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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Develop a new food product and standards 
SAQA US ID UNIT STANDARD TITLE
114471  Develop a new food product and standards 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 6  Level TBA: Pre-2009 was L6  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate knowledge of food product development,
  • Prepare for a food product development,
  • Develop a new food product,
  • Report on new product development.

    This unit standard is intended for a person working in a food processing environment who has the responsibility of developing new food products and setting minimum standards for a new developed food product.

    This unit will contribute to the full development of the learner with in the food manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
  • FETC Science and mathematics.
  • Applied knowledge of food chemistry, microbiology and biochemistry.
  • Applied knowledge on food processing and manufacturing techniques.
  • Applied practical experience and knowledge on different laboratory techniques related to food production.
  • Applied knowledge of food hygiene, cleaning and sanitising techniques. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is to develop a new food product complying with the minimum food and health regulations and specifications.

    The context of this unit standard is a new food product may refer to a brand new entrepreneurial concept, altering an existing food product, adding new characterises to a product, changing manufacturing, processing procedures or packaging techniques.

    The level assigned to this unit standard is appropriate because the ability to generate ideas by analysing information and concepts using concrete and abstract problem solving techniques. The application of this unit standard is to qualify the person for certification in professional or research across a major disciple. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of food product development. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Factors influencing new product development are explained according to marker research results. 
    ASSESSMENT CRITERION RANGE 
    Factors may include experimental design, market research, budget, product characteristics and specifications.
     

    ASSESSMENT CRITERION 2 
    2. The rationale for the new food product development is explained according to customers specifications. 

    ASSESSMENT CRITERION 3 
    3. The role of food chemistry, biochemistry and microbiology are identified. 
    ASSESSMENT CRITERION RANGE 
    Major chemical compounds found in food, undesirable changes that can occur in food, food preservation methods, and addition of food additives.
     

    ASSESSMENT CRITERION 4 
    4. Food processing and manufacturing procedures for the product under consideration are identified and explained. 

    ASSESSMENT CRITERION 5 
    5. Criteria, role and effect of food packaging in new food product development are explained. 

    SPECIFIC OUTCOME 2 
    Prepare for a food product development. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Information, specifications and research results of similar food products are obtained. 

    ASSESSMENT CRITERION 2 
    2. Characteristics of new the new product is studied. 

    ASSESSMENT CRITERION 3 
    3. Experimental design of the product development is planned. 
    ASSESSMENT CRITERION RANGE 
    Laboratory scale procedures, pilot scale procedures, in-house production run.
     

    ASSESSMENT CRITERION 4 
    4. Criteria for packaging material are identified. 

    ASSESSMENT CRITERION 5 
    5. Preparation for laboratory research methods and procedures. 
    ASSESSMENT CRITERION RANGE 
    Chemistry, microbiology, biochemistry and sensory evaluation.
     

    SPECIFIC OUTCOME 3 
    Develop a new food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Laboratory scale procedures, pilot scale procedures, in-house production run procedures are completed. 

    ASSESSMENT CRITERION 2 
    2. Results are calculated, analysed, reported and documented. 

    ASSESSMENT CRITERION 3 
    3. Market receptiveness research and product criteria are analysed. 

    ASSESSMENT CRITERION 4 
    4. A food product is developed according to processing and final product specification criteria. 

    SPECIFIC OUTCOME 4 
    Report on a new product development. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Research results are documented and processed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Product market shared is documented. 

    ASSESSMENT CRITERION 3 
    3. Alterations and improvement suggestions to product characteristics, processing procedures and receptiveness are documented and reported. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of the development of one (1) new food product. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in all Specific Outcomes. 

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

    Evident in all Specific Outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Supplementary Information:

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable.
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977,
  • Materials and Articles in Contact with Food Regulations 1987, Statutory Instrument 1987 No. 1523,
  • The Plastic Materials and Articles in Contact with Food Regulations 1992, Statutory Instrument 1992 No. 3145,
  • The Weights and Measures (Quality Marking and Abbreviations of Units) Regulations 1987.
  • SABS Food Hygiene Management Code 49: 1989. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  21847   National Diploma: Manufacturing Management: Food and Beverage  Level 6  NQF Level 06  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    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.