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 a food product by means of a batch pasteuriser 
SAQA US ID UNIT STANDARD TITLE
8823  Pasteurise a food product by means of a batch pasteuriser 
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  6 
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 is able to:
  • Demonstrate an understanding of batch pasteurisation of food product,
  • Prepare to pasteurise a food product,
  • Pasteurise a food product in a batch pasteuriser,
  • Perform end of pasteurisation procedures.

    This unit standard is for anyone who works in a food processing facility and needs to pasteurise a food product in a batch pasteuiser in order to meet legal and company specifications.

    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 
    Description of required skills:
  • Understanding of heating principles.
  • Cleaning procedures, handling of equipment and chemicals.
  • Representative sample taking for quality control purposes.
  • Knowledge of introduction to food microbiology. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to pasteurise a food product using a batch pasteuriser.In the context of this unit standard a food product is any free flowing or viscous food product that is usually pasteurised in a batch pasteuriser.

    The level assigned to this unit standard is applicable because the process requires a range of well-developed skills and offers a significant choice of procedures.

    Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of batch pasteurisation of food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of pasteurisation of food product is explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Health and legal regulations regarding pathogens, spores and permitted microbial counts.
  • Effect of pasteurisation on the shelf life of the final product.
  • Effect of inefficient pasteurisation of the product.
     
    		•

    ASSESSMENT CRITERION 2 
    2. The principles of pasteurisation are described in line with scientifically accepted definitions. 

    ASSESSMENT CRITERION 3 
    3. The operating principles of a batch pasteuriser are described according to equipment operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The components of a batch pasteurising system are identified and the purpose of each component is explained according to equipment operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices for a batch pasteuriser are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The effects of pasteurisation on the chemical components of food product are described according to standard food principles. 

    ASSESSMENT CRITERION 7 
    7. The effects of pasteurisation on the enzymes in food product are described according to standard food principles. 

    ASSESSMENT CRITERION 8 
    8. The cleaning and sanitising requirements of a batch pasteuriser are explained in line with standard food and manufacturer`s cleaning and sanitising principles. 
    ASSESSMENT CRITERION RANGE 
    The explanations covers:
  • The purpose of cleaning and sanitising agents.
  • Types of cleaning and sanitising agents used.
  • Cleaning and sanitising sequences and parameters.
  • The consequences of incorrect or inadequate cleaning and sanitising procedures on product quality.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare to pasteurise a food product. 

    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 work area and the pasteuriser are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. Raw materials are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the raw materials are quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the raw materials.
     

    ASSESSMENT CRITERION 4 
    4. Raw material shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Raw materials are release for pasteurising according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the raw materials can only take place if any other preparation related problems are solved within scope of work in order to product quality.
     

    SPECIFIC OUTCOME 3 
    Pasteurise a food product in a batch pasteuriser. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The pasteuriser is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Pasteurised food product is produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. A sample is taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    5. Pasteurised food product is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of pasteurised food product can only take place if:
  • Any other process related problems are solved within scope of work in order to ensure product quality.
  • Adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during the processing according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of pasteurisation procedures. 

    ASSESSMENT CRITERIA     

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

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

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

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Process records are kept according to standard operating procedures. 


    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 pasteurisation of a food product by means of a batch pasteuriser.
  • This unit standard can be assessed 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:
  • Identifying and solving problems during start up, operation and shut down of a batch pasteuriser.

    Evident in the following specific outcomes:
  • Prepare to pasteurise food products.
  • Pasteurise food product in a batch pasteuriser.
  • Perform enf of pasteurisation procedures. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising pasteurisation with other production actions or processes.

    Evident in the following specific outcomes:
  • Pasteurise food product in a batch pasteuriser. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for pasteurisation.

    Evident in the following specific outcomes:
  • Prepare to pasteurise food products. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating the efficiency of pasteurisation.

    Evident in the following specific outcomes:
  • Pasteurise food product in a batch pasteuriser. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Monitoring and recording the pasteurisation process.

    Evident in the following specific outcomes:
  • Pasteurise food product in a batch pasteuriser.
  • Perform enf of pasteurisation procedures. 
    		•

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

    Evident in all the following 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 the following 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 the following 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 
    Supplementary information:

    1. Legal requirements:

    The following act and/ or codes 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.

    2. Definition of terms within this unit standard:
  • Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.
  • Standard operating procedures
    Refer to company procedures, prescribed procedures from the manafacturer, 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
    Elective  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  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.
     
    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.