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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. |
Lairage facilities will vary according to the species and may include: | paddockspensshedsyards. |
Workplace requirements may include: | enterprise-specific requirementsOH&S requirementsQuality Assurance (QA) requirementsSOPsthe ability to perform the task to production requirementswork instructions. |
Livestock handling methods may include the use of goads such as: | audiodogselectricalmechanical. |
Records of livestock movement may include: | receivable documentsreconciliations of livestock on handslaughter data. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programsOH&S legal requirementsPersonal Protective Equipment (PPE) which may include:coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards and codes of practice. |
Selection of suitable livestock for slaughter may require consideration of: | health statuslength of lairage periodproduct specification. |
Product specification may be described by: | breed or typecarcase characteristics (e.g. age, sex, weight)skin, hide or coat characteristicsspeciesstandard of preparation and presentation. |
Animal preparation may include: | whole or partial wash down. |
Standards of product may be described by: | customer specificationsindustry standardsworkplace grades or classification. |
Regulatory requirements may include: | animal welfarehygiene and sanitation requirementsrelevant regulationsrequirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumptionstate and territory regulations regarding meat processing. |
Communication skills may include: | listening and understandingreading and interpreting workplace documentationsharing informationspeaking clearly and directlyworking and communicating with diverse individuals and groups. |