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: 

Standardise the fat content of a liquid dairy product 
SAQA US ID UNIT STANDARD TITLE
120255  Standardise the fat content of 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  7 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2009-07-07  2009-12-02  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-12-02   2013-12-02  

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
9143  Standardise the fat content of a liquid dairy product  Level 3  NQF Level 03  7   

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
336861  Standardise the fat content of a liquid dairy product  Level 3  NQF Level 03  7   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to standardise the fat content of a liquid dairy product.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of fat standardisation of liquid dairy products.
  • Prepare for standardisation.
  • Standardise a liquid dairy product.
  • Perform end of standardisation procedures.

    This unit standard 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:
  • Communication and mathematical literacy at NQF Level 2.
  • Fat determination by means of the Gerber or Babcock tests.
  • Cleaning procedures, handling of equipment and chemicals.
  • Representative sampling for quality control purposes. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, a liquid dairy product includes milk, cream and any other dairy based liquid mixture. Standardisation refers to in-line standardisation or silo/tank standardisation. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of fat standardisation of liquid dairy products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Standardisation is defined according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    The importance of fat standardisation of liquid dairy products is explained in terms of:
  • Legal requirements.
  • Consistency of product composition.
  • Profitability of production.principles. 
    		•

    ASSESSMENT CRITERION 3 
    Methods of standardising the fat content of liquid dairy products are described. 
    ASSESSMENT CRITERION RANGE 
    At least one example is given for each of the following:
  • Removal of substances from liquid dairy products.
  • Addition of substances to liquid dairy products.
     
    		•

    ASSESSMENT CRITERION 4 
    The principles of the relevant standardisation formula and standardisation method are explained according to standard dairy. 

    SPECIFIC OUTCOME 2 
    Prepare for standardisation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The production plan is obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     
    		•

    ASSESSMENT CRITERION 3 
    Equipment is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    A sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The amount of substances to be added or removed during the standardisation process is calculated accurately according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Standardise a liquid dairy product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    A liquid dairy product is standardised according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Equipment and raw materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    On completion of standardisation, the product complies with site-specific and legal requirements. 

    ASSESSMENT CRITERION 4 
    Problems associated with standardisation are solved within scope of work and according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Where standardisation is applied simultaneously with other production actions or processes, the standardisation process is synchronised according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of standardisation procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    A changeover is performed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    First line maintenance is performed according to standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    First line maintenance includes:
  • Cleaning and sanitising of equipment and work area.
  • Inspection of equipment.
  • All other maintenance functions as required within the learner's scope of work.
     
    		•

    ASSESSMENT CRITERION 3 
    Records of the standardisation process are kept in accordance with standard operating procedures. 


    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.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • 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 
    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 and faults within scope of work.

    > Specific outcomes:
    > Standardise a liquid dairy product.
    > Perform end of standardisation procedures. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Dispatching samples to the designated area for analysis.

    > Specific outcomes:
    > Prepare for standardisation. 
    		•

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

    > Specific outcomes:
    > Prepare for standardisation. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating the results from sample analyses and using it to determine the amount of substances to be added or removed from the product during standardisation.

    > Specific outcomes:
    > Prepare for standardisation.
  • Evaluating the results from samples and making a conclusion on the efficiency of standardisation.

    > Specific outcomes:
    > Standardise 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.

    > Specific outcomes:
    > Standardise a liquid dairy product.
    > Perform end of standardisation procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Operating equipment safely.

    > Specific outcomes:
    > Standardise a liquid dairy product.
  • Leaving the work area in a clean and safe condition.

    > Specific outcomes:
    > Perform end of standardisation 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.
  • Specific outcomes:
    > Demonstrate an understanding of fat standardisation of liquid dairy products.
    > Prepare for standardisation.
    > Standardise a liquid dairy product.
    > Perform end of standardisation procedures. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 336861, "Standardise the fat content of a liquid dairy product", Level 3, 7 credits.

    This unit standard replaces unit standard 9143, Standardise the fat content of a liquid dairy product, Level 3, 7 credits.

    Supplementary Information:

    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:
  • Standard operating procedures.

    Clarification/ explanation/ definition:
  • 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  50024   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2009-12-02  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.