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: 

Manufacture fermented meat sausages 
SAQA US ID UNIT STANDARD TITLE
8922  Manufacture fermented meat sausages 
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 4  NQF Level 04  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243031  Manufacture fermented meat sausages  Level 4  NQF Level 04  10   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of fermented meat sausages,
  • Prepare for fermentation of meat sausages,
  • Ferment meat sausages,
  • Perform end of meat fermentation procedures.

    This unit standard is intended for a person working in the meat processing industry who has the responsibility of forming and filling of meat sausages for the fermentation process and controlling the fermentation process in the maturing chamber.

    This unit will contribute to the full development of the learner with in the food manufacturing environment 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 food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Cleaning procedures, handling of equipment and chemicals.
  • Representative sample taking for quality control purposes.
  • Form or fill raw minced fish or meat products.
  • Mince fish or meat by using mincing equipment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the meat processing industry who has the responsibility of forming and filling of meat sausages for the fermentation process and controlling the fermentation process in the maturing chamber in order to manufacture a safe fermented meat sausage.

    In the context of this unit standard fermented meat sausages refer to salami and cervelat.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of fermented meat sausages. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of fermenting meat sausages is explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The principles of fermenting meat sausages are explained according to scientific principles. 

    ASSESSMENT CRITERION 3 
    3. The purposes for the ingredients used in the formulation of the meat mixture are explained. 
    ASSESSMENT CRITERION RANGE 
    Ingredients refer to culture, salts and phosphates.
     

    ASSESSMENT CRITERION 4 
    4. The purpose and types of sausage casings for fermented meat sausages are identified according to scientific principles. 

    ASSESSMENT CRITERION 5 
    5. The particle size and the reasons for the different particle sizes of the minced meat and fat for fermented meat sausages are identified and explained according to scientific principles. 

    ASSESSMENT CRITERION 6 
    6. The importance of temperature control during minced meat preparation is explained according to scientific principles. 

    ASSESSMENT CRITERION 7 
    7. The working principles and procedures of the maturing chamber are described according to equipment operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The components of the maturing chamber are identified and the purposes explained. 

    ASSESSMENT CRITERION 9 
    9. Food safety practices and procedures for manufacturing fermented meat sausages are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare for fermentation of meat sausages. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area, sausage preparation and filling equipment and maturing chamber 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 3 
    3. Frozen meat is minced and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Particle size of minced meat and fat for salami refers to 2 mm and Cervelat refers to 5 mm.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the raw minced meat and fat.
     

    ASSESSMENT CRITERION 4 
    4. Raw materials shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Formulate the minced meat mixture according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Raw minced meat and fat are filled into casings according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Raw sausages are released for the fermentation process according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the raw sausages can only take place if any other preparation-related problems are solved within scope of work in order to ensure the optimum quality of the raw sausages.
     

    SPECIFIC OUTCOME 3 
    Ferment meat sausages. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Maturing chamber is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Fermented meat sausages are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    5. Fermented sausages are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of fermented meat sausages can only take place if:
  • Any other process-related problems are solved within scope of work in order to ensure product quality,
  • Adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of meat fermentation procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Maturing chamber is shut down according to standard operating procedures. 

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

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

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Process records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of forming and filling of meat sausages for the fermentation process and controlling the fermentation process in the maturing chamber.
  • This unit standard can be assessed with first line operational maintenance and process control unit standards. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    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:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in the following Specific Outcome:
  • Ferment meat sausages. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in all Specific Outcomes. 

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

    Evident in the following Specific Outcomes:
  • Prepare for fermentation of meat sausages.
  • Ferment meat sausages. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking a sample.

    Evident in the following Specific Outcome:
  • Ferment meat sausages. 
    		•

    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.

    Evident in the following Specific Outcomes:
  • Perform end of meat fermentation procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all Specific Outcomes. 

    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.

    Evident in all Specific Outcomes. 

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

    Evident in all Specific Outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243031, which is "Manufacture fermented meat sausages", Level 4, 10 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,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.

    Definition of terms within this unit standard:

    Terminology & clarification/explanation/definition:

    Fermentation:
    Refers to controlled microbiological activity of the added culture of micro-organisms that use nutrients from the meat and added ingredients in order to lower the pH of the meat, preserving the product and resulting in a particular flavour and taste of the product.

    Food safety:
    Refers to all practices and procedures that will ensure that food is safe for human consumption by human. These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.

    Standard operating procedures:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-03-12  Was FOODBEV until Last Date for Achievement 


    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.
     
    NONE 


    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.