This unit applies to working under routine supervision with intermittent checking. Responsibility for some roles and co-ordination within a team may be required. Beak trimming of chickens is usually performed within established routines, methods and procedures.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare to beak trim birds

1.1. Entry biosecurity procedures, as specified by the farm and beak trimming team, are followed.

1.2. Beak trimming instructions are sought and confirmed with farm or team management.

1.3. Discussions are held with other workers to ensure smooth operation of the beak trimming process.

1.4. Equipment and tools - including personal protective equipment - suitable for beak trimming are selected, checked, and maintained according to Occupational Health and Safety (OHS) requirements.

1.5. Equipment is set up according to the age of bird stock to be trimmed and bird behaviour.

1.6. Safety hazards are identified, risk assessed and suitable controls implemented.

1.7. A clean and safe area is prepared for trimming.

2. Carryout trimming of beaks

2.1. Birds are handled according to relevant codes of practice to facilitate accurate beak trimming.

2.2. Beak shape, length and hardness are assessed regularly.

2.3. Birds are beak trimmed according to work procedures.

2.4. Industry standards for accuracy are achieved.

2.5. Length of beak trimmed is in accordance with industry guidelines.

2.6. Birds with bleeding beaks are re-cauterised.

2.7. Bird welfare is assessed regularly.

2.8. Birds are culled according to instructions.

3. Complete beak trimming procedure

3.1. The welfare of beak-trimmed birds is checked and adjustments made where necessary.

3.2. Upper beak length is measured on samples of 100 birds.

3.3. Relevant information is recorded and reported according to farm and team requirements.

3.4. Exit biosecurity procedures are completed in line with farm and team procedures.

3.5. Equipment and tools are cleaned, sanitised and maintained according to team procedures.

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 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

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.

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.

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.

Unit sector

Poultry

This unit contains employability skills.