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 competence in this unit must be relevant to workplace operations and satisfy all of the requirements of the performance criteria, required skills and knowledge and the range statement of this unit. Assessors should ensure that candidates can:

manage the preparation of diets and feed regimes to meet specific animal requirements

monitor the quality of food and communicate effectively with staff and management on all aspects of animal nutrition

maintain section nutrition records and write reports.

The skills and knowledge required to develop animal diets must be transferable to a range of work environments and contexts and include the ability to deal with unplanned events.

Context of and specific resources for assessment

Assessment of this unit is to be practical in nature and will be most appropriately assessed in a captive animal workplace. Workplaces may include small or large captive animal facilities, traditional or open-range type facilities, mobile or theme park environments, wildlife parks, zoos or rescue facilities.

There must be access to the appropriate equipment and/or resources to enable one to demonstrate competence.

Method of assessment

To ensure consistency in one's performance, competency should be demonstrated, to industry defined standards, on more than one occasion over a period of time in order to cover a variety of circumstances and where possible, over a number of assessment activities.

The assessment strategy must include practical skills assessment. Suggested strategies for this unit are:

written and/or oral assessment of candidate's required knowledge

observed, documented and first-hand testimonial evidence of candidate's application of practical tasks

simulation exercises that reproduce normal work conditions

third-party evidence

workplace documentation

portfolio.

This unit may be assessed in a holistic way with other units of competency relevant to the industry sector, workplace and job role.

Guidance information for assessment

Assessment methods should reflect workplace demands (e.g. literacy and numeracy demands) and the needs of particular target groups (e.g. people with disabilities, Aboriginal and Torres Strait Islander people, women, people with a language background other than English, youth and people from low socioeconomic backgrounds).

Required skills

calculate and evaluate dietary needs for a range of animals

develop interim corrective diets for animals

employ safe and environmentally responsible organisation systems and procedures when working with animals and feed

maintain the highest standards of hygiene and infection control at all times to reduce the risk of infection and cross-infection

recognise and investigate signs of poor nutrition in animals

identify food items and evaluate methods of preparation, storage and presentation for various animal groups

implement and advise on animal care strategies related to nutrition

maintain records and write workplace documents, including nutritional reports to management

undertake research

use a variety of feeding techniques in response to behavioural needs of animals

literacy skills to read and follow institutional policies and procedures, including OHS and waste management; develop sequenced written instructions; record accurately and legibly information collected; and select and apply procedures to a range of defined tasks

oral communication skills/language to fulfil the job role as specified by the facility, including questioning techniques, active listening, training others and consulting with supervisors, internal and external personnel and management

numeracy skills to complete mathematical calculations relating to formulating feed regimes

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

problem-solving skills to use available resources and develop well-balanced diets

use safe manual handling techniques and/or equipment

use safe waste handling and disposal procedures

write food orders and prepare feed records.

Required knowledge

animal care and management strategies

anatomy and physiology for a range of animal groups relating to nutrition and digestive processes

animal classifications that influence dietary needs and styles of eating

behavioural features related to feeding styles and unsuitable responses to diets

animal husbandry manuals and other recordkeeping requirements

animal management software, such as Animal Record-Keeping System (ARKS) and Single Population Analysis and Records Keeping System (SPARKS)

dietary requirements for a broad range of animal groups

feedstuffs available and approved in Australia for animals, their availability, cost, shelf life, method of storage, preparation and presentation to animals

institution master plan

importance of vitamin and mineral substitution in artificial diets

methods used to calculate rations, estimate weight of animals, calculate dry feed weight of food stuffs and other relevant measurements and calculations used for diet planning and food preparation

natural animal diets

principles of animal welfare and ethics

principles of nutrition and the impact of poor nutrition on the health and condition of animals

relevant facility policies and procedures, including OHS, animal welfare, feeding regimes, hygiene standards and other industry guidelines

relevant federal and state or territory legislation and codes of practice, including OHS and animal welfare

safe work practices

workplace hygiene standards, disinfectants, cleaning agents, cleaning techniques and cleaning equipment and materials.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Feed regime may include:

foodstuffs:

fresh

live

preserved

reconstituted

supplements

preparation

presentation

quantities

quality

timing and method of food distribution

animal needs:

species requirements

age

sex

breeding status

activity load

climate.

Natural and artificial diets may include:

natural:

sources of food normally available in wild or similar environment

fresh or preserved food

artificial:

chemical replacement foodstuffs

chemical supplements

items that can provide required nutrients but aren't usually consumed by species.

Preparation and presentation of diets may include:

avoiding inhalation of organic and other dusts

checking the shelf life of foodstuffs and using appropriate storage methods

controlling animal movement and handling during feeding

preventing contamination from other animal diet materials that are potentially toxic to some species

preventing contamination of foodstuffs from vermin, bacteria, fungus, virus and other sources

preventing plants and other materials being thrown into animal enclosures by the public

using appropriate personal protective equipment:

aprons and gloves

ear protection when working with noisy animals

using infection control procedures to avoid the possibility of zoonotic infection

using manual handling and general food preparation, storage and distribution equipment according to manufacturers' instructions and safe work method statements (SWMS).

OHS risks when working with animals may include:

animal bites, envenomation, kicks, scratches and crush injuries

biological hazardous waste and sharps disposal

handling of chemicals and medicines

gas leakage

inhalation of aerosol particles

intraocular contamination

manual handling, including carrying, lifting and shifting

moving parts of machinery or equipment

noise including machinery and some animals

release of infective agents (animal and human)

slippery or uneven work surfaces

zoonoses.

Food quality may include:

cost versus availability

cost versus nutrient content

digestibility

nutrient value of food items

percentage of spoilage per order

roughage content

shelf life.

Nutritional policy may include:

budget for food purchase

minimum quantities for on hand supplies

procedures for:

approving nominated suppliers

calculating rations

checking animal's response to diet

disposing of uneaten food

disposing of unused or perished items

ordering supplies

preparing rations

recording dietary information

recording food use

returning of poor quality product

storing food stuffs

staff authorised to:

approve purchase

calculate and modify diets

check supply quality

order supplies

prepare rations.

Internal and external personnel may include:

internal:

curators

management

operations managers

records managers

staff within the section

staff in other sections

team leaders

veterinarians

external:

contractors

government bodies

members of the public

other captive animal facilities

professional associations

suppliers.

Nutritional reports may include:

written and verbal information on:

animal profile and response to diet

diet calculations

feed budget

feed orders

feed stocktake

options for feed substitutes.