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: 

Cut and de-bone poultry carcasses into portions for meat retailing or futher processing 
SAQA US ID UNIT STANDARD TITLE
243033  Cut and de-bone poultry carcasses into portions for meat retailing or futher processing 
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 
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
15242  Cut and debone poultry carcasses into portions for meat retailing  Level 3  NQF Level 03  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in the meat industry who has the responsibility of cutting and de-boning whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing, using manual or automated means.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of cutting and de-boning whole poultry carcasses for fresh and/or frozen meat retailing or for further processing.
  • Prepare to cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Perform relevant procedures after cutting and de-boning.

    Range:
  • Poultry refers to small/baby chickens (petite poissons), chickens, broilers, spent hens, turkeys, game birds and waterfowl (e.g. goose, duck, muscovies). Even though ostriches technically also fall under the term "poultry", for carcass cutting purposes, they are included under the unit standards "Break meat carcasses into primal cuts" and "De-bone and cut meat primal cuts into retail cuts", with the darker meat species.
  • The assessment criteria of this unit standard must be applied to chickens.

    This unit standard will contribute to the full development of the learner within the meat industry 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 contribute to the upliftment and economic growth within the meat industry. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are already competent in:
  • Communication and Mathematical Literacy at NQF Level 2.
  • Cleaning procedures, handling of cleaning equipment and chemicals.
  • Hygiene and food safety practices. 

  • UNIT STANDARD RANGE 
    The context of this unit standard is clearly defined under the range statements contained within. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of cutting and de-boning whole poultry carcasses for fresh and/or frozen meat retailing or for further processing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of cutting poultry carcasses into portions is explained according to standard principles of meat processing. 

    ASSESSMENT CRITERION 2 
    The purpose of de-boning poultry is explained according to standard principles of meat processing. 

    ASSESSMENT CRITERION 3 
    The bone structure of the applicable poultry carcass is identified according to standard principles of poultry anatomy. 

    ASSESSMENT CRITERION 4 
    The procedures for cutting and de-boning poultry carcasses for retailing are described according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Food safety practices and procedures for cutting and de-boning poultry carcasses are described according to standard food safety principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes the reasons why the handling of red and poultry meat together on a single working surface is not legally permitted.
     

    ASSESSMENT CRITERION 6 
    The equipment used for cutting and de-boning of poultry carcasses into portions for meat retailing or for further processing is identified and its operating principles (where applicable) are described according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of each of the preparations performed prior to cutting and de-boning of poultry is explained 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 work area and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start checks (where applicable) on equipment and the utensils required.
     

    ASSESSMENT CRITERION 4 
    Whole poultry carcasses are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity for current requirements and checking if the carcasses are quality-released according to standard operating procedures.

    Maintaining refers to workplace requirements in order to maintain the optimum quality/shelf-life of the poultry carcasses (e.g. cold chain maintenance).
     

    ASSESSMENT CRITERION 5 
    The poultry carcasses are trimmed and prepared prior to cutting and de-boning according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Whole poultry carcasses are cut into portions and are de-boned where necessary, as required by the standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Retail portions refer to quarters, half birds, whole birds, drumsticks, thighs, necks, wings, bone-in breasts (with/without skin), de-boned breasts (with/without skin), flatties (spatchcock chickens), minced chicken, heads and feet, gizzards, liver hearts and offal ("mala"). Whole poultry carcasses may also be de-boned whole for further processing.
     

    ASSESSMENT CRITERION 2 
    Conditions during cutting and de-boning are monitored and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Conditions include cold ambient temperature, good lighting, adequate ventilation, safe and functional equipment (knives, saws, floor and working surfaces) and cleaned and sanitised work environment.
     

    ASSESSMENT CRITERION 3 
    Work areas are kept and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Cut and de-boned portions conform to specifications as set by standard operating procedures and customer requirements. 

    SPECIFIC OUTCOME 4 
    Perform relevant procedures after cutting and de-boning. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Cut and de-boned portions or carcasses are released for retailing or further processing according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Cutting and de-boning equipment is shut down (where applicable) according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Secondary products from the cutting and de-boning process are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The work area and equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Process records are kept and reports are done according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Process-related problems are identified and solved within the scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems.
  • Identification and explanation of common problems, their causes and methods of prevention.
  • Description of the consequences of the problem.
  • Reporting of problems.
     


  • 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 
    N/A 

    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:
  • Solving process-related problems within the scope of work in order to ensure required product quality.

    Refer to specific outcome 4
  • Perform relevant procedures after cutting and de-boning. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group, by:
  • Performing all preparations and processing tasks in a team set-up.

    Refer to specific outcome 2, 3 and 4
  • Prepare to cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Perform relevant procedures after cutting and de-boning. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Refer to specific outcome 2 and 3
  • Prepare to cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Keeping structured records.

    Refer to specific outcome 4
  • Perform relevant procedures after cutting and de-boning.
  • Demonstrating understanding of the cutting and de-boning process.

    Refer to specific outcome 1
  • Demonstrate an understanding of cutting and de-boning whole poultry carcasses for fresh and/or frozen meat retailing or for further processing. 

  • 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.

    Refer to specific outcome 4
  • Perform relevant procedures after cutting and de-boning. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others, by:
  • Demonstrating understanding of and applying food safety practices and Procedures.

    Refer to specific outcome 1 and 3
  • Demonstrate an understanding of cutting and de-boning whole poultry carcasses for fresh and/or frozen meat retailing or for further processing.
  • Cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Cleaning and sanitising the equipment and work environment.

    Refer to specific outcome 2 and 4
  • Prepare to cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Perform relevant procedures after cutting and de-boning. 

  • 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 process-related problems within the scope of work in order to ensure required product quality.

    Refer to specific outcome 4
  • Perform relevant procedures after cutting and de-boning. 

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

    Refer to all specific outcomes
  • Demonstrate an understanding of cutting and de-boning whole poultry carcasses for fresh and/or frozen meat retailing or for further processing.
  • Prepare to cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Cut and de-bone whole poultry carcasses into portions for fresh and/or frozen meat retailing or for further processing.
  • Perform relevant procedures after cutting and de-boning. 

  • 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 15242, " Cut and de-bone poultry carcasses into portions for meat retailing ", Level 3, 3 credits.

    Supplementary Information:

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable.
  • Animal Diseases Act, No. 35 of 1984.
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No. 63. of 1977.
  • Meat Safety Act, No. 40 of 2000.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Labour Relations Act, No. 66 of 1995.
  • Basic Conditions of Employment Act, No. 75 of 1997.
  • Employment Equity Act, No. 55 of 1998.
  • Fertilizers, Farm Feeds, Agricultural Remedies and Stock Remedies Act, No. 36 of 1947. (Control over the use of feed additives).
  • Medicines and Related Substances Act, No. 101 of 1965. (Medication programmes using prescribed scheduled products (S4 and higher scheduled products) need veterinary prescription.).
  • Regulations regarding control over the sale of poultry meat, Government Notice R946, of 27 March 1992; published under the Agricultural Product Standards Act, No. 119 of 1990.

    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: Food safety, Clarification/explanation/definition: Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Terminology: Poultry, Clarification/explanation/definition: Refers to small/baby chickens (petite poissons), chickens, broilers, spent hens, turkeys, game birds and waterfowl (e.g. goose, duck, muscovies). Even though ostriches technically also fall under the term "poultry", for carcass cutting purposes, they are included within the following unit standards:
    > Break meat carcasses into primal cuts.
    > De-bone and cut meat primal cuts into retail cuts,as it is dark red in colour, even though they get poultry-type diseases.
  • Terminology: Retail portions, Clarification/explanation/definition: Refers to quarters, half birds, whole birds, drumsticks, thighs, necks, wings, bone-in breasts (with/without skin), de-boned breasts (with/without skin), flatties (spatch cock chickens), minced chicken, heads and feet, gizzards, liver, hearts and offal ("mala"). Whole poultry carcasses may also be de-boned whole and further processed.
  • Terminology: Standard operating procedures, Clarification/explanation/definition: 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  59386   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  57880   National Certificate: Meat Processing  Level 3  NQF Level 03  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.
     
    1. Freddy Hirsch Butchers Training School 
    2. InnerOut Training Solutions 
    3. Intercept Consulting and Training Solutions 



    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.