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Elements and Performance Criteria

1. Plan harvesting of wild game animals
   • Anatomy and physical features of target animal are confirmed, including location of vulnerable organs of target animal.
   • Location of habitats, habits and range of movements of target animal are identified.
   • Timing of the harvest is determined based on the activity patterns of the target animal.
   • Hazards associated with the harvest are identified in accordance with Occupational Health and Safety (OH&S) standards.
   • Environmental and public safety risks associated with the harvest are identified.
2. Prepare for the harvesting job
   • Location and boundaries for the harvest are determined in accordance with the animal management plan.
   • Time and duration of the harvest are checked and relevant personnel notified, where applicable.
   • Precautions to minimise hazards associated with the harvest are taken in accordance with OH&S standards.
   • Precautions to minimise environmental risks associated with the harvest are taken.
   • Firearm licences, harvesting permits or exemptions are confirmed as current in accordance with statutory requirements.
   • Firearm and ammunition types are selected to comply with those recommended for the target animal in accordance with regulatory requirements and animal ethics guidelines.
   • Firearm is zeroed and test fired in accordance with industry practice.
   • Firearm is stowed unloaded and in safety mode for transport.
3. Harvest animals
   • Personal Protective Equipment (PPE) is used in accordance with OH&S standards and statutory requirements.
   • Firearm is carried safely with muzzle pointing in safe direction at all times in accordance with statutory requirements and industry practice.
   • Firearm is loaded, discharged and unloaded safely in accordance with regulatory requirements.
   • Target animal is inspected pre-harvest for suitability.
   • Firearm is aimed at vulnerable sites on the animal according to target species.
   • Each target animal is killed using a minimum of shots.
   • Each target animal is checked to ensure it is dead prior to selecting the next target animal.
   • Target animals that have not been killed are destroyed cleanly in a humane manner in accordance with animal welfare regulations and statutory requirements.
   • Carcases are bled in accordance with industry practice.
4. Clean and store equipment and material
   • Firearms are maintained and stored in accordance with manufacturer instructions and statutory requirements.
   • Ammunition is stored in accordance with statutory requirements.

Required Skills

Required skills

Ability to identify hazards and implement safe operating procedures plan own work activities manage own time maintain and store weapons handle weapons ability to assess viability of shot use weapons to harvest accurately minimise animal trauma

Required knowledge

Knowledge of OHampS environment public risk and animal welfare legislative and enterprise requirements common law principles relating to property stock duty of care and due diligence animal life cycles and behaviours anatomy and physical features of the animal firearms safety suitable firearms and ammunition for target species emergency procedures appropriate to the firearms handling

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment	The meat industry has specific and clear requirements for evidence A minimum of three forms of evidence is required to demonstrate competency in the meat industry This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time These requirements are in addition to the requirements for valid current authentic and sufficient evidence Three forms of evidence means three different kinds of evidence not three pieces of the same kind In practice it will mean that most of the unit is covered twice This increases the legitimacy of the evidence All assessment must be conducted against Australian meat industry standards and regulations
Critical aspects for assessment and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following confirm the species to be harvested prepare and handle ammunition and weapons safely ensure the harvesting area is clear and notifications have been made where necessary shoot the animal in a body site appropriate to the target species that causes instant death and is prescribed in the relevant code of practice
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances Element 3 can be assessed in the field culling game or utilising a realistic simulation in the field.
Method of assessment	This unit may be assessed holistically with other units The assessment strategy for this unit must verify required knowledge skill and application using the following assessment methods field assessment of harvest skills oralwritten questions professional conversations direct observation Assessment practices should take into account any relevant language or cultural issues related to Aboriginality gender or language backgrounds other than English Language and literacy demands of the assessment task should not be higher than those of the work role
Guidance information for assessment	A current list of resources for this Unit of Competency is available from MINTRAC wwwmintraccomau or telephone

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Range Statement

The range statement relates to the unit of competency as a whole.
Wild game refers to:	any vertebrate animal: including a mammal, bird or reptile, but excluding fish; and of a species that can be legally harvested; and not husbanded in the manner of a farmed animal; and is killed in the field. and may include: kangaroos wallabies wild boar wild goat possum rabbit hare wild game birds.

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