SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Smoke fish or meat products 
SAQA US ID UNIT STANDARD TITLE
243019  Smoke fish or meat products 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9052  Smoke fish or meat  Level 3  NQF Level 03  8   

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in the fish or meat processing industry who has the responsibility of smoking raw, dried or cooked fish or meat products using automated or semi-automated smoking equipment.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of smoking procedures for fish or meat products.
  • Prepare for smoking of fish or meat products.
  • Smoke fish or meat products.
  • Perform relevant procedures after fish or meat smoking.

    Range:
  • Meat refers to meat obtained from the normal, domesticated range of animals usually used as meat suitable for human consumption, e.g. calves and cattle, lambs and sheep, piglets and pigs, kids and goats, poultry, horses and donkeys, as well as ostriches and large and small game.
  • Fish for smoking refers to raw dried or cooked seafood (crustaceans and molluscs) and finned fish species.
  • Smoking refers to the traditional hot or cold smoking process with wood chips or a liquid smoke process of cold dipping or drenching or atomising.
  • The assessment criteria of this unit standard must be applied to at least two of the above-mentioned products.

    This unit standard will contribute to the full development of the learner within the fish, seafood and meat processing industry by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the fish, seafood and meat processing industry. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are already competent in:
  • Communication and Mathematical Literacy at NQF Level 2.
  • Cleaning procedures, handling of cleaning equipment and chemicals.
  • Hygiene and food safety practices. 
    		•

    UNIT STANDARD RANGE 
    The context of this unit standard is clearly defined under the range statements contained within. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of smoking procedures for fish or meat products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of smoking fish or meat is explained according to standard principles of meat processing. 

    ASSESSMENT CRITERION 2 
    The definition and principles of smoking are explained according to standard principles of meat processing. 

    ASSESSMENT CRITERION 3 
    Raw materials are identified and the function of each is explained according to standard food science principles. 

    ASSESSMENT CRITERION 4 
    The requirements for the raw materials are identified according to standard food science principles. 

    ASSESSMENT CRITERION 5 
    Factors influencing the administering of raw materials are identified and described according to standard food science principles. 
    ASSESSMENT CRITERION RANGE 
    Factors include, but are not limited to correct quantities and concentrations of raw materials, sequence of additions and temperature.
     

    ASSESSMENT CRITERION 6 
    The differences between curing and smoking are explained according to standard principles of food processing. 

    ASSESSMENT CRITERION 7 
    The method and procedure for smoking are described according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    The smoking procedures refer to the traditional hot or cold smoking process with wood chips or a liquid smoke process of cold dipping or drenching or atomising.
     

    ASSESSMENT CRITERION 8 
    The effects of the different temperatures and exposure periods on the quality of the final product are explained according to standard principles of food processing. 

    ASSESSMENT CRITERION 9 
    The components of the smoking equipment are identified and the purpose of each component is explained according to standard principles of fish and meat processing. 

    ASSESSMENT CRITERION 10 
    Food safety practices and procedures for smoking fish or meat are identified and explained according to standard food safety principles. 

    ASSESSMENT CRITERION 11 
    The equipment used for smoking is identified and its operating principles are described according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare for smoking of fish or meat products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The production plan and specifications (where applicable) are obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     
    		•

    ASSESSMENT CRITERION 3 
    The work area and smoking equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 4 
    The purpose of each of the preparations performed prior to smoking is explained according to standard principles of food processing. 

    ASSESSMENT CRITERION 5 
    Raw materials are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the raw materials are quality released according to work-site requirements.

    Maintaining refers to all the work-site requirements in order to maintain the optimum quality of the raw materials.
     

    ASSESSMENT CRITERION 6 
    Raw material shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Raw materials are released for smoking according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Mixing of raw materials during product formulation is carried out according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    The relevant parameters for smoking are set according to standard operating procedures and site specifications. 

    ASSESSMENT CRITERION 10 
    The reasons for specific values of the different parameters are explained according to standard food science principles and the manufacturer's specifications. 

    SPECIFIC OUTCOME 3 
    Smoke fish or meat products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Fish or meat products are smoked according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Product and process parameters are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Production flow is optimised within the scope of work in order to increase productivity. 

    ASSESSMENT CRITERION 5 
    Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 6 
    Results from sample analyses are interpreted and a conclusion is drawn on the conformance of the product and process to site specifications and requirements. 

    ASSESSMENT CRITERION 7 
    Smoked fish or meat products conform to site specifications and requirements. 

    ASSESSMENT CRITERION 8 
    Smoked fish or meat products are released for further processing according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    Work areas are kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform relevant procedures after fish or meat smoking. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Smoking equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The work area and processing equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Process records are kept and reports are done according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Process-related problems are identified and solved within the scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems.
  • Identification and explanation of common problems, their causes and methods of prevention.
  • Description of the consequences of the problem.
  • Reporting of problems.
     
    		•


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    N/A 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Evaluating the results of sample analysis and drawing a conclusion on the conformance of the product to site specifications and requirements.

    Refer to specific outcome 3
  • Smoke fish or meat products.
  • Solving process-related problems within the scope of work in order to ensure required product quality.

    Refer to specific outcome 4
  • Perform relevant procedures after fish or meat smoking. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group, by:
  • Performing all preparations and processing tasks in a team set-up.

    Refer to specific outcome 2, 3, 4
  • Prepare for smoking of fish or meat products
  • Smoke fish or meat products.
  • Perform relevant procedures after fish or meat smoking. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Performing personal preparation, workplace, product and equipment preparation in order to operate process and equipment according to standard.

    Refer to specific outcome 2 and 3
  • Prepare for smoking of fish or meat products.
  • Smoke fish or meat products. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Keeping structured records.

    Refer to specific outcome 4
  • Perform relevant procedures after fish or meat smoking.
  • Demonstrating understanding of the curing process.

    Refer to specific outcome 1
  • Demonstrate an understanding of the smoking procedures for fish or meat products. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Refer to specific outcome 4
  • Perform relevant procedures after fish or meat smoking. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others, by:
  • Demonstrating understanding of and applying food safety practices and procedures.

    Refer to specific outcome 1 and 3
  • Demonstrate an understanding of the smoking procedures for fish or meat products.
  • Smoke fish or meat products.
  • Cleaning and sanitising the equipment and work environment.

    Refer to specific outcome 2 and 4
  • Prepare for smoking of fish or meat products.
  • Perform relevant procedures after fish or meat smoking. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation, by:
  • Evaluating the results of sample analysis and drawing a conclusion on the conformance of the product to site specifications and requirements.

    Refer to specific outcome 3
  • Smoke fish or meat products
  • Solving process-related problems within the scope of work in order to ensure required product quality.

    Refer to specific outcome 4
  • Perform relevant procedures after fish or meat smoking. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Refer to all specific outcomes
  • Demonstrate an understanding of smoking procedures for fish or meat products.
  • Prepare for smoking of fish or meat products
  • Smoke fish or meat products.
  • Perform relevant procedures after fish or meat smoking. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    This unit standard replaces unit standard 9052, Smoke fish or meat, Level 3, 8 credits.

    Supplementary Information:
  • Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable.

    > Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
    > Health Act, No. 63 of 1977.
    > Animal Diseases Act, No. 35 of 1984.
    > Meat Safety Act, No. 40 of 2000.
    > Occupational Health and Safety Act, No. 85 of 1993.

    Where applicable, the following International and National Standards should be considered:

    > SANS 1049 - Food Hygiene Management.
    > SANS 10330 - Requirements for a HACCP system.
    > ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
    > ISO 9001 - Quality Management System - Requirements.
  • Definition of terms within this unit standard:

    > Terminology: Cure/curing, Clarification/explanation/definition: Refers to a process of preserving (fixating) the red colour of meat and flavouring the meat using sodium chloride, potassium and/or sodium nitrate and/or potassium and/or sodium nitrite.
    > Terminology: Fish, Clarification/explanation/definition: Fish for smoking refers to raw dried or cooked seafood (crustaceans and molluscs) and finned fish species.
    > Terminology: Food safety, Clarification/explanation/definition: Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
    > Terminology: Hot or cold smoke/smoking, Clarification/explanation/definition: Refers to combustion of moist sawdust derived from hard woods.
    > Terminology: Liquid smoke/smoking or atomised liquid smoke/smoking, Clarification/explanation/definition: Refers to a liquid solution of aromatic compound derived from sawdust smoke.Liquid smoke contains the active ingredients of actual smoke, but in a liquid extract. Products can be dipped into a diluted solution of liquid smoke, or drenched by such a diluted solution or be subjected to an atomised (fine spray) liquid smoke solution. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  59386   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  57880   National Certificate: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Operational Process Improvements (Pty) Ltd 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.