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Evidence Guide: FDFPO2010A - Operate egg grading and packing floor equipment

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

 

FDFPO2010A - Operate egg grading and packing floor equipment

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

Operate and monitor egg receiving equipment

  1. Production schedules are checked for egg type requirements, for example, cage, barn laid, free range and organic
  2. Eggs requiring manual loading are placed onto conveyor
  3. Conveyor, finger sorter and other egg receiving equipment are checked for jams and faults
  4. Primary and secondary wash and rinse machines and dryers are checked for correct operation
  5. Passage of eggs through crack and leak detectors, weighing stations is checked to make sure that faulty eggs are being identified and dropped out
  6. Sorting of eggs into different size lots is monitored for conformance to enterprise and job specification
Production schedules are checked for egg type requirements, for example, cage, barn laid, free range and organic

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs requiring manual loading are placed onto conveyor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conveyor, finger sorter and other egg receiving equipment are checked for jams and faults

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Primary and secondary wash and rinse machines and dryers are checked for correct operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Passage of eggs through crack and leak detectors, weighing stations is checked to make sure that faulty eggs are being identified and dropped out

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sorting of eggs into different size lots is monitored for conformance to enterprise and job specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor denestor side egg packing lanes

  1. Correctly printed packaging is loaded onto lane take off holders according to production instructions or orders
  2. The correct number of size and grade of egg pallets and packs according to customer order are supplied to each lane
  3. Packing order requirements, including number of eggs per carton or tray, and number of cartons or trays per order type are entered into each lane through key pad terminal
  4. Mechanical setting of the lane machinery for different size trays is undertaken where required
  5. Setting of best before date printer is undertaken or checked
  6. Lanes are monitored to ensure that lanes do not run out of egg trays
Correctly printed packaging is loaded onto lane take off holders according to production instructions or orders

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The correct number of size and grade of egg pallets and packs according to customer order are supplied to each lane

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packing order requirements, including number of eggs per carton or tray, and number of cartons or trays per order type are entered into each lane through key pad terminal

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mechanical setting of the lane machinery for different size trays is undertaken where required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Setting of best before date printer is undertaken or checked

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Lanes are monitored to ensure that lanes do not run out of egg trays

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor backpack side egg packing lanes

  1. Number of cartons per order are determined from lane boards or other job instructions
  2. Packing lanes are monitored to ensure trays are being packed into correct outer packaging
  3. Trays not requiring packing are stacked into outer containers
  4. Quality checks are undertaken according to standard operating procedures, including checks on outer quality, date printing on all, eggs weights, cleanliness, Haugh unit reading, and misshapen and cracked eggs in cartons
  5. Work is conducted in accordance with workplace environmental guidelines
Number of cartons per order are determined from lane boards or other job instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packing lanes are monitored to ensure trays are being packed into correct outer packaging

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trays not requiring packing are stacked into outer containers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quality checks are undertaken according to standard operating procedures, including checks on outer quality, date printing on all, eggs weights, cleanliness, Haugh unit reading, and misshapen and cracked eggs in cartons

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted in accordance with workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process damaged and faulty eggs

  1. Containers of faulty eggs from washers and damaged eggs from packing machines are collected and transported to liquid egg processing station
  2. Eggs are sorted into edible and inedible waste product
  3. Edible waste product are weighed and recorded within specified time intervals
  4. Faulty and damaged edible eggs are fed to egg breaking or egg pulping machine
  5. Egg pulping machine is started according to standard operating procedure
  6. Temperature of egg pulping machines are monitored and any over-temperatures reported
  7. Speed of pumps are monitored and adjusted to suit pulping and container filling operations
  8. Inedible egg waste product is weighed, recorded and disposed of according to procedures
Containers of faulty eggs from washers and damaged eggs from packing machines are collected and transported to liquid egg processing station

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Eggs are sorted into edible and inedible waste product

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Edible waste product are weighed and recorded within specified time intervals

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Faulty and damaged edible eggs are fed to egg breaking or egg pulping machine

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Egg pulping machine is started according to standard operating procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Temperature of egg pulping machines are monitored and any over-temperatures reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Speed of pumps are monitored and adjusted to suit pulping and container filling operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inedible egg waste product is weighed, recorded and disposed of according to procedures

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

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 and Knowledge

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

Range Statement

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)