Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Feed regime may include:
foodstuffs:
fresh
live
preserved
reconstituted
supplements
preparation
presentation
quantities
quality
timing and method of food distribution
animal needs:
species requirements
age
sex
breeding status
activity load
climate.
Natural and artificial diets may include:
natural:
sources of food normally available in wild or similar environment
fresh or preserved food
artificial:
chemical replacement foodstuffs
chemical supplements
items that can provide required nutrients but aren't usually consumed by species.
Preparation and presentation of diets may include:
avoiding inhalation of organic and other dusts
checking the shelf life of foodstuffs and using appropriate storage methods
controlling animal movement and handling during feeding
preventing contamination from other animal diet materials that are potentially toxic to some species
preventing contamination of foodstuffs from vermin, bacteria, fungus, virus and other sources
preventing plants and other materials being thrown into animal enclosures by the public
using appropriate personal protective equipment:
aprons and gloves
ear protection when working with noisy animals
using infection control procedures to avoid the possibility of zoonotic infection
using manual handling and general food preparation, storage and distribution equipment according to manufacturers' instructions and safe work method statements (SWMS).
OHS risks when working with animals may include:
animal bites, envenomation, kicks, scratches and crush injuries
biological hazardous waste and sharps disposal
handling of chemicals and medicines
gas leakage
inhalation of aerosol particles
intraocular contamination
manual handling, including carrying, lifting and shifting
moving parts of machinery or equipment
noise including machinery and some animals
release of infective agents (animal and human)
slippery or uneven work surfaces
zoonoses.

Food quality may include:
cost versus availability
cost versus nutrient content
digestibility
nutrient value of food items
percentage of spoilage per order
roughage content
shelf life.
Nutritional policy may include:
budget for food purchase
minimum quantities for on hand supplies
procedures for:
approving nominated suppliers
calculating rations
checking animal's response to diet
disposing of uneaten food
disposing of unused or perished items
ordering supplies
preparing rations
recording dietary information
recording food use
returning of poor quality product
storing food stuffs
staff authorised to:
approve purchase
calculate and modify diets
check supply quality
order supplies
prepare rations.
Internal and external personnel may include:
internal:
curators
management
operations managers
records managers
staff within the section
staff in other sections
team leaders
veterinarians
external:
contractors
government bodies
members of the public
other captive animal facilities
professional associations
suppliers.
Nutritional reports may include:
written and verbal information on:
animal profile and response to diet
diet calculations
feed budget
feed orders
feed stocktake
options for feed substitutes.

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 competence in this unit must be relevant to workplace operations and satisfy all of the requirements of the performance criteria, required skills and knowledge and the range statement of this unit. Assessors should ensure that candidates can:
manage the preparation of diets and feed regimes to meet specific animal requirements
monitor the quality of food and communicate effectively with staff and management on all aspects of animal nutrition
maintain section nutrition records and write reports.

The skills and knowledge required to develop animal diets must be transferable to a range of work environments and contexts and include the ability to deal with unplanned events.

Context of and specific resources for assessment
Assessment of this unit is to be practical in nature and will be most appropriately assessed in a captive animal workplace. Workplaces may include small or large captive animal facilities, traditional or open-range type facilities, mobile or theme park environments, wildlife parks, zoos or rescue facilities.

There must be access to the appropriate equipment and/or resources to enable one to demonstrate competence.

Method of assessment
To ensure consistency in one's performance, competency should be demonstrated, to industry defined standards, on more than one occasion over a period of time in order to cover a variety of circumstances and where possible, over a number of assessment activities.

The assessment strategy must include practical skills assessment. Suggested strategies for this unit are:
written and/or oral assessment of candidate's required knowledge
observed, documented and first-hand testimonial evidence of candidate's application of practical tasks
simulation exercises that reproduce normal work conditions
third-party evidence
workplace documentation
portfolio.

This unit may be assessed in a holistic way with other units of competency relevant to the industry sector, workplace and job role.

Guidance information for assessment
Assessment methods should reflect workplace demands (e.g. literacy and numeracy demands) and the needs of particular target groups (e.g. people with disabilities, Aboriginal and Torres Strait Islander people, women, people with a language background other than English, youth and people from low socioeconomic backgrounds).