Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MTMP2002B Mapping and Delivery Guide
Prepare animals for slaughter

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency MTMP2002B - Prepare animals for slaughter
Description This unit covers the skills and knowledge required to manage and handle animals in lairage prior to slaughter.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to stock handlers in a slaughtering establishment.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Manage animals in lairage
  • Animals are received into lairage according to workplace requirements.
  • Animals in lairage are handled to minimise stress and according to workplace requirements.
  • Animal welfare issues in relation to the handling of animals in lairage are dealt with according to regulatory and workplace requirements including provision of food and water.
  • Records of all livestock movements on plant are maintained according to workplace requirements.
  • Animals are handled according to Occupational Health and Safety (OH&S) requirements.
       
Element: Present animals for slaughter
  • Animals are selected for slaughter according to product specifications and workplace requirements.
  • Animals are prepared for slaughter at a rate to maintain productivity according to workplace requirements.
  • Animals are presented for slaughter in a suitable condition to maintain the standards of product.
  • Animals are presented for slaughter according to workplace, animal welfare, regulatory and OH&S requirements.
       
Element: Maintain flow and order of animals
  • Animals are made available to meet start-up times and chain speed requirements.
  • Flow and order of animals is maintained according to start-up times and chain speed requirements.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 third-party 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 www.mintrac.com.au or telephone 1800 817 462.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

ensure mob or lot separation and comply with regulatory or importing country's 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 OH&S 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 self-evaluation, 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

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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Animals are received into lairage according to workplace requirements. 
Animals in lairage are handled to minimise stress and according to workplace requirements. 
Animal welfare issues in relation to the handling of animals in lairage are dealt with according to regulatory and workplace requirements including provision of food and water. 
Records of all livestock movements on plant are maintained according to workplace requirements. 
Animals are handled according to Occupational Health and Safety (OH&S) requirements. 
Animals are selected for slaughter according to product specifications and workplace requirements. 
Animals are prepared for slaughter at a rate to maintain productivity according to workplace requirements. 
Animals are presented for slaughter in a suitable condition to maintain the standards of product. 
Animals are presented for slaughter according to workplace, animal welfare, regulatory and OH&S requirements. 
Animals are made available to meet start-up times and chain speed requirements. 
Flow and order of animals is maintained according to start-up times and chain speed requirements. 

Forms

Assessment Cover Sheet

MTMP2002B - Prepare animals for slaughter
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MTMP2002B - Prepare animals for slaughter

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: