Fresh Meat Processing
A person acquiring this qualification will be able to produce a variety of safe, quality assured fresh meat retail cuts and products according to customer needs and requirements, minimum legislation, food safety requirements and company requirements. This qualification will allow a person to advance to learning in business management in a customer service 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 retail products, whilst adhering to personal and food safety, quality and environmental requirements and specifications. Portable competencies such as performing quality control practices will be obtained.
This qualification provides the learner with the skills and knowledge necessary to be employed in different careers within the meat industry, including the small, medium and micro enterprise. It also provides the learner with the opportunity to pursue careers within other sectors of the food industry. The range of electives will allow the individual to pursue careers within fresh meat processing and value-adding meat processing, junior management and wholesale and retail. Skilled workers are one of the key players in better manufacturing standards and productivity, both factors which may increase business prosperity. This qualification will assist in social and economic transformation.
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 retail products, whilst adhering to personal and food safety, quality and environmental requirements and specifications. Portable competencies such as performing quality control practices will be obtained.
This qualification provides the learner with the skills and knowledge necessary to be employed in different careers within the meat industry, including the small, medium and micro enterprise. It also provides the learner with the opportunity to pursue careers within other sectors of the food industry. The range of electives will allow the individual to pursue careers within fresh meat processing and value-adding meat processing, junior management and wholesale and retail. Skilled workers are one of the key players in better manufacturing standards and productivity, both factors which may increase business prosperity. This qualification will assist in social and economic transformation.
The qualification consists of a Fundamental a core and an elective component. To be awarded the qualification, learners are required to obtain a minimum of 120 credits.
All the unit standards in the fundamental (36 credits) and core (69 credits) components are compulsory.
In addition, the learner must choose at least 15 credits from the Elective component, of which at least 6 credits must be from the following unit standards:
ID 243033: Cut and de-bone poultry carcasses into portions for meat retailing or for further processing, Level 3, 6 credits.
ID 243030: Manufacture emulsified meat products, Level 3, 8 credits.
ID 243010: Cure fish or meat products, Level 3, 8 credits.
ID 243019: Smoke fish or meat products, Level 3, 8 credits.
ID 9054: Coat or dip a food product using automated equipment, Level 2, 6 credits.
ID 8807: Freeze or chill a food product, Level 3, 8 credits.
The remaining 9 credits of the 15 may be chosen from any of the unit standards listed under the Elective component in order to make up the total of 120 credits for the full qualification.
In addition, the learner must choose at least 15 credits from the Elective component, of which at least 6 credits must be from the following unit standards:
ID 243033: Cut and de-bone poultry carcasses into portions for meat retailing or for further processing, Level 3, 6 credits.
ID 243030: Manufacture emulsified meat products, Level 3, 8 credits.
ID 243010: Cure fish or meat products, Level 3, 8 credits.
ID 243019: Smoke fish or meat products, Level 3, 8 credits.
ID 9054: Coat or dip a food product using automated equipment, Level 2, 6 credits.
ID 8807: Freeze or chill a food product, Level 3, 8 credits.
The remaining 9 credits of the 15 may be chosen from any of the unit standards listed under the Elective component in order to make up the total of 120 credits for the full qualification.
It is assumed that learners are already competent in the following at NQF Level 2:
Communication.
Mathematical literacy.
Natural science and technology principles.
Understanding and application of personal safety practices.
Understanding and application of food safety, hygiene practices and Good Manufacturing Practices (GMPs).
Understanding and application of pre-batching and mixing or blending of food raw materials.
Knowledge and application of the applicable cleaning and sanitising procedures (Cleaning-out-of-place (COP) and/or Cleaning-in-place (CIP)).
Understanding and application of temperature measurement and maintenance of the cold chain.
Understanding and application of manual packaging and vacuum packaging.
Persons should adhere to minimum personal health requirements as stipulated in the Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972, and its regulations.
Communication.
Mathematical literacy.
Natural science and technology principles.
Understanding and application of personal safety practices.
Understanding and application of food safety, hygiene practices and Good Manufacturing Practices (GMPs).
Understanding and application of pre-batching and mixing or blending of food raw materials.
Knowledge and application of the applicable cleaning and sanitising procedures (Cleaning-out-of-place (COP) and/or Cleaning-in-place (CIP)).
Understanding and application of temperature measurement and maintenance of the cold chain.
Understanding and application of manual packaging and vacuum packaging.
Persons should adhere to minimum personal health requirements as stipulated in the Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972, and its regulations.
Assessment is both formative and summative:
o Individual and group exercises: Tasks and assignments
o Integrated summative assessments (practical assessment
o Individual and group exercises: Tasks and assignments
o Integrated summative assessments (practical assessment
Maintain and apply food safety and quality control practices in a fresh meat processing and retail environment.
Produce fresh meat retail cuts and products according to customer requirements in the fresh meat processing and retail environment.
Work with and interpret customer requests and requirements in the processing and retail environment.
Communicate in variety of ways in a fresh meat processing and retail environment.
Produce fresh meat retail cuts and products according to customer requirements in the fresh meat processing and retail environment.
Work with and interpret customer requests and requirements in the processing and retail environment.
Communicate in variety of ways in a fresh meat processing and retail environment.