Unit of competency Outline
Date retreived
22/07/2026 1:10 PM AWST
22/07/2026 1:10 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
AMPA3001
AMPA3001
State Code
BAZ40
BAZ40
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
13/12/2016
Field of Education
110105 - Butchery
Original Release Date
13/12/2016
Nominal Hours
40
Description
This unit describes the skills and knowledge required for the humane, effective and hygienic bleeding of animals.This unit is applicable to workers in registered slaughtering establishments.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.
Notes
Elements and Performance Criteria
1. Stick and bleed the animal
- 1.1 Accurately locate and identify major blood vessels, trachea and/or oesophagus
- 1.2 Use knife to sever the major blood vessels safely and hygienically to workplace requirements
- 1.3 Stick animal in manner to avoid undue and unnecessary suffering to the animal in accordance with animal welfare requirements
- 1.4 Make incision exposing the trachea or oesophagus in accordance with animal welfare, regulatory and workplace requirements, where part of work instruction
- 1.5 Conduct sticking procedures to minimise risk of contamination to the carcase and to maintain product quality
- 1.6 Identify and explain threats of contamination and cross-contamination in the sticking process
- 1.7 Bleed animal in a fast and complete process to avoid undue suffering
- 1.8 Bleed carcase in accordance with workplace and regulatory requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8907 | MTMP3002C | Stick and bleed animal | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| AD663 | AMPSS00027 | Humane Slaughter of Animals Skill Set | Skill set |
| BDJ0 | AMP30616 | Certificate III in Meat Processing (General) | Qualification |
| BDI9 | AMP30516 | Certificate III in Meat Processing (Slaughtering) | Qualification |
| AE409 | AMPSS00065 | Meat Processing Halal Slaughter Skill Set | Skill set |