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: Food and Beverage Processing: Meat Processing 
SAQA QUAL ID QUALIFICATION TITLE
20196  National Certificate: Food and Beverage Processing: Meat Processing 
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  140  Level 3  NQF Level 03  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  2005-08-23  2008-03-12 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2009-03-12   2012-03-12  

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 is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
57880  National Certificate: Meat Processing  Level 3  NQF Level 03  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to manufacture a variety of safe, quality assured meat products by operating, controlling and maintaining a meat processing line, from the raw materials until the meat products are manufactured.

This qualification will contribute to the full development of the learner with in the meat processing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this qualification are essential for social and economic transformation and contribute to the upliftment and economic growth within the meat, fish and seafood and the whole of the food manufacturing and processing environment.


Rationale of the qualification

This qualification reflects the workplace-based needs of the meat processing industry that are expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the meat industry. The qualification further provides the flexibility to articulate in the fish and seafood manufacturing and packaging environment.

The qualification and the level of flexibility within the range of electives will allow the individual to pursue a specialised career meat processing, food and beverage packaging, food and beverage quality control and assurance, food and beverage manufacturing management, food and beverage manufacturing supervision and food and beverage process artisan. 

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 and 2.


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. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
  • Fundamental: 39 credits
  • Core: 53 credits
  • Elective: a minimum of 48 credits
    Total: 140 credits 

  • EXIT LEVEL OUTCOMES 
    1. Manufacture minced meat products.

    2. Manufacture a range of processed meat products manufactured and sold in the meat retail market.

    3. Split pig carcasses and debone various pork cuts for further processing.

    4. Break beef sides and debone primal beef cuts.

    5. Package and extend the shelf life a processed meat product using packaging technologies.

    6. Maintain food safety, good manufacturing principles and quality assurance practices in a meat manufacturing environment. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1.1 Raw materials used during meat manufacturing processes are pre-batched according to standard operating procedures.
    1.2 The weighing and measuring equipment is operated and controlled according to standard operating procedures.
    1.3 Mixtures of raw materials used for meat manufacturing processes are mixed or blended using automated equipment according to standard operating procedures.
    1.4 Meat is minced using automated mincing equipment.
    1.5 Raw minced meat is formed using automated equipment.

    2.1 A range of processed meat products is manufactured according to standard operating procedures.
    Range: 2 different meat processing technologies must be used.
  • Emulsified meat products, and/or
  • Cured meat sausages, and/or
  • Smoke meat, and/or
  • Salt and dry meat, and/or
  • Sterilise a meat product, and/or
  • Fry a meat product using atmospheric or vacuum frying equipment.

    3.1 The pork carcass is prepared for spitting according to standard operating procedures.
    3.2 Pork carcass is split and cut into primal cuts according to standard operating procedures.
    3.3 Derind and debone various pork cuts using automated or semi-automated equipment.

    4.1 The beef sides are broken and deboned according to standard operating procedures.
    4.2 Beef primal cuts are cut deboned and prepared according to standard operating procedures.

    5.1 Meat products or cuts are packaged according to standard operating procedures.

    6.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the meat manufacturing industry according to standard operating procedures.
    6.2 Apply knowledge and comprehension of food safety practices and procedures in meat manufacturing according to standard operating procedures.
    6.3 Apply knowledge and comprehension of heating and cooling procedures used in a meat manufacturing environment.
    6.4 Meat raw material and final products are frozen or chilled according to standard operating procedures.
    6.5 The temperature of meat raw materials, final products and their environment is monitored and controlled for quality control purposes.
    6.6 Meat manufacturing quality assurance practices are monitored and controlled according to standard operating procedures.
    6.7 Food manufacturing equipment and surfaces are cleaned and sanitised according to standard operating procedures.


    Integrated Assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to manufacture a variety of safe, quality assured meat products by operating, controlling and maintaining a meat processing line, from the raw materials until the meat products are manufactured.

    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 assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    The preparation to processing, cleaning and sanitising, first line maintenance and quality assurance related to processing in the workplace can be assessed in one application.

    Applicable assessment tool(s) to establish the foundational, reflective and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. 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.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies. 

  • INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian and New Zealand qualifications. International comparability could be found for a qualification on this level. On the New Zealand Qualifications Authority Framework a National Certificate in Food and related processing level 3 could be found to support this qualification. 

    ARTICULATION OPTIONS 
    This qualification will enable the qualifying candidate to progress to learning for other national certificates in food and beverages processing on NQF 3 since the exit level outcome maintain food safety, good manufacturing principles and quality assurance practices in a food manufacturing environment and unit standard on first line maintenance are core to all the national certificates in food and beverages processing on NQF 3.

    This qualification provides entry to qualifications in food and beverage manufacturing supervision, food and beverage quality control and assurance, food and beverage manufacturing management, food and beverage manufacturing supervision and food and beverage process artisan. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor 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.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQAs policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • 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 as well as 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 applicant needs:
  • Well developed interpersonal skills, subject matter and assessment experience.
  • The assessor needs to be competent in the planning and conducting assessment of learning outcomes as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. The subject matter experience must be well developed with in the field of meat processing.
  • A similar qualification with a minimum of 6 -12 months field experience after he/she has completed the qualification, or
  • A food science or technology qualification on level 6 or higher.
  • The subject matter experience of the assessor can be established by recognition of prior learning.
  • Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body.
  • Detailed documentary proof of educational qualification, practical training undergone, and experience gained by the applicant must be provided (Portfolio of evidence) 

  • NOTES 
    This qualification has been replaced by qualification 57880, which is "National Certificate: Meat Processing", Level 3, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  114366  Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment  Level 2  NQF Level 02 
    Core  9051  Mince fish or meat using automated mincing equipment  Level 2  NQF Level 02 
    Core  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  8803  Demonstrate an understanding of heating and cooling procedures  Level 3  NQF Level 03 
    Core  8905  Form or fill raw minced fish or meat products using automated equipment  Level 3  NQF Level 03 
    Core  8807  Freeze or chill a food product  Level 3  NQF Level 03 
    Core  9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03 
    Core  9062  Monitor the temperature of food products and their environment for quality control purposes  Level 3  NQF Level 03 
    Core  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Core  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04 
    Fundamental  9122  Demonstrate knowledge of introductory principles of chemistry and physics  Level 2  NQF Level 02 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  7567  Produce and use spreadsheets for business  Level 3  NQF Level 03 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  9063  Clean and sanitise food manufacturing equipment and surfaces manually  Level 1  NQF Level 01 
    Elective  9111  Pack a food product under vacuum  Level 1  NQF Level 01 
    Elective  8822  Clean and sanitise a food processing system using an automated cleaning in-place-system  Level 2  NQF Level 02 
    Elective  9054  Coat or dip a food product using automated equipment  Level 2  NQF Level 02 
    Elective  9136  Collate and shrink-wrap packaged products using automated wrapping equipment  Level 2  NQF Level 02 
    Elective  8886  Derind and debone various pork cuts  Level 2  NQF Level 02 
    Elective  12258  Identify computerised systems in a manufacturing or processing system  Level 2  NQF Level 02 
    Elective  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02 
    Elective  9131  Operate and control the filling and seaming of cans for food or beverage products  Level 2  NQF Level 02  12 
    Elective  8765  Pre-batch food raw materials  Level 2  NQF Level 02 
    Elective  8884  Prepare pig carcasses for splitting  Level 2  NQF Level 02 
    Elective  8903  Sort de-boned pork cuts for further processing  Level 2  NQF Level 02 
    Elective  8904  Break beef sides and debone primal beef cuts  Level 3  NQF Level 03 
    Elective  12315  Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment  Level 3  NQF Level 03 
    Elective  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Elective  8806  Fry food products using vacuum or atmospheric frying equipment  Level 3  NQF Level 03  20 
    Elective  8923  Manufacture cured fish or meat products  Level 3  NQF Level 03 
    Elective  8906  Manufacture emulsified meat products  Level 3  NQF Level 03 
    Elective  9053  Salt and dry fish or meat  Level 3  NQF Level 03 
    Elective  9052  Smoke fish or meat  Level 3  NQF Level 03 
    Elective  8885  Split and cut pig carcass into primal cuts  Level 3  NQF Level 03 
    Elective  8805  Sterilise a food or beverage product using retorting equipment  Level 3  NQF Level 03  12 
    Elective  9046  Determine the quality of food products using sensory evaluation  Level 4  NQF Level 04  10 
    Elective  123374  Implement and maintain a HACCP system in a food processing facility  Level 4  NQF Level 04  15 
    Elective  8922  Manufacture fermented meat sausages  Level 4  NQF Level 04  10 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    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.
     
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    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.