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: 

General Education and Training Certificate: Poultry Production 
SAQA QUAL ID QUALIFICATION TITLE
49580  General Education and Training Certificate: Poultry Production 
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  134  Level 1  NQF Level 01  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:

The qualification provides learners with the opportunity to gain competence in poultry production and will facilitate their securing employment in the industry. For those who are already employed in a poultry production farm, the multi-skilling that the qualification offers will expand their horizons and allow them to follow career paths in other sectors of the industry.

A learner achieving this qualification will be able to work effectively and productively on a poultry production facility. The qualification will allow the learners to:
  • Care for the poultry environment.
  • Feed, rear and care for poultry.
  • Apply bio-security principles on a poultry farm.
  • Perform basic poultry health care tasks.
  • Operate poultry drinkers and drinking systems.
  • Operate poultry feeders and feeding systems.

    The upskilling of the learners at this level will have a positive impact on the efficiency and profitability of a production unit.

    Rationale:

    The qualification addresses the urgent need for adopting nationally accepted standards for the industry, 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 currently face.

    This qualification and the resultant skills that are learnt will make a positive contribution to the establishment or improvement of poultry farms in the rural areas that can serve their communities and distant markets.

    The qualification embodies the international requirements for poultry handling and care that will ensure the production of high quality poultry. 
    		•

    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 ABET Level 3.

    Recognition of prior learning:

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

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of a minimum number of 134 credits, composed of:
  • Fundamental: 39
  • Core: 70
  • Electives: 25 
    		•

    EXIT LEVEL OUTCOMES 
    1. Recognize the various sectors within the poultry industry and the career paths that are available.

    2. Identify the principles of health and safety in poultry production and create an awareness of the potential dangers in the workplace.

    3. Demonstrate a basic understanding of the functions of the main external and internal body parts of poultry.

    4. Show an understanding of the raw materials used in poultry diets.

    5. Understand the role and procedures of bio-security and how these are applied in a poultry production facility.

    6. Indicate the necessity of providing poultry with constant clean water for the maintenance of health and growth.

    7. Show an understanding of the effects of environmental conditions on the health and productivity of poultry.

    8. Demonstrate the practices and procedures for the cleaning of poultry buildings and equipment.

    9. Recognise the signs of any abnormal behaviour or condition of poultry as an indication of a disease. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1:
  • The structures of the poultry egg and meat industries are described.
  • The important role that the poultry industry plays in the provision of meat for the South African population is described.

    2:
  • The reasons for the implementation of health and safety in a poultry production facility are explained.
  • The responsibilities of the employer and employee to ensure a safe working environment are described.

    3:
  • The functioning and movement of the body parts are explained.
  • The process of blood circulation and breathing are described.
  • The digestion of feed is described.

    4:
  • The raw materials that are used in the production of poultry feed are described.
  • The various types of feed and the importance of using the bio-security principles for the prevention of feed wastage are explained.

    5:
  • The danger that the microscopic organisms pose to the health of poultry is explained.
  • The bio-security procedures to minimize the occurrence of pathogens on the poultry farm are described.

    6:
  • The necessity of water for the body functions and health of poultry is described.
  • The various poultry drinkers, their setting and maintenance is demonstrated.

    7:
  • The effect that temperature extremes have on the health and growth of poultry is explained.
  • The importance of ventilation for the health of poultry and the reduction of ammonia formation in the poultry house are described.
  • The effects of photoperiods on the productivity and sexual maturity of poultry are described.

    8:
  • The pre-cleaning procedures and removal of all loose equipment are described.
  • The washing and disinfecting of the equipment surfaces in the poultry house are demonstrated.
  • The re-installation of all the loose equipment and the fumigation of the poultry house are explained.

    9:
  • The various indications of "disease" and abnormalities in the behaviour of poultry are described.
  • The objectives of vaccination and the various methods of administration are 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 i.e.: 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 i.e.; 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 Production level one qualification was compared with the following related United Kingdom certificates:
  • MTC Foundation Certificate in Meat and Poultry Hygiene, Level 1: Ref. 100/1502/4.
  • MTC NVQ in Meat and Poultry Processing, Level 2: Ref. 100/3525/4.
  • MTC NVQ in Meat and Poultry Processing, Level 1: Ref. Q1053892. 
    		•

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

    The qualification would enable employees to move within the poultry industry, between the fields of Production and Processing.

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

    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 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 of the poultry processing industry 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  119416  Apply bio-security in poultry production  Level 1  NQF Level 01  10 
    Core  119391  Apply environmental management practices in poultry production  Level 1  NQF Level 01  12 
    Core  119434  Apply health and safety practices in poultry production  Level 1  NQF Level 01  4 
    Core  119423  Clean a poultry house and its equipment  Level 1  NQF Level 01  5 
    Core  119395  Demonstrate an understanding of the basic anatomy and physiology of poultry  Level 1  NQF Level 01  2 
    Core  119412  Demonstrate an understanding of the role of water for poultry production  Level 1  NQF Level 01  8 
    Core  119488  Demonstrate basic knowledge of the poultry industry  Level 1  NQF Level 01  2 
    Core  12203  Demonstrate knowledge of issues relating to HIV and AIDS  Level 1  NQF Level 01  2 
    Core  119431  Maintain the health of poultry  Level 1  NQF Level 01  10 
    Core  15092  Plan and manage personal finances  Level 1  NQF Level 01  5 
    Core  119406  Provide feed and nutrition for poultry  Level 1  NQF Level 01  10 
    Fundamental  7464  Analyse cultural products and processes as representations of shape, space and time  Level 1  NQF Level 01  2 
    Fundamental  7451  Collect, analyse, use and communicate numerical data  Level 1  NQF Level 01  2 
    Fundamental  7449  Critically analyse how mathematics is used in social, political and economic relations  Level 1  NQF Level 01  2 
    Fundamental  14084  Demonstrate an understanding of and use the numbering system  Level 1  NQF Level 01  1 
    Fundamental  7463  Describe and represent objects and the environment in terms of shape, space, time and motion  Level 1  NQF Level 01  2 
    Fundamental  12462  Engage in a range of speaking and listening interactions for a variety of purposes  Level 1  NQF Level 01  6 
    Fundamental  12471  Explore and use a variety of strategies to learn (revised)  Level 1  NQF Level 01  5 
    Fundamental  12469  Read and respond to a range of text types  Level 1  NQF Level 01  6 
    Fundamental  7461  Use maps to access and communicate information concerning routes, location and direction  Level 1  NQF Level 01  1 
    Fundamental  7447  Working with numbers in various contexts  Level 1  NQF Level 01  6 
    Fundamental  12470  Write for a variety of different purposes  Level 1  NQF Level 01  6 
    Elective  119448  Brood poultry chicks  Level 2  NQF Level 02  10 
    Elective  119404  Care for commercial layers  Level 2  NQF Level 02  10 
    Elective  119385  Care for poultry parent stock during production  Level 2  NQF Level 02  15 
    Elective  119421  Handle eggs for setting at a hatchery  Level 2  NQF Level 02  10 
    Elective  119397  Handle the collection and storage of the table eggs on the farm  Level 2  NQF Level 02  10 
    Elective  119427  Monitor the incubation process in hatcheries  Level 2  NQF Level 02  15 
    Elective  119450  Produce poultry broilers  Level 2  NQF Level 02  15 
    Elective  119498  Rear poultry parent stock to sexual maturity after brooding  Level 2  NQF Level 02  15 
    Elective  119473  Rear pullets for table egg production  Level 2  NQF Level 02  15 


    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. Bakgalaka Bakopane (Pty) Ltd 
    2. Dzindou Consulting Services 
    3. Funzani Training Consultants 
    4. KC3 Trading Pty Ltd 
    5. Kwem Management Solutions 
    6. Lusa Agric Supplies Pty Ltd 
    7. Mareleng Business Enterprises 
    8. Timali cc 


    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.