Application
This unit describes the skills and knowledge required to apply knowledge of the anatomy and physiology of food animals in recognition of diseases and undertaking meat inspection procedures.
This unit is suitable for students undertaking meat safety (inspection) training and is a prerequisite for the post mortem inspection units in the Australian Meat Industry Training Package.
All work should be carried out to comply with workplace procedures, customer requirements and product specifications.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Describe the physiology and anatomy of food animals as they relate to meat inspection | 1.1 Describe the cells, body tissue and general body plan of food animals 1.2 Describe the skeletal and muscular system of food animals 1.3 Explain the blood and circulatory system 1.4 Explain and describe the lymphatic system of food animals 1.5 Describe the respiratory system 1.6 Describe the digestive system 1.7 Describe the excretory system 1.8 Describe the reproductive system 1.9 Describe the nervous system 1.10 Explain the function of skin and the endocrine glands |
2. Describe the nature, signs and causes of pathology in food animals | 2.1 Identify the nature, signs and causes of inflammation 2.2 Identify the nature and causes of physical abnormalities 2.3 Describe the nature and causes of neoplasms 2.4 Describe the ways in which food animals can be poisoned and the signs of poisoning 2.5 Describe the common microbiological diseases found in food animals 2.6 Describe the nature, life cycle and signs of common parasitic diseases in food animals |
3. Apply knowledge of anatomy and physiology to the interpretation of post mortem procedures | 3.1 Identify the physiological and anatomical features required to be inspected in the Australian Standard for the major food species 3.2 Identify abnormalities that may impact on food safety and wholesomeness of meat |
Evidence of Performance
The candidate must be able to apply knowledge of food animal anatomy and physiology at a production speed when conducting inspections.
The candidate must:
identify the major elements of the skeletal and muscular system of a food animal species
identify the major lymph nodes on a food animal species
identify the major elements of the respiratory system of food animal species
identify the major elements of the digestive and excretory system of food animals
identify the major elements of the reproductive system of food animals
identify signs of inflammation
apply knowledge of the anatomy and physiology of food animals when interpreting post mortem inspection requirements as set out in the Australian Standard, importing country requirements, work instructions and Standard Operating Procedures
interpret the impact of diseases and conditions on the wholesomeness of meat
Evidence of Knowledge
The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:
the skeletal and muscular system of food animals
the lymph nodes on a food animal
the respiratory system of food animals
the digestive and excretory system of food animals
the cells, body tissue and general body plan of food animals
the excretory system of food animals
the reproductive system of food animals
the nervous system of food animals
the function of skin and the endocrine glands
the function of blood and circulatory system
the function of lymphatic system of food animals
the nature, signs and causes of inflammation
the nature and causes of physical abnormalities
the nature and causes of neoplasms
the signs and causes of poisoning in animals
the common microbiological diseases in food animals
the nature, life cycle and signs of common parasitic diseases in food animals
Assessment Conditions
Competency must be demonstrated on the actual carcase and viscera of at least one species of food animal as well as models or diagrams of the other food animal species.
Assessment may occur in the work place or in a suitable teaching environment for the handling of carcases and viscera.
A minimum of three different forms of assessment must be used. These should include:
a written examination of knowledge
physical demonstration of the ability to identify physiological and anatomical features of an actual carcase and viscera for one species
identification of physiological and anatomical features on other species from images and diagrams
Assessors must satisfy the current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.