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Elements and Performance Criteria

  1. Conduct pre-operational check of stimulationequipment
  2. Follow effective electrical stimulation procedures
  3. Check for ineffective stimulation

Required Skills

Required skills

Ability to

conduct preoperational checks

conduct effective electrical stimulation of carcases according to workplace requirements

stimulate carcases within the correct time after stunning

ensure correct voltage levels are used as well as minimum and maximum stimulation times

check for ineffective stimulation

keep stimulation units well maintained and in good working order

apply relevant communication skills

comply with the OHampS requirements for operating electrical stimulation equipment

work effectively as an individual and as part of a team

apply relevant regulatory and workplace 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

Required knowledge

Knowledge of

the basic operations of the stimulator

the benefits of effective stimulation

the purpose of electrically stimulating a carcase

events which would indicate that the stimulation is ineffective

the relevant work instruction

relevant regulatory and workplace requirements

OHampS 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 in the workplace at normal chain speed

Context of and specific resources for assessment

Assessment must be conducted in the workplace under normal production conditions

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.

Stimulationequipment may include:

extra low voltage (ELV)

nasal to leg or rail

nasal to rectal


high voltage (HV).

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


lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering


waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working and communicating with diverse individuals and groups.

Regulatory requirements may include:

Export Control Act

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.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.