Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
This unit of competency covers the skills and knowledge required to carry out cheese making through the operation of an integrated industrial process under the direction of the cheese manufacturing manager.
Application of the Unit
This unit applies to advanced operators in industrial cheese enterprises. It typically applies to staff with responsibility for implementing operational procedures for a multi-stage cheese manufacturing process, carrying out basic tests, keeping records and complying with personal safety, food safety and quality standards. The supervision of operator level staff may be involved. This unit includes testing and recording of data at critical control points and making a limited range of adjustments to the production process, based on variances established by testing. The unit doesn't include milk preparation processes, and covers cheese production only to bulk packaging, excluding the subsequent curing, portioning and retail packaging processes.
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Monitor milk supply and quality |
1.1 Milk supply is confirmed for the batch 1.2 Sample data on milk is checked for composition, homogeneity, somatic cell count and disk assay, as required 1.3 Milk is maintained at required temperature for inoculation with the required culture |
2. Prepare cheese making equipment and add ingredients |
2.1 Safe work practices are applied and reviewed based on risk assessment 2.2 Ingredients are confirmed and available to meet product requirements 2.3 Ingredients are added at pre-determined levels to meet recipe requirements 2.4 Starter and optional adjuncts are handled safely and according to procedures to maintain purity and viability 2.5 Equipment is checked to confirm readiness for use 2.6 Cheese making equipment is set and operated to meet requirements 2.7 Ingredients are loaded into the plant at the required stage 2.8 Final mix is checked against specifications |
3. Carry out process control and make adjustments according to operating procedures |
3.1 Correct start-up and shutdown procedures are followed 3.2 Equipment faults are identified and reported 3.3 Cheese making processes are monitored and required samples are taken according to operating procedures 3.4 Routine testing is carried out and records maintained 3.5 Timings are monitored as cheese moves through processing stages 3.6 Salt and moisture levels and pH levels are monitored and adjusted by varying the addition rate of ingredients, adjusting moisture control parameters, or changing time spent in processing stages as per operating procedures 3.7 Cheese is checked for food safety and quality requirements 3.8 Unacceptable cheese is identified, rectified and/or reported 3.9 Cheese is packaged for curing and distribution with correct batch number attached 3.10 Equipment is cleaned to meet production and hygiene requirements after each batch 3.11 Safety procedures are implemented and reviewed as part of the enterprise occupational health and safety (OHS) plan |
4. Record and review cheese making process |
4.1 Cheese yields are monitored and compared to standards 4.2 Environmental practices and safety standards are reviewed in accordance with legislation and workplace requirements 4.3 Workplace records are maintained according to requirements |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit.
Required skills include: |
Ability to:
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Required knowledge includes: |
Knowledge of:
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
A person who demonstrates competency in this unit must be able to carry out cheese making through the operation of an integrated industrial process under the direction of the cheese manufacturing manager. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Critical aspects of assessment must include evidence of the ability to coordinate an integrated industrial cheese making operation, including:
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Context of and specific resources for assessment |
Assessment of performance requirements in this unit should be undertaken within the context of food cheese production. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment. Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
The following assessment methods are suggested:
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Guidance information for assessment |
Evidence should be gathered over a period of time in an industrial cheese making environment. Part of the evidence for assessment must be based on work performance in an industrial cheese plant. |
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Legislation |
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
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Policies and procedures |
Work is carried out according to:
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Safe work practices |
Safe work practices are determined by risk assessment on site and may cover:
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Cheese types |
Cheese types may be:
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Cheese inoculants |
Cheese inoculants include:
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Cheese additives |
Cheese additives are added to the milk after inoculation and include:
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Cheese adjuncts |
Cheese adjuncts are microbial populations added to cheese in addition to the normal inoculants to:
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Milk standardisation requirements |
Milk standardisation requirements may:
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Cheese tests |
Cheese tests may include:
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Adjustments to process |
Adjustments to process may require:
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Multi-phase cleaning systems |
Multi-phase cleaning systems may include:
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Food safety related information |
Food safety related information may include:
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Cleaning standards |
Cleaning standards include:
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Unit Sector(s)
Cheese.