Assessor Resource

AMPA3123
Perform ante and post-mortem inspection - Poultry

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the skills and knowledge required to perform ante-mortem and post-mortem inspection duties on poultry in a slaughtering establishment processing in accordance with the Australian Standard.

This unit is applicable to those who will seek employment and registration as a meat inspector in either the domestic or export processing sectors.

All work should be carried out to comply with workplace procedures, customer requirements and product specifications.

This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify breeds and types of poultry and describe market requirements

1.1 Identify major breeds of commonly slaughtered poultry

1.2 Identify distinguishing features of major breeds

1.3 Describe market requirements for poultry

2. Identify the main reasons for ante-mortem inspection

2.1 Explain reasons for ante-mortem inspection

2.2 Identify regulatory requirements associated with ante-mortem inspection

3. Perform ante-mortem inspection on poultry

3.1 Identify and explain procedures and principles of humane handling of poultry

3.2 Detect and identify signs of common conditions responsible for abnormalities at ante-mortem

3.3 Identify procedures for humane destruction

3.4 Identify procedures for emergency and suspect slaughter

3.5 Perform ante-mortem inspection on poultry according to relevant workplace health and safety and regulatory requirements

3.6 Identify Quality Assurance aspects of ante-mortem inspection

4. Make disposition as a result of inspection and take appropriate action

4.1 Identify and describe common diseases and conditions responsible for abnormalities in poultry

4.2 Segregate suspect stock according to regulatory and workplace requirements

4.3 Identify signs of emergency or notifiable diseases that could be seen at ante-mortem

4.4 Describe emergency or notifiable disease procedures as set out in the relevant regulations

5. Identify base anatomical structure systems of poultry

5.1 Identify organs of poultry

5.2 Identify and explain lymphatic, circulatory, digestive, urinary, and nervous and respiratory systems

5.3 Identify basic skeletal structure of poultry

6. Identify the main reasons for ante-mortem inspection

6.1 Identify the main reasons for ante-mortem inspection

6.2 Identify regulatory requirements associated with ante-mortem inspection

7. Perform ante-mortem inspection on live birds and make disposition

7.1 Identify procedures and principles of humane handling of animals

7.2 Detect and identify signs of common conditions responsible for abnormalities at ante-mortem

7.3 Describe the symptoms of the major emergency diseases

7.4 Identify reporting procedures for emergency diseases

7.5 Segregate suspect stock according to regulatory and workplace requirements

7.6 Ante-mortem inspection is performed according to relevant workplace health and safety, workplace and regulatory requirements

7.7 Quality Assurance aspects of ante-mortem inspection are identified

8. Identify and isolate animals requiring testing

8.1 Identify reasons for testing

8.2 Procedures for identifying and isolating animals for testing are followed

9. Identify the main reasons for post-mortem inspection

9.1 Identify reasons for post-mortem inspection

9.2 Identify regulatory requirements associated with post-mortem inspection

10. Perform post-mortem inspection of poultry

10.1 Follow procedures for post-mortem inspection

10.2 Identify and detect abnormalities

10.3 Perform post-mortem inspection of poultry in accordance with regulatory requirements, hygiene and sanitation requirements and workplace health and safety requirements, in a work environment and under normal production conditions

10.4 Identify Quality Assurance (QA) issues of post-mortem inspection

11. Make disposition

11.1 Detect and identify common diseases and conditions responsible for abnormalities in poultry

11.2 Identify and explain symptoms of major emergency diseases

12. Treat affected carcase appropriately

12.1 Treat carcase in accordance with regulatory, hygiene and sanitation, and workplace health and safety requirements

12.2 Demonstrate anatomical knowledge of carcase in the disposition process

13. Monitor stunning and slaughter of animals

13.1 Identify requirements for effective stunning and slaughter

13.2 Ensure animals are stunned and bled according to workplace and regulatory requirements

13.3 Take corrective action in the event of ineffective stunning or bleeding

14. Describe the procedures followed for retained carcase on the slaughter floor

14.1 Identify and describe procedures for retained carcase in accordance with workplace and regulatory requirements

15. Identify and use Personal Protective Equipment (PPE) required to perform post-mortem inspection

15.1 Identify and explain the purpose of the PPE required for post-mortem inspection

15.2 Use equipment in accordance with QA and workplace requirements

15.3 Use, maintain and store Personal Protective Equipment (PPE) in accordance with workplace health and safety requirements

16. Take pathological and residue samples to assist in determining disposition

16.1 Identify lesions and tissues necessary for determining dispositions

16.2 Collect and submit specimens according to workplace procedures

16.3 Interpret results

16.4 Retain carcases awaiting results according to workplace procedures

Candidates must perform the ante-mortem and post-mortem inspection of poultry to Australian Standards and other relevant regulatory requirements in a workplace environment under normal operating conditions.

The candidate must:

perform ante-mortem inspection in accordance with the Australian Standard and where relevant other importing country requirements

describe principles and procedures for humane handling

identify common diseases and conditions found at ante-mortem

describe symptoms of emergency or notifiable diseases

make correct dispositions for the emergency, notifiable and common diseases and conditions found at ante mortem in accordance with the Australian Standard

segregate suspect animals in accordance with the Australian Standard and / or importing country requirements

identify the steps and procedures for humane destruction, emergency and suspect kills

identify the organs, skeletal structure and elements of the lymphatic, circulatory, digestive, urinary, nervous and respiratory systems relevant to meat inspection duties

perform post-mortem inspection in accordance with the Australian Standard and, where relevant, other importing country requirements

identify common diseases and conditions found at post-mortem

describe the symptoms of emergency and notifiable diseases found at post mortem

make correct dispositions for the common, emergency and notifiable diseases and conditions in accordance with the Australian Standard

treat carcases and offal in accordance with the Australian Standard and/or importing country requirements

monitor restraint, stunning and bleeding in order to detect, assess and report animal welfare issues

take and dispatch samples for mandated testing

treat carcases being held for test results in accordance with regulatory or importing country requirements

perform inspection duties in accordance with workplace health and safety requirements

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

the physiology and anatomy of poultry

the Australian Standard procedures for the ante and post mortem inspection of poultry

additional inspection procedures relevant to the plant where assessment of the trainee is taking place

humane and efficient slaughtering techniques including restraint, stunning and bleeding

procedures for retaining carcases

carcase sampling and testing

workplace health and safety hazards and work place requirements

role of equipment for meeting hygiene and sanitation and workplace requirements

correct technique for incision of parts and organs

procedures for disposal of condemned carcase

procedures for identifying, collecting and submitting specimens

segregation requirements for suspect animals

steps and procedures for humane destruction, emergency and suspect kills

steps in ante-mortem inspection and recognise abnormal conditions

symptoms of common diseases and conditions

symptoms of major emergency or notifiable diseases

regulatory requirements associated with emergency or notifiable diseases

the relevant registration processes and procedures for meat inspectors at their specific plant

Assessment of ante and post mortem inspection must be conducted in a slaughtering establishment and assessment of post mortem inspection must be at chain speed.

As a minimum, assessment must consist of the following three forms of assessment:

a workplace referee report which documents at least 10 practice ante-mortem inspections and 100 hours of post-mortem inspection practice on the chain under the supervision of a qualified meat inspector or on plant veterinary officer (note that this may be reduced to 50 hours if this is the second post-mortem inspection unit selected). The candidate must diarise the practice including the number of livestock / carcases inspected and conditions detected and this has to be verified by a workplace supervisor or mentor

knowledge test which must include an assessment of the candidates knowledge of common diseases and conditions as well as emergency and notifiable diseases

on-the-job assessment with assessor observation

Assessors must satisfy the current standards for RTOs.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify breeds and types of poultry and describe market requirements

1.1 Identify major breeds of commonly slaughtered poultry

1.2 Identify distinguishing features of major breeds

1.3 Describe market requirements for poultry

2. Identify the main reasons for ante-mortem inspection

2.1 Explain reasons for ante-mortem inspection

2.2 Identify regulatory requirements associated with ante-mortem inspection

3. Perform ante-mortem inspection on poultry

3.1 Identify and explain procedures and principles of humane handling of poultry

3.2 Detect and identify signs of common conditions responsible for abnormalities at ante-mortem

3.3 Identify procedures for humane destruction

3.4 Identify procedures for emergency and suspect slaughter

3.5 Perform ante-mortem inspection on poultry according to relevant workplace health and safety and regulatory requirements

3.6 Identify Quality Assurance aspects of ante-mortem inspection

4. Make disposition as a result of inspection and take appropriate action

4.1 Identify and describe common diseases and conditions responsible for abnormalities in poultry

4.2 Segregate suspect stock according to regulatory and workplace requirements

4.3 Identify signs of emergency or notifiable diseases that could be seen at ante-mortem

4.4 Describe emergency or notifiable disease procedures as set out in the relevant regulations

5. Identify base anatomical structure systems of poultry

5.1 Identify organs of poultry

5.2 Identify and explain lymphatic, circulatory, digestive, urinary, and nervous and respiratory systems

5.3 Identify basic skeletal structure of poultry

6. Identify the main reasons for ante-mortem inspection

6.1 Identify the main reasons for ante-mortem inspection

6.2 Identify regulatory requirements associated with ante-mortem inspection

7. Perform ante-mortem inspection on live birds and make disposition

7.1 Identify procedures and principles of humane handling of animals

7.2 Detect and identify signs of common conditions responsible for abnormalities at ante-mortem

7.3 Describe the symptoms of the major emergency diseases

7.4 Identify reporting procedures for emergency diseases

7.5 Segregate suspect stock according to regulatory and workplace requirements

7.6 Ante-mortem inspection is performed according to relevant workplace health and safety, workplace and regulatory requirements

7.7 Quality Assurance aspects of ante-mortem inspection are identified

8. Identify and isolate animals requiring testing

8.1 Identify reasons for testing

8.2 Procedures for identifying and isolating animals for testing are followed

9. Identify the main reasons for post-mortem inspection

9.1 Identify reasons for post-mortem inspection

9.2 Identify regulatory requirements associated with post-mortem inspection

10. Perform post-mortem inspection of poultry

10.1 Follow procedures for post-mortem inspection

10.2 Identify and detect abnormalities

10.3 Perform post-mortem inspection of poultry in accordance with regulatory requirements, hygiene and sanitation requirements and workplace health and safety requirements, in a work environment and under normal production conditions

10.4 Identify Quality Assurance (QA) issues of post-mortem inspection

11. Make disposition

11.1 Detect and identify common diseases and conditions responsible for abnormalities in poultry

11.2 Identify and explain symptoms of major emergency diseases

12. Treat affected carcase appropriately

12.1 Treat carcase in accordance with regulatory, hygiene and sanitation, and workplace health and safety requirements

12.2 Demonstrate anatomical knowledge of carcase in the disposition process

13. Monitor stunning and slaughter of animals

13.1 Identify requirements for effective stunning and slaughter

13.2 Ensure animals are stunned and bled according to workplace and regulatory requirements

13.3 Take corrective action in the event of ineffective stunning or bleeding

14. Describe the procedures followed for retained carcase on the slaughter floor

14.1 Identify and describe procedures for retained carcase in accordance with workplace and regulatory requirements

15. Identify and use Personal Protective Equipment (PPE) required to perform post-mortem inspection

15.1 Identify and explain the purpose of the PPE required for post-mortem inspection

15.2 Use equipment in accordance with QA and workplace requirements

15.3 Use, maintain and store Personal Protective Equipment (PPE) in accordance with workplace health and safety requirements

16. Take pathological and residue samples to assist in determining disposition

16.1 Identify lesions and tissues necessary for determining dispositions

16.2 Collect and submit specimens according to workplace procedures

16.3 Interpret results

16.4 Retain carcases awaiting results according to workplace procedures

Candidates must perform the ante-mortem and post-mortem inspection of poultry to Australian Standards and other relevant regulatory requirements in a workplace environment under normal operating conditions.

The candidate must:

perform ante-mortem inspection in accordance with the Australian Standard and where relevant other importing country requirements

describe principles and procedures for humane handling

identify common diseases and conditions found at ante-mortem

describe symptoms of emergency or notifiable diseases

make correct dispositions for the emergency, notifiable and common diseases and conditions found at ante mortem in accordance with the Australian Standard

segregate suspect animals in accordance with the Australian Standard and / or importing country requirements

identify the steps and procedures for humane destruction, emergency and suspect kills

identify the organs, skeletal structure and elements of the lymphatic, circulatory, digestive, urinary, nervous and respiratory systems relevant to meat inspection duties

perform post-mortem inspection in accordance with the Australian Standard and, where relevant, other importing country requirements

identify common diseases and conditions found at post-mortem

describe the symptoms of emergency and notifiable diseases found at post mortem

make correct dispositions for the common, emergency and notifiable diseases and conditions in accordance with the Australian Standard

treat carcases and offal in accordance with the Australian Standard and/or importing country requirements

monitor restraint, stunning and bleeding in order to detect, assess and report animal welfare issues

take and dispatch samples for mandated testing

treat carcases being held for test results in accordance with regulatory or importing country requirements

perform inspection duties in accordance with workplace health and safety requirements

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

the physiology and anatomy of poultry

the Australian Standard procedures for the ante and post mortem inspection of poultry

additional inspection procedures relevant to the plant where assessment of the trainee is taking place

humane and efficient slaughtering techniques including restraint, stunning and bleeding

procedures for retaining carcases

carcase sampling and testing

workplace health and safety hazards and work place requirements

role of equipment for meeting hygiene and sanitation and workplace requirements

correct technique for incision of parts and organs

procedures for disposal of condemned carcase

procedures for identifying, collecting and submitting specimens

segregation requirements for suspect animals

steps and procedures for humane destruction, emergency and suspect kills

steps in ante-mortem inspection and recognise abnormal conditions

symptoms of common diseases and conditions

symptoms of major emergency or notifiable diseases

regulatory requirements associated with emergency or notifiable diseases

the relevant registration processes and procedures for meat inspectors at their specific plant

Assessment of ante and post mortem inspection must be conducted in a slaughtering establishment and assessment of post mortem inspection must be at chain speed.

As a minimum, assessment must consist of the following three forms of assessment:

a workplace referee report which documents at least 10 practice ante-mortem inspections and 100 hours of post-mortem inspection practice on the chain under the supervision of a qualified meat inspector or on plant veterinary officer (note that this may be reduced to 50 hours if this is the second post-mortem inspection unit selected). The candidate must diarise the practice including the number of livestock / carcases inspected and conditions detected and this has to be verified by a workplace supervisor or mentor

knowledge test which must include an assessment of the candidates knowledge of common diseases and conditions as well as emergency and notifiable diseases

on-the-job assessment with assessor observation

Assessors must satisfy the current standards for RTOs.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify major breeds of commonly slaughtered poultry 
Identify distinguishing features of major breeds 
Describe market requirements for poultry 
Explain reasons for ante-mortem inspection 
Identify regulatory requirements associated with ante-mortem inspection 
Identify and explain procedures and principles of humane handling of poultry 
Detect and identify signs of common conditions responsible for abnormalities at ante-mortem 
Identify procedures for humane destruction 
Identify procedures for emergency and suspect slaughter 
Perform ante-mortem inspection on poultry according to relevant workplace health and safety and regulatory requirements 
Identify Quality Assurance aspects of ante-mortem inspection 
Identify and describe common diseases and conditions responsible for abnormalities in poultry 
Segregate suspect stock according to regulatory and workplace requirements 
Identify signs of emergency or notifiable diseases that could be seen at ante-mortem 
Describe emergency or notifiable disease procedures as set out in the relevant regulations 
Identify organs of poultry 
Identify and explain lymphatic, circulatory, digestive, urinary, and nervous and respiratory systems 
Identify basic skeletal structure of poultry 
Identify procedures and principles of humane handling of animals 
Detect and identify signs of common conditions responsible for abnormalities at ante-mortem 
Describe the symptoms of the major emergency diseases 
Identify reporting procedures for emergency diseases 
Segregate suspect stock according to regulatory and workplace requirements 
Ante-mortem inspection is performed according to relevant workplace health and safety, workplace and regulatory requirements 
Quality Assurance aspects of ante-mortem inspection are identified 
Identify reasons for testing 
Procedures for identifying and isolating animals for testing are followed 
Identify reasons for post-mortem inspection 
Identify regulatory requirements associated with post-mortem inspection 
Follow procedures for post-mortem inspection 
Identify and detect abnormalities 
Perform post-mortem inspection of poultry in accordance with regulatory requirements, hygiene and sanitation requirements and workplace health and safety requirements, in a work environment and under normal production conditions 
Identify Quality Assurance (QA) issues of post-mortem inspection 
Detect and identify common diseases and conditions responsible for abnormalities in poultry 
Identify and explain symptoms of major emergency diseases 
Treat carcase in accordance with regulatory, hygiene and sanitation, and workplace health and safety requirements 
Demonstrate anatomical knowledge of carcase in the disposition process 
Identify requirements for effective stunning and slaughter 
Ensure animals are stunned and bled according to workplace and regulatory requirements 
Take corrective action in the event of ineffective stunning or bleeding 
Identify and describe procedures for retained carcase in accordance with workplace and regulatory requirements 
Identify and explain the purpose of the PPE required for post-mortem inspection 
Use equipment in accordance with QA and workplace requirements 
Use, maintain and store Personal Protective Equipment (PPE) in accordance with workplace health and safety requirements 
Identify lesions and tissues necessary for determining dispositions 
Collect and submit specimens according to workplace procedures 
Interpret results 
Retain carcases awaiting results according to workplace procedures 

Forms

Assessment Cover Sheet

AMPA3123 - Perform ante and post-mortem inspection - Poultry
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Assessment Record Sheet

AMPA3123 - Perform ante and post-mortem inspection - Poultry

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Assessment task 1: [title] Result: Competent Not yet competent

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Overall assessment result: Competent Not yet competent

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