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

AHCPLY205 Mapping and Delivery Guide
Grade and pack eggs for human consumption

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AHCPLY205 - Grade and pack eggs for human consumption
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to grade and pack eggs for human consumption.All work must be carried out to comply with workplace procedures, work health and safety and biosecurity legislation and codes of practice and sustainability practices.This unit applies to individuals who work under general supervision and exercise limited autonomy with some accountability for own work. They undertake defined activities and work in a structured context.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency is to be assessed in the workplace or workplace and simulated environment that accurately reflects performance in a real workplace setting.

Assessors must satisfy current standards for RTOs.

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: Prepare for work
  • Follow enterprise biosecurity requirements
  • Follow enterprise personal hygiene requirements such as washing and sanitising hands
  • Select, use and maintain appropriate personal protective equipment and clothing
  • Check & clean work area
  • Check equipment is working correctly
  • Follow enterprise work health and safety policies
       
Element: Assess and grade eggs
  • Load eggs onto grader
  • Control flow of eggs to match grader flow rate
  • Remove very dirty, cracked and leaking eggs
  • Candle eggs accurately
  • Grade eggs into appropriate weight and quality grades
  • Wash eggs using approved sanitisers and equipment as required
  • Check wash and rinse water temperature
  • Check egg washer sanitiser level and application rate
  • Oil eggs when required
  • Check oil type and application rate
  • Take and prepare samples for testing if required
       
Element: Pack and store eggs
  • Pack eggs into cartons or trays and into boxes and assemble as required onto pallets and wrap pallets
  • Ensure eggs, trays, cartons, boxes and pallets are stamped and labelled correctly
  • Ensure correct separation of non-conforming products and saleable products
  • Check cool room temperature and humidity
  • Transfer eggs to cool room
       
Element: Clean and sanitise equipment and sites
  • Report problems and abnormal equipment operations such as noises to supervisor
  • Clean and sanitise egg conveyors, cool room, all equipment and work areas
  • Monitor and report sightings or activities of pests in egg collection, grading, and storage areas
  • Handle and measure chemicals used in the egg washing and cleaning process safely
  • Dispose of useless eggs and waste according to enterprise environmental policies
  • Complete records clearly and accurately
       


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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for work

1.1 Follow enterprise biosecurity requirements

1.2 Follow enterprise personal hygiene requirements such as washing and sanitising hands

1.3 Select, use and maintain appropriate personal protective equipment and clothing

1.4 Check & clean work area

1.5 Check equipment is working correctly

1.6 Follow enterprise work health and safety policies

2. Assess and grade eggs

2.1 Load eggs onto grader

2.2 Control flow of eggs to match grader flow rate

2.3 Remove very dirty, cracked and leaking eggs

2.4 Candle eggs accurately

2.5 Grade eggs into appropriate weight and quality grades

2.6 Stamp eggs

2.7 Wash eggs using approved sanitisers and equipment as required

2.8 Check wash and rinse water temperature

2.9 Check egg washer sanitiser level and application rate

2.10 Oil eggs when required

2.11 Check oil type and application rate

2.12 Take and prepare samples for testing if required

3. Pack and store eggs

3.1 Pack eggs into cartons or trays and into boxes and assemble as required onto pallets and wrap pallets

3.2 Ensure eggs, trays, cartons, boxes and pallets are stamped and labelled correctly

3.3 Ensure correct separation of non-conforming products and saleable products

3.4 Check cool room temperature and humidity

3.5 Transfer eggs to cool room

4. Clean and sanitise equipment and sites

4.1 Report problems and abnormal equipment operations such as noises to supervisor

4.2 Clean and sanitise egg conveyors, cool room, all equipment and work areas

4.3 Monitor and report sightings or activities of pests in egg collection, grading, and storage areas

4.4 Handle and measure chemicals used in the egg washing and cleaning process safely

4.5 Dispose of useless eggs and waste according to enterprise environmental policies

4.6 Complete records clearly and accurately

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

follow personal hygiene requirements

match egg feed rate to grading equipment flow rate

assess and grade eggs

pack and store eggs

clean and sanitise equipment, cool rooms and work area

check equipment is working correctly

follow enterprise work health and safety policies and biosecurity requirements

The candidate must demonstrate knowledge of:

industry standards, codes of practice, and enterprise procedures for sorting, candling, grading, washing, oiling, packing and storing eggs

commonly used methods of pest and vermin control

egg labelling requirements

relevant documentation and records that are required

types, uses, cleaning and maintenance of equipment and machines

criteria for determining non-conforming eggs and disposal methods

temperature, humidity, cleaning and operation for cool rooms

temperatures, cleaning and sanitising and operation of the egg washing process

procedures for handling, measurement and usage of egg washing and cleaning chemicals, and sanitisers

procedures for taking and handling egg samples for testing

relevant environmental and sustainability requirements, and procedures for disposal and management of wastes, debris and run-offs

relevant work health and safety and biosecurity requirements


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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for work

1.1 Follow enterprise biosecurity requirements

1.2 Follow enterprise personal hygiene requirements such as washing and sanitising hands

1.3 Select, use and maintain appropriate personal protective equipment and clothing

1.4 Check & clean work area

1.5 Check equipment is working correctly

1.6 Follow enterprise work health and safety policies

2. Assess and grade eggs

2.1 Load eggs onto grader

2.2 Control flow of eggs to match grader flow rate

2.3 Remove very dirty, cracked and leaking eggs

2.4 Candle eggs accurately

2.5 Grade eggs into appropriate weight and quality grades

2.6 Stamp eggs

2.7 Wash eggs using approved sanitisers and equipment as required

2.8 Check wash and rinse water temperature

2.9 Check egg washer sanitiser level and application rate

2.10 Oil eggs when required

2.11 Check oil type and application rate

2.12 Take and prepare samples for testing if required

3. Pack and store eggs

3.1 Pack eggs into cartons or trays and into boxes and assemble as required onto pallets and wrap pallets

3.2 Ensure eggs, trays, cartons, boxes and pallets are stamped and labelled correctly

3.3 Ensure correct separation of non-conforming products and saleable products

3.4 Check cool room temperature and humidity

3.5 Transfer eggs to cool room

4. Clean and sanitise equipment and sites

4.1 Report problems and abnormal equipment operations such as noises to supervisor

4.2 Clean and sanitise egg conveyors, cool room, all equipment and work areas

4.3 Monitor and report sightings or activities of pests in egg collection, grading, and storage areas

4.4 Handle and measure chemicals used in the egg washing and cleaning process safely

4.5 Dispose of useless eggs and waste according to enterprise environmental policies

4.6 Complete records clearly and accurately

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
Follow enterprise biosecurity requirements 
Follow enterprise personal hygiene requirements such as washing and sanitising hands 
Select, use and maintain appropriate personal protective equipment and clothing 
Check & clean work area 
Check equipment is working correctly 
Follow enterprise work health and safety policies 
Load eggs onto grader 
Control flow of eggs to match grader flow rate 
Remove very dirty, cracked and leaking eggs 
Candle eggs accurately 
Grade eggs into appropriate weight and quality grades 
Wash eggs using approved sanitisers and equipment as required 
Check wash and rinse water temperature 
Check egg washer sanitiser level and application rate 
Oil eggs when required 
Check oil type and application rate 
Take and prepare samples for testing if required 
Pack eggs into cartons or trays and into boxes and assemble as required onto pallets and wrap pallets 
Ensure eggs, trays, cartons, boxes and pallets are stamped and labelled correctly 
Ensure correct separation of non-conforming products and saleable products 
Check cool room temperature and humidity 
Transfer eggs to cool room 
Report problems and abnormal equipment operations such as noises to supervisor 
Clean and sanitise egg conveyors, cool room, all equipment and work areas 
Monitor and report sightings or activities of pests in egg collection, grading, and storage areas 
Handle and measure chemicals used in the egg washing and cleaning process safely 
Dispose of useless eggs and waste according to enterprise environmental policies 
Complete records clearly and accurately 

Forms

Assessment Cover Sheet

AHCPLY205 - Grade 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

AHCPLY205 - Grade 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: