Unit of competency details

Unit descriptor 

This unit covers the skills and knowledge required to kill sick or injured stock in lairage under the direction of an authorised AQIS officer or other person with appropriate company or regulatory authority.

The unit must only be undertaken by individuals already holding a current firearms licence where firearms are used to perform emergency kills.

Application of the unit 

This unit is applicable to stock handlers who are responsible for killing sick and injured livestock at abattoirs while they are still in pens or holding areas.

Prerequisite units 

Employability skills 

This unit contains employability skills.

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. Identify stock  requiring emergency slaughter

1.1. Emergency circumstances requiring stock to be killed in lairage are identified.

1.2. Persons with the authority to order an emergency kill are identified.

1.3. Stock requiring emergency kill arrangements are identified correctly according to workplace , animal welfare and regulatory requirements .

2. Perform emergency kill

2.1. Stock requiring emergency kill arrangements are isolated according to workplace and regulatory requirements.

2.2. Emergency kill is performed according to Occupational Health and Safety  (OH &S ) requirements .

2.3. Emergency kill is performed according to workplace and regulatory requirements.

2.4. Necessary documentation is completed according to workplace requirements.

2.5. Arrangements for removal of carcase are completed according to workplace requirements.

REQUIRED SKILLS AND KNOWLEDGE 

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

Required skills 

Ability to:

• identify animals requiring emergency kill
• perform emergency kills safely and humanely in accordance within company and regulatory requirements
• comply with the regulatory and company requirements for the isolation of the identified animal, the performance of the emergency kill and disposal of the carcase
• make arrangements for the disposal of the carcase according to workplace and regulatory requirements
• follow the regulatory and company requirements for the authorisation and documentation of emergency kills
• apply relevant communication skills 
• complete relevant documentation
• work effectively as an individual and as part of a team
• 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

Required knowledge 

Knowledge of:

• the regulatory and company requirements for the authorisation and documentation of emergency kills
• the relevant animal welfare, workplace and regulatory requirements covering emergency kills
• regulatory and company requirements for the authorisation and documentation of emergency kills
• regulatory and company requirements for the isolation of the identified animal, the performance of the emergency kill and disposal of the carcase

EVIDENCE GUIDE 

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 

Emergency kills are demonstrated as a normal part of the duties of the individual handling stock.

Context of , and specific resources for assessment 

The skills component of this unit must be assessed at an operating abattoir.

Method of assessment 

Recommended methods of assessment are:

• workplace demonstration
• quiz of underpinning knowledge
• verified work log or diary
• workplace referee 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.

Stock  applies to:

• all livestock of various temperaments from very tame to wild and unused to human contact or handling procedures
• all species and breeds of livestock (also all ages) handled in an establishment for slaughter.

Workplace  requirements may include:

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

Regulatory requirements  may include:

• all domestic and importing countries' animal welfare guides and legislation
• Export Control Act
• 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.

Workplaces  could include:

• abattoirs
• any establishment handling live animals
• knackers' yards
• paddocks
• stockyards
• transport, races and pens and knocking boxes.

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.

Communication skills  may include:

• listening and understanding
• reading and recording information
• sharing information
• speaking clearly and directly
• working and communicating with diverse individuals and groups.

Unit sector 

Co-requisite units 

Competency field