Carry out pre-slaughter inspection of red meat species

Learning Objective

What You'll Learn

• To enable the learner to select, use, and maintain appropriate personal protective equipment (PPE) and clothing according to legislative and workplace requirements.
• To enable the learner to prepare and utilise appropriate equipment and facilities for the safe and effective pre-slaughter inspection of cattle, pigs, and sheep.
• To enable the learner to evaluate Food Business Operator (FBO) lairage procedures, food chain information collection, and movement documentation compliance.
• To enable the learner to conduct pre-slaughter animal welfare checks for cattle, pigs, and sheep, identifying and reporting abnormalities to the Official Veterinarian.
• To enable the learner to correctly apply procedures for handling dirty, diseased, dead-on-arrival and suspect animals regarding notifiable diseases.
• To enable the learner to accurately complete and maintain pre-slaughter inspection records according to organisational procedures for cattle, pigs, and sheep.

Learning Outcomes

• Prepare to carry out pre-slaughter inspection
• Carry out pre-slaughter inspection
• Verify procedures relating to dirty, diseased, dead-on arrival and suspect animals of notifiable disease
• Inspect livestock vehicles

Assessment Methods

• Portfolio of Evidence

Units & Credit Structure

This unit covers the preparation and execution of pre-slaughter inspections for red meat species to ensure compliance with safety and welfare standards at slaughter.