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: 

Produce poultry broilers 
SAQA US ID UNIT STANDARD TITLE
119450  Produce poultry broilers 
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 2  NQF Level 02  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 and maintain the ideal environment and efficiently manage the production of broilers. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Health and safety level 1. 

UNIT STANDARD RANGE 
N/A 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Understand the procedures for the preparation of the poultry house to receive broiler chicks. 
OUTCOME RANGE 
Water system, feeders, environment, bedding, hygiene, preheating, fumigation. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The installation of all equipment in the poultry house is described. 

ASSESSMENT CRITERION 2 
The objectives of setting and adjusting the poultry house equipment are explained. 
ASSESSMENT CRITERION RANGE 
Settings conducive to optimal startup, feeders and drinkers accessible for chicks.
 

ASSESSMENT CRITERION 3 
The reasons for the final disinfection of the broiler house, before chick placement is conducted are described. 

ASSESSMENT CRITERION 4 
The necessity of preheating the poultry house before the chicks arrive is explained. 

SPECIFIC OUTCOME 2 
Understand the procedures for conducting bedding management to optimize broiler health and performance. 
OUTCOME RANGE 
Moisture control, water management, cold spots, ammonia levels, hock-burn and foot-pad infections, bacterial development in bedding, coccidiosis, skin infections. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reasons for the regular turning of bedding material is explained. 
ASSESSMENT CRITERION RANGE 
Moisture control, ammonia formation.
 

ASSESSMENT CRITERION 2 
The daily management practices to control the moisture in bedding are explained. 
ASSESSMENT CRITERION RANGE 
Water leaks, rinse water management, temperature control during cold weather.
 

ASSESSMENT CRITERION 3 
The effect of ammonia on chick health and carcass quality is explained. 

SPECIFIC OUTCOME 3 
Understand the procedures for the monitoring and management of the environment to ensure ideal conditions for the production of broilers. 
OUTCOME RANGE 
Heat/moisture production, body mass, air volume and speed, minimum/maximum ventilation, moisture and dust removal, effect of temperature on growth, evaporative cooling, light programs. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The link between age and the increase in ventilation settings as per company procedures is described. 

ASSESSMENT CRITERION 2 
The adjustment of the ventilation, as per company procedures is explained. 

ASSESSMENT CRITERION 3 
The effect that bird density has on feeding, watering and ventilation requirements is described. 

ASSESSMENT CRITERION 4 
The reasons why cooling systems are utilising for broilers are explained. 

ASSESSMENT CRITERION 5 
The effect that light programs have on growth rates are explained. 

SPECIFIC OUTCOME 4 
Understand the reasons for feeding different diets to broilers. 
OUTCOME RANGE 
Changes in nutrient requirements, ration structure, types of feed: starter diet, finisher diet, post-finisher diet, structure, feed conversion ratio. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reasons for feeding different diets to broilers are described. 

ASSESSMENT CRITERION 2 
The ability to identify the different broiler diets by appearance is demonstrated. 

ASSESSMENT CRITERION 3 
The reasons why diets of different crumb and pellets structure are fed to broilers are explained. 

ASSESSMENT CRITERION 4 
The reasons for measuring feed consumption are explained. 

ASSESSMENT CRITERION 5 
The effect that environmental temperatures have on the feed conversion ratio of broilers is described. 

SPECIFIC OUTCOME 5 
Show an understanding of the health management programs for broiler farms. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The diseases most commonly threatening broiler farms are listed. 
ASSESSMENT CRITERION RANGE 
Diseases of the respiratory tract and organs, namely bronchitis, larynx infection and New Castle disease, coccidiosis, colibacillosis, E. coli infections, skin infections.
 

ASSESSMENT CRITERION 2 
The role of bio-security practices to prevent the occurrence of broiler diseases is explained. 
ASSESSMENT CRITERION RANGE 
Access restricted for possible vectors of disease-causing organisms, examples of vectors are named eg people movement, vermin, wild birds, feed, sanitation and disinfection.
 

ASSESSMENT CRITERION 3 
The role that the administration of water and aerosol vaccinations play in the minimizing and controlling of broiler diseases is described. 
ASSESSMENT CRITERION RANGE 
Immune development against specific diseases, vaccine absorption through mucous membranes.
 

SPECIFIC OUTCOME 6 
Understand the procedures for maintaining production records on broiler farms, as per company SOP's. 
OUTCOME RANGE 
Efficiency of health programs, feed conversion figures, stock control, feed intake figures. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reasons for recording daily mortalities are explained. 

ASSESSMENT CRITERION 2 
The reasons for measuring feed stocks in feed bins are explained. 

SPECIFIC OUTCOME 7 
Understand the procedures for the harvesting of broiler chickens and the cleaning and disinfecting of the poultry house at the end of the production cycle. 
OUTCOME RANGE 
Carcass contamination, stress, crating, cleaning, equipment, catching of birds, bruising, dust removal, dry cleaning, exposure of disease-causing organisms. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reasons for feed removal before harvesting are explained. 

ASSESSMENT CRITERION 2 
The reasons for using specific catching and crating procedures for broilers are explained. 

ASSESSMENT CRITERION 3 
The reasons for the dismantling and removal of loose equipment at the end of a production cycle are explained. 

ASSESSMENT CRITERION 4 
The procedures for the dismantling and removal of loose equipment at the end of a production cycle are described. 


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 of 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 outcomes:
  • Understand the procedures for the preparation of the poultry house to receive broiler chicks.
  • Understand the procedures for the monitoring and management of the environment to ensure ideal conditions for the production of broilers.
  • Understand the reasons for feeding different diets to broilers.
  • Show an understanding of the health management programs for broiler farms.
  • Understand the procedures for maintaining production records on broiler farms, as per company SOP's. 

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

    Refer to outcomes:
  • Understand the procedures for the preparation of the poultry house to receive broiler chicks.
  • Understand the procedures for the harvesting of broiler chickens and the cleaning and disinfecting of the poultry house at the end of the production cycle. 

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

    Refer to outcomes:
  • Understand the procedures for the preparation of the poultry house to receive broiler chicks.
  • Understand the procedures for the harvesting of broiler chickens and the cleaning and disinfecting of the poultry house at the end of the production cycle. 

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

    Refer to outcomes:
  • Understand the procedures for the preparation of the poultry house to receive broiler chicks.
  • Understand the procedures for conducting bedding management to optimize broiler health and performance.
  • Understand the procedures for the monitoring and management of the environment to ensure ideal conditions for the production of broilers.
  • Understand the reasons for feeding different diets to broilers.
  • Show an understanding of the health management programs for broiler farms.
  • Understand the procedures for maintaining production records on broiler farms, as per company SOP's.
  • Understand the procedures for the harvesting of broiler chickens and the cleaning and disinfecting of the poultry house at the end of the production cycle. 

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

    Refer to outcomes:
  • Understand the procedures for the preparation of the poultry house to receive broiler chicks.
  • Understand the procedures for the harvesting of broiler chickens and the cleaning and disinfecting of the poultry house at the end of the production cycle. 

  • 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 outcomes:
  • Understand the procedures for the preparation of the poultry house to receive broiler chicks.
  • Understand the procedures for conducting bedding management to optimize broiler health and performance.
  • Understand the procedures for the monitoring and management of the environment to ensure ideal conditions for the production of broilers.
  • Understand the reasons for feeding different diets to broilers.
  • Show an understanding of the health management programs for broiler farms.
  • Understand the procedures for maintaining production records on broiler farms, as per company SOP's.
  • Understand the procedures for the harvesting of broiler chickens and the cleaning and disinfecting of the poultry house at the end of the production cycle. 

  • 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 outcomes:
  • Understand the procedures for the preparation of the poultry house to receive broiler chicks.
  • Understand the procedures for conducting bedding management to optimize broiler health and performance.
  • Understand the procedures for the monitoring and management of the environment to ensure ideal conditions for the production of broilers.
  • Understand the reasons for feeding different diets to broilers.
  • Show an understanding of the health management programs for broiler farms.
  • Understand the procedures for maintaining production records on broiler farms, as per company SOP's.
  • Understand the procedures for the harvesting of broiler chickens and the cleaning and disinfecting of the poultry house at the end of the production cycle. 

  • 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
    Elective  49580   General Education and Training Certificate: Poultry Production  Level 1  NQF Level 01  Reregistered  2023-06-30  AgriSETA 
    Elective  49582   National Certificate: Poultry Production  Level 2  NQF Level 02  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. Agricultural Research Council 
    2. Balemi Consulting Pty Ltd 
    3. Barrier Free General Trading CC 
    4. Ikhwezi Drakensburg Rural & Urban Development Chamber 
    5. Matotomana Training & Gen Trading 
    6. Mvelo Consultant 
    7. Nqobimpilo Creations Pty Ltd 
    8. Scientific Roets (Pty) Ltd 
    9. TPN Training and Recruitment cc 
    10. Tripple R Training Provider 
    11. University of Mpumalanga 



    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.