Hatch eggs and despatch poultry

This standard covers hatching eggs and despatching poultry, in accordance with instructions. It covers the work carried out in a hatchery. The correct hygiene procedures must be maintained throughout work activities. When working with livestock or machinery you should be trained and hold current certification, where required. This standard is suitable for those who hatch eggs and despatch poultry.

1. be aware of hazards associated with the activity to be carried out

   2. wear suitable clothing and personal protective equipment (PPE)

   3. select, prepare, use and maintain the required tools, equipment

   and materials, safely and correctly

   4. check that the hatchers and equipment are in a suitable condition

   for the hatching of eggs

   5. receive and position eggs inside the hatcher

   6. check that the pre-hatch environmental conditions are in

   accordance with the requirements of the system

   7. check the condition of newly hatched poultry and pass forward for

   sexing and/or boxing

   8. recognise and dispose of sub-standard products in accordance

   with instructions

   9. prepare newly hatched poultry for despatch, in accordance with

   instructions

   10. keep the work area and environmental conditions in a suitable

   state throughout operations

   11. maintain communication with colleagues and others involved in

   your work

   12. maintain hygiene and bio-security, in accordance with

   instructions

   13. process waste safely and correctly, in accordance with

   instructions

   14. carry out all work in accordance with relevant environmental and

   health and safety legislation, animal health and welfare legislation,

   risk assessment requirements, codes of practice and business

   policies

   15. complete records as required by relevant legislation and the

   business

1. the hazards associated with hatching eggs and despatching

   poultry

   2. the type of clothing and personal protective equipment (PPE)

   suitable for the activity

   3. the types of tools, equipment and materials required and how to

   prepare, use, maintain and store them safely and correctly

   4. the use of hatchers and hatching equipment

   5. the positioning of eggs inside the hatcher and the influence this

   has on production

   6. the required environmental conditions to promote hatching

   7. the methods for cleaning the hatching area and the reasons why

   this is important

   8. the methods of preparing newly hatched poultry for despatch and

   transportation

   9. the correct ways in which the newly hatched poultry must be

   boxed

   10. the reasons why the newly hatched poultry need to be passed

   forward for sexing and/or boxing

   11. how to identify sub-standard products and the action to take

   12. the required conditions in the work area

   13. the limits of your responsibility for hatching eggs and despatching

   poultry

   14. the importance of maintaining communication with those involved

   in your work and how this should be done

   15. the importance of maintaining hygiene and bio-security and the

   methods for achieving this

   16. the importance of meeting relevant food safety and industry

   quality assurance standards

   17. how to process the different types of waste produced by the

   activity

   18. your responsibilities for the welfare of birds under relevant animal

   health and welfare legislation and codes of practice

   19. your responsibilities under relevant environmental and health and

   safety legislation, codes of practice and business policies

   20. the methods of stock control, record keeping and reporting used

   by the business

Instructions: verbal or written