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: 

Manufacture butter by means of a batch churn 
SAQA US ID UNIT STANDARD TITLE
9202  Manufacture butter by means of a batch churn 
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 4  NQF Level 04  25 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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
123293  Manufacture butter by means of a batch churn  Level 4  NQF Level 04  25  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • select raw materials for butter making,
  • prepare cream for butter making,
  • prepare to manufacture fresh butter with a batch churn,
  • manufacture fresh butter with a batch churn,
  • perform end of butter manufacturing procedures.This unit standard is for anyone who has to manufacture fresh butter with a batch churn.

    This unit 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:
    Cleaning-in-place and cleaning out-of-place.
    Cream preparation procedures.
    Representative sample taking for quality control purposes. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to manufacture fresh butter with a batch churn.

    The context of this unit standard includes butter and modified butter (butter spreads).

    The level assigned to this unit standard is appropriate because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgement and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of this unit standard is to qualify the person for certification in advanced trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Select raw materials for butter making. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The different raw materials for butter making are identified and the function of each is described according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The desired iodine value of cream for butter making is identified and the reason for the value is explained according to standard dairy principles 

    ASSESSMENT CRITERION 3 
    3. The requirements for the cream are identified according to standard dairy principles and site specifications. 
    ASSESSMENT CRITERION RANGE 
    Requirements include:
  • Fat content and state of saturation,
  • Sensory quality of the cream,
  • Microbial quality of the cream.
     

  • ASSESSMENT CRITERION 4 
    4. The requirements for the salt are identified according to standard dairy principles and site specifications. 

    ASSESSMENT CRITERION 5 
    5. Raw materials for butter making are selected according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare cream for butter making. 
    OUTCOME RANGE 
    Preparation includes the following procedures:
  • Crystallisation,
  • Neutralisation,
  • Deodorising. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The cream is prepared for butter making according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    2. The purpose of each of the cream preparation procedures is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    3. The principles of each of the cream preparation procedures are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    4. The parameters during each of the cream preparation procedures are identified and the reasons for the specific parameters are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. The working principles of the site-specific equipment used for cream preparation are explained and the functions of the main components are described according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. The effects of each of the cream preparation procedures on the chemical and physical composition and the sensory qualities of cream, as well as on the quality of the final butter are described and explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    7. The steps during each of the cream preparation procedures are identified and explained according to standard dairy principles and standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The calculations used for determining the correct amount of neutralising agent to be added are demonstrated and explained at the hand of one example and according to standard dairy principles and standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Problems during cream preparation are solved within scope of work. 

    SPECIFIC OUTCOME 3 
    Prepare to manufacture fresh butter with a batch churn. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The batch churn is sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The sanitising materials are handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    3. The batch churn's parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The reasons for specific values of the different parameters are explained according to standard dairy principles, the manufacturer's specifications and minimum legislative specifications. 

    ASSESSMENT CRITERION 5 
    5. The batch churn is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Common problems are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their auses and methods for prevention,
  • Description of the consequences of the problem.
     

  • SPECIFIC OUTCOME 4 
    Manufacture fresh butter with a batch churn. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The physical changes during the transformation of cream to butter are described according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The operating principles of the site-specific batch churn are explained and the functions of the main components are described according to the equipment manufacturer. 

    ASSESSMENT CRITERION 3 
    3. Fresh butter is manufactured according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 4 
    4. Equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 5 
    5. The composition and uses of buttermilk as by-product of butter making are identified according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. Quality assurance parameters for butter making are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Samples are taken at required intervals according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Site-specifications for the specific butter product are identified. 

    ASSESSMENT CRITERION 9 
    9. Results of sample analysis are interpreted and a conclusion is drawn on the yield and quality of the butter in terms of legal and site-specifications. 

    ASSESSMENT CRITERION 10 
    10. Fresh butter is produced to conform to legal requirements and site specifications. 

    ASSESSMENT CRITERION 11 
    11. Records of the process are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 12 
    12. Where a batch churn is operated simultaneously with other production actions or processes, the butter manufacturing process is synchronised according to standard operating procedures. 

    ASSESSMENT CRITERION 13 
    13. Common butter making problems are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     

  • SPECIFIC OUTCOME 5 
    Perform end of butter manufacturing procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The batch churn is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The cleaning and sanitising requirements of a batch churn are explained in line with standard dairy and manufacturer's cleaning and sanitising principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation covers:
  • The purpose of cleaning and sanitising agents,
  • Cleaning and sanitising sequences during cleaning processes,
  • The consequences of incorrect or inadequate cleaning and sanitising procedures on product quality.
     

  • ASSESSMENT CRITERION 3 
    3. The consequences of incorrect or inadequate cleaning and sanitising procedures on butter quality are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    4. The batch churn is cleaned and sanitised according to standard operating and safety procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning and sanitising materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Quality assurance parameters for cleaning and sanitising are monitored and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters to be monitored and controlled include:
  • Temperatures,
  • Concentrations of cleaning agents.
     

  • ASSESSMENT CRITERION 7 
    7. Cleaning equipment and materials are stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 8 
    8. Waste from the cleaning process is handled and disposed of according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 9 
    9. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. All the symptoms and possible causes of all faults, or potential faults, that occur during the equipment shut down, cleaning and sanitising are identified and corrective actions are taken within scope of work. 

    ASSESSMENT CRITERION 11 
    11. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 12 
    12. The work area is left in a safe and clean condition. 

    ASSESSMENT CRITERION 13 
    13. The butter is stored according to standard operating procedures. 

    ASSESSMENT CRITERION 14 
    14. The importance of and conditions during cold storage of fresh butter are explained according to standard dairy principles. 


    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 manufacturing fresh butter with a batch churn. 

  • 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.

    Evident in the following specific outcomes:
  • Prepare cream for butter making.
  • Prepare to manufacture fresh butter with a batch churn.
  • Manufacture fresh butter with a batch churn. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for butter manufacturing.

    Evident in the following specific outcomes:
  • Select raw materials for butter making.
  • Prepare cream for butter making.
  • Prepare to manufacture fresh butter with a batch churn. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples and evaluating the results.

    Evident in the following specific outcome:
  • Manufacture fresh butter with a batch churn. 

  • 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.

    Evident in the following specific outcomes:
  • Manufacture fresh butter with a batch churn.
  • Perform end of butter manufacturing procedures. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working according to safety requirements.

    Evident in the following specific outcomes:
  • Prepare cream for butter making.
  • Prepare to manufacture fresh butter with a batch churn.
  • Manufacture fresh butter with a batch churn.
  • Perform end of butter manufacturing procedures. 

  • 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.

    Evident in the following specific outcomes:
  • Prepare cream for butter making.
  • Prepare to manufacture fresh butter with a batch churn.
  • Manufacture fresh butter with a batch churn. 

  • 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 in all specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 123293, which is "Manufacture butter by means of a batch churn", Level 4, 25 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,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.

    2. Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

    Butter:
    Refers to a butter product of which the fat contains only animal fat (butterfat).

    Modified butter (butter spread):
    Refers to a butter product of which the fat contains a combination of animal fat (butterfat) and plant fat.:

    Standard operating procedures:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety 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
    Elective  20516   National Certificate: Food and Beverage Manufacturing Technology: Butter and Butter Related Spreads Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  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.