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 UNIT STANDARD: 

Apply abattoir hygiene in poultry processing 
SAQA US ID UNIT STANDARD TITLE
119414  Apply abattoir hygiene in poultry processing 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 1  NQF Level 01  15 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
To create an awareness of the dangers of having microbiological organisms in the workplace and the correct procedures to prevent their occurrence. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
N/A 

UNIT STANDARD RANGE 
N/A 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrate an understanding of the need to minimise meat contamination by using good hygiene practices. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The conditions in which bacteria and other disease causing organisms flourish on meat are explained. 
ASSESSMENT CRITERION RANGE 
Food sources for microbiological organisms, temperature, moisture.
 

ASSESSMENT CRITERION 2 
The results of food contamination are listed. 
ASSESSMENT CRITERION RANGE 
Reduced shelf life, endanger food security, food poisoning, death.
 

ASSESSMENT CRITERION 3 
The role of good hygiene in minimising food contamination is explained. 
ASSESSMENT CRITERION RANGE 
Remove sources, prevent growth and infestations of contaminants.
 

SPECIFIC OUTCOME 2 
Understand the ways in which poultry meat can be contaminated. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The 3 major contamination hazards are described. 
ASSESSMENT CRITERION RANGE 
Contamination hazards - biological, chemical, physical.
 

ASSESSMENT CRITERION 2 
The ways in which poor evisceration can result in meat contamination are explained. 
ASSESSMENT CRITERION RANGE 
Torn intestines, bleeding, dropped meat.
 

ASSESSMENT CRITERION 3 
The equipment that can cause contamination is detailed. 
ASSESSMENT CRITERION RANGE 
Preparation surfaces, knives, cutting equipment, evisceration equipment.
 

ASSESSMENT CRITERION 4 
The manner in which workers can transfer contaminants onto meat are listed. 
ASSESSMENT CRITERION RANGE 
Coughing, sneezing, open wounds, septic sores, skin diseases, clothing.
 

ASSESSMENT CRITERION 5 
The means by which chemical contamination may occur is explained. 
ASSESSMENT CRITERION RANGE 
Detergents, disinfectants, oils, greases.
 

SPECIFIC OUTCOME 3 
Understand the importance of cleaning the equipment and facilities in the correct sequence and manner. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reasons why cleaning should follow the seven steps are explained. 
ASSESSMENT CRITERION RANGE 
Seven steps:
  • Removal
  • Loosening
  • Pre-washing
  • Washing and scrubbing
  • Rinsing
  • Disinfecting
  • Microbiological tests
     

  • ASSESSMENT CRITERION 2 
    The aim of each step is explained. 

    ASSESSMENT CRITERION 3 
    The correct method of performing the tasks within each step are demonstrated. 

    SPECIFIC OUTCOME 4 
    Understand the reasons for using detergents in the cleaning process. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The ways in which detergents assist in cleaning are described. 
    ASSESSMENT CRITERION RANGE 
    Detergents, releases dirt from surfaces, allows fats and dirt to be dissolved.
     

    ASSESSMENT CRITERION 2 
    The four rules to be followed when using detergents are described. 
    ASSESSMENT CRITERION RANGE 
  • Concentration
  • Mechanical action
  • Temperature
  • Contact time
     

  • ASSESSMENT CRITERION 3 
    The correct application of these is demonstrated. 

    ASSESSMENT CRITERION 4 
    The effectiveness of detergents on microbiological organisms is explained. 
    ASSESSMENT CRITERION RANGE 
    Removes a portion, will not kill all organisms.
     

    SPECIFIC OUTCOME 5 
    Understand the role of disinfectants and the their correct application. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The reasons for the completion of cleaning before disinfecting, are explained. 
    ASSESSMENT CRITERION RANGE 
    Disinfectants kill not clean.
     

    ASSESSMENT CRITERION 2 
    The reasons for using disinfectants are described. 
    ASSESSMENT CRITERION RANGE 
    Disinfectants kill microbiological organisms, residual leaves surfaces clean.
     

    ASSESSMENT CRITERION 3 
    The two rules for disinfecting are explained. 
    ASSESSMENT CRITERION RANGE 
    Concentration, contact period.
     


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through 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 procedures.

    The assessment of qualifying learners against this standard should meet the requirements of established principles. Practical assessment activities will be used, which are appropriate to the contents in which qualifying learners are working. These activities will include an appropriate combination of self and peer assessment, practical and oral assessments, observations etc.

    The assessment should ensure that all the specific outcomes, critical cross-field outcomes and essential embedded knowledge be assessed. The specific outcomes must be assessed in its own right, through oral and practical evidence. It cannot be assessed by observation only.

    The specific outcomes and essential knowledge must be assessed in relation to each other. If a qualifying learner is able to explain the essential embedded knowledge, but is unable to perform the specific outcomes, then they should not be assessed as competent. Similarly, if a learner is able to perform specific outcomes, but is unable to explain or justify their performance in terms of the essential embedded knowledge, they should not be assessed as competent.

    Evidence of the specified critical cross-field outcomes should be found, both in performance and in the essential embedded knowledge.

    Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly discriminate against them. Qualifying learners should be able to justify their performance in terms of these values. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected in the Assessment Criteria for each Specific Outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
  • Reflecting on and exploring a variety of strategies to learn more effectively.
  • Participating as responsible citizens in the life of local, national and global communities.
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities.
  • Developing entrepreneurial opportunities. 

  • UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Problem solving: Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been mad.

    Refer to specific outcomes:
  • Demonstrate an understanding of the need to minimise meat contamination by using good hygiene practices.
  • Understand the ways in which poultry meat can be contaminated. 

  • UNIT STANDARD CCFO WORKING 
    Teamwork: Work effectively with others as a member of a team, group, organization or community.

    Refer to specific outcome:
  • Understand the ways in which poultry meat can be contaminated. 

  • UNIT STANDARD CCFO ORGANISING 
    Self organization and management: Organise and manage oneself and one's activities responsibly and effectively.

    Refer to specific outcome:
  • Understand the importance of cleaning the equipment and facilities in the correct sequence and manner. 

  • UNIT STANDARD CCFO COLLECTING 
    Information evaluation: Collect, analyze, organise and critically evaluate information.

    Refer to specific outcomes:
  • Demonstrate an understanding of the need to minimise meat contamination by using good hygiene practices.
  • Understand the ways in which poultry meat can be contaminated.
  • Understand the reasons for using detergents in the cleaning process.
  • Understand the role of disinfectants and the their correct application. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communication: Communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation. 

    UNIT STANDARD CCFO SCIENCE 
    Science and Technology: Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Refer to specific outcomes:
  • Demonstrate an understanding of the need to minimise meat contamination by using good hygiene practices.
  • Understand the ways in which poultry meat can be contaminated.
  • Understand the importance of cleaning the equipment and facilities in the correct sequence and manner.
  • Understand the reasons for using detergents in the cleaning process. 

  • UNIT STANDARD CCFO DEMONSTRATING 
    Inter-relatedness of systems: Demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation.

    Refer to specific outcomes:
  • Demonstrate an understanding of the need to minimise meat contamination by using good hygiene practices.
  • Understand the ways in which poultry meat can be contaminated.
  • Understand the importance of cleaning the equipment and facilities in the correct sequence and manner. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  49583   General Education and Training Certificate: Poultry Processing  Level 1  NQF Level 01  Reregistered  2023-06-30  AgriSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    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. Dumela Poultry Solutions 



    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.