Intermediate Occupational Certificate: Food and Beverage Process Machine Operator

Purpose

The purpose of this qualification is to prepare a learner to operate as a Food and Beverage Process Machine Operator.

A Food and Beverage Process Machine Operator operates equipment and performs task to process Food and Beverage products for consumption while ensuring that quality standards and specifications are met.

A qualified learner will be able to

• Receive food and beverage input materials according to specifications.
• Prepare food and beverage related products for processing.
• Process food and beverage related products to specification.
• Control the operation of Food and Beverage processing to specification.

Rationale

The need for this qualification stems from the necessity to align ten existing historical unit standard-based qualifications as listed above.

Other than the qualifications listed above that this qualification replaces, there are no similar qualifications registered on the National Qualifications Framework.

There is a significant need for this qualification based on the sector skills plans for the Food and Beverage Manufacturing Sector because it covers a wide sphere of grocery products such including but not limited to fruit and vegetable processing, cereal, savoury snacks, pasta-making, beverages both alcoholic and non-alcoholic, starch and edible oils, sauces, condiments, dressings, chocolate and sugar confectioneries and spices.

This qualification will benefit society and the economy by enhancing citizenship, increasing social and economic productivity, providing specifically skilled and/or professional people, and transforming and redressing past inequities. Long term benefits include lateral and vertical growth opportunities for employees in food and beverage manufacturing plants and access to previously inaccessible employment opportunities at higher levels as process controllers, supervisors, and production managers.

While the industry is constantly evolving there are numerous process contexts that are vitally important and are experiencing significant growth, these contexts will all benefit from a qualification that reflects the latest technologies a process required for the 21st-century operator. Examples of these contexts are the beverage industry that manufactures sparkling soft drinks, water, fruit juice and energy drinks.

There is a similar context for alcoholic drinks such are cider, clear beer, and blended alcoholic drinks. Another large context is the further processing of grain to produce products such as pasta, cereals, and the further production of starches, fruits and vegetables to produce jams, sauces, condiments, soups and dressings. All these products are part of our daily lives.

Further context is fruit and vegetable processing to provide frozen and canned fruit and vegetables. Two industry requirements would be the processing of maize, nuts, and vegetables to produce and pack a variety of savoury snacks such as popcorn, maize poppers, chips and similar snacks. The last significant industry need would be the processing of sugar and starch as well as chocolate to produce jellies, candies, and chocolate confectionery products. Developing this qualification enhances the professionalism of an operator in the food and Beverage industry. It demonstrates that operators have undertaken formal training and assessment, and have achieved a level of knowledge, skills and work experience that is recognized by the industry.

The Food and Beverage industry is highly regulated, and operators must adhere to strict safety and quality standards to ensure that the products they produce are safe for consumption. This qualification ensures that operators have the required knowledge and skills to maintain these high safety and quality standards. Typical occupations in this area are the following, Processor, Drier, Blender, Blending plant operator, fruit processing operator, extruder, processing operator, vegetable plant operator.

This qualification will be aimed at employees who have worked in the Food and Beverage industry where they have accumulated skills and developed experience over a long period of time but have not been able to obtain a qualification. This qualification will also target learners wanting to follow a career in the food and beverage industry who will use this qualification as an entry point into the world of work and can also advance into various other roles in the food and beverage industry.

There is no professional body that would require oversight over the content of the qualification.

Recognition of Prior Learning (RPL)

• Learners will gain access to the qualification through RPL for Access as provided for in the QCTO RPL Policy. RPL for access is conducted by accredited education institution, skills development provider or workplace accredited to offer that specific qualification/part qualification.
• Learners who have acquired competencies of the modules of a qualification or part qualification will be exempted from modules through RPL.

RPL for access to the external integrated summative assessment

Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.

Entry Requirements

• An NQF Level 2 qualification with mathematics and communication.

This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules

Knowledge Modules

• 716118-000-00-KM-01, Personal Mastery and Inter-personal Relationships, NQF Level 3, 4 Credits.
• 716118-000-00-KM-02, Business Studies for Machine Operators, NQF Level 3, 4 Credits.
• 716118-000-00-KM-03, Manufacturing principles for Machine Operators in a Digitalized Environment, NQF Level 3, 6 Credits.
• 716118-000-00-KM-04, Quality, Food Safety, GMP and Food Contamination, NQF Level 3, 8 Credits
• 716118-000-00-KM-05, Occupational Health and Safety in the Manufacturing Environment, NQF Level 3, 2 Credits.
• 716118-000-00-KM-06, Food and Beverage Processing Operational Principles, NQF Level 3, 8 Credits.
• 716118-000-00-KM-07, Food and Beverage Processing and Production Technology, NQF Level 3, 6 Credits.

Total number of credits for Knowledge Modules: 38

Practical Skill Modules

• 716118-000-00-PM-01, Receive Input Materials for Food and Beverage Products, NQF Level 2, 8 Credits.
• 716118-000-00-PM-02, Prepare Input Materials for Processing, NQF Level 3, 12 Credits.
• 716118-000-00-PM-03, Process Food and Beverage Products, NQF Level 3, 13 Credits.
• 716118-000-00-PM-04, Control the Operation of Food and Beverage Processing, NQF Level 3, 14 Credits.

Total number of credits for Practical Skill Modules: 47

Work Experience Modules

• 716118-000-00-WM-01, Processes and Procedures to Receive Input Materials, NQF Level 3, 8 Credits.
• 716118-000-00-WM-02, Processes and Procedures to Prepare Input Materials for Processing, NQF Level 3, 10 Credits.
• 716118-000-00-WM-03, Processes and Procedures to Process Food and Beverage Products, NQF Level 3, 10 Credits.
• 716118-000-00-WM-04, Processes and Procedures to Control the Production of Food and Beverage Products, NQF Level 3, 10 Credits.

Total number of credits for Work Experience Modules: 38

1. Apply the fundamental theory and concepts of communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the food and related products manufacturing environment.
2. Understand the principles, concepts and theory of food and beverage processing in a fast- moving consumer manufacturing environment.
3. Prepare a Food and Beverage Manufacturing Product for further processing.
4. Operate a single stage stand-alone Food and Beverage Manufacturing processing equipment.

Associated Assessment Criteria for Exit Level Outcome 1

• Explain the fundamental concepts of business communication in a manufacturing environment.
• List and explain the concepts underpinning interpersonal relationships.
• List and explain the fundamental concepts of business administration.
• Define terminology relevant to food safety such as but not limited to critical control points, hygiene, quality control, quality assurance and contamination.
• Explain systems by which effective quality control is maintained.
• List rationale for the application of good manufacturing practices.
• Discuss Food contamination in a specific context.
• List and explain principles of plant cleaning and sanitation.

Associated Assessment Criteria for Exit Level Outcome 2

• Discuss the nature and types of Food and Beverage Manufacturing Processing.
• Describe the constituents of the raw materials for a particular Food and Beverage Manufacturing Process.
• Describe the transformation process from raw material to finished product in a particular Food and Beverage Manufacturing process.
• Demonstrate the understanding of the key principles in the preparation of a particular Food and Beverage Processing product.

Associated Assessment Criteria for Exit Level Outcome 3

• Prepare work area and equipment according to standard operating procedures.
• Receive raw materials according to standard operating principles.
• Prepare raw materials as required according to standard operating procedures.
• Complete physical, sensory and process control checks according to standard operating procedures.
• Remove waste and substandard products according to standard operating procedures.
• Clean and sanitise work area and equipment according to standard operating procedures.
• Release prepared products for further processing according to standard operating procedures.
• Record process according to standard operating procedures.

Associated Assessment Criteria for Exit Level Outcome 4

• Complete pre-start-up procedure according to standard operating procedures.
• Start the single stage stand-alone processing equipment according to procedure.
• Operate the single stage stand-alone processing equipment according to procedure.
• Shutdown the single stage stand-alone processing equipment according to procedure.
• Complete post-shutdown procedure according to standard operating procedures.

Integrated Assessment

Formative Assessment

The Skills Development Providers will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated External Summative Assessment.

Summative Assessment

An External Integrated Summative Assessment, conducted through the relevant QCTO Assessment Quality Partner is required to issue this qualification. The External Integrated Summative Assessment will focus on the Exit Level Outcomes and Associated Assessment Criteria. Additional to the written assessment the learner must also submit a portfolio of evidence compiled of outcomes achieved in the workplace.