This qualification describes the skills and knowledge required to work safely and effectively in a range of skilled roles in the pork industry, including piggery attendant and stock person.
Individuals in these roles perform pork production tasks under broad direction which involve discretion and judgement in handling, housing, feeding, routine health care and moving pigs. They take responsibility for their own work, carry out assigned tasks, coordinate processes and tasks, work to schedules, operate equipment, solve problems and comply with animal welfare requirements. Work environments may include indoor and outdoor pork production systems.
Commonwealth and/or state/territory health and safety, animal welfare, environmental protection and biosecurity legislation, regulations and codes of practice apply to keeping and working with pigs. Requirements vary between jurisdictions.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.