Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit covers the process of moving and handling pigs and defines the standard required to: control and direct pigs; restrain pigs; weigh and/or condition score pigs. |
Application of the Unit
Application of the unit |
This unit applies to workers in pork enterprises who are responsible for moving and handling pigs and involves working under supervision within set routines, methods and procedures. |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Not Applicable
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Control and direct pigs |
1.1. Pigs are moved and handled with minimum force, applying the principles and practices of animal welfare and according to industry practice. 1.2. Positive behaviours of pigs are maximised in the movement of stock and the mental and physical well being of pigs considered. 1.3. Pigs are monitored continually for behaviour and condition as they are handled. 1.4. Pigs are moved with confidence, safely and with minimal stress, either singly or in groups. 1.5. Pigs are moved and handled in such a way as to avoid injury to the handler. |
2. Restrain pigs |
2.1. Industry accepted restraints are used to safely and securely restrain pigs as required. 2.2. Restraint procedures are carried out with minimal stress and discomfort to the animal, and within the relevant code of welfare and establishment practice. |
3. Weigh/condition score pigs |
3.1. Pigs are weighed accurately on an individual and on a group basis. 3.2. Condition score of individual pigs is accurately estimated to industry standards. 3.3. Weights/condition scores of pigs are recorded accurately and clearly on an individual and group basis. 3.4. Pigs are identified by reading ear tag, ear notch or pen number. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Overview of assessment |
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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:
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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
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. |
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Pigs may include: |
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Piggeries may include: |
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Unit Sector(s)
Unit sector |
Pork production |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |