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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio 
SAQA US ID UNIT STANDARD TITLE
336864  Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio 
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 3  NQF Level 03  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "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
120244  Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio  Level 3  NQF Level 03  3   

PURPOSE OF THE UNIT STANDARD 
This Unit Standard is for anyone who has to determine the Brix-acid ratios of fruit juice, fruit juice concentrates or fruit-milk mixtures.

A person credited with this Unit Standard is able to:
  • Demonstrate an understanding of how the Brix-acid ratio is determined.
  • Prepare for the determination of the percentage of the total soluble solids (°Brix) and titratable acidity.
  • Determine the percentage of the total soluble solids (°Brix), titratable acidity and calculate the Brix-acid ratio.
  • Report on the quality of a fruit juice, fruit juice concentrate or fruit-milk mixture in terms of its Brix-acid ratio. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Communication and Mathematical Literacy at NQF Level 2.
  • Physics and Chemistry at NQF Level 1. 
    		•

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of determining the Brix-acid ratio. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Percentage of the total soluble solids (°Brix) is defined according to standard food principles. 

    ASSESSMENT CRITERION 2 
    Acidity of fruit juices, fruit juice concentrates or fruit milk mixtures is defined according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The definition refers to the different natural acidities in fruit juice.
     

    ASSESSMENT CRITERION 3 
    Brix-acid ratio is defined according to standard food principles. 

    ASSESSMENT CRITERION 4 
    The importance of determining the °Brix-acid ratio as a quality control test is explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Consistency of product composition.
  • Taste profiles.
  • Profitability of production.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare for the determination of the percentage of the total soluble solids (°Brix) and titratable acidity. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    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 2 
    Equipment for the °Brix and titratable acidity tests is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Reagents for the titratable acidity test are obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The sample is prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Determine the percentage of the total soluble solids (°Brix), titratable acidity and calculate the Brix-acid ratio. 
    OUTCOME RANGE 
    Two samples must be analysed in duplicate. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The percentage of the total soluble solids (°Brix) of each sample is determined according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    The percentage of the titratable acidity of each sample is determined according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    The equipment and reagents are handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 4 
    The percentage of the total soluble solids (°Brix) of each sample is established without error. 

    ASSESSMENT CRITERION 5 
    The percentage of the titratable acidity of each sample is established without error. 

    ASSESSMENT CRITERION 6 
    The Brix-acid ratio of each sample is calculated according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The work area is left in a safe and clean condition. 

    ASSESSMENT CRITERION 8 
    Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Report on the quality of a fruit juice, fruit juice concentrate or fruit-milk mixture in terms of its Brix-acid ratio. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Results are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The specifications for the Brix-acid ratio of the product are identified according to site-specific standards. 

    ASSESSMENT CRITERION 3 
    The results of the determinations on the product are used to make a conclusion on its quality according to site-specific standards. 

    ASSESSMENT CRITERION 4 
    Deviations from the specifications for the Brix-acid ratio of the product are explained according to standard food principles. 

    ASSESSMENT CRITERION 5 
    The importance of accurate documentation is explained according to quality assurance principles. 


    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.
  • 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 
    N/A 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    /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. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Working in line with site-schedules. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for analysis of the samples. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Performing the titratable acidity and Brix tests and evaluating the results. 
    		•

    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. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Performing the titratable acidity and Brix tests safely. 
    		•

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

    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 120244, "Evaluate the quality of a fruit juice, fruit juice concentrate or fruit milk mixture as indicated by its Brix-acid ratio", Level 3, 3 credits.

    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.
  • ISO 9001: Quality Management System; Requirements.

    Definition of terms within this Unit Standard:

    Terminology:

    Clarification/explanation/definition:

    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  74250   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  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.