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|SOUTH AFRICAN QUALIFICATIONS AUTHORITY|
|National Certificate: Food and Beverage Processing: Fish and Seafood Processing|
|SAQA QUAL ID||QUALIFICATION TITLE|
|20194||National Certificate: Food and Beverage Processing: Fish and Seafood Processing|
|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|
|National Certificate||Field 06 - Manufacturing, Engineering and Technology||Manufacturing and Assembly|
|ABET BAND||MINIMUM CREDITS||PRE-2009 NQF LEVEL||NQF LEVEL||QUAL CLASS|
|Undefined||130||Level 3||NQF Level 03||Regular-Unit Stds Based|
|REGISTRATION STATUS||SAQA DECISION NUMBER||REGISTRATION START DATE||REGISTRATION END DATE|
|LAST DATE FOR ENROLMENT||LAST DATE FOR ACHIEVEMENT|
|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 does not replace any other qualification and is not replaced by any other qualification.
|PURPOSE AND RATIONALE OF THE QUALIFICATION|
|A person acquiring this qualification will be able to manufacture a safe, quality assured fish or seafood products by operating, controlling and maintaining a fish or seafood processing line, from the raw materials until the fish or seafood products are manufactured.
This qualification will contribute to the full development of the learner with in the food and beverages 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 food and beverage manufacturing and processing environment.
Rationale of the qualification
This qualification reflects the workplace-based needs of the food 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 fish and seafood industry. The qualification further provides the flexibility to articulate in the food manufacturing and packaging environment.
The level of flexibility within the range of electives will allow the individual to pursue a specialised career fish and seafood 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?|
Total: 130 credits
|EXIT LEVEL OUTCOMES|
|Qualifying learners can:
1. Prepare raw fish or seafood for further processing.
2. Manufacture minced fish or seafood products.
3. Manufacture a range of processed fish products manufactured and sold in the fish retail market.
4. Package and extend the shelf life a fish or life seafood using packaging technologies.
5. Maintain food safety, good manufacturing principles and quality assurance practices in a fish or seafood manufacturing environment.
|ASSOCIATED ASSESSMENT CRITERIA|
|1.1 Raw fish or seafood is de-iced, thawed and de-scaled according to standard operating procedures.
1.2 Raw fish or seafood is flecked, filleted and portion cuted according to standard operating procedures.
2.1 Raw materials used during fish or seafood manufacturing processes are pre-batched according to standard operating procedures.
2.2 The weighing and measuring equipment is operated and controlled according to standard operating procedures.
2.3 Mixtures of raw materials used for fish or seafood manufacturing processes are mixed or blended using automated equipment according to standard operating procedures.
2.4 Fish is minced using automated mincing equipment.
2.5 Raw minced fish is formed using automated equipment.
3.1 A range of processed fish products is manufactured according to standard operating procedures.
Range: 2 different fish processing technologies must be used.
4.1 Raw fish products or cuts are packed according to standard operating procedures.
4.2 Life seafood is packed according to standard operating procedures.
5.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the fish or seafood manufacturing industry according to standard operating procedures.
5.2 Apply knowledge and comprehension of food safety practices and procedures in fish or seafood manufacturing according to standard operating procedures.
5.3 Apply knowledge and comprehension of heating and cooling procedures used in a fish or seafood manufacturing environment.
5.4 Fish or seafood raw material and final products are frozen or chilled according to standard operating procedures.
5.5 The temperature of fish or seafood raw materials, final products and their environment is monitored and controlled for quality control purposes.
5.6 Fish or seafood manufacturing quality assurance practices are monitored and controlled according to standard operating procedures.
5.7 Food manufacturing equipment and surfaces are cleaned and sanitised according to standard operating procedures.
The applied competence (practical, foundational and reflexive competencies) of this qualification will be able to manufacture a safe, quality assured fish or seafood products by operating, controlling and maintaining a fish or seafood processing line, from the raw materials until the fish or seafood 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.
|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.|
|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.
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:
- 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 5 or higher.
|As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015.|
|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||4|
|Core||9051||Mince fish or meat using automated mincing equipment||Level 2||NQF Level 02||4|
|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||7|
|Core||8803||Demonstrate an understanding of heating and cooling procedures||Level 3||NQF Level 03||4|
|Core||8807||Freeze or chill a food product||Level 3||NQF Level 03||8|
|Core||9044||Monitor and control quality assurance practices in a food or beverage manufacturing environment||Level 3||NQF Level 03||4|
|Core||9062||Monitor the temperature of food products and their environment for quality control purposes||Level 3||NQF Level 03||4|
|Core||12316||Perform first line maintenance on manufacturing or packing equipment||Level 3||NQF Level 03||7|
|Core||8943||Prepare raw fish or seafood for further processing||Level 3||NQF Level 03||12|
|Core||8870||Demonstrate an understanding of the relationship between micro-organisms and food spoilage||Level 4||NQF Level 04||8|
|Fundamental||9122||Demonstrate knowledge of introductory principles of chemistry and physics||Level 2||NQF Level 02||4|
|Fundamental||8968||Accommodate audience and context needs in oral communication||Level 3||NQF Level 03||5|
|Fundamental||8969||Interpret and use information from texts||Level 3||NQF Level 03||5|
|Fundamental||9012||Investigate life and work related problems using data and probabilities||Level 3||NQF Level 03||5|
|Fundamental||7567||Produce and use spreadsheets for business||Level 3||NQF Level 03||5|
|Fundamental||8973||Use language and communication in occupational learning programmes||Level 3||NQF Level 03||5|
|Fundamental||7456||Use mathematics to investigate and monitor the financial aspects of personal, business and national issues||Level 3||NQF Level 03||5|
|Fundamental||8970||Write texts for a range of communicative contexts||Level 3||NQF Level 03||5|
|Elective||9063||Clean and sanitise food manufacturing equipment and surfaces manually||Level 1||NQF Level 01||3|
|Elective||9111||Pack a food product under vacuum||Level 1||NQF Level 01||1|
|Elective||8822||Clean and sanitise a food processing system using an automated cleaning in-place-system||Level 2||NQF Level 02||5|
|Elective||9054||Coat or dip a food product using automated equipment||Level 2||NQF Level 02||6|
|Elective||9136||Collate and shrink-wrap packaged products using automated wrapping equipment||Level 2||NQF Level 02||4|
|Elective||8944||Fleck and fillet fish manually||Level 2||NQF Level 02||5|
|Elective||12258||Identify computerised systems in a manufacturing or processing system||Level 2||NQF Level 02||7|
|Elective||8766||Mix or blend food raw materials for processing using automated equipment||Level 2||NQF Level 02||4|
|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||4|
|Elective||8942||Sort and handle raw seafood manually||Level 2||NQF Level 02||5|
|Elective||8946||Trim and portion cut fish fillets manually||Level 2||NQF Level 02||3|
|Elective||8945||Cut fish by use of automated equipment||Level 3||NQF Level 03||8|
|Elective||12315||Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment||Level 3||NQF Level 03||7|
|Elective||9013||Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts||Level 3||NQF Level 03||4|
|Elective||8905||Form or fill raw minced fish or meat products using automated equipment||Level 3||NQF Level 03||5|
|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||8|
|Elective||8924||Process and pack live seafood||Level 3||NQF Level 03||8|
|Elective||9053||Salt and dry fish or meat||Level 3||NQF Level 03||4|
|Elective||9052||Smoke fish or meat||Level 3||NQF Level 03||8|
|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|
|LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:|
|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.
|2.||Operational Process Improvements (Pty) Ltd|
|3.||Sea Harvest Corporation (Pty) Ltd|
|4.||Silver Solutions Training Academy|