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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 QUALIFICATION: |
| Intermediate Occupational Certificate: Meat Processing Operator |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 121153 | Intermediate Occupational Certificate: Meat Processing Operator | |||
| ORIGINATOR | ||||
| Development Quality Partner - FoodBev (Man, Eng) | ||||
| PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | NQF SUB-FRAMEWORK | |||
| - | OQSF - Occupational Qualifications Sub-framework | |||
| QUALIFICATION TYPE | FIELD | SUBFIELD | ||
| Intermediate Occupational Cert | Field 06 - Manufacturing, Engineering and Technology | Manufacturing and Assembly | ||
| ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
| Undefined | 123 | Not Applicable | NQF Level 03 | Regular-ELOAC |
| REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
| Registered | EXCO 0820/23 | 2023-11-14 | 2028-11-14 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2029-11-14 | 2032-11-14 | |||
| 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 qualification does not replace any other qualification and is not replaced by any other qualification. |
| PURPOSE AND RATIONALE OF THE QUALIFICATION |
| The purpose of this qualification is to prepare a learner to operate as a Meat Process Operator. A Meat Process Operator operates equipment and performs tasks to process meat products by preparing, processing and finishing meat products for consumption, to ensure that quality standards and specifications are met.
A qualified learner will be able to: Rationale: The need for this qualification stems from the necessity to align an existing historically registered qualification. Other than the qualification listed above that this qualification replaces, there are no similar qualifications registered on the National Qualifications Framework. There is a significant need for this qualification based on the sector skills plans for the Food and Beverage Manufacturing Sector, as there are multiple small, medium and large meat processing factories throughout South Africa. Meat would be defined as mutton, pork, beef and venison, but would exclude poultry. The Food and Beverage and the meat processing industries are highly regulated, and operators must adhere to strict safety and quality standards to ensure that the products they produce are safe for consumption. This qualification ensures that operators have the required knowledge and skills to maintain these high safety and quality standards. While the industry is constantly evolving there are numerous process contexts in the meat industry that are automating and are experiencing significant growth. These contexts will all benefit from a qualification that reflects the latest technologies, a process required for the 21st -century operator. Developing this qualification enhances the professionalism of a process operator in the Meat industry. It demonstrates that process operators have undertaken a formal programme of training and assessment, and have achieved a level of knowledge, skills and work experience that is recognised by the industry. This occupational qualification improves the career opportunities of the processing machine operator by providing a recognised certificate as employers are more likely to recruit and retain individuals who have a formal qualification. This qualification will benefit society and the economy by enhancing citizenship, increasing social and economic productivity, providing specifically skilled and/or professional people, and transforming and redressing past inequities. Long term benefits include lateral and vertical growth opportunities for employees in food and beverage manufacturing plants and access to previously inaccessible employment opportunities at higher levels as process controllers, supervisors and production managers. Typical occupations in this area are the following, Carcass Breaker; Slicer Operator; Process Operator; Mincer Operator; Meat Process Operator. It is also envisaged that learners wanting to enter employment in a meat processing plant will use this qualification, thus creating a pool of skilled operators that can advance into the various other roles in the Food and Beverage Industry. This occupational qualification will improve the career opportunities of the meat processing operator. There is no professional body registration required for this qualification. |
| LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
| Recognition of Prior Learning (RPL):
RPL for Access to Training/Exemption: Learners may use the RPL process to gain access to training opportunities for a programme of learning, qualification, part-qualification or skills programme if they do not meet the formal, minimum entry requirements for admission. RPL assessment provides an alternative access route into a programme of learning, qualification, part-qualification, or skills programme. Such an RPL assessment may be developed, moderated and conducted by the accredited Skills Development Provider which offers that specific qualification/part qualification/skills programme. Such an assessment must ensure that the learner is able to display the equivalent level of competencies required for access, based on the NQF level descriptors. For exemption from modules through RPL, learners who have gained the stipulated competencies of the modules of a programme of learning, qualification, part-qualification or skills programme through any means of formal, informal or non-formal learning and/or work experience, may be awarded credits towards relevant modules, and gaps identified for training, which is then concluded. RPL for Access to the External Integrated Summative Assessment (EISA) Learners who have gained the stipulated competencies of the modules of a programme of learning, qualification, part-qualification or skills programme through any means of formal, informal or non-formal learning and/or work experience, may be awarded credits towards relevant modules, and gaps identified for training, which is then concluded. A valid Statement of Results is required for admission to the EISA in which confirmation of achievement is provided that all internal assessment criteria for all modules in the related curriculum document have been achieved. Upon successful completion of the EISA/FISA, RPL learners will be issued with the QCTO certificate for the qualification, part-qualification or skills programme. Quality Partners are responsible for ensuring the RPL mechanism and process for qualifications and part-qualification is approved by the QCTO. ENTRY REQUIREMENTS: |
| RECOGNISE PREVIOUS LEARNING? |
| Y |
| QUALIFICATION RULES |
| This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules:
Knowledge Modules Total number of credits for Knowledge Modules: 38 Practical Skill Modules Total number of credits for Practical Skill Modules: 47 Work Experience Modules Total number of credits for Work Experience Modules: 38 |
| EXIT LEVEL OUTCOMES |
| 1. Apply the fundamental theory and concepts of communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the meat processing and related products manufacturing environment.
2. Understand the nature of meat, with reference to quality, microbiology and spoilage. 3. Manage a workstation according to standard operating procedures. 4. Operate a single stage stand-alone equipment according to standard operating procedures. |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
ELO 1: Describe the fundamental theory and concepts of communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the meat processing and related products manufacturing environment. Associated Assessment Criteria for Exit Level Outcome 2: ELO 2: Explain the nature of meat, with reference to quality, microbiology and spoilage. Associated Assessment Criteria for Exit Level Outcome 3: ELO 3: Manage a workstation according to standard operating procedures. Associated Assessment Criteria for Exit Level Outcome 4: ELO 4: Operate a single stage stand-alone equipment according to standard operating procedures. Integrated Assessment: Formative Assessments Formative assessments are conducted throughout the training of learners. A range of formal, non-formal, and informal ongoing assessment activities are used to focus on teaching and learning outcomes to improve learner attainment. Formative assessments are conducted continuously by the facilitator to feed into further learning, to identify strengths and weakness, and to ensure the learner's ability to apply knowledge, skills and workplace experience gained. Formative Assessments are conducted by the accredited Skills Development Provider (SDP), and a variety of ongoing assessment methods may be used, for example, quizzes, assignments, tests, scenarios, role play, interviews. Continuous feedback must be provided. Summative Assessments conducted Internally Integrated Assessment involves all the different types of assessment tasks required for a particular qualification, part-qualification or occupational skills programme, such as written assessment of theory and practical demonstration of competence. To achieve this, the Internal Assessment Criteria (IAC) for all modules as found in the QCTO curriculum document must be followed. An accredited SDP should implement a well-designed, formal, relevant, final internal Summative Assessment strategy for all modules to prepare learners for the EISA. These assessments evaluate learning achievements relating to the achievement of each module of the relevant components of the qualification, part-qualification or skills programme. Internal Summative Assessments are developed, moderated and conducted by the SDP at the end of each module or after integration of relevant modules, e.g. applied knowledge tests, workplace tasks, practical demonstrations, simulated tasks/demonstrations, projects, case studies, etc. The results of these final formal summative assessments must be recorded. These results, which include the Statement of Work Experience results, where applicable, contribute to the Statement of Results (SoR) that is a requirement for admission to the EISA. An SoR, using the template provided by the Quality Partner, is issued by the accredited SDP for qualifications and part-qualifications. The SDP must produce a valid Statement of Results for each learner, indicating the final result and the date on which the competence in each module, of each component, was achieved. Learners are required to produce this SoR, together with their ID document or alternative ID document, at the point of the EISA. External Integrated Summative Assessment (EISA) - a national assessment: The Quality Partner is responsible for the management, conduct and implementation of the External Integrated Summative Assessment (EISA), in accordance with QCTO set standards. Competence in the EISA is a requirement for certificating a learner. For entrance into the EISA, the learner requires a valid Statement of Results issued by the accredited institution indicating: The attainment of all modules for the Knowledge, Practical and Work Experience modules OR The attainment of all modules for the Knowledge and Application Components. |
| INTERNATIONAL COMPARABILITY |
| Numerous discussions were held with experienced subject matter experts in the field of meat processing with regards to comparing this qualification internationally.
Over and above this, research was conducted on the qualifications frameworks of numerous countries, the decision was then made to compare with countries that, not only, have a significant meat processing industry, but also have a dynamic qualification framework with accreditation processes for providers of such qualifications. For this reason, the countries of New Zealand and Australia were chosen. In New Zealand there is the New Zealand Qualifications Framework, and all training providers are required to be accredited by the New Zealand Accreditation Body. Similarly, Australia also has a dynamic occupational qualifications accreditation body and the Australian Qualifications Framework. We therefore identified qualification and accredited providers in both countries that had significant similarities with this qualification. Australia: Certificate 111 in Meat Processing (General) AMP30616 (equivalent to NQF 3). This qualification is suitable for individuals who wish to work in a Meat Processing Manufacturing Plant. The qualification leads to employment as a Meat Processing Operator and has a duration of twelve months. It is offered by the Australian College of Training (RTO Provider No 51269). Similarities: Both qualifications have similar duration (twelve months) and are aimed at a similar context (Meat Processing Manufacturing Plant) to develop the same occupation (Meat Processing Operator). Both qualifications cover the very important aspects of personal safety as well as consumer safety and cover the aspects of contamination and hazardous control points. In line with the concepts of lean manufacturing both qualifications cover problem solving techniques, continuous improvement and 5S (sort, set, shine standardise and sustain) that provides the basic tenets of housekeeping and the removal of all types of waste. Both qualifications cover the requirements of production planning and execution required by an operator. The content listed in both qualifications cover the value chain and all aspects of production management relevant to an operator. Both qualifications also have modules on anatomy and the different cuts on each of the meat products. Differences: The South African qualification is superior in that it allows for the development of special skills in the workplace and provides opportunities to contextualise the skills within such workplace. The other difference is that the Australian qualification allocates credits according to units of learning and not according to notional hours utilised in curriculum based occupational qualifications. New Zealand: The New Zealand Qualifications Authority (NZQA) has the level 3 New Zealand Certificate in Meat and Meat Product Manufacturing registered until 2024. The qualification is offered by the Primary Industry Training organisation, an accredited provider with accreditation number 8105. The entry requirements for the qualification is a Level 2 Certificate in Food and Beverage Processing or New Zealand Certificate in Primary Industry Skills. Similarities: Both the New Zealand qualification and this qualification have similar purpose, are aimed at the same target group and have the same duration namely, 12 months. Both the New Zealand qualification and this qualification stress the importance of occupational safety as well as consumer safety. Furthermore, it also covers of lean manufacturing cover problem solving techniques, continuous improvement and 5S (sort, set, shine standardise and sustain) that provides the basic tenets of housekeeping and the removal of all types of waste. The New Zealand qualification as does this qualification also focusses on developing the individual and covers elements of personal mastery and interpersonal skills. Differences: The South African qualification allows for the development of special skills in the workplace and provides opportunities to contextualise the skills within such workplace as opposed to the New Zealand qualification. The other difference is the New Zealand qualification allocates credits according to units of learning and not according to notional hours utilised in curriculum based occupational qualifications. Conclusion: The Australian and New Zealand qualifications are comparable to Intermediate Occupational Certificate: Meat Processing Operator in terms of purpose, target group, context, content and duration. |
| ARTICULATION OPTIONS |
| This qualification provides opportunities for horizontal, vertical and diagonal articulation options.
Horizontal Articulation: Vertical Articulation: Diagonal Articulation: |
| NOTES |
| Qualifying for External Assessment:
To qualify for an external assessment, learners must provide proof of completion of all required knowledge and practical modules by means of statements of results and a record of completed work experience. Legal Requirements: Criteria for the accreditation of providers Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the QCTO website. The curriculum title and code are: Meat Processing Operator 716111-000-00-00. Encompassed Trade: This qualification encompasses the following trades as recorded on the NLRD: Assessment Quality Partner (AQP) RELATED PART-QUALIFICATIONS (Where Applicable) |
| LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: |
| NONE |
| PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: |
| 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. |