Unit of competency details
FBPDPR3001 - Operate and monitor a curd production and cutting process (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
09/Sep/2021 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 030307 | Food Processing Technology | 09/Sep/2021 | |
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Unit of competency
Modification History
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Release
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Comments
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Release 1
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This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
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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 processing environment.
All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.
No 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
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Elements
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Performance Criteria
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Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Prepare the curd production and cutting process for operation
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1.1 Confirm materials and personal protective equipment are available
1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements
1.3 Identify food safety requirements for the task and product
1.4 Fit personal protective equipment, and adjust machine components and attachments needed for operating requirements
1.5 Enter parameters required to meet safety and operating requirements
1.6 Conduct pre-start checks according to workplace requirements
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2. Operate and monitor equipment
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2.1 Start up the curd production and cutting process according to workplace procedures
2.2 Monitor equipment to identify variation in operating conditions
2.3 Adjust equipment operations to meet product specification
2.4 Take samples and confirm that curd sets according to specifications, and cut size is appropriate
2.5 Identify, rectify and/or report out-of-specification product or process outcomes
2.6 Maintain the work area according to workplace health and safety and food safety requirements
2.7 Enter information in workplace records in required format
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3. Shut down the curd production and cutting process
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3.1 Identify the appropriate shutdown procedure
3.2 Shut down the process safely according to workplace procedures
3.3 Identify and report maintenance requirements according to workplace procedures
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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.
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Skill
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Description
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Reading
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- Interpret standard operating procedures for the curd production and cutting process
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Writing
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- Record processing data using electronic, digital and/or paper-based formats
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Numeracy
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- Measure processing speed, curd size (mm) and temperature (°C)
- Read and monitor gauges and scales
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Unit Mapping Information
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Code and title current version
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Code and title previous version
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Comments
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Equivalence status
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FBPDPR3001 Operate and monitor a curd production and cutting process
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FBPDPR2003 Operate a curd production and cutting process
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Unit code and title updated to match complexity of task
Minor changes to Performance Criteria for clarity
Foundation Skills refined
Performance Evidence clarified
Minor changes to Knowledge Evidence and Assessment Conditions
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Equivalent
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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
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Release
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Comments
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Release 1
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This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.
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Performance Evidence
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has set up, operated and monitored, and shut down curd production and cutting, to process at least one batch of curd to specification, including:
- applying food safety procedures to work practices
- following safe work practices
- taking corrective action in response to typical faults and inconsistencies.
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/cross-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
- good manufacturing practices (GMP) relevant to work task
- inspection or test points (control points) in the process, and the related procedures and recording requirements
- health and safety hazards and controls, including the purpose and 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
- basic operating principles of process control, including the relationship between control panels and systems and the physical equipment
- routine maintenance procedures
- cleaning and sanitisation procedures for the curd production and cutting process
- procedures to record traceability of product.
Assessment Conditions
Assessment of the skills in this unit of competency must take place under the following conditions:
- a food processing workplace or an environment that accurately represents workplace conditions
- resources, equipment and materials:
- personal protective equipment
- vat for producing curd
- curd cutting equipment
- raw materials to produce curd
- cleaning materials and equipment
- work procedures, including advice on safe work practices, food safety and quality requirements
- product specifications, control points and processing parameters
- documentation and recording requirements.
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
