Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to identify, select and purchase livestock according to customer requirements and within enterprise livestock budgets. The selection, purchasing and transport of livestock has implications for the quality of the product and the profitability of the enterprise. |
Application of the Unit
Application of the unit |
In a meat industry context, individuals working at this level exercise considerable responsibility and accountability within enterprise structures and are required to make primary contributions to the values, goals and operations of the enterprise. They will typically have responsibility for the establishment and review of systems for the site or department. They may work with the assistance of external experts to develop plans and strategies. Their responsibilities may include management of cost centres or departments operating semi-autonomously within guidelines of the parent enterprise or company (e.g. retail meat departments, boning rooms, food service and meat retail, domestic and export establishments, medium and large enterprises and small business employing fewer than 100 workers). This unit is of particular interest to livestock buyers but may also have relevance for production and finance personnel. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
||
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 livestock markets |
1.1. Livestock markets and methods are identified and selected to meet enterprise requirements. 1.2. Risks associated with the purchase of inappropriate livestock are analysed and risk management strategies identified. 1.3. Regulatory requirements relating to the sale and purchase of livestock are identified. 1.4. Networks and alliances to ensure access to markets are established, and market intelligence is gained, according to legal and enterprise ethical requirements. |
2. Select livestock |
2.1. Enterprise specifications and requirements for livestock are confirmed, including Quality Assurance (QA) arrangements for and with producers. 2.2. Livestock inspection procedures are conducted according to Occupational Health and Safety (OH &S ) and animal welfare requirements. 2.3. Livestock are selected according to enterprise and customer specifications. |
3. Purchase livestock |
3.1. Market conditions are analysed and trends in livestock quality and prices are monitored. 3.2. Terms of sale are negotiated according to enterprise requirements. 3.3. Livestock budget is monitored and corrective action is taken to address variations. 3.4. Documentation relating to purchase or sale is completed. |
4. Transport livestock |
4.1. Transport of livestock is negotiated according to enterprise and animal welfare requirements. 4.2. Transport of livestock is negotiated according to enterprise production schedules and requirements. |
5. Evaluate livestock purchases |
5.1. Quality of livestock is monitored against customer specifications and enterprise requirements. 5.2. Strategies for improving quality of purchases are recommended and implemented. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
|
Required knowledge |
Knowledge of:
|
Evidence Guide
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 |
Competency must be demonstrated through sustained performance over time, at an appropriate level of responsibility and authority under typical operating and production conditions for the enterprise. |
Context of and specific resources for assessment |
Resources may include:
|
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 |
|
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. |
|
Regulatory requirements may include: |
|
Market intelligence may be local, national and international and may be provided by: |
|
Selection of suitable cattle may be determined by: |
|
Enterprise specifications may include: |
|
OH &S requirements may include: |
|
Methods of purchasing livestock may include: |
|
Documentation and certification of livestock may include: |
|
Communication may: |
|
Mathematical skills may relate to: |
|
Livestock sales and transport personnel may include: |
|
Workplace requirements may include: |
|
Key stakeholders may include: |
|
Information sources for livestock purchases may include: |
|
Carrier's terms of engagement may include: |
|
Producer QA arrangements may include: |
|
Unit Sector(s)
Unit sector |
Co-requisite units
Co-requisite units |
||
Competency field
Competency field |