Application
This unit is applicable to stock handlers in a slaughtering establishment. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Manage animals in lairage | 1.1. Animals are received into lairage according to workplace requirements. 1.2. Animals in lairage are handled to minimise stress and according to workplace requirements. 1.3. Animal welfare issues in relation to the handling of animals in lairage are dealt with according to regulatory and workplace requirements including provision of food and water. 1.4. Records of all livestock movements on plant are maintained according to workplace requirements. 1.5. Animals are handled according to Occupational Health and Safety (OH&S) requirements. |
2. Present animals for slaughter | 2.1. Animals are selected for slaughter according to product specifications and workplace requirements. 2.2. Animals are prepared for slaughter at a rate to maintain productivity according to workplace requirements. 2.3. Animals are presented for slaughter in a suitable condition to maintain the standards of product. 2.4. Animals are presented for slaughter according to workplace, animal welfare, regulatory and OH&S requirements. |
3. Maintain flow and order of animals | 3.1. Animals are made available to meet start-up times and chain speed requirements. 3.2. Flow and order of animals is maintained according to start-up times and chain speed requirements. |
Required Skills
Required skills |
Ability to: ensure mob or lot separation and comply with regulatory or importing country's requirements follow workplace recordkeeping procedures for receival of animals keep accurate stock receival records plan and maintain the flow and order of animals to meet production requirements move stock around pens and lairage in accordance with workplace requirements comply with animal welfare requirements for animals kept in lairage deal with sick and injured stock in accordance with workplace and regulatory requirements utilise stock identification systems accurately and comply with regulatory requirements related to the identification of stock work effectively as an individual and as part of a team apply relevant communication skills fulfil OH&S requirements for handling stock in lairage meet workplace and regulatory requirements in relation to animal welfare requirements take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology work cooperatively with other stock handlers |
Required knowledge |
workplace Standard Operating Procedures (SOPs) and work instructions for animal handling animal welfare requirements regulatory and workplace requirements |
Evidence Required
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence. Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence. All assessment must be conducted against Australian meat industry standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Competency must be demonstrated when meeting the demands of moving stock to supply normal production requirements. |
Context of, and specific resources for assessment | Assessment must be undertaken in an operating abattoir. |
Method of assessment | Recommended methods of assessment include: quiz of underpinning knowledge workplace demonstration workplace referee or third-party report of performance over time. Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role. |
Guidance information for assessment | A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462. |
Range Statement
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: | paddocks pens sheds yards. |
Workplace requirements may include: | enterprise-specific requirements OH&S requirements Quality Assurance (QA) requirements SOPs the ability to perform the task to production requirements work instructions. |
Livestock handling methods may include the use of goads such as: | audio dogs electrical mechanical. |
Records of livestock movement may include: | receivable documents reconciliations of livestock on hand slaughter data. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programs OH&S legal requirements Personal Protective Equipment (PPE) which may include: coats and aprons ear plugs or muffs eye and facial protection head-wear lifting assistance mesh aprons protective boot covers protective hand and arm covering protective head and hair covering uniforms waterproof clothing work, safety or waterproof footwear requirements set out in standards and codes of practice. |
Selection of suitable livestock for slaughter may require consideration of: | health status length of lairage period product specification. |
Product specification may be described by: | breed or type carcase characteristics (e.g. age, sex, weight) skin, hide or coat characteristics species standard of preparation and presentation. |
Animal preparation may include: | whole or partial wash down. |
Standards of product may be described by: | customer specifications industry standards workplace grades or classification. |
Regulatory requirements may include: | animal welfare hygiene and sanitation requirements relevant regulations requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption state and territory regulations regarding meat processing. |
Communication skills may include: | listening and understanding reading and interpreting workplace documentation sharing information speaking clearly and directly working and communicating with diverse individuals and groups. |
Sectors
Unit sector |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not Applicable