Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
floor layout diagrams
manufacturers' advice
standard enterprise forms and reports
Key egg components
Key egg components include:
shell
albumen
yolk
shell membranes
air cell
Egg grading and packaging equipment
Equipment may be:
manual or automatic with central controls or operator set controls, including controls for printing best before dates
Best before dates
Best before dates are printed on packaging to advise consumers of the best period for consumption of the packed eggs. The date period may vary by:
species
type of egg
region
Haugh score
Haugh score is:
a comparison of the height of the albumen midway between the yolk and the edge of the albumen with the weight of the egg
HACCP plan
The principles of HACCP are:
hazard analysis
identifying critical control points
establishing critical limits
monitoring
taking corrective action
keeping record
verifying results
The HACCP plan for egg production enterprise will identify the critical control points on the egg grading floor.
Factors affecting egg quality
Factors affecting egg quality may include:
age and health of the hen
time between laying and consumption
storage at low temperatures and required humidity as soon as possible after laying
strain of chicken
texture, colour, shape, soundness and cleanliness of shell
Candling process
The candling process may be automatic or manual and is used to detect shell cracks and defects not normally visible and internal defects, including:
blood spots
meat spots
mottled and glassy shells
rotten eggs
stale eggs (large air cells)
cracks
misshapen shells

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
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.