SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis 
SAQA QUAL ID QUALIFICATION TITLE
23138  National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Registered" 
SAQA 0345/02  2002-12-04  2005-12-04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2006-12-04   2009-12-04  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
50305  National Certificate: Food Laboratory Analysis  Level 3  NQF Level 03  130   

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification is aimed at the learner who wants to obtain the skills in food and beverage laboratory analysis, or who already has the skills, but wants to obtain national recognition for these skills through a process of RPL.

A person acquiring this qualification will be able to perform the core functions that support the operations in a food and beverage analytical laboratory. In addition, and depending on the electives chosen, the learner will be able to perform quality evaluation techniques and procedures to establish the physical, chemical, sensory, compositional and microbiological quality of food and beverage products.

This qualification will allow a person to advance to a food and beverage quality control and assurance practices or supervision qualification at NQF level 4. The qualification will also enhance the social status and productivity within the food and beverage industry.

Rationale of the qualification:

This qualification reflects the workplace-based need of the food and beverage manufacturing industry regarding laboratory practices, specifically towards assistant analyst skills. This need is expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the food and beverage manufacturing industry and provides the flexibility to pursue a quality control and assurance career with broad articulation within the different areas of the food and beverage industry.

The level of flexibility within the range of electives will allow the individual to pursue a career as a quality control and assurance analyst within the food and beverage analytical, microbiological and biochemical laboratory environment leading to articulation within the laboratory supervision environment. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF levels 1 and 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. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
N/A 

EXIT LEVEL OUTCOMES 
Qualifying learners can:

Exit level 1: Maintain and apply safety practices in a food and beverage quality assurance laboratory.
Exit level 2: Perform core functions in a food and beverage quality assurance laboratory.
Exit level 3: Determine the microbiological quality of food or beverage products.
Exit level 4: Determine the chemical and compositional quality of food or beverage products.
Exit level 5: Determine the physical and sensory quality of food or beverage products.

Critical Cross-Field Outcomes:

Critical cross-field outcomes have been addressed by the exit level outcomes as follows:

1. Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Applying knowledge and comprehension of health and safety practices (evident in exit level outcome 1);
  • Monitoring and controlling quality assurance practices (evident in exit level outcome 1);
  • Identifying and solving problems while performing laboratory analyst tasks (evident in exit level outcomes 2, 3, 4, & 5).

    2. Work effectively with others as a member of a team, group, organisation or community by:
  • Applying team-work to monitor and control quality assurance practices (evident in exit level outcome 1);
  • Co-ordinating one`s work with that of others in the direct surrounding area (evident in exit level outcomes 2, 3, 4, & 5).

    3. Organise and manage oneself and one`s activities responsibly and effectively by:
  • Planning one`s activities (evident in exit level outcomes 2, 3, 4, & 5).

    4. Collect, analyse, organise and critically evaluate information by:
  • Monitoring and controlling quality assurance practices (evident in exit level outcome 1);
  • Taking samples, analysing it and evaluating the results in order to determine whether products conform to specifications (evident in exit level outcomes 2, 3, 4, & 5).

    5. Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records and noting results (evident in exit level outcomes 2, 3, 4, & 5).

    6. Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working according to health and safety regulations (evident in all exit level outcomes);
  • Working with technologically advanced laboratory equipment according to SOP (evident in exit level outcomes 2, 3, 4, & 5).

    7. Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Monitoring and controlling quality assurance practices (evident in exit level outcome 1);
  • Identifying and solving problems during laboratory analyses of food and beverage samples (evident in exit level outcomes 2, 3, 4, & 5).

    8. Contribute to the full personal development of each learner and the social and economic development of the society at large by:
  • Maintaining and applying safety practices in a food and beverage quality assurance laboratory (evident in exit level outcome 1);
  • Performing core functions in a food and beverage quality assurance laboratory (evident in exit level outcome 2);
  • Determining the microbiological quality of food or beverage products (evident in exit level outcome 3);
  • Determining the chemical and compositional quality of food or beverage products (evident in exit level outcome 4);
  • Determining the physical and sensory quality of food or beverage products (evident in exit level outcome 5). 

  • ASSOCIATED ASSESSMENT CRITERIA 
    1.1 Maintain safety aspects regarding housekeeping, handling and storing of equipment and reagents in a food and beverage laboratory according to standard operating procedures and safety principles.
    1.2 Demonstrate knowledge of food safety practices and procedures in a food and beverage environment.
    1.3 Monitor and control quality assurance practices in a food and beverage laboratory according to standard operating procedures.

    2.1 Prepare glassware and media for determination procedures in a food and beverage laboratory according to standard operating procedures.
    2.2 Demonstrating knowledge of heating and cooling procedures.
    2.3 Demonstrate knowledge of fundamental chemical and physical reactions and fundamental biochemistry principles.
    2.4 Measure the temperature of food or beverage products according to standard operating procedures and evaluate the results.
    2.5 Take representative samples of food or beverage products according to standard operating procedures for analysis in a laboratory.
    2.6 Perform elementary acid-base titrations to prepare chemical solution with specific concentrations.

    3.1 Demonstrate knowledge of and apply microbiological principles in a food and beverage environment.
    3.2 Demonstrate an understanding of the connection between micro-organisms and food spoilage and how this will affect microbiological analysis of food and beverage products.
    3.3 Evaluate the microbiological quality of food or beverage products by means of pour plate methods according to standard operating procedures.
    3.4 Demonstrate knowledge of the nature and composition of food.

    4.1 Evaluate the quality of a food or beverage product in terms of its pH according standard operating procedures.
    4.2 Evaluate the quality of a food or beverage product in terms of its moisture content (oven drying method) according to standard operating procedures.
    4.3 Demonstrate knowledge of the nature and composition of food.

    5.1 Evaluate the quality of a food or beverage product in terms of its viscosity according to standard operating procedures.
    5.2 Evaluate the quality of a food or beverage product by performing sensory evaluation according to standard operating procedures.
    5.3 Demonstrate knowledge of the nature and composition of food.

    Integrated assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if the learner is able to perform core laboratory functions, as well as some quality evaluation techniques and procedures to establish one or more of the physical, chemical, sensory, compositional and microbiological quality of a range of food and beverage products.

    The identifying and solving of problems, team work, organising 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) must be used to establish the foundational, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.
    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. 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. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 

    INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. Similar qualifications, though not always unit standards based, were found. Qualifications resembling comparability was found on the New Zealand qualification framework at level 4. These qualifications (food and dairy manufacturing laboratory technology certificates on level 4) focuses on development of learners towards laboratory management and advanced scientific and technological development of laboratory methods, which are clearly qualifications with a different focus. 

    ARTICULATION OPTIONS 
    This qualification will enable the qualifying learner to progress to learning for the national certificate in food and beverages quality control and assurance practices or quality control supervision qualification at NQF level 4. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA`s policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • 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.

    Anyone wishing to be assessed against this qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the following are essential:
  • The applicant needs well-developed interpersonal skills, as well as subject matter and assessment experience.
  • The assessor needs to be competent in the planning and conducting of assessment of learning outcomes as described in the unit standard "Plan and conduct assessment of learning outcomes" at NQF level 5. The subject matter experience must be well developed within the field of food and beverage laboratory practices, procedures and quality assurance tests.
  • The applicant should have a similar qualification than this one, with a minimum of 12 months field experience after he/she has completed the qualification or,
  • A food science and technology qualification on NQF level 6 or higher, with a minimum of 12 months field experience after he/she has completed the qualification.
  • The subject matter experience of the assessor can be established by recognition of prior learning.
  • The assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body.
  • Detailed documentary proof of educational qualification, practical training undergone, and experience gained by the applicant must be provided (portfolio of evidence). 

  • NOTES 
    This qualification has been replaced by 50305: National Certificate: Food Laboratory Analysis, NQF Level 3, 130 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  9106  Measure the temperature of food or beverage products and evaluate the readings  Level 1  NQF Level 01 
    Core  9109  Prepare glassware and media for determination procedures in a food laboratory  Level 1  NQF Level 01 
    Core  9107  Take a representative food or beverage sample  Level 1  NQF Level 01 
    Core  9114  Maintain food laboratory safety  Level 2  NQF Level 02 
    Core  9147  Apply microbiological principles in a food environment  Level 3  NQF Level 03 
    Core  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  8803  Demonstrate an understanding of heating and cooling procedures  Level 3  NQF Level 03 
    Core  12768  Demonstrate knowledge of fundamental chemical and physical reactions  Level 3  NQF Level 03 
    Core  12767  Demonstrate knowledge of fundamental principles of biochemistry  Level 3  NQF Level 03 
    Core  12766  Demonstrate knowledge of the nature and composition of food  Level 3  NQF Level 03 
    Core  9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  7567  Produce and use spreadsheets for business  Level 3  NQF Level 03 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  9164  Evaluate the microbiological quality of a food or beverage product by means of pour plate methods  Level 3  NQF Level 03  12 
    Elective  9138  Evaluate the quality of a food or beverage product in terms of its pH  Level 3  NQF Level 03 
    Elective  9163  Evaluate the quality of a food or beverage product in terms of its viscosity  Level 3  NQF Level 03 
    Elective  9154  Evaluate the quality of a food product in terms of its moisture content using the oven drying method  Level 3  NQF Level 03 
    Elective  12769  Perform elementary acid-base titrations and interpret the results  Level 3  NQF Level 03 
    Elective  7570  Produce word processing documents for business  Level 3  NQF Level 03 
    Elective  9046  Determine the quality of food products using sensory evaluation  Level 4  NQF Level 04  10 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
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    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.