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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare to beak trim birds
   • Entry biosecurity procedures, as specified by the farm and beak trimming team, are followed.
   • Beak trimming instructions are sought and confirmed with farm or team management.
   • Discussions are held with other workers to ensure smooth operation of the beak trimming process.
   • Equipment and tools - including personal protective equipment - suitable for beak trimming are selected, checked, and maintained according to Occupational Health and Safety (OHS) requirements.
   • Equipment is set up according to the age of bird stock to be trimmed and bird behaviour.
   • Safety hazards are identified, risk assessed and suitable controls implemented.
   • A clean and safe area is prepared for trimming.
2. Carryout trimming of beaks
   • Birds are handled according to relevant codes of practice to facilitate accurate beak trimming.
   • Beak shape, length and hardness are assessed regularly.
   • Birds are beak trimmed according to work procedures.
   • Industry standards for accuracy are achieved.
   • Length of beak trimmed is in accordance with industry guidelines.
   • Birds with bleeding beaks are re-cauterised.
   • Bird welfare is assessed regularly.
   • Birds are culled according to instructions.
3. Complete beak trimming procedure
   • The welfare of beak-trimmed birds is checked and adjustments made where necessary.
   • Upper beak length is measured on samples of 100 birds.
   • Relevant information is recorded and reported according to farm and team requirements.
   • Exit biosecurity procedures are completed in line with farm and team procedures.
   • Equipment and tools are cleaned, sanitised and maintained according to team procedures.

Required Skills

Required skills

identify hazards and follow safe work procedures prepare to beak trim birds carry out trimming of beaks complete beak trimming procedures use literacy skills to read interpret and follow organisational policies and procedures follow sequenced written instructions record accurately and legible information collected and select and apply procedures for a range of tasks use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning techniques active listening clarifying information and consulting with supervisors as required use numeracy skills to estimate calculate and record routine workplace measures use interpersonal skills to work with and relate to people from a range of cultural social and religious backgrounds and with a range of physical and mental abilities

Required knowledge

biosecurity procedures for poultry production bird handling and restraint techniques trimming methods and procedures animal welfare code of practice enterprise standard operating procedures tools and equipment used in trimming techniques to treat bleeding and injured birds including euthanasing methods OHS requirements for this work

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 ensure biosecurity requirements are met if contractors are used set up equipment correctly so that accurate trims are achieved minimise stress on the birds by careful handling cut beak to correct length and cauterise bleeding if necessary monitor debeaked birds record details
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.
Chickens may include:	all poultry species and breeds used for meat or egg production.

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