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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: |
| Elementary Occupational Certificate: Beef Slaughterer |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 122012 | Elementary Occupational Certificate: Beef Slaughterer | |||
| ORIGINATOR | ||||
| Development Quality Partner - AgriSETA | ||||
| PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | NQF SUB-FRAMEWORK | |||
| QCTO - Quality Council for Trades and Occupations | OQSF - Occupational Qualifications Sub-framework | |||
| QUALIFICATION TYPE | FIELD | SUBFIELD | ||
| Elementary Occupational Cert | Field 01 - Agriculture and Nature Conservation | Secondary Agriculture | ||
| ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
| Undefined | 140 | Not Applicable | NQF Level 02 | Regular-ELOAC |
| REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
| Registered | EXCO 0822/24 | 2024-03-07 | 2029-03-07 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2030-03-07 | 2033-03-07 | |||
| 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 replaces: |
| Qual ID | Qualification Title | Pre-2009 NQF Level | NQF Level | Min Credits | Replacement Status |
| 48660 | National Certificate: Abattoir Slaughtering Processes | Level 2 | NQF Level 02 | 126 | Complete |
| PURPOSE AND RATIONALE OF THE QUALIFICATION |
| Purpose:
The purpose of this qualification is to prepare a learner to function as a Beef Slaughterer. A Beef Slaughterer slaughters cattle in abattoirs in compliance with meat safety regulations, health, safety and environment standards and customer specifications. Typical attributes of the Beef Slaughterer include static and dynamic strength, manual dexterity, arm-hand steadiness, visual observation of abnormalities and time management. A qualified learner will be able to: Rationale: Meat production is an important part of the world economy with important contributions to local, national and international trade. The consumer market has become more demanding over the years in terms of consumer rights and compliance with legislation and specifications and has a substantial impact on the processes and procedures in red meat abattoirs as well as on the way in which slaughterers conduct their day-to-day activities. In addition to this, national and international standards and meat quality and safety requirements specified in good manufacturing practices (GMP) are globally becoming more important. The red meat abattoir industry therefore requires well-trained staff to ensure compliance with these national and international standards and to ensure the safety of the consumer through conformance to meat safety and quality standards. Well trained beef slaughterers contribute to food safety and quality of beef carcasses. Damage to carcasses, contamination, hide damage and over-trimming, causes unnecessary losses which will have a negative effect on the quality, safety and value of the end-product. The red meat abattoir industry thus requires well-trained staff to ensure compliance with these national and international standards and to ensure the safety of the consumer through conformance to meat safety and quality standards. It is of the utmost importance that Beef Slaughterers are competent in the techniques and adhere to parameters pertaining specifically to the slaughtering of cattle, such as captive bolt stunning techniques, throat cutting techniques, bleeding times and ensuring carcass and hide quality. Abattoirs which employ qualified Beef Slaughterers earn a better reputation by using humane methods, helping them compete globally. Staff morale improved too. And because fewer animals were injured, fewer carcasses were bruised - improving meat quality. According to the Food and Agriculture Organisation of the United Nations, Livestock contribute 40 percent of the global value of agricultural output and support the livelihoods and food security of almost a billion people. The livestock sector is one of the fastest growing parts of the agricultural economy, driven by income growth and supported by technological and structural change. Particular nutrients in beef have been identified as being in short supply in the diets of some groups of the population. The inclusion of beef in the diets of young infants, adolescents, women of childbearing age and older adults can provide key nutrients for these groups. Qualified and well-trained slaughterers can ensure that this important source of nutrients in the diet of consumers will meet standards for food safety and quality. The benefits to the learner, as described in the last paragraph, also have benefits to the society and economy when slaughter takes place for own consumption, indigenous, cultural and religious purposes as provided for in the regulations. This qualification is aimed at learner who are working in the red meat industry with no formal recognition or who are currently employed as Slaughterers and would like to progress in the industry. It is aimed at formalising the skills required in the red meat industry through recognition of prior learning which will facilitate career-pathing and to provide access to new entrants. This qualification is an entry point for articulation in a learning- and career path within the abattoir industry. Learners may be promoted to abattoir supervisors. Opportunities for employment exist in high throughput abattoirs, low throughput abattoirs and rural throughput abattoirs. The Elementary Occupational Certificate: Beef Slaughterer will provide in the increasing demand for competent Beef Slaughterers. Although no registration or licensing is needed to function as a Beef Slaughterer, legislation requires that the competence of the Beef Slaughterer must be assessed, confirmed and monitored in terms of the Regulations. |
| LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
| Recognition of Prior Learning (RPL):
RPL for Access Learners will gain access to the qualification through RPL for Access as provided for in the QCTO RPL Policy. RPL for access is conducted by an accredited education institution, skills development provider or is workplace accredited to offer that specific qualification/part qualification. RPL for Credits Learners who have acquired competencies of the modules of a qualification or part qualification will be credited for modules through RPL. RPL for access to the external integrated summative assessment: Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result. Entry Requirements: An NQF Level 1 qualification. |
| RECOGNISE PREVIOUS LEARNING? |
| Y |
| QUALIFICATION RULES |
| This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules:
Knowledge Modules Level 1; 1 Credit. Total number of credits for Knowledge Modules: 28 Practical Skill Modules Total number of credits for Practical Skill Modules: 49 Work Experience Modules Total number of credits for Work Experience Modules: 63 |
| EXIT LEVEL OUTCOMES |
| 1. Demonstrate the importance of sanitisation, hygiene, food safety and quality within the abattoir industry.
2. Prepare and handle cattle pre-slaughter and beef carcasses post-slaughter. 3. Carry out the beef slaughter process ensuring compliance with current industry best dressing practices, hygienic requirements and GMP. 4. Apply compliant handling techniques when working with effluent and condemned material during beef slaughtering processes. |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
ELO 1: Demonstrate the importance of sanitisation, hygiene, food safety and quality within the abattoir industry. Associated Assessment Criteria for Exit Level Outcome 2: ELO 2: Prepare and handle cattle pre-slaughter and beef carcasses post-slaughter. Associated Assessment Criteria for Exit Level Outcome 3: ELO 3: Carry out the beef slaughter process ensuring compliance with current industry best dressing practices, hygienic requirements and GMP. Associated Assessment Criteria for Exit Level Outcome 4: ELO 4: Apply compliant handling techniques when working with effluent and condemned material during beef slaughtering processes. Integrated Assessment: Integrated Formative Assessment The Skills Development Providers will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated External Summative Assessment. Integrated Summative Assessment An External Integrated Summative Assessment, conducted through the relevant QCTO Assessment Quality Partner is required to issue this qualification. The External Integrated Summative Assessment will focus on the Exit Level Outcomes and Associated Assessment Criteria. Additional to the written assessment the learner must also submit a portfolio of evidence compiled of outcomes achieved in the workplace. |
| INTERNATIONAL COMPARABILITY |
| International comparability was conducted using qualifications from Australia and United Kingdom.
Australia The Australian Certificate II in Meat Processing (Abattoirs) is presented by Food Safety Operations (Queensland) PTY Limited trading as FS Alliance, a provider accredited for this qualification. The qualification is at level 2, no licensing or certification applies to this qualification and no entry requirements are required. However, prerequisites are stated at the level of units of competencies. Learners must achieve 6 mandatory core units of competency plus a minimum of 3 elective units of competency. The minimum value of points to be achieved is 60 points. Core units of competency include: Elective units of competency are divided into the following categories: Similarities Both qualifications are at level 2. In terms of content, the two qualifications are very similar and include similar aspects related to the slaughtering of cattle, such as dressing of the head, trimming of carcasses and processing offal in compliance with food safety and quality standards. Differences The Elementary Occupational Certificate: Beef Slaughterer includes a component for work experience. This is not the case with the Australian Certificate II in Meat Processing (Abattoirs). This difference accounts for the difference in credits/points between the two qualifications. The Elementary Occupational Certificate: Beef Slaughterer specifies entry level requirements but in the case of the Australian Certificate II in Meat Processing (Abattoirs) the entry requirements are specified as none. The Australian Certificate II in Meat Processing (Abattoirs) does not specify a target group but in the case of the Elementary Occupational Certificate: Beef Slaughterer, the target group is stated. United Kingdom The British Level 2 Certificate/Diploma for Proficiency in Meat and Poultry Industry Skills is offered by City & Guilds. Entry requirements are specified as none. The target group is specified as learners employed in the meat and poultry industry. Both knowledge and practical units are differentiated and provide a choice in a wide range of automated or manual processing techniques. This qualification includes units related to downstream processes such as butchery, packaging, distribution and sales. In addition, it includes units for meat as well as poultry slaughtering even though the units are differentiated. Credits are not specified. Units include: Similarities Both qualifications are at level 2. In terms of content, the two qualifications are very similar and include similar aspects, such as pre-slaughter handling, flaying (skinning) and dressing of carcasses in compliance with food safety and quality standards related to the slaughtering of livestock. The target groups for both qualifications are similar. Differences The Elementary Occupational Certificate: Beef Slaughterer includes a component for work experience. This is not the case with the City & Guilds qualification, even though the target group includes learners employed in the industry. The Elementary Occupational Certificate: Beef Slaughterer specifies entry level requirements but in the case of the British qualification, the entry requirements are specified as none. The British qualification includes a wide range of species and procedures, while the Elementary Occupational Certificate: Beef Slaughterer is species-specific. Conclusion The Elementary Occupational Certificate: Beef Slaughterer compares favourably with international qualifications in terms of specifically slaughtering procedures, personal hygiene and food safety practices. |
| ARTICULATION OPTIONS |
| This qualification provides opportunities for the following articulation options.
Horizontal Articulation: Vertical Articulation: Diagonal Articulation: |
| NOTES |
| 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.
Additional Legal or Physical Entry 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: Beef Slaughterer: 681101-001-00-00. Encompassed Trade: Assessment Quality Partner (AQP): |
| LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: |
| When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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. |