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: 

Fleck or fillet fish manually or by using automated equipment 
SAQA US ID UNIT STANDARD TITLE
246587  Fleck or fillet fish manually or by using automated equipment 
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  4 
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 
This unit standard is for anyone who works in a fish processing environment and has to fleck or fillet already de-headed, gutted, bled and de-scaled fish manually or by using automated equipment.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of flecking or filleting of fish.
  • Prepare to fleck or fillet fish.
  • Fleck or fillet fish.
  • Perform procedures after flecking or filleting.

    Range:
  • Fish refers to the following types:
    > Pelagic fish.
    > Line fish.
    > Fresh water fish.
    > Other finned species not included in the above-mentioned fish types.
  • 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 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 processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication at NQF Level 1.
  • Mathematical literacy at ABET Level 2.
  • 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 flecking or filleting of fish. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of flecking or filleting of fish is explained according to standard principles of fish processing. 

    ASSESSMENT CRITERION 2 
    The bone structure of the selected fish species is identified and described according to standard principles of fish biology. 

    ASSESSMENT CRITERION 3 
    The methods of flecking or filleting fish are identified and described according to standard principles of fish processing. 
    ASSESSMENT CRITERION RANGE 
    Methods of flecking or filleting include:
  • Manual method.
  • Using automated equipment.

    Fillets include:
  • Single fillets.
  • Butterfly fillets.
     
    		•

    ASSESSMENT CRITERION 4 
    The advantages and disadvantages of the different methods of flecking or filleting are identified and explained according to standard principles of fish processing. 

    ASSESSMENT CRITERION 5 
    The quality control parameters for flecking or filleting are identified and explained according to standard principles of fish processing. 
    ASSESSMENT CRITERION RANGE 
    Quality control parameters may include, but are not limited to:
  • Placement of fish.
  • Maintenance of the cold chain.
  • Correct handling of the fish.
     
    		•

    ASSESSMENT CRITERION 6 
    The equipment used for the flecking or filleting of fish is identified and described according to standard principles of fish processing. 

    ASSESSMENT CRITERION 7 
    The consequences of incorrect flecking or filleting of fish are identified and explained according to standard principles of fish processing. 

    ASSESSMENT CRITERION 8 
    Food safety practices and procedures during flecking or filleting of fish are identified and explained according to standard principles of fish processing. 

    ASSESSMENT CRITERION 9 
    The term yield is explained and calculated according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to fleck or fillet fish. 

    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 are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation of equipment includes:
  • Cleaning and sanitising.
  • Pre-use checks.
  • Inspection and report on the quality of the cutting knife (where applicable).
  • Identifying and addressing any maintenance needs on the equipment.
     
    		•

    ASSESSMENT CRITERION 3 
    Fish is received, maintained, handled and prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Fish should already be de-headed, gutted, bled and de-scaled. Depending on the standard operating procedures, further preparations may include (if not already done):
  • Removal of fins.
  • Removal of tails.

    If removed, the learner should show comprehension of the purpose, importance and correct method of removal.
     
    		•

    SPECIFIC OUTCOME 3 
    Fleck or fillet fish. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    Fish is flecked or filleted according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Quality control checks are done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Where relevant, quality control checks may include any combination of:
  • Physical control checks.
  • Sensory control checks.
  • Process control checks.
     
    		•

    ASSESSMENT CRITERION 4 
    Problems during flecking or filleting are solved in line with standard operating procedures and within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform procedures after flecking or filleting. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    Records are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Waste and sub-standard product are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    After flecking or filleting, the equipment and work area are left in a clean and safe condition. 

    ASSESSMENT CRITERION 5 
    Flecked or filleted fish 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:
  • Fleck or fillet fish. 
    		•

    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 to fleck or fillet fish.
  • Fleck or fillet fish.
  • Perform procedures after flecking or filleting. 
    		•

    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 to fleck or fillet fish. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Keeping structured records.
  • Demonstrating understanding of flecking or filleting of fish.

    Refer to the following Specific Outcome/s:
  • Demonstrate an understanding of flecking or filleting of fish.
  • Perform procedures after flecking or filleting. 
    		•

    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:
  • Perform procedures after flecking or filleting. 
    		•

    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:
  • Fleck or fillet fish. 
    		•

    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:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • 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:
  • Fish; 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.
  • 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
    Elective  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    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. Operational Process Improvements (Pty) Ltd 


    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.