Unit of competency Outline

Date retreived
24/07/2026 1:00 AM AWST

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Grade and pack eggs for human consumption

Grade and pack eggs for human consumption

Unit of competency
National Code
AHCPLY209
State Code
OFB37
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
09/06/2023
Field of Education
030307 - Food Processing Technology
Original Release Date
09/06/2023
Nominal Hours
25
Description
This unit of competency describes the skills and knowledge required to grade and pack eggs from a variety of poultry species intended for human consumption.This unit applies to workers in commercial poultry production who undertake routine tasks under supervision. They perform defined activities according to enterprise procedures. Work environments may include poultry farms and packing sheds.Commonwealth and/or state/territory health and safety, environmental protection and biosecurity legislation, regulations and codes of practice apply to keeping and working with poultry. Food safety regulations and codes also apply to eggs that are produced and sold for human consumption. Requirements vary between jurisdictions.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Confirm and follow personal hygiene and other biosecurity procedures that apply to entering and working on a poultry farm or facility
  • 1.2 Identify health and safety hazards, assess risks, and control and/or report risks for grading and packing eggs
  • 1.3 Select and fit appropriate personal protective equipment (PPE) required for grading and packing eggs
  • 1.4 Check work area and equipment are clean and ready for operation
  • 1.5 Ensure sufficient supply of packing consumables
2. Grade eggs and prepare for packing
  • 2.1 Load eggs onto grader according to enterprise procedures
  • 2.2 Control flow of eggs to match grader flow rate
  • 2.3 Remove very dirty, cracked and leaking eggs manually or mechanically
  • 2.4 Candle eggs and remove eggs with faults
  • 2.5 Grade eggs intended for human consumption according to weight and quality categories
  • 2.6 Wash eggs, if required, using approved sanitisers and equipment according to enterprise requirements
  • 2.7 Oil washed eggs according to food safety requirements
  • 2.8 Ensure eggs are stamped according to food safety and enterprise requirements
  • 2.9 Take and prepare egg or swab samples for testing
  • 2.10 Ensure correct separation of non-conforming products and saleable products according to food safety requirements
  • 2.11 Complete records and report issues promptly
3. Pack and store eggs
  • 3.1 Pack eggs with pointed end down into cartons or trays and/or boxes according to customer requirements
  • 3.2 Load trays or boxes onto pallets and wrap pallets to secure trays or boxes
  • 3.3 Ensure trays, cartons, boxes and pallets are labelled correctly
  • 3.4 Check cool room temperature and humidity, and adjust if required
  • 3.5 Transfer eggs to cool room
  • 3.6 Complete records accurately and report issues promptly
4. Clean and/or sanitise work areas and equipment
  • 4.1 Identify health and safety hazards, assess risks, and control and/or report risks for cleaning and/ or sanitising work areas and equipment
  • 4.2 Select and fit appropriate PPE required for cleaning and sanitising work areas and equipment
  • 4.3 Measure chemicals and prepare cleaning fluids safely according to supplier instructions and enterprise procedures
  • 4.4 Check and prepare cleaning equipment
  • 4.5 Clean and/or sanitise egg conveyors, cool room, all equipment and work areas, as required
  • 4.6 Control pests in egg collection, packing and storage areas
  • 4.7 Take swab samples of work and/or egg surfaces for testing if required
  • 4.8 Process eggs not for retail sale according to enterprise requirements
  • 4.9 Remove and dispose of waste according to enterprise biosecurity and environmental procedures
  • 4.10 Complete records and report issues promptly
No information
No information
Replaces
State Code National Code Title Type
BAR63 AHCPLY205 Grade and pack eggs for human consumption Unit of competency