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: 

Receive and store raw milk or cream in a silo at a milk reception facility 
SAQA US ID UNIT STANDARD TITLE
9116  Receive and store raw milk or cream in a silo at a milk reception facility 
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 2  NQF Level 02  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-02-09  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-02-09   2010-02-09  

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
120413  Receive and store raw milk or cream in a silo at a milk reception facility  Level 2  NQF Level 02  8   

PURPOSE OF THE UNIT STANDARD 
A person credited with his unit standard is able to:
  • demonstrate knowledge of milk or cream reception equipment and storage areas,
  • prepare for raw milk or cream intake at the milk reception area,
  • receive and store raw milk or cream at the milk reception area,
  • perform end of process duties.

    This unit standard is for anyone who needs to receive and store raw milk or cream at a milk intake facility prior to manufacturing of food products where milk or cream is a raw material.

    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 procedures, handling of equipment and chemicals.
    Representative sample taking. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to receive and store raw milk or cream at a milk reception facility where milk or cream is a raw material for the manufacturing of food products.

    In the context of this unit standard, a milk reception facility refers to a facility where raw milk or cream is transferred from a bulk road tanker to a raw milk or cream silo. Receiving and storing of raw milk or cream include volume determination, cooling, sampling and pumping of the raw milk or cream from a road tanker to a raw milk or cream silo. In addition, the system must be cleaned and sanitised.

    This unit standard does not include laboratory analyses of raw milk or cream. The learner only has to obtain authorisation for milk or cream intake.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of milk or cream reception equipment and storage areas. 
    OUTCOME RANGE 
    Equipment includes pipelines, pumps, filters, tanker and silo couplings, non-return and butterfly valves, control panels, coolers, de-aerators, in line thermometers, swing panels, electrical switchboards, CIP control panels, equipment to determine milk or cream volume (weigh bridge or flow meter) and raw milk or cream tankers and silos. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The equipment and components in a milk or cream reception system is identified and the purpose of each is explained. 

    ASSESSMENT CRITERION 2 
    2. The reasons for the location of milk or cream reception equipment in the reception line are explained according to standard operating principles. 

    ASSESSMENT CRITERION 3 
    3. The flow of milk or cream from the road tanker to the silo is identified. 

    ASSESSMENT CRITERION 4 
    4. The volume determining equipment at the milk reception facility is identified. 
    ASSESSMENT CRITERION RANGE 
    The identification must refer to either one of the following:
  • Weigh bridge,
  • Flow meter.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The method and procedures in which flow meter or weigh bridge accuracy is verified are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The importance of using accurate volume determining equipment is explained according to Standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The components of a silo are identified and the purpose of each is identified. 

    ASSESSMENT CRITERION 8 
    8. The maintenance of the cold chain from the road tanker to the raw milk or cream silo is identified and explained according to scientific principles. 

    ASSESSMENT CRITERION 9 
    9. The temperature requirements for raw milk or cream at reception and storage are explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Specifications for the intake temperature of raw milk or cream,
  • Specifications for the storage temperature and duration of storage of raw milk or cream,
  • The effect of intake temperature, storage temperature and the duration of storage on microbial growth in raw milk or cream.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare for raw milk or cream intake at the milk reception area. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area and the milk or cream reception equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising, pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. The reasons for equipment, area and personal preparation are explained according to standard dairy principles. 

    SPECIFIC OUTCOME 3 
    Receive and store raw milk or cream at the milk reception area. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Milk or cream reception equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. A sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Authorisation for milk intake is obtained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Raw milk or cream is received and stored in a silo according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The volume of the milk or cream is determined according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Milk or cream reception quality parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Problems are identified and solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of process duties. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. All the symptoms and possible causes of all faults, or potential faults, that occur during the equipment shut down are identified and corrective actions are taken within scope of work. 

    ASSESSMENT CRITERION 3 
    3. Cleaning and sanitising materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The milk or cream reception system is cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. 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,
  • Flow rates,
  • Concentrations of cleaning agents.
     
    		•

    ASSESSMENT CRITERION 6 
    6. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 7 
    7. The work area is left in a safe and clean condition. 

    ASSESSMENT CRITERION 8 
    8. Documentation for milk reception and storage of raw milk or cream is completed according to standard operating procedures. 


    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.
  • 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 receiving and storing raw milk or cream in a silo. 
    		•

    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 start-up, operating and shut down problems.

    Evident in the following specific outcome:
  • Receive and store raw milk or cream at the milk receptiopn area.
  • Perform end of process duties. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Receiving and storing raw milk or cream.

    Evident in the following specific outcome:
  • Receive and store raw milk or cream at the milk reception area. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Doing personal preparation,
  • Preparing the milk or cream reception equipment and area.

    Evident in the following specific outcome:
  • Prepare for raw milk or cream at the milk reception area. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Completing all the necessary documentation on milk or cream reception.

    Evident in the followign specific outcome:
  • Perform end of process duties. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Recording the necessary information during milk or cream intake and storage.

    Evident in the followign specific outcome:
  • Perform end of process duties. 
    		•

    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:

    Evident in all specific outcomes. 

    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 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120413, which is "Receive and store raw milk or cream in a silo at a milk reception facility", Level 2, 8 credits.

    Supplementary Information:

    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,
  • SABS Food Hygiene Management Code 49: 1989.

    2. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.

    Cold chain
    Refers to the maintenance of a constant temperature in a food product, from primary production up until the final manufactured product is distributed to the supermarket shelf and the consumer`s table. The cold chain must be maintained in order to prevent microbial growth and contamination of perishable food products.

    Hygienic practices: Refer to any practices that prevent raw milk or cream from being contaminated. These practices include personal hygiene practices and hygienic handling of equipment and milk or cream.

    Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation and time frames. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2004-12-05  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.