Unit of competency Outline

Date retreived
23/07/2026 10:33 AM AWST

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Trap and kill animals in a survival situation

Trap and kill animals in a survival situation

Unit of competency
National Code
DEFSUR009
State Code
AVO98
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
22/10/2015
View on TGA
State Implementation and Classification
Approved Date
05/08/2016
Field of Education
120199 - General Education Programmes, N.e.c.
Original Release Date
05/08/2016
Nominal Hours
0
Description
This unit describes the skills required to trap and kill animals in a survival situation. The individual is not expected to be an expert trapper or butcher, but rather to have sufficient skills and knowledge to catch animals using trapping techniques, and to kill and butcher the animal including inspecting for signs of disease. This unit was developed for Defence personnel but may be relevant to others.The skills and knowledge described in this unit must be applied within the legislative, regulatory and policy environment in which they are carried out. Organisational policies and procedures must be consulted and adhered to.Those undertaking this unit would act autonomously, while performing concrete, tasks in a broad range of contexts which may be highly unpredictable.No licensing, legislative or certification requirements apply to unit at the time of publication.
Notes
Elements and Performance Criteria
1. Trap animals
  • 1.1 Develop a capture plan including trap height, location and type, as well as means of attraction, by identifying animal signs and by interpreting drinking, eating, foraging, mating, and sleeping habits.
  • 1.2 Acquire bait attractive to the targeted animal.
  • 1.3 Create traps from natural resources.
  • 1.4 Deploy and camouflage traps on likely animal travel routes.
  • 1.5 Check traps regularly for captured animals.
2. Slaughter animals
  • 2.1 Conduct slaughter humanely to cause minimum stress for the animal.
  • 2.2 Skin or pluck carcass.
  • 2.3 Hang carcass for butchering.
  • 2.4 Butcher carcass by cutting edible portions (dressing) of meat and by removing internal organs.
  • 2.5 Inspect offal for signs of disease.
  • 2.6 Protect meat from the elements including flyblow, scavenging animals and the sun.
  • 2.7 Maintain hygiene of the slaughterer.
  • 2.8 Maintain hygiene of the carcass.
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State Code National Code Title Type
AD269 DEFSS00011 Survival Skill Set Skill set