Elements and Performance Criteria
- Select ingredients for feed
- Nutritional needs of livestock are identified from information available and class of livestock.
- Nutritional advice is sourced from the appropriate industry or organisational sources.
- Ingredients are selected that provide for the identified nutritional need of livestock.
- Suppliers of ingredients are selected on the basis of quality and cost of feed.
- Quantities of individual ingredients are determined from the production program, in conjunction with advice from other available information and expert/supplier advice.
- Determine feed rations and schedules
- Quantities of feeds required for livestock are determined from the production program, in conjunction with advice from other available information and expert advice.
- The results of any available laboratory testing are taken into consideration when determining the quantities of each ingredient to be used.
- Feeding is scheduled and responsibility for feeding allocated in line with the production program and other operations occurring within the shed.
- Method(s) of providing feed to livestock is identified from production plan and confirmed with supplier of ingredients and other expert advice.
- Supervise mixing and storage of feed
- Secure and hygienic storage of feed and ingredients is organised to eliminate contamination and infestation.
- Storage location is selected to ensure safe access.
- Rotation of feedstocks and replacements are organised to arrive at the appropriate time to ensure optimum freshness.
- Mixing of feed is organised to suit the needs of the livestock, the identified nutritional requirements and the equipment available within the organisation.
- Medications are added to feeds according to enterprise procedures if required
- Samples of feed are taken, packaged and labelled, and forwarded to the laboratory for testing according to the schedules described in the production program.
- Calibration of measuring equipment and calculation of quantities is checked at regular intervals.
- Occupational Health and Safety (OHS) hazards are identified, risks assessed, and risk controls are implemented, monitored and reviewed for feed preparation and feeding operations.
- Supervise feeding
- Rations are supplied to the livestock according to the production program and schedules devised.
- Potable water is available continuously to the livestock.
- The health and wellbeing of the livestock is monitored and any reaction to a change in feed or schedules is noted and reported.
- Any change in production levels as a direct result of changes to feed types, ingredients or schedules is monitored and reported.
- Advice is given to operational staff during the feeding operation when requested, or when the need is observed.
- All waste materials and substances are removed from the site and stored, or disposed of according to legislation and enterprise procedures.
- Documentation is collated and stored according to the requirements of the organisation.