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 THAT HAS PASSED THE END DATE: 

Utilise abattoir hygiene in poultry processing 
SAQA US ID UNIT STANDARD TITLE
119399  Utilise abattoir hygiene in poultry processing 
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 2  NQF Level 02  15 
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 
To minimize the occurrence of disease causing organisms in a poultry abattoir 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Abbattoir hygiene Level 1. 

UNIT STANDARD RANGE 
N/A 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Recognise the dangers of meat contamination and the role that sanitizing plays in minimising this. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The results of poultry being contaminated by bacteria are described 
ASSESSMENT CRITERION RANGE 
Bacteria, food poisoning, mortality, reduced shelf life, food security
 

ASSESSMENT CRITERION 2 
The importance of sanitizing is explained 
ASSESSMENT CRITERION RANGE 
Reduce bacteria in the workplace
 

ASSESSMENT CRITERION 3 
The importance of adhering to a cleaning and disinfecting programme is indicated 
ASSESSMENT CRITERION RANGE 
Sanitizing frequency, microbiological monitoring
 

SPECIFIC OUTCOME 2 
Understand the possible ways in which poultry meat can become contaminated. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The various ways in which poultry meat can be contaminated are listed 
ASSESSMENT CRITERION RANGE 
Equipment, workers, poor slaughtering and processing procedures, the birds, water
 

ASSESSMENT CRITERION 2 
The means by which equipment in the abattoir can contaminate meat are explained 
ASSESSMENT CRITERION RANGE 
Knives, cutting equipment, preparation surfaces, evisceration equipment, rusty equipment
 

ASSESSMENT CRITERION 3 
The manner in which workers can convey contaminants onto the meat are indicated 
ASSESSMENT CRITERION RANGE 
Clothing, skin diseases, open wounds, septic sores, coughing, sneezing
 

ASSESSMENT CRITERION 4 
The spreading of contamination in the abattoir via poultry carcasses is described 
ASSESSMENT CRITERION RANGE 
Sick or diseased carcasses
 

ASSESSMENT CRITERION 5 
The contamination through poor slaughtering and processing procedures are explained 
ASSESSMENT CRITERION RANGE 
Insufficient bleeding, intestinal rupturing during evisceration, dropped meat or carcasses on the floor, irregular washing and disinfecting of hands and equipment
 

ASSESSMENT CRITERION 6 
The contamination of poultry products by water borne contaminates is described 
ASSESSMENT CRITERION RANGE 
Bacterial, ecolii
 

ASSESSMENT CRITERION 7 
The means by which poultry products can be chemically contaminated are explained 
ASSESSMENT CRITERION RANGE 
Machine oil, detergents, disinfectants, grease
 

SPECIFIC OUTCOME 3 
Ensure that the equipment and facilities of an abattoir are cleaned and disinfected in the prescribed sequence. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance of cleaning and disinfecting in the sequence of the seven steps is explained 
ASSESSMENT CRITERION RANGE 
  • Removal
  • Loosening
  • Pre-washing
  • Washing and scrubbing
  • Rinsing
  • Disinfecting
  • Microbiological survey
     
    		•

    ASSESSMENT CRITERION 2 
    The cleaning and disinfecting processes and procedures are explained and demonstrated 

    SPECIFIC OUTCOME 4 
    Understand the role that detergents play in cleaning. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The role that detergents play in cleaning is described 
    ASSESSMENT CRITERION RANGE 
    Disperses dirt, makes dirt soluble
     

    ASSESSMENT CRITERION 2 
    The limitations of only using a detergent are explained 
    ASSESSMENT CRITERION RANGE 
    Removes dirt not bacteria
     

    ASSESSMENT CRITERION 3 
    The four rules of detergent use are described 
    ASSESSMENT CRITERION RANGE 
  • Concentration
  • Mechanical action
  • Temperature
  • Contact time
     
    		•

    SPECIFIC OUTCOME 5 
    Understand the specific role of disinfectants and why disinfecting must follow detergent washing. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The role of disinfectants / sanitizers is explained 
    ASSESSMENT CRITERION RANGE 
    Kills microbes, residual prevents new growth
     

    ASSESSMENT CRITERION 2 
    The preparatory work that must be completed before disinfectants are used is described 
    ASSESSMENT CRITERION RANGE 
    Surfaces are "clean" and prepared
     

    ASSESSMENT CRITERION 3 
    The two important factors that ensure effective disinfecting are explained 
    ASSESSMENT CRITERION RANGE 
    Concentration, contact period
     

    ASSESSMENT CRITERION 4 
    The methods of disinfecting the equipment are described 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through 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.

    The assessment of qualifying learners against this standard should meet the requirements of established principles. Practical assessment activities will be used, which are appropriate to the contents in which qualifying learners are working. These activities will include an appropriate combination of self and peer assessment, practical and oral assessments, observations etc.

    The assessment should ensure that all the specific outcomes, critical cross-field outcomes and essential embedded knowledge be assessed. The specific outcomes must be assessed in its own right, through oral and practical evidence. It cannot be assessed by observation only.

    The specific outcomes and essential knowledge must be assessed in relation to each other. If a qualifying learner is able to explain the essential embedded knowledge, but is unable to perform the specific outcomes, then they should not be assessed as competent. Similarly, if a learner is able to perform specific outcomes, but is unable to explain or justify their performance in terms of the essential embedded knowledge, they should not be assessed as
    competent.

    Evidence of the specified critical cross-field outcomes should be found, both in performance and in the essential embedded knowledge.

    Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly discriminate against them. Qualifying learners should be able to justify their performance in terms of these values. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected in the Assessment Criteria for each Specific Outcome 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
  • Reflecting on and exploring a variety of strategies to learn more effectively
  • Participating as responsible citizens in the life of local, national and global communities
  • Being culturally and aesthetically sensitive across a range of social contexts
  • Exploring education and career opportunities and
  • Developing entrepreneurial opportunities 
    		•

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Problem solving: Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been mad.
    Relates to specific outcomes:
  • Recognise the dangers of meat contamination and the role that sanitizing plays in minimising this
  • Understand the possible ways in which poultry meat can become contaminated
  • Ensure that the equipment and facilities of an abattoir are cleaned and disinfected in the prescribed sequence 
    		•

    UNIT STANDARD CCFO WORKING 
    Teamwork: Work effectively with others as a member of a team, group, organization or community

    Relates to specific outcomes:
  • Recognise the dangers of meat contamination and the role that sanitizing plays in minimising this
  • Understand the possible ways in which poultry meat can become contaminated
  • Ensure that the equipment and facilities of an abattoir are cleaned and disinfected in the prescribed sequence 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Self organization and management: Organise and manage oneself and one's activities responsibly and effectively

    Relates to specific outcomes:
  • Recognise the dangers of meat contamination and the role that sanitizing plays in minimising this
  • Ensure that the equipment and facilities of an abattoir are cleaned and disinfected in the prescribed sequence
  • Understand the specific role of disinfectants and why disinfecting must follow detergent washing 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Information evaluation: Collect, analyze, organise and critically evaluate information

    Relates to specific outcomes:
  • Recognise the dangers of meat contamination and the role that sanitizing plays in minimising this
  • Understand the possible ways in which poultry meat can become contaminated
  • Ensure that the equipment and facilities of an abattoir are cleaned and disinfected in the prescribed sequence
  • Understand the role that detergents play in cleaning 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communication: Communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation
    Specific Outcome: Embedded 

    UNIT STANDARD CCFO SCIENCE 
    Science and Technology: Use science and technology effectively and critically, showing responsibility towards the environment and health of others
    Relates to all specific outcomes. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Inter-relatedness of systems: Demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation
    Relates to specific outcomes:
  • Recognise the dangers of meat contamination and the role that sanitizing plays in minimising this
  • Understand the possible ways in which poultry meat can become contaminated
  • Ensure that the equipment and facilities of an abattoir are cleaned and disinfected in the prescribed sequence
  • Understand the specific role of disinfectants and why disinfecting must follow detergent washing 
    		•

    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 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  49581   National Certificate: Poultry Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Core  49579   National Certificate: Poultry Processing  Level 3  NQF Level 03  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.
     
    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.