Unit of competency details

Unit descriptor 

This unit covers managing milking shed routines and defines the standard required to: oversee the routine maintenance and service of milking equipment and replacement of consumables; oversee the conduct of milking operations; identify possible causes of decline in milk quality including animal infection and teat damage; identify and rectify faults in milking equipment; clean and disinfect milk area and equipment after milking; maintain records of the milking operation.

Application of the unit 

This unit applies to workers in the dairy industry managing in-shed milking operations including the oversight of routine maintenance procedures and replacement of consumables.

Prerequisite units 

Employability skills 

This unit contains employability skills.

ELEMENT 

PERFORMANCE CRITERIA 

1. Manage routine maintenance

1.1. Maintenance schedules are planned in accordance with manufacturer's recommendations and industry minimum standards.

1.2. The programmed replacement of consumables is implemented in line with recorded usage and replacement schedule.

1.3. Worn or unsafe components are identified and replaced as required.

1.4. Milking equipment maintenance problems are identified, and strategies for their rectification are implemented.

1.5. Specialised services are engaged for non-routine service and repairs.

2. Manage shed milking routines

2.1. Milking shed routines and schedules are determined in line with available labour and resources.

2.2. Staff responsibilities are allocated and communicated to maximise labour efficiency and ensure safe systems of work within the milking shed.

2.3. Milk production recording procedures are established and implemented.

2.4. Industry or supplier quality assurance practices and procedures are utilised in programmed shed routines.

3. Manage procedures for handling cows unsuitable for milking

3.1. Shed procedures for the identification of cow herd health problems are established in line with industry guidelines.

3.2. Milk from at risk cows is isolated to maintain overall milk quality.

3.3. Appropriate treatments are selected and implemented according to veterinary advice.

3.4. Strategies for the isolation or drying off of at risk or mastitis infected cows are determined in consultation with appropriate specialist advice.

4. Maintain milk quality practice

4.1. In shed hygiene routines are determined according to standards for industry best practice.

4.2. Hygiene procedures are implemented to minimise cross infection and teat or udder damage.

4.3. Milk quality is constantly monitored to comply with specified supplier standards.

4.4. Milk cooling equipment and storage is regularly monitored to maximise milk quality.

4.5. Environmental implications of milking operations are identified and actions are put in place to minimise adverse effects.

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

• effectively and efficiently oversee the conduct of milking operations
• work in co-operation with dairy factory personnel to implement milk quality procedures
• identify possible causes of declines in milk quality
• oversee the routine maintenance and service of milking equipment and replacement of consumables
• identify hazards and oversee the adoption of safe work practices
• use literacy skills to read, interpret and follow organisational policies and procedures, develop sequenced written instructions, record accurately and legibly information collected and select and apply procedures to a range of tasks
• 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 

• milking equipment types and their components
• factors that affect milk quality
• characteristics of effective and efficient milking operations
• possible causes of deterioration in milk quality
• components/specification of milk quality assurance programs
• cow health problems that affect milk quality
• cow udder health treatments
• safe work systems in the dairy
• on-farm milk cooling procedures and practice.

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:

• oversee the routine maintenance and service of milking equipment and replacement of consumables.
• oversee the conduct of milking operations
• identify possible causes of decline in milk quality including animal infection and teat damage
• identify faults in milking equipment and rectify
• clean and disinfect milk area and equipment after milking
• maintain records of the milking operation.

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.

RANGE STATEMENT 

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

Milking facilities may include:

• all sizes, designs and types of milking facilities for cows, ewes and does.

Unit sector 

Dairy

Co-requisite units 

Competency field