Unit of competency

Modification History

Application

This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a curd production and cutting process in cheese making.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a curd production and cutting process, and associated equipment in a dairy production environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Dairy processing (DPR)

Elements and Performance Criteria

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Unit Mapping Information

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment requirements

Modification History

Performance Evidence

An individual demonstrating competency must satisfy all the elements and performance criteria in this unit.

There must be evidence that, on at least one occasion, the individual has set up, operated and monitored, and shut down a curd production and cutting process, including:

• conducted pre-start checks on machinery used for curd production and cutting
• started, operated, monitored and adjusted the curd production and cutting process equipment to achieve required quality outcomes
• taken corrective action in response to typical faults and inconsistencies
• completed workplace records in required format
• applied safe work practices and identified work health and safety hazards and controls
• safely shut down equipment
• applied food safety procedures to work practices.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

• purpose and basic principles of the curd production and cutting process, including the methods used to coagulate milk for cheese making
• basic operating principles of equipment, including:

• main equipment components
• status and purpose of guards
• equipment operating capacities and applications
• the purpose and location of sensors and related feedback instrumentation

• the flow of the curd production and cutting process, and the effect of product output on downstream processes
• stages and changes that occur during curd production, including physical and chemical changes that occur during curd production and cutting
• quality characteristics required for curd production and cutting
• factors that affect curd firmness
• contamination and food safety risks associated with the process and related control measures
• the effect of raw material characteristics on curd production and cutting
• operating requirements and parameters, and corrective action required where operation is outside specified operating parameters
• typical equipment faults and related causes, including:

• signs and symptoms of faulty equipment
• early warning signs of potential problems

• techniques used to monitor the curd production and cutting process, including inspecting, measuring and testing as required by the process
• inspection or test points (control points) in the process and the related procedures and recording requirements
• common causes of variation and corrective action required
• work health and safety hazards and controls, including the limitations of protective clothing and equipment relevant to the work process
• requirements of different shutdowns as appropriate to the curd production and cutting process and workplace production requirements, including:

• emergency and routine shutdowns
• procedures to follow in the event of a power outage

• isolation, lock out and tag out procedures and responsibilities
• procedures and responsibility for reporting production and performance information
• environmental issues and controls relevant to the curd production and cutting process, including waste collection and handling procedures
• basic operating principles of process control, including the relationship between control panels and systems and the physical equipment
• routine maintenance procedures
• cleaning and sanitation procedures for the curd production and cutting process.

Assessment Conditions

Assessment of this unit of competency must take place under the following conditions:

• physical conditions:

• a workplace or an environment that accurately represents workplace conditions

• resources, equipment and materials:

• personal protective clothing and equipment
• curd production and cutting process and related equipment and services
• materials required for a curd production and cutting process
• cleaning materials equipment and procedures

• specifications:

• work procedures, including advice on safe work practices, food safety, quality and environmental requirements
• stock flow systems, production schedules and recipe instructions
• information on equipment capacity and operating parameters
• specifications, control points and processing parameters
• sampling schedules and test procedures and equipment
• documentation and recording requirements and procedures
• routine preventative maintenance schedule

• relationships:

• interactions with team members and supervisors or realistic scenarios or roleplays.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4