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 THAT HAS PASSED THE END DATE: 

Process poultry fresh meat products in an abattoir 
SAQA US ID UNIT STANDARD TITLE
119453  Process poultry fresh meat products in an abattoir 
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  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

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 
Understand the processing of fresh meat products in a poultry abattoir. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Health and Safety Level 2
Personal Hygiene Level 2. 

UNIT STANDARD RANGE 
N/A 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrate an understanding of the poultry grading process. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The criteria used in grading carcasses for fresh processing at the selection point are listed. 
ASSESSMENT CRITERION RANGE 
Selection - grading, skin colour, skin uniformity, no bruising.
 

ASSESSMENT CRITERION 2 
The transference and conveyance of carcasses to the "fresh" meat area are described. 
ASSESSMENT CRITERION RANGE 
Whole bird area, portioning area, filleting area.
 

SPECIFIC OUTCOME 2 
Understand the operation and efficiency of the air chiller. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The operation of the air chiller is described. 
ASSESSMENT CRITERION RANGE 
The operation of the air chiller is described.
 

ASSESSMENT CRITERION 2 
The function of the air chiller is explained. 
ASSESSMENT CRITERION RANGE 
Lower deep bone temperature to 7ºC.
 

ASSESSMENT CRITERION 3 
The preventative maintenance checks that must be conducted are listed. 
ASSESSMENT CRITERION RANGE 
Temperatures, thermostats
 

SPECIFIC OUTCOME 3 
Demonstrate an understanding of the placement and packaging of whole carcasses. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The procedure for the inclusion of the giblet pack with a whole carcass is explained. 
ASSESSMENT CRITERION RANGE 
Giblet pack, abdominal cavity
 

ASSESSMENT CRITERION 2 
The placement of the carcass on a polystyrene tray is described. 
ASSESSMENT CRITERION RANGE 
Body and limb position, polystyrene base.
 

ASSESSMENT CRITERION 3 
The positioning of a whole bird in a bag is described. 
ASSESSMENT CRITERION RANGE 
Positioning as per company specifications, "clipping".
 

SPECIFIC OUTCOME 4 
Demonstrate an understanding of the portioning of fresh meat and the packaging to suit the clients needs. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The operation of the portion cutting machine is described. 
ASSESSMENT CRITERION RANGE 
Portion cutting machine
 

ASSESSMENT CRITERION 2 
The function and tasks of the quality control team are explained. 
ASSESSMENT CRITERION RANGE 
Quality control, remove pieces of lungs, bronchial tubes and other debris.
 

ASSESSMENT CRITERION 3 
The criteria for the selection and discarding of non-conforming portions are listed. 
ASSESSMENT CRITERION RANGE 
Discard non-conforming portions.
 

ASSESSMENT CRITERION 4 
The packing of portions according to the combinations specified in the orders are demonstrated. 
ASSESSMENT CRITERION RANGE 
Polystyrene trays, cleavers, knives.
 

ASSESSMENT CRITERION 5 
The maintenance of the cutting equipment is ensured. 
ASSESSMENT CRITERION RANGE 
Keep sharp, clean and sanitise regularly.
 

SPECIFIC OUTCOME 5 
Demonstrate an understanding of the filleting of fresh meat and the monitoring of the yield factor. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The necessity of keeping sufficient sharp knives for the filleting is explained. 
ASSESSMENT CRITERION RANGE 
Filleting knives, portioning, skin, bones, filleting team.
 

ASSESSMENT CRITERION 2 
The importance of "bone skirting" filleting is explained. 
ASSESSMENT CRITERION RANGE 
Efficient filleting, minimise wastage.
 

ASSESSMENT CRITERION 3 
The storage and use of the wastages from filleting is described. 
ASSESSMENT CRITERION RANGE 
Holding room, by products.
 

SPECIFIC OUTCOME 6 
Demonstrate an understanding of the wrapping and weighing processes for fresh poultry products. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The operation of the wrapping machines for each section within the fresh meat processing area is described. 
ASSESSMENT CRITERION RANGE 
Wrapping machines
 

ASSESSMENT CRITERION 2 
The reason why the wrapped products must be carefully handled and packed in boxes is explained. 
ASSESSMENT CRITERION RANGE 
Boxes, maximum layers, squash product, poor merchandising quality.
 


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 for 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, and
  • Developing entrepreneurial opportunities. 
    		•

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
    Specific Outcome:
  • Understand the operation and efficiency of the air chiller.
  • Demonstrate an understanding of the portioning of fresh meat and the packaging to suit the clients needs.
  • Demonstrate an understanding of the wrapping and weighing processes for fresh poultry products. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organization or community.
    Specific Outcome: 4
  • Demonstrate an understanding of the portioning of fresh meat and the packaging to suit the clients needs. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively
    Specific Outcome:
  • Demonstrate an understanding of the poultry grading process.
  • Demonstrate an understanding of the placement and packaging of whole carcasses.
  • Demonstrate an understanding of the filleting of fresh meat and the monitoring of the yield factor. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyze, organise and critically evaluate information.
    Specific Outcome:
  • Demonstrate an understanding of the poultry grading process.
  • Understand the operation and efficiency of the air chiller.
  • Demonstrate an understanding of the portioning of fresh meat and the packaging to suit the clients needs.
  • Demonstrate an understanding of the wrapping and weighing processes for fresh poultry products. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation.
    Specific Outcome:
  • Demonstrate an understanding of the portioning of fresh meat and the packaging to suit the clients needs. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others
    Specific Outcome:
  • Demonstrate an understanding of the poultry grading process.
  • Understand the operation and efficiency of the air chiller.
  • Demonstrate an understanding of the portioning of fresh meat and the packaging to suit the clients needs.
  • Demonstrate an understanding of the filleting of fresh meat and the monitoring of the yield factor.
  • Demonstrate an understanding of the wrapping and weighing processes for fresh poultry product. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation.
    Specific Outcome:
  • Understand the operation and efficiency of the air chiller.
  • Demonstrate an understanding of the portioning of fresh meat and the packaging to suit the clients needs. 
    		•

    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  49583   General Education and Training Certificate: Poultry Processing  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Elective  49581   National Certificate: Poultry Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Elective  49579   National Certificate: Poultry Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "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.
     
    NONE 


    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.