Unit of competency Outline
Date retreived
22/07/2026 7:03 AM AWST
22/07/2026 7:03 AM 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.
Perform post-mortem inspection and make disposition
Perform post-mortem inspection and make disposition
Unit of competency
National Code
MTMP3072C
MTMP3072C
State Code
D8956
D8956
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
03/10/2011
Field of Education
050105 - Animal Husbandry
Original Release Date
03/10/2011
Nominal Hours
90
Description
This unit covers the skills and knowledge required to identify and dispose of diseases detected in a post-mortem inspection carried out on major food species in accordance with regulatory requirements for animals slaughtered for human consumption. This unit will be assessed for the species for which competency is demonstrated in the workplace and the outcome and species will be recorded appropriately on the assessment sheet.
Notes
Elements and Performance Criteria
1. Identify base anatomical structure systems of domestic food animals
- 1.1. Organs of animals are identified.
- 1.2. Lymphatic, circulatory, digestive, urinary, nervous and respiratory systems are identified and explained.
- 1.3. Basic skeletal structure is identified.
2. Identify the main reasons for post-mortem inspection
- 2.1. Reasons for post-mortem inspection are identified.
- 2.2. Regulatory requirements associated with post-mortem inspection are identified
3. Perform post-mortem inspection of major food animals
- 3.1. Procedures for post-mortem inspection are followed.
- 3.2. Abnormalities are identified and detected.
- 3.3. Post-mortem inspection is performed on at least one species in accordance with regulatory requirements, hygiene and sanitation requirements and Occupational Health and Safety (OH&S) requirements, in a work environment and under normal production conditions.
- 3.4. Quality Assurance (QA) issues of post-mortem inspection are identified.
4. Make disposition
- 4.1. Common diseases and conditions responsible for abnormalities are identified, detected and documented for at least one species.
- 4.2. Symptoms of exotic or notifiable diseases are identified and explained.
5. Treat affected carcase appropriately
- 5.1. Carcase is treated in accordance with:
- 5.1.1. regulatory requirements
- 5.1.2. hygiene and sanitation requirements
- 5.1.3. OH&S requirements.
- 5.2. Anatomical knowledge of carcase is demonstrated in the disposition process.
6. Monitor stunning of animals
- 6.1. Requirements for effective stunning are identified.
- 6.2. Animals are stunned according to workplace and regulatory requirements.
- 6.3. Corrective action is taken in the event of ineffective stunning.
7. Describe the procedures followed for retained carcase on the slaughter floor
- 7.1. Procedures for retained carcase are identified and described in accordance with workplace and regulatory requirements.
8. Identify and use Personal and Protective Equipment (PPE) required to perform post-mortem inspection
- 8.1. Equipment for post-mortem inspection is identified and described.
- 8.2. Equipment is used in accordance with QA and workplace requirements.
- 8.3. PPE is used, maintained and stored to OH&S requirements.
9. Take pathological and residue samples to assist in determining disposition
- 9.1. Lesions and tissues necessary for determining dispositions are identified.
- 9.2. Specimens are collected and submitted according to workplace procedures.
- 9.3. Results are interpreted.
- 9.4. Carcases awaiting results are retained according to workplace procedures.
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.
Regulatoryrequirements may include:
Export Control Act
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards, codes of practice etc.
Dispositions may be made:
in prescribed formats, according to regulatory requirements.
Common diseases may include:
a range of common as well as exotic or notifiable diseases.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Specimen collecting tools and equipment may include:
cutting board
forceps
plastic bags
polysterene boxes
preservatives
scalpel or surgical knife
specimen advice sheet
specimen jars
vacuum tubes.
Reports may:
be in diagrammatic, sketch, tabular, graphic formats
be presented in writing, in standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal or external customers
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
using negotiation or persuasion skills
working with diverse individuals and groups
writing to audience needs.
Problem-solving skills may involve:
applying a range of strategies to problem-solving
developing practical and creative solutions to workplace problems
listening to and resolving concerns in relation to workplace issues
resolving customer concerns relative to workplace responsibilities
showing independence and initiative in identifying problems
solving problems individually or in teams
using numeracy.
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.
Regulatoryrequirements may include:
Export Control Act
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Hygiene and sanitation requirements may include:
relevant government regulations
workplace requirements.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coat and apron
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh apron
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards, codes of practice etc.
Dispositions may be made:
in prescribed formats, according to regulatory requirements.
Common diseases may include:
a range of common as well as exotic or notifiable diseases.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Specimen collecting tools and equipment may include:
cutting board
forceps
plastic bags
polysterene boxes
preservatives
scalpel or surgical knife
specimen advice sheet
specimen jars
vacuum tubes.
Reports may:
be in diagrammatic, sketch, tabular, graphic formats
be presented in writing, in standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal or external customers
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
using negotiation or persuasion skills
working with diverse individuals and groups
writing to audience needs.
Problem-solving skills may involve:
applying a range of strategies to problem-solving
developing practical and creative solutions to workplace problems
listening to and resolving concerns in relation to workplace issues
resolving customer concerns relative to workplace responsibilities
showing independence and initiative in identifying problems
solving problems individually or in teams
using numeracy.
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 in post-mortem skills must be demonstrated in a registered, operating meat processing plant.
Candidates must be able to:
perform post-mortem inspection on at least one species.
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 of practical post mortem skills on a slaughter floor will require approval of the operator and regulators. The assessment of diagnostic skills can be undertaken under simulated conditions.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration
workplace project
workplace referee or third-party report of performance over time.
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.
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 in post-mortem skills must be demonstrated in a registered, operating meat processing plant.
Candidates must be able to:
perform post-mortem inspection on at least one species.
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 of practical post mortem skills on a slaughter floor will require approval of the operator and regulators. The assessment of diagnostic skills can be undertaken under simulated conditions.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
quiz of underpinning knowledge
simulation
verified work log or diary
workplace demonstration
workplace project
workplace referee or third-party report of performance over time.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W6718 | MTMP3072B | Perform post-mortem inspection and make disposition | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D601 | MTM30311 | Certificate III in Meat Processing (Meat Safety) | Qualification |