This unit applies to supervisors of free-range poultry enterprise whose job role includes scheduling activities and operations for a free-range poultry organisation providing some supervision of staff, and to co-ordinating the delivery of product with sellers or distributors.

ELEMENT

PERFORMANCE CRITERIA

1. Plan free-range poultry operation

1.1. Accommodation construction is selected that complies with food safety, animal welfare and bio-security codes of practice, environmental practice and cost benefit.

1.2. Number of birds per unit of space for grazing/pasture is in line with industry and animal welfare codes of practice.

1.3. Number of birds per unit of space in the shed is in line with industry and animal welfare codes of practice.

1.4. Method of managing poultry in a free-range environment is selected.

1.5. Feeding strategy is based on animal health and welfare, industry Quality Assurance (QA) standards and codes of practice, cost benefit analysis, and production requirements.

1.6. Method of managing and monitoring bird health and disease is determined in line with industry QA standards and bio-security code of practice.

1.7. 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.

1.8. Strategies for managing pasture are prepared and schedules for monitoring them are devised in accordance with standard industry pasture management practices.

1.9. Enterprise plan for production is developed and documented in line with industry QA program, state and Commonwealth legislation, codes of practice.

1.10. An enterprise environmental plan is prepared to meet enterprise, industry and regulatory requirements.

1.11. Occupational Health and Safety (OHS) hazards are identified, assessed, and risk management implemented.

1.12. Any approvals that are required for the operations are identified, sought and obtained.

1.13. Measurable indicators, specifications and targets are determined, based on the production/management plan.

1.14. The plan and its performance indicators are clearly articulated and documented.

2. Determine scheduling and key responsibilities

2.1. Accommodation construction is selected that complies with food safety, animal welfare and bio-security codes of practice, environmental practice and cost benefit.

2.2. Number of birds per unit of space for grazing/pasture is in line with industry and animal welfare codes of practice.

2.3. Number of birds per unit of space in the shed is in line with industry and animal welfare codes of practice.

2.4. Method of managing poultry in a free-range environment is selected.

2.5. Feeding strategy is based on animal health and welfare, industry QA standards and codes of practice, cost benefit analysis, and production requirements.

2.6. Method of managing and monitoring bird health and disease is determined in line with industry QA standards and bio-security code of practice.

2.7. 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.

2.8. Strategies for managing pasture are prepared and schedules for monitoring them are devised in accordance with standard industry pasture management practices.

2.9. Enterprise plan for production is developed and documented in line with industry QA program, state and Commonwealth legislation, codes of practice.

2.10. An enterprise environmental plan is prepared to meet enterprise, industry and regulatory requirements.

2.11. OHS hazards are identified, assessed, and risk management implemented.

2.12. Any approvals that are required for the operations are identified, sought and obtained.

2.13. Measurable indicators, specifications and targets are determined, based on the production/management plan.

2.14. The plan and its performance indicators are clearly articulated and documented.

3. Monitor free-range poultry operation

3.1. Monitoring points outlined in the implementation plan are met.

3.2. Checks are made to ensure that OHS requirements are being observed and followed.

3.3. 3Checks are made to ensure that animal health and welfare requirements are being observed and followed.

3.4. Checks are made to ensure that site environmental requirements are being observed and followed.

3.5. Checks are made to ensure that food safety requirements are being observed and followed.

3.6. Operational staff and any contractors are communicated with regularly to ensure smooth operation and progress.

3.7. Checks are made to ensure that the documentation required by the organisation, or other regulating bodies, is completed clearly and accurately.

3.8. Where any corrective action or amendment to the plan is required, the action is initiated and taken.

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, Marek's 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 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 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.

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 bio-security, animal welfare and food safety codes of practice

recognise abnormal behaviour and common diseases such as coccidiosis, Marek's 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.

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.

Unit sector

Poultry

This unit contains employability skills.