Unit of competency Outline
Date retreived
22/07/2026 6:25 PM AWST
22/07/2026 6:25 PM 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.
Work on an egg grading floor
Work on an egg grading floor
Unit of competency
National Code
FBPEGG2003
FBPEGG2003
State Code
ODL15
ODL15
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to grade eggs, which requires knowledge of basic egg characteristics and quality principles in egg production and packing.This unit applies to individuals who work in egg grading and packing facilities in a poultry production environment in either an operations or quality role.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for egg grading operation
- 1.1 Identify key work locations and egg grading and packaging equipment on egg grading floor
- 1.2 Identify grades of eggs packed by the workplace
- 1.3 Identify trays and packaging used for all orders, and location of best before dates on trays and cartons
- 1.4 Identify storage locations for packed orders prior to dispatch
- 1.5 Identify safe work procedures for egg grading, including use of personal protective equipment
- 1.6 Identify workplace environmental guidelines for egg grading floor operations, including disposal of waste
2. Recognise egg grades and common egg faults
- 2.1 Identify different grades of fresh eggs, including by size
- 2.2 Recognise gross, hairline and star cracks, black rot, dirt and other faults in eggs
- 2.3 Identify defects though the candling process
3. Operate on the egg grading floor
- 3.1 Confirm method for egg cleaning
- 3.2 Identify key risks to food safety on egg grading floor, including food safety plan and egg grading floor critical control points
- 3.3 Confirm steps and locations for detecting eggs with gross defects
- 3.4 Identify quality system, including sampling program and tests conducted both on and off the grading floor
- 3.5 Ensure eggs are individually stamped in line with Food Standards requirements
- 3.6 Identify and confirm steps and requirements for the packaging process, including process for printing best before date
- 3.7 Confirm temperature and humidity requirements for storing eggs
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH46 | FBPEGG2001 | Work on an egg grading floor | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BJC3 | FBP20122 | Certificate II in Food Processing | Qualification |
| BGZ2 | FBP20121 | Certificate II in Food Processing | Qualification |