Objectives

The primary objective is to deliver accredited agro-meat processing training to twenty (20) Small, Medium and Micro Enterprises (SMMEs). The programme aims to build capacity for producing safe, quality-assured, and value-added meat products that comply with national legislation, food safety standards, and environmental requirements. Secondary objectives include enabling learner progression into production or management roles, enhancing industry sustainability, and advancing socio-economic redress within the local meat processing sector.

Scope of Work

• Conduct an accredited training programme for 20 SMME beneficiaries over a continuous period of fifteen (15) days.
• Provide comprehensive training manuals and all instructional materials.
• Administer formal assessments, compile detailed assessment reports, and submit them to the municipality.
• Issue nationally accredited certificates upon successful candidate completion.
• Source and supply breakfast, tea, and lunch for participants, prioritising suppliers within the municipality.
• The municipality retains responsibility for providing the training venue and transporting beneficiaries.
• Payment is structured in two instalments: 50% upon completion of the training delivery and 50% upon submission of accredited certificates.

Technical Requirements

• Mandatory accreditation from the Agricultural Sector Education and Training Authority (Agri-SETA).
• Curriculum must align precisely with SAQA Unit Standard 57880 at NQF Level 3.
• Training must cover five core learning outcomes: food safety and quality control maintenance, pig carcass preparation for processing, value-added meat product manufacturing, application of numeracy and geometry in processing environments, and industry-specific communication.
• Programme design must accommodate diverse business models, including full carcass processors, primal cut buyers, and Halal-compliant operations.
• Bidders must submit proof of registration with the Central Supplier Database (CSD), valid tax clearance, company registration documents, certified IDs of directors, and reference letters demonstrating prior experience in similar accredited training projects.

Skills Requirements

• Qualified, Agri-SETA accredited facilitators with proven expertise in meat processing and food safety compliance.
• Ability to translate technical slaughterhouse and processing procedures into accessible, practical training for SMME operators.
• Competence in conducting formal competency-based assessments, generating accurate reporting documentation, and issuing recognised certificates.
• Logistical coordination skills to manage local catering procurement, training scheduling, and administrative compliance.
• Strong understanding of South African food safety legislation, environmental standards, and occupational health requirements relevant to meat manufacturing.

Key Terms & Unusual Requirements

• Agri-SETA Accreditation: Mandatory recognition by the sector-specific education authority, ensuring the training meets national occupational standards, qualifies learners for funding, and yields legally recognised certification.
• SAQA ID 57880 / NQF Level 3: Identifies a specific South African Qualifications Authority unit standard denoting intermediate vocational competence. It requires mastery of both theoretical knowledge and practical skills in agro-meat processing workflows.
• 80/20 Preferential Procurement System: A standard South African public procurement evaluation model where 80 points are allocated to competitive pricing and 20 points to transformation goals. Points are awarded based on geographic location, black ownership, female/youth/disability representation, and compliance with municipal jurisdiction criteria.
• MBD Compliance Forms: Standardised Municipal Bidding Documents mandated for tax verification, declaration of interest, past supply chain management practices, and independent bid determination. These ensure transparency, prevent conflicts of interest, and enforce legal compliance in state procurement.