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Elements and Performance Criteria

1. Prepare for egg grading operation
   • Identify key work locations and egg grading and packaging equipment on egg grading floor
   • Identify grades of eggs packed by the workplace
   • Identify trays and packaging used for all orders and location of best before dates on trays and cartons
   • Identify storage locations for packed orders prior to despatch
   • Identify work health and safety procedures for egg grading, including use of personal protection equipment
   • Identify workplace environmental guidelines for egg grading floor operations
2. Recognise egg grades and common egg faults
   • Identify different grades of fresh eggs
   • Recognise gross, hairline, star cracks, black rot, dirt and other faults in eggs
   • Identify defects though the candling process
3. Operate on the egg grading floor
   • Confirm method for egg cleaning
   • Identify key risks to food safety on egg grading floor, including hazard analysis critical control points (HACCP) plan and egg grading floor critical control points
   • Confirm steps and locations for detecting eggs with gross defects
   • Identify quality system, including sampling program and tests conducted both on and off the grading floor
   • Identify and confirm steps and requirements for the packaging process, including process for printing best before date
   • Confirm temperature and humidity requirements for storing eggs