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: 

Demonstrate knowledge of the effect of micro-organisms on the quality of raw milk during raw milk handling 
SAQA US ID UNIT STANDARD TITLE
9126  Demonstrate knowledge of the effect of micro-organisms on the quality of raw milk during raw milk handling 
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  2005-11-30  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2006-11-30   2009-11-30  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120235  Demonstrate an understanding of the concept of microbiology in a food handling environment  Level 3  NQF Level 03  6   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of hygienic practices during raw milk collection and storage on the farm,
  • demonstrate knowledge of hygienic practices during raw milk reception and storage at the factory,
  • demonstrate knowledge of the characteristics of micro-organisms found in raw milk,
  • identify good manufacturing practices during raw milk handling.

    This unit standard is for anyone who needs to handle raw milk at the farm and at the milk reception facility of a dairy factory.

    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 
    Required skills or knowledge on
    The occurrence of micro-organisms and their reproduction abilities. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to handle raw milk during collection on the farm and at the milk reception facility of a dairy factory.

    In the context of this unit standard micro-organisms refer to bacteria, yeasts and moulds.

    The level assigned to this unit standard is appropriate because 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 hygienic practices during raw milk collection and storage on the farm. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of hygienic practices during raw milk collection and storage on the farm are described according to standard dairy hygiene principles. 

    ASSESSMENT CRITERION 2 
    2. The hygienic practices in the milk parlour, raw milk storage and collection at the farm are identified according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Hygienic practices refer to personal hygienic practices and best handling practices of equipment and milk.
     

    ASSESSMENT CRITERION 3 
    3. The sources of microbial contamination are identified. 
    ASSESSMENT CRITERION RANGE 
    Microbial contamination refers to possible contamination:
  • in a milking parlour,
  • at raw milk storage,
  • during milk collection on the farm,
  • during milk transportation from the farm to the factory.
     
    		•

    ASSESSMENT CRITERION 4 
    4. The implication of microbial contamination of raw milk during collection, storage and transportation are described according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. Preventative actions against raw milk contamination during collection, storage and transportation are identified according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. The importance of temperature control during raw milk handling and storage is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The effect of temperature on bacterial growth in raw milk,
  • Temperature control during transport and storage of raw milk.
     
    		•

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of hygienic practices during raw milk reception and storage at the factory. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of hygienic practices during raw milk reception and storage at the factory is described according to standard dairy hygiene principles. 

    ASSESSMENT CRITERION 2 
    2. The hygienic practices in the milk reception and raw milk storage at the dairy factory are identified according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Hygienic practices refer to personal hygienic practices and best handling practices of equipment and milk.
     

    ASSESSMENT CRITERION 3 
    3. The sources of microbial contamination at a milk reception facility and during raw milk storage are identified. 

    ASSESSMENT CRITERION 4 
    4. The implication of microbial contamination of raw milk during reception and storage at the factory are described according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. Preventative actions against raw milk contamination during reception and storage at the factory are identified according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    6. The importance of temperature control during raw milk handling and storage is explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The effect of temperature on bacterial growth in raw milk,
  • Temperature control during transport and storage of raw milk.
     
    		•

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge of the characteristics of micro-organisms found in raw milk. 
    OUTCOME RANGE 
    Micro-organisms include bacteria, yeasts and moulds. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Micro-organisms that use raw milk as a substrate are classified according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Classification includes bacteria, yeasts and moulds.
     

    ASSESSMENT CRITERION 2 
    2. The main structural parts of micro-organisms, with their functions, are described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Micro-organisms include bacteria, yeasts and moulds, Structural parts include the cell membrane, nucleus, cytoplasm, flagellum, spores, reproduction structures, sporangia, roots and DNA.
     

    ASSESSMENT CRITERION 3 
    3. Psychrotrophic (cold tolerant) and psychrophilic (cold loving) bacteria are defined according to their temperature requirements and the effects of their presence on the quality of raw milk. 

    ASSESSMENT CRITERION 4 
    4. The growth and reproduction requirements of each of the micro-organisms are described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes the way in which specific nutrients (e.g. sugar, salt and proteins) temperature, moisture, acidity and oxygen influence the growth and reproductionof micro-organisms.
     

    ASSESSMENT CRITERION 5 
    5. The reproduction mechanism of each of the micro-organisms is described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Reproduction mechanism refers to spore forming, knob forming or binary fission.
     

    ASSESSMENT CRITERION 6 
    6. Prevention of microbial growth and reproduction, which results in spoilage of raw milk, is described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to manipulation of growth and reproduction through any combinations of:
  • pH (acidity) control,
  • Temperature control,
  • Moisture control,
  • Control of available oxygen,
  • Time,
  • Nutrients.
     
    		•

    ASSESSMENT CRITERION 7 
    7. The difference between cell growth and population growth during growth and reproduction of micro-organisms is explained according to standard microbiological principles. 

    SPECIFIC OUTCOME 4 
    Identify good manufacturing practices during raw milk handling. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Good handling practices of raw milk on the farm and at a milk reception facility are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Safe and best practices are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Contamination sources, as well as actions and procedures that can contaminate raw milk, are identified. 

    ASSESSMENT CRITERION 4 
    4. Problems regarding raw milk contamination are solved within scope of work. 


    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. 
    		•

    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:
  • Identifying sources of microbial contamination,
  • Identifying preventative actions against microbial contamination.

    (Evident in the following specific outcomes):
  • Demonstrate knowledge of hygienic practices during raw milk collection and storage on the farm.
  • Demonstrate knowledge of hygienic practices during raw milk reception and storage at the factory.
  • Identify good manufacturing practices during raw milk handling. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Demonstrating knowledge on hygienic practices during raw milk collection, reception and storage.

    (Evident in the following specific outcomes):
  • Demonstrate knowledge of hygienic practices during raw milk collection and storage on the farm.
  • Demonstrate knowledge of hygienic practices during raw milk reception and storage at the factory. 
    		•

    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.
  • Evident in all specific outcomes. 
    		•

    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. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120235, which is "Demonstrate an understanding of the concept of microbiology in a food handling environment", Level 3, 6 credits.

    Supplementary Information:

    1. 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,
  • SABS Food Hygiene Management Code 49: 1989.

    2. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.

    Bacteria: Refer to the group of single cell micro-organisms, excluding yeasts.

    Best practices: Refer to any practices that promote hygienic conditions, food safety and personal health in the working place.

    Hygienic practices: Refer to any practices that prevent milk from becoming contaminated. These practices include personal hygiene practices and hygienic handling of equipment and milk.

    Micro-organisms: Refer to the group of living organisms that are too small to be seen with the naked eye, including bacteria, yeasts, moulds and viruses.

    Moulds: Refer to the group of micro-organisms of which fungi are a part.

    Psychrophylic bacteria: Refer to cold loving bacteria, i.e. bacteria that grow and multiply optimally at temperatures of 7?C and lower.

    Psychrotrophic bacteria: Refer to cold tolerant bacteria, i.e. bacteria that can grow and multiply at temperatures of 7?C and lower, but not optimally.

    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 me frames.

    Yeasts: Refer to the group of single cell organisms bigger than bacteria. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  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.