№ files_lp_4_process_3_074848
Competency standard in livestock production describing required performance criteria and knowledge for supervising milking operations and maintaining hygiene practices in dairy management.
Title: Supervise Milking
Level: 3
Credits: 8
Purpose: Competency standard defining the skills required to supervise milking management and milk hygiene
ISCED Classification: 0811 Crop and livestock production
Available Grade: Competent / Not yet competent
Modification History: N/A
Competency Areas: Supervise Milking Management; Supervise Milk Hygiene
Assessment Components: Performance Criteria; Knowledge and Understanding
Key Practices Covered: Milking intervals management; milk storage according to SOPs; cleaning-in-place (CIP) of milking equipment; food grade compliance of utensils; hand and machine milking procedures
Hygiene Control Topics: cleanliness of utensils; supervision of milkers (Gawala’s); udder cleaning standards; pre and post teat dipping procedures
Animal Health Focus: mastitis prevention and udder hygiene
Knowledge Requirements: milking physiology; storage protocols and SOPs; CIP importance; standard utensil usage; food grade standards; bacterial contamination during milking; disinfectants; mastitis control protocols
Target Audience: Trainees in livestock production and dairy operations
Price: 8 / 10 USD
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