Abattoir Foreman

The purpose of this qualification is to prepare a learner to function as an Abattoir Foreman. An Abattoir Foreman oversees processes in an abattoir and ensures that all processes and procedures are adhered to as set out in the Meat Safety Act and Health Management System (HMS). A qualified learner will be able to: • Oversee optimised resource utilisation. • Monitor that all processes and procedures are adhered to as set out in the Health Management System (HMS) whereby ensuring abattoir compliance. • Conduct root cause analysis to solve quality non-conformance, identify risks to product and recommend corrective action to address non-conformance. • Monitor and control team efficiency and activities in the abattoir ensuring productivity, quality, compliance and compliant handling of condemned material.

Recognition of Prior Learning • Learners will gain access to the qualification through RPL for Access as provided for in the QCTO RPL Policy. RPL for access is conducted by accredited education institution, skills development provider or workplace accredited to offer that specific qualification or part-qualification. • Learners who have acquired competencies of the modules of a qualification or part-qualification will be exempted from modules through RPL. • Learners will be awarded credits for or towards the qualification or part qualification through RPL as provided in the QCTO RPL Policy. RPL for credits provides for the formal award of credits for, or towards a qualification or part-qualification registered on the NQF. RPL for access to the external integrated summative assessment Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record. Entry Requirements: The minimum entry requirement for this qualification is: • NQF Level 2 qualification.

The red meat industry requires a well-trained management cadre to ensure compliance with standards as well as to ensure the safety of the consumer. Global, national and international standards and meat quality and safety requirements specified in Good Manufacturing Processes (GMP), etc. are becoming more stringent and are having a significant impact on the management of processes and procedures at red meat abattoirs and on how workers and technical staff are managed in order to conduct their day-to-day activities. In addition to the above, consumers expect compliance with standards for animal welfare and the humane ante-mortem treatment of animals in the abattoir. Consumer tastes, preferences and expectations with regard to product have also become more sophisticated and demanding over the years, thus the leadership directing the compliance with these processes and expectations is of utmost importance. The Occupational Certificate: Abattoir Foreman with its part-qualification: Occupational Certificate: Abattoir Supervisor provides learners with the opportunity to obtain competence in abattoir supervision and management processes and practices, with the main focus to meet meat quality and safety standards and comply with legislative and regulatory requirements. Abattoirs are regulated by stringent statutory requirements ensuring meat safety and well-being of the consumer. The main task of the Abattoir Foreman is therefore to oversee compliance to these requirements. This qualification focuses on the skills, knowledge, values and attitude required to comply with the stringent statutory requirements that prescribe meat safety standards. It will equip learners with skills and competence to operate as confident junior managers who will execute tasks related to identifying and solving complex problems, evaluating and implementing solutions, demonstrate and to listening, and understanding information and ideas as well as owning a sound knowledge of laws and legal procedures. Opportunities for employment exist in high throughput abattoirs, low throughput abattoirs as well as small abattoirs in the more rural areas. This qualification is aimed at people who are working in the red meat industry with no formal recognition or those who would like to further a career in the industry. It is aimed at formalising the skills required to facilitate career-pathing and to provide access to management echelons and within other meat/food related industries. Professional bodies, associations and stakeholders consulted include: • Red Meat Abattoir Association (RMAA). • Department of Agriculture, Land Reform and Rural Development. • Various abattoir managers/owners.

Recognition of Prior Learning • Learners will gain access to the qualification through RPL for Access as provided for in the QCTO RPL Policy. RPL for access is conducted by accredited education institution, skills development provider or workplace accredited to offer that specific qualification or part-qualification. • Learners who have acquired competencies of the modules of a qualification or part-qualification will be exempted from modules through RPL. • Learners will be awarded credits for or towards the qualification or part qualification through RPL as provided in the QCTO RPL Policy. RPL for credits provides for the formal award of credits for, or towards a qualification or part-qualification registered on the NQF. RPL for access to the external integrated summative assessment Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record. Entry Requirements: The minimum entry requirement for this qualification is: • NQF Level 2 qualification.

• Oversee optimised resource utilisation.
• Apply methods, procedures, and techniques to oversee a range of processes in an abattoir to ensure consistent quality of carcasses and meat products, timing of activities and conformance to statutory requirements.
• Troubleshoot and solve - problems relating to quality, non-compliance, identify risks to product and recommend corrective action to address non-compliance.
• Supervise team efficiency and activities in the abattoir ensuring productivity, quality, compliance and compliant handling of condemned material.