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:
| NO. |
TITLE |
LEVEL |
CREDIT(S) |
Previous NLRD No. |
| 1 |
National Certificate in Meat Processing. |
3 |
120 |
20196
|
| 2 |
National Certificate in Fresh Meat Processing. |
3 |
120 |
24494 |
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 beryl@arc.agric.za .
For your Occupational Health & Hygiene enquiries, please contact Steph Kühn on 012-672-9368 or Skuhn@arc.agric.za.
