Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AHCPLY204A Mapping and Delivery Guide
Collect and pack eggs for human consumption

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AHCPLY204A - Collect and pack eggs for human consumption
Description This unit covers the process of assessing, grading and storing eggs and defines the standard required to: clean and sanitise the equipment used for handling the eggs; collect and handle eggs in commercial quantities in a hygienic fashion; assess and grade eggs for storage or packing; pack and store eggs according to enterprise procedures; check eggs are fit for human consumption and meet shelf life requirements.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to the processes of collecting and handling eggs for human consumption and is usually conducted within established routines, methods and procedures.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Collect eggs
  • Eggs are collected using either hand or mechanical means.
  • Eggs are placed in egg trays with the pointed end down.
  • All lifting and bending is done according to safe working practices and using the available safety and lifting equipment.
  • Records of all collections are completed clearly and accurately to monitor production levels.
  • Vertebrate and invertebrate pests are controlled in egg grading and storage areas.
       
Element: Assess and grade eggs
  • Equipment to be used is calibrated according to manufacturer's instructions.
  • Eggs are sorted according to industry standards and organisation quality assurance program.
  • Eggs are candled using appropriate equipment in a light proof area.
  • Eggs are graded into appropriate weight and quality grades according to industry standards.
  • Cage marked and dirty, cracked or weak shelled eggs removed.
  • Grading, cleaning, and packing machine problems and abnormal noises are recognised and reported to the supervisor according to organisation procedures.
  • Grading records are completed clearly and accurately according to organisation requirements.
  • Eggs are washed using equipment approved by appropriate industry Quality Assurance (QA) program.
  • Eggs are oiled when required according to legislative requirements and organisational practice.
       
Element: Pack and store eggs
  • Eggs are placed in correct cartons or trays and assembled, packed, and labelled.
  • All labelling is clear and accurate and contains all information required by the industry and organisation.
  • Cool room and equipment is cleaned, sanitised and checked for efficient operation.
  • Cool room operates with strict temperature and humidity ranges.
  • Records are maintained of cool room temperature, and if required, the humidity.
  • Eggs are transferred to storage and positioned in order of age, grade or dispatch.
       
Element: Pack and store egg
  • All machines, equipment, and egg handling areas used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations.
  • All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure.
  • Samples are taken and prepared for testing as required by organisation procedures and analysing body.
  • All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements.
       
Element: Clean and disinfect equipment
  • All machines, equipment, and egg handling areas used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations.
  • All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure.
  • Samples are taken and prepared for testing as required by organisation procedures and analysing body.
  • All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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

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

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

clean and sanitise the equipment used for handling the eggs

collect and handle eggs in commercial quantities in a hygienic fashion

assess and grade eggs for storage or packing

pack and store eggs according to enterprise procedures

check eggs are fit for human consumption and meet shelf life requirements.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

identify hazards and apply safe work practices

operate an egg wash machine

perform routine hygiene maintenance activities as required by the employer or unit manager and more frequently on demand

use literacy skills to follow sequenced written instructions and record information accurately and legibly

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

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.

Required knowledge

egg grading and sizes

hazard analysis and quality assurance

sanitisers and activity, and measurement

the need to maximise hygiene practices and awareness

Occupational Health and Safety (OHS), food safety and environment legislative and enterprise requirements

the national Code of Practice for Shell Egg Production, Grading, Packing and Distribution Production of Egg Products.

The range statement relates to the unit of competency as a whole.

Eggs may include:

all eggs from any commercial egg producing enterprise.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Eggs are collected using either hand or mechanical means. 
Eggs are placed in egg trays with the pointed end down. 
All lifting and bending is done according to safe working practices and using the available safety and lifting equipment. 
Records of all collections are completed clearly and accurately to monitor production levels. 
Vertebrate and invertebrate pests are controlled in egg grading and storage areas. 
Equipment to be used is calibrated according to manufacturer's instructions. 
Eggs are sorted according to industry standards and organisation quality assurance program. 
Eggs are candled using appropriate equipment in a light proof area. 
Eggs are graded into appropriate weight and quality grades according to industry standards. 
Cage marked and dirty, cracked or weak shelled eggs removed. 
Grading, cleaning, and packing machine problems and abnormal noises are recognised and reported to the supervisor according to organisation procedures. 
Grading records are completed clearly and accurately according to organisation requirements. 
Eggs are washed using equipment approved by appropriate industry Quality Assurance (QA) program. 
Eggs are oiled when required according to legislative requirements and organisational practice. 
Eggs are placed in correct cartons or trays and assembled, packed, and labelled. 
All labelling is clear and accurate and contains all information required by the industry and organisation. 
Cool room and equipment is cleaned, sanitised and checked for efficient operation. 
Cool room operates with strict temperature and humidity ranges. 
Records are maintained of cool room temperature, and if required, the humidity. 
Eggs are transferred to storage and positioned in order of age, grade or dispatch. 
All machines, equipment, and egg handling areas used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations. 
All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure. 
Samples are taken and prepared for testing as required by organisation procedures and analysing body. 
All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements. 
All machines, equipment, and egg handling areas used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations. 
All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure. 
Samples are taken and prepared for testing as required by organisation procedures and analysing body. 
All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements. 

Forms

Assessment Cover Sheet

AHCPLY204A - Collect and pack eggs for human consumption
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AHCPLY204A - Collect and pack eggs for human consumption

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: