SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE:

National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing

SAQA QUAL ID	QUALIFICATION TITLE
20207	National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing
ORIGINATOR
SGB Dairy Technology
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement			OQSF - Occupational Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
National Certificate	Field 06 - Manufacturing, Engineering and Technology		Manufacturing and Assembly
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	120	Level 2	NQF Level 02	Regular-Unit Stds Based
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Registered"		SAQA 0939/01	2001-12-05	2004-12-05
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2005-12-05		2008-12-05

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 qualification is replaced by:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
50083	National Certificate: Milk and Cream Handling and Storing	Level 2	NQF Level 02	120	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

A person acquiring this qualification will be able to evaluate the quality of raw milk or cream and receive, store and maintain raw milk or cream for processing and manufacturing of dairy products or chocolate confectionery or frozen dairy ice cream products.

This qualification will allow a person to advance to learning for a dairy processing qualification at NQF level 3. The quality evaluation unit standards provide credits that can be carried over to a dairy or food laboratory analyst qualification at level 3. This qualification will enhance the social status and productivity within the dairy industry.

Rationale of the qualification:

This qualification reflects the workplace-based needs of the dairy industry that is expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the dairy industry and provides the flexibility to pursue different careers in the dairy industry and articulation within the food industry. The level of flexibility within the range of electives will allow the individual to peruse a career within a milk reception, laboratory, quality assurance, mixing and blending of raw materials and information technology environment.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1.

Recognition of Prior Learning:

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

The learner must choose a minimum of 20 credits from the Elective unit standards.

EXIT LEVEL OUTCOMES

Qualifying learners can:

Exit level outcome 1: Maintain and apply good manufacturing practices in a raw milk or cream handling and storing environment.
Exit level outcome 2: Receive and store raw milk or cream in a silo at a milk reception facility.
Exit level outcome 3: Analyse and evaluate the quality of raw milk or cream for intake at milk reception.

ASSOCIATED ASSESSMENT CRITERIA

Assessment criteria associated with Exit level Outcome 1:

Knowledge and comprehension regarding personal safety practices in a raw milk and cream handling and storing environment is applied according to standard operating procedures and safety requirements,

Personal health, hygiene and presentation in a dairy processing environment is maintained according to the Occupational Health and Safety Act,

Knowledge and comprehension of the effect of micro-organisms on personal health, hygiene and dairy product safety is applied according to standard dairy microbiology principles,

Milk or cream reception equipment and surfaces are cleaned and sanitised manually and according to standard operating procedures.

Assessment criteria associated with Exit level Outcome 2:

Knowledge and comprehension of dairy terminology, equipment and systems is applied according to standard dairy principles,

Knowledge and comprehension of heating and cooling media in a milk reception facility is applied according to standard dairy principles,

Knowledge and comprehension of the effect of micro-organisms on the quality of raw milk during raw milk handling is applied according to standard dairy microbiological principles,

Knowledge and comprehension the nature of milk and its transformation into commercial dairy products is applied according to standard dairy principles,

Raw milk or cream is received and stored in a silo at a milk reception facility according to standard operating procedures,

A dairy reception facility is cleaned and sanitised using an automated cleaning in-place system and according to standard operating procedures.

Assessment criteria associated with Exit level Outcome 3:

Food laboratory safety is maintained according to standard laboratory procedures,

The quality of raw milk is analysed and evaluated in terms of its protein stability as indicated by the alizarol test,

The quality of raw milk is analysed and evaluated in terms of its antibiotics content,

The quality of milk is analysed and evaluated in terms of its solids-not-fat content,

The quality of a dairy product is analysed and evaluated in terms of its fat content, as indicated by the Gerber fat determination method,

The quality of a food product is analysed and evaluated in terms of its pH,

The quality of milk or a dairy product is analysed and evaluated in terms of its titratable acidity,

The quality of raw milk is analysed and evaluated in terms of its microbial load, as indicated by the resazurin test.

The temperature of raw milk or cream is analysed and evaluated.

Integrated Assessment:

The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to evaluate the quality of raw milk or cream and receive, store and maintain raw milk or cream for processing and manufacturing of dairy products or chocolate confectionery or frozen dairy ice cream products.

The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

The receiving and storing of milk or cream, representative sample taking, cleaning and sanitising and quality assuring the raw milk or cream by means of laboratory tests can be assessed in one application.

Applicable assessment tool(s) to establish the foundational, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.

Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies.

INTERNATIONAL COMPARABILITY

Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. Similar part-qualifications though not unit standards based are found in all the Dairying countries in Western Europe and North America.

ARTICULATION OPTIONS

This qualification will allow a person to advance to learning for a dairy processing qualification at NQF level 3. The quality evaluation unit standards provide credits that can be carried over to a dairy or food laboratory analyst qualification at NQF level 3.

MODERATION OPTIONS

Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.

Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.

Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA`s policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.

Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

Assessors need experience in the following areas:

Interpersonal skills, subject matter and assessment.

The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of raw milk and cream receiving and storing and the quality assurance tests and practices. The assessor must have completed:

A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or,

National Certificate in Dairy Primary Processing NQF 3 or,

National Certificate in Dairy Technology NQF 4 or,

Food science and technology qualification on level 5 or higher.

The subject matter experience of the assessor can be established by recognition of prior learning.

Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body.

NOTES

This qualification has been replaced by qualification 50083 , which is "National Certificate: Milk and Cream Handling and Storing", Level 2, 120 credits.

UNIT STANDARDS:

	ID	UNIT STANDARD TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Core	9105	Apply personal safety practices in a food manufacturing environment	Level 1	NQF Level 01	4
Core	9063	Clean and sanitise food manufacturing equipment and surfaces manually	Level 1	NQF Level 01	3
Core	9104	Demonstrate knowledge of dairy terminology, equipment and systems	Level 1	NQF Level 01	4
Core	9108	Maintain personal hygiene, health and presentation in a food or beverage environment	Level 1	NQF Level 01	3
Core	9106	Measure the temperature of food or beverage products and evaluate the readings	Level 1	NQF Level 01	1
Core	9107	Take a representative food or beverage sample	Level 1	NQF Level 01	3
Core	9125	Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety	Level 2	NQF Level 02	4
Core	8822	Clean and sanitise a food processing system using an automated cleaning in-place-system	Level 2	NQF Level 02	5
Core	9113	Demonstrate knowledge of heating and cooling media in a food manufacturing environment	Level 2	NQF Level 02	3
Core	9126	Demonstrate knowledge of the effect of micro-organisms on the quality of raw milk during raw milk handling	Level 2	NQF Level 02	3
Core	9120	Demonstrate knowledge of the nature of milk and its transformation into commercial dairy products	Level 2	NQF Level 02	5
Core	9117	Evaluate the quality of milk in terms of its protein stability, as indicated by the alisarol test	Level 2	NQF Level 02	3
Core	9124	Evaluate the quality of raw milk in terms of its antibiotics content	Level 2	NQF Level 02	3
Core	9116	Receive and store raw milk or cream in a silo at a milk reception facility	Level 2	NQF Level 02	8
Core	9140	Evaluate the quality of a dairy product in terms of its fat content, as indicated by the Gerber fat determination method	Level 3	NQF Level 03	4
Core	9138	Evaluate the quality of a food or beverage product in terms of its pH	Level 3	NQF Level 03	4
Core	9141	Evaluate the quality of milk in terms of its solid-non-fat content	Level 3	NQF Level 03	3
Fundamental	8963	Access and use information from texts	Level 2	NQF Level 02	5
Fundamental	9009	Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems	Level 2	NQF Level 02	3
Fundamental	9122	Demonstrate knowledge of introductory principles of chemistry and physics	Level 2	NQF Level 02	4
Fundamental	7480	Demonstrate understanding of rational and irrational numbers and number systems	Level 2	NQF Level 02	3
Fundamental	9008	Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts	Level 2	NQF Level 02	3
Fundamental	8962	Maintain and adapt oral communication	Level 2	NQF Level 02	5
Fundamental	8967	Use language and communication in occupational learning programmes	Level 2	NQF Level 02	5
Fundamental	7469	Use mathematics to investigate and monitor the financial aspects of personal and community life	Level 2	NQF Level 02	2
Fundamental	9007	Work with a range of patterns and functions and solve problems	Level 2	NQF Level 02	5
Fundamental	8964	Write for a defined context	Level 2	NQF Level 02	5
Elective	9123	Determine the volume of bulk milk by means of a weigh bridge	Level 2	NQF Level 02	4
Elective	9115	Evaluate the acceptability of raw milk on the farm for bulk milk collection	Level 2	NQF Level 02	3
Elective	9118	Evaluate the quality of milk or a dairy product in terms of its titratable acidity	Level 2	NQF Level 02	3
Elective	9114	Maintain food laboratory safety	Level 2	NQF Level 02	4
Elective	7547	Operate a personal computer system	Level 2	NQF Level 02	6
Elective	7548	Use personal computer operating system	Level 2	NQF Level 02	3
Elective	9162	Evaluate the composition of raw milk as determined by an infra-red analyser	Level 3	NQF Level 03	6
Elective	9142	Evaluate the quality of milk in terms of its freezing point	Level 3	NQF Level 03	4
Elective	9139	Evaluate the quality of raw milk in terms of its microbial load, as indicated by the resazurin test	Level 3	NQF Level 03	4

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.

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PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION:

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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