This unit of competency describes the skills and knowledge required to produce a range of acid and heat coagulated 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 acid and heat coagulated 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.

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
Ensure all surfaces are clean and sanitised except for curing boards
Supervise stringent hygiene and quarantine procedures
Apply multi-phase cleaning systems to ensure sanitised surfaces and equipment
Record food safety related information, including milk counts and cheese bacterial counts
Measure and analyse composition and counts in raw milk samples
Implement standard procedures for preparing raw milk
Ensure the whey is heated to prevent further acidification according to recipe
Maintain raw milk in an area separate from pasteurised milk operations
Raise the temperature of dairy liquid to temperature specified in recipe
Acidify the hot liquid to coagulate both casein and whey proteins according to recipe
Hold the curd in the curd and whey mixture after coagulation
Maintain a log of pH and temperature to monitor yield
Carry out draining
Plan the cooking schedule to ensure optimal coagulation of proteins
Implement draining procedures to ensure cheese is at required consistency
Apply salting treatments to ensure salt profile effects are minimised in the finished product
Cool cheeses before packing according to cooking and packaging procedures
Maintain aseptic conditions during cooling to minimise contamination with microbial contaminants
Apply packaging appropriate for acid and heat coagulated cooked cheeses
Label the product with complete and accurate information as specified by legislation
Establish the process objectives of acid and heat coagulated cooked cheese making
Control the texture of the cheese by regulating pH and fat
Control cheese flavour through choice of ingredients, such as whey, milk, cream, acidulant and salt
Establish process control parameters to optimise yield
Assess cheeses for evenness of texture, colour, finish and flavour
Grade cheeses according to texture, colour, finish and flavour
Analyse organoleptic properties of acid and heat coagulated cooked cheese to identify possible changes to process controls
Record food safety related information
Maintain records of cheese manufacture
Implement workplace health and safety and environmental protection procedures through a risk management approach
Implement food safety standards
Dispose of waste and review environmental impacts of the cheese making operation

Assessment Cover Sheet

FBPCHE5004 - Produce acid and heat coagulated cheese

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

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Assessment Record Sheet

FBPCHE5004 - Produce acid and heat coagulated cheese

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: