Modification History
Not Applicable
Unit Descriptor
Unit descriptor |
This unit covers the process of milking livestock and defines the standard required to: prepare dairy facilities and equipment to safe and hygienic standards; operate milking equipment in an effective and efficient manner; clean dairy facilities and equipment to industry standards; recognise and isolate unsuitable milk; identify sickness or abnormal behaviour in livestock. |
Application of the Unit
Application of the unit |
This unit applies to workers in the dairy industry in an operational role under routine supervision and within enterprise guidelines. |
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. Prepare for milking |
1.1. Dairy sheds, yards and equipment are prepared for milking operations according to supervisor's instructions and industry requirements. 1.2. Teat sprays are prepared according to manufacturer's specifications and supervisor's instructions. 1.3. Livestock are moved and yarded in readiness for milking operations. 1.4. Occupational Health and Safety (OHS) hazards are identified and safety concerns reported to the supervisor. |
2. Carry out milking |
2.1. Livestock are moved into position and checked and prepared for milking according to industry and hygiene standards. 2.2. Livestock unsuitable for milking are segregated and reported to the supervisor. 2.3. Milking is conducted hygienically and is monitored to prevent over-milking. 2.4. Unsuitable milk is identified and isolated from bulk supplies according to industry standards and the supervisor's direction. 2.5. Livestock health problems such as mastitis are identified and reported to the supervisor for treatment. 2.6. Livestock on heat are reported to the supervisor if required. 2.7. Safe workplace practices are observed according to OHS and enterprise requirements. |
3. Complete milking operation |
3.1. Livestock are safely moved and returned to paddocks without causing undue stress or injury to animal or handler. 3.2. Suitable detergents and cleaning supplies are selected according to the supervisor's instructions. 3.3. Basic cleaning procedures are carried out to maintain hygiene standards of dairy facilities according to OHS, industry and enterprise requirements. 3.4. Machinery and equipment malfunctions are identified and reported to the supervisor for repair or replacement. |
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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Milking may include: |
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Unit Sector(s)
Unit sector |
Dairy |
Co-requisite units
Co-requisite units |
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Competency field
Competency field |