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
123293  Manufacture butter by means of a batch churn 
ORIGINATOR
SGB Food Manufacturing 
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" 		 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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9202  Manufacture butter by means of a batch churn  Level 4  NQF Level 04  25   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who manufactures fresh butter with a batch churn.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the manufacturing of butter with a batch churn.
  • Prepare to manufacture fresh butter with a batch churn.
  • Manufacture fresh butter with a batch churn.
  • Perform end of manufacturing procedures.

    This unit standard 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:
  • Communication and Mathematical Literacy at NQF Level 3.
  • Cleaning-in-place and cleaning out-of-place.
  • Pasteurisation or vaccreation of cream.
  • Representative sampling for quality control purposes. 
    		•

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

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the manufacturing of butter with a batch churn. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 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 
    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.
  • pH of the cream.
  • Sensory quality of the cream.
  • Microbial quality of the cream.
     
    		•

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

    ASSESSMENT CRITERION 5 
    The purpose of each of the cream preparation procedures is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Cream preparation procedures include:
  • Crystallisation.
  • Neutralisation.
  • Deodorising.
     
    		•

    ASSESSMENT CRITERION 6 
    The principles of each of the cream preparation procedures are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    The operating 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 8 
    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 explained according to standard dairy principles. 

    ASSESSMENT CRITERION 9 
    The steps during each of the cream preparation procedures are identified and explained according to standard dairy principles and standard operating procedures. 

    ASSESSMENT CRITERION 10 
    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 11 
    The physical changes during the transformation of cream to butter are described according to standard dairy principles. 

    ASSESSMENT CRITERION 12 
    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 13 
    The composition and uses of buttermilk as by-product of butter making are identified according to standard dairy principles. 

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

    SPECIFIC OUTCOME 2 
    Prepare to manufacture fresh butter with a batch churn. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The production plan is obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     
    		•

    ASSESSMENT CRITERION 3 
    The equipment and work area are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Raw materials for butter making are obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The cream is prepared for butter making according to standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Preparation includes the following procedures:
  • Crystallisation.
  • Neutralisation.
  • Deodorising.
     
    		•

    ASSESSMENT CRITERION 6 
    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 7 
    The batch churn's parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    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 9 
    The batch churn is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    Problems during start up are solved within scope of work. 

    SPECIFIC OUTCOME 3 
    Manufacture fresh butter with a batch churn. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Fresh butter is manufactured according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Parameters for butter making are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Samples are taken and send for analysis according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Results of sample analysis are interpreted and a conclusion is drawn on the yield and quality of the final butter in terms of legal and site-specifications. 

    ASSESSMENT CRITERION 6 
    The final product conforms to legal requirements and site specifications. 

    ASSESSMENT CRITERION 7 
    Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    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 9 
    Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of manufacturing procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    A changeover is performed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    First line maintenance is performed according to standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    First line maintenance includes:
  • Cleaning and sanitising of equipment and work area.
  • Inspection of equipment.
  • All other maintenance functions as required within the learner's scope of work.
     
    		•

    ASSESSMENT CRITERION 3 
    Records of the manufacturing process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The batch churn is shut down according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (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 unit standard 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 (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    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 specific outcomes:
    > "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 specific outcome:
    > "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 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 specific outcome:
    > "Perform end of 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 specific outcomes:
    > "Prepare to manufacture fresh butter with a batch churn."
    > "Manufacture fresh butter with a batch churn." 
    		•

    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 specific outcomes:
    > "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 specific outcomes:
    > "Demonstrate an understanding of the manufacturing of butter with a batch churn."
    > "Prepare to manufacture fresh butter with a batch churn."
    > "Manufacture fresh butter with a batch churn."
    > "Perform end of manufacturing procedures." 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 9202, "Manufacture butter by means of a batch churn", Level 4, 25 credits.

    Supplementary Information:

    1. Legal requirements:
  • Where applicable, the following acts, current and future regulations and amendments should be considered:
    > Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
    > Health Act, No 63 of 1977.
    > Occupational Health and Safety Act, No. 85 of 1993.

    2. Other industry specific Acts:
  • Where applicable, the following International and National Standards should be considered:
    > SANS 1049 - Food Hygiene Management.
    > SANS 10330 - Requirements for a HACCP system.
    > ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
    > ISO 9001 - Quality Management System - Requirements.

    3. Definition of terms within this unit standard:
  • Terminology:

    > 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: Refers to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and 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  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2018-07-26  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.
     
    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.