Unit of competency Outline
Date retreived
23/07/2026 12:51 PM AWST
23/07/2026 12:51 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.
Eviscerate, inspect and tag wild game carcase in the field
Eviscerate, inspect and tag wild game carcase in the field
Unit of competency
National Code
MTMG302A
MTMG302A
State Code
D8761
D8761
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
Field of Education
110105 - Butchery
Original Release Date
Nominal Hours
30
Description
This unit covers the skills and knowledge required to partially or fully eviscerate a game animal in the field.
Notes
Elements and Performance Criteria
1. Eviscerate carcase
- 1.1. Post-harvesting inspection is performed to identify any abnormality and disease.
- 1.2. Carcases are eviscerated hygienically to company and regulatory requirements.
- 1.3. A set routine for evisceration is consistently followed.
- 1.4. Abnormal conditions and conditions that exclude carcases are identified.
- 1.5. Hygiene between carcases is maintained.
2. Inspect carcase
- 2.1. Perform post-evisceration inspection for contamination.
- 2.2. Identify diseases and conditions that exclude carcases are identified.
- 2.3. Comply with trimming requirements.
3. Tag animal and complete documentation
- 3.1. Tagging requirements are accurately completed, where applicable to the species and regulatory requirement.
- 3.2. Property is identified by name and/or property identification code (PIC).
- 3.3. Species are identified for the purposes of completing tags
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.
Abnormal conditions may include:
diseases and conditions
injuries and wounds.
Conditions that exclude carcases may include:
abscess or tumours (multiple)
contamination (dirt, vegetable matter, faeces and ingesta)
emaciation
fly strike
gangrene
nasal and eye discharge (rabbits).
Maintenance of hygiene between carcases will include:
hand washing
cleaning of knives
cleanliness of clothing.
Property refers to:
private property, farm, cattle station etc
crown land.
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.
Abnormal conditions may include:
diseases and conditions
injuries and wounds.
Conditions that exclude carcases may include:
abscess or tumours (multiple)
contamination (dirt, vegetable matter, faeces and ingesta)
emaciation
fly strike
gangrene
nasal and eye discharge (rabbits).
Maintenance of hygiene between carcases will include:
hand washing
cleaning of knives
cleanliness of clothing.
Property refers to:
private property, farm, cattle station etc
crown land.
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
Candidates must be able to:
demonstrate competent evisceration of carcases without guidance or supervision
recognise diseases and abnormal conditions.
Context of and specific resources for assessment
This competency has to be demonstrated under actual work conditions either at a game depot or at a processing works receiving carcases straight from the field.
Method of assessment
Methods of assessment may include:
recognition of diseases and conditions from photographic records or preserved samples
demonstration of evisceration in the presence of an assessor
video record of evisceration.
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
Candidates must be able to:
demonstrate competent evisceration of carcases without guidance or supervision
recognise diseases and abnormal conditions.
Context of and specific resources for assessment
This competency has to be demonstrated under actual work conditions either at a game depot or at a processing works receiving carcases straight from the field.
Method of assessment
Methods of assessment may include:
recognition of diseases and conditions from photographic records or preserved samples
demonstration of evisceration in the presence of an assessor
video record of evisceration.
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY27 | AMPG302 | Eviscerate, inspect and tag wild game carcase in the field | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D604 | MTM30611 | Certificate III in Meat Processing (General) | Qualification |