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: 

Cut and debone poultry carcasses into portions for meat retailing 
SAQA US ID UNIT STANDARD TITLE
15242  Cut and debone poultry carcasses into portions for meat retailing 
ORIGINATOR
SGB Food 
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 3  NQF Level 03  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243033  Cut and de-bone poultry carcasses into portions for meat retailing or futher processing  Level 3  NQF Level 03  6   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of cutting and deboning whole poultry carcasses for fresh and/or frozen meat retailing.
  • Prepare for cutting and deboning of whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Perform end-of cutting and -deboning procedures.

    This unit standard is intended for a person working in the fresh meat industry who has the responsibility of cutting and deboning whole poultry carcasses into fresh and/or frozen portions for meat retailing, using manual or automated means.

    This unit standard will contribute to the full development of the learner within the fresh meat processing, retailing and abattoir 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 contribute to the upliftment and economic growth within the fresh meat processing, retailing and abattoir environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Cleaning procedures, handling of equipment and chemicals.
  • Hygiene and food safety.
  • Occupational health and safety.
  • Knowledge of the anatomy of poultry carcasses. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the fresh meat industry who has the responsibility of cutting and deboning whole poultry carcasses into fresh and/or frozen retail portions for meat retailing, using manual or automated means.

    In the context of this unit standard, "poultry" and "retail portions" are clearly defined under the range statements contained within the unit standard.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge interpretation of available information, some discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skills occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate understanding of cutting and deboning whole poultry carcasses. 
    OUTCOME NOTES 
    Demonstrate an understanding of cutting and deboning whole poultry carcasses for fresh and/or frozen meat retailing. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of cutting and deboning a poultry carcass into primal and retail cuts is explained according to standard principles of food processing. 
    ASSESSMENT CRITERION RANGE 
    Poultry refers to small/baby chickens (petite poissons), chickens, broilers, spent hens, turkeys, game birds and waterfowl (e.g. goose, duck, muscovies). Even though ostriches technically also fall under the term "poultry", for carcass cutting up purposes, they are included under the unit standards "Break meat carcasses into primal cuts" and "Debone and cut meat primal cuts into retail cuts", with the darker meat species.
     

    ASSESSMENT CRITERION 2 
    2. The bone structure of the poultry carcass is identified according to standard principles of meat poultry anatomy. 

    ASSESSMENT CRITERION 3 
    3. The procedures for cutting and deboning poultry carcasses for retailing are described as per standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Food safety practices and procedures for cutting and deboning poultry carcasses are described according to standard food safety principles. 
    ASSESSMENT CRITERION RANGE 
    The reasons why the handling of red and poultry meat together on a single working surface is not legally permitted, is included in the description.
     

    SPECIFIC OUTCOME 2 
    Prepare for cutting and deboning whole poultry carcasses into portions. 
    OUTCOME NOTES 
    Prepare for cutting and deboning whole poultry carcasses into portions for fresh and/or frozen meat retailing. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of preparing poultry carcasses for cutting and deboning for retailing is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 3 
    3. The work area, equipment and utensils are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start checks on equipment and the utensils required.
     

    ASSESSMENT CRITERION 4 
    4. Whole poultry carcasses are received and maintained as per the standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
  • Receiving refers to sufficient quantity for current requirements and checking if the carcasses are quality-released according to standard operating procedures.
  • Maintaining refers to workplace requirements in order to maintain the quality/shelf-life of the poultry carcasses.
     
    		•

    SPECIFIC OUTCOME 3 
    Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The whole poultry carcasses are cut into fresh and/or frozen retail portions and are deboned where necessary, as per standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Retail portions refer to quarters, half birds, whole birds, drumsticks, thighs, necks, wings, bone-in breasts (with/without skin), deboned breasts (with/without skin), flatties (spatchcock chickens), minced chicken, heads and feet, gizzards, liver hearts and offal ("mala"). Whole poultry carcasses may also be deboned whole and further processed.
     

    ASSESSMENT CRITERION 2 
    2. Cutting parameters are controlled and recorded according to standard operating procedures.Parameters include: Cold ambient temperature, good lighting, adequate ventilation, safe, well-maintained equipment (knives, saws, floor and working surfaces, etc.) and functional sterilizers. 

    ASSESSMENT CRITERION 3 
    3. Work areas are kept and maintained as per the standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end-of cutting and -deboning procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Retail portions are released for further processing as per the standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of retail portions can only take place if:
  • Any other process-related problems are solved within scope of work in order to ensure product quality.
  • Adjustments are made to the process when it does not meet the workplace specifications and requirements.
     
    		•

    ASSESSMENT CRITERION 2 
    2. Cutting and deboning equipment is shut down (where applicable), as per standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Sub-standard products are handled as per standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Secondary products are handled as per standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Work area is cleaned and sanitised as per standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Cleaning equipment is stored in designated areas as per standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Waste from the cleaning process is handled and stored or dispatched as per standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Process records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Process-related problems are identified and solved within the scope of work in order to ensure product quality. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of main activity(s) reflected in the title.
  • Practical demonstration of cutting and deboning poultry carcasses into retail portions for meat retailing, within an acceptable time frame. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge that is reflected within the assessment criteria of each specific outcome plus demonstrated understanding of:
  • Cutting meat for profit in a retailing environment.
  • Basic knowledge of temperature controls and systems.
  • Principles of stock rotation for perishable and the concept of "first in, first out."
  • Knowledge of equipment usage and maintenance procedures.
  • The principles of storage and shelf life for fresh and frozen meat products. 
    		•

    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 the scope of work in order to ensure product quality.

    Specific Outcome:
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Specific Outcomes:
  • Demonstrate an understanding of cutting and deboning whole poultry carcasses for fresh and/or frozen meat retailing.
  • Prepare for cutting and deboning whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Perform end-of cutting and -deboning procedures. 
    		•

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

    Specific Outcomes:
  • Prepare for cutting and deboning whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Specific Outcomes:
  • Demonstrate an understanding of cutting and deboning whole poultry carcasses for fresh and/or frozen meat retailing.
  • Prepare for cutting and deboning whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Perform end-of cutting and -deboning procedures. 
    		•

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

    Specific Outcomes:
  • Prepare for cutting and deboning whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Perform end-of cutting and -deboning procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards environment and health of others.

    Specific Outcomes:
  • Demonstrate an understanding of cutting and deboning whole poultry carcasses for fresh and/or frozen meat retailing.
  • Prepare for cutting and deboning whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Perform end-of cutting and -deboning procedures. 
    		•

    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 Outcomes:
  • Demonstrate an understanding of cutting and deboning whole poultry carcasses for fresh and/or frozen meat retailing.
  • Prepare for cutting and deboning whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Perform end-of cutting and -deboning procedures. 
    		•

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

    Specific Outcomes:
  • Demonstrate an understanding of cutting and deboning whole poultry carcasses for fresh and/or frozen meat retailing.
  • Prepare for cutting and deboning whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Cut and debone whole poultry carcasses into portions for fresh and/or frozen meat retailing.
  • Perform end-of cutting and -deboning procedures. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243033, which is " Cut and debone poultry carcasses into portions for meat retailing or further processing ", Level 3, 6 credits.

    Supplementary Information:

    1.Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable.
  • Animal Disease Act, No. 35 of 1984.
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No. 63 of 1977.
  • Meat Safety Act, No. 40 of 2000.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • SABS Food Hygiene Management Code 049 of 2001.
  • Labour Relations Act, No. 66 of 1995.
  • Basic Conditions of Employment Act, No. 75 of 1997.
  • Employment Equity Act, No. 55 of 1998.
  • Fertilizers, Farm Feeds, Agricultural Remedies and Stock Remedies Act, No. 36 of 1947. (Control over the use of feed additives).
  • Medicines and Related Substances Act, No. 101 of 1965. (Medication programmes using prescribed scheduled products (S4 and higher scheduled products) need veterinary prescription.).
  • Regulations regarding control over the sale of poultry meat, Government Notice R946, of 27 March 1992; published under the Agricultural Product Standards Act, No. 119 of 1990.

    2. Definition of terms within this unit standard:

    Terminology:
  • Food safety

    Clarification/ explanation/ definition.
  • Refers to all practices and procedures that will ensure that food is safe for consumption by human beings. These practices and procedures are applied from raw products, receiving, handling, sorting until the final product is manufactured, stored and sold to the consumer.

    Terminology:
  • Poultry

    Clarification/ explanation/ definition.
  • Refers to small/baby chickens (petite poissons), chickens, broilers, spent hens, turkeys, game birds and waterfowl (e.g. goose, duck, muscovies). Even though ostriches technically also fall under the term "poultry", for carcass cutting up purposes, they are included within the following unit standards:
  • Break meat carcasses into primal cuts.
  • Debone and cut meat primal cuts into retail cuts,as it is dark red in colour, even though they get poultry-type diseases.

    Terminology:
  • Retail portions

    Clarification/ explanation/ definition.
  • Refers to quarters, half birds, whole birds, drumsticks, thighs, necks, wings, bone-in breasts (with/without skin), deboned breasts (with/without skin), flatties (spatchcock chickens), minced chicken, heads and feet, gizzards, liver, hearts and offal ("mala"). Whole poultry carcasses may also be deboned whole and further processed.

    Terminology:
  • Standard operating procedures.

    Clarification/ explanation/ definition.
  • Refers to company procedures from the manufacturer, personal and food safety 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  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-02-06  Was FOODBEV until Last Date for Achievement 


    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.
     
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