Although we have been involved with the FoodBev SETA, unit standard writing, skills programmes and training since ~1998, we have recently been involved with the revision of our first two meat-related NQF 3 qualifications and unit standards. The persons most actively involved here were:
- Dr. Beryl Zondagh (ARC-API, Irene), Subject Matter Expert
- Hans Ferreira (FoodBev Learnership Agency), Subject Matter Expert &
- Mareli Prinsloo (Creating Competence), Consultant
An attempt was also made to include updated poultry and ostrich information.
REVISED Qualifications and Unit standards for:
||Previous NLRD No.|
||National Certificate in Meat Processing.
||National Certificate in Fresh Meat Processing.
For any enquiries regarding the Introductory (mainly fresh meat processing and sausages) and Advanced Meat Processing (mainly emulsions, curing, smoking) courses, please contact Dr Beryl Zondagh on 012-672-9363 or preferably via email at email@example.com .
For your Occupational Health & Hygiene enquiries, please contact Steph Kühn on 012-672-9368 or Skuhn@arc.agric.za.