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: UHT Processing

SAQA QUAL ID	QUALIFICATION TITLE
10823	National Certificate: UHT Processing
ORIGINATOR
Training Board for the Dairy Industry
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
-			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	120	Level 4	Level TBA: Pre-2009 was L4	Regular-Provider-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Registered"		SAQA 9900/00	2003-07-01	2005-08-23
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2006-08-23		2009-08-23

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
20518	National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy Products Technologist	Level 4	NQF Level 04	130	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

The aim of the National certificate in UHT Processor (level 4) is to allow a person to acquire a range of skills, knowledge, understanding, attitudes and values of UHT products processing.

The certificate will enable an individual to engage in a wide range of areas for career development in the dairy and related food products, as well as to qualify for a dairy and or food diploma and or first degree.

As a qualified UHT Processor the individual will contribute to overall productivity, efficiency and economical viability of the industry. In addition the individual will be able to solve production and quality problems, work and communicate effectively with others and understand the manufacturing process of UHT products processing as a related system in the world of work.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Standard 7/ Grade 9/ Abet level 4 with mathematics and biology or natural science.

Recognition of prior learning:

Recognition of prior learning is always valid in the dairy industry especially for people working in a UHT facility as production foreman for 2 or more years. Evaluation during a production shift will provide all the evidence.

RECOGNISE PREVIOUS LEARNING?

EXIT LEVEL OUTCOMES

1. Formulation of a dairy mixture prior to UHT-treatment
2. Manufacturing of a long life UHT product
3. Cleaning and sanitising principles and procedures for a UHT product manufacturing system
4. Evaluation of the compositional quality of UHT products
5. Evaluation of the sensory quality of UHT products

Critical cross-field outcomes:
1. Identifying and solving problems in which responses display responsible decisions, using critical and creative thinking, have been made.
2. Working effectively with others as a member of a team, group, organisation, or community.
3. Organising and managing oneself and one's activities responsibly and effectively.
4. Collecting, analysing, organising and critically evaluating information.
5. Communicating effectively using visual, mathematical and/or language skills in the modes of oral and/or written persuasion.
6. Using science and technology effectively and critically, showing responsibility towards the environment and health of others.
7. Demonstrating and understanding of the world as a set of related systems by recognising that problem-solving contexts do not exist in isolation.

ASSOCIATED ASSESSMENT CRITERIA

1. Demonstrate knowledge of the formulation of a dairy mixture.

Formulate a dairy mixture.

Take a sample of dairy mixture prior to further processing.

Monitor and control the formulation of a dairy mixture.

2. Demonstrate knowledge of the production of long life UHT products.

Prepare to manufacture a long life UHT product.

Manufacture a long life UHT product prior to packaging.

Monitor and control the long life UHT production process.

3. Demonstrate knowledge of the principles applicable to cleaning and sanitising of a UHT product manufacturing system.

Demonstrate knowledge of cleaning and sanitising agents used for UHT product manufacturing equipment.

Demonstrate knowledge of cleaning and sanitising procedures for UHT product manufacturing equipment.

Prepare to clean and sanitise UHT product manufacturing equipment and systems.

Clean and sanitise UHT product manufacturing equipment and systems.

Take samples of cleaning and sanitising agents and of cleaned and sanitised surfaces.

Monitor and control the cleaning and sanitising of a UHT product manufacturing system.

4. Demonstrate knowledge of the compositional quality of UHT products (fat, solids-non-fat, pH/titratable acidity, freezing point and homogenisation index).

Determine the compositional quality of UHT products.

Report on the compositional quality of UHT products.

5. Demonstrate knowledge of the sensory quality of UHT products (flavour, body and appearance).

Determine the sensory quality of UHT products.

Report on the sensory quality of UHT products.

Integrated assessment:

Assessment of UHT Preparer needs to be integrated in terms of the theoretical knowledge and practical performance due to the fact that the individual needs to prove that he/she can comprehensively transform quality raw milk into a consumer acceptable and world-class UHT Products.

To make assessment more manageable, assessment is done in 3 phases. The first 2 phases (exit level outcomes 1-19) form the basis for any specialised dairy qualification. The assessment is integrated in terms of theory, comprehension and practicals.

During assessing the theoretical aspects on the science and technology of UHT products processing, the individual can orally or in writing answer the questionnaire based on the exit level outcomes, as stipulated in (iii).

Theoretical assessment can be done orally or during the practical evaluation, if the noise level permits it and where the individual can feel save and secure without an audience listening.

During the practical section of the assessment the individual needs to be fully competent in the listed exit level outcomes. This assessment can be concluded during a working shift or in an allocated pilot plant.

Washing and sanitising of equipment and pipelines can be simulated using only water as a resource and not the actual chemicals if there is not time during the production shift for a physical wash and sanitising cycle. An intermediate wash cycle can also be used to prove competencies of how equipment and pipelines need to be handled.
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A portfolio of evidence of manufacturing different batches of UHT products, as well as evaluation during a production shift provides more than enough evidence of competency.

Recognition of prior learning is always valid in the dairy industry especially for people working in a UHT facility as production foreman for 2 or more years. Evaluation during a production shift will provide all the evidence.

For the fundamental credits the individual can be assessed using school based outcomes for the relevant level in order to assess by RPL whether physical evaluation or recognition of certified copies of achievements are involved.

ARTICULATION OPTIONS

Wide articulation possibility since the first 2 phases of the qualification forms the basis for any dairy manufacturing specialisation.

MODERATION OPTIONS

As soon as the assessor has found the individual learner to be complying with the integrated assessment criteria, it is arranged for the moderator to supervise the final assessment by the assessor.
The moderator and assessor use the same set of integrated assessment criteria when assessing the competence of the learner. Additional criteria used by the moderator to evaluate the assessment.

For the interim, until the relevant SETA establishes ETQA competence, the South African Dairy Foundation will act as the moderation body by contracting previously accredited and newly retrained moderators. A moderator needs to comply with the same set of criteria as the assessors.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

Assessors must be:

Competent in the manufacturing practices, science and technology of UHT products processing.

Competent in milk reception and milk intake quality tests.

Competent in generic manufacturing practices of pasteurisation, homogenisation, cream separation and standardisation.

Competent in outcomes based assessment.

Well developed in interpersonal and communication skills.

Well developed in recording skills, especially using dairy industry standardised assessment documents.

Well developed knowledge of the NQF and SAQA.

NOTES

This qualification has been replaced by:

20518: National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy Products Technologist, NQF Level 4, 130 credits, and;

50306: Further Education and Training Certificate: Dairy Manufacturing Technology, 120 credits.

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.

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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.

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