Competency-Based Learning Materials

Raising Organic Chicken

Technical Education and Skills Development Authority

Addhiya’ Institute of Technology
Zamboanga City
A PORTFOLIO SUBMITTED TO THE TM LEVEL 1
PANEL OF ASSESSORS

In Partial Fulfilment of the Requirement

in

TRAINER’S METHODOLOGY LEVEL 1

NATIONAL ASSESSMENT

at

TESDA-ARMM
Regional Manpower Development Center

Date:
February 13, 2023

Submitted by:

Albasari A. Kadil

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 001 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
TECHNICAL EDUCATION SKILLS & DEVELOPMENT AUTHORITY
ADDHIYA’ INSTITUTE
ZAMBOANGA CITY

This is to certify that the evidence presented herein is my

own work representing my capabilities

Signature: _____________________________

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 002 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 TESDA-SOP-CO-07-F21
Rev.No. 01 – 07/20/15

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Pangasiwaan sa Edukasyong Teknikal at Pagpapaunlad ng Kasanayan

APPLICATION FORM
REFERENCE NUMBER : PICTURE
Qual
–
YY Region Provinc Number Number Series colored,
alph e Series
Assigned to
a
code
AC
passport size,
to be filled – out by the Processing Officer white
background

Applicant’s Signature Date of Application

Name of School/Training Center/Company:

Address:
Title of Assessment applied for:
 Full Qualification  COC
1. Client Type
 TVET Graduating Student  TVET graduate  Industry worker  K-12  Onsite (Abroad)
2. Profile
Name:

SURNAME

FIRSTNAME
NAME EXTENSION
MIDDLE INITIAL
MIDDLE NAME (e.g. Jr., Sr.)

Mailing
Address:
Number, Street Barangay District

City Province Region Zip Code

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 003 of
Developed by: Institute 132
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Revision #
 2.3. Mother’s Name 2.4. Father’s Name
2.5. Sex 2.6. Civil Status 2.7. Contact Number(s) 2.8. Highest Educational 2.9. Employment Status
Attainment
Male  Single Tel:  Elementary Graduate  Casual

Female  Married Mobile:  High School Graduate  Job Order

 Widow/er E-mail:  TVET Graduate  Probationary

 Separated Fax:  College Level  Permanent

 College Graduate  Self - Employed

Others:
 Others: ____________  OFW
2.10 Birth date (mm/dd/yy): M M D D Y Y 2.11 Birth place: 2.12 Age:

3. Work Experience (National Qualification-related)

3.1. 3.2. 3.3. 3.4. 3.5. 3.6
Monthly No. of Yrs. W
Name of Company Position Inclusive Dates Status of Appointment
Salary Exp.

(For more information, please use separate sheet)

4. Other Training/Seminars Attended (National Qualification-related)

4.1. 4.2. 4.3. 4.4 4.5
Title Venue Inclusive Dates No. of Hours Conducted By

(For more information, please use separate sheet)

5. Licensure Examination(s) Passed

5.1. 5.2. 5.3. 5.4. 5.5. 5.6.
Title Year Taken Examination Venue Rating Remarks Expiry Date

(For more information, please use separate sheet)

6. Competency Assessment(s) Passed

6.1. 6.2. 6.3 6.4. 6.5. 6.6.
Qualification
Title Level Industry Sector Certificate Number Date of Issuance Expiration Date

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 004 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
(For more information, , please use separate sheet)

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 004 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #


ADMISSION SLIP

REFERENCE NUMBER :

Name of Applicant: Tel. Number:

Assessment Applied for: Official Receipt Number:

Date Issued:
PICTURE
To be accomplished by the Processing Officer (Passport
Name of Assessment Center: size)
Check submitted requirements: Remarks:

 Bring own Personal Protective Equipment

 Accomplished Self-Assessment
Guide

 Three (3) pieces colored passport size pictures

 Others. Pls. specify

Assessment Date: Assessment Time:

Printed Name & Signature of Processing Officer Printed Name & Signature of Applicant

Date: Date:

Note: Please bring this Admission Slip on your assessment date.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 005 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 CURRICULUM VITAE

Name: Albasari A. Kadil

Date of Birth: March 30, 1976
Sex: Male
Home Address: Purok 5B, Recodo, Zamboanga City

EDUCATIONAL BACKGROUND:

COURSE SCHOOL & ADDRESS S.Y. GRADUATED

ELEMENTARY LEVEL: Recodo Elementary School 1988-1989

Recodo, Zamboanga City

SECONDARY LEVEL: Ayala National High School 1992-1993

Ayala, Zamboanga City

TERTIARY LEVEL: Western Mindanao State University 1999-2000

Normal Rd., Baliwasan, Zamboanga City

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 006 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 007 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 008 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 NATIONAL ASSESSMENT FOR TM LEVEL 1

Name of Candidate: Albasari A. Kadil Date of Pre-Orientation: ________________

Qualification: Organic Agriculture Production NC II Portfolio Docs. Received On: __________
Date of Assessment: ___________________________

CHECKLIST OF REQUIREMENTS

COC 1
DELIVER TRAINING SESSION
A. PLAN TRAINING SESSION-Written Report REMARKS
& Portfolio
1. Sample Session Plan Complied Not Yet Complied
Sample Learning Materials and Power Point
Sample Assessment Tools
Training Activity Matrix
2. Training Certificates
3. Third Party Certificates
B. FACILITATE LEARNING SESSION-
Demonstration with Oral Questioning and
Interview
C. UTILIZE ELECTRONIC MEDIA TO
FACILITATE TRAINING – Demonstration
with oral questioning and Interview
D. MAINTAIN TRAINING FACILITIES –
Portfolio and Written Report
1. Shop Lay-out
2. Maintenance Schedule
3. Inspection Checklist
4. Waste Segregation Plan
5. Sample Equipment Purchase Request
6. Third Party Certificates
E. SUPERVISE WORK-BASED LEARNING –
Portfolio and Written Report
1. Training Plan
2. Trainees Record Book

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 009 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 3. Sample Evaluation Report
4. Sample Monitoring Sheet
5. Training Certificates
6. Third Party Certificates
COC 2
CONDUCT COMPETENCY ASSESSMENT
Demonstration with Oral Questioning and
Interview
1. Prepare Candidate
2. Gather Evidence
3. Make Assessment Decisions
4. Record and Report the Assessment Results
5. Provide Feedback

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 010 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 TABLE OF CONTENTS
Page
Title Page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ………………..1
Certification Page. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ………………...2
Application Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ………………...3
Curriculum Vitae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ………………...6
Certificates………………………………………………………………………………...7
Checklist of Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……………….9
Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……………..11

A. PLAN TRAINING SESSION. . . . . . . . . . . . . . . . . . . . . . . . . . . . ………………13

1. Data Gathering Instrument . . . . . . . . . . . . . . . . . . . . . . . . . …………….14
2. Session Plan (One (1) unit of Competency) . . . . . . . . . . . . . . . . . . . . . .17
3. Competency Based Learning Materials (One (1) Learning Outcome). . 20
List of Competencies………………………………………………………21
Module content……………………………………………………………..23
Learning Outcome No. 4 (Grow and Harvest Chicken)……………..…25
Learning Experiences……………………………………………………..26
Information Sheet 1.4-1 (Health Care Management)…………..……....27
Self-Check 1.4-1…………………………………………..………...…...…40
Answer Key 1.4-1……………………….………………………………..…42
Task Sheet 1.4-1……………………………………………………………44
Performance criteria Checklist 1.4-1…………………………………...…45
Information Sheet 1.4-2 (Sanitation And Cleanliness Program)………46
Self-check 1.4-2……………………………………….………………….…53
Answer Key 1.4-2…………………………………….…………………..…55
Information Sheet 1.4-3 (Organic Waste)………….…………………..…56
Self-Check 1.4-3……………………………………….……………………64
Answer Key 1.4-3……………………………………………………………66
4. Sample Power Point Presentation (in slide print-out). . . . . . . . . …. . . ...67
5. References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……………72
6. Evidence Plan………………………………………………………………..73

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 011 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 011 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 7. Sample Assessment Tools . . . . . . . . . . . . . . . . . . . . . . . . . ……………74
8. Table of Specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . …………….77
9. Training Activity Matrix . . . . . . . . . . . . . . . . . . . . . . . . . . . . …………….83
10. Self-Assessment Check . . . . . . . . . . . . . . . . . . . . . . . . . . . …………...88
11. Progress Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……………91
12. Achievement Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . …………….92
13. Evaluation Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . …………...93
14. Training Certificate………………………………………………………...94

B. MAINTAIN TRAINING FACILITIES . . . . . . . . . . . . . . . . . . . . . . . . ………….95

1. Shop Lay-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……………96
2. Maintenance Schedule. . . . . . . . . . . . . . . . . . . . . . . . . . . . …………….97
3. Inspection Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ……………101
4. Waste Segregation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . …………...104
5. Sample Equipment Purchase Request. . . . . . . . . . . . . . . . . …………..105

C. SUPERVISE WORK-BASED LEARNING/TRAINING. . . . . . . . . . . . . . . . . ...106

1. Training Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . …………...107
2. Training Record Book (TRB) . . . . . . . . . . . . . . . . . . . . . . . . . …………108
3. Sample Evaluation Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . …………..117
4. Sample Monitoring Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . …………..120

D. CONDUCT COMPETENCY ASSESSMENT . . . . . . . . . . . . . . . . . . . . . ……..122

1. Attendance Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . …………….123
2. Competency Assessment Results Summary . . . . . . . . . . . . …………...124
3. Self-Assessment Tool . . . . . . . . . . . . . . . . . . . . . . . . . ……………125

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 012 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
PLAN TRAINING
SESSION

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 013 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify) Tausug

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 014 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Age Your age: 46
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous NC-II Certificates

experience with a. TQ certified
the topic b. NC-II graduate
c. NC trainer
d. NC lead trainer
Number of years as a competency trainer
______

Previous List down trainings related to OAP NC-II

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed Organic Agriculture Production
NC-II

Special courses Other courses related to OAP NC-II

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 015 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Learning styles a. Visual - The visual learner takes mental
pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 016 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 SESSION PLAN

Sector : AGRI-FISHERY
Qualification Title : ORGANIC AGRICULTURE PRODUCTION NCII
Unit of Competency : RAISE ORGANIC CHICKEN
Module Title : RAISING ORGANIC CHICKEN

Learning Outcomes:
1. Select healthy stocks and suitable housing
2. Set-up cage equipment
3. Feed chicken
4. Grow and harvest chicken

A. INTRODUCTION
This unit covers the knowledge, skills and attitudes required to raise
organic chicken efficiently and effectively. It includes selecting healthy
stocks, determine suitable chicken house requirements, install cage
equipment, feed chicken, manage health and growth of chicken and
harvesting activities.

B. LEARNING ACTIVITIES

LO 1: Select healthy stocks and suitable housing

Learning Resourc
Content
Methods Presentation Practice Feedback Time
es

1. Breeds of Lecture Read Self- Answer 1 hr

chicken Information Check Key 1.1-1
Sheet No. 1.1- 1.1-1
1 on Breeds of
chicken

2. Characte Lecture Read Self- Answer 1hr

ristics of Information Check Key 1.1-2
a Sheet No. 1.1- 1.1-2
suitable 2
site

3. Chicken Lecture Read Self- Answer 1hr

house Information check Key 1.1-3
Demonstr
design Sheet No. 1.1- 1.1-3
ation Performanc
3
Task e Criteria
Sheet Checklist
1.1-3 1.1-3
(Lay-
outing of

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 017 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 chicken
house)

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 017 of
Developed by: Institute 132
RAISE ORGANIC
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LO 2 : Set-up cage equipment

Presentatio
Learning Content Methods Practice Feedback Resources Time
n

1. Chicken Modular/ self- Read Self- Answer 1 hr

Housing designs paced Information Check Key 1.2-1
and housing Sheet No. 1.2-1
Active
equipment 1.2-1
Discussion

2. Types of Modular/self- Read Self- Answer 1 hr

bedding materials paced Information Check Key 1.2-2
Sheet No. 1.2-2
Active 1.2-2
Discussion

3. Procedures in Lecture Read Task Performa 1 hr

setting-up of Information Sheet nce
Demonstration
brooding facilities Sheet No. 1.2-3 Criteria
1.2-3 Checklist
1.2-3
Demonstrate
on
Procedures
in setting-up
of brooding
facilities

LO 3 : Feed chicken

Presentatio
Learning Content Methods Practice Feedback Resources Time
n

1.Selecting Lecture Read Self- Answer 1 hr

suitable feed Information Check Key 1.3-1
materials Sheet No. 1.3-1
1.3-1 on
Breeds of
chicken

2. Preparing Lecture Read Self- Answer 1 hr

organic Information check Key 1.3-2
chicken feed Demonstrat
Sheet 1.3-2
ion Performa
No.1.3-2
Task nce
sheet Criteria
1.3-2 Checklist
1.3-2

3. Feeding Lecture Read Self- Answer 1 hr

management Information check Key 1.3-3
program Sheet 1.3-3
No.1.3-3

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 018 of
Developed by: Institute 132
RAISE ORGANIC
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Revision #
LO 4: Grow and Harvest Chicken
Presentatio Resource
Learning Content Methods Practice Feedback Time
n s

1. Health care Lecture Read Self- Answer 1 hr

manageme Informatio Check Key 1.4-
Demonstr
nt n Sheet 1.4-1 1
ation
No. 1.4-1
Task Performa
Sheet nce
1.4-1 Criteria
Checklis
t 1.4-1

2. Sanitation Lecture Read Self- Answer 1 hr

and Informatio Check Key 1.4-
cleanliness n Sheet 1.4-2 2
program No. 1.4-2

3. Organic Lecture Read Self- Answer 1 hr

waste Informatio Check Key 1.4-
n Sheet 1.4-3 3
No. 1.4-3

C. ASSESSMENT PLAN
 Written Test
 Performance Test

D. TEACHER’S SELF-REFLECTION OF THE SESSION

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 019 of
Developed by: Institute 132
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Revision #
 References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module
Module Content
Content

Module
List of Competencies
Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 020 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

BASIC COMPETENCIES

No. Unit of Competency Module Title Code

Participate in Participating in
500311105
1. workplace workplace
communication communication

Work in a team Working in a team 500311104

2.
environment environment

Practice career Practicing career 500311107

3.
professionalism professionalism

Practice occupational Practicing occupational

500311108
4. health and safety health and safety
procedures procedures

COMMON COMPETENCIES

No. Unit of Competency Module Title Code

Apply safety measures Applying safety measures AGR321201

1.
in farm operations in farm operations

Use farm tools and Using farm tools and AGR321202

2.
equipment equipment

Perform estimation Performing estimation AGR321203

3.
and calculations and calculations

Develop and update Developing and update TRS311201

4.
industry knowledge industry knowledge

AGR321205
5. Perform record keeping Performing record keeping

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 021 of
Developed by: Institute 132
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Revision #
 CORE COMPETENCIES

No. Unit of Competency Module Title Code

AGR612301
1. Raise Organic Chicken Raising Organic Chicken

Produce Organic Producing Organic AGR611306

2.
Vegetables Vegetables

Produce Organic Producing Organic AGR611301

3.
Fertilizer Fertilizer

Produce Organic Producing Organic AGR611302

4.
Concoctions and Extracts Concoctions and Extracts

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 022 of
Developed by: Institute 132
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Revision #
 MODULE CONTENT

UNIT OF COMPETENCY : Raise Organic Chicken

MODULE TITLE : Raising Organic Chicken

MODULE DESCRIPTOR :

This unit covers the knowledge, skills and attitudes required to raise
organic chicken efficiently and effectively. It includes selecting healthy
stocks, determine suitable chicken house requirements, install cage
equipment, feed chicken, manage health and growth of chicken and
harvesting activities.

NOMINAL DURATION: 30 Hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Select Healthy Stocks and Suitable Housing
2. Set-up Cage Equipment
3. Feed Chicken
4. Grow and Harvest Chicken

ASSESSMENT CRITERIA:

1. Breed/strains are identified as per PNS-Organic Agriculture-Livestock

and GAHP Guidelines.
2. Healthy chicks are selected based on industry acceptable indicator
for healthy chicks.
3. Chicken house equipment, installation design and its suitable site
are based on PNS recommendations and actual scenario.
4. Bedding and its materials are secured and prepared with the
brooding facility based on their availability as per housing
equipment installation design.
Feed materials are selected, prepared and fed based on feeding
management program, availability and nutrient requirements of chicken as
per enterprise prescribed formulation and monitored together with the
growth rate following enterprise procedures.
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1. Production record, health care, sanitation and cleanliness
program are implemented based on enterprise procedures.
2. Organic waste are collected for fertilizer formulation.
3. Suitable chicken for harvest are selected based on market
specifications.

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LEARNING OUTCOME NO. 4 GROW AND HARVEST CHICKEN

Contents:

1. Health Care Management

2. Sanitation and Cleanliness Program
3. Organic Waste

Assessment Criteria

1. Health care program are implemented based on enterprise

procedures.
2. Sanitation and cleanliness program are implemented based on
enterprise procedure.
3. Organic waste for fertilizer formulation are collected.

Conditions

The participants will have access to:

1. Training farm, facilities, tools and equipment

2. Reference materials
3. PNS-Organic Agriculture-Livestock and GAHP Guidelines

Assessment Method:

1. Written Exam
2. Demonstration
3. Oral Questioning

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 Learning Experiences
Learning Outcome 4
GROW AND HARVEST CHICKEN

Learning Activities Special Instructions

1. Read Information Sheet 1.4-1 on In this Learning Outcome you shall
(Health Care Management) prepare tools and materials needed to grow
2. Answer Self- Check. 1.4-1. and harvest chicken. To be able to do this,
you should understand the importance of
Compare answers with the Answer health management, the sanitation and
Key 1.4-1
cleanliness and organic waste in the
3. Perform TASK SHEET 1.4-1 on poultry farm.
how to identify and separate healthy
chicks from sick chicks.
Go through the Information Sheets and
answer the Self-Checks to ensure that
knowledge contents of the standards in the
4. Evaluate your output using
Competency-based Training are acquired.
Performance Criteria Checklist 1.4-1
The outputs of your practice of this
5. Read Information Sheet no 1.4-2 on Learning Outcome are the knowledge,
skills and attitudes on raising organic
(Sanitation and Cleanliness Program)
chicken most importantly the growing and
6. Answer Self-Check 1.4-2 harvesting of good, healthy stocks.
Compare answers with the Answer Key Show your output to your trainer for his
1.4-2 feedback as you accomplish them.

7. Read information sheet 1.4-3 `1on

(Organic Waste)

8. Answer Self-Check 1.4-3

Compare answers with the Answer
Key 1.4-3

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 Information Sheet 1.4-1
Health Care Management

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. define health care, health care management and biosecurity;
2. implement health care programs;
3. realize the importance of biosecurity and apply biosecurity measures for
the prevention of disease in the poultry farm;
4. recognize and separate healthy chicks from unhealthy ones.

Introduction
Health Care is the maintaining and restoration of health by the
treatment and prevention of disease especially by trained and licensed
professionals.
(https://www.merriam-webster.com/dictionary/healthcare)

Figure 1Taking Care of the Chick

Health care programs should be observed to maintain and restore the

health of animals through treatment and prevention of disease by trained
and licensed professionals in the industry.

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Figure 2 Licensed Veterinarian taking care of the health of the chicken

The best fed and housed stock with the best genetic potential will not
grow and produce efficiently if they become diseased or infested with
parasites. Therefore, good poultry health management is an important
component of poultry production. Infectious disease causing agents will
spread through a flock very quickly because of the high stocking densities of
commercially housed poultry.

Figure 3 Well-fed and Housed Stocks Need Care From Licensed Professionals
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 For poultry health management to be effective a primary aim must be
to prevent the onset of disease or parasites, to recognize at an early stage
the presence of disease or parasites, and to treat all flocks that are diseased
or infested with parasites as soon as possible and before they develop into a
serious condition or spread to other flocks. To be able to do this, it is
necessary to know how to recognize that the birds are diseased, the action
required for preventing or minimizing disease and how to monitor for signs
that the prevention program is working.

Figure 4 Health Care for the Welfare of Stocks by Licensed Professionals

Principles Of Health Management
The key principles of poultry health management are:
1. Prevention of disease
2. Early recognition of disease
3. Early treatment of disease
As much as is possible disease should be prevented. It is easier and
less damaging to prevent disease than it is to treat it. However, it must not
be assumed that all disease can be prevented. Inevitably, some will get past
the defences, in which case it becomes imperative that the condition is
recognised as early as possible to allow treatment or other appropriate
action to be implemented as soon as possible to bring the situation under
control to limit damage to the flock.

According to the Training Regulations performance criteria, health

care programs are implemented based on enterprise procedures which are
outlined in section 205.238 of the National Organic Program Final Rule that
requires that organic poultry producers must establish preventative health
care practices, including:
1. Selection of species and types of poultry that are suitable for site-
specific conditions and resistant to prevalent diseases and parasites;

Provision of a feed ration sufficient to meet nutritional requirements,

including vitamins, minerals, protein and/or amino acids, fatty acids, and
energy sources;

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 2. Establishment of appropriate housing, pasture conditions, and
sanitation practices to minimize the occurrence and spread of
diseases and parasites;
3. Conditions that allow for exercise, freedom of movement, and
reduction of stress appropriate to the species (no caged laying hens,
for example);
4. Physical alterations as needed to promote the poultry's welfare,
performed in a manner that minimizes pain and stress; and
5. Administration of vaccines and other veterinary biologics.

Implementation of Health Care Program

Prevention and Treatment

a. The use of medicines and biologics should be under the supervision of
a licensed veterinarian or competent authority. Medicines and
biologics used should be registered with the competent authority.
b. The farm operator should keep and maintain complete records of farm
operations, management routines, and animal health records like
disease monitoring and medication. These records should be easily
retrievable and readily available for inspection.
c. Record includes, but are not limited to the following:
- Vaccination program
- Deworming
- Disease condition
- Diagnosis
- Intervention or treatment done
- Control measures
- Surveillance
- Disposal
d. The farm should maintain updated records of medicine purchase and
administration that should be readily available for inspection.
e. The Procurement should have:
- Date of Purchase
- Name of the product (generic compound)
- Quantity Purchased
- Batch number
- Expiry date
- Name of Supplier
f. Administration records should consist of the following:
- Type of drugs or medication used
- Batch number
- Quantity of medicine used
- Date administered
- Number of chickens treated
- Date of completion of treated
- Name of the person who administered the medicines
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Physical Alterations
The following physical alterations are typically allowed:
Laying hens: Beak trimming or wing trimming.
Approved Medications
For health care, §205.238 of the Final Rule states that, “when
preventive practices and veterinary biologics are inadequate to prevent
sickness, a producer may administer synthetic medications, provided that
such medications are allowed under §205.603 (the National List).”

Examples of allowed synthetic substances on the National List

include: ethanol and isopropanol as disinfectants; aspirin; atropine;
butorphanal; flunixin; furosemide; magnesium hydroxide; vaccines and
biologics; poloxalene; tolazoline; xylazine; chlorhexidine for surgical
procedures and as a teat dip; chlorine materials and peroxyacetic/peracetic
acid as sanitizers; electrolytes; glucose; hydrogen peroxide; iodine;
magnesium sulfate; phosphoric acid to clean equipment; copper sulfate;
lidocaine; hydrated lime; mineral oil; procaine; excipients in livestock drugs;
and the inert ingredients included on the EPA List 4.

Health Care Management in Poultry

Health care management is a system that takes into account the
whole animal’s health and welfare: physical, psychological, social and
environmental in relation to the prevention of disease, its early recognition
and treatment. To be successful in the implementation of the programs,
principles of health management and management best practices should
be followed.

In order to properly administer the health and welfare of the poultry,

the following should be taken into account: proper nutrition and diet, proper
housing, temperature, ventilation, lighting, litter, floor space, sanitation,
biosecurity, hygiene and vaccination.

Infectious diseases are major problems that may be introduced easily

into the flock through contaminated materials and sick birds. This is the
main reason why poultry producers should not buy chickens from live bird
markets or from uncertified or unknown sources, especially during
outbreaks of disease. When birds are purchased or gifted from an outside
source, it is important to place them in quarantine for two weeks in a
room/shed or cage, so that they do not mix with the host flock, and to
observe the new birds for any signs of sickness. The same structure can be
used for the isolation of sick birds if quarantined chicks are not occupying
it. Ensure that the structure is appropriately disinfected after use, and take
appropriate hygiene measures whilst birds are in quarantine. This includes
washing hands after the handling sick and quarantined birds, and always

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finishing the performance of routine tasks with the healthy flock, such as
feeding or cleaning, before treating those in quarantine.

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Biosecurity

Biosecurity programs for commercial poultry sites:

Keep poultry in a fully enclosed area, to which entry by other people is
physically restricted by having only one point of access. This access point
should be enterable only through a footbath containing disinfectant. In
general, casual visitors to a poultry production site should be discouraged.
Records should be kept of all visits.

Biosecurity is the term used to describe an overall strategy or

succession of measures employed to prevent infectious diseases from a
production site. Maintaining an effective biosecurity program, employing
good hygiene practices and following a comprehensive vaccination program
are all essential to disease prevention. A comprehensive biosecurity program
involves a sequence of planning, implementing and control. Remember, it is
impossible to sterilize a house or the premises.

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Figure 5 Poultry Biosecurity

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The key to biosecurity success is to reduce the potential for pathogen
introduction and to prevent pathogen spread within a farm or to other farm
premises. It is important to always isolate new birds coming into your farm
for 30 days. Also, take care of your existing flock before you take care of the
new birds. Between flocks, it is important to wash everything (i.e.
equipment, cages, hands, boots). It is a good idea to limit visitors, both
animals and humans, to help prevent the spread of disease. When attending
your flock begin with the younger birds then move on to the older flock.

Biosecurity consists of a set of management practices which, when

followed, collectively reduce the potential for the transmission and spread of
disease-causing organisms onto and between farms, animals and humans.
Biosecurity is the normal way to avoid unnecessary contact between
animals and microbes, and between infected animals and healthy ones.
Biosecurity also applies to public health measures that will reduce contact
between animals and humans. Biosecurity plays an essential role in
prevention of transmission of pathogens causing clinical and subclinical
infection in
a flock. Ideally, biosecurity requires periodic risk assessment and the
measures used in an area may need to be modified as local circumstances
change. Many risk factors for infection are related to the farm, movement of
animals on and off the farm, and general management practices.

Figure 6 Wearing of PPE in the Farm

Isolation, traffic control and sanitation are the three biosecurity
measures which should be implemented in all production system to
minimize the risk of introduction of disease to a flock. For this to be
effective, training is needed to provide knowledge to poultry producers about
the range of measures that should be undertaken for proper biosecurity
implementation on the farms. On-farm biosecurity training is an on-going
requirement with the need to update farm personnel and train new
personnel at regular intervals. Biosecurity programmes are based primarily
on quarantine of a site combined with measures for stringent hygiene and
disinfection.

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The Most Common Breaks in Biosecurity Occur When Infectious Poultry
Diseases are Introduced by the Movements of People.
• Prevent contact with wild birds and vermin by physically excluding them
from the site, for example, with bird netting.

• The poultry keeping area and equipment within it must be kept clean, and
be disinfected every few months. Cleaning followed by disinfection is
essential between batches of poultry. Concrete rather than earth flooring in
poultry production areas greatly increases the effectiveness of cleaning and
disinfection.

• Equipment should NOT be shared among poultry sites. If it is absolutely

necessary to share items, the equipment must be thoroughly cleaned and
disinfected before and after entering any poultry production site.

• Contamination of food and water by faeces should be strictly avoided.

• Feed should be stored in secure, lidded containers; the water supply

should be decontaminated, for example, by a standard chlorination
treatment.

Traffic control in poultry production

Controlling the ‘traffic’ of people and animals in and around poultry
production areas can help limit disease and improve biosecurity. This can
be achieved by ensuring:
• Increased standards of the facilities which allow farmers to limit and
control access to poultry production areas by people, livestock, wild birds
and other animals.
• The production area has a perimeter fence or otherwise well-defined
boundary, establishing a clearly defined biosecurity zone.
• The main entrance to the production area is capable of being closed to
traffic and displaying appropriate signage including Biosecure Area, no entry
unless authorized or similar wording.
• Entry to the sheds is only be made through entrances with a foot bath
containing a suitable disinfectant (see disinfectants in foot bath).
• Dead bird disposal methods conform to appropriate procedures and
standards.
• Trees and shrubs are selected to minimize wild bird attraction.
• The area around sheds are kept free from debris and vegetation and mown
regularly to prevent rodents from hiding in it.

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Vaccination
Vaccination is one means to prevent disease in the flock. Vaccinating
the whole flock against economically important diseases, such as Newcastle
disease (ND), fowl typhoid and fowl pox, helps prevent mortality in the
scavenging system.

Figure 7 Vaccination Program

Disease Management
A disease is any condition that interferes with the normal functioning
of the cells, tissues, organs and the whole body systems. Diseases of poultry
have many causes and include:

1. Deficiencies of essential nutrients such as vitamins, minerals or other

nutrients.
2. The consumption of toxic substances such as poisons.
3. Physical damage e.g. environmental extremes and injury.
4. Internal and external parasite infestations such as lice and worms.
5. Infectious disease caused by micro-organisms such as bacteria and
viruses.

Diseases that result from nutrient deficiencies, consumption of toxic

substances and physical damage are referred to as non-infectious diseases.
Infectious diseases are caused by microorganisms that include parasites,
fungi, protozoa, bacteria, mycoplasmas, chlamydia and viruses.

Direct transmission occurs when one diseased bird passes the cause
of the disease via direct contact to a susceptible healthy bird. Indirect
transmission occurs when the causal organism is passed from one bird to
another via an intermediate host.

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Causes Of Infectious Disease
Organisms and microorganisms that have the potential to cause
harm, such as disease in animals, are called pathogens or disease vectors.
These pathogen types include:
 Viruses
 Bacteria
 Fungi
 Protozoa
 Internal parasites
 External parasites

Prevention Of Disease
Prevention is by far the most economical and best method of disease
control. Disease prevention is best achieved by the implementation of an
effective biosecurity program in conjunction with appropriate immunization.
However, poultry diseases can overcome these precautions and when they
do, it is important to prevent spread of the disease causing pathogen to
other flocks/farms.

Caretakers and service personnel should be trained to recognize signs

of illness and problems that may be attributed to disease. These include
changes in water and feed consumption patterns, sudden changes in fecal
droppings appearance and litter conditions, excessive mortality, and
irregular bird activity and/or flock behavior. Prompt action to address the
problem is essential. This aspect of poultry management must receive
constant, close attention. Failure to maintain a high standard will usually
result in an unhealthy flock. The basis of poultry health management is:

1. The isolation of the flock from disease causing organisms

– quarantine.
2. The destruction of as many harmful organisms as possible – hygiene.
3. The use of an appropriate vaccination program – trigger the birds’
immune system.
4. The use of appropriate preventive medication programs – for
diseases for which there are no vaccines.
5. The use of a suitable monitoring program – to monitor for the
presence of disease organisms and the success or failure of the
hygiene program or the vaccination program.

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Recognizing healthy and sick birds: How and Why?

A very important skill for all poultry stock persons to have is the
ability to differentiate between healthy and sick birds. It is necessary to be
able to tell as early as possible when some of the birds in the pen are sick to
control the spread of disease and treat them accordingly.

A healthy bird will:

 Be active and alert.
 Be normal size/weight for the strain, age and sex.
 Have no lameness or paralysis.
 Have no injuries.
 Have no deformities.
 Have no discharges from the nostrils or eyes.
 Have no stained feathers around the vent.
 Have no swellings.
 Generally have good plumage

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Figure 8 Photos of a Healthy Stocks

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A sick bird will show some or all of the following signs:
 Isolation
 Hunched stance with eyes partially closed
 Diarrhea
 Paralysis – of the leg(s), wing(s) or neck.
 Sneezing and/or coughing; there may be nasal discharge.
 Blood in the faeces.
 Swellings – of the joints.
 Injuries.
 Loss of weight – this may be pronounced if the condition is a chronic
one e.g. Marek’s Disease.
 Unexpected changes to the food and water consumption – often the
first signs of illness.
 Slower growth or a drop in egg production.
(https://www.poultryhub.org/all-about-poultry/health-management)

Figure 9 Samples of Unhealthy Chicks

The following are photos showing some of the differences of healthy

and unhealthy chicks.

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 ORGANIC
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Conclusion
Poultry occupies a unique position in terms of its contribution to the
provision of high quality protein food and sources of income. Humans,
contaminated equipment have, newly introduced birds, wild birds, rodents
and stresses are some of the main sources of poultry diseases. Sick
chickens do not produce, and profits will be lost due to costs of medicines
and chicken mortalities. If the sources of disease are identified and managed
properly, the number of outbreaks is greatly reduced.

So, for good productivity and profitability; there should be proper

health care management practices in place, i.e. good housing, nutrition and
health care for our chickens, and observe them daily for any abnormalities
and disease symptoms. Some diseases can spread rapidly through a poultry
flock so sick-looking birds should be housed separately and given extra
care.

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(https://www.kenkyugroup.org/article/14/161/Review-on-Health-Care-Management-
Practices-in-Poultry/)

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 Self- Check 1.4-1

I. TRUE OR FALSE : Write (T) if the statement is True and (F) if it is False.
Write your answer to a separate sheet.

__________ 1. Health Care is the maintaining and restoration of health by

the treatment and prevention of disease especially by trained
and licensed professionals.
__________ 2. The key principles of poultry health management are
prevention of disease, early recognition of disease, and early
treatment of disease.
__________ 3. Health care programs are implemented based on enterprise
procedures.
__________ 4. The use of medicines and biologics should be under the
supervision of a licensed veterinarian or competent authority.
__________ 5. Health care management is a system that takes into account
the whole animal’s health and welfare: physical, psychological,
social and environmental in relation to the prevention of
disease, its early recognition and treatment.
__________ 6. Biosecurity is the term used to describe an overall strategy or
succession of measures employed to prevent infectious
diseases from a production site.
__________ 7. Isolation, traffic control and sanitation are the three
biosecurity measures which should be implemented in all
production system to minimize the risk of introduction of
disease to a flock.
__________ 8. The most common breaks in biosecurity occur when
infectious poultry diseases are introduced by the movements
of people.
__________ 9. Infectious diseases are caused by microorganisms that include
parasites, fungi, protozoa, bacteria, mycoplasmas, chlamydia
and viruses.
__________ 10. The ability to differentiate between healthy and sick birds is a
very important skill for all poultry stock persons to have.

II. IDENTIFICATION: Identify as to what the following statements mean.

____________________ 1. The most economical and best method of disease

control.
____________________ 2. Diseases that result from nutrient deficiencies,
consumption of toxic substances and physical
damage.

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____________________ 3. The isolation of the flock from disease causing
organisms.
____________________ 4. The destruction of as many harmful organisms as
possible.
____________________ 5. Any condition that interferes with the
normal functioning of the cells, tissues, organs and
the whole body systems.
III. ENUMERATION: Enumerate five signs of a healthy bird and five signs of
a sick bird.

Signs of a Healthy Chick:

1. ___________________
2. ___________________
3. ___________________
4. ___________________
5. ___________________

Signs of a Sick Chick:

1. __________________
2. __________________
3. __________________
4. __________________
5. __________________

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 ANSWER KEY 1.4-1

I. TRUE OR FALSE
1. T
2. T
3. T
4. T
5. T
6. T
7. T
8. T
9. T
10. T

II. IDENTIFICATION
1. Prevention
2. Non-infectious diseases
3. Quarantine
4. Hygiene
5. Disease

III. ENUMERATION
A. Signs of a Healthy Chick:
1. Active and alert
2. Normal size/weight
3. No lameness or paralysis
4. No injuries
5. No deformities
 No discharges from the nostrils or eyes
 No stained feathers around the vent
 No swellings
 Generally have good plumage

B. Signs of Sick Chick:

1. Isolation
2. Hunched stance with eyes partially closed
3. Diarrhea
4. Paralysis – of the leg(s), wing(s) or neck
5. Sneezing and/coughing/nasal discharge
-Blood in the faeces

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 Swellings of the joints
 Injuries
 Loss of weight (in a chronic condition e.g. Marek’s Disease)
 Unexpected changes to the food and water consumption – often the
first signs of illness
 Slower growth or a drop in egg production

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 TASK SHEET 1.4-1
Title: Identify and separate healthy chicks from sick chicks

Performance Objective:

Given the necessary tools, materials and equipment, you should be able
to identify and select healthy chicks based on industry acceptable
indicators for healthy chicks and separate them from sick ones. Allotted
time (2 hours).

Supplies/Materials :
Paper and Pencil
Chicks
Plastic Crates
Equipment :
Weighing scale

Steps/Procedure:
1. Prepare the chicks to be identified.
2. Select the chicks that conform with the indicators of a healthy
chicks. A healthy chick will be agile, energetic and alert with
 bright eyes
 clean shiny feathers
 dry clean beak
 dry vent
 normal size and weight (35 grams for a day old)
 bright red comb with no discoloration
 no deformities
 no rancid odor
 no discharges.
3. Separate the healthy chicks from unhealthy ones.
4. Discard the unhealthy stocks from the farm.
5. Put all the healthy chicks in the cage and feed with ad libitum
feeding.
Assessment Method:
Demonstration With Oral Questioning

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 ORGANIC
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 Performance Criteria Checklist 1.4-1

CRITERIA
YES NO
Did you….

1. Look for chicks that are clearly eating, drinking and

have plenty of energy.

2. Select for the chicks that will frequently sleep, but

avoid chicks that are puffed up, with drooping
heads.

3. Check for the tail end of each chick for pasty butt.

4. Examine the beak for any discharge.

5. Check for the weight of the chicks. It must be 35

grams, a day old.

6. Observe safety during demonstration

7. Observe time allotted for demonstration

8. Proper use of tools and equipment

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 Information Sheet 1.4-2
Sanitation and Cleanliness Program

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. identify different sanitation and cleanliness methods and programs;
2. apply and implement the best practices of cleaning and disinfection in
the poultry industry.

For the prevention of disease and its spread, biosecurity measures are
applied as discussed previously. Part of it is sanitation, hygiene and
cleanliness. Sanitation addresses the cleaning—and disinfection when
necessary—of people, equipment, animals and material entering a farm.
Routine farm operations such as feeding, milking, animal handling, medical
treatments, contact with vehicles and equipment, interactions with service
providers and outside visitors, are all possible contact points for the transfer
of diseases and pests. Entry and exit routes from buildings and a property
have the potential to bring and take away disease-causing organisms.

Some form of cleaning and disinfection should be done before people

and their clothing, equipment, supplies, and larger items such as vehicles
and heavy equipment cross from dirty or low risk (the farm perimeter) to
clean or higher risk areas (animal housing, animal transport vehicles, feed,
water and other items that come into close contact with livestock).

Controlled access zone should be established which is a transitional

space with reduced contamination between the farm perimeter and where
livestock are housed. A farm may want to require that all organic material
be cleaned from boots, clothing, equipment and vehicles before entering this
area. Personnel may be required to shower and wear clean outerwear prior
to arrival, or clean and disinfect footwear and wear site-specific outerwear
prior to entering the buffer area. A line of separation dividing dirty from
clean may serve as a convenient location to reduce, remove, inactivate,
eliminate, or destroy disease-causing organisms prior to crossing into
livestock areas.

Basic Cleaning and Disinfection Considerations

Sanitation practices of cleaning and disinfection are intended to stop the
transmission of infectious agents. It involves inactivating or destroying
disease-causing microorganisms on the farm premises, equipment, vehicles
and personnel.

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 Cleaning - removes germs, dirt and impurities from surfaces or
objects. Cleaning works by using soap (or detergent) and water to
physically remove germs from surfaces. This process does not necessarily
kill germs, but by removing them, it lowers their numbers and the risk of
spreading infection. Areas that are determined to be a low risk for
disease transmission may only require cleaning.

Figure 10 Cleaning
 Sanitizing - lowers the number of germs on surfaces or objects to a
safe level, depending on the requirements. This process works by either
cleaning or disinfecting surfaces or objects to lower the risk of spreading
infection.

Figure 11 Sanitizing

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 Disinfecting - kills germs on surfaces or objects. Disinfecting works
by using physical or chemical agents to kill germs on surfaces or objects.
This process does not necessarily clean dirty surfaces or remove germs,
but by killing germs on a surface after cleaning, it can further lower the
risk of spreading infection.

Figure 12 Disinfecting
 Sterilization - kills all forms of microbial life. Steam under pressure,
dry heat and liquid chemicals are used in this process.

The life span of infectious agents/disease-causing microorganisms

varies. Many viruses and bacteria have short life spans outside of a host,
from hours to days. However, others can live a long time with the right
environmental conditions for them (anthrax, foot and mouth disease).
Removing organic material such as dirt, feed and manure is the first step in
the sanitation process, no matter if you are cleaning boots, floors, buckets,
water troughs, equipment or vehicles.

Cleaning & Disinfecting Your Free Range Chicken Farm

Proper cleaning of the house, drinkers, and other equipment is crucial
to the biosecurity of a free range chicken farming venture in the Philippines.

Water Sanitation and System Cleanout

A regular water sanitation and water line cleaning program can
provide protection against microbial contamination and the build-up of
slimy bio-films in water lines. While bio-films may not be an immediate
source of problems to birds, once established in water lines, bio-films
provide a place for more detrimental bacteria and viruses to hide from
disinfectants and also act as a food source for harmful bacteria.
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Products which contain hydrogen peroxide have proven to be outstanding
for the removal of bio-films in water lines. Bio-films can be impacted by
natural contaminants (iron, sulfur, etc.). The use of various poultry
products in water lines (ex: vitamins, electrolytes, organic acid, vaccines,
vaccine stabilizers, antibiotics and probiotics) can all contribute to the
growth of a bio-film. As a result, special attention to internal drinker line
cleanliness should be initiated after the use of any of these products.

Other Factors Affecting Cleaning and Disinfection Success

Sanitation should be a part of your everyday biosecurity procedures.
Cleaning and disinfecting does not have to be complicated or get in the way
of work to be done. Sanitation is part of that work. It is an important part of
the plan, for the prevention of diseases in your herd, and to know what to do
when diseases are present.

The general order for the sanitation process is:

1. Dry clean (remove solids)
2. Wet wash
3. Rinse
4. Dry
5. Disinfect

Line of Separation
A Line of Separation (LOS) or the clean/dirty line is an important part
of both sanitation and traffic control in any biosecurity plan and procedures.
It is a line, physical or imagined, that separates the clean from the dirty. The
LOS could be a line or a barrier such as a bench to cross that separate
areas. It is site-specific and may be set up at the farm level (the farm
perimeter), the barn level, or somewhere in between.

Figure 13 Line of Separation

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Cleaning is done before disinfecting. Cleaning can remove up to 90 percent
of infectious agents. It improves the effectiveness of disinfectants.

Dry Cleaning - remove contamination such as soil, manure, bedding and

feed.
 Moisten the area to control dust.
 Air blowers should not be used because of the risk of infectious agent
spread.

Washing - the most overlooked step.

 Use of detergents - a detergent disperses and removes organic

materials from surfaces.

 Washing reduces infectious agents and removes oil, grease, and body
fluids such as blood.

Rinsing - rinse with cold water at low pressure.

Drying - surfaces should be allowed to dry completely, overnight if possible

(https://www.healthyagriculture.org/prevent/sanitation/)

Sanitation
Sanitation should be a way of life. The most effective sanitizer is hot
water, detergent and a brush. Be sure to first use the shovel and scraper.
Remove as much filth, litter, organic matter, and debris as possible before
trying to sanitize a surface. Chemicals will not substitute for a good cleaning
program. They only help clean and sanitize after the shoveling, scraping and
scrubbing is properly completed. Having a small tub of water and
disinfectant near the entry of the coop to dip the bottom of your shoes upon
entry and exit is a good measure. Many food grade chemical sanitizers are
available to use on clean surfaces. Chlorine and lye are good germicides,
relatively inexpensive, and must be used with care. Borax is effective with
long-time exposure to the microorganisms.

Sunlight is a cheap sanitizer and available to all. However, sunlight

does not penetrate well and may require days to be effective. Place new birds
in a well-cleaned, dry and sanitized pen. Allow houses to remain clean and
vacant at least two weeks between broods or flocks. Keep equipment,
especially waterers, clean and sanitary. Remove manure from pens and
dispose of it promptly. Do not stockpile it near the poultry house. Manage
rodents by eliminating habitat and access to feed and water sources.
(https://extension.colostate.edu/docs/pubs/livestk/02512.pdf)

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10 tips for cleaning, disinfecting broiler houses
Following hygiene best practice can help to maintain a healthy
environment in the broiler house and minimize performance challenges.
Cleaning and disinfection are central to any biosecurity program. A
good broiler house cleaning and disinfection program will help minimize the
adverse effects of disease, optimize bird performance and welfare, and
provide assurances on food safety issues.

In the a 2016 publication in its series on Best Practice in the Broiler

House, Aviagen recommends:
1. Establish a plan 6. Remove and dispose of litter
2. Control insects 7. Wash
3. Remove dust 8. Clean water and feeding systems
4. Pre-spray 9. Disinfect
5. Remove equipment 10. Fumigate

Figure 14 Broiler houses should be washed using a pressure washer and foam detergent, compatible
with the disinfectant to be used, and then rinsed with hot water. | Photo courtesy Aviagen

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Figure 15 Fumigation should be carried out as soon as possible after disinfection. Surfaces
should be damp, and the house warmed to a minimum of 21C (70F) and a relative humidity of
greater than 65 percent. | Photo courtesy Aviagen.

Evaluating farm cleaning, disinfection efficacy:

 The efficacy of clean and disinfection should be monitored regularly.
 Bacterial and salmonella counts should be completed at least once per
flock.
 Monitoring trends in Salmonella counts will permit continuous
improvements in farm hygiene to be made.
 It should be remembered that if cleaning and disinfection have been
effective, no Salmonella species should be isolated during sampling.
(https://www.wattagnet.com/articles/26539-tips-for-cleaning-disinfecting-broiler-houses/)

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 Self- Check 1.4-2

I. MULTIPLE CHOICE :
Choose the letter of the best answer.
Write the letter of your choice on your answer sheet.
1. It addresses the cleaning—and disinfection when necessary—of
people,
equipment, animals and material entering a farm.
A. Sanitation
B. Biosecurity
C. Sterilization
D. All of the above
2. Removes germs, dirt and impurities from surfaces or objects.
A. Cleaning
B. Sanitizing
C. Disinfecting
D. All of the above
3. Lowers the number of germs on surfaces or objects to a safe level.
A. Sanitizing
B. Disinfecting
C. Cleaning
D. All of the above
4. Kills germs on surfaces or objects.
A. Disinfecting
B. Cleaning
C. Sanitizing
D. All of the above
5. Kills all forms of microbial life.
A. Sterilization
B. Biosecurity
C. Sanitation
D. All of the above
6. A line, physical or imagined, that separates the clean from the dirty.
A. Line of Separation
B. Line of Duty
C. Line of Security
D. All of the above
7. Removes contamination such as soil, manure, bedding and feed.
A. Dry Cleaning
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B. Rinsing

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C. Washing
D. All of the above
8. The most overlooked step in the sanitation process.
A. Washing
B. Disinfecting
C. Sanitizing
D. All of the above
9. The most effective sanitizer is
A. Hot water
B. Detergent
C. Brush
D. All of the above
10. A cheap sanitizer available to all
A. Sunlight
B. Chlorine
C. Alcohol
D. All of the above

II. ENUMERATION:
A. Enumerate in order the five general order for sanitation process.
B. Give five tips for cleaning and disinfecting broiler houses.

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 ANSWER KEY 1.4-2

I. MULTIPLE CHOICE
1. A
2. A
3. A
4. A
5. A
6. A
7. A
8. A
9. D
10. A

II. ENUMERATION
A. General Order of Sanitation Process
1. Dry clean (remove solids)
2. Wet wash
3. Rinse
4. Dry
5. Disinfect
B. Cleaning and Disinfecting Tips of Broiler Houses
1. Establish a plan
2. Control insects
3. Remove dust
4. Pre-spray
5. Remove equipment
6. Remove and dispose of litter
7. Wash
8. Clean water and feeding systems
9. Disinfect
10. Fumigate

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 Information Sheet 1.4-3
Organic Waste

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. define organic waste and handle it properly;
2. determine disposal methods and storage of organic waste;
3. collect organic waste for fertilizer formulation.

For the safety and wellbeing of the stocks and the public, organic
waste are collected and handled properly and disposed accordingly. Organic
waste is any material originating from a plant or animal which is
biodegradable and can be decomposed by microorganisms or consists of the
remains, residues or waste products of any organism. Biodegradable waste
is organic material that can be broken into carbon dioxide, methane or
simple organic molecules. (https://www.cityofsignalhill.org/)

Figure 16 Organic Waste Recycling Process

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Anything that you might put in a compost pile is organic waste. Examples of
organic waste include:
 Leftover food.
 Coffee grounds, apple cores, egg shells and other kinds of food
byproducts.
 Yard trimmings, fallen leaves, branches, pulled weeds and other
landscaping debris.
 Cut flowers.
 Pet food.
 Livestock manure.
 Untreated/unpainted wood, including things like coffee stirrers and
toothpicks.
 Food-stained paper/packaging, like greasy pizza boxes and used
paper plates. (Note that this excludes foam and plastic food packaging,
even if it’s stained with food residue.)
 Green waste

Organic waste breaks down over time. This process generates a

tremendous amount of methane, a potent greenhouse gas that traps heat in
the atmosphere and contributes to climate change. (Methane will absorb 86
times more heat than an equal amount of carbon dioxide would over a 20-
year period!) Organic waste may also contain antibiotics, chemicals and
pathogens that enter the soil and groundwater as the waste breaks down.
Obviously, keeping these materials out of landfills is a matter of protecting
public health. That’s why organic waste disposal must be carefully
managed.

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Figure 17 Examples of Organic Wastes
How Should Organic Waste be Handled?

Organics can be harmful to the environment when landfilled.

Disposing of organic waste the right way is environmentally responsible for
any business, and may even be legally necessary.

Figure 18 Organic Waste Bin

Handling Organic Waste

Many businesses don’t generate enough organic waste to be subject to a

disposal ban, but still want to dispose of these materials carefully.
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Composting and conversion are the most common ways to safely manage
organic waste. Composting breaks waste down until it becomes nutrient-
rich fertilizer. Food waste can also be converted into energy via anaerobic
digestion, or AD. In an AD facility, waste is deprived of oxygen while it
breaks down, creating a renewable energy source called biogas.

So how should your business handle its organic waste? One option is
to check with your local recycling agency, which may have an organics
program for area businesses. Another option is to consult a waste hauler in
your area. A local waste hauler will have information about any AD facilities
or commercial composting facilities in your region.
(https://millerrecycling.com/organic-waste-and-how-to-handle-it/)

POULTRY FARM WASTE DISPOSAL MANAGEMENT

Types of poultry waste:
1. Poultry manure
2. Hatchery waste
3. Slaughter house and processing plant waste
4. Dead bird

Poultry Manure Disposal

Two main types of poultry waste:
• Poultry litter – Waste from deep litter systems
• Cage layer waste – Excreta, spilled feed and feathers.
Disposal methods:
a. Drying
b. Heaping
c. Poultry manure as organic fertilizer
d. Biogas / Electricity generation from poultry litter
e. Composting
f. Pond disposal
g. Aeration

Poultry manure contains macro and micro elements:

Nitrogen Zinc

Phosphorus Copper

Potassium Boron

Calcium Iron

Sulfur Manganese

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Magnesium

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Hatchery Waste Disposal
a. Power generation
b. Rendering
c. Autoclaved and extruded
d. Boiling
e. Ensiling
f. Composting
g. Anaerobic digestion systems
Slaughterhouse Waste Disposal
• Rendering
Dead Bird Disposal
a. Burying
b. Pit disposal
c. Incineration
d. Septic tank disposal
e. Composting
f. Rendering

Rendering is a heating process that extracts usable ingredients, such as

protein meals and fats. The following methods may be followed as pre-
treatment or method for rendering:
1. Daily pickup
2. Freezing
3. Fermentation
4. Acid Preservation

Advantages of rendering:
• Rendering is more effective
• Removal of all mortalities from the farm
• Nutrient losses, water quality, and recycling for profit increase
• Converts entire poultry waste into high protein sterilized meat meal for
making animal feed
• Prevents or eliminates environmental pollution by disposing of all
biological waste (https://thepoultrypunch.com/2020/09/poultry-farm-waste-disposal-
management/)

Poultry Waste Management

Waste generated by poultry farms is usually composed of manure,
spilled feeds, feathers, and bedding materials. Poultry waste tends to be
drier because of the low moisture content of bird droppings, use of bedding
material as moisture absorber, and very minimal water use for cleaning.
Poultry waste is disposed by either selling it to chicken manure traders or

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spreading on the farm as organic fertilizer. A market for poultry manure as
organic fertilizer has already been established, which lessens the burden of

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poultry producers in disposing the waste without causing environmental
problems.

Uses of Poultry Litters

Valuable secondary products are generated during the process of
poultry farming in the form of litter -- a combination of bedding materials
and manure. These generated secondary materials if properly manage,
could be sold and as soil fertilizer, unprocessed material for vitality
generation or as feed for other animals. Proper management skills, know-
how of waste composition, as well as the method of use of waste are vital in
the adoption of poultry litter as manure. The amount of phosphorus,
potassium, and nitrogen of poultry litter ought to be known so as to ensure
that substantial amount of these constituents can serve as nutrient to
indigenous earth.

Nutrients in Poultry Manure

Manure from poultry bears significant quantities of minerals like
nitrogen, phosphorus, and other released components like hormones,
antibiotics, pathogens and weighty metals that get accessed via food.
Seepage and torrential flow of such compounds have the possibility of
generating into pollution of top water and soil water facilities.

Management that puts into practice the principles of the four Rs of

Reduce, Reuse, Recycle and Recover is the best first option:
• Reduce the amount of waste product generated;
• Reuse the waste product on the farm or provide it for others to use; and
• After reducing and reusing as much of the waste product as possible,
recycle the product either on-farm, such as with land application of manure,
or off-farm, such as with plastic recycling programs.
• Recover methane gas from manure waste.

Only after considering the four Rs should farm waste be disposed of.
The first goal of any waste management system is to maximize the economic
benefit from the waste resource and maintain acceptable environmental
standards. To be practical, the system must also be affordable and suitable
to the operation. If wastes are not properly handled they can pollute surface
and groundwater and contribute to air pollution.

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Figure 19 Waste Management
Manure Handling and Storage
Livestock manure is classified as either a solid, semi-solid or liquid
using the following criteria:
• Solid - contains greater than 20% solids.
• Semi-solid - (also referred to as slurry) - contains 5% to 20% solids.
• Liquid - contains less than 5% solids.

Storage
A manure storage facility which is of sufficient size reduces the chance
of pollution from spills and allows land application to take place when soil is
dry, when crops require nutrients, and when work schedules permit.
Manure storage should be large enough to store manure, bedding, wasted
feed, precipitation and all liquids for at least 210 days.
Turning poultry Manure into fertilizer and energy source
Eggs, meat and feathers are traditionally considered to be the most
popular products of poultry farming. Both large and small farms produce
substantial amounts of waste, and manure in particular. As it happens,
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manure from waste can be turned into a valuable soil fertiliser as well as a
source of green energy.
To dispose of large quantities of manure the farms often put it in
compost pits or leave it in open grounds. Because chicken manure is rich in
phosphates and ammonium nitrogen, this leads to pollution of nearby rivers
and lakes, as well as groundwater. When stored improperly, piles of manure
also get high concentrations of methane, which in turn contribute to the
greenhouse effect.
At the same time, chicken manure makes easily absorbable natural
fertiliser. In the right quantities and proper pre-processing (disinfection),
such a natural fertiliser does not burn plant roots, improves the composition
of the soil, and restores its microflora and acidity levels. Most often, chicken,
duck, goose, or even pigeon manure is used for fertiliser.
Any type of waste from livestock and chicken farming requires proper
management and methods of disposal. Storing chicken manure without
proper disinfection not only pollutes the soil with highly concentrated
substances but also spreads pathogenic microorganisms, weed seeds, eggs
and larvae of parasites.
Among the most popular ways of turning chicken manure into a
fertiliser are aerobic (with access to oxygen) processes of composting and
drying, as well as anaerobic (without access to oxygen) fermentation
processes. The latter is used in biogas plants. Mineral (artificial) fertilisers
are widely used in farming alongside the natural ones.
(https://eu4business.eu/success-stories/turning-chicken-manure-into-fertiliser-and-a-source-
of-energy/)

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 063 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Self- Check 1.4-3

MULTIPLE CHOICE :
Choose the letter of the best answer and write your choice on the answer
sheet.

1. Organic waste is any material originating from a plant or animal

which is biodegradable and can be decomposed by microorganisms or
consists of the remains, residues or waste products of any organism.
A. Organic waste
B. Industrial Waste
C. Poultry Waste
D. All of the above
2. Examples of organic waste include
A. Leftover food
B. Coffee grounds, apple cores, egg shells
C. Yard trimmings, fallen leaves, branches, pulled weeds
D. All of the above
3. Types of poultry waste
A. Poultry manure, Hatchery waste
B. Slaughter house and processing plant waste
C. Dead bird
D. All of the above
4. Some of the macro elements found in poultry manure
A. Nitrogen
B. Phosphorus
C. Potassium
D. All of the above
5. Some of the micro elements found in poultry manure
A. Zinc
B. Copper
C. Boron
D. All of the above
1. A heating process that extracts usable ingredients such as protein
meals and fats
A. Rendering
B. Biosecurity
C. Sterilization

ORGANIC
Date Developed: Document No.
December 07, Issued by:
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PRODUCTION NCII Date Revised:
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D. All of the above

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 064 of
Developed by: Institute 132
RAISE ORGANIC
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7. A combination of bedding materials and manure
A. Litter
B. Manure
C. Carcass
D. All of the above
8. The four Rs of the best management practice
A. Reduce, Reuse, Recycle, Recover
B. Retain, Reuse, Remove, Regain
C. Remove, Reuse, Retain, Recover
D. None of the above
9. Livestock manure is classified as solid when it contains
A. Greater than 20% solids
B. 5% to 20% solids
C. Less than 5% solids
D. None of the above
10. Manure from waste can be turned into a valuable
A. Soil fertilizer
B. Source of green energy
C. All of the above
D. None of the above

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 065 of
Developed by: Institute 132
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 ANSWER KEY 1.4-3

MULTIPLE CHOICE
1. A
2. D
3. D
4. D
5. D
6. A
7. A
8. A
9. A
10. C

ORGANIC
Date Developed: Document No.
December 07, Issued by:
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PRODUCTION NCII Date Revised:
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Developed by: Institute 132
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Sample Power Point Presentation (in slide print-out)

ORGANIC
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December 07, Issued by:
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PRODUCTION NCII Date Revised:
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 ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 068 of
Developed by: Institute 132
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 ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 069 of
Developed by: Institute 132
RAISE ORGANIC
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 ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 070 of
Developed by: Institute 132
RAISE ORGANIC
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 ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 071 of
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 References

1. https://www.merriam-webster.com/dictionary/healthcare
2. https://www.poultryhub.org/all-about-poultry/health-management
3.https://www.kenkyugroup.org/article/14/161/Review-on-Health-Care-
Management-Practices-in-Poultry/
4. https://www.healthyagriculture.org/prevent/sanitation/
5. https://extension.colostate.edu/docs/pubs/livestk/02512.pdf
6.https://www.wattagnet.com/articles/26539-tips-for-cleaning-disinfecting-
broiler-houses/
7.https://www.cityofsignalhill.org/
8. https://millerrecycling.com/organic-waste-and-how-to-handle-it/
9. https://thepoultrypunch.com/2020/09/poultry-farm-waste-disposal-
management/
10. https://eu4business.eu/success-stories/turning-chicken-manure-into-
fertiliser-and-a-source-of-energy/

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 072 of
Developed by: Institute 132
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Revision #
Evidence Plan

Competency Organic Agriculture Production NC II

standard:
Unit of RAISE ORGANIC CHICKEN
competency:

&

&
Ways in which evidence will be collected:
[tick the column]

Third party Report

Demonstration
Observation

Portfolio

Written
The evidence must show that the trainee…
 Demonstrates the ability to select healthy chick
considered as a good stock for raising organic
/ /
chicken and identify sick and desirable
stocks.*
 Demonstrates the ability to apply appropriate
space requirements, determine chicken house
suitable for growing organic chicken,
/ /
enumerate common facilities found in the
chicken pen and identify basic materials for
chicken beddings.*
 Demonstrates the ability to differentiate the
feeding requirements of a brooding chicks and
a growing chicken, schedule and apply
/ /
effective nutritional requirements for poultry
on various physiological stages, and identify
common elements in the feed formulation.*
 Demonstrates correct brooding of chicks and the
ability to identify the age of an organic
chicken ready for harvest, perform pre and / /
post-laying activities, accomplish appropriate
records and maintain record book.*
 Demonstrates the ability to maintain cleanliness
and orderliness of an organic poultry farm,
apply appropriate preventive measure to
/ /
protect stocks from diseases and implement
the Philippine National Standards (PNS) for
organic livestock in the farm.*
NOTE: *Critical aspects of competency
ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 073 of
Developed by: Institute 132
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 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. Why is the hardening stage important?
Answer:
1. It makes the chicks feel a slightly harsh environment.
2. Rapid change of environment will result to a lot of /
mortality.
3. Covered area makes the chicks freely roam around
without too much exposure to sun and rain.
2. What are the advantages of using an incubator over natural
incubation?
Answer:
1. It creates uniformity of sizes of chicks. /
2. Many cross-breed chickens do not brood.
3. It maximizes the productivity of egg-laying hens.
3. What is candling?
Answer:
/
Candling is a method used in the incubation process to
determine if the embryo is developing or not.
4. Why is culling important?
Answer:
- It saves space, feed, water, cost of production and
vaccination. /
- It increases profit, production and growth.
- It reduces spread of diseases among birds.
Safety Questions
5. What should be followed in the operation of tools, machines /
and equipment?
Answer:
The manufacturer’s manual of operation and specifications.
6. What are the factors in successful brooding? /
Answer:
- Temperature
- Space requirement
- Brooding design
- Feeding and watering
ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
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Developed by: Institute 132
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Revision #
7. What are the required space and temperature in the brooding /
cage to ensure safety of chicks?
Answer:
1 sq. meter per 50 chicks with 1 watt per chick
8. What is the required water and feed in brooding stage to /
ensure the health and safe growth of the stocks?
Answer:
Feeding and water is unlimited and trays and waterers must
not be empty for the 1st 21 days.
Contingency Questions
9. In case of cannibalism in your stock, what necessary steps /
you should do to prevent more casualties?
Answer:
1. Identify the cause.
2. Review the feeding program (maybe too few feeds are
being fed).
3. Provide right quantity of feed rations.
4. Debeaking
10. In case of a disease outbreak, what steps should be taken? /
Answer:
1. Implement bio-security measures.
2. Isolate or quarantine the affected chickens.
3. Review the medication program, give natural remedies.
4. Consult with veterinarian and treat with natural
inputs.
11. In case of injury, sickness or deformity of chicken, what /
shall be done?
Answer:
Chicken shall be appropriately treated to avoid suffering.
12. If vaccination is required, who will administer or supervise /
it?
Answer:
A duly licensed veterinarian.
Job Role/Environment Questions
13. What is the role of training to the actual work? /
Answer:
It provides the trainee with knowledge, skills and attitudes
required in the actual work.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
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Developed by: Institute 132
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14. What is the role of the trainer to the trainee? /
Answer:
The trainer guides, assists, supports and assesses
the trainee to achieve competence in the training.
15. What is the role of employee in the industry? /
Answer:
The employee must do what is required in the
work according to the standard operating procedures
and must follow the employer’s instructions.
16. How should the worker deal with co-workers and /
customers?
Answer:
The worker must be polite and deal respectfully
with co-workers and customers.
Rules and Regulations
17. What standard is implemented in raising organic /
chicken?
Answer:
The Philippine National Standards (PNS) for
organic livestock farm is implemented.
18. What should be applied for caring and preserving /
the welfare of the chicken?
Answer:
Good Animal Husbandry Practices (GAHP) must
be applied.
19. What law should be complied in raising organic /
chicken?
Answer:
The Organic Law in agri-fishery industry must be
complied.
20. When transporting the stocks what should be done? /
Answer:
Secure permit from the DENR and local zoning
officer.
The candidate’s underpinning knowledge was: /
Satisfactory

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
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Developed by: Institute 132
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 TABLE OF SPECIFICATION

# of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

Health care
5 10 10 46%
management

Sanitation and
cleanliness 5 5 10 36%
program

Organic waste 5 5 18%

TOTAL 10 20 25 100%

Written Test
Self- Check 1.4-1

I. TRUE OR FALSE : Write (T) if the statement is True and (F) if it is False.
Write your answer to a separate sheet.

__________ 1. Health Care is the maintaining and restoration of health by

the treatment and prevention of disease especially by trained
and licensed professionals.
__________ 2. The key principles of poultry health management are
prevention of disease, early recognition of disease, and early
treatment of disease.
__________ 3. Health care programs are implemented based on enterprise
procedures.
__________ 4. The use of medicines and biologics should be under the
supervision of a licensed veterinarian or competent authority.
__________ 5. Health care management is a system that takes into account
the whole animal’s health and welfare: physical, psychological,
social and environmental in relation to the prevention of
disease, its early recognition and treatment.
__________ 6. Biosecurity is the term used to describe an overall strategy or
succession of measures employed to prevent infectious
diseases from a production site.
ORGANIC
Date Developed: Document No.
December 07, Issued by:
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PRODUCTION NCII Date Revised:
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__________ 7. Isolation, traffic control and sanitation are the three
biosecurity measures which should be implemented in all
production system to minimize the risk of introduction of
disease to a flock.
__________ 8. The most common breaks in biosecurity occur when
infectious poultry diseases are introduced by the movements
of people.
__________ 9. Infectious diseases are caused by microorganisms that include
parasites, fungi, protozoa, bacteria, mycoplasmas, chlamydia
and viruses.
__________ 10. The ability to differentiate between healthy and sick birds is a
very important skill for all poultry stock persons to have.

II. IDENTIFICATION: Identify as to what the following statements mean.

____________________ 1. The most economical and best method of disease

control.
____________________ 2. Diseases that result from nutrient deficiencies,
consumption of toxic substances and physical
damage.
____________________ 3. The isolation of the flock from disease causing
organisms.
____________________ 4. The destruction of as many harmful organisms as
possible.
____________________ 5. Any condition that interferes with the
normal functioning of the cells, tissues, organs and
the whole body systems.
III. ENUMERATION: Enumerate five signs of a healthy bird and five signs of
a sick bird.

Signs of a Healthy Chick:

1. ___________________
2. ___________________
3. ___________________
4. ___________________
5. ___________________
Signs of a Sick Chick:
1. __________________
2. __________________

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
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Developed by: Institute 132
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3. __________________

ORGANIC
Date Developed: Document No.
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4. __________________
5. __________________

Self- Check 1.4-2

I. MULTIPLE CHOICE :
Choose the letter of the best answer.
Write the letter of your choice on your answer sheet.
1. It addresses the cleaning—and disinfection when necessary—of
people,
equipment, animals and material entering a farm.
A. Sanitation
B. Biosecurity
C. Sterilization
D. All of the above
2. Removes germs, dirt and impurities from surfaces or objects.
A. Cleaning
B. Sanitizing
C. Disinfecting
D. All of the above
3. Lowers the number of germs on surfaces or objects to a safe level.
A. Sanitizing
B. Disinfecting
C. Cleaning
D. All of the above
4. Kills germs on surfaces or objects.
A. Disinfecting
B. Cleaning
C. Sanitizing
D. All of the above
5. Kills all forms of microbial life.
A. Sterilization
B. Biosecurity
C. Sanitation
D. All of the above
6. A line, physical or imagined, that separates the clean from the dirty.
A. Line of Separation
B. Line of Duty
C. Line of Security
ORGANIC
Date Developed: Document No.
December 07, Issued by:
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PRODUCTION NCII Date Revised:
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D. All of the above

ORGANIC
Date Developed: Document No.
December 07, Issued by:
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PRODUCTION NCII Date Revised:
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Developed by: Institute 132
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7. Removes contamination such as soil, manure, bedding and feed.
A. Dry Cleaning
B. Rinsing
C. Washing
D. All of the above
8. The most overlooked step in the sanitation process.
A. Washing
B. Disinfecting
C. Sanitizing
D. All of the above
9. The most effective sanitizer is
A. Hot water
B. Detergent
C. Brush
D. All of the above
10. A cheap sanitizer available to all
A. Sunlight
B. Chlorine
C. Alcohol
D. All of the above

II. ENUMERATION:
A. Enumerate in order the five general order for sanitation process.
B. Give five tips for cleaning and disinfecting broiler houses.

Self- Check 1.4-3

MULTIPLE CHOICE :
Choose the letter of the best answer and write your choice on the answer
sheet.
1. Organic waste is any material originating from a plant or animal
which is biodegradable and can be decomposed by microorganisms or
consists of the remains, residues or waste products of any organism.
A. Organic waste
B. Industrial Waste
C. Poultry Waste
D. All of the above
2. Examples of organic waste include
A. Leftover food

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
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Developed by: Institute 132
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Revision #
B. Coffee grounds, apple cores, egg shells
C. Yard trimmings, fallen leaves, branches, pulled weeds
D. All of the above
3. Types of poultry waste
A. Poultry manure, Hatchery waste
B. Slaughter house and processing plant waste
C. Dead bird
D. All of the above
4. Some of the macro elements found in poultry manure
A. Nitrogen
B. Phosphorus
C. Potassium
D. All of the above
5. Some of the micro elements found in poultry manure
A. Zinc
B. Copper
C. Boron
D. All of the above
6. A heating process that extracts usable ingredients such as protein
meals and fats
A. Rendering
B. Biosecurity
C. Sterilization
D. All of the above
7. A combination of bedding materials and manure
A. Litter
B. Manure
C. Carcass
D. All of the above
8. The four Rs of the best management practice
A. Reduce, Reuse, Recycle, Recover
B. Retain, Reuse, Remove, Regain
C. Remove, Reuse, Retain, Recover
D. None of the above
9. Livestock manure is classified as solid when it contains
A. Greater than 20% solids
B. 5% to 20% solids
C. Less than 5% solids

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
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Developed by: Institute 132
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D. None of the above

ORGANIC
Date Developed: Document No.
December 07, Issued by:
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PRODUCTION NCII Date Revised:
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Developed by: Institute 132
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10. Manure from waste can be turned into a valuable
A. Soil fertilizer
B. Source of green energy
C. All of the above
D. None of the above

Performance Test

Specific Instruction for the Candidate

Qualification Organic Agriculture Production NC II

Unit of Competency Raise Organic Chicken

General Instruction:

Given the necessary tools, materials and equipment, you are required to
identify and select healthy chicks based on industry acceptable indicators for
healthy chicks.

Specific Instruction:
1. Prepare the chicks to be identified.
2. Select the chicks that conform with the indicators of a healthy
chicks. A healthy chick will be agile, energetic and alert with
 bright eyes
 clean shiny feathers
 dry clean beak
 dry vent
 normal size and weight (35 grams for a day old)
 bright red comb with no discoloration
 no deformities
 no rancid odor
 no discharges.
3. Separate the healthy chicks from unhealthy ones.
4. Discard the unhealthy stocks from the farm.
5. Put all the healthy chicks in the cage and feed with ad libitum
feeding.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
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 TRAINING ACTIVITY MATRIX
Training Trainee Facilities/Tools Venue Date & Time Remark
Activity and Equipment (Workstation/
Area)
Select chicks Actual chicks, Dec. 5, 2022

RAISE ORGANIC CHICKEN

based on weighing scale,
8:00 -12:00
industry plastic crates
acceptable 1:00-5:00
indicator for
healthy chicks Manual,
Information Paper and pencil

WORKSTATION 1
sheet
Self-check
Albasir Amirul

Prepare house Carpentry tools, Dec. 6, 2022

equipment equipment and
8:00 -12:00
installation materials
design 1:00-5:00
Task sheet
Performance
check list
Secure bedding Rice hulls and/or Dec. 7, 2022
materials other bedding
8:00 -12:00
Operation sheet materials
Performance 1:00-5:00
check list
Set-up brooding Tools and Dec.8, 2022
facility materials needed
8:00 -12:00
in
Information
Brooding facility 1:00-5:00
sheet Task
Carpentry tools
sheet
Select suitable Feed materials, Dec. 9, 2022
feed materials feeding tools,
8:00 -12:00
weighing scale
Information
1:00-5:00
sheet Self-
check
Feed animals Feeding Tools Dec. 12, 2022
based on feeding and materials
8:00 -12:00
management needed
program 1:00-5:00
Information
sheet Task
sheet

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 083 of
Developed by: Institute 132
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Revision #
Implement Health facility, Dec. 13, 2022
health care tools, materials,
8:00 -12:00
program supplies and
equipment 1:00-5:00
Information
sheet Task
sheet
Implement Sanitation, Dec. 14, 2022
sanitation and cleaning and
8:00 -12:00
cleanliness disinfection
program tools, materials, 1:00-5:00
supplies and
Task sheet
equipment
Performance
check list
Collect organic Organic waste, Dec. 15, 2022
waste for bin, plastic bags,
8:00 -12:00
fertilizer weighing scale
formulation and other tools, 1:00-5:00
supplies,
Task sheet
materials and
Performance
equipment
check list
needed

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 084 of
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Revision #
Training Activity Trainee Facilities/Tools Venue Date & Remark
and Equipment (Workstation/ Time
Area)
Establish care and Actual seedlings, Dec. 16,
maintenance of tools, facility, 2022
seedlings supplies,
8:00 -12:00
materials and
Information sheet equipment 1:00-5:00
Self-check needed

Internet

PRODUCE ORGANIC
Projector
Computer

WORKSTATION 2
Carry out land Land preparation Dec. 19,

VEGETABLE
preparation tools, equipment, 2022
Aldam Hasan

supplies and
8:00 -12:00
Task sheet materials
Performance check 1:00-5:00
list

Determine effective Manuals, tools, Dec. 20,

control measures on materials and 2022
specific pest and supplies needed
8:00 -12:00
dieases
1:00-5:00
Operation sheet
Performance check
list
Apply organic Organic Dec. 21,
fertilizers fertilizers, 2022
measuring tools
Information sheet 8:00 -12:00
and materials
Task sheet
needed 1:00-5:00
Performance criteria
Apply post-harvest Tools and Dec. 22,
practices based on materials needed 2022
PNS and GAP
8:00 -12:00
recommendations
1:00-5:00
Information sheet
Self-check

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 085 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Training Activity Trainee Facilities/Tools Venue Date & Time Remark
and Equipment (Workstation/
Area)
Prepare Tools, materials Jan. 2, 2023

PRODUCE ORGANIC FERTILIZER

composting area and equipment
8:00 -12:00

Carna Mahad and Mahmuda

needed
Information sheet 1:00-5:00
Self-check Internet
Projector
Task sheet
Computer
Performance check

WORKSTATION 3
list
Prepare raw Carpentry and Jan. 3, 2023
materials gardening tools,
8:00 -12:00
equipment and
Task sheet materials 1:00-5:00
Performance check
list
Sali

Apply appropriate Carpentry and Jan. 4, 2023

composting gardening Tools,
8:00 -12:00
methods materials,
supplies, 1:00-5:00
Task sheet manuals and
Performance equipment
criteria

Carry out Tools, materials Jan. 5, 2023

processing of and equipment
8:00 -12:00
compost fertilizer needed
1:00-5:00
Information sheet
Task sheet
Performance
criteria

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 086 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Training Activity Trainee Facilities/Tools Venue Date & Time Remark
and Equipment (Workstation/
Area)
Clean and free raw Tools, materials, Jan. 6, 2023
materials from supplies and

PRODUCE ORGANIC
8:00 -12:00

CONCOCTIONS AND
synthetic chemicals equipment
needed 1:00-5:00

WORKSTATION 4
Information sheet
Task sheet Hasanal Radjuli
performance
criteria

Clean and free Water, Jan. 9, 2023

tools, materials and disinfectant and
8:00 -12:00
equipment from other sanitizing
contaminations materials, tools, 1:00-5:00
supplies and
Task sheet equipment
Performance check
list

Ferment various Tools, materials, Jan. 10, 2023

concoctions supplies, facility
8:00 -12:00
following organic and equipment
practices needed 1:00-5:00

Task sheet
Performance
criteria

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 087 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.

BASIC COMPETENCIES
CAN I…? YES NO

1. Participate in workplace communication

1.1 Obtain and convey workplace information √

√
1.2 Participate in workplace meetings and
discussions
√
1.3 Complete relevant work related documents

2. Work in a team environment

2.1 Describe team role and scope √

√
2.2 Identify own role and responsibility within team
√
2.3 Work as a team member

3. Practice career professionalism

3.1 Integrate personal objectives with organizational √

goals
√
3.2 Set and meet work priorities
√
3.3 Maintain professional growth and development

4. Practice occupational health and safety procedures

4.1 Identify hazards and risks √

√
4.2 Evaluate hazards and risks
√
4.3 Control hazards and risks
√
4.4 Maintain OHS awareness

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 088 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
COMMON COMPETENCIES
CAN I…? YES NO

1. Apply safety measures in farm operations

1.1 Determine areas of concern for safety measures √

√
1.2 Apply appropriate safety measures
√
1.3 Safekeep/dispose tools, materials and outfit

2. Use farm tools and equipment

2.1 Select and use farm tools √

√
2.2 Select and operate farm equipment
√
2.3 Perform preventive maintenance

3. Perform estimation and calculations

3.1 Perform estimation √

√
3.2 Perform basic workplace calculation

4. Develop and update industry knowledge

4.1 Seek information on the industry √

√
4.2 Update industry knowledge

5. Perform record keeping

5.1 Carry out inventory activities √

√
5.2 Maintain production record
√
5.3 Prepare financial records

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 089 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
CORE COMPETENCIES
CAN I…? YE NO
S
1. Raise organic chicken
1.1 Select healthy stocks and suitable housing √
1.2 Set-up cage equipment √
1.3 Feed chicken √
1.4 Grow and harvest chicken √
2. Produce organic vegetables
2.1 Establish nursery √
2.2 Plant seedlings √
2.3 Perform plant care and management √
2.4 Perform harvest and post-harvest activities √
3. Produce organic fertilizer
3.1 Prepare composting area and raw materials √
3.2 Compost and harvest fertilizer √
4. Produce organic concoctions and extracts
4.1 Prepare for the production of various concoctions √
4.2 Process concoctions √
4.3 Package concoctions √

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 090 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Progress Chart

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 091 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 ADDHIYA INSTITUTIONAL AND ASSESSMENT INSTITUTE
AGRICULTURE AND FISHERY
PROGRESS CHART
ORGANIC AGRICULTURE PRODUCTION NC II
TRAINING DURATION: 232 HRS/29 DAYS

1. Albasir Amirul
2. Aldam Hasan
REMARKS
3. Carna Mahad
4. Hasanal Radjuli
5. Mahmuda Sali
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Trainer: Albasari A. Kadil DATE STARTED: December 5, 2022 DATE ENDED: January 19, 2023

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 091 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Achievement Chart

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 092 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Sector: Agri-Fishery
ADDHIYA INSTITUTIONAL AND ASSESSMENT INSTITUTE
ACHIEVEMENT CHART
ORGANIC AGRICULTURE PRODUCTION NC II
TRAINING DURATION: 232 HRS/29 DAYS

REMARKS
1.Albasir Amirul
2. Aldam Hasan
3. Carna Mahad
4. Hasanal Radjuli
5. Mahmuda Sali
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Trainer: Albasari A. Kadil DATE STARTED: December 5, 2022 DATE ENDED: January 19, 2023

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 092 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Evaluation Sheet

PROGRAM EVALUATION ANALYSIS Average

Albasari Kadil Hakim Madjid Murshid Araluwan Kaitadz Taji Average Descriptive Rating per Group
Descriptive Rating per Group
A. Program Design and Organization 4.94 Outstanding
1. Clarity of program objectives 5 5 5 5 5.00 Outstanding All items under the Program Design and Organization The item on "Program Design
2. Organization of course activities 5 5 4 5 4.75 Outstanding got ratings of 4.94 falling on "Outstanding". This and Organization" got an average
3. Scheduling of activities and time allotment 5 5 5 5 5.00 Outstanding means that the trainees were very satisfied with the rating of 4.94 or "Outstanding".
program design and organization.
4. Attainment of program objectives 5 5 5 5 5.00 Outstanding
4.94 Outstanding
B. Course Content 4.88 Outstanding
1. Course content vis-à-vis the program objectives 5 5 5 5 Outstanding The area on "Course
5.00
All items under the Course Content got ratings of 4.88 Content" got an average
2. Sequencing of the course contents 5 5 4 5 4.75 Outstanding
falling on "Outstanding". This means that the rating of 4.88 or
3. Sufficiency of information 5 5 4 5 4.75 Outstanding trainees were very satisfied with the course content. "Outstanding".
4. Relevance of course content vis-à-vis need 5 5 5 5 5.00 Outstanding
4.88 Outstanding
C. Training Methodology 5.00 Outstanding The item on "Training
1. Effectiveness of selected method 5 5 5 5 Outstanding All items under the Training Methodology got ratings of 5.00
5.00 Methodology" got an average
falling on "Outstanding". This means that the trainees were
rating of 5.00 or "Outstanding".
2. Appropriateness to the course activities 5 5 5 5 5.00 Outstanding very satisfied with the training methodology.

5.00 Outstanding
D. Program Administration and Management 4.79 Outstanding
1. Adequacy of provided supplies and materials 4 5 5 5 4.75 Outstanding
2. Timeliness of provision of supplies and materials 4 5 5 5 4.75 Outstanding The item on "Program
All items under the Program Administration
Administration and
3. Availability of training equipment and materials 4 5 5 5 4.75 Outstanding and Management got ratings of 4.79 falling on
Management" got an average
4. Conduciveness of the training venue to learning 4 5 5 5 4.75 Outstanding "Outstanding". This means that the trainees
rating of 4.79 or
5. Appropriateness of the physical layout of the venue 4 5 5 5 4.75 Outstanding were very satisfied with the program
"Outstanding".
6. Overall accommodation 4 5 5 5 4.75 Outstanding administration and management.
7. Secretariat service 5 5 5 5 5.00 Outstanding
4 4.79 Outstanding
E. Facilitator/trainer ( Abdurasad P. Munabirul Jr. ) 5.00 Outstanding
1. Knowledge of the subject matter 5 5 5 5 5.00 Outstanding
2. Ability to communicate ideas 5 5 5 5 5.00 Outstanding
3. Ability to arouse interest 5 5 5 5 5.00 Outstanding
4. Ability to encourage participation 5 5 5 5 5.00 Outstanding
5. Ability to organise lecture 5 5 5 5 5.00 Outstanding All items under the Facilitator/trainer The item on
(Abdurasad P. Munabirul Jr.) got ratings of 5.00 "Facilitator/Trainer
6. Ability to answer questions 5 5 5 5 5.00 Outstanding
falling on "Outstanding". This means that the (Abdurasad P. Munabirul)"
7. Openness to suggestions and comments 5 5 5 5 5.00 Outstanding
trainees were very satisfied with the got an average rating of 5.00
8. Ability to encourage critical and/or creative thinking 5 5 5 5 5.00 Outstanding facilitator/trainer (Abdurasad P. Munabirul or "Outstanding"".
9. Spontaneity in expression of ideas 5 5 5 5 5.00 Outstanding Jr.).
10. Use of training equipment 5 5 5 5 5.00 Outstanding
11. Comprehensiveness of lecture 5 5 5 5 5.00 Outstanding
12. Ability to provide adequate feedback 5 5 5 5 5.00 Outstanding
13. Ability to provide practical exercises 5 5 5 5 5.00 Outstanding
5.00 Outstanding
As a whole, the rating given to the program is 4.92
Average for the whole evaluation: 4.92 Outstanding or "Outstanding".

Prepared by:

ALBASARI A. KADIL
Trainer
Addhiya' Institute of Technology

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 093 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Training Certificate

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 094 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 MAINTAIN
TRAINING
FACILITIES

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 095 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Shop Lay-out

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 096 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Maintenance Schedule
Form No.1

HOUSEKEEPING SCHEDULE

Qualification OAP NC-II

Area/section Workshop Area and Surrounding/Tools and

Equipment Area

In-Charge Albasari A. Kadil

Schedule for the Month of DECEMBER
Responsible
ACTIVITIES Every
Person Every
Daily other Weekly Monthly Remarks
15th Day
day

1. Clean and check

brooding cage by
repairing the
damages part and
torn net

Trainees
2. Clean workshop Janitors(in the
area from dust,
absence of
arrange table, trainees)
chairs, properly
according to floor ü
plan lay-out check
stability

3. Clean and check

working training
tools and
equipment, by ü
washing and
drying by wiping
using clean rags

4. Clean and check

working training
ventilations,
computer, ü
projector by
dusting

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 097 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
5. Check lights,
lumps, bulbs by
replacing non- ü
functional

6. Clean and Check

water dispenser,
clean and ü
dry/refill if empty

7. Clean and check Trainees/

rest room janitors(in the
absence of
Floor and walls
trainees
keep dry and free ü
from dirt, oil,
molds, stains,
graffiti and
unnecessary object

8. Clean and check

rest room
Urinals, toilet
bowls, wash ü
basin free from
dirt, stains and
clogged

9. Clean and check

rest room
Water system keep
functional no ü
dripping, damaged
faucets, bidet
pipes

10. Clean and check

rest room
Drainage system is ü
working; no
clogged. No
offensive odor

11. Clean and check Trainees/

janitors(in the
lavatory area; absence of
drainage is
trainees
working, no water ü
clogged, free from
stain dirt and
unnecessary
objects

12. Clean and arrange Trainees/

janitors(in the
Cabinet, cooling absence of ü
rack, from dust by
trainees
using rag or
dusting feather

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 098 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
13. Clean and Trainees/
maintain janitors(in the
workshop absence of
surrounding by trainees ü
sweeping removing
any waste

14. Disposal of waste

materials
(following waste ü
segregation
system)

15. Clean equipment

area free from dust ü
and waste

16. Clean and arrange

equipment tools, ü
materials and files

To be included:
 Training equipment
 LCD projector
 Audio visual
 Computer set
 Air conditioning
 Water dispenser
 Support equipment
 Fax machine
 Photo copier

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 099 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Form No. 2

EQUIPMENT MAINTENANCE SCHEDULE

SHREDDER / CART / VERMITEA AERATOR
EQUIPMENT TYPE

EQUIPMENT CODE OAP-SHR001/ OAP-CRT002/ OAP-VRA005

LOCATION Practical Work Area/Trainee working space

Schedule for the Month of December

ACTIVITIES MANPOWER
Every Every
Daily other Weekly 15th Monthly Remarks
day Day

Clean and check

electrical
connection, Trainee
cables and ü
trainer
outlets of
shredder

Check shredder
belt loosen and
blade is not Trainee
sharp , and ü
Trainer
bearings are
lubricated

Check cart
wheel tire put Trainee
air if necessary, ü
and bearing Trainer
keep lubricated

Check aerator
connection and
replace the
broken wire, Trainee
Check fan and ü
Trainer
hose if
functional

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 100 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Checked Aerator
motor if ü
functional

Run equipment
for several
minutes
Observe for Technician
unusual noise or ü
Trainer
unlikely
operation

Special Instruction

Trainer: Albasari A. Kadil

Inspection Checklist
Form No.3

HOUSEKEEPING INSPECTION CHECKLIST

AREA Practical work area/trainee working space
LOCATION

YES NO
1. Is brooding cage damages part and torn net are
ü repaired?

2. Is workshop area, table, chairs, properly clean

ü and free from dust and laid-out according to floor
plan and stabilized?

3. Are working training equipment, computers,

ü projectors, ventilations and clean and free from
dust?

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 101 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 4. Are working training ventilations and clean and free
ü from dust?

5. Are lights lumps and bulbs functional and replaced?

ü

ü 6. Is water dispenser clean and dry or refilled?

7. Are the rest room, floor and walls dry and free from
ü dirt, oil, molds, stains, graffiti and unnecessary object?

8. Are the rest room urinals, toilet bowls, wash basin

ü freed from dirt, stains and clogged?

9. Are the rest room water system, faucets, bidet, pipes

ü functional? no dripping or damaged?

10. Is rest room drainage system is working; no clogged

ü and no offensive odor?

11. Are lavatory area drainage is working properly, no

ü water clogged, free from stain dirt and unnecessary
objects?

12. Are cabinet, cooling rack clean and free from dust
ü by using rag or dusting feather?

13. Are maintain workshop and surrounding clean and

ü all waste are removed?

14. Is waste materials disposed by (following waste

ü segregation system)?

15. Is equipment area clean, and free from dust and

ü waste, and files, tools, materials, equipment are
properly arrange?

16. Are tools ,files, tools, materials, equipment are clean

ü and properly arrange?

Remarks:

Inspected by: Albasari A. Kadil Date: DECEMBER 15, 2022

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 102 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Form No. 4

EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type : SHREDDER / CART / VERMITEA AERATOR
Property Code/Number : OAP-SHR001/ OAP-CRT002/ OAP-VRA005
Location : Practical work area/trainee working space
Trainer In –Charge: Albasari A. Kadil
YES NO INSPECTION ITEMS

Are electrical connection, cables and outlets clean and free

ü from wet and dust?

Are shredder belt loosening and blade is not sharp are

ü replaced? and bearings are lubricated

Is cart wheel tire is filled with air? and bearings are

ü lubricated?

Is aerator connection checked and replace the broken wire?

ü
Are fan and hose are functional?

ü Aerator motor is functional?

Are equipment run for several minutes to

ü
Observe for unusual noise or unlikely operation?

Remarks:

Inspected by: Mordani Abdurahim Date: December 21, 2022

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 103 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Waste Segregation

Form No. 5

WASTE DISPOSAL PLAN

Qualification OAP NC-II
Area/Section Practical Work Area / Chicken Cage
In-Charge Albasari A. Kadil
WASTE SEGREGATION METHOD
GENERAL ACCUMULATED
WASTES
Recycle Compose Dispose

Excess Chicken food ü

Animal manure ü
Broken Plastic Pail ü
Plastic bottle ü
Unfunctional electric cord ü
Broken tools ü
Expired ingredients ü
Excess grass ü
Broken belt/bearing ü
Fruits and vegetables peels ü
Schedule of Disposal (Daily,
Weekly, Monthly)

Mode of Disposal (Selling,

Donation, or thru Waste
Disposal Plant)

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 104 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Sample Equipment Purchase Request
Form No. 11

PURCHASE REQUEST
ADDHIYA’ TECNOLOGICAL AND ASSESSMENT CENTER
#394-A Main-road, Sta. Maria, Zamboanga City 7000
Office/Div./Section: 01-02-09A PR No.:00402 Date: October 30, 2022
Item Estimated Estimated
Qty. Unit of Issue
Description Unit Cost Total Cost
1 unit SHREDDER 18,000 18,000
2 unit CART 1,600 3,200
1 unit CARBONIZER 8,000 8,000
WHEEL
3 unit BARROW
2,500 7,500

2 unit VERMITEA 1,000 2,000

AERATOR
PH meter 500 500
Total cost 39,200
Purpose
Requested by: Approved by:
Signature:
Printed
Name: Albasari A. Kadil Mahmud Alama
Designation Trainer Director

NOTE:
1. Unit Cost are optional unless the requisitioning office is aware of the
estimated market cost.
2. All information required must be duly provided.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 105 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 SUPERVISE
WORK-BASED
LEARNING /
TRAINING

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 106 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 TRAINING PLAN

Qualification: Organic Agriculture Production NC Level II

Trainees’ Facilities /
Training Assess- Date
Training Mode of
Activity Staff Tools and Venue ment and
Require- Training
/Task Equipment Method Time
ments

Provide
Manage d by the
partner
health industry
and -Direct Octo-
growth ber 1-
Obser- 3,
Grow of Hands- Alba- AMARA
on vation 2022
and chicken sari INTER-
Harvest Demons A. NATIONAL - 8am-
Chicken -tration Kadil INSTITUTE Demon- 11am,
stration 1pm-
5pm
Harvest
chicken

Maser Albi Albasir Amirul Mansur D. Jamiri

Institution’s Industry Trainee Industry Supervisor
Coordinator

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 107 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Training Record Book (TRB)

Technical Education and Skills Development Authority

Addhiya’ Institute

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No._______________

NAME: Albasir Amirul

QUALIFICATION: Organic Agriculture Production NC II

TRAINING DURATION : 232 Hrs

TRAINER: Albasari A. Kadil

Instructions:
This Trainees’ Record Book (TRB) is intended to serve as record of all
accomplishment/task/activities while undergoing training in the industry. It
will eventually become evidence that can be submitted for portfolio
assessment and for whatever purpose it will serve you. It is therefore
important that all its contents are viably entered by both the trainees and
instructor.
The Trainees’ Record Book contains all the required competencies in
your chosen qualification. All you have to do is to fill in the column “Task
Required” and “Date Accomplished” with all the activities in accordance with
the training program and to be taken up in the school and with the
guidance of the instructor. The instructor will likewise indicate his/her

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 108 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
remarks on the “Instructors Remarks” column regarding the outcome of the
task

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 108 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
accomplished by the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be written legibly on
ink. Avoid any corrections or erasures and maintain the cleanliness of this
record.
This will be collected by your trainer and submit the same to the
Vocational Instruction Supervisor (VIS) and shall form part of the permanent
trainee’s document on file.

THANK YOU.
NOTES:

__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 109 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Unit of Competency: 1 RAISE ORGANIC CHICKEN NC Level II

Learning Task/Activity Required Date Instructors

Outcome Accomplished Remarks
October 22,
1. Select 1.1. Breed/strains 2021
healthy breeds are identified as per PNS-
stocks and Organic Agriculture-Livestock and
GAHP Guidelines
suitable
housing 1.2. Healthy chicks
are selected based on industry
acceptable indicator for healthy
chicks.

1.3. Suitable site for

chicken house are determined based
on PNS recommendations.

1.4. Chicken house

design is prepared based PNS
recommendations.

1.5. House equipment

installation design is prepared in line with
PNS recommendation and actual scenario.

2. Set-up 2.1. House equipment

cage are installed in line with housing equipment
equipment installation design

2.2. Bedding materials

are secured based on availability in the
locality

2.3. Bedding is
prepared in accordance with housing
equipment housing design

2.4. Brooding facility is

set-up in accordance with the housing
equipment installation design.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 110 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 3.1 Suitable feed
1. Feed materials are selected based on
chicken availability in the locality and nutrient
requirements of chicken

3.2 Feed materials are

prepared following enterprise prescribed
formulation

3.3 Animals are fed

based on feeding management program

3.4 Feeding is
monitored following enterprise
procedure
4.1. Growth rate is
4. Grow and monitored based on enterprise
harvest procedures
chicken
4.2. Health care
program are implemented based
on enterprise procedures

4.3. Sanitation and

cleanliness program are
implemented based on enterprise
procedure

4.4. Organic waste

for fertilizer formulation are
collected.

4.5. Suitable
chicken for harvest are selected
based on market specifications.

4.6. Production
record is accomplished
according to enterprise procedure.

__________________ ___________________
Trainee’s Signature Trainer’s Signature

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 111 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Unit of Competency: 2 PRODUCE ORGANIC VEGETABLES NC LEVEL II

Learning Task/Activity Required Date Instructors

Outcome Accomplished Remarks
October 22,
1.1. Seeds are selected in accordance 2021
with the PNS, and NSQCS/BPI.

1.2. Seedbeds are

prepared in accordance with
1. Establish planting requirements based on
nursery
1.3. Care and
maintenance of seedlings are done in
accordance with enterprise practice.

1.4. Potting media are

prepared in accordance with
enterprise procedure.

2. Plant 2.1 Land preparation is

seedlings carried out in accordance with enterprise
practice

2.2 Beneficial micro-

organisms are introduced prior to planting in
accordance with enterprise procedure
2.3 Seedlings are
transplanted/planted based on VPM
recommendations
2.4 Seedlings are watered
based on VPM recommendations

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 112 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
3. Perform 3.1 Water management
plant care is implemented according to plan.
and
management 3.2 Effective control
measures are determined on
specific pest and diseases as
described under the “pest, disease
and weed management” of the PNS

3.3 All missing hills are

replanted to maintain the desired
plant population of the area

3.4 Plant
rejuvenation/rationing are
maintained according to PNS.

3.5 Organic fertilizers

are applied in accordance with
fertilization policy of the PNS
4. Perform 4.1. Products are
harvest and checked using maturity indices
post-harvest according to to PNS, PNS-organic
activities agriculture and enterprise practice.

4.2. Marketable
products are harvested according to
PNS, PNS-organic agriculture and
enterprise practice.

4.3. Harvested
vegetables are classified according
to PNS, PNS-organic agriculture
and enterprise practice.

4.4. Appropriate
harvesting tools and materials are
used according to PNS.

4.5. Post harvest

practices are applied according to
PNS and GAP recommendations

4.6. Production record is

accomplished according to enterprise
procedures.

____________________ ______________________

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 113 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Trainee’s Signature Trainer’s Signature

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 113 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Unit of Competency: 3 PRODUCE ORGANIC FERTILIZER NC LEVEL II
Learning Task/Activity Required Date Instructors
Outcome Accomplished Remarks

October 22,
1. Prepare 1.1 Site is selected 2021
composting based on compost fertilizer
area and raw production requirements and
materials 1.2 Site lay-out is prepared
based on location.
1.3 Bed is prepared in
accordance with production
requirements
1.4 Materials are gather
based on production requirements
and PNS for organic fertilizer
1.5 Prepare raw
materials
following enterprise procedure and
PNS for organic fertilizer
2. Compost
and 2.1 Appropriate
harvest composting
fertilizer methods are applied based on
production requirements
2.2 Compost is
monitored
based PNS indicators of fully
decomposed fertilizer
2.3 Quality of
harvest is
checked
based on PNS.
indicators of
fully decomposed
fertilizer.
2.4 Processing of
compost
fertilizer are
carried- out
based on
production
requirement.
2.5 Record keeping
is
performed
according to
enterprise procedure.

_____________________ ______________________

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 114 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Trainee’s Signature Trainer’s Signature

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 114 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Unit of Competency: 4 PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS NC LEVEL II
Learning Outcome Task/Activity Required Date Instructors
Accomplished Remarks
October 22,
1.1. Work and 2021
storage areas are cleaned,
sanitized and secured.
1. Prepare for the
1.2. Raw
Production of
materials used are cleaned
various concoctions
and freed from synthetic
chemicals

1.3. Tools,
materials and equipment
used are cleaned,
freed from
contaminations
and must be of
“food grade”
quality

1.4. Personal
hygiene are observed according to
OHS procedures
2. Process concoctions
2.1. Raw
materials are prepared in
accordance with enterprise
practice.

2.2.Fermentation
period is set
based on
enterprise
practice.

2.3. Various
concoctions are
fermented
following to
organic
practices.

2.4. Concoctions
are harvested
based on
fermentation
period of the

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 115 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 concoction.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 115 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 2.5. Concoctions
are contained in sanitized bottles and
containers.

2.6. Packaged
concoctions are labeled and tagged in
accordance with
enterprise
3. Package concoctions practice.

2.7. Packaged
concoctions are stored in appropriate
place and temperature following
organic practices.

2.8. Production
of concoctions are recorded using
enterprise procedures.

_____________________ ____________________
Trainee’s Signature Trainer’s Signature

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 116 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Sample Evaluation Sheet
FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES
CAN I…? YES NO

5. Participate in workplace communication

1.1 Obtain and convey workplace information √

√
1.2 Participate in workplace meetings and
discussions
√
1.3 Complete relevant work related documents

6. Work in a team environment

2.1 Describe team role and scope √

√
2.2 Identify own role and responsibility within team
√
2.3 Work as a team member

7. Practice career professionalism

3.1 Integrate personal objectives with organizational √

goals
√
3.2 Set and meet work priorities
√
3.3 Maintain professional growth and development

8. Practice occupational health and safety procedures

4.1 Identify hazards and risks √

√
4.2 Evaluate hazards and risks
√
4.3 Control hazards and risks
√
4.4 Maintain OHS awareness

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 117 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
COMMON COMPETENCIES
CAN I…? YES NO

1. Apply safety measures in farm operations

1.1 Determine areas of concern for safety measures √

√
1.2 Apply appropriate safety measures
√
1.3 Safekeep/dispose tools, materials and outfit

2. Use farm tools and equipment

2.1 Select and use farm tools √

√
2.2 Select and operate farm equipment
√
2.3 Perform preventive maintenance

3. Perform estimation and calculations

3.1 Perform estimation √

√
3.2 Perform basic workplace calculation

4. Develop and update industry knowledge

4.1 Seek information on the industry √

√
4.2 Update industry knowledge

5. Perform record keeping

5.1 Carry out inventory activities √

√
5.2 Maintain production record
√
5.3 Prepare financial records

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 118 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
CORE COMPETENCIES
CAN I…? YE NO
S
5. Raise organic chicken
1.1 Select healthy stocks and suitable housing √
1.2 Set-up cage equipment √
1.3 Feed chicken √
1.4 Grow and harvest chicken √
6. Produce organic vegetables
2.1 Establish nursery √
2.2 Plant seedlings √
2.3 Perform plant care and management √
2.4 Perform harvest and post-harvest activities √
7. Produce organic fertilizer
3.1 Prepare composting area and raw materials √
3.2 Compost and harvest fertilizer √
8. Produce organic concoctions and extracts
4.1 Prepare for the production of various concoctions √
4.2 Process concoctions √
4.3 Package concoctions √

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 119 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Sample Monitoring Sheet
TRAINEE’S PROGRESS SHEET
Name : ALBASIR AMIRUL Trainer : Albasari A. Kadil
Organic Agriculture Nominal
Qualification : : 96 Hrs
Production NC II Duration
Units of Training Date Date Trainee’s Supervisor’
Training Activity Rating
Competency Duration Started Finished Initial s Initial

Identify Breed/strains as
per PNS-Organic
Agriculture-Livestock and
GAHP Guidelines.
Select healthy chicks
based on industry
acceptable indicator for
healthy chicks.
Install design chicken
house equipment, and
its suitable site based on
PNS recommendations and
actual scenario.
Secure and prepare
bedding and its
materials with the
brooding facility based
on their availability as per
housing equipment
Raise installation design. Septembe October Satis-
organic Select, prepare and fed
24hrs r 21, 6, factory
2022
chicken Feed materials based on 2022
feeding management
program, availability and
nutrient requirements of
chicken as per enterprise
prescribed formulation
and monitored together
with the growth rate
following enterprise
procedures.
Implement production
record, health care,
sanitation and
cleanliness program
based on enterprise
procedures.
Collect organic waste for
fertilizer formulation.
Select suitable chicken for
harvest based on market
specifications.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 120 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Produce
Organic
Vegetable
Produce
organic
fertilizer
Produce
organic
concoctions
and extracts
96
Total
HRS
Note: The trainee and the supervisor must have a copy of this form. The column for
rating maybe used either by giving a numerical rating or simply indicating competent or
not yet competent. For purposes of analysis, you may require industry supervisors to
give a numerical rating for the performance of your trainees. Please take note however
that in TESDA, we do not use numerical rating.

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 121 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 CONDUCT
COMPETENCY
ASSESSMENT

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 122 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Attendance Sheet

TESDA-OP-CO-05-F31
Rev.No.00-03/08/17

Technical Education and Skills Development Authority

ASSESSMENT AND CERTIFICATION PROGRAM

ATTENDANCE SHEET

(Title of Qualification)

Name of Competency
Assessment Center:

Date of Assessment:

No. CANDIDATE’S NAME Reference Number: Signature Assessment Results

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Assessor/s:
TESDA Representative:
__________________________________
Signature over Printed Name ______________________________
Signature over Printed Name
Accreditation Number:_______________

AC Manager:
__________________________________ ______________________________
Signature over Printed Name Signature over Printed Name
Accreditation Number:_______________

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 123 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Competency Assessment Results Summary
TESDA-SOP-CO-07-F28
Rev.No.01-07/20/15

Reference No. Q alpha AC number

Year Region Province
code series Number series
To be filled out by the Competency Assessor
Competency Assessment Results Summary (CARS)-TESDA copy
Candidate Name:
Assessor Name:
Title of Qualification/ Cluster
of Units of Competency
Assessment Center: Date of Assessment:

The performance of the candidate in the following unit(s) of competency and

corresponding assessment methods. Not
Satisfactory
Satisfactory
Unit of Competency Assessment Method
A.
1.
B.
A.
2.
B.
Note: Satisfactory Performance shall only be given to candidate who demonstrated successfully all the competencies
identified in the above-named Qualification/Cluster of Units of Competency.
 For submission of For re-assessment (pls.
Additional documents specify)
Recommendation  For issuance of NC/COC Specify:___________ ___________________
(Indicate title/s of COC, if Full Qualification is not met) _______________ ___
____________________________________
____________________________________ ___________________
___
Did the candidate overall performance meet the required evidences/standards?  Yes  No
OVERALL EVALUATION  Competent  Not Yet Competent

General Comments [Strengths/Improvements needed] packet

Candidate signature: Date:
Assessor signature: Date:
Name & Signature of AC
Date:
Manager


CANDIDATE’S COPY (Please present this form when you claim your NC/COC)
PICTURE
COMPETENCY ASSESSMENT RESULTS SUMMARY
for NC
Reference No.
(To be put in a
packet)
Name of Candidate: Date Issued: (Do not staple or paste)
Title of Qualification/ Cluster of
Units of Competency
Name of Assessment Center: Date of
Assessment:
Assessment Results:  Competent  Not Yet Competent
 For issuance of NC/COC  For submission of  For re-assessment
Recommendation: (Indicate title/s of COC, if Full Qualification is not met) Additional documents. (pls. specify)
Specify:

Assessed by: ______________________ Attested by: ____________________

Name/s and Signature Name and Signature of
Assessment Center Manager
Date: Date:

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 124 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Self-Assessment Tool
TESDA-SOP-CAC0-07-
F22

Reference . No.

SELF-ASSESSMENT GUIDE

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: RAISE ORGANIC CHICKEN

Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.

Can I? YES NO
 Select healthy chick considered as a good stock for raising
organic chicken and identify sick and desirable stocks *
 Maintain cleanliness and orderliness of an organic poultry farm *
 Apply appropriate space requirements and determine chicken
house suitable for growing organic chicken *
 Demonstrate correct brooding of chicks *
 Differentiate the feeding requirements of a brooding chicks and a
growing chicken *
 Schedule and apply effective nutritional requirements for poultry
on various physiological stages *
 Apply appropriate preventive measure to protect stocks from
diseases *
 Accomplish appropriate records and maintain record book *

 Identify the age of an organic chicken ready for harvest *

 Perform pre and post-laying activities *

 Enumerate common facilities found in the chicken pen and
identify basic materials for chicken beddings *
 Identify common elements in the feed formulation *

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 125 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Implement the Philippine National Standards (PNS) for organic
livestock in the farm *
I agree to undertake assessment in the knowledge that information gathered
will only be used for professional development purposes and can only be
accessed by concerned assessment personnel and my manager/supervisor
Candidate’s name and signature: Date:

*Critical aspects of competency

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE ORGANIC VEGETABLE

Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.

Can I? YES NO

 Demonstrate land preparation for vegetable gardening*

 Demonstrate good seedbed preparation*

 Select good seeds according to Philippine National Standards

(PNS)*

 Describe ideal characteristics of an organic nursery

 Demonstrate planting procedures and processes in planting

and transplanting various vegetable*
 Demonstrate proper application of basal and foliar fertilizers in
vegetables*
 Identify different maturity indices of common vegetables in the
Philippines*

 Perform plant care activities*

 Maintain safety, proper use of PPE, orderliness and

cleanliness in the farm*
 Accomplish appropriate records including inventory and
volume of product harvested*

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 126 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Identify common types of pest and vegetable diseases*

 Identify organic methods of preventing and controlling pest and

diseases for vegetables*
 Perform pre and post-harvest activities using indigenous
methods*
I agree to undertake assessment in the knowledge that information gathered
will only be used for professional development purposes and can only be
accessed by concerned assessment personnel and my manager/supervisor
Candidate’s name and signature: Date:

*Critical aspects of competency

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE ORGANIC FERTILIZER

Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.

Can I? YES NO

 Determine the characteristics of a good composting site*

 Identify the basic raw materials for composting*

 Identify the raw materials for foliar fertilizer*

 Determine the production of vermicast and vermicomposting*

 Determine processes in foliar fertilizer formulation*

 Apply foliar fertilizer*

 Determine the similarities and differences between basal
and foliar fertilizers*
 Determine the application and relevance of Carbon and
Nitrogen (C/N) ratio*
 Determine the advantages of an organic fertilizer over a
chemical based fertilizer*
 Determine the positive contributions of an organic fertilizers to
the environment*

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 127 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
 Identify safety factors in the preparation and processing
of organic fertilizers*
 Determine the proper application of fertilizer to soil and plant

 Identify elements that makes fertilizers organic

 Preserve the potency of organic fertilizer

 Identify important elements present in an organic fertilizer*

 Maintain record in the production of organic fertilizer*

 Prepare plan in the implementation of PNS for organic fertilizer

 Determine requirements in the establishment of
commercial organic fertilizer production
I agree to undertake assessment in the knowledge that information gathered
will only be used for professional development purposes and can only be
accessed by concerned assessment personnel and my manager/supervisor
Candidate’s name and signature: Date:

*Critical aspects of competency

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE OF ORGANIC CONCOCTIONS / EXTRACTS

Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.

Can I? YES NO

 Identify and discuss kinds of concoctions used for fertilizers*

 Identify and discuss kinds of concoctions used for livestocks*

 Demonstrate at least one concoction preparation*

 Discuss on how to protect concoction from any form

of contaminations*
 Demonstrate and discuss application of procedures in
sanitation and sterilization and how they differ from each
other

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 128 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
  Enumerate and identify the basic tools / equipment used in
the preparation of concoctions

 Discuss how to package concoctions safely*

 Discuss importance of labelling the containers with

concoctions under process
 Identify where to store concoctions and discuss how to
store concoctions
 Discuss how to use concoction as food supplement
for livestock
 Solve routine problems pertinent to production of
organic concoction / extracts
I agree to undertake assessment in the knowledge that information gathered
will only be used for professional development purposes and can only be
accessed by concerned assessment personnel and my manager/supervisor
Candidate’s name and signature: Date:

*Critical aspects of competency

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: RAISE ORGANIC HOG

Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.

Can I? YES NO

 Identify traits of various breeder*

 Identify characteristics of healthy piglet for raising organic hog

 Identify common traits of a hog for organic raising

 Determine suitable house for growing organic hog*

 Enumerate basic materials for hog house beddings

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 129 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
  Identify fertility period of trained boar*

 Enumerate common elements in feed formulation*

 Identify appropriate preventive measures to protect stock

from diseases*

 Distinguish/identify “in heat” and pregnant hog*

 Provide different organic feeding requirement*

 Formulate efficient herd health program*

 Handle pregnant animal and operate nursery*

 Record data on operation, stocks and inventory*

 Follow regulatory measures (municipal ordinance, RA

10068, PNS)

 Provide optimum space requirements of animal stock*

 Raise piglet to market age*

 Identify elements that makes hog organic

 Identify breeding techniques and their advantages*

 Solve routine problems pertinent to raising swine

I agree to undertake assessment in the knowledge that information gathered

will only be used for professional development purposes and can only be
accessed by concerned assessment personnel and my manager/supervisor
Candidate’s name and signature: Date:

*Critical aspects of competency

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 130 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: RAISE ORGANIC SMALL RUMINANTS

Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.

Can I? YES NO

 Identify genetically superior breeds of goats and sheep*

 Select and handle breeder goats and sheep*

 Handle does and ewes appropriately

 Apply proper feeding practices

 Identify important forages for goat feeds*

 Maintain pasture areas

 Apply proper herd health program and appropriate

preventive measures to protect stock from diseases*

 Determine house suitable for growing organic goat

 Compute feeds and space requirements*

 Identify basic materials for goat house beddings

 Enumerate common facilities found in a goat house*

 Identify elements that makes goat organically raised

 Identify and enumerate common elements in feed

formulation*

 Operate and maintain farm tools and equipment*

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 131 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #
  Record data on operation, stocks and inventory*

 Solve routine problems related to small ruminants

production*

 Observe harvesting protocol of an organic goats*

 Apply regulatory measures pertinent to animal (movements,

RA 10068, Philippine National Standards)
I agree to undertake assessment in the knowledge that information gathered
will only be used for professional development purposes and can only be
accessed by concerned assessment personnel and my manager/supervisor
Candidate’s name and signature: Date:

*Critical aspects of competency

ORGANIC
Date Developed: Document No.
December 07, Issued by:
AGRICULTURE 2022
PRODUCTION NCII Date Revised:
Addhiya’ Page 132 of
Developed by: Institute 132
RAISE ORGANIC
CHICKEN Albasari A. Kadil
Revision #