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: 

Prepare pig carcasses for splitting 
SAQA US ID UNIT STANDARD TITLE
8884  Prepare pig carcasses for splitting 
ORIGINATOR
SGB Food 
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  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243015  Split and cut pig carcasses into primal cuts  Level 3  NQF Level 03  15   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of preparing pig carcasses for splitting.
  • Prepare for pig carcasses preparation procedures.
  • Perform pig carcasses preparation procedures.
  • Perform end of pig carcasses preparation procedures.

    This unit standard is intended for a person working in a red meat abattoir or de-boning hall who has the responsibility of preparing pig carcasses for splitting procedures.

    This unit will contribute to the full development of the learner with in the food-manufacturing 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 contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Cleaning procedures, handling of equipment and chemicals. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in a red meat abattoir or de-boning hall who has the responsibility of preparing pig carcasses for splitting procedures.

    In the context of this unit standard the preparation procedures before a pig carcass is split refer to abattoir or de-boning hall environment procedures and not the meat retail or butchery type of environment.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar, offers clear choices of routine responses. The learning demand employs basic operational knowledge and ready available information. The application of this unit standard is to qualify the person towards certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of preparing pig carcasses for splitting. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of preparing the pig carcasses before splitting procedures is explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The procedures of preparing pig carcasses are described according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The working principles and procedures of the preparation equipment are described. 
    ASSESSMENT CRITERION RANGE 
    Preparation equipment refers to roller- marking, shunting and weighing equipment.
     

    ASSESSMENT CRITERION 4 
    4. The components of the preparation equipment are identified and the purposes explained. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices and procedures of preparing pig carcasses for splitting are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare for pig carcasses preparation procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. Work area and preparation equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.Preparation equipment refers to roller- marking, shunting and weighing equipment.
     

    ASSESSMENT CRITERION 3 
    3. Pig carcasses are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the pig carcasses are quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the pig carcasses.
     

    ASSESSMENT CRITERION 4 
    4. The pig carcasses are released for preparation procedures according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the pig carcasses can only take place if any other preparation-related problems are solved within scope of work, in order to ensure the quality of the pig carcasses.
     

    SPECIFIC OUTCOME 3 
    Perform pig carcasses preparation procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Preparation procedures are performed according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation procedures refer to roller- marking, shunting, weighing, removing of cheeks, heads, pelvic bone, kidneys and fillet, or splitting the pelvic bone of the carcass and dropping one leg.
     

    ASSESSMENT CRITERION 2 
    2. Prepared pig carcasses for splitting procedures are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. Prepared pig carcasses are released for spitting procedures according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of prepared pig carcasses can only take place if:
  • Any other process-related problems are solved within scope of work, in order to ensure product quality.
  • Adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 5 
    5. Work areas are kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of pig carcasses preparation procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Preparation equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Secondary products are handled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Secondary products refer to heads, cheeks, fillets and kidneys.
     

    ASSESSMENT CRITERION 4 
    4. The work area and preparation equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 6 
    6. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Process records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of preparing of pig carcasses for splitting procedures in a red meat abattoir or de-boning hall. 
    		•

    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 the scope of work in order to ensure product quality.

    Evident in Specific Outcome:
  • Perform pig carcasses preparation procedures. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Evident in Specific Outcomes:
  • Prepare for pig carcasses preparation procedures.
  • Perform pig carcasses preparation procedures. 
    		•

    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.

    Evident in Specific Outcome:
  • Perform end of pig carcasses preparation procedures. 
    		•

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

    Evident in 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.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all Specific Outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243015, which is "Split and cut pig carcasses into primal cuts", Level 3, 15 credits.

    Supplementary Information

    Legal requirements:The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Animal Diseases Act, No. 35 of 1984
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972
  • Meat Safety Act, No. 40 of 2000.Health Act, No 63 of 1977
  • Occupational Health and Safety Act, No. 85 of 1993
  • SABS Food Hygiene Management Code 49: 1989

    Definition of terms within this unit standard:

    Food safety
    Refers to all practices and procedures that will ensure that food is safe for human consumption. These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety 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  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-03-12  Was FOODBEV until Last Date for Achievement 


    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.
     
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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.