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Evidence Guide: AHCPLY402A - Supervise free-range poultry operations

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

 

AHCPLY402A - Supervise free-range poultry operations

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

Plan free-range poultry operation

  1. Accommodation construction is selected that complies with food safety, animal welfare and bio-security codes of practice, environmental practice and cost benefit
  2. Number of birds per unit of space for grazing/pasture is in line with industry and animal welfare codes of practice
  3. Number of birds per unit of space in the shed is in line with industry and animal welfare codes of practice
  4. Method of managing poultry in a free-range environment is selected
  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
  6. Method of managing and monitoring bird health and disease is determined in line with industry QA standards and bio-security code of practice
  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
  8. Strategies for managing pasture are prepared and schedules for monitoring them are devised in accordance with standard industry pasture management practices
  9. Enterprise plan for production is developed and documented in line with industry QA program, state and Commonwealth legislation, codes of practice
  10. An enterprise environmental plan is prepared to meet enterprise, industry and regulatory requirements
  11. Workplace health and safety (WHS) hazards are identified and assessed, and risk management implemented
  12. Any approvals that are required for the operations are identified, sought and obtained
  13. Measurable indicators, specifications and targets are determined, based on the production/management plan
  14. The plan and its performance indicators are clearly articulated and documented
Accommodation construction is selected that complies with food safety, animal welfare and bio-security codes of practice, environmental practice and cost benefit

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace health and safety (WHS) hazards are identified and assessed, and risk management implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The plan and its performance indicators are clearly articulated and documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine scheduling and key responsibilities

  1. Scheduling for the production plan is determined taking the range of seasonal and resourcing factors into consideration
  2. Key responsibilities for specific implementation processes are determined
  3. Record keeping requirements are determined and procedures are put in place to ensure compliance with the range of applicable regulations
  4. The plan, including scheduling and key responsibilities, is clearly documented
  5. The plan includes the type, format, frequency and detail of any reporting required by both managers and operators
Scheduling for the production plan is determined taking the range of seasonal and resourcing factors into consideration

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Key responsibilities for specific implementation processes are determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record keeping requirements are determined and procedures are put in place to ensure compliance with the range of applicable regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The plan, including scheduling and key responsibilities, is clearly documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The plan includes the type, format, frequency and detail of any reporting required by both managers and operators

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor free-range poultry operation

  1. Monitoring points outlined in the implementation plan are met
  2. Checks are made to ensure that WHS requirements are being observed and followed
  3. Checks are made to ensure that animal health and welfare requirements are being observed and followed
  4. Checks are made to ensure that site environmental requirements are being observed and followed
  5. Checks are made to ensure that food safety requirements are being observed and followed
  6. Operational staff and any contractors are communicated with regularly to ensure smooth operation and progress
  7. Checks are made to ensure that the documentation required by the organisation, or other regulating bodies, is completed clearly and accurately
  8. Where any corrective action or amendment to the plan is required, the action is initiated and taken
Monitoring points outlined in the implementation plan are met

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Checks are made to ensure that WHS requirements are being observed and followed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

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:

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.

Required Skills and Knowledge

Required skills

Required skills include:

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 abnormal 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 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

Required knowledge includes:

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

Range Statement

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.

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

produce down as by-product

produce manure as by-product