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: 

Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese 
SAQA US ID UNIT STANDARD TITLE
9173  Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese 
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 4  NQF Level 04  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
123353  Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese  Level 4  NQF Level 04  8   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of starter culture preparation,
  • prepare for starter culture preparation,
  • prepare a bulk starter culture from a stock culture,
  • perform end of starter preparation duties.

    This unit standard is for anyone who has to prepare bulk starter cultures for the manufacturing of fermented dairy products or cheese.

    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:

    Determination of the activity of a starter culture.
    Representative sample taking for quality control purposes.
    Knowledge of dairy microbiology. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to prepare bulk starter cultures for the manufacturing of fermented dairy products or cheese.

    In the context of this unit standard, DVI (direct vat inoculation) cultures are excluded.

    The level assigned to this unit standard is appropriate because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgement and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of this unit standard is to qualify the person for certification in advanced trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of starter culture preparation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Different stages of starter culture preparation applied in the dairy industry are explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Different stages of preparation include:
  • Reserve stock culture,
  • Mother culture,
  • Intermediate culture,
  • Bulk culture.
     
    		•

    ASSESSMENT CRITERION 2 
    2. The physical forms in which starter cultures can exist are identified according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Physical forms include:
  • Concentrated deep frozen starters,
  • Super concentrated direct vat inoculation (DVI) starters,
  • Freeze dried starters.
     
    		•

    ASSESSMENT CRITERION 3 
    3. The ideal growth media for the different types of starter cultures are identified according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Growth media refers to:
  • Full cream or skim milk or milk powder media,
  • Commercial growth media.
     
    		•

    ASSESSMENT CRITERION 4 
    4. Aseptic preparation of a starter culture is described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to:
  • The type of equipment used,
  • Steps in the preparation process,
  • Importance of aseptic environment and equipment.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The conditions during the different stages of starter preparation are explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Stages include:
  • Heat treatment,
  • Cooling,
  • Inoculation,
  • Incubation.
     
    		•

    ASSESSMENT CRITERION 6 
    6. The storing conditions of starter cultures are explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Starter cultures refer to:
  • Concentrated deep frozen starters,
  • Super concentrated direct vat inoculation (DVI) starters,
  • Freeze dried starters.
     
    		•

    ASSESSMENT CRITERION 7 
    7. The importance of starter preparation is explained according to standard microbiological and chemical principles. 

    SPECIFIC OUTCOME 2 
    Prepare for starter culture preparation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The equipment and environment are cleaned, sanitised and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Sanitising materials are handled in accordance with standard operating procedures and safety requirements. 

    SPECIFIC OUTCOME 3 
    Prepare a bulk starter culture from a stock culture. 
    OUTCOME RANGE 
    DVI (direct vat inoculation) cultures are excluded. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    8. The purpose of working in line with site schedules is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The prepared starter culture meets product requirements and site-specifications. 

    ASSESSMENT CRITERION 3 
    3. The type of starter to be prepared for the specific application is identified. 

    ASSESSMENT CRITERION 4 
    4. The values for the parameters of starter preparation are identified and the reasons for the specific parameters are explained. 
    ASSESSMENT CRITERION RANGE 
    Parameters include:
  • Incubation period,
  • Incubation temperature,
  • Inoculum size.
     
    		•

    ASSESSMENT CRITERION 5 
    5. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Problems are solved within scope of work. 

    ASSESSMENT CRITERION 7 
    7. Preparation of the bulk starter culture is carried out in the designated area and according to site schedules, instructions and standard operating procedures. 

    ASSESSMENT CRITERION 8 
    1. A starter culture is prepared according to standard operating procedures and site-schedules. 

    SPECIFIC OUTCOME 4 
    Perform end of starter preparation duties. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. An aseptic sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The activity of the bulk starter culture is determined according to standard operating procedures and established without error. 

    ASSESSMENT CRITERION 3 
    3. The equipment is cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment and chemicals are handled and stored according to standard operating procedures. 

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

    ASSESSMENT CRITERION 6 
    6. 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 preparing a bulk starter culture. 
    		•

    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:
  • Solving problems within scope of work.

    Evident in the following specific outcome:
    Prepare a bulk starter culture from a stock culture. 
    		•

    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:
    Prepare a bulk starter culture from a stock culture. 
    		•

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

    Evident in the following specific outcome:
    Prepare for starter culture preparation. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Making sure that the prepared bulk starter culture complies with product requirements and site-specifications.

    Evident in the following specific outcome:
    Prepare a bulk starter culture from a stock culture. 
    		•

    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 outcome:
    Prepare a bulk starter culture from a stock culture. 
    		•

    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 starter preparation duties. 
    		•

    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 the specific outcomes 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 123353, ''Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese'', level 4, 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.

    DVI (direct vat set) culture:
    Refers to a culture that is directly added (in powder form) to milk or a milk mixture. No preparation of a wet stock, mother, intermediate or bulk culture is done.

    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
    Elective  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 
    Elective  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 
    Elective  20519   National Certificate: Food and Beverage Manufacturing Technology: Frozen Ice Cream and Frozen Ice Cream Related 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  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 


    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.