Final Draft Occupational Curriculum for€¦ · Final Draft 11 November 2009 1 Published for...

1

Final Draft Occupational Curriculum

for

Juice Extraction and Processing Unit Controller

Number: 399801

Document

Status Date Version

Final Draft 11 November

2009 1

Published for Constituent

Verification

2

399801: Juice Extraction and Processing Unit Controller

Purpose:

Juice Extraction and Processing Unit Controllers achieve operational efficiencies and quality specifications by monitoring, controlling and

responding to operational variables, resource utilisation and the mechanical integrity of a production unit

1. Curriculum Scope

• 1. Background

• 2. Alignment with the OFO

• 3.1 Alignment with the NOPF • 3.2 Curriculum coverage in terms of progression • 4.1 Curriculum Structure

• 4.2 Occupational Qualification • 5. Development Quality Partner

• 6. Learning programs / Qualifications that will replaced • 7. Entry Requirements

• 8. Assessment Quality Partner • 9. External Assessment Strategy

1. Background to the Curriculum:

The availability of competent Juice Extraction and Processing Unit Controllers by enterprises that process fruit and vegetables into concentrated juice products for formulation by the food industry into

consumer ready products is listed as a scarce occupation on the Sector Skills Plan of the AgriSETA. No fit for purpose qualification currently exists to address this need.

A decision was taken to address this need in terms of the model for Occupational Qualifications.

2. Alignment with the OFO

This curriculum includes the following Occupations as indicated on the OFO

399801 Juice Extraction Process Controller (Skill Level 3)

Juice Extraction and Processing Unit Controllers achieve operational

efficiencies and quality specifications by monitoring, controlling and responding to operational variables, resource utilisation and the mechanical

integrity of a production unit

3

3.1. Alignment with the NOPF

3.2. Curriculum coverage in terms of progression

The Occupational Award for Juice Extraction and Processing Unit Controllers

is achieved by learners as an independent qualification and does not require of learners to achieve a lower level qualification if the candidate has prior experience to the control of operations in a food processing environment.

The National Skills Certificate (711911001) Agricultural produce processing equipment operators will enhance the chances of success for all new

entrants in the juice processing and extraction industry who seeks to achieve this qualification.

4

NQ

F L

evel 5

-1

0N

QF

Level 4

NQ

F L

evel 3

NQ

F L

evel 2

133504Operations Manager

(Non Manufacturing)

National Occupational

Award

399801Juice Extraction

Process Controller

This Curriculum

711911Agricultural Produce

Processing and Handling

Plant Operator

71191101Agricultural Produce

Processing

Equipment Operator

4.1. Curriculum Structure

The following curriculum components are included in the total curriculum:

Juice Extraction Process Controller (Skill Level 3) - 399801

Standard Number

Standard Title NQF Level

Credits

399801-KS-1 Business studies for Juice Processing Controllers 4 13

399801-KS-2 Communication studies for Juice Processing

Controllers

4 10

399801-KS-3 Applied engineering studies in juice processing 4 28

399801-KS-4 Safety, Health, Environmental and Quality Control 4 15

399801-PM-1 Controlling a production unit or line to extract and

process juice from fruit and vegetables

4 26

399801-PM-2 Monitoring and controlling availability and utilisation

of resources to optimally meet operational demands

of a juice extraction and processing unit

4 13

399801-PM-3 Controlling risks by enforcing compliance with

Safety, Health, Environmental protection and

Quality (SHEQ) policies and procedures in a juice

processing plant

4 9

5

399801-PM-4 Monitoring and maintaining the availability and

functionality of a juice extraction and processing

unit

4 11

399801-PM-5 Performing and responding to in-line quality test to

maintain product integrity

4 11

399801-PM-6 Communicating operational information by

reporting on and presenting production data and

trends

4 6

399801-WM-

1

Juice concentrate and puree 4 20

399801-WM-

2

Optimal resource availability and utilisation 4 13

399801-WM-

3

Occupational and environmental risks controlled 4 10

399801-WM-

4

Maximised unit or production line availability 4 6

399801-WM-

5

Product integrity assured 4 11

399801-WM-

6

Operational information communicated 4 8

Total Credits: 210

TOTAL CREDITS: 210

4.2. Occupational Qualifications

Title: A - Juice Extraction and Processing Unit Controller

Knowledge and Theory Standards

Practical Skills Standards

Work Experience Standards

NQF LEVEL 4

399801-

KS-1

Business

studies for

Juice

Processing

Controllers

13 399801-

PM-1

Controlling a

production unit

or line to

extract and

process juice

from fruit and

vegetables

26 399801-

WM-1

Juice

concentrate

and puree

20

6

399801-

KS-2

Communication

studies for

Juice

Processing

Controllers

10 399801-

PM-2

Monitoring and

controlling

availability and

utilisation of

resources to

optimally meet

operational

demands of a

juice extraction

and processing

unit

13 399801-

WM-2

Optimal

resource

availability

and utilisation

13

399801-

KS-3

Applied

engineering

studies in juice

processing

28 399801-

PM-3

Controlling

risks by

enforcing

compliance

with Safety,

Health,

Environmental

protection and

Quality (SHEQ)

policies and

procedures in a

juice

processing

plant

9 399801-

WM-3

Occupational

and

environmental

risks

controlled

10

399801-

KS-4

Safety, Health,

Environmental

and Quality

Control

15 399801-

PM-4

Monitoring and

maintaining

the availability

and

functionality of

a juice

extraction and

processing unit

11 399801-

WM-4

Maximised

unit or

production

line

availability

6

399801-

PM-5

Performing and

responding to

in-line quality

test to

maintain

product

integrity

11 399801-

WM-5

Product

integrity

assured

11

399801-

PM-6

Communicating

operational

information by

reporting on

and presenting

production

data and

trends

6 399801-

WM-6

Operational

information

communicated

8

Total Credits 66 Total Credits 76 Total Credits 68

7

Total

Knowledge

Credits

66 Total

Practical

Credits

76 Total

Workplace

Credits

68

Knowledge Credits:

31%

Practical Credits: 36% Workplace Credits:

33%

TOTAL CREDITS FOR QUALIFICATION: 210

Exemptions

The following qualifications or learning programs will exempt you from the

indicated curriculum components

Knowledge and Theory Standards

None recognised

Practical Skills Standards

None recognised

Work Experience Standards

None recognised

5. Development Quality Partner

Name E-mail Phone Description

AgriSETA [email protected] (012) 325 1655

8

6. Learning programmes / Qualifications that will affected

The following qualification / Learning programs will be replaced by these curriculum components as described

Number Title Type NQF Level

None

7.1. Educational - Entry Requirements

None specified

7.2. Physical - Entry Requirements

None specified

7.3. Legal - Entry Requirements

None specified

8. Assessment Quality Partner

8.1 Qualification A: Fresh Produce Packing Controller

Name E-mail Phone Description

AgriSETA [email protected] (012) 325 1655

9. External Assessment Strategy

9.1 Qualification A: Fresh Produce Packing Controller

Key Occupational Outcomes

1. Efficient extraction and processing of juice to required quality standards

External Assessment Strategy

1. Integrated National Knowledge Assessment to confirm key knowledge and

understanding in accordance with a standardised national assessment instrument by

a panel of at least three Registered Constituent Assessors who was not tasked with the internal assessment of the candidate.

2. The assessment is conducted by means of a written knowledge assessment, a

panel interview as well as a “walk about” in a processing plant during which the learner is asked to respond to specific probing questions.

3. The assessment must confirm understanding of theories, concepts and principles as well as refection on scenarios (what if, how, when)

Registration Criteria for Constituent Assessors

1. Achieved a national standard in External Assessment of Candidates

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2. At least 5 years work experience as line manager in a fruit or vegetable juice processing and extraction plant

3. Work experience must be achieved at a level above that of a Juice Extraction and Processing Unit Controller

Critical External Assessment Focus Areas

o Control of outputs related to quality and quantity

o Enforcement of codes and protocols

o People management practices

o Juice extraction and processing technology o Control of unit costs and resources

10

Occupational Profile

399801 - Juice Extraction Process Controller

(Skill Level 3)

Purpose: Juice Extraction and Processing Unit Controllers achieve operational efficiencies and quality

specifications by monitoring, controlling and responding to operational variables, resource

utilisation and the mechanical integrity of a production unit

Occupational Tasks:

1. Communicating operational information by reporting on and presenting production

data and trends

2. Controlling a production unit or line to extract and process juice from fruit and

vegetables

3. Controlling risks by enforcing compliance with Safety, Health, Environmental

protection and Quality (SHEQ) policies and procedures in a juice processing plant

4. Monitoring and controlling availability and utilisation of resources to optimally meet

operational demands of a juice extraction and processing unit

5. Monitoring and maintaining the availability and functionality of a juice extraction and

processing unit 6. Performing and responding to in-line quality test to maintain product integrity

1. Communicating operational information by reporting on and

presenting production data and trends (NQF Level:4)

Unique Product or Service

Operational information communicated

Knowledge Focus

• Principles and procedures of effective meetings

• Principles and methods of data collection and analysis

• Workplace communication concepts

• Presentation concepts

• Principles and methods of production report writing

Occupational Responsibility

Maintain and report production data (Communicate information and provide inputs in respect

of operational data and trends at juice extraction and processing meetings on operational

planning, scheduling, outputs and quality standards and team information sharing sessions)

Practical Skills

• Prepare and present operational information orally

• Prepare and present operational information in the form of written reports

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• Access, process, analyse and organise data

Occupational Context

Data required for planning, reporting, feedback and information sharing for various target

audiences

Work Experience

• Record, report and maintain workplace specific production data

• Provide inputs at meetings on operational planning, scheduling, output and quality

standards

• Issue instructions and follow up on execution with regard to unit or production line

operations

• Present information at subordinate and management information sharing sessions

Specific Workplace Knowledge

• Reporting policies and procedures

• Workplace communication procedures or protocols

• Data capturing system

2. Controlling a production unit or line to extract and process juice from fruit and vegetables (NQF Level:4)


Juice concentrate and puree

Knowledge Focus

• Factors that impact on quality standards

• Principles and techniques of problem solving in an operational environment

• Basic process control principles and their application

• The working principles and application of pumps, drives, conveyor systems and valves

in juice extraction and processing operations

• Principles and concepts of food safety

• Quality control and assurance concepts in juice extraction and processing operations

• Concepts of applied science

• Principles and techniques of production planning and scheduling

• Basic principles, techniques and practices of productivity analysis and process

optimisation and improvement

• Juice processing principles, processes and terminology

• Common practices and measures applied to ensure equipment and mechanical system

safety


Schedule and control operational activities of a processing juice processing line (Analyse

production schedules, set targets and control achievement, conduct pre-start-up checks for

equipment readiness and material availability, start-up processing lines, conduct changeover

and shutdowns, control and adjust material flow and monitor and control quality standards)

12

Practical Skills

• Plan and schedule operational activities for a production unit

• Monitor and maintain quality standards for a juice extraction and processing

production line

• Monitor demand, supply and efficient utilisation of services and utilities

• Control and adjust material flow for a juice extraction and processing unit or line

• Perform pre-start-up checks, start up process, cleaning and shut down of production

lines

• Setup, monitor and adjust equipment settings across a production line


Control of a juice extraction and processing production line or unit, interfacing with work

teams, SHEQ systems, operational plans, product change over requirements and production

cycles for a range of product specifications, standards and operational stages

Work Experience

• Control unit or line operations for a range of products

• Control technology and equipment of varying complexity

• Work as an effective team member


• Standard operating procedures and instructions

• Product specification and standards

• Workplace specific equipment, processes and technology applied

• Data recording and management systems

• Reporting structures and procedures

• Production plans and work schedules

3. Controlling risks by enforcing compliance with Safety,

Health, Environmental protection and Quality (SHEQ) policies and procedures in a juice processing plant (NQF Level:4)


Occupational and environmental risks controlled

Knowledge Focus

• Principles of waste control and treatment

• Incident investigation and reporting procedures

• Basic pest Control Principles

• Regulatory provisions related to Occupational Safety, Health, Environmental and

Quality (SHEQ) Control


Control occupational and environment risks (Enforce safe work practices, monitor identified

risk areas, ensure compliance with SHEQ related policies, practices and procedures and

initiate corrective measures)

13

Practical Skills

• Identify and respond to work practices, events or situations that could create unsafe

working conditions

• Execute specific standard operating procedures and work instructions (emergencies,

shut downs, lock outs, restrictions of access)

• Investigate and report incidents/accidents and follow-up actions

• Evaluate compliance of waste treatment and disposal practices with accepted industry

standards and make required corrections


Safety, Health, Environmental Protection and quality compliance in a juice extraction and

processing unit or production line by interfacing with relevant departments, health and

safety structures, policies, procedures and standard documentation, official appointments,

work teams and risk assessments

Work Experience

• Enforce compliance of subordinate team members to SHEQ policies and procedures

• Participate in emergency response simulations for a production unit or line

• Provide inputs at SHEQ committee meetings on risks and compliance matters

• Participate in/conduct a risk assessment for a juice extraction and processing unit or

line

• Maintain records and registers in compliance with SHEQ regulations

• Control waste treatment and disposal practices


• Statutory SHEQ reports and registers

• Workplace emergency response procedures

• Workplace SHEQ risk assessments and reports

• Workplace policies, procedures and documentation

• Standard operating procedures, work instructions and reporting structures

4. Monitoring and controlling availability and utilisation of

resources to optimally meet operational demands of a juice extraction and processing unit (NQF Level:4)


Optimal resource availability and utilisation

Knowledge Focus

• Basic principles of People Management

• Application of basic principles of employment law

• Basic performance management theories and concepts

• Basic principles and techniques of resource management

• Introduction to basic financial management and cost control principles, terms and

concepts

14


Availability and effective utilisation of resources (Determine resource requirements, secure

resource availability, allocate and monitor resource utilisation and minimise waste)

Practical Skills

• Monitor and control operational costs within budget framework

• Control the availability and utilisation of resources in terms of operational

requirements

• Monitor and direct subordinates performance and conduct

• Monitor and control operational stock levels and minimise waste


Interfacing with material specifications, standard procedures, codes and documentation,

subordinate personnel and other departments to secure availability and effective utilisation

of resources (including people) in a juice extraction and processing operational environment.

Work Experience

• Maintain work floor relations

• Set work targets, monitor execution and provide performance feedback to

management and subordinates

• Develop skills of subordinates

• Participate in costing and financial planning activities

• Determine requirements, secure availability and monitor utilisation of resources for a production unit or line


• Standard operating procedures and work instructions

• Raw material quality standards and treatments

• Policies and procedures

• Units and quality/standard of resources required for production

• Cost control and budgeting

• Employment codes, terms and conditions of employment

• Resource specifications

5. Monitoring and maintaining the availability and

functionality of a juice extraction and processing unit (NQF Level:4)


Maximised unit or production line availability

Knowledge Focus

• Concepts of product contamination and deterioration cause by equipment or facilities

• Juice processing principles, processes and terminology

• Mechanical maintenance principles and concepts

• Principles and concepts related to equipment hygiene

15

• Mechanical workshop safety practices and statutory regulations


Maintain a functional operational environment (Monitor functionality of equipment, unit or

line and structures, change, replace or fit components, initiate repairs and provide

maintenance support)

Practical Skills

• Basic practical workshop and maintenance skills

• Recognise problems and respond in accordance with associated risk of specific failure,

safety risks or product loss

• Inspect structures, equipment and facilities for soundness and compliance with safety, health, environmental and quality assurance requirements


Juice extraction and processing unit or production line, interfacing with work teams,

maintenance teams, external contractors and equipment specifications meeting a range of

different production and maintenance requirements

Work Experience

• Initiate removal and replacement of equipment components in terms of various

processing requirements

• Monitor and control the execution of scheduled and unplanned equipment and

structural maintenance

• Monitor and control the execution of standard equipment care and cleaning procedures to ensure operational functionality



• Equipment operating specifications and related technical information (capacity and

functioning)

• Workplace reporting procedures and systems

• Workplace documentation

• Applicable SHEQ standards

6. Performing and responding to in-line quality test

to maintain product integrity (NQF Level:4) Unique Product or Service

Product integrity assured

Knowledge Focus

• In-line analysis and testing techniques and procedures

• Basic chemistry and chemical reactions

• Laboratory safety practices, procedures and concepts

• Theories and principles of quality management

16


In line sample analysis and quality control (Inspect samples, conduct sample analysis,

monitor and maintain adequate sampling practices, record results and respond to non-

conformance and report major deviations)

Practical Skills

• Recognise prompts/cues or indicators of quality non-conformance and initiate the

appropriate response

• Use observations, instruments, gauges and in-line tests to execute quality checks

• Record findings, relevant actions and administer records


Juice extraction and processing in-line quality testing station or laboratory, interfacing with

standard testing procedures, laboratory/testing equipment, product specifications, quality

department and subordinate work teams to analyse, report on and respond to test results

from a range of samples from various operational stages

Work Experience

• Conduct in-line quality inspections and testing for a range of products at various

processing stages

• Interpret quality records and reports

• Respond to deviations on line quality results



• Quality standards and specifications

• Quality inspection, analysis methods and procedures

• Sampling procedures and methods

• Testing equipment, instruments and laboratory procedures

• Quality Management System

17

Knowledge Subjects

399801-KS-1: Business studies for Juice Processing Controllers

399801-KS-2: Communication studies for Juice Processing Controllers

399801-KS-3: Applied engineering studies in juice processing

399801-KS-4: Safety, Health, Environmental and Quality Control

Business studies for Juice Processing Controllers

This subject falls within the field of study of resource management. The learning will be

found in the areas relating to the efficient and effective deployment of an organisation's

resources when they are needed. Such resources may include financial resources, inventory,

human skills, or production resources

Subject Number: 399801-KS-1

Scope of the Subject

The application of basic business concepts to ensure effective planning and control of

resources in a production environment

1. Introduction to basic financial management and cost

control principles, terms and concepts (Credits: 2)

Learning Activity Guidelines:

• 1. Operational budgets (NQF Level: 4)

• 2. Financial concepts and terminology (NQF Level: 4)

• 3. Cost control (NQF Level: 4)

2. Basic principles and techniques of resource management

(Credits: 2)


• 1. Determining resource requirements (NQF Level: 4)

• 2. Resource allocation for efficient production (NQF Level: 4)

• 3. Monitoring resource utilisation (NQF Level: 4)

• 4. Inventory control (NQF Level: 4)

• 5. Material management (NQF Level: 4)

3. Principles and techniques of production planning and scheduling (Credits: 2)


• 1. Production planning (NQF Level: 4)

18

• 2. Production scheduling (NQF Level: 4)

4. Basic principles, techniques and practices of productivity analysis and process optimisation and improvement (Credits:

2)


• 1. Productivity improvement (NQF Level: 4)

• 2. The relationship between productivity and process efficiency (NQF Level: 4)

• 3. Measuring productivity and process efficiency (NQF Level: 4)

5. Basic principles of People Management (Credits: 3)


• 1. Basic knowledge of relevant employment legislation (NQF Level: 4)

• 2. Principles of fair discipline (NQF Level: 4)

• 3. Principles and techniques of motivation (NQF Level: 4)

• 4. Basic understanding of coaching and counselling (NQF Level: 4)

• 5. Techniques of conflict management (NQF Level: 4)

6. Basic performance management theories and concepts

(Credits: 2)


• 1. Performance management theories (NQF Level: 4)

• 2. Performance planning and targets (NQF Level: 4)

• 3. Performance appraisal concepts and practices (NQF Level: 4)

• 4. Performance development plans (NQF Level: 4)

• 5. Performance evaluation and measurement concepts (NQF Level: 4)

Total Credits: 13

Exemptions

Qualification or Learning programs that can give you exemption for this Module:

Number Title Institution NQF Level

None Recognised

Critical Knowledge Areas: The areas of knowledge that must be fully understood to be deemed competent

1. Cost control (NQF Level: 4)

2. Determining resource requirements (NQF Level: 4)

19

3. Resource allocation for efficient production (NQF Level: 4)

4. Production planning (NQF Level: 4)

5. Production scheduling (NQF Level: 4)

6. Measuring productivity and process efficiency (NQF Level: 4)

7. Basic knowledge of relevant employment legislation (NQF Level: 4)

8. Principles of fair discipline (NQF Level: 4)

9. Performance management theories (NQF Level: 4)

10. Performance planning and targets (NQF Level: 4)

11. Performance appraisal concepts and practices (NQF Level: 4)

12. Performance development plans (NQF Level: 4) 13. Performance evaluation and measurement concepts (NQF Level: 4)

Internal Assessment of subjects

A record of learner competence must be established by means of a combination of assessment

activities. Responses to a standard list of questions only are not regarded as sufficient

evidence of competence. Evidence and methods applied can include a combination of:

o Answers provided to a knowledge assessment based on sets of standard questions

and a memorandum of expected answers

o Records of the execution of practical exercises based on sets of standard

instructions to learners

o Records of answers provided on probing questions related to evaluation,

questioning, reasoning, connecting, deliberating, challenging, and problem-solving

o Any critical areas selected must always be included in the internal summative

assessment; these will be in a separate section where the required level of

achievement for competence is fixed at 90%

Assessments will be conducted by a person with subject matter and contextual expertise.

Communication studies for Juice Processing Controllers

The focus of this subject is on the application of communication theories and principles by

operational controllers in an industrial environment



The scope of this learning is focused on communicating production information in various

formats for specific workplace purposes and target audiences during structured meetings,

information sessions and interpersonal communication scenarios

1. Principles and methods of production report writing

(Credits: 3)


• 1. Production reporting formats for various purposes and target audiences (NQF Level:

4)

• 2. Production reporting structure, content and language conventions for specific

workplace purposes and target audience (NQF Level: 4)

20

• 3. The processes of information verification, drafting, editing and final report

compilation (NQF Level: 4)

• 4. Use of technical language, terminology and jargon (NQF Level: 4)

2. Workplace communication concepts (Credits: 1)


• 1. Communication theories and principles (NQF Level: 4)

• 2. Formulating instructions (NQF Level: 4)

• 3. Standard operating procedures (NQF Level: 4)

3. Presentation concepts (Credits: 2)


• 1. Plan, organise, prepare and deliver presentations for specific workplace purposes

and target audiences (NQF Level: 4)

4. Principles and procedures of effective meetings (Credits: 2)


• 1. Meeting procedures, administration and protocols (NQF Level: 4)

• 2. Group dynamics and effective meetings (NQF Level: 4)

• 3. Principles and strategies conducive to meeting effectiveness and objective

achievement (NQF Level: 4)

5. Principles and methods of data collection and analysis

(Credits: 2)


• 1. Access, process, analyse and synthesise production data (NQF Level: 4)

• 2. Refine data, analyse trends and select relevant data for specific workplace reporting purposes and target audiences (NQF Level: 4)

Total Credits: 10

Exemptions



None Recognised

21

Critical Knowledge Areas:

The areas of knowledge that must be fully understood to be deemed competent

1. Formulating instructions (NQF Level: 4)

2. Data collection, analysis and presentation 3. Production report writing














Assessments will be conducted by a person with subject matter and contextual expertise.

Applied engineering studies in juice processing

This subject relates to intermediate studies that form part of the mechanical engineering

field of study. The scope of learning is focused on intermediate engineering knowledge for

operational staff members who have not achieved an engineering qualification



The scope of this learning is focused on engineering science, principles, concepts and

practices applied in a processing environment. It is accepted that these persons function

with the support of a qualified artisan/engineer in the execution of their duties

1. Juice processing principles, processes and terminology

(Credits: 4)


• 1. Mechanical principles and related physical principles that apply in a juice extraction

and processing environment (NQF Level: 4)

• 2. Terminology commonly used in juice processing (NQF Level: 4)

• 3. Technology and processes inclusive of extraction, distillation, clarification,

evaporation, boiling, centrifugation, pasturisation (NQF Level: 4)

• 4. Process flow diagrams (NQF Level: 4)

• 5. Equipment capacity and optimal operating ranges (NQF Level: 4)

• 6. Basic concepts applied in the design of food processing equipment to meet food

safety and hygiene requirements (NQF Level: 4)

22

2. The working principles and application of pumps, drives,

conveyor systems and valves in juice extraction and

processing operations (Credits: 4)


• 1. Types of pumps and their application (NQF Level: 4)

• 2. Principles for the selection of pumps and related pumping equipment (NQF Level: 4)

• 3. Types of drives and their application (NQF Level: 4)

• 4. Types of conveyor systems and their application (NQF Level: 4)

• 5. Process control systems and technology (NQF Level: 4)

3. Basic process control principles and their application

(Credits: 3)


• 1. Process control systems and technology (NQF Level: 4)

• 2. Statistical process control principles and applications (NQF Level: 4)

• 3. The application of key controls at operational stages (NQF Level: 4)

4. Principles and techniques of problem solving in an

operational environment (Credits: 2)


• 1. Problem solving techniques and concepts (NQF Level: 4)

• 2. Inter relationship between operational variables (NQF Level: 4)

• 3. Thinking patterns to respond to situations (NQF Level: 4)

5. Mechanical maintenance principles and concepts (Credits:

4)


• 1. Methods for monitoring and controlling mechanical equipment based on operating

parameters (NQF Level: 4)

• 2. Maintenance requirements for various types of mechanical equipment (pumps,

motors, heating equipment, cooling equipment) (NQF Level: 4)

• 3. Principles of preventative maintenance and maintenance scheduling and the

application thereof to commonly used mechanical equipment (NQF Level: 4)

• 4. Interpretation of operation and maintenance budgets (NQF Level: 4)

• 5. Use of operation and maintenance manuals (NQF Level: 4)

6. Principles and concepts related to equipment hygiene (Credits: 2)

23


• 1. Chemicals and cleaning materials (NQF Level: 4)

• 2. Contamination control (NQF Level: 4)

• 3. Cleaning and monitoring practices and systems (NQF Level: 4)

• 4. Operational food safety and hygiene controls (NQF Level: 4)

7. Mechanical workshop safety practices and statutory

regulations (Credits: 2)


• 1. Mechanical workshop safety practices (NQF Level: 4)

• 2. Acts and Regulations that apply to Occupational health and Safety in a plant and mechanical workshop (NQF Level: 4)

8. Concepts of applied science (Credits: 5)


• 1. Principles of matter and materials (NQF Level: 4)

• 2. Basic mathematical calculations and simple equations related to physical concepts

(gravity, bodies in motion, work, energy and power, momentum and force, mechanical

advantage) (NQF Level: 4)

• 3. Elementary chemistry applicable to chemical processes and the relationships, laws

and principles that govern chemical and electrochemical reactions and bonds (NQF

Level: 4)

• 4. Scientific termonilogy and units if measurement (NQF Level: 4)

• 5. Basic concepts of electricity and electronics (NQF Level: 4)

• 6. Basic concepts of chemistry and chemical reactions (organic and inorganic chemistry) (NQF Level: 4)

9. Common practices and measures applied to ensure equipment and mechanical system safety (Credits: 2)


• 1. Measures applied to ensure equipment and mechanical system safety (NQF Level:

4)

• 2. Indicators of unsafe equipment and mechanical systems (NQF Level: 4)

• 3. Basic electrical safety (NQF Level: 4)

Total Credits: 28

Exemptions



24

None Recognised



1. Technology and processes inclusive of extraction, distillation, clarification, evaporation,

boiling, centrifugation, pasturisation (NQF Level: 4)

2. Process control systems and technology (NQF Level: 4)

3. Process control systems and technology (NQF Level: 4)

4. Statistical process control principles and applications (NQF Level: 4)

5. The application of key controls at operational stages (NQF Level: 4)

6. Problem solving techniques and concepts (NQF Level: 4)

7. Inter relationship between operational variables (NQF Level: 4)

8. Operational food safety and hygiene controls (NQF Level: 4)

9. Mechanical workshop safety practices (NQF Level: 4)

10. Basic electrical safety (NQF Level: 4) 11. Mechanical maintenance concepts














Assessments will be conducted by a person with subject matter and contextual expertise

gained through services provided as a skills training provider or through employment in a juice

extraction and processing operational management position.

Safety Health Environmental and Quality Control

This subject forms part of the quality management field of study. The focus of the learning is

on the theories, principles and practices of in-line quality control exercised by staff tasked

with the control of a production unit or line



The scope of learning is on quality management systems and quality assurance practices,

principles, techniques and analytical procedures to monitor in-line quality and respond to

variations in product standards

1. Regulatory provisions related to Occupational Safety,

Health, Environmental and Quality (SHEQ) Control (Credits: 2)

25


• 1. Basic overview of standards and regulations (NQF Level: 4)

• 2. Incident investigation and reporting practices (NQF Level: 4)

• 3. Regulatory provisions regarding risk assessments and prevention (NQF Level: 4)

• 4. Mechanical equipment safety provisions (NQF Level: 4)

• 5. Risk management concepts and principles (NQF Level: 4)

2. Theories and principles of quality management (Credits: 2)


• 1. Quality terms, concepts and requirements in the local and global marketing

environment (NQF Level: 4)

• 2. Theories and principles of Quality Management (NQF Level: 4)

• 3. Quality administration and reporting (NQF Level: 4)

• 4. Systems approach to and thinking in quality management (NQF Level: 4)

• 5. Quality audit procedures (NQF Level: 4)

3. Factors that impact on quality standards (Credits: 2)


• 1. Principles of material handling, storage and processing that impact on product

quality specifications (NQF Level: 4)

• 2. General overview of basic agricultural production concepts and practices that impact

on quality (NQF Level: 4)

• 3. Common types of additives, regulatory controls, their characteristics, value or effect

on product specifications and quality standards (NQF Level: 4)

• 4. Raw material quality standards and treatments (NQF Level: 4)

• 5. Principles and techniques of controlling key process factors that could affect quantity and quality of output (NQF Level: 4)

4. Concepts of product contamination and deterioration cause

by equipment or facilities (Credits: 2)


• 1. Basic micro-biological concepts (NQF Level: 4)

• 2. Indicators and concepts of product deterioration and preventative measures (NQF

Level: 4)

• 3. Sources of and the control of product contamination (NQF Level: 4)

• 4. Regulatory controls and specifications (NQF Level: 4)

5. Basic pest Control Principles (Credits: 2)


• 1. Basic taxonomy and identification of pests (NQF Level: 4)

26

• 2. Pest monitoring techniques (NQF Level: 4)

• 3. Principles of integrated pest management (NQF Level: 4)

• 4. Pest harbourage and infestation signs (NQF Level: 4)

6. In-line analysis and testing techniques and procedures (Credits: 3)


• 1. Testing techniques and procedures (NQF Level: 4)

• 2. Sampling equipment, practices and techniques (NQF Level: 4)

• 3. Testing equipment, reagents and preparations (NQF Level: 4)

• 4. Interpretation of test results (NQF Level: 4)

7. Laboratory safety practices, procedures and concepts

(Credits: 2)


• 1. Laboratory emergency response and protective measures (NQF Level: 4)

• 2. Handling and storage of hazardous materials (NQF Level: 4)

• 3. Laboratory housekeeping (NQF Level: 4)

Total Credits: 15

Exemptions



None Recognised



1. Basic overview of standards and regulations (NQF Level: 4)

2. Quality terms, concepts and requirements in the local and global marketing

environment (NQF Level: 4)

3. Theories and principles of Quality Management (NQF Level: 4)

4. Quality administration and reporting (NQF Level: 4)

5. Quality audit procedures (NQF Level: 4)

6. Principles of material handling, storage and processing that impact on product quality

specifications (NQF Level: 4)

7. Common types of additives, regulatory controls, their characteristics, value or effect

on product specifications and quality standards (NQF Level: 4)

8. Raw material quality standards and treatments (NQF Level: 4)

9. Principles and techniques of controlling key process factors that could affect quantity

and quality of output (NQF Level: 4)

10. Indicators and concepts of product deterioration and preventative measures (NQF

Level: 4)

27

11. Sources of and the control of product contamination (NQF Level: 4)

12. Regulatory controls and specifications (NQF Level: 4)

13. Principles of integrated pest management (NQF Level: 4)

14. Testing techniques and procedures (NQF Level: 4)

15. Testing equipment, reagents and preparations (NQF Level: 4)

16. Interpretation of test results (NQF Level: 4)

17. Laboratory emergency response and protective measures (NQF Level: 4) 18. Handling and storage of hazardous materials (NQF Level: 4)














Assessments will be conducted by a person with subject matter and contextual expertise

gained through services provided as a skills training provider or through employment in a juice

extraction and processing operational management position.

28

Practical Skills Modules

399801-PM-1: Controlling a production unit or line to extract and process

juice from fruit and vegetables

399801-PM-2: Monitoring and controlling availability and utilisation of

resources to optimally meet operational demands of a juice extraction and

processing unit

399801-PM-3: Controlling risks by enforcing compliance with Safety, Health,

Environmental protection and Quality (SHEQ) policies and procedures in a

juice processing plant

399801-PM-4: Monitoring and maintaining the availability and functionality


399801-PM-5: Performing and responding to in-line quality test to maintain

product integrity

399801-PM-6: Communicating operational information by reporting on and

presenting production data and trends

Controlling a production unit or line to extract and process juice from fruit and vegetables

Module Number: 399801-PM-1

NQF Level: 4

Scope of the Module

Planning, monitoring and controlling juice extraction and processing unit operations to

achieve planned operational outputs

1. Control and adjust material flow for a juice extraction and processing unit or line (Credits: 4)

Learning Activity Guidelines: Given a controlled learning environment, a juice extraction and processing production line or

unit and production schedules, learners

1. Control and adjust material flow to maintain consistent flow and availability of material

over various operational stages (NQF Level: 4)

2. Recognise and respond to deviations in stages of an operation (NQF Level: 4)

3. Optimise equipment operation in terms of material availability (NQF Level: 4)

4. Solve operational problems by exercising discretion within defined policy and procedural

frameworks (NQF Level: 4)

Guidelines for assessment: 1. Question knowledge related to the control and adjustment of material flow in a range of

scenarios

2. Observe the consistency, availability and flow of material

3. Evaluate unit production records/logs

29

2. Monitor and maintain quality standards for a juice

extraction and processing production line (Credits: 4)


unit, product specifications and quality reports, Learners

1. Read and interpret reports to identify deviations (NQF Level: 4)

2. Initiate corrective actions in good time to maintain quality standards and minimise loss

(NQF Level: 4)

3. Identify, isolate and address production areas or processes that are repeatedly causing

quality problems to maintain standards (NQF Level: 4)

4. Establish properties and quality of materials through inspections, using instruments,

gauges and in-line test equipment to maintain standards (NQF Level: 4)

5. Ensure compliance by sub-ordinates to quality and operating standards (NQF Level: 4)

Guidelines for assessment:

1. Question knowledge on quality control and assurance

2. Observe actions taken on quality reports and deviations

3. Observe the execution of in-line quality control

4. Evaluate quality reports/logs

3. Monitor demand, supply and efficient utilisation of services

and utilities (Credits: 4)


Given a controlled learning environment, a juice extraction and processing production line or


1. Monitor the demand, supply and utilisation of services and utilities (NQF Level: 4)

2. Maintain energy efficiency within set standards and parameters (NQF Level: 4)

3. Recognise and respond to emerging problems of supply shortages (NQF Level: 4)

4. Notify supporting departments of deviations from agreed service levels and monitor

corrective actions (NQF Level: 4)

5. Initiate precautionary measures or production shut downs in response to shortages (NQF

Level: 4)

Guidelines for assessment:

1. Question knowledge of demand, supply and efficient utilisation of services and utilities

2. Observe responses to emerging problems of supply shortages

3. Observe the execution of corrective actions taken to address supporting department

deviations from agreed service levels

4. Evaluate energy efficiency maintained within a specific shift or time frame

4. Perform pre-start up checks, start up process, cleaning and

shut down of production lines (Credits: 4)



1. Control production line operations within safety and operational requirements (NQF Level:

4)

2. Start up equipment in the correct sequence within safety and operational requirements

(NQF Level: 4)

3. Shut down equipment in the correct sequence within safety and operational requirements

(NQF Level: 4)

4. Control change over procedures in accordance with operation requirements (NQF Level: 4)

5. Control care and cleaning processes for a production line (NQF Level: 4)

30

Guidelines for assessment: 1. Question on the sequence of events during start up and shutdown of production lines

2. Question on procedures, work instructions, production plans and schedules adopted to

ensure that processes are conducted within safety and operational requirements

3. Observe start up and shutdown of production lines

4. Observe the control of change-over and care & cleaning activities

5. Evaluate production record/log

5. Plan and schedule operational activities for a production unit (Credits: 4)

Learning Activity Guidelines: Given operational control parameters, plans and schedules for a production unit and a

controlled learning environment, learners

1. Plan and align the operational activities of the unit or line to a production plan (NQF Level:

4)

2. Set and communicate clear objectives to direct activities in terms of planned outputs (NQF

Level: 4)

3. Monitor achievement of production targets and initiate corrective measures to achieve

required outputs (NQF Level: 4)

Guidelines for assessment: 1. Question knowledge of planning and scheduling of production activities

2. Observe objectives communicated to direct activities in terms of planned outputs

3. Observe alignment of unit or line operational activities to production plan

4. Evaluate production target achievement

6. Setup, monitor and adjust equipment settings across a production line (Credits: 6)


unit, production schedules and operational specifications, learners

1. Monitor and maintain equipment operation within required process specifications to

achieve production targets (NQF Level: 4)

2. Monitor production processes and make/initiate adjustments to meet production targets

and product specifications (NQF Level: 4)

3. Monitor key set/control points and initiate appropriate response to maintain quality control

protocols (NQF Level: 4)

4. Assess implications of changes and cause and affect relations within a process when

analysing and responding to production process deviations (NQF Level: 4)

5. Recognise the point at which things, that fall outside of normal procedures, go badly

wrong and respond appropriately (NQF Level: 4)

6. Recognise early warning signs of emerging deviations from standards to respond in good

time (NQF Level: 4)

7. Read, analyse and respond to instrumentation readings to conduct process control (NQF

Level: 4)

8. Monitor the execution of procedures and work instructions related to the process (e.g.

pre-check, start-up, change-over, cleaning, shut down, emergency stop) to maintain

operating standards (NQF Level: 4)

Guidelines for assessment: 1. Question understanding of the various key control points and what the monitoring

function of each entails

2. Question on the analysis and understanding of problems/deviations that can occur on a

production line and decision-making processes followed to determine actions to be taken

3. Observe the reading, analysis and recording of instrumentation readings during routine

process control function

31

4. Observe the recognition of signs of emerging deviations and actions taken to respond

timeously

5. Observe the recognition, analysis and responses to process deviations

6. Observe equipment/process adjustments made/initiated to ensure that production

specifications and/or targets are met

7. Evaluate production records/logs/quality reports

Total Credits: 26

Exemptions



None Recognised

Provider Accreditation Requirements: Human Resources

Requirements specified in addition to the requirements evident from the Learning Activity

Guidelines includes a learner to facilitator ratio for training in a simulated environment of

1:10, a learner to facilitator ration for training in an authentic production environment of

1:5, technical support to the facilitator by a person experience ed in juice extraction and

processing control at middle management level

Physical Resources Requirements specified in addition to the requirements evident from the Learning Activity

Guidelines includes access to a fully functional juice extraction and processing facility,

operations manuals of equipment, signed agreements on access to and availability of

equipment

Safety, Health and Environment Requirements specified in addition to the requirements evident from the Learning Activity

Guidelines includes compliance of the training site with Safety, Health and Environmental

protection policies and procedures

Internal Assessment of Practical Skills Modules

Specific focus must be created when presenting the practical learning modules to develop

applied competence by:

o Integrating key knowledge concepts with practical applications

o Developing practical skills by creating opportunities for learners to gain and apply

practical skills in a controlled environment

o Exploring and reflecting on variations through simulated learning experiences (such as

scenarios, case studies and controlled practical demonstrations) related to the relevant

critical cross-field outcomes – in this case:

� Identifying and solving problems in which responses display responsible

decision-making

� Directing working teams

� Organising and managing own work activities as well as activities of a

production unit

32

� Collecting, organising, evaluating and reporting information production

information to various target audiences

� Using technology effectively, showing responsibility to protecting the health

and safety of self, others and the environment

� Understanding of inter relationships within the processes of the specific

production environment.

A record of learner competence must be established for all the practical skills learning

activities. Learner achievements will be recorded as ‘competent’ or ‘not yet competent and no grade or % mark need be allocated.

Assessments will be conducted by a person with the relevant subject matter expertise and

experience. A proven track record of skills training in juice extraction and processing operational environment is recommended.

Monitoring and controlling availability and utilisation of resources to optimally meet operational demands



NQF Level: 4

Scope of the Module Plan utilisation and allocation of resources, apply stock control, monitor costs and direct

subordinate performance in order to ensure consistent availability of resources to meet

production demands in a juice extraction and processing environment

1. Control the availability and utilisation of resources in terms

of operational requirements (Credits: 3)

Learning Activity Guidelines: Given a controlled learning environment in a production unit, production plans and targets,

learners

1. Determine requirements and secure resources to meet production targets (NQF Level: 4)

2. Plan and organise work to optimise the allocation and utilisation of resources including

people (NQF Level: 4)

3. Monitor and control the availability and utilisation of resources to achieve optimal

consistent production (NQF Level: 4)

4. Initiate corrective measures to address deviations (NQF Level: 4)

Guidelines for assessment: 1. Question knowledge of planning and securing resources required for specific operational

processes

2. Observe resource availability

3. Observe actions taken to address deviations

4. Evaluate production registers/records/logs

2. Monitor and control operational costs within budget

framework (Credits: 3)

33

Learning Activity Guidelines: Given a operational production unit, resource unit cost data, utilisation levels and budgets in

a controlled learning environment, learners

1. Monitor and control actual costs against budget (NQF Level: 4)

2. Monitor activities to identify areas adversely affecting costs (inclusive of rework, product

recall, utility wastage) (NQF Level: 4)

3. Initiate measures to address areas adversely affecting costs (NQF Level: 4)

4. Provide information on costs against budget to management (NQF Level: 4)

Guidelines for assessment: 1. Question knowledge in respect of cost control

2. Question on potential areas of adverse costs and possible preventive measures

3. Observe control measures executed to keep costs within budget

4. Evaluate production budget and records

3. Monitor and control operational stock levels and minimise

waste (Credits: 2)

Learning Activity Guidelines: Given a controlled learning environment, an operational production unit, operational stock on

hand and production schedules, learners

1. Monitor and maintain housekeeping standards of storage areas to minimise wastage (NQF

Level: 4)

2. Request stock from stores to maintain required availability of stock on hand (NQF Level:

4)

3. Control operational stock standards in terms of specifications (NQF Level: 4)

4. Keep accurate stock records of operational stocks to enable effective stock control (NQF

Level: 4)

5. Apply First-in-First-Out (FIFO) principles in relation to raw materials (NQF Level: 4)

6. Apply safety practices related to storage and stacking of stock to address risks (NQF

Level: 4)

Guidelines for assessment: 1. Question knowledge in respect of stock control practices and standards

2. Observe the control of conditions in storage areas

3. Evaluate stock control records

4. Evaluate application of FIFO principle in relation to stock/material shelf life

4. Monitor and direct subordinates performance and conduct (Credits: 5)

Learning Activity Guidelines: Given employment legislation, policies, codes of conduct and standard workplace

documentation, in a simulated learning environment, learners

1. Set performance goals, monitor and direct subordinates performance (NQF Level: 4)

2. Address performance related problems (NQF Level: 4)

3. Coach and assist employees to meet performance goals (NQF Level: 4)

4. Address conflict in work teams to enhance team relations (NQF Level: 4)

5. Direct the conduct of employees and address areas of misconduct to maintain work

relations (NQF Level: 4)

6. Address personal problems and requests by subordinates (NQF Level: 4)

Guidelines for assessment: 1. Question knowledge in respect of performance management

2. Question knowledge on the application of coaching and training principles

3. Question knowledge on maintenance of work floor relations and discipline

4. Observe the execution of performance interviews

5. Observe the ability to effectively deal with shop floor issues

34

Total Credits: 13

Exemptions



None Recognised

Provider Accreditation Requirements: Human Resources None specified in addition to the criteria evident in the learning activity guidelines

Physical Resources None specified in addition to the criteria evident in the learning activity guidelines

Safety, Health and Environment None specified in addition to the criteria evident in the learning activity guidelines










o Identifying and solving problems in which responses display responsible

decision-making

o Directing working teams

o Organising and managing own work activities as well as activities of a

production unit

o Collecting, organising, evaluating and reporting information production


o Understanding of inter relationships within the processes of the specific


A record of learner competence must be established for all the practical skill activities. The

records must provide evidence of the assessment of practical skills, knowledge concepts and relevant critical cross-field outcomes

Assessments will be conducted by a person with the relevant subject matter expertise and experience.

Controlling risks by enforcing compliance with Safety, Health, Environmental protection and Quality

35

(SHEQ) policies and procedures in a juice processing

plant


NQF Level: 4

Scope of the Module Conduct investigations, recognise and respond to unsafe working conditions and enforce

regulatory requirements in compliance with Safety, Health and Environmental protection

measures in an operational juice extraction and processing production unit or line

1. Evaluate compliance of waste treatment and disposal

practices with accepted industry standards and make required corrections (Credits: 2)

Learning Activity Guidelines: Given a controlled learning environment and waste treatment and disposal operations,

Learners

1. Monitor and control waste treatment and disposal practices in compliance with Safety,

Health and Environmental protection measures (NQF Level: 4)

2. Recognise waste treatment and disposal activities that pose a risk and initiate corrective

measures to address these (NQF Level: 4)

Guidelines for assessment: 1. Question knowledge of risks associated with waste produced and relevant treatment

2. Observe control exercised over waste disposal

3. Observe actions initiated to prevent incidents/accidents

2. Execute specific standard operating procedures and work

instructions (emergencies, shut downs, lock outs, restrictions of access) (Credits: 2)

Learning Activity Guidelines: Given operational risks in a controlled learning environment, Learners

1. Execute and maintain the lock down status of equipment in a production line (NQF Level:

4)

2. Demonstrate emergency shutdown procedures for a production line (NQF Level: 4)

3. Execute a simulated emergency evacuation procedures (NQF Level: 4)

4. Execute procedures to restrict access to high risk areas (NQF Level: 4)

Guidelines for assessment: 1. Question on knowledge related to specific risk control procedures

2. Observe the execution of risk control standard procedures and work instructions in a

controlled simulated environment

3. Identify and respond to work practices, events or situations

that could create unsafe working conditions (Credits: 3)


Given a controlled learning environment in a operational production unit, Learners

1. Conduct inspections to identify actual or potential unsafe work practices or conditions

(NQF Level: 4)

2. Implement measures to address unsafe work practices or conditions in compliance with

SHE policies (NQF Level: 4)

36

3. Monitor the adherence to measures implemented to prevent the occurrence of

incidents/accidents (NQF Level: 4)

4. Record and report findings and actions taken (NQF Level: 4)

Guidelines for assessment: 1. Question on the enforcement of Safety, Health and Environmental Protection policies and

procedures to prevent the occurrence of incidents/accidents

2. Observe inspections and monitoring of measures to address unsafe practices or conditions

4. Investigate and report incidents/accidents and follow-up

actions (Credits: 2)

Learning Activity Guidelines: Given a structured learning scenarios in a simulated environment

1. Conduct and incident/accident investigation in accordance with procedures and regulatory

requirements (NQF Level: 4)

2. Establish an official record in accordance with regulatory requirements and submit a

report (NQF Level: 4)

3. Formulate recommendations on preventive measures (NQF Level: 4)

Guidelines for assessment: 1. Question the application of knowledge related to incident investigation practices and

records

2. Observe the execution of an incident/accident investigation

3. Evaluate the incident/accident report for completeness and accuracy

Total Credits: 9

Exemptions



None Recognised

Provider Accreditation Requirements: Human Resources

None specified in addition to the requirements evident from the Learning Activity Guidelines

Physical Resources None specified in addition to the requirements evident from the Learning Activity Guidelines

Safety, Health and Environment

None specified in addition to the requirements evident from the Learning Activity Guidelines







37





decision-making


o Organising and managing own work activities as well as activities of a

production unit



o Using technology effectively, showing responsibility to protecting the health







Monitoring and maintaining the availability and functionality of a juice extraction and processing unit


NQF Level: 4

Scope of the Module

Inspect equipment and systems in an operational juice extraction and processing unit or line

for mechanical problems, take preventative or corrective actions, monitor and control care

and cleaning of equipment, change fittings and components as required, inspect structures

and facilities for soundness in accordance with SHE and quality assurance requirements

1. Basic practical workshop and maintenance skills (Credits:

4)

Learning Activity Guidelines: Given a controlled learning environment, standard operating procedures, equipment, fittings

and components, Learners

1. Change components of equipment in accordance with process specifications (NQF Level:

4)

2. Use basic hand tools to remove and replace components of equipment to repair minor

mechanical failures (NQF Level: 4)

3. Remove, inspect, clean and replace components and fittings (NQF Level: 4)

4. Adjust settings and alignment of fittings and components to maintain effective equipment

operation (NQF Level: 4)

Guidelines for assessment: 1. Question on knowledge related to the selection, use of and care of basic mechanical hand

tools

2. Observe the execution of mechanical repair and maintenance activities

38

3. Evaluate maintenance and repair records/job cards

4. Question knowledge of safety risks and preventative measures

2. Inspect structures, equipment and facilities for soundness

and compliance with safety, health, environmental and quality assurance requirements (Credits: 3)

Learning Activity Guidelines: Given a controlled learning environment, quality specifications and procedures, structures

and facilities, learners

1. Conduct inspections of structures, equipment and facilities for soundness and compliance

with SHE requirements (NQF Level: 4)

2. Identify potential problem areas, formulate preventive measures and the desired course/s

of action (NQF Level: 4)

3. Communicate maintenance and repair requests to dedicated maintenance and repair

services (NQF Level: 4)

4. Record findings and request corrective measures in terms of quality system procedures

(NQF Level: 4)

5. Monitor and control the execution of standard equipment care and cleaning procedures to

ensure operational functionality (NQF Level: 4)

Guidelines for assessment: 1. Question on knowledge related to compliance with quality system standards

2. Observe the execution of inspections of equipment, facilities and structures

3. Recognise problems and respond in accordance with associated risk of specific failure, safety risks or product loss

(Credits: 4)

Learning Activity Guidelines: Given a controlled learning environment, a production unit or line, or a range of scenarios,

pictures and/or physical examples representing indications of mechanical problems, learners

1. Inspect equipment and systems (or follow scenario instructions and examine pictures

and/or physical examples representing indications of mechanical problems) and analyse the

indicators (NQF Level: 4)

2. Identify the problem, isolate the causes of the problem and take the desired actions to

address the situation (NQF Level: 4)

3. Apply technical knowledge to ensure that equipment is operated within designed

mechanical specifications and safety parameters (NQF Level: 4)

4. Recognise potential problem areas, formulate preventive measures and take the desired

course of action (NQF Level: 4)

Guidelines for assessment: 1. Question knowledge related to various scenarios of mechanical failure of equipment

2. Observe the procedure adopted to identify mechanical problems and the isolation of the

causes thereof

3. Observe preventive measures taken

Total Credits: 11

Exemptions



39

None Recognised

Provider Accreditation Requirements:

Human Resources Access to persons experienced in mechanical maintenance

Physical Resources

Access to equipment, components and fittings in a fully functional operational environment,

availability of basic mechanical hand tools, mechanical equipment specifications

Safety, Health and Environment None specified in addition to the requirements evident from the Learning Activity Guidelines











decision-making

o Communication with other in the work environment

o Using technology effectively, showing responsibility to protecting the health







Performing and responding to in line quality test to maintain product integrity


NQF Level: 4

Scope of the Module

Perform in-line quality observations and/or tests in an operational juice extraction and

processing unit or line, inspect or analyse samples, recognise deviations in quality, identify

the causes of problems, initiate appropriate corrective responses, complete and administer

documents and records/reports

40

1. Recognise prompts/cues or indicators of quality non-

conformance and initiate the appropriate response (Credits: 5)

Learning Activity Guidelines: Given a controlled learning environment, an operational processing unit or line and a range

of common indicators of quality problems, learners

1. Conduct in-line quality observations and/or tests (NQF Level: 4)

2. Interpret findings and/or test results and identify non-conforming materials in various

stages against set standards (NQF Level: 4)

3. Adjust settings of equipment or process steps to achieve required product quality

standards (NQF Level: 4)

4. Correct deviating work practices where applicable to maintain product quality standards

(NQF Level: 4)

5. Report major deviations in accordance with communication procedures (NQF Level: 4)

Guidelines for assessment: 1. Question understanding of the effect that various equipment settings or process steps can

have on the performance of equipment and product quality standards

2. Question understanding of the impact that deviating work practices can have on product

quality standards

3. Observe the monitoring of subordinates compliance to quality procedures and work

instructions and the applicable corrective actions taken where deviations occur

4. Evaluate records on the achievement of quality standards

2. Record findings, relevant actions and administer records

(Credits: 1)


Given in-line sample quality results, administrative requirements of quality management

systems, learners

1. Record findings and actions to maintain the traceability status of products (NQF Level: 4)

2. Maintain system requirements on document administration (NQF Level: 4)

3. Maintain accuracy and completeness of required records (NQF Level: 4)

Guidelines for assessment: 1. Question understanding of the implications of incorrect product data and/or the

unavailability of data on the quality of the final product

2. Evaluate the accuracy and availability of records

3. Use observations, instruments, gauges and in-line tests to

execute quality checks (Credits: 5)

Learning Activity Guidelines: Given an in-line testing facility, samples of material and required specifications in a

controlled learning environment, Learners

1. Conduct sample inspection, analysis and testing procedures in accordance with standard

operating procedures (NQF Level: 4)

2. Interpret instrument/gauge readings and test results of samples and record findings (NQF

Level: 4)

3. Recognise the extent of deviations from required standards (NQF Level: 4)

4. Adjust sampling volumes and/or frequency in response to observations on quality

standards (NQF Level: 4)

Guidelines for assessment: 1. Question on required quality standards, interpretation of various instrument/gauge

readings and results of in-line samples and appropriate responses to various scenarios

2. Observe the execution of adjustments to sampling practices in terms of size and/or

41

frequency in response to operational variables or deviations from quality standards

3. Observe the execution of in-line quality inspections and tests

Total Credits: 11

Exemptions



None Recognised

Provider Accreditation Requirements:

Human Resources None specified in addition to the requirements evident from the Learning Activity Guidelines













decision-making









Communicating operational information by reporting on and presenting production data and trends

42


NQF Level: 4

Scope of the Module Access, process, analyse and organise data in order to communicate juice extraction and

processing operational information via written reports and/or oral presentations during

planning, reporting and information sharing meetings

1. Access, process, analyse and organise data (Credits: 2)

Learning Activity Guidelines: Given raw operational data and a personal computer, Learners

1. Access, process and analyse data for specific workplace purposes (NQF Level: 4)

2. Organise and explicitly state operational information that is appropriate to purpose, target

audience and workplace context (NQF Level: 4)

3. Consolidate information from more than one source into a coherent and cohesive,

synthesised text (NQF Level: 4)

Guidelines for assessment: 1. Question on the understanding of the implications of incorrect information and

unavailability of information on production reporting and planning and individual/team

performance

2. Evaluate accuracy and relevance of information

2. Prepare and present operational information in the form of

written reports (Credits: 2)

Learning Activity Guidelines: Given processed data, predefined target groups and reporting requirements and a personal

computer, Learners

1. Apply writing skills (language conventions, format, textual features and style) to compile a

specific report (NQF Level: 4)

2. Draft and edit the report to reflect information that is appropriate to purpose, target

audience and workplace context (NQF Level: 4)

3. Present the report to a predefined target audience (NQF Level: 4)

Guidelines for assessment: 1. Question on the impact that the correct use of structure, language convention and

narrative voice have on the compilation of a report as an essential communication tool

2. Observe the ability to follow the steps of the writing process such as planning, writing a

first draft, editing for accuracy, cohesion, relevance to the focus and factual correctness and

completing the final draft

3. Evaluate completed reports

3. Prepare and present operational information orally (Credits:

2)

Learning Activity Guidelines: Given operational information and predefined target audiences, Learners

1. Plan the content of the presentation in relation to the objective and target audience (NQF

Level: 4)

2. Prepare and organise information in a structured presentation format (NQF Level: 4)

3. Apply appropriate presentation techniques to deliver the presentation to the target group

(NQF Level: 4)

4. Display effective presentation skills (NQF Level: 4)

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Guidelines for assessment: 1. Question knowledge in the planning, preparation and organising of an oral presentation to

a specific target audience

2. Observe the ability to prepare and use appropriate visual aids to enhance the presentation

3. Observe the ability to present material confidently in an organised manner, adapt

presentation according to the audience's responses and create an environment for questions

to be fielded and answered

4. Evaluate presentation in terms of objective achievement, overall confidence and control,

impact of visuals and verbal and non-verbal communication skills

Total Credits: 6

Exemptions



None Recognised

Provider Accreditation Requirements: Human Resources None specified in addition to the requirements evident from the Learning Activity Guidelines



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decision-making









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Work Experience Modules

399801-WM-1: Juice concentrate and puree

399801-WM-2: Optimal resource availability and utilisation

399801-WM-3: Occupational and environmental risks controlled

399801-WM-4: Maximised unit or production line availability

399801-WM-5: Product integrity assured

399801-WM-6: Operational information communicated

Juice concentrate and puree

Module Number: 399801-WM-1

NQF Level: 4

Purpose of the Module

Control of a juice extraction and processing production line or unit, interfacing with work

teams, SHEQ systems, operational plans, product change over requirements and production

cycles for a range of product specifications, standards and operational stages

Workplace Learning and Evaluation

In the design of this work experience module, the scope of work activity guidelines presented

specifies general work activities learners must be exposed to. These must be further

contextualised as competence must be gained through repeated experience in the scope of

work the person will be engaged in, in the specific work context. The nature, scope, range

and duration of the experience must take account of industry specific requirements related to

physical settings, conditions and circumstances specific to the industry. Required experience

includes independent performance under supervision and within workplace structures of

authority as defined in standard operating procedures.

When gaining work experience, it is accepted that learners will perform specific activities

under guidance and with support of a persons experienced in equipment operation.

Regular evaluation of learner progress and actions to address problems experienced by the

learner is required. Evidence of work experience and must be recorded in a learner work

record or log book and supported by observations conducted at regular intervals by a person

with the relevant subject matter expertise. A subject matter expert is deemed to have a

proven track record of overseeing equipment operation for a minimum of 5 years. Further

support by a qualified Artisan, Engineer or Quality Expert to confirm the execution of specific

activities to accepted standards is recommended. Learner response to probing questions

during observations must be used to confirm understanding of and insight into complications

and appropriate responses to variations related to the execution of the activity.

Evidence collected, authenticated and presented as a work experience record must clearly

identify the Learner and may include:

- Records signed off and authenticated by a subject matter expert for completeness and

achievement of expected results to the workplace standard

- Records of the nature, scope, range and duration of the experience

- Work records and forms (naturally occurring evidence)

- Self / coach and peer evaluation reports

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- Third party witness statements related to the execution of specific activities such as

reports from a qualified Artisan or Engineer on mechanical activities

1. Control technology and equipment of varying complexity

(Credits: 10)

Scope of work activities:

• 1. Control equipment in a production unit or line of varying complexity for a range of

production processes

• 2. Execute control under varying production demands for every shift

• 3. Control equipment during shift handover, scheduled or unplanned equipment stops

or shutdowns, scheduled product change over, cleaning in process

• 4. Apply equipment control by utilising equipment control technology (e.g. a control

panel, a PLC control unit)

2. Control unit or line operations for a range of products

(Credits: 8)


• 1. Work in the raw material store and fruit receiving area for a minimum period of two

weeks

• 2. Work in final product dispatch area for a minimum period of one week

• 3. Work in a quality laboratory for a minimum period of two weeks

• 4. Record and report on achievement of planned production targets

• 5. Control a shift under varying production demand situations

• 6. Facilitate at least three unit planning and reporting meetings at production unit level

• 7. Execute control for a complete production cycle or a minimum of one month

3. Work as an effective team member (Credits: 2)


• 1. Create an environment for team member participation

• 2. Provide coaching to peer and subordinate team members

• 3. Conduct Planned Job Observations (PJO)

• 4. List potential training needs for team members and forward to line manager

• 5. Demonstrate understanding of team dynamics

• 6. Build cross-functional networks

Total Credits: 20

Exemptions



None Recognised

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Contextualised Workplace Knowledge Required

• Data recording and management systems

• Product specification and standards

• Production plans and work schedules

• Reporting structures and procedures

• Standard operating procedures and instructions

• Workplace specific equipment, processes and technology applied

Supporting evidence for work experience

1. Production records for a processing unit or line 2. Records of production outputs against targets

Workplace Resources Required

Human Resources Dedicated line support to learner ratio of 1:10

Physical Resources

None specified in addition to the requirements evident from the Scope of Work Activities

Safety, Health and Environment None specified in addition to the requirements evident from the Scope of Work Activities

Optimal resource availability and utilisation


NQF Level: 4


Optimise and ensure resource availability in compliance with material specifications,

standard procedures, codes and documentation. Interact with subordinate personnel and

other departments to secure availability and effective utilisation of resources (including

people

















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1. Determine requirements, secure availability and monitor utilisation of resources for a production unit or line (Credits:

4)


• 1. Work in warehousing or material issuing stores for one week

• 2. Estimate requirements for a full range of resources required for defined production

cycle

• 3. Complete and administer resource requests (requisitions)

• 4. Monitor levels of floor stocks and maintain sufficient levels for varying production

demand situations for a production cycle

2. Develop skills of subordinates (Credits: 2)


• 1. Participate in a workplace skills development planning meeting

• 2. Conduct Planned Job Observations (PJO)

• 3. List potential training needs and forward to line manager

• 4. Monitor implementation of training schedules for subordinates

• 5. Conduct individual subordinate coaching

3. Maintain work floor relations (Credits: 2)


• 1. Attend to matters raised by employees during shift meeting

• 2. Involve team members in decision-making

4. Participate in costing and financial planning activities (Credits: 2)

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• 1. Provide inputs for a costing cycle

• 2. Participate in cost control and reporting for a costing cycle

5. Set work targets, monitor execution and provide

performance feedback to management and subordinates (Credits: 3)


• 1. Communicate and agree on subordinate production targets

• 2. Monitor achievement of targets and agree on corrective steps to address

shortcomings

• 3. Set short term performance goals to achieve production targets

Total Credits: 13

Exemptions



None recognised


• Cost control and budgeting

• Employment codes, terms and conditions of employment

• Policies and procedures

• Raw material quality standards and treatments

• Resource specifications


• Units and quality/standard of resources required for production

Supporting Evidence for Work Experience:

1. Completed standard documentation

2. Employee performance records 3. Production records


Human Resources None specified in addition to the requirements evident from the Scope of Work Activities

50

Physical Resources None specified in addition to the requirements evident from the Scope of Work Activities

Safety, Health and Environment None specified in addition to the requirements evident from the Scope of Work Activities

Occupational and environmental risks controlled


NQF Level: 4


Control risks and enforce compliance related to Safety, Health, Environmental

Protection and quality standards by interfacing with relevant departments, health

and safety structures, policies, procedures and standard documentation, official

appointments, work teams and risk assessments






























1. Control waste treatment and disposal practices (Credits: 2)


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• 1. Control waste treatment and disposal practices and facilities for a full

production cycle

• 2. Perform at least two inspections of compliance to SHEQ policies on waste disposal and treatment and report findings and recommendations

2. Enforce compliance of subordinate team members to SHEQ

policies and procedures (Credits: 3)


• 1. Enforce compliance by subordinate team members for a full production

cycle

• 2. Perform at least one assessment on the availability and condition of health

and safety equipment in the production unit or line and present requirements

for additional equipment or replacement to the line manager

• 3. Execute at least two inspections on the compliance of subordinate team

members with SHE policies and procedures and report findings to subordinate

team members and line manager

3. Maintain records and registers in compliance with SHEQ

regulations (Credits: 1)


• 1. Record information in registers as required

• 2. Submit registers for evaluation to designated officials for evaluation

4. Participate in emergency response simulations for a

production unit or line (Credits: 1)


• 1. Participate in a simulated emergency response exercises for the production

unit or line

• 2. Attend and make inputs at a minimum of one meeting where emergency

response procedures are evaluated after the execution of a simulation

• 3. Do at least one inspection of the availability and functionality of emergency equipment, signs and colour coding and report findings

5. Participate in/conduct a risk assessment for a juice

extraction and processing unit or line (Credits: 1)


• 1. Participate in the execution of at least one safety risk assessment for the

production unit or line

• 2. Demonstrate an understanding of risk control measures that must be

applied in the production unit

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6. Provide inputs at SHEQ committee meetings on risks and

compliance matters (Credits: 2)


• 1. Attend and make inputs in accordance with agenda items at a Safety

Committee Meeting

• 2. Provide feedback to subordinate employees on matters arising from SHEQ

meetings attended

Total Credits: 10

Exemptions



None recognised


• Standard operating procedures, work instructions and reporting structures

• Statutory SHEQ reports and registers

• Workplace emergency response procedures

• Workplace policies, procedures and documentation

• Workplace SHEQ risk assessments and reports


1. Minutes of meetings

2. Completed reports and standard documentation


Human Resources


Physical Resources




Maximised unit or production line availability


53

NQF Level: 4


Monitor and control the mechanical and operational functionality of equipment, change or fit

components, monitor structural soundness of facilities and structures, and provide

maintenance support to assure plant and equipment availability by interfacing with work

teams, maintenance teams, external contractors and equipment specifications






























1. Initiate removal and replacement of equipment components

in terms of various processing requirements (Credits: 2)


• 1. Initiate removal and replacement of fittings or components of equipment to meet

product change over requirements for the full range of products

• 2. Monitor and report on the mechanical soundness of equipment in a production unit or line for a full production cycle

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2. Monitor and control the execution of scheduled and

unplanned equipment and structural maintenance (Credits: 2)


• 1. Assist mechanical repair and maintenance staff for at least one week

• 2. Monitor and control equipment and structural maintenance for a production cycle

• 3. Provide inputs in the development of a scheduled maintenance plan

3. Monitor and control the execution of standard equipment

care and cleaning procedures to ensure operational functionality (Credits: 2)


• 1. Monitor and maintain equipment care and cleaning standards for a full production

cycle

• 2. Conduct at least two inspections on the execution of equipment care and cleaning

practices, record findings and make recommendations

Total Credits: 6

Exemptions



None recognised


• Applicable SHEQ standards

• Equipment operating specifications and related technical information (capacity and

functioning)


• Workplace documentation

• Workplace reporting procedures and systems


1. Completed quality reports on equipment hygiene

2. Completed equipment repair requests 3. Records on equipment utilisation and availability

55


Human Resources


Physical Resources




Product integrity assured


NQF Level: 4

Purpose of the Module Conduct in-line quality inspections, analyse or test samples from various operational stages,

respond to deviations on in-line quality test results, interfacing with standard testing

procedures, laboratory/testing equipment, product specifications, quality department and

subordinate work teams

1. Conduct in-line quality inspections and testing for a range

of products at various processing stages (Credits: 4)


• 1. Execute the full range of sample tests and/or analysis for a complete production

cycle

• 2. Work in a quality analysis laboratory/section for a minimum period or two weeks

• 3. Address variations and quality problems experienced during a complete production

cycle

2. Interpret quality records and reports (Credits: 4)


• 1. Analyse, interpret and respond to quality records and reports for a full production

cycle

• 2. Formulate corrective measures for a re-occurring quality problem

• 3. Compile and present at least two reports on quality trends to subordinate team members

3. Respond to deviations on line quality results (Credits: 3)


• 1. Make at least one presentation to a quality expert on responses and reporting

procedures related to a range of possible events of varying urgency

• 2. Report in-line quality results for a complete production cycle

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Total Credits: 11

Exemptions



None recognised


• Quality inspection, analysis methods and procedures

• Quality Management System

• Quality standards and specifications

• Sampling procedures and methods


• Testing equipment, instruments and laboratory procedures


1. In-line quality reports


Human Resources


Physical Resources




Operational information communicated


NQF Level: 4


Communicate information and provide inputs in respect of operational data and trends at

meetings on operational planning, scheduling, outputs and quality standards and team

information sharing sessions required for planning, reporting, feedback and information

sharing purposes






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1. Issue instructions and follow up on execution with regard

to unit or production line operations (Credits: 2)


• 1. Issue clear instructions on matters requiring process or technical understanding

• 2. Follow up and record results on the execution of instructions for a production cycle

• 3. Delegate the execution of activities and follow up on the execution

2. Present information at subordinate and management

information sharing sessions (Credits: 2)


• 1. Present information on technical or process related matters and respond to

questions raised

• 2. Present at least one induction program, with support of an appointed official on

workplace risks, policies, procedures

• 3. Present at least one demonstration, with the support of an appointed official, to

subordinate team members on the selection, use and care of personal protective

equipment

• 4. Provide feedback to subordinate team members on matters arising from at least two meetings attended

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3. Provide inputs at meetings on operational planning,

scheduling, output and quality standards (Credits: 2)


• 1. Provide inputs on technical or process related matters at two planning meetings

• 2. Provide information on achievement of scheduled production targets at two planning

meetings

• 3. Respond to and clarify reasons on non-conformance of products at two quality

management meetings

• 4. Provide inputs at a Safety Committee Meetings

4. Record, report and maintain workplace specific production data (Credits: 2)


• 1. Record, report and maintain production data for a production cycle

Total Credits: 8

Exemptions



None recognised


• Data capturing system

• Reporting policies and procedures

• Workplace communication procedures or protocols


1. Minutes of meetings

2. Written instructions 3. Documented presentations


Human Resources


Physical Resources

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