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 QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Milk and Cream Handling and Storing 
SAQA QUAL ID QUALIFICATION TITLE
50083  National Certificate: Milk and Cream Handling and Storing 
ORIGINATOR
SGB Food 
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 "Reregistered" 
SAQA 0160/05  2009-01-27  2009-12-02 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-12-02   2013-12-02  

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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
20207  National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  120   

This qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
74229  National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  125   

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

The purpose of this qualification is to ensure that the person who receives bulk milk or cream at a dairy reception facility can monitor the acceptability of bulk raw milk or cream and receive it into the processing system, thereby contributing to the quality assurance of dairy products. Bulk raw milk or cream is the main raw material for all dairy products. It is therefore of the utmost importance that this bulk milk or cream is of good quality to ensure that final products are also of good quality and are safe for human consumption. This qualification provides the backbone to any career opportunities within the dairy manufacturing environment.

A person acquiring this qualification will be able to take samples of bulk milk or cream at a dairy reception facility and determine the quality of the raw milk or cream. By evaluating the results of the determinations, he/she will be able to determine whether the milk or cream is suitable for intake. On acceptance, he/she will be able to receive, store and maintain the raw milk or cream for processing and manufacturing of dairy or dairy containing products. Portable competencies such as cleaning and sanitising of the reception system will also be obtained. The person will be able to apply all relevant personal safety and food safety practices during the performance of his/her tasks.

This qualification will allow a person to have access to education, training and career paths within the dairy industry, ensuring learning mobility and progression on the framework through articulation with other qualifications. This qualification will enhance the social, economic and personal development of the learner, as well as the sustainability and productivity of the dairy industry. The qualification will accelerate the redress of past unfair discrimination in education, training and employment opportunities.

Rationale:

This qualification reflects the workplace-based needs of the dairy industry that is expressed by employers and employees, both now and for the future. Typical learners will be new entrants to the dairy manufacturing industry, or persons who are currently working in a raw milk or cream handling and storing environment who have not received any formal recognition for their skills and knowledge.

This qualification is a reviewed and updated version of the similar qualification developed by the dairy industry in 1990 as a result of the demand in the dairy industry for national recognition for milk or cream reception personnel, being the backbone of the dairy industry. This former qualification in milk reception was registered with Department of Labour from 1990-1998, where after it was registered on the NQF as an integral part of the interim registered dairy qualifications on Level 4. The first version of the unit standards based National Certificate in Milk and Cream Handling and Storing NQF2 was registered on the NQF in 2001 and this qualification serves as the revised version thereof.

This qualification aims at providing formal recognition for competencies already obtained and will continue to do so by providing recognition for workers in the dairy industry, specifically milk or cream reception. In addition, this qualification provides the new entrant with the opportunity to obtain competencies in milk and cream reception within the workplace. In this way, value is added to workers' employability and competence and the sustainability of the dairy industry is improved.

This qualification provides the learner with competencies to be employed within the dairy industry, but also gives the learner the flexibility to pursue different careers in the dairy sector, as well as in other food industries. The range of electives will allow the individual to pursue a career within a milk reception, laboratory, quality assurance and dairy manufacturing environment. Skilled workers are one of the key players in better manufacturing standards and productivity, which may increase business prosperity. This qualification will assist in social and economic transformation.

The secondary focus of the qualification is on food safety and personal safety and therefore this qualification will contribute to the establishment of workplace competencies that will ensure safe working practices and food products that are healthy and safe for human consumption. 

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.

Access to the Qualification:

Open access. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
  • All fundamental unit standards are compulsory: 36 credits.
  • All core unit standards are compulsory: 59 credits.
  • A minimum of 25 credits should be chosen from the elective component.
  • A total of 120 is required to obtain this qualification. 

  • EXIT LEVEL OUTCOMES 
    Qualifying learners can:

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

    Critical Cross-Field Outcomes:

    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Problem solving during milk or cream reception and laboratory analysis.

    Evident in exit level outcome:
  • Receive and store raw milk or cream in a silo at a milk reception facility.
  • Analyse and evaluate the quality of raw milk or cream for intake at milk reception.

    Work effectively with others as a member of a team, group, organisation or community by:
  • Applying team-work during cleaning and sanitising, milk or cream reception and laboratory analysis.
  • Co-ordinating one's work with that of others in the direct surrounding area.

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

    Organise and manage oneself and one's activities responsibly and effectively by:
  • Planning one's activities.

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

    Collect, analyse, organise and critically evaluate information by:
  • Taking samples.
  • Keeping records of milk or cream reception and sample analysis.
  • Analysing samples and evaluating the results.

    Evident in exit level outcome:
  • Receive and store raw milk or cream in a silo at a milk reception facility.
  • Analyse and evaluate the quality of raw milk or cream for intake at milk reception.

    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records and noting results.

    Evident in exit level outcome:
  • Receive and store raw milk or cream in a silo at a milk reception facility.
  • Analyse and evaluate the quality of raw milk or cream for intake at milk reception.

    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working according to health and safety regulations.

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

    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Problem solving during milk or cream reception and laboratory analysis.

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

    Contribute to the full personal development of each learner and the social and economic development of the society at large by:
  • Applying good manufacturing practices during raw milk or cream reception.
  • Receiving and storing raw milk or cream
  • Analysing raw milk or cream.

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

  • ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • Knowledge and comprehension regarding personal safety practices in a raw milk and cream handling and storing environment are applied according to standard operating procedures and safety requirements.
  • Personal health, hygiene and presentation in a dairy processing environment are 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 are 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.
  • An understanding of the application of good manufacturing practices in a food safety system is demonstrated according to standard food safety principles.

    2.
  • Knowledge and comprehension of dairy terminology, equipment and systems are applied according to standard dairy principles.
  • Knowledge and comprehension of heating and cooling media in a milk reception facility are applied according to standard dairy principles.
  • Knowledge and comprehension of the nature of milk and its transformation into commercial dairy products are 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.

    3.
  • A milk or cream sample is taken according to standard operating procedures.
  • 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 a dairy product is analysed and evaluated in terms of its fat content, as indicated by the Gerber or Babcock fat determination method.
  • The quality of a food product is analysed and evaluated in terms of its pH.
  • The temperature of raw milk or cream is analysed and evaluated according to quality control procedures.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner 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 or dairy containing products.

    The identifying 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 demonstrated. Assessment methods and tools must be designed to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) must be used to establish the foundational, reflexive and embedded knowledge applied to solve problems.

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

    Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 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.

    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.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. 

  • INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NZQA from New Zealand, NVQ from England, Wales and Northern Ireland, AQF from Australia and the SVQ from Scotland.

    On the NZQA from New Zealand, one qualification exists at Level 2 for Dairy Manufacturing, namely:
  • National Certificate in Dairy Manufacturing (Process Skills)

    The Level 2 National Certificate in Dairy Manufacturing (Process Skills) from the NZQA contains 45 credits. It is aimed at new employees working under close supervision and recognises the ability to apply on-the-job skills within defined areas of responsibility. The qualification is structured on compulsory industry generics, a limited elective section for enterprise specifics, and a set of broader electives covering operations, services and storage roles, as well as foundation knowledge in food safety and good manufacturing practices.

    Compulsory generic standards cover the following competencies:
  • Communication skills
  • Applied mathematical skills
  • Collecting, presenting and applying workplace information
  • Team work skills
  • Applying food safety practices
  • Applying quality assurance practices
  • Applying safe work practices

    Elective standards cover the following competencies:

    Elective A:
  • Manual packaging
  • Locating products and processes
  • Mixing and/or blending
  • Operating a packaging process

    Elective B:
  • Applying safe work practices
  • Manual cleaning and sanitising
  • In place cleaning and sanitising of equipment
  • Demonstrating knowledge of product safety programmes
  • Loading and unloading bulk materials
  • Shifting materials
  • Using manual handling equipment
  • First line maintenance
  • Maintaining a work area on a manufacturing site

    Thus, the New Zealand qualification compares well with the South African qualification, although the South African qualification has a much stronger focus on product analytical skills. On the other hand, the New Zealand qualification has a stronger focus on packaging than its South African counterpart.

    On the NVQ from England, Wales and Northern Ireland, Dairy Manufacturing Technology forms part of the City & Guilds National Vocational Qualification in Food and Drink Manufacturing Operations at Levels 1, 2 and 3. Level 1 is suitable for entry-level staff, whereas Level 3 is aimed at supervisors, team leaders or those with a high level of technical skills. A Level 2 involves approximately six months of study and practice, whereas a Level 3 would take between one to two years to complete.

    Units in the qualification are either optional or mandatory. Mandatory units focus on areas such as health and safety and teamwork, which are common to any job role within the food and drink manufacturing industry. Optional units include areas such as maintaining the quality of products, cleaning in place, hygiene and control units that focus on different processes within food and drink manufacturing. At Level 2, units cover similar areas to those at Level 1, with a few additions, in particular diagnosing and rectifying operating problems. The units in Level 3 differ from those at Levels 1 and 2 by having a more supervisory focus, reflecting the job roles of those who will take them.

    There was therefore no qualification on the NVQ with a direct focus on raw milk or cream handling and storing, as in the case of the South African qualification. However, many of the competencies reflected in the South African qualification are also contained in the UK qualification, e.g. maintaining the quality of products, cleaning in place, hygiene, control and problem solving within scope of work.

    The AQF from Australia contains a qualification (Certificate II) in Food Processing, which consist of core, multi-sector specialist and sector specialist units. The following multi-sector specialist and specialist units in the qualification are applicable to raw milk and cream handling and storing:
  • Quality control procedures
  • Occupational health and safety
  • Food safety
  • Operating automated washing equipment
  • Cleaning-in-place of equipment
  • Manual cleaning and sanitising of equipment
  • Operate a bulk liquid transfer process
  • Load and unload tankers
  • Work with temperature controlled stock
  • First line maintenance
  • Sampling
  • Team work

    The SVQ from Scotland contains two related qualifications in Food and Drink Manufacturing Operations at Level 2 that compares with this South African qualification. It consists of mandatory and optional units summarised below:

    Mandatory units:
  • Contributing to health and safety
  • Maintaining hygiene standards
  • Team work
  • Diagnosing and rectifying problems
  • Maintaining product quality
  • Promoting and maintaining service delivery
  • Personal health and safety practices

    Optional units:
  • Cleaning-in-place of equipment
  • Contributing to improvement in the workplace
  • Carrying out product and task changeovers
  • Moving and handling materials
  • Receiving and verifying goods and materials entering storage
  • Intake of bulk materials
  • Placing goods and materials in storage
  • Despatching goods and materials
  • Environmental safety
  • Maintaining quality
  • Manufacturing operations
  • Packaging
  • Training and development
  • Controlling the use of resources

    Clearly the Scottish qualification has a major different focus than this South African qualification.

    Summary:

    While focusing specifically on bulk milk and/or cream handling and storage, this South African qualification covers the generic food handling and processing competencies contained in the qualifications listed above. All three countries, with their strong agricultural and dairy farming sectors can be regarded as leaders in the field. This means therefore that this qualification because of its similarity to those mentioned above can be regarded as of good standard, comparable with the best provided elsewhere. 

  • ARTICULATION OPTIONS 
    This qualification articulates vertically with the following qualifications:
  • National Certificate in Dairy Primary Processing NQF3.
  • National Certificate in Food Laboratory Analysis NQF3.

    The first exit level outcome of this qualification provides possible horizontal articulation into other NQF2 Food qualifications. 

  • MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor and moderator respectively with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding 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, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • 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 and 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 
    For an applicant to register as an assessor, the following are essential:
  • Anyone assessing a learner against this qualification must be registered as an assessor with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • The applicant should have a similar qualification to this one at NQF Level 3 or higher, with a minimum of 12 months field experience. 

  • NOTES 
    This qualification has been replaced by qualification 74229, which is "National Certificate: Milk and Cream Handling and Storing", Level 2, 120 credits.

    This qualification replaces qualification 20207, "National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing", Level 2, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  120410  Clean and sanitise food manufacturing equipment and surfaces manually  Level 1  NQF Level 01 
    Core  120412  Demonstrate an understanding of dairy terminology, equipment and systems  Level 1  NQF Level 01 
    Core  120404  Maintain personal hygiene, health and presentation in a food handling environment  Level 1  NQF Level 01 
    Core  120398  Measure the temperature of food products and evaluate the readings  Level 1  NQF Level 01 
    Core  120401  Take a representative food sample  Level 1  NQF Level 01 
    Core  120416  Apply personal safety practices in a food or sensitive consumer product environment  Level 2  NQF Level 02 
    Core  120405  Clean and sanitise a fast moving consumer goods (FMCG) processing system using an automated cleaning-in-place (CIP) system  Level 2  NQF Level 02 
    Core  120418  Evaluate the quality of milk in terms of its protein stability, as indicated by the alizarol test  Level 2  NQF Level 02 
    Core  120407  Evaluate the quality of raw milk in terms of its antibiotics content  Level 2  NQF Level 02 
    Core  120413  Receive and store raw milk or cream in a silo at a milk reception facility  Level 2  NQF Level 02 
    Core  120245  Demonstrate an understanding of the nature of milk and its transformation into commercial dairy products  Level 3  NQF Level 03 
    Core  120241  Evaluate the quality of a dairy product in terms of its fat content, as determined by the Gerber or Babcock fat determination method  Level 3  NQF Level 03 
    Core  120411  Evaluate the quality of a food product in terms of its pH  Level 3  NQF Level 03 
    Fundamental  119463  Access and use information from texts  Level 2  NQF Level 02 
    Fundamental  120402  Demonstrate an understanding of introductory principles of chemistry and physics  Level 2  NQF Level 02 
    Fundamental  7480  Demonstrate understanding of rational and irrational numbers and number systems  Level 2  NQF Level 02 
    Fundamental  9008  Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts  Level 2  NQF Level 02 
    Fundamental  119454  Maintain and adapt oral/signed communication  Level 2  NQF Level 02 
    Fundamental  119460  Use language and communication in occupational learning programmes  Level 2  NQF Level 02 
    Fundamental  9007  Work with a range of patterns and functions and solve problems  Level 2  NQF Level 02 
    Fundamental  119456  Write/present for a defined context  Level 2  NQF Level 02 
    Elective  117867  Managing files in a Graphical User Interface (GUI) environment  Level 1  NQF Level 01 
    Elective  116932  Operate a personal computer system  Level 1  NQF Level 01 
    Elective  117902  Use generic functions in a Graphical User Interface (GUI)-environment  Level 1  NQF Level 01 
    Elective  120403  Apply good manufacturing practices as part of a food safety system  Level 2  NQF Level 02 
    Elective  120396  Collect bulk milk from the farm by means of a milk tanker  Level 2  NQF Level 02 
    Elective  120397  Evaluate the quality of a food product in terms of its titratable acidity  Level 2  NQF Level 02 
    Elective  120417  Understand the control of pests and waste materials as part of a food safety system  Level 2  NQF Level 02 
    Elective  120237  Evaluate the composition of raw milk as determined by an infra red analyser  Level 3  NQF Level 03 
    Elective  120408  Evaluate the quality of milk in terms of its freezing point  Level 3  NQF Level 03 
    Elective  120400  Evaluate the quality of milk in terms of its solids-non-fat content  Level 3  NQF Level 03 
    Elective  120395  Evaluate the quality of raw milk in terms of its microbial load, as indicated by the resazurin test  Level 3  NQF Level 03 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
     
    NONE 


    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.
     
    1. FMCG Training Solutions CC 



    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.