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: 

Prepare a process cheese mixture 
SAQA US ID UNIT STANDARD TITLE
9121  Prepare a process cheese mixture 
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  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
123351  Manufacture processed cheese  Level 4  NQF Level 04  20   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of the preparation of a process cheese mixture,
  • prepare for process cheese mixture preparation,
  • prepare a process cheese mixture,
  • perform end of preparation procedures.

    This unit standard is for anyone who has to prepare a process cheese mixture in a dairy factory prior to further processing.

    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:
    Basic calculating skills like dividing, multiplying, addition and ratio determination.
    Principles of cleaning in place (CIP) and cleaning out of place (COP). 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to prepare a process cheese mixture.

    The context of this unit standard is preparing a process cheese mixture refers to mixing and blending of all the required raw materials according to a recipe that are pre-formulated. The formulation of a new process cheese mixture is excluded within this context.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. 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 the preparation of a process cheese mixture. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose and principles of preparing cheese for the preparation of a process cheese mixture are explained. 
    ASSESSMENT CRITERION RANGE 
    Different preparations refer to removal of unwanted parts, cutting, weighing, grinding and mixing.
     

    ASSESSMENT CRITERION 2 
    2. The purpose of standardising the fat and dry matter content of a process cheese mixture is explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Legal requirements,
  • Consistency of product composition,
  • Profitability of production.
     
    		•

    ASSESSMENT CRITERION 3 
    3. The functions of raw materials, added during the preparation of a process cheese mixture, are explained according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    Raw materials refer to water, stabilisers, preservatives, flavours, milk or whey powder, butter or cream, natural cheese (green, medium ripe and matured) and emulsifying salts.
     

    ASSESSMENT CRITERION 4 
    4. The requirements for the raw materials are identified according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    5. The mixing methodology for the different raw materials is described according to standard dairy principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to correct quantities of raw materials, sequence of additions, mixing rate, mixing temperature and de-aeration.
     

    ASSESSMENT CRITERION 6 
    6. The importance of making additions prior to the heat treatment of a process cheese mixture is explained according to standard dairy principles 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to shelf life and sensory quality of the final product, safety of the final product for human consumption, emulsifying and creaming actions.
     

    SPECIFIC OUTCOME 2 
    Prepare for process cheese mixture preparation. 

    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 work area and equipment for preparation of the mixture are inspected and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Cheese and raw materials or ingredients are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the cheese and raw materials or ingredients are quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the cheese and raw materials or ingredients.
     

    ASSESSMENT CRITERION 4 
    4. The cheese and raw materials or ingredients used for preparation are checked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cheese, raw materials or ingredient shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Work-site documents are correctly interpreted. 

    ASSESSMENT CRITERION 7 
    7. Cheese is prepared for incorporation into the mixture according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. A sample of the cheese is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Test results are interpreted according to product specifications and a conclusion is drawn on the suitability of the product for further processing. 

    SPECIFIC OUTCOME 3 
    Prepare a process cheese mixture. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The process cheese mixture is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The prepared mixture meets site-specifications. 

    ASSESSMENT CRITERION 3 
    3. Equipment and raw materials or ingredients are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Common problems associated with the preparation of a process cheese mixture 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.
     
    		•

    SPECIFIC OUTCOME 4 
    Perform end of preparation procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The work area and equipment used for preparation are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Cleaning equipment and materials are stored in designated areas according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Waste from the cleaning process is handled and dispatched according to standard operating procedures 

    ASSESSMENT CRITERION 4 
    4. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The equipment and area are left in a 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 the preparation of a process cheese mixture.
  • This unit standard can be assessed with first line operational maintenance and process control unit standards. 
    		•

    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 within scope of work.

    Evident in the specific outcome:
  • Prepare a process cheese mixture. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.
    Evident in all specific outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Handling equipment and raw materials in the correct manner,
  • Preparing for process cheese mixture preparation.

    Evident in the following specific outcomes:
  • Prepare a process cheese mixture.
  • Prepare for process cheese mixture preparation. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Correctly interpreting the relevant documentation in order to prepare the proper mixture.

    Evident in the following specific outcome:
  • Prepare for process cheese mixture preparation. 
    		•

    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 preparation procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Demonstrating the necessary knowledge in order to effectively, safely and productively prepare a process cheese mixture. 
    		•

    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 123351, which is "Manufacture processed cheese", Level 4 , 20 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.

    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  20517   National Certificate: Food and Beverage Manufacturing Technology: Processed Cheese 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.