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 quality assurance in a poultry abattoir 
SAQA US ID UNIT STANDARD TITLE
119433  Apply quality assurance in a poultry abattoir 
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 role that quality assurance plays in upholding high standards of hygiene, product quality, productivity and customer service. 

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 benefits of implementing a quality assurance system within a poultry abattoir. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The participation of all workers in the quality assurance system. 

ASSESSMENT CRITERION 2 
The reduction in customer returns as a result of the quality assurance system is described. 

ASSESSMENT CRITERION 3 
The increased awareness of hygiene and product compliance as a result of the quality assurance system
is explained. 

ASSESSMENT CRITERION 4 
The location in which non-compliance takes place through the product traceability system is explained. 

SPECIFIC OUTCOME 2 
Show how the inclusion of existing programmes in the quality assurance system benefits quality. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The improvements in quality standards from the additional focus on the quality assurance in personal hygiene programmes is explained. 

ASSESSMENT CRITERION 2 
The improvements in quality through increased emphasis on quality assurance in the abattoir hygiene programme is explained. 

ASSESSMENT CRITERION 3 
The improvements in quality resulting from the additional focus on quality assurance in the process control programme is explained. 

SPECIFIC OUTCOME 3 
Understand the operation of the specific quality assurance programmes and their role in improving the standards of product quality, productivity and customer service. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The difference between quality control and quality assurance is explained. 

ASSESSMENT CRITERION 2 
Setting product specifications through mutual agreement between the client and the abattoir is explained. 

ASSESSMENT CRITERION 3 
The processes which the product traceability follows, are described. 

ASSESSMENT CRITERION 4 
The frequency and methods of testing the poultry products in the Product Analysis Program are explained. 

ASSESSMENT CRITERION 5 
The procedure for the implementation of the remedial program is explained. 

SPECIFIC OUTCOME 4 
Recognise the critical control points where the quality of poultry products is most likely to be compromised. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The Critical Control Points (CCP) for carcass damage are listed. 

ASSESSMENT CRITERION 2 
The Critical Control Points for the microbacteriological contamination of poultry products are identified. 
ASSESSMENT CRITERION RANGE 
Evisceration, spin chilling, cold storage.
 

ASSESSMENT CRITERION 3 
The Critical Control Points for chemical contamination of poultry products are listed. 
ASSESSMENT CRITERION RANGE 
Machine oil and grease, sanitises, detergents.
 

ASSESSMENT CRITERION 4 
The Critical Control Points for the cold chain are identified. 
ASSESSMENT CRITERION RANGE 
Air chiller, spiral freezer, cold storage.
 


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:
  • Show an understanding of the benefits of implementing a quality assurance system within a poultry abattoir.
  • Recognise the critical control points where the quality of poultry products is most likely to be compromised. 

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

    Refer to specific outcomes:
  • Show an understanding of the benefits of implementing a quality assurance system within a poultry abattoir.
  • Understand the operation of the specific quality assurance programmes and their role in improving the standards of product quality, productivity and customer service. 

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

    Refer to specific outcomes:
  • Show an understanding of the benefits of implementing a quality assurance system within a poultry abattoir. 

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

    Refer to specific outcomes:
  • Show an understanding of the benefits of implementing a quality assurance system within a poultry abattoir.
  • Understand the operation of the specific quality assurance programmes and their role in improving the standards of product quality, productivity and customer service.
  • Recognise the critical control points where the quality of poultry products is most likely to be compromised. 

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

    Specific Outcome: Embedded 

    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 benefits of implementing a quality assurance system within a poultry abattoir.
  • Understand the operation of the specific quality assurance programmes and their role in improving the standards of product quality, productivity and customer service.
  • Recognise the critical control points where the quality of poultry products is most likely to be compromised. 

  • 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 benefits of implementing a quality assurance system within a poultry abattoir.
  • Show how the inclusion of existing programmes in the quality assurance system benefits quality.
  • Understand the operation of the specific quality assurance programmes and their role in improving the standards of product quality, productivity and customer service.
  • Recognise the critical control points where the quality of poultry products is most likely to be compromised. 

  • 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. CC Chicken (Pty) Ltd 
    2. 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.