Unit of competency details

Elements describe the essential outcomes of a Unit of Competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT

PERFORMANCE CRITERIA

1. Assess the effective stunning of an animal prior to bleeding

1.1 Animal is checked for an effective stun prior to bleeding.

1.2 Corrective action is taken when effective stun is not achieved.

1.3 Records of the assessment of effective stunning are kept according to workplace requirements. 

1.4 Stunning is assessed against the applicable work instruction and Standard Operating Procedures to ensure it is effective and humane.

2. Check for bleed chain insensibility

2.1 Animals are checked for insensibility on the bleed chain.

2.2 Signs of sensibility are reported immediately and corrective action is taken immediately.

2.3 Records of the assessment of effective stunning are kept according to workplace requirements.

2.4 Bleeding is assessed against the applicable work instruction and Standard Operating Procedures to ensure it is effective and humane.

This section describes the skills and knowledge required for this unit.

Required skills include:

Ability to:  

• assess effectiveness of animal stunning in accordance with workplace and regulatory requirements 
• record assessment of bleed chain insensibility according to the workplace requirements 
• identify the causes of bleed chain insensibility
• read and interpret electronic data (where applicable)
• record assessment of bleed chain insensibility according to the workplace requirements
• monitor bleed chain insensibility according to workplace requirements
• implement procedures if stun or bleeding is not effective
• record monitoring and assessment results of stunning and or bleed chain insensibilities
• report stunning and bleeding failures
• work effectively as an individual and as part of a team
• apply relevant regulatory and work place requirements
• take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology
• apply communication  and mathematical skills  appropriate to the task
• follow Workplace Health and Safety (WHS) procedures .

Required knowledge includes:

Knowledge of: 

• methods of stunning  and their application
• animal welfare requirements  including importing country requirements where appropriate
• purpose of stunning animal
• the indicators of an effective stun
• workplace and regulatory requirements for monitoring stunning
• the causes of ineffective stunning and bleeding
• signs of bleed chain insensibility
• procedures for the assessment of stunning
• procedures for the assessment of bleed chain insensibility
• workplace and regulatory requirements for monitoring bleed chain insensibility
• signs of an ineffective stun
• animal welfare implications of ineffective stunning and bleeding
• WHS consequences of not achieving an effective stun
• impact of ineffective restraining and stunning on product quality
• relevant regulatory requirements
• corrective actions for an ineffective stun.

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 at normal production speed with a range of types of stock.

Context of and specific resources for assessment

Assessment must be performed in an operating abattoir or knackery.

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.

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.

Workplace requirements  may include:

• enterprise-specific requirements
• WHS requirements
• Quality Assurance (QA) requirements
• Standard Operating Procedures (SOPs)
• the ability to perform the task to production requirements
• work instructions.

Regulatory requirements  may include:

• Export Control Act
• hygiene and sanitation requirements
• relevant Australian Standards
• 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:

• interpreting the needs of internal and external customers
• listening and understanding
• reading and interpreting workplace documentation
• sharing information
• speaking clearly and directly
• working with diverse individuals and groups
• writing to audience needs.

Mathematical skills  may include:

• include calculation, checking and calibrating equipment
• measurements relating to time, gas levels and time voltage ratios
• recording malfunctions using maths symbols, figures and abbreviations.

WHS procedures  may include:

• enterprise WHS policies, procedures and programs
• WHS 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.

Methods of stunning  may include:

• captive bolt stunner
• electric stunner
• gas chamber.

Animal welfare requirements  may include:

• Animal Welfare Standard
• enterprise ethical standards
• European Union (EU) and other importing country animal welfare regulations
• state legislation.