Unit of competency Outline
Date retreived
22/07/2026 5:36 AM AWST
22/07/2026 5:36 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Care for health and welfare of pigs
Care for health and welfare of pigs
Unit of competency
National Code
AHCPRK201A
AHCPRK201A
State Code
D7156
D7156
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
22/12/2011
Field of Education
050105 - Animal Husbandry
Original Release Date
22/12/2011
Nominal Hours
20
Description
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.
Notes
Elements and 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.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Pigs may include:
all commercial breeds and types of pigs.
The range statement relates to the unit of competency as a whole.
Pigs may include:
all commercial breeds and types of pigs.
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.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S3414 | RTE2151A | Care for health and welfare of pigs | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAR68 | AHCPRK201 | Care for health and welfare of pigs | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D451 | AHC20110 | Certificate II in Agriculture | Qualification |