Intermediate Occupational Certificate: Liquid Dairy Reception Operator

Purpose

The purpose of this qualification is to prepare a learner to operate as a Liquid Dairy Product Reception Operator.

A Liquid Dairy Product Reception Operator operates equipment and performs tasks to receive milk, cream or other liquid food products at a dairy reception facility by adjusting, maintaining and overseeing the equipment set up and operating parameters to ensure that quality standards and specifications are met.

A qualified learner will be able to

• Prepare the system for receiving of milk, cream, or other liquid food product.
• Analyse and evaluate milk, cream, or other liquid food product at receiving for conformance to statutory and organisational requirements and specifications.
• Transfer milk, cream, or other liquid food input material at receiving.
• Control the receiving process and product to statutory and organisational requirements and specifications.

Rationale

The need for this qualification stems from the necessity to align an existing historical qualification currently there is one unit standard-based qualification which is ID 74250 National Certificate: Dairy Primary Processing NQF Level 3,120 credits. Other than the qualification listed above that this qualification replaces, there are no similar qualifications registered on the National Qualifications Framework.

There is a significant need for this qualification based on the sector skills plans for the Food and Beverage Manufacturing Sector, as milk is a significant part of each family's diet in South Africa. Consumer preference has changed over time from fresh milk to long-life milk. No matter the type of milk, the Liquid dairy reception operator that receives the raw milk from the farmer is significant in the manufacture of milk products. This qualification refers to the Liquid dairy reception operator who receives analyses and stores the unprocessed milk directly from the transporter that has delivered the milk from the farmer to the dairy.

The reception of unprocessed milk is automated so the level of skills required has changed over time, therefore the industry will benefit from a qualification that reflects the latest technologies, a process required for the 21st -Century operator. Developing this qualification enhances the professionalism of a liquid dairy reception operator. It demonstrates that operators have undertaken a formal programme of training and assessment, and have achieved a level of knowledge, skills and work experience that is recognized by the industry. This qualification improves the career opportunities of the operator by providing a recognised certificate that improves their career prospects as employers are more likely to recruit and retain individuals who have a formal qualification, but also it provides vertical and horizontal articulation and lifelong learning prospects in the dairy industry as well as the wider food and beverage industry.

This qualification will benefit society and the economy by enhancing citizenship, increasing social and economic productivity, providing specifically skilled and/or professional people, and transforming and redressing past inequities. Long term benefits include lateral and vertical growth opportunities for employees in food and beverage manufacturing plants and access to previously inaccessible employment opportunities at higher levels as process controllers, supervisors and production managers.

The dairy industry is highly regulated, and operators must adhere to strict safety and quality standards to ensure that the products they produce are safe for consumption. This qualification ensures that operators have the required knowledge and skills to maintain these high safety and quality standards. Typical occupation in this area is: Raw Milk pump operator.

It is also envisaged that learners wanting to enter employment in a dairy will use this qualification, thus creating a pool of skilled operators that can advance into the various other roles in the Food and Beverage Industry.

This qualification is aligned with the requirements of the SAMPRO (South African Milk Producers Organisation) although it does not require registration. There is no professional body registered in this industry.

Recognition of Prior Learning (RPL)

- RPL for Access to Training/Exemption

Learners may use the RPL process to gain access to training opportunities for a programme of learning, qualification, part-qualification or skills programme if they do not meet the formal, minimum entry requirements for admission. RPL assessment provides an alternative access route into a programme of learning, qualification, part-qualification, or skills programme. Such an RPL assessment may be developed, moderated and conducted by the accredited Skills Development Provider which offers that specific qualification/part qualification/skills programme. Such an assessment must ensure that the learner is able to display the equivalent level of competencies required for access, based on the NQF level descriptors.

For exemption from modules through RPL, learners who have gained the stipulated competencies of the modules of a programme of learning, qualification, part-qualification or skills programme through any means of formal, informal or non-formal learning and/or work experience, may be awarded credits towards relevant modules, and gaps identified for training, which is then concluded.

• RPL for Access to the External Integrated Summative Assessment (EISA)

Learners who have gained the stipulated competencies of the modules of a programme of learning, qualification, part-qualification or skills programme through any means of formal, informal or non-formal learning and/or work experience, may be awarded credits towards relevant modules, and gaps identified for training, which is then concluded.

A valid Statement of Results is required for admission to the EISA in which confirmation of achievement is provided that all internal assessment criteria for all modules in the related curriculum document have been achieved.

Upon successful completion of the EISA/FISA, RPL learners will be issued with the QCTO certificate for the qualification, part-qualification or skills programme. Quality Partners are responsible for ensuring the RPL mechanism and process for qualifications and part-qualification is approved by the QCTO.

ENTRY REQUIREMENTS

An NQF Level 2 qualification with Mathematics and Communication.

This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules

Knowledge Modules

• 716104-000-00-KM-01, Personal Mastery and Inter-personal Relationships, NQF Level 3, 4 Credits.
• 716104-000-00-KM-02, Business Studies for Machine Operators, NQF Level 3, 4 Credits.
• 716104-000-00-KM-03, Manufacturing Principles for Machine Operators in a Digitalised Environment, NQF Level 3, 6 Credits.
• 716104-000-00-KM-04, Quality, Food Safety, Good Manufacturing Practice (GMP) and Food Contamination, NQF Level 3, 8 Credits.
• 716104-000-00-KM-05, Occupational Health and Safety in the Manufacturing Environment, NQF Level 3, 2 Credits.
• 716104-000-00-KM-06, Equipment and System Knowledge for a Liquid Dairy Raw Material Reception Facility, NQF Level 3, 2 Credits.
• 716104-000-00-KM-07, Sampling of Milk, Cream or other Dairy-related Liquid Food Raw Material, NQF Level 3, 3 Credits.
• 716104-000-00-KM-08, Ingredient Specific Analytical Tests and Interpretation of Results against Statutory and Organisational Requirements and Specifications, NQF Level 3, 3 Credits.
• 716104-000-00-KM-09, Nature of Milk and Dairy Products, NQF Level 3, 3 Credits.
• 716104-000-00-KM-10, Fundamental Principles of Chemistry, Physics and Energy Transfer, NQF Level 3, 3 Credits.

Total number of credits for Knowledge Modules: 38

Practical Skill Modules

• 716104-000-00-PM-01, Prepare the System for Receiving of Milk, Cream or other Dairy-related Liquid Food Raw Material, NQF Level 3, 8 Credits.
• 716104-000-00-PM-02, Analyse and Evaluate Milk, Cream or other Dairy-related Liquid Food Raw Material at Receiving for Conformance to Statutory and Organisational Requirements and Specifications, NQF Level 3, 12 Credits.
• 716104-0001-00-PM-03, Transfer Milk, Cream or other Dairy-related Liquid Food Raw Material at Receiving, NQF Level 3, 14 Credits.
• 716104-0001-00-PM-04, Control the Receiving Process and Raw Material to Statutory and Organisational Requirements and Specifications, NQF Level 3, 13 Credits.

Total number of credits for Practical Skill Modules: 47

Work Experience Modules

• 716104-000-00-WM-01, Process and Procedures for Transfer of Milk, Cream or other Dairy-related Liquid Food Raw Material, NQF Level 3, 8 Credits.
• 716104-000-00-WM-02, Processes and Procedures for the Analysis and Evaluation of Input Material at a Liquid Dairy Raw Material Reception Facility, NQF Level 3, 10 Credits.
• 716104-000-00-WM-03, Processes and Procedures for the Transfer of Milk, Cream, or other Dairy-related Liquid Food Raw Material to be Stored in Designated Vessel, NQF Level 3, 10 Credits.
• 716104-000-00-WM-04, Processes and Procedures to Control Operation of Liquid Reception Plant Processing Equipment, NQF Level 3, 10 Credits.

Total number of credits for Work Experience Modules: 38

1. Conduct required preparations for receiving liquid dairy raw material at a reception facility.
2. Apply the fundamental theory and concepts of communication, interpersonal relations, business understanding, manufacturing quality and food safety to establish conformance of liquid dairy raw material to operational standards and requirements for intake.
3. Receive liquid dairy raw material at a reception facility.
4. Clean and sanitise the liquid dairy raw material reception facility.

Associated Assessment Criteria for Exit Level Outcome 1

ELO 1: Conduct required preparations for receiving liquid dairy raw material at a reception facility.

• Prepare the system and area for receiving liquid dairy raw materials according to operational standards and requirements.
• Perform food safety practices (personal hygiene, good manufacturing practices, manual and in-place cleaning and sanitising for purposes of system preparation) and occupational health and safety practices according to operational standards and requirements.
• Manage non-conformances according to operational standards and requirements.

Associated Assessment Criteria for Exit Level Outcome 2

ELO 2: Describe the fundamental theory and concepts of communication, interpersonal relations, business understanding, manufacturing quality and food safety to establish conformance of liquid dairy raw material to operational standards and requirements for intake.

• Explain the fundamental concepts of business communication in a manufacturing environment.
• List and explain the concepts underpinning interpersonal relationships.
• Listi and explain the fundamental concepts of business administration.
• Define terminology relevant to food safety such as but not limited to critical control points, hygiene, good manufacturing practices, quality control, quality assurance and contamination.
• Explain systems by which effective quality control is maintained.
• Evaluate results of laboratory analyses on the raw materials against specifications for the intake.
• Determine conformance of the raw material for the intake according to operational standards and requirements for the intake.
• Non-conformances are acted upon according to operational standards and requirements.
• Keep records of raw material conformance in line with operational requirements.

Associated Assessment Criteria for Exit Level Outcome 3

ELO 3: Receive liquid dairy raw material at a reception facility.

• Control receiving of the liquid dairy raw material for each intake by meeting all product and process requirements. (monitoring, control, and verification, taking corrective actions upon non-conformances and holistic decision making).
• Operate relevant dairy equipment according to standard operating procedures.
• Perform food safety practices (personal hygiene and good manufacturing practices) and occupational health and safety practices according to operational standards and requirements.
• Keep records and reports for the receiving process.

Associated Assessment Criteria for Exit Level Outcome 4

ELO 4: Clean and sanitise the liquid dairy raw material reception facility.

• Perform manual and in-place cleaning and sanitising procedures according to standard operating procedures.
• Establish the efficiency of cleaning and sanitising according to standard operating procedures.
• Maintain complete and accurate cleaning records according to standard operational requirements, to comply to traceability regulations.
• Perform food safety practices (personal hygiene and good manufacturing practices) and occupational health and safety practices during cleaning and sanitising, according to operational standards and requirements.

Integrated Assessment

Formative Assessments conducted internally.

Formative assessments are conducted throughout the training of learners. A range of formal, non-formal, and informal ongoing assessment activities are used to focus on teaching and learning outcomes to improve learner attainment.

Formative assessments are conducted continuously by the facilitator to feed into further learning, to identify strengths and weakness, and to ensure the learner's ability to apply knowledge, skills and workplace experience gained.

Formative Assessments are conducted by the accredited Skills Development Provider (SDP), and a variety of ongoing assessment methods may be used, for example, quizzes, assignments, tests, scenarios, role play, and interviews. Continuous feedback must be provided.

Summative Assessment

Summative Assessments conducted Internally.

Integrated Assessment involves all the different types of assessment tasks required for a particular qualification, part-qualification, or occupational skills programme, such as written assessment of theory and practical demonstration of competence. To achieve this, the Internal Assessment Criteria (IAC) for all modules as found in the QCTO curriculum document must be followed.

An accredited SDP should implement a well-designed, formal, relevant, final internal Summative Assessment strategy for all modules to prepare learners for the EISA. These assessments evaluate learning achievements relating to the achievement of each module of the relevant components of the qualification, part-qualification, or skills programme.

Internal Summative Assessments are developed, moderated and conducted by the SDP at the end of each module or after integration of relevant modules, for example, applied knowledge tests, workplace tasks, practical demonstrations, simulated tasks/demonstrations, projects, case studies, etc.

The results of these final formal summative assessments must be recorded. These results, which include the Statement of Work Experience results, where applicable, contribute to the Statement of Results (SoR) that is a requirement for admission to the EISA. An SoR, using the template provided by the Quality Partner, is issued by the accredited SDP for qualifications and part-qualifications. The SDP must produce a valid Statement of Results for each learner, indicating the final result and the date on which the competence in each module, of each component, was achieved. Learners are required to produce this SoR, together with their ID document or alternative ID document, at the point of the EISA.

External Integrated Summative Assessment (EISA) - a national assessment

The Quality Partner is responsible for the management, conduct and implementation of the External Integrated Summative Assessment (EISA), in accordance with QCTO set standards. Competence in the EISA is a requirement for certificating a learner.

For entrance into the EISA, the learner requires a valid Statement of Results issued by the accredited institution indicating:

The attainment of all modules for the Knowledge, Practical and Work Experience modules

OR

The attainment of all modules for the Knowledge and Application Components.