Level 2 Award / Certificate in Proficiency in Protecting the Welfare of Animals at Time of Killing

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1 Level 2 Award / Certificate in Proficiency in Protecting the Welfare of Animals at Time of Killing August Guided Learning Hours (Award) Guided Learning Hours (Certificate) Credit Value 1 12 (Award); (Certificate) Ofqual Qualification Number: Award 601/0375/9 Certificate 601/0418/1 Description: Mammal Units: Large game The aim of this qualification is to enable the learner to demonstrate their competence in the protection of animals and birds at time of killing. This suite of units is for learners working with large game; individual units from this suite can be selected that best reflect the duties and responsibilities of the learner. Other suites of units are available for different animal species. Candidates can take units from more than one suite in order to achieve their qualification. The qualification is recognised as the qualification certificate cited in EU Regulation 1099/2009. Successful achievement of the learning outcomes and units in this qualification will enable the learner to apply for a licence to operate.

2 Content: Page Units LGA 1 Protect large game welfare in lairage operations 3 LGA 2 Protect large game welfare in restraint operations 5 LGA 3 Protect large game welfare in movement to slaughter 7 LGA 4 Protect large game welfare in captive bolt stunning 8 operations LGA 5 Protect large game welfare in free bullet killing operations 10 LGA 6 Protect stunned large game welfare in manual cutting 12 operations LGA 7 Protect conscious large game welfare in manual cutting 14 operations LGA 8 Protect large game welfare in shackling and hoisting 16 operations LGA 9 Protect large game welfare in manual bleeding operations 17 Assessment 18 Submission of internally assessed work 18 Other suites of units for these qualifications 18 Centre Guidance 19 (C) RSPH

3 Unit LGA 1 Protect large game welfare in lairage operations. Unit ref: H/503/6363 Credit Value: 3 Guided Learning Hours: 13 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Prepare for lairage in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following 1.1 Check and complete documentation from the delivery driver for accepting livestock 1.2 Check that the delivery vehicle is in position for the unloading of livestock 1.3 Check that the areas for unloading livestock are safe from risks and hazards including danger of slips/falls sharp objects/obstructions lighting conditions noise insufficient space risk of escape 1.4 Check that handling aids are available and safe for use 1.5 Check and report the welfare status of livestock 1.6 Take action to deal with livestock showing any welfare concern 1.7 Follow FBO s procedures. 2. Lairage livestock in accordance with FBO s procedures, by being able to meet the following 2.1 Contribute to the safe unloading of livestock 2.2 Check that the areas for moving and penning livestock are safe from risks and hazards including danger of slips/falls sharp objects/obstructions lighting conditions noise insufficient space sufficient separation risk of escape 2.3 Move and pen livestock in ways that takes into account normal behaviour ensures their physical comfort minimises avoidable pain minimises suffering and distress (C) RSPH

4 2.4 Check that livestock have access to clean water food where required bedding where required 2.5 Take action to maintain access to water, food and bedding where required 2.6 Report and take action to deal with livestock showing any welfare concern 2.7 Follow FBO s procedures. 3. Understand how to protect livestock welfare in lairage operations in accordance with FBO s procedures, by being able to meet the following 3.1 State own responsibilities under animal welfare regulations for unloading and lairage of livestock 3.2 State the behavioural characteristics of livestock in lairage operations and why it is important to minimise avoidable pain suffering and distress 3.3 State why it is important and how to identify livestock that are dead diseased injured ill distressed 3.4 Outline how to move and pen individual and groups of livestock in ways which minimise avoidable pain, suffering and distress 3.5 State the importance of environmental conditions for the lairage of livestock including temperature humidity ventilation lighting noise raceways and pens floors 3.6 Outline the manufacturer s instructions and permitted/prohibited methods for the use of handling aids 3.7 Outline the FBO s procedure for unloading and lairage of livestock. (C) RSPH

5 Unit LGA 2 Protect large game welfare in movement to slaughter Unit ref: K/503/6364 This unit has a Credit Value of 2 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Prepare to move livestock to point of slaughter in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following 1.1 Check and report the physical condition of livestock for movement 1.2 Take action to deal with any livestock which are not fit for movement 1.3 Check that moving aids/equipment are available and races are safe for movement 1.4 Check that the slaughter area and personnel are available and ready for receiving livestock 1.5 Follow FBO s procedures. 2. Move livestock to point of slaughter in accordance with FBO s procedures, by being able to meet the following 2.1 Check that the areas for movement of livestock are safe from risks and hazards including danger of slips/falls sharp objects/obstructions lighting conditions noise insufficient space insufficient separation risk of escape 2.2 Move livestock to point of slaughter 2.3 Take action to deal with livestock showing any welfare concern 2.4 Follow FBO s procedures. 3. Understand how to protect livestock welfare in accordance with FBO s procedures, by being able to meet the following 3.1 State own responsibilities under animal welfare regulations for movement of livestock 3.2 State the behavioural characteristics of livestock in lairage operations and why it is important to minimise avoidable pain, suffering and distress 3.3 State why it is important to identify livestock that are not fit to move to slaughter 3.4 State how to recognise signs of ill-health or distress in livestock (C) RSPH

6 3.5 Outline how to move livestock in ways which minimise avoidable pain, suffering and distress 3.6 State the importance of environmental conditions for the movement of livestock including temperature humidity ventilation noise lighting raceways/floors 3.7 Outline the manufacturer s instructions for the use of moving aids/equipment 3.8 Outline the FBO s procedures for movement of livestock. (C) RSPH

7 Unit LGA 3 Protect large game welfare in restraint operations Unit Ref M/503/6365 Credit Value: 1 Guided Learning Hours: 6 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Prepare for the restraint of livestock in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following 1.1 Check and report the physical condition of livestock for restraint 1.2 Take action to deal with any livestock which are not fit for restraint 1.3 Check that confining/restraint arrangements are available and safe for operations 1.4 Check that the slaughter area and personnel are available and ready for livestock 1.5 Follow FBO s procedures. 2. Restrain livestock in accordance with FBO s procedures, by being able to meet the following 2.1 Confine/restrain livestock in ways which minimise avoidable pain, suffering or distress 2.2 Take action to deal with livestock showing any welfare concern 2.3 Follow FBO s procedures 3. Understand how to protect livestock welfare in accordance with FBO s procedures, by being able to meet the following 3.1 State own responsibilities under animal welfare regulations for the confining/restraint of livestock 3.2 State the behavioural characteristics of livestock in confining/restraint operations 3.3 State why it is important to identify and deal with livestock that are not fit to be confined/restrained 3.4 State how to recognise signs of ill-health, pain, injury or distress in livestock, and why this is important 3.5 Outline how to confine/restrain livestock in ways which minimise avoidable pain, suffering and distress 3.6 Outline the manufacturer s instructions for operating restraint equipment 3.7 Outline the FBO s procedures for confining/ restraint of livestock. (C) RSPH

8 Unit LGA 4 Protect large game welfare in captive bolt stunning operations Unit ref: R/503/6357 Credit Value: 2 Guided Learning Hours: 10 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Prepare stunning operations in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following 1.1 Check the condition of restraint equipment if required 1.2 Check the availability and condition of stunning equipment is fit for purpose for the size of the livestock 1.3 Check the availability and operation of back-up stunning equipment 1.4 Follow FBO s procedures 2. Carry out stunning in accordance with FBO s procedures, by being able to meet the following 2.1 Select and use stunning equipment in ways which minimise avoidable pain, suffering and distress 2.2 Check that livestock are stunned effectively 2.3 Take action to deal with livestock that are not stunned effectively 2.4 Ensure that routine maintenance and cleaning of the stunning equipment is carried out 2.5 Follow FBO s procedures. 3. Understand how to protect livestock welfare in stunning operations in accordance with FBO s procedures, by being able to meet the following 3.1 State own responsibilities under animal welfare regulations for the stunning of livestock 3.2 State the behavioural characteristics of livestock in stunning operations 3.3 Outline why it is important to minimise avoidable pain, suffering and distress 3.4 Outline how to recognise signs of effective stunning ineffective stunning recovery consciousness 3.5 Describe how to carry out a back up stunning/ killing method and the circumstances in which this would be necessary. (C) RSPH

9 4. Understand methods and procedures for protecting livestock welfare in stunning operations, by being able to meet the following 4.1 State when confining methods and restraints should be used 4.2 Outline the methods for effective stunning of livestock including penetrative captive bolt stunning non-penetrative captive bolt stunning 4.3 Outline the positioning requirements of stunning equipment to achieve an effective stun dependent on age of livestock sex of livestock presence of horns polled livestock 4.4 State the action to be taken if stunning equipment is not operating effectively 4.5 Outline the manufacturer s instructions for operating stunning equipment 4.6 Outline the FBO s procedures for carrying out captive bolt stunning (C) RSPH

10 Unit LGA 5 Protect large game welfare in free-bullet killing operations Unit ref Y/503/6358 Credit Value: 2 Guided Learning Hours: 9 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Prepare killing operations in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following 1.1 Check the condition of restraint equipment if used 1.2 Check the availability and condition of killing equipment is fit for purpose for the size of the livestock to include type of firearm ammunition 1.3 Check the availability and operation of back-up killing equipment 1.4 Follow FBO s procedures. 2. Carry out killing in accordance with FBO s procedures, by being able to meet the following 2.1 Select and use killing equipment in ways which minimise avoidable pain, suffering and distress 2.2 Check that livestock are killed effectively 2.3 Take action to deal with livestock that are not killed effectively 2.4 Ensure that routine maintenance and cleaning of the killing equipment is carried out 2.5 Follow FBO s procedures. 3. Understand how to protect livestock welfare in killing operations in accordance with FBO s procedures, by being able to meet the following 3.1 State own responsibilities under animal welfare regulations for the killing of livestock 3.2 State the behavioural characteristics of livestock in killing operations 3.3 Outline why it is important to minimise avoidable pain, suffering and distress 3.4 Outline how to recognise signs of: effective killing ineffective killing consciousness 3.5 Describe how to carry out a back up killing method and the circumstances in which this would be necessary. (C) RSPH

11 4. Understand methods and procedures for protecting livestock welfare in killing operations, by being able to meet the following 4.1 State when confining methods and restraints should be used 4.2 State the circumstances in which the free-bullet method is necessary for killing livestock 4.3 State the action to be taken if the killing equipment is not operating effectively 4.4 Outline the manufacturer s instructions for operating killing equipment 4.5 Outline the FBO s procedures for carrying out free-bullet killing. (C) RSPH

12 Unit LGA 6 Protect stunned large game welfare in manual cutting operations Unit ref: D/503/6359 Credit Value: 2 Guided Learning Hours: 12 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Prepare manual cutting operations in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following assessment criteria: 1.1 Check the condition of knives 1.2 Sharpen and maintain knives 1.3 Check the availability and condition of any restraint equipment used 1.4 Check the availability and operation of back-up stunning/killing equipment 1.5 Check that cutting area and personnel are available and ready for receiving livestock 1.6 Follow FBO s procedures. 2. Carry out cutting in accordance with FBO s procedures, by being able to meet the following 2.1 Assess the effectiveness of stunning and take action where stunning has been ineffective 2.2 Ensure restraint and position of livestock is correct for cutting 2.3 Select and use knives to cut livestock 2.4 Operate in ways which minimise avoidable pain, suffering and distress 2.5 Sever the required blood vessels to release blood rapidly 2.6 Take action to deal with livestock that are not bleeding effectively 2.7 Follow FBO s procedures. 3. Understand how to protect livestock welfare in manual cutting operations in accordance with FBO s procedures, by being able to meet the following 3.1 State own responsibilities under animal welfare regulations for the cutting of livestock 3.2 State the behavioural characteristics of livestock in cutting operations 3.3 Outline why it is important to minimise avoidable pain, suffering and distress 3.4 State the expected times to unconsciousness and death following effective bleeding 3.5 State how to recognise signs of effective bleeding ineffective bleeding consciousness (C) RSPH

13 3.6 State which blood vessels must be severed to produce a rapid loss of blood and what should be done if this does not happen 4. Understand method and procedures for protecting livestock welfare in manual cutting operations, by being able to meet the following assessment criteria: 4.1 State what the implications are of using a blunt knife 4.2 Describe how to carry out a back-up stunning or killing method and the circumstances in which this would be necessary 4.3 Outline the manufacturer s instructions for using knives and any restraint equipment used 4.4 Outline the FBO s procedures for carrying out cutting. (C) RSPH

14 Unit LGA 7 Protect conscious large game welfare in manual cutting operations Unit ref: R/503/6360 Credit Value: 2 Guided Learning Hours: 9 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Prepare manual cutting operations in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following assessment criteria: 1.1 Check the condition of knives 1.2 Sharpen and maintain knives 1.3 Check the condition of any restraint equipment used 1.4 Exercise control over the restraint of livestock to minimise distress, avoidable pain and suffering 1.5 Check the availability and operations of back-up stun/kill equipment 1.6 Follow FBO s procedures. 2. Carry out cutting in accordance with FBO s procedures, by being able to meet the following 2.1 Ensure restraint and position of livestock is correct for cutting 2.2 Select and use knives to cut livestock 2.3 Operate in ways which minimise avoidable pain, suffering and distress 2.4 Sever the required blood vessels to release blood rapidly 2.5 Take action to deal with livestock that are not bled effectively 2.6 Follow FBO s procedures. 3. Understand how to protect livestock welfare in manual cutting operations in accordance with FBO s procedures, by being able to meet the following 3.1 State own responsibilities under animal welfare regulations for the cutting of conscious livestock 3.2 State the behavioural characteristics of livestock in cutting operations 3.3 Outline why it is important to minimise avoidable pain, suffering and distress in restraint the cut time to loss of consciousness 3.4 State the expected times to unconsciousness and death following effective bleeding 3.5 State how to recognise signs of effective bleeding ineffective bleeding consciousness (C) RSPH

15 3.6 State which blood vessels must be severed to produce a rapid loss of blood and what should be done if this does not happen 4. Understand methods and procedures for protecting livestock welfare in manual cutting operations, by being able to meet the following assessment criteria: 4.1 State what the implications are of using a blunt knife 4.2 Describe how to carry out a back-up stunning or killing method and the circumstances in which this would be necessary 4.3 Outline the manufacturer s instructions for using knives and any restraint equipment used 4.4 Outline the FBO s procedures for carrying out cutting. (C) RSPH

16 Unit LGA 8 Protect large game welfare in shackling and hoisting operations Unit ref: D/503/6362 Credit Value: 1 Guided Learning Hours: 6 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Prepare to shackle and hoist livestock in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following 1.1 Check that shackling and hoisting equipment are available and safe for operation 1.2 Check the condition of livestock for shackling and hoisting 1.3 Take action to deal with any livestock which are not fit for shackling and hoisting 1.4 Check that the shackling and hoisting area and personnel are available and ready for receiving livestock. 1.5 Follow FBO s procedures. 2. Shackle and hoist livestock in accordance with FBO s procedures, by being able to meet the following 2.1 Shackle and hoist livestock in ways which minimises avoidable pain, suffering or distress 2.2 Take action to deal with livestock showing any welfare concern 2.3 Follow FBO s procedures. 3. Understand how to protect livestock welfare in accordance with FBO s procedures, by being able to meet the following 3.1 State own responsibilities under animal welfare regulations for shackling and hoisting of livestock 3.2 State the behavioural characteristics of livestock in shackling and hoisting operations 3.3 State why it is important to minimise avoidable pain, suffering and stress in shackling and hoisting operations 3.4 State why it is important to identify livestock that are not fit to shackle and hoist 3.5 Outline the manufacturer s instructions for operating shackling and hoisting equipment 3.6 Outline the FBO s procedures for shackling and hoisting of livestock. (C) RSPH

17 Unit LGA 9 Protect large game welfare in manual bleeding operations Unit ref: Y503/6361 Credit Value: 2 Guided Learning Hours: 8 Summary of Learning Outcomes: To achieve this unit a candidate must: 1. Carry out manual bleeding operations in accordance with Food Business Operator s (FBO s) procedures, by being able to meet the following assessment criteria: 1.1 Monitor the bleeding of livestock to ensure they remain unconscious 1.2 Handle livestock in a manner which minimises stress, avoidable pain and suffering 1.3 Check livestock for signs of unconsciousness and control restraint as required 1.4 Take action to deal with livestock that are not unconscious before further processing 1.5 Follow FBO s procedures. 2. Understand how to protect livestock welfare in manual bleeding operations in accordance with FBO s procedures, by being able to meet the following 2.1 State own responsibilities under animal welfare regulations for the bleeding of livestock 2.2 Outline why it is important to minimise avoidable pain, suffering and distress 2.3 State how to recognise signs of effective killing consciousness 2.4 State why bleeding should produce a rapid loss of blood and what should be done if this does not happen 2.5 State the expected times to unconsciousness and death following effective bleeding 2.6 Describe how to carry out a back-up killing method and the circumstances in which this would be necessary 2.7 Outline the FBO s procedures for handling livestock during manual bleeding. (C) RSPH

18 Assessment For each unit taken, the learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of competent performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner s working practice is at commercial speed and in compliance with standard operating procedures. Assessment methods appropriate to the learner must be used to generate evidence of knowledge and understanding which can be assessed on or off the job. The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. Assessment will be carried out by internal assessors. Assessment decisions are subject to internal and external verification. Submission of Internally Assessed Work: Centres should follow RSPH procedures for submitting internally assessed work. These can be found under Resources in the Centre Area of the Qualifications section of the RSPH web-site ( Other suites of units for these qualifications: Suites of units available from RSPH for the L2 Award in Proficiency in Protecting the Welfare of Animals at Time of Killing and L2 Certificate in Proficiency in Protecting the Welfare of Animals at Time of Killing cover the following animal species: Bovines Chickens Ducks Equines Farmed game birds Geese Lagomorphs Ovines and caprines Porcines Ratites Turkeys (C) RSPH

19 Centre Guidance Special Assessment Needs: Centres that have candidates with special needs should consult The Society's Regulations and Guidance for Candidates with Special Assessment Needs; this is available from The Society and The Society's web site ( Recommended Qualifications and Experience of Tutors: The Society would expect that tutors have teaching experience and a qualification in a relevant subject area, but recognises that experienced teachers can often compensate for a lack of initial subject knowledge, or experienced practitioners for a lack of teaching experience. Centres should be registered with The Society. Any enquiries about this qualification should be made to: The Qualifications Department, Royal Society for Public Health, John Snow House, 59 Mansell Street, London E1 8AN Tel Fax E.mail: Web-site (C) RSPH

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