SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Evaluate the composition of raw milk as determined by an infra-red analyser

SAQA US ID	UNIT STANDARD TITLE
9162	Evaluate the composition of raw milk as determined by an infra-red analyser
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	6
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
120237	Evaluate the composition of raw milk as determined by an infra red analyser	Level 3	NQF Level 03	6

PURPOSE OF THE UNIT STANDARD

A person credited with this unit standard is able to:

demonstrate knowledge of the determination of raw milk composition by means of an infra red analyser,

prepare to determine the composition of raw milk with an infra red analyser,

calibrate an infra red analyser,

determine the composition of raw milk with an infra red analyser,

report on the composition of raw milk.

This unit standard is for anyone who has to determine the composition of raw milk using an infra red analyser in a laboratory environment.

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:
Knowledge of basic physics and chemistry principles NQF 1.

UNIT STANDARD RANGE

The scope of this unit standard is for anyone who has to determine and evaluate the composition of raw milk using an infra red analyser in a laboratory environment. The composition of milk refers to % total solids, % fat, % lactose and % protein.

In the context of this unit standard, the infra red analyser needs to be calibrated and used according to standard operating procedures in order to determine the composition of raw milk.

The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person for certification in skilled occupations and sub-trades.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrate knowledge of the determination of raw milk composition.

OUTCOME NOTES

Demonstrate knowledge of the determination of raw milk composition by means of an infra red analyser.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The importance of determining the composition of raw milk is explained according to standard dairy principles.

ASSESSMENT CRITERION RANGE

The explanation refers to:

The effects of processing raw milk with a composition outside the legal and site-specific standards,

The importance of determining the composition of raw milk for dairy manufacturing.

ASSESSMENT CRITERION 2

2. The principles of determining the composition of raw milk by means of an infra red analyser are explained according to standard dairy principles.

SPECIFIC OUTCOME 2

Prepare to determine the composition of raw milk with an infra red analyser.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Preparation of equipment and personal preparation is done according to standard operating procedures.

ASSESSMENT CRITERION RANGE

Preparations include:

Hygienic practices,

Wearing of protective clothing and safety gear

ASSESSMENT CRITERION 2

2. The sample is marked and maintained in such a way that it meets the requirements for the test to be performed.

ASSESSMENT CRITERION 3

3. The infra red analyser is set-up and prepared according to standard operating procedures.

ASSESSMENT CRITERION 4

4. The sample for determination is prepared according to standard operating procedures.

ASSESSMENT CRITERION 5

5. Cleaning and maintenance of an infra red analyser are done according to standard operating procedures.

SPECIFIC OUTCOME 3

Calibrate an infra red analyser.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Standards for calibration are prepared and maintained according to standard operating procedures.

ASSESSMENT CRITERION 2

2. The appropriate calibration standards are used, as specified by standard operating procedures.

ASSESSMENT CRITERION 3

3. The infra red analyser is calibrated according to standard operating procedures and without giving errors after calibration.

ASSESSMENT CRITERION 4

4. The consequences of an incorrectly calibrated infra red analyser are explained according to standard dairy principles.

ASSESSMENT CRITERION 5

5. The application of standard solutions is explained according to standard chemical principles.

SPECIFIC OUTCOME 4

Determine the composition of raw milk with an infra red analyser.

OUTCOME RANGE

Two (2) samples must be analysed in duplicate.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. The composition of each sample is determined according to standard operating procedures.

ASSESSMENT CRITERION 2

2. Equipment is handled according to standard operating procedures and safety requirements.

ASSESSMENT CRITERION 3

3. The composition of each sample is established without error.

ASSESSMENT CRITERION 4

4. Evaluations are carried out in the designated area and according to site schedules, instructions and standard operating procedures.

ASSESSMENT CRITERION 5

5. Samples are evaluated safely, and with the most economic use of time.

ASSESSMENT CRITERION 6

6. The equipment is left clean and ready for re-use in the designated area.

ASSESSMENT CRITERION 7

7. The purpose of working in line with site-schedules is explained.

ASSESSMENT CRITERION 8

8. The work area is left in a safe and clean condition.

ASSESSMENT CRITERION 9

9. Problems are solved within scope of work.

SPECIFIC OUTCOME 5

Report on the composition of raw milk.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

1. Results are recorded according to standard operating procedures.

ASSESSMENT CRITERION 2

2. The specifications for the composition of the raw milk are identified according to site-specific standards.

ASSESSMENT CRITERION 3

3. The results of the determinations are interpreted and a conclusion is drawn on the composition of the raw milk according to standard dairy principles and site-specific standards.

ASSESSMENT CRITERION 4

4. Deviations from the specifications for raw milk composition are explained according to standard dairy principles.

ASSESSMENT CRITERION 5

5. The potential causes of recording inaccurately are explained according to standard dairy principles.

ASSESSMENT CRITERION 6

6. 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.

Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.

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 main determining the composition of raw milk by means of an infra red analyser. Two (2) samples must be analysed in duplicate.

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 the following specific outcome:
Determine the composition of raw milk with an infra red analyser.

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 the following specific outcome:
Determine the composition of raw milk with an infra red analyser.

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself and one`s activities responsibly and effectively by:

Preparing for determining the composition of raw milk,

Calibrating the infra red analyser.

Evident in the following specific outcomes:
Prepare to determine the composition of raw milk with an infra red analyser.
Calibrate an infra red analyser.

UNIT STANDARD CCFO COLLECTING

Collect, analyse, organise and critically evaluate information by:

Determining the composition of milk and evaluating the results

Evident in the following specific outcomes:
Determine the composition of raw milk with an infra red analyser.
Report on the composition of raw milk.

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 the following specific outcome:
Report on the composition of raw milk.

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 the following specific outcomes:
Prepare to determine the composition of raw milk with an infra red analyser.
Determine the composition of raw milk with an infra red analyser.

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 the specific outcomes:

UNIT STANDARD ASSESSOR CRITERIA

N/A

UNIT STANDARD NOTES

This unit standard has been replaced by unit standard 120237, which is 'Evaluate the composition of raw milk as determined by an infra red analyser", Level 3, 6 credits.

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 and clarification/ explanation/ definition.

Composition of milk:
Refers to the % total solids, % fat, % lactose and % protein.

Standard operating procedures:
Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety 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	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
Elective	20214	National Certificate: Food and Beverage Processing: Dairy Primary Processing	Level 3	NQF Level 03	Passed the End Date - Status was "Registered"	2004-12-05	Was FOODBEV until Last Date for Achievement
Elective	20212	National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst	Level 3	NQF Level 03	Passed the End Date - Status was "Reregistered"	2023-06-30	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.

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