Unit of competency Outline
Date retreived
22/07/2026 1:03 AM AWST
22/07/2026 1:03 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.
Assess effective stunning and bleeding
Assess effective stunning and bleeding
Unit of competency
National Code
MTMP3004A
MTMP3004A
State Code
WE003
WE003
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/07/2012
Field of Education
110105 - Butchery
Original Release Date
04/07/2012
Nominal Hours
40
Description
This Unit covers the skills and knowledge required to assess the humane and effective stunning and slaughter of animals.
Notes
Elements and Performance Criteria
1. Assess the effective stunning of an animal prior to bleeding
- 1.1 Animal is checked for an effective stun prior to bleeding.
- 1.2 Corrective action is taken when effective stun is not achieved.
- 1.3 Records of the assessment of effective stunning are kept according to workplace requirements.
- 1.4 Stunning is assessed against the applicable work instruction and Standard Operating Procedures to ensure it is effective and humane.
2. Check for bleed chain insensibility
- 2.1 Animals are checked for insensibility on the bleed chain.
- 2.2 Signs of sensibility are reported immediately and corrective action is taken immediately.
- 2.3 Records of the assessment of effective stunning are kept according to workplace requirements.
- 2.4 Bleeding is assessed against the applicable work instruction and Standard Operating Procedures to ensure it is effective and humane.
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 requirements may include:
enterprise-specific requirements
WHS requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
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.
Communication skills may include:
interpreting the needs of internal and external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
Mathematical skills may include:
include calculation, checking and calibrating equipment
measurements relating to time, gas levels and time voltage ratios
recording malfunctions using maths symbols, figures and abbreviations.
WHS procedures may include:
enterprise WHS policies, procedures and programs
WHS legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
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 and codes of practice.
Methods of stunning may include:
captive bolt stunner
electric stunner
gas chamber.
Animal welfarerequirements may include:
Animal Welfare Standard
enterprise ethical standards
European Union (EU) and other importing country animal welfare regulations
state legislation.
Workplace requirements may include:
enterprise-specific requirements
WHS requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
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.
Communication skills may include:
interpreting the needs of internal and external customers
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs.
Mathematical skills may include:
include calculation, checking and calibrating equipment
measurements relating to time, gas levels and time voltage ratios
recording malfunctions using maths symbols, figures and abbreviations.
WHS procedures may include:
enterprise WHS policies, procedures and programs
WHS legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
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 and codes of practice.
Methods of stunning may include:
captive bolt stunner
electric stunner
gas chamber.
Animal welfarerequirements may include:
Animal Welfare Standard
enterprise ethical standards
European Union (EU) and other importing country animal welfare regulations
state legislation.
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 at normal production speed with a range of types of stock.
Context of and specific resources for assessment
Assessment must be performed in an operating abattoir or knackery.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
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.
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 at normal production speed with a range of types of stock.
Context of and specific resources for assessment
Assessment must be performed in an operating abattoir or knackery.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ38 | AMPA3003 | Assess effective stunning and bleeding | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |
| D601 | MTM30311 | Certificate III in Meat Processing (Meat Safety) | Qualification |
| D603 | MTM30511 | Certificate III in Meat Processing (Slaughtering) | Qualification |