Unit of competency

Modification History

Application

This unit describes the skills and knowledge required to prepare an animal head for inspection by exposing the required glands and lymph nodes.

This applies to individuals who prepare animal heads in abattoirs and game processing premises, ready for inspection by a meat safety officer.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.

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

Mandatory workplace requirements apply to the assessment of this unit.

Pre-requisite Unit

Nil

Unit Sector

Abattoir (ABA)

Elements and Performance Criteria

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Unit Mapping Information

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment requirements

Modification History

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has prepared and presented at least three heads for inspection at chain speed by exposing the required glands and lymph nodes, including:

• followed safe work requirements
• minimised the risk of contamination.

Mandatory workplace requirements

All performance evidence specified above must be demonstrated in a registered meat processing premises on the slaughter floor, or wild game processing floor.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

• purpose of head inspection
• basic anatomy associated with the location of glands and lymph nodes
• procedures for minimising contamination of product
• safe work procedures for working with, sharpening and storing knives
• correct use of personal protective equipment (PPE)
• workplace health and safety hazards and associated controls
• regulatory requirements for the presentation of heads for inspection.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

• physical conditions:

• skills must be demonstrated in a registered meat processing premises on the slaughter floor, or wild game processing floor

• resources, equipment and materials:

• real animal head/s
• cleaning and sanitising equipment according to workplace requirements
• PPE worn in line with workplace requirements

• specifications:

• workplace standard operating procedures and task-related documents

• timeframes:

• within typical operating and production conditions for the workplace.

Assessment for this unit must include at least three forms of evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Mandatory workplace requirements

Mandatory workplace requirements are shown in italic text. Refer to the Companion Volume Implementation Guide for further information.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7