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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 Laboratory Analysis |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 50305 | National Certificate: Food Laboratory Analysis | |||
| ORIGINATOR | ||||
| SGB Food Manufacturing | ||||
| PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | 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 | |
|
Passed the End Date - Status was "Reregistered" |
SAQA 9999/99 | 2018-07-01 | 2023-06-30 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2026-06-30 | 2029-06-30 | |||
| 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: 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:
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? |
| Y |
| 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: 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: A.2 Dairy Product Analysis - choice unit standards From the following, choose a combination of unit standards to make up 29 credits (minimum) B.1 Meat and Fish Product Analysis - compulsory unit standards The following unit standard is compulsory for this specialisation 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 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 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 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 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 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 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: > Problem solving during laboratory analysis and quality assurance, Evident in exit level outcome: 1, 2, 3. > 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. > Planning one's activities, Evident in exit level outcome: 1, 2,3. > 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. > Keeping records and noting results, Evident in exit level outcome: 1, 2,3. > Working according to health and safety regulations, Evident in exit level outcome: 1, 2. > Problem solving during laboratory analysis and quality assurance, Evident in exit level outcome: 1, 2,3. > 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.
Range: 2. > 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. 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: 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: Elective standards cover the following competencies: 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: 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: Optional units: 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
> 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. Horizontal articulation exists with the following qualifications: |
| MODERATION OPTIONS |
| CRITERIA FOR THE REGISTRATION OF ASSESSORS |
| For an applicant to register as an assessor, the following are essential:
|
REREGISTRATION HISTORY |
| As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. |
| NOTES |
| 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 | 4 |
| Core | 120235 | Demonstrate an understanding of the concept of microbiology in a food handling environment | Level 3 | NQF Level 03 | 6 |
| Core | 119802 | Perform quality control practices in a food or sensitive consumer product operation | Level 3 | NQF Level 03 | 6 |
| Fundamental | 119472 | Accommodate audience and context needs in oral/signed communication | Level 3 | NQF Level 03 | 5 |
| 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 | 2 |
| Fundamental | 9013 | Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts | Level 3 | NQF Level 03 | 4 |
| Fundamental | 119457 | Interpret and use information from texts | Level 3 | NQF Level 03 | 5 |
| Fundamental | 9012 | Investigate life and work related problems using data and probabilities | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119467 | Use language and communication in occupational learning programmes | Level 3 | NQF Level 03 | 5 |
| Fundamental | 7456 | Use mathematics to investigate and monitor the financial aspects of personal, business and national issues | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119465 | Write/present/sign texts for a range of communicative contexts | Level 3 | NQF Level 03 | 5 |
| Elective | 123278 | Evaluate the quality of a dairy powder in terms of its solubility | Level 2 | NQF Level 02 | 3 |
| Elective | 123279 | Evaluate the quality of a dairy powder in terms of the amount of scorched particles | Level 2 | NQF Level 02 | 3 |
| Elective | 120397 | Evaluate the quality of a food product in terms of its titratable acidity | Level 2 | NQF Level 02 | 4 |
| Elective | 120418 | Evaluate the quality of milk in terms of its protein stability, as indicated by the alizarol test | Level 2 | NQF Level 02 | 3 |
| Elective | 120407 | Evaluate the quality of raw milk in terms of its antibiotics content | Level 2 | NQF Level 02 | 5 |
| Elective | 120245 | Demonstrate an understanding of the nature of milk and its transformation into commercial dairy products | Level 3 | NQF Level 03 | 6 |
| Elective | 12766 | Demonstrate knowledge of the nature and composition of food | Level 3 | NQF Level 03 | 6 |
| Elective | 123274 | Evaluate the activity of a starter culture in terms of its pH or % titratable acidity | Level 3 | NQF Level 03 | 2 |
| Elective | 120237 | Evaluate the composition of raw milk as determined by an infra red analyser | Level 3 | NQF Level 03 | 6 |
| Elective | 120236 | Evaluate the efficiency of homogenisation of a liquid dairy product | Level 3 | NQF Level 03 | 4 |
| Elective | 120243 | Evaluate the efficiency of milk or cream pasteurisation as indicated by the phosphatase test | Level 3 | NQF Level 03 | 5 |
| 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 | 5 |
| 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 | 3 |
| 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 | 5 |
| 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 | 5 |
| Elective | 123294 | Evaluate the quality of a food product in terms of its Brix-value | Level 3 | NQF Level 03 | 3 |
| 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 | 5 |
| Elective | 120411 | Evaluate the quality of a food product in terms of its pH | Level 3 | NQF Level 03 | 4 |
| 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 | 4 |
| Elective | 123280 | Evaluate the quality of a food product in terms of its viscosity | Level 3 | NQF Level 03 | 4 |
| 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 | 3 |
| Elective | 123282 | Evaluate the quality of cheese in terms of its salt content | Level 3 | NQF Level 03 | 5 |
| Elective | 123291 | Evaluate the quality of instant milk powder in terms of its dispersibility | Level 3 | NQF Level 03 | 3 |
| Elective | 120408 | Evaluate the quality of milk in terms of its freezing point | Level 3 | NQF Level 03 | 4 |
| Elective | 120400 | Evaluate the quality of milk in terms of its solids-non-fat content | Level 3 | NQF Level 03 | 4 |
| 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 | 5 |
| Elective | 120240 | Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures | Level 3 | NQF Level 03 | 5 |
| 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 | 6 |
| Elective | 123285 | Evaluate the extent of saturation of butterfat (in cream or butter), as indicated by its iodine value | Level 4 | NQF Level 04 | 4 |
| 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 | 6 |
| Elective | 123283 | Evaluate the sensory quality of butter | Level 4 | NQF Level 04 | 6 |
| Elective | 123287 | Evaluate the sensory quality of cheese | Level 4 | NQF Level 04 | 8 |
| Elective | 123296 | Evaluate the sensory quality of condensed milk products | Level 4 | NQF Level 04 | 5 |
| Elective | 123286 | Evaluate the sensory quality of cottage cheese | Level 4 | NQF Level 04 | 5 |
| Elective | 123288 | Evaluate the sensory quality of dried dairy products | Level 4 | NQF Level 04 | 5 |
| Elective | 123305 | Evaluate the sensory quality of fermented dairy products | Level 4 | NQF Level 04 | 6 |
| Elective | 123290 | Evaluate the sensory quality of frozen dairy ice cream or ice cream related products | Level 4 | NQF Level 04 | 5 |
| Elective | 123289 | Evaluate the sensory quality of liquid long life dairy products | Level 4 | NQF Level 04 | 5 |
| Elective | 123300 | Evaluate the sensory quality of processed cheese | Level 4 | NQF Level 04 | 5 |
| Elective | 119796 | Monitor and control quality assurance procedures in a food or sensitive consumer product environment | Level 4 | NQF Level 04 | 8 |
| 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 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. |