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 THAT HAS PASSED THE END DATE: 

National Certificate: Fresh Meat Processing 
SAQA QUAL ID QUALIFICATION TITLE
24494  National Certificate: Fresh Meat Processing 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  140  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 0160/05  2006-05-30  2008-02-06 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2009-02-06   2012-02-06  

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 is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
59386  National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to control and produce a variety of safe, quality assured fresh meat cuts and products according to customer needs and requests. This qualification will allow a person to advance to learning in business management in a customer service fraternity.

This qualification will contribute to the full development of the learner within the fresh meat processing and retail environment by providing recognition, further mobility and transportability into medium enterprise manufacturing fraternity. The skills, knowledge and understanding demonstrated within this qualification are essential for social and economic transformation and contribute to the economic growth within the fresh meat processing, retail and abattoir environment.

A person acquiring this qualification will be able to communicate requests as a team leader, service customers, work independently, cut a variety of fresh meat cuts and process it into fresh meat products, whilst adhering to safety, risk, quality and environmental requirements and specifications.

Rationale of the qualification

This qualification reflects the workplace-based needs for the fresh meat processing and retail industry that are expressed by employers and employees, both now and for the future. This qualification enables a learner to be employed and receive formal recognition within the fresh meat processing, retail and customer service fraternity.

The range of typical learners is made up of individuals that are currently working or wishing to enter into the fresh meat processing and retail industry. The demand for this qualification is based on the transformation of the so-called butcher`s qualification (previously referred to as the "block man" or "meat cutting technician") into a qualification that meets the needs of the relevant industry, supporting the principles of the NQF and providing the flexibility of bridging into management types of qualifications with a strong customer focus.

Persons with a fresh meat processing qualification will contribute to the industry standards regarding products and levels of service. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of:
  • Language, mathematics, natural science and technology principles at NQF level 2.
  • Merchandising principles of fresh, perishable food products.
  • Meat cutting equipment.
  • Mincing of meat using automated mincing equipment.

    Recognition of prior learning

    This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
  • Fundamental: 39 credits
  • Core: 83 credits
  • Elective: The learner must choose a minimum of 18 credits
    Total: 140 credits 
    		•

    EXIT LEVEL OUTCOMES 
    Qualifying learners can:
    1. Communicate with peers, customers and members of management levels by demonstrating the ability to summarise information in a verbal or written form.

    2. Maintain food safety, good manufacturing practices and quality assurance practices in a food processing environment.

    3. Prepare for and produce fresh meat cuts and products according to customer needs and technological requirements.

    4. Provide customer service in an inter-related world of work. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Qualifying learners can:
    1. Communicate effectively in modes and methods relevant to the context and need expressed.

    2. > Monitor and control quality assurance practices in a food processing environment to ensure food-safety, occupational health and environmental safety in relation to current legislation and best practices procedures.
  • Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    3. > Produce a variety of fresh meat cuts from meat carcasses using the relevant technological procedures and skills, to ensure safe and quality products.
  • Work effectively with others as a member of a team or group.
  • Produce various meat products from fresh meat such as dried meat products, cured meat products and filled and formed minced meat products.

    4. > Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.
  • Provide customer service according to standard retail practices and procedures.

    Integrated assessment

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if the learner is able to process meat carcasses into safe, quality assured meat cuts and products, as well as apply retail and business principles in a fresh meat processing environment.

    The identifying and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) must be used to establish the foundational, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the processing and retail environment.
    A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.
    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. 
    		•

    INTERNATIONAL COMPARABILITY 
    Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian and New Zealand qualifications. No international comparability could be found for a qualification of this kind. However, on the New Zealand Qualifications Authority Framework a National Certificate in Food and Related Processing level 3 could be found to support this qualification, although it has a pure processing aim. 

    ARTICULATION OPTIONS 
    This qualification will enable the qualifying learner to progress to learning for other certificates such as:
  • National Certificates in food and beverage processing, NQF 3 - for a large scale industry-based environment.
  • National Certificate in retail and wholesale, sales, service and technology NQF 4.
  • National Certificate in entrepreneurial practices NQF 4. 
    		•

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA`s policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

    Anyone wishing to be assessed against this qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the following are essential:
  • The applicant needs well-developed interpersonal skills, as well as subject matter and assessment experience.
  • The applicant needs to be competent in the planning and conducting of assessment of learning outcomes as described in the unit standard "Plan and conduct assessment of learning outcomes" at NQF level 5. The subject matter experience must be well developed within the field of fresh meat processing and retail.
  • The applicant should have a similar qualification than this one, with a minimum of 12 months field experience after he/she has completed the qualification.
  • The subject matter experience of the applicant can be established by recognition of prior learning.
  • The assessor needs to be registered with the relevant Education and Training Quality Assurance Body.
  • Detailed documentary proof of educational qualification, practical training undergone, and experience gained by the applicant must be provided (portfolio of evidence). 
    		•

    NOTES 
    This qualification has been replaced by qualification 59386, which is "National Certificate: Fresh Meat Processing", Level 3, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  15241  Break meat carcasses into primal cuts  Level 3  NQF Level 03  15 
    Core  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03  7 
    Core  8803  Demonstrate an understanding of heating and cooling procedures  Level 3  NQF Level 03  4 
    Core  8905  Form or fill raw minced fish or meat products using automated equipment  Level 3  NQF Level 03  5 
    Core  9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03  4 
    Core  9053  Salt and dry fish or meat  Level 3  NQF Level 03  4 
    Core  15240  Debone and cut meat primal cuts into retail cuts  Level 4  NQF Level 04  10 
    Core  8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage  Level 4  NQF Level 04  8 
    Core  15239  Identify and deal with factors influencing meat quality  Level 4  NQF Level 04  10 
    Core  8254  Providing customer service  Level 4  NQF Level 04  16 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03  5 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03  4 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03  5 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03  5 
    Fundamental  7567  Produce and use spreadsheets for business  Level 3  NQF Level 03  5 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03  5 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03  5 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03  5 
    Elective  9054  Coat or dip a food product using automated equipment  Level 2  NQF Level 02  6 
    Elective  12258  Identify computerised systems in a manufacturing or processing system  Level 2  NQF Level 02  7 
    Elective  8766  Mix or blend food raw materials for processing using automated equipment  Level 2  NQF Level 02  4 
    Elective  8765  Pre-batch food raw materials  Level 2  NQF Level 02  4 
    Elective  15242  Cut and debone poultry carcasses into portions for meat retailing  Level 3  NQF Level 03  3 
    Elective  12315  Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment  Level 3  NQF Level 03  7 
    Elective  8923  Manufacture cured fish or meat products  Level 3  NQF Level 03  8 
    Elective  8906  Manufacture emulsified meat products  Level 3  NQF Level 03  8 
    Elective  9047  Receive food raw materials  Level 3  NQF Level 03  8 
    Elective  9052  Smoke fish or meat  Level 3  NQF Level 03  8 
    Elective  10385  Develop a business plan for a small business  Level 4  NQF Level 04  5 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    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.
     
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    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.