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
Legislative requirements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity
Workplace information
Workplace information may include:
standard operating procedures (SOPs)
specifications
production schedules and instructions
manufacturers' advice
standard forms and reports
Egg receiving equipment
Egg receiving equipment may include:
conveyors bringing eggs directly from laying sheds or barns
conveyors requiring manual loading of eggs from trays delivered to grading floor by trucks
Carton and tray size
Carton and tray size can vary from between enterprises and may include:
six, twelve, fifteen and eighteen egg cartons
twenty and thirty egg trays
Faulty eggs
Faulty eggs include:
eggs rejected either automatically or manually because they are out of size, shape or weight specification
Damaged eggs
Damaged eggs include:
eggs rejected either automatically or manually because of cracks or leaks or are eggs damaged during the washing and packing process
Denestor side
Denestor side work stations are:
those positions working on the side of the egg packing machine lanes where eggs are received from the washing equipment and where empty trays are loaded into each lane for filling
Backpack side
Backpack side work stations are:
those positions working on the side of the egg packing machine lanes where filled egg trays are either packed into outer containers or taken off as individual filled trays
Egg storage rooms
Storage of packed eggs prior to despatch may be:
undertaken in temperature and humidity controlled storage rooms
Shutdown procedures
Shutdown procedures may include:
cleaning (in some cases cleaning may be carried out by a dedicated cleaning crew)

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 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 ability to:
conduct pre-start checks on machinery used for egg receival, washing, packing and grading
start, operate, monitor and adjust equipment to achieve required orders and quality outcomes
take corrective action in response to jams, other typical faults and inconsistencies in washing, weighing faulty egg identification and packing
correctly change denestor side operation between different size packs
correctly identify and match trays to outer packaging for orders
complete workplace records as required
apply safe work practices and identify OHS hazards and controls
safely shut down equipment
apply food safety procedures.

Context of and specific resources for assessment
Assessment must occur in the workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on safe work practices, food safety, quality and environmental requirements
information on equipment capacity and operating parameters
production schedule, batch/recipe instructions
egg washing, grading and packing equipment
documentation and recording requirements and procedures
cleaning procedures, materials and equipment as required.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
FDFOP2003A Clean equipment in place
FDFOP2004A Clean and sanitise equipment
FDFOP2011A Conduct routine maintenance
FDFOP2013A Apply sampling procedures
FDFOP2030A Operate a process control interface
MSL973001A Perform basic tests.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.