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: 

National Certificate: Poultry Production 
SAQA QUAL ID QUALIFICATION TITLE
49582  National Certificate: Poultry Production 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
AgriSETA - Agriculture SETA  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 01 - Agriculture and Nature Conservation  Secondary Agriculture 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  133  Level 2  NQF Level 02  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 06120/18  2018-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

The qualification provides learners with the opportunity to gain competence in poultry production and will facilitate their securing employment in the industry. For those who are already employed in a poultry production farm, the multi-skilling that the qualification offers will open up a career path in the industry.

A learner achieving this qualification will be able to work effectively and productively within the poultry production industry and will gain competency to:
  • Adjust and maintain the poultry house environmental control equipment.
  • Feed, rear and ensure primary care of poultry.
  • Apply poultry bio-security on a production facility/farm.
  • Perform poultry health care, including medication and vaccination.
  • Operate and maintain poultry drinkers and drinking systems.
  • Operate and maintain poultry feeders and feeding systems.

    The generic nature of the qualification will facilitate multi-skilling, which in turn, will have a positive impact on the efficiency and productivity of the production farms.

    The upskilling of the learners at this level will have a positive impact on the efficiency and profitability of a production farm.

    Rationale:

    The qualification addresses the urgent need for the adoption of nationally accepted standards for the industry, especially within the SMME sector. This will allow them to operate on a more professional basis. The observance of strict health, hygiene and bio-security principles will minimize the risks that these role players currently face.

    This qualification and the resultant skills that are learnt will make a positive contribution to the establishment of small farms in the rural areas that can serve their communities and distant markets.

    The qualification embodies the international requirements for poultry handling and care which will ensure that poultry of a high quality will be produced. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Learners who would like to access this qualification should have demonstrated competency in Communication and Numeracy at NQF Level 1.

    Recognition of prior learning:

    The qualification may be achieved in part or as a whole through the Recognition of Prior Learning. 

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of a minimum of 133 credits, composed of:
  • Fundamental: 36
  • Core: 72
  • Electives: 25 
    		•

    EXIT LEVEL OUTCOMES 
    1. Show an understanding of the structure of the poultry industry and the role it plays in the production of food for the population.

    2. Indicate the principles and procedures of health and safety that are necessary in a poultry production facility.

    3. Demonstrate an understanding of the basic anatomy and physiology of poultry.

    4. Understand the various components that are used in poultry diets and the function of these in the promotion of health and growth.

    5. Show an understanding of the dangers that microscopic organisms pose to bio-security in a poultry production facility and the rules and procedures that are required to minimize their occurrence.

    6. Recognise the importance of providing constant clean water for the continued health of poultry.

    7. Indicate the importance of monitoring the environmental conditions for the production and health of poultry.

    8. Understand the procedures for cleaning a poultry house at the end of a production cycle and the preparation for the introduction new flock.

    9. Recognize the conditions that can lead to the onset of poultry diseases and the role of vaccines to prevent and control these. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1:
  • The sources of breeding material for the various sectors of the industry are explained.
  • The contribution that the poultry industry has in providing food security for the population is described.

    2:
  • The procedures to maintain health and safety in poultry production are detailed.
  • The safe transporting of workers and equipment is described.
  • The correct procedures to follow in the case of an emergency are explained.

    3:
  • The major component of the body structure and their functions are described.
  • The components of the cardio and respiratory systems and their functions are described.
  • The reproductive systems of poultry and the process for the formation of an egg are explained.

    4:
  • The reasons for the implementation of various diets for poultry are explained.
  • The importance of the food conversion ratio in broiler production and the factors that affect these costs are described.

    5:
  • The reasons for the strict bio-security procedures on poultry farms are explained.
  • The ways in which pathogens may be introduced onto the farms and the precautions that have to be taken are described.

    6:
  • The various physiological requirements for water are explained.
  • The importance of filtration, purification and maintenance of the water systems are explained.
  • The water consumption patterns in poultry and the role that water plays in disease prevention is described.

    7:
  • The methods of modifying the environmental conditions in a poultry house are explained.
  • The methods of cooling a poultry house and the limitations on cooling are described.
  • The importance of maintaining the photoperiods and the effects that the various photoperiods have on the different sectors of poultry production are described.

    8:
  • The removal of all loose equipment and the pre-cleaning procedures are described.
  • The detergent washing, drying and disinfecting of all surfaces and equipment is described.
  • The clean up of the poultry house surrounds and the final fumigation of eh poultry house is described.

    9:
  • The conditions that may contribute to the onset of disease are discussed.
  • The signs of abnormal behaviour and the condition of poultry that indicate a disease are explained.
  • The methods of administering vaccines and the aims of vaccination are described.

    Integrated assessment:

    The integrated assessment allows the Learners the opportunity to show that they are able to utilize concepts, ideas and actions across the unit standards. This will allow Learners to achieve competency that is in keeping with the purpose of the qualification.

    An integrated assessment will indicate how theoretical learning is demonstrated in a practical environment in such a way that the application of the work learnt becomes second nature.

    In conducting an assessment, the quality of the performance must also be evaluated i.e.: both the performance and the thinking behind the action must be qualitative.

    The assessment should include both formative and summative options and should use various assessment tools i.e.; not by observation only. It is required that a Portfolio of Assessment form part of the summative assessment, with practical outcomes being demonstrated in a simulated or real work place situation.

    A broad range of task-orientated and theoretical tools may be used, with the distinction between practical knowledge and disciplinary knowledge being maintained.

    It is recommended that the assessment tools give Learners the opportunity to account for their decision-making and problem solving in line with the specific outcomes and related assessment criteria.

    As a result of this qualification being generic in forming the foundation for a career in poultry processing, Learners should be assessed in occupational contexts and activities. The assessment should ensure that the foundational skills are portable and prepare them for further learning, whatever career path they may choose. 
    		•

    INTERNATIONAL COMPARABILITY 
    For levels 2 and 3, the qualifications are internationally comparable with the United Kingdom, Australia and New Zealand, but at Level 1 no generalist qualification exists in these countries.

    Level 1 is uniquely relevant to South Africa as our workforce has a predominantly lower education entry level than the comparable countries and the introduction at this foundational level will facilitate career pathing more readily than at level 2.

    The following New Zealand poultry qualifications were benchmarked against.

    For poultry production the following qualifications were used:
  • Poultry Production Level 2: Ref. 0886. Core 12 and Elective 11 unit standards.
  • Poultry Husbandry Level 3: Ref. 0330. Core 8 and Elective 14 unit standards.

    For poultry processing, no specific qualification is used. The poultry unit standards form part of the generic meat processing qualifications. The following New Zealand unit standards were used:
  • Ref. 18829, 18843, 18851, 18852, 18853, 18854, 18855.
  • Ref. 16104, 16503, 12624, 13491, 20235, 2504.

    In general, the content is similar but the South African standards contain more detail. Their farm and business personnel structure differs to ours in that we have larger staff complements and lower entry levels in the industry.

    Some of the electives in the level 2 and 3 processing qualifications each cover specific processing areas, not machines, in the poultry abattoirs. The poultry industry specifically requested that these unit standards address the two levels, as there are two distinct occupations in each of these areas. This was borne out in the skills profile study that was conducted prior to the generation of the unit standards.

    The machine operators and carcass handlers reside at level 2. They need to gain knowledge of the function and operational duties within the specific department or processing area.

    The supervisors, who reside at level 3 are responsible for production and require a broader perspective and in-depth knowledge to monitor and manage these operations. A close examination of the unit standards will reveal this intent.

    The Poultry Production level two qualification was compared with the following related United Kingdom certificates:
  • MTC Intermediate Certificate in Meat and Poultry, Level 2: Ref. 100/1383/0.
  • MTC NVQ in Meat and Poultry Processing, Level 2: Ref. 100/3525/4.
  • MTC NVQ in Meat and Poultry Processing, Level 2: Ref. 100/2590/x. 
    		•

    ARTICULATION OPTIONS 
    The qualification is designed to provide a structured learning path for employees in the Poultry Processing industry in South Africa, be they in employ of commercial businesses or as entrepreneurs.

    The qualifications, with national recognition, would not only enable employees to move within the poultry industry, between the fields of Production and Processing, but would also create the opportunity for learners to move into the red meat and abattoir industries.

    This Qualification will articulate horizontally and vertically with the:
  • National Certificate: Poultry Production at NQF Level 3.
  • National Certificate: Abattoir Slaughtering Processes at NQF Level 2.
  • National Certificate: General Abattoir Processes at NQF Level 2.
  • National Certificate: Poultry Processing at NQF Level 2.

    While the Production and Processing qualifications diverge as they progress upwards, there remains sufficient common ground for holders of one qualification to be able to be employed in the other field with minimum additional training. 
    		•

    MODERATION OPTIONS 
    Anyone assessing a learner against these unit standards must be registered as an assessor with the relevant ETQA and have experience in or in depth knowledge of the poultry processing industry.

    Any institution offering learning that will enable achievement of these unit standards or will assess these unit standards must be accredited as a provider with 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 procedure.

    Therefore anyone wishing to be assessed against these unit standards may apply to be assessed by any assessment agency, assessor or provider institution which is accredited by the relevant ETQA. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors must:
  • Be accredited as assessors by the relevant ETQA.
  • Have experience or in depth knowledge of the poultry processing industry.
  • Meet any other requirements that may be stipulated by the relevant ETQA. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    NOTES 
    N/A 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  119382  Apply health management practices for poultry  Level 2  NQF Level 02  12 
    Core  119394  Clean and disinfect on poultry holdings  Level 2  NQF Level 02  5 
    Core  119442  Demonstrate basic understanding of the poultry production industry  Level 2  NQF Level 02  2 
    Core  14342  Manage time and work processes within a business environment  Level 2  NQF Level 02  4 
    Core  12483  Perform basic first aid  Level 2  NQF Level 02  4 
    Core  119452  Show an understanding of the anatomy and physiology of poultry  Level 2  NQF Level 02  5 
    Core  119490  Utilise bio-security practices in poultry production  Level 2  NQF Level 02  8 
    Core  119483  Utilise environmental management practices on poultry farms and hatcheries  Level 2  NQF Level 02  10 
    Core  119437  Utilise feed management in poultry production  Level 2  NQF Level 02  10 
    Core  119447  Utilise health and safety principles in poultry production  Level 2  NQF Level 02  4 
    Core  119487  Utilise water management in poultry production  Level 2  NQF Level 02  8 
    Fundamental  8963  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  8962  Maintain and adapt oral communication  Level 2  NQF Level 02  5 
    Fundamental  8966  Respond to selected literary texts  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  8964  Write for a defined context  Level 2  NQF Level 02  5 
    Elective  119448  Brood poultry chicks  Level 2  NQF Level 02  10 
    Elective  119404  Care for commercial layers  Level 2  NQF Level 02  10 
    Elective  119385  Care for poultry parent stock during production  Level 2  NQF Level 02  15 
    Elective  119421  Handle eggs for setting at a hatchery  Level 2  NQF Level 02  10 
    Elective  119397  Handle the collection and storage of the table eggs on the farm  Level 2  NQF Level 02  10 
    Elective  119427  Monitor the incubation process in hatcheries  Level 2  NQF Level 02  15 
    Elective  119450  Produce poultry broilers  Level 2  NQF Level 02  15 
    Elective  119498  Rear poultry parent stock to sexual maturity after brooding  Level 2  NQF Level 02  15 
    Elective  119473  Rear pullets for table egg production  Level 2  NQF Level 02  15 


    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.
     
    1. Msingwa Training and Development 


    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.