Unit of competency Outline
Date retreived
23/07/2026 6:49 AM AWST
23/07/2026 6:49 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.
Handle animals humanely while conducting ante-mortem inspection
Handle animals humanely while conducting ante-mortem inspection
Unit of competency
National Code
MTMP3003A
MTMP3003A
State Code
D8908
D8908
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
03/10/2011
Field of Education
050105 - Animal Husbandry
Original Release Date
03/10/2011
Nominal Hours
20
Description
This unit covers the skills and knowledge required for the safe and humane handling of animals prior to slaughter.
Notes
Elements and Performance Criteria
1. Identify animal species and breeds, and their behavioural characteristics
- 1.1. Common breeds are identified.
- 1.2. Normal behavioural characteristics of relevant species are identified.
2. Identify and comply with animal welfare requirements for stock handling and lairage facilities
- 2.1. Animal welfare regulatory requirements are identified and complied with.
- 2.2. Workplace and regulatory requirements for lairage are identified and confirmed as suitable for use.
- 2.3. Facilities and equipment are identified and confirmed as suitable for use.
3. Handle animals to achieve objective or outcome required
- 3.1. Animals are moved and 'processed' (e.g. for ante-mortem inspection) and sorted as required by workplace and regulatory standards.
- 3.2. Occupational Health and Safety (OH&S) requirements for handling animals are identified and complied with.
- 3.3. Animals are handled appropriately to prevent injury, minimise stress and maintain the quality of hides or pelts.
4. Handle contingencies
- 4.1. Suspect sick or injured stock are handled in accordance with workplace and regulatory requirements.
- 4.2. Wild or uncooperative animals are handled humanely without disturbing or injuring other animals or people.
5. Deal with affected animals appropriately
- 5.1. Affected animals are treated in accordance with regulatory, workplace and OH&S 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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
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.
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.
Contingencies may include:
livestock of various temperaments, from very tame to wild, which are unused to human contact or any handling procedures.
Communication skills may include
listening and understanding
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Regulatory requirements may include:
Export Control Act
federal, state and territory regulations regarding meat processing
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.
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.
Contingencies may include:
livestock of various temperaments, from very tame to wild, which are unused to human contact or any handling procedures.
Communication skills may include
listening and understanding
sharing information
speaking clearly and directly
working with diverse individuals and groups.
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 demonstrate compliance with:
animal welfare legislation
Australian Quarantine Inspection Service (AQIS) and/or state meat authority regulation
company procedures
any specific company requirements.
Context of, and specific resources for assessment
Competency must be assessed in a stockyard or lairage under real working conditions.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
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 must demonstrate compliance with:
animal welfare legislation
Australian Quarantine Inspection Service (AQIS) and/or state meat authority regulation
company procedures
any specific company requirements.
Context of, and specific resources for assessment
Competency must be assessed in a stockyard or lairage under real working conditions.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
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 |
|---|---|---|---|
| W6859 | MTMMP48C | Handle animals humanely while conducting ante-mortem inspection | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAZ39 | AMPA3002 | Handle animals humanely while conducting ante-mortem inspection | 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 |