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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Fish and Seafood Processing 
SAQA QUAL ID QUALIFICATION TITLE
59016  National Certificate: Fish and Seafood 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 2  NQF Level 02  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 does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

A person acquiring this qualification will be able to work in a Fish and Seafood processing environment by performing all the necessary processes applicable to his/her work environment, from intake of the fresh Fish and Seafood to primary processing and presentation of the final processed product to the market. By applying quality control practices throughout the process, the learner will contribute to the quality assurance and food safety requirements of the final processed products. This qualification provides the learner with the opportunity to access skills and career opportunities in the following strands within the fish and seafood industry:
  • Primary processing of fish or seafood.
  • Canning of fish or seafood.
  • Live seafood processing.
  • Manufacturing of value-added Fish and Seafood products.

    The learner's choice of Electives will indicate his/her field of speciality with regards to the above strands.

    The following range statement is applicable to processing of fish or seafood:
  • Fish refers to the following types:
    > Pelagic fish.
    > Line fish.
    > Fresh water fish.
    > Other finned species not included in the above-mentioned fish types.
  • Seafood refers to the following types:
    > Crustaceans.
    > Molluscs.

    Any one species from one of the above types should be selected.

    A person acquiring this qualification will also be able to operate equipment applicable to the relevant processing of Fish and Seafood products. Portable competencies such as performing quality control practices will also be obtained. The person will be able to apply all relevant personal safety and food safety practices during the performance of his/her tasks.

    This qualification will allow a person to have access to education, training and career paths within the fish and seafood 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 fish and seafood 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 fish and seafood industry that is expressed by employers and employees, both now and for the future. Typical learners will be persons who are currently working in a Fish and Seafood processing 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 Fish and Seafood processing industry. Fish and Seafood processing refers to chilling and freezing of fish and seafood, canning of fish and seafood, live seafood processing and manufacturing of value-added fish and seafood products.

    This qualification is a direct outcome of an analysis of the former National Certificate in Food and Beverage Processing: Fish and Seafood Processing NQF Level 3, which came to an end of its three-year lifespan.

    This qualification aims at providing formal recognition for competencies already obtained and will continue to do so by providing recognition to workers in the Fish and Seafood industry. In addition, this qualification provides the learner with the opportunity to obtain competencies in fish or seafood processing within the workplace, as well as in personal safety and food safety practices, which will ensure a safe working environment and food products that are healthy and safe for human consumption. In this way, value is added to workers' employability and competence and the sustainability of the fish and seafood industry is improved.

    This qualification provides the learner with competencies to be employed within different careers within the fish and seafood processing industry, as well as the flexibility to pursue careers within other sectors of the food industry. The range of electives will allow the individual the opportunity to pursue careers within different strands of Fish and Seafood processing and packaging, as well as to be introduced to some principles of team management. Skilled workers are one of the key players in better manufacturing standards and productivity, 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 
    A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF Level 1 or equivalent.

    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. As such, 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 applicable health regulations. 

    RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    All the unit standards in the Fundamental (36 credits) and Core (40 credits) components are compulsory.

    In addition, the learner must choose at least 44 credits from the Elective component, of which at least 20 credits must be from the following unit standards:

    NLRD no.; Unit standard title; Level; Credits:
  • ID 8807: Freeze or chill a food product; Level 3; 8 Credits.
  • ID 246580: Bin and ice Fish and Seafood manually; Level 2; 2 Credits.
  • ID 246579: De-ice Fish and Seafood; Level 2; 3 Credits.
  • ID 246586: Apply knowledge of heat processing and preservation procedures for canned food products; Level 2; 10 Credits.
  • ID 246590: Receive and maintain fish or seafood in cold storage containers; Level 2; 4 Credits.
  • ID 246584: De-scale fish; Level 2; 3 Credits.
  • ID 246588: Thaw Fish and Seafood; Level 2; 3 Credits.
  • ID 246581: De-head, gut and/or bleed fish manually or by using automated equipment; Level 2; 4 Credits.
  • ID 246589: Shuck or shell and/or trim seafood; Level 2; 4 Credits.
  • ID 246583: Process and pack live seafood; Level 2; 4 Credits.
  • ID 246587: Fleck or fillet fish manually or by using automated equipment; Level 2; 4 Credits.
  • ID 8944: Fleck and fillet fish manually; Level 2; 2 Credits.
  • ID 246573: Trim and portion cut Fish and Seafood manually; Level 2; 4 Credits.
  • ID 243018: Mince fish or meat using automated mincing equipment; Level 3; 4 Credits.
  • ID 9054: Coat or dip a food product using automated equipment; Level 2; 6 Credits.
  • ID 243020: Salt and dry fish or meat; Level 3; 4 Credits.
  • ID 243019: Smoke fish or meat products; Level 3; 8 Credits.
  • ID 243010: Cure fish or meat products; Level 3; 8 Credits.
  • ID 243028: Form or fill raw minced fish or meat products using automated equipment; Level 3; 5 Credits.
  • ID 8806: Fry food products using vacuum or atmospheric frying equipment; Level 3; 20 Credits.
  • ID 8765: Pre-batch food raw materials; Level 2; 4 Credits.
  • ID 117713: Mix or blend food raw materials for processing using automated equipment; Level 2; 4 Credits.

    The remaining 24 credits of the 44 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 good manufacturing practices, food safety and personal safety practices in a Fish and Seafood processing environment.

    2. Process fresh Fish and Seafood into products for human consumption.

    3. Work with and interpret numbers and shapes in a Fish and Seafood processing environment.

    4. Communicate in variety of ways in a Fish and Seafood processing environment.


    Critical Cross-Field Outcomes:

    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 Outcome 2.
  • Reporting poor food safety, personal safety and hygiene conditions, Evident in Exit Level Outcome 1.
  • Identifying poor quality Fish and Seafood products, Evident in Exit Level Outcomes 2 and 3.

    Work effectively with others as a member of a team, group, organisation or community by:
  • Applying team-work during maintenance, personal and product safety practices and processing of Fish and Seafood Evident in Exit Level Outcomes 1 and 2.
  • 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 Exit Level Outcomes 1, 2 and 3.
  • Keeping organised, legible, coherent and focused records, Evident in Exit Level Outcome 4

    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 4.
  • Evaluating the results of sorting and grading procedures, Evident in Exit Level Outcome 3.

    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 4.
  • Gathering and applying information regarding knowledge, processes and procedures in a Fish and Seafood processing environment, Evident in Exit Level Outcome 4.
  • Keeping organised, legible, coherent and focused records, Evident in Exit Level Outcome 4.

    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 and 3.
  • Grading and sorting Fish and Seafood according to requirements, Evident in Exit Level Outcome 3.
  • Performing quality control practices and evaluating the results, Evident in Exit Level Outcome 1.
  • Performing basic first aid and fire fighting, 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 Outcome 2.
  • Reporting poor food safety, personal safety and hygiene conditions, Evident in Exit Level Outcome 1.
  • Identifying poor quality Fish and Seafood products and reporting it, Evident in Exit Level Outcomes 2 and 3.

    Contribute to the full personal development of each learner and the social and economic development of the society at large by:
  • Maintaining and applying good manufacturing practices, food safety and personal safety practices in a fish or seafood processing environment, Evident in Exit Level Outcome 1.
  • Processing fish or seafood into products for human consumption, Evident in Exit Level Outcome 2.
  • Working with and interpreting numbers and shapes in a Fish and Seafood processing environment, Evident in Exit Level Outcome 3.
  • Communicating in variety of ways in a fish or seafood processing environment, Evident in Exit Level Outcome 4. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Knowledge and comprehension regarding personal safety practices in a Fish and Seafood processing environment are applied according to standard operating procedures, safety requirements and current legislation.
  • Food safety, food safety hazards and good manufacturing practices are identified, explained, applied and maintained in a Fish and Seafood processing environment.
  • Pest control and the control of waste materials are identified, applied and maintained in a Fish and Seafood processing environment.
  • The temperature of raw and final products and their environment are monitored and controlled according to the quality assurance policy and standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Fish and Seafood is graded, sorted and aligned for further processing according to standard operating procedures.
  • The inputs, outputs, stages and quality indicators in the relevant process are identified and described within the Fish and Seafood processing environment.
  • Planning for Fish and Seafood processing, as well as personal, equipment and product preparations are done according to standard operating procedures.
  • Quality control practices are performed in the specific context of the learner's work environment and according to the quality assurance policy and standard operating procedures.
  • Fish are processed into final products according to standard operating procedures.

    Range: Processing refers to any combination of the following:
  • Freezing or chilling (prior to or after processing).
  • Binning and icing of Fish and Seafood.
  • De-icing of Fish and Seafood.
  • Application of heat processing and preservation procedures for canning.
  • Reception and maintenance of Fish and Seafood in cold storage containers.
  • De-scaling of fish.
  • Thawing of Fish and Seafood.
  • De-heading, gutting and/or bleeding of fish (manually or by using automated equipment).
  • Shucking or shelling and/or trimming of seafood.
  • Processing and packing of live seafood.
  • Flecking or filleting of fish (manually or by using automated equipment).
  • Manual trimming and portion cutting of Fish and Seafood.
  • Mincing Fish and Seafood.
  • Coating or dipping.
  • Salting or drying.
  • Smoking.
  • Curing.
  • Forming or filling.
  • Frying.
  • Mixing or blending of raw materials.
  • Pre-batching of raw materials.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Temperatures are measured, interpreted and controlled within the Fish and Seafood processing environment.
  • Fish and Seafood products are weighed and the results are evaluated and interpreted in terms of sorting requirements for Fish and Seafood products.
  • Products are grouped according to size and shape, as governed by sorting and grading requirements for Fish and Seafood products.
  • Quality control documentation is read and interpreted for application in further processing.
  • Processing parameters are set, monitored and controlled according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Effective verbal communication is demonstrated during working with peers.
  • 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 Fish and Seafood processing environment.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to perform all the necessary processes applicable to his/her work environment, from intake of the Fish and Seafood to the final processed product to the market.

    The identification 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 demonstrated. Assessment methods and tools must be designed to determine the whole person 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 
    Benchmarking was done against training programmes and best practices of the following countries:
  • Uganda
  • Iceland
  • South East Asia
  • Canada
  • Scandinavia
  • New Zealand
  • England, Wales and Northern Ireland
  • Australia
  • Scotland

    In Uganda, training in fish and seafood processing takes place in either a formal or non-formal route. Formal training focuses mainly on training in areas such as good manufacturing practices, personal hygiene practices, cleaning procedures and HACCP. Tertiary institutes that offer training includes:
  • The Uganda Management Institute (UMI) (www.umi.ac.ug) - This facility focuses on training in management areas.
  • Lincoln International School in Uganda (www.lincoln.ac.ug) - This is a non-profit school (website unfortunately unavailable at the time of this search).
  • The Uganda National Institute of Special Education (www.unise.ac.ug) - This institute includes learners and adults with disabilities and special education needs into society and aims at helping them to be recognised as productive members of their communities (website unfortunately unavailable at the time of this search).

    In addition, the International Centre for Aquaculture and Aquatic Environments (ICAAE) has launched a Uganda Fish Project to "jump-start" commercial aquaculture development in Uganda through development of model fish farms for farmer-to-farmer technology transfer. This project runs hand in hand with the Uganda government's Poverty Eradication Action Plan (PEAP) and the Plan for Modernisation of Agriculture (PMA), and includes both transfer of existing skills, as well as development of new technologies and skills.

    In terms of more processing related training, the Uganda Fish Processors and Exporters Associations (UFPEA) represents the industrial part of the Uganda fish processing industry. After the founding of the UFPEA in 1993, the fish sector has witnessed transformation into a modern processing industry with increased capital investments, increase in export revenue and improved Public Private Partnership with government. This has contributed to social economic wellbeing of fishing communities and other Ugandans employed in the sector. Again, training in this area focuses on implementation of HACCP, as well as ISO standards such as ISO 9001:2000 management standard, ISO 14000 environmental standard, ISO 22000:2005 which encompasses both quality and safety aspects that are in line with the new EU Food and Feed Directive: 882/2004 that emphasises traceability in the fish supply chain.

    Iceland: In 1998 the Fisheries Training Programme (FTP) of the United Nations University (UNU) was established at the Marine Research Institute in Iceland. The first six students came to Iceland in August 1998. The programme offers a six month post-graduate course in fisheries to students from developing countries.

    The main partners in the programme include:
  • The Marine Research Institute.
  • The Icelandic Fisheries Laboratories.
  • The University of Iceland.
  • The University of Akureyri.

    The course is developed in line with the recommendations and experience gained form 20 years operation of the UNU Geothermal Training Programme in Iceland and the unique situation in Iceland where the rapid development of the fisheries sector has catapulted Iceland from being one of the poorest nations in Europe at the turn of the century into sustaining a per capita GNP that is among the highest in the world today.

    The course is aimed at practising professionals in the field of fisheries to offer them a highly applied course, which is a blend of theoretical and practical training for immediate application in their home countries. The course consists of two main parts, a core course that is common to all participants, and specialist training where there is scope to tailor the studies to meet individual needs.

    In the core course, which takes 6-7 weeks, the aim is to give the participant a holistic view of fisheries, through an overview of world fisheries and aquaculture, and an insight into the various disciplines within fisheries and their interrelationships. After completing the course the participants should be able to put the fisheries sector in the home country into a regional and international perspective and have gained an appreciation for its development potential. The core course consists of six sections:
  • World fisheries and aquaculture.
  • Gear technology and fish finding equipment.
  • Fisheries biology and stock assessment.
  • Fisheries policy and planning.
  • Quality management of fish handling and processing.
  • Management of fisheries companies, quality assurance and marketing.

    Visits to companies and a 10 day study tour make up part of the practical exposure. Through an additional four months of specialist training and project work, students gain increased knowledge and practical skills in their areas of specialisation. The major lines of specialist training include the following:
  • Fisheries policy and planning.
  • Marine and inland-waters resources, assessment and monitoring.
  • Quality management of fish handling and processing.
  • Management and marketing.
  • Fishing technology and fleet operations.
  • Aquaculture.
  • Environmental protection and monitoring.

    Participants are assessed throughout.

    For South East Asia, the following training projects were listed by the South East Asian Fisheries Development Centre (SEAFDEC), Marine Fisheries Research Department (MFRD) and Aquaculture Department (AQD):
  • Regional training course in marine engineering.
  • Regional short-term training course in marine electricity and electronics.
  • Regional training course in responsible fishing.
  • Regional training course in long line fishing.
  • Special fellowship training programmes.
  • International training course for fishery extension officers in extension methodology and coastal resource management.
  • Special fellowship training in improvement of traditional fish products - fermented products.
  • Fish health management.
  • Management of sustainable fish farming systems.
  • Marine fish hatchery and nursery operations.
  • Fresh water aquaculture.
  • Sustainable aquaculture and coastal resource.

    In Canada the National Seafood Sector Council (NSSC), which is a partnership between employers, employees, unions, associations, regulatory agencies and training centres, took part in the development of a national skills initiative for the food processing industry of Canada. Training programmes relating to the following areas in the fish and seafood processing sector are offered (http://www.nssc.ca/eng_products.cfm):
  • Fish harvesting and processing technology certificate programme.
  • In-plant training in fish processing.
  • Short course in seafood technology for managers, supervisors and trainees.
  • Food safety.
  • Product development and ingredient usage.
  • Seafood processing and preparation.
  • HACCP and ISO.
  • Packaging.

    The above-mentioned training programmes form Uganda, Iceland, South East Asia and Canada are clearly pitched at a higher level than this one, and also focuses more on the holistic picture of fishing, aquaculture and processing, and not only on processing.

    No information could be found with regard to training programmes in Scandinavia.

    On the NZQA from New Zealand, two qualifications exist on Level 2 for seafood processing, namely:
  • National Certificate in Seafood Processing.
  • National Certificate in Seafood Retailing.

    The Level 2 National Certificate in Seafood Processing from the NZQA contains 60 credits. It recognises the skills and knowledge of a person working in the seafood processing sector of the seafood industry. Holders of the qualification will be able to demonstrate a range of basic skills and knowledge in seafood processing and in occupational health and safety practices. It provides a pathway to the National Certificate in Seafood on Level 4.

    Compulsory unit standards cover the following competencies:
  • Seafood spoilage factors and the control thereof.
  • Personal hygiene practices and hygienic work practices.
  • Safe work practices in the seafood industry.
  • Health and safety in the workplace.

    Elective unit standards cover the following competencies:

    Elective A:
  • Seafood processing.

    Elective B:
  • Handling fish or shellfish products.

    Elective C:
  • Identifying characteristics of seafood or shellfish quality.

    Elective D:
  • A minimum of 17 credits from anywhere in the NQF.

    The New Zealand National Certificate in Seafood Processing compares very well with the South African qualification, although the South African qualification has extended options in the Elective component towards the processing of fish into canned and value added products. On the contrary, the New Zealand version focuses on the two streams of fish and shellfish products, without much focus on value-added products.

    The Level 2 National Certificate in Seafood Retailing from the NZQA also consists of 60 credits and is designed for a seafood retailing assistant in the seafood retailing section of the food retail market. It focuses on retail skills such as storing and maintaining of seafood products, weighing, wrapping and packing seafood products for cross counter sale, handling of fish, and describing fish spoilage and safety skills required to work as a seafood retailing assistant. Currently there is no similar qualification for fish or seafood retailing on the South African NQF.

    On the NVQ from England, Wales and Northern Ireland, Seafood Processing forms part of the City and Guilds National Vocational Qualification in Food and Drink Manufacturing Operations at Levels 1, 2 and 3. Level 1 is suitable for entry-level staff, whereas Level 3 is aimed at supervisors, team leaders or those with a high level of technical skills. A Level 2 involves approximately six months of study and practice, whereas a Level 3 would take between one to two years to complete.

    Units in the qualification are either optional or mandatory. Mandatory units focus on areas such as health and safety and teamwork, which are common to any job role within the food and drink manufacturing industry. Optional units include areas such as maintaining the quality of products, cleaning in place, hygiene and control units that focus on different processes within food and drink manufacturing. At Level 2, units cover similar areas to those at Level 1, with a few additions, in particular diagnosing and rectifying operating problems. The units in Level 3 differ from those at Levels 1 and 2 by having a more supervisory focus, reflecting the job roles of those who will take them.

    There was therefore no single qualification on the NVQ with a direct focus on seafood processing, as in the case of the South African qualification. However, many of the competencies reflected in the South African qualification are also contained in the UK qualification, e.g. maintaining the quality of products, cleaning in place, hygiene, control and problem solving within scope of work.

    The AQF from Australia contains four certificates (Certificate I, II, III and IV) in Seafood Industry (Seafood Processing), as well as a Diploma of Seafood Industry (Seafood Processing). These qualifications consist of core, multi-sector specialist and sector specialist units. The following key skills areas form the core and elective components of the different qualifications:

    Certificate I:
  • Food handling and safety practices.
  • Effective working.
  • Communication.
  • Workplace health and safety.
  • Cleaning.
  • Maintenance of the cold chain.
  • Cleaning, filleting and cutting fish.
  • Sharpening and working with knives.
  • Food safety.

    Certificate II:

    The same as for Certificate I, with the addition of:
  • Food handling and safety practices.
  • Heading and peeling crustaceans.
  • Processing squid, cuttlefish and octopus.
  • Shucking molluscs.
  • Filling, closing and inspecting can seams.
  • Manufacturing of value-added products.
  • Quality control tests and quality assurance.
  • Waste treatment.

    Certificates III and IV requires the Certificates I and II as broad base for further learning and focuses much more on quality assurance, HACCP, process control, advanced processing techniques, leadership, business skills and training.

    The focus of this qualification is therefore more or less the same than its Australian counterparts on Levels I and II.

    The SVQ from Scotland contains two related qualifications in Food and Drink Manufacturing Operations at Level 2 that compares with this South African qualification. It consists of mandatory and optional units summarised below:

    Mandatory units:
  • Contributing to health and safety.
  • Maintaining hygiene standards.
  • Team work.
  • Diagnosing and rectifying problems.
  • Maintaining product quality.
  • Promoting and maintaining service delivery.
  • Personal health and safety practices.

    Optional units:
  • Cleaning-in-place of equipment.
  • Contributing to improvement in the workplace.
  • Carrying out product and task changeovers.
  • Moving and handling materials.
  • Receiving and verifying goods and materials entering storage.
  • Intake of bulk materials.
  • Placing goods and materials in storage.
  • Despatching goods and materials.
  • Environmental safety.
  • Maintaining quality.
  • Manufacturing operations.
  • Packaging.
  • Training and development.
  • Controlling the use of resources.

    Clearly the Scottish qualification has a somewhat different focus than this South African qualification. 

  • ARTICULATION OPTIONS 
    This qualification provides horizontal articulation with the National Certificate: Food and Beverage Processing, NQF Level 2 (ID 20657).

    This qualification articulates vertically with the following qualifications:

    ID 20194: National Certificate: Food and Beverage Processing: Fish and Seafood Processing, NQF Level 3. 

    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 completed this qualification OR a similar qualification than this one at NQF Level 2 or higher, with a minimum of 12 months field experience after he/she has completed the qualification. 

  • 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  13162  Identify and describe inputs, outputs, stages and quality indicators of the manufacturing, assembly or engineering process  Level 1  NQF Level 01  10 
    Core  120403  Apply good manufacturing practices as part of a food safety system  Level 2  NQF Level 02 
    Core  120416  Apply personal safety practices in a food or sensitive consumer product environment  Level 2  NQF Level 02 
    Core  246582  Grade, sort and align fish and seafood for further processing  Level 2  NQF Level 02 
    Core  120417  Understand the control of pests and waste materials as part of a food safety system  Level 2  NQF Level 02 
    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 
    Fundamental  119463  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  119454  Maintain and adapt oral/signed communication  Level 2  NQF Level 02 
    Fundamental  119460  Use language and communication in occupational learning programmes  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  119456  Write/present for a defined context  Level 2  NQF Level 02 
    Elective  110075  Apply basic fire fighting techniques  Level 1  NQF Level 01 
    Elective  120401  Take a representative food sample  Level 1  NQF Level 01 
    Elective  246586  Apply knowledge of heat processing and preservation procedures for canned food products  Level 2  NQF Level 02  10 
    Elective  246580  Bin and ice fish and seafood manually  Level 2  NQF Level 02 
    Elective  246581  De-head, gut and/or bleed fish manually or by using automated equipment  Level 2  NQF Level 02 
    Elective  246579  De-ice fish and seafood  Level 2  NQF Level 02 
    Elective  246584  De-scale fish  Level 2  NQF Level 02 
    Elective  244605  Demonstrate ability to participate effectively in a team or group  Level 2  NQF Level 02 
    Elective  14344  Demonstrate an understanding of a selected business environment  Level 2  NQF Level 02  10 
    Elective  8944  Fleck and fillet fish manually  Level 2  NQF Level 02 
    Elective  246587  Fleck or fillet fish manually or by using automated equipment  Level 2  NQF Level 02 
    Elective  12258  Identify computerised systems in a manufacturing or processing system  Level 2  NQF Level 02 
    Elective  14343  Investigate the structure of an organization as a workplace  Level 2  NQF Level 02 
    Elective  114969  Keep informed about current affairs related to a business sector or industry  Level 2  NQF Level 02  10 
    Elective  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02 
    Elective  242781  Pack manually  Level 2  NQF Level 02 
    Elective  117900  Plan self development  Level 2  NQF Level 02  10 
    Elective  110078  Plan, organise and manage oneself in the organisation  Level 2  NQF Level 02 
    Elective  8765  Pre-batch food raw materials  Level 2  NQF Level 02 
    Elective  246583  Process and pack live seafood  Level 2  NQF Level 02 
    Elective  246590  Receive and maintain fish and seafood in cold storage containers  Level 2  NQF Level 02 
    Elective  9965  Render basic first aid  Level 2  NQF Level 02 
    Elective  246589  Shuck or shell and/or trim seafood  Level 2  NQF Level 02 
    Elective  246588  Thaw fish and seafood  Level 2  NQF Level 02 
    Elective  246573  Trim and portion cut fish and seafood manually  Level 2  NQF Level 02 
    Elective  116937  Use a Graphical User Interface (GUI)-based spreadsheet application to create and edit spreadsheets  Level 2  NQF Level 02 
    Elective  117924  Use a Graphical User Interface (GUI)-based word processor to format documents  Level 2  NQF Level 02 
    Elective  243010  Cure fish or meat products  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  246585  Demonstrate an understanding of heating and cooling procedures  Level 3  NQF Level 03 
    Elective  243028  Form or fill raw minced fish or meat products using automated equipment  Level 3  NQF Level 03 
    Elective  8807  Freeze or chill a food product  Level 3  NQF Level 03 
    Elective  8806  Fry food products using vacuum or atmospheric frying equipment  Level 3  NQF Level 03  20 
    Elective  243018  Mince fish or meat using automated mincing equipment  Level 3  NQF Level 03 
    Elective  120239  Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system  Level 3  NQF Level 03 
    Elective  242777  Operate a closing process on a food automated packaging line  Level 3  NQF Level 03 
    Elective  123312  Operate and control the filling and sealing of cans for food products  Level 3  NQF Level 03  12 
    Elective  242779  Operate filling process on a food automated packaging line  Level 3  NQF Level 03  18 
    Elective  243020  Salt and dry fish or meat  Level 3  NQF Level 03 
    Elective  243019  Smoke fish or meat products  Level 3  NQF Level 03 
    Elective  243009  Sterilise a food or beverage product using retorting equipment  Level 3  NQF Level 03  12 
    Elective  8804  Store and route food raw materials and products  Level 3  NQF Level 03 


    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. Operational Process Improvements (Pty) Ltd 
    2. Silver Solutions Training Academy 
    3. Skills Priority 



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