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: 

Trim and portion cut fish fillets manually 
SAQA US ID UNIT STANDARD TITLE
8946  Trim and portion cut fish fillets manually 
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 2  NQF Level 02  3 
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
246573  Trim and portion cut fish and seafood manually  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 manual trimming and portioning process for cut fish fillets,
  • Prepare to trim and portion cut fish fillets manually,
  • Trim and portion cut fish fillets manually,
  • Perform end of trimming and portion cutting of fish fillets.

    This unit standard is intended for a person working in the fish processing industry who has the responsibility of grading, trimming and portion cutting fish fillets manually.

    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 a person in the fish processing industry who has the responsibility of grading, trimming and portion cutting fish fillets manually.

    In the context of this unit standard fish refers to any fresh or salt-water fish species.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar, offers clear choices of routine responses. The learning demand employs basic operational knowledge and ready available information. The application of this unit standard is to qualify the person towards certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the manual trimming and portioning process for cut fish fillets. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of trimming and portion cutting a fish fillet is explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The trimming and portion cutting procedure for a fish is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Different portion cuts and cutting patterns of a fillet are identified. 
    ASSESSMENT CRITERION RANGE 
    Cutting patterns refer to V-cut and J-cut.
    Portion cuts refer to lions, centre cuts, steaks and tails.
     

    ASSESSMENT CRITERION 4 
    4. The reasons for grading a fish fillet and the factors affecting the quality are explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Factors affecting the quality refer to stacking of fillets, time and temperature.
     

    ASSESSMENT CRITERION 5 
    5. The importance of yield and capacity measurement is explained providing relevant examples. 

    ASSESSMENT CRITERION 6 
    6. Trimming and portion cutting of fillets defects are explained and identified. 
    ASSESSMENT CRITERION RANGE 
    Defects refer to skeleton bones, fins and black membranes.
     

    ASSESSMENT CRITERION 7 
    7. Food safety practices and procedures for trimming and portion cutting fish fillets are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to trim and portion cut fish fillets manually. 

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

    ASSESSMENT CRITERION 3 
    3. Raw fish fillets are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the materials 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 fillets.
     

    ASSESSMENT CRITERION 4 
    4. Raw fish fillets shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The raw fish fillets are released for trimming and portion cutting according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the raw fish fillets can only take place if any other preparation-related problems are solved within scope of work in order to ensure raw fish fillets quality.
     

    SPECIFIC OUTCOME 3 
    Trim and portion cut fish fillets manually. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Cut fish fillets are trimmed and portioned according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Trimming refers to removal of skeleton bones, pin bones, fins, black membranes, discoloration, blood clots, parasites, skin, scales and fat lines.
    Portion cutting refer to lions, centre cuts, steaks and tails.
     

    ASSESSMENT CRITERION 2 
    2. Trimmed and portion cut fish fillets are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Cut fish filets are graded, timed and portioned according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The yield of trimmed and portioned cut fish fillets is determined according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Product and process parameters are controlled and recorded. 

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

    ASSESSMENT CRITERION 7 
    7. Trimmed and portioned cut fish fillets are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of trimmed and portion cut fish fillets 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 8 
    8. The work areas are kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of trimming and portion cutting of fish fillets. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The work area and cutting equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 4 
    4. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. 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 trimming and portion cutting fish fillets manually. 
    		•

    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 the following Specific Outcome:
  • Trim and portion cut fish fillets manually. 
    		•

    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 the following Specific Outcome:
  • Prepare to trim and portion cut fish fillets manually.
  • Trim and portion cut fish fillets manually. 
    		•

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

    Evident in the following Specific Outcome:
  • Trim and portion cut fish fillets manually. 
    		•

    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 the following Specific Outcome:
  • Perform end of trimming and portion cutting of fish fillets. 
    		•

    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 246573, which is "Trim and portion cut fish or seafood manually", 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:

    Terminology & clarification/explanation/definition:

    Cutting patterns for fish fillet portions:
    Refer to V-cut and J-cut.

    Fish filets portions:
    Refer to lions, centre cuts, steaks and tails.

    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.

    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.