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, thermise or vaccreate a liquid food product by means of a plate or tubular heat exchanger 
SAQA US ID UNIT STANDARD TITLE
120234  Pasteurise, thermise or vaccreate a liquid food product by means of a plate or tubular heat exchanger 
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" 
2009-07-07  2009-12-02  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-12-02   2013-12-02  

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
9146  Pasteurise or thermise a liquid food product by means of a plate or tubular heat exchanger  Level 3  NQF Level 03  Complete 

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
336867  Pasteurise, thermise or vacreate a liquid food product using a plate or tubular heat exchanger  Level 3  NQF Level 03  12  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of pasteurisation, thermisation or vaccreation of liquid food products.
  • Prepare to pasteurise, thermise or vaccreate a liquid food product.
  • Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation, thermisation or vaccreation duties.

    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 at NQF Level 2.
  • Mathematical literacy at NQF Level 1.
  • Determination of the temperature of a food product.
  • Cleaning procedures, handling of equipment and chemicals.
  • Representative sampling for quality control purposes.
  • Knowledge of introductory food microbiology. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard a liquid food product is any free flowing or viscous food product that is usually pasteurised, thermised or vaccreated in either a plate or a tubular heat exchanger. This unit standard excludes any other means of pasteurisationn or thermisasion, e.g. batch, in-container and ultra violet (UV) pasteurisation, thermisation or vaccreation. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of pasteurisation, thermisation or vaccreation of liquid food products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Pasteurisation, thermisation and vaccreation are defined according to standard food principles and with specific reference to the purpose of each. 

    ASSESSMENT CRITERION 2 
    The importance of pasteurisation, thermisation or vaccreation of food products 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, thermisation or vaccreation on the shelf life and safety of the final product.
     

  • ASSESSMENT CRITERION 3 
    The principles of pasteurisation, thermisation or vaccreation are described according to standard food principles. 

    ASSESSMENT CRITERION 4 
    The operating principles of the specific equipment within the learner's scope of work are described according to the manufacturers' specifications. 

    ASSESSMENT CRITERION 5 
    The components of the specific equipment within the learner's scope of work are identified and the purpose of each component is explained according to the manufacturer's specifications. 

    ASSESSMENT CRITERION 6 
    The effects of heat treatment on the chemical components of food products are described according to standard food principles. 

    ASSESSMENT CRITERION 7 
    The effects of heat treatment on the enzymes in food products are described according to standard food principles. 

    SPECIFIC OUTCOME 2 
    Prepare to pasteurise, thermise or vaccreate a liquid food product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The production plan is obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    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 3 
    The equipment is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The relevant parameters are set according to standard operating procedures and site specifications. 

    ASSESSMENT CRITERION 5 
    The reasons for specific values of the different parameters are explained according to standard food principles, the manufacturer's specifications and minimum legislative specifications. 

    ASSESSMENT CRITERION 6 
    The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Problems during start up are solved within scope of work. 

    SPECIFIC OUTCOME 3 
    Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    A liquid food product is pasteurised, thermised or vaccreated according to standard operating procedures and safety requirements. 

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

    ASSESSMENT CRITERION 3 
    Parameters for the process are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Samples are taken at required intervals and are sent for analysis in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Results of sample analysis are interpreted and a conclusion is drawn on the efficiency of the process in terms of legal and site specifications. 

    ASSESSMENT CRITERION 6 
    Products conform to legal requirements and site-specifications. 

    ASSESSMENT CRITERION 7 
    Where a pasteuriser, thermiser or vaccreator is operated simultaneously with other production actions or processes, it is synchronized according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of pasteurisation, thermisation or vaccreation duties. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    A changeover is performed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    First line maintenance is performed according to standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    First line maintenance includes:
  • Cleaning and sanitising of equipment and work area.
  • Inspection of equipment.
  • All other maintenance functions as required within the learner's scope of work.
     

  • ASSESSMENT CRITERION 3 
    Records of the process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The system is shut down according to standard operating procedures. 


    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 during start up, operation and shut down of a plate or tubular heat exchanger.

    Specific Outcomes 2,3,4
  • Prepare to pasteurise, thermise or vaccreate a liquid food product.
  • Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation, thermisation or vaccreation duties. 

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

    Specific Outcome 3
  • Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for pasteurisation, thermisation or vaccreation.
  • Pasteurise, thermise or vaccreate a liquid food product.
  • Perform end of pasteurisation, thermisation or vaccreation duties.

    Specific Outcomes 2,3,4
  • Prepare to pasteurise, thermise or vaccreate a liquid food product.
  • Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation, thermisation or vaccreation duties. 

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

    Specific Outcomes 3,4
  • Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation, thermisation or vaccreation duties. 

  • 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, thermisation or vaccreation process.

    Specific Outcomes 1,2,3,4
  • Demonstrate an understanding of pasteurisation, thermisation or vaccreation of liquid food products.
  • Prepare to pasteurise, thermise or vaccreate a liquid food product.
  • Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation, thermisation or vaccreation duties. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Cleaning and sanitising the pasteurisation, thermisation or vaccreation system.
  • Storing cleaning and sanitising equipment and materials.
  • Disposing of waste from the cleaning process.
  • Demonstrating knowledge of pasteurisation, thermisation or vaccreation of liquid food products. 

  • 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:
  • Solving problems within scope of work.

    Specific Outcomes 2,3,4
  • Prepare to pasteurise, thermise or vaccreate a liquid food product.
  • Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation, thermisation or vaccreation duties. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Specific Outcomes 1,2,3,4
  • Demonstrate an understanding of pasteurisation, thermisation or vaccreation of liquid food products.
  • Prepare to pasteurise, thermise or vaccreate a liquid food product.
  • Pasteurise, thermise or vaccreate a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation, thermisation or vaccreation duties. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard ID 336867, which is " Pasteurise, thermise or vacreate a liquid food product using a plate or tubular heat exchanger", Level 3, 12 credits.

    This unit standard replaces unit standard 9146, 'Pasteurise or thermise a liquid food product by means of a plate or tubular heat exchanger', level 3, 8 credits.

    Supplementary Information:
  • Industry specific requirements:

    In the dairy industry, the specification for a pasteurised liquid dairy product is a negative phosphatase test result.Milk for consumer use must be pasteurised for 15 seconds at 72C in a plate pasteuriser.
  • 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: 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.

    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
    Core  50024   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 
    Elective  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  63869   National Certificate: Winemaking  Level 3  NQF Level 03  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.