MTMP3002C

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Stick and bleed animal MTMP3002C

• Name

• Company / workplace

• Elements
  1. Stick and bleed the animal
  1.1 Major blood vessels, trachea and / or oesophagus are accurately located and identified.
  1.2 Knife is used to sever the major blood vessels safely and hygienically to workplace requirements.
  1.3 Animal is stuck in manner to avoid undue and unnecessary suffering to the animal in accordance with animal welfare requirements.
  1.4 Incision is made exposing the trachea or oesophagus in accordance with animal, regulatory and workplace requirements, where part of a work instruction.
  1.5 Sticking procedures are conducted to minimise risk of contamination to the carcass and to maintain product quality.
  1.6 Threats of contamination and cross contamination is the sticking process are identified and explained.
  1.7 Animal is bled in a fast and complete process to avoid undue suffering.
  1.8 Carcass is bled in accordance with workplace and regulatory requirements.

Referee's Report Evidence: Does the trainee consistently:

• Assessment instructions.
  
  For some assessment purposes it may be appropriate to obtain a workplace referees report from your supervisor. They will be asked to assess your performance with the criteria relevant to the individual unit over a period of time.

• Follow each step in the work instructions for sticking and bleeding animals?

• Stick and bleed the animal in correct position? Achieve an effective stick and bleed? Monitor the stick and bleed in accordance with the workplace requirements? Deal correctly with an ineffective stick and bleed?

• Check for an effective stun before before sticking?

• Wear correct PPE Take care to prepare and maintain equipment according to hygiene, safety and production requirements? Follow hygiene and sanitation procedures? Follow OHS requirements, using safe and accurate procedures? Working safely (using knife safely) (show awareness of fellow workers and ineffective sticking and bleeding techniques)

• Required skills and knowledge.
  
  Does the trainee consistently?

• Apply relevant communication skills? Demonstrate ability to work effectively as an individual and as part of a team? Demonstrate effective sticking of animals in accordance with OHS and workplace requirements? Apply relevant regulatory requirements? Maintain, clean and handle knives safely and hygienically? Take action to improve work performance as a result of self- evaluation, feedback from others, or in response to changed work practices or technology?

• Comments.

• Referee's signature

  Sign

Explanation , question and answer of underpinning knowledge.

• Assessment Instructions.
  Students will be questioned to demonstrate their level of underpinning knowledge in relation to the core units. A record of the student's underpinning knowledge to meet the required outcome will be recorded.

• Why are animals bled at slaughter?

  Select stop the blood supply to the brain kill the animal max removal of blood

  • stop the blood supply to the brain
  • kill the animal
  • max removal of blood

• How are animals bled?

  Select transverse stick thoracic stick

  • transverse stick
  • thoracic stick

• What are the two most common types of religious and ritual slaughter.

  Select Halal / Muslim Kosher/ Jewish

  • Halal / Muslim
  • Kosher/ Jewish

• What are the stick / stun intervals and why are they important?

  Select period between stunning and sticking/ bleeding Animal welfare

  • period between stunning and sticking/ bleeding
  • Animal welfare

• How is equipment prepared for use?

  Select clean sharp if applicable in good working order

  • clean
  • sharp if applicable
  • in good working order

• Why is a quick, complete bleed important?

  Select the onset of brain death is rapid animal welfare OHS quality hygiene sanitation problems maximises the bleed out of the carcase

  • the onset of brain death is rapid
  • animal welfare
  • OHS
  • quality
  • hygiene sanitation problems
  • maximises the bleed out of the carcase

• What are the hygiene and sanitation requirements when bleeding?

  Select follow WI's sterilise between carcasses and when contaminated wash hands between carcasses

  • follow WI's
  • sterilise between carcasses and when contaminated
  • wash hands between carcasses

• What are the possible sources of contamination?

  Select hair blood ingests excreta cross contamination

  • hair
  • blood
  • ingests
  • excreta
  • cross contamination

• How can these sources of contamination be avoided?

  Select follow work instructions sterilise equipment between carcasses wash hands between carcasses

  • follow work instructions
  • sterilise equipment between carcasses
  • wash hands between carcasses

• Required skills and knowledge.
  
  Does the trainee:

• Describe religious requirements, where relevant? Explain AW considerations and comply with AW requirements? Explain consequences of an incomplete bleed for the quality of the product? Explain purpose of sticking? Explain the purpose of a fast and complete bleed? Identify anatomical structures relevant to sticking including variations between species? Id relevant regulatory requirements? Id and explain AW Codes of Practice and ethical standards?

• Comments.

On-the-job demonstration with assessor observation.

• Assessor Instructions
  The trainee must perform the task unaided, in the workplace, under normal operating conditions and in accordance with the workplace's SOPs and WIs.

• Follow each step in the WI's

• Check for an effective stun before sticking?

• Stick and bleed animal in correct position?

• Achieve an effective stick and bleed?

• Monitor the stick and bleed in accordance with the workplace requirements?

• Deal correctly with an ineffective stick and bleed?

• Id contamination and take corrective action to avoid.

• Wear PPE

• Follow H/S procedures, maintain equipment between carcasses when and if contaminated, avoid carcasses touching

• Follow OHS requirements, use safe and accurate techniques, work safely, use knife safely, Checking for an effective stun before sticking, showing awareness to other, Operating the sticking equipment correctly, Maintaining equipment effectively, Practising safe effective sticking techniques and skills. Ensuring an effective stick is achieved

• Required skills and knowledge.
  
  Does the trainee:

• Apply relevant communication skills? Demonstrate ability to work effectively as an individual and as part of a team? Demonstrate effective sticking of animals in accordance with OHS and workplace requirements? Describe religious requirements, where relevant? Explain consequences of an incomplete bleed for quality of meat? Explain purpose of sticking? Explain the purpose of a fast and complete bleed? Identify anatomical structures relevant to sticking? Identify and apply relevant regulatory requirements?

• Identify and explain potential causes of contamination? Maintain, clean and handle knives safely and hygienically? Outline requirements of AW codes? Take CA to improve work performance as a result of self evaluation, feedback or changes work practices?

• Comments.

Individual Student Assessment Summary

• Qualification Name and Code: Stick and bleed animal MTMP3002C

• Term

  First

  Second

Record of completed assessment

• Attempts

  1st attempt

  2nd attempt

  3rd attempt

• Attempts comments

• On-the-job demonstration.

• Referee's report

• Explanation, questioning of under pinning knowledge.

• Written questions

• Plant tour quiz

• Other

• Other comments.

Results

• Result

  Competent J

  Not yet competent

• Trainee's: Student's number

• Trainee's signature

  Sign

• Assessor: Glen Eckhardt

  Sign

ISAS Results

• Initials

• Date