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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Implement health and safety principles in a poultry abattoir 
SAQA US ID UNIT STANDARD TITLE
119436  Implement health and safety principles 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 3  NQF Level 03  10 
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 
To understand the importance of maintaining a safe working environment in an abattoir. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Health and Safety Level 2. 

UNIT STANDARD RANGE 
N/A 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Understand the principles of the OHS and the other Acts that govern the poultry industry. 
OUTCOME RANGE 
Occupational, health and Safety Act, (OHS). 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The acts that apply to the health and safety in the poultry environment are listed. 
ASSESSMENT CRITERION RANGE 
Acts - OHSA, Health, Abattoir Hygiene Act and Regulations, SABS standards.
 

ASSESSMENT CRITERION 2 
The principles of the safety policies, both legislated and internal, that are displayed in the workplace are
explained. 
ASSESSMENT CRITERION RANGE 
Policy - OHSA, internal.
 

ASSESSMENT CRITERION 3 
The criteria that are necessary to create a safe working environment are identified. 
ASSESSMENT CRITERION RANGE 
Working environment, unsafe conditions, personal responsibility, signs.
 

ASSESSMENT CRITERION 4 
The possible unsafe working conditions and health risks are outlined. 

ASSESSMENT CRITERION 5 
Your duty to take personal responsibility for the safety of yourself, your fellow workers, your employer and your family is explained. 

SPECIFIC OUTCOME 2 
Create an awareness of improving standards of safety. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The setting of high standards of safety to ensure a good safety record, are explained. 
ASSESSMENT CRITERION RANGE 
Health and Safety Standards.
 

ASSESSMENT CRITERION 2 
The importance of an awareness to possible dangers in the workplace, is explained. 

ASSESSMENT CRITERION 3 
The preventative measures that can be taken to ensure safety in the workplace are explained. 
ASSESSMENT CRITERION RANGE 
Preventative measures - PPE, PPC, report unsafe/dangerous conditions, signs.
 

ASSESSMENT CRITERION 4 
The procedures for the reporting of unsafe or dangerous conditions in the workplace, are described. 

ASSESSMENT CRITERION 5 
Examples of good housekeeping measures that contribute to health and safety are described. 
ASSESSMENT CRITERION RANGE 
Good housekeeping - clean work area, clean clothing, personal cleanliness, clean equipment, equipment in good working order, daily checks by safety representatives.
 

SPECIFIC OUTCOME 3 
Demonstrate the procedures to be followed in an emergency evacuation. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The emergency evacuation points and equipment in the workplace are identified. 
ASSESSMENT CRITERION RANGE 
Plan - exit points, meeting points, responsibilities, placement of fire extinguishers and first aid equipment.
 

ASSESSMENT CRITERION 2 
The emergency evacuation procedure is described. 
ASSESSMENT CRITERION RANGE 
Procedure - walk don't run, orderly, assist fellow workers, leave personal belongings, proceed to designated meeting point.
 

ASSESSMENT CRITERION 3 
The use of first aid principles for common evacuation injuries are described. 

SPECIFIC OUTCOME 4 
Show an understanding of the roles and responsibilities with regard to health and safety. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The employer's responsibility towards general health in the workplace is explained. 
ASSESSMENT CRITERION RANGE 
Employer responsibility - clean protective clothing and safety equipment to be provided.
 

ASSESSMENT CRITERION 2 
The employees responsibilities in ensuring general health in the workplace are listed. 
ASSESSMENT CRITERION RANGE 
Employee responsibility - wear clean clothing, use safety equipment, keep equipment and clothes in good condition, personal cleanliness.
 

ASSESSMENT CRITERION 3 
The responsibilities of the meat inspectors are indicated. 
ASSESSMENT CRITERION RANGE 
Inspectors responsibilities - end product to leave premises in healthy, hygienic and edible condition.
 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
2. Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA.
3. 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 to perform 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 
1. Reflecting on and exploring a variety of strategies to learn more effectively.
2. Participating as responsible citizens in the life of local, national and global communities.
3. Being culturally and aesthetically sensitive across a range of social contexts.
4. Exploring education and career opportunities.
5. Developing entrepreneurial opportunities. 

UNIT STANDARD LINKAGES 
N/A 


Critical Cross-field Outcomes (CCFO): 

UNIT STANDARD CCFO IDENTIFYING 
Problem solving: Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been mad.

Specific Outcome:
  • Understand the principles of the OHS and the other Acts that govern the poultry industry.
  • Create an awareness of improving standards of safety.
  • Demonstrate the procedures to be followed in an emergency evacuation. 
    		•

    UNIT STANDARD CCFO WORKING 
    Teamwork: Work effectively with others as a member of a team, group, organization or community.

    Specific Outcome:
  • Create an awareness of improving standards of safety.
  • Demonstrate the procedures to be followed in an emergency evacuation.
  • Show an understanding of the roles and responsibilities with regard to health and safety. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Self organization and management: Organise and manage oneself and one's activities responsibly and effectively

    Specific Outcome:
  • Understand the principles of the OHS and the other Acts that govern the poultry industry.
  • Demonstrate the procedures to be followed in an emergency evacuation. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Information evaluation: Collect, analyze, organise and critically evaluate information;

    Specific Outcome:
  • Understand the principles of the OHS and the other Acts that govern the poultry industry.
  • Create an awareness of improving standards of safety.
  • Demonstrate the procedures to be followed in an emergency evacuation. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communication: Communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation.

    Specific Outcome:
  • Understand the principles of the OHS and the other Acts that govern the poultry industry.
  • Create an awareness of improving standards of safety. 
    		•

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

    Specific Outcome:
  • Demonstrate the procedures to be followed in an emergency evacuation. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Inter-relatedness of systems: 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:
  • Understand the principles of the OHS and the other Acts that govern the poultry industry.
  • Show an understanding of the roles and responsibilities with regard to health and safety. 
    		•

    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. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  49579   National Certificate: Poultry Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "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.