This unit is applicable to all personnel responsible for handling livestock.
Not applicable.
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 Risks to animals being handled are identified 2.2 Workplace and regulatoryrequirements for handling animals humanely are identified and explained 2.3 Relevant sections of the applicable Animal Welfare Standard and relevant legislation are identified and explained |
3. Identify and explain Workplace Health and Safety(WHS) requirements for handling animals safely | 3.1 Risks associated with handling animals are identified 3.2 WHS requirements associated with handling animals are identified |
4. Identify and explain livestock identification procedures | 4.1 Individual animal identification procedures are identified, where appropriate, according to workplace, WHS and regulatory requirements 4.2 The purpose of individual mob and lot identification is explained 4.3 Lots are identified according to workplace requirements 4.4 The consequences of incorrect lot identification are explained |
5. Identify and explain requirements for dealing with sick and injured stock | 5.1 Workplace and regulatory requirements are explained 5.2 Humane destruction (euthanasing) 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 Flow of stock to meet processing requirements is maintained 6.3 Animals are handled safely in accordance with workplace and WHS requirements 6.4 Sick and injured stock are handled in accordance with workplace requirements |
Required skills |
Ability to: identify sick or injured animals identify out-of-specification animals accurately complete records of livestock movement communicate effectively and appropriately with fellow workers (e.g. to exchange information with stockperson) identify signs and causes of stress in animals comply with workplace procedures and requirements for handling livestock and minimising livestock stress maintain flow of livestock with minimal livestock stress identify the relevant sections of the animal welfare standard and code identify relevant regulatory requirements |
Required knowledge |
Knowledge of: workplace procedures for receival and/or dispatch of animals workplace requirements for maintaining flow and order of animals impact of stress and injury on the animal impact of stress and injury on product quality, including carcases, hides and skins stock identification systems including National Livestock Identification System (NLIS) lot identification of stock and its importance with regard to trace back WHS hazards of handling stock feed and water requirements where relevant the relevant sections of the animal welfare standard and code relevant work instructions and Standard Operating Procedures (SOPs) associated with tasks undertaken customer and community expectations workplace and regulatory requirements |
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 the relevant workplace. |
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 |
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. | |
Workplace requirements may include: | animal handling practices Key Performance Indicators (KPIs) enterprise-specific requirements hygiene and sanitation requirements WHS requirements Quality Assurance requirements SOPs and work instructions the ability to perform the task to workplace requirements |
Regulatory requirements may include: | relevant legislation such as the Export Control Act and Animal Welfare Acts hygiene and sanitation requirements relevant regulations and Australian Standards and Codes of Practice requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption National Livestock Identification Systems (NLIS) Animal Welfare Standards |
WHS requirements may include: | enterprise WHS policies, procedures and programs WHS legal requirements Personal Protective Equipment (PPE) requirements set out in standards and codes of practice |
Suitability of animalsfor slaughter may require consideration of: | age condition gender breed health status length of lairage period product specification |
Records oflivestock movement may include: | receival documents NVDs waybills gender breed NLIS uploads reconciliations of livestock-on-hand |
Communication skills may include: | listening and understanding reading and interpreting workplace documentation speaking clearly and directly working with diverse individuals and groups |
Not applicable.
This unit contains employability skills.
No occupational licensing, legislative, regulatory or certification requirements apply to this unit.