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 occupational health & safety requirements may be relevant to this standard?

Safe systems and procedures such as:

Safe bird handling systems and procedures, including prevention of zoonotic infection

Systems and procedures to protect from gases and organic dusts

Safe manual handling systems and procedures including job rotation to reduce RSI problems

Selection, use and maintenance of relevant personal protective equipment

Safe systems and procedure in maintaining house keeping to reduce slip and trip hazards

The operation and maintenance of machinery and equipment, including hydraulics and guarding of exposed moving parts

Operation of machinery - automatic egg collection equipment in particular

Optimum hygiene using prescribed sanitation agents required at all times.

What personal protective equipment may be relevant to this standard?

This may include boots, hats/hard hat, overalls, gloves, protective eyewear, hearing protections, and sun protection (sun hat, sun screen).

What may the quality monitored of eggs on collection refer to?

It may refer to dating and age, number, any special instructions to do with health status, that the eggs are dry, donor flock source, accuracy of documentation.

What relevant information might be recorded and reported?

Dates, times, chemicals and other substances used, including quantities and methods, readings from temperature and flow-rate gauges, and collection dates, times and locations.

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.

How might eggs be cleaned?

They may be washed using a machine and approved liquid/detergent mixtures. Eggs are dry cleaned for preference in line with the Model National Code of Practice for Shell Egg Production, Grading, Packing and Distribution.

What does the Organisation Quality Assurance cover?

It covers procedures written for each activity, an ISO 9000 program, an SQF 1100 quality program, HACCP analysis manuals supplied by customers, Shell Egg Code of Practice and industry quality assurance programs.

What variations may be observed when the eggs are graded?

Size variations, which can be related to egg age and breed, and shell quality which can vary depending on nutrition and disease factors.

What may cause shell quality to vary?

Eggshell quality can vary depending on nutrition and disease factors.

What factors are considered when eggs are sorted?

Factors considered are based on of age of eggs, type, size, shape, shell quality, stains, cracks and other defects.

What has to be considered when eggs are in storage?

When storing eggs, humidity, temperature and egg age must be considered.

What structures should be hygienically maintained?

In areas where eggs are graded, 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 treated so as to be impervious..

What occupational health & safety requirements may be relevant to this standard?

Safe systems and procedures such as:

Safe bird handling systems and procedures, including prevention of zoonotic infection

Systems and procedures to protect from gases and organic dusts

Safe manual handling systems and procedures including job rotation to reduce RSI problems

Selection, use and maintenance of relevant personal protective equipment

Safe systems and procedure in maintaining house keeping to reduce slip and trip hazards

The operation and maintenance of machinery and equipment, including hydraulics and guarding of exposed moving parts

Operation of machinery - automatic egg collection equipment in particular

Optimum hygiene using prescribed sanitation agents required at all times.

What personal protective equipment may be relevant to this standard?

This may include boots, hats/hard hat, overalls, gloves, protective eyewear, hearing protections, and sun protection (sun hat, sun screen).

What may the quality monitored of eggs on collection refer to?

It may refer to dating and age, number, any special instructions to do with health status, that the eggs are dry, donor flock source, accuracy of documentation.

What relevant information might be recorded and reported?

Dates, times, chemicals and other substances used, including quantities and methods, readings from temperature and flow-rate gauges, and collection dates, times and locations.

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.

How might eggs be cleaned?

They may be washed using a machine and approved liquid/detergent mixtures. Eggs are dry cleaned for preference in line with the Model National Code of Practice for Shell Egg Production, Grading, Packing and Distribution.

What does the Organisation Quality Assurance cover?

It covers procedures written for each activity, an ISO 9000 program, an SQF 1100 quality program, HACCP analysis manuals supplied by customers, Shell Egg Code of Practice and industry quality assurance programs.

What variations may be observed when the eggs are graded?

Size variations, which can be related to egg age and breed, and shell quality which can vary depending on nutrition and disease factors.

What may cause shell quality to vary?

Eggshell quality can vary depending on nutrition and disease factors.

What factors are considered when eggs are sorted?

Factors considered are based on of age of eggs, type, size, shape, shell quality, stains, cracks and other defects.

What has to be considered when eggs are in storage?

When storing eggs, humidity, temperature and egg age must be considered.

What structures should be hygienically maintained?

In areas where eggs are graded, 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 treated so as to be impervious..

What evidence is required to demonstrate competence for this standard as a whole?
Competence in collecting and fumigating fertile eggs requires evidence that the origin and description of all eggs are clearly recorded and tracked throughout their journey through the production shed. It also requires that the hygiene and temperatures of all equipment and storage locations is maintained to industry standards.
The skills and knowledge required to collect and fumigate fertile eggs must be transferable to a different work environment. For example, across a range of different egg grades and bird types.
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 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.

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:
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

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 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.

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:
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

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
In dealing with employees from provider organisations and with employees and management in own organisation. (1)

Communicating ideas and information
In dealing with employees from provider organisations and with employees and management in own organisation. (1)

Collecting analysing and organising information
In using stated criteria to assess and grade eggs. (1)

Collecting analysing and organising information
In using stated criteria to assess and grade eggs. (1)

Planning and organising activities
In following procedures for fumigating and cleaning sheds. (1)

Planning and organising activities
In following procedures for fumigating and cleaning sheds. (1)

Working with others and in teams
In working alongside other employees in the poultry shed. (1)

Working with others and in teams
In working alongside other employees in the poultry shed. (1)

Using mathematical ideas and techniques
In obtaining and measuring the correct amounts of cleaners and fumigants for the particular job at hand. (1)

Using mathematical ideas and techniques
In obtaining and measuring the correct amounts of cleaners and fumigants for the particular job at hand. (1)

Solving problems
In dealing with eggs of poor quality or difficulties in obtaining the appropriate standard of hygiene. (1)

Solving problems
In dealing with eggs of poor quality or difficulties in obtaining the appropriate standard of hygiene. (1)

Using technology
Operating shed monitoring equipment.. (1)

Using technology
Operating shed monitoring equipment.. (1)