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: 

Prepare raw fish or seafood for further processing 
SAQA US ID UNIT STANDARD TITLE
8943  Prepare raw fish or seafood for further processing 
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  12 
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 preparation techniques for raw fish or seafood for processing.
  • Prepare raw fish or seafood for processing.
  • Perform raw fish or seafood preparation procedures.
  • Perform end of raw fish or seafood preparation procedures.

    This unit standard is intended for a person working in the fish or seafood processing industry who has the responsibility of de-icing, thawing and de-scaling raw fish or seafood for further processing.

    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.
  • Handle raw seafood. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the fish or seafood processing industry who de-ice, thaw and de-scale raw fish or seafood for further processing

    In the context of this unit standard, raw fish or refers to fresh, iced or frozen fish or seafood species. Fish refers to fresh or salt-water fish species and seafood refers to salt water shellfishes and crustacean normally processed by the South African fish industry.

    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 preparation techniques for raw fish or seafood for processing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The methods for preparing fish or seafood prior to processing are explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Preparation methods refer to thawing, de-icing and de-scaling.
     

    ASSESSMENT CRITERION 2 
    2. The factors affecting the preparation methods of fish or seafood for processing are explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Factors refer to time, temperature and final product.
     

    ASSESSMENT CRITERION 3 
    3. The principles, advantages and disadvantages of the different preparation methods for raw fish or seafood are described according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Preparation methods refer to thawing with water or air, manual or mechanical de-icing and manual, mechanical and chemical de-scaling.
     

    ASSESSMENT CRITERION 4 
    4. The terminology "drip-loss" is explained according to fish processing terminology principles. 

    ASSESSMENT CRITERION 5 
    5. The working principles and procedures of the thawing, de-icing and de-scaling equipment are described according to equipment operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The components of the thawing, de-icing and de-scaling equipment are identified and their purposes explained. 

    ASSESSMENT CRITERION 7 
    7. Food safety practices and procedures for preparing raw fish or seafood processing are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare raw fish or seafood for processing. 

    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 thawing, de-icing and de-scaling 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. Fish or seafood are 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 fish or seafood.
     

    ASSESSMENT CRITERION 4 
    4. The raw fish or seafood is released for thawing, de-icing and de-scaling according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the raw fish or seafood can only take place if any other preparation-related problems are solved within scope of work in order to ensure raw material quality.
     

    SPECIFIC OUTCOME 3 
    Perform raw fish or seafood preparation procedures. 
    OUTCOME RANGE 
    Thawing refers to water or air.
    De-icing refer to mechanical de-icing.
    De-scaling refers to mechanical or chemical. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Thawing, de-icing and de-scaling equipment is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Thawed, de-iced and de-scald raw fish or seafood is produced according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Prepared raw fish or seafood is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of raw fish or seafood 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 5 
    5. Work areas are kept and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of raw fish or seafood preparation procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Thawing, de-icing and de-scaling 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. Work area and processing equipment 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 thawing of raw fish or seafood with air or water.
  • Practical demonstration of manual or mechanical de-icing of raw fish or seafood.
  • Practical demonstration of thawing raw fish or seafood with water or air.
  • Practical demonstration of mechanical de-icing raw fish or seafood.
  • Practical demonstration of mechanical or chemical de-scaling raw fish or seafood.
  • 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 Specific Outcome:
  • Perform raw fish or seafood preparation procedures. 

  • 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 Specific Outcomes:
  • Prepare raw fish or seafood for processing.
  • Perform raw fish or seafood preparation procedures. 

  • 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 Specific Outcome:
  • Perform end of raw fish or seafood preparation 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:

    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.

    Raw
    Refers to fresh or iced or frozen fish or seafood.

    Seafood
    Refer to salt water fish species, salt water shellfishes and crustacean normally processed by the South African fish and seafood 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
    Core  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  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. JED Skills Academy 
    2. LUCKY STAR 
    3. Operational Process Improvements (Pty) Ltd 
    4. Sea Harvest Corporation (Pty) Ltd 
    5. 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.