NQF Level: 3 US No:

Transcription

1 NQF Level: 3 US No: Assessment Guide Primary Agriculture Explain the harvesting of animal products Assessor: Workplace / Company: Commodity: Date: The availability of this product is due to the financial support of the National Department of Agriculture and the AgriSETA.

2 2 Before we start T his assessment guide contains all necessary activities and instructions that will enable the assessor and learner to gather evidence of the learner s competence as required by the unit standard. This guide was designed to be used by a trained and accredited assessor whom is registered to assess this specific unit standard as per the requirements of the AgriSETA ETQA. Prior to the delivery of the program the facilitator and assessor must familiarise themselves with content of this guide, as well as the content of the relevant Learner Workbook. Please Note: This Unit Standard Assessment Guide must be read in conjunction with the generic Assessor Guide as prescribed and published by the AgriSETA. The assessor, facilitator and learner must plan the assessment process together, in order to offer the learner the maximum support, and the opportunity to reflect competence. The policies and procedures that are required during the application of this assessment are available on the website of the AgriSETA and should be strictly adhered to. The assessor must familiarise him/herself with this document before proceeding. This guide provides step-by-step instructions for the assessment process of: Title: Explain the harvesting of animal products US No: NQF Level: 3 Credits: 5 This unit standard is one of the building blocks in the qualification listed below. Please mark the qualification you are currently assessing, because that will be determined by the context of application: Title ID Number NQF Level Credits Mark National Certificate in Animal Production National Certificate in Plant Production Please mark the learning program you are enrolled in: Are you enrolled in a: Y N Learnership? Skills Program? Short Course? Note to Assessor: If you are assessing this module as part of a full qualification or learnership, please ensure that you have familiarized yourself with the content of the qualification.

3 3 1 SO 1 AC 1-3 Group work. Learner Guide: Page 12 Facilitator Guide: Page 11 Divide into groups of 4 or 5 learners and visit the chosen agency that the farm sells its product to. Obtain copies of product price records for at least 2 seasons and compare it to records of the amount of product sold for the same time period. Write a report to show the correlation between market price and availability of the product. Communicate your findings in the form of a graph or a chart. Typical agencies normally include Co operations etc. The records must show that prices are mostly seasonal and may vary from week to week etc. There must be a clear relationship between availability, demand and market price. Low availability and high demand will cause an increase in price and high availability and low demand will cause a fall in the market price 2 SO 2 AC 1-3 Field trip and observation. Learner Guide: Page 16 Facilitator Guide: Page 12 Your facilitator must arrange an outing to relevant animal harvesting facilities, where you can observe the difference between each facility. Note down the difference differences and relate it to the product that is harvested. The focus must be on 1 the procedures and 2 the layout of the facility. The focus of the exercise must be to enhance the quality and level of food safety of the product when implementing all the procedures etc. The answer will be different according to the facilities that are visited but should as said focus on quality and food safety.

4 4 3 SO 2 AC 1-3 Practical assignment. Learner Guide: Page 17 Facilitator Guide: Page 12 Create your own infrastructure to facilitate the harvesting of a given product. Compare and motivate how and why your infrastructure differ from those compared. There are an animal product that does not take a lot of effort to harvest, such as honeybees and silkworms. As an assignment establish such a type of enterprise and plan a harvesting facility. When bees are handled, make sure that the proper protective equipment for handling bees is used. Answer will vary with each learner but the assessor should focus on quality and food safety when determining the effectiveness of the harvesting process. 4 SO 3 AC 1-3 Practical assignment. Learner Guide: Page 32 Facilitator Guide: Page 13 Identify alternative methods to harvested animal products. Animal products are not limited to fiber, meat or milk. Then discuss these alternatives to see if it is practical to implement it. Different techniques are described by the learner. The assessor or facilitator must set the benchmark for this activity.

5 5 5 SO 4 AC 1-4 Practical assignment. Learner Guide: Page 36 Facilitator Guide: Page 14 Identify physical attributes that could better the product quality. Discuss various methods of value adding to meat, milk, etc. You should cover at least five different animal products. The answer will differ but an example for milk is shortly discussed to give a fair idea of what is expected from the learner. A very competitive world market and a high cost of production is forcing producers to add value to their product which means they have to process the milk into a product that they can sell at a higher price than the milk itself. Here are a few of the most important products: Cheese: There are hundreds of different types and styles of cheese made from milk and additives throughout the world and more and more consumers tend to buy cheese because of its health benefits and nutritional value. Cheese is a good source of protein and minerals. Yogurt: Also a very popular product which is used more and more by consumers due to its versatile use. Yogurt is used in an increasing amount of recipes and has great health benefits Ice-cream and cream. These are but a few of the products that can be derived from milk and everyday the list increases. My Notes

6 6 6 SO 5 AC 1-4 Field trip and discussion. Learner Guide: Page 40 Facilitator Guide: Page 15 The facilitator will take you to a harvesting systems, where harvesting is taking place. You have to observe the methods used, the equipment used and the steps, which are followed to maintain the ease of harvesting. Discuss the maintenance requirements of equipment used. Again the answer will differ but the focus of maintenance should be: Cleaning practices for keeping the equipment clean etc Minor repair Good storage procedures A hand piece or clipper unit is described that is used for shearing sheep. The Hand piece Although the modern hand piece appears to be a solid piece of machinery, it is a delicate precision tool. The outer casing is steel casting carefully machined to very fine tolerances, while moving parts are formed from especially hardened steel. Select the most suitable comb for the job. Ensure that the comb and cutters to be used are properly ground. Make sure the hand piece is properly cleaned. Make sure the machine are lubricate every two hours Check the performance of the hand piece with properly sharpened gear. Clean the comb bed and visually check that the comb bed is perfectly flat. Also check there is no wool caught in the cups. There are some parts of the hand piece that require regular replacement. All the parts of the machine unit cannot be covered here

7 7 Summative Test and Attitude & Attribute Evaluation B efore the knowledge test is undertaken, the learner must be reminded of what is expected from him / her in terms of summative and reflexive competence. Read and explain to the learner, the Preparation for Your Final Assessment section in the learner workbook. Learners and assessor should sign off this section to acknowledge that this step was completed. Please set up a knowledge test from the questions given as a guideline to learners and supply each learner with a test sheet. Supply each report with the following heading: Unit Standard: NQF Level: 3 Learner Name: 1. What is the difference between wool and mohair? 2. What is meant by the term Kemp? 3. What is the correlation between the market value of a product and the availability and demand thereof? 4. Name the 2 factors that have the biggest influence on the market price of a product. Wool is derived from and mohair from angora goats. Kemp fibre is short, heavily modulated, coarse fibres. Kemp fibres contain air spaces (medulla), which reduce the effectiveness of dye and in a finished cloth show up as being much lighter in colour than the other fibres. The presence of any foreign material in the fleece will affect the quality of the final product and will have to be removed prior to processing, adding to the cost of manufacture. Low availability and high demand will cause an increase in price and high availability and low demand will cause a fall in the market price. Availability and demand. 5. Name 5 different species of animals that you are familiar with and the products that can be harvested and further derived from it. 6. What equipment will you need for harvesting your specific animal product on the farm that you are Answer will vary! Sheep: wool, mutton and lamb. Goats: mohair, milk and meat. Chickens: meat & eggs etc. Cattle: milk, beef and veal. Ostriches: feathers, oil, meat, hides. Answer will vary. Wool Machines and blades are used to remove/shear wool.

8 8 product on the farm that you are doing your practical? 7. What concepts can be implemented to ensure good sanitary when harvesting meat products? Mohair Adapted wool shearing machines and Blades are use to shear the mohair. Milk milking machines or hand-milking are use. Semen collection Artificial vigina, and a collection tube are use to collect semen. Floors. Brick, tile, smooth concrete or other impervious, waterproof materials are suitable for floors. Wooden floors are not suitable in areas where slaughtering or curing takes place and meat juices and moisture collect. Drains. To carry away waste liquids, there should be sufficient drains of the proper size that are correctly located, trapped and vented. All floors should be sloped toward the drains. Walls. Glazed tile, smooth cement plaster, rustproof metal panels and smooth plastic panels that are properly caulked are all acceptable for walls in processing and refrigerated areas because they can all be effectively cleaned and sanitized. In no instance should walls be made of materials that absorb moisture or other liquids. Ceilings must be tight, smooth and free from any scaling that may fall into the meat products, and should also be of moistureresistant materials. Doors and doorways. All doorways, through which the product must pass, should be wide enough to ensure that the meats never touch the doorways risking contamination. Water supply. The water supply must be potable and abundant cold and hot water must be distributed to all parts of the operation. Refrigeration. The main purpose of refrigeration is to cool the meat down after slaughter and to maintain it in a chilled state for shorter or longer storage periods and for cutting and further processing. If frozen storage is provided and utilized, it should be maintained at the lowest possible temperature for maximum shelf life. The equipment needed for converting livestock into meat products need not be expensive. The amount of equipment will depend on the slaughtering and processing procedures employed. If possible, all equipment should be made of stainless steel or plastic, be rust resistant and easily cleaned and sanitized. All equipment should be constructed of stainless steel, aluminium or approved plastic. Wooden tables are not acceptable because wood absorbs meat juices and fats and cannot be thoroughly cleaned. All other equipment should be of the type that can be taken apart and thoroughly cleaned.

9 9 8. How will you ensure the proper working condition of a set of clippers used for shearing? Although the modern hand piece appears to be a solid piece of machinery, it is a delicate precision tool. The outer casing is steel casting carefully machined to very fine tolerances, while moving parts are formed from especially hardened steel. Select the most suitable comb for the job. Ensure that the comb and cutters to be used are properly ground. Make sure the hand piece is properly cleaned. Make sure the machine are lubricate every two hours Check the performance of the hand piece with properly sharpened gear. Clean the comb bed and visually check that the comb bed is perfectly flat. Also check there is no wool caught in the cups. There are some parts of the hand piece that require regular replacement. All the parts of the machine unit cannot be covered here. 9. Describe how you will add value to a product like milk. A very competitive world market and a high cost of production is forcing producers to add value to their product which means they have to process the milk into a product that they can sell at a higher price than the milk itself. Here are a few of the most important products: Cheese: There are hundreds of different types and styles of cheese made from milk and additives throughout the world and more and more consumers tend to buy cheese because of its health benefits and nutritional value. Cheese is a good source of protein and minerals. Yogurt: Also a very popular product which is used more and more by consumers due to its versatile use. Yogurt is used in an increasing amount of recipes and has great health benefits Ice-cream. Cream. These are but a few of the products that can be derived from milk and everyday the list increases.

10 10 Assessment Feedback Form Comments / Remarks Feedback to learner on assessment and / or overall recommendations and action plan for competence: Feedback from learner to assessor: Assessment Judgement You have been found: Competent Not yet competent in this unit standard Learner s Signature: Actions to follow: Date: Assessor report to ETQA Learner results and attendance certification issued Assessor s Signature: Date: Moderator s Signature: Date: