Assessor Resource

AMPA3134
Overview of the NLIS Pork

Assessment tool

Version 1.0
Issue Date: April 2024


This unit describes the skills and knowledge required to work with the mob based National Livestock Identification System (NLIS) Pork.

This Unit is applicable for those purchasing livestock, receiving and managing pigs in lairage, livestock clerks, Quality Assurance managers, slaughter floor supervisors, meat authority staff and auditors.

All work should be carried out to comply with regulatory requirements, 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. Describe the history of the NLIS(Pork) and its benefit to industry

1.1 Explain why the industry has implemented NLIS (Pork)

1.2 Explain the benefits of the NLIS (Pork) to industry

2. Describe the nature and function of a Property Identification Code (PIC)

2.1 Identify the component parts of a PIC

2.2 Explain the importance of the PIC to the NLIS

3. Describe and interpret the data contained on a National Vendor Declaration (NVD)

3.1 Explain the purpose of an NVD

3.2 Explain the information contained on an NVD

3.3 Interpret the importance of the various details on the NVD for an abattoir

3.4 Identify the various mistakes that can be made by producers when completing NVDs

3.5 Describe the actions that have to be taken when NVDs are incomplete or incorrectly filled in

3.6 Describe the path of the NVD from producer to processor

4. Complete a review of an NVD as received by a meat processor

4.1 Identify the important information on an NVD

4.2 Identify errors

4.3 Describe the corrective actions to be taken

5. Explain the purpose of tattoos and tags for pig and identification

5.1 Explain the purpose of tattoos and tags and the information that this provides

6. Identify the various NLIS regulations that apply to producers, saleyards and meat processors

6.1 Identify and explain the role of the various bodies associated with the NLIS

6.2 Describe the NLIS regulatory obligations for slaughtering establishments

6.3 Describe the corrective action to be taken with pigs not appropriately tagged or tattooed

7. Describe the function of the kill sheet

7.1 Explain the purpose of a kill sheet and who prepares it

7.2 Identify the various component parts of a kill sheet and the information contained in it

7.3 Explain the importance of following the kill sheet schedule

The candidate must describe the mob based National Livestock Identification System (NLIS) for pigs.

The candidate must:

describe the history of the NLIS and its benefit to industry

describe the nature and function of a PIC

describe and interpret the data contained on an NVD

complete a review of an NVD as received by a meat processor

identify the various types of NLIS identification (tattoos and tags) for pigs

identify the various NLIS regulations that apply to producers, saleyards and meat processors

describe the function of the kill sheet

take appropriate steps to minimise workplace health and safety risks when working with livestock

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

the NLIS(Pork) system, including the origin and nature of the system, its commercial importance, role in food safety and importing country requirements, role in traceability

the fundamental benefits of the NLIS to industry

NLIS identification systems (tattoos and tags) and their purpose and function in the NLIS

NLIS regulatory requirements in relation to abattoirs

the purpose of a (National Vendor Declaration) NVD

the information contained on an NVD

the nature and purpose of Property Identification Codes

purpose, nature of and regulations underpinning the use of PICs

the role of Post-Sale Summaries (PSSs)

the function of the kill sheet

Assessment must be conducted in the workplace.

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

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

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. Describe the history of the NLIS(Pork) and its benefit to industry

1.1 Explain why the industry has implemented NLIS (Pork)

1.2 Explain the benefits of the NLIS (Pork) to industry

2. Describe the nature and function of a Property Identification Code (PIC)

2.1 Identify the component parts of a PIC

2.2 Explain the importance of the PIC to the NLIS

3. Describe and interpret the data contained on a National Vendor Declaration (NVD)

3.1 Explain the purpose of an NVD

3.2 Explain the information contained on an NVD

3.3 Interpret the importance of the various details on the NVD for an abattoir

3.4 Identify the various mistakes that can be made by producers when completing NVDs

3.5 Describe the actions that have to be taken when NVDs are incomplete or incorrectly filled in

3.6 Describe the path of the NVD from producer to processor

4. Complete a review of an NVD as received by a meat processor

4.1 Identify the important information on an NVD

4.2 Identify errors

4.3 Describe the corrective actions to be taken

5. Explain the purpose of tattoos and tags for pig and identification

5.1 Explain the purpose of tattoos and tags and the information that this provides

6. Identify the various NLIS regulations that apply to producers, saleyards and meat processors

6.1 Identify and explain the role of the various bodies associated with the NLIS

6.2 Describe the NLIS regulatory obligations for slaughtering establishments

6.3 Describe the corrective action to be taken with pigs not appropriately tagged or tattooed

7. Describe the function of the kill sheet

7.1 Explain the purpose of a kill sheet and who prepares it

7.2 Identify the various component parts of a kill sheet and the information contained in it

7.3 Explain the importance of following the kill sheet schedule

The candidate must describe the mob based National Livestock Identification System (NLIS) for pigs.

The candidate must:

describe the history of the NLIS and its benefit to industry

describe the nature and function of a PIC

describe and interpret the data contained on an NVD

complete a review of an NVD as received by a meat processor

identify the various types of NLIS identification (tattoos and tags) for pigs

identify the various NLIS regulations that apply to producers, saleyards and meat processors

describe the function of the kill sheet

take appropriate steps to minimise workplace health and safety risks when working with livestock

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

the NLIS(Pork) system, including the origin and nature of the system, its commercial importance, role in food safety and importing country requirements, role in traceability

the fundamental benefits of the NLIS to industry

NLIS identification systems (tattoos and tags) and their purpose and function in the NLIS

NLIS regulatory requirements in relation to abattoirs

the purpose of a (National Vendor Declaration) NVD

the information contained on an NVD

the nature and purpose of Property Identification Codes

purpose, nature of and regulations underpinning the use of PICs

the role of Post-Sale Summaries (PSSs)

the function of the kill sheet

Assessment must be conducted in the workplace.

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

quiz of underpinning knowledge

workplace demonstration

workplace referee or third-party report of performance over time

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
Explain why the industry has implemented NLIS (Pork) 
Explain the benefits of the NLIS (Pork) to industry 
Identify the component parts of a PIC 
Explain the importance of the PIC to the NLIS 
Explain the purpose of an NVD 
Explain the information contained on an NVD 
Interpret the importance of the various details on the NVD for an abattoir 
Identify the various mistakes that can be made by producers when completing NVDs 
Describe the actions that have to be taken when NVDs are incomplete or incorrectly filled in 
Describe the path of the NVD from producer to processor 
Identify the important information on an NVD 
Identify errors 
Describe the corrective actions to be taken 
Explain the purpose of tattoos and tags and the information that this provides 
Identify and explain the role of the various bodies associated with the NLIS 
Describe the NLIS regulatory obligations for slaughtering establishments 
Describe the corrective action to be taken with pigs not appropriately tagged or tattooed 
Explain the purpose of a kill sheet and who prepares it 
Identify the various component parts of a kill sheet and the information contained in it 
Explain the importance of following the kill sheet schedule 

Forms

Assessment Cover Sheet

AMPA3134 - Overview of the NLIS Pork
Assessment task 1: [title]

Student name:

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I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessment Record Sheet

AMPA3134 - Overview of the NLIS Pork

Student name:

Student ID:

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

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

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