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: 

Grade, sort and align fish and seafood for further processing 
SAQA US ID UNIT STANDARD TITLE
246582  Grade, sort and align fish and seafood for further processing 
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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who works in a fish or seafood processing environment where fish or seafood is graded, sorted and aligned for further processing. Seafood also includes live seafood.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of basic biology of fish or seafood intended for further processing.
  • Demonstrate an understanding of grading and sorting requirements for fish or seafood intended for further processing.
  • Prepare for work.
  • Grade, sort and align fish or seafood on the processing line prior to further processing.
  • Perform procedures after grading, sorting and aligning fish or seafood.

    Range:
  • Fish for further processing refers to the following types:
    > Pelagic fish.
    > Line fish.
    > Fresh water fish.
    > Other finned species not included in the above-mentioned fish types.
  • Seafood for further processing 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:
  • 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 basic biology of fish or seafood intended for further processing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The fish and seafood classes and the species within the classes intended for further processing are identified according to standard principles of fish and seafood biology. 

    ASSESSMENT CRITERION 2 
    The biology of the selected fish or seafood species is explained according to standard principles of fish and seafood biology. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Main components.
  • Basic anatomy.
     

  • ASSESSMENT CRITERION 3 
    The general and required characteristics of the selected fish or seafood species are identified and explained according to standard principles of fish and seafood biology. 

    ASSESSMENT CRITERION 4 
    The common names for the selected fish or seafood species are identified within the learner's specific context of work. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of grading, sorting and alignment requirements for fish or seafood intended for further processing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Fish or seafood spoilage factors and stages in spoilage are identified and described according to standard principles of fish or seafood processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 2 
    The relative importance of each of the spoilage factors is described at different stages of harvesting, processing and cold storage. 

    ASSESSMENT CRITERION 3 
    The control of spoilage factors are described according to standard principles of fish or seafood processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 4 
    Freshness grades are identified and related to the characteristics of the selected fish or seafood species according to standard principles of fish or seafood processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 5 
    The required grading, sorting and alignment techniques for the selected fish or seafood species are identified and described according to standard principles of fish or seafood processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 6 
    The consequences of incorrect grading, sorting and alignment techniques are explained according to standard principles of fish or seafood processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 7 
    Food safety practices and procedures for grading, sorting and alignment of fish or seafood intended for further processing are identified and explained according to standard principles of fish or seafood processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 8 
    The acceptance requirements for the selected fish or seafood species are identified according to the specifications of the learner's work environment. 

    SPECIFIC OUTCOME 3 
    Prepare for work. 

    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 (where applicable) are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment (where applicable).
     

    ASSESSMENT CRITERION 3 
    The raw fish or seafood is received, maintained and handled according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Grade, sort and align fish or seafood on the processing line prior to further processing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The selected fish or seafood is graded, sorted and aligned according to standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Grading and sorting according to:
  • Specie.
  • Size.
  • Weight.
  • Length.
  • Quality indicators.
     

  • ASSESSMENT CRITERION 2 
    Equipment (where applicable) is operated according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Process-related problems are identified and solved 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 5 
    Perform procedures after grading, sorting and aligning fish or seafood. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The equipment is shut down (where applicable) according to standard operating procedures. 

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

    ASSESSMENT CRITERION 3 
    After grading, sorting and aligning, the equipment and work area are left in a clean and safe condition. 

    ASSESSMENT CRITERION 4 
    Graded, sorted and aligned 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 Standard 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:
  • Grade, sort and align fish or seafood on the processing line prior to further processing. 

  • 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 for work.
  • Grade, sort and align fish or seafood on the processing line prior to further processing. 

  • 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 for work.
  • Grade, sort and align fish or seafood on the processing line prior to further processing. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Demonstrating understanding of fish or seafood biology and grading and sorting requirements.

    Refer to the following Specific Outcome/s:
  • Demonstrate an understanding of basic biology of fish or seafood intended for further processing.
  • Demonstrate an understanding of grading, sorting and alignment requirements for fish or seafood intended for further processing. 

  • 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:
  • Grade, sort and align fish or seafood on the processing line prior to further processing. 

  • 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,
  • Cleaning and sanitising the equipment and work environment.

    Refer to all Specific Outcomes. 

  • 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:
  • Grade, sort and align fish or seafood on the processing line prior to further processing. 

  • 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 
    Supplementary Information:

    Legal requirements:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • 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:
  • Align; Placing of fish or seafood according to the requirements of final product packaging in cans, etc.
  • Fish for further processing; 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.
  • Grade; Grading according to size, length and weight.
  • Seafood for further processing; Refers to the following types:
    > Crustaceans.
    > Molluscs.
  • Sort; Sorting according to specie and quality indicators.
  • 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
    Core  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Elective  59300   General Education and Training Certificate: Transport  Level 1  NQF Level 01  Reregistered  2023-06-30  TETA 


    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. DIONYSUS SKILLS DEVELOPMENT INITIATIVE PTY LTD 
    2. Learning Exchange Pty (Ltd) 
    3. Makwedeng Training 
    4. NOSA LOGISTICS PTY LTD 
    5. Operational Process Improvements (Pty) Ltd 
    6. Staffing Logistics 



    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.