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Elements and Performance Criteria

1. Select feedlot livestock
   • Organisational plans and management are consulted regarding the breeds, classes and numbers of livestock to be obtained for feedlotting.
   • Livestock for feedlotting are selected and purchased according to management requirements and organisational practice.
   • Purchased livestock are inspected on delivery to the organisation for health, form, and quality.
   • All records required by the organisation and regulations to be kept are prepared and maintained accurately, and stored appropriately.
2. Oversee the preparation of rations for feedlot livestock
   • Nutritional need of livestock is identified from information available and class of livestock.
   • Expert nutritional advice is sourced from the appropriate government, 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.
   • 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.
3. Supervise feeding of feedlot livestock
   • Mixing of feed is organised to suit the needs of the livestock, the identified nutritional requirements, and the equipment available within the organisation.
   • Calibration of measuring equipment and calculation of quantities is supervised at regular intervals.
   • Checks are made to ensure that suitable personal protective equipment is selected, used and maintained.
   • Occupational Health and Safety (OHS) hazards are identified, assessed, and responsible action is taken throughout the preparation and feeding operations.
   • Rations are supplied to the livestock according to the production program and schedules devised.
4. Monitor performance of feedlot livestock
   • The health and wellbeing of the livestock is monitored and any reaction to a change in feed or schedules is noted and reported upon.
   • Any change in production levels as a direct result of changes to feed types, ingredients or schedules is monitored and reported upon.
   • 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 legislative and enterprise requirements.
   • Animals are dispatched for slaughter with required identification and documentation.
   • Feedback is gathered and analysed from slaughter point and downstream customers.
   • Documentation is collated and stored according to the requirements of the organisation.

Required Skills

Required skills

identify hazards and oversee safe work practices discuss feed and nutritional content with nutritionist and managers identify a range of raw ingredients for feed mixes assess the suitability of livestock for feeding to meet a market specification assess ration performance used on weight gains feed times and make adjustments to ensure required performance parameters are maintained diagnose feed toxicities assess live animals for carcass characteristics and suitability for markets apply feed rates to nutritional profiles perform basic troubleshooting for animal health and welfare supervise staff use literacy skills to read interpret and follow organisational policies and procedures develop sequenced written instructions record accurately and legibly information collected and select and apply procedures to a range of tasks use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification negotiating solutions and responding to a range of views use numeracy skills to estimate calculate and record routine and more complex workplace measures and data use interpersonal skills to work with others and relate to people from a range of cultural social and religious backgrounds and with a range of physical and mental abilities

Required knowledge

control of common diseases and preventative measures including the placement of medication in feed rationale for a range of feeding techniques and methods dietary and nutritional requirements of different livestock classes growth and development in livestock physiology of digestion and relationship to feed inputs appropriate legislative requirements manufacturers instructions and enterprise proceduresinstructions organisational and industry guidelines for the preparation of feed and mixes relevant StateTerritory legislation regulations and codes of practice with regard to workplace OHS the environment and the use and control of machinery and equipment cleaning and storage of machinery equipment and materials seasonal ingredient variations factors adversely affecting meat quality

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit	The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following discuss feed and feeding regime with nutritionist and managers select purchase and induct livestock for feedlotting administer preventative health treatments and monitor health and welfare assess livestock performance on weight gains and meeting carcass criteria diagnose feeding problems and remove animals for treatment review procedures in response to feedback from slaughter point and customers complete the required records of feed use and livestock performance
Context of and specific resources for assessment	Competency requires the application of work practices under work conditions Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances

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Range Statement

The range statement relates to the unit of competency as a whole.
Supervisory activities may include:	those associated with all types and sizes of cattle, sheep and goat feedlots.

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