Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPEGG2001 Mapping and Delivery Guide
Work on an egg grading floor

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPEGG2001 - Work on an egg grading floor
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to determine 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 work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: 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
       
Element: 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
       
Element: 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
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
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 
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 
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 

Forms

Assessment Cover Sheet

FBPEGG2001 - Work on an egg grading floor
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPEGG2001 - Work on an egg grading floor

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: