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: 

Classify pork carcasses 
SAQA US ID UNIT STANDARD TITLE
114345  Classify pork carcasses 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 4  NQF Level 04  16 
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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A learner who has achieved this unit standard will be competent in:
Classification of pork carcasses in accordance with statutory requirements and national standards. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
To enter a learning programme for this unit standard or to be assessed against this unit standard, the learner is assumed to have:
1. Literacy and numeracy (NQF2),
2. Communication skills (NQF2),
3. An understanding of supplier and customer relationships (NQF2). 

UNIT STANDARD RANGE 
General guide for scope, context and level

A learner is expected to perform the specific outcomes in this unit standard with regard to Pork.

The learner is expected to perform the specific outcomes as reflected in this unit standard with supervision, but with access to work-site procedures, operating instructions and statutory requirements. Statutory requirements refer to:

1. Meat Safety Act, No 40 of 2000,
2. Occupational Health and Safety Act, No. 85 of 1993,
3. Animal welfare Act, No. 171 of 1962,
4. Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
5. Agricultural Product Standards Act, No. 119 of 1992, and all regulations and directives promulgated there under. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Plan and prepare pork classification task. 
OUTCOME NOTES 
1. Preparing classification equipment according to worksite procedures,
2. Identifying and selecting classification equipment according to statutory requirements,
3. Selecting appropriate protective clothing according to statutory requirements,
4. Reporting possible deviations from statutory requirements,
5. Communicating with relevant parties to determine sequence of slaughter process. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:
  • Purpose of preparing equipment according to work site procedures are explained,
  • Consequences of not classifying according to set standards are explained,
  • Reason for identifying and reporting abnormalities in carcasses are explained,
  • Consequences of not communicating deviations with affected parties are explained.
  • Reasons for restoring equipment are explained,
  • Consequences of not adhering to hygiene and statutory requirements are explained,
  • Reasons for classifying according to operational procedures are explained,
  • Reasons for safe handling of equipment are explained. 

  • SPECIFIC OUTCOME 2 
    Perform pork classification process. 
    OUTCOME NOTES 
    1. Classifying and marking carcasses according to statutory requirements,
    2. Adhering to hygiene and safety statutory requirements,
    3. Reporting deviations from standard operational procedures,
    4. Handling and using equipment according to statutory requirements,
    5. Identifying and solving problems according to worksite procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:
  • Purpose of preparing equipment according to work site procedures are explained,
  • Consequences of not classifying according to set standards are explained,
  • Reason for identifying and reporting abnormalities in carcasses are explained,
  • Consequences of not communicating deviations with affected parties are explained.
  • Reasons for restoring equipment are explained,
  • Consequences of not adhering to hygiene and statutory requirements are explained,
  • Reasons for classifying according to operational procedures are explained,
  • Reasons for safe handling of equipment are explained. 

  • SPECIFIC OUTCOME 3 
    Complete pork classification process. 
    OUTCOME NOTES 
    1. Restoring equipment according to operational procedures,
    2. Handling of protective clothing according to statutory requirements,
    3. Storing equipment according to statutory requirements. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:
  • Purpose of preparing equipment according to work site procedures are explained,
  • Consequences of not classifying according to set standards are explained,
  • Reason for identifying and reporting abnormalities in carcasses are explained,
  • Consequences of not communicating deviations with affected parties are explained.
  • Reasons for restoring equipment are explained,
  • Consequences of not adhering to hygiene and statutory requirements are explained,
  • Reasons for classifying according to operational procedures are explained,
  • Reasons for safe handling of equipment are explained. 


  • UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    Mechanisms and bodies for external moderation of learner achievements

    An individual wishing to be assessed against this unit standard may apply to an assessor accredited by SETASA.
    Any training provider offering learning that will enable achievement of this unit standard must be registered and accredited by SETASA. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    1. Basic hygiene procedures during pork classification process,
    2. Principals of cleaning procedures,
    3. A general understanding of hygiene and safety procedures in a abattoir,
    4. Statutory requirements and standards for classification of pork carcasses,
    5. Basic knowledge of pathological conditions. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems without supervision. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others in the process of classifying pork carcasses. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself by planning and preparing work task. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information to classify carcasses. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate with others during the pork classification process. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology to ensure adherence to pork classification standards. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Understand the world as a set of related systems by showing responsibility to the standards of the classification system and impact of not adhering to it. 

    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 
    Values
    All learners should demonstrate:

    1. An application of company ethics, values as well as general safety and customer care principals,
    2. An awareness of expectations and obligations of basic worker / management relationships. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  48651   Further Education and Training Certificate: Meat Classification  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 


    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.
     
    NONE 



    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.