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: 

National Certificate: Poultry Processing 
SAQA QUAL ID QUALIFICATION TITLE
49581  National Certificate: Poultry Processing 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
AgriSETA - Agriculture SETA  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 01 - Agriculture and Nature Conservation  Secondary Agriculture 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  132  Level 2  NQF Level 02  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 10105/14  2015-07-01  2018-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2019-06-30   2022-06-30  

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 does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

The qualification provides learners with the opportunity to gain competence in poultry processing and will facilitate their securing employment in the industry. For those who are already employed in a poultry processing plant, the multi-skilling that the qualification offers will open up a career path in the industry.

A learner achieving this qualification will be able to work effectively and productively within the poultry processing industry knowing:
  • Health and safety principles in a poultry abattoir.
  • The principles and procedures of poultry abattoir hygiene.
  • The processing procedures in a poultry abattoir.
  • The quality assurance and good manufacturing procedures.

    The generic nature of the qualification will facilitate multi-skilling, which in turn, will have a positive impact on the efficiency and productivity of the processing plants.

    The combined commitment of the learners and employers in the achievement of this qualification, will help alleviate the transient nature of the workers at this level, which will result in a more stable and efficient workforce.

    Rationale:

    The qualification addresses the urgent need for the establishment of skills and accompanying standards that the industry required, especially within the SMME sector. This will allow them to operate on a more professional basis. The observance of strict health, hygiene and bio-security principles will minimize the risks that these role players face.

    This qualification and the resultant skills that are learnt will have a positive contribution to the establishment of small processing plants in the rural areas that can serve their communities and distant markets.

    The qualification embodies the international requirements for Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP), which will ensure that producers will be able to export poultry products that will meet the stringent international requirements. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Learners who would like to access this qualification should have demonstrated competency in Communication and Numeracy at NQF Level 1.

    Recognition of prior learning:

    The qualification may be achieved in part or as a whole through the Recognition of Prior Learning process for the unit standards. 

    RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    This qualification consists of a minimum of 132 credits, composed of:
  • Fundamental: 36
  • Core: 77
  • Electives: 19 

  • EXIT LEVEL OUTCOMES 
    1. Understand all the facets of the poultry processing industry.

    2. Demonstrate an understanding of the necessity for maintaining health and safety standards in a poultry abattoir.

    3. Demonstrate an understanding of the anatomy and physiology of poultry and the abnormalities that may be prevalent.

    4. Understand the necessity of adhering to strict personal hygiene and the methods by which diseases may be transmitted to poultry products by workers in an abattoir.

    5. Identify the potential health hazards that contamination of poultry products can pose and the hygiene procedures that are to be followed to minimize contamination.

    6. Show an understanding of the various uses of water in a poultry abattoir and the necessity to use water conservation practices.

    7. Recognize the importance of maintaining the cold chain through all the processing procedures and the cold storage facilities that have to be monitored.

    8. Understand the principles and procedures of Quality Assurance in poultry processing and the role that each worker has in ensuring the quality within their scope of work. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1:
  • The species of poultry that are processed in abattoirs are detailed.
  • The role that poultry meat plays in the provision of food security in South Africa is explained.
  • The various factors that are involved in the production, processing and distribution of poultry products are described.

    2:
  • The importance of the OHS in assuring health and safety in the workplace and the way in which these objectives are addressed in the company Standard Operating Practices are described.

    3:
  • The major component of the body structure are identified and their functions are explained.
  • The recognition of physical abnormalities that commonly occur in poultry and the probable causes of these are explained.

    4:
  • The facilities that are necessary to ensure good personal hygiene are described.
  • The Personal Protective Clothing and the procedures for the maintenance of good personal hygiene are detailed.
  • The difference between personal and general equipment used in the workplace and the responsibility for cleaning and sanitizing these are explained.

    5:
  • The various ways in which the meat may be contaminated are described.
  • The specific roles of detergents and disinfectants are explained.
  • The procedures to prevent the contamination of poultry products are described.

    6:
  • The various uses of hot and cold water in the abattoir are explained.
  • The function of chlorine in the prevention of contamination in the abattoir is explained.
  • The necessity of water conservation and the methods to implement this are explained.

    7:
  • The objectives of the cold chain management and the procedures for monitoring the temperatures is described.
  • The cooling sequences and the areas where cooling is conducted are explained.
  • The monitoring of the poultry products and the abattoir environmental temperatures are described.

    8:
  • The contribution that a quality assurance system plays in the maintenance of high standards in a poultry abattoir is explained.
  • The role that the Standard Operating Practices and Quality Assurance Systems have on the maintenance of product quality are explained.
  • The importance of the Critical Control Points (CCP) for the monitoring of quality in the abattoir is explained.

    Integrated assessment:

    The integrated assessment allows the Learners the opportunity to show that they are able to utilize concepts, ideas and actions across the unit standards. This will allow Learners to achieve competency that is in keeping with the purpose of the qualification.

    An integrated assessment will indicate how theoretical learning is demonstrated in a practical environment in such a way that the application of the work learnt becomes second nature.

    In conducting an assessment, the quality of the performance must also be evaluated that is both the performance and the thinking behind the action must be qualitative.

    The assessment should include both formative and summative options and should use various assessment tools that are not by observation only. It is required that a Portfolio of Assessment form part of the summative assessment, with practical outcomes being demonstrated in a simulated or real work place situation.

    A broad range of task-orientated and theoretical tools may be used, with the distinction between practical knowledge and disciplinary knowledge being maintained.

    It is recommended that the assessment tools give Learners the opportunity to account for their decision-making and problem solving in line with the specific outcomes and related assessment criteria.

    As a result of this qualification being generic in forming the foundation for a career in poultry processing, Learners should be assessed in occupational contexts and activities. The assessment should ensure that the foundational skills are portable and prepare them for further learning, whatever career path they may choose. 

  • INTERNATIONAL COMPARABILITY 
    For levels 2 and 3, the qualifications are internationally comparable with the United Kingdom, Australia and New Zealand, but at Level 1 no generalist qualification exists in these countries.

    Level 1 is uniquely relevant to South Africa as our workforce has a predominantly lower education entry level than the comparable countries and the introduction at this foundational level will facilitate career pathing more readily than at level 2.

    The following New Zealand poultry qualifications were benchmarked against.

    For poultry production the following qualifications were used:
  • Poultry Production Level 2: Ref. 0886. Core 12 and Elective 11 unit standards.
  • Poultry Husbandry Level 3: Ref. 0330. Core 8 and Elective 14 unit standards.

    For poultry processing, no specific qualification is used. The poultry unit standards form part of the generic meat processing qualifications. The following New Zealand unit standards were used:
  • Ref. 18829, 18843, 18851, 18852, 18853, 18854, 18855.
  • Ref. 16104, 16503, 12624, 13491, 20235, 2504.

    In general, the content is similar but the South African standards contain more detail. Their farm and business personnel structure differs to ours in that we have larger staff complements and lower entry levels in the industry.

    Some of the electives in the level 2 and 3 processing qualifications each cover specific processing areas, not machines, in the poultry abattoirs. The poultry industry specifically requested that these unit standards address the two levels, as there are two distinct occupations in each of these areas. This was borne out in the skills profile study that was conducted prior to the generation of the unit standards.

    The machine operators and carcass handlers reside at level 2. They need to gain knowledge of the function and operational duties within the specific department or processing area.

    The supervisors, who reside at level 3 are responsible for production and require a broader perspective and in-depth knowledge to monitor and manage these operations. A close examination of the unit standards will reveal this intent.

    The Poultry Processing level two qualification was compared with the following related United Kingdom certificates:
  • MTC Intermediate Certificate in Meat and Poultry, Level 2: Ref. 100/1383/0.
  • MTC NVQ in Meat and Poultry Processing, Level 2: Ref. 100/3525/4.
  • MTC NVQ in Meat and Poultry Processing, Level 2: Ref. 100/2590/x. 

  • ARTICULATION OPTIONS 
    The qualification is designed to provide a structured learning path for employees in the Poultry Processing industry in South Africa, be they in employ of commercial businesses or as entrepreneurs.

    The qualifications, with national recognition, would not only enable employees to move within the poultry industry, between the fields of Production and Processing, but would also create the opportunity for learners to move into the red meat and abattoir industries.

    This Qualification will articulate horizontally and vertically with the:
  • National Certificate: Abattoir Slaughtering Processes at NQF Level 2.
  • National Certificate: General Abattoir Processes at NQF Level 2.
  • National Certificate: Poultry Processing at NQF Level 3.

    While the Production and Processing qualifications diverge as they progress upwards, there remains sufficient common ground for holders of one qualification to be able to be employed in the other field with minimum additional training. 

  • MODERATION OPTIONS 
    Anyone assessing a learner against these unit standards must be registered as an assessor with the relevant ETQA and have the experience or in depth knowledge of the poultry processing industry.

    Any institution offering learning that will enable achievement of these unit standards or will assess these unit standards must be accredited as a provider with the relevant ETQA. Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedure.

    Therefore anyone wishing to be assessed against these unit standards may apply to be assessed by any assessment agency, assessor or provider institution which is accredited by the relevant ETQA. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors must:
  • Be accredited as assessors by the relevant ETQA.
  • Have experience or in depth knowledge of the poultry processing industry.
  • Meet any other requirements that may be stipulated by the relevant ETQA. 

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

    NOTES 
    N/A 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  119492  Apply personal hygiene principles in a poultry abattoir  Level 2  NQF Level 02  15 
    Core  119386  Demonstrate basic understanding of the poultry processing industry  Level 2  NQF Level 02 
    Core  119418  Implement quality assurance in a poultry abattoir  Level 2  NQF Level 02  15 
    Core  14342  Manage time and work processes within a business environment  Level 2  NQF Level 02 
    Core  12483  Perform basic first aid  Level 2  NQF Level 02 
    Core  119452  Show an understanding of the anatomy and physiology of poultry  Level 2  NQF Level 02 
    Core  119399  Utilise abattoir hygiene in poultry processing  Level 2  NQF Level 02  15 
    Core  119413  Utilise cold chain management in poultry processing  Level 2  NQF Level 02 
    Core  119422  Utilise health and safety principles in poultry processing  Level 2  NQF Level 02  12 
    Core  119405  Utilise water management in poultry processing  Level 2  NQF Level 02 
    Fundamental  8963  Access and use information from texts  Level 2  NQF Level 02 
    Fundamental  9009  Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems  Level 2  NQF Level 02 
    Fundamental  7480  Demonstrate understanding of rational and irrational numbers and number systems  Level 2  NQF Level 02 
    Fundamental  9008  Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts  Level 2  NQF Level 02 
    Fundamental  8962  Maintain and adapt oral communication  Level 2  NQF Level 02 
    Fundamental  8966  Respond to selected literary texts  Level 2  NQF Level 02 
    Fundamental  7469  Use mathematics to investigate and monitor the financial aspects of personal and community life  Level 2  NQF Level 02 
    Fundamental  9007  Work with a range of patterns and functions and solve problems  Level 2  NQF Level 02 
    Fundamental  8964  Write for a defined context  Level 2  NQF Level 02 
    Elective  119445  Defeather poultry  Level 2  NQF Level 02 
    Elective  119432  Operate a portion cutting machine in a poultry abattoir  Level 2  NQF Level 02  12 
    Elective  119438  Operate a processing scale in a poultry abattoir  Level 2  NQF Level 02  10 
    Elective  119415  Operate a processing scanner in a poultry abattoir  Level 2  NQF Level 02 
    Elective  119426  Operate an automatic tray wrapper in a poultry abattoir  Level 2  NQF Level 02 
    Elective  119451  Perform 1st phase evisceration in poultry  Level 2  NQF Level 02 
    Elective  119476  Perform 2nd phase evisceration in poultry  Level 2  NQF Level 02 
    Elective  119453  Process poultry fresh meat products in an abattoir  Level 2  NQF Level 02 
    Elective  119446  Process poultry frozen meat products in an abattoir  Level 2  NQF Level 02 
    Elective  119379  Receive live birds and place on the poultry processing line  Level 2  NQF Level 02 
    Elective  119410  Slaughter birds in a poultry abattoir  Level 2  NQF Level 02 
    Elective  119443  Utilise cold storage and despatch practices in a poultry abattoir  Level 2  NQF Level 02 


    LEARNING PROGRAMMES RECORDED AGAINST THIS 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. Balemi Consulting Pty Ltd 
    2. Leruo ke Matla Training and Enterprise Development Services 
    3. Prove Alone Agricultural Development Services (Pty) Ltd 
    4. Zisphogo Academy International 



    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.