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: 

Evaluate the quality of milk or a dairy product in terms of its titratable acidity 
SAQA US ID UNIT STANDARD TITLE
9118  Evaluate the quality of milk or a dairy product in terms of its titratable acidity 
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 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2006-02-09  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-02-09   2010-02-09  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120397  Evaluate the quality of a food product in terms of its titratable acidity  Level 2  NQF Level 02  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to
  • demonstrate knowledge of the determination of titratable acidity of a food or beverage product
  • prepare for determining the titratable acidity of food or beverage product
  • determine the titratable acidity of a food or beverage product under laboratory conditions
  • report on the quality of a food or beverage product in terms its titratable acidity
    This unit standard is for anyone who needs to determine the titratable acidity of a food or beverage product under laboratory conditions.

    This unit will contribute to the full development of the learner within the food or beverage 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 food or beverage manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills or knowledge on:
    Laboratory safety
    Handling of chemicals and general laboratory apparatus.
    Knowledge of basic physics and chemistry principles NQF 1 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to determine the titratable acidity of food or beverage product under laboratory conditions. This unit standard can also be applied for determination of the acidity of cheese whey, culture media and other chemicals and liquids used during manufacturing and quality control of food or beverage products, e.g. cleaning agents and boiler water.

    In the context of this unit standard milk refers to raw or pasteurised milk, while a food or beverage product includes any in-line or final food or beverage product.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades.. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of the determination of titratable acidity of a food or beverage product 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose of titratable acidity determination in milk or dairy products is explained according to standard dairy and chemical principles. 

    ASSESSMENT CRITERION 2 
    2. The implication of processing or manufacturing a food or beverage product with an unacceptable acid content is explained in terms of the effect on the process and the quality of the final product 

    ASSESSMENT CRITERION 3 
    3. The principles of titratable acidity determination are explained according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation includes:
  • The purpose of sodium hydroxide and phenolphtalene as reagents,
  • The principle of neutralisation,
  • The end point of titration,
  • The importance of sample temperature.
     

  • ASSESSMENT CRITERION 4 
    4. Acidity or alkalinity of food or beverage products is defined according to accepted food or beverage principles 
    ASSESSMENT CRITERION RANGE 
    The definition includes:
  • The difference between natural and developed acidity in milk or dairy products,
  • The components in milk or dairy products responsible for natural and developed acidity.
     

  • SPECIFIC OUTCOME 2 
    Prepare for determining the titratable acidity of food or beverage product 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Preparation of equipment and personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygienic practices,
  • Wearing of protective clothing and safety gear.
     

  • ASSESSMENT CRITERION 2 
    2. A sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The sampling equipment is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The sample is marked and maintained in such a way that it meets the requirements for the titratable acidity test. 

    ASSESSMENT CRITERION 5 
    5. The consequences of not taking a representative sample are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. Equipment and reagents for the titratable acidity test are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The sample for the titratable acidity test is prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Determine the titratable acidity of a food or beverage product under laboratory conditions 
    OUTCOME RANGE 
    Two (2) samples must be analysed in duplicate. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The titratable acidity of each sample is determined according to standard operating procedures. 

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

    ASSESSMENT CRITERION 3 
    3. The titratable acidity of each sample is established without error, safely and with the most economic use of time. 

    ASSESSMENT CRITERION 4 
    4. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 5 
    5. The work area is left in a safe and clean condition. 

    ASSESSMENT CRITERION 6 
    6. Problems during titratable acidity determination are identified and solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Report on the quality of a food or beverage product in terms of its titratable acidity. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Results are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The specifications for titratable acidity values of a food or beverage product under investigation are identified according to standard operating requirements. 

    ASSESSMENT CRITERION 3 
    3. The results of the titratable acidity test are interpreted and a conclusion is drawn on the acidity of the product according to standard operating requirements. 

    ASSESSMENT CRITERION 4 
    4. Deviations from the specifications for the product's titratable acidity are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. The potential causes of recording inaccurately are explained. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation
  • External moderation
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements
  • All assessment activities must be fair, so that all candidates have equal opportunities
    Activities must be free of gender, ethnic or other bias
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF
  • Questions and answers to determine theoretical knowledge are expected
  • Examination of an assessment portfolio
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills
  • Direct observation in simulated or actual work conditions
  • Practical demonstration of determination of the titratable acidity of food or beverage product.
    Two (2) samples must be analysed in duplicate. 

  • 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 within scope of work. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Determining the titratable acidity according to site schedules and instructions. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Doing personal preparation,
  • Preparing the sample for analysis,
  • Preparing the necessary equipment, reagents and testing area. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Obtaining results from analysis,
  • Interpreting the results and making a conclusion on its conformance to specifications,
  • Explaining deviations from the specifications. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Recording and reporting test results. 

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

  • 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:
  • Identifying and solving problems within scope of work. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120397, which is "Evaluate the quality of a food product in terms of its titratable acidity", Level 2, 4 credits.

    Supplementary Information:
    1. Legal requirements:
    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977.

    2. Definition of terms within this unit standard:
    Terminology: Clarification/ explanation/ definition.
    Developed acidity: Refers to the acidity of a product that is due to the development of acids in that product as a result of fermentation.

    Natural acidity: Refers to the acidity of a product that is due to the natural acid components present in that product.

    Protective clothing: Include all clothing for the protection of the human body.

    Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation and time frames. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered" 
    2004-12-05  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.