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: 

Manufacture maas or sour milk in a home scale dairy manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
11714  Manufacture maas or sour milk in a home scale dairy manufacturing environment 
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 1  NQF Level 01 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to
  • demonstrate knowledge of home scale manufacturing of maas or sour milk
  • demonstrate knowledge of personal safety practices during home scale manufacturing of maas or sour milk
  • prepare to manufacture maas or sour milk on home scale
  • manufacture maas or sour milk on home scale,

    This unit standard is for anyone who manufactures maas or sour milk in a home scale dairy manufacturing environment. The knowledge and skills obtained through this unit standard contributes to the learner`s personal development and can be applied either for self-sustainment or as a basis for further study towards a career in the larger dairy or food industry 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Reading and writing skills at NQF level 1.
    Basic chemistry principles at NQF level 1.
    Basic microbiological principles at NQF level 1.
    Reading a thermometer.
    Determining the acidity of a food product using any recognised scientific or cultural method. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who manufactures maas or sour milk in a home scale dairy manufacturing environment. The knowledge, preparation, manufacturing and safety aspects for the home scale manufacturing of these products are covered within the scope of this unit standard

    .In the context of this unit standard, home scale manufacturing of maas or sour milk refers to the small scale manufacturing of these dairy products for sustaining oneself and/or one`s direct surrounding community. Also, within the context of this unit standard, pasteurisation refers to home scale batch pasteurisation

    .The level assigned to this unit standard is appropriate because a specified but limited range of knowledge and cognitive and manipulative skills is applied. The application of this unit standard is to prepare the person for entry into further study towards dairy career-based certification at NQF level 2. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of home scale manufacturing of maas or sour milk. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The preparation and storage of raw materials used for maas or sour milk manufacturing are described according to standard principles of cold chain management, good manufacturing practices and food hygiene. 

    ASSESSMENT CRITERION 2 
    2. The importance of personal hygiene practices during maas or sour milk manufacturing is explained according to standard dairy and food hygiene principles. 

    ASSESSMENT CRITERION 3 
    3. Hygiene practices during manufacturing of maas or sour milk in a home scale dairy manufacturing environment are identified and described according to standard food safety practices. 
    ASSESSMENT CRITERION RANGE 
    Identify and describe 2 equipment hygiene practices and 2 personal hygiene practices.
     

    ASSESSMENT CRITERION 4 
    4. The milk pasteurisation temperature and time for the manufacturing of maas or sour milk are identified according to good manufacturing practices. 

    ASSESSMENT CRITERION 5 
    5. The importance of the pasteurisation process is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. The fermentation process is defined and explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    7. The importance of cooling the milk after pasteurisation is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 8 
    8. The function and composition of the starter culture are described according to standard dairy principles. 

    ASSESSMENT CRITERION 9 
    9. The incubation temperature and time for maas or sour milk are identified according to good manufacturing practices. 

    ASSESSMENT CRITERION 10 
    10. The storage temperature for maas or sour milk is identified according to good manufacturing practices. 

    ASSESSMENT CRITERION 11 
    The importance of cooling the maas or sour milk after incubation and packaging (if not consumed immediately) is explained according to standard dairy and hygiene principles 

    ASSESSMENT CRITERION 12 
    12. The steps during home scale manufacturing of maas or sour milk are identified in sequential order and the importance of following the steps in sequence is explained according to standard dairy principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of personal safety practices during home scale manufacturing. 
    OUTCOME NOTES 
    Demonstrate knowledge of personal safety practices during home scale manufacturing of maas or sour milk. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal safety practices for manufacturing maas or sour milk on home scale are identified according to standard safety principles and requirements. 
    ASSESSMENT CRITERION RANGE 
    Identify 3 personal safety practices, i.e. practices that will safeguard the person against heat, cold, chemicals, loud noises, hard surfaces and falling objects.
     

    ASSESSMENT CRITERION 2 
    2. The importance of applying safety practices during manufacturing of maas or sour milk is explained according to standard safety principles and requirements. 

    ASSESSMENT CRITERION 3 
    3. Personal protective clothing and safety gear is identified and its purpose is explained according to standard safety principles and requirements. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation include protective clothing and safety gear for the body in general, as well as specifically for the eyes, arms, hands, legs and feet.
     

    ASSESSMENT CRITERION 4 
    4. Procedures for the safe handling and storage of raw materials and final products in the designated areas are identified and described according to good safety practices. 

    ASSESSMENT CRITERION 5 
    5. The procedures to be followed during an emergency are identified and described according to good safety practices. 

    SPECIFIC OUTCOME 3 
    Prepare to manufacture maas or sour milk on home scale. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal preparation for the manufacturing of maas or sour milk is done according to good safety and food hygiene practices. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The equipment for the manufacturing of maas or sour milk is cleaned and sanitised according to good safety and food hygiene practices. 

    ASSESSMENT CRITERION 3 
    3. The manufacturing area is cleaned and organised according to good safety and food hygiene practices. 

    ASSESSMENT CRITERION 4 
    4. Raw materials are prepared according to standard operating procedures and good food hygiene practices. 

    SPECIFIC OUTCOME 4 
    Manufacture maas or sour milk on home scale. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Maas or sour milk is manufactured according to good manufacturing practices, as well as hygiene and safety requirements. 

    ASSESSMENT CRITERION 2 
    2. Temperature and time control is effectively applied during the manufacturing process according to good manufacturing practices. 
    ASSESSMENT CRITERION RANGE 
    Time and temperature must be controlled during the following steps:
  • Pasteurisation
  • Cooling
  • Incubation
  • Cold storage.
     

  • ASSESSMENT CRITERION 3 
    3. The acidity of the product is monitored and controlled by means of a recognised scientific or cultural method. 

    ASSESSMENT CRITERION 4 
    4. The manufactured maas or sour milk conforms to all required legal and health standards and specifications. 

    ASSESSMENT CRITERION 5 
    5. After manufacturing, the equipment is cleaned and sanitised according to good safety and food hygiene practices. 

    ASSESSMENT CRITERION 6 
    6. After manufacturing, the area is left in a clean and safe condition. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation on formative assessment
  • External moderation on summative assessment
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency
  • Summative 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
  • 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 the manufacturing of maas or sour milk on home scale 

  • 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
  • Demonstrating knowledge of the principles and reasons for specific steps, parameters and safety aspects during manufacturing of maas or sour milk. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by
  • Manufacturing maas or sour milk from raw material obtained from the surrounding community to sustain oneself or the direct surrounding community. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by
  • Preparing for the manufacturing of maas or sour milk
  • Manufacturing maas or sour milk
  • Performing end of manufacturing tasks, e.g. cleaning up afterwards 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Monitoring temperature, time periods and acidity during the manufacturing process
  • Making sure that the final product conforms to all required legal and health standards and specifications 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by
  • Monitoring the manufacturing process
  • Explaining and identifying safety aspects, steps and parameters for the manufacturing process, as well as the reasons for it. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Cleaning and sanitising the equipment
  • Demonstrating knowledge of and applying safety practices
  • Leaving the area in a clean and safe condition after manufacturing
  • Demonstrating knowledge of home scale maas or sour milk manufacturing 

  • 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:
  • Manufacturing maas or sour milk according to standard operating procedures
  • Identifying and describing procedures for the safe handling and and storage of raw materials and final products. 

  • 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 
    Assessors who assess against this unit standard must have obtained the credits for the assessor unit standard "Plan and conduct assessment of learning outcomes" (ASSMT 01)
  • In addition, they must have subject matter and field expertise. 

  • REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    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: Clarification/ explanation/ definition.
    Home scale manufacturing of maas or sour milk Refers to the small scale manufacturing of maas or sour milk for sustaining oneself and/or one`s direct surrounding community.

    Pasteurisation Refers to home scale batch pasteurisation. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Reregistered  2023-06-30  FOODBEV 


    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.
     
    1. JED Skills Academy 
    2. Operational Process Improvements (Pty) Ltd 
    3. Sea Harvest Corporation (Pty) Ltd 
    4. Solar Salt 



    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.