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 acceptability of raw milk on the farm for bulk milk collection 
SAQA US ID UNIT STANDARD TITLE
9115  Evaluate the acceptability of raw milk on the farm for bulk milk collection 
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 2  NQF Level 02  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of milk intake tests on the farm,
  • prepare for temperature and alisarol tests,
  • determine the quality of raw milk on the farm,
  • report on the quality of raw milk in terms of its acceptability for bulk milk collection on the farm.

    This unit standard is for anyone who has to collect bulk raw milk on the farm. By testing milk on the farm and evaluating the results in terms of acceptability for intake, the learner contributes to the development of him/herself and to the development of the dairy industry as a whole.

    This unit 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:
    The ability to take a representative sample.
    Demonstrating knowledge of and performing the alisarol test on milk.
    Demonstrating knowledge of and performing temperature determination on milk. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to determine the acceptability of raw milk on the farm for intake. Although he/she must be able to make a decision on the acceptability of the milk for collection, the sole responsibility does not lie with him/her to reject the milk, should the test results be unacceptable. In a case where the test results indicate that the bulk raw milk on the farm is unacceptable for intake, he/she must contact the allocated person at the factory for indication on what actions to take.

    In the context of this unit standard, the acceptability of raw milk refers to an acceptable milk temperature and protein stability, of which the latter is determined by the alisarol test.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of milk intake tests on the farm. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The reasons for using temperature determination and the alisarol test as intake tests for raw milk on the farm are explained according to accepted dairy principles. 

    ASSESSMENT CRITERION 2 
    2. The implication of collecting milk with sub-standard quality criteria is explained in terms of the effect on the whole bulk milk volume and the financial implications thereof. 

    ASSESSMENT CRITERION 3 
    3. The principles of intake tests for milk on the farm are explained according to standard chemical and dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Intake tests include:
  • Temperature determination,
  • Alisarol test.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare for temperature and alisarol tests. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and raw milk safety, including cleaning of equipment and hands and wearing of protective clothing and safety gear.
     

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

    ASSESSMENT CRITERION 3 
    3. Samples are taken and prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Determine the quality of raw milk on the farm. 
    OUTCOME RANGE 
    Determinations include temperature and alisarol tests. Two (2) samples must be analysed in duplicate for each test. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The samples are analysed according to standard operating procedures. 

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

    ASSESSMENT CRITERION 3 
    3. The temperature and protein stability of each sample is determined 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. 

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

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

    ASSESSMENT CRITERION 8 
    8. The work area is kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Report on the quality of raw milk in terms of its acceptability for bulk milk collection on the farm 
    OUTCOME NOTES 
    Report on the quality of raw milk in terms of its acceptability for bulk milk collection on the farm. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. The specifications for temperature and alisarol in raw milk are identified according to company and industry requirements. 

    ASSESSMENT CRITERION 3 
    3. The results of the temperature and alisarol tests are interpreted and a conclusion is drawn on the acceptability of raw milk for bulk milk collection according to standard dairy principles and company and industry standards. 

    ASSESSMENT CRITERION 4 
    4. Deviations from the specifications for milk acceptability are explained according to standard dairy principles, company and industry standards. 

    ASSESSMENT CRITERION 5 
    5. Deviations from the specifications are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The potential causes of recording inaccurately are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    7. The purpose of accurate documentation is explained according to standard dairy and legislation principles. 


    UNIT STANDARD 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.
  • 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 the acceptability of raw milk on the farm by means of temperature determination and the alisarol test. Two (2) samples must be analysed in duplicate for each test. 
    		•

    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:
  • Explaining the consequences of not taking a representative sample,
  • Explaining deviations from specifications. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Reporting deviations from specifications for milk intake tests. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for milk intake tests. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Interpreting results and making conclusions,
  • Explaining deviations from specifications. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Recording results of intake tests. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Applying safety precautions when preparing for and performing the intake tests. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Explaining the importance and purpose of milk intake tests. 
    		•

    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 

    UNIT STANDARD NOTES 
    Supplementary Information:
    1. Industry specific requirements:
  • Raw milk intended for selling to dairy manufacturers for further processing must be stable when tested with 68% alcohol on the farm.
  • When alisarine is added as an indicator to the alcohol for the alisarol test and the results are a light purple colour with no flocculation, the milk can be accepted.
  • The maximum temperature for milk to be accepted on the farm is 7?C.

    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,
  • Health Act, No 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993.

    3. Definition of terms within this unit standard:
    Terminology: Clarification/ explanation/ definition.

    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  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2004-12-05  Was FOODBEV until Last Date for Achievement 


    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.