|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|
|National Certificate: Milk and Cream Handling and Storing|
|SAQA QUAL ID||QUALIFICATION TITLE|
|74229||National Certificate: Milk and Cream Handling and Storing|
|PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY||NQF SUB-FRAMEWORK|
|FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority||OQSF - Occupational Qualifications Sub-framework|
|National Certificate||Field 06 - Manufacturing, Engineering and Technology||Manufacturing and Assembly|
|ABET BAND||MINIMUM CREDITS||PRE-2009 NQF LEVEL||NQF LEVEL||QUAL CLASS|
|Undefined||125||Level 2||NQF Level 02||Regular-Unit Stds Based|
|REGISTRATION STATUS||SAQA DECISION NUMBER||REGISTRATION START DATE||REGISTRATION END DATE|
|LAST DATE FOR ENROLMENT||LAST DATE FOR ACHIEVEMENT|
|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 replaces:
|Qual ID||Qualification Title||Pre-2009 NQF Level||NQF Level||Min Credits||Replacement Status|
|50083||National Certificate: Milk and Cream Handling and Storing||Level 2||NQF Level 02||120||Complete|
|PURPOSE AND RATIONALE OF THE QUALIFICATION|
The purpose of this qualification is to ensure that the person who receives bulk milk or cream at a dairy reception facility can monitor the acceptability of bulk raw milk or cream and receive it into the processing system, thereby contributing to the quality assurance of dairy products. Bulk raw milk or cream is the main raw material for all dairy products. It is therefore of the utmost importance that this bulk milk or cream is of good quality to ensure that final products are also of good quality and are safe for human consumption. This qualification provides the backbone to any career opportunities within the dairy manufacturing environment.
A person acquiring this qualification will be able to take samples of bulk milk or cream at a dairy reception facility and determine the quality of the raw milk or cream. By evaluating the results of the determinations, he/she will be able to determine whether the milk or cream is suitable for intake. On acceptance, he/she will be able to receive, store and maintain the raw milk or cream for processing and manufacturing of dairy or dairy containing products. Portable competencies such as cleaning and sanitising of the reception system will also be obtained. The person will be able to apply all relevant personal safety and food safety practices during the performance of his/her tasks.
This qualification will allow a person to have access to education, training and career paths within the dairy industry, ensuring learning mobility and progression on the framework through articulation with other qualifications. This qualification will enhance the social, economic and personal development of the learner, as well as the sustainability and productivity of the dairy industry. The qualification will accelerate the redress of past unfair discrimination in education, training and employment opportunities.
This qualification reflects the workplace-based needs of the dairy industry that is expressed by employers and employees, both now and for the future. Typical learners will be new entrants to the dairy manufacturing industry, or persons who are currently working in a raw milk or cream handling and storing environment who have not received any formal recognition for their skills and knowledge.
This qualification is a reviewed and updated version of the similar qualification developed by the dairy industry in 1990 as a result of the demand in the dairy industry for national recognition for milk or cream reception personnel, being the backbone of the dairy industry. This former qualification in milk reception was registered with Department of Labour from 1990-1998, where after it was registered on the NQF as an integral part of the interim registered dairy qualifications on Level 4. The first version of the unit standards based National Certificate in Milk and Cream Handling and Storing NQF Level 2 was registered on the NQF in 2001 and this qualification serves as the revised version thereof.
This qualification aims at providing formal recognition for competencies already obtained and will continue to do so by providing recognition for workers in the dairy industry, specifically milk or cream reception. In addition, this qualification provides the new entrant with the opportunity to obtain competencies in milk and cream reception within the workplace. In this way, value is added to workers` employability and competence and the sustainability of the dairy industry is improved.
This qualification provides the learner with competencies to be employed within the dairy industry, but also gives the learner the flexibility to pursue different careers in the dairy sector, as well as in other food industries. The range of electives will allow the individual to pursue a career within a milk reception, laboratory, quality assurance and dairy manufacturing environment. Skilled workers are one of the key players in better manufacturing standards and productivity, which may increase business prosperity. This qualification will assist in social and economic transformation.
The secondary focus of the qualification is on food safety and personal safety and therefore this qualification will contribute to the establishment of workplace competencies that will ensure safe working practices and food products that are healthy and safe for human consumption.
|LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING|
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.
Access to the Qualification:
|RECOGNISE PREVIOUS LEARNING?|
|EXIT LEVEL OUTCOMES|
|Qualifying learners can:
1. Maintain and apply good manufacturing practices in a raw milk or cream handling and storing environment.
2. Receive and store raw milk or cream in a silo at a milk reception facility.
3. Analyse and evaluate the quality of raw milk or cream for intake at milk reception.
Critical Cross-Field Outcomes:
Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
Evident in the following Exit Level Outcomes:
Work effectively with others as a member of a team, group, organisation or community by:
Evident in the following Exit Level Outcomes:
Organise and manage oneself and one`s activities responsibly and effectively by:
Evident in the following Exit Level Outcomes:
Collect, analyse, organise and critically evaluate information by:
Evident in the following Exit Level Outcomes:
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Evident in the following Exit Level Outcomes:
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
Evident in Exit Level Outcomes:
Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
Evident in the following Exit Level Outcomes:
Contribute to the full personal development of each learner and the social and economic development of the society at large by:
Evident in the following Exit Level Outcomes:
|ASSOCIATED ASSESSMENT CRITERIA|
|Associated Assessment Criteria for Exit Level Outcome 1:
Associated Assessment Criteria for Exit Level Outcome 2:
Associated Assessment Criteria for Exit Level Outcome 3:
The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to evaluate the quality of raw milk or cream and receive, store and maintain raw milk or cream for processing and manufacturing of dairy or dairy containing products.
The identifying 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 demonstrated. Assessment methods and tools must be designed to determine the whole person development and integration of applied knowledge and skills.
Applicable assessment tool(s) must be used to establish the foundational, reflexive and embedded knowledge applied to solve problems.
A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner.
Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 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.
The receiving and storing of milk or cream, representative sample taking, cleaning and sanitising and quality assuring the raw milk or cream by means of laboratory tests can be assessed in one application.
Unit standards in the qualification must be used to assess specific and Critical Cross-Field Outcomes.
|The following leading dairy producing countries all support and implement vocational training and education, but not on a structured qualifications framework as found in South Africa:
With regards to vocational training and education, most of these countries implement decentralised and market-orientated programmes, both in technical and commercial training.
In Europe in general, the Society of Dairy Technology (SDT) in the United Kingdom in conjunction with the European Dairy Technology Diploma Holders Association (AEDIL) and the Dairy Industry Association (DIAL) worked together to formulate a pan-European initiative to issue Vocational Education Passports giving details of the holder's qualifications and experience in the dairy field. This was designed to assist both employers and employees. In Europe, it facilitates the movement of labour from one country to another, which is of increasing importance as dairy companies consolidate.
In Germany, for instance, although no information could be found about specific vocational training towards milk and cream handling and storing similar to this South African qualification, a very pertinent vocational training system is implemented. When leaving schools, 70% of German students take a course of vocational training, mostly within their so-called "dual system". This system combines practical, on-the-job training with theoretical instruction at a part-time vocational school. Through their close cooperation, private business, industry and the public sector are sharing responsibility: Training regulations are drawn at federal level, while the states oversee the vocational schools. There are three types of vocational schools in Germany:
Part-time vocational schools (Berufsschulen):
The full-time vocational school (Berufsfachschule):
The vocationally oriented upper secondary school (Fachoberschule):
On-the-job training (apprenticeships), last between two and three and a half years, depending on the complexity of the occupation. During this period, the apprentice earns a training allowance. The professional requirements that have to be learned during the vocational training are spelled out in training regulations. Based on proposals from the business associations and trade unions, these regulations are regularly revised and updated. The training concludes with an examination conducted by a board of examiners, generally organised by the local chamber of industry and commerce. On the board of examiners are representatives of employers as well as vocational school teachers.
Although no company is obliged to provide training, over 500 000 firms in all branches of the economy, including the independent professions and the public service, provide vocational training. Larger enterprises have their own training workshops, but smaller firms train their apprentices right on the job. Very specialised firms pool their resources and send their apprentices to inter-company training centres in order to broaden their vocational skills.
The above system therefore compares well with the NQF based education and training system of our country.
Higher education towards Dairy Technology in Germany is presented at state of the art universities, for instance the Technical University of Munich. These courses, however, focus mainly on high level food process engineering and dairy research and development, other than the focus of this South African qualification.
The West part of France, with 50% of the national milk collection and 10% of the European milk production is the first French dairy area and one of the largest in Europe. The European Centre for Dairy Research and Training (ECDaiRT or CEREL) is a stakeholder that plays a major role in training in development in the dairy sector of France. It was established in 2001 and is a network of public research teams consisting of research staff and technical staff. By integrating and structuring the research sector, the extension services, the industry, the education and the public information in a multidisciplinary approach (from the herds and the farms to the dairy processing industries and the consumers), CEREL has the following emphasising aims:
CEREL brings together all the actors involved in the milk and dairy chain of the West of France, namely:
No specific dairy training programmes in France could be found at the time when this international comparability study was conducted.
In the Netherlands, dairy training courses from PTCplus were found. PTCplus is an international training centre in Netherlands which focuses on high-quality training in the field of agriculture, dairy technology and dairy production. Only the third one of the following four courses compared well with this South African qualification, although not unit standards based:
Module on Production of Dairy Products:
International Diploma in Dairy Husbandry and Milk Processing:
International Training Programme on Milk Processing:
> Milk Procurement (Composition and characteristics of milk, milking systems and storage of milk on the farm, milk collection, transport and reception, storage of raw milk at the plant, quality control tests on raw milk, payment of raw milk, cleaning and sanitising, yoghurt production).
> Production of Dairy Products (Pasteurised milk, yoghurts, whey drinks, yoghurt drinks, butter and cheese). It does not include the manufacturing of evaporated milk, sweetened condensed milk and milk powders, but this can be arranged on request. The programme may be adapted to the specific needs of the participants.
> Business Administration, Marketing and Quality Management (Financial administration of a dairy plant, marketing plans, quality management systems, food safety and hygiene audits, HACCP).
Module on Business Administration, Marketing and Quality Assurance:
In Switzerland, the Dairy Processing Technology Department of the Swiss College of Agriculture in Zollikofen, in collaboration with the Swiss Federal Dairy Research Station and the University of Applied Sciences in Bern provides the following two courses, however not relating well with this South African qualification:
Food Technology, specialising in Dairy Processing:
Denmark offers a long line of dairy-related educations. These multi-level educations are made available by the Danish Dairy Board, Dalum Education Centre, the Royal Danish Veterinary and Agricultural University and the Technical University of Denmark.
In Denmark great importance is attached to providing vocational training with an international perspective. Therefore, young Danish students are urged and supported to carry out a trainee period abroad.
Vocational training in Denmark is organised so that practical training and theoretical training alternate. This combination of theoretical training at a vocational school and work experience in a company apply for all vocational educations in Denmark.
Skilled Dairyman and Dairy Operator:
The practical part of the education may partly take place in companies outside Denmark (EU and Norway, Iceland, Switzerland and Liechtenstein). The content and structure of the dairy educations are laid down by the professional committee in accordance with Danish legislation.
The dairy education takes 3 years-normally with 50 weeks of theoretical training and 106 weeks of practical training. It is possible to complete an education as a qualified dairy operator after 1½ years. The dairy operator education consists of 30 weeks of theoretical training and 48 weeks of practical training.
The student can be credited for any relevant education or previous occupation essentially identical to the goals of the educations as dairyman or dairy operator.
It is the aim of the dairy educations that the skilled dairyman can undertake tasks of a technical nature within the dairy field such as:
For the skilled dairyman the aim is furthermore to combine knowledge of the technical, the microbiological, physical and chemical conditions of dairy products with planning, documentation and quality evaluation of the tasks connected to the manufacturing of dairy products.
The theoretical training consists of:
The practical training covers the following work areas and functions:
The Danish dairy company is responsible for the practical part of the education and also for the period abroad in order to make the international work experience an integrated part of the whole education.
At the end of the trainee period the mentor will be asked to fill out a summary of the work functions which the apprentice has carried out during his/her stay.
Depending on the length of the trainee period it may be necessary for the apprentice to attend a school period at Dalum Education Centre, College of Food and Technology in Denmark. During such periods the apprentice will receive his/her wages from the Danish company.
Although broader in nature, this Danish course covers most of the topics that are addressed in this South African qualification.
Danish Dairy Training Programme:
The Danish Dairy Training Programme is an offer from the Danish Dairy Board to young dairy industry employees. The training is based on a period of work in a dairy outside Denmark for 3-12 months. The training period is designed to offer experience and insight into dairy production in dairy companies outside Denmark, personal development and improved language skills. These are all valuable qualifications for a young graduate who is applying for work in Denmark or abroad.
Courses in Denmark on Higher Education level include the following:
A lot of the dairy training offered by Sweden is done in collaboration with Denmark. Up till 2004, Sweden did not have any programmes specifically targeting the dairy sector. A number of Swedish dairy manufacturing industries have recognised the need for training their employees, and have since started to formalise specific dairy training programmes. None of these could, however, be found at the time when this international comparability study was conducted.
Also, no specific dairy training programmes in the United States of America could be found at the time when this international comparability study was conducted.
With regards to Africa, South Africa is by far the leading dairy producing country. Evidence was found of in-house dairy training courses presented in countries like Botswana, Mozambique, Namibia, Kenya, Lesotho and Swaziland, however, these are mostly initiated and funded by South African dairy manufacturing organisations and research facilities, as well as by international stakeholders like the Food and Agriculture Organisation of the United Nations (FAO). Independent African comparable courses could not be found.
Training programmes and best practices in dairy processing and manufacturing were compared for the following leading countries, which all implement a qualifications framework system:
At the New Zealand Qualification Authority (NZQA), one qualification exists at Level 2 for dairy processing, namely:
National Certificate in Dairy Manufacturing (Process Skills):
This is an entry-level qualification intended for new employees working under close supervision. It recognises the ability to apply on-the-job skills within defined areas of responsibility. The qualification is structured on compulsory industry generics, a limited elective selection for enterprise specifics, and a set of broader electives covering operations, service and storage roles as well as foundation knowledge in food safety and good manufacturing practices. The design is modelled on the Certificate I in Food Processing from the Australian Qualifications Framework.
Compulsory standards include the following:
Two elective strands (A or B) are possible:
Elective strand A:
Elective strand B:
Thus, part of the New Zealand qualification compares well with this South African qualification, although the South African qualification has a much stronger focus on milk reception and product analytical skills. On the other hand, the New Zealand qualification has a stronger focus on packaging, supply chain and maintenance skills than its South African counterpart.
Other New Zealand qualifications where elements of milk reception were found include the following:
It therefore seems as if most of the New Zealand qualifications have combined the skills of milk reception, dairy primary processing, dairy laboratory analysis and dairy product manufacturing into a single qualification with the aim at specific job descriptions. On the other hand, the South African model allows for four different, much more detailed and custom-made qualifications, which focus on the required skills, rather than on the job-description.
The Australian Qualifications Framework (AQF) contains a qualification (Certificate II) in Food Processing, which consists of core, specialist and optional units. The core component focuses on mathematics, communication, food safety, occupational health and safety and quality assurance.
Dairy-related specialist units include the following:
The Australian Certificate III in Food Processing offers three units relating to milk reception, namely:
Clearly the above-mentioned qualifications do not focus entirely on milk and cream reception and storage, but provides a broader option on Level 2 and 3. Optional units around quality, good manufacturing practices and problem solving compares well with this South African qualification.
On the National Qualifications Framework (NQF) of England, Wales and Northern Ireland, a wide range of vocational qualifications (VQs) are accredited. These qualifications range from broad-based VQs to specialist qualifications designed for a particular sector. In partnership with the Learning and Skill Council (LSC) and the Sector Skills Development Agency (SSDA), the Qualifications and Curriculum Authority (QCA) in England has a remit to extend the take-up of VQs. In line with the more flexible school curriculum, this included their use by more 14 to 19-year olds.
National vocational qualifications (NVQs) are work-related, competence-based qualifications. They reflect the skills and knowledge needed to do a job effectively, and show that a candidate is competent in the area of work the NVQ represents. NVQs are based on national occupational standards, similar to the unit standards applied in South Africa.
In terms of NVQs, dairy processing and manufacturing technology forms part of the City and Guilds Food Manufacturing Qualifications (dairy manufacturing is one of the specialised routes), which replace the former NVQ in Food and Drink Manufacturing Operations on Levels 1-3. The structure of the qualifications will be in the form of an award (1 unit), certificate (2 units) and diploma (3 units) for both Levels 2 and 3. This will mean that employers who may not want their working candidates in college for too long will be able to offer a VQ possibly as a short course (e.g. the certificate route) which underpins the NVQ.
On Level 2 the units for the qualifications are as follows:
Optional (applicable to dairy):
On Level 3 the units for the qualifications are as follows:
Optional (applicable to dairy):
The City and Guilds qualifications on both Levels 2 and 3 focus more or less on the same areas, although the qualifications on Level 3 provides an extra focus on monitoring and control procedures, as well as on quality assurance. Although some overlap exists between the United Kingdom and South African qualifications with regard to quality control, none of the mentioned NVQs provide access to training in milk and cream handling and storing.
The Scottish Vocational Qualifications (SVQs) provide a qualification in Food Manufacture (Production Control Skills) on Level 2. It consists of mandatory units around food safety and occupational health and safety, as well as optional units.
Dairy-related optional units include the following:
Clearly the Scottish qualification has a major different focus than this South African qualification.
While focusing specifically on bulk milk and/or cream handling and storage, this South African qualification covers the generic food handling and processing competencies contained in the qualifications listed above. All mentioned countries, with their strong agricultural and dairy farming sectors can be regarded as leaders in the field. This means therefore that this qualification, because of its similarity to those mentioned above, can be regarded as of good standard, comparable with the best provided elsewhere.
|This qualification articulates vertically with the following qualifications:
The first Exit Level Outcome of this qualification provides possible horizontal articulation into other NQF Level 2 Food qualifications.
|CRITERIA FOR THE REGISTRATION OF ASSESSORS|
|For an applicant to register as an assessor, the following are essential:
|As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015.|
|This qualification replaces qualification 50083, "National Certificate: Milk and Cream Handling and Storing", Level 2, 120 credits.|
|ID||UNIT STANDARD TITLE||PRE-2009 NQF LEVEL||NQF LEVEL||CREDITS|
|Core||120410||Clean and sanitise food manufacturing equipment and surfaces manually||Level 1||NQF Level 01||4|
|Core||120412||Demonstrate an understanding of dairy terminology, equipment and systems||Level 1||NQF Level 01||4|
|Core||120404||Maintain personal hygiene, health and presentation in a food handling environment||Level 1||NQF Level 01||4|
|Core||120398||Measure the temperature of food products and evaluate the readings||Level 1||NQF Level 01||2|
|Core||120401||Take a representative food sample||Level 1||NQF Level 01||4|
|Core||120416||Apply personal safety practices in a food or sensitive consumer product environment||Level 2||NQF Level 02||5|
|Core||120405||Clean and sanitise a fast moving consumer goods (FMCG) processing system using an automated cleaning-in-place (CIP) system||Level 2||NQF Level 02||5|
|Core||120402||Demonstrate an understanding of introductory principles of chemistry and physics||Level 2||NQF Level 02||5|
|Core||120418||Evaluate the quality of milk in terms of its protein stability, as indicated by the alizarol test||Level 2||NQF Level 02||3|
|Core||120407||Evaluate the quality of raw milk in terms of its antibiotics content||Level 2||NQF Level 02||5|
|Core||120413||Receive and store raw milk or cream in a silo at a milk reception facility||Level 2||NQF Level 02||8|
|Core||120245||Demonstrate an understanding of the nature of milk and its transformation into commercial dairy products||Level 3||NQF Level 03||6|
|Core||120241||Evaluate the quality of a dairy product in terms of its fat content, as determined by the Gerber or Babcock fat determination method||Level 3||NQF Level 03||5|
|Core||120411||Evaluate the quality of a food product in terms of its pH||Level 3||NQF Level 03||4|
|Fundamental||119463||Access and use information from texts||Level 2||NQF Level 02||5|
|Fundamental||9009||Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems||Level 2||NQF Level 02||3|
|Fundamental||7480||Demonstrate understanding of rational and irrational numbers and number systems||Level 2||NQF Level 02||3|
|Fundamental||9008||Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts||Level 2||NQF Level 02||3|
|Fundamental||119454||Maintain and adapt oral/signed communication||Level 2||NQF Level 02||5|
|Fundamental||119460||Use language and communication in occupational learning programmes||Level 2||NQF Level 02||5|
|Fundamental||7469||Use mathematics to investigate and monitor the financial aspects of personal and community life||Level 2||NQF Level 02||2|
|Fundamental||9007||Work with a range of patterns and functions and solve problems||Level 2||NQF Level 02||5|
|Fundamental||119456||Write/present for a defined context||Level 2||NQF Level 02||5|
|Elective||116932||Operate a personal computer system||Level 1||NQF Level 01||3|
|Elective||117902||Use generic functions in a Graphical User Interface (GUI)-environment||Level 1||NQF Level 01||4|
|Elective||120403||Apply good manufacturing practices as part of a food safety system||Level 2||NQF Level 02||4|
|Elective||336819||Collect bulk milk from a farm by means of a milk tanker||Level 2||NQF Level 02||8|
|Elective||120397||Evaluate the quality of a food product in terms of its titratable acidity||Level 2||NQF Level 02||4|
|Elective||120417||Understand the control of pests and waste materials as part of a food safety system||Level 2||NQF Level 02||3|
|Elective||120237||Evaluate the composition of raw milk as determined by an infra red analyser||Level 3||NQF Level 03||6|
|Elective||120408||Evaluate the quality of milk in terms of its freezing point||Level 3||NQF Level 03||4|
|Elective||120400||Evaluate the quality of milk in terms of its solids-non-fat content||Level 3||NQF Level 03||4|
|Elective||120395||Evaluate the quality of raw milk in terms of its microbial load, as indicated by the resazurin test||Level 3||NQF Level 03||5|
|LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:|
|When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
|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.||FMCG Training Solutions CC|
|2.||Limpopo Dairy PTY LTD|