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 THAT HAS PASSED THE END DATE:

Further Education and Training Certificate: Meat Examination

SAQA QUAL ID	QUALIFICATION TITLE
48649	Further Education and Training Certificate: Meat Examination
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
Further Ed and Training Cert	Field 01 - Agriculture and Nature Conservation		Secondary Agriculture
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	160	Level 4	NQF Level 04	Regular-Unit Stds Based
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Reregistered"		SAQA 9999/99	2018-07-01	2023-06-30
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2026-06-30		2029-06-30

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 is replaced by:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
122232	National Occupational Certificate: Meat Examiner	Not Applicable	NQF Level 04	120	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

This qualification will provide learners with the capability to perform meat examination according to legislation and stipulated regulations.

The fundamental learning, which learners will acquire, will allow them to be able to compile verbal and written communications and perform basic calculations. This qualification complies with the objectives of the NQF with regard to facilitating access to, mobility and progression within the red meat industry.

The qualification focuses on the skills, knowledge, values and attitude required to progress further in the industry. The intention is to release the potential of people, in order for them to grow, develop and become more competent workers. This qualification will furthermore add value to the individuals, their workplace and the economy as a whole.

Rationale for the qualification:

This qualification provides learners with the opportunity to qualify themselves as meat examiners in the red meat industry and includes opportunities for learner's career development in the red meat industry. It is aimed at formalising the skills required in the red meat industry to facilitate career-pathing and to provide access to new entrants. The qualification provides learners with access to advanced learning in specialised areas within the red meat industry. It also provides learners with the necessary background knowledge and skills to be portable within other Industries.

Through the above the qualification will address one of the key priorities of the Department of Labour in the reduction of unemployment and under employment.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner will have appropriate levels of competence in Communication, Languages and Numeracy equivalent to NQF 3.

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. Where RPL is required the learner will need to prove competence in that specific area in order to obtain recognition of that skill and knowledge.

Evidence can be presented in a variety of forms, including international or previous local qualifications, reports, testimonials mentioning functions performed, work records, portfolios, videos of practise and performance records. The assessment methods and tools to be used to assess Prior Learning shall be decided upon jointly by the assessor and the learner.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

The Qualification consists of a Fundamental, a Core and an Elective Component.

To be awarded the Qualification, learners are required to obtain a minimum of 160 credits as detailed below.

Fundamental component:

The Fundamental Component consists of Unit Standards in:

Mathematical Literacy at NQF Level 4 to the value of 16 credits.

Communication at NQF Level 4 in a First South African Language to the value of 20 credits.

Communication in a Second South African Language at NQF Level 3 to the value of 20 credits.

It is compulsory therefore for learners to do Communication in two different South African languages, one at NQF Level 4 and the other at NQF Level 3.

All Unit Standards in the Fundamental Component are compulsory.

Core component:

The Core Component consists of Unit Standards to the value of 84 credits all of which are compulsory.

Elective component:

The Elective Component consists of Unit Standards to the value of 98 credits. Learners are to choose Unit Standards to the minimum of 20 credits.

EXIT LEVEL OUTCOMES

1. Show an understanding of the basic principles, processes, and operations within the abattoir industry.

2. Prepare and handle animals/carcasses pre and during slaughter.

3. Handle and dispatch chilled carcasses.

4. Apply proper handling techniques of condemned material.

5. Carry out Primary meat inspection incisions.

6. Evaluate suitability of carcasses and organs for human consumption.

ASSOCIATED ASSESSMENT CRITERIA

1.1 Reasons and consequences of not adhering to principles, processes and operations are identified and explained.
1.2 Basic principles of work ethics are recalled and described.
1.3 Principles of safety requirements and hygiene factors are explained.

2.1 Reasons for handling animals/carcasses according to requirements are identified and explained.
2.2 Reasons and consequences for not adhering to legal and procedural requirements are explained.

3.1 Procedures and policies for handling chilled carcasses correctly and according to work site procedures, safety regulations and statutory requirements are explained and applied.
3.2 Machinery and equipment for chilling carcasses are operated according to manufacturers specifications.
3.3 Reasons and consequences of not dispatching chilled carcasses according to policies and procedures are identified and explained.

4.1 Procedures for handling condemned material correctly and according to health and safety requirements are explained and applied.
4.2 Reasons and consequences of not adhering to procedural requirements for correct handling of condemned material are identified and explained.

5.1 Reasons and consequences of not adhering to legal and procedural requirements regarding inspection incisions are identified and explained.
5.2 Procedures for handling equipment correctly and according to safety requirements are explained and applied.
5.3 Hygienic procedures are adhered to and applied according to instructions.

6.1 Reasons and consequences of not adhering to legal and procedural requirements regarding inspection incisions are identified and explained.
6.2 Procedures for handling equipment correctly and according to safety requirements are explained and applied.
6.3 Hygienic procedures are adhered to and applied according to instructions

Integrated Assessment Criteria:

Unit standards associated with this qualification must be used to assess specific and critical cross-field outcomes. Assessment should focus in an integrated way on determining the competence of the learner in terms of the overall purpose and title of this qualification.

The term integrated assessment also implies that the theoretical and practical components should be assessed together and assess combinations of practical, applied, foundational and reflective competencies.

Assessment activities should be done in real workplace situations and where simulations or role-plays are used, there should be supporting evidence to show that the learner is able to display the competencies to the real work situation.

All assessments should be conducted in line with the following documented principles of assessment: appropriateness, fairness, manageability, integration into work of learning, validity, direct, authentic, sufficient, systematic, open and consistent.

Learners wishing to be assessed will need to provide evidence of the following:

Verbal and written explanations of reasons for adhering to operational and work site procedures as well as statutory requirements, adhering to specific sequence of operations, identifying deviations, taking corrective actions and recording relevant data, and reporting deviations outside the jobholder's responsibility.

Documentation and explanation of administrative records completed during the process of preparing animals for slaughter and handling of red and rough offal.

Demonstrations of a range of actions in handling animals and applying general safety in the workplace

A portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner, which may include production and quality data.

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.

INTERNATIONAL COMPARABILITY

Comparisons were done against unit standards and qualifications in the New Zealand Qualifications Authority. These were:

National Certificate in Meat Processing

A comparison of the above qualifications was undertaken and the best practice points were highlighted and used in the generation of this qualification's unit standards.

In general this qualification and its component unit standards were compared with their international counterparts and the differences are in the formatting, titles and scope of coverage or focus.

ARTICULATION OPTIONS

This qualification lends itself to both vertical and horizontal articulation possibilities. These possibilities ensure both mobility and progression for the learner in other fields of learning such as the poultry, dairy, and fish industries and areas where examination and supervisory competence is required. The learning areas outlined in the purpose of the qualification indicate the vertical articulation possibilities.

This Qualification will articulate horizontally with the:

Further Education and Training Certificate: Meat Classification level 4.

MODERATION OPTIONS

Anyone assessing a learner against these unit standards must be registered as an assessor with the relevant ETQA.

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 procedures.

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

N/A

REREGISTRATION HISTORY

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

NOTES

An elective unit standard concerning sanitation and sterilisation will be included, as soon as it has been developed.

UNIT STANDARDS:

	ID	UNIT STANDARD TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Core	13223	Apply safety, health and environmental protection procedures	Level 3	NQF Level 03	6
Core	9062	Monitor the temperature of food products and their environment for quality control purposes	Level 3	NQF Level 03	4
Core	117968	Demonstrate an understanding of abattoir layout and construction	Level 4	NQF Level 04	4
Core	114383	Evaluate the suitability of beef carcasses and organs for human consumption	Level 4	NQF Level 04	16
Core	114349	Evaluate the suitability of pork carcasses and organs for human consumption	Level 4	NQF Level 04	16
Core	114340	Evaluate the suitability of small stock carcasses and organs for human consumption	Level 4	NQF Level 04	16
Core	114374	Perform primary meat inspection incisions of beef	Level 4	NQF Level 04	8
Core	114380	Perform primary meat inspection incisions of pork	Level 4	NQF Level 04	8
Core	114379	Perform primary meat inspection incisions of small stock	Level 4	NQF Level 04	8
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	8973	Use language and communication in occupational learning programmes	Level 3	NQF Level 03	5
Fundamental	8970	Write texts for a range of communicative contexts	Level 3	NQF Level 03	5
Fundamental	9015	Apply knowledge of statistics and probability to critically interrogate and effectively communicate findings on life related problems	Level 4	NQF Level 04	6
Fundamental	8974	Engage in sustained oral communication and evaluate spoken texts	Level 4	NQF Level 04	5
Fundamental	8975	Read analyse and respond to a variety of texts	Level 4	NQF Level 04	5
Fundamental	9016	Represent analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts	Level 4	NQF Level 04	4
Fundamental	8979	Use language and communication in occupational learning programmes	Level 4	NQF Level 04	5
Fundamental	7468	Use mathematics to investigate and monitor the financial aspects of personal, business, national and international issues	Level 4	NQF Level 04	6
Fundamental	8976	Write for a wide range of contexts	Level 4	NQF Level 04	5
Elective	8000	Apply basic business principles	Level 3	NQF Level 03	9
Elective	116899	Clean and sanitize a food processing system	Level 3	NQF Level 03	5
Elective	7637	Maintain hygiene in food preparation, cooking and storage	Level 3	NQF Level 03	2
Elective	123376	Demonstrate an understanding of good manufacturing practices in food processing	Level 4	NQF Level 04	10
Elective	13952	Demonstrate basic understanding of the Primary labour legislation that impacts on a business unit	Level 4	NQF Level 04	8
Elective	13944	Describe the relationship of junior management to the general management function	Level 4	NQF Level 04	5
Elective	123374	Implement and maintain a HACCP system in a food processing facility	Level 4	NQF Level 04	15
Elective	114450	Perform primary meat inspection incisions of crocodile	Level 4	NQF Level 04	8
Elective	114453	Perform primary meat inspection incisions of game	Level 4	NQF Level 04	8
Elective	114452	Perform primary meat inspection incisions of horse and donkey	Level 4	NQF Level 04	8
Elective	114448	Perform primary meat inspection incisions of ostrich	Level 4	NQF Level 04	8
Elective	7789	Provide Customer Service	Level 4	NQF Level 04	8
Elective	7854	Provide First Aid	Level 4	NQF Level 04	4

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.

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.	Abattoir Skills Training
2.	Abattoir Skills Training (Pty) Ltd
3.	Adonai Capital and Farming
4.	Afriedu Skills Academy
5.	Avenida (Pty) Ltd
6.	Badishi Training and Consultants
7.	Balemi Consulting Pty Ltd
8.	Bam Edible Pty Ltd
9.	Brightspark Academy
10.	Brucol Global Development Pty Ltd
11.	Buni Advocacy and Training Services Pty Ltd
12.	Dennilton Farms Pty Ltd
13.	Design Reimagined (Pty) Ltd
14.	Dzunde Farming Co-operative Limited
15.	Farmgro TP
16.	FAS Agro Agricultural and Vocational College NPC
17.	Herambi College of Education Pty Ltd
18.	Hupco Communications
19.	Hygiene Pot Investment and Projects Pty Ltd
20.	Impumelelo Agribusiness Solutions (Pty) Ltd
21.	Indalo Agriconsulting and Projects (Pty) Ltd
22.	Ingcali Agricultural Solutions (Pty) Ltd
23.	Inyama yethu Pty Ltd
24.	Inyapa Vhusiku Consulting Pty Ltd
25.	Jaji Lithabile Skill Training and Consulting (Pty) Ltd
26.	JMB Trading and Projects (Pty) Ltd
27.	Kalewe Security Academy Pty Ltd
28.	Lablab Agri Professionals
29.	Leruo ke Matla Training and Enterprise Development Services
30.	Masikila Training Solution (Pty) LTd
31.	Masiya Management Services
32.	Matekana International Trade
33.	Moreku Investment Holdings
34.	Moshita Family Agric Primary Co-Operative Limited
35.	Motsiri Training Pty Ltd
36.	Mphekgwane Business Development
37.	Mzansi Agricultural College
38.	Ndallys Trading Enterprises (Pty) Ltd
39.	Nkoanapula Trading & Projects
40.	NR Group
41.	Orange Language Institute (Pty) Ltd
42.	Phil Chemics Enterprise (Pty) Ltd
43.	Potchefstroom College of Agriculture
44.	Shazini Farms
45.	Skills Development and Training Company (Pty) Ltd
46.	Somaela Projects Pty Ltd
47.	Thaliwe's Trading Enterprise
48.	Theater of Expects and Projects Pty Ltd
49.	TPLR and Training Services (PTY) LTD
50.	Tsolo Agriculture and Rural Development Institute
51.	Ukundiza Development Institute NPC
52.	Umnotho We Afrika Foundation
53.	Univen Continuing Education Pty Ltd
54.	YEBO SKILLS ACADEMY