Collect and pack eggs for human consumption

Unit of competency Outline

Date retreived
22/07/2026 10:52 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Unit of competency

National Code
AHCPLY204A

State Code
D7167

TGA Status
Replaced

DTWD Status
Replaced

Current Release Number
2.00

Current Release Date
18/12/2013

View on TGA

State Implementation and Classification

Approved Date

30/11/2011

Field of Education

030307 - Food Processing Technology

Original Release Date

30/11/2011

Nominal Hours

Description

This unit covers the process of assessing, grading and storing eggs and defines the standard required to: 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.

Notes

Elements and Performance Criteria

1. Collect eggs

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

2. Assess and grade eggs

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

3. Pack and store eggs

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

4. Clean and disinfect equipment

4.1. All machines, equipment, and egg handling areas used are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations.
4.2. All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedure.
4.3. Samples are taken and prepared for testing as required by organisation procedures and analysing body.
4.4. All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements.

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.

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.

Replaces

State Code	National Code	Title	Type
S3445	RTE2142A	Collect and pack eggs for human consumption	Unit of competency

Replaced By

State Code	National Code	Title	Type
BAQ46	AHCPLY204	Collect and pack eggs for human consumption	Unit of competency
BAR63	AHCPLY205	Grade and pack eggs for human consumption	Unit of competency

State Code	National Code	Title	Type
D451	AHC20110	Certificate II in Agriculture	Qualification
D452	AHC20210	Certificate II in Poultry Production Operations	Qualification