Unit of competency details

Unit descriptor 

This unit covers developing feeding plans for a production system and defines the standard required to: discuss feed and nutritional content with nutritionist and managers; develop rations for different classes of livestock based on production targets and cost and availability of feeds and additives; assess adequacy of feed storage and distribution systems; supervise feed milling and mixing and sample feeds for analysis; maintain a consistent feeding regime and check water is always available; monitor livestock for symptoms of digestive problems and review feeding plan if required.

Application of the unit 

This unit applies to supervisors and unit managers who are responsible for nutrition and feeding in an intensive livestock production facility.

Prerequisite units 

Employability skills 

This unit contains employability skills.

ELEMENT 

PERFORMANCE CRITERIA 

1. Select ingredients for feed

1.1. Nutritional needs of livestock are identified from information available and class of livestock.

1.2. Nutritional advice is sourced from the appropriate industry or organisational sources.

1.3. Ingredients are selected that provide for the identified nutritional need of livestock.

1.4. Suppliers of ingredients are selected on the basis of quality and cost of feed.

1.5. Quantities of individual ingredients are determined from the production program, in conjunction with advice from other available information and expert/supplier advice.

2. Determine feed rations and schedules

2.1. Quantities of feeds required for livestock are determined from the production program, in conjunction with advice from other available information and expert advice.

2.2. The results of any available laboratory testing are taken into consideration when determining the quantities of each ingredient to be used.

2.3. Feeding is scheduled and responsibility for feeding allocated in line with the production program and other operations occurring within the shed.

2.4. Method(s) of providing feed to livestock is identified from production plan and confirmed with supplier of ingredients and other expert advice.

3. Supervise mixing and storage of feed

3.1. Secure and hygienic storage of feed and ingredients is organised to eliminate contamination and infestation.

3.2. Storage location is selected to ensure safe access.

3.3. Rotation of feedstocks and replacements are organised to arrive at the appropriate time to ensure optimum freshness.

3.4. Mixing of feed is organised to suit the needs of the livestock, the identified nutritional requirements and the equipment available within the organisation.

3.5. Medications are added to feeds according to enterprise procedures if required

3.6. Samples of feed are taken, packaged and labelled, and forwarded to the laboratory for testing according to the schedules described in the production program.

3.7. Calibration of measuring equipment and calculation of quantities is checked at regular intervals.

3.8. Occupational Health and Safety (OHS) hazards are identified, risks assessed, and risk controls are implemented, monitored and reviewed for feed preparation and feeding operations.

4. Supervise feeding

4.1. Rations are supplied to the livestock according to the production program and schedules devised.

4.2. Potable water is available continuously to the livestock.

4.3. The health and wellbeing of the livestock is monitored and any reaction to a change in feed or schedules is noted and reported.

4.4. Any change in production levels as a direct result of changes to feed types, ingredients or schedules is monitored and reported.

4.5. Advice is given to operational staff during the feeding operation when requested, or when the need is observed.

4.6. All waste materials and substances are removed from the site and stored, or disposed of according to legislation and enterprise procedures.

4.7. Documentation is collated and stored according to the requirements of the organisation.

REQUIRED SKILLS AND KNOWLEDGE 

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

Required skills 

• identify hazards and implement safe work practices
• discuss feed and nutritional content with nutritionist and managers
• identify a range of raw ingredients
• interpret laboratory result data
• operate a range of feeding equipment
• assess adequacy of feed storage and distribution systems
• perform basic trouble shooting of the feeding operation
• monitor animal intake and performance
• recognise and rectify minor operational faults
• read and interpret manufacturers specifications, work and maintenance plans, and Material Safety Data Sheets (MSDSs)
• interpret and apply task instructions, communicate with work team and supervisor, and record and report faults, workplace hazards and accidents
• measure and calculate volumes, consumption and storage requirements
• complete the required records of feed use and livestock performance
• 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 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 

• control of common diseases and preventative measures including the placement of medications in feed
• growth and development in livestock
• milling systems
• dietary needs and analysis of feed samples
• the organisations sampling requirements and techniques
• appropriate legislative requirements, manufacturers instructions and enterprise procedures/instructions
• silo operations and configuration, machinery and operating practices
• relevant State/Territory legislation, regulations and codes of practice with regard to workplace OHS, environment, animal welfare and the use and control of machinery and equipment
• cleaning and storage of machinery, equipment and materials
• enterprise recording and reporting procedures
• seasonal ingredient variations.

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:

• discuss feed and nutritional content with nutritionist and managers
• develop rations for different classes of livestock based on production targets and cost and availability of feeds and additives
• assess adequacy of feed storage and distribution systems
• supervise feed milling and mixing and sample feeds for analysis
• maintain a consistent feeding regime and check water is always available
• monitor livestock for symptoms of digestive problems and review feeding plan if required.

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.

Livestock may include:

• intensively raised pigs, poultry or lot fed ruminants.

Feeds that may be used in an intensive system may include:

• prepared and formulated proprietary rations
• whole grains
• roughages
• protein additives
• and/or vitamins and minerals.

Unit sector 

Livestock

Co-requisite units 

Competency field