Elements and Performance Criteria

The Range of Variables explains the contexts within which the performance and knowledge requirements of this standard may be assessed. The scope of variables chosen in training and assessment requirements may depend on the work situations available.

What information might be recorded and reported, and what form might it take?
Weights of groups of birds, average weight, representative results collected from locations around the shed, dates, times and periods of operation and maintenance, chemicals and other substances used, including quantities and methods, and readings from temperature and flow-rate gauges.
Recordkeeping systems used may be either paper-based or digital, and information will be recorded into logbooks or other records.

What may cause shell quality to vary?
Eggshell quality can vary depending on nutrition and disease factors.

What does the organisation quality assurance cover?
It covers procedures written for egg industry quality assurance programs

What standards may be set for grading?
They may be set by customers and may include a requirement for candling.

What organisation work procedures may apply to this standard?
Work procedures will be based on sound agricultural principles and practices and may include supervisors oral or written instructions, livestock production program, organisation standard operating procedures, specifications, routine maintenance schedules, work notes, product labels and Material Safety Data Sheets, manufacturers service specifications and operators manuals, waste disposal, recycling and re-use guidelines, and occupational health and safety procedures.

What aspect of labelling is dictated by an external organisation?
The "best before" date, which is established in line with the recommendations of the Australian Egg Industry Association (AEIA).

Prior to transfer, will any other processes occur?
In some organisations, eggs may be pulped. In this case, strict pasteurization, hygiene and health regulations apply.

How might eggs be cleaned?
They are often washed, using a machine and approved liquid / detergent mixtures.
Particularly in a free range organisation, eggs are dry cleaned for preference in line with the proposed national Code of Practice for Shell Egg Production, Grading, Packing and Distribution.
Note: Egg washing practice must comply with procedures endorsed by state/territory government agencies and industry shell egg codes.

What aspects of the egg handling areas should be checked and cleaned?
In areas where eggs are washed or further processed, it applies to clean walls, doors, roofs, operational doors, lights, dust removed from high areas, lights dusted, areas pooling water drained, wall/floor junctions sealed so as not to harbour micro-organisms, walls in egg handling areas treated so as to be impervious, birds excluded.
Structural hygiene also includes maintaining vermin and fly proofing precautions. This might require checking that fly zappers are operational, flies are not contacting eggs, fly screens intact, rat bait stations in place and baits kept fresh, doors with self closers operate.

What actions could be taken to eliminate or minimise occupational health and safety risk?
The use of safe systems and procedures for:
bird handling, including prevention of zoonotic infection
protection from gases and organic dusts
manual handling, including job rotation to reduce RSI problems
storage, handling and transportation of hazardous substances
the operation and maintenance of machinery and equipment, including hydraulics and guarding of exposed moving parts
selection, use and maintenance of relevant personal protective equipment
operation of machinery - automatic egg collection equipment in particular
accessing tank stands and silos using correct protective laddering
optimum hygiene using prescribed sanitation agents required at all times.

What information might be recorded and reported, and what form might it take?
Weights of groups of birds, average weight, representative results collected from locations around the shed, dates, times and periods of operation and maintenance, chemicals and other substances used, including quantities and methods, and readings from temperature and flow-rate gauges.
Recordkeeping systems used may be either paper-based or digital, and information will be recorded into logbooks or other records.

What may cause shell quality to vary?
Eggshell quality can vary depending on nutrition and disease factors.

What does the organisation quality assurance cover?
It covers procedures written for egg industry quality assurance programs

What standards may be set for grading?
They may be set by customers and may include a requirement for candling.

What organisation work procedures may apply to this standard?
Work procedures will be based on sound agricultural principles and practices and may include supervisors oral or written instructions, livestock production program, organisation standard operating procedures, specifications, routine maintenance schedules, work notes, product labels and Material Safety Data Sheets, manufacturers service specifications and operators manuals, waste disposal, recycling and re-use guidelines, and occupational health and safety procedures.

What aspect of labelling is dictated by an external organisation?
The "best before" date, which is established in line with the recommendations of the Australian Egg Industry Association (AEIA).

Prior to transfer, will any other processes occur?
In some organisations, eggs may be pulped. In this case, strict pasteurization, hygiene and health regulations apply.

How might eggs be cleaned?
They are often washed, using a machine and approved liquid / detergent mixtures.
Particularly in a free range organisation, eggs are dry cleaned for preference in line with the proposed national Code of Practice for Shell Egg Production, Grading, Packing and Distribution.
Note: Egg washing practice must comply with procedures endorsed by state/territory government agencies and industry shell egg codes.

What aspects of the egg handling areas should be checked and cleaned?
In areas where eggs are washed or further processed, it applies to clean walls, doors, roofs, operational doors, lights, dust removed from high areas, lights dusted, areas pooling water drained, wall/floor junctions sealed so as not to harbour micro-organisms, walls in egg handling areas treated so as to be impervious, birds excluded.
Structural hygiene also includes maintaining vermin and fly proofing precautions. This might require checking that fly zappers are operational, flies are not contacting eggs, fly screens intact, rat bait stations in place and baits kept fresh, doors with self closers operate.

What actions could be taken to eliminate or minimise occupational health and safety risk?
The use of safe systems and procedures for:
bird handling, including prevention of zoonotic infection
protection from gases and organic dusts
manual handling, including job rotation to reduce RSI problems
storage, handling and transportation of hazardous substances
the operation and maintenance of machinery and equipment, including hydraulics and guarding of exposed moving parts
selection, use and maintenance of relevant personal protective equipment
operation of machinery - automatic egg collection equipment in particular
accessing tank stands and silos using correct protective laddering
optimum hygiene using prescribed sanitation agents required at all times.

What evidence is required to demonstrate competence for this standard as a whole?
Competence in collecting and handling eggs for human consumption requires evidence that eggs are handled hygienically and graded according to industry standards.
The skills and knowledge required to collect and handle eggs for human consumption must be transferable to a different work environment. For example, with eggs from different birds and across the range of grade categories.
What specific knowledge is needed to achieve the performance criteria?

Knowledge and understanding are essential to apply this standard in the workplace, to transfer the skills to other contexts and to deal with unplanned events. The knowledge requirements for this competency standard are listed below:

egg grading and sizes
hazard analysis and quality assurance
sanitisers and activity, and measurement
the need to maximise hygiene practices and awareness
the national Code of Practice for Shell Egg Production, Grading, Packing and Distribution Production of Egg Products.

What specific skills are needed to achieve the performance criteria?

To achieve the performance criteria, appropriate literacy and numeracy levels as well as some complementary skills are required. These include the ability to:

operate an egg wash machine
perform routine hygiene maintenance activities as required by the employer or unit manager and more frequently on demand

Are there other competency standards that could be assessed with this one?
This competency standard

Essential Assessment Information
There is essential information about

What specific knowledge is needed to achieve the performance criteria?

Knowledge and understanding are essential to apply this standard in the workplace, to transfer the skills to other contexts and to deal with unplanned events. The knowledge requirements for this competency standard are listed below:

egg grading and sizes
hazard analysis and quality assurance
sanitisers and activity, and measurement
the need to maximise hygiene practices and awareness
the national Code of Practice for Shell Egg Production, Grading, Packing and Distribution Production of Egg Products.

What specific skills are needed to achieve the performance criteria?

To achieve the performance criteria, appropriate literacy and numeracy levels as well as some complementary skills are required. These include the ability to:

operate an egg wash machine
perform routine hygiene maintenance activities as required by the employer or unit manager and more frequently on demand

Are there other competency standards that could be assessed with this one?
This competency standard

Essential Assessment Information
There is essential information about

There are a number of processes that are learnt throughout work and life, which are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added. The questions below highlight how these processes are applied in this competency standard. Following each question a number in brackets indicates the level to which the key competency needs to be demonstrated where 0 = not required, 1 = perform the process, 2 = perform and administer the process and 3 = perform, administer and design the process.
Communicating ideas and information
Communicating when determining and clarifying task requirements. (1)

Communicating ideas and information
Communicating when determining and clarifying task requirements. (1)

Collecting analysing and organising information
In observing and recording recovery rate data and downgrade percentage data. (1)

Collecting analysing and organising information
In observing and recording recovery rate data and downgrade percentage data. (1)

Planning and organising activities
In arranging and sequencing egg collections and delivery is a planned sequence. (1)

Planning and organising activities
In arranging and sequencing egg collections and delivery is a planned sequence. (1)

Working with others and in teams
In working to coordinate egg collection and washing. (1)

Working with others and in teams
In working to coordinate egg collection and washing. (1)

Using mathematical ideas and techniques
In calculating percentage rates of egg defects and counting and recording egg output. (1)

Using mathematical ideas and techniques
In calculating percentage rates of egg defects and counting and recording egg output. (1)

Solving problems
In dealing with changing routines and preparing equipment. (2)

Solving problems
In dealing with changing routines and preparing equipment. (2)

Using technology
In using machinery and equipment for calculating, recording, monitoring, lifting, processing and cleaning. (1)

Using technology
In using machinery and equipment for calculating, recording, monitoring, lifting, processing and cleaning. (1)