This unit of competency describes the skills and knowledge required to produce acid-coagulated soft cheeses to a commercial standard.
This unit applies to individuals employed as managers with responsibility for overseeing and developing operational procedures complying with workplace health and safety, food safety, recordkeeping and quality assurance requirements for the soft cheese making process.
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.
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Submission Requirements
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Assessment Tasks
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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
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Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination
Ensure all surfaces, except curing boards, meet cleanliness and sanitisation requirements1.3 Manage stringent hygiene and quarantine procedures
Manage multi-phase cleaning systems to ensure sanitised surfaces and equipment
Record food safety related information according to workplace procedures
Sample raw milk and measure and analyse composition and counts
Ensure clarification and standardisation procedures for raw milk are carried out
Ensure pasteurisation procedures for milk are performed
Maintain raw milk area separation from pasteurised milk operations
Add lactic culture to the milk and mix evenly according to cheese type and recipe
Add coagulating enzymes to the milk according to recipe
Maintain temperature throughout the tank or vat according to recipe
Maintain a log of pH and temperature to control ripening and yield
Manage curd breaking or cutting according to recipe and workplace procedures
Measure and record whey fat content to assess curd breaking or cutting efficiency according to recipe and cheese type
Plan the processing schedule to ensure optimal syneresis
Develop and implement draining procedures to ensure curd is at required moisture, pH level and consistency
Manage ripening agents to acid-coagulated soft cheeses if required
Optimise curing by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses
Use surface treatments according to cheese type and recipe
Manage packaging as appropriate for cheese type
Label the product with complete and accurate information as specified by legislation
Establish the process objectives of acid-coagulated soft cheese making
Control the amount of moisture in acid-coagulated soft cheese by regulating syneresis
Adjust calcium phosphate levels to influence basic cheese structure if required
Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat
Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, and pH levels
Optimise yield by establishing process control parameters
Assess cheeses for evenness of texture, colour, finish and flavour
Analyse organoleptic properties of acid-coagulated soft cheese to identify possible changes to process control
Record food safety related information
Maintain records of cheese manufacture
Develop and implement work health and safety and environmental protection procedures through a risk management approach
Dispose of waste and review environmental impacts of the cheese making operation
Forms
Assessment Cover Sheet
FBPCHE5002 - Produce acid-coagulated soft cheese
Assessment task 1: [title]
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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
FBPCHE5002 - Produce acid-coagulated soft cheese
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
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Feedback to student:
Overall assessment result: Competent Not yet competent