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: 

Process and pack live seafood 
SAQA US ID UNIT STANDARD TITLE
8924  Process and pack live seafood 
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
246583  Process and pack live seafood  Level 2  NQF Level 02  4   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the processing and packing procedures of life seafood,
  • Prepare to process and pack life seafood,
  • Process and pack life seafood,
  • Perform end of processing and packing procedures.

    This unit standard is intended for a person working in the seafood processing industry who has the responsibility of processing and packing life seafood on a commercial fishing vessel or processing plant or retail outlet.

    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:
  • Sort and handle raw seafood.
  • 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 a person working in the seafood processing industry who has the responsibility of processing and packing life seafood on a commercial fishing vessel or processing plant or retail outlet.

    In the context of this unit standard life seafood refer to Abalone, shellfish and Crustacean.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the processing and packing procedures of life seafood. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles of processing and packing of life seafood is explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The preparation procedures for life seafood are explained according to scientific principles. 

    ASSESSMENT CRITERION 3 
    3. The working principles and procedures processing and packing equipment are described according to equipment operating principles. 

    ASSESSMENT CRITERION 4 
    4. The components of the processing and packing equipment are identified and the purposes explained. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices and procedures for processing and packing live seafood are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to process and pack life seafood. 

    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, processing and packing equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. Seafood is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if seafood is quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the seafood.
     

    ASSESSMENT CRITERION 4 
    4. The life seafood is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The life seafood is released for processing and packaging according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the raw fish can only take place if:
  • Any other preparation related problems are solved within scope of work in order to ensure life seafood quality.
     
    		•

    SPECIFIC OUTCOME 3 
    Process and pack live seafood. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Life seafood is sorted, graded and weighed according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Sorting and grading refer to number of broken legs, black spots, strength, soft or hard skull, feelers not bleeding, texture, colour and smell.
     

    ASSESSMENT CRITERION 3 
    3. Life seafood is processed according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Processing refer to tailing, de-worming, scrapping, removal of black marks, removal of foreign matter and non-edible parts.
     

    ASSESSMENT CRITERION 4 
    4. Product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 5 
    5. Life seafood is sorted, graded and weighed according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 7 
    7. Life seafood is packed into containers according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Containers refer to one-off cartons, poly bins, insulated cartons or retail packs.
     

    ASSESSMENT CRITERION 8 
    8. Packed seafood is released for retail according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of packed seafood can only take place if:
  • Any other process-related problems are solved within the 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 9 
    9. Work areas are kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of processing and packing procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Processing and packing 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, processing and packing 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 processing and packing life seafood. 
    		•

    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:
  • Process and pack life seafood. 
    		•

    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 to process and pack life seafood.
  • Process and pack life seafood. 
    		•

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

    Evident in Specific Outcome:
  • Process and pack life seafood. 
    		•

    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 processing and packing 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 246583, which is "Process and pack live seafood", Level 2, 4 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:

    Food safety
    Refers to all practices and procedures that will ensure that food is safe for consumption by human beings. 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.

    Seafood
    Refer to salt Abalone, shellfishes and crustacean normally processed by the South African fish industry.

    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. 
    		•

    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 


    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. LUCKY STAR 
    2. 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.