Unit of competency Outline
Date retreived
22/07/2026 5:49 AM AWST
22/07/2026 5:49 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.
Beak trim chickens
Beak trim chickens
Unit of competency
National Code
AHCPLY305A
AHCPLY305A
State Code
D7172
D7172
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
050105 - Animal Husbandry
Original Release Date
25/02/2014
Nominal Hours
10
Description
This unit covers the process of beak trimming chickens and defines the standard required to: ensure biosecurity requirements are met if contractors are used; set up equipment correctly so that accurate trims are achieved; minimise stress on the birds by careful handling; cut beak to correct length and cauterise bleeding if necessary; monitor debeaked birds; record details.
Notes
Elements and Performance Criteria
1. Prepare to beak trim birds
- 1.1. Entry biosecurity procedures, as specified by the farm and beak trimming team, are followed.
- 1.2. Beak trimming instructions are sought and confirmed with farm or team management.
- 1.3. Discussions are held with other workers to ensure smooth operation of the beak trimming process.
- 1.4. Equipment and tools - including personal protective equipment - suitable for beak trimming are selected, checked, and maintained according to Occupational Health and Safety (OHS) requirements.
- 1.5. Equipment is set up according to the age of bird stock to be trimmed and bird behaviour.
- 1.6. Safety hazards are identified, risk assessed and suitable controls implemented.
- 1.7. A clean and safe area is prepared for trimming.
2. Carryout trimming of beaks
- 2.1. Birds are handled according to relevant codes of practice to facilitate accurate beak trimming.
- 2.2. Beak shape, length and hardness are assessed regularly.
- 2.3. Birds are beak trimmed according to work procedures.
- 2.4. Industry standards for accuracy are achieved.
- 2.5. Length of beak trimmed is in accordance with industry guidelines.
- 2.6. Birds with bleeding beaks are re-cauterised.
- 2.7. Bird welfare is assessed regularly.
- 2.8. Birds are culled according to instructions.
3. Complete beak trimming procedure
- 3.1. The welfare of beak-trimmed birds is checked and adjustments made where necessary.
- 3.2. Upper beak length is measured on samples of 100 birds.
- 3.3. Relevant information is recorded and reported according to farm and team requirements.
- 3.4. Exit biosecurity procedures are completed in line with farm and team procedures.
- 3.5. Equipment and tools are cleaned, sanitised and maintained according to team procedures.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Chickens may include:
all poultry species and breeds used for meat or egg production.
The range statement relates to the unit of competency as a whole.
Chickens may include:
all poultry species and breeds used for meat or egg production.
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:
ensure biosecurity requirements are met if contractors are used
set up equipment correctly so that accurate trims are achieved
minimise stress on the birds by careful handling
cut beak to correct length and cauterise bleeding if necessary
monitor debeaked birds
record details.
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
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:
ensure biosecurity requirements are met if contractors are used
set up equipment correctly so that accurate trims are achieved
minimise stress on the birds by careful handling
cut beak to correct length and cauterise bleeding if necessary
monitor debeaked birds
record details.
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 |
|---|---|---|---|
| S3410 | RTE2147A | Beak trim chickens | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAM75 | AHCPLY305 | Beak tip poultry | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D471 | AHC30510 | Certificate III in Poultry Production | Qualification |
| D452 | AHC20210 | Certificate II in Poultry Production Operations | Qualification |