| [Registered Qual & Unit Std Home page] [Search Qualifications] [Search Unit Standards] |
|
|
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: Pork Slaughterer |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 124899 | Elementary Occupational Certificate: Pork Slaughterer | |||
| ORIGINATOR | ||||
| Development Quality Partner - AgriSETA | ||||
| PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | NQF SUB-FRAMEWORK | |||
| - | 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 | 121 | Not Applicable | NQF Level 02 | Regular-ELOAC |
| REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
| Registered | EXCO 0435/25 | 2025-10-02 | 2030-10-02 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2031-10-02 | 2034-10-02 | |||
| 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 |
| Purpose:
The purpose of the Elementary Occupational Certificate: Pork Slaughterer is to prepare a learner to function as a Pork Slaughterer. A Pork Slaughterer slaughters pigs in abattoirs in compliance with meat safety regulations, health, safety, and environmental standards, and customer specifications by applying pork species-specific techniques and standards. They stun, bleed, scald, dehair, and dress pork carcasses while maintaining abattoir hygiene in compliance with food safety and quality standards. A qualified learner will be able to: Learners achieving this qualification expand their skill set and will be well-positioned to apply for work opportunities in the Abattoir industry. Typical learner attributes acquired through this qualification include: Rationale: Globally and in South Africa, meat production and consumption have significantly increased over the past few decades. Pork has become the most popular and widely consumed meat worldwide. This growing demand for pork, along with increased meat safety and hygiene standards, and evolving consumer preferences, puts pressure to abattoirs to meet global standards. As a result, there is a need and high demand for well-trained and competent pork slaughterers. This occupational qualification is developed to train learners to enhance meat safety and quality. Competent pork slaughterers reduce contamination and unnecessary damage, which leads to improved meat quality, ensuring that products meet the necessary safety standards. Similar Qualification(s): Elementary Occupational Certificate: Small Stock Slaughterer (SAQA ID: 122233) and Elementary Occupational Certificate: Beef Slaughterer (SAQA ID: 122012). South Africa is currently still a minor player in the global pork market, with major room for expansion. The increasing global demand and related export potential of processed pork products similarly increase the demand for the slaughtering of pork stock. An increase in the supply of trained and competent pork slaughterers contributes to the abattoirs being able to increase throughput to meet this demand. The qualification provides learners with the opportunity to obtain competencies in pork slaughtering and carcass dressing procedures. Society benefits from sustainable livelihoods from qualified and competent slaughterers. This shall enhance the safety of pork meat and its byproducts that society consumes. The health of society shall be secured by supplying safe pork. The economy benefits expansion of business and employment opportunities, from the training, slaughterers, abattoirs, value adding, and the cold chain sector. This enables South Africa to access global markets. No registration or licensing is needed to function as a Pork Slaughterer. Typical learners include new entrants into the industry and abattoir staff currently employed but without formal recognition for skills and competencies acquired through work experience. |
| LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
| Recognition of Prior Learning (RPL):
RPL for Access to Training: Learners may use the RPL process to gain access to training opportunities for a qualification if they do not meet the formal, minimum entry requirements for admission. RPL assessment provides an alternative access route into a qualification. Such an RPL assessment may be developed, moderated, and conducted by the accredited Skills Development Provider that offers that specific qualification. 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 qualification 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 qualification 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, RPL learners will be issued the QCTO certificate for the qualification. Quality Partners are responsible for ensuring the RPL mechanism and process for qualifications and part- 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: 28 Practical Skill Modules: Total number of credits for Practical Skill Modules: 36 Work Experience Modules: Total number of credits for Work Experience Modules: 57 |
| EXIT LEVEL OUTCOMES |
| 1. Demonstrate the ability to care for pigs at an abattoir, accounting for animal welfare requirements.
2. Apply safety procedures to equipment and machines. 3. Apply pork slaughtering procedures in the dirty area of the abattoir. 4. Apply pork slaughtering procedures in the clean area of the abattoir. 5. Maintain hygiene in pork abattoir facilities, equipment, and machines. |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
ELO 1: Care for pigs at an abattoir, accounting for animal welfare requirements. Associated Assessment Criteria for Exit Level Outcome 2: ELO 2: Apply safety procedures on equipment and machines. Associated Assessment Criteria for Exit Level Outcome 3: ELO 3: Apply pork slaughtering procedures in the dirty area of the abattoir. Associated Assessment Criteria for Exit Level Outcome 4: ELO 4: Apply pork slaughtering procedures in the clean area of the abattoir. Associated Assessment Criteria for Exit Level Outcome 5: ELO 5: Maintain hygiene in pork abattoir facilities, equipment, and machines. Integrated Assessment: Integrated Formative Assessment: Formative assessments are conducted throughout the training of learners. A range of formal, informal, and ongoing assessment activities is 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 weaknesses, 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, and interviews. Continuous feedback must be provided. Integrated Summative Assessment: Integrated Assessment involves all the different types of assessment tasks required for a particular qualification, 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 skills development provider (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. 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. External Integrated Summative Assessment: 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 EISA. An SoR, using the template provided by the Quality Partner, is issued by the accredited SDP for 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 required 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 from the Philippines and best practices in the Britannica of the United States.
Country: Philippines Institution: The Technical Education and Skills Development Authority Qualification title: The Slaughtering Operations (Swine) National Certificate II qualification Purpose/Rationale: The Technical Education and Skills Development Authority serve as the Philippines' Technical Vocational Education and Training authority. It offers the Slaughtering Operations (Swine) National Certificate II qualification. The qualification is at Qualification Framework Level 2. Neither credits nor target learners are specified. The qualification consists of the competencies a person must acquire to be able to perform slaughtering floor operations and includes all operations from the initial preparation of swine to the splitting and final trimming and washing of the carcass. The qualification is registered on the Philippines Qualification Framework. The qualification is species-specific and specialises in swine (pork). It prepares the learners to function as a Slaughterhouse Butcher (Swine). Units of competencies are categorised into basic competencies, common competencies, and core competencies. Units of competency refer to skills and knowledge and focus mainly on the practical aspect of swine slaughtering. Learners are assessed through a direct observation method. Units of competencies are: Similarities: Differences: Country: United States of America Institution: Britannica (United States) Purpose/Rationale: Britannica (United States) presents an in-depth and detailed description of the best practices for pig livestock slaughtering procedures. These best practices highlight the significant differences between the slaughtering of pig livestock in contrast to the other red meat species. These differences relate to aspects such as the CO2 or electrical stunning procedures, which are quite different from other species and are performed to maintain meat quality. Should pigs be stunned using the same method as for other species, meat quality will be compromised, as blood splashing in lean meat and pale, soft, exudative (PSE) meat may occur. Pigs are the only red meat species where the skin is left on the carcass after the slaughtering process and thus need an extensive cleaning process, which includes scalding, dehairing, shaving, and singeing. In many cases, pork carcasses are not deheaded. These procedures entail different equipment, skills, and competencies, which differentiate the slaughter procedure from other red meat species. The best practices described include: Even though it is not best practice per se, aspects related to the underpinning knowledge refer to: Similarities: Differences: Conclusion The Elementary Occupational Certificate: Pork Slaughterer compares favourably with international qualification and best practices in many aspects, specifically pork (swine/hogs) slaughtering procedures, hygiene and food safety practices. |
| ARTICULATION OPTIONS |
| This qualification provides opportunities for the following articulation options.
Horizontal Articulation: Vertical Articulation: Diagonal Articulation: |
| MODERATION OPTIONS |
| N/A |
| CRITERIA FOR THE REGISTRATION OF ASSESSORS |
| N/A |
| NOTES |
| Qualifying for External Assessment:
The Quality Partner is responsible for the management, conducting, and implementation of the External Integrated Summative Assessment (EISA), in accordance with the QCTO set standards. Competence in the EISA is a requirement for certificating a learner. Additional Legal or Physical Entry Requirements: Must pass a physical fitness test and provide a certificate of fitness (endure the exposures to movements and upper agility) as regulated by the OHS Act. Criteria for the accreditation of providers The curriculum title and code are: Elementary Occupational Certificate: Pork Slaughterer, 681101-003-00-00. Encompassed Trade: Assessment Quality Partner (AQP) |
| 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. |