AHCPRK203A Move and handle pigs

Release: 1

AHCPRK203A Move and handle pigs

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

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
control and direct pigs restrain pigs weigh and condition score pigs 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
pig behaviour and characteristics which can be used to facilitate handling handling and restraining techniques enterprise quality assurance policies including standard operating procedures techniques for moving different classes of pig, (e.g. moving groups of weaners, moving sows and boars) Occupational Health and Safety (OHS) and animal welfare requirements for handling pigs.

Evidence Guide

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: control and direct pigs restrain pigs weigh and condition score pigs.
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
The range statement relates to the unit of competency as a whole.
Pigs may include:	all types and breeds of pigs.
Piggeries may include:	intensive and free range piggeries.

Unit Sector(s)

Unit sector	Pork production

Co-requisite units

Co-requisite units

Competency field

Competency field