Elementary Occupational Certificate: Beef Slaughterer

Purpose

The purpose of this qualification is to prepare a learner to function as a Beef Slaughterer.

A Beef Slaughterer slaughters cattle in abattoirs in compliance with meat safety regulations, health, safety and environment standards and customer specifications.

Typical attributes of the Beef Slaughterer include static and dynamic strength, manual dexterity, arm-hand steadiness, visual observation of abnormalities and time management.

A qualified learner will be able to

• Prepare and handle cattle pre-slaughter in a humane manner and according to animal welfare processes.
• Carry out the beef slaughter process while ensuring compliance with current industry best practices for beef carcass dressing, hygienic requirements and good manufacturing practices (GMP)
• Handle carcasses post-slaughter in a hygienic manner to ensure meat safety and carcass quality.
• Apply statutory compliant handling techniques of effluent and condemned material.

Rationale

Meat production is an important part of the world economy with important contributions to local, national and international trade. The consumer market has become more demanding over the years in terms of consumer rights and compliance with legislation and specifications and has a substantial impact on the processes and procedures in red meat abattoirs as well as on the way in which slaughterers conduct their day-to-day activities. In addition to this, national and international standards and meat quality and safety requirements specified in good manufacturing practices (GMP) are globally becoming more important. The red meat abattoir industry therefore requires well-trained staff to ensure compliance with these national and international standards and to ensure the safety of the consumer through conformance to meat safety and quality standards. Well trained beef slaughterers contribute to food safety and quality of beef carcasses. Damage to carcasses, contamination, hide damage and over-trimming, causes unnecessary losses which will have a negative effect on the quality, safety and value of the end-product. The red meat abattoir industry thus requires well-trained staff to ensure compliance with these national and international standards and to ensure the safety of the consumer through conformance to meat safety and quality standards. It is of the utmost importance that Beef Slaughterers are competent in the techniques and adhere to parameters pertaining specifically to the slaughtering of cattle, such as captive bolt stunning techniques, throat cutting techniques, bleeding times and ensuring carcass and hide quality. Abattoirs which employ qualified Beef Slaughterers earn a better reputation by using humane methods, helping them compete globally. Staff morale improved too. And because fewer animals were injured, fewer carcasses were bruised - improving meat quality.

According to the Food and Agriculture Organisation of the United Nations, Livestock contribute 40 percent of the global value of agricultural output and support the livelihoods and food security of almost a billion people. The livestock sector is one of the fastest growing parts of the agricultural economy, driven by income growth and supported by technological and structural change.

Particular nutrients in beef have been identified as being in short supply in the diets of some groups of the population. The inclusion of beef in the diets of young infants, adolescents, women of childbearing age and older adults can provide key nutrients for these groups. Qualified and well-trained slaughterers can ensure that this important source of nutrients in the diet of consumers will meet standards for food safety and quality. The benefits to the learner, as described in the last paragraph, also have benefits to the society and economy when slaughter takes place for own consumption, indigenous, cultural and religious purposes as provided for in the regulations.

This qualification is aimed at learner who are working in the red meat industry with no formal recognition or who are currently employed as Slaughterers and would like to progress in the industry. It is aimed at formalising the skills required in the red meat industry through recognition of prior learning which will facilitate career-pathing and to provide access to new entrants. This qualification is an entry point for articulation in a learning- and career path within the abattoir industry. Learners may be promoted to abattoir supervisors. Opportunities for employment exist in high throughput abattoirs, low throughput abattoirs and rural throughput abattoirs. The Elementary Occupational Certificate: Beef Slaughterer will provide in the increasing demand for competent Beef Slaughterers.

Although no registration or licensing is needed to function as a Beef Slaughterer, legislation requires that the competence of the Beef Slaughterer must be assessed, confirmed and monitored in terms of the Regulations.

Recognition of Prior Learning (RPL)

RPL for Access

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 an accredited education institution, skills development provider or is workplace accredited to offer that specific qualification/part qualification.

RPL for Credits

Learners who have acquired competencies of the modules of a qualification or part qualification will be credited for modules through RPL.

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.

Entry Requirements

An NQF Level 1 qualification.

This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules

Knowledge Modules

• 681101-001-00-KM-01: Background to the Abattoir Industry: Abattoir Layout, Systems and Processes; NQF

Level 1; 1 Credit.

• 681101-001-00-KM-02: Occupational Health and Safety, NQF Level 1, 1 Credit.
• 681101-001-00-KM-03: Environment, Condemned Material, Waste and By-products, NQF Level 1, 1 Credit.
• 681101-001-00-KM-04: Red Meat Safety, Quality and Good Manufacturing Practices (GMPs), NQF Level 2, 2 Credits.
• 681101-001-00-KM-05: Beef Slaughter Equipment, NQF Level 2, 2 Credits.
• 681101-001-00-KM-06: Animal Welfare and Humane Handling of Cattle, NQF Level 1, 2 Credits.
• 681101-001-00-KM-07: Basic Cattle Anatomy and Abnormalities, NQF Level 2, 2 Credits.
• 681101-001-00-KM-08: Preparing Cattle for Slaughter, NQF Level 1, 2 Credits.
• 681101-001-00-KM-09: Flaying and Dressing of Beef Carcasses, NQF Level 2, 4 Credits.
• 681101-001-00-KM-10: Evisceration and Handling of Red and Rough Offal, NQF Level 2, 3 Credits.
• 681101-001-00-KM-11: Final Beef Carcass Handling; NQF Level 2, 1 Credit.
• 681101-001-00-KM-12: Personal Development and Workplace Skills, NQF Level 1, 7 Credits.

Total number of credits for Knowledge Modules: 28

Practical Skill Modules

• 681101-001-00-PM-01: Conduct Continuous Cleaning and Sanitising of the Abattoir,NQF Level 1, 4 Credits.
• 681101-001-00-PM-02: Perform Cattle Slaughtering Procedures in an Abattoir, Taking Animal Welfare into Account, NQF Level 1, 12 Credits.
• 681101-001-00-PM-03: Flay and Dress Beef Carcasses, NQF Level 2,29 Credits.
• 681101-001-00-PM-04: Perform Post-slaughter Procedures for Beef Carcasses, NQF Level 1, 4 Credits.

Total number of credits for Practical Skill Modules: 49

Work Experience Modules

• 681101-001-00-WM-01: Abattoir Sanitising and Personal Hygiene, NQF Level 1,5 Credits.
• 681101-001-00-WM-02: Pre- and Post-slaughter Procedures in an Abattoir, NQF Level 1, 12 Credits.
• 681101-001-00-WM-03: Beef Slaughtering Procedures, NQF Level 2, 46 Credits.

Total number of credits for Work Experience Modules: 63

1. Demonstrate the importance of sanitisation, hygiene, food safety and quality within the abattoir industry.
2. Prepare and handle cattle pre-slaughter and beef carcasses post-slaughter.
3. Carry out the beef slaughter process ensuring compliance with current industry best dressing practices, hygienic requirements and GMP.
4. Apply compliant handling techniques when working with effluent and condemned material during beef slaughtering processes.

Associated Assessment Criteria for Exit Level Outcome 1

ELO 1: Demonstrate the importance of sanitisation, hygiene, food safety and quality within the abattoir industry.

• Describe the importance that sanitisation of equipment and abattoir facilities have on achieving meat quality of the beef carcasses and on achieving abattoir compliance with statutory requirements.
• Explain and apply an awareness of personal hygiene principles and practices in an abattoir.
• Reason the importance of compliance with food safety requirements during all aspects of the slaughtering process.
• Identify aspects that have a negative effect on meat quality and ways to prevent them.
• Recall and describe the application of work ethics in an abattoir.

Associated Assessment Criteria for Exit Level Outcome 2

ELO 2: Prepare and handle cattle pre-slaughter and beef carcasses post-slaughter.

• Explain and apply principles and procedures related to animal welfare and humane ante-mortem handling of beef slaughter stock.
• Conduct sharpening and maintenance of the bleeding equipment and demonstrate correct use of the knife.
• Explain reasons for handling cattle as well as carcasses according to food safety and quality requirements.
• Apply pre-slaughter handling processes of cattle that are in compliance with Meat Safety Act, hygiene protocols and legislative requirements.
• Apply post-slaughter handling processes of beef carcasses that are in compliance with Meat Safety Act, hygiene protocols and legislative requirements.

Associated Assessment Criteria for Exit Level Outcome 3

ELO 3: Carry out the beef slaughter process ensuring compliance with current industry best dressing practices, hygienic requirements and GMP.

• Adapt beef slaughter and dressing procedures according to available resources and line layout of the abattoir.
• Handle hides ensuring hide and carcass quality and floor hygiene.
• Apply beef slaughter procedures, synchronisation/correlation and timing while ensuring carcass safety and maintain quality and prevent hide damage throughout the slaughtering process.
• Maintain slaughter line speed to achieve set targets.
• Explain and apply procedures for handling equipment correctly and according to safety requirements.
• Identify problems during the beef slaughtering process as well as with equipment and take corrective actions.
• Identify and report any visible abnormalities in beef carcass health.
• Relate any non-conformances which to slaughter and detect dressing and implement and/or report corrective action.

Associated Assessment Criteria for Exit Level Outcome 4

ELO 4: Apply compliant handling techniques when working with effluent and condemned material during beef slaughtering processes.

• Explain and apply procedures for handling effluent and condemned material correctly and according to health and safety requirements.
• Identify and explain reasons for and consequences of not adhering to procedural requirements for correct handling of effluent and condemned material.
• Handlle and dispose condemned material of in compliance with the Meat Safety Act, hygiene protocols and legislative requirements.

Integrated Assessment

Integrated Formative Assessment

The Skills Development Providers will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated External Summative Assessment.

Integrated Summative Assessment

An External Integrated Summative Assessment, conducted through the relevant QCTO Assessment Quality Partner is required to issue this qualification. The External Integrated Summative Assessment will focus on the Exit Level Outcomes and Associated Assessment Criteria. Additional to the written assessment the learner must also submit a portfolio of evidence compiled of outcomes achieved in the workplace.