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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Meat Processing 
SAQA QUAL ID QUALIFICATION TITLE
57880  National Certificate: Meat Processing 
ORIGINATOR
SGB Food Manufacturing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 06120/18  2018-07-01  2023-06-30 
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 qualification replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
20196  National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  140  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

A person acquiring this qualification will be able to produce a variety of safe, quality assured processed and value-added meat products that conform to minimum legislation, food safety requirements and company requirements. This qualification will allow a person to advance to learning in production or management or business management within a food manufacturing environment.

A person acquiring this qualification will be able to prepare meat carcasses for further processing and manufacture value-added meat products, whilst adhering to personal and food safety, quality and environmental requirements and specifications. Portable competencies such as performing quality control practices will be obtained. With the present structure of the qualification, it makes provision for companies who do not break carcasses (as they buy primal cuts) as well as for Halaal butcheries/processors.

This qualification will allow a person to have access to education, training and career paths within the meat processing industry, ensuring learning mobility and progression on the framework through articulation with other qualifications. This qualification will enhance the social, economic and personal development of the learner, as well as the sustainability and productivity of the meat processing industry. The qualification will accelerate the redress of past unfair discrimination in education, training and employment opportunities.

Rationale:

This qualification reflects the workplace-based needs of the meat processing industry that are expressed by employers and employees, both now and for the future. Typical learners will be persons who are currently working in a meat processing environment who have not received any formal recognition for their skills and knowledge, or learners from a general food handling environment or from a fast moving consumer goods (FMCG) processing environment who want to broaden their skills and knowledge.

This qualification is a direct outcome of the revision of the former National Certificate in Food and Beverage Processing: Meat Processing NQF Level 3. This qualification aims at providing formal recognition for competencies already obtained and will continue to do so by providing recognition to workers in the meat processing industry. In addition, this qualification provides the learner with the opportunity to obtain competencies in meat processing within the workplace, as well as in food safety and quality control, which will ensure food products that are healthy and safe for human consumption. In this way, value is added to the worker's employability and competence and the sustainability of the meat processing industry is improved.

This qualification provides the learner with the skills and knowledge to be employed in the meat processing industry, including the small, medium and micro enterprise. It also provides the learner with the opportunity to pursue careers within other sectors of the food industry. The range of electives will allow the individual to pursue careers within meat processing and value-adding meat processing, packaging and junior management. Skilled workers are one of the key players in better manufacturing standards and productivity, both factors which may increase business prosperity. This qualification will assist in social and economic transformation. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that learners are already competent in the following at NQF Level 2:
  • Communication.
  • Mathematical literacy.
  • Natural science and technology principles.
  • Understanding and application of personal safety practices.
  • Understanding and application of food safety, hygiene practices and Good Manufacturing Practices (GMPs).
  • Understanding and application of pre-batching and mixing or blending of food raw materials.
  • Knowledge and application of the applicable cleaning and sanitising procedures (Cleaning-out-of-place (COP) and/or Cleaning-in-place (CIP)).
  • Understanding and application of temperature measurement and maintenance of the cold chain.

    Recognition of Prior Learning:

    This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. Evidence can be presented in a variety of forms, including previous international or local qualifications, reports, testimonials, mentoring functions performed, portfolios, work records and performance records. All evidence should be judged according to the general principles of assessment. Learners who have met the requirements of any unit standard that forms part of this qualification may apply for recognition of prior learning to the relevant ETQA. The applicant must be assessed against the specific outcomes and assessment criteria for the relevant unit standards. A qualification will be awarded should a learner demonstrate that all the exit level outcomes of the qualification have been attained.

    Access to the Qualification:

    Persons should adhere to minimum personal health requirements as stipulated in the Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972, and its regulations. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    All the unit standards in the Fundamental (36 credits) and Core (50 credits) components are compulsory.

    In addition, the learner must choose at least 34 credits from the Elective component, of which at least 20/27 credits must be from the following unit standards:

    NLRD ID; Unit standard title; Level; Credits:
  • ID 243026; Break beef sides and de-bone primal beef cuts; Level 3; 15 Credits.
  • ID 243033; Cut and de-bone poultry carcasses into portions for meat retailing or for further processing; Level 3; 6 Credits.
  • ID 243018; Mince fish or meat using automated mincing equipment; Level 3; 4 Credits.
  • ID 243020; Salt and dry fish or meat; Level 3; 4 Credits.
  • ID 243028; Form or fill raw minced fish or meat products using automated equipment; Level 3; 5 Credits.
  • ID 243030; Manufacture emulsified meat products; Level 3; 8 Credits.
  • ID 243010; Cure fish or meat products; Level 3; 8 Credits.
  • ID 243019 Smoke fish or meat products; Level 3; 8 Credits.
  • ID 9054; Coat or dip a food product using automated equipment; Level 2; 6 Credits.
  • ID 243009; Sterilise a food or beverage product using retorting equipment; Level 3; 12 Credits.
  • ID 243031; Manufacture fermented meat sausages; Level 4; 10 Credits.
  • ID 8806; Fry food products using vacuum or atmospheric frying equipment; Level 3; 20 Credits.
  • ID 8807; Freeze or chill a food product; Level 3; 8 Credits.
  • ID 9042; Demonstrate an understanding of food or beverage safety practices and procedures in a food or beverage manufacturing environment; Level 3; 7 Credits.
  • ID 243015; Split and cut pig carcasses into primal cuts; Level 3; 15 Credits.
  • ID 243017; De-rind and de-bone various pork cuts; Level 3; 10 Credits.
  • ID 243022; Sort de-boned pork cuts for further processing; Level 2; 3 Credits.

    The remaining seven credits of the 34 may be chosen from any of the unit standards listed under the Elective component in order to make up the total of 120 credits for the full qualification. 

  • EXIT LEVEL OUTCOMES 
    Qualifying learners can:

    1. Maintain and apply food safety and quality control practices in a meat processing environment.

    2. Prepare pig carcasses for further processing.

    3. Manufacture value-added meat products in a meat processing environment.

    4. Work with and interpret numbers and shapes in a meat processing environment.

    5. Communicate in variety of ways in a meat processing environment.

    Critical Cross-Field Outcomes:

    Critical Cross-Field Outcomes have been addressed by the exit level outcomes as follows:

    Qualifying learners can:

    1. Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Problem solving during processing tasks.
    > Evident in Exit Level Outcome/s: 2; 3.
  • Reporting poor food safety and quality.
    > Evident in Exit Level Outcome/s: 1.
  • Identifying poor quality fresh meat products.
    > Evident in Exit Level Outcome/s: 1.

    2. Work effectively with others as a member of a team, group, organisation or community by:
  • Applying team-work during food safety and quality control practices and processing of meat.
    > Evident in Exit Level Outcome/s: 1; 2; 3.
  • Co-ordinating one's work with that of others in the direct surrounding area.
    > Evident in all Exit Level Outcome/s.

    3. Organise and manage oneself and one's activities responsibly and effectively by:
  • Planning one's activities.
    > Evident in all Exit Level Outcome/s.
  • Keeping organised, legible, coherent and focused records.
    > Evident in Exit Level Outcome/s: 4; 5.

    4. Collect, analyse, organise and critically evaluate information by:
  • Performing quality control practices and evaluating the results.
    > Evident in Exit Level Outcome/s: 1.
  • Keeping organised, legible, coherent and focused records.
    > Evident in Exit Level Outcome(s): 5.
  • Evaluating the results of quality control practices.
    > Evident in Exit Level Outcome(s): 1.

    5. Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by
  • Reading and interpreting quality control documentation.
    > Evident in Exit Level Outcome/s: 5.
  • Communicating effectively in a verbal manner.
    > Evident in Exit Level Outcome/s: 5.
  • Gathering and applying information regarding knowledge, processes and procedures in a meat processing and retail environment.
    > Evident in Exit Level Outcome/s: 5.
  • Keeping organised, legible, coherent and focused records.
    > Evident in Exit Level Outcome/s: 5.

    6. Use science and technology effectively and critically, showing responsibility towards the environment and health of others by
  • Working according to health and safety regulations.
    > Evident in Exit Level Outcome/s: 1; 2; 3; 4.
  • Performing quality control practices and evaluating the results.
    > Evident in Exit Level Outcome/s: 1.

    7. Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Problem solving during processing tasks.
    > Evident in Exit Level Outcome/s: 2; 3.
  • Reporting poor food safety and quality.
    > Evident in Exit Level Outcome/s: 1; 5.
  • Identifying poor quality meat products and reporting it to management.
    > Evident in Exit Level Outcome/s: 1; 5.

    8. Contribute to the full personal development of each learner and the social and economic development of the society at large by:
  • Maintaining and applying food safety and quality control practices in a meat processing environment.
    > Evident in Exit Level Outcome/s: 1.
  • Preparing pig carcasses for further processing.
    > Evident in Exit Level Outcome/s: 2.
  • Manufacturing value-added meat products.
    > Evident in Exit Level Outcome/s: 3.
  • Working with and interpreting numbers and shapes in a meat processing environment.
    > Evident in Exit Level Outcome/s: 4.
  • Communicating in variety of ways in a meat processing environment.
    > Evident in Exit Level Outcome(s): 5. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Knowledge and comprehension of the concept of microbiology and the effect of micro-organisms on personal health, hygiene and food product safety are applied according to standard food microbiological principles.
  • Quality control practices are performed in the meat processing environment according to the quality assurance policy and standard operating procedures.
  • The temperature of raw and final products and their environment are monitored and controlled according to the quality assurance policy and standard operating procedures.
  • Critical control points in the meat processing environment are identified and monitored as part of the organisation's Hazard Analysis Critical Control Points (HACCP) system.
  • The factors that will influence meat quality are identified and dealt with according to the standard operating procedures relevant to the specific context of the learner's work environment.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Pig carcasses are split and cut into primal cuts according to standard operating procedures.
  • Pork cuts are de-rinded and de-boned according to standard operating procedures.
  • De-boned pork cuts are sorted for further processing according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Value-added meat products are manufactured according to standard operating procedures.
    Range: Manufacturing refers to any combination of the following:
    > Breaking beef sides and de-boning primal beef cuts.
    > Cutting and de-boning poultry carcasses.
    > Mincing.
    > Salting and drying.
    > Forming or filling raw minced meat.
    > Emulsifying.
    > Curing.
    > Smoking.
    > Coating or dipping.
    > Retort sterilisation.
    > Manufacturing of fermented meat sausages.
    > Frying.
    > Freezing or chilling.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Temperatures are measured, interpreted and controlled within the meat processing environment.
  • Quality control documentation is read and interpreted for application in further processing.
  • Processing parameters are set, monitored and controlled according to standard operating procedures.
  • Meat carcasses are broken into primal cuts according to applicable size requirements.
  • Meat cuts are de-rinded, de-boned and sorted according to applicable size requirements.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Effective verbal communication is demonstrated during working with peers, customers and members of management.
  • Quality control documentation is read and interpreted for application in further processing.
  • Processing reports, records and documentation are identified, understood, organised, interpreted and presented in a legible, focused and coherent manner.
  • Information is gathered and applied regarding knowledge, processes and procedures within a meat processing environment.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to produce a variety of safe, quality assured processed and value-added meat products that conform to minimum legislation and company requirements.

    The identifying and solving of problems, team work, organising oneself, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies demonstrated. Assessment methods and tools must be designed to determine the whole person's development and integration of applied knowledge and skills.

    Applicable assessment tool(s) must be used to establish the foundational, reflexive and embedded knowledge applied to solve problems.

    A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner.

    Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

    The exit level outcomes of this qualification can be assessed in one application.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. 

  • INTERNATIONAL COMPARABILITY 
    To research international comparability it was important to not only research best practice in the world but also to ascertain what countries in a similar economic development stage are doing with regards to meat process training. In this regard one has chosen economic areas such as South America and Africa specifically Botswana and Namibia that have meat processing industry. The most successful world wide industries in the developed world are Australia and New Zealand so these countries will also be scrutinized.

    The author found qualifications in Uruguay and Argentina:

    Instituto Nacional de Edcacion Technologica (INET) in Argentina has short courses and certificates in "Meat Cutting:

    Units cover the following:
  • Safe working practices.
  • Processing of meat safely according to specific safety standards.
  • Processing of meat according of quality standards.
  • Teamwork.
  • Handling of waste.
  • Hygiene, cleaning and sanitising.
  • Distribution.
  • Sharpening and maintaining equipment.
  • Pre-slaughter care and slaughtering.
  • Stunning, bleeding, skinning, eviscerating.
  • De-hairing.
  • Supporting process operations.
  • Basic meat processing and cutting, boning, seaming, filleting and trimming.
  • Quality control.
  • Retail functions (butchery, preparing orders, serving customers, displaying meat products, manufacturing of retail meat products).

    Similar qualifications were found in Uruguay based on the same format at the Universidad Tecnologica Nacional:

    South African qualification therefore compares well with these qualifications although they tend to be of a higher academic level. Further the South African version offers a broader choice of Core and Elective components that specifically in Argentina or Uruguay.

    Namibia:
  • The Namibian Polytechnic offers short course in Food safety, hygiene and HACCP and also offers advice and consulting in setting up meat packing facilities, it prepares learners in Food Science and technology but has no formal certificates in meat cutting of processing.
  • Meatco Namibia - Meatco is the largest meat processor in Namibia with abattoirs and meat processing facilities as its core business. They appear to do their own skills training in-house.
  • Windhoek Schlachterei (Pty) Ltd is the second largest meat processing company in Namibia (6 Nov. 2007). And make use in international systems and providers in GMP, HACCP and Food safety and Hygiene.

    Botswana:
  • Athough much is mentioned of the international standards adhered to by the Botswna meat producers and there growing export market, no local training courses could be found to be used in comparison.

    New Zealand:
  • New Zealand is a major international player in the meat export, being the largest exporter to the Far and Middle East as well as to the European Union.

    New Zealand has two qualifications in Meat processing:
  • National Certificate in Meat Processing (Grading) with strands in Beef, Pig Meat, Sheep and Lamb, and Venison.

    This qualification recognises both the core and specialist knowledge and skills required to work safely and productively in a range of functions within the grading process. The compulsory core underpins all the functions within the industry and is largely replicated in all the meat processing industry's qualifications. The four strands of this certificate (beef, pig meat, sheep and lamb, and venison) recognise that many workers in the industry specialise in grading single animal types. However, the qualification is designed in such a way that lifelong learning is supported by encouraging trainees to consider developing their knowledge and skills in other functions or areas within the industry.

    Core and elective unit standards consist of the following:
  • Problem solving.
  • Employee requirements and expectations.
  • Care and timeliness as an employee.
  • Significance of one's work within the organization.
  • Health and safety in the workplace.
  • Communication and listening techniques.
  • Teamwork.
  • Maintaining hand knives.
  • Cleaning of work areas.
  • Workplace hygiene and food safety requirements.
  • Role of New Zealand meat processing industry.
  • Grading classifications, requirements and processes for the specific strand chosen.
  • National Certificate in Meat Processing (Meat Industry Standards).

    This qualification recognises the knowledge and skills required to comply with the meat industry standards for meat processing. People undertaking this qualification will acquire the base knowledge and skills relating to the meat industry standards by completing the compulsory unit standards. They will then choose the relevant unit standards from the elective lists that relate to their areas of work. The unit standards in the first elective cover environmental knowledge, and the applied knowledge of HACCP systems. The second elective list contains unit standards that recognise an in-depth understanding of the application of the relevant meat industry standards to the candidate's work area.

    Core unit standards consist of the following:
  • Knowledge of the meat processing industry standards regarding licensing and construction, quality assurance, hygiene and sanitation, procurement of animals, slaughter and dressing, edible processing, inedible processing, storage and certification.

    Elective unit standards offer a choice between:
  • Waste management, chemical handling and HACCP systems.
  • Analysing the requirements for the different meat industry standards.

    Meat processing qualifications that compare with the South African qualification also exist on other levels of the NZQA, namely:
  • National Certificate in Meat Processing (Introductory) - Level 1.
  • National Certificate in Meat Processing (Associated Processes) with strands in Offal Products, Casings and Calibrations, Rendering and Refrigeration - Level 1 or 2, depending on the strand.
  • National Certificate in Meat Processing (Further Processing) with strands in Boning, Trimming, Saw Operations, Quartering, Packaging, and Dispatching - Level 2.
  • National Certificate in Meat Processing (Slaughter and dressing) with strands in Slaughter, and Opening and Clearing Skins - Level 2.
  • National Certificate in Meat Processing (Venison) - Level 2.
  • National Certificate in Meat Processing with strands in Supervisory Management, and Risk Management - Level 4.

    Whilst the focus of the Level 1 qualifications is on self-management, work and study skills, occupational health and safety, interpersonal communication and generic meat processing skills, the focus of the Level 2 qualifications is on the same, but also includes skills on specific species and processes. There is, therefore, a lot of overlap between the different qualifications on Level 2 regarding the core unit standards and the different qualifications most often cater for very specific skills, which are addressed in the South African version in the form of detailed range statements in the unit standards. The introductory meat processing skills are addressed in South Africa in the form of a GETC in Food Handling Processes.

    The Level 4 New Zealand qualification has a definite management focus, specifically in management of a production unit in the meat processing industry. Although not meat specific, there is currently a similar South African qualification on Level 5 in Food and Beverage First Line Manufacturing Management.

    As in the South African qualification, New Zealand poultry processing is only addressed in the form of single unit standards for processing of chickens and not in a specific qualification for poultry processing. The South African unit standards cover a broader range of poultry species than only chicken. Skills that are covered for poultry processing in the form of the New Zealand unit standards include the following, clearly somewhat more elaborate than in the case of the South African version:
  • Quality control checks and inspection on chickens.
  • Use of knives and scales for processing chickens.
  • Washing and trimming of chickens.
  • Hanging of live and eviscerated chickens.
  • Primary processing of chickens, especially cutting.
  • Secondary processing and manufacturing of value-added chicken products.
  • Packaging of chicken products.
  • Quality assurance during chicken processing.
  • Co-ordination of production.

    United Kingdom:
  • England, Wales and Northern Ireland are significant producers of meat for own consumption, similar to South Africa.

    There are three National Vocational Qualifications (NVQ's) address Meat processing. The following relevant NVQ's were found:
  • NVQ in Meat and Poultry Processing (Level 1 Foundational).
  • NVQ in Meat and Poultry Processing (Level 2 Intermediate).
  • NVQ in Meat and Poultry Processing (Level 3 Advanced).

    The first two of the above-mentioned qualifications are similar to each other, except that the Level 2 qualification requires a choice of six, instead of two, optional units.

    Mandatory units cover the following:
  • Safe working practices.
  • Processing of meat safely according to specific safety standards.

    Optional unit cover the following:
  • Processing of meat according of quality standards.
  • Teamwork.
  • Handling of waste.
  • Hygiene, cleaning and sanitising.
  • Moving materials.
  • Receiving and dispatching stock, unloading, storing.
  • Sharpening and maintaining equipment.
  • Pre-slaughter care and slaughtering.
  • Stunning, bleeding, skinning, eviscerating.
  • De-hairing and de-feathering.
  • Supporting process operations.
  • Basic meat processing and cutting, boning, seaming, filleting and trimming.
  • Mixing, forming, massaging, extrusion, smoking, curing, marinating, heat treatment, cooling.
  • Packaging.
  • Quality control.
  • Weighing.
  • Labeling.
  • Retail functions (butchery, preparing orders, serving customers, displaying meat products, manufacturing of retail meat products).
  • Reporting and recording.

    The Level 3 Advanced qualification offers four mandatory units in:
  • Occupational health and safety.
  • Hygiene in the workplace.
  • Teamwork.
  • Contributing to monitoring and controlling the quantity and quality of work in progress.

    As well as one of six optional routes, namely:
  • Processing (Supervisory).
  • Technical.
  • Processing (Retail).
  • Production.
  • Processing (Dispatch).
  • Abattoirs.

    Four units must be completed from the chosen route, or any four units to attain the qualification without endorsement. The different options show a lot of overlap and have a definite focus on management, quality assurance, training and process improvement and optimisation. This South African qualification therefore compares well with the retail option of the Level 3 NVQ, although the South African version offers a broader choice of Core and Elective components that the NVQ.

    Australia:

    Australia is a major exporter of meat products to Europe and has a very well developed training and development industry in meat and retail production.

    The AQF from Australia contains 9 qualifications on Certificate III Level, which are distributed over four bands (Abattoirs, Smallgoods, Food Services and Meat Retailing). These qualifications are:
  • Abattoirs:
    > Certificate III in Meat Processing (Boning).
    > Certificate III in Meat Processing (Meat Safety).
    > Certificate III in Meat Processing (Rendering).
    > Certificate III in Meat Processing (Slaughtering).
    > Certificate III in Meat Processing (General).
  • Certificate III in Meat Processing (Laboratory) also applicable to Smallgoods.
  • Smallgoods:
    > Certificate III in Meat Processing (Smallgoods).
  • Food Services:
    > Certificate III in Meat Processing (Food Services).
  • Meat Retailing:
    > Certificate III in Meat Processing (Meat Retailing).

    Besides the Certificate III qualifications, there are also two qualifications on Certificate I Level (Smallgoods and Meat Retailing), four on Certificate II Level (Abattoirs, Smallgoods, Food Services and Meat Retailing) and four on Certificate IV Level with ranges of Leadership, Meat Safety and Quality Assurance and General. Two Diplomas on Certificate Level V and one Advanced Diploma on Certificate Level VI can also be found.

    The following comparisons were made between the AQF Smallgoods qualifications (Certificate Levels I - IV) and this South African qualification: The focus of the Certificate Level I qualification is mainly on hygiene, personal safety, quality control, overview of the meat industry, communication, mathematical literacy, handling of materials and products, packaging of smallgoods, cleaning and sanitising, routine preventative maintenance and first aid. The Certificate Level II qualification requires the Certificate Level I qualification, plus a choice of additional technical units in more advanced processes like meat processing, packaging and equipment handling. The Certificate Level III qualification requires the Certificate Levels I and II, plus a choice of additional technical units in processing of carcasses into primal cuts and value-added products. The Certificate Level IV qualifications reveal a pure focus on management, leadership, quality assurance, food safety assurance, training and process control and optimisation.

    This South African qualification therefore compares well with the Australian qualifications' content and reveals the same type of level descriptors. Although a qualification on Level 2 is lacking on the South African NQF, the introductory meat processing skills are addressed in the form of a GETC in Food Handling Processes and the management type of skills are addressed in the Level 5 qualification on Food and Beverage First Line Manufacturing Management.

    No qualifications, but only single units, could be found on the AQF for poultry processing.
    Australia have 4 qualifications for Meat Retailing on Certificate Levels I, II, III and V.

    The focus of the Certificate Level I Meat Retailing qualification is mainly on hygiene, personal safety, quality control, overview of the meat industry, communication, mathematical literacy, maintaining of equipment, identifying meat cuts, trimming, storing, mincing, preparing value-added products, customer service, cleaning and sanitising, routine preventative maintenance and first aid. The Certificate Level II qualification requires the Certificate Level I qualification, plus a choice of additional technical units in more advanced processes like meat processing, manufacturing of value-added meat products, packaging, data collection and equipment handling. The Certificate Level III qualification requires the Certificate Levels I and II, plus a choice of additional technical units in advanced skills in manufacturing of value-added meat products, calculation of yield, meeting customer needs, merchandising, costing, sampling, training and stock control. The Certificate Level V qualification has a pure management focus.

    This South African qualification therefore compares well with the Australian qualifications' content and reveals the same type of level descriptors. Although a qualification on Level 2 is lacking on the South African NQF, the introductory meat processing and retail skills are addressed in the form of a GETC in Food Handling Processes and the management type of skills are addressed in the Level 5 qualification on Food and Beverage First Line Manufacturing Management.

    No qualifications, but only single units, could be found on the AQF for poultry processing.

    In the analysis, the qualifications in the countries researched showed a significant overlap to the qualification written in South Africa and has given great guidance to the subject matter experts that developed and completed this review. It also indicated that in all cases meat secondary processing in a manufacturing environment was separated from Retail operations where cuts are made and packaged according to consumer needs.

    Benchmarking was done against the NZQA from New Zealand, NVQ from England, Wales and Northern Ireland, AQF from Australia and the SVQ from Scotland. 

  • ARTICULATION OPTIONS 
    This qualification provides horizontal articulation with:
  • ID 59386: National Certificate: Fresh Meat Processing, NQF Level 3.
  • ID 20194: National Certificate: Food and Beverage Processing: Fish and Seafood Processing, NQF Level 3.

    This qualification provides vertical articulation with:

    FETC: Generic Management (Food Manufacturing). 

  • MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor and moderator respectively with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this qualification must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes and the integrated competence described in the qualification.
  • Anyone wishing to be assessed against this qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the following are essential:
  • Anyone assessing a learner against this qualification must be registered as an assessor with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • The applicant needs well-developed interpersonal skills, as well as subject matter and assessment experience.
  • The applicant should have a similar qualification than this one at NQF Level 3 or higher, with a minimum of 12 months field experience after s/he has completed the qualification. 

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

    NOTES 
    This qualification replaces qualification 20196, "National Certificate: Food and Beverage Processing: Meat Processing", Level 3, 140 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  120416  Apply personal safety practices in a food or sensitive consumer product environment  Level 2  NQF Level 02 
    Core  243028  Form or fill raw minced fish or meat products using automated equipment  Level 3  NQF Level 03 
    Core  243018  Mince fish or meat using automated mincing equipment  Level 3  NQF Level 03 
    Core  120239  Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system  Level 3  NQF Level 03 
    Core  9062  Monitor the temperature of food products and their environment for quality control purposes  Level 3  NQF Level 03 
    Core  119802  Perform quality control practices in a food or sensitive consumer product operation  Level 3  NQF Level 03 
    Core  9046  Determine the quality of food products using sensory evaluation  Level 4  NQF Level 04  10 
    Core  243023  Identify and deal with factors influencing meat quality  Level 4  NQF Level 04  10 
    Fundamental  119472  Accommodate audience and context needs in oral/signed communication  Level 3  NQF Level 03 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  119457  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  119467  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  119465  Write/present/sign texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  9054  Coat or dip a food product using automated equipment  Level 2  NQF Level 02 
    Elective  243022  Sort de-boned pork cuts for further processing  Level 2  NQF Level 02 
    Elective  114941  Apply knowledge of HIV/AIDS to a specific business sector and a workplace  Level 3  NQF Level 03 
    Elective  114952  Apply problem-solving techniques to make a decision or solve a problem in a real life context  Level 3  NQF Level 03 
    Elective  243026  Break beef sides and de-bone primal beef cuts  Level 3  NQF Level 03  15 
    Elective  243010  Cure fish or meat products  Level 3  NQF Level 03 
    Elective  243033  Cut and de-bone poultry carcasses into portions for meat retailing or futher processing  Level 3  NQF Level 03 
    Elective  243017  De-rind and de-bone various pork cuts  Level 3  NQF Level 03  10 
    Elective  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03 
    Elective  114892  Dispatch stock  Level 3  NQF Level 03  10 
    Elective  8807  Freeze or chill a food product  Level 3  NQF Level 03 
    Elective  8806  Fry food products using vacuum or atmospheric frying equipment  Level 3  NQF Level 03  20 
    Elective  13917  Indicate the role of a team leader ensuring that a team meets an organisation`s standards  Level 3  NQF Level 03 
    Elective  13911  Induct a new member into a team  Level 3  NQF Level 03 
    Elective  14665  Interpret current affairs related to a specific business sector  Level 3  NQF Level 03  10 
    Elective  13919  Investigate and explain the structure of a selected workplace or organisation  Level 3  NQF Level 03  10 
    Elective  243030  Manufacture emulsified meat products  Level 3  NQF Level 03 
    Elective  242777  Operate a closing process on a food automated packaging line  Level 3  NQF Level 03 
    Elective  242779  Operate filling process on a food automated packaging line  Level 3  NQF Level 03  18 
    Elective  11241  Perform Basic Business Calculations  Level 3  NQF Level 03 
    Elective  12316  Perform first line maintenance on manufacturing or packing equipment  Level 3  NQF Level 03 
    Elective  114896  Receive stock  Level 3  NQF Level 03  12 
    Elective  243020  Salt and dry fish or meat  Level 3  NQF Level 03 
    Elective  243019  Smoke fish or meat products  Level 3  NQF Level 03 
    Elective  243015  Split and cut pig carcasses into primal cuts  Level 3  NQF Level 03  15 
    Elective  243009  Sterilise a food or beverage product using retorting equipment  Level 3  NQF Level 03  12 
    Elective  116940  Use a Graphical User Interface (GUI)-based spreadsheet application to solve a given problem  Level 3  NQF Level 03 
    Elective  116942  Use a GUI-based word processor to create merged documents  Level 3  NQF Level 03 
    Elective  117241  Develop a business plan for a small business  Level 4  NQF Level 04 
    Elective  243031  Manufacture fermented meat sausages  Level 4  NQF Level 04  10 
    Elective  242791  Operate a coding process on a food automated packaging line  Level 4  NQF Level 04 
    Elective  242778  Operate a labelling process on a food automated packaging line  Level 4  NQF Level 04  10 
    Elective  242792  Operate a wrapping process on a food automated packaging line  Level 4  NQF Level 04  18 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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. Freddy Hirsch Butchers Training School 
    2. InnerOut Training Solutions 
    3. Shoprite Checkers 
    4. Vleisopleidingsentrum cc. 



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