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: 

Demonstrate knowledge of the significance of micro-organisms in the manufacturing of dairy products 
SAQA US ID UNIT STANDARD TITLE
9180  Demonstrate knowledge of the significance of micro-organisms in the manufacturing of dairy products 
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  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:
  • the classification and characteristics of micro-organisms found in the dairy environment,
  • biochemical and enzymatic systems due to micro-organisms in milk and dairy products, and its implication on dairy production,
  • micro-organisms as indicators of dairy quality standards and criteria,
  • the implication of pathogenic micro-organisms in the dairy manufacturing environment.

    This unit standard is for anyone who needs to apply knowledge of the characteristics, biochemical and enzymatic systems of micro-organisms in order to solve quality and product safety related problems.

    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:

    Maintain personal hygiene, health and presentation in a food environment.
    Knowledge of the effect of micro-organisms on personal health, hygiene and food safety.
    Knowledge of the effect of micro-organisms on the quality of raw milk.
    Apply microbiological principles in the food manufacturing environment. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in the dairy manufacturing environment and the importance of understanding and applying theoretical knowledge about micro-organisms, their biochemical reactions and their presence as indicators of dairy product quality.

    In the context of this unit standard micro-organisms refer to bacteria, yeasts, moulds and food viruses.

    The level assigned to this unit standard is applicable because a broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgement and a range of sometimes 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 the classification and characteristics of micro-organisms found. 
    OUTCOME NOTES 
    Demonstrate knowledge of the classification and characteristics of micro-organisms found in the dairy environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The binomial system, which is used to name or classify bacteria, is explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The binomial system refers to the genus name and the specie name.Two examples to illustrate the classification system are given.
     

    ASSESSMENT CRITERION 2 
    2. The morphology of bacteria is described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    2. The morphology includes shape of bacteria, size of bacteria, cell structure of bacteria, mobility of bacteria and spore and capsule formation.
     

    ASSESSMENT CRITERION 3 
    3. Bacteria are classified according to their temperature and oxygen requirements and one example of each is given in the dairy industry. 
    ASSESSMENT CRITERION RANGE 
    The classification includes:
  • Temperature classification (Psychrotrophic, psychrophilic, mesophilic, thermophilic and thermoduric),? Oxygen classification (Aerobic, anaerobic and facultatively anaerobic).
     
    		•

    ASSESSMENT CRITERION 4 
    4. The concept of gram positive and gram negative bacteria and where a gram positive and a gram negative bacterium are found is explained according to standard microbiological principles. 

    ASSESSMENT CRITERION 5 
    5. Bacteria are classified according to the biochemical reactions that they initiate in dairy products. 
    ASSESSMENT CRITERION RANGE 
    The classification includes:
  • Lactose fermenting bacteria (Lactic acid bacteria & Coliform bacteria),
  • Citrate fermenting bacteria,
  • Lactate fermenting bacteria (Butyric acid and propionic acid bacteria bacteria),
  • Proteolytic bacteria,
  • Lypolytic bacteria.One example of each should be given.
     
    		•

    ASSESSMENT CRITERION 6 
    6. The physical structure and reproduction of bacteriophages is described according to standard microbiological principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of biochemical and enzymatic systems due to micro-organisms. 
    OUTCOME NOTES 
    Demonstrate knowledge of biochemical and enzymatic systems due to micro-organisms in milk and dairy products, and its implication on dairy production 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The biochemical activity and enzymatic reactions due to micro-organisms in milk and dairy products is identified and explained according to standard microbiological and food science principles. 
    ASSESSMENT CRITERION RANGE 
    The biochemical activity refers to:
  • The breakdown of carbohydrates,
  • The breakdown of protein,
  • The breakdown of fat,
  • The breakdown of lecithin,
  • Pigment and colour pigmentation,
  • Mucus production,
  • Odour production,
  • Toxin production.
     
    		•

    ASSESSMENT CRITERION 2 
    2. The advantages or disadvantages of biochemical activities and enzymatic reactions in dairy products are explained. 
    ASSESSMENT CRITERION RANGE 
    An example of each is given.
     

    ASSESSMENT CRITERION 3 
    3. The implication of the breakdown of lecithin is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    4. The effect of the secretion of bacterial toxins in dairy products is described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to:
  • Resistance of toxins to heat-treatment of dairy products,
  • Examples of micro-organisms and its toxins found in the dairy industry,
  • Effect of toxins on human health.
     
    		•

    ASSESSMENT CRITERION 5 
    5. Antibiotics secreted by micro-organisms are identified and explained according to microbiological principles. 

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge of micro-organisms as indicators of dairy quality standards and criteria. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The significance of coliform bacteria as indicators of food quality standards and criteria is explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Occurrence or source of bacteria,
  • Implication of the presence of coliforms in dairy products,
  • Methods of coliform destruction,
  • Recontamination of milk and other dairy products by coliform bacteria.
     
    		•

    ASSESSMENT CRITERION 2 
    2. The significance of entercocci bacteria as indicators of food quality standards and criteria is explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Occurrence or source of bacteria,
  • Implication of the presence of entercocci in dairy products,
  • Methods of entercocci bacteria destruction,
  • Recontamination of milk and other dairy products by entercocci.
     
    		•

    ASSESSMENT CRITERION 3 
    3. The significance of the somatic cell count test as an indicator of microbiological contamination in the udder of the cow is explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The purpose of the test,
  • The time period before test results is obtained,
  • Microbiological standards or criteria for the somatic cell count,
  • The implication of tests results referring to milk quality,
  • Occurrence or source of bacteria,
  • Implication of the presence of indicator micro-organisms in raw milk.
     
    		•

    ASSESSMENT CRITERION 4 
    4. The significance of the resasurine test as an indicator of microbiological contamination is explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The purpose of the test,
  • The time period before test results is obtained,
  • Microbiological standards or criteria for the resasurine test on raw milk,
  • The implication of tests results referring to milk quality,
  • Occurrence or source of bacteria,
  • Implication of the presence of indicator micro-organisms in raw milk.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The significance of the standard plate count test as an indicator of microbiological contamination is explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The purpose of the test,
  • The time period before test results is obtained,
  • Microbiological standards or criteria for dairy products,
  • The implication of tests results referring to dairy product quality.
     
    		•

    ASSESSMENT CRITERION 6 
    6. The significance of the coliform bacteria count test as an indicator of microbiological contamination is explained according to standard dairy and microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The purpose of the test,
  • The time period before test results is obtained,
  • Microbiological standards or criteria for dairy products,
  • The implication of tests results referring to dairy product quality.
     
    		•

    ASSESSMENT CRITERION 7 
    7. The significance of yeast count tests as indicators of microbiological contamination is explained according to standard dairy and microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The purpose of the test,
  • The time period before test results is obtained,
  • Microbiological standards or criteria for dairy products,
  • The implication of tests results referring to dairy product quality.
     
    		•

    ASSESSMENT CRITERION 8 
    8. The significance of mould count tests as indicators of microbiological contamination is explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The purpose of the test,
  • The time period before test results is obtained,
  • Microbiological standards or criteria for dairy products,
  • The implication of tests results referring to dairy product quality.
     
    		•

    ASSESSMENT CRITERION 9 
    9. The occurrence of the following defects in dairy products is linked to the type of microbial contamination in dairy products according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    One (1) example for each of:
  • Rancidity,
  • Odour production,
  • Putrefaction,
  • Mucus (slime) production,
  • Colour/pigment production,
  • Toxin production,
  • Gas production
     
    		•

    ASSESSMENT CRITERION 10 
    10. The effects of the presence of bacteriophages on the manufacturing of fermented dairy products are described according to standard microbiological principles. 

    ASSESSMENT CRITERION 11 
    11. Methods of preventing bacteriophage contamination are described according to standard Microbiological principles. 

    SPECIFIC OUTCOME 4 
    Demonstrate knowledge of the implication of pathogenic micro-organisms. 
    OUTCOME NOTES 
    Demonstrate knowledge of the implication of pathogenic micro-organisms in the dairy manufacturing environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Pathogenic micro-organisms are defined according to standard microbiological principles. 

    ASSESSMENT CRITERION 2 
    2. Food born diseases are identified, along with the pathogens that cause it. 
    ASSESSMENT CRITERION RANGE 
    Five (5) examples must be given.
     

    ASSESSMENT CRITERION 3 
    3. Pathogens that cause diseases carried over in milk, are identified according to microbiological and health standards. 
    ASSESSMENT CRITERION RANGE 
    The explanation must refer to Tuberculoses-causing bacteria, Salmonella, Listeria, Brucellosis-causing bacteria, Gram positive and Gram negative bacteria.
     

    ASSESSMENT CRITERION 4 
    4. Methods of preventing infection or contamination by pathogens are described according to standard microbiological principles. 

    ASSESSMENT CRITERION 5 
    5. Sources of contamination by pathogens are described according to standard microbiological 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.
  • Proof of an understanding of applied knowledge on the characteristics, biochemical and enzymatic systems of micro-organisms in order to solve quality and product safety related problems. 
    		•

    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.

    Evident in all specific outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.

    Evident in all specific outcomes. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    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.

    Evident in all 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 
    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. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20516   National Certificate: Food and Beverage Manufacturing Technology: Butter and Butter Related Spreads Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20553   National Certificate: Food and Beverage Manufacturing Technology: Cottage Cheese Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20521   National Certificate: Food and Beverage Manufacturing Technology: Dried 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 
    Core  20520   National Certificate: Food and Beverage Manufacturing Technology: Fermented 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 
    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 
    Core  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 
    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 
    Core  20515   National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20514   National Certificate: Food and Beverage Manufacturing Technology: Sweetened Condensed Milk Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  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 


    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.