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

Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures 
SAQA US ID UNIT STANDARD TITLE
336879  Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures 
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  5 
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
120240  Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures  Level 3  NQF Level 03  5   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to determine the sensory characteristics of pasteurised milk, cream or fruit milk mixtures for quality control purposes.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the sensory quality of pasteurised milk, cream or fruit milk mixtures.
  • Prepare for the determination of the sensory quality of pasteurised milk, cream or fruit milk mixtures.
  • Determine the sensory quality of pasteurised milk, cream or fruit milk mixtures.
  • Report on the sensory quality of pasteurised milk, cream or fruit milk mixtures. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Communication at NQF Level 2.
  • Mathematical Literacy at NQF Level 1. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, it is essential that the product to be evaluated is pasteurised. Taking into consideration that it is inadvisable to taste or consume raw dairy products due to the potential health risk it poses, special care should be taken when testing raw milk, cream or fruit milk mixtures for sensory qualities.

    The context of this unit standard does not include sensory evaluation of milk, cream or fruit milk mixtures for product development purposes, but rather for quality control purposes. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the sensory quality of pasteurised milk, cream or fruit milk mixtures. 
    OUTCOME RANGE 
    Sensory quality includes:
  • Flavour (taste and aroma).
  • Mouth feel.
  • Appearance.

    The learner must demonstrate an understanding of the sensory quality of pasteurised milk and one of:
  • Pasteurised cream.
  • Pasteurised fruit milk mixtures. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of sensory evaluation of pasteurised milk, cream or fruit milk mixtures is explained using standard dairy principles. 

    ASSESSMENT CRITERION 2 
    Ideal sensory qualities of pasteurised milk, cream or fruit milk mixtures are described according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    Factors that affect the sensory evaluation of pasteurised milk, cream or fruit milk mixtures are described according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    Sensory defects in pasteurised milk, cream or fruit milk mixtures, and the cause of each, are identified according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Typical examples are given for each of flavour, mouth feel and appearance.
     

    ASSESSMENT CRITERION 5 
    Flavour, mouth feel and appearance are defined according to standard sensory evaluation principles. 

    ASSESSMENT CRITERION 6 
    The five human senses are identified and explained according to standard sensory evaluation principles. 

    SPECIFIC OUTCOME 2 
    Prepare for the determination of the sensory quality of pasteurised milk, cream or fruit milk mixtures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing.
     
    		•

    ASSESSMENT CRITERION 2 
    Equipment for the sensory evaluation is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The sample for the sensory evaluation is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The testing area is prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Determine the sensory quality of pasteurised milk, cream or fruit milk mixtures. 
    OUTCOME RANGE 
    Sensory quality includes the following attributes:
  • Flavour (taste and aroma).
  • Mouth feel.
  • Appearance.

    The learner must determine the sensory quality of pasteurised milk and one of:
  • Pasteurised cream.
  • Pasteurised fruit milk mixtures.

    Five samples must be tested for each of the attributes above. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The sensory qualities of each sample are determined according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The sensory qualities of each sample are established without error. 

    ASSESSMENT CRITERION 3 
    Problems are solved within scope of work. 

    ASSESSMENT CRITERION 4 
    The work area is left in a clean and safe condition according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Report on the sensory quality of pasteurised milk, cream or fruit milk mixtures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Results are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The results of the tests are interpreted and a conclusion is drawn on the sensory quality of the pasteurised milk, cream or fruit milk mixtures according to standard dairy principles and site-specific requirements. 

    ASSESSMENT CRITERION 3 
    Deviations from requirements are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    The importance of accurate documentation is explained according to quality assurance principles. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    N/A 

    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 by:
  • Identifying and solving problems within scope of work. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for sensory evaluation of pasteurised milk, cream or fruit milk mixtures. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Testing the sensory qualities of pasteurised milk, cream or fruit milk mixtures and evaluating the results. 
    		•

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

    UNIT STANDARD CCFO SCIENCE 
    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 ID 120240, " Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures", Level 3, 5 credits.

    Legal requirements:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No 63 of 1977.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049-Food Hygiene Management.
  • SANS 10330-Requirements for a HACCP system.
  • ISO 22000-Food safety management systems-Requirements for organisations throughout the food chain.
  • ISO 9001-Quality Management System-Requirements.

    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
    Core  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.