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:

General Education and Training Certificate: Poultry Processing

SAQA QUAL ID	QUALIFICATION TITLE
49583	General Education and Training 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	133	Level 1	NQF Level 01	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 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 multiskilling, 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 requires, 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 on 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 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 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?

QUALIFICATION RULES

This qualification consists of a minimum of 133 Credits, composed of:

Fundamental: 38 Credits.

Core: 72 Credits.

Electives: 23 Credits.

EXIT LEVEL OUTCOMES

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

2. Understand the procedures to ensure health and safety in the poultry processing environment.

3. Show a basic understanding of the anatomy and physiology of poultry.

4. Understand the principles and procedures of personal hygiene that must be adhered to in a poultry processing plant.

5. Understand the necessity of following abattoir hygiene procedures.

6. Understand the role of water management and conservation practices in poultry processing.

7. Demonstrate an understanding of the principles of cold chain management and the cold storage facilities in a poultry abattoir.

8. Understand how Quality Assurance enhances the maintenance of standards and productivity in a poultry abattoir.

ASSOCIATED ASSESSMENT CRITERIA

The history and the growth of the poultry industry in South Africa is described.

The importance that poultry plays in the provision of meat for the South African population is explained.

The 'farm to fork' supply chains within the poultry industry are described.

2:

The sections of the health and safety act that affect workers in the poultry processing industry are described.

The responsibilities and duties of employers and employees to ensure a safe and a healthy working environment are explained.

The importance of good housekeeping for the provision of a safe working environment is explained.

3:

The various body parts and the internal components of poultry are detailed.

The possible abnormalities in live birds and carcasses are described.

The portions into which poultry is packaged are explained.

4:

The dangers of transmitting sickness and diseases to the poultry products are explained.

The methods of maintaining good personal hygiene in the workplace are described.

The importance of using the correct Personal Protective Clothing and adhering to the dress regulations are explained.

5:

The ways in which poultry meat can be contaminated and the need to minimise the contamination by using good hygiene practices are explained.

The importance of cleaning the equipment and facilities in the correct sequence and manner is described.

The reasons for using detergents and disinfectants in the cleaning process are explained.

6:

The need for clean potable water in an abattoir is explained.

The reasons for chlorinating the washing water in select areas within the abattoir is explained.

The objectives of water conservation and the methods of reducing the usage are explained.

7:

The conditions that will allow the growth of bacteria in poultry products are described.

The aims of cold chain management are explained.

The equipment used to control the temperatures and the ways in which poultry carcasses are cooled in the abattoir are described.

8:

The benefits of implementing a quality assurance system in a poultry abattoir are explained.

The operation of the specific quality assurance programmes and their role in improving the standards of product quality, productivity and customer service is described.

The critical control points where the quality of poultry products is most likely to be compromised are identified.

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 Processing 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 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 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 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 in 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	119414	Apply abattoir hygiene in poultry processing	Level 1	NQF Level 01	15
Core	119428	Apply cold chain management in poultry processing	Level 1	NQF Level 01	3
Core	119388	Apply health and safety practices in poultry processing	Level 1	NQF Level 01	12
Core	119403	Apply personal hygiene principles in poultry processing	Level 1	NQF Level 01	15
Core	119433	Apply quality assurance in a poultry abattoir	Level 1	NQF Level 01	15
Core	119425	Apply water management in poultry processing	Level 1	NQF Level 01	3
Core	119395	Demonstrate an understanding of the basic anatomy and physiology of poultry	Level 1	NQF Level 01	2
Core	12203	Demonstrate knowledge of issues relating to HIV and AIDS	Level 1	NQF Level 01	2
Core	15092	Plan and manage personal finances	Level 1	NQF Level 01	5
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	12473	Identify and respond to selected literary texts	Level 1	NQF Level 01	5
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	119445	Defeather poultry	Level 2	NQF Level 02	8
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	5
Elective	119426	Operate an automatic tray wrapper in a poultry abattoir	Level 2	NQF Level 02	5
Elective	119451	Perform 1st phase evisceration in poultry	Level 2	NQF Level 02	8
Elective	119476	Perform 2nd phase evisceration in poultry	Level 2	NQF Level 02	8
Elective	119453	Process poultry fresh meat products in an abattoir	Level 2	NQF Level 02	8
Elective	119446	Process poultry frozen meat products in an abattoir	Level 2	NQF Level 02	8
Elective	119379	Receive live birds and place on the poultry processing line	Level 2	NQF Level 02	6
Elective	119410	Slaughter birds in a poultry abattoir	Level 2	NQF Level 02	6
Elective	119443	Utilise cold storage and despatch practices in a poultry abattoir	Level 2	NQF Level 02	6

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.	2Tablets Community Development
2.	Anix Trading 739
3.	Badiri Training Institute
4.	Balemi Consulting Pty Ltd
5.	Bonwelong Skills Development (PTY) LTD
6.	Buena Vista Learning Academy
7.	Buni Advocacy and Training Services Pty Ltd
8.	Classy Lifeskill Centre
9.	CTC College
10.	Dime Capital Pty Ltd
11.	Green Identity (Pty) Ltd
12.	Gumela General Dealer and Projects
13.	Helpers for Life NPC
14.	Hupco Communications
15.	Ifa Langa Agri Training and Consulting Pty Ltd
16.	Kolong Holdings
17.	Langalezulu (Pty) Ltd
18.	Leruo ke Matla Training and Enterprise Development Services
19.	Leungo Consulting and Training
20.	Mantimba Training and Procurement Pty Ltd
21.	Mathunyeng Trading and Academy
22.	Mncobela Trading Enterprise Pty Ltd
23.	Molapisane General Projects
24.	Motheo FET College - Central Office
25.	Mthombo Agri-Business Institute
26.	Mzansi Agricultural College
27.	Mzansi Farming Pty Ltd
28.	Mzanzi Training Institute
29.	PHOKOPHELA INVESTMENT HOLDINGS
30.	Ponki Solutions and Consulting
31.	Potchefstroom College of Agriculture
32.	Rain Queen Holdings
33.	Raphael Technologies
34.	Sibodibo Trading Enterprise
35.	TCEP (Pty) Ltd
36.	The Rare Rose Pty Ltd
37.	TRD Investment Pty Ltd
38.	Triple Desire Trading and Projects 173 CC
39.	Twoline Training Skills For Africa Pty Ltd
40.	Viwe Development Council NPO
41.	Zala Gusha Trading Enterprise Pty Ltd