Intermediate Occupational Certificate: Fish and Seafood Processing Operator

Purpose

The purpose of this qualification is to prepare a learner to operate as Fish and Seafood Processing Operator.

Learners will benefit from knowing the safety measures of preparing fish and seafood for consumption to ensure standards and specifications are met.

A Fish and Seafood Processing Operator, operates equipment, and performs tasks to process fish and seafood products by cleaning, grading, sorting, and preparing fish and seafood for consumption to ensure that quality standards and specifications are met.

A qualified learner will be able to

• Receive fish and seafood input materials according to specifications.
• Prepare fish and seafood related products for processing.
• Process fish and seafood related products to specification.
• Control the operation of fish and seafood processing to specification.

Typical Graduate attributes

• Communication.
• Problem Solving.
• People Management.

Rationale

The need for this qualification stems from the necessity to align two expired historical qualification. Currently, there are two-unit standard-based qualifications at Nqf Level 2 and 3.

Based on the sector skills plan for the Food and Beverage Sector a specific need was identified by the Fish Seafood industry to provide a qualification to replace the two existing qualification for Fish and Seafood processors at NQF Level 2 and 3. There is no similar qualification presently registered on the NQF other than the two historical qualifications this qualification is replacing.

There are two major sources of employment for a commercial fish and seafood processing operator. He or she can work at sea or in the further processing of fish and seafood in processing plants on shore.

This qualification satisfies the needs for the processing of fish and seafood on shore. For the purpose of this qualification, fish includes pelagic fish species namely, sardines and pilchards, and also whitefish species, sometimes referred to as linefish. It is not an industry preference to use the term linefish as this presupposes that fish under this term would all be caught by line, while fish can also be caught by the method of trawling. For this reason, a more generic term for whitefish is used by the industry. Seafood is a generic term that incorporates shellfish, squid, octopus and molluscs.

There are multiple large and small industries providing employment largely focussed on the coastal regions of Southern Africa, and this qualification will have significant benefit for the employees in this industry.

There are currently no similar qualifications registered on the NQF that relate directly to this qualification.

The larger processing plants and organisations will benefit from this qualification as it reflects the latest technologies and processes required for the 21st Century digital machine operator.

This qualification will be recognized nationally and will qualify the processing operators in various contexts (white fish, pelagic and seafood ensuring consistency and quality across the fish and seafood industry, and also ensuring that all interested learners will have access to the right level of skills and experience.

This qualification will benefit the 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.

The typical learners are the school leavers wanting to enter employment in the seafood industry will use this qualification and part qualification, thus creating a pool of processors manual and automated that can advance into the various other roles in the Food and Beverage Industry. There is no professional body for the Seafood Industry.

Collaboration with relevant stakeholders

Subject matter experts from large and small fishing organisations both on shore and off- shore were involved as well as experienced training providers situated within the industry.

Typical occupations in this area are the following

Seafood Processing Operator; Seafood Processor; Fish filleter; Fish gutter and skinner; Seafood Process Operator; Seafood packer; Shell cleaner; Shell shucker, Crustacean cleaner and packer

Collaboration with relevant stakeholders

We involved senior managers in the fish processing industry as well as members of The South African Sustainable Seafood Initiative (SASSI).

List typical professions in which the qualifying learner will operate (if relevant)

Fish and Seafood Process Operator.

Recognition of Prior Learning (RPL)

RPL for Access

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.

RPL for exemption from modules

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 exempted from certain modules.

RPL for credits

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 External Integrated Summative Assessment (EISA)

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 prior to the EISA and keep record of such evidence. Upon successful completion of the EISA, RPL learners will be issued with the QCTO certificate for the qualification. Quality Partners are responsible for ensuring the RPL mechanism and process for qualifications 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

• 716112-001-00-KM-01, Personal Mastery and Inter-personal Relationships, NQF Level 3, 4 Credits.
• 716112-001-00-KM-02, Business Studies for Machine Operators, NQF Level 3, 4 Credits.
• 716112-001-00-KM-03, Manufacturing Principles for Machine Operators in a Digitalised Environment, NQF Level 3, 6 Credits.
• 716112-001-00-KM-04, Quality, Food Safety, GMP and Food Contamination, NQF Level 3, 8 Credits.
• 716112-001-00-KM-05, Workplace Fundamentals, NQF Level 2, 8 Credits
• 716112-001-00-KM-06, Knowledge of Self and team to Contribute to Team Performance, NQF Level 2, 6 Credits.
• 716112-001-00-KM-07, Environmental Awareness, NQF Level 2, 4 Credits.
• 716112-001-00-KM-08, Numeracy Skills for Operators, NQF Level 2, 12 Credits.
• 716112-001-00-KM-09, Occupational Health and Safety in the Manufacturing Environment, NQF Level 3, 2 Credits
• 716112-001-00-KM-10, The Seafood Industry in South Africa - an Overview, NQF Level 3, 8 Credits.
• 716112-001-00-KM-11, Fish and Seafood Processing NQF Level 3, 14 Credits.

Total number of credits for Knowledge Modules: 76

Practical Skill Modules

• 716112-001-00-PM-01, De-Ice Fish and Seafood Products, NQF Level 2, 4 Credits.
• 716112-001-00-PM-02, Prepare input Materials for Fish and Seafood Products for Processing, NQF Level 3,

10 Credits.

• 716112-001-00-PM-03, Grade and Sort Fish and Seafood Products, NQF Level 3, 6 Credits
• 716112-001-00-PM-04, Freeze or Chill Fish and Seafood Products, NQF Level 3, 6 Credits
• 716112-001-00-PM-05, Control the Operation of Fish and Seafood Processing, NQF Level 3, 13 Credits.

Total number of credits for Practical Skill Modules: 39

Work Experience Modules

• 716112-001-00-WM-01, Processes and Procedures to De-ice Fish and Seafood, NQF Level 2, 8 Credits.
• 716112-001-00-WM-02, Processes and Procedures to Prepare Fish and Seafood input Materials for Processing, NQF Level 3, 8 Credits.
• 716112-001-00-WM-03, Processes and Procedures to Grade and Sort Fish and Seafood, NQF Level 2, 8 Credits.
• 716112-001-00-WM-04, Processes and Procedures to Freeze and Chill Fish and Seafood Products, NQF Level 3, 8 Credits
• 716112-001-00-WM-05, Processes and Procedures to Control the Production of Fish and Seafood Products, NQF Level 3, 12 Credits.
• 716112-001-00-WM-06, Processes and Procedures to De-scale Pelagic Fish, NQF Level 2, 4 Credits.
• 716112-001-00-WM-07, Processes and Procedures to Bleed, Gut and Cut, Pelagic Fish, NQF Level 2, 4 Credits.
• 716112-001-00-WM-08, Processes and Procedures to De-scale White Fish, NQF Level 2, 4 Credits.
• 716112-001-00-WM-09, Processes and Procedures to Fillet, Cut and Trim White Fish, NQF Level 2, 4 Credits.
• 716112-001-00-WM-10, Processes and Procedures to Clean Seafood, NQF Level 2, 4 Credits
• 716112-001-00-WM-11, Processes and Procedures to Shuck and Shell Seafood, NQF Level 2, 4 Credits

Total number of credits for Work Experience Modules: 68

1. Describe the fundamental knowledge and concepts required of an employee in the workplace including communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the fish and seafood processing and related products manufacturing environment.
2. Explain the nature of fish and seafood (molluscs and shellfish) with reference to quality, microbiology and spoilage
3. Manage a workstation according to standard operating procedures.
4. Operate a single stage stand-alone seafood processing equipment according to standard operating procedures.

Associated Assessment Criteria for Exit Level Outcome 1

ELO 1: Describe the fundamental knowledge and concepts required of an employee in the workplace including communication, interpersonal relations, business understanding, manufacturing, quality and food safety in the fish and seafood processing and related products manufacturing environment.

• Explain workplace fundamentals including numeracy in a manufacturing environment.
• Explain the knowledge and team and how both contribute to team performance.
• Describe the important elements of safety, health, quality and sustainability.
• Identify and discuss the main aspects of the legislation that regulates the fish and seafood processing manufacturing environment.
• Explain the Principles of Plant Cleaning and Sanitation in the fish and seafood processing industry.

Associated Assessment Criteria for Exit Level Outcome 2

ELO 2: Explain the nature of fish and seafood (molluscs and shellfish) with reference to quality, microbiology and spoilage.

• Explain the nature of seafood product in terms of quality and nutrition.
• Describe and identify the characteristics of certain types of seafood such as saltwater fish including pelagic, white fish, molluscs and shellfish according to accepted methodology.
• Describe the importance of quality and freshness of seafood.
• Explain microbiology and its impact on the contamination and spoilage of seafood products.
• Identify and explain key principles regarding the preparation of seafood products.

Associated Assessment Criteria for Exit Level Outcome 3

ELO 3: Manage a workstation according to standard operating procedures.

• Clean and prepare work area and equipment to receive fish or seafood according to standard operating procedures.
• Process fish or seafood according to contextual standard operating procedures (such as bleeding; gutting; de-heading; de-icing; descaling.)
• Complete physical, sensory and process control checks according to standard operating procedures.
• Clean and sanitise work area and equipment, while waste and sub-standard products are removed according to standard operating procedures.
• Release fish and seafood for further processing and process is recorded and reported according to standard operating procedures.

Associated Assessment Criteria for Exit Level Outcome 4

ELO 4: Operate a single stage stand-alone seafood processing equipment according to standard operating procedures.

• Complete pre-start-up procedures according to standard operating procedures.
• Start the single-stage stand-alone seafood processing equipment according to standard operating procedures.
• Operate the single-stage stand-alone seafood processing equipment according to standard operating procedures.
• Shut down the single-stage stand-alone seafood processing equipment according to standard operating procedures.
• Complete post-shutdown procedures according to standard operating procedures.

Integrated Assessment

The skills development provider 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.

To qualify for an external assessment, learners must provide proof of completion of all required modules by means of a statement of results and statement of work experience as well as proof of successful completion of the following subjects and modules or alternative programmes where applicable.

An external integrated summative assessment, conducted through the relevant QCTO Assessment Quality Partner is required for the issuing of this qualification. The external integrated summative assessment will focus on the exit level outcomes and associated assessment criteria.

The external summative assessment will be conducted through a combination of a written assessment and practical at a Food Bev SETA accredited workplace assessment centre. The external summative assessment will be concluded at and accredited assessment centre and marked by an assessor registered with Food Bev SETA. The combination of the written and practical assessment will be conducted over a period of two working days.