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Evidence Guide: AHCDRY201A - Milk livestock

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCDRY201A - Milk livestock

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for milking

  1. Dairy sheds, yards and equipment are prepared for milking operations according to supervisor's instructions and industry requirements.
  2. Teat sprays are prepared according to manufacturer's specifications and supervisor's instructions.
  3. Livestock are moved and yarded in readiness for milking operations.
  4. Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor.
Dairy sheds, yards and equipment are prepared for milking operations according to supervisor's instructions and industry requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Teat sprays are prepared according to manufacturer's specifications and supervisor's instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Livestock are moved and yarded in readiness for milking operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out milking

  1. Livestock are moved into position and checked and prepared for milking according to industry and hygiene standards.
  2. Livestock unsuitable for milking are segregated and reported to the supervisor.
  3. Milking is conducted hygienically and is monitored to prevent over-milking.
  4. Unsuitable milk is identified and isolated from bulk supplies according to industry standards and the supervisor's direction.
  5. Livestock health problems such as mastitis are identified and reported to the supervisor for treatment.
  6. Livestock on heat are reported to the supervisor if required.
  7. Safe workplace practices are observed according to OHS and enterprise requirements.
Livestock are moved into position and checked and prepared for milking according to industry and hygiene standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Livestock unsuitable for milking are segregated and reported to the supervisor.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Milking is conducted hygienically and is monitored to prevent over-milking.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unsuitable milk is identified and isolated from bulk supplies according to industry standards and the supervisor's direction.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Livestock health problems such as mastitis are identified and reported to the supervisor for treatment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Livestock on heat are reported to the supervisor if required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safe workplace practices are observed according to OHS and enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete milking operation

  1. Livestock are safely moved and returned to paddocks without causing undue stress or injury to animal or handler.
  2. Suitable detergents and cleaning supplies are selected according to the supervisor's instructions.
  3. Basic cleaning procedures are carried out to maintain hygiene standards of dairy facilities according to OHS, industry and enterprise requirements.
  4. Machinery and equipment malfunctions are identified and reported to the supervisor for repair or replacement.
Livestock are safely moved and returned to paddocks without causing undue stress or injury to animal or handler.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suitable detergents and cleaning supplies are selected according to the supervisor's instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Basic cleaning procedures are carried out to maintain hygiene standards of dairy facilities according to OHS, industry and enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Machinery and equipment malfunctions are identified and reported to the supervisor for repair or replacement.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 dairy facilities and equipment to safe and hygienic standards

operate milking equipment in an effective and efficient manner

clean dairy facilities and equipment to industry standards

recognise and isolate unsuitable milk

identify sickness or abnormal behaviour in livestock.

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.

Required Skills and Knowledge

Required skills

identify abnormal behaviour or health problems in livestock including mastitis

calculate livestock numbers and measure milk production

prepare cows for milking

undertake milking procedures

move livestock to pastures

carry out cleaning and hygiene procedures for milking equipment

identify machinery faults and malfunctions

interpret and apply task instructions

read and comprehend written information and instructions

identify hazards and implement safe work procedures

communicate with the supervisor and staff

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

functions, capacities and cleaning requirements of milking machinery and equipment

livestock behavioural characteristics and handling techniques

identification of animal health problems encountered during milking such as mastitis

lactation and milking routines

udder development and secretion of milk

milk quality attributes and quality assurance standards

dairy hygiene requirements

reporting requirements and procedures

OHS legislative requirements

environmental impacts and procedures for milking livestock.

Range Statement

The range statement relates to the unit of competency as a whole.

Milking may include:

dairy cattle

sheep or goats in the range of dairy types and configurations.