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: 

Demonstrate an understanding of heating and cooling media in a food-manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
120242  Demonstrate an understanding of heating and cooling media in a food-manufacturing environment 
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 2  NQF Level 02  4 
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
9113  Demonstrate knowledge of heating and cooling media in a food manufacturing environment  Level 2  NQF Level 02  3   

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
336799  Demonstrate an understanding of heating and cooling media in a food manufacturing environment  Level 2  NQF Level 02  4   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who works in a food manufacturing environment and operates food manufacturing and processing equipment.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the concept of energy.
  • Demonstrate an understanding of the generation and application of steam as a heating medium.
  • Demonstrate an understanding of the application of water and gasses as cooling media.
  • Demonstrate an understanding of the generation and application of electricity as an energy source for heating and cooling purposes.
  • Demonstrate an understanding of the safe handling of heating and cooling media.

    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 1. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, heating and cooling media include steam, water, ice and cooling gasses. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the concept of energy. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Energy is defined according to the first law of thermodynamics. 

    ASSESSMENT CRITERION 2 
    The sources of energy, as used in the food industry, are identified with the aid of examples. 
    ASSESSMENT CRITERION RANGE 
    Give at least one example for each of water, sun, wind and fuel.
     

    ASSESSMENT CRITERION 3 
    The transformation and application of energy in a food factory is identified with reference to a process. 
    ASSESSMENT CRITERION RANGE 
    Three examples of energy transformation, with its application, are given.
     

    ASSESSMENT CRITERION 4 
    The way in which energy is used to transform water into its three phases is explained according to standard physical principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the generation and application of steam as a heating medium. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The concept of steam is explained according to standard scientific principles. 

    ASSESSMENT CRITERION 2 
    The generation of steam in a food factory is explained according to standard physical principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to a short description of how steam is generated for use in the factory.
     

    ASSESSMENT CRITERION 3 
    Possible problems with steam supply in the learner's work environment are identified and an explanation is given of how the specific problems will be addressed. 
    ASSESSMENT CRITERION RANGE 
    Two problems, with their solutions, are identified and explained.
     

    ASSESSMENT CRITERION 4 
    The distribution of steam to and inside a food factory is explained according to site-specific factory lay out. 

    ASSESSMENT CRITERION 5 
    Three examples of where steam is applied as a heating medium in a food factory are identified according to standard food processing principles. 

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of the application of water and gasses as cooling media. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The generation of ice water as cooling medium in a food factory is explained according to standard physical principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to a short description of how ice water is generated for use in the factory.
     

    ASSESSMENT CRITERION 2 
    Possible problems with ice water supply in the learner's work environment are identified and an explanation is given of how the specific problems will be addressed. 
    ASSESSMENT CRITERION RANGE 
    Two problems, with their solutions, are identified and explained.
     

    ASSESSMENT CRITERION 3 
    The distribution of ice water to and inside a food factory is explained according to the site-specific factory lay out. 

    ASSESSMENT CRITERION 4 
    The ways in which low temperatures in silos, transport vehicles, factory equipment and pipelines are maintained are explained. 

    ASSESSMENT CRITERION 5 
    Three examples of where water is applied as a cooling medium in a food factory are identified according to standard food processing principles. 

    ASSESSMENT CRITERION 6 
    The use of gasses as cooling medium in a food factory is explained according to standard physical principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to a short description of how gasses are applied for cooling purposes in the factory.
     

    ASSESSMENT CRITERION 7 
    Possible problems with the supply of cooling gasses in the learner's work environment are identified and an explanation is given of how the specific problems will be addressed. 
    ASSESSMENT CRITERION RANGE 
    Two problems, with their solutions, are identified and explained.
     

    ASSESSMENT CRITERION 8 
    Three examples of where gasses are applied as cooling media in a food factory are identified according to standard food processing principles. 

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of the generation and application of electricity as an energy source for heating and cooling purposes. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The concept of electricity is explained according to standard scientific principles. 

    ASSESSMENT CRITERION 2 
    The generation of electricity is explained according to standard physical principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to a short description of how electricity is generated for use in the factory.
     

    ASSESSMENT CRITERION 3 
    Possible problems with the supply of electricity in the learner's work environment are identified and an explanation is given of how the specific problems will be addressed. 
    ASSESSMENT CRITERION RANGE 
    Two problems, with their solutions, are identified and explained.
     

    ASSESSMENT CRITERION 4 
    The distribution of electricity to and inside the factory is explained according to standard physical principles. 

    ASSESSMENT CRITERION 5 
    Three examples of where electricity is applied as energy source for heating and cooling are identified according to standard food processing principles. 

    SPECIFIC OUTCOME 5 
    Demonstrate an understanding of the safe handling of heating and cooling media. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    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. 

    ASSESSMENT CRITERION 2 
    Safety signs, symbols and warnings applicable to the use of heating and cooling media in a food factory are recognised and explained according to the Occupational Health and Safety Act. 

    ASSESSMENT CRITERION 3 
    The purpose and the nature of the personal protective gear, worn during working directly or indirectly with heating and cooling media in a food factory, are described according to site-specific safety requirements and within the specific context of the learner's work environment. 


    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 SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Demonstrating an understanding of the safety aspects during handling of heating and cooling media.
  • Understanding the concepts of energy, heating and cooling.
  • Understanding the generation of steam and electricity.
  • Understanding the application of water, steam and electricity during heating and cooling processes.

    Evident in 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.

    Evident in all specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This Unit Standard has been replaced by Unit Standard 336799, which is "Demonstrate an understanding of heating and cooling media in a food manufacturing environment", NQF Level 2, 4 Credits.

    This unit standard replaces unit standard 9113, "Demonstrate knowledge of heating and cooling media in a food manufacturing environment", Level 2, 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:

    > Food manufacturing environment: Refers to all production related areas of secondary food processing, including handling and processing of raw materials, food manufacturing and post-manufacturing processes that make use of energy in some way as a source of heating and cooling.

    > 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  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 
    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 
    Core  63929   National Certificate: Spirits Production  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  63869   National Certificate: Winemaking  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. FMCG Training Solutions CC 
    2. 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.