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: 

Sort and handle raw seafood manually 
SAQA US ID UNIT STANDARD TITLE
8942  Sort and handle raw seafood manually 
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 2  NQF Level 02 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of identifying seafood species and their handling procedures,
  • Prepare to sort and handle raw seafood,
  • Sort and handle raw seafood,
  • Perform end of sorting and handling procedures.

    This unit standard is intended for a person working in the seafood processing industry who has the responsibility of sorting and handling of raw seafood species manually on a commercial fishing vessel, processing plant or retail outlet.

    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 equipent and chemicals. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the seafood processing industry who sorts and handles raw seafood manually on a commercial fishing vessel, processing plant or retail outlet.

    In the context of this unit standard, raw seafood or refers to salt water fish species, Abalone, shellfishes and Crustacean normally handled and processed by the South African seafood industry.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar, offers clear choices of routine responses. The learning demand employs basic operational knowledge and ready available information. The application of this unit standard is to qualify the person towards certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of identifying seafood species and their handling procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The anatomical features of seafood species within his/her scope of work are identified according to seafood species anatomical characteristics. 
    ASSESSMENT CRITERION RANGE 
    Anatomical feature of shellfish refers to shell, foot, organs, gut and roe.
    Anatomical feature of Crustacean refers to exoskeleton limbs, muscle and edible portion.
    Anatomical feature of fish refer to gills, fins, lateral line, scales, colour, flesh, muscle, fat and edible portion.
     

    ASSESSMENT CRITERION 2 
    2. The common names for seafood species within his/her scope of work are identified. 
    ASSESSMENT CRITERION RANGE 
    Common name refer to names commonly used in the seafood industry or approved names or approved foreign names or names given by Directorate of Marine and Coastal Management.
     

    ASSESSMENT CRITERION 3 
    3. The principles and importance of the cold chain are explained according to scientific principles. 

    ASSESSMENT CRITERION 4 
    4. The correct and incorrect sorting and handling techniques of seafood are identified according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    3 correct and 3 incorrect sorting and handling techniques should be identified.
     

    ASSESSMENT CRITERION 5 
    5. The consequences of incorrect sorting and handling technique of seafood are explained. 

    ASSESSMENT CRITERION 6 
    6. Food safety practices and procedures for sorting and handling raw seafood are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to sort and handle raw seafood. 

    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 is prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and sanitising.
     

    ASSESSMENT CRITERION 3 
    3. Seafood is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and quality according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the seafood.
     

    SPECIFIC OUTCOME 3 
    Sort and handle raw seafood. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The raw seafood is sorted and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The raw product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 3 
    3. The raw seafood is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of raw seafood can only take place if:
  • Any other related problems are solved within scope of work in order to ensure product quality,
  • Adjustments are made to the sorting process when it does not meet the work-site requirements.
     

  • ASSESSMENT CRITERION 4 
    4. The work areas are kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of sorting and handling procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Sub-standard raw product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The work area are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 4 
    4. Waste from the cleaning process is handled and stored or according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. 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 sorting and handling of raw seafood. 

  • 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 sorting related problems within the scope of work in order to ensure product quality.

    Evident in the following Specific Outcome:
  • Sort and handle raw seafood. 

  • 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 and workplace preparation according to standard operating procedures.

    Evident in the following Specific Outcomes:
  • Prepare to sort and handle raw seafood.
  • Sort and handle raw seafood. 

  • 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 sorting and handling 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 

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

    UNIT STANDARD NOTES 
    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:

    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.

    Seafood:
    Refer to salt water fish species, Abalone, shellfishes and crustacean normally processed by the South African fish industry.

    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  58433   National Certificate: Fishing Operations  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  TETA 
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  49792   National Certificate: Retail Perishable Food  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered" 
    2008-10-22  Was W&RSETA 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. JED Skills Academy 
    2. Limadi Industrial Projects 
    3. LUCKY STAR 
    4. Operational Process Improvements (Pty) Ltd 
    5. Sea Harvest Corporation (Pty) Ltd 
    6. Silver Solutions Training Academy 



    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.