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: 

Trim and portion cut fish and seafood manually 
SAQA US ID UNIT STANDARD TITLE
246573  Trim and portion cut fish and seafood manually 
ORIGINATOR
SGB Food Manufacturing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02 
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
8946  Trim and portion cut fish fillets manually  Level 2  NQF Level 02  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who works in a fish or seafood processing environment and has to trim and portion cut fish or seafood manually.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of trimming and portioning of fish or seafood.
  • Prepare to trim and portion cut fish or seafood.
  • Trim and portion cut fish or seafood.
  • Perform procedures after trimming and portioning.

    Range:
  • Fish refers to the following types:

    > Pelagic fish.
    > Line fish.
    > Fresh water fish.
    > Other finned species not included in the above-mentioned fish types.
  • Seafood refers to the following types:

    > Crustaceans.
    > Molluscs.
  • The assessment criteria of this unit standard must be applied to at least one species from one of the above types.

    This unit standard will contribute to the full development of the learner within the fish or seafood processing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and upliftment within the fish or seafood processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication at NQF Level 1.
  • Mathematical literacy at ABET Level 2.
  • Applicable manual cleaning procedures, handling of cleaning equipment and chemicals.
  • Personal hygiene practices.
  • Maintenance of the cold chain.
  • Good hand-eye coordination. 

  • UNIT STANDARD RANGE 
    The context of this unit standard is clearly defined under the range statements contained within. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of trimming and portioning of fish or seafood. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose and importance of trimming and portioning of fish or seafood is explained according to standard principles of fish or seafood processing. 

    ASSESSMENT CRITERION 2 
    The bone structure of the selected fish species or the relevant structural parts of the selected seafood species are identified and described according to standard principles of fish or seafood biology. 

    ASSESSMENT CRITERION 3 
    The methods of trimming and portioning of fish or seafood are identified and described according to standard principles of fish or seafood processing. 
    ASSESSMENT CRITERION RANGE 
    Trimming may include (where applicable):
  • De-boning.
  • Removal of black membranes.
  • Removal of discolouration.
  • Removal of blood clots.
  • Removal of parasites.
  • Removal of scales that remained behind after the de-scaling process.
  • Removal of skin spots.
  • Removal of fat lines.
  • V-cut (removal of pin bones).
  • J-cut (removal of the belly).
  • Removal of unwanted parts from seafood.

    Portion cuts for fish include:
  • Loins.
  • Steaks/Centre cuts.
  • Tails.
  • Bellies.
     

  • ASSESSMENT CRITERION 4 
    The quality control parameters for trimming and portioning are identified and explained according to standard principles of fish or seafood processing. 
    ASSESSMENT CRITERION RANGE 
    Quality control parameters may include, but are not limited to:
  • Placement (stacking) of fish or seafood.
  • Maintenance of the cold chain.
  • Correct handling of the fish or seafood.
  • Grading.
  • Identifying defects in fish or seafood.
     

  • ASSESSMENT CRITERION 5 
    The equipment used for the trimming and portioning of fish or seafood is identified and described according to standard principles of fish or seafood processing. 

    ASSESSMENT CRITERION 6 
    The consequences of incorrect trimming and portioning of fish or seafood are identified and explained according to standard principles of fish or seafood processing. 

    ASSESSMENT CRITERION 7 
    Food safety practices and procedures during trimming and portioning of fish or seafood are identified and explained according to standard principles of fish or seafood processing. 

    ASSESSMENT CRITERION 8 
    The term yield is explained and calculated according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to trim and portion cut fish or seafood. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     

  • ASSESSMENT CRITERION 2 
    The work area and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation of equipment includes:
  • Cleaning and sanitising.
  • Pre-use checks.
  • Inspection and report on the quality of the cutting knife (where applicable).
  • Identifying and addressing any maintenance needs on the equipment.
     

  • ASSESSMENT CRITERION 3 
    Fish or seafood are received, maintained and handled according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Trim and portion cut fish or seafood. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Fish or seafood are trimmed and portioned according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Quality control checks are done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Where relevant, quality control checks may include any combination of:
  • Physical control checks.
  • Sensory control checks.
  • Process control checks.
     

  • ASSESSMENT CRITERION 3 
    Problems during trimming and portioning are solved in line with standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems.
  • Identification and explanation of common problems, their causes and methods of prevention.
  • Description of the consequences of the problem.
  • Reporting of problems.
     

  • SPECIFIC OUTCOME 4 
    Perform procedures after trimming and portioning. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Records are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Waste and sub-standard product are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    After trimming and portioning, the equipment and work area are left in a clean and safe condition. 

    ASSESSMENT CRITERION 4 
    Trimmed and portioned fish or seafood is released for further processing according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Unit tandard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (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 Unit Standard 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 (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Solving process related problems within scope of work.

    Refer to the following Specific Outcome(s):
  • Trim and portion cut fish or seafood. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group, by:
  • Performing all preparations and processing tasks in a team set-up.

    Refer to the following Specific Outcome(s):
  • Prepare to trim and portion cut fish or seafood.
  • Trim and portion cut fish or seafood.
  • Perform procedures after trimming and portioning. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Performing personal preparation, workplace, product and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Refer to the following Specific Outcome(s):
  • Prepare to trim and portion cut fish or seafood. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:

    Keeping structured records.

    Refer to the following Specific Outcome(s):
  • Perform procedures after trimming and portioning.

    Demonstrating understanding of trimming and portioning of fish or seafood.

    Refer to the following Specific Outcome(s):
  • Demonstrate an understanding of trimming and portioning of fish or seafood. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Refer to the following Specific Outcome(s):
  • Perform procedures after trimming and portioning. 

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

    Demonstrating understanding of and applying food safety practices and procedures.

    Refer to the following Specific Outcome(s):
  • Demonstrate an understanding of trimming and portioning of fish or seafood.
  • Trim and portion cut fish or seafood.

    Cleaning and sanitising the equipment and work environment.

    Refer to the following Specific Outcome(s):
  • Prepare to trim and portion cut fish or seafood.
  • Perform procedures after trimming and portioning. 

  • UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation, by:
  • Solving process related problems within scope of work.

    Refer to the following Specific Outcome(s):
  • Trim and portion cut fish or seafood. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Refer to all Specific Outcomes. 

    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 
    This unit standard replaces unit standard 8946, "Trim and portion cut fish fillets manually", Level 2, 3 credits.

    Supplementary Information:

    Legal requirements:
  • The following acts and/or codes, current and future regulations and amendments will be applicable:

    > Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
    > Health Act, No 63 of 1977.
    > Occupational Health and Safety Act, No. 85 of 1993.
    > Other industry specific Acts.
  • Where applicable, the following International and National Standards should be considered:

    > SANS 1049: Food Hygiene Management.
    > SANS 10330: Requirements for a HACCP system.
    > ISO 22000: Food safety management systems-Requirements for organisations throughout the food chain.
    > ISO 9001: Quality Management System-Requirements.

    Definition of terms within this unit standard:

    Terminology; Clarification/explanation/definition:
  • Fish: Refers to the following types:

    > Pelagic fish.
    > Line fish.
    > Fresh water fish.
    > Other finned species not included in the above-mentioned fish types.

    Food safety; Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Seafood; Refers to the following types:

    > Crustaceans.
    > Molluscs.

    Standard operating procedures; Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 


    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. Operational Process Improvements (Pty) Ltd 



    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.