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

Demonstrate an understanding of heating and cooling procedures 
SAQA US ID UNIT STANDARD TITLE
246585  Demonstrate an understanding of heating and cooling procedures 
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
8803  Demonstrate an understanding of heating and cooling procedures  Level 3  NQF Level 03  4   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to demonstrate an understanding of:
  • Heating and cooling principles.
  • Heat preservation and processing used in the food manufacturing environment.
  • Cold preservation and processing used in the food manufacturing environment.

    This unit standard is intended for a person working in a food manufacturing environment and operates food manufacturing and processing equipment.

    This unit will contribute to the full development of the learner with in 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 contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Energy principles.
  • Knowledge of heating and cooling media in a food manufacturing environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who works in a food manufacturing environment and operates food manufacturing and processing equipment.

    In the context of this unit standard heating and cooling refer to any heating and cooling processing, preservation and manufacturing procedures currently used within the food manufacturing environment.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar, offers clear choices of routine responses and the person can possibly guide the learning of others. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of heating and cooling principles. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of the cold chain for the food manufacturing and storage industry is explained according to standard food science principles. 

    ASSESSMENT CRITERION 2 
    The importance of using heating and cooling procedures in processing and preservation in the food manufacturing and storage environment is explained and defined according to scientific principles. 

    ASSESSMENT CRITERION 3 
    Heating and cooling processing and preservation methods are identified within the food manufacturing environment according to standard food science principles. 

    ASSESSMENT CRITERION 4 
    The effect of heating and cooling procedures on the texture, composition, nutritional value and taste of a food products are identified according to standard food science principles. 

    ASSESSMENT CRITERION 5 
    Safe handling of heating and cooling media is described according to the Occupational Health and Safety Act and site-specific safety regulations of the food factory. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of heat preservation and processing used in the food manufacturing environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The different terminologies regarding heating procedures are explained according to standard food science principles. 
    ASSESSMENT CRITERION RANGE 
    Sterilisation, pasteurisation, UHT- treatment, blanching, frying, roasting, boiling and baking.
     

    ASSESSMENT CRITERION 2 
    The difference between commercially sterile and sterile is explained according to standard food science principles. 

    ASSESSMENT CRITERION 3 
    The importance of specific temperature and time-temperature combinations on food product safety is explained according to standard food science principles. 

    ASSESSMENT CRITERION 4 
    The purpose of processing a food product with heat before packaging is explained according to standard food science principles. 

    ASSESSMENT CRITERION 5 
    The purpose of heat treatment of a food product whilst in a packaging container is explained according to standard food science principles. 

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of cold preservation and processing used in the food manufacturing environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The different cooling techniques are explained according to standard food science principles. 
    ASSESSMENT CRITERION RANGE 
    Cooling techniques refers to refrigeration, air freezing, indirect contact freezing and immersion freezing.
     

    ASSESSMENT CRITERION 2 
    Range: Name 2 different product types where refrigeration is used and 2 product types where freezing is used.
    3.4 The factors determining the freezing rate are identified according to standard food science principles.
    Range: Freezing rate factors refer to food composition, air velocity, product thickness, agitation and degree of contact between food and the cooling medium.
    The difference between refrigeration and freezing are explained according to standard food science principles. 
    ASSESSMENT CRITERION RANGE 
    Name 2 different product types where refrigeration is used and 2 product types where freezing is used.
     

    ASSESSMENT CRITERION 3 
    The purpose of refrigeration and freezing for the food manufacturing industry are explained according to standard food science principles. 

    ASSESSMENT CRITERION 4 
    The factors determining the freezing rate are identified according to standard food science principles. 
    ASSESSMENT CRITERION RANGE 
    Freezing rate factors refer to food composition, air velocity, product thickness, agitation and degree of contact between food and the cooling medium.
     

    ASSESSMENT CRITERION 5 
    The factors influencing refrigeration of food products are identified according to standard food science principles. 
    ASSESSMENT CRITERION RANGE 
    Factors refer to temperature, air circulation and humidity control.
     


    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. 
    		•

    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 DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Refer to 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.

    Refer to all Specific Outcomes. 

    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 8803, "Demonstrate an understanding of heating and cooling procedures", Level 3, 4 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 Food Hygiene Management Code 49: 1989. 
    		•

    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 


    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.