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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Fresh Meat Processing 
SAQA QUAL ID QUALIFICATION TITLE
59386  National Certificate: Fresh Meat Processing 
ORIGINATOR
SGB Food Manufacturing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority  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 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 06120/18  2018-07-01  2023-06-30 
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 qualification replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
24494  National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  140  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

A person acquiring this qualification will be able to produce a variety of safe, quality assured fresh meat retail cuts and products according to customer needs and requirements, minimum legislation, food safety requirements and company requirements. This qualification will allow a person to advance to learning in business management in a customer service environment.

The following range statement is applicable to fresh meat processing:
  • Meat includes meat obtained from the normal, domesticated range of animals usually used as meat suitable for human consumption, e.g. calves and cattle, lambs and sheep, piglets and pigs, kids and goats, horses and donkeys, as well as ostriches and large and small game. Meat excluded from this range is crocodile meat and poultry.
  • This qualification should include at least two of the above-mentioned species, one of which must include beef.

    A person acquiring this qualification will be able to communicate requests as a team leader, service customers, work independently, cut a variety of fresh meat cuts and process it into fresh meat retail products, whilst adhering to personal and food safety, quality and environmental requirements and specifications. Portable competencies such as performing quality control practices will be obtained.

    This qualification will allow a person to have access to education, training and career paths within the fresh meat processing and retail 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 fresh meat processing and retail 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 fresh meat processing and retail industry that are expressed by employers and employees, both now and for the future. Typical learners will be persons who are currently working in a fresh meat processing and retail environment who have not received any formal recognition for their skills and knowledge, or learners with a broad knowledge and skills base in food handling practices who want to specialize in the fresh meat processing and retail environment.

    This qualification is a direct outcome of the revision of the former National Certificate in Fresh Meat Processing NQF Level 3, of which the demand was based on the transformation of the so-called Butcher's Qualification (previously referred to as the "Block Man" or "Meat Cutting Technician") into a qualification that meets the needs of the relevant industry, supporting the principles of the NQF and providing the flexibility of bridging into a management type of qualification with a strong customer focus. This qualification aims at providing formal recognition for competencies already obtained and will continue to do so by providing recognition to workers in the fresh meat processing and retail industry. In addition, this qualification provides the learner with the opportunity to obtain competencies in fresh meat processing and retail within the workplace, as well as in food safety and quality control, which will ensure food products that are healthy and safe for human consumption. In this way, value is added to worker's employability and competence and the sustainability of the fresh meat processing and retail industry is improved.

    This qualification provides the learner with the skills and knowledge necessary to be employed in different careers within the meat industry, including the small, medium and micro enterprise. It also provides the learner with the opportunity to pursue careers within other sectors of the food industry. The range of electives will allow the individual to pursue careers within fresh meat processing and value-adding meat processing, junior management and wholesale and retail. Skilled workers are one of the key players in better manufacturing standards and productivity, both factors which may increase business prosperity. This qualification will assist in social and economic transformation. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are already competent in the following at NQF Level 2:
  • Communication.
  • Mathematical literacy.
  • Natural science and technology principles.
  • Understanding and application of personal safety practices.
  • Understanding and application of food safety, hygiene practices and Good Manufacturing Practices (GMPs).
  • Understanding and application of pre-batching and mixing or blending of food raw materials.
  • Knowledge and application of the applicable cleaning and sanitising procedures (Cleaning-out-of-place (COP) and/or Cleaning-in-place (CIP)).
  • Understanding and application of temperature measurement and maintenance of the cold chain.
  • Understanding and application of manual packaging and vacuum packaging.

    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. Evidence can be presented in a variety of forms, including previous international or local qualifications, reports, testimonials, mentoring functions performed, portfolios, work records and performance records. All evidence should be judged according to the general principles of assessment. Learners who have met the requirements of any unit standard that forms part of this qualification may apply for recognition of prior learning to the relevant ETQA. The applicant must be assessed against the specific outcomes and assessment criteria for the relevant unit standards. A qualification will be awarded should a learner demonstrate that all the exit level outcomes of the qualification have been attained.

    Access to the Qualification:

    Persons should adhere to minimum personal health requirements as stipulated in the Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972, and its regulations. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    All the unit standards in the Fundamental (36 credits) and Core (69 credits) components are compulsory.

    In addition, the learner must choose at least 15 credits from the Elective component, of which at least 6 credits must be from the following unit standards:

    ID, Unit standard title, Level, Credits:
  • ID 243033: Cut and de-bone poultry carcasses into portions for meat retailing or for further processing, Level 3, 6 credits.
  • ID 243030: Manufacture emulsified meat products, Level 3, 8 credits.
  • ID 243010: Cure fish or meat products, Level 3, 8 credits.
  • ID 243019: Smoke fish or meat products, Level 3, 8 credits.
  • ID 9054: Coat or dip a food product using automated equipment, Level 2, 6 credits.
  • ID 8807: Freeze or chill a food product, Level 3, 8 credits.

    The remaining 9 credits of the 15 may be chosen from any of the unit standards listed under the Elective component in order to make up the total of 120 credits for the full qualification. 

  • EXIT LEVEL OUTCOMES 
    1. Maintain and apply food safety and quality control practices in a fresh meat processing and retail environment.

    2. Produce fresh meat retail cuts according to customer requirements in the fresh meat processing and retail environment.

    3. Produce fresh meat products in a fresh meat processing and retail environment.
  • Note:
    > To be competent in this Exit level outcome, learners should be able to show competency towards the basic retail cuts for the species selected.
    > Workplace experience depends on the environment where the employer is situated (An employer in an upmarket area like Sandton will do more upper class market products than an employer in rural areas).

    4. Work with and interpret numbers and shapes in a fresh meat processing and retail environment.

    5. Communicate in variety of ways in a fresh meat processing and retail environment.

    Critical Cross-Field Outcomes:

    Critical Cross-Field Outcomes have been addressed by the exit level outcomes as follows:

    Qualifying learners can:

    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Problem solving during processing tasks.
    > Evident in Exit Level Outcomes 2 and 3.
  • Reporting poor food safety and quality.
    > Evident in Exit Level Outcomes 1.
  • Identifying poor quality fresh meat products.
    > Evident in Exit Level Outcomes 1.

    Work effectively with others as a member of a team, group, organisation or community by:
  • Applying team-work during food safety and quality control practices and processing of fresh meat.
    > Evident in Exit Level Outcomes 1, 2 and 3.
  • Co-ordinating one's work with that of others in the direct surrounding area.
    > Evident in all Exit Level Outcomes.

    Organise and manage oneself and one's activities responsibly and effectively by:
  • Planning one's activities.
    > Evident in all Exit Level Outcomes.
  • Keeping organised, legible, coherent and focused records.
    > Evident in Exit Level Outcomes 4 and 5.

    Collect, analyse, organise and critically evaluate information by:
  • Performing quality control practices and evaluating the results.
    > Evident in Exit Level Outcome 1.
  • Keeping organised, legible, coherent and focused records.
    > Evident in Exit Level Outcome 5.
  • Evaluating the results of quality control practices.
    > Evident in Exit Level Outcome 1.

    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Reading and interpreting quality control documentation.
    > Evident in Exit Level Outcome 5.
  • Communicating effectively in a verbal manner.
    > Evident in Exit Level Outcome 5.
  • Gathering and applying information regarding knowledge, processes and procedures in a fresh meat processing and retail environment.
    > Evident in Exit Level Outcome 5.
  • Keeping organised, legible, coherent and focused records.
    > Evident in Exit Level Outcome 5.

    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 Outcomes 1, 2, 3 and 4.
  • Performing quality control practices and evaluating the results.
    > Evident in Exit Level Outcome 1.

    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 processing tasks.
    > Evident in Exit Level Outcomes 2 and 3.
  • Reporting poor food safety and quality.
    > Evident in Exit Level Outcomes 1and 5.
  • Identifying poor quality fresh meat products and reporting it to management.
    > Evident in Exit Level Outcomes 1 and 5.

    Contribute to the full personal development of each learner and the social and economic development of the society at large by:
  • Maintaining and applying food safety and quality control practices in a fresh meat processing and retail environment.
    > Evident in Exit Level Outcome 1.
  • Producing fresh meat cuts and products in a fresh meat processing and retail environment.
    > Evident in Exit Level Outcomes 2 and 3.
  • Working with and interpreting numbers and shapes in a fresh meat processing and retail environment.
    > Evident in Exit Level Outcome 4.
  • Communicating in variety of ways in a fresh meat processing and retail environment.
    > Evident in Exit Level Outcome 5. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Knowledge and comprehension of the concept of microbiology and the effect of micro-organisms on personal health, hygiene and food product safety are applied according to standard food microbiological principles.
  • Quality control practices are performed in the fresh meat processing and retail environment according to the quality assurance policy and standard operating procedures.
  • The temperature of raw and final products and their environment are monitored and controlled according to the quality assurance policy and standard operating procedures.
  • Critical control points in the fresh meat processing and retail environment are identified and monitored as part of the organisation's Hazard Analysis Critical Control Points (HACCP) system.
  • The factors that will influence meat quality are identified and dealt with according to the standard operating procedures relevant to the specific context of the learner's work environment.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Meat carcasses are broken into primal cuts according to standard operating procedures.
  • Meat primal cuts are de-boned and cut into retail cuts according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Fresh meat is minced according to standard operating procedures and by using automated equipment.
  • Raw minced meat is formed or filled according to standard operating procedures.
  • Fresh meat products are salted and dried according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Temperatures are measured, interpreted and controlled within the fresh meat processing and retail environment.
  • Quality control documentation is read and interpreted for application in further processing.
  • Processing parameters are set, monitored and controlled according to standard operating procedures.
  • Meat carcasses are broken into primal cuts and meat primal cuts are cut into retail cuts according to applicable size requirements.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Effective verbal communication is demonstrated during working with peers, customers and members of management.
  • Quality control documentation is read and interpreted for application in further processing.
  • Processing reports, records and documentation are identified, understood, organised, interpreted and presented in a legible, focused and coherent manner.
  • Information is gathered and applied regarding knowledge, processes and procedures within a fresh meat processing and retail environment.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to process meat carcasses into safe, quality assured retail meat cuts and products according to customer needs and requirements.

    The identifying and solving of problems, team work, organising oneself, 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's 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 exit level outcomes of this qualification can be assessed in one application.

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

  • INTERNATIONAL COMPARABILITY 
    To research international comparability it was important to not only research best practice in the world but also to ascertain what countries in a similar economic development stage are doing with regards to meat process training. In this regard one has chosen economic areas such as South America and Africa specifically Botswana and Namibia that have meat processing industry. The most successful world wide industries in the developed world are Australia and New Zealand so these countries will also be scrutinized.

    The author found qualifications in Uruguay and Argentina.

    Instituto Nacional de Edcacion Technologica (INET) in Argentina has short courses and certificates in "Meat Cutting:

    Units cover the following:
  • Safe working practices.
  • Processing of meat safely according to specific safety standards.
  • Processing of meat according of quality standards.
  • Teamwork.
  • Handling of waste.
  • Hygiene, cleaning and sanitising.
  • Distribution.
  • Sharpening and maintaining equipment.
  • Pre-slaughter care and slaughtering.
  • Stunning, bleeding, skinning, eviscerating.
  • De-hairing.
  • Supporting process operations.
  • Basic meat processing and cutting, boning, seaming, filleting and trimming.
  • Quality control.
  • Retail functions (butchery, preparing orders, serving customers, displaying meat products, manufacturing of retail meat products).

    Similar qualifications were found in Uruguay based on the same format at the Universidad Tecnologica Nacional.

    South African qualification therefore compares well with these qualifications although they tend to be of a higher academic level. Further the South African version offers a broader choice of Core and Elective components that specifically in Argentina or Uruguay.

    Namibia:

    The Namibian Polytechnic offers short course in Food safety, hygiene and HACCP and also offers advice and consulting in setting up meat packing facilities, it prepares learners in Food Science and technology but has no formal certificates in meat cutting of processing.

    Meatco Namibia - Meatco is the largest meat processor in Namibia with abattoirs and meat processing facilities as its core business. They appear to do their own skills training in-house.

    Windhoek Schlachterei (Pty) Ltd is the second largest meat processing company in Namibia (6 Nov. 2007). And make use in international systems and providers in GMP, HACCP and Food safety and Hygiene.

    Botswana:

    Athough much is mentioned of the international standards adhered to by the Botswna meat producers and there growing export market, no local training courses could be found to be used in comparison.

    New Zealand:

    New Zealand is a major international player in the meat export, being the largest exporter to the Far and Middle as well as to the European Union.

    New Zealand, have five qualifications for Meat Retailing are found on levels 2 - 5, namely:
  • National Certificate in Meat Retailing (Meat Packing) - Level 2:
    > Purpose: Producing trays of wrapped and labeled meat suitable for display, controlling stock in a meat retail outlet, communication and proper personal presentation, performing food safety practices and prevention of contamination.
  • National Certificate in Meat Retailing (Curing, Smoking and Smallgoods) - Level 3:
    > Purpose: Curing and smoking of meat products, production of mince-based smallgoods for use in meat retailing and performing personal safety and food safety practices.
  • National Certificate in Meat Retailing (Carcass Boner) - Level 4:
    > Purpose: Boning of beef, pork, sheep and poultry carcasses for the retail and wholesale trade in a safe and hygienic manner.
  • National Certificate in Meat Retailing (Proficient) with optional strands in Boning; Curing, Smoking and Smallgoods; Retailing; and Forecasting, Purchasing and Production - Level 4.
    > Purpose: Covers all the skills required of a modern meat retailer by the majority of stakeholders in the meat retailing sector. Learners may choose to complete any or all of the optional strands. The previous three qualifications lead to this qualification (they are smaller and have a narrower range as they are designed to focus on the specialised meat handling skills required by some enterprises.
  • National Certificate in Meat Retailing (Management) - Level 5:
    > Purpose: Management of processing and sales in retail meat business or department.

    The different New Zealand qualifications most often cater for very specific skills, which are addressed in the South African version in the form of detailed range statements in the unit standards. The introductory meat processing skills are addressed in South Africa in the form of a GETC in Food Handling Processes.

    The NQF Level 3 South African qualification does not offer different versions for different stakeholders within the meat retailing sector as does the New Zealand qualifications, but rather one qualification with the option to structure it according to stakeholder needs. Management skills are addressed in the South African qualification on Level 5 in Food and Beverage First Line Manufacturing Management.

    As in the South African qualification, New Zealand poultry processing is only addressed in the form of single unit standards for processing of chickens and not in a specific qualification for poultry processing. The South African unit standards cover a broader range of poultry species that only chicken. Skills that are covered for poultry processing in the form of the New Zealand unit standards include the following, clearly somewhat more elaborate than in the case of the South African version:
  • Quality control checks and inspection on chickens.
  • Use of knives and scales for processing chickens.
  • Washing and trimming of chickens.
  • Hanging of live and eviscerated chickens.
  • Primary processing of chickens, especially cutting.
  • Secondary processing and manufacturing of value-added chicken products.
  • Packaging of chicken products.
  • Quality assurance during chicken processing.
  • Co-ordination of production.

    United Kingdom:

    England, Wales and Northern Ireland are significant producers of meat for own consumption, similar to South Africa.

    No qualifications could be found specifically for meat retailing. However, the three National Vocational Qualifications (NVQ's) address retail skills as part of the optional components of the qualifications. The following relevant NVQ's were found:
  • NVQ in Meat and Poultry Processing (Level 1 Foundational).
  • NVQ in Meat and Poultry Processing (Level 2 Intermediate).
  • NVQ in Meat and Poultry Processing (Level 3 Advanced).

    The first two of the above-mentioned qualifications are similar to each other, except that the Level 2 qualification requires a choice of six, instead of two, optional units.

    Mandatory units cover the following:
  • Safe working practices.
  • Processing of meat safely according to specific safety standards.

    Optional unit cover the following:
  • Processing of meat according of quality standards.
  • Teamwork.
  • Handling of waste.
  • Hygiene, cleaning and sanitising.
  • Moving materials.
  • Receiving and dispatching stock, unloading, storing.
  • Sharpening and maintaining equipment.
  • Pre-slaughter care and slaughtering.
  • Stunning, bleeding, skinning, eviscerating.
  • De-hairing and de-feathering.
  • Supporting process operations.
  • Basic meat processing and cutting, boning, seaming, filleting and trimming.
  • Mixing, forming, massaging, extrusion, smoking, curing, marinating, heat treatment, cooling.
  • Packaging.
  • Quality control.
  • Weighing.
  • Labeling.
  • Retail functions (butchery, preparing orders, serving customers, displaying meat products, manufacturing of retail meat products).
  • Reporting and recording.

    The Level 3 Advanced qualification offers four mandatory units in:
  • Occupational health and safety.
  • Hygiene in the workplace.
  • Teamwork.
  • Contributing to monitoring and controlling the quantity and quality of work in progress.

    As well as one of six optional routes, namely:
  • Processing (Supervisory).
  • Technical.
  • Processing (Retail).
  • Production.
  • Processing (Dispatch).
  • Abattoirs.

    Four units must be completed from the chosen route, or any four units to attain the qualification without endorsement. The different options show a lot of overlap and have a definite focus on management, quality assurance, training and process improvement and optimisation. This South African qualification therefore compares well with the retail option of the Level 3 NVQ, although the South African version offers a broader choice of Core and Elective components that the NVQ.

    Australia:

    Australia is a major exporter of meat products to Europe and has a very well developed training and development industry in meat and retail production.

    Australia have 4 qualifications for Meat Retailing on Certificate Levels 1, 2, 3 and 4.

    The focus of the Certificate Level 1 Meat Retailing qualification is mainly on hygiene, personal safety, quality control, overview of the meat industry, communication, mathematical literacy, maintaining of equipment, identifying meat cuts, trimming, storing, mincing, preparing value-added products, customer service, cleaning and sanitising, routine preventative maintenance and first aid. The Certificate Level 2 qualification requires the Certificate Level 1 qualification, plus a choice of additional technical units in more advanced processes like meat processing, manufacturing of value-added meat products, packaging, data collection and equipment handling. The Certificate Level III qualification requires the Certificate Levels 1 and 3, plus a choice of additional technical units in advanced skills in manufacturing of value-added meat products, calculation of yield, meeting customer needs, merchandising, costing, sampling, training and stock control. The Certificate Level 4 qualification has a pure management focus.

    This South African qualification therefore compares well with the Australian qualifications' content and reveals the same type of level descriptors. Although a qualification on Level 2 is lacking on the South African NQF, the introductory meat processing and retail skills are addressed in the form of a GETC in Food Handling Processes and the management type of skills are addressed in the Level 5 qualification on Food and Beverage First Line Manufacturing Management.

    No qualifications, but only single units, could be found on the AQF for poultry processing.

    In the analysis, the qualifications in the countries researched showed a significant overlap to the qualification written in South Africa and has given great guidance to the subject matter experts that developed and completed this review. It also indicated that in all cases meat secondary processing in a manufacturing environment was separated from Retail operations where cuts are made and packaged according to consumer needs. 

  • ARTICULATION OPTIONS 
    This qualification provides horizontal articulation with:
  • ID 59386: National Certificate: Fresh Meat Processing, NQF Level 3.
  • ID 20194: National Certificate: Food and Beverage Processing: Fish and Seafood Processing, NQF Level 3.

    This qualification provides vertical articulation with:

    FETC: Generic Management (Food Manufacturing). 

  • 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 needs well-developed interpersonal skills, as well as subject matter and assessment experience.
  • The applicant should have a similar qualification than this one at NQF Level 3 or higher, with a minimum of 12 months field experience after s/he has completed the qualification. 

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

    NOTES 
    This qualification replaces qualification 24494, "National Certificate: Fresh Meat Processing", Level 3, 140 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  120416  Apply personal safety practices in a food or sensitive consumer product environment  Level 2  NQF Level 02 
    Core  243032  Break meat carcasses into primal cuts  Level 3  NQF Level 03  15 
    Core  243029  De-bone and cut meat primal cuts into retail cuts  Level 3  NQF Level 03  10 
    Core  243028  Form or fill raw minced fish or meat products using automated equipment  Level 3  NQF Level 03 
    Core  243018  Mince fish or meat using automated mincing equipment  Level 3  NQF Level 03 
    Core  120239  Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system  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  119802  Perform quality control practices in a food or sensitive consumer product operation  Level 3  NQF Level 03 
    Core  243020  Salt and dry fish or meat  Level 3  NQF Level 03 
    Core  243023  Identify and deal with factors influencing meat quality  Level 4  NQF Level 04  10 
    Fundamental  119472  Accommodate audience and context needs in oral/signed communication  Level 3  NQF Level 03 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  119457  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  119467  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  119465  Write/present/sign texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  9054  Coat or dip a food product using automated equipment  Level 2  NQF Level 02 
    Elective  244574  Apply knowledge of HIV/AIDS to a specific business sector and a workplace  Level 3  NQF Level 03 
    Elective  244611  Apply problem-solving techniques to make a decision or solve a problem in a real life context  Level 3  NQF Level 03 
    Elective  243010  Cure fish or meat products  Level 3  NQF Level 03 
    Elective  243033  Cut and de-bone poultry carcasses into portions for meat retailing or futher processing  Level 3  NQF Level 03 
    Elective  114892  Dispatch stock  Level 3  NQF Level 03  10 
    Elective  114907  Display merchandise visually in a Wholesale and Retail outlet  Level 3  NQF Level 03  15 
    Elective  8807  Freeze or chill a food product  Level 3  NQF Level 03 
    Elective  242814  Identify and explain the core and support functions of an organisation  Level 3  NQF Level 03 
    Elective  242812  Induct a member into a team  Level 3  NQF Level 03 
    Elective  14665  Interpret current affairs related to a specific business sector  Level 3  NQF Level 03  10 
    Elective  243030  Manufacture emulsified meat products  Level 3  NQF Level 03 
    Elective  11241  Perform Basic Business Calculations  Level 3  NQF Level 03 
    Elective  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Elective  13932  Prepare and process documents for financial and banking processes  Level 3  NQF Level 03 
    Elective  114896  Receive stock  Level 3  NQF Level 03  12 
    Elective  114900  Sell products to customers in a Wholesale and Retail outlet  Level 3  NQF Level 03  12 
    Elective  243019  Smoke fish or meat products  Level 3  NQF Level 03 
    Elective  116940  Use a Graphical User Interface (GUI)-based spreadsheet application to solve a given problem  Level 3  NQF Level 03 
    Elective  116942  Use a GUI-based word processor to create merged documents  Level 3  NQF Level 03 
    Elective  117241  Develop a business plan for a small business  Level 4  NQF Level 04 
    Elective  242821  Identify responsibilities of a team leader in ensuring that organisational standards are met  Level 4  NQF Level 04 


    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. Freddy Hirsch Butchers Training School 
    2. InnerOut Training Solutions 
    3. Vleisopleidingsentrum 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.