Required skills include

Ability to

explain the importance of the Property Identification Code PIC and NVD

read and interpret NVDs

generate and interpret an abattoirs kill sheet

modify a kill sheet to meet changes to production scheduling

advise livestock and slaughter floor staff of changes in the kill sheet and provide support as required

communicate effectively with slaughter floor and livestock supervisors

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

take appropriate steps to minimise workplace health and safety risks when working with livestock

work effectively as an individual and as part of a team

Required knowledge includes

Knowledge of

the NLIS system including the origin and nature of the system its commercial importance role in food safety and importing country requirements role in traceability

regulatory requirements which impact on when stock must be presented for processing eg injured ill or diseased animals suspects dirty stock etc

workplace requirements that impact on the order in which categories of stock are presented

workplace arrangements for dealing with nontagged sheepgoats

kill sheet distribution requirements

impact of kill sheet changes on lairage and production staff

status abbreviations and what they mean and the required actions to be taken in response

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

Assessment must confirm the ability to

review stock arrival documentation

prepare kill sheet

make adjustments to the kill sheet throughout the day

Assessment must confirm knowledge of

the NLIS system including the origin and nature of the system its commercial importance role in food safety and importing country requirements role in traceability

regulatory requirements which impact on when stock must be presented for processing eg injured ill or diseased animals suspects dirty stock etc

workplace requirements that impact on the order in which categories of stock are presented

workplace arrangements for dealing with nontagged sheepgoats

kill sheet distribution requirements

impact of kill sheet changes on lairage and production staff

status abbreviations and what they mean and the required actions to be taken in response

Context of and specific resources for assessment

Assessment must be conducted in the workplace

Resources may include

enterprise work instructions

Meat and Livestock Australia MLA NLIS assistance

workplace Approved Arrangement

Method of assessment

The following assessment methods are suggested

workplace referees report

knowledge test

onthejob demonstration with assessor observation

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.

Workplace health and safety risks when working with livestock may include: