Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to the detect abnormalities and diseases in the major livestock species (cattle, sheep and pigs) prior to slaughter. This unit will be assessed for the species for which competency is demonstrated in the workplace and the outcome and the species will be recorded appropriately on the assessment sheet. (Note: Poultry, game and ratites are covered by separate units). |
Application of the Unit
Application of the unit |
This unit is applicable to meat inspectors and/or stock handlers responsible for ante-mortem inspection. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
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MTMP3003A |
Handle animals humanely while conducting ante-mortem inspection |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
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. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify types of stock and market requirements of food animals commonly slaughtered for meat |
1.1. Major breeds of commonly slaughtered domestic animals are identified. 1.2. Distinguishing features of major breeds are identified. 1.3. Market requirements of commonly slaughtered domestic animals are identified. |
2. Identify the main reasons for ante-mortem inspection |
2.1. Reasons for ante-mortem inspection are identified. 2.2. Regulatory requirements associated with ante-mortem inspection are identified. |
3. Perform ante-mortem inspection on live animals |
3.1. Procedures and principles of humane handling of animals are identified. 3.2. Signs of common conditions responsible for abnormalities at ante-mortem are detected and identified. 3.3. Procedures for emergency and suspect slaughter are identified. 3.4. Ante-mortem inspection is performed on at least one species according to relevant Occupational Health and Safety (OH &S ), workplace and regulatory requirements. 3.5. Quality Assurance aspects of ante-mortem inspection are identified. |
4. Identify and isolate animals requiring testing for residue |
4.1. Reasons for residue testing are identified. 4.2. Procedures for identifying and isolating animals for testing are followed. |
5. Make disposition as a result of inspection and take appropriate action |
5.1. Common diseases and conditions responsible for abnormalities are identified, detected and documented on at least one species 5.2. Suspect stock are segregated according to regulatory and workplace requirements 5.3. Signs of major exotic or notifiable diseases are identified. 5.4. Exotic or notifiable disease procedures are followed in accordance with regulatory requirements. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
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Required knowledge |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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 in the practical aspects of this unit must be assessed under normal production conditions. Candidates must be able to:
The identification of diseases and conditions in other species can be undertaken in a simulated situation utilising samples and photographs. |
Context of , and specific resources for assessment |
Assessment must include demonstration of competency in an operating abattoir. Assessment of the diagnosis of the less common conditions can be undertaken by simulation. |
Method of assessment |
Recommended methods of assessment include:
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
RANGE STATEMENT |
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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. |
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Regulatory requirements may include: |
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OH &S requirements may include: |
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Workplace requirements may include: |
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Dispositions may be made: |
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Diseases detected at ante-mortem inspection include: |
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Reports may: |
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Communication skills may include: |
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Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |