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Elements and Performance Criteria

  1. Identify the differences between llamas and alpacas and describe market requirements
  2. Identify the main reasons for ante-mortem inspection
  3. Perform ante-mortem inspection on llamas or alpacas
  4. Make disposition as a result of inspection and take appropriate action
  5. Identify base anatomical structure systems of llamas or alpacas
  6. Perform ante-mortem inspection on llamas or alpacas and make disposition
  7. Identify and isolate animals requiring testing
  8. Identify the main reasons for post-mortem inspection
  9. Perform post-mortem inspection of llamas or alpacas
  10. Make disposition
  11. Treat affected carcase appropriately
  12. Monitor stunning and slaughter of animals
  13. Describe the procedures followed for retained carcase on the slaughter floor
  14. Identify and use Personal and Protective Equipment (PPE) required to perform post-mortem inspection
  15. Take pathological and residue samples to assist in determining disposition

Range Statement


Performance Evidence

Candidates must perform ante-mortem and post-mortem inspection of llamas or alpacas 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


Knowledge Evidence

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

the physiology and anatomy of llamas or alpacas

the Australian Standard procedures for the ante and post mortem inspection of llamas or alpacas

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