COMPETENCY-BASED LEARNING MATERIALS

SECTOR:
AGRICULTURE AND FISHERY SECTOR
QUALIFICATION:
ANIMAL PRODUCTION NC II (Poultry Chicken)
UNIT OF COMEPETENCY:
TRIM BEAK
MODULE TITLE: 12.1
CARRYING OUT PREPARATORY ACTIVITIES

PREPARED BY: MRS. ROSALINDA R. VERANO

MASBATE POLYTECHNIC DEVELOPMENT COLLEGE INC.

Baleno, Masbate
 MODULE CONTENT

UNIT OF COMPETENCY : TRIM BEAK

MODULE TITLE : TRIMMING THE BEAK

MODULE DESCRIPTOR:

This unit covers the knowledge, skills and attitudes required to

debeak and re-debeak birds. It includes functions such carry- out preparatory
activities, debeak birds, re-debeak birds and carry-out work to completion.

NOMINAL DURATION: 20 Hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Carry out preparatory activities
2. Trim beak
3. Retrim beak
4. Carry out to completion

CONTENTS:

1. Debeaking procedure

2. Proper restraining of birds according to Animal Welfare Act and Good

Agricultural Practices Husbandry Practices (GAHP)

ASSESSMENT CRITERIA:
• Beak are trimmed in appropriate age following standard industry
procedure
• Birds are restrained with net to facilitate calm capture
• Debeak conditioned birds following Good Agricultural Practices (GAP)
• Task is performed observing Safety practices and following Good Animal
Husbandry Practices (GAHP)
• Safety measures in line following Safety and Health Standard
CONDITIONS:
The participants will access to:
▪ Prepare tools, materials and equipment for the operation according
to work requirements
▪ Select conditioned birds following the Agricultural Good Practices
▪ Apply safety measures in line with Animal Welfare Act.
ASSESSMENT METHOD:

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 2 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 ● Written Examination
● Demonstration with Oral questioning
● Interview

Terms to know
1. Debeaking – the process of trimming the portion of the beak of the birds.
2. Pullets- a hen of the domestic chicken less than a year old.
3. Chicks -a newly hatch birds
4. Biosecurity-a measures taken from exposure to harmful to ensure
security.
5. Cannibalism – is the bad habit of the birds like eating of the flesh of the
birds.
6. Down – is the first hairy covering of the chicks.
7. Re-debeaking- refers to retrim the portion of the beak of the chicks
8. TLC – tender love and care
9. Selection - the process of selecting good quality chicks
a. Culling – the process of removing undesirable chicks from the flock.
10. Flock – refers to the group of the birds
11. Disease – refers to any abnormalities in the normal functioning of the body
of the birds.
12. Parasites – are those organisms that depends from another organism.
13. Sanitation – refers to the cleanliness and orderliness in poultry
INFORMATION SHEET NO.4.2.1

Learning Experiences

Learning Outcome 1
CARRY-OUT PREPARATORY ACTIVITY

Learning Activities Special Instructions

Read Information Sheet 1.1-1 on Always remember the characteristics of different
“kinds of tools, materials and kinds of tools, materials and equipment
equipment
If you have some problem on the content of the
information sheet don’t hesitate to approach your
facilitator
Answer Self-Check 1.1-1 Try to answer self-check without looking at the
answer key.
You are required to get all answers correct. If not,
read the information sheets again to answer all
the questions correctly.

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 3 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
Compare answer using Answer Double Check the answer in case you forgot to
Key 1.1-1 answer correctly using self-check.
Read Information Sheet 1.1-2 on Always remember the different characteristics of
“Characteristics of conditioned desirable and undesirable strains of organic
birds for debeaking following chicken
Good Animal Practices and If you have some problem on the content of the
Animal Welfare Act” information sheet don’t hesitate to approach your
facilitator
Answer Self-Check 1.1-2 Try to answer self-check without looking at the
answer key.
You are required to get all answers correct. If not,
read the information sheets again to answer all
the questions correctly.
Compare answer using Answer Double Check the answer in case you forgot to
Key 1.1-2 answer correctly using self-check.
Read Information Sheet 1.1-3 on Always remember the safety measures in handling
“Practice Safety Measures in chicks based on Occupational Safety and Health
debeaking following Standards Guidelines.
Occupational Safety and Health If you have some problem on the content of the
Standards (OSHS) information sheet don’t hesitate to approach your
facilitator
Answer Self-Check 1.1-3 Try to answer self-check without looking at the
answer key.
You are required to get all answers correct. If not,
read the information sheets again to answer all
the questions correctly.

Date Developed: Document No.

August 24,2020 Issued by:
Animal Production
Date Revised:
NC II (Poultry Page 9 of 61
Chicken)
Developed by:
Trim Beak
ROSALINDA R.
VERANO Revision # 01

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 4 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence
competencies
Carry out Certificate of Competency in
preparatory Perform Pre-lay and Lay
activities Activities
Trim Beak Laboratory Activity in the
school and documentation
of actual beak trimming
Retrim Beak Laboratory Activity in the
school and documentation
of actual employing of
lighting
Apply feeding Laboratory Activity in the
activities school and documentation
of actual feeding activities
Perform health care Laboratory Activity in the
school and documentation
of actual performance of
health care
Perform harvesting Certificate of Competency in
and post-laying Perform Pre-lay and Lay
activities Activities
Means of validating
Submitted an authenticated
copy of Certificate of
Competency
Submitted a copy of
Laboratory Exercise and
photos performing beak
trimming
Submitted a copy of
Laboratory Exercise and
photos performing the
employment of lighting
program
Submitted a copy of
Laboratory Exercise and
photos performing the
actual feeding activities
Submitted a copy of
Laboratory Exercise and
photos performing the
actual health care
Submitted an authenticated
copy of Certificate of
Competency

Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to identify
what the training needs of the prospective trainee are.

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 5 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
Form 1.3 Summary of Current Competencies Versus Required
Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Maintain Poultry Environment (Core Competency)
1.1 Perform preparatory Perform preparatory
activities activities
1.2 Maintain poultry house Maintain poultry
and facilities house and facilities
1.3 Maintain farm area Maintain farm area
1.4 Perform completion Perform completion
activities activities
2. Brood and Grow Chicks (Core Competency)
2.1 Perform preparatory Perform preparatory
activities activities
2.2 Place chicks and Place chicks and
pullets in brooder pullets in brooder
house house
2.3 Perform breeding of Perform breeding of
birds birds
2.4 Provide optimum Provide optimum
environment for the environment for the
birds birds
2.5 Perform preventive and Perform preventive
treatment measures and treatment
measures
2.6 Perform flock selection Perform flock selection
3. Perform Pre-lay and Lay Activities (Core Competency)
3.1 Perform preparatory Perform preparatory
activities activities

3.2 Transfer layers in Transfer layers in

laying house laying house
3.3 Employ lighting Employ lighting
program program
3.4 Apply feeding activities Apply feeding activities
3.5 Perform health care Perform health care

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 6 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 3.6 Perform harvesting and Perform harvesting
post-laying activities and post-laying
activities
4. Trim Beak (Core Competency)
4.1 Carry-out preparatory Carry-out preparatory
activities activities
4.2 Trim beak Trim beak
4.3 Retrim beak Retrim beak
4.4 Carry-out work to Carry-out work to
completion completion
Breed Chicken (Elective Competency)
5.1 Perform preparatory Perform preparatory
activities activities
5.2 Carry-out breeding to Carry-out breeding to
in-lay activities in-lay activities
5.3 Collect eggs Collect eggs
5.4 Care for hatching eggs Care for hatching eggs

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Perform preparatory activities
Maintain poultry house and facilities 1. Performing preparatory
Maintain farm area activities
Perform completion activities
Perform preparatory activities
Place chicks and pullets in brooder house
Perform breeding of birds
2. Brooding and growing
Provide optimum environment for the birds chicks
Perform preventive and treatment
measures
Perform flock selection

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 7 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 Carry-out preparatory activities
Trim beak
3. Trimming beak
Retrim beak
Carry-out work to completion

QUALIFICATION: ANIMAL PRODUCTION NC II

UNIT OF COMPETENCY: (Poultry Chicken)

LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

1 Maintain Poultry Maintaining Poultry AFF622101
Environment Environment
2 Brood and Grow Chicks Brooding and Growing AFF622102
Chicks
3 Perform Pre lay and Lay Performing Pre lay and Lay AFF622103
Activities Activities
4 Trim Beak Trimming Beak AFF622104
ELECTIVE COMPETENCY
5 Breed Chicken Breeding Chicken AFF622105

INFORMATION SHEET 4.2 1

TRIMMING THE BEAK
Learning Objective
After reading this INFORMATION SHEET YOU MUST be able to:
● Explain the importance of trimming the beak
● Identify the causes of cannibalism
● Describe the effect of improper restraining of the birds while debeaking
● Perform proper beak trimming

BEAK TRIMMING IN POULTRY

Debeaking (or beak trimming) is a standard practice in the egg industry.

It's done in order to prevent the hens from pecking and injuring each other,
while crammed inside the tiny battery cages.
The practice of beak trimming of poultry should be used only to prevent feather
pecking and cannibalism when management practices (genetic selection,

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 8 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 management of light, and management of nutrition) are not sufficient. Only
trained and monitored personnel should perform beak trimming, using proper
equipment and procedures.

The beak of most poultry species is a very specialized organ. It contains many
sensory receptors and glands that help the animal engage in activities such as
searching for food and preening feathers. A bird also uses its beak as a weapon
for offensive and defensive behavior. The center of the beak consists of bone, and
the outer layer consists of horny tissue that is thicker toward the tip of the beak.
The tissue between the bone and the outer horny layer contains many nerves.
Figure 1 shows a beak that has not been trimmed.

Poultry producers use beak trimming as part of an overall strategy to reduce

feather pecking injuries in groups of poultry. Beak trimming (frequently
referred to incorrectly as debeaking) involves the removal of approximately one-
quarter to one-third of the upper beak or both upper and lower beaks of a bird.
The tip of the beak is blunted so that the natural behavior of chicks to peck at
each other does not result in significant damage to the birds. Beak trimming
has been used with many types of poultry, usually debeaking can be done in
the hatchery to avoid improper debeaking of baby chicks. Keep the birds as
cool as possible if trimming occurs during hot weather. The birds should first
be fed before their beaks are trimmed. Maintain hygiene is likely to result in
improved growth performance.

The different types of debeaker machine used to do beak trimming are

categorized as mechanical, hot-blade, electrical, and infrared.

Figure 1. Debeaker Machine

● Mechanical – a simple hot blade is used to trim

the beak of the bird. This is used to trim the
beak of chicks. Beak trimming of younger birds
appears to eliminate the long-term chronic pain
that can occur in the stump of the beak of an
older bird whose beak is trimmed. The benefit
of these is reducing cannibalism

Figure 2. Debeaking

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 9 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 Debeaking is carried out on most
laying hens when they are chicks. The Code
of Practice allows up to half of the upper
beak and one third of the lower beak to be
cut off with a hot blade. However, since the
beaks of young chicks are so small, it is
hard to judge accurately and sometimes
more is cut off. Debeaking is done to
minimize the injuries caused when hens
peck each other.

Figure 3.a. Handling chicks with (TLC)

Tender Love and Care

● Hot-blade – A heated blade is used to Beak

trimming of younger birds appears to eliminate
the long-term chronic pain that can occur in
the stump of the beak of an older bird whose
beak is trimmed.

Figure 3.b. Ready for debeaking

Any of these systems involves some pain

to the bird. However, the British Farm
Animal Welfare Council endorses the
infrared method as a preferred choice
for beak trimming in terms of animal
welfare.

How is beak trimming done? An

infrared beak trimming method, using a non-contact, high intensity, infrared
energy source to treat the beak tissue, is the most common method now in use.
Initially the beak to be trimmed is only 1/3 one third part of the beak.

What is Cannibalism
Cannibalism can be a serious problem in raising poultry when
large population are kept in close confinement. Cannibalism can
occur as toe picking in baby chicks or as feather pulling, vent picking
and head or tail picking in older flocks. This is the negative activity
of the chicken when they peck to each other.

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 10 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 Causes of Cannibalism
1. Improper feeding
2. Inadequate space
allowance
3. Improper temperature
4. Improper ventilation
5. Inadequate lighting

Cannibalism can be controlled by;

1. Identifying its cause
2. Giving proper nutrition
3. Providing proper floor, feed and drinking spaces
4. Maintaining proper temperature and Ventilation
5. Providing adequate light
6. Debeaking at recommended age

SELF-CHECK 4.2.1
True or False: Write the letter T if the statement is correct and
letter F is the statement is wrong.
1. The recommended age of birds for debeaking is is at seven-day
old.
2. Debeaking is the trimming of the beak of the bird.
3. The required length of the beak to be trimmed is one third part
of the beak.
4. Debeaking can be done anywhere.
5. One of the causes of cannibalism is improper temperature.
6. Providing adequate ration can control cannibalism.
7. Cannibalism is not a problem in poultry raising.
8. Beak trimming of younger birds appears to eliminate the long-
term chronic pain.
9. Improper restraining while debeaking will affect growth of
birds.
10.Bullying, feather and vent pecking is a sign of
good behavior.

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 11 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 ANSWER KEY 4.2.1

TRUE OR FALSE

1. T
2. T
3. T
4. F
5. T
6. T
7. F
8. T
9. T
10.F

Information Sheet 4.2-2

PPEs and OSHS Procedures
Learning objective:
After reading this information sheet, you should be able to
1. Identify Personal Protective Equipment used in poultry farm
2. Understand Occupational Safety and Health Standards

Personal Protective Equipment (PPEs)

1. Hand Protection (Hand Gloves) – to protect workers/trainees from

physical, biological, chemical, radiation, or electrical hazards.

3. Head wear -To protect head from falling debris/ Hairnet – to avoid
falling hair

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 12 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
4. Eye and Face Protection - shall be used when exposed to hazards such
as flying particles, dust, chemicals, gasses, vapors, etc. or other potential
harmful exposures which may cause injury to the eye or face.

5. Foot Protection (safety shoes) – is required to protect workers in areas

where there is danger of foot injuries like exposure to piercing the sole or
where protection is needed against electrical or chemical hazards.

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 13 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
6. Water proof Jackets – Is used when workers do job outside the building
specially when involves wet cleaning.

Occupational Safety and Health Standards (OSHS)

There are many serious safety and health hazards in the poultry
processing industry.
These hazards include exposure to high noise levels, dangerous
equipment, slippery floors, musculoskeletal disorders, and hazardous chemicals
(including ammonia that is used as a refrigerant).
Musculoskeletal disorders are of particular concern and continue to be
common among workers in the poultry processing industry.
Employees can also be exposed to biological hazards associated with
handling live birds or exposures to poultry feces and dusts which can increase
their risk for many diseases.
Individuals involved in poultry breeding, farming, and the loading and
transport of poultry to processing facilities face a number of potential health
hazards.
Exposures to chemicals such as ammonia or disinfectants and detergents
used on poultry farms are possible as well as exposures to agricultural dust,
both inorganic and organic. Infections and resultant health effects may occur
due to exposures to biological agents including viruses (e.g., avian influenza
virus and West Nile virus), bacteria (e.g., Campylobacter jejuni, E. coli,
Salmonella), and fungi (e.g., Histoplasma capsulatum)

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 14 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 Traumatic injuries and deaths of poultry farm workers have occurred from
improper practices and use of industrial machinery present on poultry farms.
TASK SHEET 4.2-2

Title: PROPER SELECTION OF HEALTHY CHICKS

Performance Objective: Given the necessary tools, materials and

equipment, you should be able to perform the
proper trim beaking of chicks. Allotted time (2
hours).

Supplies/Materials :
⮚ PPE
⮚ Chicks
⮚ Plastic Crates/Nets
⮚ Old tires

Equipment : Debeaking Machine

Steps/Procedure:
1. Prepare the poultry house
2. Check the debeaker machine
3. Follow strictly restraining chicks
4. Select chicks that are conditioned.
5. Apply the principles of TLC
6. Check for the result of debeaking
7. Apply
8. Check for the weight of the chicks. It must be 35 grams, a day
old.

Assessment Method:
Demonstration with Oral Questioning

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 15 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
 CRITERIA
YES NO
Did you….
1. Look for chicks that are clearly eating, drinking and
have plenty of energy.
2.
3. Select for the chicks that will frequently sleep, but
avoid chicks that are puffed up, with drooping heads
4. .
5. Check for the tail end of each chick for pasty butt
6.
7. Examine the beak for any discharge
8.

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

grams, a day old.

Performance Criteria Checklist 1.1-3

Environmental issues in poultry production projects primarily include the

following:
· Waste management
· Wastewater
· Air emissions
· Hazardous materials
· Animal diseases
Waste Management
Solid waste generated during poultry production includes waste feed, animal
waste, carcasses, and sediments and sludge from on-site wastewater treatment
facilities (which may contain residual amounts of growth enhancers and
antibiotics, among other hazardous constituents).
Other wastes include various kinds of packaging (e.g. for feed and pesticides),
used ventilation filters, unused / spoilt medications, and used cleaning
materials. In addition to the following sector specific guidance, wastes should
be managed and disposed of according to the guidance for hazardous and non-
hazardous waste.

Waste Feed
Poultry feed primarily consists of corn and soy, although other grains, pulses,
root crops, and substances of animal origin (e.g. fish meal, meat and bone

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 16 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02
meal, and milk products) may also be added. The feed is typically
supplemented with amino acids,
Feed can become unusable waste material if spilled during storage, loading,
and unloading or during animal feeding. Waste feed, including additives, may
contribute to contamination of storm water runoff, primarily due to its organic
matter content

Animal Waste
Poultry production operations generate significant quantities of animal waste,
mainly manure, but also including other materials such as bedding.
Management of animal waste depends primarily on the type of operation, which
may primarily consist of dry or wet cage system or litter.
Animal waste management includes collection, transport, storage, treatment,
utilization and disposal of the waste. Manure is sometimes composted, but can
also be stored in stacking sheds, roofed storage areas, outside and either
covered or uncovered, or occasionally in ponds until it is ready for transport to
a disposal site or land application area. Manure is generally used as a fertilizer
on agricultural land.

Date Developed: Document No.

August 24,2020 Issued by:
Animal Date Revised:
Production NC II Page 17 of
(Poultry Chicken) vii
Developed by:
TRIM BEAK ROSALINDA R. VERANO
Revision # 02