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Evidence Guide: AHCLSK319A - Slaughter livestock

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCLSK319A - Slaughter livestock

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for slaughter operation

  1. Reasons for slaughter are identified.
  2. Equipment is prepared and transported to slaughter site.
  3. Livestock to be slaughtered are selected and prepared for slaughter according to enterprise regulatory and animal welfare requirements.
  4. Slaughter method is determined and killing facility identified.
Reasons for slaughter are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is prepared and transported to slaughter site.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Livestock to be slaughtered are selected and prepared for slaughter according to enterprise regulatory and animal welfare requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slaughter method is determined and killing facility identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slaughter animal

  1. Slaughter is conducted humanely, with a minimum of stress to the animal and according to Occupational Health and Safety (OHS) requirements.
  2. Carcass is dressed, hung and protected.
  3. Where necessary, reasons for slaughter are investigated.
  4. All relevant environmental and health requirements and OHS, public health, hygiene and animal welfare legislation are followed and complied with during slaughter operations.
Slaughter is conducted humanely, with a minimum of stress to the animal and according to Occupational Health and Safety (OHS) requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcass is dressed, hung and protected.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Where necessary, reasons for slaughter are investigated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All relevant environmental and health requirements and OHS, public health, hygiene and animal welfare legislation are followed and complied with during slaughter operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete slaughter operations

  1. Offal and waste products are disposed of or destroyed in an environmentally responsible manner and according to State/Territory and local authority health standards.
  2. Equipment and slaughterhouse is hygienically cleaned and stored for re-use.
  3. Intended end-use of slaughtered meat is identified.
  4. Meat is prepared for end-use.
Offal and waste products are disposed of or destroyed in an environmentally responsible manner and according to State/Territory and local authority health standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and slaughterhouse is hygienically cleaned and stored for re-use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Intended end-use of slaughtered meat is identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meat is prepared for end-use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

identify and select livestock for slaughter

prepare slaughterhouse and equipment

conduct safe and humane slaughter of livestock

dress carcass and store in suitable facility for cold storage.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Required Skills and Knowledge

Required skills

identify hazards and implement safe work practices

kill and cut up livestock carcasses

use equipment in a slaughterhouse

clean and sterilise facilities and equipment

store meat

disposal of offal

package cuts

identify and select animals for slaughter

comply with animal welfare requirements

use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.

Required knowledge

the health restrictions and laws applying to the slaughter of livestock for sale, i.e. by registered abattoirs, not by other avenues

relevant legislative health and OHS requirements, especially as they relate to livestock and slaughter, animal handling and safe livestock handling techniques

enterprise and industry policies and codes of practice with regard to livestock slaughter, licensing, and recording and reporting requirements

animal welfare legislation and withholding periods

offal disposal regulations

human health and hygiene

health issues affecting both humans and livestock

cattle diseases

carcass hanging methods

codes of practice for the welfare and husbandry of cattle, sheep and goats.

Range Statement

The range statement relates to the unit of competency as a whole.

Livestock may include:

cattle

goats

sheep.