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 QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing 
SAQA QUAL ID QUALIFICATION TITLE
20207  National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing 
ORIGINATOR
SGB Dairy Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 2  NQF Level 02  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Registered" 
SAQA 0939/01  2001-12-05  2004-12-05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2005-12-05   2008-12-05  

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 qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
50083  National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to evaluate the quality of raw milk or cream and receive, store and maintain raw milk or cream for processing and manufacturing of dairy products or chocolate confectionery or frozen dairy ice cream products.

This qualification will allow a person to advance to learning for a dairy processing qualification at NQF level 3. The quality evaluation unit standards provide credits that can be carried over to a dairy or food laboratory analyst qualification at level 3. This qualification will enhance the social status and productivity within the dairy industry.

Rationale of the qualification:

This qualification reflects the workplace-based needs of the dairy industry that is expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the dairy industry and provides the flexibility to pursue different careers in the dairy industry and articulation within the food industry. The level of flexibility within the range of electives will allow the individual to peruse a career within a milk reception, laboratory, quality assurance, mixing and blending of raw materials and information technology environment. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1.

Recognition of Prior Learning:

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
The learner must choose a minimum of 20 credits from the Elective unit standards. 

EXIT LEVEL OUTCOMES 
Qualifying learners can:

Exit level outcome 1: Maintain and apply good manufacturing practices in a raw milk or cream handling and storing environment.
Exit level outcome 2: Receive and store raw milk or cream in a silo at a milk reception facility.
Exit level outcome 3: Analyse and evaluate the quality of raw milk or cream for intake at milk reception. 

ASSOCIATED ASSESSMENT CRITERIA 
Assessment criteria associated with Exit level Outcome 1:
  • Knowledge and comprehension regarding personal safety practices in a raw milk and cream handling and storing environment is applied according to standard operating procedures and safety requirements,
  • Personal health, hygiene and presentation in a dairy processing environment is maintained according to the Occupational Health and Safety Act,
  • Knowledge and comprehension of the effect of micro-organisms on personal health, hygiene and dairy product safety is applied according to standard dairy microbiology principles,
  • Milk or cream reception equipment and surfaces are cleaned and sanitised manually and according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 2:
  • Knowledge and comprehension of dairy terminology, equipment and systems is applied according to standard dairy principles,
  • Knowledge and comprehension of heating and cooling media in a milk reception facility is applied according to standard dairy principles,
  • Knowledge and comprehension of the effect of micro-organisms on the quality of raw milk during raw milk handling is applied according to standard dairy microbiological principles,
  • Knowledge and comprehension the nature of milk and its transformation into commercial dairy products is applied according to standard dairy principles,
  • Raw milk or cream is received and stored in a silo at a milk reception facility according to standard operating procedures,
  • A dairy reception facility is cleaned and sanitised using an automated cleaning in-place system and according to standard operating procedures.

    Assessment criteria associated with Exit level Outcome 3:
  • Food laboratory safety is maintained according to standard laboratory procedures,
  • The quality of raw milk is analysed and evaluated in terms of its protein stability as indicated by the alizarol test,
  • The quality of raw milk is analysed and evaluated in terms of its antibiotics content,
  • The quality of milk is analysed and evaluated in terms of its solids-not-fat content,
  • The quality of a dairy product is analysed and evaluated in terms of its fat content, as indicated by the Gerber fat determination method,
  • The quality of a food product is analysed and evaluated in terms of its pH,
  • The quality of milk or a dairy product is analysed and evaluated in terms of its titratable acidity,
  • The quality of raw milk is analysed and evaluated in terms of its microbial load, as indicated by the resazurin test.
  • The temperature of raw milk or cream is analysed and evaluated.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to evaluate the quality of raw milk or cream and receive, store and maintain raw milk or cream for processing and manufacturing of dairy products or chocolate confectionery or frozen dairy ice cream products.

    The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    The receiving and storing of milk or cream, representative sample taking, cleaning and sanitising and quality assuring the raw milk or cream by means of laboratory tests can be assessed in one application.

    Applicable assessment tool(s) to establish the foundational, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.

    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 

  • INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. Similar part-qualifications though not unit standards based are found in all the Dairying countries in Western Europe and North America. 

    ARTICULATION OPTIONS 
    This qualification will allow a person to advance to learning for a dairy processing qualification at NQF level 3. The quality evaluation unit standards provide credits that can be carried over to a dairy or food laboratory analyst qualification at NQF level 3. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA`s policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

    Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors need experience in the following areas:

    Interpersonal skills, subject matter and assessment.

    The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of raw milk and cream receiving and storing and the quality assurance tests and practices. The assessor must have completed:
  • A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or,
  • National Certificate in Dairy Primary Processing NQF 3 or,
  • National Certificate in Dairy Technology NQF 4 or,
  • Food science and technology qualification on level 5 or higher.

    The subject matter experience of the assessor can be established by recognition of prior learning.

    Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body. 

  • NOTES 
    This qualification has been replaced by qualification 50083 , which is "National Certificate: Milk and Cream Handling and Storing", Level 2, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  9105  Apply personal safety practices in a food manufacturing environment  Level 1  NQF Level 01 
    Core  9063  Clean and sanitise food manufacturing equipment and surfaces manually  Level 1  NQF Level 01 
    Core  9104  Demonstrate knowledge of dairy terminology, equipment and systems  Level 1  NQF Level 01 
    Core  9108  Maintain personal hygiene, health and presentation in a food or beverage environment  Level 1  NQF Level 01 
    Core  9106  Measure the temperature of food or beverage products and evaluate the readings  Level 1  NQF Level 01 
    Core  9107  Take a representative food or beverage sample  Level 1  NQF Level 01 
    Core  9125  Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety  Level 2  NQF Level 02 
    Core  8822  Clean and sanitise a food processing system using an automated cleaning in-place-system  Level 2  NQF Level 02 
    Core  9113  Demonstrate knowledge of heating and cooling media in a food manufacturing environment  Level 2  NQF Level 02 
    Core  9126  Demonstrate knowledge of the effect of micro-organisms on the quality of raw milk during raw milk handling  Level 2  NQF Level 02 
    Core  9120  Demonstrate knowledge of the nature of milk and its transformation into commercial dairy products  Level 2  NQF Level 02 
    Core  9117  Evaluate the quality of milk in terms of its protein stability, as indicated by the alisarol test  Level 2  NQF Level 02 
    Core  9124  Evaluate the quality of raw milk in terms of its antibiotics content  Level 2  NQF Level 02 
    Core  9116  Receive and store raw milk or cream in a silo at a milk reception facility  Level 2  NQF Level 02 
    Core  9140  Evaluate the quality of a dairy product in terms of its fat content, as indicated by the Gerber fat determination method  Level 3  NQF Level 03 
    Core  9138  Evaluate the quality of a food or beverage product in terms of its pH  Level 3  NQF Level 03 
    Core  9141  Evaluate the quality of milk in terms of its solid-non-fat content  Level 3  NQF Level 03 
    Fundamental  8963  Access and use information from texts  Level 2  NQF Level 02 
    Fundamental  9009  Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems  Level 2  NQF Level 02 
    Fundamental  9122  Demonstrate knowledge of introductory principles of chemistry and physics  Level 2  NQF Level 02 
    Fundamental  7480  Demonstrate understanding of rational and irrational numbers and number systems  Level 2  NQF Level 02 
    Fundamental  9008  Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts  Level 2  NQF Level 02 
    Fundamental  8962  Maintain and adapt oral communication  Level 2  NQF Level 02 
    Fundamental  8967  Use language and communication in occupational learning programmes  Level 2  NQF Level 02 
    Fundamental  7469  Use mathematics to investigate and monitor the financial aspects of personal and community life  Level 2  NQF Level 02 
    Fundamental  9007  Work with a range of patterns and functions and solve problems  Level 2  NQF Level 02 
    Fundamental  8964  Write for a defined context  Level 2  NQF Level 02 
    Elective  9123  Determine the volume of bulk milk by means of a weigh bridge  Level 2  NQF Level 02 
    Elective  9115  Evaluate the acceptability of raw milk on the farm for bulk milk collection  Level 2  NQF Level 02 
    Elective  9118  Evaluate the quality of milk or a dairy product in terms of its titratable acidity  Level 2  NQF Level 02 
    Elective  9114  Maintain food laboratory safety  Level 2  NQF Level 02 
    Elective  7547  Operate a personal computer system  Level 2  NQF Level 02 
    Elective  7548  Use personal computer operating system  Level 2  NQF Level 02 
    Elective  9162  Evaluate the composition of raw milk as determined by an infra-red analyser  Level 3  NQF Level 03 
    Elective  9142  Evaluate the quality of milk in terms of its freezing point  Level 3  NQF Level 03 
    Elective  9139  Evaluate the quality of raw milk in terms of its microbial load, as indicated by the resazurin test  Level 3  NQF Level 03 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    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.
     
    1. Clover SA (Pty) Ltd Bethlehem 



    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.