Google Links

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

Elements and Performance Criteria

1. Plan free-range poultry operation
   • Accommodation construction is selected that complies with food safety, animal welfare and bio-security codes of practice, environmental practice and cost benefit.
   • Number of birds per unit of space for grazing/pasture is in line with industry and animal welfare codes of practice.
   • Number of birds per unit of space in the shed is in line with industry and animal welfare codes of practice.
   • Method of managing poultry in a free-range environment is selected.
   • Feeding strategy is based on animal health and welfare, industry Quality Assurance (QA) standards and codes of practice, cost benefit analysis, and production requirements.
   • Method of managing and monitoring bird health and disease is determined in line with industry QA standards and bio-security code of practice.
   • Strategies for protecting poultry from predators are devised suitable to the birds under production and the constraints of the property in line with the animal welfare and bio-security codes of practice.
   • Strategies for managing pasture are prepared and schedules for monitoring them are devised in accordance with standard industry pasture management practices.
   • Enterprise plan for production is developed and documented in line with industry QA program, state and Commonwealth legislation, codes of practice.
   • An enterprise environmental plan is prepared to meet enterprise, industry and regulatory requirements.
   • Occupational Health and Safety (OHS) hazards are identified, assessed, and risk management implemented.
   • Any approvals that are required for the operations are identified, sought and obtained.
   • Measurable indicators, specifications and targets are determined, based on the production/management plan.
   • The plan and its performance indicators are clearly articulated and documented.
2. Determine scheduling and key responsibilities
   • Accommodation construction is selected that complies with food safety, animal welfare and bio-security codes of practice, environmental practice and cost benefit.
   • Number of birds per unit of space for grazing/pasture is in line with industry and animal welfare codes of practice.
   • Number of birds per unit of space in the shed is in line with industry and animal welfare codes of practice.
   • Method of managing poultry in a free-range environment is selected.
   • Feeding strategy is based on animal health and welfare, industry QA standards and codes of practice, cost benefit analysis, and production requirements.
   • Method of managing and monitoring bird health and disease is determined in line with industry QA standards and bio-security code of practice.
   • Strategies for protecting poultry from predators are devised suitable to the birds under production and the constraints of the property in line with the animal welfare and bio-security codes of practice.
   • Strategies for managing pasture are prepared and schedules for monitoring them are devised in accordance with standard industry pasture management practices.
   • Enterprise plan for production is developed and documented in line with industry QA program, state and Commonwealth legislation, codes of practice.
   • An enterprise environmental plan is prepared to meet enterprise, industry and regulatory requirements.
   • OHS hazards are identified, assessed, and risk management implemented.
   • Any approvals that are required for the operations are identified, sought and obtained.
   • Measurable indicators, specifications and targets are determined, based on the production/management plan.
   • The plan and its performance indicators are clearly articulated and documented.
3. Monitor free-range poultry operation
   • Monitoring points outlined in the implementation plan are met.
   • Checks are made to ensure that OHS requirements are being observed and followed.
   • 3Checks are made to ensure that animal health and welfare requirements are being observed and followed.
   • Checks are made to ensure that site environmental requirements are being observed and followed.
   • Checks are made to ensure that food safety requirements are being observed and followed.
   • Operational staff and any contractors are communicated with regularly to ensure smooth operation and progress.
   • Checks are made to ensure that the documentation required by the organisation, or other regulating bodies, is completed clearly and accurately.
   • Where any corrective action or amendment to the plan is required, the action is initiated and taken.

Required Skills

Required skills

identify hazards and implement safe systems of work for the enterprise identify the conditions which affect poultry management and development recognise common diseases of poultry such as coccidiosis Mareks disease infectious bronchitis chronic respiratory disease recognise normal bird behaviour collect record and assess data and information required according to specific criteria complete data quality control and other documentation clearly and accurately read and act on written information including plans maps plans and reports read and interpret laboratory reports informing of health status interpret soil tests construct hazards tables and prepare other reporting requirements explain and deliver instructions about the plans and scheduling of the operations to both staff and contractors 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

environmental controls and codes of practice poultry diseases including zoonoses animal welfare code of practice and industry standards biosecurity code of practice and industry standards food safety code of practice and industry standards

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 implement a Hazard Analysis program to cover biosecurity animal welfare and food safety codes of practice recognise abnormal behaviour and common diseases such as coccidiosis Mareks disease infectious bronchitis chronic respiratory disease implement a feeding strategy for free range poultry protect birds from predators collect record and assess data and information required to meet animal management and food safety requirements
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

---

Range Statement

The range statement relates to the unit of competency as a whole.
Poultry may include:	free range chickens ducks geese quail turkeys pheasants guinea fowl.
Free range environments may be used to:	produce eggs produce meat produce feathers as by-product down as by-product manure as by-product.

---