Unit of competency details

Unit descriptor 

This unit covers the process of monitoring poultry health and welfare and defines the standard required to: recognise symptoms of ill health, common diseases, parasite infestations, or physical abnormalities and remove non viable poultry; administer vaccines and medications and maintain records; collect samples for analysis; monitor bird housing conditions for temperature and humidity; minimise the risk of infection through the effective use of hygiene and quarantine procedures.

Application of the unit 

This unit applies to the maintenance of the health and welfare of poultry following set routines, methods and procedures.

Prerequisite units 

Employability skills 

This unit contains employability skills.

ELEMENT 

PERFORMANCE CRITERIA 

1. Monitor and assess poultry health and welfare

1.1. Biosecurity protocols and quarantine procedures are maintained at all times to prevent the entry of disease.

1.2. Regular checks are taken to assess poultry health and welfare according to the requirements of the organisation.

1.3. Symptoms of ill health, common diseases, parasite infestations, or physical abnormalities are recognised and reported.

1.4. Identify cull birds using criteria established by the enterprise or industry quality assurance program.

1.5. Flock/herd health status is recorded in accordance with organisation procedures.

2. Provide an optimal environment for poultry

2.1. Bird housing conditions are monitored to ensure that protection is provided from external factors identified by the welfare code of practice and farm welfare Quality Assurance (QA) procedures.

2.2. Temperature control equipment and humidity control equipment where installed is correctly monitored, maintained and operated to ensure optimal temperatures for poultry.

2.3. Equipment and housing is installed in accordance with established organisation quality assurance programs.

2.4. Welfare of poultry is continually monitored and non-compliance with animal welfare codes are reported promptly and dealt with by management.

2.5. Information which is relevant to the welfare and health of stock is recorded according to organisation practice.

3. Administer vaccines or alternative therapies

3.1. Vaccines, veterinary chemicals, or other therapeutic medicines appropriate to the operation are stored and labelled in controlled or refrigerated conditions or in freezers.

3.2. Killed and live vaccines or other compounds are stored to maintain maximum efficacy of the product.

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

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

3.5. Vaccination or medication is carried out under instruction as required according to organisation procedures.

3.6. Administration or medicines are recorded.

4. Collect samples for analysis

4.1. Swabs are taken from surfaces and work areas on a regular basis and prepared for laboratory testing as required by organisation and industry standards.

4.2. Swabs and samples are clearly and accurately labelled and prepared for dispatch to the laboratory as directed by veterinary staff, organisation practice and the Biosecurity Code.

5. Remove non-viable poultry

5.1. Culling and removal is undertaken according to organisational procedures and industry quality assurance program.

5.2. Sick poultry are treated or culled by neck dislocation or gassing safely and the practice must comply with industry standards of health and hygiene and the industry quality assurance program.

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

6. Keep and maintain record

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

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

REQUIRED SKILLS AND KNOWLEDGE 

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

Required skills 

• identify hazards and follow safety directions
• maintain biosecurity protocols and quarantine procedures
• accurately assess bird numbers and hatch
• complete worksheets clearly and accurately
• detect possibility of disease through parameters such as behaviour, length of time required to eat food
• recognise clinical symptoms (normal vs  abnormal)
• survey workplace for hygiene and occupational health and safety issues
• tag poultry of varying ages
• use computing technology to create, maintain and amend workplace records
• observe, identify and react appropriately to environmental implications and occupational health and safety hazards
• observe the welfare of poultry and take action in accordance with organisational procedures, codes of welfare and industry quality assurance programs
• 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 poultry
• relevant codes of animal welfare
• the range of diseases affecting the class and age of poultry
• vaccination programs, vaccines and mode of action in use in the organisation
• withholding periods for use of antibiotics
• zoonotic diseases and mode of transmission
• environmental controls and codes of practice applicable to the enterprise
• the organisations poultry production and management plans. Sound management practices and processes to minimise noise, odours and debris from the poultry operations
• relevant legislation and regulations relating to waste and environment management and animal health and welfare
• relevant occupational health and safety legislation, regulations and codes of 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:

• recognise symptoms of ill health, common diseases, parasite infestations, or physical abnormalities and remove non viable poultry
• administer vaccines and medications and maintain records
• collect samples for analysis
• monitor bird housing conditions for temperature and humidity
• minimise the risk of infection through the effective use of hygiene and quarantine procedures.

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.

Animals may include:

• all breeds and types of poultry applicable to the production of poultry in a range of housing environments.

Unit sector 

Poultry

Co-requisite units 

Competency field