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: |
Sterilise a liquid dairy product in a steri-tower |
SAQA US ID | UNIT STANDARD TITLE | |||
9200 | Sterilise a liquid dairy product in a steri-tower | |||
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 4 | NQF Level 04 | 12 |
REGISTRATION STATUS | REGISTRATION START DATE | REGISTRATION END DATE | SAQA DECISION NUMBER | |
Passed the End Date - Status was "Reregistered" |
2004-10-13 | 2006-04-20 | SAQA 0556/04 | |
LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
2007-04-20 | 2010-04-20 |
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 |
123350 | Manufacture a sterilised food product by means of a steri-tower | Level 4 | NQF Level 04 | 20 |
PURPOSE OF THE UNIT STANDARD |
A person credited with this unit standard is able to:
This unit standard is for anyone who works in a dairy facility and needs to sterilise a previously packed liquid dairy product in a steri-tower. 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-in-place and cleaning out-of-place. Procedures for the preparation of milk for sterilised product manufacturing. |
UNIT STANDARD RANGE |
The scope of this unit standard is for anyone who has to sterilise a previously packed liquid dairy product in a steri-tower.
The context of this unit standard includes single- and two-stage steri-towers. The level assigned to this unit standard is appropriate because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgement and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of this unit standard is to qualify the person for certification in advanced trade and technical occupations. |
Specific Outcomes and Assessment Criteria: |
SPECIFIC OUTCOME 1 |
Demonstrate knowledge of sterilising liquid dairy products. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The purpose of sterilising of liquid dairy products is explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The explanation refers to:
|
ASSESSMENT CRITERION 2 |
2. The effects of sterilising on the enzymes in milk and other liquid dairy products are described according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
Enzymes include:
|
ASSESSMENT CRITERION 3 |
3. The principles of sterilising of liquid dairy products are described according to standard dairy principles. |
ASSESSMENT CRITERION 4 |
4. The differences between a UHT and a sterilised product are explained according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The differences refer to:
|
ASSESSMENT CRITERION 5 |
5. The influence of the quality of the raw milk on the final product is explained according to standard dairy principles. |
ASSESSMENT CRITERION 6 |
6. The logarithmic reduction of spores and micro-organisms in sterilised liquid dairy products is explained according to standard dairy and microbiological principles. |
ASSESSMENT CRITERION 7 |
7. The difference between single- and two-stage tower sterilising is explained according to standard dairy principles. |
ASSESSMENT CRITERION 8 |
8. The difference between sterilising in a steri-tower and sterilising in an autoclave is explained according to standard dairy principles. |
ASSESSMENT CRITERION 9 |
9. The application of an aseptic tank is described according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The description refers to:
|
ASSESSMENT CRITERION 10 |
10. The operating principles of the site-specific steri-tower are explained according to standard dairy principles. |
ASSESSMENT CRITERION 11 |
11. The components of the site-specific steri-tower are identified and the purpose of each component is explained according to standard dairy principles. |
ASSESSMENT CRITERION 12 |
12. The effects of sterilising on the chemical components in dairy products are described according to standard dairy principles. |
ASSESSMENT CRITERION RANGE |
The description refers to:
|
ASSESSMENT CRITERION 13 |
13. The cleaning and sanitising requirements of the sterilising equipment are explained in line with standard dairy and manufacturer's cleaning and sanitising principles. |
ASSESSMENT CRITERION RANGE |
The explanations covers:
|
SPECIFIC OUTCOME 2 |
Prepare to sterilise a liquid dairy product. |
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 product safety. |
ASSESSMENT CRITERION 2 |
2. The steri-tower is sanitised according to standard operating procedures. |
ASSESSMENT CRITERION 3 |
3. Sanitising materials are handled according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 4 |
4. The relevant parameters are set according to standard operating procedures. |
ASSESSMENT CRITERION 5 |
5. The reasons for specific values of the different parameters are explained according to standard dairy principles, the manufacturer's specifications and minimum legislative specifications. |
ASSESSMENT CRITERION 6 |
6. The steri-tower is started up according to standard operating procedures |
ASSESSMENT CRITERION 7 |
7. Common start up problems are solved within scope of work. |
ASSESSMENT CRITERION RANGE |
Problem solving includes:
|
SPECIFIC OUTCOME 3 |
Sterilise a packed liquid dairy product in a steri-tower. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. A sterilised liquid dairy product is manufactured according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
2. Equipment is handled according to standard operating procedures. |
ASSESSMENT CRITERION 3 |
3. Quality assurance parameters for sterilising are monitored and controlled according to standard operating procedures. |
ASSESSMENT CRITERION 4 |
4. Samples are taken according to standard operating procedures. |
ASSESSMENT CRITERION 5 |
5. Samples are dispatched to designated areas for analysis. |
ASSESSMENT CRITERION 6 |
6. Results of sample analysis are interpreted and a conclusion is drawn on the composition of the final product and the efficiency of sterilising in terms of legal and site specifications. |
ASSESSMENT CRITERION 7 |
7. The sterilised product conforms to legal requirements and site-specifications. |
ASSESSMENT CRITERION 8 |
8. Records of the process are kept according to standard operating procedures. |
ASSESSMENT CRITERION 9 |
9. Where a steri-tower is operated simultaneously with other manufacturing actions or processes, it is synchronized according to standard operating procedures. |
ASSESSMENT CRITERION 10 |
10. Common problems are solved within scope of work. |
ASSESSMENT CRITERION RANGE |
Problem solving includes:
|
SPECIFIC OUTCOME 4 |
Perform end of sterilising procedures. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The steri-tower is shut down according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
2. Decisions to clean and sanitise the steri-tower, in conjunction with other equipment, are based on standard operating procedures. |
ASSESSMENT CRITERION 3 |
3. The steri-tower is cleaned and sanitised according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 4 |
4. Quality assurance parameters for cleaning and sanitising are monitored and controlled according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Parameters to be monitored and controlled include:
|
ASSESSMENT CRITERION 5 |
5. Cleaning and sanitising materials are handled according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 6 |
6. Cleaning equipment and materials are stored in designated areas according to work-site requirements. |
ASSESSMENT CRITERION 7 |
7. Waste from the cleaning process is handled and disposed of according to standard operating procedures and safety requirements. |
ASSESSMENT CRITERION 8 |
8. Records are kept according to standard operating procedures. |
ASSESSMENT CRITERION 9 |
9. All the symptoms and possible causes of all faults, or potential faults, that occur during the equipment shut down, cleaning and sanitising are identified and corrective actions are taken within scope of work. |
ASSESSMENT CRITERION 10 |
10. The equipment is left clean and ready for re-use in the designated area. |
ASSESSMENT CRITERION 11 |
11. The work area is left in a safe and clean condition. |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
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:
Evident in the following specific outcomes: |
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team, group, organisation or community by:
Evident in the following specific outcome: |
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one`s activities responsibly and effectively by:
Evident in the following specific outcome: |
UNIT STANDARD CCFO COLLECTING |
Collect, analyse, organise and critically evaluate information by:
Evident in the following specific outcome: |
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Evident in the following specific outcomes: |
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
Evident in all specific outcomes. |
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:
Evident in the following 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 123350, which is "Manufacture a sterilised food product by means of a steri-tower", Level 4, 20 credits.
Supplementary Information: 1. Industry specific requirements: 2. Legal requirements: The following acts and/or codes, current and future regulations and amendments will be applicable: 3. Definition of terms within this unit standard: Terminology and clarification/ explanation/ definition. 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 | 20518 | National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy 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. |