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: 

Sterilise a food or beverage product using retorting equipment 
SAQA US ID UNIT STANDARD TITLE
243009  Sterilise a food or beverage product using retorting equipment 
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 3  NQF Level 03  12 
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
8805  Sterilise a food or beverage product using retorting equipment  Level 3  NQF Level 03  12   

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for person working in a food or beverage manufacturing environment who is responsible for sterilising food or beverage products using a retort. Product formulation and canning prior to retorting is excluded.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of sterilisation using a retort.
  • Prepare a retort for sterilisation.
  • Sterilise a food or beverage product in a retort.
  • Perform relevant procedures after sterilisation.

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

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are already competent in:
  • Communication and Mathematical Literacy at NQF Level 2.
  • Cleaning procedures, handling of cleaning equipment and chemicals.
  • Hygiene and food safety practices.
  • Personal safety practices. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard a food or beverage product can be a liquid or solid consumable product. Packaged food or beverage products for retorting can refer to canned products, bottled products and products in retort pouches. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of sterilisation using a retort. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Food sterilisation is defined according to standard food science principles. 

    ASSESSMENT CRITERION 2 
    The importance of sterilising food products is explained according to standard food science principles. 

    ASSESSMENT CRITERION 3 
    The theoretical principles of sterilisation using a retort are explained according to food science principles. 

    ASSESSMENT CRITERION 4 
    Commercial sterility and the importance of micro-organisms in retorting are explained according to food science principles. 
    ASSESSMENT CRITERION RANGE 
    Micro-organisms refer to spore formers, both heat resistant and heat sensitive. The biological names of micro-organisms are not included in the explanation.
     

    ASSESSMENT CRITERION 5 
    The effect of sterilisation on micro-organisms and their spores is explained according to food science principles. 

    ASSESSMENT CRITERION 6 
    The method of calculating the sterilisation efficiency is explained according to food science principles. 
    ASSESSMENT CRITERION RANGE 
    The necessity of the calculations are reflected and not the actual calculations.
     

    ASSESSMENT CRITERION 7 
    The reasons for conducting heat penetration tests are explained according to food science principles. 

    ASSESSMENT CRITERION 8 
    The components of a retort are identified and the function of each is explained according to the equipment working procedures. 

    ASSESSMENT CRITERION 9 
    Food or beverage safety practices and procedures for sterilising are identified and explained according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare a retort for sterilisation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices,
  • Wearing of protective clothing and safety gear.
     
    		•

    ASSESSMENT CRITERION 2 
    The work area and retort are prepared for production according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    Retort parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The reasons for specific values of the different parameters are explained according to standard food science principles and the manufacturer's specifications. 

    ASSESSMENT CRITERION 5 
    The retort is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Packaged food or beverage products for retorting are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Packaged food or beverage products for retorting can refer to canned products, bottled products and products in retort pouches.
     

    SPECIFIC OUTCOME 3 
    Sterilise a food or beverage product in a retort. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    A food or beverage product is sterilised according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Quality assurance and control parameters for retorting are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Production flow is optimised within the scope of work in order to increase productivity. 

    ASSESSMENT CRITERION 4 
    Samples are taken according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Results from sample analyses are interpreted and a conclusion is drawn on the conformance of the product and process to site specifications and requirements. 

    ASSESSMENT CRITERION 6 
    Sterilised products conform to site specifications and legal requirements. 

    ASSESSMENT CRITERION 7 
    Sterilised products are released for further processing according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Work areas are kept and maintained during the manufacturing procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform relevant procedures after sterilisation. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The work area and retort are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Process records are kept and reports are done according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Process-related problems are identified and solved within the scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems.
  • Identification and explanation of common problems, their causes and methods of prevention.
  • Description of the consequences of the problem.
  • Reporting of problems.
     
    		•


    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 
    N/A 

    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:
  • Evaluating the results of sample analysis and drawing a conclusion on the conformance of the product to site specifications and requirements.

    Evident in Specific Outcome
  • Sterilise a food or beverage product in a retort.
  • Solving process-related problems within the scope of work in order to ensure required product quality.

    Evident in Specific Outcome
  • Perform relevant procedures after sterilisation. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group, by:
  • Performing all preparations and processing tasks in a team set-up.

    Evident in Specific Outcome
  • Prepare a retort for sterilisation.
  • Sterilise a food or beverage product in a retort.
  • Perform relevant procedures after sterilisation. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Performing personal preparation, workplace, product and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Evident in Specific Outcome
  • Prepare a retort for sterilisation.
  • Sterilise a food or beverage product in a retort. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Keeping structured records.

    Evident in Specific Outcome
  • Perform relevant procedures after sterilisation.
  • Demonstrating understanding of the retorting process.

    Evident in Specific Outcome
  • Demonstrate an understanding of sterilisation using a retort. 
    		•

    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 relevant procedures after sterilisation. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others, by:
  • Demonstrating understanding of and applying food safety practices and procedures.

    Evident in Specific Outcome
  • Demonstrate an understanding of sterilisation using a retort.
  • Sterilise a food or beverage product in a retort.
  • Cleaning and sanitising the equipment and work environment.

    Evident in Specific Outcome
  • Prepare a retort for sterilisation.
  • Perform relevant procedures after sterilisation. 
    		•

    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, by:
  • Evaluating the results of sample analysis and drawing a conclusion on the conformance of the product to site specifications and requirements.

    Evident in Specific Outcome
  • Sterilise a food or beverage product in a retort.
  • Solving process-related problems within the scope of work in order to ensure required product quality.

    Evident in Specific Outcome
  • Perform relevant procedures after sterilisation. 
    		•

    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 Specific Outcome
  • Demonstrate an understanding of sterilisation using a retort.
  • Prepare a retort for sterilisation.
  • Sterilise a food or beverage product in a retort.
  • Perform relevant procedures after sterilisation. 
    		•

    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 8805, "Sterilise a food or beverage product using retorting equipment", Level 3, 12 credits.

    Supplementary Information:
  • 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.
  • SABS Code of practice for application of process control to fish canned factories 66 -1973:1-22.

    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:
  • Commercial sterility, Clarification/explanation/definition: Implies the destruction of all micro-organisms which grow under the prevailing conditions. In this case, sterility is at a level where all pathogens, toxin producing and spoiling micro-organisms are destroyed, but there may still be a few heat resistant spores present, which are negligible.
  • Food or beverage safety practices and procedures, Clarification/explanation/definition: Practices that will ensure that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Standard operating procedures, Clarification/explanation/definition: 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.
  • Sterilisation, Clarification/explanation/definition: Refers to the process where a food or beverage product is heat treated to obtain commercial sterility.

    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  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  57880   National Certificate: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  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.
     
    1. Operational Process Improvements (Pty) Ltd 


    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.