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 QUALIFICATION:

Occupational Certificate: Abattoir Supervisor

SAQA QUAL ID	QUALIFICATION TITLE
118696	Occupational Certificate: Abattoir Supervisor
ORIGINATOR
Development Quality Partner - AgriSETA
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
-			OQSF - Occupational Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
Part-Qualification	Field 01 - Agriculture and Nature Conservation		Secondary Agriculture
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	64	Not Applicable	NQF Level 03	Regular-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Registered		EXCO 0522/24	2022-02-03	2025-12-31
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2026-12-31		2029-12-31

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 does not replace any other qualification and is not replaced by any other qualification.

PURPOSE AND RATIONALE OF THE QUALIFICATION

Purpose:
The purpose of this part-qualification is to prepare a learner to function as an Abattoir Foreman.

An Abattoir Supervisor leads teams to achieve targets and oversees compliance of abattoir processes with meat safety and quality standards as set out in the Meat Safety Act and Health Management System (HMS).

A qualified learner will be able to:

Supervise team efficiency in an abattoir ensuring productivity, quality and compliance.

Supervise activities in the abattoir ensuring productivity, quality and compliance.

Rationale:
The growing awareness globally of the need for strict national and international health and safety standards in the red meat industry due to consumer awareness and demand for safe slaughtered product of high quality that also complies with consumer expectations, has a significant impact on the processes and procedures in red meat abattoirs and on how workers and technical staff conduct their day-to-day activities. In addition to the above, consumers expect compliance with standards for animal welfare and humane ante-mortem treatment of animals in the abattoir.

Furthermore, the red meat abattoirs work under stringent standards as prescribed in the Meat Safety Act. The red meat industry thus requires well trained staff to ensure compliance with these standards and to ensure the safety of the consumer and the wellbeing of animals.

The Occupational Certificate: Abattoir Supervisor is a part-qualification of the Occupational Certificate: Abattoir Foreman. It provides learners with an opportunity to obtain competence in abattoir supervision processes and practices. Learners will acquire skills to solve problems and implement solutions.in areas such as time management, knowledge of legislation and legal procedures pertaining to abattoir compliance. This part-qualification forms a stepping-stone in the learning path created for red meat abattoirs starting from the abattoir worker, progressing to the slaughterer and de-boner, and opens a further step into abattoir foreman, meat examiner or meat classifier.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning

Learners will gain access to the part-qualification through RPL for Access as provided for in the QCTO RPL Policy. RPL for access is conducted by accredited education institution, skills development provider or workplace accredited to offer that specific qualification/part qualification.

Learners who have acquired competencies of the modules of a qualification or part qualification will be exempted from modules through RPL.

Learners will be awarded credits for or towards the qualification or part qualification through RPL as provided in the QCTO RPL Policy. RPL for credits provides for the formal award of credits for, or towards a qualification or part-qualification registered on the NQF.

RPL for access to the external integrated summative assessment
Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.

Entry Requirements:
The minimum entry requirement for this part-qualification is

NQF Level 2 qualification.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This part-qualification consists of the following compulsory Knowledge, Practical Skill and Work Experience Modules:

Knowledge Modules:

134916-001-00-KM-01, Statutory and Regulatory Compliance in the Abattoir Industry, Level 3, 1 Credit.

134916-001-00-KM-02, Abattoir Hygiene and Meat Safety, Level 3, 3 Credits.

134916-001-00-KM-03, Cleaning and Sanitising a Meat Processing System, Level 2, 3 Credits.

134916-001-00-KM-04, Abattoir Processes, Quality, Yield and Line Speed, Level 3, 3 Credits.

134916-001-00-KM-05, Leadership and Supervision in an Abattoir, Level 3, 5 Credits.

134916-001-00-KM-06, Monitoring and Controlling Compliance of Abattoir Activities, Level 3, 5 Credits.

134916-001-00-KM-13, Basic Computer Literacy and Use of Software Packages, Level 3, 3 Credits.

134916-001-00-KM-14, Communication and Interoffice Relationships, Level 3, 2 Credits.

Total number of credits for Knowledge Modules: 25

Practical Skill Modules:

134916-001-00-PM-01, Coordinate the Activities in a Section of an Abattoir Ensuring Compliance is Achieved and Maintained, Level 3, 7 Credits.

134916-001-00-PM-02, Guide Teams in a Fair and Consistent Manner in an Abattoir to Achieve Set Targets and Outputs, Level 3, 8 Credits.

Total number of credits for Practical Skill Modules: 15

Work Experience Modules:

134916-001-00-WM-01, Abattoir Supervision, Level 3, 24 Credits.

Total number of credits for Work Experience Modules: 24

EXIT LEVEL OUTCOMES

1. Supervise team efficiency in an abattoir ensuring productivity, quality, and compliance.
2. Supervise activities in the abattoir ensuring productivity, quality, and compliance.

ASSOCIATED ASSESSMENT CRITERIA

Associated Assessment Criteria for Exit Level Outcome 1:

Demonstrate leadership skills when guiding teams in a fair and consistent manner.

Allocate tasks, equipment and resources to achieve set targets and give instructions to team members.

Monitor and control compliance with meat safety and occupational health and safety requirements in all areas of the abattoir.

Coordinate production activities in the various areas of the abattoir ensuring quality and quantity targets are met.

Associated Assessment Criteria for Exit Level Outcome 2:

Supervise cleaning and sanitising activities and continuously monitor temperature-controlled areas for compliance.

Inspect and supervise animal welfare requirements to ensure compliance.

Supervise handling of condemned material and maintain compliance.

Integrated Assessment:
Integrated Formative Assessment
The skills development provider will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance in the integrated external summative assessment.

Integrated Summative Assessment:
An external integrated summative assessment, conducted through the relevant QCTO Assessment Quality Partner is required for the issuing of this qualification. The external integrated summative assessment will focus on the exit level outcomes and associated assessment criteria. The external summative assessment (which may be e-assessment) will be conducted through an evaluation of written theoretical assessment covering critical aspects at an assessment site accredited by QCTO and conducted by a registered assessor.

INTERNATIONAL COMPARABILITY

International comparability was conducted using the following international qualifications:

British Level III Certificate for Proficiency in Meat and Poultry Industry (United Kingdom), and

Certificate III in Meat Processing (General)(Australia)

United Kingdom
The British Level III Certificate for Proficiency in Meat and Poultry Industry offered by Pearson was used for international comparability. This qualification is a NVQ/competency based qualification. It is at Level 3 and includes modules on supervision. A selection of units was used for comparability.

Develop working relationships with colleagues in food operations.

Maintain lairage and ante-mortem facilities in food operations

Manage organisational change for achieving excellence in food operations

Monitor an automated meat/poultry processing system

Monitor and control the reception of livestock in food operations

Monitor carcase compliance and holding in meat processing

Monitor carcase operations in meat processing

Monitor effectiveness of despatch and transport in food operations

Monitor health, safety and environmental systems in food operations

Monitor slaughter operations in meat processing

Monitor the health and welfare of livestock pre-slaughter in food operations

Monitor wrapping and labelling of products in food operations

Contribute to continuous improvement of food safety in operations

Principles of animal waste and by-product removal and the processing of edible co-products

Principles of continuous improvement techniques (Kaizen) in food operations

Principles of freezing methods in food technology

The principles of HACCP for food manufacturing

The comparison showed that similar aspects were covered in both qualifications. All the above aspects are covered in the curriculum of the South African qualification.

Australia
The Australian Qualification Certificate III in Meat Processing (General) offered by TAFE NSW is at Level 3. The qualification is aimed at experienced meat workers who are working across a broad range of areas in the meat processing plants. This qualification has no entry requirements.

To achieve this qualification, the learner must demonstrate competency in 6 core units plus at least 2 elective units. The core units are:

Maintain personal equipment

Apply hygiene and sanitation practices

Comply with Quality Assurance and HACCP requirements

Follow safe work policies and procedures

Communicate in the workplace

Overview the meat industry

The learner can select from 128 elective units. Several units were selected for this comparison. Aspects covered in the selected units listed below:

Contribute to team effectiveness.

Oversee plant compliance with the Australian standards for meat processing.

Oversee product load out.

Assess effective stunning and bleeding.

Assess product in chillers.

Calculate carcase yield in a boning room.

Conduct an internal audit of a documented program.

Conduct start-up procedures and pre-operational checks on slaughter floor NLIS data equipment.

Contribute to energy efficiency.

Handle meat product in cold stores.

The Occupational Certificate: Abattoir Supervisor compares well with aspects included in the units above, namely: overseeing, assessing product, team effectiveness, compliance, hygiene and sanitation and evaluating meat industry requirements and processes.

Conclusion
It can be concluded that the Occupational Certificate: Abattoir Supervisor compares well with the two international qualifications in terms of the similarities in the level and content.

ARTICULATION OPTIONS

This qualification allows possibilities for both vertical and horizontal articulation.

Horizontal Articulation:

National Certificate: Meat Processing, NQF Level 3.

Vertical Articulation:

Occupational Certificate: Abattoir Foreman, NQF Level 4.

NOTES

Qualifying for External Assessment:
To qualify for an external assessment, learners must provide proof of completion of all required modules by means of statements of results and work experience records.

Additional legal or physical entry requirements
None

Criteria for the accreditation of providers
Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the QCTO website.

The curriculum title and code: Occupational Certificate: Abattoir Supervisor: 134916-001-00-01.

Encompassed Trades
This qualification encompasses the following trades as recorded on the NLRD.
This is not a trade qualification.

Assessment Quality Partner (AQP)

AgriSETA.

Parent Qualification

Occupational Certificate: Abattoir Foreman, NQF Level 4.

LEARNING PROGRAMMES RECORDED AGAINST THIS 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.

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