Animal Welfare Handling for Poultry Processing
This course covers the skills and knowledge required to identify animal welfare issues and comply with necessary requirements when handling poultry (AMPLSK201)
The information contained in the course materials represents good industry practice. Although this will always be in line with regulation, it may not currently be reflected in your company procedures. The term poultry includes meat chickens, layers, turkeys, ducks, geese, pheasants, guinea fowl, partridge, quail and pigeons. Most of the research related to poultry welfare is focused on chickens and turkeys, but the basic animal welfare principles apply across the species.
The course covers the requirements to handle and process poultry in a manner that reflects good industry practice and standards. An individual must be able to demonstrate, understand and apply the skills and knowledge required to handle poultry in an appropriate manner and demonstarte the following:
- Understanding of animal welfare requirements
- Why must poultry be handled humanely
- How poor handling affects carcass and meat quality
- What factors affect the welfare of poultry at processing plants
- Who is responsible for the welfare of poultry at processing facilities
- What are the requirements when preparing poultry for slaughter
- What are the industry standards
- What are the requirements for receival of poultry
- How animal welfare is monitored
- What is the role of the animal welfare officer
- How to identify stress in poultry
- How poultry are handled - correct methods
- Correct shackling techniques
- Humae killing of poultry
- Limiting WHS risks during handling of poultry
- Poultry identification
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has applied animal welfare and safe handling requirements for the handling of poultry at a processing facility..
Assessment Conditions
Assessment of the skills in this unit of competency must take place under the following conditions:
- skills must be demonstrated in a workplace where poultry are handled for processing, or an environment that accurately represents workplace conditions
- real animals for handling
- PPE
- workplace procedures, including advice on safe work practices and animal welfare and safety
- interactions with work team.