Domain - Pre and Post Slaughter and Dressing
All unit standards registered on the Directory of Assessment Standards may be accessed here.
TOP > Manufacturing > Meat Processing > Pre and Post Slaughter and Dressing
| 0 Qualifications | 26 Assessment Standards (26 Units) | View Education Organisations with Consent to Assess |
Qualifications
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Assessment Standards
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| Level 3 | ||||||
| 16496 | Unit |
Demonstrate and apply knowledge of non-conforming product and procedures for processing and removal |
5 Credits |
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| 20641 | Unit |
Operate a suspended splitting saw in a meat processing operation |
10 Credits |
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| 20642 | Unit |
Supply, inspect and maintain skids and gambrels in a meat processing operation |
5 Credits |
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| 21161 | Unit |
Use retain rail equipment in a meat processing operation |
5 Credits |
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| 21623 | Unit |
Describe halal slaughter requirements in a meat processing operation |
5 Credits |
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| 23352 | Unit |
Describe livestock slaughter in a meat processing operation |
5 Credits |
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| 23353 | Unit |
Describe livestock pre-slaughter stunning in a meat processing operation |
5 Credits |
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| 23354 | Unit |
Describe livestock behaviour during unloading, moving and penning prior to slaughter in the meat processing industry |
10 Credits |
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| 25840 | Unit |
Demonstrate and apply knowledge of electronic identification for individual animals during the slaughter process |
5 Credits |
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| 25841 | Unit |
Demonstrate knowledge of livestock emergency slaughter in a meat processing operation |
5 Credits |
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| 25927 | Unit |
Describe halal slaughter process and prepare, slaughter, and process an animal to meet halal processing requirements |
10 Credits |
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| 27003 | Unit |
Shackle stock in a meat processing operation |
5 Credits |
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| 28178 | Unit |
Stun stock in a meat processing operation |
5 Credits |
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| 28179 | Unit |
Stick stock in a meat processing operation |
5 Credits |
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| 28183 | Unit |
Remove non-viscera by-products from carcasses in a meat processing operation |
5 Credits |
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| 28248 | Unit |
Handle stock in the yards in a meat processing operation |
5 Credits |
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| Level 4 | ||||||
| 20981 | Unit |
Operate equipment to remove viscera by-products from carcasses in a meat processing operation |
10 Credits |
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| 25837 | Unit |
Operate flaying equipment in a meat processing operation |
5 Credits |
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| 28176 | Unit |
Open and clear skins in a meat processing operation |
20 Credits |
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| 28177 | Unit |
Open and clear hides in a meat processing operation |
20 Credits |
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| 28182 | Unit |
Recover viscera by-products in a meat processing operation |
10 Credits |
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| 28184 | Unit |
Prepare animal heads for further processing in a meat processing operation |
10 Credits |
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| 28185 | Unit |
Wash and scrape pig carcasses in a meat processing operation |
20 Credits |
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| 28187 | Unit |
Remove hides mechanically in a meat processing operation |
10 Credits |
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| 28236 | Unit |
Operate automated pre-boning equipment in a meat processing operation |
20 Credits |
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| 28249 | Unit |
Demonstrate and apply knowledge of receiving and inspecting stock in the yards in a meat processing operation |
15 Credits |
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