SKILLS PROGRAMS
Abattoir Skills Training offers a number of skills programmes on behalf of the RMAA.
Clients are invited to send their “Expression of Interest in Training Form” to AST. AST will contact you to schedule dates for the training.
Training can be provided concurrently with the facility’s normal production if sufficient numbers of learners can be made available. All training is provided on site and includes the learning material and assessments. On occasion the help of an on-site evidence gatherer might be required to verify practical assignments.
Below find a summary of the skills programmes on offer:
| Programme Name | Duration | Programme Description |
| AgriSETA Accredited | ||
| HMS & HACCP | 4 Days | Learners will gain knowledge and skills regarding food safety and quality systems, including the Hygiene Management System, as required by the regulations under the Meat Safety Act, 2000 (Act no 40 of 2000), and they will also be introduced to HACCP |
| HMS & HACCP Awareness | 2 Days | Learners are introduced to the concept of food safety and quality systems, and given a basic introduction to the HMS and HACCP |
| GMP & HACCP | 4 Days | Learners will gain knowledge and skills with regard risk and hazard management and control measures based on Good Manufacturing Practices and Hazard Analysis Critical Control Points |
| Food Safety Internal Auditor | 4 Days | This course is aim at individuals responsible for audit their own organisation to ensure compliance to the relevant legislation |
| Food Safety Lead Auditor | 5 Days | This is a SAATCA registered course aimed at individuals who want to make a career of auditing within their field of expertise. Learners are required to complete the Internal Auditor Course prior to attending this course. |
| Food Safety Management System Awareness | 1 Day | Learners gain basic knowledge about food safety and quality management systems |
| Hygiene Awareness | 1 Day | Learns will gain knowledge and skills to maintain personal hygiene as well as good hygiene practices in the workplace |
| Environmental Standards Workshop | 1 Day | This course provides learners with an overview of legislation and practices related to adhering to environmental standards |
| Environmental Standards Implementation | 4 Days | Learners will be given information and tools to implement and maintain an Environmental Management System in their organisation |
| Occupational Health and Safety Workshop | 1 Day | This course provides learners with an over of the legislation and practices related to maintaining a safe working environment |
| Occupational Health and Safety Implementation | 4 Days | Learners will be given information and tools to implement and maintain an Occupational Health and Safety Management System in their organisation |
| HIV Awareness | 1 Day | Learners will gain knowledge and awareness regarding the transmission and prevention of HIV/AIDS in their personnel life and in the workplace |
| Basic Business Principles | 2 Days | Learners will be introduced to principles regarding the operation of a business, the uses of resources and how an individuals behaviour can affect the organisation |
| Non-SETA | ||
| Animal Handling | 4 Days | Learners will gain knowledge and skills to treat animals in their care humanely and to prepare them for slaughter according to legislation and procedures |
| Basic Introduction to the Abattoir Industry | 1 Day | Learners are introduced to the abattoir industry by explaining the administration and operational procedures involved in running an abattoir |
| Deboning – Beef: Pork: Small Stock: |
3 Days 2 Days 1 Day |
Learners will gain knowledge and skills enabling them to cut and debone carcasses according to standard operating procedures |
| Introductory Abattoir Hygiene | 1½ Days | Learners will gain knowledge and skills related to the operation of an abattoir, hygiene practices and prevention of contamination as well as cleaning and sanitation |
| Slaughter – Beef: Pork: Small Stock: |
4 Days 3 Days 3 Days |
Learners are introduced to slaughter and dresssing requirements for the specific species as well as to equipment and utensils required to perform the functions. Learners will gain the skills required to perform functions at their specific stations on the line. |