SayPro Buy Food and Beverages Operation Training Material 57694

A person acquiring this qualification will be able to produce a packaged food or beverage product by operating, controlling and maintaining a primary or secondary packaging process within a food manufacturing environment whilst applying food safety, personal safety, quality assurance and monitoring critical control points.

This qualification will contribute to the full development of the learner within the food and beverage packaging environment by providing recognition, further mobility and portability within the field of food manufacturing and sensitive fast moving consumer goods environment.

The skills, knowledge and understanding required to achieve this qualification are essential for the social and economic transformation of the South African food manufacturing environment and will contribute to the upliftment and skills development of the people therein.

Rationale:

This qualification is aimed at learners requiring a qualification in the primary packaging process within a specific food or beverage context.

This qualification reflects the workplace-based needs of the primary and secondary packaging industry that is expressed by employers and employees, both now and for the future.

This qualification, although developed specifically for the food and beverage industry, also provides the flexibility for learners to articulate to other manufacturing environments such as fast-moving consumable products, the pharmaceutical, and chemical industries.

The level of flexibility within the range of electives will allow the individual to peruse a career within an applied technical packaging environment, in the specific contexts of dairy, confectionery, food processing, coffee, tea, spice manufacturing, carbonated soft drinks and distilling and brewing. 

• Communication and Mathematical Literacy at NQF Level 2.

  Recognition of Prior Learning:

  This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. Evidence can be presented in a variety of forms, including previous international or local qualifications, reports, testimonials, mentoring functions performed, portfolios, work records and performance records. As such, evidence should be judged according to the general principles of assessment. Learners who have met the requirements of any unit standard that forms part of this qualification may apply for recognition of prior learning to the relevant ETQA. The applicant must be assessed against the specific outcomes and assessment criteria for the relevant unit standards. A qualification will be awarded should a learner demonstrate that all the exit level outcomes of the qualification have been attained.

  Access to the qualification:

  Access to this qualification is open. However it is preferable that learners have already completed the following unit standards:

• 120417: “Understand the control of pests and waste materials as part of a food safety system”, NQF Level 2, 3 Credits.
• 120416: “Apply personal safety practices in a food or sensitive consumer product environment”, NQF Level 2, 5 Credits.
• 120403: “Apply good manufacturing practices as part of a food safety system”, NQF Level 2, 4 Credits. 

Fundamental and Core are compulsory components of this qualification and the learner is require to select 48 credits within the Elective component of the qualification and within this component at least 24 credits must be obtained from Primary Packaging.

• Fundamental: 36 credits.
• Core: 41 credits.
• Electives: 43 credits of which at least 24 credits must be obtained from Primary Packaging as indicated below:

  > 242791: “Operate a coding process on a food automated packaging line”, Level 4, 4 Credits.
  > 242782: “Operate a Washing Process on a food automated packaging line”, Level 3, 8 Credits.
  > 242779: “Operate filling process on a food automated packaging line”, Level 3, 18 Credits.
  > 242777: “Operate a closing process on a food automated packaging line”, Level 3, 6 Credits.
  > 242778: “Operate a labelling process on a food automated packaging line”, Level 4, 10 Credits.
  > 242780: “Operate Unpacking Process on a food automated packaging line”, Level 4, 4 Credits.
  > 242790: “Operate an inspection process on a food automated packaging line”, Level 4, 4 Credits.
  > 242794: “Operate electronic weigh head system to package products on a food automated packaging line”, Level 3, 10 Credits.
  > 242785: “Operate a forming, filling and sealing process on a food automated packaging line”, Level 4, 18 Credits.
  > 242792: “Operate a wrapping process on a food automated packaging line”, Level 4, 18 Credits.
  > 242789: “Operate hoppers on food automated packaging line”, Level 3, 3 Credits.
  > 242788: “Operate Packing Process on a food automated packaging line”, Level 3, 6 Credits.
  > 242783: “Operate packaged pasteurising process on a food automated packaging line”, Level 3, 6 Credits.
  > 123312: “Operate and control the filling and sealing of cans for food products”, Level 3, 12 Credits. 

2. Maintain quality assurance and monitor critical control points in a food and beverage packaging manufacturing environment.

3. Operate a context specific range of automated packaging equipment.

4. Solve problems and improve an automated packaging process. 

• Relevant production plans are interpreted according to organisational operations procedures.
• Measuring instruments are used to measure production inputs and outputs and record information according to organizationally acceptable methods.
• Technical packaging operating equipment terminology is identified and explained according to supplier specifications and standard operating procedures.
• Operating data is collected and recorded according to generally accepted norms and practices and standard operating policies and procedures.
• Deviations from required standards are identified and recorded according to organizationally acceptable methods.
• Team members are informed of production plans, shift objectives and problem-solving solutions to recorded deviations according to organizationally acceptable methods.

  2:

• Critical control points in a packaging line are identified, monitored and maintained to ensure health and safety standards are met.
• Micro-biological concepts and practices are applied to a primary packaging operating line in order to prevent contamination and cross-contamination of products.
• Quality control and quality assurance practices are applied in a packaging operating environment.

  3:

• Preparation and planning to operate context specific packaging equipment is conducted and documented to ensure quality and correct quantity of output is obtained.
• Packaged products are produced within the context of organisation’s primary production process.
• Personal health, hygiene and food safety procedures are applied throughout the packaging operating process.

  4:

• Deviations from required standards are identified and recorded according to standard operating procedures.
• Problems, challenges and matters within the operating process requiring a decision are identified to ensure efficient ongoing operation.
• A proposed solution is identified and implemented according to recognized organisational methods or standard operating procedures.
• The solution is evaluated and assessed in accordance with organizationally accepted methods or standard operating procedures.

  Integrated assessment:

  The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to produce a range of craft fermented products within a craft baking environment whilst applying food safety, personal safety, quality assurance and monitoring critical control points.

  The identification and solving of problems, team work, organizing one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

  Applicable assessment tool(s) to establish foundational, reflexive and embedded knowledge, problem solving and the application of the world as a set of related systems within the craft baking environment.

  A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner.

  Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical applied, foundational and reflexive competencies. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

  Unit standards in the qualification must be used to assess specific and Critical Cross-Field Outcomes. 

The Australian Qualification Framework contains an equivalent one year qualification in what is known as a composite level programmes:

• Registration 21283VIC Certificate 111 in Beer Packaging.

  The Australian Qualifications are packaged in two ways either what is known as ‘Single level programmes’ where it is assumed that a person on entry has completed the lower level qualification or ‘Composite level programs’ where the person has not completed a lower level qualification and reflect the minimum requirement and this person would be expected to complete any pre-requisites as additional mandatory units in order to complete the qualification.

  The combined qualification in the composite format covers many of the units from the level 2 certificate regarding occupational health and safety and food safety, communication and mathematics. In addition it covers aspects regarding monitoring and implementation of quality systems, food and safety plans and the ability to diagnose and respond to product and process faults.

  The units that cover the same aspects as the South African qualifications are:

• Communicate in the work place.
• Coordinate promotional activities.
• Apply basic mathematical concepts.
• Apply safe work procedures.
• Apply basic quality assurance.
• Apply basic food safety practices.
• Collect, present and apply workplace information.
• Implement occupational health and safety principles and procedures.
• Monitor the implementation of quality systems.
• Diagnose and respond to product and process faults (bread, cakes and cookies, pastry).
• Monitor the implementation of the environmental management programme.
• Participate in a Hazard Analysis Critical Control Points (HACCP) team.
• Calculate and present statistical data.
• Manage personal work priorities and professional development.
• Pest prevention and control.
• Start packaging operating equipment.
• Diagnose and rectify equipment faults.
• Control packaging operating equipmen.
• End packaging operating equipment.

  The qualification covers the same processes although the design of a qualification and a unit standard within the South African context differs from the Australian design.

  The National Qualifications Framework (NQF) for England, Wales Scotland and Northern Ireland contains the following equivalent qualification in Packaging operations and Packaging technology:

• Registration Q1051085 PAA/VQSET Level 1 NVQ in Packaging Operations.
• Registration Q1051086 PAA/VQSET Level 2 NVQ in Packaging Operations.
• Registration 100/3202/2 PIABC Level 3 Certificate in Packaging Technology.
• Registration 100/3188/1 PIABC Level 4 Diploma in Packaging Technology.

  These are four separate qualifications that are awarded by the Packaging Industry Awarding Body Company accredited by National qualification framework of the United Kingdom. The Level 1 qualification equates to NQF level 2, the level 2 equates to a level approximately between level 3 and level 4 and the Level 3 equates to NQF level 5 and level 4 equates to NQF level 6. Therefore the Level 2 NVQ in Packaging Operations reflects most closely the proposed South African qualification.

  The units that cover the same aspects as the South African qualification:

• Mandatory Units:
  > Working in a team.
  > Start packaging operations.
  > Respond to incidents, hazardous conditions or emergencies.
  > Work safely.
  > Control packaging operations.
  > End packaging operations.
• Optional Units:
  > Producing product by simple processing operations.
  > Providing workplace instruction.
  > Communicating information.
  > Control materials movement.
  > Carry out routine machine changeover.
  > Work in aseptic or clean room conditions.
  > Work with hazardous materials.
  > Prepare and clean area and equipment.
  > Contribute to the health and safety of the workplace and the environment.
  > Carry out simple sampling operations.
  > Carry out simple testing operations.
  > Solve processing problems.

  The major difference between the UK qualifications and South African Qualifications is the UK deals with all the secondary packaging operations in their Level 1 qualification and all the primary packaging in the level 2 qualification whereas the South African qualification incorporates primary and secondary packing operations in this qualification. Secondly the South African qualification has developed packaging unit standards focused of the specific process i.e. filling labelling closing, washing, packing and unpacking whereas the UK qualification develops the unit standard from the task required of the learner i.e. “start up, control and end”. Each alternative has its merits but the UK methodology may exclude potential portability from liquid packaging to confectionary packaging.

  The NQF from New Zealand:

  There are no qualifications registered at this level but there are 18 Unit standards registered from level 1, to level 6. The level 3 unit standards form electives for the Certificate in Food and Related Products Processing at Level 3.

  The unit standards that relate to this qualification are:

• Demonstrate knowledge of packaging for food or related products.
• Fill and package casks with liquid food products using automated equipment.
• Implement a packaging line operations plan in a food or related products environment.
• Package food and related products using automated gas flush packaging equipment.
• Form packaging for food and related products using automated equipment.
• Label food and related product containers using automated labelling equipment.
• Operate food and related product identification process.
• Pack filled liquid food or related product containers using automated packaging equipment.
• Package canned food or related products using automated equipment.
• Package food products using automated electronic weigh head systems.

  There is a significant similarity between the unit standards of this qualification and these unit standards. However, the South African packaging qualification contains additional learning to the New Zealand qualification e.g. Fundamentals (Communication and Mathematical Literacy). 

Vertical articulation is possible with the following NQF Level 4 Qualifications:

• Further Education and Training Certificate: Dairy Processing (under development)
• Further Education and Training Certificate: Brewing Processing (under development)

  Horizontal articulation is possible with the following NQF Level 3 Qualifications in the food industry:

• National Certificate: Biscuit Manufacturing (under development)
• 50305: National Certificate: Food Laboratory Analysis
• National Certificate: Food and Beverage Processing (under development) 

Particular moderation and accreditation requirements are:

• Any institution offering learning that will enable achievement of this qualification must be accredited as a provider with the relevant ETQA.
• Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.

  Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification. 

• Registered as an assessor with the relevant ETQA.
• Possess a similar qualification at one level higher than the level of the qualification and appropriate working experience.