This unit describes the skills and knowledge required to kill sick or injured stock in lairage under the direction of an authorised Department of Agriculture officer or other person with appropriate company or regulatory authority.

This unit is applicable to stock handlers who are responsible for killing sick and injured livestock at abattoirs while they are still in pens or holding areas.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

Where firearms are used to perform emergency kills the unit must only be undertaken by individuals already holding a current firearms licence.

No other occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

This unit must be delivered and assessed in the context of Australian meat processing standards and regulations.