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Evidence Guide: AHCPER311 - Kill and dress small livestock for domestic consumption

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCPER311 - Kill and dress small livestock for domestic consumption

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for slaughter operations

  1. Identify reasons for slaughter
  2. Prepare equipment and transport to slaughter area
  3. Select small livestock to be slaughtered and prepare for slaughter
  4. Determine slaughter method and prepare slaughter area
Identify reasons for slaughter

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare equipment and transport to slaughter area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select small livestock to be slaughtered and prepare for slaughter

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine slaughter method and prepare slaughter area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slaughter animal

  1. Conduct slaughter humanely, with a minimum of stress to the animal or to other animals and people
  2. Dress, hang and protect carcass
  3. Follow all relevant WHS, regulatory and animal welfare requirements during slaughter operations
Conduct slaughter humanely, with a minimum of stress to the animal or to other animals and people

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dress, hang and protect carcass

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow all relevant WHS, regulatory and animal welfare requirements during slaughter operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete slaughter operations

  1. Dispose of waste products in an environmentally responsible manner
  2. Process usable offal immediately. Separate other useable products and prepare as required
  3. Identify intended end-use of meat
  4. Prepare meat for end-use and store or treat as required
  5. Hygienically clean equipment and store for re-use
  6. Hygienically clean slaughter area
Dispose of waste products in an environmentally responsible manner

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process usable offal immediately. Separate other useable products and prepare as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify intended end-use of meat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare meat for end-use and store or treat as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hygienically clean equipment and store for re-use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hygienically clean slaughter area

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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

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

Range Statement