|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|
|National Certificate: Fish and Seafood Processing|
|SAQA QUAL ID||QUALIFICATION TITLE|
|59016||National Certificate: Fish and Seafood Processing|
|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|
|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 2||NQF Level 02||Regular-Unit Stds Based|
|REGISTRATION STATUS||SAQA DECISION NUMBER||REGISTRATION START DATE||REGISTRATION END DATE|
|LAST DATE FOR ENROLMENT||LAST DATE FOR ACHIEVEMENT|
|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|
A person acquiring this qualification will be able to work in a Fish and Seafood processing environment by performing all the necessary processes applicable to his/her work environment, from intake of the fresh Fish and Seafood to primary processing and presentation of the final processed product to the market. By applying quality control practices throughout the process, the learner will contribute to the quality assurance and food safety requirements of the final processed products. This qualification provides the learner with the opportunity to access skills and career opportunities in the following strands within the fish and seafood industry:
The learner's choice of Electives will indicate his/her field of speciality with regards to the above strands.
The following range statement is applicable to processing of fish or seafood:
> Pelagic fish.
> Line fish.
> Fresh water fish.
> Other finned species not included in the above-mentioned fish types.
Any one species from one of the above types should be selected.
A person acquiring this qualification will also be able to operate equipment applicable to the relevant processing of Fish and Seafood products. Portable competencies such as performing quality control practices will also be obtained. The person will be able to apply all relevant personal safety and food safety practices during the performance of his/her tasks.
This qualification will allow a person to have access to education, training and career paths within the fish and seafood 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 fish and seafood industry. The qualification will accelerate the redress of past unfair discrimination in education, training and employment opportunities.
This qualification reflects the workplace-based needs of the fish and seafood industry that is expressed by employers and employees, both now and for the future. Typical learners will be persons who are currently working in a Fish and Seafood processing environment who have not received any formal recognition for their skills and knowledge, or learners with a broad knowledge and skills base in food handling practices who want to specialize in the Fish and Seafood processing industry. Fish and Seafood processing refers to chilling and freezing of fish and seafood, canning of fish and seafood, live seafood processing and manufacturing of value-added fish and seafood products.
This qualification is a direct outcome of an analysis of the former National Certificate in Food and Beverage Processing: Fish and Seafood Processing NQF Level 3, which came to an end of its three-year lifespan.
This qualification aims at providing formal recognition for competencies already obtained and will continue to do so by providing recognition to workers in the Fish and Seafood industry. In addition, this qualification provides the learner with the opportunity to obtain competencies in fish or seafood processing within the workplace, as well as in personal safety and food safety practices, which will ensure a safe working environment and food products that are healthy and safe for human consumption. In this way, value is added to workers' employability and competence and the sustainability of the fish and seafood industry is improved.
This qualification provides the learner with competencies to be employed within different careers within the fish and seafood processing industry, as well as the flexibility to pursue careers within other sectors of the food industry. The range of electives will allow the individual the opportunity to pursue careers within different strands of Fish and Seafood processing and packaging, as well as to be introduced to some principles of team management. Skilled workers are one of the key players in better manufacturing standards and productivity, 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|
|A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF Level 1 or equivalent.
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. As such, 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 applicable health regulations.
|RECOGNISE PREVIOUS LEARNING?|
|All the unit standards in the Fundamental (36 credits) and Core (40 credits) components are compulsory.
In addition, the learner must choose at least 44 credits from the Elective component, of which at least 20 credits must be from the following unit standards:
NLRD no.; Unit standard title; Level; Credits:
The remaining 24 credits of the 44 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|
|1. Maintain and apply good manufacturing practices, food safety and personal safety practices in a Fish and Seafood processing environment.
2. Process fresh Fish and Seafood into products for human consumption.
3. Work with and interpret numbers and shapes in a Fish and Seafood processing environment.
4. Communicate in variety of ways in a Fish and Seafood processing environment.
Critical Cross-Field Outcomes:
Qualifying learners can:
Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
Work effectively with others as a member of a team, group, organisation or community by:
Organise and manage oneself and one's activities responsibly and effectively by:
Collect, analyse, organise and critically evaluate information by:
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
Contribute to the full personal development of each learner and the social and economic development of the society at large by:
|ASSOCIATED ASSESSMENT CRITERIA|
|Associated Assessment Criteria for Exit Level Outcome 1:
Associated Assessment Criteria for Exit Level Outcome 2:
Range: Processing refers to any combination of the following:
Associated Assessment Criteria for Exit Level Outcome 3:
Associated Assessment Criteria for Exit Level Outcome 4:
The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to perform all the necessary processes applicable to his/her work environment, from intake of the Fish and Seafood to the final processed product to the market.
The identification and solving of problems, team work, organising one-self, 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 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.
|Benchmarking was done against training programmes and best practices of the following countries:
In Uganda, training in fish and seafood processing takes place in either a formal or non-formal route. Formal training focuses mainly on training in areas such as good manufacturing practices, personal hygiene practices, cleaning procedures and HACCP. Tertiary institutes that offer training includes:
In addition, the International Centre for Aquaculture and Aquatic Environments (ICAAE) has launched a Uganda Fish Project to "jump-start" commercial aquaculture development in Uganda through development of model fish farms for farmer-to-farmer technology transfer. This project runs hand in hand with the Uganda government's Poverty Eradication Action Plan (PEAP) and the Plan for Modernisation of Agriculture (PMA), and includes both transfer of existing skills, as well as development of new technologies and skills.
In terms of more processing related training, the Uganda Fish Processors and Exporters Associations (UFPEA) represents the industrial part of the Uganda fish processing industry. After the founding of the UFPEA in 1993, the fish sector has witnessed transformation into a modern processing industry with increased capital investments, increase in export revenue and improved Public Private Partnership with government. This has contributed to social economic wellbeing of fishing communities and other Ugandans employed in the sector. Again, training in this area focuses on implementation of HACCP, as well as ISO standards such as ISO 9001:2000 management standard, ISO 14000 environmental standard, ISO 22000:2005 which encompasses both quality and safety aspects that are in line with the new EU Food and Feed Directive: 882/2004 that emphasises traceability in the fish supply chain.
Iceland: In 1998 the Fisheries Training Programme (FTP) of the United Nations University (UNU) was established at the Marine Research Institute in Iceland. The first six students came to Iceland in August 1998. The programme offers a six month post-graduate course in fisheries to students from developing countries.
The main partners in the programme include:
The course is developed in line with the recommendations and experience gained form 20 years operation of the UNU Geothermal Training Programme in Iceland and the unique situation in Iceland where the rapid development of the fisheries sector has catapulted Iceland from being one of the poorest nations in Europe at the turn of the century into sustaining a per capita GNP that is among the highest in the world today.
The course is aimed at practising professionals in the field of fisheries to offer them a highly applied course, which is a blend of theoretical and practical training for immediate application in their home countries. The course consists of two main parts, a core course that is common to all participants, and specialist training where there is scope to tailor the studies to meet individual needs.
In the core course, which takes 6-7 weeks, the aim is to give the participant a holistic view of fisheries, through an overview of world fisheries and aquaculture, and an insight into the various disciplines within fisheries and their interrelationships. After completing the course the participants should be able to put the fisheries sector in the home country into a regional and international perspective and have gained an appreciation for its development potential. The core course consists of six sections:
Visits to companies and a 10 day study tour make up part of the practical exposure. Through an additional four months of specialist training and project work, students gain increased knowledge and practical skills in their areas of specialisation. The major lines of specialist training include the following:
Participants are assessed throughout.
For South East Asia, the following training projects were listed by the South East Asian Fisheries Development Centre (SEAFDEC), Marine Fisheries Research Department (MFRD) and Aquaculture Department (AQD):
In Canada the National Seafood Sector Council (NSSC), which is a partnership between employers, employees, unions, associations, regulatory agencies and training centres, took part in the development of a national skills initiative for the food processing industry of Canada. Training programmes relating to the following areas in the fish and seafood processing sector are offered (http://www.nssc.ca/eng_products.cfm):
The above-mentioned training programmes form Uganda, Iceland, South East Asia and Canada are clearly pitched at a higher level than this one, and also focuses more on the holistic picture of fishing, aquaculture and processing, and not only on processing.
No information could be found with regard to training programmes in Scandinavia.
On the NZQA from New Zealand, two qualifications exist on Level 2 for seafood processing, namely:
The Level 2 National Certificate in Seafood Processing from the NZQA contains 60 credits. It recognises the skills and knowledge of a person working in the seafood processing sector of the seafood industry. Holders of the qualification will be able to demonstrate a range of basic skills and knowledge in seafood processing and in occupational health and safety practices. It provides a pathway to the National Certificate in Seafood on Level 4.
Compulsory unit standards cover the following competencies:
Elective unit standards cover the following competencies:
The New Zealand National Certificate in Seafood Processing compares very well with the South African qualification, although the South African qualification has extended options in the Elective component towards the processing of fish into canned and value added products. On the contrary, the New Zealand version focuses on the two streams of fish and shellfish products, without much focus on value-added products.
The Level 2 National Certificate in Seafood Retailing from the NZQA also consists of 60 credits and is designed for a seafood retailing assistant in the seafood retailing section of the food retail market. It focuses on retail skills such as storing and maintaining of seafood products, weighing, wrapping and packing seafood products for cross counter sale, handling of fish, and describing fish spoilage and safety skills required to work as a seafood retailing assistant. Currently there is no similar qualification for fish or seafood retailing on the South African NQF.
On the NVQ from England, Wales and Northern Ireland, Seafood Processing forms part of the City and Guilds National Vocational Qualification in Food and Drink Manufacturing Operations at Levels 1, 2 and 3. Level 1 is suitable for entry-level staff, whereas Level 3 is aimed at supervisors, team leaders or those with a high level of technical skills. A Level 2 involves approximately six months of study and practice, whereas a Level 3 would take between one to two years to complete.
Units in the qualification are either optional or mandatory. Mandatory units focus on areas such as health and safety and teamwork, which are common to any job role within the food and drink manufacturing industry. Optional units include areas such as maintaining the quality of products, cleaning in place, hygiene and control units that focus on different processes within food and drink manufacturing. At Level 2, units cover similar areas to those at Level 1, with a few additions, in particular diagnosing and rectifying operating problems. The units in Level 3 differ from those at Levels 1 and 2 by having a more supervisory focus, reflecting the job roles of those who will take them.
There was therefore no single qualification on the NVQ with a direct focus on seafood processing, as in the case of the South African qualification. However, many of the competencies reflected in the South African qualification are also contained in the UK qualification, e.g. maintaining the quality of products, cleaning in place, hygiene, control and problem solving within scope of work.
The AQF from Australia contains four certificates (Certificate I, II, III and IV) in Seafood Industry (Seafood Processing), as well as a Diploma of Seafood Industry (Seafood Processing). These qualifications consist of core, multi-sector specialist and sector specialist units. The following key skills areas form the core and elective components of the different qualifications:
The same as for Certificate I, with the addition of:
Certificates III and IV requires the Certificates I and II as broad base for further learning and focuses much more on quality assurance, HACCP, process control, advanced processing techniques, leadership, business skills and training.
The focus of this qualification is therefore more or less the same than its Australian counterparts on Levels I and II.
The SVQ from Scotland contains two related qualifications in Food and Drink Manufacturing Operations at Level 2 that compares with this South African qualification. It consists of mandatory and optional units summarised below:
Clearly the Scottish qualification has a somewhat different focus than this South African qualification.
|This qualification provides horizontal articulation with the National Certificate: Food and Beverage Processing, NQF Level 2 (ID 20657).
This qualification articulates vertically with the following qualifications:
ID 20194: National Certificate: Food and Beverage Processing: Fish and Seafood Processing, NQF Level 3.
|CRITERIA FOR THE REGISTRATION OF ASSESSORS|
|For an applicant to register as an assessor, the following are essential:
|As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015.|
|ID||UNIT STANDARD TITLE||PRE-2009 NQF LEVEL||NQF LEVEL||CREDITS|
|Core||13162||Identify and describe inputs, outputs, stages and quality indicators of the manufacturing, assembly or engineering process||Level 1||NQF Level 01||10|
|Core||120403||Apply good manufacturing practices as part of a food safety system||Level 2||NQF Level 02||4|
|Core||120416||Apply personal safety practices in a food or sensitive consumer product environment||Level 2||NQF Level 02||5|
|Core||246582||Grade, sort and align fish and seafood for further processing||Level 2||NQF Level 02||8|
|Core||120417||Understand the control of pests and waste materials as part of a food safety system||Level 2||NQF Level 02||3|
|Core||9062||Monitor the temperature of food products and their environment for quality control purposes||Level 3||NQF Level 03||4|
|Core||119802||Perform quality control practices in a food or sensitive consumer product operation||Level 3||NQF Level 03||6|
|Fundamental||119463||Access and use information from texts||Level 2||NQF Level 02||5|
|Fundamental||9009||Apply basic knowledge of statistics and probability to influence the use of data and procedures in order to investigate life related problems||Level 2||NQF Level 02||3|
|Fundamental||7480||Demonstrate understanding of rational and irrational numbers and number systems||Level 2||NQF Level 02||3|
|Fundamental||9008||Identify, describe, compare, classify, explore shape and motion in 2-and 3-dimensional shapes in different contexts||Level 2||NQF Level 02||3|
|Fundamental||119454||Maintain and adapt oral/signed communication||Level 2||NQF Level 02||5|
|Fundamental||119460||Use language and communication in occupational learning programmes||Level 2||NQF Level 02||5|
|Fundamental||7469||Use mathematics to investigate and monitor the financial aspects of personal and community life||Level 2||NQF Level 02||2|
|Fundamental||9007||Work with a range of patterns and functions and solve problems||Level 2||NQF Level 02||5|
|Fundamental||119456||Write/present for a defined context||Level 2||NQF Level 02||5|
|Elective||110075||Apply basic fire fighting techniques||Level 1||NQF Level 01||3|
|Elective||120401||Take a representative food sample||Level 1||NQF Level 01||4|
|Elective||246586||Apply knowledge of heat processing and preservation procedures for canned food products||Level 2||NQF Level 02||10|
|Elective||246580||Bin and ice fish and seafood manually||Level 2||NQF Level 02||2|
|Elective||246581||De-head, gut and/or bleed fish manually or by using automated equipment||Level 2||NQF Level 02||4|
|Elective||246579||De-ice fish and seafood||Level 2||NQF Level 02||3|
|Elective||246584||De-scale fish||Level 2||NQF Level 02||3|
|Elective||244605||Demonstrate ability to participate effectively in a team or group||Level 2||NQF Level 02||2|
|Elective||14344||Demonstrate an understanding of a selected business environment||Level 2||NQF Level 02||10|
|Elective||8944||Fleck and fillet fish manually||Level 2||NQF Level 02||5|
|Elective||246587||Fleck or fillet fish manually or by using automated equipment||Level 2||NQF Level 02||4|
|Elective||12258||Identify computerised systems in a manufacturing or processing system||Level 2||NQF Level 02||7|
|Elective||14343||Investigate the structure of an organization as a workplace||Level 2||NQF Level 02||8|
|Elective||114969||Keep informed about current affairs related to a business sector or industry||Level 2||NQF Level 02||10|
|Elective||8766||Mix or blend food raw materials for processing using automated equipment||Level 2||NQF Level 02||4|
|Elective||242781||Pack manually||Level 2||NQF Level 02||2|
|Elective||117900||Plan self development||Level 2||NQF Level 02||10|
|Elective||110078||Plan, organise and manage oneself in the organisation||Level 2||NQF Level 02||2|
|Elective||8765||Pre-batch food raw materials||Level 2||NQF Level 02||4|
|Elective||246583||Process and pack live seafood||Level 2||NQF Level 02||4|
|Elective||246590||Receive and maintain fish and seafood in cold storage containers||Level 2||NQF Level 02||4|
|Elective||9965||Render basic first aid||Level 2||NQF Level 02||3|
|Elective||246589||Shuck or shell and/or trim seafood||Level 2||NQF Level 02||4|
|Elective||246588||Thaw fish and seafood||Level 2||NQF Level 02||3|
|Elective||246573||Trim and portion cut fish and seafood manually||Level 2||NQF Level 02||4|
|Elective||116937||Use a Graphical User Interface (GUI)-based spreadsheet application to create and edit spreadsheets||Level 2||NQF Level 02||4|
|Elective||117924||Use a Graphical User Interface (GUI)-based word processor to format documents||Level 2||NQF Level 02||5|
|Elective||243010||Cure fish or meat products||Level 3||NQF Level 03||8|
|Elective||12315||Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment||Level 3||NQF Level 03||7|
|Elective||246585||Demonstrate an understanding of heating and cooling procedures||Level 3||NQF Level 03||4|
|Elective||243028||Form or fill raw minced fish or meat products using automated equipment||Level 3||NQF Level 03||5|
|Elective||8807||Freeze or chill a food product||Level 3||NQF Level 03||8|
|Elective||8806||Fry food products using vacuum or atmospheric frying equipment||Level 3||NQF Level 03||20|
|Elective||243018||Mince fish or meat using automated mincing equipment||Level 3||NQF Level 03||4|
|Elective||120239||Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system||Level 3||NQF Level 03||6|
|Elective||242777||Operate a closing process on a food automated packaging line||Level 3||NQF Level 03||6|
|Elective||123312||Operate and control the filling and sealing of cans for food products||Level 3||NQF Level 03||12|
|Elective||242779||Operate filling process on a food automated packaging line||Level 3||NQF Level 03||18|
|Elective||243020||Salt and dry fish or meat||Level 3||NQF Level 03||4|
|Elective||243019||Smoke fish or meat products||Level 3||NQF Level 03||8|
|Elective||243009||Sterilise a food or beverage product using retorting equipment||Level 3||NQF Level 03||12|
|Elective||8804||Store and route food raw materials and products||Level 3||NQF Level 03||8|
|LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:|
|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.||JED Skills Academy|
|2.||Operational Process Improvements (Pty) Ltd|
|3.||Seacrest Investments 156 (PTY)LTD|
|4.||Silver Solutions Training Academy|