Meat Examiner

The purpose of this qualification is to prepare a learner to function as a Meat Examiner. A Meat Examiner examines red meat carcasses and organs for meat safety and conformance with regulatory provisions and provisionally approves such for human and animal consumption in accordance with the relevant Meat Safety Act and its Regulations as promulgated by the Government of the Republic of South Africa. Typical learning outcomes for a Meat Examiner includes but are not limited to attention to detail, problem sensitivity, deductive reasoning, and attention to personal and abattoir hygiene. A qualified learner will be able to: • Apply basic principles, processes, operations, and record-keeping within the abattoir industry. • Conduct primary meat inspection techniques of carcasses and organs and determine the suitability of carcasses and organs for human and animal consumption. • Evaluate the handling and dispatch of chilled carcasses. • Evaluate correct handling techniques of condemned material.

The red meat industry requires well-trained examiners to ensure compliance with standards and the consumer's safety. Consumers expect compliance with standards for animal welfare and humane ante-mortem treatment of animals in the abattoir. The main purpose of meat examination is to identify and prevent public health hazards such as foodborne pathogens or possible chemical contaminants or residues in meat. Meat examination also plays an integral part in the overall monitoring system of certain animal diseases and verifying compliance with animal welfare standards. This is an important control point for early identification of problems that may impact public health, animal health, and welfare. Abattoirs function under stringent regulatory and statutory prescripts, which significantly impact the processes and procedures in red meat abattoirs and how meat examiners conduct their day-to-day activities. These competencies can give domestic and international markets confidence in meat products. The abattoir industry is responsible for managing and controlling the preparation of meat products for the consumer market. This task requires the utmost care and attention as people's lives depend on correctly handling food products. It is important to keep the micro-organism count in abattoirs as low as possible and avoid contamination of meat and other edible products during slaughter. The typical target group of learners includes employees who want to progress in the abattoir industry or new entrants. This qualification provides learners with the opportunity to qualify themselves as meat examiners in the red meat industry and includes opportunities for learner's career development in the red meat industry, e.g., Meat Inspector, Abattoir Foreman, or Abattoir Manager. It is aimed at formalising the skills required to facilitate career-pathing and provide access to new entrants. The qualification provides learners access to advanced learning in specialised areas within the red meat industry. It also gives learners the necessary background knowledge and skills to be portable within other Industries. This qualification is a pre-requisite to function as a Meat Examiner in the South African context. Successful learners are designated by the Department of Agriculture, Land Reform and Rural Development (DALRRD) in compliance with the prescripts of the Meat Safety Act for them to be able to function as Meat Examiners. Associations and stakeholders consulted include, among others, key role players the Red Meat Abattoir Association (RMAA), the South African Meat Industry (SAMIC), the Department of Agriculture, Land Reform and Rural Development (DALRRD), and Meat Inspection Assignees in terms of the Meat Safety Act and Regulations.

Recognition of Prior Learning (RPL): RPL for Access to Training/Exemption Learners may use the RPL process to gain access to training opportunities for a programme of learning, qualification, part-qualification, or skills programme if they do not meet the formal minimum entry requirements for admission. RPL assessment provides an alternative access route into a programme of learning, qualification, part-qualification, or skills programme. Such an RPL assessment may be developed, moderated, and conducted by the accredited Skills Development Provider, which offers that specific qualification/part qualification/skills programme. Such an assessment must ensure the learner can display the equivalent competencies required for access based on the NQF level descriptors. RPL for Credits. For exemption from modules through RPL, learners who have gained the stipulated competencies of the modules of a programme of learning, qualification, part-qualification, or skills programme through any means of formal, informal, or non-formal learning and/or work experience may be awarded credits towards relevant modules, and gaps identified for training, which is then concluded. RPL for Access to the External Integrated Summative Assessment (EISA) or Final Integrated Supervised Assessment (FISA) Learners who have gained the stipulated competencies of the modules of a programme of learning, qualification, part-qualification, or skills programme through any means of formal, informal or non-formal learning and/or work experience may be awarded credits towards relevant modules and gaps identified for training, which is then concluded. A valid Statement of Results is required for admission to the EISA in which confirmation of achievement is provided that all internal assessment criteria for all modules in the related curriculum document have been achieved. For a Skills Programme, the accredited Skills Development Provider (SDP) must ensure all modular competency requirements are met before the FISA and keep a record of such evidence. After successfully completing the EISA/FISA, RPL learners will be issued the QCTO certificate for the qualification, part-qualification, or skills programme. Quality Partners are responsible for ensuring the RPL mechanism and process for qualifications and part qualification are approved by the QCTO. Entry Requirements: An NQF Level 3 qualification.

• Apply basic meat safety principles, abattoir processes, operations, and record-keeping within the industry.
• Conduct primary meat inspection techniques of slaughtered carcasses and organs and determine the suitability of carcasses and organs for human and animal consumption.
• Evaluate handling and dispatch of chilled carcasses according to abattoir standards.
• Evaluate correct handling procedures of condemned material.