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Evidence Guide: AHCPLY209 - Grade and pack eggs for human consumption

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

 

AHCPLY209 - Grade and pack eggs for human consumption

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

Grade eggs and prepare for packing

  1. Load eggs onto grader according to enterprise procedures
  2. Control flow of eggs to match grader flow rate
  3. Remove very dirty, cracked and leaking eggs manually or mechanically
  4. Candle eggs and remove eggs with faults
  5. Grade eggs intended for human consumption according to weight and quality categories
  6. Wash eggs, if required, using approved sanitisers and equipment according to enterprise requirements
  7. Oil washed eggs according to food safety requirements
  8. Ensure eggs are stamped according to food safety and enterprise requirements
  9. Take and prepare egg or swab samples for testing
  10. Ensure correct separation of non-conforming products and saleable products according to food safety requirements
  11. Complete records and report issues promptly
  12. Pack eggs with pointed end down into cartons or trays and/or boxes according to customer requirements
  13. Load trays or boxes onto pallets and wrap pallets to secure trays or boxes
  14. Ensure trays, cartons, boxes and pallets are labelled correctly
  15. Check cool room temperature and humidity, and adjust if required
  16. Transfer eggs to cool room
  17. Complete records accurately and report issues promptly
Load eggs onto grader according to enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control flow of eggs to match grader flow rate

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove very dirty, cracked and leaking eggs manually or mechanically

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Candle eggs and remove eggs with faults

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Grade eggs intended for human consumption according to weight and quality categories

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wash eggs, if required, using approved sanitisers and equipment according to enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Oil washed eggs according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure eggs are stamped according to food safety and enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take and prepare egg or swab samples for testing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure correct separation of non-conforming products and saleable products according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete records and report issues promptly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack eggs with pointed end down into cartons or trays and/or boxes according to customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load trays or boxes onto pallets and wrap pallets to secure trays or boxes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure trays, cartons, boxes and pallets are labelled correctly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check cool room temperature and humidity, and adjust if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer eggs to cool room

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete records accurately and report issues promptly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and/or sanitise work areas and equipment

  1. Identify health and safety hazards, assess risks, and control and/or report risks for cleaning and/ or sanitising work areas and equipment
  2. Select and fit appropriate PPE required for cleaning and sanitising work areas and equipment
  3. Measure chemicals and prepare cleaning fluids safely according to supplier instructions and enterprise procedures
  4. Check and prepare cleaning equipment
  5. Clean and/or sanitise egg conveyors, cool room, all equipment and work areas, as required
  6. Control pests in egg collection, packing and storage areas
  7. Take swab samples of work and/or egg surfaces for testing if required
  8. Process eggs not for retail sale according to enterprise requirements
  9. Remove and dispose of waste according to enterprise biosecurity and environmental procedures
  10. Complete records and report issues promptly
Identify health and safety hazards, assess risks, and control and/or report risks for cleaning and/ or sanitising work areas and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and fit appropriate PPE required for cleaning and sanitising work areas and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure chemicals and prepare cleaning fluids safely according to supplier instructions and enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and prepare cleaning equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and/or sanitise egg conveyors, cool room, all equipment and work areas, as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control pests in egg collection, packing and storage areas

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take swab samples of work and/or egg surfaces for testing if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process eggs not for retail sale according to enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove and dispose of waste according to enterprise biosecurity and environmental procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete records and report issues promptly

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge