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: 

Manufacture process cheese from a formulated process cheese mixture 
SAQA US ID UNIT STANDARD TITLE
9183  Manufacture process cheese from a formulated process cheese mixture 
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  20 
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
123351  Manufacture processed cheese  Level 4  NQF Level 04  20   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of the manufacturing of process cheese,
  • prepare to manufacture process cheese,
  • manufacture process cheese prior to packaging,
  • monitor and control the manufacturing of process cheese.

    This unit standard is for anyone who has to manufacture process cheese from a formulated process cheese mixture.

    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:
    Preparation of a process cheese mixture.
    Cleaning-in-place and cleaning out-of-place.
    Representative sample taking for quality control purposes. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to manufacture process cheese from a formulated process cheese mixture.

    The context of this unit standard is described in the range statements under the assessment criteria.

    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 the manufacturing of process cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The advantages of manufacturing process cheese are identified according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The classes of process cheese are identified and described according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    3. The mechanisms of stabilising, emulsifying and preservation in process cheese mixtures are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    4. The mechanism of emulsifying during the manufacturing of process cheese is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • A definition of an emulsion,
  • Phases of an emulsion,
  • The appearance of a weak and a perfect emulsion,
  • The function and action of emulsifying salts.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The factors that influence emulsification are identified and described according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. Creaming is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • A definition of creaming,
  • The importance of creaming during process cheese manufacturing,
  • The importance and action of emulsifying salts during process cheese manufacturing.
     
    		•

    ASSESSMENT CRITERION 7 
    7. The factors that influence creaming are identified and described according to standard dairy principles. 

    ASSESSMENT CRITERION 8 
    8. The operating principles of processing equipment for process cheese are explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Processing equipment includes:
  • Batch cooker,
  • Stephan cooker,
  • Cutting/processing/homogenising machine,
  • Continuous cooker.
     
    		•

    ASSESSMENT CRITERION 9 
    9. The components of the site-specific processing equipment are identified and the purpose of each component is described. 

    SPECIFIC OUTCOME 2 
    Prepare to manufacture process cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The processing equipment is cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. 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 3 
    3. The cleaning and sanitising requirements for the equipment are explained in line with recognized dairy and manufacturer's cleaning and sanitising principles. 
    ASSESSMENT CRITERION RANGE 
    The explanations covers:
  • The purpose of cleaning and sanitising agents,
  • Cleaning and sanitising sequences during CIP and COP processes,
  • The consequences of incorrect or inadequate cleaning and sanitising procedures on product quality.
     
    		•

    ASSESSMENT CRITERION 4 
    4. The processing equipment's parameters are set according to site and minimal legislated specifications. 

    ASSESSMENT CRITERION 5 
    5. The reasons for specific values of the different parameters are explained according to standard dairy principles, the manufacturer's specifications and minimal legislated specifications. 

    ASSESSMENT CRITERION 6 
    6. The processing equipment is started up according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 7 
    7. 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 3 
    Manufacture process cheese prior to packaging. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Process cheese is manufactured according to standard operating procedures. 

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

    SPECIFIC OUTCOME 4 
    Monitor and control the manufacturing of process cheese. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Quality assurance parameters for the manufacturing of process cheese are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Samples are taken according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Samples are handed in for analyses according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Specifications for the process cheese are identified. 

    ASSESSMENT CRITERION 5 
    5. Results of sample analysis are interpreted and a conclusion is drawn on the composition of the final product. 

    ASSESSMENT CRITERION 6 
    6. The process cheese conforms to legal requirements and site-specifications. 

    ASSESSMENT CRITERION 7 
    7. Records of the process are kept in accordance with site-specific requirements. 

    ASSESSMENT CRITERION 8 
    8. Where the processing system is operated simultaneously with other production actions or processes, it is synchronised according to site-specific requirements. 

    ASSESSMENT CRITERION 9 
    9. Common problems associated with the manufacturing of process cheese are solved within scope of work. problem. 
    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.
     
    		•


    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 manufacturing of process cheese from a formulated process cheese mixture. 
    		•

    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:
  • Prepare to manufacture process cheese.
  • Monitor and control the manufacturing of process cheese. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising the manufacturing process with other processes in the factory.

    Evident in the following specific outcomes:
  • Monitor and control the manufacturing of process cheese. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for the manufacturing of process cheese.

    Evident in the following specific outcome:
  • Prepare to manufacture process cheese. 
    		•

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

    Evident in the following specific outcomes:
  • Monitor and control the manufacturing of process cheese. 
    		•

    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:
  • Monitor and control the manufacturing of process cheese. 
    		•

    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 outcomes:
  • Prepare to manufacture process cheese.
  • Manufacture process cheese prior to packaging. 
    		•

    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 outcomes:
  • Prepare to manufacture process cheese.
  • Monitor and control the manufacturing of process cheese. 
    		•

    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 123351, which is "Manufacture processed cheese", Level 4 , 20 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 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  20517   National Certificate: Food and Beverage Manufacturing Technology: Processed 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.