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Evidence Guide: AHCPLY201A - Collect store and handle eggs from breeder flocks

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCPLY201A - Collect store and handle eggs from breeder flocks

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare to handle eggs

  1. Occupational Health and Safety (OHS) hazards are identified, risk assessed and suitable controls implemented.
  2. Suitable personal protective equipment is selected, used and maintained.
  3. Egg machinery is operated according to manufacturers instructions.
  4. All required information recorded and reported accurately and promptly in accordance with organisational requirements.
  5. Egg collection times and frequency required by the enterprise are noted.
Occupational Health and Safety (OHS) hazards are identified, risk assessed and suitable controls implemented.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suitable personal protective equipment is selected, used and maintained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Egg machinery is operated according to manufacturers instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All required information recorded and reported accurately and promptly in accordance with organisational requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Egg collection times and frequency required by the enterprise are noted.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare eggs

  1. Eggs are collected and quality monitored.
  2. Eggs are collected according to workplace requirements.
  3. Eggs are washed using approved equipment.
  4. All lifting and bending is done according to safe working practices and using the available safety and lifting equipment.
  5. Records of all collections are completed clearly and accurately to monitor production levels.
Eggs are collected and quality monitored.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are collected according to workplace requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are washed using approved equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All lifting and bending is done according to safe working practices and using the available safety and lifting equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records of all collections are completed clearly and accurately to monitor production levels.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess and grade eggs

  1. Eggs are sorted according to industry standards and organisation quality assurance program.
  2. Eggs graded into appropriate weight according to enterprise practices.
  3. Handling problems are recognised and reported to the supervisor according to organisation procedures.
Eggs are sorted according to industry standards and organisation quality assurance program.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs graded into appropriate weight according to enterprise practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handling problems are recognised and reported to the supervisor according to organisation procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack and store eggs

  1. Eggs are placed in correct trays and assembled, stacked, and labelled as required by organisation procedures.
  2. Labels are clear and accurate and contain all information required by the industry and organisation.
  3. Eggs are transferred to storage in order of age, grade or dispatch.
  4. Cool room and equipment is cleaned, sanitised and checked for efficient operation if appropriate.
  5. Eggs are fumigated according to approved industry practice.
  6. Temperature and humidity are recorded to ensure optimum storage conditions are maintained.
  7. Where appropriate packing, labelling and cleaning problems are recognised and reported to the supervisor according to organisation procedures.
Eggs are placed in correct trays and assembled, stacked, and labelled as required by organisation procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Labels are clear and accurate and contain all information required by the industry and organisation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are transferred to storage in order of age, grade or dispatch.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool room and equipment is cleaned, sanitised and checked for efficient operation if appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are fumigated according to approved industry practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature and humidity are recorded to ensure optimum storage conditions are maintained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Where appropriate packing, labelling and cleaning problems are recognised and reported to the supervisor according to organisation procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and disinfect equipment

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All chemicals used in the cleaning process are handled safely and measured according to occupational health and safety requirements and organisation procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Egg handling areas and structures are cleaned hygienically and disinfected or sanitised according to organisations quality assurance program and health regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Samples are taken and prepared for testing as required by organisation procedures and analysing body.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

All waste containers, fluids and run-off are disposed of, or managed, according to organisation environmental management requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

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:

collect eggs and monitor quality

wash eggs and sort by grade and shell quality

assemble, stack, and label eggs and place in correct trays as required by organisation procedures

fumigate eggs and maintain correct temperature and humidity in storage

clean and disinfect egg handling equipment and areas.

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.

Required Skills and Knowledge

Required skills

identify hazards and implement safe work procedures

observe small differences in shell quality and relate this to specific instructions for grading

perform routine hygiene maintenance activities as required by the employer or unit manager and more frequently on demand

record readings and observations using workplace systems and procedures

observe, identify and react appropriately to environmental implications and occupational health&safety hazards

calculate figures for stocktakes and quantities of eggs in storage at any specific time

maintain premises in a hygienic condition both structurally and operationally

use literacy skills to follow sequenced written instructions and record information accurately and legibly

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

use interpersonal skills to relate to people from a range of social, cultural and ethnic backgrounds and with a range of physical and mental abilities.

Required knowledge

egg hygiene

hygiene in egg cool rooms

the need to maximise hygiene practices and awareness

importance of temperature and humidity with egg storage

environmental controls and codes of practice applicable to the enterprise

relevant procedures relating to waste and environment management and animal health and welfare

egg grading and sizes

hazard analysis and quality assurance

sanitisers and activity, and measurement

the need to maximise hygiene practices and awareness

OHS requirements

environmental impacts and procedures.

Range Statement

The range statement relates to the unit of competency as a whole.

Breeder flocks may include:

all poultry species and breeds produced in all types of breeder systems.