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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Food Laboratory Analysis 
SAQA QUAL ID QUALIFICATION TITLE
50305  National Certificate: Food Laboratory Analysis 
ORIGINATOR ORIGINATING PROVIDER
SGB Food Manufacturing   
QUALITY ASSURING BODY NQF SUB-FRAMEWORK
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority  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  130  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 0695/12  2012-07-01  2015-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2016-06-30   2019-06-30  

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 qualification replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
23138  National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis  Level 3  NQF Level 03  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose

The purpose of this qualification is to ensure that the person who performs analytical tests and procedures in a food laboratory will be able to perform generic functions in any food laboratory, such as preparation of glassware and media. The person will also be able to perform basic analytical tests and specialised laboratory techniques and procedures on a range of food products within the specialisation area(s) of his/her choice.

These specialisation areas include:
  • Dairy product analysis.
  • Meat and fish product analysis.
  • Confectionery product analysis.
  • Beverage product analysis.
  • Oil- and fat-based product analysis.
  • Fruit and vegetable product analysis.
  • Carbohydrate- and cereal-based product analysis.
  • Spices, condiments and culinary product analysis.

    The person will be able to apply all relevant personal safety and food safety practices during the performance of his/her tasks. In addition, the learner will be able to take part in quality control practices within the food laboratory environment and will thereby contribute to the overall quality assurance procedures, food safety management system and quality management system within his/her work environment.

    Portability is enhanced in this qualification by the different specialisation options offered, i.e. after completion of the qualification, a person will be competent in one area of specialisation but one specialisation area will allow for portability to seven other specialisations.

    This qualification will allow a person to have access to education, training and career paths within the food industry, ensuring learning mobility and progression on the framework through articulation with other qualifications. This qualification will enhance the social, economic and personal development of the learner, as well as the sustainability and productivity of the food industry. The qualification will accelerate the redress of past unfair discrimination in education, training and employment opportunities.

    Rationale

    This qualification reflects the workplace-based needs of the food industry that are expressed by employers and employees, both now and for the future. Typical learners would be persons who are currently working in a food laboratory environment who have not received any formal recognition for their skills and knowledge, as well as workers that are progressing from other areas within the food environment to a food laboratory environment. Learners may also include new entrants to the food laboratory environment.

    This qualification aims at providing access to a qualification in laboratory analysis for anyone in the food and beverage industry who wants to obtain skills in laboratory analysis or who wants to have their current skills in laboratory analysis recognised. In this way, value is added to workers' employability and competence and the sustainability of the food industry is improved, thereby assisting in social and economic transformation. This qualification gives the learner the skills and knowledge to be employed within the food industry.

    The range of electives will allow the individual to pursue a career in quality control and assurance within the food and beverage analytical, microbiological and biochemical laboratory environment, leading to articulation within the laboratory supervision environment. The conformance of food products to legal and company standards and specifications for food composition and food safety is an important industry goal, therefore skilled workers in the laboratory and quality control/assurance environments play a key role. The implementation of effective food safety management systems to protect the consumer's health strongly relies on skilled laboratory and quality assurance staff. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed learners are already competent in:
  • Communication at NQF Level 2.
  • Mathematical Literacy at NQF Level 2.
  • Natural Science and Technology principles at NQF Level 2.
  • Application of personal safety practices in a food laboratory.
  • Application of hygiene and health practices.
  • Temperature measurement.
  • Representative sampling.

    Recognition of prior learning

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

    Access to the qualification

    Access to this qualification is open bearing in mind learning assumed to be in place. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    The Fundamental component of the qualification consisting of 20 credits for Communication and 16 credits for Mathematical Literacy is compulsory for all learners.

    The Core component of the qualification consisting of three unit standards, reflecting the core skills and competencies of product analysis within the broad food and beverages industry totaling 16 credits is compulsory.

    In the Elective component, the learner must choose at least one group (A-H), depending on his/her relevant sub-field.

    The learner must, apart from the compulsory unit standards in the elective groups, choose additional unit standards from the Electives to make up the remainder of the 130 (minimum) credits for the qualification.

    Example: If the learner chooses the dairy product analysis group (group A), he/she must obtain:
  • 36 credits from the Fundamental component.
  • 16 credits from the Core component.
  • 49 credits from the compulsory electives for the group.
  • A minimum number of credits (i.e. 29 credits) from Elective group A.2 to make up a minimum of 130 credits for the total qualification.

    The same rules of combination apply to groups B-H

    A learner will be allowed to complete more than one specialisation group, as long as the rules of combination are followed. This will further support the principle of horizontal progression and articulation.

    The Elective component of the qualification consists of different groups (A-H), reflecting the different sub-fields of product analyses within the food and beverages industry. Within the groups there may be compulsory and choice electives. The unit standards in each group (A-H) are related to the specific sub-field and will enable the learner to pursue a learning path with further specialisation within his/her relevant sub-field and with interests of his/her own. These groups are:

    Group A: Dairy product analysis.
    Group B: Meat and fish product analysis.
    Group C: Confectionery product analysis.
    Group D: Beverage product analysis.
    Group E: Oil- and fat-based product analysis.
    Group F: Fruit and vegetable product analysis.
    Group G: Carbohydrate- and cereal-based product analysis.
    Group H: Spices, condiments and culinary product analysis.

    A.1 Dairy Product Analysis - compulsory unit standards

    Choose all of the following unit standards:
  • Evaluate the quality of milk in terms of its protein stability, as indicated by the alizarol test, NLRD: 120418, L: 2, Cr: 3
  • Evaluate the quality of raw milk in terms of its antibiotics content, NLRD: 120407, L: 2, Cr: 5
  • Demonstrate an understanding of the nature of milk and its transformation into commercial dairy products, NLRD: 120245, L: 3, Cr: 6
  • Evaluate the quality of a food product in terms of its titratable acidity, NLRD: 120397, L: 2, Cr: 4
  • Evaluate the quality of a food product in terms of its pH, NLRD: 123273, L: 3, Cr: 4
  • Evaluate the quality of a dairy product in terms of its fat content, as determined by the Gerber or Babcock fat determination method, NLRD: 120241, L: 3 ,Cr: 5
  • Evaluate the sensory quality of pasteurised milk, cream or fruit-milk mixtures, NLRD: 120240, L: 3, Cr: 5
  • Evaluate the efficiency of milk or cream pasteurisation, as indicated by the phosphatase test, NLRD: 120243, L: 3, Cr: 5
  • Evaluate the microbiological quality of food products by means of pour plate methods, NLRD: 123299, L: 3, Cr: 12
  • Total credits: 49

    A.2 Dairy Product Analysis - choice unit standards

    From the following, choose a combination of unit standards to make up 29 credits (minimum)
  • Evaluate the quality of a dairy powder in terms of its solubility, NLRD: 123278, L: 2, Cr: 3
  • Evaluate the quality of a dairy powder in terms of the amount of scorched particles, NLRD: 123279, L: 2, Cr: 3
  • Evaluate the quality of milk in terms of its freezing point, NLRD: 120408, L: 3, Cr: 4
  • Evaluate the quality of raw milk in terms of its microbial load, as indicated by the resazurin test, NLRD: 120395, L: 3, Cr: 5
  • Evaluate the quality of a fruit juice, fruit juice concentrate or fruit-milk mixture, as indicated by its Brix-acid ratio, NLRD: 120244, L: 3, Cr: 3
  • Evaluate the quality of a food product in terms of its Brix-value, NLRD: 123294, L: 3, Cr: 3
  • Evaluate the efficiency of homogenisation of a liquid dairy product, NLRD: 120236, L: 3, Cr: 4
  • Evaluate the quality of a food product in terms of its fat content as determined by an ether extraction method, NLRD: 123284, L: 3, Cr: 5
  • Evaluate the quality of a dairy powder in terms of its moisture content, as indicated by the Toluene Distillation Method, NLRD: 123275, L: 3, Cr: 5
  • Evaluate the quality of instant milk powder in terms of its dispersibility, NLRD: 123291, L: 3, Cr: 3
  • Evaluate the quality of a dairy powder in terms of its bulk density, NLRD: 123292, L: 3, Cr: 3
  • Evaluate the fat-, salt-, moisture- and solids-non-fat content of butter as indicated by the Kohman test, NLRD: 123276, L: 3, Cr: 5
  • Evaluate the quality of a food product in terms of its total solids content using an oven drying method, NLRD: 123277, L: 3, Cr: 4
  • Evaluate the activity of a starter culture in terms of its pH or % titratable acidity, NLRD: 123274, L: 3, Cr: 2
  • Evaluate the quality of a food product in terms of its viscosity, NLRD: 123280, L: 3, Cr: 4
  • Evaluate the composition of raw milk as determined by an infra-red analyser, NLRD: 120237, L: 3, Cr: 6
  • Evaluate the quality of cheese in terms of its salt content, NLRD: 123282, L: 3, Cr: 5
  • Evaluate the extent of saturation of butterfat (in cream or butter) as indicated by its iodine value, NLRD: 123285, L: 4, Cr: 4
  • Evaluate the sensory quality of butter, NLRD: 123283, L: 4, Cr: 6
  • Evaluate the sensory quality of cheese, NLRD: 123287, L: 4, Cr: 8
  • Evaluate the sensory quality of dried dairy products, NLRD: 123288, L: 4, Cr: 5
  • Evaluate the sensory quality of frozen dairy ice cream or ice cream related products, NLRD: 123290, L: 4, Cr: 5
  • Evaluate the sensory quality of fermented dairy products, NLRD: 123305, L: 4, Cr: 6
  • Evaluate the sensory quality of cottage cheese products, NLRD: 123286, L: 4, Cr: 5
  • Evaluate the sensory quality of liquid long life dairy products, NLRD: 123289, L: 4, Cr: 5
  • Evaluate the sensory quality of condensed milk products, NLRD: 123296, L: 4, Cr: 5
  • Evaluate the sensory quality of process cheese, NLRD: Revised 123300, L: 4, Cr: 5
  • Evaluate the microbiological quality of a food product, as indicated by the presence of the pathogens Staphylococcus aureus (S. aureus) and Salmonella, NLRD: Revised 123281, L: 4, Cr: 6
  • Evaluate the quality of milk in terms of its solids-non-fat content, NLRD: 120400, L: 3, Cr: 4
  • Monitor and control quality assurance procedures in a food or sensitive consumer product environment, NLRD: 119796, L: 4, Cr: 8
  • Monitor critical control points (CCP's) as an integral part of a hazard analysis critical control point (HACCP) system, NLRD: 120239, L: 3, Cr: 6
  • Total available credits: 148

    B.1 Meat and Fish Product Analysis - compulsory unit standards

    The following unit standard is compulsory for this specialisation
  • Demonstrate knowledge of the nature and composition of food, NLRD: 12766, L: 3, Cr: 6
  • Total credits: 6

    B.2 Meat and Fish Product Analysis - choice unit standards

    A learner must choose from additional electives a combination of unit standards to make up the remainder of the credits to attain 130 credits required for the qualification. The Choice of unit standards must be suitable to the purpose of the qualification and related to the specialised sub-field: Meat and Fish Product Analysis.

    C.1 Confectionery Product Analysis - compulsory unit standard
  • Demonstrate knowledge of the nature and composition of food, NLRD: 12766, L: 3, Cr: 6
  • Total credits: 6

    C.2 Confectionery Product Analysis - choice unit standards
    A learner must choose from additional electives a combination of unit standards to make up the remainder of the credits to attain 130 credits required for the qualification. The Choice of unit standards must be suitable to the purpose of the qualification and related to the specialised sub-field: Meat and Fish Product Analysis.

    D.1 Beverage Product Analysis - compulsory unit standard

    The following unit standard is compulsory for this specialisation
  • Demonstrate knowledge of the nature and composition of food, NLRD: 12766, L: 3, Cr: 6
  • Total credits: 6

    D.2 Beverage Product Analysis - choice unit standards

    A learner must choose from additional electives a combination of unit standards to make up the remainder of the credits to attain 130 credits required for the qualification. The Choice of unit standards must be suitable to the purpose of the qualification and related to the specialised sub-field: Meat and Fish Product Analysis.

    E.1 Oil- and Fat-based Product Analysis - compulsory unit standard

    The following unit standard is compulsory
  • Demonstrate knowledge of the nature and composition of food, NLRD: 12766, L: 3, Cr: 6
  • Total credits: 6

    E.2 Oil- and Fat-based Product Analysis - choice unit standards

    A learner must choose from additional electives a combination of unit standards to make up the remainder of the credits to attain 130 credits required for the qualification. The Choice of unit standards must be suitable to the purpose of the qualification and related to the specialised sub-field: Meat and Fish Product Analysis.

    F.1 Fruit and Vegetable Product Analysis - compulsory unit standard

    The following unit standard is compulsory
  • Demonstrate knowledge of the nature and composition of food, NLRD: 12766, L: 3, Cr: 6
  • Total credits: 6

    F.2 Fruit and Vegetable Product Analysis - choice unit standards

    A learner must choose from additional electives a combination of unit standards to make up the remainder of the credits to attain 130 credits required for the qualification. The Choice of unit standards must be suitable to the purpose of the qualification and related to the specialised sub-field: Meat and Fish Product Analysis.

    G.1 Carbohydrate- and Cereal-based Product Analysis - compulsory unit standard

    The following unit standard is compulsory
  • Demonstrate knowledge of the nature and composition of food, NLRD: 12766, L: 3, Cr: 6
  • Total credits: 6

    G.2 Carbohydrate- and Cereal-based Product Analysis - choice unit standards

    A learner must choose from additional electives a combination of unit standards to make up the remainder of the credits to attain 130 credits required for the qualification. The Choice of unit standards must be suitable to the purpose of the qualification and related to the specialised sub-field: Meat and Fish Product Analysis.

    H.1 Spices, Condiments and Culinary Product Analysis - compulsory unit standard

    The following unit standard is compulsory for this specialisation
  • Demonstrate knowledge of the nature and composition of food, NLRD: 12766, L: 3, Cr: 6
  • Total credits: 6

    H.2 Spices, Condiments and Culinary Product Analysis - choice unit standards

    A learner must choose from additional electives a combination of unit standards to make up the remainder of the credits to attain 130 credits required for the qualification. The Choice of unit standards must be suitable to the purpose of the qualification and related to the specialised sub-field: Meat and Fish Product Analysis. 

  • EXIT LEVEL OUTCOMES 
    Qualifying learners can:

    1. Perform generic functions and food product analysis in the laboratory.
    2. Perform specialised food product analysis in the laboratory.
    3. Contribute to quality practices during food product analysis.

    Critical cross-field outcomes

    While performing laboratory functions, qualifying learners can:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
    > Problem solving during laboratory analysis and quality assurance, Evident in exit level outcome: 1, 2, 3.
  • Work effectively with others as a member of a team, group, organisation or community by:

    > Applying team-work during laboratory analysis, Evident in exit level outcome: 1, 2.
    > Co-ordinating one's work with that of others in the direct surrounding area, Evident in exit level outcome: 1, 2.
  • Organise and manage oneself and one's activities responsibly and effectively by:
    > Planning one's activities, Evident in exit level outcome: 1, 2,3.
  • Collect, analyse, organise and critically evaluate information by:

    > Keeping records of laboratory analysis and quality assurance, Evident in exit level outcome: 1, 2,3.
    > Analysing samples and evaluating the results, Evident in exit level outcome: 1, 2.
  • Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
    > Keeping records and noting results, Evident in exit level outcome: 1, 2,3.
  • Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
    > Working according to health and safety regulations, Evident in exit level outcome: 1, 2.
  • Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
    > Problem solving during laboratory analysis and quality assurance, Evident in exit level outcome: 1, 2,3.
  • Contribute to the full personal development of each learner and the social and economic development of the society at large by:

    > Performing core and specialised laboratory functions, Evident in exit level outcome: 1, 2
    > Performing quality assurance procedures, Evident in exit level outcome: 3. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • Glassware and media are prepared according to standard operating procedures.
  • Generic food product analysis is performed according to standard operating procedures.

    Range:
  • Dairy product analysis (pH, alizarol, antibiotics, titratable acidity, Gerber/Babcock fat, freezing point, solids-non-fat,.pour plate methods, resazurin, infrared analysis).
  • Meat and fish product analysis (SMEs input needed).
  • Confectionery product analysis (SME input needed).
  • Beverage product analysis (SMEs input needed).
  • Oil- and fat-based product analysis (SMEs input needed).
  • Fruit and vegetable product analysis (SMEs input needed).
  • Carbohydrate- and cereal-based product analysis (SMEs input needed).
  • Spices, condiments and culinary product analysis (SMEs input needed).

    2.
  • Specialised food product analyses are performed according to standard operating procedures for one of the following products:
    > Dairy products (Ripened cheese, cottage cheese, processed cheese, fermented dairy products, dried dairy products, liquid long life dairy products, condensed milk products, butter and butter related spreads or frozen ice cream and frozen ice cream related products).
    > Meat and fish products (SMEs input needed).
    > Confectionery products (SME input needed).
    > Beverage products (SMEs input needed).
    > Oil- and fat-based products (SMEs input needed).
    > Fruit and vegetable products (SMEs input needed).
    > Carbohydrate- and cereal-based products (SMEs input needed).
    > Spices, condiments and culinary product analysis (SMEs input needed).

    3.
  • Knowledge and comprehension of the concept of microbiology and the effect of micro-organisms on personal health, hygiene and food safety are applied according to standard food microbiology principles.
  • Quality control practices are performed during food product analysis according to standard operating procedures.
  • Quality assurance procedures are adhered to through performing quality control practices according to standard operating procedures.

    Integrated assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to perform generic and specialised laboratory techniques on a range of food products.

    The identifying 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 demonstrated. Assessment methods and tools must be designed to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) must be used to establish the foundational, reflexive and embedded knowledge applied to solve problems.

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

    Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 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. 

  • INTERNATIONAL COMPARABILITY 
    Food manufacturing working group have chosen the NZQA from New Zealand, NVQ from England, Wales and Northern Ireland, AQF from Australia and the SVQ from Scotland for International benchmarking because these countries are considered to be on the cutting edge in food laboratory analysis and technology and have a similar profile to the South African food beverage manufacturing industry.

    On the NZQA from New Zealand, one qualification exists for Laboratory Technology, although at Level 4 and specifically for the Dairy Manufacturing Industry, namely:
  • National Certificate in Dairy Manufacturing (Laboratory Technology).

    The Level 4 National Certificate in Dairy Manufacturing (Laboratory Technology) from the NZQA contains a total of 40 credits. It is aimed at experienced laboratory staff from the dairy industry and provides the next step in the training and development path following the National Certificate in Dairy Manufacturing (Level 3) with optional strands in people skills and computing skills. The compulsory section focuses on applied dairy industry skills and knowledge required by staff in both microbiology and chemistry laboratories. The elective section is flexible and allows candidates to select the most appropriate outcomes for their specialisation.

    Compulsory generic standards cover the following competencies:
  • Quality assurance and accreditation principles.
  • Requirements of food safety programmes and their application.

    Elective standards cover the following competencies:
  • Evaluation of sampling methods.
  • Interpretation of test results.
  • Sensory evaluation.
  • Applying the principles of rationalised testing.
  • Waste water measurement and yield monitoring.
  • Performing advanced biochemical and microbiological tests.
  • Milk reference testing.
  • Advanced chemical principles.
  • Rapid analytical methods for chemical analysis.
  • Chromatography and HPLC techniques.
  • Pathogen management.
  • Personnel management.

    Product specialisation in the New Zealand qualification is not allowed, i.e. the qualification has a dairy focus only. The competencies with regard to laboratory techniques in the New Zealand qualification are also of a more advanced nature than those reflected in the South African qualification. However, it reflects the typical competencies that will be addressed in a Level 4 South African qualification and correlate well with SAQA level descriptors.

    The British City & Guilds National Vocational Qualification in Food and Drink Manufacturing Operations at Level 3 has a strong focus on supervisory, team leader and technical skills.

    The AQF from Australia contains a qualification (Certificate III) in Food Processing, which consist of core, multi-sector specialist and sector specialist units. The qualification has a strong food safety focus. The following multi-sector specialist and specialist units in the qualification are applicable to food laboratory analysis:
  • Performing basic tests.
  • Analysing laboratory data.
  • Performing basic analytical tests.
  • Performing basic microbiological tests.
  • Performing basic packaging tests and inspections.
  • Using computer technology for laboratory applications.
  • Using basic laboratory equipment.
  • Preparing laboratory solutions and stains.
  • Maintaining an aseptic environment.
  • Performing non-routine or specialised tests.
  • Preparing and pouring culture media.
  • Performing packaging quality control procedures.
  • Preparing product samples.
  • Recording laboratory data.
  • Standardising laboratory solutions.
  • Performing routine troubleshooting procedures.

    Although the product specialisation of the South African qualification is not evident in the Australian qualification, the level of competencies compare well between the two qualifications.

    The SVQ from Scotland contains a qualification in Food and Drink Manufacturing Operations at Level 3. It consists of mandatory and optional units outlined below:

    Mandatory units:
  • Controlling and maintaining quality.
  • Problem solving.
  • Maintaining and improving health, hygiene and safety.
  • Achieving organisational and personal goals.
  • Distribution of information.

    Optional units:
  • Starting up and shutting down manufacturing operations.
  • Maintaining plant and equipment.
  • Contributing to auditing.
  • Training and development.
  • Handling and storage of materials.
  • Commissioning of plant equipment and process.
  • Effective use of resources.
  • People and human resource skills.
  • Implementing quality assurance systems.
  • Product development.
  • Improvement in operations.
  • Improvement in environmental practices.

    Clearly the Scottish qualification has a major different focus than this South African qualification. The strong management focus in the Scottish qualification is reflected in the Level 5 South African qualification in First Line Manufacturing Management.

    In conclusion, it can be stated that in terms of the qualifications analysed in this study, this qualification is justified as it contains similar essential core competencies to those offered internationally. 

  • ARTICULATION OPTIONS 
    This qualification articulates vertically with
  • 50306: The Further Education and Training Certificate in Dairy Manufacturing Technology NQF4 with the following specialisations:
    > Ripened cheese.
    > Cottage cheese.
    > Processed cheese.
    > Fermented dairy products.
    > Dried dairy products.
    > Liquid long life dairy products.
    > Sweetened condensed milk.
    > Butter and butter related spreads.
    > Frozen ice cream and frozen ice cream related products.
  • 20206: Further Education and Training Certificate in Food and Beverage Manufacturing Technology: Spray Dried Food Products Technologist NQF 4.

    Horizontal articulation exists with the following qualifications:
  • National Certificate in Dairy Primary Processing NQF3, ID: 50024.
  • National Certificate in Food and Beverage Processing: Brewing Processing NQF 3, ID: 20505.
  • National Certificate in Food and Beverage Processing: Malting Processing NQF 3, ID: 20506.
  • National Certificate in Food and Beverage Processing: Soft Drinks Processing NQF 3, ID: 20508.
  • National Certificate in Food and Beverage Processing: Spirits Processing NQF 3, ID: 20509.
  • National Certificate in Food and Beverage Processing: Wine Processing NQF 3, ID: 20510.
  • National Certificate in Food and Beverage Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing NQF 3, ID: 20197.
  • National Certificate in Food and Beverage Processing: Confectionery Processing NQF 3, ID: 20199.
  • National Certificate in Food and Beverage Processing: Oil- and Fat-based Products NQF 3, ID: 20198.
  • National Certificate in Food and Beverage Processing: Fish and Seafood Processing NQF 3, ID: 20194.
  • National Certificate in Food and Beverage Processing: Fruit and Vegetable Processing NQF 3, ID: 20504.
  • National Certificate in Food and Beverage Processing: Meat Processing NQF 3, ID: 20196.
  • National Certificate in Food and Beverage Processing: Oil Refining NQF 3, ID: 20195.
  • National Certificate in Food and Beverage Processing: Oil Milling NQF 3. ID: 20200. 

  • MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor and moderator respectively with the relevant 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 qualification 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 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 and 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 
    For an applicant to register as an assessor, the following are essential:
  • Anyone assessing a learner against this qualification must be registered as an assessor with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • The applicant needs well-developed interpersonal skills, as well as subject matter and assessment experience.
  • The applicant should have a similar qualification than this one at NQF Level 4 or higher, with a minimum of 12 months field experience after he/she has completed the qualification. 

  • NOTES 
    As per the SAQA decision, after consultation with the Quality Councils, to re-register all qualifications and part qualifications on the National Qualifications Framework that meet the criteria for re-registration, this qualification has been re-registered from 1 July 2012.
    This qualification replaces 23138: National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis, NQF Level 3, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  123272  Prepare glassware and media for analytical procedures in a laboratory  Level 2  NQF Level 02 
    Core  120235  Demonstrate an understanding of the concept of microbiology in a food handling environment  Level 3  NQF Level 03 
    Core  119802  Perform quality control practices in a food or sensitive consumer product operation  Level 3  NQF Level 03 
    Fundamental  119472  Accommodate audience and context needs in oral/signed communication  Level 3  NQF Level 03 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  119457  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  119467  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  119465  Write/present/sign texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  123278  Evaluate the quality of a dairy powder in terms of its solubility  Level 2  NQF Level 02 
    Elective  123279  Evaluate the quality of a dairy powder in terms of the amount of scorched particles  Level 2  NQF Level 02 
    Elective  120397  Evaluate the quality of a food product in terms of its titratable acidity  Level 2  NQF Level 02 
    Elective  120418  Evaluate the quality of milk in terms of its protein stability, as indicated by the alizarol test  Level 2  NQF Level 02 
    Elective  120407  Evaluate the quality of raw milk in terms of its antibiotics content  Level 2  NQF Level 02 
    Elective  120245  Demonstrate an understanding of the nature of milk and its transformation into commercial dairy products  Level 3  NQF Level 03 
    Elective  12766  Demonstrate knowledge of the nature and composition of food  Level 3  NQF Level 03 
    Elective  123274  Evaluate the activity of a starter culture in terms of its pH or % titratable acidity  Level 3  NQF Level 03 
    Elective  120237  Evaluate the composition of raw milk as determined by an infra red analyser  Level 3  NQF Level 03 
    Elective  120236  Evaluate the efficiency of homogenisation of a liquid dairy product  Level 3  NQF Level 03 
    Elective  120243  Evaluate the efficiency of milk or cream pasteurisation as indicated by the phosphatase test  Level 3  NQF Level 03 
    Elective  123276  Evaluate the fat-, salt-, moisture- and solids-non-fat-content of butter as indicated by the Kohman test  Level 3  NQF Level 03 
    Elective  123299  Evaluate the microbiological quality of food products by means of pour plate methods  Level 3  NQF Level 03  12 
    Elective  123292  Evaluate the quality of a dairy powder in terms of its bulk density  Level 3  NQF Level 03 
    Elective  123275  Evaluate the quality of a dairy powder in terms of its moisture content, as indicated by the Toluene distillation method  Level 3  NQF Level 03 
    Elective  120241  Evaluate the quality of a dairy product in terms of its fat content, as determined by the Gerber or Babcock fat determination method  Level 3  NQF Level 03 
    Elective  123294  Evaluate the quality of a food product in terms of its Brix-value  Level 3  NQF Level 03 
    Elective  123284  Evaluate the quality of a food product in terms of its fat content as determined by an ether extraction method  Level 3  NQF Level 03 
    Elective  120411  Evaluate the quality of a food product in terms of its pH  Level 3  NQF Level 03 
    Elective  123277  Evaluate the quality of a food product in terms of its total solids content using an oven drying method  Level 3  NQF Level 03 
    Elective  123280  Evaluate the quality of a food product in terms of its viscosity  Level 3  NQF Level 03 
    Elective  120244  Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio  Level 3  NQF Level 03 
    Elective  123282  Evaluate the quality of cheese in terms of its salt content  Level 3  NQF Level 03 
    Elective  123291  Evaluate the quality of instant milk powder in terms of its dispersibility  Level 3  NQF Level 03 
    Elective  120408  Evaluate the quality of milk in terms of its freezing point  Level 3  NQF Level 03 
    Elective  120400  Evaluate the quality of milk in terms of its solids-non-fat content  Level 3  NQF Level 03 
    Elective  120395  Evaluate the quality of raw milk in terms of its microbial load, as indicated by the resazurin test  Level 3  NQF Level 03 
    Elective  120240  Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures  Level 3  NQF Level 03 
    Elective  120239  Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system  Level 3  NQF Level 03 
    Elective  123285  Evaluate the extent of saturation of butterfat (in cream or butter), as indicated by its iodine value  Level 4  NQF Level 04 
    Elective  123281  Evaluate the microbiological quality of a food product as indicated by the presence of the pathogens Staphylococcus aureus(S. aureus) and Salmonella  Level 4  NQF Level 04 
    Elective  123283  Evaluate the sensory quality of butter  Level 4  NQF Level 04 
    Elective  123287  Evaluate the sensory quality of cheese  Level 4  NQF Level 04 
    Elective  123296  Evaluate the sensory quality of condensed milk products  Level 4  NQF Level 04 
    Elective  123286  Evaluate the sensory quality of cottage cheese  Level 4  NQF Level 04 
    Elective  123288  Evaluate the sensory quality of dried dairy products  Level 4  NQF Level 04 
    Elective  123305  Evaluate the sensory quality of fermented dairy products  Level 4  NQF Level 04 
    Elective  123290  Evaluate the sensory quality of frozen dairy ice cream or ice cream related products  Level 4  NQF Level 04 
    Elective  123289  Evaluate the sensory quality of liquid long life dairy products  Level 4  NQF Level 04 
    Elective  123300  Evaluate the sensory quality of processed cheese  Level 4  NQF Level 04 
    Elective  119796  Monitor and control quality assurance procedures in a food or sensitive consumer product environment  Level 4  NQF Level 04 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
     
    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 Quality Assuring Bodies 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 Quality Assuring Body should be notified if a record appears to be missing from here.
     
    1. St. Thina Clinical Research Center 



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