MTMP3112A Manage NLIS for direct purchase of stock identified with an RFID

Release: 1

MTMP3112A Manage NLIS for direct purchase of stock identified with an RFID

Modification History

Release	TP Version	Comments
1	MTM11v3	Initial release.

Unit Descriptor

The Unit covers the skills and knowledge required to manage the National Livestock Identification System (NLIS) responsibilities for stock identified with a Radio Frequency Identification Device (RFID) purchased directly from a producer or vendor prior to their arrival at an abattoir.

Application of the Unit

This Unit is applicable for those managing and identifying livestock fitted with RFIDs prior to their arrival at an abattoir.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this Unit.

Pre-Requisites

MTMP3109A	Overview of the NLIS program utilising RFIDs

Employability Skills Information

The 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. Confirm requirements with producer	1.1 Ensure producer is made aware of all requirements when booking stock in. 1.2 Ensure a completed National Vendor Declaration (NVD) is provided with the stock. 1.3 Request additional/missing information as necessary.
2. Validate the Property Identification Code (PIC)	2.1 Ensure PIC listed on the NVD is valid by using a PIC validity checker, e.g. Quick PIC, NLIS Database. 2.2 If invalid, contact producer to resolve and advise livestock staff.
3. Schedule delivery	3.1 Make delivery arrangements according to workplace requirements.

Required Skills and Knowledge

This section describes the skills and knowledge required for this Unit.
Required skills include: Ability to:
read and interpret an NVD use communication skills to interact with agents, raise and explain issues and problems use negotiation skills to resolve issues such as problems with original location, incomplete NVDs or PICs take action to improve work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology take appropriate steps to minimise workplace health and safety risks when working with livestock work effectively as an individual and as part of a team.
Required knowledge includes: Knowledge of:
the NLIS system, including the origin and nature of the system, its commercial importance, role in food safety and importing country requirements, role in traceability NLIS regulatory requirements in relation to abattoirs purpose, nature of and regulations underpinning the use of PICs NLIS devices including RFIDs and boluses, and their purpose and function in the NLIS status, abbreviations and what they mean, and the required actions to be taken in response how to deal with problems originating from consignment PIC.

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	Assessment must confirm the ability to: confirm requirements with producer validate the PIC schedule delivery. Assessment must confirm knowledge of: NLIS system, including the origin and nature of the system, its commercial importance, role in food safety and importing country requirements, role in traceability NLIS regulatory requirements in relation to abattoirs purpose, nature of and regulations underpinning the use of PICs NLIS devices including RFIDs and boluses, and their purpose and function in the NLIS status, abbreviations and what they mean, and the required actions to be taken in response how to deal with problems originating from consignment PIC.
Context of and specific resources for assessment	Assessment must be conducted in the workplace. Resources may include: enterprise work instructions Meat and Livestock Australia (MLA) NLIS assistance manufacturer's instructions.
Method of assessment	The following assessment methods are suggested: workplace referee’s report knowledge test on-the-job demonstration with assessor observation. 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.
Workplace health and safety risks when working with livestock may include:	zoonotic diseases such as Q-Fever manual handling risks risk of injury from livestock risk of sunburn working from heights such as stock trucks and stockyards requirements to wear specified Personal Protective Equipment (PPE) being aware of and managing risks affecting co-workers risks associated with the use of electrical equipment.

Unit Sector(s)

Not applicable.

Custom Content Section

Not applicable.