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 cold chain management in poultry processing 
SAQA US ID UNIT STANDARD TITLE
119428  Apply cold chain management 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 
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 understand the various areas in the cold chain and the importance of keeping the temperatures at the correct levels. 

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 
Show an understanding of the conditions that will allow the growth of bacteria in poultry products. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The conditions that are favorable for the growth of bacteria are explained. 
ASSESSMENT CRITERION RANGE 
Food source, moisture, temperature.
 

ASSESSMENT CRITERION 2 
The effect that temperatures have on the speed of bacteriological growth are described. 
ASSESSMENT CRITERION RANGE 
Body temperature / quick growth, low temperature / slow growth.
 

SPECIFIC OUTCOME 2 
Demonstrate an understanding of the aims of cold chain management. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reason why a carcass must be cooled as early in the process as possible is explained. 
ASSESSMENT CRITERION RANGE 
Reduce bacteria growth.
 

ASSESSMENT CRITERION 2 
The reasons for cooling the air surrounding the processing activities are indicated. 
ASSESSMENT CRITERION RANGE 
Keep the poultry meat cool.
 

ASSESSMENT CRITERION 3 
The procedures for cold chain management are described. 
ASSESSMENT CRITERION RANGE 
Prevent warming of the poultry products throughout all the areas of the processing.
 

SPECIFIC OUTCOME 3 
Demonstrate an understanding of the ways in which the poultry carcasses are cooled. 
OUTCOME RANGE 
Air chilling, spin chilling freezing. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The methods that are used to cool the meat in the abattoir are listed. 
ASSESSMENT CRITERION RANGE 
Describe the role of each of these cooling methods.
 

ASSESSMENT CRITERION 2 
The role of each of these cooling methods is described. 
ASSESSMENT CRITERION RANGE 
  • Spin chilling - cool poultry to be frozen
  • Air chilling - cool "fresh" poulty
     

  • SPECIFIC OUTCOME 4 
    Describe the equipment used to control the temperatures in the abattoir. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The operation of a thermometer is described. 
    ASSESSMENT CRITERION RANGE 
    Thermometer, measure temperature.
     

    ASSESSMENT CRITERION 2 
    The reasons for installing temperature curtains in an abattoir are provided. 
    ASSESSMENT CRITERION RANGE 
    Separates warm and cold air, self closing.
     


    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. 

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

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

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

    Refer to specific outcomes:
  • Show an understanding of the conditions that will allow the growth of bacteria in poultry products.
  • Demonstrate an understanding of the aims of cold chain management. 

  • 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:
  • Show an understanding of the conditions that will allow the growth of bacteria in poultry products.
  • Describe the equipment used to control the temperatures in the abattoir. 

  • 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:
  • Show an understanding of the conditions that will allow the growth of bacteria in poultry products.
  • Demonstrate an understanding of the aims of cold chain management. 

  • 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 
    2. Peritum Agri Institute 



    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.