Unit of competency Outline
Date retreived
23/07/2026 7:14 AM AWST
23/07/2026 7:14 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.
Prepare animals for slaughter
Prepare animals for slaughter
Unit of competency
National Code
MTMP2002B
MTMP2002B
State Code
W6885
W6885
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
21/07/2010
Field of Education
050105 - Animal Husbandry
Original Release Date
21/07/2010
Nominal Hours
40
Description
This unit covers the skills and knowledge required to manage and handle animals in lairage prior to slaughter.
Notes
Elements and Performance Criteria
1. Manage animals in lairage
- 1.1. Animals are received into lairage according to workplace requirements.
- 1.2. Animals in lairage are handled to minimise stress and according to workplace requirements.
- 1.3. Animal welfare issues in relation to the handling of animals in lairage are dealt with according to regulatory and workplace requirements including provision of food and water.
- 1.4. Records of all livestock movements on plant are maintained according to workplace requirements.
- 1.5. Animals are handled according to Occupational Health and Safety (OH&S) requirements.
2. Present animals for slaughter
- 2.1. Animals are selected for slaughter according to product specifications and workplace requirements.
- 2.2. Animals are prepared for slaughter at a rate to maintain productivity according to workplace requirements.
- 2.3. Animals are presented for slaughter in a suitable condition to maintain the standards of product.
- 2.4. Animals are presented for slaughter according to workplace, animal welfare, regulatory and OH&S requirements.
3. Maintain flow and order of animals
- 3.1. Animals are made available to meet start-up times and chain speed requirements.
- 3.2. Flow and order of animals is maintained according to start-up times and chain speed requirements.
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.
Lairage facilities will vary according to the species and may include:
paddocks
pens
sheds
yards.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
SOPs
the ability to perform the task to production requirements
work instructions.
Livestock handling methods may include the use of goads such as:
audio
dogs
electrical
mechanical.
Records of livestock movement may include:
receivable documents
reconciliations of livestock on hand
slaughter data.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S 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.
Selection of suitable livestock for slaughter may require consideration of:
health status
length of lairage period
product specification.
Product specification may be described by:
breed or type
carcase characteristics (e.g. age, sex, weight)
skin, hide or coat characteristics
species
standard of preparation and presentation.
Animal preparation may include:
whole or partial wash down.
Standards of product may be described by:
customer specifications
industry standards
workplace grades or classification.
Regulatory requirements may include:
animal welfare
hygiene and sanitation requirements
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:
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working and communicating with diverse individuals and groups.
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.
Lairage facilities will vary according to the species and may include:
paddocks
pens
sheds
yards.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
Quality Assurance (QA) requirements
SOPs
the ability to perform the task to production requirements
work instructions.
Livestock handling methods may include the use of goads such as:
audio
dogs
electrical
mechanical.
Records of livestock movement may include:
receivable documents
reconciliations of livestock on hand
slaughter data.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S 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.
Selection of suitable livestock for slaughter may require consideration of:
health status
length of lairage period
product specification.
Product specification may be described by:
breed or type
carcase characteristics (e.g. age, sex, weight)
skin, hide or coat characteristics
species
standard of preparation and presentation.
Animal preparation may include:
whole or partial wash down.
Standards of product may be described by:
customer specifications
industry standards
workplace grades or classification.
Regulatory requirements may include:
animal welfare
hygiene and sanitation requirements
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:
listening and understanding
reading and interpreting workplace documentation
sharing information
speaking clearly and directly
working and communicating with diverse individuals and groups.
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 must be demonstrated when meeting the demands of moving stock to supply normal production requirements.
Context of, and specific resources for assessment
Assessment must be undertaken in an operating abattoir.
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.
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 when meeting the demands of moving stock to supply normal production requirements.
Context of, and specific resources for assessment
Assessment must be undertaken in an operating abattoir.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1528 | MTMP2002A | Prepare animals for slaughter | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8766 | MTMP2002C | Prepare animals for slaughter | Unit of competency |
