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 QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Food and Beverage Processing: Dairy Primary Processing 
SAQA QUAL ID QUALIFICATION TITLE
20214  National Certificate: Food and Beverage Processing: Dairy Primary Processing 
ORIGINATOR
SGB Dairy Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  130  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Registered" 
SAQA 0939/01  2001-12-05  2004-12-05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2005-12-05   2008-12-05  

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 qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
50024  National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to produce pasteurised liquid milk, cream or fruit-milk mixtures from quality raw materials by operating and controlling an automated or semi-automated dairy primary processing line. These products will be safe for human consumption, quality assured and complying with minimum legislation.

This qualification will allow a person to advance to learning for a dairy manufacturing technology qualification at NQF level 4. The core and fundamental unit standards in the qualification enable the person to pursue an NQF level 3 qualification within the food or beverage environment.

The packaging unit standards provide credits that can be carried over to a food and beverage packaging qualification at NQF level 3. The unit standards on laboratory analysis provide credits that can be carried over to the National Certificate in Food and Beverages Quality Control and Assurance Practices: Dairy Laboratory Analyst at NQF level 3.

Rationale of the qualification:

This qualification reflects the workplace-based needs of the dairy industry that are expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the dairy industry, including the small, medium and micro enterprise environment. This qualification provides the learner with the flexibility to pursue a dairy processing and manufacturing career with a wide variety of specialisation options and articulation within the food manufacturing industry.

The level of flexibility within the range of electives will allow the individual to pursue a career within dairy primary processing, quality control and assurance or packaging. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1 and 2.

Recognition of Prior Learning:

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
  • Fundamental: 39 credits
  • Core: 75 credits
  • Elective: The learner must choose a minimum of 16 credits
    Total: 130 credits 

  • EXIT LEVEL OUTCOMES 
    Qualifying learners can:

    Exit level outcome 1: Apply fundamental milk processing technologies.
    Exit level outcome 2: Pack processed milk.
    Exit level outcome 3: Maintain and apply good manufacturing practices during primary processing of milk. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Assessment criteria associated with Exit level Outcome 1:
  • Knowledge and comprehension regarding heating and cooling procedures for primary processing of milk is applied according to standard dairy principles,
  • Milk is pasteurised according to standard operating procedures,
  • Cream is separated according to standard operating procedures,
  • Milk is standardised according to standard operating procedures,
  • Raw milk in a silo is analysed and evaluated in terms of acceptability for further processing,
  • Quality control practices for the primary processing of milk is monitored and controlled according to standard operating procedures,
  • The processing system is cleaned and sanitised by means of a cleaning-in-place system and according to standard operating procedures.
  • The processed milk is analysed for composition and sensory attributes,
  • The phosphatase test is performed on the processed milk and an evaluation is made on the efficiency of pasteurisation-process.

    Assessment criteria associated with Exit level Outcome 2:
  • Processed milk is packed into glass or rigid plastic containers, making sure to monitor and control the process closely,
  • The packaged product is collated and shrink-wrapped according to standard operating procedures and by using automated equipment.

    Assessment criteria associated with Exit level Outcome 3:
  • Knowledge and comprehension regarding personal safety practices during primary processing of milk is applied according to standard operating procedures and safety requirements,
  • Personal health, hygiene and presentation in a dairy processing environment is maintained according to the Occupational Health and Safety Act,
  • Knowledge and comprehension of the effect of micro-organisms on personal health, hygiene and dairy product safety is applied according to standard dairy microbiology principles,
  • Processing equipment and surfaces are cleaned and sanitised manually and according to standard operating procedures,
  • The relevant occupational health, safety and environmental legislation is understood and comprehended,
  • Food safety practices and procedures in a dairy processing environment are understood and comprehended,
  • Knowledge and comprehension regarding microbiological principles in a dairy processing environment is applied according to standard dairy microbiology principles.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to produce pasteurised liquid milk, cream or fruit-milk mixtures from quality raw materials by operating and controlling an automated or semi-automated dairy primary processing line. These products must be safe for human consumption, quality assured and complying with minimum legislation.

    The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    The cream separation, standardisation, pasteurisation, homogenisation (if applicable), cleaning and sanitising, ensuring food safety and fist line maintenance can be assessed in one application.

    Applicable assessment tool(s) to establish the foundational, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.

    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 

  • INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. International comparability could be found for a qualification on this level. On the New Zealand Qualifications Authority Framework 2 qualifications could be found to support this qualification. The qualifications on the New Zealand Qualifications Authority Framework are the National certificate in Dairy Manufacturing level 3 and the National certificate in Food and related processing level 3. 

    ARTICULATION OPTIONS 
    This qualification will allow a person to advance to learning for a dairy manufacturing technology qualification at NQF level 4. The core and fundamental unit standards in the qualification enable the person to pursue an NQF level 3 qualification within the food or beverage environment.

    The packaging unit standards provide credits that can be carried over to a food and beverage packaging qualification at NQF level 3. The unit standards on laboratory analysis provide credits that can be carried over to the National Certificate in Food and Beverages Quality Control and Assurance Practices: Dairy Laboratory Analyst at NQF level 3. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA's policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

    Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors need experience in the following areas:

    Interpersonal skills, subject matter and assessment.

    The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of dairy primary processing and food safety. The assessor must have completed:
  • A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or,
  • National certificate in Dairy Technology NQF 4 or,
  • Food science and technology qualification on level 5 or higher.

    The subject matter experience of the assessor can be established by recognition of prior learning.

    Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body. 

  • NOTES 
    This qualification has been replaced by qualification 50024, which is "National Certificate: Dairy Primary Processing", Level 3, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  8822  Clean and sanitise a food processing system using an automated cleaning in-place-system  Level 2  NQF Level 02 
    Core  114366  Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment  Level 2  NQF Level 02 
    Core  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02 
    Core  9147  Apply microbiological principles in a food environment  Level 3  NQF Level 03 
    Core  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  8803  Demonstrate an understanding of heating and cooling procedures  Level 3  NQF Level 03 
    Core  9152  Evaluate the acceptability of raw milk in a silo for further processing  Level 3  NQF Level 03 
    Core  9148  Evaluate the efficiency of milk or cream pasteurisation, as indicated by the phosphatase test  Level 3  NQF Level 03 
    Core  9137  Evaluate the sensory quality of pasteurised milk  Level 3  NQF Level 03 
    Core  9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  9146  Pasteurise or thermise a liquid food product by means of a plate or tubular heat exchanger  Level 3  NQF Level 03 
    Core  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Core  9145  Separate liquids using a centrifugal separator  Level 3  NQF Level 03 
    Core  9143  Standardise the fat content of a liquid dairy product  Level 3  NQF Level 03 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  7567  Produce and use spreadsheets for business  Level 3  NQF Level 03 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  13998  Demonstrate an understanding of the principles of supply and demand, and the concept: production  Level 1  NQF Level 01 
    Elective  9136  Collate and shrink-wrap packaged products using automated wrapping equipment  Level 2  NQF Level 02 
    Elective  12258  Identify computerised systems in a manufacturing or processing system  Level 2  NQF Level 02 
    Elective  9133  Operate and control the filling and closing of glass or rigid plastic containers for food or beverage products  Level 2  NQF Level 02  10 
    Elective  9129  Operate and control the forming, filling and hermetic sealing of gable top or brick type cartons for food or beverage products  Level 2  NQF Level 02  12 
    Elective  9130  Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products  Level 2  NQF Level 02  10 
    Elective  9150  Clarify or bactofuge a liquid food product by centrifugal force  Level 3  NQF Level 03 
    Elective  12315  Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment  Level 3  NQF Level 03 
    Elective  9162  Evaluate the composition of raw milk as determined by an infra-red analyser  Level 3  NQF Level 03 
    Elective  9161  Evaluate the efficiency of homogenisation of a liquid dairy product as indicated by the homogenisation index  Level 3  NQF Level 03 
    Elective  9149  Evaluate the quality of a fruit juice, fruit juice concentrate or fruit -milk mixture, as indicated by its Brix-acid ratio  Level 3  NQF Level 03 
    Elective  9144  Homogenise a liquid dairy product  Level 3  NQF Level 03 
    Elective  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04 
    Elective  9180  Demonstrate knowledge of the significance of micro-organisms in the manufacturing of dairy products  Level 4  NQF Level 04 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    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.
     
    1. Clover SA (Pty) Ltd Bethlehem 



    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.