This unit of competency describes the skills and knowledge required to carry out sampling and basic testing, and interpreting the results for artisan cheese production.

This unit applies to individuals employed as production managers who take responsibility for their own work and for the quality of the work of others in an artisan cheese enterprise. They develop and implement procedures, prepare ingredients and maintain product safety and quality throughout production.

No occupational licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

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
Determine and document sampling points for physical, chemical and microbial properties
Determine an appropriate sampling size
Select and sterilise sampling equipment
Document and implement the sampling plan
Record an acidity profile for each stage in the production process
Carry out tests at stages for indicators, including salt levels, pH, moisture levels and fat levels, according to workplace procedures
Analyse whey content for fat to gauge efficiency of curd cutting and yield potential
Establish and review safe work procedures for processes requiring handling of chemicals and involving chemical reactions in cheese making
Prepare samples for testing according to workplace procedures
Ensure that serial dilutions are carried out aseptically
Compare stained specimens to reference samples to identify bacterial composition
Perform tests on cultures to ensure they have adequate activity before inoculating the vat
Make observations and record data for yeasts and moulds, total coliforms and staphylococci
Carry out sampling and testing for inhibitory substances in milk
Sample whey for bacteriophage levels and interpret the results
Use tactile and visual senses to detect physical and chemical changes during cheese making
Evaluate organoleptic properties of final cheese product using sensory testing
Record and interpret tests results for information on composition, properties and reactions
Document recommended specifications for physical, chemical and microbial properties
Evaluate yield efficiency by comparing to established process control parameters
Reference specifications against test data
Implement changes to cheese making process based on test results

Assessment Cover Sheet

FBPCHE5001 - Carry out sampling and interpret tests for cheese production

Assessment task 1: [title]

Student name:

Student ID:

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

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Result: Competent Not yet competent

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Assessment Record Sheet

FBPCHE5001 - Carry out sampling and interpret tests for cheese production

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: