Pork Slaughterer

The purpose of the Elementary Occupational Certificate: Pork Slaughterer is to prepare a learner to function as a Pork Slaughterer. A Pork Slaughterer slaughters pigs in abattoirs in compliance with meat safety regulations, health, safety, and environmental standards, and customer specifications by applying pork species-specific techniques and standards. They stun, bleed, scald, dehair, and dress pork carcasses while maintaining abattoir hygiene in compliance with food safety and quality standards. A qualified learner will be able to: • Receive, handle, and provide feed and water for pigs in lairages in compliance with animal welfare principles. • Prepare and slaughter pigs in compliance with current best dressing practices, hygienic requirements, and good manufacturing practices (GMP). • Sanitise to comply with statutory hygiene and food safety requirements Learners achieving this qualification expand their skill set and will be well-positioned to apply for work opportunities in the Abattoir industry. Typical learner attributes acquired through this qualification include: • Meticulous. • Problem solving. • Technically inclined.

Globally and in South Africa, meat production and consumption have significantly increased over the past few decades. Pork has become the most popular and widely consumed meat worldwide. This growing demand for pork, along with increased meat safety and hygiene standards, and evolving consumer preferences, puts pressure to abattoirs to meet global standards. As a result, there is a need and high demand for well-trained and competent pork slaughterers. This occupational qualification is developed to train learners to enhance meat safety and quality. Competent pork slaughterers reduce contamination and unnecessary damage, which leads to improved meat quality, ensuring that products meet the necessary safety standards. Similar Qualification(s): Elementary Occupational Certificate: Small Stock Slaughterer (SAQA ID: 122233) and Elementary Occupational Certificate: Beef Slaughterer (SAQA ID: 122012). South Africa is currently still a minor player in the global pork market, with major room for expansion. The increasing global demand and related export potential of processed pork products similarly increase the demand for the slaughtering of pork stock. An increase in the supply of trained and competent pork slaughterers contributes to the abattoirs being able to increase throughput to meet this demand. The qualification provides learners with the opportunity to obtain competencies in pork slaughtering and carcass dressing procedures. Society benefits from sustainable livelihoods from qualified and competent slaughterers. This shall enhance the safety of pork meat and its byproducts that society consumes. The health of society shall be secured by supplying safe pork. The economy benefits expansion of business and employment opportunities, from the training, slaughterers, abattoirs, value adding, and the cold chain sector. This enables South Africa to access global markets. No registration or licensing is needed to function as a Pork Slaughterer. Typical learners include new entrants into the industry and abattoir staff currently employed but without formal recognition for skills and competencies acquired through work experience.

Recognition of Prior Learning (RPL): RPL for Access to Training: Learners may use the RPL process to gain access to training opportunities for a qualification if they do not meet the formal, minimum entry requirements for admission. RPL assessment provides an alternative access route into a qualification. Such an RPL assessment may be developed, moderated, and conducted by the accredited Skills Development Provider that offers that specific qualification. 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. RPL for exemption from modules: For exemption from modules through RPL, learners who have gained the stipulated competencies of the modules of a qualification 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 qualification 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, RPL learners will be issued the QCTO certificate for the qualification. Quality Partners are responsible for ensuring the RPL mechanism and process for qualifications and part- part-qualification is approved by the QCTO. Entry Requirements: • An NQF Level 1 qualification.

• Demonstrate the ability to care for pigs at an abattoir, accounting for animal welfare requirements.
• Apply safety procedures to equipment and machines.
• Apply pork slaughtering procedures in the dirty area of the abattoir.
• Apply pork slaughtering procedures in the clean area of the abattoir.
• Maintain hygiene in pork abattoir facilities, equipment, and machines.