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: 

Evaluate the fat-, salt-, moisture- and solids-non-fat-content of butter as indicated by the Kohman test 
SAQA US ID UNIT STANDARD TITLE
123276  Evaluate the fat-, salt-, moisture- and solids-non-fat-content of butter as indicated by the Kohman test 
ORIGINATOR
SGB Food Manufacturing 
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
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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
9168  Evaluate the fat-, salt-, moisture-and solids-non-fat-content of butter as indicated by the Kohman-test  Level 3  NQF Level 03   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to determine the fat-, salt-, moisture- and solids-non-fat content of butter by means of the Kohman test.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of performing the Kohman test on butter.
  • Prepare for the Kohman test on butter.
  • Determine the fat-, salt-, moisture- and solids-non-fat content of butter by means of the Kohman test.
  • Report on the quality of butter in terms of the results of the Kohman test.

    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:
  • Communication and mathematical literacy at NQF Level 2.
  • Knowledge of basic physics and chemistry principles at NQF Level 1. 

  • 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 performing the Kohman test on butter. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of the Kohman test as a quality assurance test is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    The importance of determining the fat-, salt-, moisture- and solids-non-fat content of butter is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation highlights:
  • The effects of manufacturing butter with a composition outside the desirable range.
  • The financial implications of the above.
     

  • ASSESSMENT CRITERION 3 
    The principles of the Kohman test are described according to standard dairy principles. 

    SPECIFIC OUTCOME 2 
    Prepare for the Kohman test on butter. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     

  • ASSESSMENT CRITERION 2 
    Reagents for the Kohman test are obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Equipment is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The sample for the Kohman test is prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Determine the fat-, salt-, moisture- and solids-non-fat content of butter by means of the Kohman test. 
    OUTCOME RANGE 
    Two samples must be analysed in duplicate. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The Kohman 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-, salt-, moisture- and solids-non-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 butter in terms of the results of the Kohman test. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    The specifications for the fat-, salt-, moisture and solids-non-fat content of the butter are identified according to legal and site-specific standards. 

    ASSESSMENT CRITERION 3 
    The results of the Kohman test are interpreted and a conclusion is drawn on the quality of the butter in terms of its fat-, salt-, moisture- and solids-non-fat content in relation to legal and site-specific standards. 

    ASSESSMENT CRITERION 4 
    Deviations from the specifications for the fat-, salt-, moisture- and solids-non-fat content of the butter 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 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • 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:
  • Solving problems within scope of work.

    Evident in Specific Outcome
  • Determine the fat-, salt-, moisture- and solids-non-fat content of butter by means of the Kohman test. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Working in line with site schedules.

    Evident in Specific Outcome
  • Determine the fat-, salt-, moisture- and solids-non-fat content of butter by means of the Kohman test. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for the Kohman test on butter.

    Evident in Specific Outcome
  • Prepare for the Kohman test on butter. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Performing the Kohman test on butter and evaluating the results.

    Evident in Specific Outcome
  • Determine the fat-, salt-, moisture- and solids-non-fat content of butter by means of the Kohman test.
  • Report on the quality of butter in terms of the results of the Kohman test. 

  • 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 Outcome
  • Report on the quality of butter in terms of the results of the Kohman test. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working safely.

    Evident in Specific Outcome
  • Determine the fat-, salt-, moisture- and solids-non-fat content of butter by means of the Kohman test. 

  • 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 Outcome
  • Demonstrate an understanding of performing the Kohman test on butter.
  • Prepare for the Kohman test on butter.
  • Determine the fat-, salt-, moisture- and solids-non-fat content of butter by means of the Kohman test.
  • Report on the quality of butter in terms of the results of the Kohman test. 

  • 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 9168, "Evaluate the fat-, salt-, moisture-and solids-non-fat-content of butter as indicated by the Kohman-test", Level 3, 5 credits.

    Supplementary Information:

    Legal requirements:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No 63 of 1977.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management.
  • SANS 10330 - Requirements for a HACCP system.
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
  • ISO 9001 - Quality Management System - Requirements.

    Definition of terms within this unit standard:
    Terminology: Standard operating procedures.
    Clarification/Explanation/Definition: 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
    Elective  50305   National Certificate: Food Laboratory Analysis  Level 3  NQF Level 03  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.
     
    1. FMCG Training Solutions CC 



    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.