Unit of competency Outline
Date retreived
23/07/2026 6:09 PM AWST
23/07/2026 6:09 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.
Perform ante-mortem inspection and make disposition
Perform ante-mortem inspection and make disposition
Unit of competency
National Code
MTMP3071C
MTMP3071C
State Code
D8955
D8955
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
03/10/2011
Field of Education
030307 - Food Processing Technology
Original Release Date
03/10/2011
Nominal Hours
60
Description
This unit covers the skills and knowledge required to the detect abnormalities and diseases in the major livestock species (cattle, sheep and pigs) prior to slaughter. This unit will be assessed for the species for which competency is demonstrated in the workplace and the outcome and the species will be recorded appropriately on the assessment sheet. (Note: Poultry, game and ratites are covered by separate units).
Notes
Elements and Performance Criteria
1. Identify types of stock and market requirements of food animals commonly slaughtered for meat
- 1.1. Major breeds of commonly slaughtered domestic animals are identified.
- 1.2. Distinguishing features of major breeds are identified.
- 1.3. Market requirements of commonly slaughtered domestic animals are identified.
2. Identify the main reasons for ante-mortem inspection
- 2.1. Reasons for ante-mortem inspection are identified.
- 2.2. Regulatory requirements associated with ante-mortem inspection are identified.
3. Perform ante-mortem inspection on live animals
- 3.1. Procedures and principles of humane handling of animals are identified.
- 3.2. Signs of common conditions responsible for abnormalities at ante-mortem are detected and identified.
- 3.3. Procedures for emergency and suspect slaughter are identified.
- 3.4. Ante-mortem inspection is performed on at least one species according to relevant Occupational Health and Safety (OH&S), workplace and regulatory requirements.
- 3.5. Quality Assurance aspects of ante-mortem inspection are identified.
4. Identify and isolate animals requiring testing for residue
- 4.1. Reasons for residue testing are identified.
- 4.2. Procedures for identifying and isolating animals for testing are followed.
5. Make disposition as a result of inspection and take appropriate action
- 5.1. Common diseases and conditions responsible for abnormalities are identified, detected and documented on at least one species
- 5.2. Suspect stock are segregated according to regulatory and workplace requirements
- 5.3. Signs of major exotic or notifiable diseases are identified.
- 5.4. Exotic or notifiable disease procedures are followed in accordance with 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.
Regulatory requirements may include:
Export Control Act
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 regulations regarding meat processing.
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.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
hygiene and sanitation requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Dispositions may be made:
in prescribed formats, according to regulatory requirements.
Diseases detected at ante-mortem inspection include:
exotic or notifiable diseases.
Reports may:
be in diagrammatic, sketch, tabular or graphic formats
be presented in writing, in standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal and/or external customers
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
using negotiation and persuasion skills
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.
Regulatory requirements may include:
Export Control Act
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 regulations regarding meat processing.
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.
Workplace requirements may include:
enterprise-specific requirements
OH&S requirements
hygiene and sanitation requirements
QA requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Dispositions may be made:
in prescribed formats, according to regulatory requirements.
Diseases detected at ante-mortem inspection include:
exotic or notifiable diseases.
Reports may:
be in diagrammatic, sketch, tabular or graphic formats
be presented in writing, in standard formats
be presented orally
include information and mathematical data gathered, interpreted and summarised from a range of complex and unfamiliar sources.
Communication skills may include:
applying numeracy skills to workplace requirements
being appropriately assertive
interpreting needs of internal and/or external customers
listening and understanding
reading and interpreting workplace-related documentation
sharing information
speaking clearly and directly
using negotiation and persuasion skills
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 in the practical aspects of this unit must be assessed under normal production conditions.
Candidates must be able to:
perform ante-mortem inspection on at least one species.
The identification of diseases and conditions in other species can be undertaken in a simulated situation utilising samples and photographs.
Context of, and specific resources for assessment
Assessment must include demonstration of competency in an operating abattoir. Assessment of the diagnosis of the less common conditions can be undertaken by simulation.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
quiz of underpinning knowledge
simulation
verified work log or diary
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 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 in the practical aspects of this unit must be assessed under normal production conditions.
Candidates must be able to:
perform ante-mortem inspection on at least one species.
The identification of diseases and conditions in other species can be undertaken in a simulated situation utilising samples and photographs.
Context of, and specific resources for assessment
Assessment must include demonstration of competency in an operating abattoir. Assessment of the diagnosis of the less common conditions can be undertaken by simulation.
Method of assessment
Recommended methods of assessment include:
assignments
debriefs
quiz of underpinning knowledge
simulation
verified work log or diary
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 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 |
|---|---|---|---|
| W6717 | MTMP3071B | Perform ante-mortem inspection and make disposition | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAY89 | AMPA3069 | Perform ante-mortem inspection and make disposition | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D609 | MTM40211 | Certificate IV in Meat Processing (Meat Safety) | Qualification |
| D601 | MTM30311 | Certificate III in Meat Processing (Meat Safety) | Qualification |