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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Review stock arrival documentation
   • Check all relevant paperwork has been received, e.g., National Vendor Declarations (NVDs) or Post-Sale Summaries (PSSs)
2. Prepare kill sheet
   • Prepare kill sheet according to workplace requirements and livestock advice
   • Liaise with livestock staff to determine correct order for stock presentation to slaughter
   • Ensure relevant staff receive kill sheet in a timely manner according to work place requirements
3. Make adjustments to the kill sheet throughout the day
   • Liaise with slaughter floor staff to ensure kill sheet is modified if stock are presented out of order, e.g. emergency kills
   • Modify kill sheet as and when livestock or on-floor issues alter the order or number of stock to be processed
   • Ensure relevant staff received modified kill sheets in a timely manner according to work place requirements
4. Identify NLIS requirements that apply to meat processors
   • Explain the company’s NLIS reporting requirements
   • Ensure the kill sheet reconciliations are completed and enable an accurate upload of NLIS data

Range Statement

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Performance Evidence

The candidate must prepare a kill sheet for a slaughter floor.

The candidate must:

review stock arrival documentation

prepare kill sheet

modify a kill sheet to meet changes to production scheduling

make adjustments to the kill sheet throughout the day

interpret an abattoir's kill sheet

reconcile kill sheets at the end of production

explain the importance of the Property Identification Code (PIC) and NVD

read and interpret NVDs

advise livestock and slaughter floor staff of changes in the kill sheet and provide support as required

communicate relevant to work instructions and Standard Operating Procedures (SOPs) effectively with slaughter floor and livestock supervisors

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

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Knowledge Evidence

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

the NLIS system, including the origin and nature of the system, its commercial importance, role in food safety and reporting requirements, role in traceability

NLIS status, abbreviations and what they mean, and the required actions to be taken in response

regulatory requirements which impact on when stock must be presented for processing

workplace requirements that impact on the order in which categories of stock are presented

workplace arrangements for dealing with non-tagged animals

kill sheet distribution requirements

impact of kill sheet changes on lairage and production staff

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