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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: |
| National Occupational Certificate: Meat Examiner |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 122232 | National Occupational Certificate: Meat Examiner | |||
| 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 | ||
| National Occupational Cert | Field 01 - Agriculture and Nature Conservation | Secondary Agriculture | ||
| ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
| Undefined | 120 | Not Applicable | NQF Level 04 | 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 |
| 48649 | Further Education and Training Certificate: Meat Examination | Level 4 | NQF Level 04 | 160 | Complete |
| PURPOSE AND RATIONALE OF THE QUALIFICATION |
| Purpose:
The purpose of this qualification is to prepare a learner to function as a Meat Examiner. A Meat Examiner examines red meat carcasses and organs for meat safety and conformance with regulatory provisions and provisionally approves such for human and animal consumption in accordance with the relevant Meat Safety Act and its Regulations as promulgated by the Government of the Republic of South Africa. Typical learning outcomes for a Meat Examiner includes but are not limited to attention to detail, problem sensitivity, deductive reasoning, and attention to personal and abattoir hygiene. A qualified learner will be able to: Rationale: The red meat industry requires well-trained examiners to ensure compliance with standards and the consumer's safety. Consumers expect compliance with standards for animal welfare and humane ante-mortem treatment of animals in the abattoir. The main purpose of meat examination is to identify and prevent public health hazards such as foodborne pathogens or possible chemical contaminants or residues in meat. Meat examination also plays an integral part in the overall monitoring system of certain animal diseases and verifying compliance with animal welfare standards. This is an important control point for early identification of problems that may impact public health, animal health, and welfare. Abattoirs function under stringent regulatory and statutory prescripts, which significantly impact the processes and procedures in red meat abattoirs and how meat examiners conduct their day-to-day activities. These competencies can give domestic and international markets confidence in meat products. The abattoir industry is responsible for managing and controlling the preparation of meat products for the consumer market. This task requires the utmost care and attention as people's lives depend on correctly handling food products. It is important to keep the micro-organism count in abattoirs as low as possible and avoid contamination of meat and other edible products during slaughter. The typical target group of learners includes employees who want to progress in the abattoir industry or new entrants. This qualification provides learners with the opportunity to qualify themselves as meat examiners in the red meat industry and includes opportunities for learner's career development in the red meat industry, e.g., Meat Inspector, Abattoir Foreman, or Abattoir Manager. It is aimed at formalising the skills required to facilitate career-pathing and provide access to new entrants. The qualification provides learners access to advanced learning in specialised areas within the red meat industry. It also gives learners the necessary background knowledge and skills to be portable within other Industries. This qualification is a pre-requisite to function as a Meat Examiner in the South African context. Successful learners are designated by the Department of Agriculture, Land Reform and Rural Development (DALRRD) in compliance with the prescripts of the Meat Safety Act for them to be able to function as Meat Examiners. Associations and stakeholders consulted include, among others, key role players the Red Meat Abattoir Association (RMAA), the South African Meat Industry (SAMIC), the Department of Agriculture, Land Reform and Rural Development (DALRRD), and Meat Inspection Assignees in terms of the Meat Safety Act and Regulations. |
| 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 the learner can display the equivalent competencies required for access based on the NQF level descriptors. RPL for Credits. 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) or Final Integrated Supervised Assessment (FISA) 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. For a Skills Programme, the accredited Skills Development Provider (SDP) must ensure all modular competency requirements are met before the FISA and keep a record of such evidence. After successfully completing the EISA/FISA, RPL learners will be issued 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 are approved by the QCTO. Entry Requirements: An NQF Level 3 qualification. |
| 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: 26 Practical Skill Modules 2 Credits. Total number of credits for Practical Skill Modules: 31 Work Experience Modules Total number of credits for Work Experience Modules: 63 |
| EXIT LEVEL OUTCOMES |
| 1. Apply basic meat safety principles, abattoir processes, operations, and record-keeping within the industry.
2. Conduct primary meat inspection techniques of slaughtered carcasses and organs and determine the suitability of carcasses and organs for human and animal consumption. 3. Evaluate handling and dispatch of chilled carcasses according to abattoir standards. 4. Evaluate correct handling procedures of condemned material. |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
ELO 1: Apply basic meat safety principles, abattoir processes, operations, and record-keeping within the industry. Associated Assessment Criteria for Exit Level Outcome 2: ELO 2: Conduct primary meat inspection techniques of slaughtered carcasses and organs and determine the suitability of carcasses and organs for human and animal consumption. Associated Assessment Criteria for Exit Level Outcome 3: ELO 3: Evaluate handling and dispatch of chilled carcasses according to abattoir standards. Associated Assessment Criteria for Exit Level Outcome 4: ELO 4: Evaluate correct handling procedures of condemned material. Integrated Assessment: Integrated Formative Assessments Conducted Internally Formative assessments are conducted throughout the training of learners. A range of formal, non-formal, and informal ongoing assessment activities focus on teaching and learning outcomes to improve learner attainment. Formative assessments are conducted continuously by the facilitator to feed into further learning, identify strengths and weaknesses, and ensure the learner's ability to apply knowledge, skills, and workplace experience gained. Formative Assessments are conducted by the accredited Skills Development Provider (SDP). Various ongoing assessment methods, such as quizzes, assignments, tests, scenarios, role play, and interviews, may be used. Continuous feedback must be provided. Integrated Summative Assessments Conducted Internally Integrated Assessment involves all the tasks required for a particular qualification, part-qualification, or occupational skills programme, such as written assessment of theory and practical demonstration of competence. The Internal Assessment Criteria (IAC) for all modules, as found in the QCTO curriculum document, must be followed to achieve this. 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 integrating 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) requirement for admission to the EISA. Using the template provided by the Quality Partner, an SoR 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 result and the date on which the competence in each module, of each component, was achieved. Learners are to produce this SoR, together with their ID document or alternative ID document, at the point of the EISA. |
| INTERNATIONAL COMPARABILITY |
| This qualification was compared to the following international qualifications:
United Kingdom The Royal Society for Public Health (RSPH) Level 4 Diploma for Proficiency in Meat Inspection is aimed at learners wishing to qualify as Official Auxiliaries and to be appointed by the Food Standards Agency and who may find employment in England, Scotland, Wales, and Northern Ireland. This qualification is compulsory by Regulation for people wishing to operate as Official Auxiliaries. The qualification is at Level 4; the total qualification time is 959 hours (thus 95.9 credits). Learners achieving this qualification will possess the skills, knowledge, and understanding to conduct post-mortem inspection of the designated meat species and apply the required food safety management procedures. Components of this qualification include inter alia, units related to skills and knowledge of: Similarities All the above-listed aspects are included and addressed in this National Occupational Certificate. Both qualifications are required by legislation for a person to function as a Meat Examiner. Both qualifications are at level 4 and have approximately a similar duration. Differences Entry requirements for the Level 4 Diploma for Proficiency in Meat Inspection are not specified, while the National Occupational Certificate: Meat Examiner stipulates NQF Level 3 as entry requirements. New Zealand The Primary Industry Training Organisation offers the New Zealand Certificate in Meat Processing (Animal Product Examination) (Level 4) with an optional strand in Ante-Mortem. It aims to provide learners with the skills to work as Animal Product Examiners (Meat Inspectors). Possible employment opportunities include meat processing operations on stock or post-mortem examinations, meat products used for human consumption, and ante-mortem examinations on stock. This qualification is at Level 4, and credit value is specified as between 55 - 100 credits depending on which strand is selected. Entry requirements are specified as "none". Learners achieving this qualification will be able to monitor the implementation of health and safety, food safety, and quality in a meat processing operation, complete post-mortem examinations of animal products in a meat processing operation, and process meat products for human consumption. Graduates of the ante-mortem strand will also be able to complete ante-mortem examinations of animals in a meat processing operation and processing meat products for human consumption. Aspects include: Similarities All the above-listed aspects are included and addressed in this National Occupational Certificate. Both qualifications are at Level 4. Differences The Certificate in Meat Processing (Animal Product Examination) (Level 4) is shorter in duration than the National Occupational Certificate: Meat Examiner. The National Occupational Certificate: Meat Examiner includes a workplace component and examines three species, which is not the case with the Certificate in Meat Processing (Animal Product Examination) (Level 4). The Certificate in Meat Processing (Animal Product Examination) (Level 4) has no entry requirements, while the OC: Meat Examiner stipulates NQF Level 3 as entry requirements. Conclusion The National Occupational Certificate: Meat Examiner compares well with the two international qualifications in terms of level and content. |
| ARTICULATION OPTIONS |
| This qualification provides opportunities for the following articulation options.
Horizontal Articulation: Vertical Articulation: Diagonal Articulation Higher Certificate: Food and Beverage Management, NQF Level 5. |
| 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 is: Meat Examiner: 681506-002- 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. |