Unit of competency Outline
Date retreived
22/07/2026 6:41 AM AWST
22/07/2026 6:41 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.
Oversee humane handling of animals
Oversee humane handling of animals
Unit of competency
National Code
MTMP414A
MTMP414A
State Code
WG257
WG257
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2013
Field of Education
050105 - Animal Husbandry
Original Release Date
24/05/2013
Nominal Hours
20
Description
This unit covers the skills and knowledge required to oversee the handling and, where applicable, the slaughtering of animals by a range of company personnel and/or government inspection staff to meet regulatory requirements.
Notes
Elements and Performance Criteria
1. Oversee the humane handling of animals
- 1.1 Potential animal welfare risks and existing management procedures are identified
- 1.2 Animal welfare requirements are identified in legislation, regulation and workplace procedures
- 1.3 Handling of animals is overseen in accordance with workplace and regulatory requirements
- 1.4 Procedures for minimising animal stress and preventing injury are monitored
2. Oversee the humane euthanasing or slaughter of animals
- 2.1 Effective restraint and stunning (where appropriate), prior to euthanasing or slaughtering of animals is overseen to ensure compliance with workplace and regulatory requirements
- 2.2 Bleeding of animals is overseen to ensure compliance with workplace and regulatory requirements
- 2.3 Monitoring of bleed chain insensibility is overseen to ensure compliance with workplace and regulatory requirements
3. Oversee facilities, equipment and people involved with the handling of animals
- 3.1 Facilities, equipment and people handling and slaughtering animals are overseen in accordance with workplace and regulatory requirements
- 3.2 Bruising and/or hide or pelt damage data is monitored and corrective action is taken where appropriate
4. Handle contingencies
- 4.1 Handling of sick or injured stock is overseen in accordance with workplace and regulatory requirements
- 4.2 Handling of wild or uncooperative animals is overseen in accordance with workplace and regulatory requirements
- 4.3 Contingency plans for managing animal welfare are understood and can be implemented
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.
Animals may include:
all ages, species and breeds of livestock handled in an establishment for slaughter
livestock of various temperaments from very tame to wild
livestock unused to human contact or any handling procedures
Handling of animals may include:
all activities in the supply chain up to and including the knocking box or where live animals are killed, including handling in lairage, yards and pens, as well as the loading, transporting and unloading of livestock
Workplace requirements may include:
enterprise-specific procedures
WHS requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions
Regulatory requirements may include:
domestic and importing country animal welfare codes, guides and legislation
Animal Welfare Acts and Codes of Practice
Export Control Act
federal and state regulations regarding meat processing or animal welfare
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
Slaughter of animals applies to:
the stunning and bleeding of animals in the slaughter process
Stunning includes the use of:
gas chambers
electrical stunning
rifles
captive bolt guns
any other process approved by the responsible authority
WHS requirements 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
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs
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.
Animals may include:
all ages, species and breeds of livestock handled in an establishment for slaughter
livestock of various temperaments from very tame to wild
livestock unused to human contact or any handling procedures
Handling of animals may include:
all activities in the supply chain up to and including the knocking box or where live animals are killed, including handling in lairage, yards and pens, as well as the loading, transporting and unloading of livestock
Workplace requirements may include:
enterprise-specific procedures
WHS requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions
Regulatory requirements may include:
domestic and importing country animal welfare codes, guides and legislation
Animal Welfare Acts and Codes of Practice
Export Control Act
federal and state regulations regarding meat processing or animal welfare
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
Slaughter of animals applies to:
the stunning and bleeding of animals in the slaughter process
Stunning includes the use of:
gas chambers
electrical stunning
rifles
captive bolt guns
any other process approved by the responsible authority
WHS requirements 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
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
empathising
establishing/using networks
interpreting the needs of internal/external customers
listening and understanding
negotiating responsively
persuading effectively
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
working with diverse individuals and groups
writing to audience needs
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 against the current animal welfare codes and regulations. Part of the assessment must involve working with livestock handling in stockyards or a slaughtering premises. This may take the form of supervising or auditing livestock handling or slaughtering operations.
Context of and specific resources for assessment
Assessment must be conducted in working stockyards and or slaughtering premises.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
verified work log
workplace demonstration
workplace project
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 nor less 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 against the current animal welfare codes and regulations. Part of the assessment must involve working with livestock handling in stockyards or a slaughtering premises. This may take the form of supervising or auditing livestock handling or slaughtering operations.
Context of and specific resources for assessment
Assessment must be conducted in working stockyards and or slaughtering premises.
Method of assessment
Recommended methods of assessment are:
assignment
quiz of underpinning knowledge
verified work log
workplace demonstration
workplace project
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 nor less 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 |
|---|---|---|---|
| D8990 | MTMP410A | Oversee humane handling of animals | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX16 | AMPA411 | Oversee humane handling of animals | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D611 | MTM40411 | Certificate IV in Meat Processing (General) | Qualification |
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |