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: 

Manufacture a frozen dairy ice cream or ice cream related product 
SAQA US ID UNIT STANDARD TITLE
123297  Manufacture a frozen dairy ice cream or ice cream related product 
ORIGINATOR
SGB Food Manufacturing 
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  15 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9195  Manufacture a frozen dairy ice cream or ice cream related product  Level 4  NQF Level 04  15  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to manufacture a frozen dairy ice cream or ice cream related product.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the manufacturing of frozen dairy ice cream or ice cream related products.
  • Prepare to manufacture a frozen dairy ice cream or ice cream related product.
  • Manufacture a frozen dairy ice cream or ice cream related product prior to packaging.
  • Perform end of manufacturing procedures.

    This unit standard 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:
  • Communication and mathematical literacy at NQF Level 3.
  • Representative sampling for quality control purposes.
  • Cleaning-in-place and cleaning out-of-place. 

  • UNIT STANDARD RANGE 
    The context of this unit standard includes dairy ice cream, frozen desserts and ice cream. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the manufacturing of frozen dairy ice cream or ice cream related products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of aerating a mixture for manufacturing of an ice cream or ice cream related mixture is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 2 
    The purpose of ageing and freezing a mixture for manufacturing of an ice cream or ice cream related mixture is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 3 
    The effects of ageing, freezing and aerating on milk components are described according to standard dairy principles. 

    ASSESSMENT CRITERION 4 
    The steps in the manufacturing process of frozen dairy ice cream or ice cream related products are identified and described according to standard dairy principles. 

    ASSESSMENT CRITERION 5 
    The operating principles of the equipment used for frozen dairy ice cream or ice cream related products are explained according to standard dairy principles. 

    ASSESSMENT CRITERION 6 
    The components of the equipment used for manufacturing are identified and the function of each is explained according to standard dairy principles. 

    ASSESSMENT CRITERION 7 
    The relevant raw materials are identified and the function of each is explained according to standard dairy and quality principles. 

    ASSESSMENT CRITERION 8 
    The requirements of the specific raw materials are identified and reasons for the requirements are explained according to standard dairy and quality principles. 

    ASSESSMENT CRITERION 9 
    The factors that influence the efficiency of mixing are identified and its importance is explained according to standard dairy and quality principles. 
    ASSESSMENT CRITERION RANGE 
    Factors include:
  • Correct quantities of raw materials.
  • Specific sequence during mixing.
  • Correct mixing rate.
  • Importance of temperature during mixing.
     

  • ASSESSMENT CRITERION 10 
    Overrun is defined according to standard dairy principles. 

    ASSESSMENT CRITERION 11 
    The importance of calculating the overrun is explained according to standard operating principles. 

    SPECIFIC OUTCOME 2 
    Prepare to manufacture a frozen dairy ice cream or ice cream related product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The production plan is obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices,
  • Wearing of protective clothing and safety gear.
     

  • ASSESSMENT CRITERION 3 
    The equipment and work area are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Raw materials are obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Mixing of raw materials during product formulation is carried out according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    The mixture conforms to site-specifications and is released accordingly and according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The relevant parameters are set according to standard operating procedures and site specifications. 

    ASSESSMENT CRITERION 8 
    The reasons for specific values of the different parameters are explained according to standard dairy principles and the manufacturer's specifications. 

    ASSESSMENT CRITERION 9 
    The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    Problems during formulation and start up are solved within scope of work. 

    SPECIFIC OUTCOME 3 
    Manufacture a frozen dairy ice cream or ice cream related product prior to packaging. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The frozen dairy ice cream or ice cream related product is manufactured according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Parameters for manufacturing are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Samples are taken and are sent for analysis according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Results of sample analysis are interpreted and a conclusion is drawn on the product's conformance to legal and site specifications. 

    ASSESSMENT CRITERION 6 
    Overrun is calculated according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The final product conforms to legal requirements and site-specifications. 

    ASSESSMENT CRITERION 8 
    Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    Where the equipment is operated simultaneously with other manufacturing actions or processes, it is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of manufacturing procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    A changeover is performed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    First line maintenance is performed according to standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    First line maintenance includes:
  • Cleaning and sanitising of equipment and work area.
  • Inspection of equipment.
  • All other maintenance functions as required within the learner's scope of work.
     

  • ASSESSMENT CRITERION 3 
    Records of the manufacturing process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The equipment is shut down according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (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 unit standard 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 (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • 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 during start up, operation and shut down of the equipment.

    Specific outcomes: 2, 3, 4
  • Prepare to manufacture a frozen dairy ice cream or ice cream related product.
  • Manufacture a frozen dairy ice cream or ice cream related product prior to packaging.
  • Perform end of manufacturing procedures. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising ice cream manufacturing with other manufacturing actions or processes.

    Specific outcome: 3
  • Manufacture a frozen dairy ice cream or ice cream related product prior to packaging. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for ice cream manufacturing.

    Specific outcome: 2,
  • Prepare to manufacture a frozen dairy ice cream or ice cream related product. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating the composition of the ice cream and its conformance to specifications.

    Specific outcome: 3
  • Manufacture a frozen dairy ice cream or ice cream related product prior to packaging. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Monitoring and recording the ice cream manufacturing process.

    Specific outcomes: 3, 4
  • Manufacture a frozen dairy ice cream or ice cream related product prior to packaging.
  • Perform end of manufacturing procedures. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Cleaning and sanitising the equipment.
  • Storing cleaning and sanitising equipment and materials.
  • Disposing of waste from the cleaning process.
  • Demonstrating knowledge of ice cream manufacturing.

    Specific outcomes: 1, 2, 3, 4
  • Demonstrate an understanding of the manufacturing of frozen dairy ice cream or ice cream related products.
  • Prepare to manufacture a frozen dairy ice cream or ice cream related product.
  • Manufacture a frozen dairy ice cream or ice cream related product prior to packaging.
  • Perform end of manufacturing procedures. 

  • 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:
  • Solving problems within scope of work.

    Specific outcomes: 2, 3, 4
  • Prepare to manufacture a frozen dairy ice cream or ice cream related product.
  • Manufacture a frozen dairy ice cream or ice cream related product prior to packaging.
  • Perform end of manufacturing procedures. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Specific outcomes: 1, 2, 3, 4
  • Demonstrate an understanding of the manufacturing of frozen dairy ice cream or ice cream related products.
  • Prepare to manufacture a frozen dairy ice cream or ice cream related product.
  • Manufacture a frozen dairy ice cream or ice cream related product prior to packaging.
  • Perform end of manufacturing procedures. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 9195, "Manufacture a frozen dairy ice cream or ice cream related product", Level 4, 15 credits.

    Supplementary Information:

    Legal requirements:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act.
  • No. 54 of 1972,Health Act, No 63 of 1977.
  • Occupational Health and Safety Act.
  • No. 85 of 1993,Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management,
  • SANS 10330 - Requirements for a HACCP system
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain,I
  • SO 9001 - Quality Management System - Requirements.

    Terminology: Clarification/ explanation/ definition.
  • Dairy ice cream: Refers to a frozen product with a minimum of 7% butterfat and 33% total solids, of which at least 20% should consist of milk-based solids not fat.
  • Frozen dairy ice cream or ice cream related products: Refer to the following categories:
    > Frozen dairy ice cream, frozen ice cream and frozen desserts.
  • Frozen dessert,Refers to a frozen product that contains less than 7% butterfat or vegetable fat, or less than 7% of a combination of butterfat and vegetable fat. Frozen desserts also include frozen confection, milk ice and sherbets.
  • Ice cream: Refers to a frozen product of which the fat consists only of vegetable fat or a mixture of butterfat and vegetable fat. This product should contain a minimum of 7% vegetable fat (or a mixture of butterfat and vegetable fat) and 33% total solids, of which at least 20% should consist of milk-based solids not fat.
  • Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and 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  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2018-07-26  FOODBEV 


    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.