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 quality of raw milk in terms of its antibiotics content 
SAQA US ID UNIT STANDARD TITLE
9124  Evaluate the quality of raw milk in terms of its antibiotics content 
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  3 
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
120407  Evaluate the quality of raw milk in terms of its antibiotics content  Level 2  NQF Level 02  5   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of testing for the presence of antibiotics in raw milk,
  • prepare for determining the antibiotics content of raw milk,
  • test for the presence of antibiotics in raw milk,
  • report on the quality of raw milk in terms of its antibiotics content.

    This unit standard is for anyone who works in a dairy laboratory and needs to determine the antibiotics content of raw milk.

    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:
    Introductory microbiology.
    Knowledge of basic physics and chemistry principles NQF 1 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to determine the antibiotics content of raw milk under laboratory conditions.

    In the context of this unit standard, the test for antibiotics includes any one of the BR test, Delvo test, Kundrat test, TTC (tri-phenyltetrasolium chlride) test and Devo-X-Press test.

    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 testing for the presence of antibiotics in raw milk. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of testing for the presence of antibiotics in raw milk is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The effect of antibiotics in milk on the production of fermented dairy products,
  • The implication of the presence of antibiotics in milk on human health.
     
    		•

    ASSESSMENT CRITERION 2 
    2. The possible reasons for the presence of antibiotics in milk are explained. 

    ASSESSMENT CRITERION 3 
    3. The principles of the tests for antibiotics in raw milk are explained according to site-specific and standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Tests include:
  • BR test (plate and test tube methods),
  • Delvo test,
  • Kundrat test,
  • TTC (tri-phenyltetrasolium cloride) test,
  • Delvo-X-Press test.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare for determining the antibiotics content of raw milk. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Equipment and personal preparation for sampling is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Cleaning and sanitising of sampling equipment,
  • Wearing of protective clothing,
  • Cleaning of hands,
  • Marking sample containers
     
    		•

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

    ASSESSMENT CRITERION 3 
    2. Equipment and reagents for the antibiotics test are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    3. The sample for the antibiotics test is prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Test for the presence of antibiotics in raw milk. 
    OUTCOME RANGE 
    Two (2) samples must be analysed in duplicate. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The test for antibiotics is performed on each sample according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Equipment and reagents are handled according to standard operating procedures, laboratory techniques and safety requirements. 

    ASSESSMENT CRITERION 3 
    3. The presence or absence of antibiotics in raw milk is established without error. 

    ASSESSMENT CRITERION 4 
    4. The purpose of working in line with site schedules is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. Samples are evaluated safely, and with the most economic use of time. 

    ASSESSMENT CRITERION 6 
    6. The equipment and work area is left clean and ready for re-use according to standard operating procedures. 

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

    ASSESSMENT CRITERION 8 
    8. Problems during analysis are identified and solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Report on the quality of raw milk in terms of its antibiotics content. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. The specifications for the antibiotics content of raw milk are identified according to site-specific standards. 

    ASSESSMENT CRITERION 3 
    3. The results of the test for antibiotics content are interpreted and a conclusion is drawn on the quality of the milk according to standard dairy principles and site-specific standards. 

    ASSESSMENT CRITERION 4 
    4. Deviations from the specifications for antibiotics content are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. The potential causes of recording inaccurately are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. The purpose of accurate documentation is explained according to standard dairy and legislation principles. 


    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 determining the antibiotics content of raw milk. Two (2) samples must be analysed in duplicate. 
    		•

    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 during analysis of raw milk.

    Evident in the following specific outcome:
  • Test for the presence of antibiotics in raw milk. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Working within site-schedules.

    Evident in the following specific outcome:
  • Test for the presence of antibiotics in raw milk. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for determination of the antibiotics content of raw milk.

    Evident in the following specif outcome:
  • Prepare for determining the antibiotics content of raw milk. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Analysing raw milk for its antibiotics content, evaluating the results and making a conclusion.

    Evident in the following specific outcomes:
  • Test for the presence of antibiotics in raw milk.
  • Report on the quality of raw milk in terms of its antibiotics content. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Recording and reporting test results.

    Evident in the following specific outcome:
  • Report on the quality of raw milk in terms of its antibiotics content. 
    		•

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

    Evident in the following specific outcome:
  • Test for the presence of antibiotics in raw milk. 
    		•

    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 the following specific outcome:
  • Test for the presence of antibiotics in raw milk. 
    		•

    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 all specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120407, which is "Evaluate the quality of raw milk in terms of its antibiotics content", Level 2, 5 credits.

    Supplementary Information:
    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.
    Antibiotics: Refer to chemical substances present in raw milk due to the treatment of mastitis in milk cows. The presence of antibiotics is unwanted in raw milk because it impairs fermentation during the production of fermented dairy products and can pose risks to human health.

    Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety 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
    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 
    Core  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  Passed the End Date -
    Status was "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.
     
    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.