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:

identify and select small animals for slaughter

humanely and hygienically kill small livestock

dress and butcher small livestock carcasses

clean facilities and equipment

prepare and store meat

dispose of wastes in an environmentally responsible manner

The candidate must demonstrate knowledge of:

permaculture practices with regard to killing small livestock, such as:

need to supply meat for domestic human or animal consumption

need to cull pest animals such as rabbits

need to cull animals in excess

need to destroy old or sick small livestock

health restrictions and laws applying to the slaughter of livestock for sale, including not offering for sale small livestock slaughtered for domestic consumption, except where these laws are well understood and adhered to)

relevant legislative work health and safety requirements, especially where they relate to livestock and slaughter, and animal handling techniques

animal welfare legislation, such as:

meat industry health and safety guidelines

Australian standard for hygienic production of meat for human consumption

ANZFA food standards code

state and territory regulations regarding meat slaughter handling and consumption

industry and enterprise quality assurance standards

withholding periods

animal welfare legislation

disease control legislation and requirements

withholding periods

usable products other than meat, such as:

feathers

skins

chicken feet and combs

usable offal and offal disposal regulations, such as:

select cuts, such as poultry offal or rabbit kidneys, that are fit for human consumption

handling offal safely and hygienically

human health and hygiene

health issues affecting both humans and small livestock

end uses for animal carcasses, such as:

meat for human consumption

disposal of culled old or sick small livestock

maximising useful meat cuts and other products of slaughter

storage or treatment of products from animal slaughter, such as:

cool room, refrigerator and freezer

smoke-house or curing facilities

salting barrel

cauldron or large boiler for cooked treatments

containers for storage

poultry and small animal carcass hanging methods, such as:

dressing to avoid cuts to carcass or pelt

preparing skin for drying, storage or disposal

protecting from dust, heat, flies, wild birds or wild animals with appropriate gauze or bags or shelters until process is complete

cold room or cool room

refrigerator or freezer

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist