Unit of competency Outline
Date retreived
22/07/2026 4:26 PM AWST
22/07/2026 4:26 PM 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.
Stick and bleed animal
Stick and bleed animal
Unit of competency
National Code
MTMP3002C
MTMP3002C
State Code
D8907
D8907
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
30/09/2011
Field of Education
110105 - Butchery
Original Release Date
30/09/2011
Nominal Hours
40
Description
This unit covers the skills and knowledge required for the humane, effective and hygienic bleeding of animals.
Notes
Elements and Performance Criteria
1. Stick and bleed the animal
- 1.1. Major blood vessels, trachea and/or oesophagus are accurately located and identified.
- 1.2. Knife is used to sever the major blood vessels safely and hygienically to workplace requirements.
- 1.3. Animal is stuck in manner to avoid undue and unnecessary suffering to the animal in accordance with animal welfare requirements.
- 1.4. Incision is made exposing the trachea or oesophagus in accordance with animal welfare, regulatory and workplace requirements, where part of work instruction.
- 1.5. Sticking procedures are conducted to minimise risk of contamination to the carcase and to maintain product quality.
- 1.6. Threats of contamination and cross-contamination in the sticking process are identified and explained.
- 1.7. Animal is bled in a fast and complete process to avoid undue suffering.
- 1.8. Carcase is bled in accordance with workplace and regulatory 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.
Stick and bleed process employed may vary.
Workplace requirements may include:
enterprise-specific requirements
hygiene and sanitation requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Animal welfare requirements may include:
Animal Welfare Code of Practice
Enterprise ethical standards
European Union (EU) and other importing country animal welfare requirements.
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.
Fast and complete bleeding may include:
avoiding contamination of the carcase
avoiding damage to the carcase
making correct incisions
sterilisation techniques.
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.
Communication skills may include:
listening and understanding
sharing information
speaking clearly and directly
working with diverse individuals and groups.
Religious requirements may include:
Halal
Kosher.
Species may include:
cattle
deer
goats
pigs
sheep.
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.
Stick and bleed process employed may vary.
Workplace requirements may include:
enterprise-specific requirements
hygiene and sanitation requirements
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Animal welfare requirements may include:
Animal Welfare Code of Practice
Enterprise ethical standards
European Union (EU) and other importing country animal welfare requirements.
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.
Fast and complete bleeding may include:
avoiding contamination of the carcase
avoiding damage to the carcase
making correct incisions
sterilisation techniques.
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.
Communication skills may include:
listening and understanding
sharing information
speaking clearly and directly
working with diverse individuals and groups.
Religious requirements may include:
Halal
Kosher.
Species may include:
cattle
deer
goats
pigs
sheep.
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 at normal chain speed.
Context of, and specific resources for assessment
Assessment must occur in a registered slaughtering establishment under normal production conditions.
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 at normal chain speed.
Context of, and specific resources for assessment
Assessment must occur in a registered slaughtering establishment under normal production conditions.
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 |
|---|---|---|---|
| W6674 | MTMP3002B | Stick and bleed animal | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ40 | AMPA3001 | Stick and bleed animal | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |
| D603 | MTM30511 | Certificate III in Meat Processing (Slaughtering) | Qualification |