This unit is applicable to stock handlers who are responsible for killing sick and injured livestock at abattoirs while they are still in pens or holding areas.

ELEMENT

PERFORMANCE CRITERIA

1. Identify stock requiring emergency slaughter

1.1. Emergency circumstances requiring stock to be killed in lairage are identified.

1.2. Persons with the authority to order an emergency kill are identified.

1.3. Stock requiring emergency kill arrangements are identified correctly according to workplace, animal welfare and regulatory requirements.

2. Perform emergency kill

2.1. Stock requiring emergency kill arrangements are isolated according to workplace and regulatory requirements.

2.2. Emergency kill is performed according to Occupational Health and Safety (OH&S) requirements.

2.3. Emergency kill is performed according to workplace and regulatory requirements.

2.4. Necessary documentation is completed according to workplace requirements.

2.5. Arrangements for removal of carcase are completed according to workplace requirements.

Required skills

Ability to:

identify animals requiring emergency kill

perform emergency kills safely and humanely in accordance within company and regulatory requirements

comply with the regulatory and company requirements for the isolation of the identified animal, the performance of the emergency kill and disposal of the carcase

make arrangements for the disposal of the carcase according to workplace and regulatory requirements

follow the regulatory and company requirements for the authorisation and documentation of emergency kills

apply relevant communication skills

complete relevant documentation

work effectively as an individual and as part of a team

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:

the regulatory and company requirements for the authorisation and documentation of emergency kills

the relevant animal welfare, workplace and regulatory requirements covering emergency kills

regulatory and company requirements for the authorisation and documentation of emergency kills

regulatory and company requirements for the isolation of the identified animal, the performance of the emergency kill and disposal of the carcase

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

Emergency kills are demonstrated as a normal part of the duties of the individual handling stock.

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 are:

workplace demonstration

quiz of underpinning knowledge

verified work log or diary

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.

Stock 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

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Regulatory requirements may include:

all domestic and importing countries' animal welfare guides 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.

Workplaces could include:

abattoirs

any establishment handling live animals

knackers' yards

paddocks

stockyards

transport, races and pens and knocking boxes.

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

reading and recording information

sharing information

speaking clearly and directly

working and communicating with diverse individuals and groups.

Unit sector

This unit contains employability skills.