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Elements and Performance Criteria

1. Prepare for slaughter
   • Identify reasons for slaughter
   • Identify and prepare slaughter site
   • Prepare equipment and transport equipment to slaughter site where required
   • Select and prepare livestock to be slaughtered in compliance with animal welfare requirements
   • Determine the slaughter method
2. Slaughter animal
   • Conduct slaughter humanely in compliance with work health and safety and animal welfare requirements
   • Bleed animal by severing the major blood vessels safely and hygienically
   • Dress, hang and protect carcase where appropriate
   • Comply with all relevant work health and safety, public health, hygiene, animal welfare, biosecurity and environmental sustainability requirements
3. Complete slaughter operations
   • Dispose of, or destroy offal and waste products in an environmentally responsible manner and according to State/Territory and local authority health standards
   • Clean and store equipment safely and appropriately
   • Clean slaughter site appropriately
   • Prepare meat for intended use where appropriate

Range Statement

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Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

prepare site, equipment and livestock for slaughter safely and appropriately

conduct the slaughter of livestock in compliance with relevant requirements and regulations

complete slaughter operations

dispose of, or destroy offal and waste products in an environmentally responsible manner and according to State/Territory and local authority health standards

comply with all relevant work health and safety, public health, hygiene, animal welfare, biosecurity and environmental sustainability requirements

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Knowledge Evidence

The candidate must demonstrate knowledge of:

relevant work health and safety, public health, hygiene, animal welfare, biosecurity and environmental sustainability requirements

preparation, selection and use of the site, equipment and livestock for the slaughter

methods and procedures for the humane slaughter of livestock

preparation, processing and disposal of the carcass and its parts after slaughter

post-slaughter procedures for the site and equipment

anatomy and physical features of the species being slaughtered

typical signs of pathology in major organs

typical symptoms and clinical signs of notifiable diseases in the relevant species

codes of practice for the welfare and husbandry of relevant livestock species

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