This unit is applicable to all personnel responsible for handling livestock at a meat processing plant including those responsible for unloading stock, managing animals in lairage, moving stock and preparing them for slaughter.

ELEMENT

PERFORMANCE CRITERIA

1. Identify and explain animal handling practices

1.1. Work instructions and work practices for the welfare and handling of animals are identified.

1.2. The impact on the quality of meat of stressing and/or injuring animals is identified.

1.3. Defects in meat quality resulting from poor handling techniques of live animals are identified.

2. Identify and explain animal welfare requirements

2.1. Workplace and regulatoryrequirements for handling animals humanely are identified and explained.

2.2. Relevant sections of the applicable Animal Welfare Standard and relevant legislation are identified and explained.

3. Identify and explain Occupational Health and Safety (OH&S) requirements for handling animals safely

3.1. Risks associated with handling animals are identified.

3.2. OH&S requirements associated with handling animals are identified.

4. Identify and explain stock flow and lot identification procedures

4.1. Individual animals are identified, where appropriate, according to workplace, OH&S and regulatory requirements.

4.2. The purpose and identification of lots is explained.

4.3. Lots are identified according to workplace requirements.

4.4. The consequences of incorrect lot identification are explained.

4.5. Importance of maintaining the flow of stock for production is explained.

5. Identify and explain requirements for dealing with sick and injured stock

5.1. Workplace and regulatory requirements are explained.

5.2. Emergency kill arrangements are described.

6. Apply animal welfare and handling techniques

6.1. Animals are handled in a way that complies with workplace requirements and minimises stress.

6.2. Animals are handled safely in accordance with workplace and OH&S requirements.

6.3. Sick and injured stock are handled in accordance with workplace requirements.

Required skills

Ability to:

identify animals suitable for slaughter

accurately complete records of livestock movement

communicate effectively and appropriately with fellow workers (e.g. to exchange information with stockperson)

comply with workplace procedures and requirements for handling livestock

identify the relevant sections of the animal welfare standard and code

identify relevant regulatory requirements

Required knowledge

Knowledge of:

workplace procedures for receival of animals

workplace requirements for maintaining flow and order of animals

impact of stress and injury on product quality, including hides and skins

lot identification of stock and its importance with regard to trace back

OH&S hazards of handling stock

the relevant sections of the animal welfare standard and code

relevant work instructions and Standard Operating Procedures (SOPs) associated with tasks undertaken

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 utilising the most current legislation and codes.

Context of, and specific resources for assessment

Assessment must involve some practical demonstration of competency in lairage situations.

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.

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 handling practices may include the use of goads such as:

audio

electrical

dogs

mechanical.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance requirements

SOPs

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

Export Control Act

hygiene and sanitation requirements

relevant regulations and Australian Standards

requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

Animal Welfare Standards.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

personal protective equipment (PPE):

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

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.

Suitability of animalsfor slaughter may require consideration of:

health status

length of lairage period

product specification.

Records oflivestock movement may include:

receivable documents

reconciliations of livestock-on-hand

slaughter data.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

working with diverse individuals and groups.

Unit sector

This unit contains employability skills.