Unit of competency Outline

Date retreived
22/07/2026 9:26 AM AWST

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Slaughter livestock

Slaughter livestock

Unit of competency
National Code
AHCLSK358
State Code
OFF08
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
11/02/2025
View on TGA
State Implementation and Classification
Approved Date
11/08/2025
Field of Education
110105 - Butchery
Original Release Date
11/08/2025
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to slaughter livestock humanely.The unit applies to individuals who slaughter livestock under broad direction and take responsibility for their own work.All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace, and animal welfare legislation, regulations, standards and guidelines, and sustainability and biosecurity practices.In addition to legal responsibilities, all units of competency dealing with animals in the AHC Agriculture, Horticulture and Conservation and Land Management Training Package have the requirements for animals to be handled humanely to minimise stress and discomfort.Individuals must hold firearms licences if they are using firearms to slaughter livestock.
Notes
Elements and Performance Criteria
1. Prepare for slaughter
  • 1.1 Identify reasons for slaughter and confirm with supervisor
  • 1.2 Identify and prepare slaughter site
  • 1.3 Identify hazards and risks and implement safe working practices to manage risks
  • 1.4 Select, fit, use and maintain personal protective equipment (PPE) applicable to the task
  • 1.5 Select, check and prepare equipment required to complete livestock slaughter and transport to slaughter site
  • 1.6 Select and prepare livestock to be slaughtered according to animal welfare practices
  • 1.7 Determine the slaughter method
2. Slaughter animal
  • 2.1 Conduct slaughter humanely according to workplace health and safety and animal welfare requirements
  • 2.2 Bleed animal by severing the major blood vessels safely and hygienically
  • 2.3 Dress, hang and protect carcass
  • 2.4 Comply with all relevant workplace health and safety, public health, hygiene, animal welfare, biosecurity and environment sustainability requirements
3. Complete slaughter operations
  • 3.1 Dispose of or destroy offal and waste products according to legislative and workplace requirements
  • 3.2 Clean and store equipment and PPE according to workplace procedures
  • 3.3 Clean slaughter site using appropriate hygiene procedures
  • 3.4 Prepare meat for intended use where appropriate
  • 3.5 Identify and report unserviceable equipment and PPE according to workplace procedures
  • 3.6 Record and report work outcomes according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
BAN48 AHCLSK319 Slaughter livestock Unit of competency
State Code National Code Title Type
BJB3 AHC30122 Certificate III in Agriculture Qualification
BJA5 AHC33822 Certificate III in Permaculture Qualification