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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: Fish and Seafood Processing Operator |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 124347 | Intermediate Occupational Certificate: Fish and Seafood Processing Operator | |||
| ORIGINATOR | ||||
| Development Quality Partner - FoodBev (Man, Eng) | ||||
| 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 | ||
| 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 | 167 | Not Applicable | NQF Level 03 | Regular-ELOAC |
| REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
| Registered | EXCO 0632/25 | 2025-06-03 | 2030-06-03 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2031-06-03 | 2034-06-03 | |||
| 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 |
| 59016 | National Certificate: Fish and Seafood Processing | Level 2 | NQF Level 02 | 120 | Complete |
| 20194 | National Certificate: Food and Beverage Processing: Fish and Seafood Processing | Level 3 | NQF Level 03 | 130 | Complete |
| PURPOSE AND RATIONALE OF THE QUALIFICATION |
| Purpose:
The purpose of this qualification is to prepare a learner to operate as Fish and Seafood Processing Operator. Learners will benefit from knowing the safety measures of preparing fish and seafood for consumption to ensure standards and specifications are met. A Fish and Seafood Processing Operator, operates equipment, and performs tasks to process fish and seafood products by cleaning, grading, sorting, and preparing fish and seafood for consumption to ensure that quality standards and specifications are met. A qualified learner will be able to: Typical Graduate attributes: Rationale: The need for this qualification stems from the necessity to align two expired historical qualification. Currently, there are two-unit standard-based qualifications at Nqf Level 2 and 3. Based on the sector skills plan for the Food and Beverage Sector a specific need was identified by the Fish Seafood industry to provide a qualification to replace the two existing qualification for Fish and Seafood processors at NQF Level 2 and 3. There is no similar qualification presently registered on the NQF other than the two historical qualifications this qualification is replacing. There are two major sources of employment for a commercial fish and seafood processing operator. He or she can work at sea or in the further processing of fish and seafood in processing plants on shore. This qualification satisfies the needs for the processing of fish and seafood on shore. For the purpose of this qualification, fish includes pelagic fish species namely, sardines and pilchards, and also whitefish species, sometimes referred to as linefish. It is not an industry preference to use the term linefish as this presupposes that fish under this term would all be caught by line, while fish can also be caught by the method of trawling. For this reason, a more generic term for whitefish is used by the industry. Seafood is a generic term that incorporates shellfish, squid, octopus and molluscs. There are multiple large and small industries providing employment largely focussed on the coastal regions of Southern Africa, and this qualification will have significant benefit for the employees in this industry. There are currently no similar qualifications registered on the NQF that relate directly to this qualification. The larger processing plants and organisations will benefit from this qualification as it reflects the latest technologies and processes required for the 21st Century digital machine operator. This qualification will be recognized nationally and will qualify the processing operators in various contexts (white fish, pelagic and seafood ensuring consistency and quality across the fish and seafood industry, and also ensuring that all interested learners will have access to the right level of skills and experience. This qualification will benefit the 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. The typical learners are the school leavers wanting to enter employment in the seafood industry will use this qualification and part qualification, thus creating a pool of processors manual and automated that can advance into the various other roles in the Food and Beverage Industry. There is no professional body for the Seafood Industry. Collaboration with relevant stakeholders: Subject matter experts from large and small fishing organisations both on shore and off- shore were involved as well as experienced training providers situated within the industry. Typical occupations in this area are the following: Seafood Processing Operator; Seafood Processor; Fish filleter; Fish gutter and skinner; Seafood Process Operator; Seafood packer; Shell cleaner; Shell shucker, Crustacean cleaner and packer Collaboration with relevant stakeholders: We involved senior managers in the fish processing industry as well as members of The South African Sustainable Seafood Initiative (SASSI). List typical professions in which the qualifying learner will operate (if relevant) Fish and Seafood Process Operator. |
| LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
| Recognition of Prior Learning (RPL):
RPL for Access 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. RPL for exemption from modules 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 exempted from certain modules. RPL for credits 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 External Integrated Summative Assessment (EISA) 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 prior to the EISA and keep record of such evidence. Upon successful completion of the EISA, RPL learners will be issued with the QCTO certificate for the qualification. Quality Partners are responsible for ensuring the RPL mechanism and process for qualifications is approved by the QCTO. 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: Total number of credits for Knowledge Modules: 76 Practical Skill Modules: 10 Credits. Total number of credits for Practical Skill Modules: 39 Work Experience Modules: Total number of credits for Work Experience Modules: 68 |
| EXIT LEVEL OUTCOMES |
| 1. Describe the fundamental knowledge and concepts required of an employee in the workplace including communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the fish and seafood processing and related products manufacturing environment.
2. Explain the nature of fish and seafood (molluscs and shellfish) with reference to quality, microbiology and spoilage 3. Manage a workstation according to standard operating procedures. 4. Operate a single stage stand-alone seafood processing equipment according to standard operating procedures. |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
ELO 1: Describe the fundamental knowledge and concepts required of an employee in the workplace including communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the fish and seafood processing and related products manufacturing environment. Associated Assessment Criteria for Exit Level Outcome 2: ELO 2: Explain the nature of fish and seafood (molluscs and shellfish) 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 seafood processing equipment according to standard operating procedures. Integrated Assessment: The skills development provider 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. To qualify for an external assessment, learners must provide proof of completion of all required modules by means of a statement of results and statement of work experience as well as proof of successful completion of the following subjects and modules or alternative programmes where applicable. An external integrated summative assessment, conducted through the relevant QCTO Assessment Quality Partner is required for the issuing of this qualification. The external integrated summative assessment will focus on the exit level outcomes and associated assessment criteria. The external summative assessment will be conducted through a combination of a written assessment and practical at a Food Bev SETA accredited workplace assessment centre. The external summative assessment will be concluded at and accredited assessment centre and marked by an assessor registered with Food Bev SETA. The combination of the written and practical assessment will be conducted over a period of two working days. |
| INTERNATIONAL COMPARABILITY |
| This qualification was compared to the following international qualifications:
Numerous discussions with experienced subject matter experts in the field of fish and seafood processing as well as research through the qualifications frameworks of numerous countries, the decision was made to compare with countries that not only have a significant fishing industry but also have a dynamic qualification framework with accreditation process 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, in Australia, they also have a dynamic occupational qualifications accreditation body and the Australian qualifications framework. The qualifications identified and offered by accredited providers in both countries have significant similarities with the South African qualification. New Zealand The New Zealand Qualifications Authority (NZQA) has a level 3 Certificate 3130 in Food and beverage Processing The accredited Institution is the Nelson Marlborough Institute of Technology. There are no entry requirements for the qualification other than a school leaving certificate which equates to grade 10 NQF Level 2 in South Africa The Purpose of the qualification is to provide the seafood processing sector with people who are able to work as operators conducting routine operations involving seafood processing on sea or land under limited supervision. Similarities: The South African qualification and the New Zealand qualification have a similar purpose, target group and duration. Both qualifications focus on occupational and consumer safety. Furthermore, both qualifications, cover the concepts of lean manufacturing and problem-solving techniques, continuous improvement and 5S model (sort, set, shine, standardise and sustain) within lean manufacturing that provides the basic tenets of housekeeping and the removal of all types of waste which compares favourably with this qualification. The New Zealand qualification as does this qualification also focusses on developing the individual and covers elements of personal mastery and people skills. Differences: The New Zealand qualification was developed to cover both fresh and sea water as well as onshore and on ship processing in line with this qualification although this qualification is specifically for processing of fish and seafood from the ocean. Only difference is the credit allocation, as the New Zealand credit allocation is greater than this South African qualification because the New Zealand learning unit incorporates the time taken to acquire knowledge and gain practical skills while the South African qualification separates knowledge practical skills and application into three separate components. Where the South Africa qualification is superior is that it allows for the development of special skills in the workplace and provides opportunities to contextualise the skills within such workplace. Australia Certificate 111 in Seafood Processing SF 30511 (equivalent to NQF 3). The Seafood and Maritime Training Inc delivers this qualification. There are no entry requirements other than a school leaving certificate which would be equivalent to South Africa's grade 10 or NQF level 2. Certificate 111 in Seafood Processing reflects the role of individuals who work as process workers in the seafood processing sector of the seafood industry. These individuals have responsibilities in seafood preparation, packaging and storage. The contexts in which the learners of this certificate would work in listed as follows: Similarities Both the Australian qualification and this qualification cover the particularly 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 Australian qualification and this qualification cover problem solving techniques, continuous improvement and 5S 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 the Australian qualification is similar to the content in the modules of this qualification the value chain and all aspects of production management relevant to an operator. Differences The Australian qualification covers the processing of freshwater fish as well as sea water a pelagic fish whereas this qualification focuses on seafood and fish products from the ocean. Where this qualification is superior is that it allows for the development of special skills in the workplace and provides opportunities to contextualise the skills within such workplace. There are no further major differences other than the Australian qualification is unit based rather than modular based and therefore one cannot compare the credits. Conclusion Both New Zealand and Australia make provision for a process operator that is responsible for the processing of fish and seafood and have qualifications that are comparable in level, content and duration to this qualification. |
| ARTICULATION OPTIONS |
| This qualification provides opportunities for horizontal, vertical and diagonal articulation options.
Horizontal Articulation: Vertical Articulation: Diagonal Articulation: |
| NOTES |
| Additional Legal or Physical Entry Requirements:
Physical requirements: Meet legal, health, and medical requirements. Legal requirements: Meet all organisation and legal requirements to enter the training programme. Criteria for the accreditation of providers Accreditation requirements, against which Skills Development Providers (SDP) and Assessment Centres, will be accredited, is found in the Curriculum Document, as listed below. The curriculum title and code is: Intermediate Occupational Certificate: Fish and Seafood Processing Operator: 716112-001-00-00. Encompassed Trade: Assessment Quality Partner (AQP) Food & Beverages Manufacturing Sector Education and Training Authority's (FoodBev SETA). RELATED PART-QUALIFICATIONS |
| 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. |