This unit applies to workers in pork production enterprises operating under routine supervision within organisational guidelines.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare accommodation for weaners

1.1. Appropriate accommodation is cleaned, disinfected and prepared for all classes of weaned pigs according to enterprise practice and instructions.

1.2. Housing environment and conditions are checked and adjusted as required to ensure appropriate ventilation, temperature and humidity.

1.3. Feeders and drinkers are filled or prepared according to supervisor's instructions.

1.4. Problems with accommodation and/or environmental controls are noted and reported to the supervisor for appropriate action.

1.5. All work is conducted safely and according to enterprise requirements, Occupational Health and Safety (OHS), industry and animal welfare regulations.

2. Wean litter and form viable group

2.1. Litter is weaned according to established schedules, enterprise practice and codes of welfare.

2.2. Pigs are grouped from different litters to form viable groups based on body weight and sex at stocking densities to achieve optimal productivity.

2.3. Behaviour and condition of weaners are regularly monitored and appropriate actions taken.

2.4. Weaners are provided with water and appropriate feed according to the established feed schedule to meet nutritional and growth requirements.

2.5. Weaner mortalities are recorded and/or reported to the supervisor and deceased stock is removed according to enterprise policy.

2.6. Preventative treatments are administered according to schedules and the supervisor's instructions.

3. Prepare accommodation for growers

3.1. Accommodation is prepared and cleaned for new grower stock according to enterprise procedures.

3.2. Environment is controlled and monitored in line with established procedures.

3.3. Feeders and drinkers are filled or prepared according to instructions.

3.4. Problems with accommodation and/or environmental controls are noted and reported to the supervisor for appropriate action.

4. Monitor growers and finishers

4.1. Pig condition and health are regularly monitored as an integral part of daily routines.

4.2. Feeders and drinkers are regularly checked as a part of daily routines.

4.3. Pig groups are moved as required in line with growth and condition.

4.4. Poor performing pigs are removed from groups and reassigned in line with enterprise policy.

4.5. Sick, injured or unhealthy pigs are isolated in a quarantine area or noted for euthanasia according to enterprise policy animal welfare procedures.

4.6. Health treatments are applied when required and according to the supervisor's instructions and enterprise policy.

4.7. Grower mortalities are recorded and/or reported to the supervisor and deceased stock is removed according to enterprise policy.

Required skills

identify hazards and follow safe operating procedures

handle and move pigs safely

prepare accommodation for weaners and growers

wean pigs

monitor pig health and welfare

maintain feeders and drinkers

follow and maintain site quarantine procedures

monitor and adjust environmental controls

undertake work as directed

handle materials and equipment

clean up on completion of work

use literacy skills to follow sequenced written instructions and record information accurately and legibly

use oral communication skills/language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.

Required knowledge

safe work practices

risks to newly weaned piglets

nutrition, water and environmental needs of young pigs

typical diseases affecting young pigs and their treatment

animal welfare principles applying to intensive production

target growth rates of weaners and growers

dietary requirements of weaner and grower pigs

repair and maintenance of structures

OHS and environmental legislation and workplace requirements.

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:

prepare accommodation for weaners and growers

wean a litter

arrange weaners in groups and move into pens

apply health treatments

follow and maintain site quarantine procedures

monitor growth and condition of weaner and grower pigs.

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.

Pigs may include:

all breeds and types of pigs used for commercial pork production.

Unit sector

Pork production

This unit contains employability skills.