This unit applies to working in a technical role and requires the application of some judgment and discretion. It is likely to be carried out independently within own area of responsibility.

ELEMENT

PERFORMANCE CRITERIA

1. Determine requirements

1.1. Production requirements are identified and clarified according to enterprise objectives.

1.2. Requirements for the maintenance of milk quality are identified and complied with according to industry standards.

1.3. Resources and equipment requirements are determined and maintained according to enterprise budgetary constrains.

2. Determine milking procedures

2.1. Milking schedules and milking policy is determined according to enterprise requirements.

2.2. Water supplies are checked for availability, and milking equipment is checked and adjusted, as required, to ensure correct operating order.

2.3. Milking procedures are implemented under a range of conditions, with minimum stress to livestock and maximum yield within reasonable timeframes.

2.4. Minor malfunctions of equipment or milking systems are rectified to manufacturer's specifications, and more complex repairs are reported for specialist attention.

2.5. Occupational Health and Safety (OHS) hazards for milking are identified, risks assessed and risk controls are implemented.

3. Implement livestock health treatment program

3.1. Livestock health and condition is monitored according to health strategy and enterprise requirements.

3.2. Livestock testing is carried out according to health strategy and remedial action is taken, as required, according to veterinary guidelines and enterprise requirements.

3.3. Livestock health treatments during drying off are carried out as directed with minimal stress and weight loss according to veterinary guidelines and enterprise requirements.

3.4. Handling practices are implemented to prevent cross-infection during milking operations according to enterprise requirements.

3.5. Milk samples are taken in accordance with industry standards and guidelines and labelled correctly.

3.6. Livestock health records are accurately maintained according to industry standards and enterprise requirements.

4. Coordinate and monitor milking operations

4.1. Milking procedures are monitored for efficiency, effectiveness and compliance with enterprise requirements.

4.2. Milk quality is monitored and maintained according to industry standards and enterprise requirements.

4.3. Costs are monitored to ensure operations are completed and maintained within budget.

4.4. Work areas and equipment are cleaned to industry standards and waste disposed of in an environmentally responsible manner.

4.5. Relevant data is documented for analysis and effecting planning management.

Required skills

operate milking and refrigeration equipment

maintain satisfactory milk quality

analyse and interpret livestock testing data

monitor livestock health and identify health problems

identify hazards and implement safe operating procedures

determine machinery maintenance requirements

anticipate emergencies and remove hazards in the workplace

implement strict standards of hygiene

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 skills/language 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

functions and controls of the components of milk harvesting, cooling and refrigeration, and ancillary equipment

mechanical operation of a milking plant and the steps necessary for operation

industry standards and relevant codes of practice with regard to milking operations

procedures for testing milk quality

causes of poor milk quality

type and control of health problems in dairy cattle including mastitis prevention

factors impacting on livestock stress and minimisation procedures

water quality and affecting factors

hygiene requirements and cleaning systems used for milking equipment

livestock behaviour and nutritional requirements

lactation in livestock and effect of body reserves, and dietary energy intake on lactation

milk quality tests

relevant OHS legislation, regulations and codes of practice.

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:

schedule and carry out milking operations

recognise and rectify machinery malfunctions

conduct milk sampling

participate in livestock recording programs

implement drying off programs according to livestock health strategy

clean work areas and milking equipment.

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.

The range statement relates to the unit of competency as a whole.

Milking operations may include:

co-ordination of milking cows, ewes or does including manual or automatic milking systems in herringbone, conventional or rotary dairies.

Unit sector

Dairy

This unit contains employability skills.