Unit of competency

Modification History

Application

This unit describes the skills and knowledge required to manage National Livestock Identification System (NLIS) data for pigs from the point of arrival at an abattoir and whilst they are in lairage.

This Unit is applicable for those managing and identifying the source of pigs in lairage.

All work should be carried out to comply with workplace procedures, customer requirements and product specifications.

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 provide and communicate solutions to a range of predictable problems.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.

Pre-requisite Unit

AMPA3134 Overview of the NLIS pork

Unit Sector

Elements and Performance Criteria

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

New unit - no equivalent unit.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment requirements

Modification History

Performance Evidence

The candidate must manage National Livestock Identification System (NLIS) data for pigs from the point of arrival at an abattoir and whilst they are in lairage.

The candidate must:

• read and interpret a National Vendor Declaration( NVD)
• read and interpret a Post Sale Summary (PSS) where relevant
• receive pigs
• check tags and tattoos
• check relevant documentation
• communicate issues/matters arising to internal management
• use communication skills relevant to work instructions and Standard Operating Procedures (SOPs) to interact with agents, saleyards or transporters, raise and explain issues and problems
• take appropriate steps to minimise workplace health and safety risks when working with livestock

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

• the NLIS(Pork) system, including the origin and nature of the system, its commercial importance, role in food safety and importing country requirements, role in traceability
• NLIS(Pork) regulatory requirements in relation to producers and abattoirs
• Tags and shoulder tattoos, their purpose and function in the NLIS (Pork)
• purpose, nature of and regulations underpinning the use of Property Identification Codes (PICs)
• how to deal with problems relating to consignment PICs
• role and responsibilities of regulators, and other bodies in relation to PigPass and NLIS(Pork)
• status, abbreviations and what they mean, and the required actions to be taken in response

Assessment Conditions

Assessment must be conducted in the workplace.

As a minimum, the following three forms of assessment must be used:

• quiz of underpinning knowledge
• workplace demonstration
• workplace referee or third-party report of performance over time

Assessors must satisfy the current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7