SAQA 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: 

Homogenise a liquid dairy product 
SAQA US ID UNIT STANDARD TITLE
9144  Homogenise a liquid dairy product 
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  4 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2005-11-30  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2006-11-30   2009-11-30  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120257  Homogenise a liquid dairy product  Level 3  NQF Level 03  6   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of homogenisation of liquid dairy products,
  • prepare to homogenise a liquid dairy product,
  • homogenise a liquid dairy product,
  • perform end of homogenisation procedures.

    This unit standard is intended for any person who works in a dairy factory with the responsibility of homogenising liquid dairy products.

    This unit will contribute to the full development of the learner within the dairy 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 upliftment within the dairy manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Cleaning procedures, handling of equipment and chemicals.
    Representative sample taking for quality control purposes. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to homogenise a liquid dairy product.

    In the context of this unit standard, a liquid dairy product includes milk, cream and any other dairy based liquid mixture used for further processing into dairy products.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of homogenisation of liquid dairy products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose and principles of homogenisation of liquid dairy products are explained. 
    ASSESSMENT CRITERION RANGE 
    Range: The explanation refers to:
  • The breakdown of fat globules, with its subsequent effect on the quality of the final product,
  • Accomplishment of a homogenous blend in the case of dairy mixtures,
  • The application and the effect of pressure and temperature on the breakdown of fat globules.
     
    		•

    ASSESSMENT CRITERION 2 
    2. Two (2) examples of dairy products that require homogenisation are given. 

    ASSESSMENT CRITERION 3 
    3. The operating principles of a homogeniser are described. 

    ASSESSMENT CRITERION 4 
    4. The components of a homogenising system are identified and the purpose of each component is explained. 

    ASSESSMENT CRITERION 5 
    5. The cleaning and sanitising requirements of a homogeniser are explained using recognized dairy and manufacturer's cleaning and sanitising principles. 
    ASSESSMENT CRITERION RANGE 
    The explanations refer to:
  • The purpose of cleaning and sanitising agents,
  • Types of cleaning and sanitising agents used,
  • Cleaning and sanitising sequences during CIP and COP processes,
  • The consequences of incorrect or inadequate cleaning and sanitising procedures on product quality.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare to homogenise a liquid dairy product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    1. Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The homogenising system is sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The sanitising materials are handled in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The relevant parameters for homogenisation are set according to site specifications. 

    ASSESSMENT CRITERION 5 
    5. The reasons for specific values of the different parameters are explained according to standard dairy principles and the manufacturer's specifications. 

    ASSESSMENT CRITERION 6 
    6. The homogeniser is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Common start up problems are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     
    		•

    SPECIFIC OUTCOME 3 
    Homogenise a liquid dairy product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. A liquid dairy product is homogenised according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Equipment is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Quality assurance parameters for homogenisation are monitored and controlled according to standard operating procedures 

    ASSESSMENT CRITERION 4 
    4. Samples are taken at required intervals and according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Samples are despatched to the designated areas for analysis. 

    ASSESSMENT CRITERION 6 
    6. Results of sample analysis are interpreted and a conclusion is drawn on the efficiency of homogenisation in terms of site specifications. 

    ASSESSMENT CRITERION 7 
    7. Homogenised liquid dairy products are produced to conform to site-specifications. 

    ASSESSMENT CRITERION 8 
    8. Records of the process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Where a homogeniser is operated simultaneously with other production actions or processes, the homogenisation process is synchronised accord to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. Common problems are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     
    		•

    SPECIFIC OUTCOME 4 
    Perform end of homogenisation procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The homogenising system is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Decisions to clean and sanitise the homogeniser, in conjunction with other equipment, are based on standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    The decisions refer to:
  • Full wash,
  • Intermediate washing and sanitising cycles.
     
    		•

    ASSESSMENT CRITERION 3 
    3. The homogenising system is cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Quality assurance parameters for cleaning and sanitising are monitored and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters to be monitored and controlled include:
  • Temperatures,
  • Flow rates,
  • Concentrations of cleaning agents.
     
    		•

    ASSESSMENT CRITERION 5 
    5. Cleaning and sanitising materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Cleaning equipment and materials are stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 7 
    7. Waste from the cleaning process is handled and disposed of according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 8 
    8. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. All the symptoms and possible causes of all faults, or potential faults, that occur during the equipment shut down, cleaning and sanitising are identified and corrective actions are taken within scope of work. 

    ASSESSMENT CRITERION 10 
    10. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 11 
    11. The work area is left in a safe and clean condition. 


    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 homogenisation of a liquid dairy product.
  • This unit standard can be assessed with first line operational maintenance and process control unit standards.
  • This unit standard can be assessed together with unit standards on pasteurisation or thermisation or standardisation or the homogenisation efficiency by means of the homogenisation index. 
    		•

    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 by:
  • Identifying and solving problems during start up, operation and shut down of a homogeniser.

    Evident in the following specific outcome:
  • Prepare to homogenise a liquid dairy product.
  • Homogenise a liquid dairy product.
  • Perform end of homogenisation procedures. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising homogenisation with other production actions or processes.

    Evident in the following specific outcome:
  • Homogenise a liquid dairy product. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for homogenisation.

    Evident in the following specific outcome:
  • Prepare to homogenise a liquid dairy product. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating the efficiency of homogenisation.

    Evident in the following specific outcome:
  • Homogenise a liquid dairy product. 
    		•

    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.

    Evident in the following specific outcome:
  • Homogenise a liquid dairy product.
  • Perform end of homogenisation procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Cleaning and sanitising the homogenisation system,
  • Storing cleaning and sanitising equipment and materials,
  • Disposing of waste from the cleaning process,
  • Demonstrating knowledge of the homogenisation of liquid dairy products.

    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 by:
  • Solving problems within scope of work.

    Evident in the following specific outcome:
  • Prepare to homogenise a liquid dairy product.
  • Homogenise a liquid dairy product.
  • Perform end of homogenisation procedures. 
    		•

    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 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120257, which is "Homogenise a liquid dairy product", Level 3 , 6 credits.

    1. 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,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.

    2. Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

    Liquid dairy products:
    Refer to milk, cream and any other dairy based liquid mixture used for further processing into dairy products.

    Standard operating procedures>:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety 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  20214   National Certificate: Food and Beverage Processing: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered"     		 2004-12-05  Was FOODBEV until Last Date for Achievement 


    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.