This unit describes the skills and knowledge required to receive livestock into lairage at a meat processing premises, using livestock identification data systems, such as the National Livestock Identification System (NLIS) or PigPass.This unit applies to individuals who work as quality assurance managers, livestock clerks or lairage supervisors, who take responsibility for managing animal identification data for livestock from the point of arrival at an abattoir or export shed. All work must be carried out to comply with workplace procedures, according to state/territory health and safety and animal welfare regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.