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Elements and Performance Criteria

  1. Manage animals in lairage
  2. Present animals for slaughter
  3. Maintain flow and order of animals

Required Skills

Required skills

Ability to

ensure mob or lot separation and comply with regulatory or importing countrys requirements

follow workplace recordkeeping procedures for receival of animals

keep accurate stock receival records

plan and maintain the flow and order of animals to meet production requirements

move stock around pens and lairage in accordance with workplace requirements

comply with animal welfare requirements for animals kept in lairage

deal with sick and injured stock in accordance with workplace and regulatory requirements

utilise stock identification systems accurately and comply with regulatory requirements related to the identification of stock

work effectively as an individual and as part of a team

apply relevant communication skills

fulfil OHampS requirements for handling stock in lairage

meet workplace and regulatory requirements in relation to animal welfare requirements

take action to improve own work performance as a result of selfevaluation feedback from others or in response to changed work practices or technology

work cooperatively with other stock handlers

Required knowledge

workplace Standard Operating Procedures SOPs and work instructions for animal handling

animal welfare requirements

regulatory and workplace requirements

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

Competency must be demonstrated when meeting the demands of moving stock to supply normal production requirements

Context of and specific resources for assessment

Assessment must be undertaken in an operating abattoir

Method of assessment

Recommended methods of assessment include

quiz of underpinning knowledge

workplace demonstration

workplace referee or thirdparty report of performance over time

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander 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


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Lairage facilities will vary according to the species and may include:

paddocks

pens

sheds

yards.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Livestock handling methods may include the use of goads such as:

audio

dogs

electrical

mechanical.

Records of livestock movement may include:

receivable documents

reconciliations of livestock on hand

slaughter data.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Selection of suitable livestock for slaughter may require consideration of:

health status

length of lairage period

product specification.

Product specification may be described by:

breed or type

carcase characteristics (e.g. age, sex, weight)

skin, hide or coat characteristics

species

standard of preparation and presentation.

Animal preparation may include:

whole or partial wash down.

Standards of product may be described by:

customer specifications

industry standards

workplace grades or classification.

Regulatory requirements may include:

animal welfare

hygiene and sanitation requirements

relevant regulations

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

state and territory regulations regarding meat processing.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

sharing information

speaking clearly and directly

working and communicating with diverse individuals and groups.