Required skills

Ability to

identify grading floor layout including conveyors washing drying weighing and checking equipment lanes denestor side backpack side lane boards and other instruction boards store rooms and cool rooms

identify grades of eggs by weight size and shell colour characteristics

identify packaging types used within the enterprise including those for all customers

use oral communication skillslanguage competence to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of

functions of key work areas including washing equipment weighing and automatic fault

detection equipment lanes denestors backpack side quality room and cool rooms

egg components and purpose including shell shell membranes yolk albumen and air cell

key egg faults including types of cracks faulty colouring faulty shapes and blood and other inclusions

temperature and humidity requirements for storing eggs and effects of variation from these requirements

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work being performed Competence in this unit must be achieved in accordance with food safety standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

identify egg receiving denestor backpack pulping and storage equipment and work stations

identify type and grades of eggs packed within the enterprise

ability to recognise types of faults in eggs and methods used to detect each fault

identify food safety risks on egg grading floor and critical control points

identify order control system and trays and cartons used for orders

identify temperature humidity and other storage requirements for eggs

Context of and specific resources for assessment

Assessment must occur in the workplace where there the assessee has access to

personal protective clothing and equipment

work procedures including advice on safe work practices food safety quality and environmental requirements

egg washing grading and packing equipment

documentation and recording requirements and procedures

eggs of different grades and condition including eggs demonstrating most common faults

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role

Guidance information for assessment

When used for induction purposes assessment of competency should be demonstrated on more than one occasion over a period of time in order to ensure consistency and equity and in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Policies and procedures

Workplace information

Key egg components

Egg grading and packaging equipment

Best before dates

Haugh score

HACCP plan

Factors affecting egg quality

Candling process