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: 

Operate a processing scale in a poultry abattoir 
SAQA US ID UNIT STANDARD TITLE
119438  Operate a processing scale in a poultry 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  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
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 unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
Demonstrate the knowledge and ability to operate a processing scale to weigh wholebirds and portions in a poultry abattoir. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Health and Safety Level 1. 

UNIT STANDARD RANGE 
N/A 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Comply with hygiene and safety regulations and procedures. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Personal and abattoir hygiene procedures are adhered to. 
ASSESSMENT CRITERION RANGE 
Comply with hygiene and safety regulations and procedures.
 

ASSESSMENT CRITERION 2 
All the appropriate PPE in the workplace is used. 

ASSESSMENT CRITERION 3 
Safe working methods and procedures are applied. 

SPECIFIC OUTCOME 2 
Understand the importance of correctly levelling and calibrating a scale for weighing poultry products. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The scale levelling procedures are described. 
ASSESSMENT CRITERION RANGE 
Use height adjusting spindles, check with built in / hand held spirit level.
 

ASSESSMENT CRITERION 2 
The importance of having the scale regularly calibrated according to the Standard Operating Procedures is explained. 
ASSESSMENT CRITERION RANGE 
Adhere to legislation, duty to customers, minimise "give-aways".
 

SPECIFIC OUTCOME 3 
Demonstrate the correct setting of a scale to weigh various packing configurations. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The procedure for setting the scale to weigh various products is described. 
ASSESSMENT CRITERION RANGE 
Set scale to zero.
 

ASSESSMENT CRITERION 2 
Explain the setting procedure to allow for crates and other measurable packaging materials as per the
Standard Operating Procedures. 
ASSESSMENT CRITERION RANGE 
Adjust for tare mass.
 

SPECIFIC OUTCOME 4 
Demonstrate the procedure of matching portions to standard weight packaging. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The procedure of weighing standard weight packaging (bagged portions) is described. 
ASSESSMENT CRITERION RANGE 
Select portions to suit standard weight, ensure minimal "give aways".
 

ASSESSMENT CRITERION 2 
The consequences of inserting too much portion weight in a standard weight package is explained. 
ASSESSMENT CRITERION RANGE 
Reduce profitability.
 

SPECIFIC OUTCOME 5 
Demonstrate an understanding of the safe operation and maintenance of a processing scale. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The safe operation of a scale is described. 
ASSESSMENT CRITERION RANGE 
Place products, do not drop on platform.
 

ASSESSMENT CRITERION 2 
The cleaning frequency and the methods of cleaning the scale are explained. 
ASSESSMENT CRITERION RANGE 
Clean platform, no water or moisture in scale.
 

ASSESSMENT CRITERION 3 
The preventative maintenance checks that should be conducted are detailed. 

SPECIFIC OUTCOME 6 
Demonstrate the knowledge and ability to enter the relevant data for the production of a correct label for poultry packaging. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The relevant data that should be entered onto the packaging label for fresh and frozen poultry products
are listed. 
ASSESSMENT CRITERION RANGE 
Weight, price per kilogram, nett price
Fresh - sell by date
Frozen - freeze by date, sell by date, best by date
 

ASSESSMENT CRITERION 2 
The importance of correctly positioning the lable for various packaging is explained. 
ASSESSMENT CRITERION RANGE 
Barcode ID by scanner.
 

ASSESSMENT CRITERION 3 
The correct filling of label data and the use of product codes is demonstrated. 
ASSESSMENT CRITERION RANGE 
Product code, label filling as per Standard Operating Procedures.
 

ASSESSMENT CRITERION 4 
The possible consequences of entering the incorrect price are explained. 
ASSESSMENT CRITERION RANGE 
Customer complaints or reduced profitability.
 

ASSESSMENT CRITERION 5 
The possible results of entering incorrect shelf life dates are detailed. 
ASSESSMENT CRITERION RANGE 
Customer returns and complaints, spilled meat, food safety, illness
General - bar code scanner, price label, ID label, Box label
 


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 toperform 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 mad.
    Specific Outcome: 2, 3, 4, 5, 6
  • Understand the importance of correctly levelling and calibrating a scale for weighing poultry products.
  • Demonstrate the correct setting of a scale to weigh various packing configurations.
  • Demonstrate the procedure of matching portions to standard weight packaging.
  • Demonstrate an understanding of the safe operation and maintenance of a processing scale. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organization or community.
    Specific Outcome: 1
  • Comply with the hygiene and safety regulations and procedures. 

  • UNIT STANDARD CCFO ORGANISING 
    Self organization and management: Organise and manage oneself and one's activities responsibly and effectively.
    Specific Outcome: 1, 3, 4, 5, 6
  • Comply with the hygiene and safety regulations and procedures.
  • Demonstrate the correct setting of a scale to weigh various packing configurations.
  • Demonstrate the procedure of matching portions to standard weight packaging.
  • Demonstrate an understanding of the safe operation and maintenance of a processing scale.
  • Demonstrate the knowledge and ability to enter the relevant data for the production of a correct label for poultry packaging. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyze, organise and critically evaluate information.
    Specific Outcome: 2, 3, 6
  • Understand the importance of correctly levelling and calibrating a scale for weighing poultry products.
  • Demonstrate the correct setting of a scale to weigh various packing configurations.
  • Demonstrate the knowledge and ability to enter the relevant data for the production of a correct label for poultry packaging. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation.
    Specific Outcome: 2
  • Understand the importance of correctly levelling and calibrating a scale for weighing poultry products. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.
    Specific Outcome: 2, 3, 4, 5
  • Understand the importance of correctly levelling and calibrating a scale for weighing poultry products.
  • Demonstrate the correct setting of a scale to weigh various packing configurations.
  • Demonstrate the procedure of matching portions to standard weight packaging. 

  • 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: 3
  • Demonstrate the correct setting of a scale to weigh various packing configurations. 

  • 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  Reregistered  2023-06-30  AgriSETA 
    Elective  49581   National Certificate: Poultry Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 
    Elective  49579   National Certificate: Poultry Processing  Level 3  NQF Level 03  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.