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 UNIT STANDARD THAT HAS PASSED THE END DATE: |
Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio |
SAQA US ID | UNIT STANDARD TITLE | |||
336864 | Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio | |||
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 3 | NQF Level 03 | 3 |
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 replaces: |
US ID | Unit Standard Title | Pre-2009 NQF Level | NQF Level | Credits | Replacement Status |
120244 | Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio | Level 3 | NQF Level 03 | 3 |
PURPOSE OF THE UNIT STANDARD |
This Unit Standard is for anyone who has to determine the Brix-acid ratios of fruit juice, fruit juice concentrates or fruit-milk mixtures.
A person credited with this Unit Standard is able to: |
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
UNIT STANDARD RANGE |
N/A |
Specific Outcomes and Assessment Criteria: |
SPECIFIC OUTCOME 1 |
Demonstrate an understanding of determining the Brix-acid ratio. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Percentage of the total soluble solids (°Brix) is defined according to standard food principles. |
ASSESSMENT CRITERION 2 |
Acidity of fruit juices, fruit juice concentrates or fruit milk mixtures is defined according to standard food principles. |
ASSESSMENT CRITERION RANGE |
The definition refers to the different natural acidities in fruit juice. |
ASSESSMENT CRITERION 3 |
Brix-acid ratio is defined according to standard food principles. |
ASSESSMENT CRITERION 4 |
The importance of determining the °Brix-acid ratio as a quality control test is explained according to standard food principles. |
ASSESSMENT CRITERION RANGE |
The explanation refers to:
|
SPECIFIC OUTCOME 2 |
Prepare for the determination of the percentage of the total soluble solids (°Brix) and titratable acidity. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Personal preparation is done according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Preparations include:
|
ASSESSMENT CRITERION 2 |
Equipment for the °Brix and titratable acidity tests is prepared according to standard operating procedures. |
ASSESSMENT CRITERION 3 |
Reagents for the titratable acidity test are obtained and checked according to standard operating procedures. |
ASSESSMENT CRITERION 4 |
The sample is prepared according to standard operating procedures. |
SPECIFIC OUTCOME 3 |
Determine the percentage of the total soluble solids (°Brix), titratable acidity and calculate the Brix-acid ratio. |
OUTCOME RANGE |
Two samples must be analysed in duplicate. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
The percentage of the total soluble solids (°Brix) of each sample is determined according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 2 |
The percentage of the titratable acidity of each sample is determined according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 3 |
The equipment and reagents are handled according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 4 |
The percentage of the total soluble solids (°Brix) of each sample is established without error. |
ASSESSMENT CRITERION 5 |
The percentage of the titratable acidity of each sample is established without error. |
ASSESSMENT CRITERION 6 |
The Brix-acid ratio of each sample is calculated according to standard operating procedures. |
ASSESSMENT CRITERION 7 |
The work area is left in a safe and clean condition. |
ASSESSMENT CRITERION 8 |
Problems are solved within scope of work. |
SPECIFIC OUTCOME 4 |
Report on the quality of a fruit juice, fruit juice concentrate or fruit-milk mixture in terms of its Brix-acid ratio. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Results are recorded according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
The specifications for the Brix-acid ratio of the product are identified according to site-specific standards. |
ASSESSMENT CRITERION 3 |
The results of the determinations on the product are used to make a conclusion on its quality according to site-specific standards. |
ASSESSMENT CRITERION 4 |
Deviations from the specifications for the Brix-acid ratio of the product are explained according to standard food principles. |
ASSESSMENT CRITERION 5 |
The importance of accurate documentation is explained according to quality assurance principles. |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE |
N/A |
UNIT STANDARD DEVELOPMENTAL OUTCOME |
N/A |
UNIT STANDARD LINKAGES |
/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 by:
|
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team, group, organisation or community by:
|
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one's activities responsibly and effectively by:
|
UNIT STANDARD CCFO COLLECTING |
Collect, analyse, organise and critically evaluate information by:
|
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
|
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
|
UNIT STANDARD CCFO CONTRIBUTING |
Contribute to the full personal development of each learner and the social and economic development of the society at large. |
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 |
This unit standard replaces unit standard 120244, "Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio", Level 3, 3 credits.
Legal requirements: Where applicable, the following acts, current and future regulations and amendments should be considered: Where applicable, the following International and National Standards should be considered: Definition of terms within this Unit Standard: Terminology: Clarification/explanation/definition: Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. |
QUALIFICATIONS UTILISING THIS UNIT STANDARD: |
ID | QUALIFICATION TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | STATUS | END DATE | PRIMARY OR DELEGATED QA FUNCTIONARY | |
Elective | 74250 | National Certificate: Dairy Primary Processing | Level 3 | NQF Level 03 | 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. |