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Abattoir Supervisor (Basic)

RMAA Background

This course is developed to equip Abattoir Supervisors with no occupational qualifications with skills and knowledge to assist Abattoir Management with the day-to-day supervisory functions of an abattoir and its staff components.

The aim of this course is to provide knowledge on just and equitable standards of practice, operation and legislation for abattoir staff in supervisory positions.

The course will identify and prepare potential abattoir staff to commence with a formal Occupational Qualification to become an abattoir Supervisor.

Abattoir Supervisors leads teams to achieve targets and oversee compliance of abattoir processes with meat safety and quality standards as set out in the Meat Safety Act and Hygiene Management Systems (HMS)

Knowledge, Skills, and Learning Objectives

The non-credit 5 – 6 months course will equip learners with the following knowledge and skills on a supervisory level:

Knowledge Modules:

  • KM-01 Statutory and Regulator Compliance in the Abattoir Industry
  • KM-02 Abattoir Hygiene and Meat Safety
  • KM-03 Cleaning and Sanitizing a Meat Processing System
  • KM-04 Abattoir Processes, Quality, Yield and Line Speed
  • KM-05 Leadership and Supervision in an Abattoir
  • KM-06 Monitoring and Controlling Compliance of Abattoir Activities
  • KM-13 Basic Computer Literacy and Use of Software Packages
  • KM-14 Communication and Interoffice Relationships

Practical Modules:

  • PM-01 Coordinate the Activities in a Section of an Abattoir Ensuring Compliance is Achieved and Maintained
  • PM-02 Guide Teams in a Fair and Consistent Manner in an Abattoir to Achieve Set Targets and Outputs

Work Modules:

  • WM-01 Abattoir Supervision

Course Content

Over the 5 – 6 months (80 Days) period, depending on the progress of the learners, the learners will cover:

  • 24 Days in lecturing (Virtual TEAMS classes)
  • 9 Days of practical work (Practical work under mentorship in the workplace)
  • 10 Days of work experience (Practical work under mentorship in the workplace)
  • 21 Days of self-study (Own time used for homework and study for assessments)
  • 16 Assessments (Assessors conduct assessments at the workplace)

Method of Training

Employer

  • Employers, learners and the training provider sign a Workplace Based Learner Agreement (WBLA) before training commences.
  • Certified copies of the learner’s valid ID/PASSPORT with certification not exceeding 3 months must be submitted with the learner’s WBLA.
  • The Employer is provided with a Rollout Schedule for the course, with the dates for:
    • Virtual classes conducted by a qualified facilitator
    • Self-study & preparation for assessments
    • Assessments

Learners

  • Learners sign a WBLA with the Employer & Training Provider and attach a certified ID/PASSPORT copy to the WBLA
  • Learners receive the Rollout Schedule to keep track of training
  • Learners are provided with the following guides for each of the following modules:
    • Learner Guide – A training manual on a specific module / topic used during virtual contact sessions.
    • Learner Activity Guide – A manual to do exercises during the virtual contact session in.
    • Practical Worksheet – Learners must complete practical exercises under mentorship in their workplace in this manual.
    • Work Experience Worksheet – Learners will use this document to log their workplace experience in this manual

Mentor

  • Employers nominate a mentor/s to oversee the learning process of the nominated learners in their workstations.
  • Facilitators guide the mentor/s to ensure learning progress is in line with the rollout schedule
  • Mentors will receive the same guides as the learners to assist with mentoring
  • The practical work will be under the guidance of the Mentor/s in the workplace


Certification

  • Learners who successfully completed the course will be issued with a QR coded smart certificate
  • The employer can download and print the certificate or file it as required.

Target Audience

  • Abattoir staff in supervisory positions with no formal qualifications
  • 3 – 4 Years of supervisory experience in an abattoir
  • Fluent English reading and writing skills

Booking

Complete the attached registration form and return to AST with a certified copy of the learner’s ID and highest qualifications.

Travel Arrangements

All arrangements and costs for travel and accommodation are the responsibility of the
attendee/abattoir.

Contact Ella Mostert at +27 (012) 349-1237 or training@rmaa.co.za for more information.