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Evidence Guide: AHCPLY204A - Collect and pack eggs for human consumption

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCPLY204A - Collect and pack eggs for human consumption

What evidence can you provide to prove your understanding of each of the following citeria?

Collect eggs

  1. Eggs are collected using either hand or mechanical means.
  2. Eggs are placed in egg trays with the pointed end down.
  3. All lifting and bending is done according to safe working practices and using the available safety and lifting equipment.
  4. Records of all collections are completed clearly and accurately to monitor production levels.
  5. Vertebrate and invertebrate pests are controlled in egg grading and storage areas.
Eggs are collected using either hand or mechanical means.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are placed in egg trays with the pointed end down.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All lifting and bending is done according to safe working practices and using the available safety and lifting equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records of all collections are completed clearly and accurately to monitor production levels.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Vertebrate and invertebrate pests are controlled in egg grading and storage areas.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess and grade eggs

  1. Equipment to be used is calibrated according to manufacturer's instructions.
  2. Eggs are sorted according to industry standards and organisation quality assurance program.
  3. Eggs are candled using appropriate equipment in a light proof area.
  4. Eggs are graded into appropriate weight and quality grades according to industry standards.
  5. Cage marked and dirty, cracked or weak shelled eggs removed.
  6. Grading, cleaning, and packing machine problems and abnormal noises are recognised and reported to the supervisor according to organisation procedures.
  7. Grading records are completed clearly and accurately according to organisation requirements.
  8. Eggs are washed using equipment approved by appropriate industry Quality Assurance (QA) program.
  9. Eggs are oiled when required according to legislative requirements and organisational practice.
Equipment to be used is calibrated according to manufacturer's instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are sorted according to industry standards and organisation quality assurance program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are candled using appropriate equipment in a light proof area.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are graded into appropriate weight and quality grades according to industry standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cage marked and dirty, cracked or weak shelled eggs removed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grading, cleaning, and packing machine problems and abnormal noises are recognised and reported to the supervisor according to organisation procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grading records are completed clearly and accurately according to organisation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are washed using equipment approved by appropriate industry Quality Assurance (QA) program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are oiled when required according to legislative requirements and organisational practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack and store eggs

  1. Eggs are placed in correct cartons or trays and assembled, packed, and labelled.
  2. All labelling is clear and accurate and contains all information required by the industry and organisation.
  3. Cool room and equipment is cleaned, sanitised and checked for efficient operation.
  4. Cool room operates with strict temperature and humidity ranges.
  5. Records are maintained of cool room temperature, and if required, the humidity.
  6. Eggs are transferred to storage and positioned in order of age, grade or dispatch.
Eggs are placed in correct cartons or trays and assembled, packed, and labelled.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All labelling is clear and accurate and contains all information required by the industry and organisation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool room and equipment is cleaned, sanitised and checked for efficient operation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool room operates with strict temperature and humidity ranges.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records are maintained of cool room temperature, and if required, the humidity.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are transferred to storage and positioned in order of age, grade or dispatch.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack and store egg

  1. All machines, equipment, and egg handling areas used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations.
  2. All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure.
  3. Samples are taken and prepared for testing as required by organisation procedures and analysing body.
  4. 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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Samples are taken and prepared for testing as required by organisation procedures and analysing body.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and disinfect equipment

  1. All machines, equipment, and egg handling areas used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations.
  2. All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure.
  3. Samples are taken and prepared for testing as required by organisation procedures and analysing body.
  4. 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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Samples are taken and prepared for testing as required by organisation procedures and analysing body.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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

Eggs may include:

all eggs from any commercial egg producing enterprise.