Unit of competency Outline

Date retreived
23/07/2026 11:34 AM AWST

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Perform animal slaughter in accordance with Halal certification requirements

Perform animal slaughter in accordance with Halal certification requirements

Unit of competency
National Code
AMPA3015
State Code
OCS11
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2020
View on TGA
State Implementation and Classification
Approved Date
21/05/2021
Field of Education
110105 - Butchery
Original Release Date
21/05/2021
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to slaughter animals in accordance with Halal requirements. Skills and knowledge developed will enable the slaughterer to perform their duties according to Australian requirements for Halal segregation, stunning and slaughter.The unit applies to individuals who meet the Australian requirements to undertake Halal slaughter. All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace. At a minimum, Halal slaughter must be carried out to the agreed standards. In some situations, additional market/customer requirements may apply. Slaughterers approved to undertake Halal slaughter for export must be registered through their Approved Islamic Organisation.No licensing, legislative or certification requirements apply to this unit at the time of publication for domestic Halal slaughter.
Notes
Elements and Performance Criteria
1. Prepare for Halal slaughter
  • 1.1 Identify and apply the rules and conditions required for Halal slaughter
  • 1.2 Check workplace for hazards, identify risks and apply control measures
  • 1.3 Prepare Halal approved equipment prior to slaughter and confirm knife is sharp, and restrainer is operational
  • 1.4 Prepare self and equipment according to enterprise hygiene requirements
  • 1.5 Perform stunning using stunning method and strength approved by public health and Islamic authorities
  • 1.6 Identify animals dying before slaughter as non-Halal, and report to supervisor
2. Perform Halal slaughter
  • 2.1 Position animal on the left side facing Kiblah, and in a manner that confirms the slaughter is quick and pain-free
  • 2.2 Confirm animal insensibility prior to commencing slaughter process
  • 2.3 Follow required Halal slaughter procedures, applying one cut just below glottis in short-necked animals and severing the major vessels whilst uttering prayer
  • 2.4 Perform slaughter process within established timeframe
3. Complete slaughter operations
  • 3.1 Clean and sterilise facilities and equipment according to workplace requirements
  • 3.2 Identify, record and report any carcase and offal that do not meet Halal requirements, and confirm that it is segregated from Halal carcases and offal
  • 3.3 Identify and attach labels to be used on Halal meat products
  • 3.4 Complete post-slaughter documents within organisational timeframes
  • 3.5 Complete equipment storage to avoid cross-contamination according to Halal requirements
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