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 acceptability of raw milk in a silo for further processing 
SAQA US ID UNIT STANDARD TITLE
9152  Evaluate the acceptability of raw milk in a silo for further processing 
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 3  NQF Level 03  5 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 milk quality tests,
  • prepare for milk quality tests,
  • determine the quality of raw milk,
  • report on the quality of raw milk in terms of its acceptability for further processing.

    This unit standard is for anyone who has to make a decision on the suitability of raw milk for further processing.

    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:
    Representative sample taking.
    Laboratory tests: Alisarol, temperature, pH, antibiotics, freezing point (or solids-non-fat) and fat content (Gerber). 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to make a decision on the suitability of raw milk for further processing.

    In the context of this unit standard, The minimum required tests are listed in the range statements. It may, however, be possible for the company to specify certain additional tests to be performed.

    The determination of added water can be done by either the freezing point test or the solids-non-fat test (lactometer-method).

    This unit standard can also be used to assess a person who has to evaluate the acceptability of raw cream in a silo for further processing. In such a case, the relevant site-specific tests must be performed and assessed.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of milk quality tests. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles of quality tests on raw milk are explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation includes determinations of:
  • Temperature,
  • Acidity,
  • Protein stability,
  • Antibiotics content,
  • Added water,
  • Fat content.
     
    		•

    ASSESSMENT CRITERION 2 
    2. 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 3 
    3. The possible reasons for the presence of antibiotics in milk are explained. 

    ASSESSMENT CRITERION 4 
    4. The importance of pH-measurement as a quality test is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    4. The explanation refers to the effects of processing dairy products with an unacceptable pH on the process and on the final product quality.
     

    ASSESSMENT CRITERION 5 
    5. The importance of temperature measurement in a dairy environment is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The effect of temperature on bacterial growth and final product quality,
  • Temperature control during manufacturing of dairy products.
     
    		•

    ASSESSMENT CRITERION 6 
    6. The importance of performing the alisarol test as a milk quality assurance test is explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation highlights:
  • The effects of processing unstable milk on the process and on the final product quality,
  • The financial implications of using unstable milk.
     
    		•

    ASSESSMENT CRITERION 7 
    7. The importance of the Gerber fat test as a quality assurance test is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation highlights:
    The effects of processing milk with a fat content outside the desirable range on the process and on the final product quality,
    The financial implications of the above.
     

    ASSESSMENT CRITERION 8 
    8. The importance of added water in milk quality is explained in terms of the effect of processing milk with a too high water content on final product quality. 

    ASSESSMENT CRITERION 9 
    9. The legal and site-specifications for raw milk are identified. 
    ASSESSMENT CRITERION RANGE 
    Specifications for the following are identified:
  • Temperature,
  • pH,
  • Alisarol,
  • Antibiotics content,
  • Added water,
  • Fat content.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare for milk quality tests. 
    OUTCOME RANGE 
    The tests include measurements of:
  • Temperature,
  • Acidity (pH),
  • Protein stability (Alisarol),
  • Antibiotics content,
  • Added water,
  • Gerber fat content. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The selection of either an aseptic or a non-aseptic sampling technique is motivated with respect to the type of test to be performed. 

    ASSESSMENT CRITERION 2 
    2. The consequences of selecting and applying correct and incorrect sampling techniques are explained in terms of the effect on test results. 

    ASSESSMENT CRITERION 3 
    3. Equipment and personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygienic practices,
  • Wearing of protective clothing and safety gear,
  • Calibration of the pH-meter and cryoscope.
     
    		•

    ASSESSMENT CRITERION 4 
    4. The samples are taken according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The samples are marked and maintained in such a way that it meets the requirements for the tests to be performed. 

    ASSESSMENT CRITERION 6 
    6. The consequences of not taking a representative sample are explained according to standard dairy practices. 

    ASSESSMENT CRITERION 7 
    7. The samples are prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Determine the quality of raw milk. 
    OUTCOME RANGE 
    Two (2) samples must be analysed in duplicate. The tests include:
  • Temperature determination,
  • pH-measurement,
  • Alisarol test,
  • Test for antibiotics,
  • Added water,
  • Fat content determination. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The samples are analysed according to standard operating procedures. 

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

    ASSESSMENT CRITERION 3 
    3. The results of each test are established without error. 

    ASSESSMENT CRITERION 4 
    4. Evaluations are carried out in the designated area and according to site schedules, instructions and standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The purpose of working in line with site schedules is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. Samples are evaluated safely, and with the most economic use of time. 

    ASSESSMENT CRITERION 7 
    7. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 8 
    8. The work area is left in a safe and clean condition. 

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

    SPECIFIC OUTCOME 4 
    Report on the quality of raw milk in terms of its acceptability for further processing. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Results are recorded according to site-specific requirements. 

    ASSESSMENT CRITERION 2 
    2. The legal and site-specifications for raw milk are identified. 

    ASSESSMENT CRITERION 3 
    3. The results of the tests are interpreted and a conclusion is drawn on the acceptability of raw milk for further processing according to standard dairy principles and site-specific standards. 

    ASSESSMENT CRITERION 4 
    4. Deviations from the specifications for milk acceptability are explained according to standard dairy principles and site-specific standards. 

    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.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • 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 quality of raw milk and evaluating its acceptability for further processing. 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.

    Evident in the following specific outcome:
  • Determine the quality of raw milk. 
    		•

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

    Evident in the following specific outcome:
  • Determine the quality of raw milk. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for analysis of milk.

    Evident in the following specific outcome:
  • Prepare for milk quality tests. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Performing the different laboratory tests and evaluating the results.

    Evident in the following specific outcomes:
  • Determine the quality of raw milk.
  • Report on the quality of raw milk in terms of its acceptability for further processing. 
    		•

    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 the following specific outcomes:
  • Report on the quality of raw milk in terms of its acceptability for further processing. 
    		•

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

    Evident in the following specific outcome
  • Determine the quality of 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 
    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.

    Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

    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  20214   National Certificate: Food and Beverage Processing: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered"     		 2004-12-05  Was FOODBEV until Last Date for Achievement 
    Core  20516   National Certificate: Food and Beverage Manufacturing Technology: Butter and Butter Related Spreads Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20553   National Certificate: Food and Beverage Manufacturing Technology: Cottage Cheese Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20521   National Certificate: Food and Beverage Manufacturing Technology: Dried Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20520   National Certificate: Food and Beverage Manufacturing Technology: Fermented Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20518   National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20515   National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20514   National Certificate: Food and Beverage Manufacturing Technology: Sweetened Condensed Milk Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  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.