AHCPLY209 — Grade and pack eggs for human consumption

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What an assessment for AHCPLY209 must cover

66 assessable components: 4 elements (32 performance criteria), 17 performance evidence and 14 knowledge evidence requirements, plus 3 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare for work

1.1Confirm and follow personal hygiene and other biosecurity procedures that apply to entering and working on a poultry farm or facility
1.2Identify health and safety hazards, assess risks, and control and/or report risks for grading and packing eggs
1.3Select and fit appropriate personal protective equipment (PPE) required for grading and packing eggs
1.4Check work area and equipment are clean and ready for operation
1.5Ensure sufficient supply of packing consumables

2 Grade eggs and prepare for packing

2.1Load eggs onto grader according to enterprise procedures
2.2Control flow of eggs to match grader flow rate
2.3Remove very dirty, cracked and leaking eggs manually or mechanically
2.4Candle eggs and remove eggs with faults
2.5Grade eggs intended for human consumption according to weight and quality categories
2.6Wash eggs, if required, using approved sanitisers and equipment according to enterprise requirements
2.7Oil washed eggs according to food safety requirements
2.8Ensure eggs are stamped according to food safety and enterprise requirements
2.9Take and prepare egg or swab samples for testing
2.10Ensure correct separation of non-conforming products and saleable products according to food safety requirements
2.11Complete records and report issues promptly

3 Pack and store eggs

3.1Pack eggs with pointed end down into cartons or trays and/or boxes according to customer requirements
3.2Load trays or boxes onto pallets and wrap pallets to secure trays or boxes
3.3Ensure trays, cartons, boxes and pallets are labelled correctly
3.4Check cool room temperature and humidity, and adjust if required
3.5Transfer eggs to cool room
3.6Complete records accurately and report issues promptly

4 Clean and/or sanitise work areas and equipment

4.1Identify health and safety hazards, assess risks, and control and/or report risks for cleaning and/ or sanitising work areas and equipment
4.2Select and fit appropriate PPE required for cleaning and sanitising work areas and equipment
4.3Measure chemicals and prepare cleaning fluids safely according to supplier instructions and enterprise procedures
4.4Check and prepare cleaning equipment
4.5Clean and/or sanitise egg conveyors, cool room, all equipment and work areas, as required
4.6Control pests in egg collection, packing and storage areas
4.7Take swab samples of work and/or egg surfaces for testing if required
4.8Process eggs not for retail sale according to enterprise requirements
4.9Remove and dispose of waste according to enterprise biosecurity and environmental procedures
4.10Complete records and report issues promptly

Performance evidence

confirmed and applied enterprise health and safety, food safety, biosecurity and environmental protection procedures related to handling, processing and storing eggs
followed personal hygiene requirements
identified at least two health and safety hazards, and assessed and controlled and/or reported associated risks
selected, checked and correctly fitted appropriate personal protective equipment (PPE)
checked work areas, equipment and consumables are ready for operation
matched egg flow rate to egg grader rate
graded eggs by weight and quality requirements
operated egg washing and oiling equipment, as required
correctly packed and labelled eggs
transferred and/or stored eggs to cool room
safely handled and mixed cleaning products and prepared cleaning equipment
cleaned and/or sanitised work areas and equipment, including: egg grading, washing, oiling and packing equipment, including conveyors; cool room surfaces.
correctly operated egg storage facility or cool room
checked work area for pests and implemented at least two appropriate control measures
processed eggs not for retail sale
removed and disposed of waste
accurately completed records and reported issues

Knowledge evidence

key features of state/territory legislation, regulations and codes of practice for worker health and safety, food safety, biosecurity and environmental protection that apply to working with poultry and grading and packing eggs to be sold for human consumption
enterprise procedures and requirements for worker health and safety, animal welfare, infection control, biosecurity and environmental protection that apply to working with poultry and grading and packing eggs to be sold for human consumption
industry standards and codes of practice, and enterprise procedures for sorting, candling, grading, washing, oiling, packing and storing eggs sold for human consumption
commonly used methods of pest control in poultry and egg production
egg labelling requirements, including regulatory and enterprise requirements
types, uses, cleaning and maintenance of machinery and equipment used to collect, grade, clean, sanitise, label, pack, transport and store eggs sold for human consumption
criteria for determining non-conforming eggs
temperature, humidity, cleaning and operation for cool rooms
egg washing and oiling processes and equipment
procedures for handling, measurement and usage of egg washing and cleaning chemicals, and sanitisers
procedures for handling, measurement and usage of cleaning chemicals, disinfectants and sanitisers, including those used in egg washing machines
procedures for taking and handling swab and egg samples for testing
enterprise procedures for disposal and management of waste, including biosecurity and environmental requirements
enterprise documentation, records and reports required for grading, packing and storage of eggs to be sold for human consumption

Foundation skills

Reading: Interpret key information from enterprise biosecurity procedures and equipment cleaning and operation instructions
Writing: Use industry terminology to record information about eggs
Numeracy: Measure and calculate quantity, time, weight, temperature, volume and ratio Identify grades of eggs by weight (g) and size (small, medium, large) Identify appropriate best before dates

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing AHCPLY209

What does an assessment tool for AHCPLY209 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for AHCPLY209 needs to address all 66 unit components: 4 elements with 32 performance criteria, 17 performance evidence requirements, 14 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for AHCPLY209?

Auditori pulls the current release of AHCPLY209 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for AHCPLY209 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing AHCPLY209 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of AHCPLY209, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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