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: 

Age and freeze a dairy ice cream or ice cream related mixture using a continuous freezer 
SAQA US ID UNIT STANDARD TITLE
9167  Age and freeze a dairy ice cream or ice cream related mixture using a continuous freezer 
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  8 
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 ageing and freezing dairy ice cream or ice cream related mixtures by means of a continuous freezer,
  • prepare for ageing and freezing a dairy ice cream or ice cream related mixture,
  • age and freeze a dairy ice cream or ice cream related mixture,
  • perform end of ageing and freezing procedures.

    This unit standard is for anyone who has to age and freeze a dairy ice cream or ice cream related mixture by means of continuous freezing equipment.

    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:
  • Representative sample taking for quality control purposes.
  • Cleaning procedures, handling of equipment and chemicals. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to age and freeze a dairy ice cream or ice cream related mixture by means of continuous freezing equipment.

    In the context of this unit standard, continuous freezing equipment excludes soft serve type of freezing equipment. Ice cream refers to dairy ice cream, ice cream and frozen desserts.

    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 ageing and freezing dairy ice cream. 
    OUTCOME NOTES 
    Demonstrate knowledge of ageing and freezing dairy ice cream or ice cream related mixtures by means of a continuous freezer. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of ageing and freezing dairy ice cream or ice cream related mixtures is explained. 

    ASSESSMENT CRITERION 2 
    2. The steps in the ageing and freezing processes for dairy ice cream or ice cream related mixtures are identified and described according to standard ageing and freezing principles. 

    ASSESSMENT CRITERION 3 
    3. The operating principles of the continuous freezing equipment are explained according to standard ageing and freezing principles. 

    ASSESSMENT CRITERION 4 
    4. The components of the continuous freezing equipment are identified and the function of each is explained. 

    SPECIFIC OUTCOME 2 
    Prepare for ageing and freezing of a dairy ice cream or ice cream related mixture. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area and freezing equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and/or sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. The dairy ice cream or ice cream related mixture is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the mixture is quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the mixture.
     

    ASSESSMENT CRITERION 4 
    4. Shortages in the dairy ice cream or ice cream related mixture are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The dairy ice cream or ice cream related mixture is released for the ageing and freezing procedure according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of a dairy ice cream or ice cream related mixture can only take place if:
  • any other mixture related problems are solved within scope of work in order to ensure mixture quality,
  • adjustments are made to the mixture when it does not meet work-site requirements.
     
    		•

    SPECIFIC OUTCOME 3 
    Age and freeze a dairy ice cream or ice cream related mixture. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The freezing plant is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Common problems during start up are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     
    		•

    ASSESSMENT CRITERION 3 
    3. The dairy ice cream or ice cream related mixture is aged and frozen according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Where equipment is operated simultaneously with other production processes, the ageing and freezing process is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 6 
    6. A sample is taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 7 
    7. Aged and frozen dairy ice cream or ice cream related products are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of aged and frozen dairy ice cream or ice cream related products can only take place if:
  • any other process related problems are solved within the scope of work in order to ensure product quality,
  • adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 8 
    8. Work areas are kept and maintained during the manufacturing procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of ageing and freezing procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard aged and frozen products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The work area and equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment and materials are stored in designated areas according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and dispatched according to standard operating procedures. 

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

    ASSESSMENT CRITERION 7 
    7. The equipment and area are left in a clean, safe and ready to use condition. 


    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 ageing and freezing a dairy ice cream or ice cream related mixture. 
    		•

    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 and solving problems.

    Evident in the following specific outcome:
    Prepare for ageing and freezing of a dairy ice cream or ice cream related mixture. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising the ageing and freezing process with other production processes or actions.

    Evident in the following specific outcome:
    Age and freeze a dairy ice cream or ice cream related mixture. 
    		•

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

    Evident in the following specific outcome:
    Prepare for ageing and freezing of a dairy ice cream or ice cream related mixture. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Handling sub-standard aged and frozen product according to standard operating procedures.

    Evident in the following specific outcome:
    Perform end of ageing and freezing procedures. 
    		•

    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:
    Perform end of ageing and freezing procedures. 
    		•

    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 for ageing and freezing of a dairy ice cream or ice cream related mixture.
    Age and freeze a dairy ice cream or ice cream related mixture.
    Perform end of ageing and freezing procedures. 
    		•

    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 
    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:

    Dairy ice cream:
    Refers to a frozen product with a minimum of 7% butterfat and 33% total solids, of which at least 20% should consist of milk-based solids not fat.

    Frozen dairy ice cream or ice cream related mixtures or products:
    Refer to the following categories:
    Frozen dairy ice cream, frozen ice cream and frozen desserts.

    Frozen dessert:
    Refers to a frozen product that contains less than 7% butterfat or vegetable fat, or less than 7% of a combination of butterfat and vegetable fat. Frozen desserts also include frozen confection, milk ice and sherbets.

    Ice cream:
    Refers to a frozen product of which the fat consists only of vegetable fat or a mixture of butterfat and vegetable fat. This product should contain a minimum of 7% vegetable fat (or a mixture of butterfat and vegetable fat) and 33% total solids, of which at least 20% should consist of milk-based solids not fat.

    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
    Core  20519   National Certificate: Food and Beverage Manufacturing Technology: Frozen Ice Cream and Frozen Ice Cream Related Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  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.