OS Animal Health Care L1-4

Federal Democratic Republic of Ethiopia
OCCUPATIONAL STANDARD
ANIMAL HEALTH CARE

SERVICE
NTQF Level I-IV
Ministry of Education
March 2018
Introduction
Ethiopia has embarked on a process of reforming its Technical and Vocational
Education and Training (TVET) System. Within the policies and strategies of the
Ethiopian Government, technology transformation by using current international
standards and international best practices as the basis, and, adopting, adapting and
verifying them in the Ethiopian context – is a pivotal element. TVET is given an
important role with regard to technology transfer. The new paradigm in the outcome-
based TVET system is the orientation at the current and anticipated future demand of
the economy and the labor market.
The Ethiopian Occupational Standard (EOS) is the core element of the Ethiopian
National TVET Strategy and an important factor within the context of the National TVET
Qualification Framework (NTQF). They are national Ethiopian standards, which define
the current and future occupational requirements and expected outcome related to a
specific occupation using distinct Unit of Competences without taking TVET delivery
into account.
The whole package EOS document for an occupation is an integrated set of nationally
endorsed core generic Unit of Competences organized in to different qualification levels
built one upon the other below or side wise to make full occupational profile.
This document details the mandatory format, sequencing, wording and layout for the
Ethiopia Occupational Standard which comprised of Units of Competence.
A Unit of Competence describes a distinct work activity. It is documented in a standard
format that comprises:
 Occupational title and NTQF level
 Unit title
 Unit code
 Unit descriptor
 Element and Performance Criteria
 Range and Variable
 Evidence guide
Together all the parts of a Unit of Competence guide the assessor/curriculum developer
in determining the candidate training and assessment.
The ensuing sections of this EOS document comprise a description of the occupation
with all the key components of a Unit of Competence:
 Chart with an overview of all Units of Competence with their Unit Codes and Titles
 Detail contents of each Unit of Competence
 Occupational map providing the TVET providers with information and important
requirements to consider when designing training programs using this standards
and show a career path
Ministry of Education Animal Health Care Service Version 3

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Copyright Ethiopian Occupational Standard March 2018
UNIT OF COMPETENCE CHART
Occupational Standard: Animal Health Care Service
Occupational Code: AGR AHC1
NTQF Level I
AGR AHC1 01 0318 AGR AHC1 02 0318 AGR AHC1 03 0318
Follow Occupational Use and Maintain Basic Work in the Animal
Health and Support Tools and Equipment Care Industry
Procedure

Support Animal Care Apply Knowledge of Support Health Care
Cleaning Activities Animal Welfare and Provision for Pregnant,
Behaviours Parturient and Lactating
Animals

Support Health Care Support the Provide Basic First Aid
Provision for the Identification of Sick to Animals
Newborn Animals Animals

Apply the Basics of Support Gender Apply Quality
Human Nutrition Mainstreaming and Standards
Practices HIV/AIDS Initiatives

Work with Others Receive and Respond Demonstrate Work
to Workplace Values
Communication
AGR AHC1 16 0318 AGR AHC1 17 0318

Develop Understanding Apply 3S
of Entrepreneurship

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NTQF Level II
Carry out Basic Operate and Maintain Develop Knowledge of
Veterinary Reception Equipment and Tools Basic Anatomy and
Duties Physiology of Farm
Animals

Identify and Use Basic Assist General Animal Carry out Sanitation
Veterinary Chemicals Health care and Waste
and Reagents Management Duties

Assist with Animal Assist Animal Surgical Apply General
Nutrition and Operation Laboratory Activities
Husbandry Practices
AGR AHC2 10 0318 AGR AHC2 11 0318 AGR AHC2 12 0318\

Participate in Handle and Restrain Administer Medications
Environmentally Animals to Livestock
Sustainable Work
Practices

Participate in Work in Team Develop Business
Workplace Environment Practice
Communication
AGR AHC2 16 0318

Standardize and
Sustain 3S
NTQF Level III

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Respond to Apply Workplace OHS Implement and Monitor
Emergencies Procedures Environmentally
Practices Sustainable Work

Participate in Animal Handle Parasitic Animal Participate in General
Diseases Prevention Diseases Clinical Examination of
and Control Activities Animals

Identify and Organize Perform Pregnancy Perform Animal
Veterinary Drugs and Test to Livestock Quarantine Operations
Chemicals

Assist In Animal Origin Carry out Sample Apply Laboratory
Food Hygiene and Collection, Preservation Techniques and
Inspection and Shipment Procedures

Identify Reproductive Identify and Control Identify and Control
Diseases and Other Pests and Disease in a Pest, Predators and
Fertility Honey Bee Colony Disease of Fish
Problems

Provide Specific Animal Implement Livestock Record and Present
Care Advice Emergency Guidelines Veterinary Data
and Standards (LEGSs)

Promote Nutrition Provide Training Provide Information to
Sensitive Agriculture through Instruction and the Clients
Demonstration of Work
Skills

Monitor Implementation Apply Quality
Ministry of Education Health Care Lead
Control
Animal ServiceWorkplace Version 3
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of Work Plan/Activities
Copyright Ethiopian OccupationalCommunication
Standard March 2018
Lead Small Teams Improve Business Prevent and Eliminate
Practice MUDA

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NTQF Level IV
Perform Minor Surgical Perform General Euthanize Sick, Injured
and Obstetrical Animal Health Care or Unwanted Animals
Operations

Participate in Carry-out Veterinary Control Trans-boundry
Prescription and Public Health Activities Animal Diseases with
Administration of Others in the Animal
Veterinary Drug Care Industry

Participate in Herd Conduct Basic Develop knowledge of
Health Management Laboratory Techniques Pathological Lesions
Program and Procedures

Identify and Handle Identify and Handle Identify and Handle
Major Diseases of Major Diseases of Diseases of Companion
Ruminants, Poultry and Equines and Swine Animals
Swine

Identify and Handle Conduct Animal Health Supervise Animal
Diseases of Wild Extension Service Health Programs
Animals Delivery

Develop and Implement Analyze and Interpret Plan and Organize
Community Programs Service Data for Animal Work
Health

Migrate to New Establish Quality Develop Individuals and
Technology Standards Team

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Utilize Specialized Manage Micro, Small Apply Problem Solving
Communication Skills and Medium Techniques and Tools
Enterprises (MSMEs)

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NTQF Level I

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Occupational Standard: Animal Health Care Service Level I
Unit Title Follow Occupational Health and Support Procedure
Unit Code AGR AHC1 01 0318
Unit Descriptor This unit covers the knowledge, skills and attitude required
to follow OHS instructions and procedures relating to the
work being undertaken. Candidates will be aware of the
importance of maintaining health and safety of their own and
others in the workplace. The unit also requires the ability of
dealing with incidents and emergencies within their own
scope of responsibility and under the direction of the
supervisor.
Element Performance Criteria

1. Recognise hazards 1.1. Hazards commonly found in the workplace are identified
1.2. Work area is checked routinely before and during work
1.3. Causes of identified hazards are described according to
organizational procedures
2. Follow procedures 2.1. Procedures are followed to remove or minimise hazards,
for hazard control within the scope of responsibilities and competencies.
2.2. Required PPE and safety equipment are used
according to organizational policy.
2.3. The potential consequences of failing to follow these
procedures and instructions are described according to
organizational guideline.
3. Follow emergency 3.1. Emergency/emergency alarm is recognized.
procedures
3.2. Supervisor is communicated on OHS procedure.
3.3. Follow Instructions related to the emergency are
followed according to organizational guideline.
4. Report problems 4.1. Hazards and other incidents are recorded and
documented in standard organization formats
4.2. Appropriate persons are informed or reported to in
accordance with workplace procedures when hazards
arise.
Variable Range
Hazards May include, but not limited to:
 Tools and equipment
 Noise, dust, animals injury, solar radiation, electricity,
damaged or broken structures, damaged or worn
equipment
 Manual handling of chemicals and hazardous materials
 Hazardous materials spillage and breakages
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 Gases and liquids under pressure
 Moving machinery
 Fire and explosion
 Sharp and pointed parts
 Biological
PPE and safety May include, but not limited to:
equipment  Safety harnesses, boots, aprons, eye and ear protection
and protection from chemicals including gloves,
respirators and headgear.
Communication May include, but not limited to:
 Face to face, telephone, written, if possible electronic
means.
Appropriate persons May include, but not limited to:
 Employer
 Supervisor
 Employees elected as OHS representatives
 Other personnel with OHS responsibilities.
Problem May include, but not limited to:
 Recognition of hazards
 Problems encountered in controlling risks associated with
hazards
 Observation of an injury and/or incident which occurred
in the workplace
 Clarification of understanding of OHS policies and
procedures.
Evidence Guide
Critical Aspects of Demonstrate knowledge and skills to:
Competence  Describe the workplace OHS system and know the
importance of critical procedures
 Describe potential situations requiring action
 Implement appropriate corrective action.
 Avoid a critical incident rather than recovery from a
disaster.
 Identify hazards and application of appropriate risk
controls
 Apply appropriate risk controls
 Take actions or report according to work procedure
Underpinning Demonstrate knowledge of:
Knowledge and  Workplace OHS system
Attitude  Situations affecting OHS and the appropriate action to
rectify the situation.
 OHS issues regulated by Acts, regulations, codes of
practice and industry standards.
 Hazards commonly found in the workplace and standard
controls
 Safety signs and symbols

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
Hazards identified to the designated person/according to
procedure.
Underpinning Skills Demonstrate skills to:
 Observe safe work practices
 Communicate OHS issues with others
 Locate and follow OHS procedures under direct
supervision.
 Use and maintain appropriate PPE clothing and
equipment correctly
 Use equipment and machinery, materials and tools
correctly and safely
 Read and follow organisational policies and procedures
including OHS
 Follow sequenced written instructions and record
information accurately and legibly
 Recognise and describe hazards commonly found in the
workplace and their standard controls
 Describe and apply procedures for recognising safety
signs and symbols
 Describe and apply procedures for reporting hazards
identified to the designated person according to
procedure.
Resource Implications Access is required to real or appropriately simulated
situations, including work areas, materials and equipment,
and to information on workplace practices and OHS
practices.
Methods of Assessment Competence may be assessed through:
 Interview/Written Test
 Observation/Demonstration with Oral Questioning
Context of Assessment Competence may be assessed in the work place or in a
simulated work place setting.

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Unit Title Use and Maintain Basic Tools and Equipment
Unit Descriptor This unit covers the knowledge, skills and attitude required to
use and maintain basic tools and equipment. The unit
requires the application of skills and knowledge to a limited
range of tasks including pre-operational checks, and the
cleaning and storage of tools and equipment. In addition,
competence requires an awareness of workplace safety and
positive environmental practices associated with equipment
operation.

1. Prepare basic tools 1.1. Tools and equipment are identified and selected in
and equipment for accordance with supervisor's instructions
use
1.2. Routine pre-operational checks of tools and
equipment are carried out to manufacturer’s
specifications.
1.3. Unsafe or faulty machinery and equipment are identified
and segregated for repair or replacement in line with
enterprise requirements
1.4. OHS hazards in the workplace are identified and
reported to the supervisor
2.Use basic tools and 2.1. Suitable PPE clothing and equipment is selected,
equipment used, maintained and stored in accordance with OHS
requirements
2.2. Tools and equipment are used according to
manufacturers specifications and in accordance with
supervisor's instructions
2.3. Work is completed to supervisor's satisfaction and in
accordance with OHS requirements
2.4. Environmental implications associated with use and
maintenance are identified and reported verbally to the
supervisor
3.Check, clean and 3.1. Tools and equipment use is detailed and recorded in
store basic tools accordance with organisation requirements
and equipment
3.2. Tools and equipment are cleaned, secured and stored
to manufacturers specifications and supervisors
instructions
3.3. Malfunctions, faults, wear or damage to tools and
equipment are identified and reported in line with
institution's requirements
3.4. Workplace areas are cleaned and maintained in line with
OHS and enterprise requirements
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Variable Range
Tools and equipment May include, but not limited to:
 Syringe
 Stethoscope
 Thermometer
 Needles of different size and type
 Sample collection equipment
 Water bath
 Burdizzo and Heart girth
Pre-operational May include, but not limited to:
checks  Cleaning, lubricating
 Identifying and segregating unsafe or faulty
equipment for repair or replacement
OHS hazards May include, but not limited to:
 The safe use and maintenance of tools and
equipment including guarding of exposed sharp parts
 Manual handling, including safe opening and closing
techniques
 Handling and storage of hazardous substances,
 Appropriate use, maintenance and storage of PPE
clothing and equipment
 Outdoor work including protection from solar
radiation, hazardous noise and organic and other dusts
 Identifying and reporting hazards
 Projection of people in the workplace
PPE clothing May include, but not limited to:
and equipment  Boots
 Hat/hard hat
 Overalls
 Gloves
 Protective eyewear
 Hearing protection
 Safety harness
 Respirator or face mask
 Sun protection, e.g., sun hat, sunscreen
Environmental May include negative environmental impacts may result
implications from improper disposal of cleaning wastes and
consumables
Evidence Guide
Critical Aspects of
Competence  Select, maintain and utilize a range of tools and
equipment to complete designated work tasks
 Carry out pre-use checks
 Recognize and report equipment faults and workplace
hazards

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 Interpret and follow instructions
 Clean, secure and store equipment after use
 Demonstrate a safe workplace and environmentally
responsible practices
Knowledge and  Pre-operational and safety checks for basic tools
Attitude and equipment
 Hazards associated with the use of basic tools and
equipment
 Operating principles and operating methods for
basic tools and equipment
 Procedures for cleaning, securing and storing basic
tools and equipment
 Risks associated with the operation of basic tools
and equipment
 Relevant regulations and Codes of Practice with
regard to workplace OHS requirements, and the use
and control of hazardous substances
 Environmental impacts and minimization measures
associated with the operation of basic tools and
equipment
 Enterprise guidelines with regard to tools and
equipment use, recording and reporting routines
 Use PPE clothing and equipment and when and
how it should be used, maintained and stored
 Communicate ideas and information with regard to
basic tools and equipment use, safety procedures and
their application
 Collect, analyze and organize information regard to
the performance of tools, equipment, identified faults,
and OHS concerns may be reported for repair and
organized by records
 Plan and organize activities involving use of basic
tools and equipment
 Work with others and in teams in methods and
procedures to complete maintenance and job functions
 Compute measurement of volumes, weights and
consumption, particularly in relation to pre-operational
checks
 Solve or report problems on tools and equipment
breakdowns, faults or malfunctions
 Use technology to communicate, measure and
record information with regard to tools and equipment
maintenance, usage and performance
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practices.
Methods of Competence may be assessed through:
Assessment  Interview/Written Test
Context of Competence may be assessed in the work place or in a
Assessment simulated work place setting.

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Unit Title Work in the Animal Care Industry
Unit Description This unit covers the knowledge, skills and attitude required to
work on an individual basis and with others in the animal
care industry. In addition, it covers the terminology, culture
and working conditions of an animal care workplace. It
requires the ability to follow work schedules and recognise
the overall industry structure and hierarchy, industry’s
legislation, regulations and code of conducts related with
animal health and production. All tasks would be conducted
under strict supervision. This unit is applicable to new
entrants to the animal care and management industry.

1.Identify policy and 1.1. National animal health service structure in the
strategies and country is identified.
recognise legal
frame work of the 1.2. Animal health policy and strategies are recognized.
industry. 1.3. The types of animal health services in the country are
identified.
1.4. The legislation, regulations and codes of practice related
to animal health and production are recognized.
1.5. Mission of the industry is identified.
2. Contribute to a 2.1. Information on working in the industry, including
productive work employment terms and conditions is collected and
environment interpreted.
2.2. Personal work practices are performed to contribute
positively to quality, productivity and effective
relationships in the work environment.
2.3. Industry and workplace-specific management structures
and lines of reporting are complied with.
2.4. Work schedule is followed in accordance with
organisational policies and procedures
2.5. Job-specific work practices are performed to comply
with the principles of ethical conduct, OHS guidelines,
environmental processes and industry best practice.
2.6. The need for workplace confidentiality is understood and
observed.
3.Use industry 3.1. Industry terminology related to work personnel,
terminology equipment and work practices is interpreted and used in
work activities
3.2. Language style, terminology and ethical manner used
are made appropriate to those being communicated with.
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4.Incorporate animal 4.1. Animal facilities and workplace protocols are evaluated
needs in conduct of in relation to animal needs.
work practices
4.2. Work routines are completed with consideration of
animal health and wellbeing priorities.
4.3. Animal handling and interaction are conducted with
consideration of the social and behavioural
characteristics of animals.
4.4. Hygiene protocols are completed to ensure animal
health.
4.5. Security protocols are completed to ensure animal
safety.
5. Undertake an 5.1. Work schedule and responsibilities are provided and
activity according to followed in accordance with organisational guideline and
workplace procedures.
requirements
5.2. Availability of materials and equipment for tasks is
checked and reported to the supervisor.
5.3. Work is performed in accordance with safe work
practices and OHS requirements.
5.4. Factors affecting work requirements are identified and
discussed with supervisor.
5.5. Possible errors are reported to supervisor immediately.
5.6. The need for assistance to improve performance is
communicated clearly to the appropriate person.
6.Recognise animals in 6.1. A range of animals are identified in accordance with
the workplace organisational requirements.
6.2. Animals are described using identifiable characteristics.
Variable Range
National animal health May include, but not limited to:
service structure The structure of the veterinary health service from Federal to
the smallest unit (Kebele) level.
Mission May include, but not limited to:
A formal summary of the aims and values of a company,
organization, or individual.
Information May include, but not limited to:
 Services available in each sector:
 Animal technology, including biomedical research
 Animal movement control and regulation
 Captive animals
 Companion animal services
 Veterinary practices
 Relationships between the sector and other industries
 Industry work conditions

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 Legislation that affects the industry
 Employment terms and conditions
 Career opportunities within the industry
 Appropriate industry work ethics
 Industry quality assurance standards.
Policies and May include, but not limited to:
procedures  Animal welfare, including ethical use of animals for
scientific or teaching purposes
 Environmental sustainability practices
 Infection control plans
 Quality assurance systems
 Standard operating procedures.
OHS risks when May include, but not limited to:
working with animals  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
 Needle pricks and cuts from other sharps
 Release of infective agents (animal and human)
 Slippery or uneven work surfaces
 Zoonoses
Work routines May include, but not limited to:
 Assisting others in completion of tasks within limits of
current level of competence
 Catching and handling animals under supervision
 Checking animals for signs of distress, illness and injury
 Checking security and repair of animal housing,
equipment and general facility
 Cleaning and grooming animals under supervision
 Cleaning and preparation of animal cages, enclosures,
exhibits, displays, general work areas, office, reception
and customer service areas
 Confirming all animals are in their cages or enclosures
 Documenting work tasks in accordance with workplace
procedures
 Operating general equipment used to complete
workplace cleaning routines
 Picking up rubbish, removing branches or other unsightly
items not part of exhibit or animal housing
 Reporting animal health concerns to supervisor
 Stocktaking and re-supply of items
 Timeframes for completing tasks.
Hygiene protocols May include, but not limited to:
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 Appropriate reprocessing of reusable equipment
 Aseptic technique
 Housing and work area cleaning and disinfecting
standards
 Personal hygiene practices especially washing and
drying hands before and after animal contact and/or any
activity likely to cause cross-contamination
 Safe handling and disposal of sharps and other clinical,
related and general waste
 Surface cleaning and management of blood and bodily
fluid spills
 Use of PPE clothing and equipment and change as
appropriate for the intended use.
Security protocols May include, but not limited to:
 Checking for pests within animal housing or enclosures
 Checking there are no unauthorised people in animal
enclosures
 Checking that locks and slides are in good working order
 Ensuring animals are safe and secure in their housing
 Ensuring medications and treatments are stored in
accordance with legislative requirements
 Identifying any animal housing faults that may result in
escape
 Maintaining structures in good order.
Identifiable animal May include, but not limited to:
characteristics  Age, sex and size
 Coat or skin colours and texture
 Eye colour
 Markings, patterns and permanent scars
 Toe nail colour
 Microchip, ear tags, tattoos and markings and leg bands
 Movement and behaviour of animals.
Evidence Guide
Critical Aspects of
Competence  Identify the country’s veterinary industry structure
 Conduct animal care work practices with consideration to
animal needs in an ethical and humane manner
 Comply with relevant legislation, regulations and codes
of practice, including animal welfare and OHS legislation
 Communicate effectively with supervisor and other staff
using industry related terminology and follow task
instructions to complete work activities.
Knowledge and  Animal temperaments and behaviours in order to
Attitude develop an understanding of the associated hazards and
risks
 Basic legislative and regulatory compliance requirements
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in animal care workplaces
 Common diseases, ailments, injuries and other impacts
on animal health and wellbeing
 Communication procedures, systems, and technology
relevant to the organisation and the individual's work
responsibilities
 Effective communication in a work team
 Environmental impacts on animal health and wellbeing
 General job responsibilities in a range of animal care
sectors
 Hazards associated with handling animals and control
measures
 Housing, exercise, social and activity needs of animals
 Industry employment terms and conditions and career
pathways
 Industry expectations of conduct, presentation and work
performance, including quality and productivity
 Terminology and language variations used by workplace
staff and the public
 Comply with hygiene practices to ensure human and
animal health
 Comply with OHS and animal welfare legislations and
regulations
 Comply with workplace confidentiality requirements
 Follow sequenced written instructions, and record
 Interpret and use industry terminology in a range of
situations
 Interpret workplace duties and conditions of employment
 Read and follow organisational policies and procedures,
including OHS
 Oral communication skills/language to fulfill the job role
as specified by the organisation, including questioning,
active listening, asking for clarification and seeking
advice from supervisor
 Work with and relate to people from a range of cultural,
social and religious backgrounds
 Problem-solving skills to select required materials and
equipment and prioritise tasks
 Use safe and approved animal handling techniques
practices.
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Unit Title Support Animal Care Cleaning Activities
to support animal care cleaning activities under supervision.
It requires the ability to work in a safe manner, undertake
cleaning activities as directed, handle materials and
equipment and clean up on completion of cleaning activities.
All tasks would be conducted under strict and direct
supervision.

1 Prepare materials, 1.1. The required materials, tools and equipment are
tools and identified according to lists provided and or supervisors’
equipment for relevant instructions.
cleaning activities
1.2. Checks are conducted on all materials, tools and
equipment and insufficient or faulty items are reported to
supervisors.
1.3. Correct manual handling techniques are used when
loading and unloading material to minimise damage to
self and the material according to supervisors’
instructions and organisational guidelines.
1.4. Suitable PPE requirement is selected and checked prior
to use.
1.5. OHS hazards in the workplace are identified and
reported to supervisors.
2 Undertake cleaning 2.1. Instructions and directions provided by supervisors are
activities as followed and clarification is sought when necessary.
directed
2.2. Cleaning activity is undertaken in a safe and
environmentally appropriate manner according to
organisational guidelines.
2.3. Interaction with other staff is carried out in a positive and
professional manner.
2.4. Organisational policies and procedures in relation to
workplace practices and the handling and disposal of
materials are observed.
2.5. Problems or difficulties in completing work to the
required standards or timelines are reported to
supervisors.
2.6. Waste material produced during cleaning activities is
stored in a designated area according to supervisors’
instructions.

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3 Clean up on 3.1. Materials are stored or disposed of according to
completion of supervisors’ instructions
cleaning activities
3.2. Tools and equipment are cleaned, maintained and
stored according to manufacturers’ specifications and
supervisors’ instructions.
3.3. A clean and safe work site is maintained while
completing cleaning activities.
3.4. Work outcomes are reported to supervisors.
Variable Range
 Brooms, rakes, mops, buckets, spades, detergents,
disinfectants, antiseptics, dust bin and towel, brush and
disposal pits.
Relevant instructions May include, but not limited to:
 Standard operating procedures,
 Organisational policies and procedures,
 Job specifications, work notes, material safety data
sheets and manufacturers’ instructions.
PPE requirement May include, but not limited to:
 Overalls, gloves, eye and ear protection and face masks
and boots and head cover.
 Exposure to dust, noise, airborne micro-organisms,
 Slippery surfaces, obstacles, tripping hazards,
 Fumes and cleaning chemicals and agents,
 Physical hazards from animals,
 Natural poisonous gases, and allergens.
Hazards may also relate to:
 Hand tools and equipment,
 Manual handling,
 Overhead gear and other machinery,
 Electric leads and cables,
 Changes in floor level and continual bending and
reaching.
Cleaning activities May include cleaning of tools & equipment, animals and
animal housing, including fixtures and fittings, and cleaning
the surrounding work areas.
Evidence Guide
Critical Aspects of
Competence  Prepare and use cleaning tools, equipment and materials
correctly
 Undertake cleaning activities as directed
 Communicate effectively with supervisors and team
members
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 Follow instructions to complete work activities
Knowledge and Attitude  Safe work practices
 Cleaning agents and chemicals
 Cleaning tools and equipment
 Basic cleaning practices/ procedures
 Prepare materials, tools and equipment for cleaning
activities
 Handle materials and equipment
 Clean, store and maintain equipment and materials
including OHS
 Follow sequenced written instructions; and record
 Relate to people from a range of social, cultural and
ethnic backgrounds and with a range of physical and
mental abilities
 Oral communication skills required to fulfil the job role as
specified by the organisation including questioning, active
listening, asking for clarification and seeking advice from
supervisor
 Complete basic arithmetic calculations and measure
volumes
 Use available resources and prioritise daily tasks
practices.

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Unit Title Apply Knowledge of Animal Welfare and Behaviours
to explain the concept of animal behaviour and welfare;
monitor and assess livestock welfare (welfare assessment
methods); implement livestock welfare procedures/practices,
identify and report major animal welfare problems, identify
animal behaviour and prepare, maintain and store
equipment used to humanely handle the animals.
In addition, this unit of competence requires the ability to
implement standard operating procedures, identify animals
and interpret their body language and behaviour in the
context of an animal control and regulation environment
during day-to-day activities.

1.Explain the concept 1.1. The five elements of animal freedom are stated and
of animal behaviour animal welfare is defined.
and welfare
1.2. Major animal welfare problems in Ethiopia are
identified.
1.3. Clinically important behaviours of animals are
identified
1.4. Animal welfare legislation, regulations and codes of
practice are identified.
2.Monitor and assess 2.1. Regular checks are taken to assess livestock welfare
livestock welfare according to the requirements of the organisation.
2.2. Welfare problems are recognised and reported.
2.3. Livestock are handled calmly and according to
enterprise procedures.
3.Implement livestock 3.1. OHS hazards in the workplace related to animal welfare
welfare assessment are recognised and safety issues reported according to
procedures enterprise requirements.
3.2. Quarantine and bio security procedures are maintained
as instructed to minimise the risks of disease
introduction and to keep welfare of animals.
3.3. Thorough personal hygiene practices are maintained in
all activities associated with handling livestock, including
reducing risks from diseases transmissible to humans.
3.4. Sick or dead livestock is safely treated and humanely
destroyed, if necessary.
3.5. Environmental implications associated with livestock
husbandry practices are identified, assessed and
relevant measures are implemented.
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4. Identify animal 4.1. Animal and its body language are observed and
behaviour interpreted.
4.2. Temperament, traits, health and wellbeing of animal are
identified and documented.
4.3. Physical and social environment of animal is assessed.
4.4. Behaviour of animal is determined.
4.5. Assistance is sought from supervisors and/or peers
when necessary.
4.6. Organisational policies and procedures and legislative
requirements are followed.
5.Assess and respond 5.1. Risks or hazards to the public, self, bystanders and the
to animal behaviour target animal are assessed.
5.2. Constructive solutions to animal behaviour are
offered to owner when appropriate.
5.3. Referral to specialists is offered to owner when
appropriate.
5.4. Statutory response to animal behaviour is taken when
appropriate.
5.5. Assistance is sought from supervisors and/or peers
when necessary.
5.6. Organisational policies and procedures and legislative
requirements are followed.
6. Prepare, maintain 6.1. Equipment and materials for humanely treating livestock
and store are checked for safe and sound operation and confirmed
equipment used to against work plan.
humanely handle
the animals. 6.2. Equipment, materials and facilities used for humane
treatments are cleaned, maintained and stored in line
with manufacturer's specifications, OHS and enterprise
requirements.
6.3. Livestock residues and waste are disposed of in an
environmentally responsible manner in line with OHS
and enterprise requirements.
Variable Range
Animal freedom May include, but not limited to:
 Animals have a right to "5 forms of "freedom" (freedom
from hunger, thirst and malnutrition; freedom from fear
and distress; freedom from physical and thermal
discomfort; freedom from pain, injury and disease; and
freedom to express their natural behaviour.
Animal welfare May include, but not limited to:
 Providing for animal’s physical and mental needs.

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problems  Anything that affects the mental, physical and
naturalness of the animal.
Clinically important May include, but not limited to:
animal behaviours  Those behaviour of animals that gives clue for
abnormality in clinical examination of the animal.
Assess animal welfare May include, but not limited to:
 Resource based animal welfare assessment
 Animal based or output based animal welfare
assessment.
Risks or hazards when May include, but not limited to:
working with animals  Animal bites, envenomation, kicks, scratches and crush
injuries
 Biological hazardous waste
 Moving parts of machinery or equipment
 Zoonoses.
Risks or hazards to be May include, but not limited to:
assessed  Assessment of breed/type potential to cause harm or
difficulty
 Circumstances prevailing
 Degree of animal restraint and confinement
 Level of own experience, confidence and capability
 Level of owner/handler cooperation, competence and
control
 Obvious signs of the animal's abnormal health and
condition.
Constructive solutions May include, but not limited to:
 Looking at the owner-animal-environment triangle of
effect in the expression of problem animal behaviour and
offering remedial advice
 Considering different methods of handling and dealing
with animals displaying specific behavioural traits (e.g.
Nervous or timid)
 Endeavouring to remedy the causes as well as the
problem animal behaviour for wandering animals the
constructive solution May include, but not limited to:
 restoring animal to correct owner property
 capture and impoundment
 offering advice regarding more adequate fencing
 providing advice regarding: a more enriched
environment
 improving obedience and responsiveness
 using positive and negative reinforcement training.
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Animal behaviour May consider:
 Normal versus abnormal behaviour
 Aggressive versus benign behaviour
 Confident versus timid or fearful behaviour.
Statutory response May include, but not limited to:
 Detail procedural requirements and explain timelines for
outcomes
 Issue caution or infringement notice
 Recommend action plan
 Seize animal.
Evidence Guide
Critical Aspects of
Competence  Define animal welfare and list the five animals freedom
 Identify the major animal welfare problems in the country
 Explain the methods of animal welfare assessment
 Determine behaviour and temperament of animals
 Identify and interpret animal body language
 Comply with standard operating procedures
 Report problems that affect animal welfare and quality
products
 Assess specific types of animal behaviour and respond
accordingly
 Refer unusual or dangerous behaviour to specialists or
action a statutory response
Knowledge and  Animal health and welfare requirements, practices and
Attitude procedures.
 Animal production processes
 Enterprise policies, guidelines and SOP's relating to food
safety quality, bio security, and animal welfare.
 Animal handling techniques
 Relevant animal welfare legislation and codes of
practice.
 Industry animal welfare and health requirements
 Implement quality assurance practices on food safety
and quality, bio security and animal welfare
 Implement standard operating procedures
 Report problems that affect animal welfare
 Handle livestock in a humane and caring manner
practices.

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Unit Title Support Health Care Provision for Pregnant, Parturient
and Lactating Animals
to support provision of health care service for pregnant,
parturient and lactating animals. It requires the knowledge
and skill to make a regular follow up and identify sign of ill
health and sign of approaching birthing, provide care for
these animals as directed, and recording and reporting of
incidents and support any interventions by the veterinarian.

1. Follow OHS 1.1. Personal hygiene and cleanliness standards are
practices maintained in accordance with OHS and organisational
policies and procedures.
1.2. Workplace procedures and work instructions for
controlling risks are followed accurately.
1.3. Hazards are identified and reported to supervisors.
1.4. Appropriate tools for checking animal health and control
are prepared according to workplace guidelines.
2. Support health care 2.1. Animal records are checked and the stage of gestation
for pregnant is confirmed where possible.
Animals
2.2. Additional assistance required for assessing pregnancy
status is reported to the supervisor for remedial action
2.3. A clean, safe and secure environment is maintained
for pregnant animals according to the organizational
guideline and as directed by the supervisor.
2.4. Adequate nutrition and supplementary feed is provided
to pregnant animals as instructed, and recorded
accordingly
2.5. The condition and health status of pregnant animals
is observed and any abnormalities are recorded and
2.6. Signs of approaching birth in animals are identified
2.7. Female animals are given access to shelter to give birth
in severe weather conditions.
3. Support health care 3.1. Hazards in assisting with birthing are identified and safe
for parturient work practices followed.
Animals
3.2. Birthing equipment, resources and materials are
checked and prepared for use.

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3.3. A clean, safe and secure environment is maintained for
pregnant animals according to the organizational
guideline and as directed by the supervisor.
3.4. Environment and animals are monitored to ensure
normal birth progresses and animals experiencing
birthing abnormality are identified and reported to the
supervisor.
3.5. Animals with minimum stress and discomfort to the
animals without excessive yarding or shedding are
handled in line with enterprise animal welfare policies
4. Provide care for 4.1. Post-birthing health and bonding of dam and newborn
post partum are monitored and any abnormality reported to the
animals supervisor
4.2. Clean and comfortable area is provided for lactating
animals as directed by the supervisor.
4.3. Appropriate and sufficient food and clean water are
provided for lactating animal as instructed
4.4. Milking is carried out in a clean manner following the
organizational procedure to minimize contamination and
reduce incidence of mastitis.
4.5. The condition and health status of lactating animals are
observed and any abnormalities are recorded and
Variable Range
Animal records May include, but not limited to:
 Breeding records (insemination date, calving date,
calving interval...), pregnancy test
Clean, safe and secure May include, but not limited to:
environment  Regularly sanitized animal barn,
 Comfortable bedding
 Non-slippery floor
 Well ventilated room and Secured from predators
The condition and May include, but not limited to:
health status  Pregnant animals in:
 The body condition in relation to the gestation period
 Feeding behavior
 Sign of abortion and or any sign of ill health
 Lactating in:
 Body condition
 Feeding Behavior
 Animal posture
 Any Sign of ill health (mainly signs related to major
diseases of the post partum animal e.g.
Hypocalcaemia, hypoglycaemia, mastitis....)

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 Occurrence of Uterine prolapse, Retained fetal
membrane, uterine infection
Animals May include, but not limited to:
 Sheep, goat, cattle, camel, swine, companion animals
Shelter May include, but not limited to:
 Separate birthing/calving pen or area
Birthing equipment, May include, but not limited to:
resources and  PPE: arm length glove, overall, aprone, boot, hat
materials  Obstetrical kit
 Fetotomy kit
Birthing abnormality May include, but not limited to:
 Difficult birth (Dystocia)
 Still birth
 Prolapse (uterine or vaginal)
 Retained fetal membrane)
 Bleeding
 Abortion
 Extended gestation period
Clean manner The milking procedure should be followed to insure
 Personal hygiene of milker
 Clean and disinfected udder
 Clean and disinfected milking equipment
 Exposure to dust, noise, airborne micro-organisms,
 Physical hazards from animals,
 Natural poisonous gases, and allergens.
 Hazards may also relate to zoonotic diseases like
brucellosis
Evidence Guide
Critical Aspects of
Competence  Demonstrate safe and environmentally responsible
workplace practices
 Monitor animal condition and recognise abnormal
behaviour, and signs of ill health in pregnant, parturient
and lactating animals
 Prepare clean, safe and secure environment to pregnant,
parturient and lactating animals as directed
 Recognise signs of imminent birthing of animals
 Provide a non threatening environment and access to
adequate feed and water for pregnant, parturient and
immediately post birthing.
 Select and prepare birthing equipment and materials
 Identify hazards and use safe work practices in the
birthing environment

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Knowledge and  Relevant animal behaviour, basic health and nutritional
Attitude requirements
 Birthing environment requirements for animals
 Birthing equipment and materials, their components and
functions
 Effects of inadequate nutrition on animals and newborn
 Enterprise policies with regard to recording and reporting
routines
 Hazards associated with handling animals
 Relevant livestock gestation and appropriate birthing and
husbandry procedures
 PPE clothing and equipment and when and how it should
be used
 Problems associated with birthing
 Procedures for cleaning and maintaining treatment
equipment and materials
 Predator behaviour and control procedures
 Relevant legislation, regulations and codes of practice
with regard to work health and safety and animal welfare .
 Prepare materials, tools and equipment for animal care
and birthing activities
 Maintain clean and secure environment for pregnant,
parturient and lactating animals
including ohs; follow sequenced written instructions; and
record information accurately and legibly
mental abilities
 Oral communication skills/language competence required
to fulfil the job role as specified by the organisation
including questioning, active listening, asking for
clarification and seeking advice from supervisor
practices.

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Unit Title Support Health Care Provision for the Newborn Animals
to provide support in assessment of condition of newborn
and support resuscitation activity, disinfection of navel,
feeding of colostrums and handling and care for newborn
animals. It requires the knowledge and skill to recognise
signs of stress or ill health in newborn animals; and
providing support to veterinarians attending sick newborn
animals. This unit applies to workers in livestock industries
and is likely to be carried out with minimal supervision within
enterprise guidelines.

1. Prepare for care of 1.1. Suitable PPE requirement is selected and checked
newborn animal prior to use.
1.2. Hazards and risks in the work place are recognized and
safe work practices are followed, according to OHS
procedures.
1.3. Facilities, equipment and supplies needed to provide
care are identified selected and prepared according to
the organizational guideline.
1.4. Personal and environmental hygiene and health
requirements are identified and maintained according to
enterprise and legislative requirements.
1.5. Newborn animals are appropriately identified and
humanely handled as required according to enterprise
requirements and industry standards.
2. Support health care 2.1. Newborn resuscitation is carried out as required and
for newborn according to the organizational guideline under direct
Animals supervision.
2.2. Disinfection of navel is performed using appropriate
disinfectants according to the organizational guideline
and protocol.
2.3. Colostrum is collected and fed to the new born within
the appropriate time period, as directed by the
supervisor and according to the organizational guideline.
2.4. Newborn animals are checked regularly after
administration of colostrum and colostrum feeds
repeated as required
2.5. Clean, safe and secure housing environment is
provided according to the enterprise guideline.

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2.6. Relationship between mother and young is monitored
where appropriate and strategies are consulted with
supervisor to address any problems.
2.7. Feeding, water and shelter areas are maintained and
monitored for correct operation, cleanliness and
hygiene.
2.8. Routine health and feeding problems, including digestive
upsets and infections, are identified and reported to the
vet.
2. Clean on 3.1. Tools and equipment used are cleaned, maintained and
completion of work stored according to manufacturers’ specifications and
supervisors’ instructions.
3.2. Work outcomes are reported to supervisors.
3.3. A clean and safe work site is maintained while
completing cleaning activities.
3.4. Wastes are segregated and stored and disposed
according to the organizational regulation and
environmental legislations.
Variable Range
PPE requirements May include, but not limited to:
 PPE clothing and equipment may include overalls, gown,
gloves, eye protection and face masks and boots and
head cover.
OHS procedures May include, but not limited to:
 Use of appropriate PPE
 Safe handling of animals
 Equipment and chemical handling and use safety rules
and procedures
 Personal hygiene and immunization against zoonotic
diseases
Facilities, equipment May include, but not limited to:
and supplies  Separate Pen for the new born,
 Rope,
 Drenching gun, disinfection cup,
 Scissor, forceps, suture material, gauze, cotton, towel,
 Colostrums
 Tincture of iodine, savlone, saline water
Animals May include, but not limited to:
 Lambs
 Calves
 Kids
 Pigs (suckers)
 This standard does not cover chickens.
Resuscitation May include, but not limited to:
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This includes activities taken to support a newborn animal
having difficulties of birthing immediately after birth
Disinfection of navel May include, but not limited to:
 Handling of the newborn
 Use of appropriate chemical for disinfection
 Cutting and tying of navel
 Cleaning and application of disinfectant
Colostrum collection Colostrums can be fed to the new born:
and feeding  By suckling directly from the dam or
 Hand fed colostrum collected directly from the dam or by
using stored colostrum
Clean, safe and secure May include, but not limited to:
environment  The sanitation, the comfort and defence from predators
Evidence Guide
Critical Aspects of
Competence  Prepare and use cleaning tools, equipment and materials
correctly
 Communicate effectively with supervisors
 Identify hazards and risks related with handling new born
 Identify and humanely handle newborn animals
 Assess condition and recognise signs of stress or ill
health in newborn animals
 Handle resuscitation, navel disinfection and colostrum
feeding activities for the new born.
 Provide support to veterinarians attending sick newborn
Knowledge and  Safe work practices
Attitude  Cleaning agents and chemicals
 Cleaning tools and equipment
 Basic cleaning practices/procedures
 Newborn animals development and growth
 Newborn animals feed, shelter and environmental
requirements
 Recognise signs of stress or ill health in newborn animals
 Common deformities
 Significance of colostrums to livestock
 Hygiene and cleanliness requirements
 Relevant legislative animal welfare health and OHS
requirements especially as they relate to safe animal
handling techniques, feeding, and caring for newborn
animals
 Enterprise requirements for rearing of newborn animals
and recording and reporting requirements.

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
Prepare materials, tools and equipment for cleaning
activities
 Handle materials, tools and equipment
 Clean, store and maintain materials, tools and equipment
including OHS; follow sequenced written instructions; and
record information accurately and legibly
mental abilities
supervisor
 Identify hazards and implement safe work procedures
 Weigh and assess condition of newborn animals
 Work within animal welfare legislative requirements and
enterprise and industry guidelines
practices.

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Unit Title Support the Identification of Sick Animals
develop understanding and application of Normal Animal
Health Indicators which support in the identification of signs
and symptoms of sick animals. It also covers techniques of
recognizing signs and symptoms of sick animals and reporting.

1. Develop 1.1. Physical appearance, body conformation, and natural
Understanding of behavioural expression of animals are identified
Normal Animal
Health Indicators 1.2. Normal feed intake and drinking behaviour of animals are
identified.
1.3. Normal physiological parameters of normal animals
are observed
2. Identify signs and 2.1. Changes to physical appearance, abnormal feeding and
symptoms of sick drinking behaviour are identified
Animals
2.2. Abnormal physiological parameters of animals are
distinguished
2.3. Signs and symptoms of sick animals indicting the
presence of disease, injury, compromised health or
distress in animals are identified.
3. Report ill health of 3.1. Unusual condition or ill health of animal is promptly
animal reported to supervisor.
3.2. Animal lagging behind the heard or injured animal is
identified and reported
3.3. Feed intake and drinking changes are identified and
reported
Variable Range
Body conformation May include, but not limited to:
 Animals' normal standing position,
 Normal locomotion and gait
Physiological May include, but not limited to:
parameters of normal  Normal heart beat/pulse,
animals  Body temperature,
 Normal breathing,
 Normal rumen motility,
 Normal appetite,
 Normal body condition,
 Normal hair colour, size
 Normal movement/locomotion
Signs and symptoms may include but not limited to
of sick animals  Changes in gait (circling, lameness),
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 Distension of stomach,
 Depression/excitation,
 Restlessness,
 Grunting,
 Fever/shock,
 Changes in urine and faeces colour,
 Excessive salivation,
 Inappetance/anorexia, abnormal appetite(pica),
 Teeth grinding,
 Itching,
 Coughing,
 Raised hair coat,
 Dried muzzle
Evidence Guide
Critical Aspects of
Competence  Identify normal physical appearance of animal in motion
and at rest
 Recognize normal physiological parameters of animal
 Describe changes in feed intake and drinking
 Identify signs and symptoms of sick animals
 Record, document and report in standard format and
procedure
Knowledge and  Natural behaviour of animals
Attitude  Normal appetite and drinking frequency of animals
 Normal defecation and urination frequency with their colour
and texture
 Distinguishing between sick and healthy animals
 Approaching animal from a distance
Underpinning Skills Demonstrate skills in:
supervisor
 Interpersonal skills to recognize diseased and healthy
animal
situations, including work areas, materials and equipment, and
to information on workplace practices and OHS practices.

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Unit Title Provide Basic First Aid to Animals
Unit Description This unit covers the knowledge, skills and attitude required
to provide essential first aid to animals by recognising and
responding to an emergency using basic life support
measures. Providing basic first aid for animals requires the
ability to respond positively to emergencies in line with
practised actions and demonstrate basic first aid casualty
management principles. It also requires knowledge of the
use of safe work practices, the animal emergency network,
and first aid casualty management principles and zoonotic
diseases.

1. Assess emergency 1.1. Emergency situation is recognised according to
situation and plan
organizational manual.
response
1.2. Risk posed to self, others and animals is assessed
according to organizational guideline.
1.3. Physical condition and vital signs of the animal are
assessed according to organizational guideline
1.4. Options for assisting animals are evaluated and
procedures selected with reference to workplace
protocols and regulations
2. Apply basic first aid 2.1. Animal is handled safely and humanely to minimise pain
and basic care and further injuries and made comfortable using
available resources.
2.2. Procedures, tools and equipment used for first aid are
identified
2.3. Basic first aid care is provided in accordance with
established animal first aid procedures.
2.4. First aid assistance is sought from others as
appropriate and required.
2.5. OHS procedures and PPE are used at all times when
handling animals.
3. Record and report 3.1. Basic first aid support services are recorded and
documented on the animal file
3.2. All first aid support activities are documented and
reported to supervisor and completed on referral slip
Variable Range
Emergency situations May include, but not limited to:
 Fire, chemical spillage, drought or flood.
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 Road accidents, poisoning, non-infectious diseases,
respiratory or cardiac arrest, electrocution and fight or
flight.
 Respiratory distress
 Collapse
 Hemorrhage
 Poisoning.
Risk posed to self, May include, but not limited to:
others and animals  Self and others from animals:
 attack by other animals (bites, kicks and scratches)
 envenomation
 crush injuries
 zoonoses and infective agent release
 injury caused by inexperienced handling capture
techniques or by not following protocols
 poor communication of procedures to be followed
 Environmental hazards to self, others and animals:
 contaminated sites
 chemical a spillage
 electrocution
 fire and smoke
 flood
 potential cave-ins
 traffic
 weather and climatic conditions
 Animals:
 injury as a result of capture methods used
 injury as a result of inexperienced handlers or
volunteers
 injury or death due to the trauma of rescue or
capture.
Physical condition and Physical condition May include, but not limited to:
vital signs  Burns, lacerations, scratches and broken bones or limbs.
 Physical condition to:
 determine that the animal is dead and first aid is not
required.
 determine whether the animal is seriously injured or
not.
Vital signs May include, but not limited to:
 Breathing, body temperature and pulse rates.
Options for assisting May include, but not limited to:
animals  Animal needs:
 food, water and shelter
 comfort
 restraint to prevent further trauma or injury
 Assistance required from others:
 emergency services agencies
 machinery operator

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 rescuers with specific animal handling skills
 volunteers with little or no experience to assist
 veterinarian or other animal specialist authorised to
act in emergencies
 Methods and equipment needed to:
 assess animal condition and possible injuries
 catch animal
 rescue animal.
Basic first aid May include, but not limited to:
 Compression for lacerations or scratches,
 Bandaging for broken bones or limbs,
 Provision of warmth, feeding or watering as advised,
 Quiet environment and darkness if appropriate for the
animal.
 Administration of emetics or antidotes under instruction if
appropriate, and transport to a veterinary clinic.
 Stop bleeding
 Administer oxygen
 Minimize impact of shock by keeping animal quiet, warm
and away from activity or noise
 Immobilize limb injuries, if soft tissue damage or
fractures are suspected, if possible
 Hose or apply water, if available, in cases of burns or
heat exhaustion
First aid assistance May include, but not limited to:
 Veterinarian, wildlife carer, ranger or supervisor.
 Procedure to prevent attack from Animal care and
associated risks from bites, envenomation, kicks or
scratches and all duties should reflect an awareness of
and a respect for these risks.
 Safe work practices used in handling animals and
appropriate safe handling techniques used to reduce
muscle load on exertion.
 Emergency procedures to prevent the potential escape
of an animal, injury to an animal or other animals, staff
and potentially the public.
 Procedures to reduce the spread of disease to humans
and other animals may include incident reporting,
cleaning, removal of waste and spillage, containment or
elimination of risk, the use of PPE and seeking advice
from supervisors.
PPE May include, but not limited to:
 Gloves, goggles, long sleeved and long legged clothing,
boots
Evidence Guide
Critical Aspects of
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Competence  Assess an emergency situation
 Determine and minimise risk to self, bystanders, the
public and the animal
 Identify critical emergency situations
 Recognize changes to physical body condition and vital
signs occurred as a result of emergency
 Apply basic first aid and care to species of the major
animal groups (mammals, poultry,)
 Explain when and from whom to seek assistance during
the application of first aid
 Identify basic tools and equipment used for first aid
Knowledge and  Relevant OHS and emergency guidelines and
Attitude Procedures
 Animal temperaments and behaviours in order to
develop an understanding of the associated hazards and
risks
 Basic first aid techniques
 First aid sources of assistance
 Basic animal care and hygiene principles
 Physical conditions and vital signs of animals
 Use safe animal handling techniques
 Respond to emergencies in line with practiced actions
 Apply first aid techniques and provide basic animal care
 Check animals’ physical conditions and vital signs
 Read, select and follow organisational guidelines and
procedures including OHS; follow sequenced written
instructions; and record the information accurately and
legibly
 Oral communication skills to fulfil the job role as specified
by the organisation including questioning techniques,
active listening, asking for clarification from supervisor
and consulting with supervisor
 Interpersonal skills to work with others and relate to
people from a range of cultural, social and religious
backgrounds and with a range of physical and mental
abilities
 Use available resources and determining whom to
contact for assistance
practices.

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Unit Title Apply the Basics of Human Nutrition
Unit Descriptor This unit covers the knowledge, skill and attitude required to
categorize agricultural foods items, recognize malnutrition in
the community, identify the role of agriculture in nutrition and
contribute to the awareness creation of the community in
utilization of agricultural products.

1. Identify Categories of 1.1. Basic terminologies and concepts in nutrition are
agricultural foods identified and explained
items
1.2. Food groups, nutrient and their sources of balanced
diet are identified and explained
1.3. Origin and composition of food stuffs are identified and
described
1.4. Energy dense and nutrient dense food sources are
identified and explained
2. Recognize 2.1. Physical signs of malnutrition are identified and
malnutrition in the explained
community
2.2. Forms, causes and consequences of malnutrition in
different groups of community are identified
2.3. Measures to overcome malnutrition, importance of
maintenance of adequate and balanced diet are
promoted
2.4. Contribution is made in elders, family heads and women
awareness creation programs for
3. Identify the role of 3.1. The role of agriculture as source of variety foods is
agriculture in nutrition recognized and promoted
3.2. The contribution of agriculture sector in nutrition
sensitive intervention is described
3.3. Nutrition sensitive agricultural practices are
identified and communicated as per the nutrition
program guideline
4. Demonstrate 4.1. Importance of diet diversification is identified and
diversified Agricultural discussed with family holds and community according to
food production and the program guideline
consumption
techniques 4.2. Techniques of diversified food production are identified
and demonstrated to farmers and family members
4.3. Techniques of enhancing the nutrient content of family
foods are assessed and implemented according to the
program guideline and cultural requirements of the rural
community
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4.4. Utensils are identified and cooking techniques
demonstrated for specific agricultural products
4.5. PPE are selected and used in accordance to OHS
requirement and code of ethics
4.6. Balanced and nutrient dense diet preparation is
demonstrated using food stuff ingredients
5.Perform proper 5.1. Importance of hygiene for nutrition is explained
handling and storage
of agricultural food 5.2. Storage facilities are identified and family holds
products supported in construction.
5.3. Agricultural products are safely handled and stored
5.4. Methods and techniques of safely handling and storing
agricultural products are demonstrated in accordance
products requirement
6.Document and report 6.1. Diversified food production and consumption activities
food production, are documented
consumption and
difficulties 6.2. Difficulties happened in the processes are reported to
the respective authorities.
Variable Range
Terminologies and May include, but not limited to:
concepts  Food
 Diet
 Nutrient
 Balanced Diet
 Nutritious food
 Hidden hunger
 Malnutrition
 Stunting
 Underweight
 Overweight
 Nutrition
 Diversification
 Body growth
 Body Development
 Food fortification
 Bioavailability
 Food taboos
 Window of opportunity
 Fortification
 Food security
 Nutrition security
 Small holder farmer
 Cretinism
Food groups May include, but not limited to:
 Vegetables food group

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 Fruits food group
 Legumes and nuts food group
 Animal source food group
 Fats oils and sweets food group
 Staples food group
Nutrient and their May include, but not limited to:
sources  Carbohydrates
 Lipids/Fats
 Proteins
 Minerals
 Vitamins
Food origin May include, but not limited to:
 Animal
 Plant
Energy dense May include, but not limited to:
 Calories
 Nutrient
Nutrient dense May include, but not limited to:
 Vitamins
 Minerals
 Fibbers
Malnutrition May include, but not limited to:
 Under nutrition may be:
 stunting
 wasting
 underweight
 Over nutrition may be:
 obesity
 overweight
Nutrition sensitive May include, but not limited to:
agricultural practices  Nutrition sensitive agricultural intervention
 Diversification in:
 Production of fruits, vegetable, nutritious roots,
cereals, pulse, and mushroom
 Animal source foods (Dairy, poultry, shoat, fish)
Techniques of May include, but not limited to:
enhancing  Fortification,
 Germination,
 Fermentation,
 Roasting,
 Cooking
Hygiene May includes but not limited:
 Food hygiene
 Personal hygiene
 Environmental hygiene
Storage May include, but not limited to:
facilities  Bins

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 Refrigerator
 Shelf
 Rack and Barn
Safely May include, but not limited to:
handling and  Sanitation
storing  Ventilation
Evidence Guide
Critical Aspects of
Competence  Use utensils and prepare balanced nutrition
 Distinguish and demonstrate energy dense and
nutrients- dense foods and preparation techniques
 Demonstrate food storing and preserving techniques
 Explain the need for variety and diversification of foods
 Explain agricultural food types, and sources
 Describe forms, causes and consequences of excess or
deficient intake of certain food types
 Maintain personal hygiene to minimize risk to food
product safety
Knowledge and Attitude  Terminologies and concepts of nutrition
 OHS requirements
 Food groups and nutrient composition and diet
requirement
 Adequate and balanced diets
 Agricultural food types, and sources
 Need for variety and diversification of family diet with a
variety of agricultural food products
 Basic principles of producing quality/ nutritious
agricultural products
 Effect of food production and /or preparation on nutrient
content of a variety of energy- dense and nutrients-
dense foods
 Child and maternal nutrition
 Forms, causes and consequences of malnutrition
 Basic food safety principles and requirements
 Hygiene and food safety procedures
 food safety recording requirements
 Common hazards and sources of contamination in area
of work
 Legal and regulatory requirements pertaining to food
production, storage, handling and packaging relevant to
area of work
 Personal hygiene practices and clothing requirements
relevant to area of work.
 Categorize agricultural food items into major food groups

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based on their nutrient contents
 Identify local varieties of animal and plant products,
 Demonstrate production and /or preparation of nutrient
rich diets
 Communicate appropriate information with regard to
diversified foods for pregnant women and children
 Demonstrate various methods of integrated nutritious
agricultural products production
 Identify the consequences of excess or deficient intake of
certain food types
 Demonstrate how to enhance nutrient content using
different food groups
 Handle food .products to prevent damage, spoilage and
waste
 Identify hazards, contaminants and risks or control points
 Document and report food safety hazards and risks to
appropriate personnel
 Store food products in appropriate areas at correct
temperatures
practices.

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Unit Title Support Gender Mainstreaming and HIV/ AIDS Initiatives
Unit Descriptor This unit covers the knowledge, skills and attitude of creating
gender and HIV awareness and sensitization, implement
gender and HIV mainstreaming, reduce gender gaps and
support utilization of gender related opportunities.

1. Create gender and 1.1 .Conducive situation is created with consideration of
HIV awareness cultural diverse community based on organizational
guidelines.
1.2 .Involvement of community is initiated based on
organizational guidelines.
1.3 Awareness creation program is arranged and conducted
through involvement of community leaders based on work
place procedures
1.4 .Checklist is prepared based on guidelines as directed by
supervisor
1.5 .Effectiveness of awareness raising is evaluated based on
checklist
2. Perform gender and 2.1. Support is provided to the supervisor in preparation of
HIV mainstreaming checklist formats are prepared to evaluate and monitor
the progress of gender and HIV mainstreaming in
accordance to the existing policy
2.2. .Mainstreaming evaluation and monitoring activities are
assisted according to organization’s procedures.
2.3. Results of evaluation are recorded according to
organization’s recording and documentation guidelines.
2.4. Results are distributed to appropriate bodies in line with
the organization’s procedures.
3. Reduce gender
3.1. Culture of the community is assessed and information is
gaps organized to identify gender gaps based on pre-set
guidelines of the organization
3.2. Priority in gender gaps is recognized and reported
3.3. Assistance is provided in development of Methods of
minimizing gender gaps based on workplace
procedures as directed by supervisor.
3.4. Awareness is raised on gender gaps based on
workplace information.
3.5. Communities are involved in minimizing the gender gaps
based on their background.
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4. Support utilization of 4.1. Relationship between gender- related needs and existing
gender related policies are listed out according to given directives
opportunities
4.2. Appropriate medium is selected to raise awareness
according to the capacity of the organization.
4.3. Stakeholders are identified according to gender related
policies.
4.4. Working relationship is established with selected
stakeholders according to work place procedures.
4.5. Feedback systems are created in accordance with
shared information and work place procedures
Variable Range
Mainstreaming May include, but not limited to:
 The reorganization, improvement, development and
evaluation of policy process, so that a gender equality
perspective is incorporated in all policies at all levels and
at all stages, by the actors normally involved in policy-
making
Methods of minimizing May include but not limited to:
gender gaps  Targeted interventions,
 Educating girls,
 Empowering women, etc,
Workplace Information May include, but not limited to:
 National policy and procedures of gender and HIV/AIDS
 Workplace/enterprise gender and HIV/AIDS
mainstreaming guideline
 Workplace/enterprise gender and HIV/AIDS
mainstreaming operational plan
 Work instructions or verbal instructions from the
supervisor.
Evidence Guide
Critical Aspects of
Competence  Perform gender and HIV awareness creation and
sensitization
 Describe importance , methods and procedures of gender
and HIV mainstreaming
 Participate in gender and HIV mainstreaming
 Demonstrate ways of utilization of gender related
opportunities
Knowledge and Attitude  Why gender and HIV mainstreaming
 Organizational structure
 Effective communication
 National policy on gender and HIV/aids
 Methods of minimizing gender gaps and HIV/aids
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 Dealing with community with divers cultural back ground
 Apply enterprise recording procedures
 Communicate effectively
 Undertake awareness and sensitization activities
practices.

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Unit Title Apply Quality Standards
Unit Descriptor This unit covers the knowledge, Attitude and skills required in
applying quality standards in the operational activities.

1. Assess own work 1.1. Completed work is checked against organization
standards relevant to the activity being undertaken.
1.2. An understanding is demonstrated on how the work
activities and completed work relate to the next process
and to the final appearance of the service / product.
1.3. Faulty service is identified and isolated in accordance
with policies and procedures.
1.4. Faults and any identified causes are recorded and
reported in accordance with standard procedures.
2. Assess quality of 2.1. Services rendered are quality checked against
service rendered standards and specifications.
2.2. Service rendered are evaluated using the appropriate
evaluation parameters and in accordance with standards.
2.3. Causes of any identified faults are identified and
corrective actions are taken in accordance with policies
and procedures.
3. Record information 3.1. Basic information on the quality performance is recorded
in accordance with organization procedures.
3.2. Records of work quality are maintained according to the
requirements of the organization/enterprise.
4. Study causes of 4.1. Causes of deviations from final outputs or services are
quality deviations investigated and reported in accordance with standard
procedures.
4.2. Suitable preventive action is recommended based on
organization quality standards and identified causes of
deviation from specified quality standards of final service
or output.
5. Complete 5.1. Information on quality parameters and other indicators
documentation of service performance is recorded.
5.2. All service processes and outcomes are recorded.
Variable Range
Quality check May include, but not limited to:
 Visual inspection
 Physical measurements
 Check against specifications/preferences
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Quality standards May include, but not limited to:
 Materials
 Service
 Output and processes/procedures
Quality parameters May include, but not limited to:
 Style/design/specifications
 Durability
 Service variations
 Materials, damage and imperfections
Evidence Guide
Critical Aspects of Demonstrate skills and knowledge to:
Competence  Check completed work continuously against standard
 Identify and isolate faulty service / workmanship
 Check service rendered against organization standards
 Identify and apply corrective actions on the causes of
identified faults
 Record basic information regarding quality performance
 Investigate causes of deviations of services against
standard
 Recommend suitable preventive actions
Knowledge  Relevant quality standards, policies and procedures
 Characteristics of services
 Safety environment aspects of service processes
 Relevant evaluation techniques and quality checking
procedures
 Workplace procedures
 Reporting procedures
Underpinning Skills Demonstrates skills to:
 Interpret work instructions, specifications and standards
appropriate to the required work or service
 Carry out relevant performance evaluation
 Maintain accurate work records in accordance with
procedures
 Meet work specifications
 Communicate effectively within defined workplace
procedures
practices.

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Unit Title Work with Others
Unit Descriptor This unit covers the knowledge, skills, and Attitude required
to develop workplace relationship and contribute in workplace
activities.

1. Develop effective 1.1. Duties and responsibilities are done in a positive
workplace manner to promote cooperation and good relationship
relationship
1.2. Assistance is sought from workgroup when difficulties
arise and addressed through discussions
1.3. Feedback on performance provided by others in the
team is encouraged, acknowledged and acted upon
1.4. Differences in personal values and beliefs are respected
and acknowledged in the development
2. Contribute to work 2.1. Support is provided to team members to ensure
group activities workgroup goals are met
2.2. Constructive contributions to workgroup goals and tasks
are made according to organizational requirements
2.3. Information relevant to work are shared with team
members to ensure designated goals are met
Variable Range
Duties and May include, but not limited to:
responsibilities  Job description and employment arrangements
 Organization’s policy relevant to work role
 Organizational structures
 Supervision and accountability requirements including
OHS
 Code of conduct
Work group May include, but not limited to:
 Supervisor or manager
 Peers/work colleagues
 Other members of the organization
Feedback on May include, but not limited to:
performance  Formal/Informal performance appraisal
 Obtaining feedback from supervisors and colleagues and
clients
 Personal, reflective behavior strategies
 Routine organizational methods for monitoring service
delivery
Providing support to May include, but not limited to:
team members  Explaining/clarifying
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 Helping colleagues
 Providing encouragement
 Providing feedback to another team member
 Undertaking extra tasks if necessary
Organizational May include, but not limited to:
requirements  Goals, objectives, plans, system and processes
 Legal and organization policy/guidelines
 OHS policies, procedures and programs
 Ethical standards
 Defined resources parameters
 Quality and continuous improvement processes and
standards
Evidence Guide
Competence  Provide support to team members to ensure goals are
met
 Acton feedback from clients and colleagues
 Access learning opportunities to extend own personal
work competencies to enhance team goals and outcomes
Knowledge and Attitude  Relevant legislation that affects operations, especially with
regards to safety
 Reasons why cooperation and good relationships are
important
 The organization’s policies, plans and procedures
 How to elicit and interpret feedback
 Workgroup member’s responsibilities and duties
 Importance of demonstrating respect and empathy in
dealings with colleagues
 How to identify and prioritize personal development
opportunities and options
 Develop understanding of the organization’s policies and
work procedures
 Write simple instructions for particular routine tasks
 Interpret information gained from correspondence
 Request advice, receive feedback and work with a team
 Organize work priorities and arrangement
 Select and use technology appropriate to a task
ethnic backgrounds
practices.

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Unit Title Receive and Respond to Workplace Communication
receive, respond and act on verbal and written
communication.

1. Follow routine 1.1. Required information is gathered by listening attentively
spoken messages and correctly interpreting or understanding
information/instructions.
1.2. Instructions/information is properly recorded.
1.3. Instructions are acted upon immediately in accordance
with information received.
1.4. Clarification is sought from workplace supervisor on all
occasions when any instruction/information is not clear.
2. Perform workplace 2.1. Written notices and instructions are read and
duties following interpreted correctly in accordance with organizational
written notices guidelines.
2.2. Routine written instruction is followed in sequence.
2.3. Feedback is given to workplace supervisor based on
the instructions/information received.
Variable Range
Written notices and May include, but not limited to:
instructions  Handwritten material
 printed material
 Internal memos
 External communications
 Electronic mail
 Briefing notes
 General correspondence
 Marketing materials and Journal articles
guidelines  Information documentation procedures
 Company policies and procedures
 Organization and service manuals
Evidence Guide
Competence  Demonstrate knowledge of organizational procedures for
handling verbal and written communications
 Receive and act on verbal messages and instructions
 Record instructions/information
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Knowledge and Attitude  Organizational policies/guidelines in regard to processing
internal/external information
 Ethical work practices in handling communications
 Communication process
 Receive and clarify conciseness
messages/information/communication
 Record messages/information accurately
practices.

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Unit Title Demonstrate Work Values
Unit Descriptor This unit covers the knowledge, skills and attitude required in
demonstrating proper work values.

1. Define the purpose 1.1. One’s unique sense of purpose for working and the
of work ‘whys’ of work are identified, reflected on and clearly
defined for one’s development as a person and as a
member of society.
1.2. Personal mission is achieved in harmony with company’s
values.
2. Apply work 2.1. Work values/ethics/concepts are classified and
values/ethics reaffirmed in accordance with the transparent company
ethical standards, policies and guidelines.
2.2. Work practices are undertaken in compliance with
industry work ethical standards, organizational policy and
guidelines
2.3. Personal behavior and relationships with co-workers
and/or clients are conducted in accordance with ethical
standards, policy and guidelines.
2.4. Company resources are used in accordance with
transparent company ethical standard, policies and
guidelines.
3. Deal with ethical 3.1. Company ethical standards, organizational policy and
problems guidelines on the prevention and reporting of unethical
conduct are accessed and applied in accordance with
transparent company ethical standard, policies and
guidelines.
3.2. Work incidents/situations are reported and/or resolved
in accordance with company protocol/guidelines.
3.3. Resolution and/or referral of ethical problems identified
are used as learning opportunities.
4. Maintain integrity of 4.1. Personal work practices and values are demonstrated
conduct in the consistently with acceptable ethical conduct and
workplace company’s core values.
4.2. Instructions to co-workers are provided based on ethical,
lawful and reasonable directives.
4.3. Company values/practices are shared with co-workers
using appropriate behavior and language.
Variable Range

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Work values/ethics/ May include, but are not limited to:
concepts  Commitment/ Dedication
 Sense of urgency
 Sense of purpose
 Love for work
 High motivation
 Orderliness
 Reliability and Dependability
 Competence
 Goal-oriented
 Sense of responsibility
 Being knowledgeable
 Loyalty to work/company
 Sensitivity to others
 Compassion/Caring attitude
 Balancing between family and work
 Sense of nationalism
Work practices May include, but are not limited to:
 Quality of work
 Punctuality
 Efficiency
 Effectiveness
 Productivity
 Resourcefulness
 Innovativeness/Creativity
 Cost consciousness
 5S
 Attention to details
Company resources May include, but are not limited to:
 Consumable materials
 Equipment/Machineries
 Human
 Time and Financial resources
Work incidents/ May include, but are not limited to:
Situations  Violent/intense dispute or argument
 Gambling
 Use of prohibited substances
 Pilferages
 Damage to person or property
 Vandalism
 Falsification
 Bribery
 Sexual Harassment and Blackmail

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Evidence Guide
Competence  Define one’s unique sense of purpose for working
 Clarify and affirm work values/ethics/concepts consistently
in the workplace
 Demonstrate work practices satisfactorily and consistently
in compliance with industry work ethical standards,
organizational policy and guidelines
 Demonstrate personal behavior and relationships with co-
workers and/or clients consistent with ethical standards,
policy and guidelines
 Use company resources in accordance with company
ethical standard, policies and guidelines.
 Follow company ethical standards, organizational policy
and guidelines on the prevention and reporting of
unethical conduct/behavior
Knowledge and Attitude  OHS
 Work values and ethics
 Company performance and ethical standards
 Company policies and guidelines
 Fundamental rights at work including gender sensitivity
 Work responsibilities/job functions
 Corporate social responsibilities
 Company code of conduct/values
 Balancing work and family responsibilities
Underpinning Skills Demonstrates skills in:
 Interpersonal skills
 Communication skills
 Self awareness, understanding and acceptance
 Application of good manners and right conduct
practices.

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Unit Title Develop Understanding of Entrepreneurship
Unit Descriptor This unit covers knowledge, skills and attitude required to
understand the concepts, principles, functions, strategies and
methods of entrepreneurship. It also covers identifying and
developing the entrepreneurial competencies.

1. Describe and 1.1. The concept and principles of entrepreneurship are
explain the concept, analyzed and discussed.
principles, and
scope of 1.2. Entrepreneurial traits and distinguishing features,
entrepreneurship entrepreneurial motivations and types of entrepreneurs
are identified and discussed.
1.3. The role of entrepreneurship development for the
Ethiopian economy is explained and discussed.
1.4. Entrepreneurship for women and disables is discussed
and analyzed.
2. Discuss how to 2.1. The positive mind set, attitude towards poverty and “can
become an do mentality” is developed.
entrepreneur
2.2. Self-employment as an individual economic
independence and personal growth is discussed and
analyzed.
2.3. Advantages and disadvantages of self-employment and
being an employee are explained and discussed.
2.4. Major competencies of successful entrepreneurs are
identified and explained.
2.5. Self-potential is assessed to determine if qualified to
become an entrepreneur.
2.6. The behaviors of successful entrepreneurs are identified
and discussed.
2.7. Business ideas are generated using appropriate tools,
techniques and steps.
2.8. Business opportunities are identified and assessed.
3. Discuss how to start 3.1. The concepts and legal forms of business enterprises
and organize an in Ethiopia are identified and discussed
enterprise
3.2. Business Ethics is understood and developed.
3.3. Facts about micro, small and medium enterprises are
discussed, clarified and understood.
3.4. Key success factors in setting up micro, small and
medium businesses are identified and explained.
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3.5. Procedures for identifying suitable market for business
are discussed and understood.
3.6. Major factors to consider in selecting a location for a
business are identified and discussed.
3.7. Amount of money needed to start an enterprise is
estimated and various sources of finance identified and
discussed.
4. Discuss how to 4.1. Processes of hiring and managing people are explained
operate an and discussed.
enterprise
4.2. The importance, techniques and application of self-
management skills, negotiation skills and time
management skills, decision skills are discussed and
understood.
4.3. The techniques and procedures of managing sales are
explained and discussed.
4.4. Factors to be considered in selecting suppliers and the
steps to follow when doing business with them are
identified and discussed.
4.5. Awareness of how new technologies can affect micro,
small and medium business is developed, and
Characteristics of appropriate technology for use are
explained and discussed.
4.6. Risk assessment and management of business
enterprise are performed regularly.
4.7. Qualities are properly inspected and inventories properly
managed.
4.8. Basic concepts of Monitoring and Evaluation are
explained and understood.
5. Prepare and use 5.1. Importance of financial source documents and record
financial records keeping is discussed.
5.2. Financial recording documents are identified and
prepared.
5.3. Different types of cost and expense that occur in a
business and how to manage them are discussed and
understood.
5.4. Factors and procedures in knowing the cost and
expense of the enterprise are discussed and understood.
5.5. Simple financial statements are prepared and
understood.
6. Develop one’s own 6.1. The concept, importance and process of preparing/
business plan writing a business plan are discussed and understood

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6.2. Feasibility of the business idea is made clear and
understood.
6.3. Findings of the feasibility study are interpreted, assessed
and analyzed.
6.4. Standard structure and format are applied in preparing
business plan.
6.5. Problems that may arise or encounter when starting a
business are identified and understand.
Variable Range
Legal forms May include, but not limited to:
 Sole proprietorship
 Partnership
 Cooperatives
 Private Limited Company
Business Enterprises May include, but not limited to:
 Micro
 Small
 Medium
Major factors May include, but not limited to:
 Economics (local economy)
 Population
 Competition
Financial source May include, but not limited to:
documents  Cash book
 Vouchers
 Invoices
 Receipts
 Check
Financial recording May include, but not limited to:
documents  Journal
 Ledger
 Fixed asset records
 Inventory record
 Payroll sheet
 Account receivable
 Account payable
 Daily sales record
Feasibility of the May include, but not limited to:
business  Opportunities available
 Market competition
 Timing/ cyclical considerations
 Skills available
 Resources available
 Location and/ or premises available
 Risk related to a particular business opportunity, especially

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 In regard to OHS and
 Environmental considerations
Evidence Guide
Competence  Explain principles and concept of entrepreneurship
 Discuss how to become entrepreneur
 Discuss how to organize an enterprise
 Discuss how to operate an enterprise
 Discus how to prepare and use financial records
 Develop business plan
Knowledge and Attitude  Entrepreneurship concepts, principles, roles and types
 Entrepreneurial traits, motivation and distinguishing
features
 Types of entrepreneurs
 Entrepreneurial competencies
 Entrepreneurial behaviors
 Business ideas and business opportunities
 Self potential assessment
 Types of enterprises
 Legal forms of business ownership
 Risk assessment and evaluation
 Self-employment and employment
 Managing sales, people and time
 Facts about micro, small and medium enterprises
 Micro, Small and Medium Enterprises
 Key success factors for setting up micro, small and
medium enterprises
 Procedures for identifying suitable markets
 Business location
 Major factors for selecting business location
 Quality control
 Inventory management
 Monitoring and evaluation
 New technologies
 Startup capital
 Investment capital
 Working capital
 Financing options
 Financial records
 Costs and expenses
 Business plan and Feasibility study
 Planning, organizing, hiring and leading skills
 Self-management skills
 Negotiation skills
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 Time management skills
 Problem solving skills
 Decision making skills
 Selling skills
 Risk assessment skills
 Presentation skills
 Inventory controlling skills
 Using technology
 Financial record keeping skills
 Preparing simple financial statement
 Financial reporting skills
 Managing money
 Suppliers selection skills
 Monitoring and evaluation skills
practices.

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Unit Title Apply 3S
Unit Descriptor This Unit Title covers the knowledge, skills and Attitude
required by a worker to apply 3S techniques to his/her
workplace. The unit assumes the worker has a particular job
in the allocated workplace known by the individual.

1. Organize junior 1.1. Basics, principles and stages of KPT are identified using
Kaizen Promotion appropriate procedures.
Team (KPT).
1.2. Structure of Junior KPT is established in accordance
with the organizational procedures.
1.3. Effective and appropriate contributions are made to
complement team activities and objectives using
individual skills and competencies.
1.4. Effective and appropriate forms of communications are
used and undertaken with KPT members who contribute
to know KPT activities and objectives.
1.5. Kaizen Board (Visual Management Board) is prepared
and used in harmony with different workplace contexts.
2. Prepare for work. 2.1. Work instructions are used to determine job
requirements, including method, material and equipment.
2.2. Job specifications are read and interpreted following
working manual.
2.3. OHS requirements, including dust and fume collection,
breathing apparatus and eye and ear personal protection
needs are observed throughout the work.
2.4. Appropriate materials are selected.
2.5. Safety equipment and tools are identified and checked
for safe and effective operation.
3. Sort items. 3.1. Plan is prepared to implement sorting activities.
3.2. Cleaning activities are performed.
3.3. All items in the workplace are identified following the
appropriate procedures.
3.4. Necessary and unnecessary items are listed using the
appropriate format.
3.5. Red tag strategy is used for unnecessary items.
3.6. Unnecessary items are evaluated and placed in an
appropriate place other than the workplace.
3.7. Necessary items are recorded and quantified using
appropriate format.
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3.8. Performance results are reported using appropriate
formats.
3.9. Necessary items are regularly checked in the workplace.
4. Set all items in 4.1. Plan is prepared to implement set in order activities.
order.
4.2. General cleaning activities are performed.
4.3. Location/layout, storage and indication methods for items
are decided.
4.4. Necessary tools and equipment are prepared and used
for setting in order activities.
4.5. Items are placed in their assigned locations.
4.6. After use, the items are immediately returned to their
assigned locations.
formats.
4.8. Each item is regularly checked in its assigned location
and order.
5. Perform shine 5.1. Plan is prepared to implement shine activities.
activities.
5.2. Necessary tools and equipment are prepared and used
for shinning activities.
5.3. Shine activity is implemented using appropriate
procedures.
formats.
5.5. Regular shining activities are conducted.
Variable Range
Junior KPT May include, but not limited to:
 3S
 3MU (Mura, Muri and MUDA)
 4P (Policy, Procedure, People and Plant)
 4M (Material, Method, Man and Machine)
 PDCA (Plan, Do, Check and Act)
OHS requirements May include, but not limited to:
 Legislation/ regulations/codes of practice and enterprise
safety policies and procedures. It include protective
clothing and equipment, use of tooling and equipment,
workplace environment and safety, handling of material,
use of fire fighting equipment, enterprise first aid, hazard
control and hazardous materials and substances.
 PPE is to include that prescribed under
legislation/regulations/codes of practice and workplace
policies and practices.

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 Safe operating procedures are to include, but are not
limited to the conduct of operational risk assessment and
treatments associated with workplace organization.
 Emergency procedures related to this unit are to include
but may not be limited to emergency shutdown and
stopping of equipment, extinguishing fires, enterprise first
aid requirements and site evacuation.
Safety equipment and May include, but not limited to:
tools  Dust masks / goggles
 Glove
 Working cloth
 First aid and safety shoes
Items May include, but not limited to:
 Tools
 Jigs/fixtures
 Materials/components
 Machine and equipment
 Manuals
 Documents
 Personal items (e.g. Bags, lunch boxes and posters)
 Safety equipment and PPE
 Other items which happen to be in the work area
The appropriate May include, but not limited to:
procedures  Steps for implementing 3S (sort, set in order and shine)
activities.
 Written, verbal and computer based or in some other
format.
Unnecessary items Are not needed for current production or administrative
operation and include but not limited to:
 Defective or excess quantities of small parts and inventory
 Outdated or broken jigs and dies
 Worn-out bits
 Outdated or broken tools and inspection gear
 Old rags and other cleaning supplies
 Electrical equipment with broken cords
 Outdated posters, signs, notices and memos
 Some locations where unneeded items tend to
accumulate
 In rooms or areas not designated for any particular
purpose
 In corners next to entrances or exists
 Along interior and exterior walls
 Next to partitions and behind pillars
 Under the eaves of warehouses
 Under desks and shelves and in desk and cabinet
drawers
 Near the bottom of tall stacks of items

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 On unused management and production schedule boards
 In tools boxes that are not clearly sorted
Appropriate format May include, but not limited to:
 All items, necessary and unnecessary items.
Red tag A format prepared with a red color paper or card which is
filled and attached temporarily on the unnecessary items until
decision is made. The red tag catch people’s attention
because red is a color that stands out. So to fill and attach
red tag on items, asks the following three questions:
 Is this item needed?
 If it is needed, is it needed in this quantity?
 If it is needed, does it need to be located here?
Necessary items Are required in the workplace for current production or
administrative operation in the amount needed.
 Paint
 Hook
 Sticker
 Signboard
 Nails
 Shelves
 Chip wood
 Sponge
 Broom
 Pencil
 Shadow board/ tools board
Shine activity May include, but not limited to:
 Inspection
 Cleaning
 Minor maintenance May include, but not limited to:
 Tightening bolts
 Lubrication and Replacing missing parts
Evidence Guide
Competence  Discuss how to organize KPT.
 Describe the pillars of 5S.
 Implement 3S in own workplace by following appropriate
procedures.
Knowledge and Attitude  Kaizen principle, pillars and concept
 Key characteristic of Kaizen
 Element of Kaizen
 Wastes/MUDA
 Basics of KPT
 Aims, benefits and principles of KPT
 Stages of KPT

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 Structure and role of the components of Junior KPT
 Concept and parts of Kaizen board
 Concept and benefits of 5S
 The pillars of 5S
 Three stages of5S application
 Benefits and procedure of sorting activities
 The concept and application of Red Tag strategy
 OHS procedures
 Benefits and procedure of set in order activities
 Set in order methods/techniques
 Benefits and procedure of shine activities
 Inspection methods
 Planning and reporting methods
 Method of Communication
Underpinning Skills Demonstrate skills of:
 Participating actively in KPT
 Technical drawing
 Planning and reporting own tasks in implementation of 3S
 Following procedures to implement 3s in own workplace
 Using sorting formats to identify necessary and
unnecessary items
 Improving workplace layout following work procedures
 Preparing labels, slogans, etc.
 Reading and interpreting documents
 Observing situations
 Gathering evidence by using different means
 Recording activities and results using prescribed formats
 Working with others
 Solving problems by applying 3S
 Preparing and using kaizen board
 Preparing and using tools and equipment to implement 3S
Resources Implication Access is required to real or appropriately simulated
practices.

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Ministry of Education
October 2017
NTQF Level II

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Occupational Standard: Animal Health Care Service Level II
Unit Title Carry out Basic Veterinary Reception Duties
compile patient (animal) and client (animal owner) histories,
maintain records and consult the veterinarian as required.
This unit requires the ability to carry out basic veterinary
reception duties in a clinic. The work functions within this unit
require the demonstration of basic operational knowledge in
a moderate range of areas and the application of a defined
range of skills. One would be expected to apply known
solutions to a limited range of predictable problems.

1. Compile patient and 1.1. Clients are received courteously according to workplace
client histories guideline
1.2. Patients are identified according to species, breed and
fixed identification.
1.3. Existing client and patient histories are identified and
retrieved from clinic records.
1.4. New client and patient records are established if
required.
1.5. Patient admission and discharge documentation are
promptly and efficiently completed.
2. Consult duty 2.1. Emergency situations are recognized and reported to
veterinarian the duty veterinarian in accordance with clinic policies
and procedures.
2.2. Patient details are provided to the duty veterinarian.
2.3. Patient is presented to the duty veterinarian.
2.4. Restraint is provided as instructed by the veterinarian
and in consideration of advice from the owner/farmer.
2.5. Treatment details are obtained from the veterinarian and
recorded.
2.6. Strict compliance with clinic policy provisions, OHS and
relevant legislative requirements is practiced in the sale
or dispensing of veterinary prescribed products to clients.
3. Identify information 3.1. Appropriate interpersonal skills are used to accurately
requirements identify customer information needs.
3.2. Initial customer enquiries are handled courteously and
promptly in accordance with clinic policies.

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3.3. Personal and professional limitations in dealing with
customer enquiries and veterinary product needs are
identified and assistance is sought from the veterinarian
or qualified veterinary nurse when required.
4. Maintain clinic 4.1. Visit details are recorded and stored in accordance with
records clinic records and policies.
4.2. Veterinary chemicals and medicines dispensed by the
veterinarian are recorded in accordance with clinic
policies.
4.3. Office routines are completed in accordance with clinic
policies.
Variable Range
Species May include, but not limited to:
 A wide range of companion animals typically seen in a
veterinary clinic includes dogs and cats, horses,
 Food-producing animals and wildlife or exotic animals
(including reptiles and fish)
Patient histories May include, but not limited to:
 Immediate history
 Past medical history
 Environmental history
Emergency situations May include, but not limited to:
 Hemorrhage, collapse, car accident, poisoning and
respiratory distress.
Clinic policies May include, but not limited to:
 Guidelines for the sale of medicines and animal
treatments prescribed by the veterinary surgeon,
differentiating between over-the-counter sales permitted
or prohibited;
 Responsible use of prescribed medications; and
 Compliance with relevant legislative requirements
Patient details May include, but not limited to:
 Species, color, breed, sex, markings, brands, tattoos,
microchip, age, weight, past or current treatment
(including vaccination status) and animals’ belongings
 Client details may include owner’s name, address, contact
details, preferred payment method and details and
payment history
Restraint May include, but not limited to:
 Physical restraints which includes casting, muzzles,
collars, rearing bits, twitch or hobbles (used on horses),
holding leads, holding cages etc…
OHS May include, but not limited to:
 Animal care for small, large and exotic animals has a
range of associated risks from bites, kicks or scratches

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and risk of zoonotic diseases.
 All clinic duties should reflect an awareness of and an
avoidance of these risks.
 Safe work practices are used in packaging and handling
loads (including animals).
 Appropriate safe handling techniques are used to reduce
 The handling of chemicals and medicines requires extra
care to ensure safe work practices are maintained.
 Biological hazardous waste and sharps disposal must be
carried out in line with relevant OHS legislation.
Interpersonal skills May include, but not limited to:
 Using appropriate body language, summarizing and
paraphrasing to check understanding of customers’
message, providing an opportunity for customers to
confirm their request,
 Seeking feedback from customers to confirm
understanding of needs, questioning to clarify and confirm
customers’ needs, listening and responding appropriately
to what clients are communicating, using an appropriate
tone and considering manner and personal space issues.
Customer information May include a range of products and services available, the
needs specific needs of customers or the need for specialized or
technical assistance.
Personal and May include, but not limited to:
professional limitations  Lack of knowledge in regard to specific products and
product applications, clinic policies and procedures, OHS
and other legal considerations; and lack of skills in
handling difficult customers and in accessing and
providing information.
Clinic records May include, but not limited to:
 Patient histories, anaesthetic consent forms and treatment
records that may be kept in either electronic or manual
systems.
Office routines May include, but not limited to:
 Making appointments, photocopying, sending and
receiving faxes, word processing, dispatching pre-packed
specimens, unpacking orders, communicating by
telephone and email, processing credit cards and
conducting electronic banking.
Evidence Guide
Critical Aspects of
Competence  Receive client courteously
 Compile accurate patient histories and client address
 Recognize emergency situations and report these
immediately to the veterinarian
 Communicate effectively with the veterinarian and clinic

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clientele and follow instructions
 Handle and restrain animals in a safe and humane
manner
 Maintain clinic records and perform basic office routines
Knowledge and Attitude  Recognizable signs and abnormal vital signs
 The range of species handled by the clinic to enable
completion of patient admission and discharge
documentation
 Clinic policies and procedures
 Core clinic regimes such as vaccinations, flea control,
worming, heartworm and animals’ basic nutritional
requirements
Underpinning Skills Demonstrate skills to/in:
 Use, and record the use of chemicals and medicines in
accordance with relevant federal and regional legislation
 Identify vital signs and seek suitable assistance where
necessary
 Handle and restrain animals safely and ensure their health
and welfare are maintained in accordance with
organizational and legislative requirements
 Recognize, respond to and assist with emergencies
 Perform office routines and keen observation skills
 Read, select and apply policies and procedures including
OHS and other clinic policies and procedures;
accurately and legibly patient details
 Interpersonal skills to work with and relate to people from a
range of social, cultural, religious and ethnic backgrounds
 Oral communication skills / language required to fulfill the
job role as specified by the clinic including questioning
techniques, active listening, asking for clarification from the
owner, consulting with the duty veterinarian and
communicating core clinic regimes
volumes
 Use available resources and prioritize daily tasks
practices.

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Unit Title Operate and Maintain Equipment and Tools
operate and maintain equipment and tools. A practical
application of skills and knowledge is required to carry out
pre-operational checks, calibrate equipment, operate
equipment and tools, report faults and maintain operational
records. In addition, an awareness of workplace safety and
positive environmental practices associated with equipment
and tools operation is essential.

1. Prepare general 1.1. OHS hazards in the workplace are identified and
equipment and tools reported to the supervisor
for use
1.2. Tools and equipment are identified and selected in
accordance with supervisor's instructions
1.3. Routine pre-operational checks of tools and equipment
are carried out according to manufacturer’s
specifications.
1.4. Tools and equipment are calibrated in accordance with
supervisor's instructions
1.5. Unsafe or faulty machinery and equipment are identified
and segregated for repair or replacement in line with
2. Operate general 2.1. Suitable PPE clothing and equipment are selected,
equipment and tools used, maintained and stored in accordance with OHS
requirements
2.2. Tools and equipment are used to manufacturers
specifications and in accordance with supervisor's
instructions
2.3. Work is carried out in accordance with supervisor's
instruction and OHS requirements
2.4. Environmental implications associated with use and
maintenance are identified and reported to the supervisor
3. Complete equipment 3.1. Equipment shut-down procedures are carried out to
and tools operation manufacturers specifications and enterprise requirements
3.2. Equipment and tools operational records are maintained
according to enterprise requirements
3.3. Equipment and tools damage, malfunctions or irregular
performance are recorded and/or reported according to
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3.4. Equipment and tools are cleaned, secured and stored
according to manufacturers specifications and enterprise
requirements
3.5. Workplace areas are cleaned and maintained in line with
OHS and enterprise requirements
Variable Range
 Electric shock
 Exposure to hot parts
 Exposure to chemicals and radioactive Element
 Sharp and pointed parts
 Biological (virus, bacteria, fungus)
 Exposure to moving part
 Glass ware
 Surgical instruments (forceps, scissor, scrapple handle and
blade …)
 Distiller
 Syringe
 Stethoscope
 Thermometer
 Needles of different size and type
 Sample collection equipment
 Refrigerator
 Water bath
 Burdizzo
 Heart girth
 Autoclave
 Hot air oven
 Incubator
 Centrifuge
 Microscope and Ear applicator
Pre-operational checks May include, but not limited to:
 Cleaning,
 Lubricating
 Identifying and segregating unsafe or faulty equipment for
repair or replacement
PPE clothing and May include but not limited to
equipment  Boots
 Hat/hard hat
 Overalls
 Gloves
 Protective eyewear
 Hearing protection
 Safety harness

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 Respirator or face mask
 Sun protection, e.g., sun hat, sunscreen
Shut-down procedures May include but not limited to
 Safe dismount procedures (including turning engine off),
 Maintaining a clear thoroughfare,
 Parking away from hazards, securing, engaging
handbrake, removing keys, refueling and cleaning
Evidence Guide
Critical Aspects of
Competence  Recognize and report workplace hazards
 Select, maintain and utilize a range of tools and
equipment to complete designated work tasks
 Carry out pre-use checks
 Calibrate and operate tools and equipment
 Maintain equipment usage records
 Clean, secure and store equipment after use
 Demonstrate a safe workplace and environmentally
responsible practices
Knowledge and Attitude  Pre-operational and safety checks for basic tools and
equipment
 Hazards associated with the use of basic tools and
equipment
 Operating principles and operating methods for general
tools and equipment
 Procedures for cleaning, securing and storing general
tools and equipment
 Risks associated with the operation of tools and
equipment in different weather and difficult terrain
conditions
 Relevant regulations and codes of practice with regard to
workplace OHS requirements, and the use and control of
hazardous substances
 Environmental impacts and minimization measures
associated with the operation of basic tools and
equipment
 Enterprise guidelines with regard to tools and equipment
use, recording and reporting routines
 Use PPE clothing and equipment and when and how it should
be used, maintained and stored
 Communicate ideas and information with regard to basic tools
and equipment use, safety procedures and their application
 Collect, analyze and organize information regard to the
performance of tools, equipment, identified faults, and
OHS concerns may be reported for repair and organized
by records
 Plan and organize activities involving use of basic

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machinery and equipment
 Compute measurement of volumes, weights and
consumption, particularly in relation to pre-operational
checks
 Solve problems on tools and equipment breakdowns,
faults or malfunctions
 Use technology to communicate, measure and record
information with regard to tools and equipment
maintenance, usage and performance
practices.

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Develop Knowledge of Basic Anatomy and Physiology of
Unit Title
Farm Animals
develop knowledge of basic anatomy and physiology of
animals and their clinical applicability at work place.
It includes knowledge in understanding of normal structures
and functions of different organs and body systems, and
skills to locate organs in different body systems as well as
their clinical application at work place.

1. Describe different 1.1. The science of veterinary anatomy and physiology are
planes of references defined and described
of animal body and
directional terms 1.2. The different Planes of reference of the body are
identified
1.3. Appropriate directional terms are used in the
description of locations of body parts
2. Identify the 2.1. Components of the integumentary system are identified
structures and and recognized in different animal species
locations of the
different body 2.2. Components of musculo-skeletal system with their
systems respective locations are recognized in different animal
species
2.3. Components of the digestive system including the
accessory digestive organs; with their respective
locations, are identified in different species
2.4. Components of the respiratory system with their
respective locations are identified in different species
2.5. Components of the circulatory system with their
respective locations are identified in different species of
animals
2.6. Components of the uro-genital system with their
respective locations and the form and structure of the
mammary gland are identified
2.7. Components of the immune system are identified and
described for different animal species
2.8. Components of the nervous system are identified and
recognized in different animal species
3. Identify the functions 3.1. The functions of the integuments are identified and
of the different body described for different animal species
systems and
structures 3.2. Basic functions of the bone, joints and muscles are
understood
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3.3. Basic functions of the organs of digestive system and the
accessory digestive organs are identified for simple
stomach and complex stomach animals
3.4. Basic functions of the respiratory system and the
structures of the system are identified
3.5. The function of the circulatory system and its different
components are differentiated
3.6. The function of the urinary and reproductive systems;
primary and accessory sex organs are described and
mechanism of milk synthesis and secretion are
recognized
3.7. The basic function of the immune system and organs and
cells of the system are identified
3.8. The role and importance of the nervous system in
animals is identified
4. Identify clinically
4.1. Muscles involved on meat inspection and administration
important structure of drugs in different animal species are identified
of animal body
4.2. Muscles involved in breathing and the different types of
respiration in farm animals are identified
4.3. The relative locations of organs used for external
clinical diagnosis and application of treatment during ill
health are identified
4.4. The locations of blood vessels used in blood sample
collection and drug administration; for different animal
species, are identified
4.5. The clinical importance and locations of lymph nodes are
identified
4.6. Appropriate sites for shoeing, hoof trimming and
dehorning are identified
4.7. The location of sciatic nerve is identified and its
importance during drug administration is recognized
4.8. The location of the spermatic cord and its importance
during castration is recognized
Variable Range
Planes of reference May include, but not limited to:
 Median, saggital, frontal and transverse plane
Directional terms May include, but not limited to:
 Like cranial, caudal, dorsal, ventral, proximal, distal,
palmar, plantar etc
Integumentary system May include, but not limited to:
 Skin
 Wool
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 Hooves
 Horns
Different animal species May include, but not limited to:
 Ruminants (cattle, sheep and goats)
 Equines
 Camel
 Swine
 Poultry
Components of May include but not limited to
Musculo-skeletal  Skeleton (Axial skeleton, appendicular skeleton and
system visceral skeleton).
 Cartilage, Ligaments, Tendons
 Joints
 Muscle (skeletal, smooth, cardiac muscles).
Components of the May include, but not limited to:
digestive system  Oral cavity, pharynx, esophagus, gizzard, ruminant and
non ruminant stomach, small intestine, large intestine,
cloaca, salivary gland, pancreas, and liver.
respiratory system  Nasal cavity, pharynx, larynx, trachea, bronchial tree,
lung, pleura
Components of the May include, but not limited to: but not limited to
circulatory system  Blood circulation and lymphatic circulation
 Heart, artery, vein, lymphatic vessel, capillary, blood,
lymph.
 Blood vessels which are important for drug administration
and sample collection include jugular vein, radial, ear,
coccygeal, saphenous, cephalic etc
Components of the uro- May include, but not limited to:
genital system  In female it includes ovary, oviduct, uterus cervix, vagina,
vestibule mammary gland and
 In males testes, epididymis, vas deferens, accessory sex
glands, urethra.
 Urinary system includes kidneys, ureter, and bladder.
 Clinical conditions include calculi, prolapse, phymosis,
paraphymosis, castration etc
immune system  Lymphatic vessels, lymph nodes, spleen, thymus, tonsils,
bursa of fabricious
 B lymphocytes, T cells, neutrophils, basophils, mast cells,
antibodies
nervous system  Central nervous system
 Peripheral nervous system
 Autonomic nervous system
Simple stomach May include, but not limited to:
animals  Horses, swine, poultry

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Complex stomach May include, but not limited to:
animals  Ruminants (cattle, sheep and goats) and camels
External clinical May include but not limited to
diagnosis  Internal organs like the rumen, heart, lung, uterus, intestine
Ill health May include bloat, carbohydrate engorgement, uterine
infection, dystocia, distension of the urinary bladder
Evidence Guide
Critical Aspects of
Competence  Identify different organs and structures of animal body at
species level
 Locate the relative positions of animal body structures
 Describe the normal functions of different body parts
 Apply knowledge and skill of anatomical structures for
different clinical activities and meat inspection
Knowledge and Attitude  Different planes of the body and describe directional terms
 Identify and categorize components of the body in relation
to each system
 Location of body parts with respective terms
 Functions of organs in each system
 Relation between organ systems
 Locate sites of clinically important arteries, veins, nerves,
muscles and lymph nodes
 Indicate location and position of visceral organs
 Differentiate normal structures/organs
 Indicate appropriate sites of trocarization, shoeing,
dehorning, castration and other related activities
 Interpersonal skills to relate to people from a range of
social, cultural and ethnic backgrounds and with a range of
physical and mental abilities
 Oral communication skills required to fulfill the job role as
specified by the clinic including negotiating and questioning
techniques, active listening, asking for clarification from
veterinarian, acknowledging and responding to a range of
views
 Problem-solving skills to use available resources prioritize
tasks and use appropriate pain management techniques.
practices.
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Identify and Use Basic Veterinary Chemicals and
Unit Title
Reagents
Unit Description This unit covers knowledge, skill and attitude required to
identify, use and handle basic veterinary chemicals and
reagents. It requires the ability to recognize hazardous
effects and safety precautions while dealing with veterinary
chemicals and reagents. This unit also describes methods to
dump wastes and expired chemicals and reagents and
familiarizes with storage techniques of veterinary chemicals
and reagents according to their nature of shelf life and
solidity, liquidity and gaseous properties.

1. Recognize hazard 1.1. Hazards and risks associated with the use and handling
effects and safety of chemicals and reagents are identified prior to activity
measures
1.2. Strict OHS procedures are followed in accordance with
organisational policy and manufacturers’ instructions
1.3. Personal PPE are used and maintained in accordance
with organisational guideline and procedures.
1.4. Defined procedures are followed to ensure personal
safety according to organizational guideline.
1.5. Immediate action of first aid is taken up on accident from
chemical spillage on self, furniture and/or other people in
the work area.
2. Identify veterinary 2.1. Chemicals and reagents are identified based on their
chemicals and basic properties and types
reagents
2.2. Chemicals and reagents are categorized according their
intended use and task to be performed
3. Use and handle 3.1. Tools and equipment used to prepare and handle
veterinary chemicals chemicals and reagents are identified
and reagents
3.2. Chemicals and reagents are organized based on their
shelf life and solidity, liquidity and gaseous nature
3.3. Basic safety precautions are undertaken before using
and handling chemicals according to manufacturers’
specifications.
3.4. Correct handling techniques and labelling are applied ;
when necessary, in accordance with manufacturers’
guidelines.
3.5. Chemicals and reagents are mixed, changed to working
solutions and/or measured and used according to
manufactures’ specification and organizational
procedures.
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4. Restore chemicals 4.1. Containers, reusable tools and equipment used in
and reagents handling and applying chemicals and reagents are
cleaned and restored to manufacturers guidelines and
organizational procedures
4.2. Chemicals and reagents used and leftover are restored
at their standard temperature and pressure and
4.3. Proper storage is made to ensure that incompatible
chemicals are not stored together.
4.4. Shelves used for storing the chemicals are firmly fixed to
the wall far from windows where they are not exposed to
sunlight
4.5. Wastes, chemicals with expired shelf lives and
deteriorated or leaking containers are disposed of safely
and a ‘first in, first out’ system is used in line with
organizational standards and legislative requirements.
Variable Range
Strict OHS procedures May include, but not limited to:
 The use of PPE clothing and equipment relevant to the
task such as safety goggles and glasses, protective masks
and animal handling gauntlets
 Protocols for safe work practices include hazard
identification and risk minimisation; the handling, use,
storage, transport and disposal of chemicals; and the
handling and disposal of biological wastes
 The handling of chemicals and medicines in the
organisation requires extra care to ensure safe work
practices are maintained
 Exposure risks such as zoonoses, release of infective
agents (both animal and human), chemical spillage and
feed contamination
Chemicals and reagents May include, but not limited to:
 Chemicals: Cleaning chemicals, disinfectants, sterilants,
laboratory chemicals, (ex. iodine, iodine tincture, savlone,
alcohol, hydrogen peroxide, NaCl solution, sugar solution,
MgSO4, ZnSO4, detergents, solvents, acids, bases )
 Reagents: Giemsa, methylene blue, crystal violet, grams’
iodine, carbol fuschin, safranin,….
Properties and types May include, but not limited to:
 Corrosives, oxidizers, flammables, water reactives,
pyophorics, toxics,
Labelling May include, but not limited to:
 The full name of the chemical,
 Its hazards,
 Information for safe handling and
 The signage/pictogram indicating the hazard class

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Incompatible chemicals May include, but not limited to:
 Pair of substances which on coming in contact with each
other produce a potentially harmful effect.
 Mixing can result in a fire or explosion or can result in the
release of toxic gases.
Evidence Guide
Critical Aspects of
Competence  Recognise and report workplace hazards and risks
 Follow workplace procedures including OHS
 Apply safety precautions while handling and using
chemicals
 Apply proper labelling, storage and disposal of veterinary
chemicals and reagents
 Demonstrate veterinary chemicals and reagents
 Identify types and properties of veterinary chemicals and
reagents
 Identify and handle veterinary chemicals and reagents
Knowledge and Attitude  Organisational guidelines and safe work procedures,
including OHS and accident requirements
 Potential and significant hazards in the workplace OHS
legislation
 Relevant symbols and codes used for organisational OHS
 Enterprise procedures relating to hazards, fires,
emergencies, accidents and risk control
 Regulations relating to the disposal of hazardous waste
 Mixing of chemicals, chemical properties
 Changing stock solution to working solution
 Calibrating solutions, read standards and specification
 Performing simple calculations and measure volumes
 Identify hazards readily
 Follow workplace procedures for hazard identification and
risk control
 Read safety warning signs
 Safe waste handling procedures
 Use equipment and materials correctly and in accordance
with manufacturers’ specifications
 Read, select and follow organisational guidelines and
procedures complete basic arithmetic calculations and
measure volumes
 Demonstrate chemical use and identification
 Demonstrate storage principles
Resource Implications Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
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Unit Title Assist General Animal Health care
to develop and apply understanding basic concepts of
disease causing agents, by recognizing vital signs of animals
and be able to identify and report signs of ill health or injury in
animals. The unit of competence also explores how to assist
in stock control and clinic security measures.

1. Develop knowledge 1.1. Disease causing agents are categorized based on their
of basic concepts in nature and source of infection and infestation
disease causing
agents 1.2. Transmission ways of disease causing agents are
described in line with route of transmission.
1.3. Disease causing agents with zoonotic nature are
identified
2. Recognize vital 2.1. Tools and equipment used for measurement and check
signs of animals up of vital signs are identified
2.2. Appropriate restraints are used to hold patients for
examination in line with clinic procedures.
2.3. The general condition and health of animal are checked
and recorded in accordance with organisational
guidelines and procedures.
2.4. Different types of clinically important anatomy and
physiology of animal body structure are identifiedand
compared to determine physical appearance, observation
and recording requirements.
2.5. Physiological parameters are recorded in line with clinical
diagnosis procedure
2.6. Unusual condition or health of the animal is promptly
reported to supervisor.
3. Identify and report 3.1. Signs of illness or injury are recognized and reported
signs of ill health or to supervisor.
injury in animals
3.2. Abnormal animal behavior and conditions are
recognized and reported to supervisor.
3.3. Sick or injured animals are separated from other animals,
as required, and cared for in accordance with supervisor
or veterinary advice
3.4. Symptoms of common poisoning/toxicities, deficiencies
and clinical diseases are identified

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3.5. Animals that are ill or injured are handled in accordance
with OHS and legislative requirements, relevant codes of
practice and organization policies and procedures.
4. Assist in stock 4.1. Regular inventory of veterinary supplies and medicines is
control and clinic taken according to clinic guidelines.
security
4.2. Medicines and supplies are ordered under direction of
the duty veterinarian and qualified veterinary nurse.
4.3. Clinic stocks are checked as they are received against
quantities ordered and priced.
4.4. Drugs are handled and stored securely in accordance
with clinic and legislative requirements.
4.5. Clinic security measures are used in accordance with
clinic procedures.
Variable Range
Infection and infestation May include, but not limited to:
 Presence of causative agents in or on body systems
 Pathogenic micro organisms comprising external and
internal parasites, fungal, viral, protozoal, bacterial posing
effect on health of animals
Signs of illness or injury May include, but not limited to:
 Visible clinical signs, such as discharge, rising of hair coat,
dry muzzle, abnormal secretions like diarrheic feces,
discolored urine, swellings, stomach distension, visible
lesions, hemorrhage
Abnormal animal May include, but not limited to:
behavior and conditions  Distress, frenzy, anorexic, restlessness, fight, fright,
abnormal appetite, weakness, lagging behind the herd,
unable to walk,
Evidence Guide
Critical Aspects of
Competence  Identify categories of microorganisms
 Identify causative agents of various diseases
 Identify internal and external parasites,
 Identify micro organisms with zoonotic effects
 Develop knowledge of transmission ways of
microorganisms
 Communicate effectively with the veterinarian and follow
instructions
 Assist in stock control including taking inventory, ordering
stock as directed and checking stock when delivered.
Knowledge and Attitude  Sound knowledge of animal vital signs
 Signs and symptom of sick animals
 Normal animal behavior
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
Feeding and drinking style of animals

Transmission ways of microorganisms

Diseases that transmit from animal to people

Clinic security procedures

Daily clinic routine procedures including clipping hoof,
castration and external parasite control.
 Record patient details
 Use positive animal behavior responses
 Identify risks of infection and cross-infection
 Recognize signs of clinical cases such as diarrhea, pain or
unexpected bleeding
 Use, store and control veterinary medicines in a careful
manner
 Quickly and accurately measure and monitor the vital signs
of animals in care
 Recognize abnormality in any given patient through regular
observation
 Record patient details
practices.

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Unit Title Carry out Sanitation and Waste Management Duties
Unit Description This unit covers knowledge, skills and attitude required to
clean, disinfect and sterilize working tools, equipment and
animal premises; and to identify the different types of wastes
and handle accordingly.

1. Follow workplace 1.1. Roles and responsibilities of people in the workplace are
requirements and identified according to organizational regulations and
instructions guidelines.
concerning
chemicals 1.2. Safety procedures involved in chemical handling and use
are recognized and followed as required.
1.3. OHS hazards are identified and reported to the
supervisor.
1.4. Organizational procedures are followed with regard to
chemicals.
2. Prepare equipment & 2.1. Appropriate PPE and mixing equipment are selected and
chemicals for used in accordance with MSDSs and chemical label.
cleaning, disinfection
and sterilization 2.2. The nature and level of the pest or disease are identified
and the need for control is assessed by consulting with
the supervisor
2.3. Workplace application plan is accessed to determine
chemical and target, application rate or dose, type of
application equipment, set-up requirements and amount
to be applied as per the label instructions
2.4. Equipment and chemicals for disinfection and
sterilization of clinical tools; work area and animal
premises are prepared according to organizational
guideline.
2.5. Legislative and regulatory requirements regarding
chemical use including OHS are followed
2.6. Output of application equipment is checked and
corrected in accordance with application/spray plan.
3. Carry out cleaning, 3.1. Tools and equipment are cleaned, disinfected and
disinfection and sterilized following organizational procedures
sterilization activities
3.2. Working areas and animal premises are cleaned,
disinfected and sterilized according to the supervisors’
instruction following organizational procedures
3.3. Foot baths and wheel bathes; at the gates of animal
farms and entry of animal premises, are prepared and
monitored according to the supervisors’ instruction
following organizational guidelines.

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4. Manage waste 4.1. Appropriate PPE are selected and used in accordance
with the institutional regulation.
4.2. General wastes are identified and classified in groups
4.3. Collection, storage and removal of different groups of
wastes are carried out according to the organizational
guideline and the local area environmental policy.
4.4. Wastes that require prior treatment before
removal/elimination are identified and dealt accordingly
following the organizational guidelines.
5. Complete work 5.1. PPE and application equipment are cleaned and stored
in accordance with manufacturer's specification and OHS
requirements.
5.2. Excess chemicals are disposed and triple rinse drums
are used in accordance with label and MSDSs
requirements.
5.3. Incident reports are completed as required in accordance
with legislative and/or regulatory requirements.
5.4. Application records are completed in accordance with the
organizational guidelines.
5.5. Unused chemical/products are stored in accordance with
label requirements and MSDSs.
5.6. All re-entry and withholding periods are adhered to in
accordance with the organizational guidelines.
Variable Range
 Exposure to dust, noise, airborne micro-organisms
 Physical hazards from animals, natural poisonous gases,
and allergens.
Hazards may also relate to:
 Hand tools and equipment,
 Overhead gear and other machinery,
 Electric leads and cables,
 Changes in floor level and continual bending and reaching
MSDSs Refers to material safety data sheets
Equipment and May include, but not limited to:
chemicals  Brooms, rakes, mops, buckets, spades, towel, brush and
disposal pits
 Detergents, disinfectants, antiseptics
 Autoclave, hot air oven, water bath
Disinfection and May include, but not limited to:

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sterilization activities  Assisting with cleaning of tools & equipment, animals and
animal housing, including fixtures and fittings, and
cleaning the surrounding work areas
 Disinfection of animal houses based on annual plan,
during stock exchange, or after disease outbreak
 Application of disinfectants at farm gates, at the entrance
of animal houses for visitors and vehicles
 Cleaning, disinfection and sterilization of tools and
equipment based on the level of contamination
 The method of sterilization depends on the type of
material or equipment to be sterilized
Instruction May include, but not limited to:
 Standard operating procedures,
 Organisational policies and procedures,
 Job specifications, work notes,
 Material safety data sheets and manufacturers’
instructions
PPE May include overalls, gloves, eye and ear protection, face
masks, boots and head cover
Evidence Guide
Critical Aspects of
Competence  Prepare and use cleaning, disinfection and sterilization
tools, equipment and materials correctly
 Undertake cleaning, disinfection and sterilization activities
as directed
 Identify types of waste and handle accordingly
 Communicate effectively with supervisors
 Cleaning, disinfection and sterilization agents and
chemicals, tools and equipment
 Basic cleaning, disinfection and sterilization practices/
procedures
 Basic OHS rules required to work near and around
chemicals
 Personal protection equipment and when and how it should
be used, stored and maintained
 Correct wearing/fit of PPE
 Environmental impacts of chemical use
 Prepare materials, tools and equipment for cleaning,
disinfection and sterilization activities
 Interpret labels and instructions
 Follow workplace instructions and directions from the
chemical label or MSDSs
 Communicate information about spillages, accidents or
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deficiencies in procedures and practice
 Use appropriate PPE
 Recognize caution or hazard signs and symbols
 Clean, store and maintain equipment and materials
including OHS;
 Relate to people from a range of social, cultural and ethnic
abilities
specified by the organisation including:
 Questioning,
 Active listening,
 Asking for clarification and
 Seeking advice from supervisor
volumes
practices.

Unit Title Assist with Animal Nutrition and Husbandry Practices

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prepare nutrition and feed plans for animals. In addition, it
also covers assisting with feeding and watering process,
assisting animal handling and accommodation requirements,
assisting animal health care programs and cleaning up work
area and equipment after completion of given task.

1. Prepare for feeding 1.1. PPE are accessed and used correctly.
animals and nutrition
plans 1.2. Appropriate tools and equipment, feed and water
containers are selected and checked for cleanliness and
made ready for use.
1.3. Supervisor’s instructions and OHS guidelines and
procedures are followed.
1.4. Feed and feed supplements are confirmed and
prepared in line with feeding plans.
1.5. Temperature requirements in the house and for feed
storage are followed correctly.
1.6. Existing and potential hazards in relation to feeding
and watering are identified and reported to the
supervisor.
2. Assist with feeding 2.1. Nutrient content and physiological values of feeds are
and watering process identified.
2.2. Feeding and nutrition supplements/requirements and
physiological needs of animals are identified according to
the production objectives.
2.3. Feed items are mixed and stored in accordance with
guidelines and procedures
2.4. Feeding and watering process is monitored to ensure
animals are fed effectively in accordance with feeding
plans.
2.5. Variations to individual eating and drinking patterns are
noted and promptly reported to supervisor
2.6. Eating and drinking abnormalities and signs of stress
in animals are recorded and reported to the supervisor
according to organisational guidelines and procedures
2 Assist animal 3.1. Appropriate animal handling, housing and facilities are
handling and selected and implemented for selected animals.
accommodation
requirements 3.2. Set up and maintenance of animal handling and
accommodation facilities are implemented as required.
3.3. Behaviour of individual animals and groups of animals is
observed, interpreted and compared with known normal
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behavioural patterns for a range of species and recorded
in accordance with institutional guidelines and
procedures
3.4. Management of undesirable behaviour of animals is
assisted according to the supervisor instruction.
4. Assist animal health 4.1. Thorough personal hygiene practices are maintained in
care programs all activities associated with handling livestock, including
reducing risks from diseases transmissible to humans.
4.2. Animals’ environmental health requirements are
identified.
4.3. Animal is handled ethically using an appropriate
technique in accordance with relevant codes of practice
and other legislative requirements.
4.4. Animals are washed and groomed regularly according to
the organizational working plan and as instructed by the
supervisor
4.5. The general condition of animal health is checked in
accordance with veterinary service guidelines and
procedures
4.6. Animals are followed and observed for health problems
following the enterprise guide lines.
4.7. Sick or dead livestock are safely treated and humanely
destroyed, if necessary under supervision. Appropriate
measures are taken on animals according to the
enterprise requirements.
4.8. Animal welfare issues are implemented maintaining
professional and work place ethics.
5. Clean up work area 5.1. Wastes are disposed of according to recommended
and equipment hygiene procedures.
5.2. A clean and safe area is maintained before, during and
on completion of work in accordance with OHS and
organizational requirements.
5.3. Animal and other waste is disposed off correctly and in
accordance with veterinary service ethics, guidelines and
procedures.
5.4. Equipment, materials and tools are cleaned, replenished
and stored in accordance with veterinary service
6. Record and report 6.1. Records are maintained properly according to the
information enterprise guidelines.
6.2. Eating, drinking, breeding, animal accommodation and
animal health data is reported to the supervisor according

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to organizational guidelines and procedures
Variable Range
 Overall, gloves, aprons, boots, goggle, hair elastics and
hat.
Equipment May include, but not limited to:
 Knives, knife-sharpening equipment, secateurs, scissors,
nutcrackers, blenders and mincers, waterier, feeder
OHS guidelines May include, but not limited to:
 Animal care has a range of associated risks from bites,
kicks or scratches. All duties should reflect an awareness
of and a respect for these risks.
muscle load on exertion. Animal facilities expose
personnel to risks such as zoonoses, release of infective
agents (both animal and human) and chemical spillage.
 Procedures to reduce the spread of disease may include,
but are not limited to:
 Incident reporting,
 Cleaning, removal of waste and spillage, containment
or elimination of risk,
 The use of PPE and
 Seeking advice from supervisors.
 Protocols for safe work practices may include, but not
limited to:
 Use of PPE clothing and equipment including safety
goggles and glasses, protective masks, safety gloves,
aprons, appropriate footwear and animal handling
gauntlets, hazard identification and risk minimisation;
 The handling, use, storage, transport and disposal of
chemicals; and
 The handling and disposal of biological wastes.
 Safe work practices include the packaging and handling
of animals and equipment.
Feed and feed May include, but not limited to:
supplements  Quantity and quality of feed, checked incidence of toxic
species and weeds, and checking for cleanliness and
freshness including the removal of stale or contaminated
feed
 Feed supplements may include hay, grain, trace element,
vitamins and sources of specific-purpose feeds
 Supplementary feeding may be required to cover
seasonal, drought or other feed shortages and trace
element deficiencies
Feeding plans May include, but not limited to:
 Target weights,
 Amount and type of feed and feed supplements,
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 How to introduce animals to dietary changes,
 Feeding frequency and rates,
 Feeding methods and procedures,
 Weed and pest control strategy,
 Supervisor’s instructions,
 Reporting and recording requirements,
 Presentation of feed that stimulates activity and allows
animals to mimic normal wild activity
Existing and potential May include, but not limited to:
hazards  Animal movement and handling,
 Solar radiation, organic and other dusts, excessive noise,
 Moving machinery and vehicles,
 The contamination from vermin and the possibility of
zoonoses.
Monitored May include, but not limited to:
 Ensuring that no one animal or group of animals
dominates the feed and/or water supply.
Eating and drinking May include, but not limited to:
abnormalities  General observation of sick animals, shy feeders, weight
loss, scouring, greedy (bossy) feeders and ill thrift.
Health problems May include, but not limited to:
 Hoof overgrowth, abnormal growth or broken horn, skin
diseases, tick and other exo-parasites infestation and
other production and economic diseases
Records May include, but not limited to:
 Breeding record; ancestoral, parental (sire, dam), progeny
records, calving interval, lambing interval, kidding interval,
age at first calving ,lactation period ,weaning period,.
 Health record; diagnosis, treatment, control; and
preventive measures taken.
 Nutritional record ;daily concentrate roughage ratio
supplied to calves, lactating cows, heifers, ,dry cows
Evidence Guide
Critical Aspects of
Competence  Follow instructions while assisting in the preparation and
presentation of feed
 Prepare and mix feed and feed items as directed
 Maintain feed quality, presentation and hygiene standards
at all times
 Monitor and record the condition of animals
 Follow feeding plan to meet the nutritional requirements of
animals
 Handle animals in a safe manner
 Identify sick animal and take measure
 Monitor the feeding process and report eating and drinking
abnormalities

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 Maintain records
 Maintain clean, hygienic and safe feed
Knowledge and Attitude  Organisational feeding program requirements, including
OHS and hygiene standards
 Optimal storage conditions for different types of feedstuffs
to ensure quality is maintained.
 Basic nutritional requirements for different groups of
animals, including water
 Types of feed and feed supplements
 Animal health and behaviour
 Safe animal handling techniques and procedures
 Hazards associated with handling animals and control
measures
 Animal welfare and ethics requirements
 PPE clothing and equipment and when and how it should
be used
 Organisational guidelines regarding feeding animals
 Recording and reporting routines
 Symptom diseased animals
 Basic housing and facility requirements
 The variation in reproductive capacity among farm animals
 Disease threats and control/ preventive measures
 Apply relevant organisational guidelines and procedures
 Apply feed preparation techniques
 Check feed orders accurately
 Dispose of waste in accordance with health and safety
standards
 Provide feed and feed supplements in accordance with
feeding plan
 Monitor animal health and condition and recognise
abnormalities
 Communicate and report animal eating and drinking
abnormalities and workplace hazards
 Measure the reproductive efficiency of the farm animal
 Keep the best and cull the poorest breed
 Maintain animal records
practices.

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Unit Title Assist Animal Surgical Operation
assist in the preparation of patient animals and the theatre for
surgery, provide pre- and post-operative patient care and
clean surgical and theatre equipment in a veterinary clinic.
This unit is also requires the ability to care for animals to be
handled gently and calmly; so that stress and discomfort to
the patient animal is minimized.

1. Prepare animal for 1.1. Clinic procedures and OHS requirements are followed in
surgery under accordance with clinic policies.
direction
1.2. Pre admission animal feed intakes are maintained for
specified periods as instructed.
1.3. Preadmission patient history and vital signs are obtained,
recorded and reported to the surgeon according to the
organizational guideline
1.4. Assistance is provided with pre-operative animal
preparation according to the organizational procedure
and as instructed.
1.5. Patient is safely and humanely transferred to the surgical
theatre for treatment.
1.6. Relevant patient records are provided to the veterinarian
as requested.
2. Prepare theatre or 2.1. Operating table, required instruments and equipment,
surgical operating and environs are cleaned and disinfected in accordance
area for use with clinic policies and as instructed.
2.2. Surgical packs and equipment selected by the qualified
veterinary nurse are transferred and/or established to/in
theatre or the surgical operating area.
2.3. Staff preparation support is provided in accordance
with clinic policies.
3. Provide post- 3.1. Patient is safely transferred to recovery area.
operative patient
care 3.2. Safe, clean and comfortable area, and clean and
appropriate food and water are provided for the
recovering patient according to organizational guideline
and as instructed
3.3. Vital signs' observations are recorded as instructed by
the veterinarian.
3.4. Post surgical complications are recognized and
reported.

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4. Clean up theatre 4.1. Surgical theatre equipment and surroundings are
equipment cleaned and disinfected in accordance with clinic policies.
4.2. Surgical instruments and equipment are cleaned,
maintained and sterilized in accordance with clinic
policies.
4.3. Theatre linen is washed and prepared for sterilization.
4.4. Equipment and gowns are stored safely after use
according to organizational guideline
Variable Range
Animal preparation for May include, but not limited to:
surgery  Animal restraint
 Clipping, cleaning and preparation of surgical site
 Positioning of the patient.
Surgical packs and May include, but not limited to:
equipment  Anaesthetic equipment
 Bandaging
 Disposables
 Drapes
 Surgical instruments
 Sutures.
Staff preparation May include, but not limited to:
support  Preparation of surgical gowns, gloves and masks.
Vital signs May include, but not limited to:
 Heart rate.
 Pulse rate and quality
 Respiration rate and effort
 Temperature
 Capillary refill time
 Mucous membrane colour
Post surgical May include, but not limited to:
complications  Pain, Swelling, Hemorrhage, suture break …
 Audible, visual or measured signs of pain includes:
 Arching back
 Behavioural changes
 Biting and kicking
 Elevated temperature
 Increased respiration
 Increased vocalization
 Withdrawal of affected limbs
 Straining
 Trembling and changes in normal physiology.
Theatre equipment May include, but not limited to:
 Anaesthetic machine and trolleys
 Instrument trolley
 Kick buckets
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 Lights
 Operating table
 Surgical furniture.
OHS risks when May include, but not limited to:
working with animals  Animal bites, kicks, scratches and crush injuries
 Biological hazardous waste and sharps disposals
 Gas leakage
 Zoonoses
Evidence Guide
Critical Aspects of
Competence  Prepare animals for scheduled operations in accordance
with clinic policies and procedures
 Transfer animals safely to and from surgery
 Prepare theatre or surgical operating area for use
 Care for animal pre- and post-operatively
 Clean and sterilize theatre and equipment after surgery
 Communicate effectively with the veterinarian and
veterinary nurse and follow instructions.
Knowledge and Attitude  Aseptic techniques
 Clinic policies and procedures, including OHS
requirements
 General theatre etiquette, dress rules and 'no-go' areas
 Legislative requirements and health regulations for the
storage, use and disposal of chemicals and biological
debris from veterinary procedures
 Possible requirements of the veterinarian during
operations
 Range of equipment required in both the preparation and
theatre areas
 Veterinary terminology pertaining to patient observation.
 Maintain and use clippers and vacuum cleaners
 Record observations from veterinarian using correct
veterinary terminology
 Restrain animals
 Safely dispose of biological hazardous waste and sharps
 Use disinfectants and cleaning agents correctly and apply
appropriate cleaning and sterilizing techniques

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
Use, and record the use of, chemicals and medicines in
accordance with relevant state or territory legislation.
 Literacy skills to read, select and apply policies and
procedures, including OHS and other clinic policies and
procedures; follow sequenced written instructions; and
record accurately and legibly patient details
 Oral communication skills/language required to fulfill the
job role as specified by the clinic, including questioning
the owner and consulting with the duty veterinarian
 Numeracy skills to estimate, calculate and record routine
workplace measures
 Interpersonal skills to work with and relate to people from
a range of social, cultural, religious and ethnic
abilities
 Problem-solving skills to use available resources and
prioritize daily tasks
practices.

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Unit Title Apply General Laboratory Activities
Unit Descriptor This unit covers the knowledge, skills, and attitude required
to apply general process of cleaning of work surfaces,
laboratory equipment and glass wares; maintain and store
equipment and; the monitor of laboratory stocks under direct
supervision.

practices maintained in accordance with OHS in general laboratory
work, and organisational policies and procedures.
1.3. Potential hazards and/or maintenance issues in own
work area are reported to designated personnel
1.4. The generation of wastes and environmental impacts is
minimised
1.5. Wastes are disposed of in accordance with enterprise
procedures, relevant codes and regulations
2. Clean work 2.1. Operation areas are cleaned using appropriate
operation areas cleaning agents and equipment according to enterprise
procedures
2.2. Spillages are avoided, and when occur, they are cleaned
using appropriate agents, wearing PPE according to
enterprise procedures
2.3. Laboratory wastes are collected and segregated in
accordance with enterprise procedures, relevant codes
and regulations
3. Prepare the 3.1. Work place, contaminated glass wares, equipment and
laboratory ready for materials are cleaned and sterilized according to the
use laboratory regulation and as directed
3.2. Appropriate agents, apparatus and techniques are used
to clean laboratory equipment as directed following the
enterprise procedures
3.3. Cleaned glassware and equipment are stored in the
designated locations and manner
3.4. Laboratory materials, equipment and chemicals are
prepared for work as instructed by the supervisor
3.5. Laboratory equipment setup and pre-use checks are
performed in accordance with enterprise procedures.
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3.6. Equipment are checked as per calibration procedures
and schedules.
3.7. Damaged/worn equipment are identified and replaced,
maintained or disposed as required.
4. Monitor stocks of 4.1. Stock checks are performed and records of usage are
materials and maintained as directed
equipment
4.2. Labeled stocks are stored for safe and efficient retrieval
in accordance with enterprise procedures
4.3. Instrument log books are completed according to
4.4. Faulty or unsafe components and equipment are
identified and are reported to appropriate personnel.
4.5. Appropriate personnel are informed of impending stock
shortages to maintain continuity of supply
Variable Range
Wastes May include, but not limited to:
 Broken glass
 Batteries
 Disposable PPE
 Excess test samples
 Plastic and metals
 Sharps
 Solvents
 Spent reagents
 Spent samples and test pieces
 Used containers, boxes, bags and palettes
Operational areas May include, but not limited to:
 Benches
 Fume cupboards
 Sheds and Sinks
Cleaning agents May include, but not limited to:
 Cleaning solutions
 Decontaminants
 Organic solvent
Spillages May include, but not limited to:
 Chemicals
 Radioactive materials
 Biologically active material
materials  Animal cages,
 Autoclaves,
 Balances,
 Blenders, centrifuges, and separating equipment

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Brushes

Cell counters and staining machines

Colorimeters/spectrometers and polarimeters

Refrigerators, freezers, ovens, microwave ovens,
incubators and water baths
 Thermometers and incubators
 Fume hoods, biohazard containers and biological safety
cabinets
 Gas cylinders
 Glassware, plastic ware; glass, plastic and quartz
cuvettes
 Hotplates, mantles, burners and muffle furnaces
 Instrument chart recorders,
 Microscopes
 Mixing and separating equipment such as centrifuges,
rifflers and splitters and mixers
 Pipettes, burettes and volumetric glassware
 Shovels, scoops, plates, rods, cylinder moulds and
buckets
 Steel ruler/tapes
 Thermometers, instrument chart recorders, hydrometers,
ph meters
Maintenance Could involve:
 Checking materials and equipment are fit for purpose
 Equipment malfunction
 Hygiene issues
 Potential hazards, incidents and emergencies
 Recycling
 Spillages, leakages, breakages and contamination
 Stock requirements and shortage
Stock record May include, but not limited to:
 Calibration and maintenance history
 Data sheets
 Handbooks, warranty documents, catalogues, manuals
and MSDS
 Records of usage, loans and breakages
OHS and environmental May include, but not limited to:
management  All operations must comply with enterprise OHS and
requirements environmental management requirements, which may be
imposed through state/territory or federal legislation these
requirements must not be compromised at any time
 All operations assume the potentially hazardous nature of
samples and require standard precautions to be applied
Evidence Guide
Critical Aspects of
Competence  Follow enterprise procedures, relevant codes and

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guidelines when maintaining the laboratory/field
workplace
 Work safely and minimise exposure of hazards to self,
others and the laboratory
 Keep accurate up-to-date records and report potential
hazards and maintenance issues
Knowledge and Attitude Enterprise procedures for the cleaning of work preparation
areas, materials and equipment
 Storage requirements for specific materials and
equipment
 Enterprise procedures for minimisation and disposal of
waste
 Enterprise procedures for monitoring of laboratory stocks
 Information contained in MSDSs for materials handled
regularly during the performance of maintenance tasks
 Relevant health, safety and environment requirement
 Safely cleaning work preparation areas and equipment
using appropriate cleaning agents, equipment and
techniques
 Safely removing spillages and disposing of wastes
 Minimizing the exposure to hazards of self, others and the
laboratory
 Safely storing equipment and materials using enterprise
procedures, relevant codes and guidelines
 Monitoring and reporting stock levels and the condition of
laboratory materials and equipment
 Keeping accurate, up-to-date records
 Reporting potential hazards and maintenance issues
using enterprise procedures
practices.

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Participate in Environmentally Sustainable Work
Unit Title
Practices
effectively measure current resource use and to carry out
improvements including reducing the negative environmental
impact of work practices. This unit requires the ability to
access industry information, and applicable legislative and
OHS guidelines.

1. Identify current 1.1. Workplace environmental and resource efficiency
resource use issues are identified.
1.2. Resources used in own work role are identified according
to workplace guideline
1.3. Current usage of resources is documented and measured
using appropriate techniques.
1.4. Documentation are recorded and filed measuring current
usage, using technology (such as software systems)
where applicable.
1.5. Workplace environmental hazards are identified and
reported to appropriate personnel.
2. Comply with 2.1. Workplace procedures are followed to ensure
environmental compliance with environmental regulations.
regulations
2.2. Breaches or potential breaches are reported to
appropriate personnel according to workplace
procedures.
3. Seek opportunities to 3.1. Organizational plans are followed to improve
improve resource environmental practices and resource efficiency.
efficiency
3.2. Work is carried out as part of a team, where relevant, to
identify possible areas for improvements to work practices
in own work area.
3.3. Suggestions for improvements are made to workplace
practices in own work area.
Variable Range
Environmental and May include, but not limited to:
resource efficiency  Maximizing opportunities to improve business
issues environmental performance
 Minimizing environmental risks
 Promoting more efficient production and consumption of
natural resources, for example minimizing waste by
participating in or using a waste management system
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 Using resources efficiently such as material usage, energy
usage (seeking alternative sources of energy or energy
conservation) or efficient water usage.
Appropriate techniques May include, but not limited to:
 Examining and documenting resources in work area
 Examining invoices from suppliers
 Examining relevant information and data
 Measuring resource usage under different conditions
 Reports from other parties involved in the process of
identifying and implementing improvements.
Compliance May include, but not limited to:
 Meeting relevant laws, by-laws and regulations or best
practice to support compliance in environmental
performance and sustainability at each level as required
(such as Environmental Protection or Biodiversity
Conservation Act):
 International
 Federal/regional state government
 Industry and Organisation
Evidence Guide
Critical Aspects of
Competence  Access, interpret and comply with a range of
environment/sustainability legislation and procedural
requirements relevant to daily responsibilities
 Accurately follow organizational information to participate
in and support an improved resource efficiency process
and reporting as required
 Develop and/or use tools such as inspection checklists, to
collect and measure relevant information on organization
resource consumption, within work role
 Identify and describe organizational improvements by
applying efficient resource use to daily activities
 Apply knowledge of environmental and resource
hazards/risks.
Knowledge and Attitude  Workplace environmental and resource efficiency issues.
 Resources used in own work role.
 Current usage of resources using appropriate techniques.
 Documentation measuring current usage, using technology
(such as software systems) where applicable
 Workplace environmental hazards to appropriate
personnel.
 Work place procedures to ensure compliance.
 Breaches or potential breaches
 Nature of Organizational plans to improve environmental
practices and resource efficiency.
 Team work
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
Suggestions for improvements to workplace practices in
own work area.
Underpinning skills Demonstrate skills to:
 Identify resources and accept responsibility for quality of
own work
 Measure the reproductive efficiency of the farm animal
 Maintain safety of self and others in the workplace
 Contribute to a productive work environment
 Follow work schedules
 Identify animals commonly found in the workplace to follow
safe work practices
prioritise daily tasks.
 Identify workplace environmental and resource efficiency
issues.
 Document and measure current usage of resources using
appropriate techniques.
 Record and file documentation measuring current usage,
 Identify and report workplace environmental hazards to
appropriate personnel.
 Follow workplace procedures to ensure compliance.
 Report breaches or potential breaches
 Follow organizational plans to improve environmental
practices and resource efficiency.

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Unit Title Handle and Restrain Animals
undertake capturing, handling, restraining and transport
animals to and from places, mobile animal facilities and client
residences. It is important that animals are handled in a safe
and humane manner with a minimum of stress to the animal.

1. Plan the capture and 1.1. Animals are identified and risks assessed in accordance
restraint of animals with organisational guidelines and procedures.
1.2. Appropriate capture techniques and equipment are
selected and prepared for use.
2. Capture animals 2.1. Animals are captured in a safe and humane manner
and in accordance with OHS and emergency
procedures.
2.2. Animals are handled correctly and monitored carefully for
stress or injury.
2.3. Appropriate restraining techniques are applied according
to the species and condition of the animal.
3. Take measures 3.1. Measures are taken on the captured and or restrained
animal based on the capturing and or restraining
objectives of the enterprise.
3.2. Protocols and procedures for capture and restrain
including animal welfare requirements are followed under
supervision.
Variable Range
Risks May include escape, the safety of animals and people during
the capture process, aggressive animal behaviour, and stress
and injury to the target animal and / or other animals in close
proximity.
Capture techniques May include, but not limited to:
 A hood,
 Separation from a group,
 Enticement devices,
 Lassoing and herding.
Equipment May include, but not limited to:
 Catch poles, nets, ropes, bags, crushes, mouth gag, nose
twitch, chemical restraint, visual barriers, leads, chains,
collars and head halters.
Safe and humane May include, but not limited to:
manner  Appropriate use of restraints for animals,

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 Observing stress to the animal,
 Allocating sufficient time to the process and considering
animals’ welfare at all times.
OHS and emergency May include, but not limited to:
procedures  Animal care for farm and pet animals has a range of
associated risks from bites, butting, kicks or scratches. All
duties should reflect an awareness of and a respect for
these risks.
 The handling of chemicals and drugs requires extra care
to ensure safe work practices are maintained.
loads including animals and equipment.
 Farm and pet animal facilities expose personnel to risks
such as zoonoses, release of infective agents (both
animal and human) and chemical or drug spillage.
 Procedures to reduce the spread of disease may include
incident reporting, cleaning, removal of waste and
spillage, containment or elimination of risk,
 PPE and seeking advice from supervisor.
 Emergency procedures would relate to the potential
escape of an animal or injury to target animals, other
animals, staff and potentially the public.
Stress May include trembling, vocalisation and being off feed or
docile.
Protocols and May include, but not limited to:
procedures  International Air Transport Association (IATA) shipment
requirements and protocols,
 Container requirements and transportation,
 Diagnosis and treatment methods and or standards and
 Food and water requirements for specific species.
Evidence Guide
Critical Aspects of
Competence  Select the appropriate technique and equipment to
capture and restrain a range of animal species.
 Capture selected animals safely and humanely
 Communicate effectively with clients in respect to animals’
transportation and initial settling in requirements
Knowledge and Attitude  Organisational guidelines and procedures, including OHS and
emergency procedures
 Relevant legislation, including animal welfare and ethics
 Behaviour and physiology of animals
 Appropriate capture and restraint methods for different animals
 Capture and restraint equipment
 Species compatibility

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
Capture and restrain animals

Implement organisational guidelines and procedures

Use safe and humane handling techniques

Maintain tools and equipment in accordance with
manufacturers’ specifications
 Read and follow OHS and waste management
procedures and other organisational guidelines and
procedures;
 Select and apply the procedures to perform a range of
defined tasks;
accurately and legibly the information collected
 Complete arithmetic calculations
 Oral communication skills/language to fulfil the job role as
specified by the organisation including questioning
supervisor and consulting with supervisor
a range of cultural, social and religious backgrounds.
practices.

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Unit Title Administer Medications to Livestock
to apply preventative health treatments and other
medications to livestock and defines the standard required to
select, use and maintain specialized animal health
equipment and handle livestock for health treatments;
prepare treatment site; facilities and equipment; carry out
livestock treatments; monitor effectiveness of treatments and
provide follow up if required; maintain records of treatments.

1. Prepare for 1.1. OHS hazards in the workplace are identified, risk
treatment of assessed and risk controls are implemented.
livestock
1.2. Equipment and materials for treating livestock are
selected, checked for safe and sound operation and
confirmed against work plan.
1.3. Livestock treatment site and facilities are prepared to
industry standards in line with enterprise requirements.
1.4. Livestock treatments are prepared and confirmed
against work plan
2. Treat livestock 2.1. Livestock are mustered safely, yarded, controlled,
inspected and identified for treatment in line with
2.2. Low risk operating procedures with regard to livestock
handling are observed and implemented in line with
2.3. Dose rates are calculated and equipment calibrated and
checked according to manufacturers' specification
2.4. Treatment is administered in accordance with
manufacturer's specifications and enterprise
requirements including animal welfare.
2.5. Environmental impacts associated with livestock
husbandry practices are identified and minimized
according to enterprise procedures.
3. Complete treatment 3.1. Livestock are prepared and moved along planned route
process without damage to person, property or environment.
3.2. Equipment, materials and facilities used for treatments
are cleaned, maintained and stored in line with
manufacturer's specifications, OHS and enterprise
requirements.

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3.3. Livestock residues and waste are disposed of in line
with enterprise requirements for OHS and environmental
management.
4. Monitor effectiveness 4.1. Livestock are monitored post-treatments for signs of
of treatment treatment effectiveness.
4.2. Abnormalities in livestock health and condition are
recognized and treated appropriately.
4.3. Livestock treatment process and outcomes including
withholding periods are detailed and recorded in line
with enterprise requirements.
Variable Range
Livestock May include all types and breeds of livestock.
Treatments May include, but not limited to:
 Medication including drenches, vaccines, supplements and
prescribed medicines.
These may be administered by :
 Pour on liquids
 Oral drenching
 Bolus or capsule injection
 Vaccinating
 Injection with syringe.
Evidence Guide
Critical Aspects of
Competence  Select, use and maintain specialized animal health
treatment equipment
 Prepare treatment site, facilities and equipment
 Carry out livestock treatments
 Monitor effectiveness of treatments and provide follow
up if required
 Maintain records of treatments.
Knowledge and Attitude  Employee and employer responsibilities under the
OHS.
emergencies, accidents, and risk control
 OHS signs and symbols relevant to area of work.
 Workplace procedures for hazard identification and
risk control
 Safety warning signs
 The health and Safety of all people in the workplace
Underpinning skill Demonstrate skills in:
 Keeping personal hygiene
 Hazards/risks identification and control skills
 Interpersonal skills
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 Observing others to follow safe working operations
 Directing others in identifying hazards, controlling
risks, and following other OHS enterprise requirements
 Recording incidents in the work area in accordance
with OHS legal requirements.

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Unit Title Participate in Workplace Communication
gathering, interpreting and conveying information in response
to workplace requirements.

1. Obtain and convey 1.1. Specific and relevant information is accessed from
workplace appropriate sources.
information
1.2. Effective questioning, active listening and speaking skills
are used to gather and convey information.
1.3. Appropriate medium is used to transfer information and
ideas.
1.4. Appropriate non- verbal communication is used.
1.5. Appropriate lines of communication with supervisors and
colleagues are identified and followed.
1.6. Defined workplace procedures for the location and
storage of information are used.
1.7. Personal interaction is carried out clearly and concisely.
2. Participate in 2.1. Team meetings are attended on time.
workplace meetings
and discussions 2.2. Own opinions are clearly expressed and those of others
are listened to without interruption.
2.3. Meeting inputs are made consistent with the meeting
purpose and protocols established.
2.4. Workplace interactions are conducted in a courteous
manner.
2.5. Questions about simple routine workplace procedures
and matters concerning working conditions of
employment are asked and responded.
2.6. Meetings outcomes are interpreted and implemented.
3. Complete relevant 3.1. Range of forms relating to conditions of employment is
work related completed accurately and legibly.
documents
3.2. Workplace data is recorded on standard workplace forms
and documents.
3.3. Basic mathematical processes are used for routine
calculations.
3.4. Errors in recording information on forms/documents are
identified and properly acted upon.
3.5. Reporting requirements to supervisor are completed
according to organizational guidelines.

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Variable Range
Appropriate sources May include, but not limited to:
 Team members
 Suppliers
 Trade personnel
 Local government and Industry bodies
Medium May include, but not limited to:
 Memorandum
 Circular
 Notice
 Information discussion
 Follow-up or verbal instructions & Face to face
communication
Storage May include manual filing and computer-based filing systems
Protocols May include, but not limited to:
 Observing meeting
 Compliance with meeting decisions
 Obeying meeting instructions
Workplace interactions May include, but not limited to:
 Face to face
 Telephone
 Electronic and two way radio
 Written including electronic, memos, instruction and
forms, non-verbal including gestures, signals, signs and
diagrams
Forms May include but not limited to personnel forms, telephone
message forms, safety reports
Evidence Guide
Competence  Prepare written communication following standard format
of the organization
 Access information using communication equipment
 Make use of relevant terms as an aid to transfer
information effectively
 Convey information effectively adopting the formal or
informal communication
Knowledge and Attitude  Effective communication
 Different modes of communication
 Written communication
 Organizational policies
 Communication procedures and systems
 Technology relevant to the enterprise and the individual’s
work responsibilities

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 Follow simple spoken language
 Perform routine workplace duties following simple written
notices
 Participate in workplace meetings and discussions
 Complete work related documents
 Estimate, calculate and record routine workplace
measures
 Do basic mathematical processes of addition, subtraction,
division and multiplication
 Relate to people of social range in the workplace
 Gather and provide information in response to workplace
Requirements
practices.

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Unit Title Work in Team Environment
identify role and responsibility as a member of a team.

1. Describe team role 1.1. The role and objective of the team are identified
and scope from available sources of information.
1.2. Team parameters, reporting relationships and
responsibilities are identified from team discussions and
appropriate external sources.
2. Identify own role 2.1. Individual role and responsibilities within the team
and responsibility environment are identified.
within team
2.2. Roles and responsibility of other team members are
identified and recognized.
2.3. Reporting relationships within team and external to
team are identified.
3. Work as a team 3.1. Effective and appropriate forms of communications
member are used and interactions undertaken with team
members who contribute to known team activities and
objectives.
3.2. Effective and appropriate contributions are made to
complement team activities and objectives, based on
individual skills and competencies and workplace
context.
3.3. Protocols are observed in reporting using standard
operating procedures.
3.4. Contribution is made to the development of team work
plans based on an understanding of team’s role and
objectives and individual competencies of the members.
Variable Range
Role and objective of May include, but not limited to:
team  Work activities in a team environment with enterprise
or specific sector
 Limited discretion, initiative and judgment maybe
demonstrated on the job, either individually or in a team
environment
Sources of information May include, but not limited to:
 Standard operating and/or other workplace
procedures
 Job procedures
 Machine/equipment manufacturer’s specifications and

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instructions
 Organizational or external personnel
 Client/Supplier instructions
 Quality standards
 OHS and environmental standards
Workplace context May include, but not limited to:
 Work procedures and practices
 Conditions of work environments
 Legislation and industrial agreements
 Standard work practice including the storage, safe
handling and disposal of chemicals
 Safety, environmental, housekeeping and quality
guidelines
Evidence Guide
Competence  Operate in a team to complete workplace activity
 Work effectively with others
 Convey information in written or oral form
 Select and use appropriate workplace language
 Follow designated work plan for the job
 Report outcomes
Knowledge and Attitude  Communication process
 Team structure
 Team roles
 Group planning and decision making
 Communicate appropriately, consistent with the
culture of the workplace
practices.

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Unit Title Develop Business Practice
establish a business operation from a planned concept. It
includes researching the feasibility of establishing a business
operation, planning the setting up of the business,
implementing the plan and reviewing operations once
commenced, customer handling, developing and maintaining
business relationships.

1. Identify business 1.1. The concept of paradigm shift and means of divergent
opportunities and thinking are elaborated and strategies to look beyond the
business skills boundaries are discussed.
1.2. Unusual business opportunities are identified.
1.3. Feasibility on business skills and personal attributes is
assessed and matched against those perceived as
necessary for a particular business opportunity.
1.4. New behavior on how problems can be the pivotal source
of business opportunity is elaborated and experience
taken.
1.5. Assistance sought with feasibility study of specialist and
relevant parties is discussed, as required.
1.6. Impact of emerging or changing technology, including e-
commerce, on business operations is evaluated.
1.7. Practicability of business opportunity is assessed in line
with perceived business risks, returns sought, personal
preferences and resources available.
1.8. Business plan is revised in accordance with the identified
opportunities.
2. Plan for the 2.1. Organizational structure and operations are
establishment of determined and documented.
business operation
2.2. Procedures are developed and documented to guide
operations.
2.3. Financial backing is secured for business operation.
2.4. Business legal and regulatory requirements are
identified and compiled.
2.5. Human and physical resources required to
commence business operation are determined.
2.6. Recruitment and procurement strategies are

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developed.
3. Implement business 3.1. Physical and human resources are obtained to
development plan implement business operation.
3.2. Operational unit is established to support and
coordinate business operation.
3.3. Simulations on the development plan are well
discussed and understood.
3.4. Implementation manual is discussed and understood.
3.5. Marketing the business operation is undertaken.
3.6. Monitoring process is developed and implemented for
managing operation.
3.7. Legal documents are carefully maintained and
relevant records kept and updated to ensure validity and
accessibility.
3.8. Contractual procurement rights for goods and
services including contracts with relevant people are
negotiated and secured as required in accordance with
the business plan.
3.9. Options for leasing/ownership of business premises
are identified and contractual arrangements completed in
accordance with the business plan.
4. Review 4.1. Review process is developed and implemented for
implementation implementation of business operation.
process and take
corrective measures 4.2. Improvements in business operation and associated
management process are identified.
4.3. Identified improvements are implemented and
monitored for effectiveness.
5. Establish contact 5.1. Persuasion strategies are developed and discussed.
with customers and
clarify needs of 5.2. Welcoming customer environment is maintained and
customer Customer is greeted warmly according to enterprise
5.3. Information is provided to satisfy customer needs.
5.4. Information on customers and service history is
gathered for analysis.
5.5. Customer data is maintained to ensure database
relevance and currency.
5.6. Customer needs are accurately assessed against the
products/services of the enterprise.
5.7. Customer details are documented clearly and
accurately in required format.

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5.8. Negotiations are conducted in a business-like and
professional manner.
5.9. Benefits for all parties are maximized in the
negotiation through use of established techniques
and in the context of establishing long term
relationships.
5.10. The results of negotiations are communicated to
appropriate colleagues and stakeholders within
appropriate timeframes.
5.11. Opportunities to maintain regular contact with
customers are identified and taken-up.
6. Develop and 6.1. Features and benefits of products/services provided
Maintain Business by the enterprise are described/ recommended to meet
Relationship customer needs.
6.2. Alternative sources of information/advice are
discussed with the customer.
6.3. Information needed is pro-actively sought, reviewed
and acted upon to maintain sound business relationships.
6.4. Agreements are honored within the scope of
individual responsibility.
6.5. Adjustments to agreements are made in consultation
with the customer and information shared with
appropriate colleagues.
6.6. Relationships are nurtured through regular contact
and use of effective interpersonal and communication
styles.
Variable Range
Unusual Business May include, but not limited to:
opportunities  Public holidays
 Ceremonies
 Natural disaster
 Campaigns
Business opportunities May include, but not limited to:
 Expected financial viability
 Skills of operator
 Amount and types of finance available
 Returns expected or required by owners
 Likely return on investment
 finance required
 Lifestyle issues
Business skills and May include, but not limited to:
personal attributes  Technical and/ or specialist skills
 Managerial skills
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 Entrepreneurial skills
 Taking calculated risk skills
 Willingness to take calculated risks
 Willingness to work under pressure
Specialist and relevant May include, but not limited to:
parties  Chamber of commerce
 Financial planners and financial institution
representatives, business planning specialists and
marketing specialists
 Accountants
 Lawyers and providers of legal advice
 Government agencies
 Industry/trade associations
 Online gateways
 Business brokers/business consultants
Business risks May include, but not limited to:
 OHS
 Environmental risks
 Relevant legislative requirements
 Security of investment
 Market competition
 Security of premises/location
 Supply and demand
 Resources available
Human and physical May include, but not limited to:
resources  Software and hardware
 Office premises and equipment
 Communications equipment
 Specialist services through outsourcing, contracting and
consultancy
 Staff
 Vehicles
Operational unit May include, but not limited to different departments,
sections, teams, divisions, etc. staffed with required
personnel and equipped to service and support business
Legal documents May include, but not limited to:
 Partnership agreements, constitution documents,
statutory books for companies (register of members,
register of directors and minute books), certificate of
Incorporation, franchise agreements and financial
documentation, appropriate software for financial records
 OHS
 Recordkeeping including personnel, financial, taxation,
and environmental
Contracts with relevant May include, but not limited to:
people  business owners, suppliers, employees, agents, land
owners, distributors, customers or any person with whom

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the business has, or seeks to have, a performance-based
relationship
Negotiation techniques May include, but not limited to:
 Identification of goals, limits
 Clarification of needs of all parties
 Listening and questioning
 Non-verbal communication techniques
 Appropriate language and situation
 Bargaining
 Developing options
 Appropriate cultural behavior
 Confirming agreements
Opportunities to May include, but not limited to:
maintain  Informal social occasions
regular contact  Ceremonies
 Exhibitions
 Industry functions
 Association membership
 Co-operative promotions
 Program of regular telephone contact
Evidence Guide
Critical Aspects of Demonstrates knowledge and skills in:
Competence  That a business operation has been planned and
implemented from initial research of feasibility of the
business and completion of the plan, through
implementing the plan and commencing operations
 The ability to evaluate the results of research and assess
the likely viability and practicability of a business
opportunity, taking into account the current
business/market climate and resources available
 Treating customers in a courteous and professional
manner
 Building and maintaining relationships to achieve
successful business outcomes
Knowledge and Attitude  Paradigm shift
 Unusual business opportunities
 Feasibility study
 Business structure
 Federal and regional government legislative requirements
affecting business operations, especially in regard to
OHS, EEO, industrial relations and anti-discrimination
 Procurement and recruitment strategy
 Operational unit
 Monitoring process
 Business systems and operations

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 Relevant marketing, management, sales and financial
concepts
 Options for financing
 Business premises and ownership
 Lease
 Methods for researching business opportunities
 Methods of identifying relevant specialist services to
complement the business
 Advertising and promotion
 Distribution and logistics
 Terms and conditions in contractual agreement
 Record keeping duties
 Operational factors relating to the business (provision of
professional services, products)
 Customer need assessment
 Source of information
 Operational knowledge of enterprise policies and
procedures in regard to:
 Customer service
 Dealing with difficult customers
 Maintenance of customer databases
 Allocated duties/responsibilities
 General knowledge of the range of enterprise
merchandise and services, location of telephone
extensions and departments/sections
 Basic operational knowledge of industry/workplace codes
of practice in relation to customer service
 negotiation and communication techniques appropriate to
negotiations that may be of significant commercial value
 Hunting and exploiting unusual business opportunities
 Interpreting legal requirements, company policies and
procedures and immediate, day-to-day demands
 Conducting feasibility study
 Developing new behavior
 Using technology
 Marketing skills
 Business planning skills
 Entrepreneurial skills
 Time management skills
 Customer handling skills
 Communication skills including questioning, clarifying,
reporting, and giving and receiving constructive feedback
 Technical and analytical skills to interpret business
documents, reports and financial statements and
projections
 Ability to relate to people from a range of social, cultural

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and ethnic backgrounds and physical and mental abilities
 Problem solving skills to develop contingency plans
 Using computers and software packages to record and
manage data and to produce reports
 Interpreting business information, numeracy skills for data

analysis to aid research
 Negotiation to conduct business activities
 Research to identify a business opportunity and to
conduct a feasibility study
 Analytical skills to assess personal attributes and to
identify business risks
 Observation skills for identifying appropriate people,
resources and to monitor work
 Persuasion and networking skills
 Welcoming customers
 Information seeking skills to collect, organize and
understand information related to collating and analyzing
customer information to identify needs
 Establish diagnostic processes which identify and
recommend improvements to customer service
practices.

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Unit Title Standardize and Sustain 3S
Unit Descriptor This unit covers the knowledge, skills and attitude required by
worker to standardize and sustain 3S to his/her workplace. It
covers responsibility for the day- to-day operations of the
workplace and ensuring that continuous improvements of
Kaizen Element are initiated and institutionalized.

1. Prepare for work. 1.1. Work instructions are used to determine job
requirements, including method, material and equipment.
working manual.
1.5. Tools and equipment are prepared and used to
implement 3S.
2. Standardize 3S. 2.1. Plan is prepared and used to standardize 3S activities.
2.2. Tools and techniques to standardize 3S are prepared
and implemented based on relevant procedures.
2.3. Checklists are followed for standardize activities and
reported to relevant personnel.
2.4. The workplace is kept to the specified standard.
2.5. Problems are avoided by standardizing activities.
3. Sustain 3S. 3.1. Plan is prepared and followed to standardize 3S
activities.
3.2. Tools and techniques to sustain 3S are discussed,
prepared and implemented based on relevant
procedures.
3.3. Workplace is inspected regularly for compliance to
specified standard and sustainability of 3S techniques.
3.4. Workplace is cleaned up after completion of job and
before commencing next job or end of shift.
3.5. Situations are identified where compliance to standards
is unlikely and actions specified in procedures are taken.
3.6. Improvements are recommended to lift the level of
compliance in the workplace.
3.7. Checklists are followed to sustain activities and report to
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relevant personnel.
3.8. Problems are avoided by sustaining activities.
Variable Range
 Are to be in accordance with legislation/regulations/codes
of practice and enterprise safety policies and procedures.
This may include protective clothing and equipment, use
of tooling and equipment, workplace environment and
safety, handling of material, use of firefighting equipment,
enterprise first aid, hazard control and hazardous
materials and substances.
tools  Dust masks/goggles
 Glove
 Working cloth
 Paint
 Hook
 Sticker
 Signboard
 Nails
 Shelves
 Chip wood
 Sponge
 Broom
 Pencil
 Shadow board/Tools board
Tools and techniques May include, but not limited to:
 5S Job Cycle Charts
 Visual 5S
 The Five Minute 5S
 Standardization level checklist
 5S checklist
 The five Whys and one How approach (5W1H)
 Suspension
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 Incorporation and Use Elimination
Relevant procedures May include, but not limited to:
 Assign 3S responsibilities
 Integrate 3S duties into regular work duties
 Check on 3S maintenance level
 OHS measures such as signage, symbols / coding and
labeling of workplace and equipment
 Creating conditions to sustain your plans
 Roles in implementation
Reporting May include, but not limited to:
 Verbal responses
 Data entry into enterprise database
 Brief written reports using enterprise report formats
Relevant personnel May include, but not limited to:
 Supervisors, managers and quality managers
 Administrative, laboratory and production personnel
 Internal/external contractors, customers and suppliers
 5S slogans
 5S posters
 5S photo exhibits and storyboards
 5S newsletter
 5S maps
 5S pocket manuals
 5S department/benchmarking tours
 5S months
 5S audit
 Awarding system
 Big cleaning day
 Patrolling system May include, but not limited to:
 Top management Patrol
 5S Committee members and Promotion office Patrol
 Mutual patrol
 Self-patrol
 Checklist and Camera patrols
Evidence Guide
Competence  Discuss the relationship between Kaizen Element.
 Standardize and sustain 3S activities by applying
appropriate tools and techniques.
Knowledge and Attitude  Element of Kaizen
 Ways to improve Kaizen Element
 Benefits of improving kaizen Element
 Relationship between Kaizen Element
 The fourth pillar of 5S

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 Benefits of standardizing and sustaining 3S
 Procedures for standardizing and sustaining 3S activities
 Tools and techniques to sustain 3S
 Relevant OHS and environment requirements
 Plan and report
 Method of communication
 Improving Kaizen Element by applying 5S
 Standardizing and sustaining procedures and techniques
to avoid problems
 Technical drawing
 Procedures to standardizing 3S activities
 Analyzing and preparing shop layout of the workplace
 Standardizing and sustaining checklists
 Preparing and implementing tools and techniques to
sustain 3S
 Working with others
 Reading and interpreting documents
 Observing situations
 Solving problems by applying 5S
 Preparing labels, slogans, etc.
 Gathering evidence by using different means
 Using Kaizen board properly in accordance the procedure
 Reporting activities and results using report formats
practices.

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NTQF Level III

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Occupational Standard: Animal Health Care and Service Level III
Unit Title Respond to Emergencies
recognize and respond to emergencies and implement a
range of life support measures across a broad spectrum of
situations /incidents. It also covers the preparedness and
ability to accurately evaluate the emergency, avoid/control
escalation of the emergency, efficiently implement a plan of
action, and render first aid care.
Responding to emergencies requires knowledge of OHS
legislation and regulations, the emergency network, and first
aid casualty management principles.

1. Prepare for 1.1. OHS procedures and safe working practices are applied
emergency situations including the selection of PPE to suit the emergency
situation.
1.2. Tools and equipment for safety and first aids required for
emergencies are selected, used, maintained and stored
in good order.
1.3. State of preparedness is maintained for emergency
response.
1.4. Animal emergencies occurred and that require
immediate care are identified
1.5. Options for action in handling emergency cases are
identified and evaluated.
1.6. Organizational emergency procedures and guidelines are
correctly implemented.
2. Perform pre-hospital 2.1. Immediate patient history is established with client.
evaluation on patient
2.2. Patient evaluation is conducted initially from a distance.
2.3. Emergency first aid advice for the patient is
communicated clearly to the client
3. Participate in 3.1. Clinic policies and procedures for the treatment of
emergency care emergencies are developed in consultation with the
supervising veterinarian
3.2. Emergency procedures are applied as required in
accordance with patient needs and OHS requirements.
3.3. Where required, specific safety procedures for the
handling and use of drugs and chemicals are carried
out in line with institutional regulations.
4. Provide essential first 4.1. Immediate risk to self and affected animal health and
aid techniques safety are minimized by isolating the hazards.
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4.2. The affected animal injuries and vital signs are
assessed.
4.3. Relevant procedures for haemorrhage control or
breathing assistance are applied according to patient
needs.
4.4. Casualty is reassured in a caring and calm manner and
made comfortable using available resources.
4.5. First aid care is provided in accordance with established
first aid procedures.
4.6. First aid assistance is sought from others as appropriate.
5. Complete history and 5.1. Detailed patient history is confirmed with client records.
secondary survey
5.2. Patient status is re-evaluated on admission in
consultation with the veterinarian.
Variable Range
PPE May include glove, overall, boots, hat, respirator, safety eye
washes and safety showers.
Animal emergency May include, but not limited to:
 Fire, hazardous releases, fuel spillage, gases, chemical
spills, road accidents, injury from machinery and
equipment, fall, climbing accident, snake bite or
poisoning, respiratory or cardiac arrest, and electrocution,
injuries
 Haemorrhage
 Bleeding from nose, mouth, rectum, coughing up blood, or
blood in urine
 Choking, difficulty breathing or nonstop coughing and
gagging
 Inability to urinate or pass faeces (stool), or obvious pain
associated with urinating or passing stool
 Seizures and/or staggering
 Fractured bones, severe lameness or inability to move
leg(s)
 Obvious signs of pain or extreme anxiety
 Heat stress or heatstroke
 Severe vomiting or diarrhoea
 Dystocia
 Hypocalcaemia
 Chock
 Bloat
 Unconsciousness
Patient evaluation May include, but not limited to:
 Airway and breathing status
 Respiratory rate
 Bleeding
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 Capillary refill TI
 Heart rate
 Hydration status
 Level of consciousness
 Mucous membrane colour
 Pulses
 Pupillary light reflex
 Temperature
Emergency first aid May include, but not limited to:
advice  Controlling hemorrhage
 Clearing airway
 Giving fluids for caustic ingestion
 Identifying poison evidence: Snakes, toads, ticks, rat bait,
snail bait, flea collars and organophosphate pesticides
 Leaving penetrating foreign bodies
Drugs and chemicals May include, but not limited to:
 Antibiotics, anthelmintics, anti-inflammatory drugs and
anesthetics, analgesics, chemicals and reagents
Hazards May include, but not limited to:
 Biological, chemical, mechanical, electrical, thermal,
explosive, structural, climatic, psychological (e.g., critical
incident stress),, proximity of other people, vehicles and
machinery, fire, gas, fumes, electrical situations, animal
injury, security related and wildlife related situations.
Injuries May include, but not limited to:
 Shock, external bleeding, burns, limb, abdominal and
pelvic injuries, head and neck injuries, poisoning, bites
and stings, facial injuries and management of a casualty
with chest pains, diabetes and collapses, choking,
drowning, swollen neck, asthma, not breathing, chest
injury, hit by a motor vehicle or injured by machinery and
equipment.
Procedures for May include the use of digital pressure, pressure bandages,
haemorrhage control and haemostatic forceps
First aid care May include, but not limited to:
 Stop bleeding
 Administer oxygen
 Minimise impact of shock by keeping animal quiet, warm
and away from activity or noise
 Immobilise limb injuries, if soft tissue damage or fractures
are suspected, if possible
 Hose or apply water, if available, in cases of burns or heat
exhaustion
 Administration of emetics or antidotes under instruction if
appropriate
 Feeding or watering as advised
 Transporting animal to veterinary assistance as soon as
possible
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Emergency situation May include, but not limited to:
reports  Observation, verbal, emergency warning system,
emergency alarm system, hand signals, verbal reports,
telephone communications, radio communications and
whistles.
Workplace procedures May include, but not limited to:
 Search procedures (search of likely routes followed,
 Systematic search, voice or whistle contacts),
evacuations, use of isolating equipment, prevention of
escalation of risk, containment, clean up, administering of
first aid, assistance to injured team member, retrieval of
team member and activity-specific rescue techniques.
Evidence Guide
Critical Aspects of
Competence  Apply OHS legislative requirements, procedures and
instructions that are to apply when providing first aid and
emergency care
 Implement hazard identification, assessment and control
 Undertake patient evaluation
 Differentiate common illnesses and injuries
 Demonstrate practical first aid skills
 Incorporating safe operating procedures into all
instructions
 Use drugs and chemicals
 Use numeracy skills to measure vital signs
Knowledge and Attitude  The use of safe working practices
 Ohs legislative requirements and codes of practice
 Legal responsibilities and duty of care
 Organizational and legal guidelines and procedures in the
event of an accident/incident
 Hazard identification, assessment and control
 Patient evaluation
 Use of drugs and chemicals
 Principles and procedures for management of the
following: emergency cases
 Basic anatomy and physiology relating to:
 absence of normal breathing
 anatomy of the external chest
 physiology relating to response/consciousness
 upper airway anatomy and effect of positional change
 anatomy and physiology considerations in provision of
first aid for specified conditions
 Accurately evaluate the emergency
 Avoid/control escalation of the emergency
 Render first aid care
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 Deal with contingencies
 Communicate and follow instructions of supervisor
 Identify hazard
 Use drugs and chemicals
 Assess vital signs
 Calm and restrain affected/injured animal
practices.

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Occupational Standard: Animal Health Care Service Level III
Unit Title Apply OHS Policies and Procedures
Unit Description The unit covers the knowledge, skills and attitude required to
apply OHS policies and procedures, workplace hazard
identification and risk control, monitoring safe practices
during work operations, and maintaining health and safety of
all people in the Workplace.

1.Apply OHS policies 1.1. Information regarding the organization OHS policies and
and procedures procedures is made readily accessible to all employees.
1.2. Preparation of tools, equipment and materials is carried
out according to the enterprise requirements
1.3. Employee roles and responsibilities prescribed in OHS
legislation, codes and national standards are identified
and carried out.
1.4. Employee responsibilities prescribed in enterprise OHS
policies and procedures including emergency
procedures are identified and carried out.
2. Identify and control 2.1. Information regarding hazard identification and risk
workplace hazards control is provided and explained regularly.
and risks
2.2. Hazards in the workplace are recognized and reported
to designated personnel according to enterprise
procedures.
2.3. Assessment of risk associated with identified hazards is
made in accordance with enterprise procedures.
2.5. Risks to fellow workers, other people and animals are
recognized and action is taken to eliminate or reduce
them.
2.6. Safety training is undertaken or provided as necessary.
3.Monitor safe practices 3.1. Monitoring ongoing and reporting on all aspects of
during work workplace safety are carried out
operations
3.2. Work requiring PPE are identified, used, maintained and
stored according to enterprise procedures.
3.3. Basic safety checks on all machinery and equipment are
undertaken before operation according to enterprise
procedures.
3.4. Hazards associated with handling of hazardous
substances are identified and notified, and risk is
assessed in accordance with enterprise procedures and
OHS requirements.
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3.5. Noise hazards are identified and notified, and risk is
assessed in accordance with enterprise procedures and
OHS requirements.
3.6. Manual handling risks are assessed prior to activity, and
work carried out according to currently recommended
safe practice.
3.7. Information on OHS for specific work operations is
accessed as required.
4. Maintain health and 4.1. OHS issues are raised with designated personnel in
safety of all people in accordance with enterprise procedures and relevant OHS
the workplace legislation.
4.2. Maintaining the workplace and safety of all people in the
work place are made within organizational procedures.
4.3. Suggestions and participative practices are made in the
development of effective solutions to control the level of
risk with enterprise activities.
Variable Range
OHS policies and May include, but not limited to:
procedures  Hazard policies and procedures, emergency policies and
procedures, procedures for use of PPE clothing and
equipment, hazard identification and issue resolution
procedures, job procedures and work instructions,
reporting procedures, and the installation of workplace
safety signage.
Employee May include, but not limited to:
responsibilities  Co-operation with the employer/supervisor in any action
taken to comply with OHS legislation, taking reasonable
care for own health and safety; and
 Accepting responsibility for protection of the health and
safety of others through avoidance of personal action
which puts others at risk. This includes:
 smoking in the workplace,
 use of substances which modify mood or behavior,
inappropriate behavior,
 not willfully interfering with or misusing anything
provided to protect health and safety, or
 not willfully placing at risk the health or safety of any
person in the workplace.
Emergency May include, but not limited to:
 Electrocution, fire,
 Flood, storms and cyclones,
 Chemical spills, gases in confined spaces, gas leaks, and
 Serious injury associated with tractors, machinery and
equipment, animals, vehicles, firearms and grain
suffocation.

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Hazards in the work May include, but not limited to:
place  Equipment and machinery operation and maintenance
(including powered tools), vehicles,
 Noise, dust, solar radiation,
 Chemicals, gases,
 Manual handling, plants and animals/livestock,
 Electricity, overhead hazards including power lines,
 Confined spaces, tripping hazards, water bodies,
 Firearms, explosives,
 Damaged or broken structures, damaged or worn
equipment,
 Items blocking exits, items of equipment in areas used for
access,
 Poor surfaces, and spillages and breakages.
Risks May include, but not limited to:
 Drowning in waterways,
 Run over and injury associated with vehicles and
machinery, machinery entanglement,
 Exposure to noise,
 Splash, scalding, drift and volatility of chemicals.
Training May include, but not limited to:
 OHS induction, specific OHS training,
 Safe machinery operation and maintenance,
 Hazard identification and assessment, and safe chemical
use.
 Noise associated with plant, machinery and animals,
 Pesticides, dusts, work in the sun,
 Welding and use of grinders.
PPE May include ear, eye and chemical protection, protective
clothing, sunscreen lotion, gloves, safety harness and
headgear.
Manual handling May include, but not limited to:
 Moving, lifting, shoveling, loading materials, pulling,
pushing,
 Up-ending materials, hand tool use, storing materials at
heights too high or too low, bending, repetitious tasks, and
handling plants and animals.
Observe and direct May include, but not limited to:
 Ability to direct others in identifying hazards, controlling
 Risks, and following other OHS enterprise requirements
 Observe and direct others to follow safe working
 Operations
Evidence guide
Critical Aspects of
Competence  Apply knowledge of the requirements, procedures and
instructions that are required when following OHS

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procedures and observing environmental work practices
 Implement procedures and timely techniques for the safe,
effective and efficient application of OHS and
environmental work practices
 Work with others to undertake and complete OHS and
environmental procedures that meet required outcomes.
 Recognize emergency causing circumstances and risks
 Recognise and report hazards
 Comply with relevant workplace ohs procedures
 Be able to direct others in identifying hazards, controlling
risks
knowledge  Employee and employer responsibilities under the OHS.
emergencies, accidents, and risk control
 OHS signs and symbols relevant to area of work.
 Workplace procedures for hazard identification and risk
control
 Hazards, controlling risks, and OHS enterprise
requirements
 Safety warning signs
 Safe working operations
 The health and safety of all people in the workplace
 Incidents in the work area in accordance with OHS legal
requirements.
 Apply OHS and environmental work procedures
 Communicate with officials, licensed and registered
personnel
 Contribute to risk control measures
 Follow instructions
 Identify and report workplace hazards in the appropriate
time frame and to the correct person
 Apply workplace procedures for dealing with accidents,
fires and emergencies
 Apply teamwork skills to ensure completion of job tasks in
a safe and timely manner
 Apply written communication skills to complete workplace
documentation and reports
practices.
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Implement and Monitor Environmentally
Unit Title
Sustainable Work Practices
analyze the workplace in an effective manner in relation to
environmentally sustainable work practices and to implement
improvements and monitor their effectiveness.

1. Investigate current 1.1. Environmental regulations applying to the enterprise are
practices in relation identified.
to resource usage
1.2. Procedures for assessing compliance with
environmental regulations are evaluated for their
effectiveness.
1.3. Information on environmental and resource efficiency
systems and procedures are collected, and where
appropriate, provided to the work group.
1.4. Current resource usage is measured and documented by
members of the work group.
1.5. Current purchasing strategies are analyzed and
documented
1.6. Current work processes are analyzed to identify areas for
2. Set targets for 2.1. Input is sought from stakeholders, key personnel and
improvements Specialists
2.2. External sources of information and data are accessed,
as required.
2.3. Alternative solutions to workplace environmental issues
are evaluated.
2.4. Efficiency targets are set.
3. Implement 3.1. Techniques and tools are sourced to assist in achieving
performance efficiency targets
improvement
strategies 3.2. Continuous improvement strategies are applied to own
work area and ideas and possible solutions are
communicated to work group and management
3.3. Environmental and resource efficiency improvement
plans for own work group are integrated with other
operational activities and are implemented.
3.4. Suggestions and ideas to improve the management of
environmental and resource efficiency are sought from
stakeholders and acted upon where appropriate.
3.5. Costing strategies are implemented to fully value
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environmental assets.
4. Monitor performance 4.1. Outcomes are documented and reports on targets are
communicated to key personnel and stakeholders.
4.2. Strategies are evaluated.
4.3. New targets are set and new tools and strategies are
investigated and applied.
4.4. Successful strategies are promoted and, where possible,
participants are rewarded.
Variable Range
Compliance May include, but not limited to:
 Federal, and regional states environmental legislation
 Local government by-laws and regulations, including
regional land and water management plans
Purchasing strategies May include, but not limited to:
 Influencing suppliers to take up environmental
sustainability approaches
 Researching and participating in programs such as a
supply chain program to purchase sustainable products
based on ratings for environmental performance.
Stakeholders, key May include, but not limited to:
personnel and  Individuals and groups both inside and outside the
specialists  Organization, that have some interest in the
 Enterprise's conduct, actions, products and services:
 Employees at all levels of the organization
 Customers
 Suppliers
 Community
 Local administration
 Farmers' association/cooperative
 Regulators
 Industry associations
 Key personnel within the organization, and specialists outside
the organization who may have particular technical expertise.
Environmental and May include, but not limited to:
resource efficiency  Addressing environmental and resource sustainability
improvement plans initiatives such as:
 environmental management systems,
 action plans, green office programs,
 surveys and audits
 Applying the waste management hierarchy in the
workplace
 Determining organization's most appropriate waste
treatment, including waste to landfill, recycling, re-use,
recoverable resources and wastewater treatment
 Initiating and/or maintaining appropriate organizational

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procedures for operational energy consumption, including
stationary energy and non-stationary (transport)
 Preventing and minimizing risks, and maximizing
opportunities:
 improving resource/energy efficiency
 reducing emissions of greenhouse gases:
 reducing use of non-renewable resources
 referencing standards, guidelines and approaches:
 ecological foot printing
 product stewardship
 supply chain management
 sustainability covenants/compacts
 Triple bottom line reporting.
Suggestions May include, but not limited to:
 Eliminate the use of hazardous and toxic materials
 Express purchasing power through the selection of
suppliers with improved environmental performance (e.g.
Purchasing renewable energy)
 Identify strategies to offset or mitigate environmental
impacts, such as:
 purchase carbon credits
 energy conservation
 Reduce chemical use
 Reduce material consumption
 Maximize opportunities to re-use, recycle and reclaim
materials
 Prevent and minimize risks and maximize opportunities,
such as usage of solar or renewable energies, where
appropriate
 Reducing emissions of greenhouse gases
 Reducing use of non-renewable resources
 Making more efficient use of resources, energy and water.
Analysis of work May include, but not limited to:
practices  Assessment of quality of product/services comparison with
benchmark data
 Measurement of output, throughput and/or resource usage
observation.
Evidence Guide
Critical Aspects of
Competence  Determine compliance requirements within work area
 Plan and organize work group activities in relation to
measuring current use and devising strategies to improve
usage
 Seek input from other relevant stakeholders to set
improvement targets
 Develop plans to make improvements
 Implement new approaches to work area in an effort to

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resolve and improve environmental and resource efficiency
issues and report, as required
 Ensure appropriate action is taken within work area in
relation to environmental/sustainability compliance and
potential hazards.
Knowledge and Attitude  Basic environmental sustainability principles
 Best practice approaches relevant to the animal care
industry
 Compliance requirements within work area for all relevant
environment/sustainability legislation, regulations and
codes of practice ,including resource hazards/risks
associated with work area, job specifications and
procedures
 Environmental and resource hazards and risks associated
with the animal care sector in which the individual works
 Environmental laws, regulations and standards and why
they are relevant to the work context and animal care and
management industries
 OHS issues and requirements
 Procedures and processes relevant to the individual's work
area that support environment and resource efficiencies
 Procedures for reporting environmental and resource
hazards and risks, and environment and resource
efficiencies and inefficiencies
 Quality assurance systems relevant to the animal care
industry
 Standards, guidelines and approaches to environmental
sustainability relevant to the animal care industry
 Strategies to maximize opportunities and minimize
impacts relevant to the animal care industry
 Strategic and emergency response to reduce
environmental risks to livelihoods and natural resources,
including terrestrial and marine environments
 Supply chain procedures.
 Communicate information about environmental
sustainability to the work group
 Consult with the work group on implementation and
improvements in environmental and energy efficiency
 Implement management policies and procedures relating
to environmental and energy efficiency relevant to own
work area
 Manage organization change associated with the
implementation of environmentally sustainable work
practices
 Participate in workplace meetings and discussions related
to environmentally sustainable work practices

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 Literacy skills to comprehend documentation, interpret
environmental and energy efficiency requirements, create
tools to measure and monitor improvements and report
outcomes
 Oral communication skills/language to fulfill the job role as
specified by the organization, including questioning, active
listening, asking for clarification and seeking input and
advice from stakeholders or management
 Numeracy skills to analyze data on organizational resource
consumption and waste product volumes
 interpersonal skills to work with others and relate to
abilities
 Problem-solving skills to analyze problems, devise
solutions and reflect on approaches taken.
practices.

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Unit Title Participate in Prevention and Control of Animal Diseases
maintain animals healthy and participation in prevention and
control of animal diseases. It also includes maintaining a
quarantine area and implementing safe and hygienic work
practices. The individual is required to develop an empathetic
understanding of animals in their care, so that stress and
discomfort can be minimized. Furthermore, the intended work
might be completed with or without a close supervision.

1. Implement quarantine 1.1. Assessment of hazards and associated risk in the work
procedures. place is made in accordance with organisational
procedures.
1.2. Personal hygiene and cleanliness standards are
maintained in accordance with OHS and institutional
1.3. Safe, clean and hygienic work practices are implemented
to protect one from, and minimize the spread of,
zoonotic diseases.
1.4. Quarantine areas are prepared and maintained in
accordance with quarantine protocols.
1.5. Animals requiring quarantine are identified and isolated
according to the enterprise guidelines.
1.6. Quarantine records are maintained in accordance with
institutional guidelines and procedures.
2. Apply bio security 2.1. Possible sources of pathogen contamination entering
procedures to people, work area are identified.
animals and
equipment 2.2. Potential bio security threats on the enterprise are
identified.
2.3. Personal sanitation and hygiene is maintained including
required change of clothing and showering if required on
entry to quarantined area.
2.4. All equipment is cleaned and disinfected before being
brought onto the site according to workplace guideline.
2.5. Animals introduced to the site/quarantine area are
checked for health status, isolated from all others and
placed in disinfected sheds.
2.6. Farm compound footpaths and areas around sheds are
kept clear of debris according to workplace policy.
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2.7. Control ways of transmission ways of zoonotic diseases
and other contagious diseases are mentioned
3. Observe and assess 3.1. Maintenance work is carried out according to enterprise
livestock health OHS hazards identification, risk assessment and risk
control measures.
3.2. Livestock are checked regularly according to workplace
guideline.
3.3. Healthy animals are identified and information is recorded
in accordance with institutional guidelines and
procedures.
3.4. Incidence of ill health is recognised and appropriate
action is taken and recorded according to establishment
practice.
3.5. Disease prevention strategies appropriate to the unit of
production/work area are carried out as instructed, and in
line with establishment practice and the Bio -security
Code.
4. Treat animals
4.1. Signs of illness or injury are recognized and reported to
supervisors.
4.2. Abnormal animal behavior and conditions are recognized

and appropriate action is taken.
4.3. Samples are collected correctly and recorded in

accordance with institutional guidelines and procedures.
4.4. Authorized animal treatments are administered under

supervision and information is recorded in accordance
with institutional guidelines and procedures.
4.5. Preventative medicine programs for infectious, non

infectious and parasitic diseases are implemented under
supervision.
4.6. Materials, equipment and tools used for animal

quarantine, treatment and vaccination of animals are
identified, maintained and used according to the
enterprise guide lines
4.7. Appropriate handling of drugs, biological and chemicals

are identified and used in accordance with institutional
5. Participate in local
disease prevention 5.1. Prevention and treatment strategies are identified to
program resolve health issues, including rotational grazing,
exclusion from infected areas, involving in the national
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development of immunity, genetic selection and
treatment with drugs.
5.2. Prevention of mixing heard of different owners at

watering, grazing points and isolation of those newly
brought/returned from market is carried out
5.3. Quick isolation of sick animal and appropriate measure is

taken
Variable Range
 Safe animal handling systems and procedures including
zoonoses control, Identify hazards, assess and report
risks.
 Safe manual handling systems and procedures.
 Safe systems and procedures for outdoor work including
protection from solar radiation.
 Appropriate use of PPE clothing and equipment.
Zoonotic diseases May include, but not limited to:
 Anthrax, brucellosis, Rabies, tuberculosis, leptospirosis,
taeniasis, hydatidosis, toxoplasmosis, and salmonellosis
Quarantine protocols May include, but not limited to:
 The reasons for quarantine, the quarantine periods for
various species and the procedures and hygiene
standards applied.
Illness or injury May include, but not limited to:
 Illness or injury may include behavioral changes,
 Discharges and changes in physical appearance,
 Aggression or docility,
 Vocalization behavior,
 Appetite, thirst or gait.
Animal treatments May include, but not limited to:
 Animal treatments might be administered by various
means including tablets, liquids, pastes, topical
applications, dressings, powders, rinses, sprays, oral
dosing, food and water preparations and injectables.
Preventative medicine May include, but not limited to:
Programs  Strategic deworming, insect control, vaccination,
adaptation and acclimatization of animals to specific
environment and ecology and quarantine and isolation of
animals.
Materials, equipment May include, but not limited to:
and tools  Vaccination and treatment syringes, needles; diagnosis
kits, obstetrical and surgical kits, PPE cloths and
equipment, animal handling, transportation and restraining
facilities.
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Handling May include, but not limited to:
 The use of cold chains, refrigerators and freezers, ice
boxes, appropriate waste disposal techniques after expiry
or use, appropriate transportation and storage techniques.
National development of May include, but not limited to:
immunity  Mass vaccination, ring vaccination, blanket vaccination
Animal and animal May include, but not limited to:

product inspection  Preparing materials, equipment and tools used in the work
are, under taking check up during production and after
production of products against the described organizational
standards, taking actions, reporting and consulting with the
supervisor.
 The product types that might be produced in this context
includes: meat and meat products, milk and milk products,
fish and fish products, honey and eggs.
Evidence Guide
Critical Aspects of
Competence  Apply relevant organizational guidelines and procedures
 Capture, handle and restrain animals
 Diagnose and treat sick animals
 Implement prophylactic treatments
 Maintain animal health
 Participate in animal diseases prevention and control
programs,
 Maintain a quarantine area and implement safe and
hygienic work practices.
 Identify and implement preventive measures
 Identify and use various vaccine types
 Comply with quarantine protocols
 Identify and settle biosecurity issues
 Control disease transmission ways
Underpinning Demonstrate Knowledge of:
Knowledge and Attitude  Institutional guidelines and procedures, including OHS and
hygiene standards
 Relevant legislation
 Protocols for hazard identification and risk minimization
 Normal animal behavior for relevant species
 Basic knowledge of diagnosis and treatment methods.
 Basic knowledge of drugs, chemicals and biologicals
handling and use.
 Transmission of zoonotic and contagious diseases and
work practices that minimize the risk of transmission
 The common symptoms in humans associated with the
contraction of zoonoses.
 Transmission of diseases between animals and the signs
and symptoms of disease.
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 Specific signs of ill health and disease including
integumentary, gastrointestinal, urinary, reproductive,
musculo-skeletal, circulatory and nervous systems
 Types of hazards associated with commonly used
anaesthetics
 Delivery methods of commonly used anaesthetics
 Bio-security protocols and Awareness creation methods
 Apply institutional guidelines and procedures
 Differentiate between critical and noncritical emergencies
 Practice effective animal health management, including the
preparation and maintenance of work area
 Conduct ante mortem and post mortem examinations
 Implement preliminary inspections of the quality of animal
origin foods
 Identify good health, obvious signs of illness and abnormal
behavior in animals
 Diagnose animal diseases
 Select, maintain and apply different prophylactic and
therapeutic drugs and biologicals
 Implement vector control programs
 Administer authorized animal treatments and vaccination
programs
 Collect and manage samples
 Read and implement institutional guidelines and
procedures, including OHS and waste management; follow
treatment instructions; record accurately and legibly
information
 Collected; and select and apply procedures to a range of
defined tasks
range of cultural, social and religious backgrounds
 Oral communication skills to fulfill the job role as specified
by the institution, including questioning techniques, active
listening, asking for clarification from supervisors and
consulting with supervisors
 Numeracy skills to complete arithmetic calculations and
measure doses
prioritize daily tasks
and to information on workplace practices and OHS practices.
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Occupational Standard: Animal Health Service Level III
Unit Title Handle Parasitic Animal Diseases
Unit Description This unit covers the knowledge and skills and attitude
required to develop understanding of basic concepts of
parasitology, diagnose and treat parasitic diseases,
implement prevention and control strategy and record data
related client information, disease aspects and clean up on
completion of work. The competence also covers the ability
to identify and categorize parasitic animal diseases
effectively with their health and economic impact.

1. Develop knowledge
1.1. Taxonomic classification of animal parasites is described
of basic concepts in
parasitology 1.2. Causative agents and their mechanisms of occurrence of
parasitic animal diseases are identified and described
1.3. Internal and external animal parasites are identified in
line with ecology and animal species
1.4. Parasitic animal diseases that commonly cause
parasitic or zoonotic disease, welfare problems or
economic losses are assessed and described
1.5. Samples to be collected for the diagnosis of parasitic
infestation are described
1.6. Principles in clinical and laboratory diagnosis of parasites
are described along with each parasitic diseases in line
with species of animals.
1.7. Animal treatments is prescribed and administered as
required, under supervision, according to manufacturer’s
instruction, enterprise protocol and the national treatment
guideline.
2. Implement prevention 2.1. Principles and methods relating to the prevention and
and control of control of parasitic animal diseases are followed and
parasitic diseases implemented.
2.2. Preventative actions and treatment strategies with
respect to hygiene and treatment are implemented.
2.3. Measures to prevent recurrence and minimise risk of
contagious events are discussed with farmers to rear

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animals which have a natural resistance, isolate
diseased and culling of unresponsive animal.
2.4. Public and economic importance of the diseases are
identified and advice is given and appropriate prevention
and control programs are implemented as required under
supervision of a veterinarian.
3 Record data and 3.1. Animal history, parasitic diseases, diagnosis results and
clean up on treatment data are recorded and veterinary service
completion of work efficiency is evaluated according to enterprise
requirements.
3.2. Work area is cleaned and maintained according to the
3.3. Equipment and hand tools are returned to depot or
storage area after cleaning, checking for future
serviceability, and carrying out basic preventative
maintenance according to enterprise procedures.
3.4. Materials and equipment to be reused are cleaned and
returned to safe and appropriate place.
3.5. Wastes are disposed of according to recommended
hygiene standards and environmental policy.
Variable Range
Animal Are all the domesticated and wild animals including fish and
honey bee
Parasitic animal Are caused by internal parasites, external parasites,
diseases hemoparasites, zoonotic parasites
Samples to be collected May include, but not limited to:
 Feces, blood, skin scrapping, tissue/organ
Control May include, but not limited to:
 Giving curative and prophylactic treatments
 Giving advice to the owner
 Quarantine and or isolation
 Culling of unresponsive animal
 Routine anthelmintic chemotherapy and prophylaxis
 Deworming animal at least once at the start of dry season
 Rotational grazing/ paddock rotation system be adapted
 Maintain a high standard of stable hygiene
 Control of vector, intermediate host
 Destroy the habitat of vector and intermediate host
 Control access of animal to infected water and grazing
land
 Breeding resistant breed of animals
Prevention and May include, but not limited to:
treatment strategies  Deworming, stable hygiene practices and quarantine
procedures, rotational grazing, exclusion from infected

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areas and prophylaxis and treatment with drugs
Public and economic May include, but not limited to:
importance  Zoonotic importance
 High animal mortality
 Loss of production performance
 Cost of treatment and control
 International trade ban
Veterinary service May include, but not limited to:
efficiency  Mortality and morbidity of animals in a specified area,
response rate of the individual to emergency cases,
number of recovered animals from sickness after proper
diagnosis and treatment,
Cleaning May include, but not limited to:
 Sterilization of equipment and materials, washing,
disinfecting work area and materials, and keeping the
work area generally hygienic and free of contamination
condition .
Wastes Are gloves, packing materials, after use discarded materials
and animal bodies/parts removed, disposable syringe.
Evidence Guide
Critical Aspects of
Competence 
Classify parasites according to their mode of life and
mode of infection
 Identify eggs of different species of parasites
 Diagnose and describe animal parasitic diseases
 Identify drugs to use and apply treatment
 Identify adult and microscopic parasites
 Conduct laboratory tests and procedures to identify adult
and eggs of different species of parasites
 Identify and apply clinical signs related parasitic
infestation
 Site and collect sample for diagnosis of parasite or
parasite eggs
 Differentiate external and internal parasites
 Identify haemoparasites
 Describe life cycle of at least commonly known parasites
 Describe infective stage of parasites
 Identify parasites with zoonotic and serious economic
importance
 Apply control strategies of parasites
 Record and report information
 Identify and use tools and equipment with respect to
diagnosis and treatment of parasitic diseases
Knowledge and Attitude  Basic animal anatomy and physiology
 Basic principles of veterinary clinical diagnosis,
parasitological and pharmacology.
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 Basic terminologies of animal health
 Parasites calssifications
 External and internal parasites
 Parasites with zoonotic and serious economic importance
 History of the animal
 Visual observation inspection, palpation, percussion and
auscultation
 Physical body parameters
 Abnormal changes in the body
 Sample for diagnosis
 Basic principles of clinical and laboratory diagnosis
 Control strategies and treatment of parasitic diseases
 Principles and mechanisms of animal diseases control
and prevention systems.
 Work ethics, principles, and regulations of animal health
 Relevant materials and equipment for identification
 Information on parasite immunity to different classes of
chemicals
 Information reporting
 Identify abnormal changes of body parts in animals
 Differentiate animal diseases, external and internal
parasites
 Conduct laboratory tests and procedures to identify adult
and eggs of different species of parasites
 Identify and apply clinical signs related parasitic
infestation
 Apply control strategies of parasites
 Identify and use tools and equipment with respect to
diagnosis and treatment of parasitic diseases
 Implement therapeutic and prophylactic treatments
 Use different equipment/materials for animal handling,
sample collection, diagnosis and treatment activities
 Undertake sample collection and clinical and laboratory
diagnosis
 Accurately and legibly interpret the information collected
practices.

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Occupational Standard: Animal HealthCare and Service Level III

Unit Title Participate In General Clinical Examination of Animals
prepare materials, equipment, work area and animals for
clinical examination; perform and monitor clinical examination
of either outpatient or animals under custody and provide
support for the supervisor as required.

1. Prepare materials,
1.1. Materials, equipment and tools used for clinical services
tools equipment, are prepared and applied according to the enterprise
work area and guide lines
animals for clinical
operations 1.2. The animal is captured and or restrained and made ready
humanely and safely for clinical examination.
1.3. PPE are used in accordance with OHS procedures.
1.4. Work area is prepared for clinical activities following
1.5. Safe work practice procedures are adopted and practiced
as routine activities
1.6. Basic safety checks on all equipment are undertaken
before operation according to work guidelines.
1.7. Proper carcass disposal and incinerator facilities are
prepared.
2. Carry out general 2.1. Detail case history is recorded in consultation with the
and systemic owner.
clinical examination
2.2. Clinical examination of ruminants, swine, equine, camel,
wild animals, companion animals and poultry are carried
out according to the standard operating procedures
2.3. Abnormalities and behavioral changes of the animal are
observed, recorded and reported.
2.4. Samples are collected in accordance with the standard
operating procedures.
2.5. Clinical waste is disposed of in line with enterprise

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requirements.
2 Provide specific 3.1. Evaluation of patient needs is completed to provide the
clinical care advice base for advice provision in consultation with the
supervising veterinary surgeon.
3.2. Primary care advice is provided to animal owner as
required in consultation with the supervising veterinary
surgeon.
3.3. Non clinical care advice is provided to animal owner as
required in consultation with the supervising veterinary
surgeon.
4. Maintain clinic 4.1. Drugs are handled and stored in a safe and secure
security manner in line with legislative requirements
4.2. Biological wastes, gloves, syringes, needles, sharps and
other veterinary medicine containers are disposed of in
line with industry standards and legislative requirements.
4.3. Clinic is securely locked when all staff have left the
premises
Variable Range
Materials equipment May include, but not limited to:
and tools  Disinfectant, swabs, gloves and gowns, goggles and boots,
head mask, cages, thermometer, percussion hammer,
Stethoscope, rope,
Animal May include, but not limited to:
 Ruminants,
 Poultry,
 Swine,
 Camel,
 Equine,
 Wild animals and Companion animals
 Boots, hats/hard hat, overalls, gloves, protective eyewear,
hearing protections, respirator or face mask, sun protection
(sun hat, sun screen), and specialized gloves for
conducting large animal examinations.
protection from zoonosis, identify hazards, assess and
report risks.
 Safe manual handling systems and procedures.
 Safe systems and procedures for outdoor work including
 Appropriate use of PPE.
Work area May include, but not limited to:
 Open-air clinic/stationary veterinary clinic

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 Mobile veterinary service area
 Vet hospital
Clinical examination May include, but not limited to:
 Both general and systemic clinical examination of animals
based on the assessment of general body condition and
body score of the animal, temperature reading ,palpation ,
auscultation, pulse rate, respiratory rate heartbeat and
mucus membrane examination.
Evidence Guide
Critical Aspects of
Competence  Prepare materials, equipment, work area and animals for
clinical operations
 Undertake both general and systemic clinical examinations
of animals.
 Monitor either outpatient or animals under custody in clinic,
and communicate effectively with supervisors and follow
instructions
 Apply relevant organizational guidelines and procedures
 Effectively use technical terms
Knowledge and  OHS and hygiene standards
Attitude  Work ethics, principles, and regulations of animal health
 Basic animal anatomy and physiology
 Basic behaviours of animals
 Basic terminologies of animal health.
 Clinical examination methods, information collection and
registration, basic laboratory techniques, animal handling
and care, veterinary hygiene.
 Common clinical signs of diseases (loss of appetite,
depression lacrimation, coughing ,diarrhea, temperature
rise, lesions, lameness, salivation and others)
 Apply relevant organizational guidelines and procedures
 Effectively use technical terms
 Diagnose sick animals
 Implement prophylactic treatments
 Use different equipment/materials and tools for animal
handling and diagnosis activities
 Record-keeping and reporting skills
accurately and legibly the information collected.
 Complete arithmetic calculations
 Follow instruction
 Clean and sanities equipment and materials
 Dispose waste in accordance with health and safety

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standards
 Literacy to read and follow OHS and waste management
procedures; select and apply the procedures to perform a
range of defined tasks
 Oral communication/language competence to fulfil the job
role as specified by the Organisation including questioning
techniques, Active listening, asking for clarification and
consulting with supervisor
prioritise daily tasks
including work areas, materials and equipment, and to
information on workplace practices and OHS practices.

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Occupational Standard: Animal HealthCare and Service Level III
Unit Title Identify and Organize Veterinary Drugs and Chemicals
develop understanding of basic terminologies, importance of
drugs, drug sources, drugs acting on the various body
systems, chemotherapy including antimicrobial,
anthelminthic, acaricides, antifungal agents, antiprotozoal
drugs, antiseptics and disinfectants and prescription writing
for parasitic diseases.

1. Follow OHS 1.1. Risks in handling and use veterinary drugsare recognized
procedure and reported to designated personnel according to
organizational policies and procedures.
1.2. Safe work practices including OHS are followed
accurately.
1.3. PPE clothing and equipment are used, maintained and
stored in accordance with organizational policies and
procedures.
1.4. OHS procedures are implemented in accordance with the
Ethiopian Drug and Feed Administration and Control
Authority.
1.5. Wastes are disposed in line with environmental health
policies and legislations.
2. Explain disposition 2.1.Basic terminologies of veterinary drugs are defined
and fate of drugs
2.2.Materials, equipment and chemicals used for
administration of drugs are identified according to the
organizational work protocol.
2.3.Route of drug administration for various species of
animals is explained.
3. Identify 3.1.Drugs acting on the different body systems are
chemotherapeutics identified and listed
drugs and drugs
acting on the 3.2.Chemotherapeutic drugs for various disease causing
different body agents are identified
system 3.3.Prescription is prepared based on the rational diagnosis
of the parasitic diseases correlated with a knowledge of
the applied pharmacology of drugs .
4. Follow correct 4.1.Medicines are stored in accordance with the
storage, dispensary manufacturer’s specification or datasheet.
management and
standard operating 4.2.Medicines are protected from environmental conditions
procedures that may damage or degrade them such as light,
temperature and humidity according to the organizational
guideline.
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4.3.Organizational operating guidelines are used in the
handling and dispensing of drugs.
Variable Range
 Animal bite, kick, horning,
 Zoonotic diseases,
 Light (ultraviolet), radiation, sharps, odors,
 Chemicals, burn by chemicals and biological- biological
waste, electricity, and
 Hypersensitivity, drug residue, over dosage, accidental
self-injection
 Zoonosis, release of infective agents (both animal and
human), chemical spillage and gas leakages
Safe work practices May include, but not limited to:
task such as safety goggles, glasses, protective masks
and animal handling gauntlets.
 Risk identification and risk minimization; the handling,
use, storage, transport and disposal of chemicals and of
biological.
organization requires extra care to ensure safe work
practices are maintained.
PPE clothing and May include, but not limited to:
equipment  Boots, hats/hard hat, overalls, gloves, protective eyewear,
hearing protections, respirator or face mask, sun
protection (sun hat, sun screen), and specialized gloves
for conducting large animal examinations.
 Biological waste (from animals, tissue or bedding),
 Syringes, packing materials, used equipment, needles,
sharps and other medicine containers
Route of drug May include, but not limited to:
administration  Intravenous, peros, subcutaneous, intra-muscular,
enemas, infusion
Different body systems Are circulatory system, reproductive system, respiratory
system, urinary system, nervous system, integumentary
system
Chemotherapeutic May include, but not limited to:
drugs  Antiviral, antibacterial, antifungal, anthelminthic …
Emergencies May include, but not limited to:
 Animal escapes; electrocution, fire, flood, biological and
chemical spills, gases in confined spaces and gas leaks;
anaphylactic shock and accidents involving equipment,
animals and vehicles.
 Fire hazards and equipment failure.
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Evidence Guide
Critical Aspects of
Competence  Identify basic materials, equipment and chemicals used for
administration of drugs
 List types of chemotherapeutic drugs
 Identify drugs acting on the different body system.
 Prepare, read and properly interpret prescription papers
 Identify the different types of drugs used for the treatment
of animal diseases
Knowledge and Attitude  Relevant legislations, regulations and directives
 Safe work practices
 Basic principles of chemistry
 Basic concepts of toxicology
 Types of chemotherapeutic agents including:
 Their adverse effects and milk or meat withdrawal
periods for the different types of veterinary drugs
 Effect of drugs on the body cells and systems
(pharmacodynamics) and their mechanism of action
 The fate and mechanisms of actions of drugs
 Routes of drug administration
 Risks and emergencies associated with drug use.
 Communication and reporting
 Implement relevant legislations, regulations and directives
 Follow OHS procedures and guidelines in drug use
 Apply dosage formulation
 Restrain and handle animals
 Read and properly interpret prescription papers
 Identify the different types of drugs used for the treatment
of animal diseases
 Administer drugs in to the animal body through various
routes
 Identify potential risks and respond to emergencies
 Literacy skills to read and follow organisational guidelines
and procedures including OHS; follow sequenced written
instructions; and record information accurately and legibly
 Follow workplace procedures in veterinary drug use,
 Observe safe practices during work operations
 Participate in arrangements for maintaining the health and
safety of the workplace.
 Numeracy skills to complete basic arithmetic calculations

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and measure volumes
supervisor
practices.

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Unit Title Perform Pregnancy Test to Livestock
prepare the necessary equipment, materials and tools used
for pregnancy diagnosis and carry out pregnancy diagnosis.

1. Identify stages of
pregnancy 1.1. Fetal developmental change throughout the gestation
period is identified for animals.
1.2. Physical change of the dam throughout the gestation

period is identified for Animals.
2. Prepare for 2.1. Pregnancy testing preparations including the preparation
pregnancy of relevant documentation are completed according to
diagnosis organisation requirements and procedures.
procedures
2.2. Animals are mustered, yarded and safely restrained in line
with organisation policy.
2.3. Animals to be tested are drafted according to breeding or
management program requirements.
2.4. Physical and human resources for pregnancy testing are
prepared according to organisation policy.
3. Carry out
3.1. PPE are used according to organization requirement.
pregnancy
diagnosis. 3.2. OHS hazards are continually identified, risks assessed
and suitable controls implemented.
3.3. Pregnancy diagnoses are carried out following
pregnancy diagnosis procedures.
3.4. The stage of pregnancy is identified following the
recommended guide lines.
3.5. Growth postural and positional abnormalities of pregnancy
are identified
3.6. Records are kept and outcomes reported according to
organization requirements.
3.7. Waste is disposed of according to recommended hygiene
standards.
4. Carry out post 4.1. Animals diagnosed as pregnant or not pregnant are
pregnancy testing accurately identified according to the requirements of the
clean up procedure organisation.
4.2. All animals are consigned to their destination or returned
to paddocks/pens in line with organisation needs.
4.3. Debris and veterinary medicine containers from

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pregnancy testing operations are disposed of in full
consideration of environmental considerations and
controls.
4.4. Regular monitoring of animals post testing is carried out to
ensure that no evidence of physical damage or injury is
evident.
Variable Range
 Boots, hats/hard hat, overalls, gloves, protective eyewear,
hearing protections, respirator or face mask, sun protection
(sun hat, sun screen), and specialized gloves for conducting
large animal examinations.
 Workplace Health and Safety Acts
 Relevant animal Codes of Welfare.
 Identification, risk assessment and risk control measures
 Safe operating procedures
 Safe manual handling systems and procedures
 Safe systems and procedures for outdoor work, including
protection from solar radiation
 Selection, use and maintenance of relevant PPE.
Pregnancy diagnosis May include, but not limited to:
 Physical observation on anatomical change of dam
 Rectal examination of the uterus
 Caudal abdominal palpation
Waste May include, but not limited to:
 Packing materials, plastic materials (gloves, sheath, and
syringe), uterine waste and chemicals and or reagents
used.
Materials and May include, but not limited to:
equipment  Stethoscope
 Thermometer
 Vaginal speculum (optional)
 Gloves of different size
 Disinfectants
Evidence Guide
Critical Aspects of
Competence  Identify the different stages of pregnancy of pregnancy
 Identify growth postural and positional abnormalities of
pregnancy
 Explain basic animal reproductive physiology
 Explain physiology, pathology and differential diagnosis of
pregnancy of the animal
 Explain principles of pregnancy diagnosis
 Prepare the necessary equipment, materials and tools used
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for pregnancy diagnosis
 Carry out pregnancy diagnosis

Knowledge and  Basic animal reproductive physiology
Attitude  Physiology, pathology and differential diagnosis of
pregnancy of the animal
 Principles of pregnancy diagnosis
 Different stages of pregnancy
 The stages of parturition in animals
 Animal reproductive systems
 Animal embryological development
 Relevant zoonoses
 Reproductive abnormalities
 Systems used in conjunction with pregnancy diagnosis and
animal breeding programs
 Identify the different stages of pregnancy and pathology of
pregnancy.
 Carry out differential diagnosis of pregnancy (to differentiate
pregnancy from other organs and abnormalities).
 Work effectively and safely to accurately carry out
pregnancy diagnosis with safety and nil damage to animals
or personnel.
 Record the result after the completion of work.
 Dispose waste

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Unit Title Perform Animal Quarantine Operations
organize workplace information, establish favorable work
environment, carry out daily quarantine techniques in field
and quarantine station, and collect samples from quarantined
animals and dispose of quarantine wastes.

1. Follow effective OHS 1.1. Hazards in the workplace are recognised and reported
procedures to designated personnel.
maintained in accordance with OHS and organisational
1.4. Risks to self, bystanders, the public and animals are
recognised and action is taken to eliminate or reduce
them.
1.5. Safety training is undertaken or provided as necessary
2. Receive and 2.1. Necessary arrangements are prepared for receiving
processes animals in quarantine animals according to the quarantine guideline
quarantine and pres set plan.
2.2. All documents and information accompanying each load
are checked and animals are inspected and processed
on arrival according to the organizational guideline.
2.3. Animals and animal products from other areas are
verified that they carry official stock movement permit
2.4. Approval for receiving animals is passed based on the
organizational plan and fulfillment of the organizational
and national requirements.
2.5. Health record sheets are organized for each animal; and
individual animal information are recorded and reported
according to the organizational requirements.
3. Carry out daily 3.1. Availability and functionality of necessary tools and
quarantine activities equipment are regularly checked and maintained
according to the quarantine regulation.
3.2. The security of the quarantine facility and animals is
maintained according to the organizational regulations.
3.3. Indicators used in daily quarantine activities are
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implemented according to the organizational work
protocol.
3.4. Regular follow up and observation of animals is practiced
3.5. Suspected animals and animals found sick and their
products are isolated and maintained and managed
according to the quarantine station guideline.
3.6. Drugs for the treatment of sick animals are selected and
treatment is given according to the quarantine treatment
protocol, and the requirements of the importer country.
3.7. Appropriate nutrition is provided for every group of
quarantined animals based on the nutrition plan and any
change in feed and feeding habit of animals is regularly
followed, checked, recorded and reported according to
the quarantine regulation.
3.8. Cleaning and disinfection of the quarantine environment,
animal houses, feed and watering troughs, and animals
are regularly conducted based on the organization plan
and regulation.
3.9. Animals in and out of the quarantine are recorded and
passed for certification according to quarantine
regulation.
4. collect samples from 4.1. PPE, sampling and sample transporting materials,
quarantined animals medias and equipment are secured according to the
quarantine station operational guideline
4.2. Samples for different quarantined animal species are
identified based on the quarantine regulation and the
requirement of the importing country.
4.3. Proper and representative samples are collected, labeled
and stored safely and are submitted to laboratories
according to organizational procedures and laboratory
regulations.
5. Dispose wastes of 5.1. Adequate area for the disposal of quarantine waste is
quarantined items prepared according to the organizational guideline.
5.2. Quarantine wastes are isolated properly, and disposed
off safely according to safety procedures, organizational
guidelines and environmental legislations.
6. Record and report 6.1. Daily observations are recorded on animal history sheet
Quarantine data
6.2. Original animal health certificate is given to the owner or
exporter up on completion of quarantine period.
6.3. History sheets and associated documentation of animals
released from quarantine is archived and is set
accessible for auditing and information purposes.

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Variable Range
place  The proximity of other people and / or animals,
 Lack of oxygen,
 Vehicles and machinery,
 Fire, gas, fumes and electrical situations.
 The injuries, size, number, temperament and behavior of
the animals
 Procedure/Guideline for quarantine stations, inspection
posts, clinics and abattoirs.
 Procedures used:
 For incident reporting,
 To reduce the spread of disease to humans and other
animals
 For cleaning,
 For removal of waste and spillage,
 For containment or elimination of risk,
 For the use of PPE and seeking advice from
supervisors.
Animals and animal May include, but not limited to:
products  All animals
 Which can harbor disease-causing agents ( food,
transport, game and companion animals).
 Animal products
 Food items of animal origin (meat, dairy products and
egg)
Quarantine activities May include, but not limited to:
 Observing and treating burns, lacerations, scratches and
broken bones or limbs.
 Recording vital signs, body temperature, breathing, heart
beat and pulse rates.
 Observing physical conditions of animal products include(
change in flavor and color, physical damage to the
container)
 Follow up of animals and their products used for human
food in quarantine
 Recording the incoming and certification of outgoing
animals and their products used for food for human being
in quarantine.
Materials and May include, but not limited to:
equipment  Arm length gloves, surgical gloves, vacutainers, needle
with holders, gauze, cotton, plasters, aluminum foils,
rope, different sedatives and tranquilisers, gowns, apron,
rubber boots of appropriate size
 Thermometers, oesophageal tube, nose ring, chains,

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canine and feline holder, stethoscope, mouth gag,
drenching gun, balling gun, sprayer, crush, trocar and
canulla, racks, mouth gag, shackles, neck collar,
kennels, veterinary first aid kit, goggles, forceps, scissors,
scalpel, dehorning saw, hemostats, stomach tube,
icebox, refrigerator, water bath, stove, sterilizers
 Disinfectants, antiseptics, formalin, scalpel blade,
dehorning wire, dehorning saw blade, surgical needles,
cat gut and silk, local anesthesia, broad spectrum
antibiotics, vaccines, saline water, distilled water,
acaricides, anthelmentics,
Samples May include, but not limited to:
 Blood, feces, milk, urine, skin scrapings, tissues, biopsy,
pus
 Animal product sample (meat, milk cheese, butter,
cream)
Wastes May include biological waste (from animals, tissue or
bedding), syringes, needles, sharps & expired medicines &
their containers.
Evidence Guide
Critical Aspects of
Competence  Organize workplace information
 Apply relevant OHS procedures
 Establish favorable work environment
 Describe and carry out daily quarantine activities
 Identify and describe physical conditions and vital signs
of animals
 Collect samples from quarantined animals
 Dispose of quarantine waste
 Relevant OHS guidelines and procedures
 Animal temperaments and behaviors in order to develop
an understanding of the associated hazards and risks
 Animal quarantine techniques
 Sample collection, storage and transportation procedures
 Physical conditions and vital signs of animals
 Organize workplace information
 Establish favorable work environment
 Carry out daily quarantine techniques
 Collect samples from quarantined animals
 Dispose off quarantine wastes
practices.
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Occupational Standard: Animal Health Care and Service Level III
Unit Title Assist In Animal Origin Food Hygiene and Inspection
monitor the hygiene of egg, milk, other milk products and by-
products and honey, follow organizational OHS policies and
procedures; conduct sampling in the work place and basic
analysis of the physical, chemical and biological status of
those foods of animal origin.

1 Follow animal origin 1.1. Risks in animal origin food hygiene are recognized and
food hygiene risk reported to designated personnel according to
identification and organizational policies and procedures.
control procedures
procedures.
1.3. Safe work practices and OHS procedures are
implemented in accordance with animal products and
hygiene inspection procedures and relevant legislation.
1.4. Wastes are disposed off in line with environmental health
2. Assist in sampling of 2.1. Sampling materials and equipment are identified,
milk, egg and honey maintained and used according to the enterprise guide
lines
2.2. PPE clothing and equipment are identified, maintained
and used according to the enterprise requirements.
2.3. Sample is collected in accordance with appropriate
standard methods
2.4. Sampling procedures are closely followed to obtain
required samples and maintain their integrity.
2.5. Advices are asked if the required samples cannot be
collected or if procedures require modification
2.6. Information is recorded and or reported according the
3. Assist in quality 3.1. Materials, equipment and tools used for quality
assessment of milk, assessment of milk, eggs and honey are identified,
egg and honey maintained and used according to the enterprise guide
lines.
3.2. Basic physical, chemical and microbial test of milk is
performed according to the enterprise guide lines under
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supervision
3.3. Egg collection, handling, and grading are performed
based on the enterprise procedures and regulation under
supervision.
3.4. Honey collection, handling, and grading are performed
based on the enterprise procedures and regulation under
supervision.
3.5. Results are recorded and interpreted in accordance with
enterprise procedures.
Variable Range
Risks May include animal bite, sting, kick, horning, scratches and
wounds associated with animal handling, handling of animal
origin products, storage condition, zoonotic diseases,
sharps, odors, chemicals, biological waste, electricity, the
public, inappropriate clothing, instruments and equipment
PPE clothing and May include gown, boots, overall, gloves, protective
equipment eyewear, respirator or face mask, bull holder, chains and
shackles
Safe work and OHS May include, but not limited to:
practices  Use of PPE clothing and equipment relevant to the task
such as safety goggles, glasses, protective masks and
animal handling gauntlets.
 Protocols for safe work practices include:
 risk identification and risk minimization;
 the handling, use, storage, transport and disposal of
chemicals; and
 the handling and disposal of biological wastes.
 handling of chemicals and medicines in the
organization requires extra care
 Dead animals,
 Animal products unfit for consumption (milk, meat and
some internal organs, egg, butter, cheese),
 Packaging materials
Emergencies May include but not limited to
 Animal escapes
 In appropriate animal restrain, security breaches in animal
products and hygiene inspection sites;
 Electrocution, fire, flood, chemical spills, gases in
confined spaces and gas leaks; and
 Accidents involving equipment, animals, vehicles and
operational errors.
procedures  Risk and hazard policies and procedures,
 Policies and procedures,
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 Procedures for the use of PPE clothing and equipment,
 Risk identification and issue resolution procedures,
 Job procedures and work instructions,
 Reporting procedures and installation of animal origin
food hygiene inspection sites /work place safety signs and
signals.
Evidence Guide
Critical Aspects of
Competence 
Observe safe practices during work operations

Follow animal origin food hygiene inspection procedures
for risk identification and control
 Participate in maintaining a safe animal origin food
hygiene inspection sites.
 Collect appropriate sample from foods of animal origin for
inspection
 Assist in basic quality and hygiene assessment of milk,
egg and honey
Knowledge and Attitude  Animal origin food hygiene inspection policies and safe
work procedures, including OHS and accident
requirements
 Potential and significant risks in the workplace
 OHS legislation
 Relevant symbols and codes used for organizational
OHS
 Animal origin food hygiene inspection procedures relating
to zoonotic diseases, animal related accidents,
emergencies, other accidents and risk control
 Regulations relating to the disposal of animal and animal
products wastes.
Underpinning Skills Demonstrate skills to
 Follow animal origin food hygiene inspection procedures
for risk identification and control
 Observe safe practices during work operations
 Working in a safe manner
practices.

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Unit Title Carry out Sample Collection, Preservation and Shipment
collect, preserve and store, and transport laboratory
specimen. It includes preparation of supplies and materials,
selection and execution of appropriate restraining technique,
collection and transport of specimen under the supervision of
veterinarian.
1. Follow OHS 1.1. Safe work practices including OHS practices are
practices followed accurately.
maintained in accordance with OHS and organisational
1.3. Risks in sample collection and handling are recognized
and reported to designated personnel according to
organizational policies and procedures.
procedures.
1.5. Specimens from farm and pet animals are collected
ethically and following its procedure and according to the
animal welfare code and its recommended procedure
1.6. The specimens are handled in a manner that minimise
the spread of pathogens to animals and human
2. Prepare supplies, 2.1. Supplies and materials needed for specimen
materials, tools and collection, preservation and transport are identified and
equipment prepared
2.2. Materials to be used are sterilized and cleaned according
to standard operating procedure
2.3. Tools and equipment needed to restrain animals for
sample collection are prepared based on the restraining
technique to be used
3. Prepare for sampling 3.1. Required protective clothing suitable to the procedure is
worn
3.2. Work area and animal are prepared for safe and effective
sample transfer
3.3. The appropriate restraining technique is selected based
on the degree of restraint needed and species of animal

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3.4. Sampling containers/equipment are labeled and recorded
for clear identification according to the operational
guideline
3.5. The sampling site and equipment are sterilized to protect
the integrity of the sample according to the operational
guideline.
4. Collect, preserve, 4.1. Appropriate specimen and volume are collected based
store and transport on standard operating practice and supervision of
specimen veterinarian
4.2. Ensure that any sampling procedure have conformed
with the requirements of the sampling plan
4.3. Collected specimen is placed in appropriate container
with cap or proper closure and properly labeled
according to specimen collected and laboratory
requirements
4.4. Required temperature of collected sample is maintained
in accordance to standard operating procedure
4.5. Appropriate physical and chemical methods are used to
preserve and store samples for short and longer periods
according to the sample type and the laboratory
requirement
4.6. Specimen is transported to the diagnostic laboratory
following standard operating practice
Variable Range
task such as safety goggles, glasses, protective masks
and animal handling gauntlets.
 Using of relevant protective clothing and equipment
 Use of tools and equipment
 Workplace environment and safety handling of material
 Use of firefighting equipment, enterprise first aid
 Hazard control and hazardous materials and substances,
precaution signs
 Using gowns, rubber boots of appropriate size, goggles,
respirators, cap, and head phones, gloves, overall
 Following OHS procedures designated for the task
 Checking and fulfilling required safety devices before
starting operation
 Precaution on electrical safety
 Machinery movement and operation
 Manual and mechanical lifting and shifting
 Working in proximity to others and site visitors
 Emergency shutdown and stopping of equipment
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 Using extinguishing fires
 First aid application and site evacuation
Specimens May include, but not limited to:
 Blood/serum, Organ specimen, Fecal sample, Skin
scrapings, swaps , discharges, Feed
Supplies and materials May include, but not limited to:
 Container, Cap, Refrigerant or ice, Mineral Oil,
Formalined solution
 Vial, Test tube or glass slide, Resealable plastic bag,
Vacutainer tube, cryovials
Tools and equipment may include but not limited to
 Syringe, Needle, lancets, staining jar, Refrigerator,
Scalpel with blade, Container, Cap, Refrigerant or ice box,
Vial, Test tube, glass slide, Resealable plastic bag,
Vacutainer, Plastic, Styropor, Covered box, slide box,
rack, wire basket, Cotton, Cork, Rubber stopper,
universal bottle, swabs, water proof marker, labler, etc..
Restraining technique May include, but not limited to:
 Chute restraint, Snooze restraint, Tranquilizer, Use of
driving board, Electric probe, “Hood”, Cart/truck/push cart
Volume May include, but not limited to:
 Blood sample: minimum of 5cc, Organ sample: 5 – 10
grams, Fecal sample: 5 –10 grams, Feed: 1 kilograms,
Tissue: minimal
Container May includeTest tube, Vial, Plastic, Styropor, Covered box
Cap May include, but not limited to: Cotton, Cork, Rubber stopper
Required temperature Room temperature for blood and fecal sample; 3 0C – 120C for
organ specimen, milk 40C
Chemicals May include, but not limited to:
 Mineral Oil, Formaline solution, transport media, ethanol,
methanol, denature alcohol, KOH, potasium dichromate,
anticoagulants, glycerol...
Evidence Guide
Critical aspects of
competency  Prepare supplies and materials use for the collection and
handling of specimen and restraining of animal
 Collect specimen according to standard operating
procedure
 Handle and label specimen using the appropriate
container for transport
 Identify and monitor the required temperature in handling
and transporting of specimen
 Properly store reusable supplies and materials for future
specimen collection communicated and worked effectively
with others
Underpinning Demonstrate Knowledge in:

Knowledge and Attitude  Specimen
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 Proper handling transport of specimen, processing
 Animals for specimen collection
 Proper procedure in collecting specimen
 Standard operating procedures in the disposal of used
supplies and materials
 Type of samples
Sampling time
 Required storage temperature
 Tools and equipment
 Quantity of specimen for collection
 Identify proper sampling sites
 Collect, preserve label and submit samples
 Carry out sampling techniques
 Handle specimens in field and laboratory
 Run laboratory procedures sequentially
 Take notes and remarks whenever required
 Read, select and follow organizational policies and
procedures written instructions ;and record information
accurately including OHS ;
 Follow sequenced written instruction and record the
 Apply oral communication skills to fulfil the job role as
specified by the organization including questioning
techniques, active listening, asking for clarification and
 Complete arithmetic calculations and measure chemicals,
reagents, preservatives and fixatives as directed by
supervisor
practices.

Unit Title Apply Laboratory Techniques and Procedures

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carry out general cleaning of work place, preparing working
solutions, store of equipment ,checking stock solutions and
assisting in conducting basic laboratory tests/examinations.

practices maintained in accordance with OHS and organisational
1.2. Appropriate safety precautions are applied for use of
laboratory equipment and hazardous chemical
materials in accordance with OHS and organisational
1.3. Appropriate laboratory glassware and measuring
equipment are used according to the organizational
guideline.
the spread of pathogens to animals and humans
according to the organizational regulation.
controlling risks are followed accurately according to the
organizational work policy.
2. Prepare working 2.1. Relevant standard methods for solution preparation are
solutions identified
2.2. Materials and solvent of specified purity are selected and
prepared
2.3. Appropriate quantities of reagents for solution
preparation are measured and data is recorded
2.4. Labels and log solution details are prepared in laboratory
register
2.5. Solutions are transferred to appropriately labeled
containers
3. Check existing stock 3.1. Shelf life of working solutions is monitored according to
of solutions laboratory procedures
3.2. Out-of-date or reject solutions are replaced according to
laboratory procedures
3.3. Routine titrimetric analyses are conducted, if
appropriate, to determine if solutions are fit for purpose
4. Apply basic
4.1. Samples are processed according to the requirements of
laboratory the test to be carried out and the laboratory operational
examination guideline.

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4.2. Smears of samples are prepared for subsequent staining
to enable microscopic identification of germs according to
the laboratory guideline.
4.3. Direct microscopic faecal smear examination is
conducted according to the laboratory procedure protocol
and regulation.
4.4. Faecal sample concentration, and subsequent staining
and microscopic examination; is done according to the
laboratory work protocol and regulation.
4.5. Skin scraping samples are processed and gross/
microscopic examination is conducted based on the
laboratory operational guideline.
4.6. The results of the tests are recorded and feedback is
given to the clients and/or target body
Variable Range
 Laboratory technique has a range of associated risks
from pathogens, equipment, chemicals and reagents.
 All duties should reflect awareness and precautions
against such risks.
 The handling of samples, equipment, chemicals and
reagents requires a guideline to ensure safe work
 safe work practices are used in handling and processing
laboratory samples.
 Procedures to reduce the exposure personnel to these
hazards may include, but not limited to:
 incident reporting,
 cleaning, removal of wastes and spillage,
 containment or elimination of risk,
 the use of PPE clothing and equipment and seeking
advice from supervisors.
 It also includes use of safety cabinet (biohazard
cabinet), stringency in following safety and precaution
rules in the laboratory
Equipment May include microscope, slides, cover slips, reagents,
chemicals, stains, laboratory benches, tables, Bunsen
burners, loops, balances, centrifuges, incubators, photo-
meters, colony counters, racks, pipettes, weight basket, etc.
Hazardous May include, but not limited to:
 Equipment, vehicle and machinery operation and
maintenance;
 Exposure to noise, chemicals, gases, dust, splash or
scalding, solar radiation and electricity;
 Confined spaces; tripping hazards; damaged or worn out

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equipment;
 Manual handling;
 Items blocking exits;
 Items of equipment in areas used for access;
 Poor surfaces;
 Spillages; drift and volatility of chemicals;
 Breakages; and
 Animal bites, kicks or scratches.
Laboratory procedures May include, but not limited to:
 Smear preparations, staining procedures, and media
preparations, sterilization of equipment,
 Reagent preparations and sample preparations.
 Performing parasitological examinations, and
bacteriological procedures
 Placing back the reagents and materials to their
appropriate places and recording of the result,
 providing feed back to the clients and reporting.
Samples May include specimens from animals might include blood,
urine, serum, milk, rumen content, faces, skin scrapings,
tissues, pus, exudates, transudates, various secretions and
excretions. They may also include parasites, organ, etc.
Collection, handling May include, but not limited to:
and processing  Sample bottles (universal bottles, beakers, plastic bottles
and tubes, vacutainer tubes , scalpels, scissors, forceps,
petridishes, syringe and needles, stomach tubes, gloves,
swabs, catheters.
 Refrigerators, freezers, preservatives, funnel packaging
materials, hand lens, baerman apparatus, traping net,
mortar and pestle
Cleaning activities May include, but not limited to:
 Washing and cleaning of surfaces,
 Washing and sterilization of glass and plastic wares,
bottles, tubes, pipettes, slides, etc.
 Disinfection of work areas and surfaces,
 Cleaning of microscope,
 Appropriate disposal of laboratory waste and broken or
unwanted materials etc.
Evidence Guide
Critical Aspects of
Competence  Properly label and handle specimens or samples
 Maintain work environment and personal hygiene
 Carrying out laboratory procedures for diagnosis of
domestic animal diseases
 Maintain accurate records of the laboratory findings
 Communicate effectively with clients and staff and provide
advice to the clients
 Clean and maintain laboratory equipment and materials
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Knowledge and Attitude  Organisational guidelines and procedures, including OHS
and hygiene standards
 Relevant laboratory rules and legislations
 Specimens and collection methods
 Understanding of standard methods of handling and
storage samples
 Transmission of dangerous pathogens to humans from
samples or animals
 Maintenance of laboratory hygiene and equipment
handling
 Concepts of basic laboratory tests commonly used in the
diagnosis of farm and pet animal health services
 Standard operating procedures and record keeping and
reporting laboratory results
 Apply organisational guidelines and procedures
 Identify laboratory equipment and materials used in
domestic animal health services
 Differentiate among various specimens needed for
laboratory diagnosis
 Apply appropriate sample collection, shipment and
storage methods
 Apply laboratory equipment and materials handling and
preparation
 Carry out basic laboratory tests
 Wash, clean and keep sterility of equipment, materials
and working places
 Literacy skills to read and follow ohs and waste
management procedures and other organisational
defined tasks; follow laboratory instructions; and record
accurately and legibly the findings
 Apply oral communication skills to fulfil the job role as
specified by the organisation including questioning
techniques, active listening, asking for clarification and
 Apply numeracy skills to complete arithmetic calculations
and prepare laboratory reagents and solutions
 Demonstrate interpersonal skills to work with and relate to
backgrounds
 Apply problem-solving skills to use available resources
and to prioritise daily tasks
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practices.
Occupational Standard: Animal Health Service Level III

Unit Title Identify Reproductive Diseases and Other Fertility

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Problems
take appropriate measures so as to identify and prevent the
prevailing reproductive diseases or infertility problems of
animals. The competence requires an awareness of
legislative requirements with regard to animal welfare and
ethics.

1. Identify and diagnose 1.1. Existing and potential hazards in the workplace are
Reproductive recognized, risk assessed and controlled according to
diseases and fertility OHS requirements.
problems
1.2. Infectious and non-infectious reproductive diseases
and fertility problems of farm animals are identified
1.3. Reproductive diseases and fertility problems are
diagnosed based on veterinary clinical examination
methods
1.4. Appropriate tools and equipment are used for the
diagnosis of reproductive diseases of farm animals
according to the organizational guideline.
1.5. PPE clothing and equipment are selected, used and
maintained according to enterprise guidelines.
1.6. Clinical signs are observed and appropriate information
from records is gathered for clinical diagnosis of
reproductive abnormalities of farm animals in alignment
with the organizational guideline.
1.7. Proper sample is collected, packed and shipped for
diagnosis according to the laboratory protocol.
2. Take appropriate 2.1. Sick animals are identified, treated, isolated and cared
measures to prevent according to the organizational guidelines.
and control
reproductive 2.2. Prevention and control activities for reproductive and
diseases or infertility fertility problems of farm animals are undertaken.
of animals 2.3. Appropriate measures are taken to prevent the
occurrence and transmission of reproductive diseases
among animals, and zoonosis diseases according to the
national diseases prevention and control guideline and
enterprise guide lines.
2.4. Advice is provided to beneficiaries in accordance to the
3. Record data and 3.1. Infertility information is kept and reported based on the
clean up on observed signs of diseases.
completion of work
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3.2. Waste is disposed according to recommended hygiene
standards and regulations.
Variable Range
 Operation of equipment
 Hazard and risk control
 Handling animals including zoonoses control
 Manual handling, including lifting and carrying
 Protection from hazardous noise and organic and other
dusts
 Handling and storage of hazardous substances
 Outdoor work including protection from solar radiation
Signs of reproductive May include, but not limited to:
diseases and fertility  The signs are anestrous, repeat breeding or prolonged
problems calving interval, abortion, still birth, abnormal vaginal
discharge, alteration of the size of reproductive organs,
dourine, ovarian cyst, in active ovary, hyperplasia and
hypoplasia of ovary, metritis, persistence of corpus
luetum and other diseases
Farm animals May include livestock are domesticated animals raised in an
agricultural setting to produce commodities such as meat,
milk, leather, and wool.
PPE clothing and May include, but not limited to:
equipment  Boots, hat/hard hat, overalls, gloves, protective eyewear,
hearing protection, respirator or face mask, and sun
protection.
Prevention and control May include, but not limited to:
activities  Eradicating, prevention and controlling diseases through
veterinary activities.
Appropriate measures May include, but not limited to:
 PPE clothes, tools, equipment and working site are
maintained and used so as to minimize the transmission
of diseases according to the enterprise guide
 Culling of the animal
 Treating the animal by a veterinarian
 Isolating and treating the animal
Waste May include packing materials, plastic materials (gloves,
sheath, and syringe) and chemicals and or reagents used.
Evidence Guide
Critical Aspects of
Competence  Identify and list major reproductive diseases of farm
animals
 Diagnose reproductive diseases and fertility problems
 Apply knowledge, skills and attitude to take appropriate

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measures so as to prevent and control the prevailing
reproductive diseases or infertility of animals.
Knowledge and Attitude  Reproductive anatomy and physiology of the animal.
 Basic animal reproduction principles
 Basic knowledge of infertility and reproductive diseases
in livestock.
 Animal handling and restraining techniques
 OHS legislative requirements
 Relevant codes of practice with regard to environmental
protection.
 Arrange and co-ordinate equipment and resources in the
work area
 Demonstrate safe and environmentally responsible
workplace practices
 Provide due care and humanely handle animals
 Identify the signs of infertility and reproductive health
problems.
 Communicate with the work team according to the
instructions of the supervisor.
 Select and prepare livestock for culling and or for
treatment.
 Advise beneficiaries so as to take appropriate measures
to control and prevent the prevailing infertility and
reproductive health problems.
 Notify the signs of infertility and reproductive health
problems observed in animals intended for breeding to
supervisors for further actions.
practices.

Unit Title Identify and Control Pests and Disease in a Honey Bee
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Colony
Unit Description This unit specifies the knowledge, skills and attitude required
to inspect a honey bee colony for indicators of disease or
evidence of pests, and take appropriate follow-up action.

1.Prepare to check 1.1. Suitable PPE are selected and checked according to the
brood organizational regulation.
1.2. Tools and equipment required to open a hive are
selected and checked according to the organizational
guideline.
1.3. OHS hazards associated with opening a hive are
identified and actions taken according to the
2. Asses health and 2.1. Brood is inspected for signs of disease and, where
condition of brood. notifiable disease is observed, appropriate authorities are
notified as required by legislation and appropriate action
is taken.
2.2. Brood is inspected for evidence of pests and parasites
and, where found, appropriate action is taken and
appropriate authorities are notified as required by
legislation.
2.3. Signs of diseases or pests that Honey bees face are
identified.
2.4. Hive is inspected for signs of diseased, brood being
ejected from hive at entrance or bottom board.
2.5. Appropriate samples for testing are collected, packed
and shipped to the laboratory as per prevailing
regulations and evidence is gathered to support a
diagnosis according to relevant standards and protocols.
3. Asses health and 3.1. Flight paths around hive entrance are observed for signs
condition of adult
of poor or irregular flight patterns, and for dead or dying
bees. bees at hive entrance.
3.2. Adult bees and brood combs are observed for signs of
disease and, where notifiable disease is present,
appropriate authorities are informed as required by
legislation and appropriate action is taken.
3.3. Signs of disease or pest that adult bees face are
identified.
3.4. Appropriate samples for testing are collected, Labeled,

packed and shipped to the laboratory according to the
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regional laboratory protocol; evidence is gathered to
support a diagnosis according to relevant standards and
protocols.
4. Prevent and control 4.1. Prevention and control methods of honey bee colony
diseases and pests diseases and pests are identified and applied according
of honey bee colony to the organizational guideline
4.2. Appropriate PPE clothing and equipment is provided,
used and maintained in accordance with enterprise
procedures and OHS requirements.
4.3. Drugs and chemicals used in the treatment and control of
diseases and pests of honey bee colony are identified
and handled according to the organizational guideline.
4.4. Infestations/infections are monitored and treatments are
applied according to OHS standards principles, business
requirements, veterinary guidelines and sound bee
keeping practice and enterprise procedures.
4.5. Biosecurity measures are implemented according to
enterprise biosecurity plans and instructions from
appropriate authority.
4.6. Results of inspections and any remedial action taken are
recorded and used as the basis for future beekeeping
operations..
4.7. Treatment programs are modified where necessary and
when dictated by progress.
4.8. Appropriate approval is obtained for use of restricted
chemicals.
4.9. Senior personnel are notified promptly of significant
changes to treatments and/or when business implications
dictate.
4.10. Notifiable diseases are identified and regulatory
requirements are complied with the industry
requirement.
4.11. Records are maintained as required by industry and
Variable Range
 Bee-proof overalls and gloves
 Steel capped boots/shoes
 Sunhats
 Bee veils
 Sunscreen lotion.
 Bee blower
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 Bee smoker
 Brush
 Buckets and wheelbarrow
 Detergent
 Glass slides, jars or cages for adult bee samples
 Geographic Positioning System (GPS) equipment
 Compass and detailed locality maps
 Hive tool
 Hives
 Loading and unloading equipment
 Queen excluder
 Vehicle.
 Bee stings
 Manual handling and lifting of heavy hives.
Diseases May include, but not limited to:
 Diseases affecting brood and adult bees:
 American foulbrood
 European foulbrood
 Sac brood
 Other viral diseases like Nosema and Chalk brood
 Action taken must include complying with government
 Legislation regarding notification.
Pests and parasites May include, but not limited to:
 Pests and parasites affecting brood and adult bees:
 Acarine
 Braula coeca
 Tropilaelaps
 Varroa
 Action taken must include complying with state or territory
 Legislation regarding notification.
Pests May include, but not limited to:
 Common pests in or around hives, including:
 Ants and spiders
 Bee-eating birds
 Cane toads
 European wasps
 Mice
 Small hive beetles
 Wax moths
 If pests are discovered, action should be taken to control
 Problem or move colony to another location.
Evidence Guide
Critical Aspects of
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Competence 
Inspect hive and colony for signs of disease and ill thrift

Identify key signs and symptoms of disease and pests
that may affect brood or adult honey bees
 Undertake remedial action to ensure colony is maintained
in healthy and productive condition for intended use.
 Manage pests and disease within a honey bee colony.
Knowledge and Attitude  Bee colony pests/diseases
 Signs of endemic and exotic disease and pests of honey
bees and treatments
 Mode of spread of pests/diseases and level of risk to
beekeeping
 Tools and equipment for the purpose non-allowable
inputs for organic honey production.
 Identify pests and diseases
 Inspect broods
 Prepare supplementary feeds
 Record observations
 Report signs of notifiable diseases
 Take samples
 Transport colonies
 Use PPE
 Work safely around bees.
practices.

Unit Title Identify and Control Pest, Predators and Disease of Fish
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Unit code AGR AHC3 15 0318
Unit Description This unit specifies the knowledge, skills and attitude required
to monitor the control of predators, pests and diseases in fish
farming and apply the appropriate control measures.

1. Diagnose predator, 1.1. Hazard identification, assessment and risk control
pest and disease procedures for the workplace are implemented and
infestations monitored using the hierarchy of control model,
legislative requirements and enterprise and workplace
procedures.
1.2. Appropriate PPE clothing and equipment are provided,
used and maintained in accordance with enterprise
procedures and OHS requirements.
1.3. Pest, predators and diseases of fish are identified in
relation to the work place.
1.4. Stock is monitored for a range of health problems which
support a systematic and comprehensive analysis of
available symptoms in accordance with enterprise
procedures.
1.5. Where appropriate, sick stock is diagnosed and
professional advice is obtained where the complexity of
the problem or the severity of infestation dictate.
1.6. Disease outbreaks are investigated and stock deaths
reported in accordance with enterprise procedures.
1.7. Samples are collected for laboratory diagnosis where
necessary, according to laboratory specifications.
1.8. Conclusions are drawn from relevant information based
on appropriate evidence and reasoned decisions.
2. Implement control 2.1. Prevention and control methods of fish diseases,
and prevention predators and pests are identified and implemented
measures against according to the organizational guideline
predators, pests and
diseases 2.2. Preventative measures selected and implemented
control measures suited to infestation/infection are
identified from stock health plan.
2.3. Predator pest and disease control methods suited to
environmental conditions, severity of infestation,
marketing and legislative requirements and business
circumstances are chosen.
3. Treat ill fishes in 3.1. Specimens for external analysis are collected, labeled,
stock packaged and sent to laboratories, according to
laboratory specifications.
3.2. Treatments are applied according to OHS standards
principles, veterinary guidelines, business requirements
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and sound aqua cultural practice.
3.3. Withholding periods are complied according to the drug
company’s description.
3.4. Infestations/infections are monitored according to
enterprise records.
3.5. Treatment programs are modified, where necessary and
when dictated by progress.
3.6. Appropriate approval is obtained for use of restricted
chemicals.
3.7. Senior personnel are notified promptly of significant
changes to treatments and/or when business implications
dictate.
3.8. Notifiable diseases are identified and regulatory
requirements are complied with the Government
requirement.
3.9. Records are maintained as required by government
requirements and industry requirements and enterprise
guidelines.
4. Monitor and review 4.1. Moribund or dead stock are collected and disposed of in
cleanup activities accordance with veterinary guidelines, enterprise
and operations procedures, government requirements and Ecologically
Sustainable Development (ESD) principles.
4.2. Clean up activities are carried out following ESD
principles .
4.3. Senior personnel are advised on the effectiveness of
control operations and recommendations made for
improvements.
4.4. Repairs and maintenance are undertaken on equipment
and report prepared and conveyed to senior personnel.
Variable Range
PPE Clothing and May include, but not limited to:
Equipment  Gloves,
 Boots, raincoat
 Sunhats, sunglass, sunscreen creams
 Gown, overalls
 Wader
 Life saver jacket
Diagnosis May include, but not limited to:
 Visual
 Microscope
 Binocular
 Stage

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 Dissection of fishes
Diseases May include, but not limited to:
 Viruses, bacteria, fungi, worms, crustacean parasites
 Toxicants (chemicals), toxins of biological origin (such as
toxic algae)
 Symbionts.
Control measures May include, but not limited to:
 Elimination (shooting or chemical poisoning)
 Deterrence (traditional, biological or environmental)
 Capture and relocation
 Exclusion
Predator pest May include, but not limited to:
 Competitors (food, space, shelter, oxygen)
 Alligator and crocodile
 Human (poachers)
 Snakes, python
 Amphibians, otter, reptiles, birds,
 Water plants and microalgae
 Weeds.
 Blowfly, maggots ,Lice, leeches
Predator disease May include, but not limited to:
control  Firearms and power heads
methods  Air guns and other auditory measures
 Scare lines and kites
 Traps
 Netting, fences and exclusion devices, barriers
(mechanical, electrical)
 Biological (such as hawks, dogs)
 Human activity
 Bathing (fresh or salt water)
 Chemical baths
 Medication in food
 Vaccination
 Biological, probiotics
 Chemical barriers (foot baths etc)
 Disinfection of equipment
 Deprivation/purging
 Filtration
 Replace susceptible species with resistant species
 Reduce stress.
OHS standards May include, but not limited to:
 Relevant OHS acts, regulations, national standards,
codes of practice and guidance notes which may apply in
a jurisdiction.
 Enterprise-specific OHS guidelines and procedures
 Examples of task specific procedures may include, but not
limited to:
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 Hazard identification
 Risk assessment and control (known also as hierarchy
of control model)
 Accident and incident reporting
 Manual handling
 Use and storage of chemicals
Notifiable diseases May be as prescribed by Federal/Regional State Authorities
Government May include, but not limited to:
requirements  Relevant legislation, regulations and orders
ESD principles May include, but not limited to:
 Animal welfare ethics
 Translocation of species
 Protected species
 Disposal of waste material
 Disposal of moribund/dead stock
Pest control methods May include, but not limited to:
 Exclusion
 Filtration and ozonation
 Biological control (such as cleaner fish)
 Chemical control.
Evidence guide
Critical Aspects of
Competence  Select pests, predators or diseases control methods, in
line with enterprise guidelines
 Respond to outbreaks by pests and diseases or attack by
predators
 Characterize , signs and symptoms of predators, pest and
disease infestations of culture species
 Describe life cycles, physiology and behavior of families
of predators
 Characterize pathogenic and non-pathogenic diseases
 Methods for prevention and control of outbreaks of pests,
predators and diseases
Knowledge and Attitude  Normal/abnormal stock behavior
 Importance of good water quality
 ESD principles
 Characteristics, signs and symptoms of predators, pest
and disease infestations of culture species
 Life cycles, physiology and behavior of families of
predators
 Characteristics of pathogenic and non-pathogenic
diseases and how to identify common types
 Options for exclusion and scaring methods which do not
deliberately harm predators and pests
 Treatment methodologies, behavior characteristics,
withholding periods of various common treatment
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programs
 Alternate combinations of treatment methodologies
 Local and regional based priorities for the use of
chemicals in the control of infestations
 Chemical and non-chemical control measures for use and
application in the fisheries
 Labeling conventions for the safe use and storage of a
variety of chemicals
 Location/availability of expert assistance
 OHS requirements relating to overseeing the control of
predators, pests and diseases
 Assess signs of stress in fish
 Diagnose predator, pest and disease infestations
 Select control measures for the treatment of predators,
pests and diseases
 Apply treatments to predators, pests and diseases
 Review risk of predators, pests and diseases attack
 Review predator, pest and disease control programs
 Supervise staff assisting with the control of predators,
pests and diseases
 Read stock health plan, labels, laboratory reports
 Label samples
 Write reports for management
 Record information on enterprise data sheets
 Fill out regulatory forms
 Use titration equipment and volumetric pipettes
 Estimate infestation severity
 Calculate dose rates for medication/chemicals
 Analyze the cost effectiveness of medication/chemical
usage
practices.

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Unit Title Provide Specific Animal Care Advice
identify customer needs to assist in animal health extension
and advisory service. The unit will capacitate the candidate in
providing advisory service where to find veterinary inputs and
services.

1. Identify customer 1.1. Appropriate interpersonal skills are used to accurately
needs identify customer needs
1.2. Customer enquiries are handled courteously under
supervision and promptly in accordance with enterprise
procedures and industry requirement
1.3. Advice that addresses customer needs is provided under
supervision to customers in a timely and professional
manner
1.4. Advice is assisted based on suitability for the task,
energy efficiency, from productivity and cost benefit point
of view
2. Assist animal health 2.1. Exchange of information on central livestock
extension and market and encouraging destocking is carried out
advisory service
2.2. Disease surveillance and other early warning measures,
epidemiological analysis, awareness on impact of
disease on economy of farmers are carried out under
supervision
2.3. Ecology of livestock diseases and their signs and
preventive measures are described and discussed with
farmers
2.4. Timing of vaccinations, deworming and control of
external parasite is described and discussed with
farmers
3. Advise source of
3.1. Information on vaccine, drug and chemical centers is
veterinary inputs delivered to community in meeting or demand of
extension service
3.2. Specific place and availability of animal health care
posts, public and private animal health diagnostic
facilities are informed to the farmers in professional
manner
3.3. Networking between animal health care posts,
community and district administrative bodies is carried
out
3.4. Information on how to use newly adopted technologies

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is advocated under supervision
3.5. Alternative and additional production and services are
suggested/promoted as necessary
Variable Range
Encouraging May include, but not limited to:
destocking  Avoid keeping large number of livestock on small plot of
land
 Culling stock infected with untreatable and highly public
health threat
 Culling stock when natural disaster like severe drought is
anticipated
Ecology of livestock May include, but not limited to:
diseases  Marshy areas, forest, soil, water, large grasses, industry
wastes, carries animals
Adopted technologies May include, but not limited to:
advocated  Drugs, improved breeds, improved production
methodologies, innovated materials, and other research
out puts.
performance  Formal/Informal performance appraisals
 Obtaining feedback from supervisors and colleagues
 Obtaining feedback from clients
 Personal and reflective behaviour strategies
 Routine and organizational methods for monitoring service
delivery
Evidence Guide
Critical Aspects of
Competence  Handle customer and customer needs
 Communicate courteously
 Identify community problems and provide advisory service
 Work with community (listening and addressing issues
raised by the community)
 Carryout networking between animal health care posts,
community and district administrative bodies
 Encourage the community to use available veterinary
services
 Address impact of disease and prevention strategies
 Address objectives of animal health extension service
Knowledge and Attitude  Coaching and mentoring principles
 How to work effectively with community
 Methods for identifying and prioritizing community needs
and options
 Disease prevention and control strategies
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 Communication skills including receiving feedback and
maintaining effective relationships and conflict
management
 Coaching and mentoring skills to provide support to
colleagues
 Facilitation skills to conduct small group training sessions
 Addressing community problems and mitigation options
under supervision
practices.

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Implement Livestock Emergency Guidelines and
Unit Title
Standards
adapt a set of national guidelines and standards for the
design, carryout implementation and assessment of livestock
interventions to assist people affected by humanitarian crises
through two key strategies: assisting in the identification of
the most appropriate livestock interventions in emergencies,
and providing standards, indicators and guidance notes for
these interventions based on good practice.

1. Explain basic 1.1. National guidelines and standards for the design,
concept of Livestock implementation and assessment of livestock
Emergency interventions are identified according to industry
Guidelines and requirement.
Standards
1.2. The overlap between emergencies, livestock and
livelihoods, and aims to bring a livelihoods perspective
into livestock-based disaster relief are internalized,
explained and applied.
1.3. The challenges of livelihoods-based thinking in
emergencies are recognized.
1.4. Organizational Livestock emergency procedures and
policies are correctly recognized as part of the workplace
procedures.
2. Identify appropriate 2.1. Appropriate livelihoods-based livestock responses in
Livelihoods-based emergencies are identified.
livestock responses in
emergencies 2.2. Emergency responses are recognized as the need of the
affected populations – not only ‘saving human lives’ but
also ‘protecting and strengthening livelihoods’
2.3. The impact of emergencies on livestock keepers is
recognized.
3. Assess and respond 3.1. Preliminary emergency assessment for the feasibility of
to Livestock intervention is conducted
emergency
3.2. The phase of emergency is identified with the community
and others.
3.3. Participatory assessment approach is carried out.
3.4. Technical interventions in livestock emergency are
identified according to enterprise code of practice.
4. Apply minimum
standards common to
4.1. The common standards to all livestock intervention
all livestock applied.
interventions 4.2. The participation of disaster-affected population in the
assessment, design, implementation, monitoring and
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evaluation of the livestock program is ensured.
4.3. Livestock assistance is provided fairly and impartially,
based on the uses and needs of different livestock users.
5. Implement minimum 5.1. The types and importance of destocking in disaster
standards for response are identified.
destocking
5.2. General destocking standards are followed according to
enterprise guide line.
6. Carryout minimum 6.1. Minimum standards for ensuring supplies of feed
standards for different resource are identified and facilitated.
important emergency
interventions 6.2. Minimum standards for veterinary services are identified
and facilitated
6.3. Minimum standards for the provision of water are
identified and facilitated
6.4. Minimum standards for livestock shelter and settlement
are identified and facilitated.
6.5. Minimum standards for the provision of livestock are
identified and facilitated
Variable Range
Standards May include, but not limited to:
 Generally qualitative statements which should be
applicable in any emergency situation.
 Emergency situation related to Livestock; drought, flood;
3rd phase of emergency after alert and alarm.
Livelihoods May include, but not limited to:
 Natural capital
 Social capital
 Physical capital
 Financial capital
 Human capital
Others May include, but not limited to:
 Participants in an activity or program, colleagues, general
public, small group or larger group, experienced or
inexperienced personnel.
Technical interventions May include, but not limited to:
 Destocking
 Veterinary service
 Feed provision
 Water provision
 Shelter
 Provision of livestock
Common standards May include, but not limited to:
 Participation

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 Monitoring and evaluation, impact assessment
 Response and coordination
 Technical support, competencies
 Initial assessment
 Contingency planning
 Early response
 Targeting
 Advocacy and policy
PPE May include, but not limited to boots, gloves, breathing
apparatus, protective clothing, protective hose lines or
sprays, safety eye washes and safety showers.
Evidence Guide
Critical Aspects of
Competence  Identify the phases of Livestock emergency and proper
technical interventions for each phase.
 Mobilize disaster-affected population.
 Carryout minimum standards for different important
emergency interventions
 Implement livestock emergency identification,
assessment and control.
 Describe hazard identification, assessment and control
procedures and measures.
 Explain basic concept of livestock emergency guidelines
and standards
 Identify livelihoods-based livestock responses in
emergencies
 Apply OHS legislative requirements and codes of
practice.
 Use of communications equipment.
Knowledge and Attitude  Basic concept of livestock emergency guidelines and
standards
 Livelihoods-based livestock responses in emergencies
 Working with others.
 Safe working practices.
 Emergency network.
 OHS legislative requirements and codes of practice.
 Using communications equipment.
 Organizational and legal policies and procedures in the
event of an accident/incident.
 Local call out procedures to access emergency services
personnel.
 Practical first aid skills using prepared and improvised
materials.
 Hazard identification, assessment and control.

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 Accurately evaluate the emergency.
 Participate the disaster affected community.
 Avoid/control escalation of the emergency.
 Develop a plan of action decisively.
 Efficiently implement a plan of action.
 Render livelihood based livestock emergency
intervention.
 Deal with contingencies.
 Communicate with others.
practices.

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Unit Title Record and Present Veterinary Data
record and organize data collection, present data in tables,
charts and graphs, and store and retrieve data which enables
to address information regarding work done, disease
epidemiological pattern and sometimes to witness legal
issues.

1. Record and 1.1. History record sheets are prepared
organize data
collection 1.2. Data are recorded in format suitable for analysis and
reporting.
1.3. Data are checked to identify transcription errors or
atypical entries
1.4. Errors in data rectified using enterprise procedures
2. Present data in 2.1. Data are presented accurately in tables and charts using
tables, charts and given formats and scales
graphs
2.2. Obvious features and trends in data are recognized and
reported
3. Store and retrieve 3.1. Data are filed and stored in accordance with enterprise
data procedures
3.2. Enterprise confidentiality standards are maintained
Variable Range
History record sheets May include, but not limited to:
 Level of client service which can be provided
 Internal policies, procedures and practices
 Staff levels and structures
 Laboratory and clinical findings
 Vaccination and treatment data
 Heard health management
 Abattoir and AI records
 Owner information
 Disease epidemiological patterns
Evidence Guide
Critical Aspects of
Competence  Accurately code, check and record data in the required
format
 Calculate simple scientific quantities
 Recognize obvious trends in data
 Maintain the confidentiality of data.
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Knowledge and  Data collection
Attitude  Ability to acquire and interpret simple data
 The International System of units (SI)
 Relevant scientific and technical terminology
 Procedures for coding, entering, storing, retrieving and
communicating data
 Procedures for verifying data and rectifying mistakes
 Conversion of units involving multiples and submultiples
 Significant figures, estimation, approximation, rounding off
 Substitution of data in formulae
 Calculations involving fractions, decimals, proportions and
percentages
 Procedures for maintaining and filing records, security of
data
Underpinning Skills Demonstrate skill in:
 Performing simple calculations
 Preparing and interpreting straightforward tables, graphs
and charts
 Applying calculations in the workplace
 Coding, recording and checking data accurately
 Presenting accurate results in the required format
 Recognizing obvious trends in data
 Acquiring and interpreting relevant data
 Maintaining the confidentiality of data in accordance with
workplace and regulatory requirements
 Ability to acquire and interpret required data, current
practice systems and structures
 Computer skills to manipulate data and present information

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Unit title Promote Nutrition Sensitive Agriculture
promote safe handling of agricultural food production and
also promote their consumption. This competence also
identifies, and use the basic concepts, strategies and tools of
nutrition, behaviour change communication, discuss sectoral
linkages and apply multi-sectoral collaboration. it also covers
planning, implementation, monitoring and evaluating nutrition
interventions integrated in agricultural activities using
appropriate methods and tools by applying professionalism
and ethics.

1. Promote safe 1.1. Pre-harvest activities that have impact on nutritional
handling of quality of agricultural products are Identified
agricultural food
products 1.2. Causes and effects of postharvest nutritional losses
are identified according to plant or animal products
1.3. Food Quality, Safety, Supply chain, and Basic
Postharvest Handling Principles are applied according to
enterprise requirement
1.4. Postharvest Handling, Processing and Preservation
of Cereal Grains, Horticultural Crops, and Animal Source
Foods are applied
2. Promote nutrition 2.1. Basic Concepts of Nutrition Behaviour Change
through behaviour Communication are identified
change
communication 2.2. Nutrition behaviour change communication strategies
and tools are identified accordingly
2.3. Contextual and cultural situation of the community
nutrition practice are identified
2.4. Existing food taboos that affect maternal, Child and
adolescent nutrition are identified
2.5. Appropriate messages for a targeted audience are
developed and communicated using different behaviour
change communication technologies
2.6. Code of ethics and statement of professional conduct in
relation to nutrition are described
3. Apply multispectral 3.1. Rationale, and advantages of multi-sectoral
collaboration and collaboration for nutrition are identified and applied
linkage principles
3.2. Importance of agriculture sector for nutrition and vice
versa is identified and promoted
3.3. Agriculture, nutrition, and health linkage is applied
according to the local situations
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4. Implement nutrition 4.1. Basic steps for planning nutrition intervention are
program intervention identified according to the requirement
4.2. Nutrition program Implementation strategies are
designed
4.3. Nutrition sensitive interventions are monitored and
evaluated based on the strategies designed.
4.4. Appropriate indicators and measuring nutrition program
outcome are used based on nutrition program planned
Variable Range
Pre-harvest activities May include, but not limited to:
 The time in which we create pre preparation and
implementation for quality production
 In plant management practices, like:
 Land preparation
 Fertilizer application
 Pest and disease management
 Maintaining appropriate stage of maturity in plant.
 In animals management Like:
 Proper feed and feeding,
 Health care
Nutritional quality May depend on the:
 Appropriate levels of individual nutrient in the diet,
 Bio availability of nutrient in:
 Absorption,
 Digestion and
 Utilization
Postharvest nutritional It is the nutritional loss resulted by inappropriate
losses  Harvesting
 Transporting and
 Storage agricultural food products.
Food Quality, Safety May include, but not limited to:
and Supply chain  Degree of excellence
 Superiority of food.
 Quality characteristics of food that is acceptable to
consumer
 Food safety factors may include:
 Chemical
 Physical
 Biological
 Supply chain may include:
 Producers,
 Whole seller,
 Broker
 Retailers and
 Consumers

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Postharvest Handling, May include, but not limited to:
Processing and  Cooling
Preservation  Cleaning
 Sorting
 Packing
 Storing and
 Transportation
Behavioural Change An interactive process of agricultural food production and
Communication consumption intervention with individuals communities and/or
societies by developing communication strategies to promote
positive behaviors.
Communication Target specific which vary from group to group that are used
strategies and tools in BCC like:
 Vulnerability factor of the target group,
 The group which is to be addressed and
 Type message and communication.
Cultural situation and  Abstaining of food duet to:
food taboos  Culture,
 Religion
Multi-sectoral Involves all segments of society like:
Collaboration  Community
 Governmental organizations
 The charitable sectors
 Non profit sectors and Private sectors.
Implementation May include, but not limited to:
strategies  Appropriate direct nutrition specific
 Indirect nutrition sensitive interventions and
 Design implementation approaches
Nutrition sensitive May include, but not limited to: addressing of:
interventions  Fetal
 Child nutrition and development.
Appropriate indicators Nutritional status indicators measured with:
 Anthropometric
 Biochemical indicators
Evidence Guide
Critical Aspects of
Competence  Identify causes and effects of postharvest loss and its
principles
 Explain improved postharvest handling mechanism of
agricultural products
 Describe the basic concepts of nutrition education, and
behaviour change communication
 Describe the nutrition, agriculture and health linkage and
vise-versa for multi-sectoral collaboration
 Identify nutritional problems and plan for mitigation in line
with agricultural programs

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 Describe monitoring and evaluation methods and basic
tools used for monitoring and evaluation of nutrition
interventions
 Identify and use nutrition-sensitive production indicators.
 Identify the contextual and cultural situation of the
community and existing food taboos
Knowledge and Attitude  Basic principles and techniques of safe food (products)
handling during production, storage, preservation and
processing as well as their effects on nutrient content of
the foods
 Behavior change communication strategies for successful
nutrition promotion and cultural food taboos
 Possible multi-sectoral linkage among stakeholders and
coordination mechanism for better nutrition intervention
 Basic principles, methods, and tools for planning,
implementing and managing nutrition interventions in the
community
 Code of ethics and statement of professional conduct in
relation to nutrition
 Socio-cultural and economic value of people when
planning and promoting nutrition sensitive food production
in the community
 The boundaries of sectors jointly involved in nutrition
interventions
 Ethical, socio-cultural and economic context in collecting
nutrition information
 New ideas, concepts, information, constructive criticism
and suggestions
 The role of agriculture sector in as part of multi-sectoral
intervention of nutrition
 Plan and execute nutrition promotion in line with
agricultural activities
 Use appropriate nutrition promotion material to provide
tailored, actionable information
 Use technology (current and emergent) including media,
community networks, and basic field/ office equipment to,
explore information, analyze data and communicate
effectively
 Plan and implement basic nutrition interventions, for
effective behavior change outcomes.
 Collect, analyze and interpret data related to nutrition
sensitive production and promotion
 Practice within the scope of professional competence
 Follow ethical principles to collect, maintain, use and disseminate
nutrition information.
 Practice principles of confidentiality and privacy in relation to nutrition

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intervention
Resource Implications  Access is required to real or appropriately simulated situations,

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Provide Training through Instruction and Demonstration
Unit Title
of Work Skills
provide individual and group instruction and demonstration of
work skills using existing learning resources, in a safe and
comfortable learning environment, and to determine the
success of both the training provided and personal training
performance.
The unit addresses the skills and knowledge required to
organise and conduct the instruction and demonstration
through a planned approach. It emphasises the training as
being driven by the work process and context.

1.Organise instruction 1.1. Information about learner characteristics and their
and demonstration learning needs is gathered
1.2. A safe learning environment is confirmed
1.3. Instruction and demonstration objectives are
gathered and checked and assistance is sought if
required
1.4. Relevant learning resources and learning materials
are accessed and reviewed for suitability and relevance
and assistance sought to interpret the contextual
application
1.5. Access to necessary equipment or physical resources
required for instruction and demonstration is organised
1.6. Learners are engaged in the selection of the delivery
techniques to be used
1.7. Learners are notified of details regarding the
implementation of the learning program and/or delivery
plan
2.Conduct instruction 2.1. Interpersonal skills are used to establish a safe and
and demonstration comfortable learning environment
2.2. The learning program and/or delivery plan is followed to
ensure all learning objectives are covered
2.3. Learners are briefed on any OHS procedures and
requirements prior to and during training
2.4. Delivery techniques are used to structure, pace and
enhance learning
2.5. Coaching techniques are applied to assist learning

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2.6. Communication skills are used to provide information,
instruct learners and demonstrate relevant work skills
2.7. Opportunities for practice are provided during instruction
and through work activities
2.8. Feedback on learner performance is provided and
discussed to support learning
3.Check training 3.1. Measures are used to ensure learners are acquiring and
performance can use new technical/generic skills and knowledge
3.2. Learner progress and outcomes are monitored in
consultation with the learner
3.3. The relationship between the trainer/coach and the
learner is reviewed and adjusted to suit the needs of the
learner
4.Review personal 4.1. Personal performance in providing instruction and
training performance demonstration is reflected upon and strategies for
and finalize
improvement are developed.
documentation
4.2. Learner records are maintained, stored and secured in
accordance with legal/organisational requirements
Variable Range
Information about May include, but not limited to:
learner characteristics  Language, literacy and numeracy levels
 Learning styles
 Past learning and work experiences
 Specific needs
 Workplace culture
Safe learning May include, but not limited to:
environment  Exit requirements
 PPE, if needed
 Safe access
 Use of equipment
Instruction and May include, but not limited to:
demonstration  Competencies to be achieved
objectives  Generic and/or technical skills and may be:
 Provided by the organisation
 Developed by a colleague individual/group objectives
 Learning outcomes
Learning resources May include, but not limited to:
 CDs and audio tapes
 Commercially available support materials for Training
Packages/courses
 Competency standards as a learning resource
 Learning resources and learning materials developed
under the Workplace Language and Literacy program

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 Learning resources produced in languages other than
English as appropriate to learner group and workplace
manuals
 Organisational learning resources
 Record/log books
 References and texts
Training Package noted support materials, such as:
 Learner/user guides
 Trainer/facilitator guides
 How to organise training guides
 Example training programs
 Specific case studies
 Professional development materials
 Assessment materials
 Videos
Learning materials May include, but not limited to:
 Handouts for learners
 Materials sourced from the workplace, e.g. Workplace
documentation, operating procedures, specifications
 Prepared activity sheets
 Prepared case studies
 Prepared presentations and overheads
 Prepared research tasks
 Prepared role-plays
 Prepared scenarios, projects, assignments
 Prepared task sheets
 Prepared topic/unit/subject information sheets
 Worksheets
 Workbooks
Delivery techniques May include, but not limited to:
 Case studies
 Coaching
 Demonstrations
 Discovery activities
 Explanations
 Group/pair work
 Problem solving
 Providing
 Opportunities to practise skills
 Question and answer
Details May include, but not limited to:
 Location
 Outcomes of instruction/demonstration reason for
instruction/demonstration
 Who will be attending
 Time of instruction/demonstration
The learning program May include, but not limited to:
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 An overview of the content to be covered in each segment
of the learning program
 Assessment methods and tools to be used to collect
evidence of competency, where assessment is required
competencies or other criteria to be achieved
 Delivery methods for each segment of the learning
program
 Identification of assessment points to measure learner
progress
 Learning resources, learning materials and activities for
each chunk/segment of the learning program
 Number and duration of training sessions/classes
required and overall timelines
 OHS issues to be addressed in delivery
 Specific learning outcomes derived from the criteria for
each chunk or segment of the learning program
The delivery plan May include, but not limited to:
 Content of sessions as specified in the session plans
 Individual/group learning objectives or outcomes for the
segment of the learning program to be addressed
 Identify delivery techniques to be used to cater for a range
of learning styles
 Learning resources, learning materials and learning
activities to be used in sessions
 Number of learners and their specific support
requirements
 Other resource requirements
 OHS considerations, including:
 Incident or hazard reporting
 Emergency procedures
 Timelines/duration of activities within sessions
Interpersonal skills May include, but not limited to:
 Actively listening
 Adjusting personal language to suit others' requirements
 Communicating clearly and effectively
 Engaging and motivating learners
 Maintaining appropriate body language
 Responding to learners appropriately and individually
 Emergency procedures
 Hazards and their means of control
 Incident reporting
 Use of PPE
 Safe working practices
 Safety briefing
 Site-specific safety rules
Coaching May include, but not limited to:

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 Acquisition of specific job skills and knowledge
 Action learning arrangements
 Less formal learning arrangements requiring immediate
interaction and feedback
 On-the-job instruction and 'buddy' systems
 Relationships targeting enhanced performance
 Short-term learning arrangements
 Working on a one-one basis
Communication skills May include, but not limited to:
 Asking clear and probing questions
 Communicating with learners in the learning environment
and training context
 Providing constructive feedback
 Providing explanations
 Providing information coherently and clearly
 Using legible writing
Measures May include, but not limited to:
 Informal review or discussion
 Learner surveys
 On-the-job observation
 Peer coaching systems questioning
Personal performance May include, but not limited to:
 Critical questioning of personal performance
 Discussions with other trainers/facilitators
 Learner evaluations
 Peer assessment or feedback
 Personal reflection
 Video recording of session
Evidence Guide
Critical Aspects of
Competence  Repeated training sessions involving demonstrating and
instructing of particular work skills for different groups.
 Each session must address different learning objectives,
a range of techniques and effective communication skills
appropriate to the audience
Underpinning Demonstrate knowledge of
Knowledge and Attitude  Learner characteristics and needs
 Content and requirements of the relevant learning
program and/or delivery plan
 Sources and availability of relevant learning resources
and learning materials
 Content of learning resources/learning materials
 Training techniques which enhance learning and when to
use them, e.g. Using:
 instruction and explanation
 questioning

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 practice
 written information
 group/pair/team activities
 individual activities
 coaching skills
 demonstration
 Learning principles (introductory), for example:
 learning and experience are connected for meaning
 adults need to know why they are learning
 adults can self-evaluate
 adults learn in different ways
 Different learning styles, (introductory), for example:
 visual
 audio
 theoretical
 activist
 reflective
 OHS, for example:
 roles and responsibilities of key personnel in learning
environment
 responsibilities of learners learning environment
 relevant policies and procedures including hazard
identification, risk assessment, reporting requirements,
safe use of equipment and emergency procedures
 hazard identification and risk controls for the specific
learning environment
 organizational policies, systems of operation relevant
to specific area of training, e.g. job roles, industrial
relations requirements
 Verbal and non-verbal communication techniques, for
example:
 ask relevant and appropriate questions
 provide explanations
 organise and give demonstrations
 use listening skills
 provide information clearly
 engage, motivate and connect with learners
 provide constructive feedback
 Implement OHS requirements, by acting and responding
safely in order to:
 identify hazards
 conduct pre-start up checks if required
 observe and interpret learner behaviour which may put
people at risk
 Time management, for example:
 ensure all learning objectives are covered
 pace learning
 Reflection skills in order to:
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 identify areas for improvement
 maintain personal skill development
 literacy skills to:
 complete and maintain documentation
 read and follow learning program/plan
 read and analyse learner information
 skills to operate audio-visual and technical equipment
 Interpersonal skills to:
 maintain appropriate relationships
 establish trust
 use appropriate body language
 maintain humour
 demonstrate tolerance
 manage a group
 Observation skills to:
 monitor learner acquisition of new
skills/knowledge/competency requirements
 assess learner communication and interaction skills
with others
 identify learner concerns
 recognise learner readiness to take on new skills/tasks
 recognising and being sensitive to individual difference
and diversity, for example:
 being sensitive to and valuing culture
 acting without bias/discrimination
 responding to individuals with particular needs
 recognising the importance of religion
 using equipment for demonstration
practices.

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Unit Title Provide Information to the Clients
collect, store and provide accurate and current information to
clients
This unit covers knowledge, skills and attitude required by the
worker to undertake administrative duties, including providing
client information and completing other information
requirements across a range of community sectors

1. Maintain accurate 1.1. Information needs of clients and key stakeholders are
records identified and e options negotiated for meeting them with
client and other relevant people
1.2. Records and information are updated and maintained
updated in accordance with organisation procedures and
report breaches to supervisor or management
1.3. Appropriate and relevant sources of information are
identified and accessed so that the organisation can
provide information relevant to its service delivery
1.4. Workplace forms and documents are completed in
accordance with organisation timeframes, protocols and
procedures
1.5. Organisation information is stored and maintained in
accordance with organisation protocols and procedures
1.6. Specific information is maintained in accordance with
organisation procedures and confidentiality considerations
1.7. Reports are prepared and presented to the required
standard
1.8. Client information and workplace forms that are clear,
concise, factual and reflect legal and organisation
requirements are provided
2. Handle 2.1. Incoming correspondence is dealt with according to
organisation established organisation guidelines
correspondence
2.2. Outgoing correspondence is prepared and despatched in
accordance with organisation procedures
3. Provide 3.1. Information is collected, indexed and maintained in
information as accordance with organisation procedures and
required requirements and to assure its currency and relevance
3.2. Required information is prepared and presented in a
manner appropriate to audience and purpose and
consistent with organisation procedures
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3.3. Client statistics, inquiries and other data are collected and
maintained as required
3.4. Appropriate processes utilized are to handle and process
data to address workplace needs
Variable Range
Information Includes all that may be required for the effective operation of
the organization, including:
 Details of relevant service provider, government agencies
and funding sources
 Details on the range of services provided by the
organization
 Relevant government and organization policies, legislation,
statutory requirements
 Client details
 Network information
 Professional development material
 Data collected about clients or organization operations
Clients May include, but not limited to:
 Individual members of the public
 Family members and significant others
 Referred or self referred
Reports May include, but not limited to:
 Client information
 Internal forms including:
 time sheets
 work sheets
 correspondence incoming/outgoing
 petty cash forms
 reports for organisation and/or funding bodies
 equipment usage report
 financial statements
 funding submissions
 organization policies and procedures manual
Correspondence May include, but not limited to:
 Mail
 Facsimiles
 Email
 Memos
 Messages
 Internal reports
 Organisation newsletters
Processes May include relevant numerical calculations
Evidence Guide
Critical Aspects of
Competence  Maintain accurate and up to date records
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 Describe Relevant guidelines and policies of organization
 Elaborate Government legislation and program guidelines
 Explain Operation procedures and Work Health and Safety
(WHS) requirements for use of office technology
Knowledge and  Use of relevant information technology
Attitude  Relevant guidelines and policies of organisation
 Government legislation and program guidelines
 Operation procedures and WHS requirements for use of
office technology
 Confidentiality requirements
 Maintain accurate and up to date records
 Provide information when it is required
 Apply communication skills as required to provide
instruction and support
 Apply basic operational numeracy skills related to straight
forward data
 Utilise relevant information technology effectively in line
with WHS guidelines

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Unit Title Monitor Implementation of Work Plan/Activities
oversee and monitor the quality of work operations within an
enterprise. This unit may be carried out by team leaders or
supervisors.

1. Monitor and improve 1.1. Efficiency and service levels are monitored on an
workplace ongoing basis.
operations
1.2. Operations in the workplace have been supported overall
enterprise goals and quality assurance initiatives.
1.3. Quality problems and issues are promptly identified and
adjustments made accordingly.
1.4. Procedures and systems are changed in consultation
with colleagues to improve efficiency and effectiveness.
1.5. Colleagues are consulted about ways to improve
efficiency and service levels.
2. Plan and organise 2.1.Current workload of colleagues is accurately assessed.
workflow
2.2.Work is scheduled in a manner which enhances
efficiency and customer service quality.
2.3.Work is delegated to appropriate people in accordance
with principles of delegation.
2.4.Workflow is assessed against agreed objectives and
timelines and colleagues are assisted in prioritisation of
workload.
2.5.Input regarding staffing needs is provided to appropriate
management.
3. Maintain workplace 3.1.Workplace records are accurately completed and
records submitted within required timeframes.
3.2.Where appropriate, completion of records is delegated
and monitored prior to submission.
4. Solve problems and 4.1.Workplace problems are promptly identified and
make decisions considered from an operational and customer service
perspective.
4.2.Short term action is initiated to resolve the immediate
problem where appropriate.
4.3.Problems are analysed for any long term impact and
potential solutions assessed and actioned in consultation
with relevant colleagues.

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4.4.Where problem is raised by a team member, they are
encouraged to participate in solving the problem.
4.5.Follow up action is taken to monitor the effectiveness of
solutions in the workplace.
Variable Range
Problems May include, but not limited to:
 Difficult customer service situations
 Equipment breakdown/technical failure
 Delays and time difficulties
 Competence
Workplace records May include, but is not limited to:
 Staff records and regular performance reports
Evidence Guide
Critical Aspects of Demonstrates skills and knowledge in:
Competence  Ability to effectively monitor and respond to a range of
common operational and service issues in the workplace
 The role of staff involved in workplace monitoring
 Quality assurance, principles of workflow planning,
delegation and problem solving
Knowledge and Attitude  Roles and responsibilities in monitoring work operations
 Overview of leadership and management responsibilities
 Principles of work planning and principles of delegation
 Typical work organization methods appropriate to the
sector
 Quality assurance principles and time management
 Problem solving and decision making processes
 Industrial and/or legislative issues which affect short term
work organization as appropriate to industry sector
 Monitor and improve workplace operations
 Plan and organize workflow
 Maintain workplace records
practices.

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Unit Title Apply Quality Control
Unit Descriptor This unit covers the knowledge, Attitude and skills required in
applying quality control in the workplace.

1. Implement quality 1.1. Agreed quality standard and procedures are acquired
standards and confirmed.
1.2. Standard procedures are introduced to organizational
staff/personnel.
1.3. Quality standard and procedures documents are
provided to employees in accordance with the
organization policy.
1.4. Standard procedures are revised / updated when
necessary.
2. Assess quality of 2.1. Services delivered are quality checked against
service delivered organization quality standards and specifications.
2.2. Service delivered are evaluated using the appropriate
evaluation quality parameters and in accordance with
organization standards.
2.3. Causes of any identified faults are identified and
corrective actions taken in accordance with organization
3. Record information 3.1. Basic information on the quality performance is recorded
in accordance with organization procedures.
3.2. Records of work quality are maintained according to the
requirements of the organization.
4. Study causes of 4.1. Causes of deviations from final outputs or services are
quality deviations investigated and reported in accordance with
organization procedures.
4.2. Suitable preventive action is recommended based on
organization quality standards and identified causes of
deviation from specified quality standards of final service
or output.
5. Complete 5.1. Information on quality and other indicators of service
documentation performance is recorded.
5.2. All service processes and outcomes are recorded.
Variable Range
Quality check May include, but not limited to:
 Check against design/specifications
 Visual and Physical inspection

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Quality standards May include, but not limited to:
 Materials
 Components
 Process
 Procedures
Quality parameters May include, but not limited to:
 Standard Design / Specifications
 Material Specification
Evidence Guide
Competence  Check completed work continuously against organization
standard
 Identify and isolate faulty or poor service
 Check service delivered against organization standards
 Identify and apply corrective actions on the causes of
identified faults or error
 Record basic information regarding quality performance
 Investigate causes of deviations of services against
standard
 Recommend suitable preventive actions
Knowledge and Attitude  Relevant quality standards, policies and procedures
 Characteristics of services
 Safety environment aspects of service processes
 Evaluation techniques and quality checking procedures
 Workplace procedures and reporting procedures
 Interpret work instructions, specifications and standards
appropriate to the required work or service
 Carry out relevant performance evaluation
 Maintain accurate work records
 Meet work specifications and requirements
 Communicate effectively within defined workplace
procedures
practices.

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Unit Title Lead Workplace Communication
Unit Descriptor This unit covers the knowledge, Attitude and skills needed to
lead in the dissemination and discussion of information and
issues in the workplace.

1. Communicate 1.1. Appropriate communication method is selected.
information about
workplace processes 1.2. Multiple operations involving several topics areas are
communicated accordingly.
1.3. Questions are used to gain extra information.
1.4. Correct sources of information are identified.
1.5. Information is selected and organized correctly.
1.6. Verbal and written reporting is undertaken when
required.
1.7. Communication skills are maintained in all situations.
2. Lead workplace 2.1. Response to workplace issues is sought.
discussion
2.2. Response to workplace issues are provided immediately.
2.3. Constructive contributions are made to workplace
discussions on such issues as production, quality and
safety.
2.4. Goals/objectives and action plan undertaken in the
workplace are communicated.
3. Identify and 3.1. Issues and problems are identified as they arise.
communicate issues
arising in the 3.2. Information regarding problems and issues are organized
workplace coherently to ensure clear and effective communication.
3.3. Dialogue is initiated with appropriate staff/personnel.
3.4. Communication problems and issues are raised as they
arise.
Variable Range
Methods of May include, but not limited to:
communication  Non-verbal gestures
 Verbal
 Face to face
 Two-way radio
 Speaking to groups
 Using telephone
 Written
 Using Internet
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 Cell phone
Evidence Guide
Competence  Deal with a range of communication/information at one
time
 Make constructive contributions in workplace issues
 Seek workplace issues effectively
 Respond to workplace issues promptly
 Present information clearly and effectively written form
 Use appropriate sources of information
 Ask appropriate questions
 Provide accurate information
Knowledge and Attitude  Organization requirements for written and electronic
communication methods
 Effective verbal communication methods
 Organize information
 Understand and convey intended meaning
 Participate in variety of workplace discussions
 Comply with organization requirements for the use of
written and electronic communication methods
practices.

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Unit Title Lead Small Teams
determine individual and team development needs and
facilitate the development of the work group.

1. Provide team 1.1. Learning and development needs are systematically
leadership identified and implemented in line with organizational
requirements.
1.2. Learning plan is collaboratively developed and
implemented to meet individual and group training and
developmental needs.
1.3. Individuals are encouraged to self-evaluate performance
and areas identified for improvement.
1.4. Feedback on performance of team members is collected
from relevant sources and compared with established
team learning process.
2. Foster individual 2.1. Learning and development program goals and objectives
and organizational are identified to match the specific knowledge and skills
growth requirements of competence standards.
2.2. Learning delivery methods are made appropriate to the
learning goals, the learning style of participants and
availability of equipment and resources.
2.3. Workplace learning opportunities and coaching/ mentoring
assistance are provided to facilitate individual and team
achievement of competencies.
2.4. Resources and timelines required for learning activities
are identified and approved in accordance with
3. Monitor and 3.1. Feedback from individuals or teams is used to identify and
evaluate workplace implement improvements in future learning arrangements.
learning
3.2. Outcomes and performance of individuals/teams are
assessed and recorded to determine the effectiveness of
development programs and the extent of additional
support.
3.3. Modifications to learning plans are negotiated to improve
the efficiency and effectiveness of learning.
3.4. Records and reports of competence are maintained within
organizational requirement.
4. Develop team 4.1. Open communication processes are used by team to
commitment and
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cooperation obtain and share information.
4.2. Decisions are reached by the team in accordance with its
agreed roles and responsibilities.
4.3. Mutual concern and camaraderie are developed in the
team.
5. Facilitate 5.1. Team members are made actively participatory in team
accomplishment of activities and communication processes.
organizational goals
5.2. Individual and joint responsibility has been developed
teams members for their actions.
5.3. Collaborative efforts are sustained to attain organizational
goals.
Variable Range
Learning and May include, but not limited to:
development needs  Coaching, mentoring and/or supervision
 Formal/informal learning program
 Internal/external training provision
 Work experience/exchange/opportunities
 Personal study
 Career planning/development
 Performance appraisals
 Workplace skills assessment & Recognition of prior
learning
requirements  Quality assurance and/or procedures manuals
 Goals, objectives, plans, systems and processes
 Legal and organizational policy/guidelines and
requirements
 Safety policies, procedures and programs
 Confidentiality and security requirements
 Business and performance plans
standards
performance  Formal/informal performance appraisals
 Personal and reflective behavior strategies
 Routine and organizational methods for monitoring service
delivery
Learning delivery May include, but not limited to:
methods  On the job coaching or mentoring
 Problem solving
 Presentation/demonstration
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 Formal course participation
 Work experience and Involvement in professional networks
 Conference/seminar attendance and induction
Evidence Guide
Competence  Identify and implement learning opportunities for others
 Give and receive feedback constructively
 Facilitate participation of individuals in the work of the team
 Negotiate learning plans to improve the effectiveness of
learning
 Prepare learning plans to match skill needs
 Access and designate learning opportunities
Knowledge and Attitude  Coaching and mentoring principles
and Attitude  How to work effectively with team members who have
diverse work styles, aspirations, cultures and perspective
 How to facilitate team development and improvement
 Methods and techniques for eliciting and interpreting
feedback
 Methods for identifying and prioritizing personal
development opportunities and options
 Career paths and competence standards in the industry
 Read and understand a variety of texts, prepare general
information and documents according to target audience;
spell with accuracy; use grammar and punctuation
effective relationships and conflict management
 Receive feedback and report, maintain effective
relationships and conflict management
 Organize required resources and equipment to meet
learning needs
 Provide support to colleagues
 Organize information; assess information for relevance and
accuracy; identify and elaborate on learning outcomes
 Facilitation skills to conduct small group training sessions
 Relate to people from a range of social, cultural, physical
and mental backgrounds
practices.
 Interview/Written exam
Context of Assessment Competence may be assessed in the workplace or in a
simulated workplace setting

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Unit Title Improve Business Practice
promoting, improving and growing business operations.

1. Diagnose the 1.1. Sources data is identified; data required for diagnosis is
business determined and acquired based on the business
diagnosis toolkit.
1.2. Value chain analysis is conducted.
1.3. SWOT analysis of the data is undertaken.
1.4. Competitive advantage of the business is determined
from the data.
2. Benchmark the 2.1. Product or service to be benchmarked is identified and
business selected.
2.2. Sources of relevant benchmarking data are identified.
2.3. Key indicators are selected for benchmarking in
consultation with key stakeholders.
2.4. Key indicators of own practice are compared with
benchmark indicators.
2.5. Areas of improvements are identified.
3. Develop plans to 3.1. A consolidated list of required improvements is
improve business developed.
performance
3.2. Cost-benefit analysis is determined for required
improvements.
3.3. Work flow changes resulting from proposed
improvements are determined.
3.4. Proposed improvements are ranked according to agreed
criteria.
3.5. An action plan is developed and agreed to implement the
top ranked improvements.
3.6. Organizational structures are checked to ensure they
are suitable.
4. Develop marketing 4.1. The practice vision statement is reviewed.
plans
4.2. Practice objectives are developed/ reviewed.
4.3. Market research is conducted and result is obtained.
4.4. Target markets are identified/ refined.
4.5. Market position is developed/ reviewed.

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4.6. Practice brand is developed.
4.7. Benefits of products or services are identified.
4.8. Promotion tools are selected and developed.
5. Develop business 5.1. Plans are developed to increase profitability
growth plans
5.2. Proposed plans are ranked according to agreed criteria.
5.3. An action plan is developed and agreed to implement the
top ranked plans.
5.4. Business work practices are reviewed to ensure they
support growth plans.
6. Implement and 6.1. Implementation plan is developed in consultation with all
monitor plans relevant stakeholders.
6.2. Success indicators of the plan are agreed.
6.3. Implementation is monitored against agreed indicators.
6.4. Implementation is adjusted as required.
Variable Range
Data sources May include primary data and secondary sources
Data required May include, but not limited to:
 Organization capability
 Appropriate business structure
 Level of client service which can be provided
 Internal policies, procedures and practices
 Staff levels, capabilities and structure
 Market and market definition
 Market changes/market segmentation
 Market consolidation/fragmentation
 Revenue
 Level of commercial activity
 Expected revenue levels, short and long term
 Revenue growth rate
 Break even data
 Pricing policy
 Revenue assumptions
 Business environment
 Economic conditions
 Social factors
 Demographic factors
 Technological impacts
 Political/legislative/regulative impacts
 Competitors, competitor pricing and response to pricing
 Competitor marketing/branding and products
SWOT analysis May include, but not limited to:
 Internal strengths such as staff capability, recognized
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quality
 Internal weaknesses such as poor morale, under-
capitalization, poor technology
 External opportunities such as changing market and
economic conditions
 External threats such as industry fee structures, strategic
alliances, competitor marketing
Competitive advantage May include, but not limited to:
 Quality
 Pricing
 Cost
 Location
 Technology
 Delivery
 Timeframe
 Promotion
 Niche marketing
 Support from government
Key indicators May include, but not limited to:
 Staffing
 Cost and expenses
 Personnel productivity (particularly of principals)
 Goodwill
 Profitability
 Price structure
 Customers base
 Productivity
 Quality
 System
structures  Lines of authority and reporting relationship
Objectives May include, but not limited to:
 Market share growth
 Revenue growth
 Profitability
 Productivity
 Innovation
Market position May include, but not limited to:
 The goods or service provided
 Product mix
 The core product - what is bought
 The tangible product - what is perceived
 The augmented product - total package of consumer
 Features/benefits
 Product differentiation from competitive products
 New/changed products
 Price and pricing strategies (cost plus, supply/demand,
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ability to pay, etc.)
 Pricing objectives (profit, market penetration, etc.)
 Cost components
 Market position
 Distribution strategies
 Marketing channels
 Promotion
 Target audience
 Communication
Practice brand May include, but not limited to:
 Practice image
 Practice logo/letterhead/signage
 Phone answering protocol
 Facility decor
 Slogans
 Templates for communication/invoicing
 Style guide
 Writing style
 AIDA (Attention, Interest, Desire and Action)
Benefits May include, but not limited to:
 Features as perceived by the client
 Benefits as perceived by the client
Promotion tools May include, but not limited to:
 Networking and referrals
 Seminars
 Sales promotion
 Advertising
 Personal selling
 Press releases
 Publicity and sponsorship
 Brochures
 Newsletters (print and/or electronic)
 Websites
 Direct mail
 Telemarketing/cold calling
Ranking May include, but not limited to:
 Importance
 Urgency
 Technology and Resource availability
Relevant stockholders May include, but not limited to:
 Micro and Small Enterprises development
 Non-Government Organizations (NGOs)
 Finance institutions
 Capital goods leasing enterprise
Evidence Guide
Critical Aspects of Demonstrates skills and knowledge of:
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Competence Identifying the key indicators of business performance
Identifying the key market data for the business
A wide range of available information sources
Acquiring information not readily available within a
business
 Analyzing data and determine areas of improvement
 Negotiating required improvements to ensure
implementation
 Evaluating systems against practice requirements
 Forming recommendations and/or make
recommendations
 Assessing the accuracy and relevance of information
Knowledge and Attitude  Data gathering and analysis
 Value chain analysis
 SWOT analysis
 Competitive advantage
 Cost benefit analysis
 Target market
 Marketing principles
 Organizational structure
 Marketing mix
 Promotion mix
 Market position
 Branding
Underpinning Skills Demonstrate skill in:
 Benchmarking skills
 Computers kills to manipulate data and present
information
 Preparing action plan
 Conducting market research
 Identifying target market
 Identifying suitable marketing mix
 Preparing promotional tools
 Problem solving
 Planning skills
 Ability to acquire and interpret relevant data
 Use of market intelligence
 Development and implementation strategies of promotion
and growth plans
 Ability to acquire and interpret required data, current
practice systems and structures and sources of relevant
benchmarking data
 Applying methods of selecting relevant key benchmarking
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indicators
 Working and consulting with others when developing
plans for the business
 Using computers to manipulate, present and distribute
information
practices.

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Unit Title Prevent and Eliminate MUDA
Unit Descriptor This unit covers the knowledge, skills and attitude required by
a worker to prevent and eliminate MUDA/wastes in his/her
their workplace. It covers responsibility for the day-to-day
operation of the work and ensures Kaizen Element are
continuously improved and institutionalized.

1. Prepare for work. 1.1. Work instructions are used to determine job requirements,
including method, material and equipment.
working manual.
1.4. Appropriate material is selected for work.
2. Identify MUDA. 2.1. Plan of MUDA identification is prepared and implemented.
2.2. Causes and effects of MUDA are discussed.
2.3. Tools and techniques are used to draw and analyze
current situation of the work place.
2.4. Wastes/MUDA are identified and measured based on
relevant procedures.
2.5. Identified and measured wastes are reported to relevant
personnel.
3. Eliminate 3. 1. Plan of MUDA elimination is prepared and implemented.
wastes/MUDA.
3. 2. Necessary attitude and the ten basic principles for
improvement are adopted to eliminate waste/MUDA.
3. 3. Tools and techniques are used to eliminate
wastes/MUDA based on the procedures and OHS.
3. 4. Wastes/MUDA are reduced and eliminated in accordance
with OHS and organizational requirements.
3. 5. Improvements gained by elimination of waste/MUDA are
reported to relevant bodies.
4. Prevent occurrence 4.1. Plan of MUDA prevention is prepared and implemented.
of wastes/MUDA.
4.2. Standards required for machines, operations, defining
normal and abnormal conditions, clerical procedures and
procurement are discussed and prepared.

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4.3. Occurrences of wastes/MUDA are prevented by using
visual and auditory control methods.
4.4. Waste-free workplace is created using 5W and 1Hsheet.
4.5. The completion of required operation is done in
accordance with standard procedures and practices.
4.6. The updating of standard procedures and practices is
facilitated.
4.7. The capability of the work team that aligns with the
requirements of the procedure is ensured.
Variable Range
 Are to be in accordance with legislation/ regulations/codes
of practice and enterprise safety policies and procedures.
This may include protective clothing and equipment, use
of tooling and equipment, workplace environment and
safety, handling of material, use of firefighting equipment,
enterprise first aid, hazard control and hazardous
materials and substances.
tools  Dust masks/goggles
 Glove
 Working cloth
 Plant Layout
 Process flow
 Other Analysis tools
 Do time study by work element
 Measure Travel distance
 Take a photo of workplace
 Measure Total steps
 Make list of items/products, who produces them and who
uses them & those in warehouses, storages etc.
 Focal points to Check and find out existing problems
 5S
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 Layout improvement
 Brainstorming
 Andon
 U-line
 In-lining
 Unification
 Multi-process handling & Multi-skilled operators
 A.B. control (Two point control)
 Cell production line
 TPM (Total Productive Maintenance)
Relevant procedures May include, but not limited to:
 Make waste visible
 Be conscious of the waste
 Be accountable for the waste and Measure the waste.
The ten basic principles May include, but not limited to:
for improvement  Throw out all of your fixed ideas about how to do things.
 Think of how the new method will work- not how it won.
 Don’t accept excuses. Totally deny the status quo.
 Don’t seek perfection. A 5o percent implementation rate is
fine as long as it’s done on the spot.
 Correct mistakes the moment they are found.
 Don’t spend a lot of money on improvements.
 Problems give you a chance to use your brain.
 Ask “why?” At least five times until you find the ultimate
cause.
 Ten people’s ideas are better than one person’s.
 Improvement knows no limits.
Visual and auditory May include, but not limited to:
control methods  Red Tagging
 Sign boards
 Outlining
 Andons
 Kanban, etc.
5W and 1H May include, but not limited to:
 Who
 What
 Where
 When
 Why and How
Evidence Guide
Competence  Discuss why wastes occur in the workplace
 Discuss causes and effects of wastes/MUDA in the
workplace
 Analyze the current situation of the workplace by using
appropriate tools and techniques
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 Identify, measure, eliminate and prevent occurrence of
wastes by using appropriate tools and techniques
 Use 5W and 1H sheet to prevent
Knowledge and Attitude  Targets of customers and manufacturer/service provider
 Traditional and kaizen thinking of price setting
 Kaizen thinking in relation to targets of
manufacturer/service provider and customer
 value
 The three categories of operations
 the 3“MU”
 waste/MUDA
 wastes occur in the workplace
 The 7 types of MUDA
 The Benefits of identifying and eliminating waste
 Causes and effects of 7 MUDA
 Procedures to identify MUDA
 Necessary attitude and the ten basic principles for
improvement
 Procedures to eliminate MUDA
 Prevention of wastes
 Methods of waste prevention
 Definition and purpose of standardization
 Standards required for machines, operations, defining
normal and abnormal conditions, clerical procedures and
procurement
 Methods of visual and auditory control
 TPM concept and its pillars.
 Relevant OHS and environment requirements
 Plan and report
 Method of communication
 Draw & analyze current situation of the work place
 Use measurement apparatus (stop watch, tape, etc.)
 Calculate volume and area
 Use and follow checklists to identify, measure and
eliminate wastes/MUDA
 Identify and measure wastes/MUDA in accordance with
OHS and procedures
 Use tools and techniques to eliminate wastes/MUDA in
accordance with OHS procedure
 Apply 5W and 1H sheet
 Update and use standard procedures for completion of
required operation
 Work with others
 Read and interpret documents
 Observe situations
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 Solve problems
 Communicate
 Gather evidence by using different means
 Report activities and results using report formats
practices.

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NTQF Level IV

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Occupational Standard: Animal Health Care Service Level IV
Unit Title Perform Minor Surgical and Obstetrical Operations
prepare for surgical procedure, perform minor surgical and
obstetrical operations, and provide post surgical patient care.
This unit of competence requires the skills and knowledge of
preparing the surgical patient, surgical tools, instruments,
and operation theater; applying suture and knot, Administer
local and regional anesthesia, perform minor surgical and
obstetrical operation; and monitoring and care for patients
while they are under anesthesia and under custody.

1. Carry out pre-
1.1. Safe work practices including OHS procedures for
surgical preparation surgical operations, and work place policies are
implemented.
1.2.PPE, Materials, equipment and tools required for
surgery, and animal capturing and restraining procedures
are prepared according to the case requirement and the
1.3.The operation theatre is prepared as instructed by the
surgeon and following the enterprise protocol.
1.4.Pre-surgical patient preparation is carried out
according to the enterprise guide lines.
1.5.Assistance is provided on preparation of the surgical
team according to the organizational work protocol.
2. Perform minor
2.1.During operating major surgery assistance is provided as
surgical and required by the veterinary surgeon and according to the
obstetrical organizational work protocol.
operations
2.2.Different Suture patterns and knots are applied and
their application is assisted on opened surgical sites as
required and instructed following the organizational
surgical operation protocol.
2.3.Pre-anaesthetic and pre-operative medication is
administered to animals as required according to the
organizational protocol.
2.4.Regional and local anesthesia is administered to
animals as required according to the organizational
protocol.
2.5.Pre-anaesthetic and pre-operative evaluations of
animals are performed, including indications for the use
of tranquillizers, sedatives, analgesics and antibiotics in

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accordance with institutional policies and procedures
2.6.Minor surgical operations are performed on different
farm animals following the organizational surgical
operation protocol.
2.7.Minor obstetrical and gynecological cases are
managed following the enterprise guidelines and
treatment protocol.
3. Carry out post
3.1.Analgesics and other supportive therapies are used to
operative procedures manage animals post-anesthetically and post-operatively
3.2.Fluid therapy, medication, dressings, bandages and
oxygen are applied to animals as required according to
the organizational treatment protocol.
3.3.Surgical wounds are monitored for signs of healing,
inflammation or infection.
3.4.Animals are monitored post-anesthetically and post-
operatively and post-operative abnormalities are
responded to appropriately.
3.5.Post-anaesthetic and post-operative emergencies are
recognized and responded to immediately.
3.6.Advice is given to patient owners based on the surgical
procedures and the case requirement.
3.7.Surgical materials and operation theatre are properly
cleaned, disinfected and sterilized according to the
3.8.Wastes are disposed of according to recommended
hygiene Standards and environmental policy.
3.9.Information is recorded and reported to supervisor
Variable Range
OHS risks associated May include, but not limited to:
with animal technician  Animal bites, kicks, scratches or crush injuries
procedures  Biological hazardous waste and sharps disposal
 Gas leakage
 Scalds and burns from sterilizing and cleaning equipment
 Zoonoses
PPE May include Surgical Gloves, Arm length gloves, surgical

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gowns, overall, apron, masks, caps, boots e.t.c…
Materials, equipment May include, but not limited to:
and tools  Capturing and restraining materials May include, but not
limited to:
Physical restraint including:-
 Nets, catch poles , ropes, halters, bridles, headstalls,
cages, bags, visual barriers, nose lid, muzzles twitch,
rearing bits, head collars, and hobbles.
Chemical restraints including:-
 Tranquilizers – acepromazine
 Sedatives – Xylazine, buterphanol, detomidine e.t.c.
 Surgery materials, equipment and tools May include, but
not limited to:
 Swabs, drapes, cotton wool, gauze
 Different types of scissors, different types of forceps,
suturing needles, needle holders, resection clamps,
scalpel handle and blade
 Absorbable and non absorbable suture materials
 Instrument table and tray
 Hoof trimmer, hoof rasp, hoof pick,
 Dehorning wire, dehorning sow,
 Large animal and small animal burdizo, emasculator,
elastrator
 Stomach tube, trocar and canula,
 Obstetrical kit,
 Emergency kit
Operation theatre May include, but not limited to:
preparation  Cleaning and disinfection of operation room, place,
surgical and instrument tables,
 Cleaning, disinfection and sterilization of surgical
instruments and equipment
 Preparation and arrangement of surgical instruments and
tools
 Adjustment of water pipe, and lights
Pre surgical patient May include, but not limited to:
preparation Pre admission and admission activities
 History taking, clinical examination of vital signs, fasting,
limiting liquid intake, treatment of concurrent infections,
weighing, and applying restraining techniques.
 Aseptic preparation of incision sites includes clipping,
shaving, washing, scrubbing, disinfection, draping, and
administering necessary pre-anesthetic medication;
includes sedatives, muscle relaxants, intravenous fluids
and electrolytes and analgesics.
Assistance May include, but not limited to:
 Manage material and equipment
 Passing surgical tools, equipment and drugs
 Providing care for the surgeon

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 Monitoring and recording the surgical patient condition
 Suture and knot application
 Dressing
Suture pattern May include, but not limited to:
 Apposition suture patterns ( simple interrupted, simple
continuous, continuous lock stitch, and sub cuticular
suture)
 Inversion suture patterns (interrupted and continuous
lambert, cushing, connell, czerny…)
 Tension suture patterns ( interrupted and continuous
horizontal mattress, interrupted and continuous vertical
mattress, Near far near,…
Knots May include, but not limited to:
 Hand knot application technique
 Instrument knot application technique
 Simple knot
 Square knot and
 Surgeons knot
Pre-anaesthetic and May include, but not limited to:
pre-operative  Analgesics
medication  Antibiotics
 Sedatives
 Tranquillizers
Regional and local May include, but not limited to:
anesthesia  Regional includes:
 Epidural anesthesia
 Para vertebral nerve block
 Local includes:
 Infiltration
 Inverted L
 Ring block
Pre-anaesthetic and May include, but not limited to:
pre-operative  Animal health checks
evaluations  General health and condition
 Heart rate
 Respiration
 Temperature
 Weight
Minor surgical May include, but not limited to:
operations  Introduction of stomach and naso-gastric tube,
 Introduction urethral and uterine catheter,
 Application of trochar and canula,
 Management of aseptic, contaminated and infected
wound,
 Management of superficial abscess,
 Surgical procedures on integuments include:
 Hoof trimming,

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 Dehorning and Tail docking
 Correction of simple bone fractures and,
 Correction of prolapsed rectum
Minor Obstetrical and May include, but not limited to:
gynecological  Open and closed castration,
 Dystocia,
 Vaginal and uterine prolapse
 Retained fetal membrane
 Phymosis and
 Paraphymosis
Post-operative May include, but not limited to:
abnormalities  Abnormalities in wounds and surgical sites:
 Hemorrhage or other exudation
 Swelling
 Self-trauma
 Other abnormalities:
 Abnormal distension
 Cold extremities
 Delayed recovery
 Increased heart rate
 Increased respiratory rate
 Low body temperature
 Pale mucous membranes.
 Tissue debris, blood and disposable surgical materials,
packaging materials, dead animals.
Follow up tasks May include, but not limited to:
 Surgical area care and management, advise
Postoperative care May include, but not limited to:
 General care and follow-up, treatment and / or follow up
visits, continued monitoring of vital signs and observation
of abnormalities prior to an animal’s release,
 Postoperative management of hemorrhage, shock,
respiratory distress, exudation, swelling, self-trauma,
delayed recovery, wound dehiscence, suture removal.
Evidence Guide
Critical Aspects of
Competence  Handle and restrain animals in a safe and ethical manner
 Clean, disinfect, and sterilize surgical materials and
operation theatre
 Prepare surgical instruments and equipment in an aseptic
environment
 Identify the type and use of suture materials
 Prepare animals for anesthesia and surgical procedures
and administer pre-surgical medication
 Administer regional and local anesthesia
 Monitor anesthetized patient
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 Apply apposition suture patterns
 Apply surgical knots
 Perform minor surgical and obstetrical procedures
 Provide postoperative care for animals and postoperative
advice for clients
 Communicate effectively with the supervisor and clients
Knowledge and Attitude  Relevant legislative requirements for animal health and
welfare
 Basic principles of wound management
 Anatomy and physiology
 Principles of diseases and accidents (still birth,
embryonic death, abortion, mummification, maceration,
vaginal and uterine prolapse, phymosis , paraphymosis
,infertility, retained fetal membrane caliculus formation)
 Principles of asepsis
 Disinfectants and sterilizers
 Various surgical procedures
 Common surgical instruments and equipment
 Legislative requirements and health regulations for the
storage, use and disposal of chemicals and biological
debris from veterinary procedures.
 Follow OHS and clinic guidelines and procedures
 Handle, restrain and prepare animals safely and ensure
their health and welfare
 Apply resuscitation techniques
 Clean, disinfect and sterilize equipment and materials
 Perform anesthesia monitoring techniques
 Apply minor surgical procedures on integuments
 Correct simple bone fractures and manage urinary
caliculi
 Apply suturing and knotting techniques
 Perform minor surgical operations
 Manage obstetrical and gynecological cases
 Monitor animals’ vital signs during anesthesia through to
recovery
 Recognize, respond and assist with emergencies
 Keen observation skills
 Communicate orally and in written language
 Fulfill the job role as specified by the clinic including
negotiating and questioning techniques, active listening,
asking for clarification from veterinarian, acknowledging
and responding to a range of views
 Solve problems
 Use available resources, prioritize tasks and select,
prepare and

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 Clean/sterilize instruments and equipment as directed

practices.

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Unit Title Perform General Animal Health Care
Unit code AGR AHC4 02 0318
carry out monitoring of the health and wellbeing of animals,
including young animals and those with special needs. It
also describes prior preparation and treatment and post
treatment follow-up procedures.

1. Monitor animal 1.1. Personal hygiene and cleanliness standards are
health needs maintained in accordance with OHS procedures and
organisational guidelines and procedures.
1.2. Health and wellbeing of animals are monitored closely.
1.3. Abnormal animal behaviour or condition and signs of
illness or injury are identified.
1.4. Broad categories of parasitic, bacterial, viral, fungal
diseases and non infectious diseases are identified and
treatment options are planned .
1.5. Sick or injured animals are separated from other animals
and cared for in accordance with supervisor or
veterinarian advice.
1.6. Health records are maintained as required in
accordance with organisational guidelines and
procedures.
2. Prepare for 2.1. Animals affected by infection or parasites, or requiring
Treatment of treatment under the animal health plan, are identified.
Animals
2.2. The type and severity of infestation are determined
through faecal egg counts or other tests if required.
2.3. Information on past treatment is sourced from the
individual animal's health tag/s and enterprise records to
assist with decision making.
2.4. The need for treatment, the type and scope of treatment
is determined and prepared according to manufacturer's
specifications or veterinary advice.
2.5. Equipment and materials and treatment site are
prepared to industry standards according to enterprise
requirements
3. Administer animal 3.1. Animals are safely handled and restrained without
treatments causing harm or injury to animal or handler.
3.2. Authorised animal treatments are administered
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hygienically and consistently according to
manufacturer's specifications or veterinary advice.
3.3. Treated animals are identified from non-treated animals
to ensure compliance against the required Withholding
Period (WHP).
3.4. Preventative medicine programs for external and
internal parasites and micro organisms are implemented
following the enterprise guidelines.
4. Implement follow-up 4.1. Animal health and condition are monitored post-
procedures treatment and abnormalities are reported according to
4.2. Follow up of diseased and/or treated animals is
performed according to the enterprise requirements.
4.3. Environmental implications associated with the
treatment of animals are identified, assessed and
controlled according to enterprise requirements.
4.4. Equipment and worksite are cleaned and waste,
including animal residues, is disposed of according to
OHS and enterprise guidelines.
4.5. Health treatments are stored to manufacturers
recommendations, industry and enterprise requirements.
4.6. Relevant information is documented according to
industry and enterprise requirements.
Variable Range
 Use of proper PPE
 An awareness of and a respect for risks associated with
animal handling and care (risks from bites, kicks
scratches or zoonoses)
 The handling of chemicals and drugs, which requires
extra care, to ensure safe work practices are maintained
loads including animals and equipment
muscle load on exertion
Abnormal animal May include, but not limited to:
behavior  Aggression, docility, vocalisation, and behaviour beyond
an animal’s normal range,
Signs of illness or injury May include, but not limited to:
 Behavioural changes, changes in physical appearance,
,gait, posture, body condition
 Symptoms seen on animals like anorexia, fever, urinary
inconsistency, constipation, depression, excessive
salivation, restlessness, lameness, raised hair coat
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 Animal treatments might be administered via tablets,
liquids, pastes, topical applications, dressings, powders,
rinses, sprays, worming, oral dosing, food and water
preparations and injectables
Preventative medicine May include, but not limited to:
programs  Strategic de-worming, insect control, quarantine , chemo
prophylactic treatments and vaccination
Evidence Guide
Critical Aspects of
Competence  Monitor animal health status and refer to the production
plan for intervention strategies
 Categorize parasitic and other infectious animal diseases
 Identify good health, illness and abnormal behaviour in
animals
 Accurately diagnose the type and severity of infection or
parasite infestation
 Determine the type and scope of treatment
 Administer authorised animal treatments and implement
preventative medicine programs
 Monitor animals for treatment effectiveness
Knowledge and Attitude  Institutional guidelines and procedures, including OHS
and hygiene standards, relevant legislation, protocols for
hazard identification and risk minimisation
 Normal animal behaviour for relevant species
 Transmission of zoonotic, and contagious diseases and
work practices that minimise the risk of transmission
 The common symptoms of disease in humans associated
with the contraction of zoonoses
 Mechanisms of diseases transmission and the signs and
symptoms of associated disease
 Specific signs of ill health and disease including
integumentary, respiratory, circulatory, gastrointestinal,
urinary, reproductive, musculo-skeletal and nervous
system
 Broad knowledge of delivery methods of commonly used
prophylactic and therapeutic treatments
 Communication and reporting in the work place
 Decision making
 Identify hazards and implement safe work practices for
animal health treatment
 Collect fecal, tissue or blood samples for laboratory
analysis samples
 Identify the symptoms of parasite infestation and other

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diseases
 Select livestock prone to infection for culling
 Arrange and co-ordinate equipment and resources
 Drench and vaccinate livestock
 Select and apply chemicals appropriate to treat infections
and infestations
 Assemble, check and calibrate drenching and vaccinating
equipment
 Calculate animal numbers and measure treatment dosage
and rates demonstrate safe and environmentally
responsible workplace practices
 Provide due care and humanely handle animals
 Return animals to prepared and clean environments
 Read and interpret chemical and veterinary health labels,
manufacturer's specifications and msdss
 Use oral communication skills/language competence to
fulfill the job role as specified by the organization,
including questioning techniques, active listening,
clarifying information and consulting with supervisors as
required
 Monitor animal activity and behaviour
 Administer routine health treatments including injections,
oral dosing and eye and ear topical creams
 Demonstrate numeracy and literacy skills
 Collect and keep records
practices.

Unit Title Euthanize Sick, Injured or Unwanted Animals
euthanize sick, injured or unwanted animals in a humane
way that complies with safe operating practices and with
ethical, welfare and legislative requirements.
The unit requires the ability to prepare animals for euthanasia
, carry out euthanasia, clean and store equipment and
materials.

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A person working at this level would be expected to conduct
euthanasia of individual animals under predictable and
controlled circumstances.
1. Prepare animal to 1.1. Animal intended for euthanasia is identified in
euthanasia under accordance with organisational guidelines and
supervision procedures.
1.2. Method selected for euthanasia is made consistent with
organisational guidelines and procedures and legislative
requirements.
1.3. Equipment and materials required for euthanasia are
kept and prepared in accordance with organisational
procedures and legislative requirements.
1.4. Appropriate human assistance for the procedure is
determined and gathered.
1.5. Hazards associated with the euthanasia are identified in
accordance with OHS procedures.
1.6. Licences and permits required to conduct euthanasia are
reviewed with the supervisor and obtained as required.
2. Carry out euthanasia 2.1. PPE and safety equipment are used in accordance with
of an animal OHS standards and statutory requirements.
2.2. Equipment are handled and transported safely at all
times in accordance with statutory requirements and
industry practices.
2.3. Animal is physically restrained in a way that minimises its
pain and distress.
2.4. Euthanasia method is applied according to the
requirements of the task.
2.5. Euthanasia procedure is monitored to ensure that the
animal’s death is rapid and without complications or
undue suffering.
2.6. Organisational guidelines and procedures and relevant
legislative requirements are followed.
3. Complete 3.1. Death of animal is confirmed.
euthanasia
3.2. Carcass, if required for research or post-mortem
examination, is handled in accordance with
organisational guidelines and procedures and legislative
requirements.
3.3. Animal carcass and biological waste not required are
disposed of in accordance with organisational guidelines
and procedures and legislative requirements.
3.4. Animal carcass is handled and moved in accordance
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with OHS requirements.
3.5. Equipment and materials are disposed of or are
decontaminated, cleaned and stored in accordance with
standard operating procedures.
3.6. Records relating to the euthanized animal are kept.
Variable Range
Euthanasia May include, but not limited to:
 Merciful killing and reasons for conducting euthanasia
might include the need to alleviate uncontrollable pain and
distress;
 reaching the end point of research;
 cull of service;
 meeting the requirements of product quality assurance;
 sever infectious disease;
 environmental failure;
 fire or other trauma; and
 accidents or excessive aggression
Methods May include, but not limited to:
 Firearm, captive bolt or lethal injection.
 Premedication drugs (e.g. sedation), as well as drugs for
euthanasia, are used when appropriate and may include
barbiturate overdose techniques by intravenous, intra-
peritoneal or intra-cardiac injection
materials  Firearms, captive bolts, drugs, syringes, needles, scales,
clippers, syringe pole for distance injections, restraining
devices, disposal units for used or expendable equipment
and materials, stainless steel work surfaces are preferred
while a rubber matting or similar non-slippery surface is
necessary
 Use of PPE clothing and equipment relevant to the task
such as safety protective masks (eyewear, respirator or
face), Gown, boots, overall, gloves, bull holder, canine
and feline holders, collars, chains, shackles and animal
handling gauntlets.
 Protocols for safe work practices include risk identification
and risk minimization;
 Disposal of chemicals, carcass; and Handling and
disposal of biological wastes.
 Some animal technology facilities may expose personnel
to risks such as zoo noses, release of infective agents
(both animal and human) and chemical spillage.
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Statutory requirements May include, but not limited to:
 Euthanasia of animals will be controlled by:
 Legislation, including Prevention of Cruelty to Animals
Acts, the Ethiopian Code of Practice for the Care and Use
of Animals for Scientific Purposes, Wildlife Acts, Fisheries
Acts and Quarantine Acts
 Government regulations covering the transport and
disposal of hazardous wastes Organizational standard
operating procedures
 Owners agreement
Records May include, but not limited to:
 Date, time, operator; animal description (e.g. age, breed /
type, sex, color, coat, size, weight, unique features); and
animal history including the interval held, source location
Evidence Guide
Critical Aspects of
Competence  Identify euthanasia methods for different animal species
 Identify euthanized animals
 Prepare required materials and equipment
 Handle and restrain animals
 Apply appropriate methods of euthanasia to kill a range of
unwanted and research animals in a humane, rapid and
 Appropriate manner for the approved endpoint
 Adhere to relevant legislative requirements
 Dispose of animal carcasses and biological waste not
required for research or post-mortem purposes
 Decontaminate, clean and store equipment and materials
or dispose of them accordingly
 Maintain records as required
 Communicate effectively with supervisors and follow
instructions
Knowledge and Attitude  Methods and administration routes of euthanasia and
their suitability for a range of species
 Hazards and risks associated with euthanasia
 Equipment and drugs commonly used for euthanasia.
 Signs of pain and distress in commonly held species.
 The institution’s standard operating procedures relating to
the restraint, handling, euthanizing and disposal of
animals
 Standard operating procedures relating to the use,
storage and transport of equipment and drugs used in the
euthanasia of animals
 Anatomy and physiology of animals commonly held in the
institution, especially the neck and head and respiration
and heart rates
 Relevant legislation covering the use of therapeutic and
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controlled substances
 Handle and restrain animals
 Monitor animal health and behavior
 Clean and decontaminate equipment and facilities
 Follow personal and workplace hygiene procedures
 Set up and use carbon dioxide cylinders and regulators
 Use and store drugs correctly
 Keep accurate and legible records and enter data into
databases
 Follow safe work practices
 Communicate with other staff and colleagues
 Recognize stress and death in animals
 Identify signs of distress and grief in self
 Calculate solutions, dilutions, percentages,
 Concentrations, proportions, ratios, morality and
 Weights and measures conversions
 Read and implement institutional guidelines and
procedures, including OHS procedures
 Consult with other staff, identify when direction and advice
is needed from senior and more experienced staff and
seek it
 Work cooperatively with others and relate to people from
a range of cultural, social and religious backgrounds
practices.

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Unit Title Participate in Prescription and Administration of
Veterinary Drug
Unit Description This unit covers the knowledge, skill and attitude required to
identify and Control veterinary drug use, and associated risk
management procedures; manage, prescribe and administer
drugs according to organizational guidelines and procedures
in veterinary service.
It also covers the knowledge and skill required to control
drug and chemical stock and clinic security.

1. Identification and 1.1. Risk in the veterinary drug stores, workplace, in the
control of drug use public and animals as well as to self are recognized and
and associated risk reported to designated personnel according to national
management or/and organizational guidelines and procedures.
procedures
1.3. Safe work practices including following OHS
procedures and use of PPE clothes and equipment
are followed according to enterprise guidelines.
1.4. Workplace and management procedures for dealing
with emergencies are followed whenever necessary
within the scope of responsibilities.
1.5. Effective communication is undertaken using technical
terms of drug use.
1.6. Basic safety checks on all equipment are undertaken
before operation according to organizational
procedures.
2. Manage and 2.1. Work is done following OHS procedures and using
administer drugs, appropriate personnel protective clothes and equipment
biological and fluids in a manner that ensures the safety of self, others and
animals
2.2. Prescription papers are properly prepared, read and
interpreted following the enterprise guide lines.
2.3. Appropriate dosage or formulation and route of
administration are applied according to the enterprise
guide lines; numeracy skills required to weigh and
measure animals, check drug dosages and record
patient information are required.
2.4. Treatments/Vaccines are given and effects are
assessed according to the enterprise guidelines.

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2.5. Fluid therapy is administered for controlling metabolic
diseases and as supplement for needy animals as
prescribed according to organizational treatment
protocol
2.6. Waste is disposed off in line with legislative
requirements.
2.7. Record is kept in and reported to the supervisor
3. Assist in stock 3.1. Regular inventory of veterinary supplies and medicines
control and clinic is taken according to clinic policies.
security
3.2. Medicines and supplies are ordered under direction of
the duty veterinarian and qualified veterinary nurse.
3.3. Clinic stocks are checked as they are received against
quantities ordered and priced.
3.4. Drugs are handled and stored securely in accordance
with clinic and legislative requirements; legislative
requirements relating to the handling, storage and
security of drugs, including dangerous drugs should be
considered
3.5. Clinic security measures are used in accordance with
clinic procedures.
Variable Range
Risk May include, but not limited to animal bite, kick, horning,
manual handling, zoonotic diseases, light (ultraviolet),
radiation, sharps, odors, chemicals, biological waste,
electricity, and the public hypersensitivity, over dosage,
accidental self injection or burn by chemicals and biological.
 Use of PPE clothing and equipment relevant to the task
 Risk identification and risk minimization
 Proper handling, use, storage, transport and disposal of
chemicals, medicine and of biological
PPE clothes and May include, but not limited to:
equipment  Protective masks, boots, hats/hard hat, overalls, gloves,
protective eyewear, hearing protections, respirator or
face mask, sun protection (sun hat, sun screen), and
specialized gloves for conducting large animal
examinations.
 Animal escapes;
 Electrocution, fire, flood, biological and chemical spills,
gases in confined spaces and gas leaks; equipment
failure
 Anaphylactic shock and accidents involving equipment,
animals and vehicles

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Appropriate dosage or May include, but not limited to:
formulation  Proper quantity to be administered at one time, or the
total quantity administered during a specified period
 It is the regulated administration of individual doses and
is usually expressed as a quantity per unit of time
Drug administration May include, but not limited to:
routes  Oral, intramuscular, subcutaneous, intravenous, ocular,
rectal, vaginal, topical (spray, dipping, pour on)
Treatment/Vaccines May include, but not limited to:
 Antibiotics, Antihelmentics, anti protozoa, Accaricides,
Pesticides, etc…
 Vaccines
Fluid therapy May include, but not limited to:
 These fluids contain electrolyte and non electrolyte
solutes, which can move freely around the body's fluid
compartments, eg, dextrose, ringer lactate, saline
solution, calcium borogluconate….
Waste May include, but not limited to:
syringes, packing materials, used equipment, needles,
sharps and other medicine containers
Evidence Guide
Critical Aspects of
Competence  Apply dosage formulation
 Identify proper injection sites
 Administer preventive and treatment drugs, fluids
 Identify the different types of drugs used for the
treatment of animal diseases
Knowledge and Attitude  Relevant legislations, regulations and directives
 Basic principles of chemistry
 Basic concepts of toxicology
 Types of chemotherapeutic agents (including their
adverse effects and milk or meat withdrawal periods for
the different types of veterinary drugs
 Effect of drugs on the body cells and systems
(pharmacodynamics) and their mechanism of action
 The fate and mechanisms of actions of drugs
 Routes of drug administration
 Risks and emergencies associated with drug use
 Communication and reporting

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 Implement relevant legislations, regulations and
directives
 Numeracy skills to complete basic arithmetic calculations
and measure volumes
 Apply dosage formulation
 Identify the different types of drugs used for the
treatment of animal diseases
 Administer drugs in to the animal body through various
routes
 Identify potential risks and respond to emergencies
 Literacy skills to read and follow organisational
guidelines and procedures including OHS;
specified by the organisation including questioning,
active listening, asking for clarification and seeking
advice from supervisor
observe safe practices during work operations and
participate in arrangements for maintaining the health
and safety of the workplace.
practices.

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Unit Title Carry-out Veterinary Public Health Activities
participate in carrying-out community awareness on
veterinary public health issues, perform animal meat
inspection and understand public health issues associated
with meat consumption.

1. Perform community 1.1. Plans are structured and finalized and accepted in
awareness on accordance with veterinary public health guidelines and
veterinary public procedures.
health issues
1.2. Veterinary public health awareness activities are
conducted using effective message development and
delivery techniques.
1.3. Relevant equipment are operated correctly and materials
are used effectively to assist the community in
understanding the activities.
1.4. Current public health issues are addressed according
to international, national or enterprise policy procedures
and guidelines.
2. Prepare to conduct 2.1. Correct clothing, equipment and resources are
the ante mortem and obtained and prepared for use.
post-mortem
examination 2.2. OHS hazards associated with the procedure are
identified and appropriate action is taken to protect self
and others.
2.3. All relevant preliminary information about the animal to
be examined is obtained and collated.
2.4. Work area is kept in clean and hygienic condition
according to the enterprises requirements.
2.5. Ante mortem examination is performed on the animal to
be slaughtered in accordance with ante mortem
inspection procedures and guidelines.
2.6. External assessment of the animal is carried out and
outward signs of abnormalities or injury are noted.
2.7. Abnormal characteristics that may indicate the
presence of notifiable and potentially hazardous
conditions or diseases are identified and appropriate
action is taken prior to slaughter.
2.8. Judgment for slaughter is passed on the animal based
on ante mortem examination guidelines and enterprise
procedure
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2.9. The animal to be slaughtered is moved to slaughtering
room using appropriate manual lifting techniques and/or
equipment.
2.10. Humane methods of slaughtering the animal are
carried out in the slaughtering room.
2. Carry out post- 3.1. Completed bleeding is ensured prior to dissection.
mortem examination
3.2. Dissection is conducted using appropriate techniques
and equipment to avoid cutting into organs or stomach
cavity
3.3. Organs, tissues and structures are inspected using
post mortem inspection procedures.
3.4. Samples of organs, other tissues and fluid samples are
taken if necessary, where appropriate, and prepared in
accordance with institutional and laboratory
requirements.
3.5. Inspection works on meat are conducted according to
the enterprise guide lines.
3.6. Offal and waste products are disposed of or destroyed in
an environmentally responsible manner and according to
State/Territory and local authority health standards.
3. Complete the post- 4.1. Judgment for consumption is passed on carcass
mortem examination based on ante mortem and post mortem examination
results and in accordance with institutional requirements
and procedures.
4.2. Whole or part of carcass with suspicious signs are
labeled and taken to separate room
4.3. Correctly labeled and packaged samples are sent for
analysis.
4.4. All information about the animal examined and the
records of observations made during the post-mortem
are collated and forwarded to the relevant persons for
analysis and diagnosis
4.5. Post mortem area and equipment used are hygienically
cleaned, disinfected and stored for re-use.
4.6. Personal biosecurity clean-up is completed in
accordance with the institution's policies and procedures.
4. Develop knowledge
5.1. Pathological lesions and zoonotic diseases are
of public health identified based on ante mortem and post mortem
issues associated inspection judgments
with food of animal
origin 5.2. Effect of conducting slaughter in unhygienic area on
quality of meat is explained
5.3. Meat quality and hygiene maintenance is assured
through meat preservation methods
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5.4. Risk of consuming raw meat and meat products is
described
5.5. Appropriate disposal of part of carcass or organs found
unfit and completely condemned carcass are undertaken
Variable Range
Veterinary public healthMay include, but not limited to:
awareness activities  Creation of awareness on major zoonotic diseases,
source of infection, mode of transmission, prevention and
control means to the public
 Awareness on hygienic management of meat,
Current public health May include, but not limited to:
issues  Outbreak, vaccination, natural disaster, pandemics
Correct clothing, May include electronic medias (radio, internet and
equipment and television), print medias (brochures, pamphlets, newsletters,
resources bill boards and leaflets)
 Animal bites, kicks or scratches
 Handling of anaesthetic agents, chemicals and
scavenging systems
 Gas leakage
 Zoonoses
Preliminary information May include, but not limited to:
 Physiological status of female animal
 Weight
 Body condition
 Previous health problems
 Sign of ill health if any
 Health of other animals in the same herd/institution
Animal  Beef, sheep, goat, pig, poultry, camel
Ante mortem inspection May include, but not limited to:
procedures  Inspection at rest (static position)
 Inspection in moving (motion) condition
 General physical examination
Abnormal May include, but not limited to:
characteristics  Abnormal characteristics might be anything that cannot
be diagnosed or explained from previous experience
 Where abnormal characteristics appear to be present,
they should be referred immediately to a veterinary
laboratory

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Judgment for slaughter May include, but not limited to:
 Approved for slaughter
 Condemned for slaughter
 Slaughter authorised under special precautions
 Authorisation for slaughter delayed
 Emergency slaughter ordered
Organs, tissues and May include, but not limited to:
structures  Lung, liver, carcass, spleen, kidney, heart
 Viscera
 Tongue
 Lymph, lymph node, muscle
 Blood
 Gland
Post mortem inspection May include, but not limited to:
procedures  Visualization
 Palpation
 Incision and Judgement
Inspection May include ante and post mortem inspection in slaughter
houses
Judgment for May include, but not limited to:
consumption  Approved for human consumption
 Totally condemned for human consumption
 Partially condemned for human consumption
 Conditionally approved for human consumption
 Inferior meat
 Approved for human consumption with distribution
restricted to limed areas
 Detained
Personal biosecurity May include, but not limited to:
clean-up  Clothing changed and placed in appropriate bin for
laundering
 Disposable gloves are disinfected before being disposed
 Footwear disinfected if appropriate
 Hands thoroughly washed and dried
Pathological lesions May include, but not limited to:
and zoonotic diseases  Poor condition /emaciation
 Imperfect bleeding
 Fevered (pyrexia) flesh
 Oedema or dropsy
 Pigmentation
 Jaundice/icterus
 Calcification
 Gangrene
 Haemorrhage
 Abnormal odour
 Abscesses (pyemia)
 Major parasitic, bacterial, viral zoonotic diseases
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Meat preservation May include, but not limited to:
methods  Physical methods of meat preservation
 Preservation by killing the microorganisms
 Canning
Evidence Guide
Critical Aspects of
Competence  Plan, deliver and evaluate community awareness
activities on veterinary public health issues
 Give decisions on disease prevention and control
activities
 Identify and select livestock for slaughter
 Prepare slaughterhouse and equipment
 Conduct safe and humane slaughter of livestock
 Conduct ante mortem and post mortem inspection
 Give decision on ante mortem and post mortem
examination results
 Dress carcass and store in suitable facility for cold
storage
 Ensure meat quality and hygiene is maintained
Knowledge and Attitude  Range of communication strategies
 Veterinary public health guidelines and procedures
 Technical information on veterinary public health and
other relevant issues to the presentation or subject matter
 Animal disease prevention and control principles
 Basic principles of meat inspection
 Principles of teaching and awareness of adults
 Data collection methods to support the development of
materials
 Interpersonal skills to work with people from a range of
cultural, social and religious backgrounds
Underpinning Skills Demonstration skills to:
 Implement laws, regulations and directives
 Plan, deliver and evaluate community awareness
activities
 Diagnose animal diseases
 Identify and select animals for slaughter
 Comply with animal welfare requirements
 Inspect meat
 Use PPE clothing and equipment
 Follow OHS procedures
 Communicate in the work area
 Decide on animal health issues and animal movement
routines
 Identify hazards and implement safe work practices
 Kill and cut up livestock carcasses

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 Use equipment in a slaughterhouse
 Disposal of offal, clean and sterilize facilities and
equipment
 Store meat
practices.

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Control Trans-boundry Animal Diseases with Others in
Unit Title
the Animal Care Industry
control and prevent trans-boundry animal diseases with
others in the animal care industry. It requires the ability to
identify major Trans-boundry animal diseases, their impacts
(both public and animals), identify control and eradication
methods, participate in the control and eradication of Trans-
boundry animal diseases, participate in the agreed
preparedness measures and participate in the emergency
animal health campaign. All tasks would be conducted under
strict supervision.

1. Follow OHS
1.1. Risks in handling and use veterinary drugs are
procedure recognized and reported to designated personnel
according to organizational policies and procedures.
1.2. Safe work practices including OHS are followed
accurately.
procedures.
1.4. OHS procedures are implemented in accordance with
the country’s disease prevention and control strategies.
1.5. Wastes are disposed off in line with environmental health
2. Identify major Trans- 2.1.The major trans-boundary animal diseases in the
boundary animal country are identified
diseases and their
impact in the region 2.2.Means of transmission of TADs are recognized.
2.3.The public (public health significance) and economic
importance of trans-boundary animal diseases in the
country is recognized.
3. Participate in the 3.1.Risks in handling TADs are recognized and reported to
agreed control and designated personnel according to organizational policies
eradication of Trans and procedures
boundary animal
diseases 3.2.Safe work practices including OHS are followed
accurately.
3.3.PPE clothing and equipment are used, maintained and
procedures.

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3.4.Trans boundary animals diseases control and
eradication methods are identified and applied based on
veterinarians recommendation
3.5.Surveillance for TADs is undertaken according to the
agreed plan.
3.6.Health Record and Certificate for animal movement is
checked.
3.7.Exit and entry point animals are quarantined and
inspected
4. Record and 4.1.The incidence of TADs is recorded and reported according
reporting TADs to the organizational regulations.
4.2.Unidentified disease incidence is recorded and reported
according to the organizational regulations.
Variable Range
 Animal bite, kick, horning, manual handling, zoonotic
diseases, light (ultraviolet), radiation, sharps, odors,
chemicals, biological waste, electricity, and the public.
Hypersensitivity, over dosage, accidental self injection or
burn by chemicals and biological.
 Veterinary drug use risks for which protective clothing or
equipment is required include protective equipment,
animals and chemicals and noise associated with drug
use.
 Organizations may expose personnel to risks such as zoo
noses, release of infective agents (both animal and
human), chemical spillage and gas leakages
 Safe work practices include the use of PPE clothing and
equipment relevant to the task such as safety goggles,
glasses, protective masks and animal handling gauntlets.
 Protocols for safe work practices include risk identification
and risk minimization; the handling, use, storage, transport
and disposal of chemicals and of biological.
PPE clothing and May include boots, hats/hard hat, overalls, gloves, protective
equipment eyewear, hearing protections, respirator or face mask, sun
protection (sun hat, sun screen), and specialized gloves for
conducting large animal examinations.
zoonoses control, identify hazards, assess and report
risks.

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
Safe manual handling systems and procedures.

Safe systems and procedures for outdoor work including
 Gloves, packing materials, after use discarded materials
and animal bodies/parts removed.
Trans-boundary animal Are highly contagious diseases that can spread rapidly across
diseases national borders. They can cause high rates of death and
disease in animals, thereby having serious socio-economic
and sometimes public health consequences in affected
countries.
Animals diseases May include, but not limited to:
control and eradication  Vaccination campaign
methods  Restricts animal movement
 Quarantine
 Diagnosis and treatment of sick animals
 Biosecurity
 Test and slaughter
Evidence Guide
Critical Aspects of
Competence  Identify major trans-boundary diseases in the country
 Diagnose and notify trans-boundary animal diseases
 Apply control and eradication methods of trans-boundary
animal diseases
 Explain the public health importance of trans-boundary
animal diseases
 Explain principle behind quarantine measures
 Identify the different types of vaccines used for the
prevention of trans-boundary animal diseases
Knowledge and  Relevant legislations, regulations and directives; Ethiopia
Attitude diseases prevention and control proclamation
 Animal restraining and handling techniques
 Potential risks and responding to emergencies
 Workplace procedures in veterinary drug use
 Calculation to give proper vaccine dose
 Recording information
 Implement relevant legislations, regulations and directives
 Numeracy skills to give proper vaccine dose

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Restrain and handle animals
Identify potential risks and respond to emergencies
Literacy skills to read and follow organisational guidelines
and procedures including OHS; follow sequenced written
instructions; and record information accurately and legibly
supervisor
observe safe practices during work operations and
participate in arrangements for maintaining the health and
safety of the workplace.
Resources Implication Access is required to real or appropriately simulated situations,

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Unit Title Participate in Herd Health Management Program
to participate in the development and implementation of herd
health management programs and identification of herd
health problems in the dairy, beef and poultry production
systems.
This unit requires the knowledge and skill to recognize the
unique circumstances that affect the health of animals in
each production systems; take part in the planning of
economical herd health management programs which
ensures the optimal care and well-being of the animals and
reduce losses in productivity caused by disease and
management errors, and perform disease prevention and
control activities.
The work is done in collaboration with a veterinarian, animal
nutritionist and the producer.

1. Identify Hazard and 1.1. Information regarding hazard identification and risk
risks control is collected and assessed following the
maintained in accordance with OHS procedures and
1.3. Hazards in the workplace are recognised and reported
to the supervisor.
recognised and action is taken according to the
2. Participate in the 2.1. The herd health management program for the animal
Planning of herd farms is generally developed cooperatively by the herd
health programs veterinarian and the producer based on comparisons of
herd performance with predetermined performance
goals.
2.2. Farm production goals are identified in consultation
with the producer
2.3. Herd health hazards and risks for the individual farms
are identified
2.4. Critical areas of the production cycle for the occurrence
of animal health abnormalities and loses of herd
production performance are identified.

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2.5. Basic animal care and handling activities are
identified
2.6. Disease prevention and controlling methods &
programs which are economically feasible according to
the farm production goals are selected and planned
under supervision of the veterinarian.
3. Participate in the 3.1. A regular visit and follow up observation is done to the
implementation of animal farms and performance records are analysed
regular herd health according to the enterprise regulations.
activities
3.2. Schedule and emergency treatment of sick and injured
animals are carried out according to the enterprise
regulation.
3.3. Screening and testing of the herd for major animal
health risks and suspected diseases are conducted as
required according to the enterprise guideline.
3.4. The critical areas of health abnormalities in the
production cycle of dairy, beef and poultry systems are
identified and assessed
3.5. Health abnormalities due to environmental, nutritional
and animal handling stresses are identified and
minimized for each animal farms according to the
organizational guide lines.
3.6. Entrance of any source of disease or diseases causing
agents to these animal farms and their dissemination
within the farm is prevented by taking basic and
economical bio security measures
3.7. Pre selected and planed disease prevention and
controlling activities are performed in each animal farms
according to the organizational guide lines.
3.8. Health abnormalities of non productive animals are
identified and recommendations/advise is given for
nutritionist, animal care takers or Producers on the
possible and economically significant actions to be
taken
4. Record, Analyse 4.1. All production and performance information of the
and store Herd animal farms are recorded and regularly analysed based
health and on the enterprise guideline
production
information 4.2. Incidence of any health abnormality and actions taken
for its control are recorded and their success and
economical feasibility is analysed according to the
organizational guideline and in relation to the pre set
plan.
4.3. Cost of drugs, chemicals and any health intervention is
recorded and analysed according to the organizational
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guideline and in relation to the pre set plan.
4.4. Records are regularly analysed and compared with the
pre set performance targets according to the
Variable Range
 Procedures to reduce personnel exposure to risks such
as zoonoses, and chemical spillage.
hazards may include incident reporting, cleaning,
removal of wastes and spillage, containment or
elimination of risk,
 The use of PPE clothing and equipment and
 Seeking advice from supervisors.
 Stringency in following safety and precaution rules in the
animal farms
place  Equipment, vehicle and machinery operation and
maintenance; breakages;
 Exposure to noise, dust, splash or scalding, solar
radiation and electricity;
 Confined spaces;
 Tripping hazards;
 Water bodies; firearms;
 Damaged or broken structures; poor surfaces;
 Damaged or worn out equipment; manual handling;
 Items blocking exits;
 Drift and volatility of chemicals; spillages; chemicals,
gases
 Animal bites, envenomation, kicks or scratches, zoonotic
diseases
Herd health May include, but not limited to:
management  Is a method to optimise health, welfare and production in
a population of animals through the systematic analysis
of relevant data and through regular objective
observations of the animals and their environment, such
that informed, timely decisions are made to adjust and
improve herd management over time'.
 This process is a continual one involving regular contact
with the animal personnel and a methodical analysis of
the farm data so that all aspects of the health and
welfare of the animals are reviewed frequently.
 It is this regular contact that is of critical importance to
the success of any herd health service as it not only
helps in the development of a close working relationship

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with the farm staff, but also allows for the constant
monitoring and re-evaluation of the farms performance
which is particularly important when judging the success
or failures of management decisions.
Animal farms May include, but not limited to:
 Dairy farm
 Beef production farm
 Poultry farm
Production goals May include, but not limited to:
For dairy farm
 Body weight at birth
 Conception rate
 Age at first calving
 Calving interval
 Daily milk yield
For beef farm:
 Body weight at birth
 Daily weight gain
For poultry farm:
 Egg production
 Egg quality
 Marketable body weight
Herd health hazards and May include, but not limited to:
risks  Infectious diseases
 Non infectious diseases
 Injuries
Critical areas May include, but not limited to:
 Areas in the production cycle where animals are more
vulnerable for infection e.g. For the dairy cow: The first
week of the calf life, the first 3 months of the cow after
parturition etc...
Care and handling May include, but not limited to:
activities  Animal husbandry practices:- feeding and watering,
housing, sanitation
Prevention and May include, but not limited to:
controlling methods &  Immunization
programs  Early diagnosis & treatment of sick animals
 Isolation of sick animals
 Quarantine of newly introduced animals
 Cleaning and disinfection practice
 Visitors and animal movement control
 Internal and external parasite control programs
Screening and testing May include, but not limited to:
 Regular testing for specific diseases
Major animal health May include, but not limited to:
risks  Tuberculosis, brucellosis, CBPP, tricomoniasis,
subclinical mastitis ...

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Health abnormalities May include, but not limited to:
 Heat stress, respiratory infection due to poor ventilation,
 Injury due to slippery floor,
 Food and water born infections
 Deficiency diseases or metabolic diseases
Recommendations/ May include, but not limited to:
advise  Implementing prevention methods
 Possible interventions e.g. Feed and feeding correction
 Culling of animals
Evidence Guide
Critical Aspects of
Competence  Implement work area policies, legislations, regulations
and directives
 Identifying herd health risks
 Recognise critical health points in a herd production
cycle
 Recognize and monitor the major health problems of
dairy, beef and poultry farms
 Identify the treatment protocols for the diseases and
administer treatments
 Identify the prevention and control methods for the
diseases
 Identify and collect appropriate specimens for specific
diseases
 Maintain health and well-being of animals
 Communicate effectively with clients and staff and
provide advice to the clients
Knowledge and Attitude  Organisational guidelines and procedures, including
OHS and hygiene standards
 Disease and disease processes
 Diagnosis and treatment principles
 Working knowledge of various diseases affecting animals
 Transmission of disease between animals, and between
animals and humans
 Animal production systems
 Husbandry and service systems and their relation with
disease
 The local climatic and agro ecological conditions
 Concepts of prevention and control of diseases
 Protocols for hazard identification and risk minimisation
 Identify obvious signs & symptoms of animal diseases

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 Differentiate between severe and mild animal diseases
 Diagnose diseases
 Perform good husbandry practice
 Perform different disease prevention and control
activities
 Record and analyse data
 Perform simple laboratory tests
 Read and follow OHS and waste management
procedures;
defined tasks; follow treatment instructions; and record
active listening, asking for clarification and consulting
with supervisor
 Complete arithmetic calculations and determine anti
animal drug doses
 Problem-solving skills to use available resources & to
practices.

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Occupational Standard: Advanced Animal Health care and Service level IV
Unit Title Conduct Basic Laboratory Techniques and Procedures
carry out processing laboratory specimen for test and
performing basic laboratory tests.
The work functions within this unit require the demonstration
of relevant theoretical knowledge and skill to conduct
preparation and processing of lab specimen, to conduct basic
staining tests, microscopic examination and analysis and
reporting of results.

practices and Assist maintained in accordance with OHS procedures and
in work place hazard organisational guidelines and procedures.
Identification and
risk control 1.2. Specimens from domestic animals are collected ethically
and according to its procedure
to designated personnel.
recognised and action is taken to eliminate or reduce
them.
1.7. Safety training is undertaken or provided as necessary.
2. Prepare material and 2.1. Test equipment and materials are set up in accordance
equipment and with the test method/procedure and organizational
process sample for guideline
test
2.2. Pre-use and safety checks are performed in accordance
with enterprise procedures and manufacturer's
instructions
2.3. Faulty or unsafe equipment are identified and reported to
appropriate personnel
2.4. Calibration status of equipment are checked and any out
of calibration items reported to appropriate personnel
2.5. Sample description are recorded and compared with
specification, and any discrepancies are identified and
reported

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2.6. Samples are prepared in accordance with appropriate
standard methods
2.7. Samples are identified, prepared and measured to the
standards to be tasted
3. Conduct basic 3.1. Basic laboratory tests for identification of microbial
laboratory infections are conducted in accordance with enterprise
procedures procedures
3.2. Basic laboratory tests for identification of internal and
external parasitic infections are conducted in accordance
with enterprise procedures
3.3. Data is recorded in accordance with enterprise
procedures
3.4. Calculations are performed on data as required
3.5. The results of the tests are recorded and feedback is
given to the clients and/or target body
3.6. Out of specification or atypical results are reported
promptly to appropriate personnel.
3.7. After completion of work equipment are shut down in
accordance with operating procedures
3.8. Work places and equipment are cleaned after
accomplishment of the tasks
Variable Range
 Laboratory technique has a range of associated risks from
pathogens; equipment, chemicals and reagents and all
duties should reflect awareness and precautions against
such risks.
 The handling of samples, equipment, chemicals and
reagents requires a guideline to ensure safe work
 Safe work practices are used in handling and processing
laboratory samples.
hazards may include incident reporting, cleaning, removal
of wastes and spillage, containment or elimination of risk,
the use of PPE clothing and equipment and seeking
advice from supervisors.
 Use of safety cabinet (biohazard cabinet)
 Stringency in following safety and precaution rules in the
laboratory
Hazards in the Work May include, but not limited to:
place  Equipment, vehicle and machinery operation and
maintenance;

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 Exposure to noise, chemicals, gases, dust, splash or
scalding, solar radiation and electricity;
 Drift and volatility of chemicals;
 Confined spaces;
 Tripping hazards;
 Damaged or worn out equipment; breakages;
 Manual handling;
 Items Blocking exits;
 Poor surfaces;
 Spillages; and
 Animal bites, kicks or scratches.
materials  Microscope, slides, cover slips, reagents, chemicals,
stains, laboratory benches, tables, Bunsen burners,
loops, balances, centrifuges, incubators, photo-meters,
colony counters, racks, pipettes, weight basket, etc.
Samples May include, but not limited to:
 Blood, urine, serum, milk, rumen content, faces, skin
scrapings, tissues, pus, exudates, transudates, various
secretions, excretions and parasites, organ etc
Basic laboratory tests May include, but not limited to:
 Smear preparations (thin, thick, and wet smear), staining
procedures (Grams’ stain, giemsa stain, methylene blue
stain ...), and media preparations, and sample
preparations
 Performing parasitological examinations (direct fecal
examination, flotation, sedimentation, bermann, vadja),
Cleaning May include, but not limited to:
 Washing and cleaning of surfaces, washing and
sterilization of glass and plastic wares, bottles, tubes,
pipettes, slides, etc.
 Disinfection of work areas and surfaces, cleaning of
microscope, appropriate disposal of laboratory waste and
broken or unwanted materials etc.
Evidence Guide
Critical Aspects of
Competence  Properly label and handle specimens or samples
 Prepare sample according to the intended diagnostic test
 Carrying out laboratory procedures for diagnosis of
domestic animal diseases
 Maintain accurate records of the laboratory findings
 Clean and maintain laboratory equipment and materials
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 Relevant laboratory rules and legislations
 Specimens and collection methods
 Standard methods of handling and storage samples
 Transmission of dangerous pathogens to humans from
samples or animals
 Variations in different domestic animal classes (age, sex,
breeds, species etc,)
 Basic anatomy of captive and wild animals
 Maintenance of laboratory hygiene and equipment
handling
 Concepts basic laboratory tests commonly used in the
diagnosis of farm and pet animal health services
 Standard operating procedures and record keeping and
reporting
 Identify laboratory equipment and materials used in
domestic animal health services
 Differentiate among various specimens needed for
laboratory diagnosis
 Apply appropriate sample collection, shipment and
storage methods
 Apply laboratory equipment and materials handling and
preparation
 Assist in carrying out basic laboratory tests
 Wash, clean and keep sterility of equipment, materials
and working places
 Literacy skills to read and follow OHS and waste
management procedures and other organisational
defined tasks; follow laboratory instructions; and record
accurately and legibly the findings
active listening, asking for clarification and consulting with
supervisor
 Numeracy skills to complete arithmetic calculations and
prepare laboratory reagents and solutions
 Problem-solving skills to use available resources and to
practices.

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Identify Pathological Lesions, Abnormalities and
Unit Title
Conditions
identify pathological lesions, abnormalities and conditions,
and to properly apply in the diagnosis and treatment of a
range of animal diseases.

1.Describe pathological 1.1. Concepts of pathology is described
terminologies
1.2. Associated technical pathological terminologies are
clearly identified
2.Identify cellular injury 2.1. Lesions; structural and functional changes of cells in
response to injurious or harmful stimuli are described
2.2. The principal types of injuries that occur from harmful
stimuli to the cells are identified
2.3. Changes indicative of cell damage including
degeneration, necrosis and extracellular
accumulations of substances are identified
3.Identify inflammatory 3.1. Inflammatory reactions of an animal body are described
reactions and
exudates 3.2. Cardinal signs, phases and the inflammatory
exudates of acute inflammation are identified and
described
3.3. Chronic inflammation and the cells involved in it are
identified and described
3.4. Clinical important inflammatory lesions including
maculae, vesicle, pustule, nodule, erosion, ulcer, scab,
and crust are identified and described
3.5. The process of tissue repair and healing in an animal
body is recognized
4. identify pathological 4.1. Impaired blood supply to tissues (ischemia and infarction)
circulatory disorders and its causes (thrombosis, embolism and
vasoconstriction) are identified and described
4.2. The nature and characteristics of ischemia and
infarctions on different organs of an animal body are
identified
4.3. Abnormal findings including hyperaemia, congestion,
jaundice/icterus; related to circulatory system are
identified
4.4. The development, the causes and effects of oedema are
identified and described

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4.5. Shock and the different types and causes of shock are
identified
5. Identify disorders of 5.1. Congenital defects of the different body systems will be
cell/tissue growth clearly seen
5.2. All adaptive changes in cells which help the cell to cope
with an alteration in its environment are identified
5.3. The common types of neoplasia occurring in animals
are identified and described
5.4. The appearance and classification of the different types
of neoplasia are identified and described
6. Assist in post mortem 6.1. Reasons for conducting post mortem examinations are
examinations identified
6.2. Materials and equipment are identified
6.3. Procedures to conduct the post mortem examination is
properly followed
6.4. Post mortem changes are clearly understood
6.5. Findings and abnormalities found are observed and
recorded
Variable Range
Pathological May include, but not limited to:
terminologies  General pathology
 Systemic pathology
 Anatomical pathology
 Clinical pathology
 Aetiology
 Pathogenesis
Degeneration May include, but not limited to:
 Cellular components (Aging)
 Hydropic degeneration
 Fatty change
 Pigments
 Proteins
Necrosis May include, but not limited to:
 Coagulative necrosis
 Liquefactive necrosis
 Caseation necrosis
Extracellular May include, but not limited to:
accumulations  Mineralization (calcification eg. caculi)
 Crystals (urates/uric acid)
 Protein (Amyloid)
Cardinal signs of acute May include, but not limited to:
inflammation  Heat, Redness, swelling, pain and loss of function

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Phases of acute May include, but not limited to:
inflammation  Vascular
 Exudative
 Cellular
Exudates of acute May include, but not limited to:
inflammation  Serous, Mucoid/cathedral, fibrinous, purulent and
haemorrhagic
Types of shock May include, but not limited to:
 Hypovolaemic shock
 Vasodilation shock
 Septic or toxic shock
Congenital defects May include, but not limited to:
 Absence (aplasia) of body parts, atresia coli and ani,
monsters, megalocephala, hydrocephalus ...
Adaptive changes May include, but not limited to:
 Atrophy
 Hypertrophy
 Hyperplasia
 Metaplasia
Neoplasia May include, but not limited to:
 This are either benign s (papilloma, fibroma, sarcoma) or
malignant (cancer)
Post-mortem May include, but not limited to:
examination  A thorough examination of a corpse to determine the
cause and manner of its death
 Evaluating any disease or injury that may be present on
the cadaver
Evidence Guide
Competence  Describe basic pathological lesions of animal diseases
 Describe basic tissue alterations caused by different
injuries
 Describe inflammatory reactions and identify types of
inflammations and inflammatory lesions
 assist in post-mortem examination procedures
 Use pathological findings for disease diagnosis and
prognosis
Knowledge and Attitude  Relevant organisational and OHS policies and procedures
 Basic terminologies for lesion identification
 Abnormal pathological changes or lesions of animal
bodies
 Pathogenesis and path physiology of diseases
 Post mortem procedures
 Relevant materials and equipment for identification

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Use technical terms
Handle and restrain animals
Identify pathological changes of body parts
Detect congenital abnormalities
Assist in conducting post mortem examination
Record-keeping and reporting skills
Follow sequenced written instructions; and record
Accurately and legibly the information collected
 Select and apply the procedures to perform a range of defined tasks;
 Literacy skills to read and follow ohs and waste
Management procedures and other organisational
Policies and procedures;
 Oral communication skills
To fulfil the job role as specified by the organisation
including questioning techniques, active listening, asking
for clarification and consulting with supervisor
 Numeracy skills to complete arithmetic
Calculations
 Interpersonal skills to work with and relate to
People from a range of cultural, social and
Religious backgrounds
Prioritise daily tasks.
practices.

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Identify and Handle Major Diseases of Ruminants,
Unit Title
Poultry and Swine
implement the identification and classification and handling of
major diseases of Ruminants, poultry and swine.
The competence requires the application of knowledge and
skills to identify and monitor ruminants, poultry and swine
diseases through clinical and laboratory examination, identify
and apply the proper treatment, implement disease
prevention and control measures.

1.Identify Hazard and 1.1. Personal hygiene and cleanliness standards are
risks maintained in accordance with OHS procedures and
1.2. Information regarding hazard identification and risk
control is collected and assessed following the enterprise
requirements.
to the supervisor.
2. Identify and handle 2.1. Infectious diseases of ruminants, poultry and swine
infectious disease of caused by micro organisms are identified based on their
ruminants, poultry occurrence, clinical sign and symptoms, mode of
and swine transmission, laboratory and post mortem findings; and
are handled according to the organizational guideline.
2.2. Animal health risks are identified for the occurrence of
broad group of diseases or specific diseases are
identified
2.3. Diagnosis of animal diseases and their differentiation
from other diseases with similar character are undertaken
2.4. Diseases causing micro organisms are identified by
clinical signs and through laboratory diagnosis; by
collecting appropriate specimen from clinically sick and
dead animals for specific suspected diseases according
the laboratory requirements.
2.5. Animal treatments are prescribed and administered as
guideline.
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2.6. Prevention and control methods for each of the diseases
are identified and implemented according to the
enterprise guideline.
3. Identify and handle 3.1. Non Infectious diseases of ruminants, poultry and
non infectious swine are identified based on their occurrence, clinical
disease of sign and symptoms, laboratory and post mortem findings;
Ruminants, poultry and are handled according to the national and
and swine organizational guideline.
identified
3.3. Prescribed animal treatments are carried out as required,
under supervision, according to manufacturer’s
instruction and enterprise protocol.
3.4. Prevention and control methods for each of the
diseases are identified and implemented according to the
3.5. Economic importance of the diseases is identified and
advice is given and appropriate prevention and control
programs are implemented as required under
supervision.
Variable Range
 Appropriate handling reprocessing of reusable equipment
 Aseptic technique
 Cover cuts and abrasions with waterproof dressing and
change as necessary
 Maintain personal immunisation/vaccination requirements
for working with animals where required
 Personal hygiene practices especially washing and drying
hands before and after animal contact and/or any activity
likely to cause cross-contamination
Hazards in the May include, but not limited to:
workplace  Zoonoses
 Chemical spillage
 Animal bites, envenomation, kicks, scratches and crush
injuries
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 Gas leakage
 Slippery or uneven work surfaces.
Infectious diseases of May include, but not limited to:
ruminants, poultry and  Bacterial diseases
swine  Viral diseases
 Fungal diseases
 Zoonotic diseases
Animal health risks May include, but not limited to:
 Presence of marshy area, drought, transmitting vectors,
absence of quality feeds and water, exposure of the
animal to pathogens, species and breeds of the animal.
Appropriate specimen May include, but not limited to:
Specific type of samples to be collected for each infectious
diseases of ruminants, poultry and swine; which may include
whole blood, serum, urine, milk, skin scraping, swab from
body discharges, abscess or tissue samples
 Treatments used in the routine preventative health care of
animals that are available over the counter and have been
approved by supervisor or are part of the approved animal
care plan
 Treatments prescribed by a veterinarian
Non infectious diseases May include, but not limited to:
of ruminants, poultry  Allergies
and swine  Chemical toxicities
 Genetic
 Metabolic
 Nutritional
 Neoplastic
 Physical traumas
Preventive and control May include, but not limited to:
methods  Prophylactic (vaccines or other preventive drugs) or
therapeutic treatment, culling of the animal, test and
slaughter, isolation, quarantine, movement control,
burying or incineration.

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 Improve animal feeding, housing and handling
managements
 Pasture and grazing management
Evidence Guide
Competence  Implement work area policies, legislations, regulations and
directives
 Recognize the signs and symptoms, and mode of
transmission of major ruminant, poultry and swine
diseases (infectious and non-infectious)
diseases
 Identify the treatment protocols for the diseases and
administer treatments
 Identify the prevention and control methods for the
diseases
 Anatomical and physiology of ruminants, poultry and
swine
 Normal behaviour of an ruminants, poultry and swine in
different age, production and physiological groups
 Housing, exercise, social and activity needs of these
animals
 Principles basic clinical and laboratory diagnosis
 Working knowledge of various diseases affecting animals
 Signs and symptoms of animal diseases
disease
 Appropriate handle and restrain of animals
 Performing clinical and laboratory diagnosis
 Apply various prophylactic and therapeutic treatment

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patterns
 Follow OHS and waste management procedures and
other organisational guidelines and procedures;
supervisor
animal drug doses
and to information on workplace practices and OHS practices.

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Identify and Handle Major Diseases of Equines and
Unit Title
Swine
implement the identification and classification and handling of
major diseases of equines and swine.
The competence requires the application of knowledge and
skills to identify and monitor equine and camel diseases
through clinical and laboratory examination, identify and
apply the proper treatment, implement disease prevention
and control measures.

1. Identify Hazard and 1.1. Personal hygiene and cleanliness standards are
requirements.
to the supervisor.
2. Identify and handle 2.1. Infectious diseases of equines and camel caused by
infectious disease of micro organisms are identified based on their
Equine and Camels occurrence, clinical sign and symptoms, mode of
transmission, laboratory and post mortem findings; and
are handled according to the organizational guideline.
broad group of diseases or specific diseases.
2.4. Diseases causing micro organisms are identified by their
clinical symptoms, pathological changes and through
laboratory diagnosis; by collecting appropriate
specimen from clinically sick and dead animals for
specific suspected diseases according the laboratory
requirements.
guideline.
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3.Identify and handle 3.1. Non Infectious diseases of equine and camel are
non infectious identified based on their occurrence, clinical sign and
disease of Equine symptoms, laboratory and post mortem findings; and are
and Camels handled according to the national and organizational
guideline.
identified.
3.5. Economic importance of the diseases are identified and
supervision.
Variable Range
 Using aseptic technique
change as necessary
 Animal bites, envenomation, kicks, scratches and crush
injuries
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 Gas leakage
equine and camel  Bacterial diseases
 Viral diseases
 Fungal diseases
 Presence of marshy area, drought, transmitting vectors,
absence of quality feeds and water, stock density,
exposure of the animal to pathogens, species and breeds
of the animal.
 Specific type of samples to be collected for each
infectious diseases of equines and camels; which may
include whole blood, serum, urine, milk, skin scraping,
swab from body discharges, abscess or tissue samples
care plan
therapeutic treatment, culling of the animal, test and
slaughter, isolation, sanitation, quarantine, movement
control, burying or incineration.
managements
 Pasture and grazing management
NonInfectious diseases May include, but not limited to:
of equine and camel  Allergies
 Chemical toxicities

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 Genetic
 Metabolic
 Nutritional
 Neoplastic
Evidence Guide
Critical Aspects of Demonstrates knowledge and skills to:
directives
 Recognize the signs and symptoms of major equines and
camel diseases
 Identify a specific disease and its corresponding treatment,
prevention and control protocols
diseases
Knowledge and  Organisational guidelines and procedures, including OHS
Attitude and hygiene standards
 Anatomical and physiology of equine and camel
 Normal behaviour of an equine and camel in different age,
production and physiological groups
 Housing, exercise, social and activity needs of these animals
 Various diseases affecting animals
disease
 Local climatic and agro ecological conditions
 Appropriate handling and restraining of animals
 Perform clinical and laboratory diagnosis
patterns
 Follow OHS and waste management procedures and other
organisational guidelines and procedures;

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 Oral communication skills to fulfil the job role as specified by
the organisation including questioning techniques, active
listening, asking for clarification and consulting with
supervisor
 Complete arithmetic calculations and determine anti animal
drug doses
Resources Access is required to real or appropriately simulated situations,
Implication including work areas, materials and equipment, and to

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Unit Title Identify and Handle Diseases of Companion Animals
implement the identification and classification, and handling
of major diseases of Dogs and cats.
The unit requires the application of knowledge and skills to
identify and monitor Dogs and cats diseases through clinical
and laboratory examination, identify and apply the proper
treatment, implement disease prevention and control
measures.

requirements.
to the supervisor.
2.Identify and handle 2.1. Infectious diseases of dogs and cats caused by micro
infectious disease of organisms are identified based on their occurrence,
Dogs and Cats clinical sign and symptoms, mode of transmission,
laboratory and post mortem findings; and are handled
according to the organizational guideline.
broad group of diseases or specific diseases.
clinical symptoms, pathological changes and through
laboratory diagnosis; by appropriate specimen from
clinically sick and dead animals for specific suspected
diseases according the laboratory requirements.
guideline.

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3.Identify and handle 3.1. Non Infectious diseases of dogs and cats are
disease of Dogs and symptoms, laboratory and post mortem findings; and are
Cats handled according to the national and organizational
guideline.
identified.
3.5. Economic importance of the diseases are identified and
supervision.
Variable Range
change as necessary
 Animal bites, scratches and crush injuries
 Biological hazardous wastes
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 Gas leakage
dogs and cats  Bacterial diseases
 Viral diseases
 Fungal and Zoonotic diseases
Animal health risks Are presence of marshy area, drought, transmitting vectors,
absence of quality feeds and water, stock density, exposure
of the animal to pathogens, species and breeds of the animal.
 Specific type of samples to be collected for each
infectious diseases of dogs and cats; which may include
whole blood, serum, urine, skin scraping, swab from body
discharges, abscess or tissue samples
care plan
Non Infectious diseases May include, but not limited to:
of dogs and cats  Allergies
 Chemical toxicities
 Genetic
 Metabolic
 Nutritional
 Neoplastic and Physical traumas
therapeutic treatment, isolation, sanitation, quarantine,
movement control, burying or incineration of dead body.
managements
Evidence Guide
Competence  Implement work area policies, legislations, regulations
and directives

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 Recognize the signs and symptoms of major dogs and
cats diseases
 Identify a specific disease and its corresponding
treatment, prevention and control protocols
diseases
Knowledge and Attitude  Protocols for hazard identification and risk minimisation
organisational guidelines and procedures, including ohs
 Anatomical and physiology of dogs and cats
 Normal behaviour of an dogs and cats in different age,
environment and physiological groups
 Housing, exercise, social and activity needs of these
animals
 Various diseases affecting animals
disease
 Appropriate handling and restraining of animals
patterns
 Follow OHS and waste management procedures and
other organisational guidelines and procedures;
supervisor
animal drug doses

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practices.

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Unit Title Identify and Handle Diseases of Wild Animals
Unit Description This unit covers the knowledge and skills required to implement
the identification classification, and handling of major diseases
of wild animals in the country.
This competence requires the application of knowledge and
skills to capture and restrain wild animals humanly, to be able
to identify and monitor major wild animal diseases, and apply
the proper treatment, disease prevention and control measures.

1.2. Information regarding hazard identification and risk control
is collected and assessed following the enterprise
requirements.
1.3. Hazards in the workplace are recognised and reported to
the supervisor.
recognised and action is taken according to the enterprise
guide lines.
2. Identify and 2.1. Major Infectious diseases of wild animals caused by
handle major micro organisms are identified based on their occurrence,
infectious disease clinical sign and symptoms, mode of transmission,
of wild animals laboratory and post mortem findings according to the
national organizational guideline.
2.2. Wild animals are captured, restrained and handled for
diagnosis and treatment, according to the enterprise
regulation.
2.3. Awareness is created on signs of stress in wild animals
when assessing the comfort of the animal being restrained.
2.4. Diagnosis of animal disease is undertaken according to the
clinical manifestations, pathological changes and through
laboratory diagnosis; by collecting appropriate spacemen
from clinically sick and dead animals for specific suspected
diseases according the laboratory requirements.
under supervision, according to manufacturer’s instruction
and enterprise protocol.

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are identified and outlined according to the enterprise
guideline.
3.Identify and handle 3.1. Common non Infectious diseases of wild animals are
disease of wild symptoms, laboratory and post mortem findings; according
animals to the national and organizational guideline.
3.2. Prescribed treatments for the diseases are identified and
their usage outlined as required, according to
manufacturer’s instruction, enterprise protocol and the
national standard veterinary treatment guideline.
are identified and outlined according to the enterprise
guideline.
3.4. Economic importance of the diseases is identified and
programs are implemented as required under supervision.
Variable Range
OHS Procedures May include, but not limited to:
change as necessary
Hazards in the place May include, but not limited to:
work  Zoonoses
 Animal bites, scratches and crush injuries
 Biological hazardous wastes
 Gas leakage
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Major infectious May include, but not limited to:
diseases of wild  Bacterial diseases
animals  Viral diseases
 Fungal diseases
Wild animals May include, but not limited to:
 Wild birds and Mammals
Capturing, restraining May include, but not limited to:
and handling  Hand restraining
 Chemical restraining
 Traps
 Wild animals are not conditioned to being handled and
generally stress much faster than captive animals familiar
with human presence. Wild animals should therefore be
handled as efficiently as possible.
 Restraint should be avoided in animals which are pregnant,
with young or breeding as they will have a decreased ability
to cope with more stress
Signs of stress May include, but not limited to:
 Birds:
 Vocalisation
 Excessive struggling
 Defecation
 Increase in heart rate
 Panting/heat stress
 Mammals:
 Vocalization
 Clenching of teeth
 Self biting
 Attempts to escape
 Increase in heart rate
 Panting/heat stress
 Animal is limp or closes its eyes (mammals)
 Aggression
 Urination/defecation
 Excessive struggling
 Cyanosis (bluing) of the nose and/or lip
Appropriate May include, but not limited to:
spacemen  Specific type of samples to be collected for each infectious
diseases of wild animals; which may include whole blood,
serum, urine, faces, skin scraping, swab from body
discharges, abscess or tissue samples

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Treatments used in the routine preventative health care of
care plan
 The loss of species of endemic wild animals
Non Infectious May include, but not limited to:
diseases of wild  Allergies
animals  Chemical toxicities
 Genetic
 Metabolic
 Nutritional
 Neoplastic
Preventive and May include, but not limited to:
control methods  Prophylactic (vaccines or other preventive drugs) or
therapeutic treatment, isolation, quarantine, movement
control, burying or incineration of dead body.
 Improve wild animal protection
 Deforestation, Hunting, marshy area, drought, transmitting
vectors, contaminated feeds and water, exposure of the
animal to pathogens, species and breeds of the animal.
Evidence Guide
directives
 Capture and handling of wild animals for diagnosis or
treatment
 Recognize the signs and symptoms of major wild animal
diseases
 Identify a specific disease and its corresponding treatment,
prevention and control protocols
diseases
Knowledge and  Protocols for hazard identification and risk minimisation
Attitude Organisational guidelines and procedures, including OHS
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 Anatomy and physiology of wild animals
 Normal behaviour of an wild animals in different age,
environment and physiological groups
 Housing, exercise, social and activity needs of these animals
 Principles Basic clinical and laboratory diagnosis
 Various diseases affecting wild animals
 Wild animal care and service systems and their relation with
disease
 Appropriate handling and restraining of wild animals
patterns
 Follow OHS and waste management procedures and other
organisational guidelines and procedures;
 Oral communication skills to fulfil the job role as specified by
the organisation including questioning techniques, active
listening, asking for clarification and consulting with
supervisor
 Complete arithmetic calculations and determine anti animal
drug doses
Resources Access is required to real or appropriately simulated situations,
Implication including work areas, materials and equipment, and to

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Unit Title Conduct Animal Health Extension Service Delivery
Unit Description This unit covers the knowledge, skills and attitude required in
conducting animal health extension service delivery
activities. It will enable the person to perform awareness on
locally prevailing livestock disease, community based
disease control program, build a strategy to minimize risk of
disease spread to new areas and advocate new technology
transfer and adaptation.

1. Perform awareness 1.1. Information needs and expectations of the community
on locally prevailing and other stakeholders on veterinary extension issues
livestock disease are identified.
1.2. Awareness of the community on locally prevailing
disease is conducted
1.3. Information on disease sources and transmission
ways are delivered.
1.4. Importance of animal health care and early reporting
of disease occurrence is explained
1.5. Locally available diseases that are economically
destructive and those with zoonotic importance are
described
2. Perform community 2.1. Participating community in the process of vaccination,
based disease mass treatment and crush construction is conducted
control program
2.2. Control of disease transmission resulting from mixing
different herds of animals at grazing and watering points
is carried out by participating the local community.
2.3. Available pictorial, post card, diagram or other
demonstrable materials indicating harmful effects of the
disease on animal health and the economy of farmers
are used in the process of participation for the control of
diseases
2.4. Mobilization of community is carried during national
disease surveillance program
3. Build a strategy to 3.1. Empowering the community in prevention of disease
minimize risk of spread to new area is performed by early warnings and
disease spread to with prevention strategies
new areas
3.2. Participatory Rural Appraisal (PRA) strategy is used
in habituating disease prevention strategy
4. Advocate new 4.1. Disadvantage of large number livestock rearing on small
technology area of land is explained using interpersonal skill and
competence.
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4.2. Advantage of integrated and small scale farming is
explained
4.3. Integrating community indigenous knowledge in transfer
of new technology.
4.4. Information on adding value chain on livestock and
livestock product is delivered
Variable Range
Veterinary extension May include, but not limited to:
issues  Encouraging use of veterinary services, herd health
management, information on central animal market,
disease prevention strategies, community based disease
surveillance and vaccination campaign
Locally prevailing May include, but not limited to:
disease  Common diseases appearing locally with distinguished
clinical signs affecting animals repeatedly.
PRA strategy May include systematic and structured activity conducted by
multidisciplinary team within an aim to acquire new
information quickly and efficiently about rural life
New technology May include newly adopted technologies and research out
puts intended to ease work activities of farmers, improved
breeds,
Evidence Guide
Competence  Demonstrate effective communication skills
 Undertake participatory methods like pra
 Provide training
 Undertake report writing
 Develop knowledge of rural sociological norms
 Conduct extension services delivery
Knowledge and Attitude  Organizations policies, strategic plans, guidelines related
to the role of the work unit
 Team work and consultation strategies
 Disease profile in the local area
 Up to date information on central market
Underpinning Skills Demonstrate skill of:
 Organizations policies, strategic plans, guidelines related
 Disease profile in the local area
 Up to date information on central market
practices.
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Unit Title Supervise Animal Health Programs
carry out supervision of animal health programs and
determine animal health issues; prepare and implement a
work plan for animal health; coordinate staff, equipment and
resources to supervise animal health programs; monitor the
health and wellbeing of animals; and maintain accurate data
records.

1. Monitor and assess 1.1. OHS hazards are identified, risk assessed and suitable
animal health controls implemented.
1.2. Regular observations are taken to assess animals' health
condition according to the requirements of the
organization.
1.3. Symptoms of ill health and common diseases or parasite
infestations are recognized and reported according to
1.4. Sampling is carried out and testing arranged for internal
parasites or other infectious diseases.
1.5. Unusual or suspected exotic disease outbreaks are
referred for veterinary advice immediately.
1.6. Notifiable diseases are reported and all restrictions and
treatment requirements are complied with.
1.7. Animal welfare status is recorded according to
enterprise and legislative requirements.
1.8. Deceased animals are disposed of according to
organizational and environmental policies.
2. Facilitate the 2.1. Enterprise procedures for compliance on animal welfare
participation of programs are implemented and monitored.
workers in animal
welfare compliance 2.2. Procedures whereby workers/farmers report animal
welfare hazards, risks and action taken to control risks,
are clearly described to the work group.
2.3. Issues raised on animal welfare are dealt with and
resolved promptly or referred to the appropriate
personnel for resolution in accordance with workplace
procedures.
3. Implement and 3.1. Existing and potential hazards to animal welfare which
monitor enterprise are identified and reported so that effective remedial
animal welfare measures are implemented.
procedures

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3.2. Work procedures to control animal welfare risks are
implemented by the work group and regular monitoring
occurs to ensure ongoing adherence and effectiveness of
animal practices.
3.3. Inadequacies in allocation of resources to ensure animal
welfare are identified and reported to management.
4. Implement 4.1. Risks to animal health are identified, and strategies
preventative health sourced, from the service plan.
strategies
4.2. A vaccination program is developed and implemented to
control viral and other diseases.
4.3. Livestock prone to internal parasite build up are identified
and the timing of treatments is planned out.
4.4. Strategies are implemented based around pasture
spelling and rotations of different classes of livestock.
4.5. The health treatments for animals are planned using an
integrated approach.
4.6. Drenches, vaccines and other stock medications are
used according to manufacturer instructions and
withholding periods are complied with.
4.7. Drench groups are rotated to minimize the risk of parasite
resistance.
5. Record and review 5.1. All treatments are recorded and an inventory is
the animal health maintained of stock medicines.
program
5.2. Health issues are recorded and the results of tissue,
organ and/or blood samples are recorded if applicable.
5.3. Records of health tests and animal health treatments,
including animal service records, are used to review the
animal health plan.
5.4. Epidemiological disease pattern is retrieved from
recorded data
Variable Range
Animal May include, but not limited to:
 Sheep and goats
 Pigs
 Equines and camels
 Poultry
 Beef and dairy cattle.
programs  Those within the full range of livestock service
enterprises.

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Evidence Guide
Competence  Determine animals health issues
 Prepare and implement a work plan for animal health
 Coordinate staff, equipment and resources to supervise
animal health programs
 Monitor the health and wellbeing of animals
 Maintain accurate data records.
 Report outbreaks and animal issues that require
intervention of higher bodies or community participation
Knowledge and Attitude  Storage conditions for a range of chemicals, including
veterinary chemicals
 Types of vaccines and how they work
 Zoonotic diseases and mode of transmission
 Animal anatomy and physiology for post-mortems, and
the collection of tissue, organ and blood samples
 Environmental controls and codes of practice applicable
to the organization, including biosecurity
 Sound management practices and processes to minimize
noise, odours, and debris from the livestock operations
 Relevant legislation and regulations relating to waste and
environment management, animal diseases and animal
welfare
 Relevant OHS legislation, regulations and codes of
practice
 Identify hazards and oversee safe work practices
 Recognize clinical symptoms (normal vs. Abnormal)
 Recognize abnormal physiological and behavioral signs in
livestock
 Undertake post-mortems and collect tissue, organ and
blood samples
 Administer vaccines and medications to animals
 Recognize abnormal behavioral signs
 Use literacy skills to read, interpret and follow
organizational guidelines and procedures, develop
sequenced written instructions, record information
collected accurately and legibly, and select and apply
procedures to a range of tasks
 Use oral communication skills/language competence to
fulfil the job role as specified by the organization,
including questioning, active listening, asking for
clarification, negotiating solutions and responding to a
range of views
 Use numeracy skills to estimate, calculate and record
routine workplace measures and data

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
Use interpersonal skills to work with others and relate to
abilities.
practices.

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Unit Title Develop and Implement Community Programs
Unit Description This unit describes the knowledge, skills and attitude required
to develop and implement community programs to ensure
maximum participation.

1.Develop program 1.1. Issues of wide community concern are analyzed to
parameters develop an agency position and to ascertain the need for
new program /s
1.2. Appropriate work is undertaken to ascertain support,
capacity for a coordinated effort and factors which will
effect provision of services
1.3. Survey to is undertaken identify key propel, issues to be
addressed, possible strategies and options for action
1.4. Appropriate planning and liaison including developing
concept plans are undertaken in consultation with
relevant communities and stakeholders
2. Design programs 2.1. A program plan which reflects identified parameters and
with the community incorporates an evaluation of a range of program
options is developed
2.2. Consultation is undertaken to determine preferred
program options particularly in areas of high need or with
targeted communities
2.3. Help is sought from participating agencies for
implementation arrangements
2.4. Resources are identified and sought
3. Implement programs 3.1. Where appropriate, pilots are conducted and evaluated
and adjustments made to ensure the program achieves
its objectives
3.2. Programs are implemented in accordance with the
development plan
3.3. Systems and resources are developed and maintained
for technical support to community programs
3.4. Target group is encouraged to participate fully in the
program
4. Evaluate programs 4.1. Program design and outcomes are evaluated according
to criteria and specifications identified in the program
plan
4.2. Results of evaluation are used for revision and ongoing
development

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4.3. Interested and/or relevant people are involved in program
evaluation
Variable Range
Community May include, but not limited to:
 Individuals and groups defined by organization programs
and services
 Other agencies providing services to the designated
individuals and groups
 People with specified needs and interests
 People using the organization’s services/programs
 Geographic
Strategies and options May include, but not limited to:
for action  Community/public education, awareness raising
 Lobbying and advocacy
 Development of new services, opportunities
 Developing the capacity of individuals, groups and
communities to meet their own needs and objectives
 Non violent direct action
 Participatory action research
 Development of new businesses or employment
opportunities
 Health promotion, development of healthy
communities/Attitude and environmental causes of ill
health
 Development of community resources and facilities
 Development of recreational/entertainment
 Adjustments to existing programs/services to make them
more accessible to young people
 Strategies to increase access to facilities, services
 Decision-making including cost, physical, information
 Public processes
Stakeholders May include, but not limited to:
 Residents within a community
 Businesses within or related to a community
 Advocacy and special interest groups
 Decision-makers and community leaders
 Individuals, groups and communities affected by issues or
strategies
 Owners or managers of resources required
 Grants/funding agencies
 Government and non government organizations
 Peak bodies
 Colleagues and collaborators
Evaluation of a range of May include, but not limited to:
program options  Projected outcomes to achieve objectives
 Cost efficiency and effectiveness
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 Relevance to high needs and priorities
 Scope and coverage
 Capacity to evaluate
 Availability of resources/skills
 Consistency of philosophy
 Ethical considerations
 Impact on organization/other services/programs
 Personnel/industrial/employment implications
 Legislative/statutory/accountability implications
Consultation May include, but not limited to:
 Meetings, seminars, workshops or other forums
 Interviews (formal and informal)
 Written surveys (questionnaires, letters, submissions)
 Suggestion boxes
 Alternative communication such as graffiti walls
 Networks
 Professional associations
 Call for submissions
Resources May include, but not limited to:
 Information
 Knowledge/skills
 Equipment and materials
 Facilities, buildings, transport
 Organization structures, networks
 Sector/regional networks
 Access to decision-makers
 Management support
 Personnel
 Money
Community programs May include, but not limited to:
 Community development activities and strategies
 Education and information projects
Evidence Guide
Critical Aspects of Demonstrate knowledge and skills to
Competence  Analyze data, information and relationships
 Maintain documentation
 Apply a range of community development approaches
Knowledge and Attitude  The cultures, concerns, beliefs and aspirations of the
community in question
 The impact of cultural or community Attitude on
appropriate roles, relationships and approaches of the
worker
 The impact of cultural and community Attitude within that
community
 The implications of differences in attitude and values
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 Community development as a social change strategy
 Decision-making structures and processes at
organization, community, regional and system level
 Relevant legislation and public policies
 Social, community and youth issues
 Nature of community development work
 Definitions of community
 'Community' as ideological tool
 Personal values and community development
 Emergence of community development
 Contemporary community development practice
 Social movements
 Sociology
 Social theories
 Social inequality
 Sociology of class
 Sociology of gender
 Contemporary economics and politics and their impact on
community development
 Undertake research and consultation
 Apply a range of community development approaches
 Coordinate people, processes and information
 Analyze data, information and relationships
 Provide support to a diverse range of
people/organizations
 Analyze complex issues
 Work with and through community leaders
 Demonstrate application of skills in:
 advocacy
 conflict resolution/negotiation and mediation
 cross cultural communication and negotiation
 verbal and written communication
 literacy adequate to prepare a range of resource
material appropriate to the target group
 Maintain documentation as required, including effective
use of relevant information technology in line with OHS
guidelines
practices.

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Unit Title Analyze and Interpret Service Data for Animal Health
Unit Description This unit covers knowledge, skills and attitude required for
analyzing and interpreting service data for animal health. It
covers the ability to collect and organize service data,
analyze, interpret and present data. Analyzing and
interpreting data for service requires knowledge of the
relevant legislation, organizational and enterprise codes of
practice, enterprise record keeping and recording practices,
methods to collect and analyze service data, and principles of
report writing and data presentation.

1.Collect and organize 1.1. Information is collected and organized in a format
service data suitable for analysis and interpretation in accordance
with enterprise requirements.
1.2. Information held by the service unit is assessed for
accuracy and relevance in line with enterprise
requirements.
1.3. Methods of collecting data are made reliable and efficient
use of resources in accordance with organizational
requirements.
1.4. Business equipment are used to access, organize and
monitor data in accordance with organizational
requirements.
1.5. Information is updated, modified, maintained and stored
in accordance with organizational requirements.
2.Analyze and interpret 2.1. Objectives of analysis are clearly defined and consistent
data with enterprise requirements.
2.2. Methods of data analysis are made reliable and suitable
to research purposes.
2.3. Assumptions used in analyses are made clear, justified
and consistent with enterprise objectives.
2.4. Conclusions are supported by evidence and contributed
to the achievement of business objectives.
3. Present data 3.1. Data are prepared in an appropriate format, style and
structure using suitable business technology.
3.2. Structure and format of reports are made clear and
conform to enterprise requirements.
3.3. Findings are reported and distributed in accordance with

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3.4. Feedback and comments on suitability and sufficiency of
findings is obtained in accordance with enterprise
requirements.
Variable Range
Enterprise requirements May include, but not limited to:
 Quality assurance and/or procedures manuals, bio
security
 Requirements, animal welfare, procedures for updating
records, OHS policies, procedures and programs,
service plans, systems and processes, and defined
resource parameters.
Business equipment May include, but not limited to:
 Photocopier, computer, internet, software programs,
answering machine, fax machine and telephone
systems.
Data analysis May include, but not limited to:
 Feedback on results, review of previous data and
service figures, peer review, data sampling and
statistical analysis.
Evidence Guide
Critical Aspects of Must demonstrates competency of knowledge and skills to
Competence  Collect and organize service data
 Analyze and interpret data
 Present data
 Describe methods to collect and analyze service data
 Describe data management systems and methods
Knowledge and Attitude  The relevant legislation, industry and enterprise codes of
practice and quality assurance procedures that impact on
intensive service
 Enterprise record keeping and recording practices
 Enterprise guidelines and procedures relating to
collection, analysis and maintenance of service data
 Methods to collect and analyze service data
 Data management systems and methods
 Business equipment
 Principles of report writing and data presentation
 Collect and organize service data
 Analyze and interpret data
 Present, report data
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practices.


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Unit Title Plan and Organize Work
planning and organizing work activities in a production
application. It may be applied to a small independent
operation or to a section of a large organization.

1. Set objectives 1.1. Objectives are planned consistent with and linked to
work activities in accordance with organizational aims.
1.2. Objectives are stated as measurable targets with clear
time frames.
1.3. Support and commitment of team members are reflected
in the objectives.
1.4. Realistic and attainable objectives are identified.
5. Plan and schedule 2.1. Tasks/work activities to be completed are identified and
work activities prioritized as directed.
2.2. Tasks/work activities are broken down into steps in
accordance with set time frames and achievable
components.
2.3. Task/work activities are assigned to appropriate team or
individuals in accordance with agreed functions.
2.4. Resources are allocated as per requirements of the
activity.
2.5. Schedule of work activities is coordinated with
personnel concerned.
6. Implement work 3.1. Work methods and practices are identified in
plans consultation with personnel concerned.
3.2. Work plans are implemented in accordance with set
time frames, resources and standards.
7. Monitor work 4.1. Work activities are monitored and compared with set
activities objectives.
4.2. Work performance is monitored.
4.3. Deviations from work activities are reported and
recommendations are coordinated with appropriate
personnel and in accordance with set standards.
4.4. Reporting requirements are complied with in accordance
with recommended format.
4.5. Timeliness of report is observed.

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4.6. Files are established and maintained in accordance with
standard operating procedures.
8. Review and 5.1. Work plans, strategies and implementation are reviewed
evaluate work plans based on accurate, relevant and current information.
and activities
5.2. Review is done based on comprehensive consultation
with appropriate personnel on outcomes of work plans
and reliable feedback.
5.3. Results of review are provided to concerned parties and
formed as the basis for adjustments/simplifications to be
made to policies, processes and activities.
5.4. Performance appraisal is conducted in accordance with
organization rules and regulations.
5.5. Performance appraisal report is prepared and
documented regularly as per organization requirements.
5.6. Recommendations are prepared and presented to
appropriate personnel/authorities.
5.7. Feedback mechanisms are implemented in line with
organization policies.
Variable Range
Objectives May include, but not limited to:
 Specific
 General
 Personnel
 Equipment and technology
 Services
 Supplies and materials
 Sources for accessing specialist advice
 Budget
Schedule of work May include, but not limited to:
activities  Daily
 Work-based
 Contractual and Regular
Work methods and May include, but not limited to:
practices  Legislated regulations and codes of practice
 Industry regulations and codes of practice
 OHS practices
Work plans May include, but not limited to:
 Daily work plans
 Project plans
 Program plans
 Resource plans
 Skills development plans

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 Management strategies and objectives
Standards May include, but not limited to:
 Performance targets
 Performance management and evaluation systems
 Occupational standards
 Employment contracts
 Client contracts
 Discipline procedures
 Workplace assessment guidelines
 Internal quality assurance
 Internal and external accountability and auditing
requirements
 Training Regulation Standards and Safety Standards
Appropriate personnel/ May include, but not limited to:
authorities  Appropriate personnel include:
 Management and Line Staff
Feedback mechanisms May include, but not limited to:
 Verbal feedback
 Informal feedback
 Formal feedback
 Questionnaire
 Survey and Group discussion
Evidence Guide
Competence  Set objectives
 Plan and schedule work activities
 Implement work plans
 Monitor work activities
 Review and evaluate work plans and activities
Knowledge and Attitude  Organization’s strategic plan, policies rules and
regulations, laws and objectives for work unit activities and
priorities
 Organizations policies, strategic plans, guidelines related
Underpinning Skills Demonstrates skill to:
 Plan
 Lead
 Organize
 Coordinate
 Communicate
 Inter-and intra-person/motivation skills
 Present
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practices.


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Unit Title Migrate to New Technology
Unit Descriptor This unit defines the competence required to apply skills and
knowledge in using new or upgraded technology. The
rationale behind this unit emphasizes the importance of
constantly reviewing work processes, skills and techniques in
order to ensure that the quality of the entire business process
is maintained at the highest level possible through the
appropriate application of new technology. To this end, the
person is typically engaged in on-going review and research
in order to discover and apply new technology or techniques
to improve aspects of the organization’s activities.

1. Apply existing 1.1. Situations are identified where existing knowledge can be
knowledge and
used as the basis for developing new skills.
techniques to
technology and 1.2. New or upgraded technology skills reacquired and used
transfer to enhance learning.
1.3. New or upgraded equipment are identified, classified and
used where appropriate, for the benefit of the
organization.
2. Apply functions of 2.1. Testing of new or upgraded equipment is conducted
technology to assist according to the specification manual.
in solving
organizational 2.2. Features of new or upgraded equipment are applied
problems within the organization.
2.3. Features and functions of new or upgraded equipment
are used for solving organizational problems.
2.4. Sources of information relating to new or upgraded
equipment are accessed and used.
3. Evaluate new or 3.1. New or upgraded equipment is evaluated for
upgraded technology performance, usability and against OHS standards.
performance
3.2. Environmental considerations are determined from
new or upgraded equipment.
3.3. Feedback is sought from users where appropriate.
Variable Range
Environmental May include, but not limited to:
Considerations  Recycling, safe disposal of packaging (e.g. Cardboard,
polystyrene, paper, plastic) and correct disposal of waste
materials by an authorized body
Feedback May include, but not limited to:
 Surveys,

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 Questionnaires,
 interviews and meetings.
Evidence Guide
Critical Aspects of Competence must confirm the ability to transfer the
Competence application of existing skills and knowledge to new
technology
Knowledge and Attitude  Broad awareness of current technology trends and
directions in the industry (e.g. systems/procedures,
services, new developments, new protocols)
 Vendor product directions
 Ability to locate appropriate sources of information
regarding metal manufacturing and new technologies
 Current industry products/services, procedures and
techniques with knowledge of general features
 Information gathering techniques
 Research skills for identifying broad features of new
technologies
 Ability to assist in the decision making process
 Literacy skills in regard to interpretation of technical
manuals
 Ability to solve known problems in a variety of situations
and locations
 Evaluate and apply new technology to assist in solving
organizational problems
 General analytical skills in relation to known problems
practices.

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Unit Title Establish Quality Standards
establish quality specifications for work outcomes and work
performance. It includes monitoring and participation in
maintaining and improving quality, identifying critical control
points in the production of quality output and assisting in
planning and implementing of quality assurance procedures.

1. Establish quality 1.1. Market specifications are sourced and legislated
specifications for requirements identified.
product
1.2. Quality specifications are developed and agreed upon.
1.3. Quality specifications are documented and introduced to
organization staff / personnel in accordance with the
organization policy.
1.4. Quality specifications are updated when necessary.
2. Identify hazards and 2.1. Critical control points impacting on quality are identified.
critical control points
2.2. Degree of risk for each hazard is determined.
2.3. Necessary documentation is accomplished in accordance
with organization quality procedures
3. Assist in planning of 3.1. Procedures for each identified control point are
quality assurance developed to ensure optimum quality.
procedures
3.2. Hazards and risks are minimized through application of
appropriate controls.
3.3. Processes are developed to monitor the effectiveness of
quality assurance procedures.
4. Implement quality 4.1. Responsibilities for carrying out procedures are allocated
assurance to staff and contractors.
procedures
4.2. Instructions are prepared in accordance with the
enterprise’s quality assurance program.
4.3. Staff and contractors are given induction training on the
quality assurance policy.
4.4. Staff and contractors are given in-service training
relevant to their allocated safety procedures.
5. Monitor quality of 2.1. Quality requirements are identified.
work outcome
2.2. Inputs are inspected to confirm capability to meet quality
requirements.
2.3. Work is conducted to produce required outcomes.

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2.4. Work processes are monitored to confirm quality of
output and/or service.
2.5. Processes are adjusted to maintain outputs within
specification.
6. Participate in 6.1. Work area, materials, processes and product are
maintaining and routinely monitored to ensure compliance with quality
improving quality at requirements.
work
6.2. Non-conformance in inputs, process, product and/or
service is identified and reported according to workplace
reporting requirements.
6.3. Corrective action is taken within level of responsibility, to
maintain quality standards.
6.4. Quality issues are raised with designated personnel.
7. Report problems 7.1. Potential or existing quality problems are recognized.
that affect quality
7.2. Instances of variation in quality are identified from
specifications or work instructions.
7.3. Variation and potential problems are reported to
supervisor/manager according to enterprise guidelines.
Variable Range
Sourced May include, but not limited to:
 End-users
 Customers or stakeholders
Legislated requirements Are verification of product quality as part of consumer
legislation or specific legislation related to product content or
composition.
Safety procedures. May include, but not limited to:
 Use of tools and equipment for fabrication/production/
manufacturing works
 Workplace environment and handling of material safety,
 Following OHS procedures designated for the task
 Respect the policies, regulations, legislations, rule and
procedures for manufacturing/production/fabrication works
Evidence Guide
Critical Aspect of Demonstrate skills and knowledge to:
Competence  Monitor quality of work
 Establish quality specifications for product
 Participate in maintaining and improving quality at work
 Identify hazards and critical control points in the
production of quality product
 Assist in planning of quality assurance procedures
 Report problems that affect quality
 Implement quality assurance procedures

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Knowledge  Work and product quality specifications
 Quality policies and procedures
 Improving quality at work
 Hazards and critical points of operation
 Obtaining and using information
 Applying federal and regional legislation within day-today
work activities
 Accessing and using management systems to keep and
maintain accurate records
 Requirements for correct preparation and operation
 Technical writing
 Monitor quality of work
 Establish quality specifications for product
 Participate in maintaining and improving quality at work
 Identify hazards and critical control points in the
production of quality product
 Assist in planning of quality assurance procedures
 Report problems that affect quality
 Implement quality assurance procedures
practices.

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Unit Title Develop Individuals and Team
determine individual and team development needs and
facilitate the development of the workgroup.

1. Provide team 1.1. Learning and development needs are systematically
leadership identified and implemented in line with organizational
requirements.
1.2. Learning plan to meet individual and group training
and developmental needs is collaboratively developed
and implemented.
1.3. Individuals are encouraged to self-evaluate
performance and identify areas for improvement.
1.4. Feedback on performance of team members is
collected from relevant sources and compared with
established team learning process.
2. Foster 2.1. Learning and development program goals and
individual and objectives are identified to match the specific knowledge
organizational and skills requirements of Competence standards.
growth
2.2. Learning delivery methods are made
appropriate to the learning goals, the learning style of
participants and availability of equipment and resources.
2.3. Workplace learning opportunities and
coaching/ mentoring assistance are provided to facilitate
individual and team achievement of competencies.
2.4. Resources and timelines required for learning
activities are identified and approved in accordance with
3. Monitor and 3.1. Feedback from individuals or teams is used to
evaluate workplace identify and implement improvements in future learning
learning arrangements.
3.2. Outcomes and performance of
individuals/teams are assessed and recorded to
determine the effectiveness of development programs
and the extent of additional support.
3.3. Modifications to learning plans are negotiated
to improve the efficiency and effectiveness of learning.
3.4. Records and reports of competence are
maintained within organizational requirement.

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4. Develop team 4.1. Open communication processes to obtain and
commitment and share information is used by team.
cooperation
4.2. Decisions are reached by the team in
accordance with its agreed roles and responsibilities.
4.3. Mutual concern and camaraderie are
developed in the team.
5. Facilitate 5.1. Team members are actively participated in
accomplishment of team activities and communication processes.
organizational goals
5.2. Individual and joint responsibility is developed
by team’s members for their actions.
5.3. Collaborative efforts are sustained to attain
organizational goals.
Variable Range
Learning and May include, but not limited to:
development needs  Coaching, monitoring and/or supervision
 Formal/informal learning program
 Internal/external training provision
 Work experience/exchange/opportunities
 Personal study
 Career planning/development
 Performance evaluation
 Workplace skills assessment
 Recognition of prior learning
requirements  Quality assurance and/or procedures manuals
 Goals, objectives, plans, systems and processes
 Legal and organizational policy/guidelines and
requirements
 Safety policies, procedures and programs
 Confidentiality and security requirements
 Business and performance plans
standards
performance  Formal/informal performance evaluation
 Personal and reflective behavior strategies
 Routine and organizational methods for monitoring
service delivery
Learning delivery May include, but not limited to:
methods  On the job coaching or monitoring
 Problem solving
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 Presentation/demonstration
 Formal course participation
 Work experience and involvement in professional
networks
 Conference and seminar attendance
Evidence Guide
Competence  Identify and implement learning opportunities for others
 Give and receive feedback constructively
 Facilitate participation of individuals in the work of the team
 Negotiate plans to improve the effectiveness of learning
 Prepare learning plans to match skill needs
 Access and designate learning opportunities
Knowledge and Attitude  Coaching and monitoring principles
 How to work effectively with team members who have
diverse work styles, aspirations, cultures and perspective
 How to facilitate team development and improvement
 Methods and techniques to obtain and interpreting
feedback
 Methods for identifying and prioritizing personal
development opportunities and options
 Career paths and competence standards in the industry
 Read and understand a variety of texts, preparing general
information and documents according to target audience;
spell with accuracy; use grammar and punctuation
effective relationships and conflict management
 Communicate including receiving feedback and reporting,
maintaining effective relationships and conflict
management
 Plan and organize required resources and equipment to
meet learning needs
 Coach and mentor skills to provide support to colleagues
 Report to organize information; assess information for
relevance and accuracy; identify and elaborate on
learning outcomes
 Facilitate and conduct small group training sessions
 Relate to people from a range of social, cultural, physical
and mental backgrounds
practices.
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Unit Title Utilize Specialized Communication Skills
use specialized communication skills to meet specific needs
of internal and external clients, conduct interviews, facilitate
group discussions, and contribute to the development of
communication strategies.

1. Meet common and 1.1. Specific communication needs of clients and colleagues
specific are identified and met.
communication
needs of clients and 1.2. Different approaches are used to meet communication
colleagues needs of clients and colleagues.
1.3. Conflict is addressed promptly and in a timely way and in
a manner which does not compromise the standing of the
organization.
2. Contribute to the 2.1. Strategies for internal and external dissemination of
development of information are developed, promoted, implemented and
communication reviewed as required.
strategies
2.2. Channels of communication are established and
reviewed regularly.
2.3. Coaching in effective communication is provided
2.4. Work related network and relationship are maintained
as necessary.
2.5. Negotiation and conflict resolution strategies are used
where required.
2.6. Communication with clients and colleagues is made
appropriate to individual needs and organizational
objectives.
3. Represent the 3.1. When participating in internal or external fora,
organization
presentation is relevant, appropriately researched and
presented in a manner to promote the organization.
3.2. Presentation is made clear and sequential and delivered
within a predetermined time.
3.3. Appropriate media is utilized to enhance presentation.
3.4. Differences in views are respected.
3.5. Written communication is made consistent with
organizational standards.
3.6. Inquiries are responded in a manner consistent with
organizational standard.

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4. Facilitate group 4.1. Mechanisms which enhance effective group
discussion interaction are defined and implemented.
4.2. Strategies which encourage all group members to
participate are used routinely.
4.3. Objectives and agenda are routinely set and followed for
meetings and discussions.
4.4. Relevant information are provided to group to facilitate
outcomes.
4.5. Evaluation of group communication strategies is
undertaken to promote participation of all parties.
4.6. Specific communication needs of individuals are
identified and addressed.
5. Conduct interview 5.1. A range of appropriate communication strategies are
employed in interview situations.
5.2. Different types of interview is conducted in accordance
with the organizational procedures.
5.3. Records of interviews are made and maintained in
accordance with organizational procedures.
5.4. Effective questioning, listening and nonverbal
communication techniques are used to ensure that
required message is communicated.
Variable Range
Strategies May include, but not limited to:
 Recognizing own limitations
 Utilizing techniques and aids
 Providing written drafts
 Verbal and non verbal communication
Effective group May include, but not limited to:
interaction  Identifying and evaluating what is occurring within an
interaction in a non-judgmental way
 Using active listening
 Making decision about appropriate words, behavior
 Putting together response which is culturally appropriate
 Expressing an individual perspective
 Expressing own philosophy, ideology and background and
exploring impact with relevance to communication
Interview situations May include, but not limited to:
 Establish rapport
 obtain facts and information
 Facilitate resolution of issues
 Develop action plans
 Diffuse potentially difficult situation
Types of Interview May include, but not limited to:
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 Related to staff issues
 Routine
 Confidential
 Evidential
 Non-disclosure
 Disclosure
Evidence Guide
Competence  Demonstrate effective communication skills with clients
and work colleagues accessing service
 Adopt relevant communication techniques and strategies
to meet client particular needs and difficulties
Knowledge and Attitude  Communication process
 Dynamics of groups and different styles of group
leadership
 Communication skills relevant to client groups
 Full range of communication techniques including:
 Active listening
 Feedback
 Interpretation
 Role boundaries setting
 Negotiation
 Establishing empathy
 Communication strategies
 Communicate to fulfill job roles as specified by the
organization
practices.

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Unit Title Manage Micro, Small and Medium Enterprises (MSMEs)
Unit Descriptor This unit covers knowledge, skills and attitude required in
running Micro, Small and Medium enterprises. The strategies
involve developing, monitoring and managing work activities
and financial information, developing effective work habits,
and adjusting work schedules as needed.

1. Develop and 1.1. The importance of planning is sensitized before acting
communicate and about the importance of plans to reduce risks and to
Strategic work plan inhibit impulsive actions and discussed.
1.2. The basics of planning and beginning with goal setting
are communicated.
1.3. The achievement of measurable and realistic short-term
business objective is addressed.
1.4. How to develop realistic activities plans and schedule is
discussed.
1.5. Major components of work plan are introduced and
understood.
1.6. The importance of constant reviewing their plans is
understood by monitoring the results.
2. Identify daily work 2.1. Basic concept about effect working culture is discussed
requirements and and understood.
Develop effective
work habits 2.2. Different approaches to work culture are developed and
understood.
2.3. Work requirements are identified for a given time period
by taking into consideration of resources and
constraints.
2.4. Work activities are prioritized based on business needs,
requirements and deadlines.
2.5. If appropriate, work is allocated to relevant staff or
contractors to optimize efficiency.
2.6. Work and personal priorities are identified and a balance
is achieved between competing priorities using
appropriate time management strategies.
2.7. Input is sought from internal and external sources and
used to develop and refine new ideas and approaches.
2.8. Business or inquiries is/are responded to promptly and
effectively.
2.9. Information is presented in a format appropriate to the
industry and audience.
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3. Manage Marketing of 3.1. Information on market and business needs is analyzed
MSMEs and market opportunities identified.
3.2. Marketing mix and components are evaluated.
3.3. Marketing mix for specific target market is determined.
3.4. Marketing mix is monitored and continual adjusted
against marketing performance.
4. Manage Human 4.1. Human resource rules, regulations law and
Resources procedures are identified and determined.
4.2. The existing human resource is audited, and gaps are
identified.
4.3. Recruitment and selection are conducted based on the
4.4. Selected candidates are oriented and placed for the
appropriate position.
4.5. Appraisal of employees’ performance is conducted.
4.6. Appraisal result is used for training and development,
promotion, compensation, disciplinary measures and
other purposes as required.
4.7. Employee relations are maintained.
5. Manage production 5.1. Production /operation plan is developed and
and Operation implemented.
5.2. Required inputs are purchased and adequate inventories
maintained.
5.3. Production /operation process is checked and controlled.
5.4. Quality control is applied and maintained.
6. Maintain financial 6.1. The objective and benefits of financial records are
records and use for discussed and understood.
decision making
6.2. Asset, liabilities and capital are identified and recorded.
6.3. Balance sheet and different journals are discussed.
6.4. Business transactions are discussed, analyzed, classified
and recorded.
6.5. Daily financial records are maintained correctly in
accordance with legal and accounting requirements.
6.6. Invoices and payments are prepared and distributed in
timely manner and in accordance with legal
requirements.
6.7. Outstanding accounts are collected or followed-up.
6.8. Revenue, expense and costs are identified and
discussed.

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6.9. Different ledgers and subsidiary ledgers are discussed
and maintained.
6.10. Profit and loss report is prepared.
6.11. Financial interpretation is conducted with assistant
from the appropriate person.
6.12. Financial manual is prepared.
7. Monitor, Manage and 7.1. People, resources and/or equipment are coordinated to
Evaluate work provide optimum results.
performance
7.2. Staff, clients and/or contractors are communicated within
a clear and regular manner, to monitor work in relation to
business goals or timelines.
7.3. Problem solving techniques are applied to work
situations to overcome difficulties and achieve positive
outcomes.
7.4. Opportunities for improvements are monitored according
to business demands.
7.5. Work schedules are adjusted to incorporate necessary
modifications to existing work and routines or changing
needs and requirements.
7.6. Proposed changes are clearly communicated and
recorded to aid in future planning and evaluation.
7.7. Relevant codes of practice are used to guide an ethical
approach to workplace practices and decisions.
Variable Range
Major components of May include, but not limited to:
work plan  Objective
 Responsibilities
 Resources (human, materials, finance, time, etc)
 Activities
 Human resource
 Money
 Time
 Machines
 Equipment and Space
Time management May include, but not limited to:
strategies  Prioritizing and anticipating
 Short term and long term planning and scheduling
 Creating a positive and organized work environment
 Clear timelines and goal setting that is regularly reviewed
and adjusted as necessary
 Breaking large tasks into smaller tasks

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 Getting additional support if identified and necessary
Internal and external May include, but not limited to:
sources  Staff and colleagues
 Management, supervisors, advisors or head office
 Relevant professionals such as lawyers, accountants,
management consultants
 Professional associations
Human resource rules , May include, but not limited to:
regulations law and  Recruitment and selection
procedures  Orientation and placement
 Training and development
 Performance appraisal and reward system
 Disciplinary procedures
 Movement and separation
 Industrial relation
Employee relations May include, but not limited to:
 Relationship within employees
 Relationship among employees and management and
labor union
 Relationship between labor union and government
Business goals May include, but not limited to:
 Sales targets
 Budgetary targets
 Team and individual goals
 Production targets
 Reporting deadlines
Problem solving May include, but not limited to:
techniques  Brainstorming
 Fish bone
 Focus group discussion and Problem tree
Evidence Guide
Critical Aspects of A person must be able to demonstrate:
Competence  Ability to identify daily work requirements and allocate
work appropriately
 Ability to interpret financial documents in accordance with
legal requirements
 The ability to prepare strategic plan
 The ability to develop effective work habit
 The ability to manage marketing of MSEs
 The ability to manage human resources of MSEs
 the ability to manage production/operation of MSEs
 The ability to maintain financial records of MSEs
 The ability to manage, monitor and evaluate work
performance of MSMEs
Knowledge and Attitude  Strategic plan
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
Working culture

Time management strategy

Marketing Mix

Relevant marketing, operation/production, human
resource and financial management
 Human resource functions
 Production/operation functions
 Problem solving techniques
 Federal and Local Government legislative requirements
affecting business operations, especially in regard to
OHS, equal employment opportunity, industrial relations
and anti-discrimination
 Relevant industry code of practice
 Planning techniques to establish realistic timelines and
priorities
 Identification of relevant performance measures
 Quality assurance principles and methods
 Technical or specialist skills relevant to the business
operation
 Interpret legal requirements, company policies and
procedures and immediate, day-to-day demands
 Strategic planning skills
 Human relation skills
 Communicate using questioning, clarifying, reporting, and
giving and receiving constructive feedback
 Numeracy skills for performance information, setting
targets and interpreting financial documents and reports
 Technical skills to interpret business document, reports
and financial statements and projections
ethnic backgrounds and physical and mental abilities
 Solve problem and develop contingency plans
 Using computers and software packages to record and
manage data and to produce reports
 Evaluate using assessment work and outcomes
 Observe for identifying appropriate people, resources and
to monitor work
practices.

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Occupational Standard: Animal Health Care and Service Level IV
Unit Title Apply Problem Solving Techniques and Tools
apply scientific problem solving techniques and tools to
enhance quality, productivity and other kaizen Element on
continual basis.

1. Identify and select 1.1. Safety requirements are followed in accordance with
theme/problem. safety plans and procedures.
1.2. All possible problems related to the process /Kaizen
Element are listed using statistical tools and
techniques.
1.3. All possible problems related to kaizen Element are
identified and listed on Visual Management Board/Kaizen
Board.
1.4. Problems are classified based on obviousness of cause
and action.
1.5. Critical factors like the number of customers affected,
Potentials for bottlenecks, and number of complaints
etc… is selected.
1.6. Problems related to priorities of Kaizen Element are
given due emphasis and selected.
2. Grasp current status 2.1. The extent of the problem is defined.
and set goal.
2.2. Appropriate and achievable goal is set.
3. Establish activity 3.1. The problem is confirmed.
plan.
3.2. High priority problem is selected.
3.3. The extent of the problem is defined.
3.4. Activity plan is established as per 5W1H.
4. Analyze causes of a 4.1. All possible causes of a problem are listed.
problem.
4.2. Cause relationships are analyzed using4M1E.
4.3. Causes of the problems are identified.
4.4. Root causes are selected.
4.5. The root cause which is most directly related to the
problem is selected.
4.6. All possible ways are listed using creative idea
generation to eliminate the most critical root cause.
4.7. The suggested solutions are carefully tested and
evaluated for potential complications.
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4.8. Detailed summaries of the action plan are prepared to
implement the suggested solution.
5. Examine 5.1. Action plan is implemented by medium KPT members.
countermeasures
and their 5.2. Implementation is monitored according to the agreed
implementation. procedure and activities are checked with preset plan.
6. Assess 6.1. Tangible and intangible results are identified.
effectiveness of the
solution. 6.2. The results are verified over time.
6.3. Tangible results are compared with targets using
various types of diagram.
7. Standardize and 7.1. If the goal is achieved, the new procedures are
sustain operation. standardized and made part of daily activities.
7.2. All employees are trained on the new Standard
Operating Procedures (SOPs).
7.3. SOP is verified and followed by all employees.
7.4. The next problem is selected to be tackled by the team.
Variable Range
Safety requirements May include, but not limited to:
 OHS requirements include legislation, material safety,
managements system, hazardous substances and
dangerous goods code and local safe operating
procedures
 Work is carried out in accordance with legislative
obligations, environmental legislations, relevant health
regulation, manual handling procedure and organization
insurance requirements
Statistical tools and May include, but not limited to:
techniques  7 QC tools May include, but not limited to:
 Stratification
 Pareto Diagram
 Cause and Effect Diagram
 Check Sheet
 Control Chart/Graph
 Histogram and Scatter Diagram
 QC techniques May include, but not limited to:
 Brain storming
 Why analysis
 What if analysis
 5W1H
Kaizen Element May include, but not limited to:

 Quality
 Cost
 Productivity

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 Delivery
 Safety
 Moral
 Environment and Gender equality
5W1H May include, but not limited to:
 Who: person in charge
 Why: objective
 What: item to be implemented
 Where: location
 When: time frame
 How: method
4M1E May include, but not limited to:
 Man
 Machine
 Method
 Material and Environment
Creative idea May include, but not limited to:
generation  Brainstorming
 Exploring and examining ideas in varied ways
 Elaborating and extrapolating
 Conceptualizing
Medium KPT May include, but not limited to:
 5S
 4M (Machine, Method, Material and Man)
 4p (Policy, Procedures, People and Plant)
 PDCA cycle
 Basics of IE tools and techniques
Tangible and intangible May include, but not limited to:
results  Tangible result may include quantifiable data
 Intangible result may include qualitative data
Various types of May include, but not limited to:
diagram  Line graph
 Bar graph
 Pie-chart
 Scatter and Affinity diagrams
Standard Operating May include, but not limited to:
Procedures (SOPs)  The customer demand
 The most efficient work routine (steps)
 The cycle times required to complete work Element
 All process quality checks required to minimize
defects/errors
 The exact amount of work in process required
Evidence Guide
Critical Aspects of Demonstrates skills and knowledge competencies to:
Assessment  Apply all relevant procedures and regulatory
requirements to ensure quality and productivity of an
Page 347 of 347
organization.
 Detect non-conforming products/services in the work
area
 Apply effective problem solving approaches/strategies.
 Implement and monitor improved practices and
procedures
 Apply statistical quality control tools and techniques.
Knowledge and Attitude  QC story/PDCA cycle/
 QC story/ Problem solving steps
 QCC techniques
 7 QC tools
 Basic IE tools and techniques.
 SOP
 Quality requirements associated with the individual's job
function and/or work area
 Workplace procedures associated with the candidate's
regular technical duties
 Relevant health, safety and environment requirements
 organizational structure of the enterprise
 Lines of communication
 Methods of making/recommending improvements.
 Reporting procedures
 Apply problem solving techniques and tools
 Apply statistical analysis tools
 Apply Visual Management Board/Kaizen Board.
 Detect non-conforming products or services in the work
area
 Document and report information about quality,
productivity and other kaizen Element.
 Contribute effectively within a team to recognize and
recommend improvements in quality, productivity and
other kaizen Element.
 Implement and monitor improved practices and
procedures.
 Organize and prioritize activities and items.
 Read and interpret documents describing procedures
 Record activities and results against templates and other
prescribed formats.
practices.
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Acknowledgement
We wish to extend thanks and appreciation to the Ministry of Health, partners, academic and
government agencies that took vital role and donated their expertise and resource for the revision
of this occupational standard.
We would like also to express our appreciation to the Experts from different organizations with
in the line Ministry (Ministry of Natural Resource Conservation) and non-governmental
organizations, GIZ that made the revision of this occupational standard possible.
This occupational standard was revised in January 2018 at Addis Ababa, Ethiopia.
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Federal Democratic Republic of Ethiopia

ANIMAL HEALTH CARE

NTQF Level I-IV

Ministry of Education Animal Health Care Service Version 3

AGR AHC1 04 0318 AGR AHC1 05 0318 AGR AHC1 06 0318

AGR AHC1 07 0318 AGR AHC1 08 0318 AGR AHC1 09 0318

AGR AHC1 10 0318 AGR AHC1 11 0318 AGR AHC1 12 0318

AGR AHC1 13 0318 AGR AHC1 14 0318 AGR AHC1 15 0318

AGR AHC1 16 0318 AGR AHC1 17 0318

Ministry of Education Animal Health Care Service Version 3

AGR AHC2 04 0318 AGR AHC2 05 0318 AGR AHC2 06 0318

AGR AHC2 07 0318 AGR AHC2 08 0318 AGR AHC2 09 0318

AGR AHC2 10 0318 AGR AHC2 11 0318 AGR AHC2 12 0318\

AGR AHC2 13 0318 AGR AHC2 14 0318 AGR AHC2 15 0318

AGR AHC2 16 0318

NTQF Level III

AGR AHC3 04 0318 AGR AHC3 05 0318 AGR AHC3 06 0318

AGR AHC3 07 0318 AGR AHC3 08 0318 AGR AHC3 09 0318

AGR AHC3 10 0318 AGR AHC3 11 0318 AGR AHC3 12 0318

AGR AHC3 13 0318 AGR AHC3 14 0318 AGR AHC3 15 0318

AGR AHC3 16 0318 AGR AHC3 17 0318 AGR AHC3 18 0318

AGR AHC3 19 0318 AGR AHC3 20 0318 AGR AHC3 21 0318

AGR AHC3 22 0318 AGR AHC3 23 0318 AGR AHC3 24 0318

Ministry of Education Animal Health Care Service Version 3

AGR AHC4 04 0318 AGR AHC4 05 0318 AGR AHC4 06 0318

AGR AHC4 07 0318 AGR AHC4 08 0318 AGR AHC4 09 0318

AGR AHC4 10 0318 AGR AHC4 11 0318 AGR AHC4 12 0318

AGR AHC4 13 0318 AGR AHC4 14 0318 AGR AHC4 15 0318

AGR AHC4 16 0318 AGR AHC4 17 0318 AGR AHC4 18 0318

AGR AHC4 19 0318 AGR AHC4 20 0318 AGR AHC4 21 0318

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Occupational Standard: Animal Health Care Service Level I

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3

Occupational Standard: Animal Health Care Service Level I

Ministry of Education Animal Health Care Service Version 3

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Element Performance Criteria

Ministry of Education Animal Health Care Service Version 3

Ministry of Education Animal Health Care Service Version 3