Abattoir Supervisor

The purpose of this part-qualification is to prepare a learner to function as an Abattoir Foreman. An Abattoir Supervisor leads teams to achieve targets and oversees compliance of abattoir processes with meat safety and quality standards as set out in the Meat Safety Act and Health Management System (HMS). A qualified learner will be able to: • Supervise team efficiency in an abattoir ensuring productivity, quality and compliance. • Supervise activities in the abattoir ensuring productivity, quality and compliance.

The growing awareness globally of the need for strict national and international health and safety standards in the red meat industry due to consumer awareness and demand for safe slaughtered product of high quality that also complies with consumer expectations, has a significant impact on the processes and procedures in red meat abattoirs and on how workers and technical staff conduct their day-to-day activities. In addition to the above, consumers expect compliance with standards for animal welfare and humane ante-mortem treatment of animals in the abattoir. Furthermore, the red meat abattoirs work under stringent standards as prescribed in the Meat Safety Act. The red meat industry thus requires well trained staff to ensure compliance with these standards and to ensure the safety of the consumer and the wellbeing of animals. The Occupational Certificate: Abattoir Supervisor is a part-qualification of the Occupational Certificate: Abattoir Foreman. It provides learners with an opportunity to obtain competence in abattoir supervision processes and practices. Learners will acquire skills to solve problems and implement solutions.in areas such as time management, knowledge of legislation and legal procedures pertaining to abattoir compliance. This part-qualification forms a stepping-stone in the learning path created for red meat abattoirs starting from the abattoir worker, progressing to the slaughterer and de-boner, and opens a further step into abattoir foreman, meat examiner or meat classifier.

Recognition of Prior Learning • Learners will gain access to the part-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/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 part-qualification is • NQF Level 2 qualification.

• Supervise team efficiency in an abattoir ensuring productivity, quality, and compliance.
• Supervise activities in the abattoir ensuring productivity, quality, and compliance.