QUALIFICATIONS

The following learnerships have been identified by the Red Meat sub sector in order to ensure increased food safety and implementation of hygiene management systems:

1. General Abattoir Processes (NQF2)
   
2. Abattoir Slaughtering Processes (NQF2)
   
3. Abattoir Supervision (NQF3)
   
4. Meat Examination (NQF4)
   
5. Meat Classification (NQF4)