This unit of competency describes the skills and knowledge required to carry out cheese making in a bulk packaging operations using an integrated industrial process under the direction of the cheese manufacturing manager.

This unit applies to individuals working as advanced operators in industrial cheese enterprises who take responsibility for their own work. It does not include milk preparation processes or cheese curing, portioning or retail packaging processes.

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

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

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Organise the work tasks to be completed
Identify workplace health and safety hazards, assess risks and implement control measures
Identify food safety and quality non-compliance issues and report to supervisor
Select and use appropriate personal protective equipment
Ensure the availability of milk supply for batch according to product specifications
Check the sample data on milk for composition, homogeneity, somatic cell count and disk assay according to specification
Maintain milk at temperature required for inoculation with the culture according to recipe and specifications
Ensure ingredients are available to meet product requirements
Measure ingredients to meet recipe requirements
Handle ingredients safely and according to procedures to maintain purity and viability
Ensure equipment is ready for use according to operating procedures and safety requirements
Set and operate cheese making equipment to meet specified requirements
Load ingredients into the plant at the required stage
Check the final mix against specifications
Implement equipment start-up and shutdown according to safety requirements and operating procedures
Identify and report equipment faults
Monitor cheese making processes taking required samples according to workplace procedures
Carry out routine tests and record results according to workplace procedures
Check cheese for food safety and quality requirements
Identify, rectify and report out of specification cheese
Package cheese for curing and distribution with correct batch number attached
Clean equipment to meet production and hygiene requirements after each batch
Monitor cheese yields and compare to standards
Review environmental practices and safety standards used in the process
Maintain workplace records according to workplace procedures
Organise the work tasks to be completed
Identify workplace health and safety hazards, assess risks and implement control measures
Identify food safety and quality non-compliance issues and report to supervisor
Select and use appropriate personal protective equipment

Assessment Cover Sheet

FBPCHE3001 - Conduct cheese making operations

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPCHE3001 - Conduct cheese making operations

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: