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.

Required skills

Ability to:

access workplace information to identify processing requirements

select, fit and use personal protective clothing and/or equipment

conduct pre-start checks, such as inspecting equipment condition to identify any signs of wear, selecting appropriate settings and/or related parameters, cancelling isolation or lock outs as required, confirming that equipment is clean and correctly configured for processing requirements, positioning sensors and controls correctly, ensuring any scheduled maintenance has been carried out, and confirming that all safety guards are in place and operational

correctly start and stop egg washing, packing and grading machines

monitor supply and flow of eggs through washing and packing equipment

identify visually faulty eggs, including dirty eggs after washing, cracked eggs, leaking eggs and misshaped eggs

use yolk colour test card

conduct Haugh unit checking

fix simple jams and blockages

locate emergency stop functions on equipment

monitor machine performance for above average egg damage, incompletely filled trays and outer packaging, obvious misses of faulty and damaged eggs, and over temperature equipment

detect abnormal noise or vibration

match orders to inner and outer packaging materials

conduct changeovers to different capacity cartons and catering trays including mechanical adjustments using claw or other specialised tool

prepare equipment for cleaning

respond to and/or report equipment failure within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

grading floor layout, including conveyors, washing drying, weighing and checking equipment, lanes, denestor side, backpack side, lane boards and other instruction boards, store rooms and cool rooms

method used for communicating daily orders (e.g. lane boards)

purpose of best before dates

method of setting best before date printer

understanding type and implication of cracks

location and contents of all material safety data sheets (MSDS) for chemicals used in washing and cleaning processes

types of trays, outer packaging, buckets and other containers used on grading floor and system used to identify containers used for first grade, seconds and useless eggs

determining first grade, seconds and useless eggs

maximum collection times for seconds and useless eggs from grading floor collection points

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)