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

AHCPLY304A Mapping and Delivery Guide
Incubate eggs

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AHCPLY304A - Incubate eggs
Description This unit covers the process of receiving and storing eggs, preparing eggs for hatching and monitoring the incubation of eggs and defines the standard required to: store and handle fertile eggs; provide a standardised repeatable environment (temperature, humidity and airflow) to incubate eggs; obtain a high hatch percentage; monitor and operate setter and hatcher and carry out contingency measures if necessary; fumigate setter and hatcher using Personal Protective Equipment (PPE) and exclusion procedures; remove and dispose of waste materials and chemicals according to environmental and disease management procedures.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to working under routine supervision with intermittent checking. Responsibility for some roles and coordination within a team may be required. Preparing and monitoring incubation is usually 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: Receive eggs into hatchery
  • Occupational health&safety hazards are identified, risk assessed and suitable controls implemented.
  • Suitable personal protective equipment is selected, used and maintained.
  • Delivery vehicle is monitored to ensure door remains sealed.
  • Eggs are unloaded at hatchery and quality monitored.
  • All required information recorded accurately and promptly in accordance with organisational requirements.
       
Element: Store eggs
  • Eggs are stored as instructed with regard to position, temperature, humidity and period of storage according to industry standards.
  • Eggs are transferred from delivery dollies/trolleys to setter dollies/trolleys.
  • Eggs are attached to the turning machine to ensure maximum viability is maintained.
  • All lifting and bending is done according to safe working practices and using the available safety and lifting equipment.
  • Egg stock is managed to minimise egg age on setting.
  • Temperature, humidity and airflow are monitored to maintain required settings.
       
Element: Prepare to incubate eggs
  • Work to be undertaken is interpreted from work program where necessary, and confirmed with management.
  • Discussions are held with other workers who may be affected by the activities to ensure continued smooth operation of the production process.
  • Tools and equipment suitable for the work to be undertaken are selected, checked, and maintained if necessary.
       
Element: Monitor and operate setter
  • Setter readings are accurately taken and recorded.
  • Alarms are recognised and specified sequence of operations carried out during a breakdown as set out by the employer.
  • Setter is operated, repaired and maintained according to establishment practice.
  • Temperature probes are calibrated with known standards.
       
Element: Transfer eggs to hatcher
  • Dollies moved to the egg handling/transfer area safely and in the sequence required by the organisation.
  • Temperature, humidity and airflow are checked to ensure specified equipment operation and adjustment.
  • Where required by the organisation, fumigant is measured and placed according to label instructions and safe work practices.
  • Hatcher is fumigated and gases exhausted according to manufacturers instructions.
  • Eggs are transferred to hatching trays in sequence according to organisation procedures.
       
Element: Fumigate setter or hatcher
  • Need for fumigation is determined from supervisors instructions, production/hygiene management plan, or management practice.
  • Occupational Health and Safety (OHS) hazards are identified, risks assessed and suitable controls are implemented.
  • Fumigant and apparatus are prepared according to manufacturer's instructions and in line with established safe working procedures.
  • Setter or hatcher is sealed and fumigated to ensure maximum exposure of the fumigant to disease-causing organisms.
  • Shed is aired to ensure evacuation of toxicants prior to re-entry of staff, re-installation of equipment, and placement of eggs.
       
Element: Monitor and operate hatcher
  • Manual readings are accurately taken and recorded.
  • Adjustments to temperature, humidity and airflow are carried out when instructed according to establishment standards.
  • Alarms are recognised and a correct sequence of operations carried out during a breakdown as set out by employer.
       
Element: Complete hygiene and administration activities
  • Waste material is removed from the incubation area and disposed of in an environmentally aware and safe manner according to organisational work procedures.
  • Tools, equipment and machinery are cleaned, maintained and stored according to organisational work procedures.
  • A clean and safe area is maintained throughout and upon completion of work according to organisational work procedures.
  • Work outcomes are recorded or reported to the supervisor according to organisational work procedures.
       


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:

store and handle fertile eggs

provide a standardised repeatable environment (temperature, humidity and airflow) to incubate eggs

obtain a high hatch percentage

monitor and operate setter and hatcher and carry out contingency measures if necessary

fumigate setter and hatcher, using PPE and exclusion procedures

remove and dispose of waste materials and chemicals according to environmental and disease management procedures.

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 implement safe work procedures

monitor setters and hatchers for constant performance

to maintain operational standards

maintain airflows, construction standards

replace fan motors

fix alarms and investigate causes

calibrate temperature and humidity probes

operate and interpret data from multi channel recorders

complete manual monitoring sheets

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

use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required

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

Required knowledge

airflow and aerodynamics of machines in hatchery

servicing requirements

the need to maximise hygiene practices and awareness

environmental controls and codes of practice applicable to the organisation

sound management practices and processes to minimise noise, odours and debris from the livestock operations

relevant legislation and regulations relating to waste and environment management, animal health and welfare, and employment of staff and contractors

relevant OHS legislation, regulations and codes of practice.

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

Incubating eggs may include:

all poultry species and breeds produced in an intensive environment.

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
Occupational health&safety hazards are identified, risk assessed and suitable controls implemented. 
Suitable personal protective equipment is selected, used and maintained. 
Delivery vehicle is monitored to ensure door remains sealed. 
Eggs are unloaded at hatchery and quality monitored. 
All required information recorded accurately and promptly in accordance with organisational requirements. 
Eggs are stored as instructed with regard to position, temperature, humidity and period of storage according to industry standards. 
Eggs are transferred from delivery dollies/trolleys to setter dollies/trolleys. 
Eggs are attached to the turning machine to ensure maximum viability is maintained. 
All lifting and bending is done according to safe working practices and using the available safety and lifting equipment. 
Egg stock is managed to minimise egg age on setting. 
Temperature, humidity and airflow are monitored to maintain required settings. 
Work to be undertaken is interpreted from work program where necessary, and confirmed with management. 
Discussions are held with other workers who may be affected by the activities to ensure continued smooth operation of the production process. 
Tools and equipment suitable for the work to be undertaken are selected, checked, and maintained if necessary. 
Setter readings are accurately taken and recorded. 
Alarms are recognised and specified sequence of operations carried out during a breakdown as set out by the employer. 
Setter is operated, repaired and maintained according to establishment practice. 
Temperature probes are calibrated with known standards. 
Dollies moved to the egg handling/transfer area safely and in the sequence required by the organisation. 
Temperature, humidity and airflow are checked to ensure specified equipment operation and adjustment. 
Where required by the organisation, fumigant is measured and placed according to label instructions and safe work practices. 
Hatcher is fumigated and gases exhausted according to manufacturers instructions. 
Eggs are transferred to hatching trays in sequence according to organisation procedures. 
Need for fumigation is determined from supervisors instructions, production/hygiene management plan, or management practice. 
Occupational Health and Safety (OHS) hazards are identified, risks assessed and suitable controls are implemented. 
Fumigant and apparatus are prepared according to manufacturer's instructions and in line with established safe working procedures. 
Setter or hatcher is sealed and fumigated to ensure maximum exposure of the fumigant to disease-causing organisms. 
Shed is aired to ensure evacuation of toxicants prior to re-entry of staff, re-installation of equipment, and placement of eggs. 
Manual readings are accurately taken and recorded. 
Adjustments to temperature, humidity and airflow are carried out when instructed according to establishment standards. 
Alarms are recognised and a correct sequence of operations carried out during a breakdown as set out by employer. 
Waste material is removed from the incubation area and disposed of in an environmentally aware and safe manner according to organisational work procedures. 
Tools, equipment and machinery are cleaned, maintained and stored according to organisational work procedures. 
A clean and safe area is maintained throughout and upon completion of work according to organisational work procedures. 
Work outcomes are recorded or reported to the supervisor according to organisational work procedures. 

Forms

Assessment Cover Sheet

AHCPLY304A - Incubate eggs
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

AHCPLY304A - Incubate eggs

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: