Application
This describes the skills and knowledge required to assess the suitability of abattoir design and construction.
This unit is applicable to individuals who review and approve abattoir designs. It is also applicable to individuals who are responsible for planning new meat establishments or extensions to existing plants.
This unit must be delivered in the context of Australian meat industry standards and regulations.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
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. Assess proposed site for a meat processing plant | 1.1 Identify workplace production requirements 1.2 Assess site suitability for a meat processing establishment in terms of regulatory requirements 1.3 Identify factors that will affect key stakeholders in the site |
2. Assess the design and construction of a proposed meat processing establishment | 2.1 Identify and apply relevant regulations and importing country requirements, for the design and construction of a meat processing establishment 2.2 Identify and apply all statutory and practical requirements for Quality Assurance (QA), animal welfare, workplace health and safety, and hygiene and sanitation to the design 2.3 Assess yard design in terms of achieving safe, effective and efficient movement of stock 2.4 Assess design in terms of achieving effective and efficient product flow and separation of edible and inedible products |
Evidence of Performance
Evidence must demonstrate the candidate's consistency of performance over time.
The candidate must maintain abattoir design and construction standards.
The candidate must:
assess plans for a meat processing establishment against regulatory requirements
describe the layout, operation, stock and product flow of a range of meat processing establishments
identify elements of production process design that demonstrate efficient, hygienic and practical production procedures for edible and inedible products
consult with relevant stakeholders to ensure all requirements are addressed
identify and apply relevant workplace requirements
interpret flow charts and plans relating to the design and construction of meat processing plants
prepare reports relevant to the task
use relevant communication skills
Evidence of Knowledge
The candidate must demonstrate a broad factual, technical and theoretical knowledge of:
relevant statutory requirements for design and construction of abattoirs to meet hygienic production, workplace health and safety, and animal welfare requirements
critical points in meat processing establishments that relate to design
Assessment Conditions
Plans can be assessed in simulated situations but must be assessed against current legislation and codes.
Assessment must be undertaken utilising realistic plans for slaughtering or boning facilities.
A minimum of three different forms of assessment must be used.
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.