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: 

Clarify or bactofuge a liquid food product by centrifugal force 
SAQA US ID UNIT STANDARD TITLE
9150  Clarify or bactofuge a liquid food product by centrifugal force 
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 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2005-11-30  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2006-11-30   2009-11-30  

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
120259  Separate liquids using a centrifugal separator  Level 3  NQF Level 03  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of clarification or bactofugation of a liquid food product,
  • prepare to clarify or bactofuge a liquid food product,
  • clarify or bactofuge a liquid food product,
  • perform end of clarification or bactofugation procedures.

    This unit standard is intended for any person who works in a food manufacturing factory with the responsibility of clarification or bactofugation of a liquid food product.

    This unit standard will contribute to the full development of the learner within the food 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 food manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Cleaning procedures, handling of equipment and chemicals.
    Representative sample taking for quality control purposes.
    Knowledge of introductory food microbiology. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to clarify or bactofuge a liquid food product.

    In the context of this unit standard, a clarifier or bactofuge refers to automatic or semi-automatic centrifuging equipment.

    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 clarification or bactofugation of a liquid food product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose and principles of clarification or bactofugation of a liquid food product are explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Site, health and legal regulations regarding deposits and bacteria in food,
  • Effect of clarification or bactofugation on the shelf life and sensory qualities of the end product.
     

  • ASSESSMENT CRITERION 2 
    2. Two (2) examples of processes that require food products to be bactofuged or clarified are given. 

    ASSESSMENT CRITERION 3 
    3. The operating principles of a clarifying or bactofuging system are described. 

    ASSESSMENT CRITERION 4 
    4. The components of a clarifying or bactofuging system are identified and the purpose of each component is explained. 

    ASSESSMENT CRITERION 5 
    5. The cleaning and sanitising requirements of a clarifying or bactofuging system are explained using recognized food and manufacturer`s cleaning and sanitising principles. 
    ASSESSMENT CRITERION RANGE 
    The explanations refer to:
  • The purpose of cleaning and sanitising agents,
  • Types of cleaning and sanitising agents used,
  • Cleaning and sanitising sequences during CIP and COP processes,
  • The consequences of incorrect or inadequate cleaning and sanitising procedures on product quality.
     

  • SPECIFIC OUTCOME 2 
    Prepare to clarify or bactofuge a liquid food product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The clarifying or bactofuging system is sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The sanitising materials are handled in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The relevant parameters are set according to site specifications. 

    ASSESSMENT CRITERION 5 
    5. The reasons for specific values of the different parameters are explained according to standard food principles and the manufacturer`s specifications. 

    ASSESSMENT CRITERION 6 
    6. The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Common start up 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 
    Clarify or bactofuge a liquid food product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. A liquid food product is clarified or bactofuged according to standard operating procedures. 

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

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

    ASSESSMENT CRITERION 4 
    4. Samples are taken at required intervals and according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Samples are despatched to the designated areas for analysis. 

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

    ASSESSMENT CRITERION 7 
    7. The clarified or bactofuged liquid food product is produced to conform to site-specifications. 

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

    ASSESSMENT CRITERION 9 
    9. Where a clarifying or bactofuging system is operated simultaneously with other production actions or processes, it is synchronised accord 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 clarification or bactofugation procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The clarifying or bactofuging system is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Decisions to clean and sanitise the system, in conjunction with other equipment, are based on standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    The decisions refer to:
  • Full wash,
  • Intermediate washing and sanitising cycles.
     

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

    ASSESSMENT CRITERION 4 
    4. 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 5 
    5. Cleaning and sanitising materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Cleaning equipment and materials are stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 7 
    7. Waste from the cleaning process is handled and disposed of according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 8 
    8. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. All the symptoms and possible causes of all faults, or potential faults, that occur during the equipment shut down, cleaning and sanitising are identified and corrective actions are taken within scope of work. 

    ASSESSMENT CRITERION 10 
    10. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 11 
    11. 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 clarification or bactofugation of milk.
  • This unit standard can be assessed together with other unit standards on manufacturing related procedures. 

  • 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 during start up, operation and shut down of a clarifying or bactofuging system.

    Evident in specific outcomes:
  • Prepare to clarify or bactofuge a liquid food product.
  • Clarify or bactofuge a liquid food product.
  • Perform end of clarification or bactofugation procedures. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising work with other production actions or processes.

    Evident in specific outcome:
  • Clarify or bactofuge a liquid food product. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for clarification or bactofugation of a liquid food product.

    Evident in specific outcome:
  • Prepare to clarify or bactofuge a liquid food product. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating the efficiency of clarification or bactofugation.

    Evident in specific outcome:
  • Clarify or bactofuge a liquid food product. 

  • 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 specific outcomes:
  • Clarify or bactofuge a liquid food product.
  • Perform end of clarification or bactofugation procedures. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Cleaning and sanitising the processing system,
  • Storing cleaning and sanitising equipment and materials,
  • Disposing of waste from the cleaning process,
  • Demonstrating knowledge of clarification or bactofugation of a liquid food product.

    Evident in specific outcomes:
  • Demonstrate knowledge of clarification or bactofugation of a liquid food product.
  • Prepare to clarify or bactofuge a liquid food product.
  • Clarify or bactofuge a liquid food product.
  • Perform end of clarification or bactofugation procedures. 

  • 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:
  • Solving problems within scope of work.

    Evident in specific outcomes:
  • Prepare to clarify or bactofuge a liquid food product.
  • Clarify or bactofuge a liquid food product.
  • Perform end of clarification or bactofugation 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 specific outcomes:
  • Demonstrate knowledge of clarification or bactofugation of a liquid food product.
  • Prepare to clarify or bactofuge a liquid food product.
  • Clarify or bactofuge a liquid food product.
  • Perform end of clarification or bactofugation procedures. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120259, which is "Separate liquids using a centrifugal separator.", 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  22630   National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2016-12-31  FOODBEV 
    Elective  20214   National Certificate: Food and Beverage Processing: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered" 
    2004-12-05  Was FOODBEV until Last Date for Achievement 
    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  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.