Elementary Occupational Certificate: Pork Slaughterer

Purpose

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.

Rationale

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.

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

Knowledge Modules

• 681101-003-00-KM-01, Background to the Abattoir Industry: Abattoir Layout, Systems and Processes, NQF Level 1, 1 Credit.
• 681101-003-00-KM-02, Statutory Compliance for Pork Slaughter, NQF Level 1, 2 credits.
• 681101-003-00-KM-03, Pig Slaughter Equipment, NQF Level 2, 2 Credits.
• 681101-003-00-KM-04, Animal Welfare and Humane Handling of Pigs, NQF Level 1, 2 Credits.
• 681101-003-00-KM-05, Basic Pork Anatomy and Abnormalities, NQF Level 2, 2 Credits.
• 681101-003-00-KM-06, Pork Slaughtering Procedures in the Dirty Area including Scalding, Singeing, Scraping and Shaving, NQF Level 2, 5 Credits.
• 681101-003-00-KM-07, Pork Slaughtering Procedures in the Clean Area, NQF Level 2, 5 Credits.
• 681101-003-00-KM-08, Personal Development and Workplace Skills, NQF Level 1, 7 Credits.
• 681101-003-00-KM-09, Red Meat Safety, Quality and Good Manufacturing Practices (GMPs), NQF Level 2, 2 Credits.

Total number of credits for Knowledge Modules: 28

Practical Skill Modules

• 681101-003-00-PM-01, Conduct Continuous Cleaning and Sanitising of the Abattoir, NQF Level 1, 4 Credits.
• 681101-003-00-PM-02, Perform Humane Pork Slaughtering Procedures in an Abattoir, NQF Level 2, 8 Credits.
• 681101-003-00-PM-03, Dress Pork Carcasses and Perform Post-slaughter Procedures for Pork Carcasses, NQF Level 2, 24 Credits.

Total number of credits for Practical Skill Modules: 36

Work Experience Modules

• 681101-003-00-WM-01, Procedures for Abattoir Sanitising and Personal Hygiene, NQF Level 1, 5 Credits.
• 681101-003-00-WM-02, Processes for Pre- and Post-slaughter of Pig Slaughter Stock in an Abattoir, NQF Level 2, 10 Credits.
• 681101-003-00-WM-03, Processes for Pork Slaughtering, NQF Level 2, 42 Credits.

Total number of credits for Work Experience Modules: 57

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

Associated Assessment Criteria for Exit Level Outcome 1

ELO 1: Care for pigs at an abattoir, accounting for animal welfare requirements.

• Explain and apply procedures associated with animal welfare and humane ante-mortem handling of pig slaughter stock.
• Apply pre-slaughter handling processes of pigs in compliance with the Meat Safety Act, hygiene protocols, and other legislative requirements.
• Explain and explain animal welfare during off-loading pig slaughter stock.
• Identify any abnormalities in pig slaughter stock through visual observation and isolate, if necessary, the stock.
• Provide pigs with food and water in abattoir lairages, adhering to time limits and fasting periods.

Associated Assessment Criteria for Exit Level Outcome 2

ELO 2: Apply safety procedures on equipment and machines.

• Use personal protective equipment.
• Check equipment and machines to ensure good working order and report deviations.
• Operate equipment and machines according to the original manufacturer specifications.
• Sharpen and use hand knives safely.
• Apply safe use of the claw hook.
• Apply safe use of gas during the singeing process.

Associated Assessment Criteria for Exit Level Outcome 3

ELO 3: Apply pork slaughtering procedures in the dirty area of the abattoir.

• Conduct stunning electrical procedures using pork species-specific equipment (tongs) and parameters for various sizes of pigs.
• Conduct shackling and hoisting of pork carcasses in compliance with safety procedures.
• Conduct sticking, bleeding, and closing of the trachea procedures, adhering to pork-specific bleeding times.
• Conduct scalding and dehairing procedures of pork carcasses.
• Apply pale soft exudative (PSE) meat, back-breaking, and blood splashing prevention procedures during pork slaughtering.
• Visually inspect pork carcasses to identify and report any abnormalities.
• Conduct washing, shaving, and singeing procedures of pork carcasses.

Associated Assessment Criteria for Exit Level Outcome 4

ELO 4: Apply pork slaughtering procedures in the clean area of the abattoir.

• Open the brisket bone using an electric or hand saw.
• Perform anus bunging procedures.
• Eviscerate and handle rough and red offal to maintain quality.
• Half and split pork carcasses (where appropriate) and prepare for the inspection thereof.
• Conduct final wash and trim (organic acid spray and chilling).
• Maintain the quality of the pork carcass during the slaughtering process.
• Visually inspect pork carcasses to identify and report any abnormalities.

Associated Assessment Criteria for Exit Level Outcome 5

ELO 5: Maintain hygiene in pork abattoir facilities, equipment, and machines.

• Conduct regular cleaning procedures according to meat safety requirements.
• Conduct regular sanitisation procedures according to meat safety requirements.
• Apply personal hygiene procedures to ensure meat quality is maintained.
• Handle effluent, waste, and condemned material in compliance with regulatory requirements.

Integrated Assessment

Integrated Formative Assessment

Formative assessments are conducted throughout the training of learners. A range of formal, informal, and ongoing assessment activities is used to focus on teaching and learning outcomes to improve learner attainment.

Formative assessments are conducted continuously by the facilitator to feed into further learning, to identify strengths and weaknesses, and to ensure the learner's ability to apply knowledge, skills, and workplace experience gained.

Formative Assessments are conducted by the accredited Skills Development Provider (SDP), and a variety of ongoing assessment methods may be used, for example, quizzes, assignments, tests, scenarios, role play, and interviews. Continuous feedback must be provided.

Integrated Summative Assessment

Integrated Assessment involves all the different types of assessment tasks required for a particular qualification, such as written assessment of theory and practical demonstration of competence. To achieve this, the Internal Assessment Criteria (IAC) for all modules as found in the QCTO curriculum document must be followed.

An accredited skills development provider (SDP) should implement a well-designed, formal, relevant, final internal Summative Assessment strategy for all modules to prepare learners for the EISA. These assessments evaluate learning achievements relating to the achievement of each module of the relevant components of the qualification.

Internal Summative Assessments are developed, moderated, and conducted by the SDP at the end of each module or after integration of relevant modules, e.g., applied knowledge tests, workplace tasks, practical demonstrations, simulated tasks/demonstrations, projects, case studies, etc.

External Integrated Summative Assessment

The results of these final formal summative assessments must be recorded. These results, which include the Statement of Work Experience results, where applicable, contribute to the Statement of Results (SoR) that is a requirement for admission to EISA. An SoR, using the template provided by the Quality Partner, is issued by the accredited SDP for qualifications. The SDP must produce a valid Statement of Results for each learner, indicating the result and the date on which the competence in each module, of each component, was achieved. Learners are required to produce this SoR, together with their ID document or alternative ID document, at the point of the EISA.