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 quality of a dairy product in terms of its fat content, as determined by the Gerber or Babcock fat determination method |
SAQA US ID | UNIT STANDARD TITLE | |||
120241 | Evaluate the quality of a dairy product in terms of its fat content, as determined by the Gerber or Babcock fat determination method | |||
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 | 5 |
REGISTRATION STATUS | REGISTRATION START DATE | REGISTRATION END DATE | SAQA DECISION NUMBER | |
Passed the End Date - Status was "Reregistered" |
2018-07-01 | 2023-06-30 | SAQA 06120/18 | |
LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
2026-06-30 | 2029-06-30 |
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 replaces: |
US ID | Unit Standard Title | Pre-2009 NQF Level | NQF Level | Credits | Replacement Status |
9140 | Evaluate the quality of a dairy product in terms of its fat content, as indicated by the Gerber fat determination method | Level 3 | NQF Level 03 | 4 | |
9166 | Evaluate the quality of cream in terms of its fat content, as indicated by the Babcock fat determination method | Level 3 | NQF Level 03 | 4 |
PURPOSE OF THE UNIT STANDARD |
This unit standard is for anyone who has to determine the fat content of dairy products with the Gerber or Babcock method.
A person credited with this unit standard is able to: This unit standard will contribute to the full development of the learner within the dairy 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 dairy manufacturing and processing environment. |
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
Description of required skills:
|
UNIT STANDARD RANGE |
The context of this unit standard is described in the range statements under the assessment criteria. |
Specific Outcomes and Assessment Criteria: |
SPECIFIC OUTCOME 1 |
Demonstrate an understanding of determining the fat content of dairy products by means of the Gerber or Babcock fat test. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
The purpose of the Gerber or Babcock fat test as a quality assurance test is explained according to standard dairy principles. |
ASSESSMENT CRITERION 2 |
The importance of determining the fat content of dairy products is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation highlights:
|
ASSESSMENT CRITERION 3 |
The principles of the Gerber or Babcock fat determination method as a quality test are explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation includes:
|
ASSESSMENT CRITERION 4 |
Safety precautions during Gerber or Babcock fat determination are identified and explained according to standard laboratory safety requirements. |
SPECIFIC OUTCOME 2 |
Prepare for the Gerber or Babcock fat test on a dairy product. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Personal preparation is done according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Preparations include:
|
ASSESSMENT CRITERION 2 |
Equipment is prepared according to standard operating procedures. |
ASSESSMENT CRITERION 3 |
Reagents are obtained and checked according to standard operating procedures. |
ASSESSMENT CRITERION 4 |
The sample is prepared according to standard operating procedures. |
SPECIFIC OUTCOME 3 |
Determine the fat content of a dairy product with the Gerber or Babcock fat test. |
OUTCOME RANGE |
Two samples must be analysed in duplicate. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
The Gerber or Babcock test is performed on each sample according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 2 |
Equipment and reagents are handled according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 3 |
The fat content of each sample is established without error. |
ASSESSMENT CRITERION 4 |
The work area is left in a safe and clean condition. |
ASSESSMENT CRITERION 5 |
Problems are solved within scope of work. |
SPECIFIC OUTCOME 4 |
Report on the quality of a dairy product in terms of its fat content. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
Results are recorded according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
The specifications for the fat content of the dairy product are identified according to legal and site-specific standards. |
ASSESSMENT CRITERION 3 |
The results of the Gerber or Babcock test are interpreted and a conclusion is drawn on the quality of the product in terms of its fat content in relation to legal and site-specific standards. |
ASSESSMENT CRITERION 4 |
Deviations from the specifications for the fat content of the product are explained according to standard dairy principles. |
ASSESSMENT CRITERION 5 |
The importance of accurate documentation is explained according to quality assurance principles. |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
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:
|
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team, group, organisation or community by:
|
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one's activities responsibly and effectively by:
|
UNIT STANDARD CCFO COLLECTING |
Collect, analyse, organise and critically evaluate information by:
|
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
|
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
|
UNIT STANDARD CCFO CONTRIBUTING |
Contribute to the full personal development of each learner and the social and economic development of the society at large.
|
UNIT STANDARD ASSESSOR CRITERIA |
N/A |
REREGISTRATION HISTORY |
As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. |
UNIT STANDARD NOTES |
This unit standard replaces unit standard 9140 & 9166, "Evaluate the quality of a dairy product in terms of its fat content, as indicated by the Gerber fat determination method", Level 3, 4 credits.
Supplementary Information: Legal requirements: Where applicable, the following acts, current and future regulations and amendments should be considered: Where applicable, the following International and National Standards should be considered: Definition of terms within this unit standard: Terminology: Clarification/Explanation/Definition. Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and 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 | 74229 | National Certificate: Milk and Cream Handling and Storing | Level 2 | NQF Level 02 | Passed the End Date - Status was "Reregistered" |
2023-06-30 | FOODBEV |
Core | 50083 | National Certificate: Milk and Cream Handling and Storing | Level 2 | NQF Level 02 | Passed the End Date - Status was "Reregistered" |
2009-12-02 | Was FOODBEV until Last Date for Achievement |
Core | 50024 | National Certificate: Dairy Primary Processing | Level 3 | NQF Level 03 | Passed the End Date - Status was "Reregistered" |
2009-12-02 | Was FOODBEV until Last Date for Achievement |
Core | 74250 | National Certificate: Dairy Primary Processing | Level 3 | NQF Level 03 | Passed the End Date - Status was "Reregistered" |
2023-06-30 | FOODBEV |
Elective | 50305 | National Certificate: Food Laboratory Analysis | Level 3 | NQF Level 03 | Passed the End Date - Status was "Reregistered" |
2023-06-30 | FOODBEV |
Elective | 50306 | Further Education and Training Certificate: Dairy Manufacturing Technology | Level 4 | NQF Level 04 | Passed the End Date - Status was "Reregistered" |
2018-07-26 | 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. |