The application of this unit in the workplace - the environments, complexities and situations involved - will be written during Phase II of the Review of the PUA00 Public Safety Training Package. This text will be useful for the purposes of job descriptions, recruitment advice or job analysis; where possible, it will not be too job specific to allow other industries to import it into other Training Packages, where feasible. | |
Prerequisite Unit/s | Nil |
ELEMENT | PERFORMANCE CRITERIA |
1. Trap animals | 1.1 Animal sign is identified and habits are interpreted in order to develop a capture plan 1.2 Bait attractive to the targeted animal/s is acquired 1.3 Traps are created from natural resources 1.4 Traps are deployed on likely animal travel routes and are camouflaged to prevent suspicion 1.5 Traps are checked regularly for captured animals |
2. Slaughter animals | 2.1 Slaughter process is prepared 2.2 Slaughter method is determined to minimise the hazards to the slaughterer 2.3 Slaughter is conducted humanely 2.4 Carcase is skinned (or plucked) 2.5 Carcase is hung for butchering 2.6 Carcase is butchered 2.7 Offal is inspected for signs of disease 2.8 Excised meat is protected to minimise exposure to the elements 2.9 Hygiene of the slaughterer and carcase are maintained during slaughter operations |
This describes the essential skills and knowledge and their level, required for this unit. |
Required Skills |
construct traps and snares handle knives safely site traps and snares |
Required Knowledge |
animal habits animal signs basic animal anatomy flesh offal hazards associated with animals occupational health and safety |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Assessment must confirm the ability to: construct, site, set and camouflage the following traps: simple snare - focusing on the functionality of the snare and the fixing of the aperture Fig 4 - focusing on the functionality of the mechanism a frame - focusing on the functionality of the mechanism ensure own safety efficiently despatch the slaughter excise offal and cuts of meat without rupturing the animal's internal organs (e.g. intestine, bladder) and spoiling the meat examine carcases for disease and parasites. Consistency in performance Competency must be demonstrated over time in a range of activities that could be expected in a survival situation. |
Context of and specific resources for assessment | Context of assessment Competency must be assessed in a simulated workplace environment. While a person can demonstrate the technical ability to capture and kill animals, doing so in a survival situation is crucial; consequently it is strongly recommended that holistic assessment be conducted with other associated survival units. Assessment under simulated survival conditions should include: food restrictions (food should be restricted to half the recommended daily caloric intake) the absence of normal living conditions and amenities such as showers, beds and bedding (warmth to be provided by fire), kitchens etc. with the attendant levels of personal discomfort and fatigue a significant period of time - the recommendation is four days. Specific resources for assessment Access to an assessment area, animals for slaughter and a knife. |
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 in the Performance Criteria is detailed below. | |
Animals may include | Amphibians (crocodile, turtle, tortoise) Fowl Kangaroo/wallaby Quadrupeds (cattle, sheep, goat, horse, donkey, camel, pig, dog, cat, rabbit) |
Animal sign includes | Droppings Fur/feathers Hides Scent Tracks |
Habits include | Drinking Eating Foraging Mating Sleeping/resting |
Capture plan includes | Height at which the trap should be set Location of the trap Means of attraction Type of trap that should be employed |
Bait may include | Animal scraps Attractive items Flora Grubs Worms |
Traps may include | A frame Deadfall Fig 4 Simple snare |
Natural resources may include | Improvised string Sticks |
Preparing for the slaughter process | Immobilisation Pre-slaughter 'knock' Placement of receptacles for blood Movement to slaughter area |
Slaughter methods may include | Bleed Club Knife thrust Strangulation |
Hazards to the slaughterer may include | Bites Scratches |
Humane slaughter includes ensuring | Minimum stress for the animal Safety of the slaughterer |
Butchering the carcase includes | Excising edible portions (dressing) of meat Removing internal organs |
Offal may include | Gut Heart Kidney Liver Lung |
Disease may include | Cheesy glands Hydatid infection Worm burden |
Protecting excised meat may include | Covering with moist cloth or bark Hanging in a shaded location Hanging near or above a small smouldering fire (without cooking) Raising clear of ground |
Elements include | Fly-blowing Scavenging animals Sun |
Not applicable.
This unit contains employability skills. |
Not applicable.