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Unit of competency details

FBPEGG2003 - Work on an egg grading floor (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBPEGG2001 - Work on an egg grading floorMinor changes to Performance Criteria for clarity. Foundation Skills refined. Performance Evidence clarified. Minor changes to Knowledge Evidence and Assessment Conditions 08/Sep/2021

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 09/Sep/2021

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

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Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  09/Sep/2021 
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Unit of competency

Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Application

This unit of competency describes the skills and knowledge required to grade eggs, which requires knowledge of 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 health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Egg (EGG)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for egg grading operation

1.1 Identify key work locations and egg grading and packaging equipment on egg grading floor

1.2 Identify grades of eggs packed by the workplace

1.3 Identify trays and packaging used for all orders, and location of best before dates on trays and cartons

1.4 Identify storage locations for packed orders prior to dispatch

1.5 Identify safe work procedures for egg grading, including use of personal protective equipment

1.6 Identify workplace environmental guidelines for egg grading floor operations, including disposal of waste

2. Recognise egg grades and common egg faults

2.1 Identify different grades of fresh eggs, including by size

2.2 Recognise gross, hairline and star cracks, black rot, dirt and other faults in eggs

2.3 Identify defects though the candling process

3. Operate on the egg grading floor

3.1 Confirm method for egg cleaning

3.2 Identify key risks to food safety on egg grading floor, including food safety plan and egg grading floor critical control points

3.3 Confirm steps and locations for detecting eggs with gross defects

3.4 Identify quality system, including sampling program and tests conducted both on and off the grading floor

3.5 Ensure eggs are individually stamped in line with Food Standards requirements

3.6 Identify and confirm steps and requirements for the packaging process, including process for printing best before date

3.7 Confirm temperature and humidity requirements for storing eggs

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Reading
  • Interpret standard operating procedures required for working on an egg grading floor

Writing
  • Record processing data using digital and/or paper-based formats

Numeracy
  • Read and monitor gauges and scales
  • Identify grades of eggs by weight (g) and size (small, medium, large, extra large)
  • Identify appropriate best before dates

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBPEGG2003 Work on an egg grading floor

FBPEGG2001 Work on an egg grading floor

Minor changes to Performance Criteria for clarity

Foundation Skills refined

Performance Evidence clarified

Minor changes to Knowledge Evidence and Assessment Conditions

Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has worked on an egg grading floor to grade eggs over a period of one shift, including:

  • identifying and addressing food safety risks
  • recognising eggs faults
  • ensuring eggs are stamped and washed in line with food safety standards.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • functions of key work areas, including washing equipment, weighing and automatic fault detection equipment, lanes, denesters, backpack side, quality room and cool rooms
  • egg components and purpose, including shell, shell membranes, yolk, albumen and air cell
  • Food Standards Code requirements for eggs and egg products
  • commonalities and differences between egg grades
  • importance of early grading and packing eggs on freshness
  • purpose and methods for egg cleaning
  • the need to separate dirty/unwashed eggs from clean/washed eggs
  • key egg faults, including types of cracks, faulty colouring, faulty shapes, and blood and other inclusions, and the methods used to detect faults
  • contamination and foreign bodies likely to be present in eggs and egg products
  • food safety risks present in egg pulp and egg products, including biological, chemical, physical and allergenic risks
  • measures used to control food safety risks
  • temperature and humidity requirements for storing eggs, and effects of variation from these requirements
  • environmental issues and controls relevant to the process, including waste or rework collection and handling procedures related to the process
  • health and safety procedures for egg grading, including the use of personal protective equipment
  • workplace cleaning and sanitisation procedures relevant to the egg grading process
  • procedures to record traceability of product.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

  • physical conditions:
  • an egg grading and packing workplace setting or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • personal protective equipment
  • egg washing, grading and packing equipment
  • eggs of different grades and condition, including eggs with common faults
  • specifications:
  • work procedures, including advice on safe work practices, food safety, quality and environmental requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

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