This unit applies to supervisors and unit managers who are responsible for nutrition and feeding in an intensive livestock production facility.

ELEMENT

PERFORMANCE CRITERIA

1. Select ingredients for feed

1.1. Nutritional needs of livestock are identified from information available and class of livestock.

1.2. Nutritional advice is sourced from the appropriate industry or organisational sources.

1.3. Ingredients are selected that provide for the identified nutritional need of livestock.

1.4. Suppliers of ingredients are selected on the basis of quality and cost of feed.

1.5. Quantities of individual ingredients are determined from the production program, in conjunction with advice from other available information and expert/supplier advice.

2. Determine feed rations and schedules

2.1. Quantities of feeds required for livestock are determined from the production program, in conjunction with advice from other available information and expert advice.

2.2. The results of any available laboratory testing are taken into consideration when determining the quantities of each ingredient to be used.

2.3. Feeding is scheduled and responsibility for feeding allocated in line with the production program and other operations occurring within the shed.

2.4. Method(s) of providing feed to livestock is identified from production plan and confirmed with supplier of ingredients and other expert advice.

3. Supervise mixing and storage of feed

3.1. Secure and hygienic storage of feed and ingredients is organised to eliminate contamination and infestation.

3.2. Storage location is selected to ensure safe access.

3.3. Rotation of feedstocks and replacements are organised to arrive at the appropriate time to ensure optimum freshness.

3.4. Mixing of feed is organised to suit the needs of the livestock, the identified nutritional requirements and the equipment available within the organisation.

3.5. Medications are added to feeds according to enterprise procedures if required

3.6. Samples of feed are taken, packaged and labelled, and forwarded to the laboratory for testing according to the schedules described in the production program.

3.7. Calibration of measuring equipment and calculation of quantities is checked at regular intervals.

3.8. Occupational Health and Safety (OHS) hazards are identified, risks assessed, and risk controls are implemented, monitored and reviewed for feed preparation and feeding operations.

4. Supervise feeding

4.1. Rations are supplied to the livestock according to the production program and schedules devised.

4.2. Potable water is available continuously to the livestock.

4.3. The health and wellbeing of the livestock is monitored and any reaction to a change in feed or schedules is noted and reported.

4.4. Any change in production levels as a direct result of changes to feed types, ingredients or schedules is monitored and reported.

4.5. Advice is given to operational staff during the feeding operation when requested, or when the need is observed.

4.6. All waste materials and substances are removed from the site and stored, or disposed of according to legislation and enterprise procedures.

4.7. Documentation is collated and stored according to the requirements of the organisation.

Required skills

identify hazards and implement safe work practices

discuss feed and nutritional content with nutritionist and managers

identify a range of raw ingredients

interpret laboratory result data

operate a range of feeding equipment

assess adequacy of feed storage and distribution systems

perform basic trouble shooting of the feeding operation

monitor animal intake and performance

recognise and rectify minor operational faults

read and interpret manufacturers specifications, work and maintenance plans, and Material Safety Data Sheets (MSDSs)

interpret and apply task instructions, communicate with work team and supervisor, and record and report faults, workplace hazards and accidents

measure and calculate volumes, consumption and storage requirements

complete the required records of feed use and livestock performance

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 skills/language 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 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 medications in feed

growth and development in livestock

milling systems

dietary needs and analysis of feed samples

the organisations sampling requirements and techniques

appropriate legislative requirements, manufacturers instructions and enterprise procedures/instructions

silo operations and configuration, machinery and operating practices

relevant State/Territory legislation, regulations and codes of practice with regard to workplace OHS, environment, animal welfare and the use and control of machinery and equipment

cleaning and storage of machinery, equipment and materials

enterprise recording and reporting procedures

seasonal ingredient variations.

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 nutritional content with nutritionist and managers

develop rations for different classes of livestock based on production targets and cost and availability of feeds and additives

assess adequacy of feed storage and distribution systems

supervise feed milling and mixing and sample feeds for analysis

maintain a consistent feeding regime and check water is always available

monitor livestock for symptoms of digestive problems and review feeding plan if required.

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.

Livestock may include:

intensively raised pigs, poultry or lot fed ruminants.

Feeds that may be used in an intensive system may include:

prepared and formulated proprietary rations

whole grains

roughages

protein additives

and/or vitamins and minerals.

Unit sector

Livestock

This unit contains employability skills.