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: 

Receive and store raw milk or cream in a silo at a milk reception facility 
SAQA US ID UNIT STANDARD TITLE
120413  Receive and store raw milk or cream in a silo at a milk reception facility 
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 2  NQF Level 02  8 
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
9116  Receive and store raw milk or cream in a silo at a milk reception facility  Level 2  NQF Level 02  8   
9123  Determine the volume of bulk milk by means of a weigh bridge  Level 2  NQF Level 02  4   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to receive and store raw milk or cream at a milk intake facility prior to manufacturing of food products where milk or cream is a raw material.

A person credited with his unit standard is able to:
  • Demonstrate an understanding of milk or cream reception equipment and storage areas.
  • Prepare for raw milk or cream intake at the milk reception area.
  • Receive and store raw milk or cream at the milk reception area.
  • Perform end of process duties.

    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 1.
  • Cleaning procedures, handling of cleaning equipment and chemicals.
  • Representative sampling. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, a milk reception facility refers to a facility where raw milk or cream is transferred from a bulk road tanker to a raw milk or cream silo. Receiving and storing of raw milk or cream include volume determination, cooling, sampling and pumping of the raw milk or cream from a road tanker to a raw milk or cream silo. In addition, the system must be cleaned and sanitised.

    This unit standard does not include laboratory analyses of raw milk or cream. The learner only has to obtain authorisation for milk or cream intake. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of milk or cream reception equipment and storage areas. 
    OUTCOME RANGE 
    Equipment includes pipelines, pumps, filters, tanker and silo couplings, non-return and butterfly valves, control panels, coolers, de-aerators, in line thermometers, swing panels, electrical switchboards, CIP control panels, equipment to determine milk or cream volume (weigh bridge or flow meter) and raw milk or cream tankers and silos. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The equipment and components in a milk or cream reception system are identified and the purpose of each is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    The reasons for the location of milk or cream reception equipment in the reception line are explained according to standard dairy and operating principles. 

    ASSESSMENT CRITERION 3 
    The flow of milk or cream from the road tanker to the silo is identified according to the specific site layout. 

    ASSESSMENT CRITERION 4 
    The volume determining equipment at the milk reception facility is identified according to the specific site layout. 
    ASSESSMENT CRITERION RANGE 
    The identification must refer to either one of the following:
  • Weigh bridge.
  • Flow meter.
     
    		•

    ASSESSMENT CRITERION 5 
    The method and procedures in which flow meter or weigh bridge accuracy is verified are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    The importance of using accurate volume determining equipment is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The operating procedures for the specific volume determining device at the work site are explained within the specific context of the learner's work environment. 
    ASSESSMENT CRITERION RANGE 
    For a weigh bridge, conversion of mass to volume is also included in the explanation.
     

    ASSESSMENT CRITERION 8 
    The components of a silo are identified and the purpose of each is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 9 
    The links of the cold chain from the farm to the consumer are identified according to food safety principles. 

    ASSESSMENT CRITERION 10 
    The importance of maintaining the cold chain is explained according to standard food safety principles. 

    ASSESSMENT CRITERION 11 
    The temperature requirements for raw milk or cream at reception and storage are explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Specifications for the intake temperature of raw milk or cream.
  • Specifications for the storage temperature and duration of storage of raw milk or cream.
     
    		•

    ASSESSMENT CRITERION 12 
    The safety requirements for milk or cream reception are identified and explained according to relevant legislation. 
    ASSESSMENT CRITERION RANGE 
    Safety requirements include:
  • Personal protective clothing and safety gear.
  • Colour codes.
  • Safety signs.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare for raw milk or cream intake at the milk reception area. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes:
  • Safety precautions.
  • Hygienic practices.
     
    		•

    ASSESSMENT CRITERION 2 
    The work area and the milk or cream reception equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    The reasons for equipment, area and personal preparation are explained according to standard dairy principles. 

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

    ASSESSMENT CRITERION 5 
    Authorisation for milk intake is obtained according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Receive and store raw milk or cream at the milk reception area. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Milk or cream reception equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Raw milk or cream is received and stored in a silo according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    The volume of the milk or cream is determined according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Parameters for milk or cream reception are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Problems are identified and solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of process duties. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The milk or cream reception system is cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The work area is left in a safe and clean condition. 

    ASSESSMENT CRITERION 4 
    Records of milk or cream reception and storage are kept according to 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 start-up, operating and shut down problems.
    Evident specific outcome 3 and 4:
  • Receive and store raw milk or cream at the milk reception area.
  • Perform end of process duties. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Receiving and storing raw milk or cream.
    Evident specific outcome 3:
  • Receive and store raw milk or cream at the milk reception area. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Doing personal preparation.
    Evident specific outcome 2:
  • Prepare for raw milk or cream intake at the milk reception area.
  • Preparing the milk or cream reception equipment and area. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Completing all the necessary documentation on milk or cream reception.
    Evident specific outcome 4:
  • Perform end of process duties. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Recording the necessary information during milk or cream intake and storage.
    Evident specific outcome 4:
  • Perform end of process duties. 
    		•

    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:

    Evident specific outcome 1,2,3 and 4:
  • Demonstrate an understanding of milk or cream reception equipment and storage areas.
  • Prepare for raw milk or cream intake at the milk reception area.
  • Receive and store raw milk or cream at the milk reception area.
  • Perform end of process duties. 
    		•

    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 specific outcome 1,2,3 and 4:
  • Demonstrate an understanding of milk or cream reception equipment and storage areas.
  • Prepare for raw milk or cream intake at the milk reception area.
  • Receive and store raw milk or cream at the milk reception area.
  • Perform end of process duties. 
    		•

    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 standards 9116, "Receive and store raw milk or cream in a silo at a milk reception facility", Level 2, 8 credits, and 9123, "Determine the volume of bulk milk by means of a weigh bridge", Level 2 , 4 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:
  • Cold chain:

    Clarification/ explanation/ definition:

    Refers to the maintenance of a constant low temperature in a food product, from primary production up until the final manufactured product is distributed to the supermarket shelf and the consumer's table. The cold chain must be maintained in order to prevent microbial growth and contamination of perishable food products.
  • Hygienic practices:

    Clarification/ explanation/ definition:

    Refer to any practices that prevent raw milk or cream from being contaminated. These practices include personal hygiene practices and hygienic handling of equipment and milk or cream.
  • 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  74229   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  50083   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  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.