This unit applies to workers in pork enterprises who are responsible for moving and handling pigs and involves working under supervision within set routines, methods and procedures.

ELEMENT

PERFORMANCE CRITERIA

1. Control and direct pigs

1.1. Pigs are moved and handled with minimum force, applying the principles and practices of animal welfare and according to industry practice.

1.2. Positive behaviours of pigs are maximised in the movement of stock and the mental and physical well being of pigs considered.

1.3. Pigs are monitored continually for behaviour and condition as they are handled.

1.4. Pigs are moved with confidence, safely and with minimal stress, either singly or in groups.

1.5. Pigs are moved and handled in such a way as to avoid injury to the handler.

2. Restrain pigs

2.1. Industry accepted restraints are used to safely and securely restrain pigs as required.

2.2. Restraint procedures are carried out with minimal stress and discomfort to the animal, and within the relevant code of welfare and establishment practice.

3. Weigh/condition score pigs

3.1. Pigs are weighed accurately on an individual and on a group basis.

3.2. Condition score of individual pigs is accurately estimated to industry standards.

3.3. Weights/condition scores of pigs are recorded accurately and clearly on an individual and group basis.

3.4. Pigs are identified by reading ear tag, ear notch or pen number.

Required skills

control and direct pigs

restrain pigs

weigh and condition score pigs

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

pig behaviour and characteristics which can be used to facilitate handling

handling and restraining techniques

enterprise quality assurance policies including standard operating procedures

techniques for moving different classes of pig, (e.g. moving groups of weaners, moving sows and boars)

Occupational Health and Safety (OHS) and animal welfare requirements for handling pigs.

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:

control and direct pigs

restrain pigs

weigh and condition score 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 types and breeds of pigs.

Piggeries may include:

intensive and free range piggeries.

Unit sector

Pork production

This unit contains employability skills.