This unit applies to workers in an abattoir responsible for operating restrainers such as knocking boxes and V belt restrainers.

ELEMENT

PERFORMANCE CRITERIA

1. Restrain animal

1.1. Animal is restrained to workplace requirements.

1.2. Animal welfare requirements are identified and complied with.

1.3. Operation of mechanical restraints is monitored in accordance with workplace requirements.

1.4. Occupational Health and Safety (OH&S) requirements are met when restraining animal.

Required skills

Ability to:

maintain segregation according to workplace requirements

maintain the flow of animals to meet production requirements

restrain animals to maintain production requirements

restrain stock without causing undue stress to the animals

restrain the animal to workplace and OH&S requirements

use goads, where applicable, in accordance with work instructions, OH&S and animal welfare regulations

apply relevant communication skills

cooperate and communicate effectively with other workers

work effectively as an individual and as part of a team

apply relevant regulatory 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

Required knowledge

Knowledge of:

animal welfare requirements

correct use of goads

regulatory requirements for segregation (e.g. cattle for the European Union)

the impact of stress and injury on meat quality

the relevant standard operating procedures (SOPs) and work instructions

the required segregation of animals

the workplace and OH&S requirements related to restraining animals and the reasons for these requirements

relevant regulatory requirements

characteristics of breeds, sex and age of animals as they relate to work duties

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 at normal chain speed and while complying with animal welfare codes.

Context of, and specific resources for assessment

The skills component of this unit must be assessed at an operating abattoir.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

quiz of underpinning knowledge

workplace referee 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.

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.

Animal applies to:

all livestock of various temperaments from very tame to wild and unused to human contact or handling procedures

all species and breeds of livestock (also all ages) handled in an establishment for slaughter.

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.

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.

Communication skills may include:

listening and understanding

sharing information

speaking clearly and directly

working and communicating with diverse individuals and groups.

Regulatory requirements may include:

all relevant domestic and importing countries' animal welfare standards and legislation

Export Control Act

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.

Unit sector

This unit contains employability skills.