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 acceptability of raw milk in a silo for further processing |
SAQA US ID | UNIT STANDARD TITLE | |||
9152 | Evaluate the acceptability of raw milk in a silo for further processing | |||
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" |
2004-10-13 | 2007-10-13 | SAQA 0556/04 | |
LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
2008-10-13 | 2011-10-13 |
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 does not replace any other unit standard and is not replaced by any other unit standard. |
PURPOSE OF THE UNIT STANDARD |
A person credited with this unit standard is able to:
This unit standard is for anyone who has to make a decision on the suitability of raw milk for further processing. 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:
Representative sample taking. Laboratory tests: Alisarol, temperature, pH, antibiotics, freezing point (or solids-non-fat) and fat content (Gerber). |
UNIT STANDARD RANGE |
The scope of this unit standard is for anyone who has to make a decision on the suitability of raw milk for further processing.
In the context of this unit standard, The minimum required tests are listed in the range statements. It may, however, be possible for the company to specify certain additional tests to be performed. The determination of added water can be done by either the freezing point test or the solids-non-fat test (lactometer-method). This unit standard can also be used to assess a person who has to evaluate the acceptability of raw cream in a silo for further processing. In such a case, the relevant site-specific tests must be performed and assessed. 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 milk quality tests. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The principles of quality tests on raw milk are explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation includes determinations of:
|
ASSESSMENT CRITERION 2 |
2. The importance of testing for the presence of antibiotics in raw milk is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation refers to:
|
ASSESSMENT CRITERION 3 |
3. The possible reasons for the presence of antibiotics in milk are explained. |
ASSESSMENT CRITERION 4 |
4. The importance of pH-measurement as a quality test is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
4. The explanation refers to the effects of processing dairy products with an unacceptable pH on the process and on the final product quality. |
ASSESSMENT CRITERION 5 |
5. The importance of temperature measurement in a dairy environment is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation refers to:
|
ASSESSMENT CRITERION 6 |
6. The importance of performing the alisarol test as a milk quality assurance test is explained. |
ASSESSMENT CRITERION RANGE |
The explanation highlights:
|
ASSESSMENT CRITERION 7 |
7. The importance of the Gerber fat test as a quality assurance test is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation highlights:
The effects of processing milk with a fat content outside the desirable range on the process and on the final product quality, The financial implications of the above. |
ASSESSMENT CRITERION 8 |
8. The importance of added water in milk quality is explained in terms of the effect of processing milk with a too high water content on final product quality. |
ASSESSMENT CRITERION 9 |
9. The legal and site-specifications for raw milk are identified. |
ASSESSMENT CRITERION RANGE |
Specifications for the following are identified:
|
SPECIFIC OUTCOME 2 |
Prepare for milk quality tests. |
OUTCOME RANGE |
The tests include measurements of:
|
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The selection of either an aseptic or a non-aseptic sampling technique is motivated with respect to the type of test to be performed. |
ASSESSMENT CRITERION 2 |
2. The consequences of selecting and applying correct and incorrect sampling techniques are explained in terms of the effect on test results. |
ASSESSMENT CRITERION 3 |
3. Equipment and personal preparation is done according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Preparations include:
|
ASSESSMENT CRITERION 4 |
4. The samples are taken according to standard operating procedures. |
ASSESSMENT CRITERION 5 |
5. The samples are marked and maintained in such a way that it meets the requirements for the tests to be performed. |
ASSESSMENT CRITERION 6 |
6. The consequences of not taking a representative sample are explained according to standard dairy practices. |
ASSESSMENT CRITERION 7 |
7. The samples are prepared according to standard operating procedures. |
SPECIFIC OUTCOME 3 |
Determine the quality of raw milk. |
OUTCOME RANGE |
Two (2) samples must be analysed in duplicate. The tests include:
|
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The samples are analysed according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
2. Equipment and reagents are handled according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 3 |
3. The results of each test are established without error. |
ASSESSMENT CRITERION 4 |
4. Evaluations are carried out in the designated area and according to site schedules, instructions and standard operating procedures. |
ASSESSMENT CRITERION 5 |
5. The purpose of working in line with site schedules is explained according to standard dairy principles. |
ASSESSMENT CRITERION 6 |
6. Samples are evaluated safely, and with the most economic use of time. |
ASSESSMENT CRITERION 7 |
7. The equipment is left clean and ready for re-use in the designated area. |
ASSESSMENT CRITERION 8 |
8. The work area is left in a safe and clean condition. |
ASSESSMENT CRITERION 9 |
9. Problems are solved within scope of work. |
SPECIFIC OUTCOME 4 |
Report on the quality of raw milk in terms of its acceptability for further processing. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. Results are recorded according to site-specific requirements. |
ASSESSMENT CRITERION 2 |
2. The legal and site-specifications for raw milk are identified. |
ASSESSMENT CRITERION 3 |
3. The results of the tests are interpreted and a conclusion is drawn on the acceptability of raw milk for further processing according to standard dairy principles and site-specific standards. |
ASSESSMENT CRITERION 4 |
4. Deviations from the specifications for milk acceptability are explained according to standard dairy principles and site-specific standards. |
ASSESSMENT CRITERION 5 |
5. The potential causes of recording inaccurately are explained according to standard dairy principles. |
ASSESSMENT CRITERION 6 |
6. The purpose of accurate documentation is explained according to standard dairy and legislation principles. |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
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:
Evident in the following specific outcome: |
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team, group, organisation or community by:
Evident in the following specific outcome: |
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one`s activities responsibly and effectively by:
Evident in the following specific outcome: |
UNIT STANDARD CCFO COLLECTING |
Collect, analyse, organise and critically evaluate information by:
Evident in the following specific outcomes: |
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Evident in the following specific outcomes: |
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
Evident in the following specific outcome |
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 |
1. Legal requirements:
The following acts and/or codes, current and future regulations and amendments will be applicable: Definition of terms within this unit standard: Terminology and clarification/ explanation/ definition. 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 | |
Core | 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 |
Core | 20516 | National Certificate: Food and Beverage Manufacturing Technology: Butter and Butter Related Spreads Technologist | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2006-04-20 | Was FOODBEV until Last Date for Achievement |
Core | 20553 | National Certificate: Food and Beverage Manufacturing Technology: Cottage Cheese Technologist | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2006-04-20 | Was FOODBEV until Last Date for Achievement |
Core | 20521 | National Certificate: Food and Beverage Manufacturing Technology: Dried Dairy Products Technologist | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2006-04-20 | Was FOODBEV until Last Date for Achievement |
Core | 20520 | National Certificate: Food and Beverage Manufacturing Technology: Fermented Dairy Products Technologist | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2006-04-20 | Was FOODBEV until Last Date for Achievement |
Core | 20518 | National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy Products Technologist | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2006-04-20 | Was FOODBEV until Last Date for Achievement |
Core | 20515 | National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2006-04-20 | Was FOODBEV until Last Date for Achievement |
Core | 20514 | National Certificate: Food and Beverage Manufacturing Technology: Sweetened Condensed Milk Products Technologist | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2006-04-20 | 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. |