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 sensory quality of fermented dairy products 
SAQA US ID UNIT STANDARD TITLE
123305  Evaluate the sensory quality of fermented dairy products 
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  6 
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
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 unit standard replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9194  Evaluate the compositional and sensory quality of fermented dairy products  Level 4  NQF Level 04  6   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who manufactures fermented dairy products.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the sensory quality of fermented dairy products.
  • Prepare for the determination of the sensory quality of a fermented dairy product.
  • Determine the sensory quality of a fermented dairy product.
  • Report on the sensory quality of the fermented dairy product.

    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 at NQF Level 3.
  • Mathematical literacy at NQF Level 2. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, fermented dairy products include yoghurt, maas, buttermilk and sour cream.

    The context of this unit standard does not include the sensory evaluation of fermented dairy products for product development purposes, but rather for quality control purposes. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the sensory quality of fermented dairy products. 
    OUTCOME RANGE 
    Sensory quality includes:
  • Flavour (taste and aroma).
  • Mouth feel.
  • Appearance. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of sensory evaluation of fermented dairy products is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    Ideal sensory qualities of the specific fermented dairy product are described according to standard dairy principles and site-specifications. 

    ASSESSMENT CRITERION 3 
    Factors that affect the sensory evaluation of the specific fermented dairy product are described according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    Sensory defects in the specific fermented dairy product, and the cause of each, are identified according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Three examples are given for each of flavour, mouth feel and appearance.
     

    ASSESSMENT CRITERION 5 
    Flavour, mouth feel and appearance are defined according to standard sensory evaluation principles. 

    ASSESSMENT CRITERION 6 
    The five human senses are identified and explained according to standard sensory evaluation principles. 

    SPECIFIC OUTCOME 2 
    Prepare for the determination of the sensory quality of a fermented dairy product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing.
     
    		•

    ASSESSMENT CRITERION 2 
    Equipment for the sensory evaluation is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The sample for the sensory evaluation is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The testing area is prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Determine the sensory quality of a fermented dairy product. 
    OUTCOME RANGE 
    Sensory quality includes:
  • Flavour (taste and aroma).
  • Mouth feel.
  • Appearance.

    Five samples must be tested. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The sensory qualities of each sample are determined according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The sensory qualities of each sample are established without error. 

    ASSESSMENT CRITERION 3 
    Problems are solved within scope of work. 

    ASSESSMENT CRITERION 4 
    The work place is left in a clean and safe condition according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Report on the sensory quality of the fermented dairy product. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    The results of the tests are interpreted and a conclusion is drawn on the sensory quality of the product according to standard dairy principles, legislation and site-specific requirements. 

    ASSESSMENT CRITERION 3 
    Deviations from requirements are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    The importance of accurate documentation is explained according to quality assurance principles. 


    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.

    Specific outcome: 3
  • Determine the sensory quality of a fermented dairy product. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for compositional and sensory analysis.

    Specific outcome: 3
  • Determine the sensory quality of a fermented dairy product. 
    		•

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

    Specific outcomes: 3, 4
  • Determine the sensory quality of a fermented dairy product.
  • Report on the sensory quality of the fermented dairy product. 
    		•

    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.

    Specific outcome: 4
  • Report on the sensory quality of the fermented dairy product. 
    		•

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

    Specific outcome: refer to all
  • Determine the sensory quality of a fermented dairy product. 
    		•

    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:
  • Solving problems within scope of work.

    Specific outcome: 3
  • Determine the sensory quality of a fermented dairy product. 
    		•

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

    Specific outcomes: refer to all
  • Demonstrate an understanding of the sensory quality of fermented dairy products.
  • Prepare for the determination of the sensory quality of a fermented dairy product.
  • Determine the sensory quality of a fermented dairy product.
  • Report on the sensory quality of the fermented dairy product. 
    		•

    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 9194, "Evaluate the sensory quality of fermented dairy products", Level 4, 6 credits.

    Supplementary Information:

    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,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

    Definition of terms within this unit standard:

    Terminology

    Standard operating procedures.

    Clarification/explanation/definition: Refer 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  50305   National Certificate: Food Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    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.