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: 

Control lactose crystallisation in sweetened condensed milk or concentrated whey 
SAQA US ID UNIT STANDARD TITLE
9155  Control lactose crystallisation in sweetened condensed milk or concentrated whey 
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  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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
123308  Perform controlled lactose crystallisation in sweetened condensed milk or concentrated whey  Level 3  NQF Level 03  8   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of controlled lactose crystallisation in sweetened condensed milk or concentrated whey,
  • prepare to crystallise sweetened condensed milk or concentrated whey,
  • crystallise sweetened condensed milk or concentrated whey,
  • perform end of crystallisation procedures.

    This unit standard is for anyone who has to control the crystallisation of lactose in sweetened condensed milk or concentrated whey under controlled conditions.

    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 for quality control purposes.
    Introductory chemistry principles. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to crystallise lactose in sweetened condensed milk or concentrated whey under controlled conditions.

    In the context of this unit standard, crystallisation of lactose is applied during the manufacturing of sweetened condensed milk or whey powder.

    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 controlled lactose crystallisation in sweetened condensed milk. 
    OUTCOME NOTES 
    Demonstrate knowledge of controlled lactose crystallisation in sweetened condensed milk or concentrated whey. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of controlled lactose crystallisation in sweetened condensed milk or concentrated whey is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The steps in the crystallisation process for sweetened condensed milk or concentrated whey are identified and described according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    3. The principles and mechanism of controlled lactose crystallisation are explained according to standard dairy and chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to:
  • Lactose inoculation (seeding),
  • Saturation of a lactose solution,
  • The formation of a super-saturated solution of lactose and its implication on the sensory quality of the final product,
  • The prevention of the above by addition of fine lactose crystals,
  • Muta-rotation.
     
    		•

    ASSESSMENT CRITERION 4 
    4. Factors that influence lactose crystallisation are identified and described according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Factors include:
  • Number of added crystals,
  • Size of added crystals,
  • Temperature during crystallisation,
  • Stirring of the mixture.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The site-specific seeding material is identified. 

    ASSESSMENT CRITERION 6 
    6. Requirements for the seeding material are identified according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    7. The function of pre-heating is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 8 
    8. The importance of the time-temperature combination during pre-heating is explained according to standard dairy principles. 

    SPECIFIC OUTCOME 2 
    Prepare to crystallise sweetened condensed milk or concentrated whey. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Preparation of 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.
     
    		•

    ASSESSMENT CRITERION 2 
    2. The product and raw materials are prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Crystallise sweetened condensed milk or concentrated whey. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Sweetened condensed milk or concentrated whey is crystallised according to standard operating procedures. 

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

    ASSESSMENT CRITERION 3 
    3. Quality assurance parameters for crystallisation are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Samples are taken at required intervals in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Samples are dispatched to designated areas for analysis. 

    ASSESSMENT CRITERION 6 
    6. Results of sample analysis are interpreted and a conclusion is drawn on the efficiency of crystallisation in terms of legal and site specifications. 

    ASSESSMENT CRITERION 7 
    7. Crystallised product is produced to conform to legal requirements and site-specifications. 

    ASSESSMENT CRITERION 8 
    8. Records are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Where crystallisation takes place simultaneously with other production actions or processes, it is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. Common problems are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     
    		•

    SPECIFIC OUTCOME 4 
    Perform end of crystallisation procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The crystallised product is dispatched for further processing to the designated area according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The equipment is cleaned and sanitised according to standard operating and safety procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment and materials are stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and disposed of according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 6 
    6. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. All the symptoms and possible causes of all faults, or potential faults, that occur during product dispatch, as well as cleaning and sanitising are identified and corrective actions are taken within scope of work. 

    ASSESSMENT CRITERION 8 
    8. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 9 
    9. The work area is left in a safe and clean condition. 


    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 crystallising lactose in sweetened condensed milk or concentrated whey under controlled conditions. 
    		•

    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 outcomes:
  • Crystallise sweetened condensed milk or concentrated whey.
  • Perform end of crystallisation procedures. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising crystallisation with other manufacturing processes,
    Evident in the following specific outcome:
    Crystallise sweetened condensed milk or concentrated whey
  • Dispatching the crystallised product to designated areas for further processing
    Evident in the following specific outcome:
    Perform end of crystallisation procedures. 
    		•

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

    Evident in the following specific outcome:
  • Prepare to crystallise sweetened condensed milk or concentrated whey. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples and evaluating the results for crystallisation efficiency.

    Evident in the following specific outcome:
  • Crystallise sweetened condensed milk or concentrated whey. 
    		•

    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:
  • Crystallise sweetened condensed milk or concentrated whey.
  • Perform end of crystallisation procedures. 
    		•

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

    Evident in the following specific outcome:
  • Perform end of crystallisation procedures. 
    		•

    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 123308, "Perform controlled lactose crystallisation in sweetened condensed milk or concentrated whey", Level 3, 8 credits.

    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 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  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 
    Elective  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 


    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.