10330 - Requirements for a HACCP system.
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
  • ISO 9001 - Quality Management System - Requirements.
  • Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.
  • Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.
  • Where the term food is used, beverage is also implied. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  50305   National Certificate: Food Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2018-07-26  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.