Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Stick and bleed the animal

Required Skills

Required skills

Ability to

demonstrate effective sticking of animal in accordance with Occupational Health and Safety OHampS and workplace requirements

maintain clean and handle knives safely and hygienically

apply relevant communication skills

work effectively as an individual and as part of a team

apply relevant regulatory requirements

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

Required knowledge

Knowledge of

religious requirements where relevant

animal welfare considerations and animal welfare requirements

consequences of an incomplete bleed for the quality of the product

purpose of sticking

purpose of a fast and complete bleed

anatomical structures relevant to sticking including variations between species

relevant regulatory requirements

potential causes of contamination and crosscontamination

requirements of the Animal Welfare Code of Practice and enterprise ethical standards relating to the bleeding of animals

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 at normal chain speed

Context of and specific resources for assessment

Assessment must occur in a registered slaughtering establishment 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.

Stick and bleed process employed may vary.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Animal welfare requirements may include:

Animal Welfare Code of Practice

Enterprise ethical standards

European Union (EU) and other importing country animal welfare requirements.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant Australian Standards

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.

Fast and complete bleeding may include:

avoiding contamination of the carcase

avoiding damage to the carcase

making correct incisions

sterilisation techniques.

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.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working with diverse individuals and groups.

Religious requirements may include:

Halal

Kosher.

Species may include:

cattle

deer

goats

pigs

sheep.