Meat Processing Operator

The purpose of this qualification is to prepare a learner to operate as a Meat Process Operator. A Meat Process Operator operates equipment and performs tasks to process meat products by preparing, processing and finishing meat products for consumption, to ensure that quality standards and specifications are met. A qualified learner will be able to: • Receive meat carcasses according to specifications. • Prepare meat and related products for processing. • Process and finish meat products to specification. • Control operation of meat processing to specification.

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 that the learner is able to display the equivalent level of competencies required for access, based on the NQF level descriptors. 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) 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. Upon successful completion of the EISA/FISA, RPL learners will be issued with 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 is approved by the QCTO. ENTRY REQUIREMENTS: • NQF Level 2 qualification with Mathematics and Communication.

The need for this qualification stems from the necessity to align an existing historically registered qualification. Other than the qualification listed above that this qualification replaces, there are no similar qualifications registered on the National Qualifications Framework. There is a significant need for this qualification based on the sector skills plans for the Food and Beverage Manufacturing Sector, as there are multiple small, medium and large meat processing factories throughout South Africa. Meat would be defined as mutton, pork, beef and venison, but would exclude poultry. The Food and Beverage and the meat processing industries are highly regulated, and operators must adhere to strict safety and quality standards to ensure that the products they produce are safe for consumption. This qualification ensures that operators have the required knowledge and skills to maintain these high safety and quality standards. While the industry is constantly evolving there are numerous process contexts in the meat industry that are automating and are experiencing significant growth. These contexts will all benefit from a qualification that reflects the latest technologies, a process required for the 21st -century operator. Developing this qualification enhances the professionalism of a process operator in the Meat industry. It demonstrates that process operators have undertaken a formal programme of training and assessment, and have achieved a level of knowledge, skills and work experience that is recognised by the industry. This occupational qualification improves the career opportunities of the processing machine operator by providing a recognised certificate as employers are more likely to recruit and retain individuals who have a formal qualification. This qualification will benefit society and the economy by enhancing citizenship, increasing social and economic productivity, providing specifically skilled and/or professional people, and transforming and redressing past inequities. Long term benefits include lateral and vertical growth opportunities for employees in food and beverage manufacturing plants and access to previously inaccessible employment opportunities at higher levels as process controllers, supervisors and production managers. Typical occupations in this area are the following, Carcass Breaker; Slicer Operator; Process Operator; Mincer Operator; Meat Process Operator. It is also envisaged that learners wanting to enter employment in a meat processing plant will use this qualification, thus creating a pool of skilled operators that can advance into the various other roles in the Food and Beverage Industry. This occupational qualification will improve the career opportunities of the meat processing operator. There is no professional body registration required for this qualification.

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 that the learner is able to display the equivalent level of competencies required for access, based on the NQF level descriptors. 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) 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. Upon successful completion of the EISA/FISA, RPL learners will be issued with 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 is approved by the QCTO. ENTRY REQUIREMENTS: • NQF Level 2 qualification with Mathematics and Communication.

• Apply the fundamental theory and concepts of communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the meat processing and related products manufacturing environment.
• Understand the nature of meat, with reference to quality, microbiology and spoilage.
• Manage a workstation according to standard operating procedures.
• Operate a single stage stand-alone equipment according to standard operating procedures.