This unit describes the skills and knowledge required to handle animals safely and humanely, prior to slaughter.

This unit applies to individuals who work in a meat processing environment and who undertake ante-mortem inspection, or assist with undertaking ante-mortem inspection. Such inspection may take place in a slaughtering establishment or stockyard or lairage.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, animal welfare and meat safety regulations, legislation and standards that apply to the workplace.

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