Unit of competency details

Unit descriptor 

This unit covers the process of caring for health and welfare of pigs in an intensive environment and defines the standard required to: 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 and maintain clear and accurate records about the work undertaken.

Application of the unit 

This unit applies to workers tasked with maintaining the health and welfare of pigs in an intensive production environment. Work will usually follow set routines, methods and procedures.

Prerequisite units 

Employability skills 

This unit contains employability skills.

ELEMENT 

PERFORMANCE CRITERIA 

1. Monitor and assess pig health and welfare

1.1. Regular checks are taken to assess pig health and welfare according to the requirements of the organisation.

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

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

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

2. Provide an optimal environment for pigs

2.1. Optimal environment is correctly and safely provided for pigs according to organisation practice, the code of welfare and relevant regulations

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

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

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

3. Establish and maintain shed hygiene

3.1. Organisational Occupational Health and Safety (OHS) procedures, practices, policies and precautions are observed and followed, including the use of personal protective equipment.

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

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

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

3.5. Rooms, machines and surfaces are cleaned to industry standards.

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

4. Administer medication to pigs

4.1. Vaccines and veterinary chemicals appropriate to the operation are stored or frozen and labelled in controlled or refrigerated conditions.

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

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

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

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

5. Remove non-viable pigs

5.1. 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.

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

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

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

6. Keep and maintain records

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

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

6.3. 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 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.

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.

RANGE STATEMENT 

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

Pigs may include:

• all commercial breeds and types of pigs.

Unit sector 

Pork production

Co-requisite units 

Competency field