Unit of competency Outline

Information current as of
20/10/2026 3:37 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Kill and dress small livestock for domestic consumption

Kill and dress small livestock for domestic consumption

Unit of competency
National Code
AHCPER311
State Code
BAM01
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
27/06/2016
View on TGA
State Implementation and Classification
Approved Date
12/01/2017
Original Release Date
27/06/2016
Nominal Hours
25
Field of Education
110105 - Butchery
Description
This unit provides the skills and knowledge required to identify and select small livestock for slaughter, preparing killing equipment, conducting safe and humane slaughter of small livestock, dressing and protecting meat, appropriately storing meat and ensuring meat is suited to end-use requirements. Competency also requires the application of skills and knowledge to hygienically clean equipment and slaughter areas and dispose of waste materials.All work is carried out to comply with workplace procedures.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They use discretion and judgement in the selection and use of available resources and complete routine activities.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
General notes
N/A
Elements and Performance Criteria
1. Prepare for slaughter operations
  • 1.1 Identify reasons for slaughter
  • 1.2 Prepare equipment and transport to slaughter area
  • 1.3 Select small livestock to be slaughtered and prepare for slaughter
  • 1.4 Determine slaughter method and prepare slaughter area
2. Slaughter animal
  • 2.1 Conduct slaughter humanely, with a minimum of stress to the animal or to other animals and people
  • 2.2 Dress, hang and protect carcass
  • 2.3 Follow all relevant WHS, regulatory and animal welfare requirements during slaughter operations
3. Complete slaughter operations
  • 3.1 Dispose of waste products in an environmentally responsible manner
  • 3.2 Process usable offal immediately. Separate other useable products and prepare as required
  • 3.3 Identify intended end-use of meat
  • 3.4 Prepare meat for end-use and store or treat as required
  • 3.5 Hygienically clean equipment and store for re-use
  • 3.6 Hygienically clean slaughter area
No information
No information
No information
State Code National Code Title Type
BDD1 AHC33816 Certificate III in Permaculture Qualification