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: 

Break beef sides and debone primal beef cuts 
SAQA US ID UNIT STANDARD TITLE
8904  Break beef sides and debone primal beef cuts 
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 
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
243026  Break beef sides and de-bone primal beef cuts  Level 3  NQF Level 03  15   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of breaking beef sides and deboning primal beef cuts,
  • Prepare for breaking of beef sides and deboning of primal beef cuts,
  • Break beef sides and debone primal beef cuts,
  • Perform end of breaking and deboning procedures.

    This unit standard is intended for a person working in the red meat industry who has the responsibility of breaking beef sides into primal beef cuts and deboning these relevant cuts.

    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. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the red meat industry who has the responsibility of breaking beef sides into primal cuts and deboning these relevant cuts.

    In the context of this unit standard the primal cuts refer to neck, fore shin, shoulder, chuck, brisket, prime rib, wing rib, loin, thin flank, rump, fillet, thick flank, silverside, topside and hind shin.
    Deboned cuts refer to blade, fore shin, thick flank, loin, wing ribs, neck, chuck, brisket, prime rib and hind shin.
    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of breaking beef sides and de-boning primal beef cuts. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose of breaking beef sides is explained according to food processing principles. 

    ASSESSMENT CRITERION 2 
    2. The purpose of de-boning primal beef cuts is explained according to food processing principles. 

    ASSESSMENT CRITERION 3 
    3. The procedures of breaking beef sides and de-boning primal beef cuts are described according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The bone structures of beef sides and the reproductive organs linked to these sides are identified. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices and procedures for breaking beef sides and de-boning primal beef cuts are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare for breaking of beef sides and de-boning of primal beef cuts. 

    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 and 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 3 
    3. Beef sides are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the beef sides are quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the beef sides.
     

    ASSESSMENT CRITERION 4 
    4. The beef sides are released for breaking and de-boning procedures according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the beef sides can only take place if any other preparation- related problems are solved within scope of work in order to ensure the quality of the beef sides.
     

    SPECIFIC OUTCOME 3 
    Break beef sides and de-bone primal beef cuts. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Breaking procedures of the beef sides into primal cuts are performed according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Primal cuts refer to neck, fore shin, shoulder, chuck, brisket, prime rib, wing rib, loin, thin flank, rump, fillet, thick flank, silverside, topside and hind shin.
     

    ASSESSMENT CRITERION 2 
    2. Primal cuts for de-boning procedures are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Primal cuts are de-boned according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    De-boned cuts refer to blade, fore shin, thick flank, loin, wing ribs, neck, chuck, brisket, prime rib and hind shin.
     

    ASSESSMENT CRITERION 4 
    4. Breaking and de-boning parameters are controlled and recorded. 

    ASSESSMENT CRITERION 5 
    5. De-boned cuts are released for further processing, according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of de-boned cuts 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 breaking and de-boning procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Breaking and de-boning equipment 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. Secondary products are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Work area and equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 6 
    6. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. 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 preparing and breaking of beef sides and deboning these primal cuts. 

  • 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:
  • Break beef sides and debone primal beef cuts. 

  • 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 breaking of beef sides and deboning of primal beef cuts.
  • Break beef sides and debone primal beef cuts. 

  • 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 Outcome:
  • Perform end of breaking and deboning 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 243026, which is "Break beef sides and de-bone primal beef cuts", Level 3, 15 credits.

    Supplementary Information:

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable.
  • Animal Diseases Act, No. 35 of 1984,
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977,
  • Meat Safety Act, No. 40 of 2000,
  • 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:

    Deboned cuts:
    Refer to refer to blade, fore shin, thick flank, loin, wing ribs, neck, chuck, brisket, prime rib and hind shin.

    Food safety:
    Refers to all practices and procedures that will ensure that food is safe for consumption by human beings. 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.

    Primal cuts:
    Refer to neck, fore shin, shoulder, chuck, brisket, prime rib, wing rib, loin, thin flank, rump, fillet, thick flank, silverside, topside and hind shin.

    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.
     
    1. Freddy Hirsch Butchers Training School 
    2. Vleisopleidingsentrum cc. 



    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.