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SAQA 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 THAT HAS PASSED THE END DATE: 

General Education and Training Certificate: Poultry Processing 
SAQA QUAL ID QUALIFICATION TITLE
49583  General Education and Training Certificate: Poultry Processing 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
AgriSETA - Agriculture SETA  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 01 - Agriculture and Nature Conservation  Secondary Agriculture 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  133  Level 1  NQF Level 01  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 9999/99  2018-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

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 qualification provides learners with the opportunity to gain competence in poultry processing and will facilitate their securing employment in the industry. For those who are already employed in a poultry processing plant, the multi-skilling that the qualification offers will open up a career path in the industry.

A learner achieving this qualification will be able to work effectively and productively within the poultry processing industry knowing:
  • Health and safety principles in a poultry abattoir.
  • The principles and procedures of poultry abattoir hygiene.
  • The processing procedures in a poultry abattoir.
  • The quality assurance and good manufacturing procedures.

    The generic nature of the qualification will facilitate multiskilling, which in turn, will have a positive impact on the efficiency and productivity of the processing plants.

    The combined commitment of the learners and employers in the achievement of this qualification, will help alleviate the transient nature of the workers at this level, which will result in a more stable and efficient workforce.

    Rationale:

    The qualification addresses the urgent need for the establishment of skills and accompanying standards that the industry requires, especially within the SMME sector. This will allow them to operate on a more professional basis. The observance of strict health, hygiene and bio-security principles will minimize the risks that these role players face.

    This qualification and the resultant skills that are learnt will have a positive contribution on the establishment of small processing plants in the rural areas that can serve their communities and distant markets.

    The qualification embodies the international requirements for Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP), which will ensure that producers will be able to export poultry products that will meet stringent international requirements. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Learners who would like to access this qualification should have demonstrated competency in Communication and Numeracy at ABET Level 3.

    Recognition of prior learning:

    The qualification may be achieved in part or as a whole through the recognition of prior learning. 

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of a minimum of 133 Credits, composed of:
  • Fundamental: 38 Credits.
  • Core: 72 Credits.
  • Electives: 23 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Recognize the various sectors within the poultry industry and the career paths that are available.

    2. Understand the procedures to ensure health and safety in the poultry processing environment.

    3. Show a basic understanding of the anatomy and physiology of poultry.

    4. Understand the principles and procedures of personal hygiene that must be adhered to in a poultry processing plant.

    5. Understand the necessity of following abattoir hygiene procedures.

    6. Understand the role of water management and conservation practices in poultry processing.

    7. Demonstrate an understanding of the principles of cold chain management and the cold storage facilities in a poultry abattoir.

    8. Understand how Quality Assurance enhances the maintenance of standards and productivity in a poultry abattoir. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1:
  • The history and the growth of the poultry industry in South Africa is described.
  • The importance that poultry plays in the provision of meat for the South African population is explained.
  • The 'farm to fork' supply chains within the poultry industry are described.

    2:
  • The sections of the health and safety act that affect workers in the poultry processing industry are described.
  • The responsibilities and duties of employers and employees to ensure a safe and a healthy working environment are explained.
  • The importance of good housekeeping for the provision of a safe working environment is explained.

    3:
  • The various body parts and the internal components of poultry are detailed.
  • The possible abnormalities in live birds and carcasses are described.
  • The portions into which poultry is packaged are explained.

    4:
  • The dangers of transmitting sickness and diseases to the poultry products are explained.
  • The methods of maintaining good personal hygiene in the workplace are described.
  • The importance of using the correct Personal Protective Clothing and adhering to the dress regulations are explained.

    5:
  • The ways in which poultry meat can be contaminated and the need to minimise the contamination by using good hygiene practices are explained.
  • The importance of cleaning the equipment and facilities in the correct sequence and manner is described.
  • The reasons for using detergents and disinfectants in the cleaning process are explained.

    6:
  • The need for clean potable water in an abattoir is explained.
  • The reasons for chlorinating the washing water in select areas within the abattoir is explained.
  • The objectives of water conservation and the methods of reducing the usage are explained.

    7:
  • The conditions that will allow the growth of bacteria in poultry products are described.
  • The aims of cold chain management are explained.
  • The equipment used to control the temperatures and the ways in which poultry carcasses are cooled in the abattoir are described.

    8:
  • The benefits of implementing a quality assurance system in a poultry abattoir are explained.
  • The operation of the specific quality assurance programmes and their role in improving the standards of product quality, productivity and customer service is described.
  • The critical control points where the quality of poultry products is most likely to be compromised are identified.

    Integrated assessment:

    The integrated assessment allows the Learners the opportunity to show that they are able to utilize concepts, ideas and actions across the unit standards. This will allow Learners to achieve competency that is in keeping with the purpose of the qualification.

    An integrated assessment will indicate how theoretical learning is demonstrated in a practical environment in such a way that the application of the work learnt becomes second nature.

    In conducting an assessment, the quality of the performance must also be evaluated i.e. both the performance and the thinking behind the action must be qualitative.

    The assessment should include both formative and summative options and should use various assessment tools i.e. not by observation only. It is required that a Portfolio of Assessment form part of the summative assessment, with practical outcomes being demonstrated in a simulated or real work place situation.

    A broad range of task-orientated and theoretical tools may be used, with the distinction between practical knowledge and disciplinary knowledge being maintained.

    It is recommended that the assessment tools give Learners the opportunity to account for their decision-making and problem solving in line with the specific outcomes and related assessment criteria.

    As a result of this qualification being generic in forming the foundation for a career in poultry processing. Learners should be assessed in occupational contexts and activities. The assessment should ensure that the foundational skills are portable and prepare them for further learning, whatever career path they may choose. 
    		•

    INTERNATIONAL COMPARABILITY 
    For levels 2 and 3, the qualifications are internationally comparable with the United Kingdom, Australia and New Zealand, but at Level 1 no generalist qualification exists in these countries.

    Level 1 is uniquely relevant to South Africa as our workforce has a predominantly lower education entry level than the comparable countries and the introduction at this foundational level will facilitate career pathing more readily than at level 2.

    The following New Zealand poultry qualifications were benchmarked against.

    For poultry production the following qualifications were used:
  • Poultry Production Level 2: Ref. 0886. Core 12 and Elective 11 unit standards.
  • Poultry Husbandry Level 3: Ref. 0330. Core 8 and Elective 14 unit standards.

    For poultry processing, no specific qualification is used. The poultry unit standards form part of the generic meat processing qualifications. The following New Zealand unit standards were used:
  • Ref. 18829, 18843, 18851, 18852, 18853, 18854, 18855.
  • Ref. 16104, 16503, 12624, 13491, 20235, 2504.

    In general, the content is similar but the South African standards contain more detail. Their farm and business personnel structure differs to ours in that we have larger staff complements and lower entry levels in the industry.

    Some of the electives in the level 2 and 3 processing qualifications each cover specific processing areas, not machines, in the poultry abattoirs. The poultry industry specifically requested that these unit standards address the two levels, as there are two distinct occupations in each of these areas. This was borne out in the skills profile study that was conducted prior to the generation of the unit standards.

    The machine operators and carcass handlers reside at level 2. They need to gain knowledge of the function and operational duties within the specific department or processing area.

    The supervisors, who reside at level 3 are responsible for production and require a broader perspective and in-depth knowledge to monitor and manage these operations. A close examination of the unit standards will reveal this intent.

    The Poultry Processing level one qualification was compared with the following related United Kingdom certificates:
  • MTC Foundation Certificate in Meat and Poultry Hygiene, Level 1: Ref. 100/1502/4.
  • MTC NVQ in Meat and Poultry Processing, Level 2: Ref. 100/3525/4.
  • MTC NVQ in Meat and Poultry Processing, Level 1: Ref. Q1053892. 
    		•

    ARTICULATION OPTIONS 
    The qualification is designed to provide a structured learning path for employees in the Poultry Processing industry in South Africa, be they in employ of commercial businesses or as entrepreneurs.

    The qualifications, with national recognition, would not only enable employees to move within the poultry industry, between the fields of Production and Processing, but would also create the opportunity for learners to move into the red meat and abattoir industries.

    This Qualification will articulate vertically with the:
  • National Certificate: Abattoir Slaughtering Processes at NQF Level 2
  • National Certificate: General Abattoir Processes at NQF Level 2
  • National Certificate: Poultry Processing at NQF Level 2

    While the Production and Processing qualifications diverge as they progress upwards, there remains sufficient common ground for holders of one qualification to be able to be employed in the other field with minimum additional training. 
    		•

    MODERATION OPTIONS 
    Anyone assessing a learner against these unit standards must be registered as an assessor with the relevant ETQA and have experience or in depth knowledge of the poultry processing industry.

    Any institution offering learning that will enable achievement of these unit standards or will assess these unit standards must be accredited as a provider with the relevant ETQA. Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedure.

    Therefore anyone wishing to be assessed against these unit standards may apply to be assessed by any assessment agency, assessor or provider institution which is accredited by the relevant ETQA. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors must:
  • Be accredited as assessors by the relevant ETQA.
  • Have experience in or in depth knowledge of the poultry processing industry.
  • Meet any other requirements that may be stipulated by the relevant ETQA. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    NOTES 
    N/A 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  119414  Apply abattoir hygiene in poultry processing  Level 1  NQF Level 01  15 
    Core  119428  Apply cold chain management in poultry processing  Level 1  NQF Level 01  3 
    Core  119388  Apply health and safety practices in poultry processing  Level 1  NQF Level 01  12 
    Core  119403  Apply personal hygiene principles in poultry processing  Level 1  NQF Level 01  15 
    Core  119433  Apply quality assurance in a poultry abattoir  Level 1  NQF Level 01  15 
    Core  119425  Apply water management in poultry processing  Level 1  NQF Level 01  3 
    Core  119395  Demonstrate an understanding of the basic anatomy and physiology of poultry  Level 1  NQF Level 01  2 
    Core  12203  Demonstrate knowledge of issues relating to HIV and AIDS  Level 1  NQF Level 01  2 
    Core  15092  Plan and manage personal finances  Level 1  NQF Level 01  5 
    Fundamental  7464  Analyse cultural products and processes as representations of shape, space and time  Level 1  NQF Level 01  2 
    Fundamental  7451  Collect, analyse, use and communicate numerical data  Level 1  NQF Level 01  2 
    Fundamental  7449  Critically analyse how mathematics is used in social, political and economic relations  Level 1  NQF Level 01  2 
    Fundamental  14084  Demonstrate an understanding of and use the numbering system  Level 1  NQF Level 01  1 
    Fundamental  7463  Describe and represent objects and the environment in terms of shape, space, time and motion  Level 1  NQF Level 01  2 
    Fundamental  12462  Engage in a range of speaking and listening interactions for a variety of purposes  Level 1  NQF Level 01  6 
    Fundamental  12471  Explore and use a variety of strategies to learn (revised)  Level 1  NQF Level 01  5 
    Fundamental  12473  Identify and respond to selected literary texts  Level 1  NQF Level 01  5 
    Fundamental  7461  Use maps to access and communicate information concerning routes, location and direction  Level 1  NQF Level 01  1 
    Fundamental  7447  Working with numbers in various contexts  Level 1  NQF Level 01  6 
    Fundamental  12470  Write for a variety of different purposes  Level 1  NQF Level 01  6 
    Elective  119445  Defeather poultry  Level 2  NQF Level 02  8 
    Elective  119432  Operate a portion cutting machine in a poultry abattoir  Level 2  NQF Level 02  12 
    Elective  119438  Operate a processing scale in a poultry abattoir  Level 2  NQF Level 02  10 
    Elective  119415  Operate a processing scanner in a poultry abattoir  Level 2  NQF Level 02  5 
    Elective  119426  Operate an automatic tray wrapper in a poultry abattoir  Level 2  NQF Level 02  5 
    Elective  119451  Perform 1st phase evisceration in poultry  Level 2  NQF Level 02  8 
    Elective  119476  Perform 2nd phase evisceration in poultry  Level 2  NQF Level 02  8 
    Elective  119453  Process poultry fresh meat products in an abattoir  Level 2  NQF Level 02  8 
    Elective  119446  Process poultry frozen meat products in an abattoir  Level 2  NQF Level 02  8 
    Elective  119379  Receive live birds and place on the poultry processing line  Level 2  NQF Level 02  6 
    Elective  119410  Slaughter birds in a poultry abattoir  Level 2  NQF Level 02  6 
    Elective  119443  Utilise cold storage and despatch practices in a poultry abattoir  Level 2  NQF Level 02  6 


    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.
     
    1. 2Tablets Community Development 
    2. Anix Trading 739 
    3. Badiri Training Institute 
    4. Balemi Consulting Pty Ltd 
    5. Bonwelong Skills Development (PTY) LTD 
    6. Buena Vista Learning Academy 
    7. Buni Advocacy and Training Services Pty Ltd 
    8. Classy Lifeskill Centre 
    9. CTC College 
    10. Dime Capital Pty Ltd 
    11. Green Identity (Pty) Ltd 
    12. Gumela General Dealer and Projects 
    13. Helpers for Life NPC 
    14. Hupco Communications 
    15. Ifa Langa Agri Training and Consulting Pty Ltd 
    16. Kolong Holdings 
    17. Langalezulu (Pty) Ltd 
    18. Leruo ke Matla Training and Enterprise Development Services 
    19. Leungo Consulting and Training 
    20. Mantimba Training and Procurement Pty Ltd 
    21. Mathunyeng Trading and Academy 
    22. Mncobela Trading Enterprise Pty Ltd 
    23. Molapisane General Projects 
    24. Motheo FET College - Central Office 
    25. Mthombo Agri-Business Institute 
    26. Mzansi Agricultural College 
    27. Mzansi Farming Pty Ltd 
    28. Mzanzi Training Institute 
    29. PHOKOPHELA INVESTMENT HOLDINGS 
    30. Ponki Solutions and Consulting 
    31. Potchefstroom College of Agriculture 
    32. Rain Queen Holdings 
    33. Raphael Technologies 
    34. Sibodibo Trading Enterprise 
    35. TCEP (Pty) Ltd 
    36. The Rare Rose Pty Ltd 
    37. TRD Investment Pty Ltd 
    38. Triple Desire Trading and Projects 173 CC 
    39. Twoline Training Skills For Africa Pty Ltd 
    40. Viwe Development Council NPO 
    41. Zala Gusha Trading Enterprise Pty Ltd 


    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.