Perform ante and post-mortem inspection - Poultry

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AMPA3123, 'Perform ante and post-mortem inspection - Poultry'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Perform ante and post-mortem inspection - Poultry' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify breeds and types of poultry and describe market requirements

1.1 Identify major breeds of commonly slaughtered poultry

1.2 Identify distinguishing features of major breeds

1.3 Describe market requirements for poultry

2. Identify the main reasons for ante-mortem inspection

2.1 Explain reasons for ante-mortem inspection

2.2 Identify regulatory requirements associated with ante-mortem inspection

3. Perform ante-mortem inspection on poultry

3.1 Identify and explain procedures and principles of humane handling of poultry

3.2 Detect and identify signs of common conditions responsible for abnormalities at ante-mortem

3.3 Identify procedures for humane destruction

3.4 Identify procedures for emergency and suspect slaughter

3.5 Perform ante-mortem inspection on poultry according to relevant workplace health and safety and regulatory requirements

3.6 Identify Quality Assurance aspects of ante-mortem inspection

4. Make disposition as a result of inspection and take appropriate action

4.1 Identify and describe common diseases and conditions responsible for abnormalities in poultry

4.2 Segregate suspect stock according to regulatory and workplace requirements

4.3 Identify signs of emergency or notifiable diseases that could be seen at ante-mortem

4.4 Describe emergency or notifiable disease procedures as set out in the relevant regulations

5. Identify base anatomical structure systems of poultry

5.1 Identify organs of poultry

5.2 Identify and explain lymphatic, circulatory, digestive, urinary, and nervous and respiratory systems

5.3 Identify basic skeletal structure of poultry

6. Identify the main reasons for ante-mortem inspection

6.1 Identify the main reasons for ante-mortem inspection

6.2 Identify regulatory requirements associated with ante-mortem inspection

7. Perform ante-mortem inspection on live birds and make disposition

7.1 Identify procedures and principles of humane handling of animals

7.2 Detect and identify signs of common conditions responsible for abnormalities at ante-mortem

7.3 Describe the symptoms of the major emergency diseases

7.4 Identify reporting procedures for emergency diseases

7.5 Segregate suspect stock according to regulatory and workplace requirements

7.6 Ante-mortem inspection is performed according to relevant workplace health and safety, workplace and regulatory requirements

7.7 Quality Assurance aspects of ante-mortem inspection are identified

8. Identify and isolate animals requiring testing

8.1 Identify reasons for testing

8.2 Procedures for identifying and isolating animals for testing are followed

9. Identify the main reasons for post-mortem inspection

9.1 Identify reasons for post-mortem inspection

9.2 Identify regulatory requirements associated with post-mortem inspection

10. Perform post-mortem inspection of poultry

10.1 Follow procedures for post-mortem inspection

10.2 Identify and detect abnormalities

10.3 Perform post-mortem inspection of poultry in accordance with regulatory requirements, hygiene and sanitation requirements and workplace health and safety requirements, in a work environment and under normal production conditions

10.4 Identify Quality Assurance (QA) issues of post-mortem inspection

11. Make disposition

11.1 Detect and identify common diseases and conditions responsible for abnormalities in poultry

11.2 Identify and explain symptoms of major emergency diseases

12. Treat affected carcase appropriately

12.1 Treat carcase in accordance with regulatory, hygiene and sanitation, and workplace health and safety requirements

12.2 Demonstrate anatomical knowledge of carcase in the disposition process

13. Monitor stunning and slaughter of animals

13.1 Identify requirements for effective stunning and slaughter

13.2 Ensure animals are stunned and bled according to workplace and regulatory requirements

13.3 Take corrective action in the event of ineffective stunning or bleeding

14. Describe the procedures followed for retained carcase on the slaughter floor

14.1 Identify and describe procedures for retained carcase in accordance with workplace and regulatory requirements

15. Identify and use Personal Protective Equipment (PPE) required to perform post-mortem inspection

15.1 Identify and explain the purpose of the PPE required for post-mortem inspection

15.2 Use equipment in accordance with QA and workplace requirements

15.3 Use, maintain and store Personal Protective Equipment (PPE) in accordance with workplace health and safety requirements

16. Take pathological and residue samples to assist in determining disposition

16.1 Identify lesions and tissues necessary for determining dispositions

16.2 Collect and submit specimens according to workplace procedures

16.3 Interpret results

16.4 Retain carcases awaiting results according to workplace procedures