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: 

Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese 
SAQA US ID UNIT STANDARD TITLE
123353  Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese 
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 4  NQF Level 04 
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
9173  Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese  Level 4  NQF Level 04   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to prepare a bulk starter cultures for the manufacturing of fermented dairy products or cheese. A person credited with this unit standard is able to:
  • Demonstrate an understanding of starter culture preparation.
  • Prepare for starter culture preparation.
  • Prepare a bulk starter culture from a stock culture.
  • Perform end of starter preparation duties.

    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 3.
  • Determination of the activity of a starter culture.
  • Representative sampling for quality control purposes.
  • Knowledge of dairy microbiology. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard, DVI (direct vat inoculation) cultures are excluded. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of starter culture preparation. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    A starter culture is defined according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    The requirements for a starter culture are identified and explained according to standard dairy principles and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 3 
    Different stages of starter culture preparation applied in the dairy industry are identified and explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Different stages of preparation include:
  • Reserve stock culture.
  • Mother culture.
  • Daughter (intermediate) culture.
  • Bulk (working) culture.
     

  • ASSESSMENT CRITERION 4 
    The forms in which starter cultures are preserved are identified according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Physical forms include:
  • Concentrated deep frozen starters.
  • Super concentrated direct vat inoculation (DVI) starters.
  • Freeze dried starters.
     

  • ASSESSMENT CRITERION 5 
    The ideal growth media for the different types of starter cultures are identified according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Growth media refers to:
  • Full cream or skim milk or milk powder media.
  • Commercial growth media.
     

  • ASSESSMENT CRITERION 6 
    Aseptic preparation of a starter culture is described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to:
  • The type of equipment used.
  • Steps in the preparation process.
  • Importance of aseptic environment and equipment.
     

  • ASSESSMENT CRITERION 7 
    The parameters during the different stages of starter preparation are identified and the reasons for the specific values of the parameters are explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Stages include:
  • Heat treatment.
  • Cooling.
  • Inoculation.
  • Incubation.
     

  • ASSESSMENT CRITERION 8 
    The storing conditions for starter cultures are explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Starter cultures refer to:
  • Concentrated deep frozen starters.
  • Super concentrated direct vat inoculation (DVI) starters.
  • Freeze dried starters.
     

  • SPECIFIC OUTCOME 2 
    Prepare for starter culture preparation. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The production plan is obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    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 3 
    The equipment and work area are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Raw materials are obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Problems during preparation are solved within scope of work. 

    SPECIFIC OUTCOME 3 
    Prepare a bulk starter culture from a stock culture. 
    OUTCOME RANGE 
    DVI (direct vat inoculation) cultures are excluded. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    A starter culture is prepared according to standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Preparation includes:
  • Formulation and preparation of the growth medium.
  • Inoculation.
  • Incubation.
     

  • ASSESSMENT CRITERION 2 
    Equipment and raw materials are handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Parameters of starter preparation are monitored and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters include:
  • Incubation period.
  • Incubation temperature.
  • Inoculum size.
     

  • ASSESSMENT CRITERION 4 
    Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of starter preparation duties. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Samples are taken and are sent for analysis according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Results of sample analysis are interpreted and a conclusion is drawn on the product's conformance to product requirements and site-specifications. 

    ASSESSMENT CRITERION 3 
    The prepared starter culture meets product requirements and site-specifications. 

    ASSESSMENT CRITERION 4 
    Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The equipment and work area are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Records of the process are kept according to standard operating procedures. 


    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 3:
  • Prepare a bulk starter culture from a stock culture. 

  • 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 3:
  • Prepare a bulk starter culture from a stock culture. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for bulk starter culture preparation.

    Evident in specific outcome 2:
  • Prepare for starter culture preparation. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Making sure that the prepared bulk starter culture complies with product requirements and site-specifications.

    Evident in specific outcome 3:
  • Prepare a bulk starter culture from a stock culture. 

  • 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 3:
  • Prepare a bulk starter culture from a stock culture. 

  • 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 4:
  • Perform end of starter preparation duties. 

  • 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 specific outcomes:

    1. Demonstrate an understanding of starter culture preparation.
    2. Prepare for starter culture preparation.
    3. Prepare a bulk starter culture from a stock culture.
    4. Perform end of starter preparation duties. 

    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 9173, ''Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese'', level 4, 8 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: Clarification/ explanation/ definition:
  • DVI (direct vat set) culture: Refers to a preserved (dried) culture that is directly added to milk or a milk mixture. No preparation of a wet stock, mother, intermediate or bulk culture is performed.
  • 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
    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.