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: 

Evaluate the activity of a starter culture in terms of its pH or % titratable acidity 
SAQA US ID UNIT STANDARD TITLE
9165  Evaluate the activity of a starter culture in terms of its pH or % titratable acidity 
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  2 
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
123274  Evaluate the activity of a starter culture in terms of its pH or % titratable acidity  Level 3  NQF Level 03  2   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of determining starter culture activity,
  • prepare for determining the activity of a starter culture,
  • determine the activity of a starter culture,
  • report on the activity of a starter culture in terms its pH or % titratable acidity.

    This unit standard is for anyone who has to determine the activity of a starter culture under laboratory conditions.

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

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:

    pH determination
    OR
    titratable acidity determination.

    Knowledge of introductory dairy microbiology. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for the determination of the activity of a starter culture that is intended for the production of fermented dairy products.

    In the context of this unit standard, a starter culture includes all wet cultures and excludes direct vat inoculation (DVI) cultures.

    The level assigned to this unit standard is applicable 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 determining starter culture activity. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Starter culture activity is defined according to standard dairy principles 

    ASSESSMENT CRITERION 2 
    2. The importance of determining the activity of a starter culture is explained according to standard dairy principles 

    ASSESSMENT CRITERION 3 
    3. The implication of using a starter culture with an unacceptable activity is explained in terms of the effect on the process and the final product 

    ASSESSMENT CRITERION 4 
    4. The principles of the starter culture activity test are explained according to standard dairy and chemical principles 
    ASSESSMENT CRITERION RANGE 
    The explanation includes:
  • Factors that influence starter activity,
  • Ways in which acid formation in starter cultures is determined,
  • Importance of the incubation time and temperature,
  • Importance of growth medium and inoculum size,
  • importance of working aseptically
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare for determining the activity of a starter culture. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Preparation of equipment and personal preparation is done according to standard operating procedures 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygienic practices,
  • Wearing of protective clothing safety gear
     
    		•

    ASSESSMENT CRITERION 2 
    2. Reagents for determination of the starter activity are prepared according to standard operating procedures 

    ASSESSMENT CRITERION 3 
    3. The sample for determination of the starter activity is prepared according to standard operating procedures 

    SPECIFIC OUTCOME 3 
    Determine the activity of a starter culture. 
    OUTCOME RANGE 
    Two (2) samples must be analysed in duplicate 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The activity of each sample is determined according to standard operating procedures 

    ASSESSMENT CRITERION 2 
    2. Equipment and reagents are handled according to standard operating procedures, laboratory techniques and safety requirements 

    ASSESSMENT CRITERION 3 
    3. The activity of each sample is established without error 

    ASSESSMENT CRITERION 4 
    4. Evaluations are carried out in the designated area and according to standard operating procedures 

    ASSESSMENT CRITERION 5 
    5. The purpose of working in line with site schedules is explained according to standard dairy principles 

    ASSESSMENT CRITERION 6 
    6. Samples are evaluated safely, and with the most economic use of time 

    ASSESSMENT CRITERION 7 
    7. The equipment is left clean and ready for re-use in the designated area 

    ASSESSMENT CRITERION 8 
    8. The work area is left in a safe and clean condition 

    ASSESSMENT CRITERION 9 
    9. Problems are solved within scope of work 

    SPECIFIC OUTCOME 4 
    Report on the activity of a starter culture in terms of its pH or % titratable acidity. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Results are recorded according to standard operating procedures 

    ASSESSMENT CRITERION 2 
    2. The specifications for the activity of the starter culture under investigation are identified according to site-specific standards 

    ASSESSMENT CRITERION 3 
    3. The results of the activity test are interpreted and a conclusion is drawn on the suitability of the starter culture for the production of fermented dairy products 

    ASSESSMENT CRITERION 4 
    4. Deviations from the specifications for the activity of the starter culture are explained according to standard dairy principles 

    ASSESSMENT CRITERION 5 
    5. The potential causes of recording inaccurately are explained according to standard dairy principles 

    ASSESSMENT CRITERION 6 
    6. The purpose of accurate documentation is explained according to standard dairy and legislation principles 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    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 determining starter activity. Two (2) samples must be analysed in duplicate. 
    		•

    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 WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Performing analysis in line with site schedules and instructions

    Evident in the following specific outcome:
    Determine the activity of a starter culture. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing equipment, reagents, samples and oneself for determination of the starter activity

    Evident in the following specific outcome:
    Prepare for determining the activity of a starter culture. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Interpreting results of analysis and making a conclusion on the conformance of starter activity to specifications

    Evident in the following specific outcome:
    Report on the activity of a starter culture in terms of its pH or % titratable acidity. 
    		•

    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:
    Report on the activity of a starter culture in terms of its pH or % titratable acidity. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Determining starter activity according to standard operating procedures and safety requirements

    Evident in the following specific outcome:
    Determine the activity of a starter culture. 
    		•

    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 will be replaced by unit standard 123274, which is "Evaluate the activity of a starter culture in terms of its pH or % titratable acidity", Level 3, 2 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,
  • SABS Food Hygiene Management Code 49: 1989.

    2. Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

    Hygiene practices
    Refer to any practices that prevent the starter culture from being contaminated. These practices include personal hygiene practices and hygienic handling of equipment and the starter culture.

    Protective clothing and safety gear
    Refer to clothing and gear that safeguard the person and the product.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation and time frames. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    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.