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Evidence Guide: AHCPRK201A - Care for health and welfare of pigs

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

 

AHCPRK201A - Care for health and welfare of pigs

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

Monitor and assess pig health and welfare

  1. Regular checks are taken to assess pig health and welfare according to the requirements of the organisation.
  2. Symptoms of ill health and common diseases or parasite infestations are recognised and reported.
  3. Pig health and welfare status is recorded in accordance with enterprise procedures.
  4. Where signs indicate an unusual disease immediate advice is sought from supervisors, veterinarian and appropriate authorities.
Regular checks are taken to assess pig health and welfare according to the requirements of the organisation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Symptoms of ill health and common diseases or parasite infestations are recognised and reported.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pig health and welfare status is recorded in accordance with enterprise procedures.

Completed
Date:

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Where signs indicate an unusual disease immediate advice is sought from supervisors, veterinarian and appropriate authorities.

Completed
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Provide an optimal environment for pigs

  1. Optimal environment is correctly and safely provided for pigs according to organisation practice, the code of welfare and relevant regulations
  2. Temperature control equipment is correctly monitored, and operated to ensure optimal temperatures for pigs.
  3. Welfare of pigs is monitored and abnormalities are reported promptly.
  4. Information which is relevant, complete, legible and accurate is recorded on shed conditions, according to enterprise procedures.
Optimal environment is correctly and safely provided for pigs according to organisation practice, the code of welfare and relevant regulations

Completed
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Temperature control equipment is correctly monitored, and operated to ensure optimal temperatures for pigs.

Completed
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Welfare of pigs is monitored and abnormalities are reported promptly.

Completed
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Information which is relevant, complete, legible and accurate is recorded on shed conditions, according to enterprise procedures.

Completed
Date:

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Establish and maintain shed hygiene

  1. Organisational Occupational Health and Safety (OHS) procedures, practices, policies and precautions are observed and followed, including the use of personal protective equipment.
  2. Cleanliness and hygiene are maintained by selecting and using appropriate methods according to organisation practice.
  3. Quarantine procedures are maintained as instructed to minimise the risks of disease introduction to the shed.
  4. Thorough personal hygiene practices are maintained in all activities associated with handling pigs, including reducing risks from zoonotic diseases.
  5. Rooms, machines and surfaces are cleaned to industry standards.
  6. All waste and debris is placed in allocated containers and disposed of according to organisation hygiene standards.
Organisational Occupational Health and Safety (OHS) procedures, practices, policies and precautions are observed and followed, including the use of personal protective equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleanliness and hygiene are maintained by selecting and using appropriate methods according to organisation practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quarantine procedures are maintained as instructed to minimise the risks of disease introduction to the shed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Thorough personal hygiene practices are maintained in all activities associated with handling pigs, including reducing risks from zoonotic diseases.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rooms, machines and surfaces are cleaned to industry standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All waste and debris is placed in allocated containers and disposed of according to organisation hygiene standards.

Completed
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Administer medication to pigs

  1. Vaccines and veterinary chemicals appropriate to the operation are stored or frozen and labelled in controlled or refrigerated conditions.
  2. Routine prevention procedures for disease or parasite infestation are safely carried out.
  3. Quantities of medication are accurately measured for administration according to clear organisation instruction and manufacturer's instructions.
  4. Vaccination is carried out under instruction as required according to organisation procedures.
  5. Vaccinated and non-vaccinated pigs are identified in shed records.
Vaccines and veterinary chemicals appropriate to the operation are stored or frozen and labelled in controlled or refrigerated conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Routine prevention procedures for disease or parasite infestation are safely carried out.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Quantities of medication are accurately measured for administration according to clear organisation instruction and manufacturer's instructions.

Completed
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Vaccination is carried out under instruction as required according to organisation procedures.

Completed
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Vaccinated and non-vaccinated pigs are identified in shed records.

Completed
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Remove non-viable pigs

  1. Sick pigs are safely treated and dead pig are removed and disposed of according to industry standards of health and hygiene and the quality assurance program.
  2. Disease incidence, pig losses, and treatments are recorded accurately according to organisation practice and relevant regulations.
  3. Unhealthy/non-viable pigs are recognised, reported and dealt with according to organisation policy and quality assurance program.
  4. Post-mortem assistance is provided where necessary according to organisation practice.
Sick pigs are safely treated and dead pig are removed and disposed of according to industry standards of health and hygiene and the quality assurance program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Disease incidence, pig losses, and treatments are recorded accurately according to organisation practice and relevant regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unhealthy/non-viable pigs are recognised, reported and dealt with according to organisation policy and quality assurance program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Post-mortem assistance is provided where necessary according to organisation practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep and maintain records

  1. Disease incidence, pig losses, and treatments are recorded accurately according to organisation practice and relevant regulations.
  2. Disease information is reported to the unit manager so that prevention strategies can be planned and implemented.
  3. All records made, kept and maintained are clear, accurate, and follow the guidelines laid down by industry and the organisation.
Disease incidence, pig losses, and treatments are recorded accurately according to organisation practice and relevant regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Disease information is reported to the unit manager so that prevention strategies can be planned and implemented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All records made, kept and maintained are clear, accurate, and follow the guidelines laid down by industry and the organisation.

Completed
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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

Competence in maintaining health of pig in an intensive production environment requires evidence that pig remain at optimum health and that outbreaks of disease are minimised through the effective use of hygiene and quarantine procedures.

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:

monitor pig health and welfare and remove sick animals

ensure shed environment is within required temperature range

maintain hygiene and quarantine procedures

administer medications as and when necessary

maintain clear and accurate records about the work undertaken.

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 hazards and follow safe work practices

accurately assess pig numbers

complete worksheets clearly and accurately

detect possibility of disease through pig behaviour and appetite

recognise clinical symptoms (normal vs. abnormal)

recognise symptoms of fear, aggression and stress

survey workplace for hygiene and occupational health and safety issues

observe, identify and react appropriately to environmental implications and occupational health and safety hazards

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

symptoms of ill-health in pigs

the range of diseases affecting the class and age of pigs

vaccination programs, vaccines and mode of action in use in the organisation

zoonotic diseases and mode of transmission

how to handle pigs

signs of fear/aggression in pig

signs of stress in pigs

safe handling of sick and dead pigs

euthanasia of pigs.

portability of water

quality of feed

environmental controls and codes of practice applicable to the enterprise

relevant OHS and animal welfare legislation, codes of practice and enterprise procedures.

Range Statement

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

Pigs may include:

all commercial breeds and types of pigs.