Application
This unit provides the skills and knowledge required to identify and select small livestock for slaughter, preparing killing equipment, conducting safe and humane slaughter of small livestock, dressing and protecting meat, appropriately storing meat and ensuring meat is suited to end-use requirements. Competency also requires the application of skills and knowledge to hygienically clean equipment and slaughter areas and dispose of waste materials.
All work is carried out to comply with workplace procedures.
This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They use discretion and judgement in the selection and use of available resources and complete routine activities.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
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. Prepare for slaughter operations | 1.1 Identify reasons for slaughter 1.2 Prepare equipment and transport to slaughter area 1.3 Select small livestock to be slaughtered and prepare for slaughter 1.4 Determine slaughter method and prepare slaughter area |
2. Slaughter animal | 2.1 Conduct slaughter humanely, with a minimum of stress to the animal or to other animals and people 2.2 Dress, hang and protect carcass 2.3 Follow all relevant WHS, regulatory and animal welfare requirements during slaughter operations |
3. Complete slaughter operations | 3.1 Dispose of waste products in an environmentally responsible manner 3.2 Process usable offal immediately. Separate other useable products and prepare as required 3.3 Identify intended end-use of meat 3.4 Prepare meat for end-use and store or treat as required 3.5 Hygienically clean equipment and store for re-use 3.6 Hygienically clean slaughter area |
Evidence of Performance
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
Evidence of Knowledge
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
Assessment Conditions
Assessors must satisfy current standards for RTOs. Assessors must also hold a nationally accredited Certificate III (or higher) in Permaculture. Completion of a Permaculture Design Course (PDC) is not sufficient at this level.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range Statement
Sectors
Permaculture (PER)