SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Perform primary meat inspection incisions of pork

SAQA US ID	UNIT STANDARD TITLE
114380	Perform primary meat inspection incisions of pork
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	8
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2018-07-01	2023-06-30	SAQA 06120/18
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 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:
Performing primary meat inspection incisions of slaughtered pork carcasses according to statutory requirements.

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 (NQF3).
2. Communication skills (NQF3).
3. An understanding of supplier and customer relationships.
4. Care and maintain tools and equipment.
5. Understanding of basic hygiene principles.
6. Knowledge of basic safety requirements.

UNIT STANDARD RANGE

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 the manual for meat inspectors, work-site procedures, operating instructions and statutory requirements. Statutory and code requirements refer to:
1. Meat Safety Act, No 40 of 2000.
2. Occupational Health and Safety Act, No. 85 of 1993.
3. Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
4. Animal Welfare Act, No 171 of 1962.
5. Animal Diseases Act, No 35 of 1984.
6. Health Act, No 63 of 1977.
7. SABS Food Hygiene Management Code 49: 1989.

And all regulations and directives promulgated thereunder.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Plan and prepare primary meat inspection incisions task.

OUTCOME NOTES

1. Preparing equipment according to worksite and operational procedures.
2. Selecting appropriate protective clothing according to statutory requirements.
3. Reporting possible deviations from operational procedures.
4. Checking sequence of operational 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:

1. Purpose of incising pork carcasses and organs according to statutory requirements are explained.
2. Consequences of not adhering to statutory requirements are explained.
3. Consequences of not communicating deviations with affected parties are explained.
4. Reasons for restoring equipment are explained.
5. Reasons for safe handling of equipment are explained.

SPECIFIC OUTCOME 2

Perform primary meat inspection incisions.

OUTCOME NOTES

1. Making incisions according to statutory requirements and guidelines.
2. Adhering to hygiene and safety statutory requirements.
3. Handling and using equipment according to manufacturing requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

SPECIFIC OUTCOME 3

Complete primary meat inspection.

OUTCOME NOTES

1. Restoring work area according to operational procedures.
2. Handling of protective clothing and equipment according to statutory requirements.
3. Storing equipment according to operational procedures.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

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.
2. Principals of cleaning procedures.
3. A general understanding of hygiene and safety procedures in an abattoir.

UNIT STANDARD DEVELOPMENTAL OUTCOME

N/A

UNIT STANDARD LINKAGES

N/A

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO WORKING

Work effectively with others, in the process of making primary meat inspection incisions of pork carcasses and organs.

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself by planning and preparing work task.

UNIT STANDARD CCFO COMMUNICATING

Communicate with others, in the process of making primary meat inspection incisions of pork carcasses and organs.

UNIT STANDARD CCFO SCIENCE

Use science and technology to make primary meat inspection incisions of pork carcasses and organs inspect pork.

UNIT STANDARD CCFO CONTRIBUTING

Understand the world as a set of related systems by acknowledging his/her responsibility towards the quality and safety of the product.

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.
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	48649	Further Education and Training Certificate: Meat Examination	Level 4	NQF Level 04	Passed the End Date - Status was "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.

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