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Elements and Performance Criteria

  1. Identify and explain animal handling practices
  2. Identify and explain animal welfare requirements
  3. Identify and explain Workplace Health and Safety(WHS) requirements for handling animals safely
  4. Identify and explain livestock identification procedures
  5. Identify and explain requirements for dealing with sick and injured stock
  6. Apply animal welfare and handling techniques

Required Skills

Required skills

Ability to

identify sick or injured animals

identify outofspecification animals

accurately complete records of livestock movement

communicate effectively and appropriately with fellow workers eg to exchange information with stockperson

identify signs and causes of stress in animals

comply with workplace procedures and requirements for handling livestock and minimising livestock stress

maintain flow of livestock with minimal livestock stress

identify the relevant sections of the animal welfare standard and code

identify relevant regulatory requirements

Required knowledge

Knowledge of

workplace procedures for receival andor dispatch of animals

workplace requirements for maintaining flow and order of animals

impact of stress and injury on the animal

impact of stress and injury on product quality including carcases hides and skins

stock identification systems including National Livestock Identification System NLIS

lot identification of stock and its importance with regard to trace back

WHS hazards of handling stock

feed and water requirements where relevant

the relevant sections of the animal welfare standard and code

relevant work instructions and Standard Operating Procedures SOPs associated with tasks undertaken

customer and community expectations

workplace and regulatory 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 utilising the most current legislation and codes

Context of and specific resources for assessment

Assessment must involve some practical demonstration of competency in the relevant workplace

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

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.


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.

Workplace requirements may include:

animal handling practices

Key Performance Indicators (KPIs)

enterprise-specific requirements

hygiene and sanitation requirements

WHS requirements

Quality Assurance requirements

SOPs and work instructions

the ability to perform the task to workplace requirements

Regulatory requirements may include:

relevant legislation such as the Export Control Act and Animal Welfare Acts

hygiene and sanitation requirements

relevant regulations and Australian Standards and Codes of Practice

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

National Livestock Identification Systems (NLIS)

Animal Welfare Standards

WHS requirements may include:

enterprise WHS policies, procedures and programs

WHS legal requirements

Personal Protective Equipment (PPE)

requirements set out in standards and codes of practice

Suitability of animalsfor slaughter may require consideration of:

age

condition

gender

breed

health status

length of lairage period

product specification

Records oflivestock movement may include:

receival documents

NVDs

waybills

gender

breed

NLIS uploads

reconciliations of livestock-on-hand

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

working with diverse individuals and groups