Unit of competency Outline

Date retreived
23/07/2026 10:08 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.

Supervise free-range poultry operations

Supervise free-range poultry operations

Unit of competency
National Code
AHCPLY402A
State Code
WG870
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
16/08/2013
View on TGA
State Implementation and Classification
Approved Date
18/11/2013
Field of Education
050105 - Animal Husbandry
Original Release Date
18/11/2013
Nominal Hours
50
Description
This unit covers supervising free-range poultry operations and defines the standard required to: implement a Hazard Analysis program to cover bio-security, animal welfare and food safety codes of practice; recognise abnormal behaviour and common diseases such as coccidiosis, Marek's disease, infectious bronchitis, chronic respiratory disease; implement a feeding strategy for free range poultry; protect birds from predators; collect, record and assess data and information required to meet animal management and food safety requirements.
Notes
Elements and Performance Criteria
1. Plan free-range poultry operation
  • 1.1 Accommodation construction is selected that complies with food safety, animal welfare and bio-security codes of practice, environmental practice and cost benefit
  • 1.2 Number of birds per unit of space for grazing/pasture is in line with industry and animal welfare codes of practice
  • 1.3 Number of birds per unit of space in the shed is in line with industry and animal welfare codes of practice
  • 1.4 Method of managing poultry in a free-range environment is selected
  • 1.5 Feeding strategy is based on animal health and welfare, industry Quality Assurance (QA) standards and codes of practice, cost benefit analysis, and production requirements
  • 1.6 Method of managing and monitoring bird health and disease is determined in line with industry QA standards and bio-security code of practice
  • 1.7 Strategies for protecting poultry from predators are devised suitable to the birds under production and the constraints of the property in line with the animal welfare and bio-security codes of practice
  • 1.8 Strategies for managing pasture are prepared and schedules for monitoring them are devised in accordance with standard industry pasture management practices
  • 1.9 Enterprise plan for production is developed and documented in line with industry QA program, state and Commonwealth legislation, codes of practice
  • 1.10 An enterprise environmental plan is prepared to meet enterprise, industry and regulatory requirements
  • 1.11 Workplace health and safety (WHS) hazards are identified and assessed, and risk management implemented
  • 1.12 Any approvals that are required for the operations are identified, sought and obtained
  • 1.13 Measurable indicators, specifications and targets are determined, based on the production/management plan
  • 1.14 The plan and its performance indicators are clearly articulated and documented
2. Determine scheduling and key responsibilities
  • 2.1 Scheduling for the production plan is determined taking the range of seasonal and resourcing factors into consideration
  • 2.2 Key responsibilities for specific implementation processes are determined
  • 2.3 Record keeping requirements are determined and procedures are put in place to ensure compliance with the range of applicable regulations
  • 2.4 The plan, including scheduling and key responsibilities, is clearly documented
  • 2.5 The plan includes the type, format, frequency and detail of any reporting required by both managers and operators
3. Monitor free-range poultry operation
  • 3.1 Monitoring points outlined in the implementation plan are met
  • 3.2 Checks are made to ensure that WHS requirements are being observed and followed
  • 3.3 Checks are made to ensure that animal health and welfare requirements are being observed and followed
  • 3.4 Checks are made to ensure that site environmental requirements are being observed and followed
  • 3.5 Checks are made to ensure that food safety requirements are being observed and followed
  • 3.6 Operational staff and any contractors are communicated with regularly to ensure smooth operation and progress
  • 3.7 Checks are made to ensure that the documentation required by the organisation, or other regulating bodies, is completed clearly and accurately
  • 3.8 Where any corrective action or amendment to the plan is required, the action is initiated and taken
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.
Poultry may include:
free range chickens
ducks
geese
quail
turkeys
pheasants
guinea fowl
Free range environments may be used to:
produce eggs
produce meat
produce feathers as by-product
produce down as by-product
produce manure as by-product
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:
implement a Hazard Analysis program to cover bio-security, animal welfare and food safety codes of practice
recognise abnormal behaviour and common diseases such as coccidiosis, Marek's disease, infectious bronchitis, chronic respiratory disease
implement a feeding strategy for free range poultry
protect birds from predators
collect, record and assess data and information required to meet animal management and food safety requirements
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
D7174 AHCPLY401A Supervise free-range poultry operations Unit of competency
State Code National Code Title Type
D501 AHC40210 Certificate IV in Poultry Production Qualification