Associated Assessment Criteria for Exit Level Outcome 1:

Knowledge and comprehension of microbiology and the effect of micro-organisms on personal health, hygiene and food product safety are applied according to standard food microbiological principles.
Quality control practices are carried out in the cereals, snacks, pasta or condiments manufacturing environment according to the quality assurance policy and standard operating procedures.
Knowledge and comprehension regarding personal safety practices in a cereals, snacks, pasta or condiments manufacturing environment are applied according to standard operating procedures, safety requirements and current legislation.
Critical Control Points (CCPs) in a cereals, snacks, pasta or condiments manufacturing environment are monitored as an integral part of the applicable Hazard Analysis Critical Control Point (HACCP) system.

Associated Assessment Criteria for Exit Level Outcome 2:

The ability to receive raw materials for manufacturing purposes is demonstrated according to standard operating procedures.
Raw materials are graded and sorted prior to manufacturing and according to standard operating procedures.
Raw materials and products are stored and routed according to standard operating procedures.
Knowledge and comprehension of heating and cooling media is applied according to standard operating procedures.

Associated Assessment Criteria for Exit Level Outcome 3:

Planning for manufacturing, as well as personal, equipment and product preparations are done according to standard operating procedures.
Quality control practices are carried out in the specific context of the learner’s work environment and according to the quality assurance policy and standard operating procedures by measuring, interpreting and controlling analytical and quality control parameters.
Knowledge and comprehension of heating and cooling media is applied according to standard operating procedures.
Prepared raw materials are processed further into final cereals, snacks, pasta or condiment products according to standard operating procedures.
> Range: Processing refers to any combination of the following, relating to the specific elective strand:
> Pre-batching of raw materials.
> Mixing or blending of raw materials.
> Milling or grinding.
> Peeling of fruit or vegetables.
> Shaping of fruit or vegetables.
> Maize steeping.
> Cooking.
> Centrifugal separation.
> Toasting.
> Roasting beans or nuts.
> Puffing.
> Extrusion.
> Popping of maize kernels.
> Drying.
> Cooling.
> Coating or dipping.
> Frying.
> Pasteurisation.
> Fumigation.
> Preparing and processing an aqueous and oil emulsion, e.g. mayonnaise.
Processing parameters are set, monitored and controlled according to standard operating procedures.
First line maintenance on manufacturing equipment is performed according to standard operating procedures.

Associated Assessment Criteria for Exit Level Outcome 4:

Effective verbal communication is demonstrated during working with peers, colleagues and members of management.
Quality control documentation is read and interpreted for application in further processing.
Processing reports, records and documentation are identified, understood, organised, interpreted and presented in a legible, focused and coherent manner.
Information is gathered and applied regarding knowledge, processes and procedures within a cereals, snacks, pasta and condiments manufacturing environment.

Integrated Assessment:

The applied competence (practical, foundational and reflexive competencies) of this Qualification will be achieved if a learner is able to perform all the necessary processes applicable to his/her work environment, from intake of the raw material to the final product ready for packaging.

The identification 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 demonstrated. Assessment methods and tools must be designed 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 applied to solve problems.

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

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

The Exit Level Outcomes of this Qualification can be assessed in one application.

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