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: 

Manufacture cured fish or meat products 
SAQA US ID UNIT STANDARD TITLE
8923  Manufacture cured fish or meat products 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243010  Cure fish or meat products  Level 3  NQF Level 03  8   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the curing process for fish or meat products,
  • Prepare for curing fish or meat products,
  • Cure fish or meat products,
  • Perform end of fish or meat curing procedures.

    This unit standard is intended for a person working in the fish or meat processing industry who has the responsibility of wet or dry curing fish or meat products using automated or semi-automated curing equipment.

    This unit will contribute to the full development of the learner with in the food-manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Cleaning procedures, handling of equipment and chemicals.
  • Representative sample taking for quality control purposes. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the fish or meat processing industry who has the responsibility of curing fish or meat products for further processing using automated or semi-automated curing equipment.

    In the context of this unit standard, curing refer to dry curing, wet curing or injecting of curing solution into fish or meat muscle to ensure even distribution thereof.
    Meat products that can be cured refer to Kassler ribs and chops, bacon, ham and various pork cuts. A variety of fish or seafood products can also be cured.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the curing process for fish or meat products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles of curing fish or meat products are explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Curing refers to a wet or dry method of curing.
     

    ASSESSMENT CRITERION 2 
    2. The reasons for using different salts with their purposes during the curing process are explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Salts refer to sodium chloride, sodium or potassium nitrate and sodium or potassium nitrite.
     

    ASSESSMENT CRITERION 3 
    3. The curing process and procedures for fish or meat are explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Curing procedures refer to dry rubbing of curing agents, soaking, injecting, tumbling or massaging the curing solution into the meat or fish muscle to ensure even distribution thereof.
     

    ASSESSMENT CRITERION 4 
    4. The difference between curing, brining and pickling are explained according to scientific principles. 

    ASSESSMENT CRITERION 5 
    5. The curing agents and concentrations used for fish or meat products are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The working principles and procedures of the curing equipment are described according to equipment operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The components of the curing equipment are identified and the purposes explained. 

    ASSESSMENT CRITERION 8 
    8. Food safety practices and procedures for manufacturing cured fish or meat are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare for curing fish or meat products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area, curing equipment and curing solution or ingredients are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising, pre-start up checks on the equipment and curing solutions or ingredients.
     

    ASSESSMENT CRITERION 3 
    3. Raw fish or meat cuts are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the fish or meat cuts are quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the raw fish or meat cuts.
     

    ASSESSMENT CRITERION 4 
    4. Raw fish or meat cuts shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Raw fish or meat cuts are released for the curing process according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the raw fish or meat cuts can only take place if any other preparation-related problems are solved within scope of work in order to ensure raw fish or meat quality.
     

    SPECIFIC OUTCOME 3 
    Cure fish or meat products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Curing equipment is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Cured fish or meat products are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. A sample is taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    5. Cured fish or meat products are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of cured fish or meat products can only take place if:
  • Any other process-related problems are solved within scope of work in order to ensure product quality.
  • Adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of fish or meat curing procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Curing equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The work area and processing equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Process records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of wet or dry curing of raw fish or meat products.
  • This unit standard can be assessed with first line operational maintenance and process control unit standards. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in Specific Outcome:
  • Cure fish or meat products. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Evident in Specific Outcomes:
  • Prepare for curing fish or meat products.
  • Cure fish or meat products. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking a sample.

    Evident in Specific Outcome:
  • Cure fish or meat products. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Evident in Specific Outcome:
  • Perform end of fish or meat curing procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all Specific Outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243010, which is " Cure fish or meat products ", Level 3, 8 credits.

    Supplementary Information

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972
  • Health Act, No 63 of 1977
  • Occupational Health and Safety Act, No. 85 of 1993
  • SABS Food Hygiene Management Code 49: 1989


    Definition of terms within this unit standard:

    Brine
    Refers to a sodium chloride solution that acts as a preserving agent. Brining actually also generally includes a wet or dry application method.

    Cure
    Refer to a process of preserving, fixating the red colour of meat and flavouring the meat using sodium chloride, potassium and/or sodium nitrate and/or potassium and/or sodium nitrite.

    Dry curing
    Refers to a process where the mixture of sodium chloride and potassium or sodium nitrate or nitrite is rubbed into the surface or mixed into ground fish or meat products.

    Food safety
    Refers to all practices and procedures that will ensure that food is safe for human consumption. These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.

    Pickle solution
    Refers to a solution of sodium chloride and a weak acid such as vinegar, to preserve and add flavour to the product.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.

    Wet curing
    Refers to a process where the sodium chloride, potassium and/or sodium nitrate or nitrite are solubilised in water and the meat cuts are soaked, injected, tumbled or massaged with or in the solution to ensure penetration and even distribution of the curing mixture, into the meat or fish muscle. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-03-12  Was FOODBEV until Last Date for Achievement 
    Elective  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-02-06  Was FOODBEV until Last Date for Achievement 


    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.
     
    1. Intercept Consulting and Training Solutions 
    2. LUCKY STAR 
    3. Operational Process Improvements (Pty) Ltd 


    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.