Assessor Resource

FDFCH3001A
Coordinate cheese making operations

Assessment tool

Version 1.0
Issue Date: May 2024


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.

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.

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

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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.

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:

mixing and adding ingredients

sampling and making adjustments to ingredients or timings as specified in procedures

supervising work flow and the packaging of cheese.

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:

production process and related equipment, manufacturers’ advice and operating procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements

sampling and testing equipment and procedures

recording systems to meet food safety and quality assurance requirements

recipe instructions

specifications, control points and processing settings

milk preparation, cheese making and packaging equipment

PPE and material safety data sheets (MSDS), as required

cleaning procedures, materials and equipment, as required.

Method of assessment

The following assessment methods are suggested:

observation of candidate operating cheese manufacturing equipment

written and/or oral questioning to assess knowledge and understanding

third-party supporting statement.

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.

Submission Requirements

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)

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.

Required skills include:

Ability to:

confirm condition, type, quality and quantity of ingredients

measure ingredients, as required

confirm equipment status and condition

set cheese making equipment to meet production requirements

transfer ingredients and check that all meet specifications

take corrective action according to operating procedures

use equipment correctly and identify basic equipment faults

maintain work area to meet housekeeping standards

carry out sampling for chemical and microbiological testing of cheese

conduct tests for ph, moisture, fat and salt levels in cheese

implement safe work practices

comply with environmental requirements for a cheese processing operation.

Required knowledge includes:

Knowledge of:

the main components of milk and cheese (both curds and whey)

purpose and basic principles of cheese making

equipment start-up, shutdown and emergency procedures

quality characteristics to be achieved by a cheese making process

milk characteristics and components important in cheese making

milk preparation for cheese making (fat and protein standardisation, and pasteurisation)

types of starters used and their role in the fermentation process

effect of milk characteristics on cheese processing performance

use of coagulating enzymes to initiate the syneresis process

use of adjunct cultures

moisture control in cheese making

effects of pH and temperature on cheese processing performance and product quality

types and impact of inhibitory substances in milk

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, E. coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

impact of bacteriophage on the fermentation process

sampling and testing procedures for contaminant microbes

operation and routine maintenance requirements of cheese making and packing plant and equipment

operational procedures for operating the cheese making process, including adding ingredients, testing, measuring and recording, and making limited adjustments to ingredient recipes or the operation of equipment according to procedures

common causes of variation and corrective action required for each stage of the cheese making operation

contamination risk of inoculants and contaminants

food safety risks associated with the process and related control measures

organoleptic properties of cheese and their relationship to processes and ingredients in cheese making

sampling procedures

packaging procedures

product/batch changeover procedures

staff supervision

line responsibility for reporting production and performance information

food safety and quality assurance standards and procedures

hygiene, cleaning and sanitation procedures in line with best manufacturing practice

Food Standards Code

routine maintenance procedures

OHS hazards and controls

environmental issues and controls relevant to the process, including waste collection and handling procedures related to the process.

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.

Legislation

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity.

Policies and procedures

Work is carried out according to:

company procedures

regulatory and licensing requirements

legislative requirements industrial awards and agreements.

Safe work practices

Safe work practices are determined by risk assessment on site and may cover:

use of personal protective equipment (PPE)

manual handling procedures

exposure to hazardous substances

hazards in the processing environment, such as noise, moving equipment, scalds, and trips and falls.

Cheese types

Cheese types may be:

of any type but must be produced using an integrated industrial process.

Cheese inoculants

Cheese inoculants include:

the lactic acid bacteria which are added to the milk as a culture in inoculation

fungi.

Cheese additives

Cheese additives are added to the milk after inoculation and include:

calcium chloride

nitrates

colour

flavourings, fruit or nuts

lipases.

Cheese adjuncts

Cheese adjuncts are microbial populations added to cheese in addition to the normal inoculants to:

provide consistency to flavour and texture

accelerate flavour development

produce specific attributes to meet market targets.

Milk standardisation requirements

Milk standardisation requirements may:

include standardisation of fat and protein

require the addition of skim milk or skim milk solids, or the separation of cream.

Cheese tests

Cheese tests may include:

testing for pH levels

moisture levels

fat levels

salt levels

physical testing of cheese throughout production.

Adjustments to process

Adjustments to process may require:

taking action to alter pH or moisture or adjust fat and protein levels in milk or add additional quantities of ingredients, such as salt

Multi-phase cleaning systems

Multi-phase cleaning systems may include:

cleaning multi-phase systems, such as chlorinated alkaline detergent with a chelator, followed by water and acid rinses.

Food safety related information

Food safety related information may include:

milk counts

cheese bacterial counts

manufacture and storage details.

Cleaning standards

Cleaning standards include:

AS 4709 - 2001 Guide to cleaning and sanitising of plant and equipment in the food industry

AS 1162 - 2000 Cleaning and sanitising dairy factory equipment

AS 2541 - 1998 Guide to the cleaning-in-place of dairy factory equipment.

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
Milk supply is confirmed for the batch 
Sample data on milk is checked for composition, homogeneity, somatic cell count and disk assay, as required 
Milk is maintained at required temperature for inoculation with the required culture 
Safe work practices are applied and reviewed based on risk assessment 
Ingredients are confirmed and available to meet product requirements 
Ingredients are added at pre-determined levels to meet recipe requirements 
Starter and optional adjuncts are handled safely and according to procedures to maintain purity and viability 
Equipment is checked to confirm readiness for use 
Cheese making equipment is set and operated to meet requirements 
Ingredients are loaded into the plant at the required stage 
Final mix is checked against specifications 
Correct start-up and shutdown procedures are followed 
Equipment faults are identified and reported 
Cheese making processes are monitored and required samples are taken according to operating procedures 
Routine testing is carried out and records maintained 
Timings are monitored as cheese moves through processing stages 
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 
Cheese is checked for food safety and quality requirements 
Unacceptable cheese is identified, rectified and/or reported 
Cheese is packaged for curing and distribution with correct batch number attached 
Equipment is cleaned to meet production and hygiene requirements after each batch 
Safety procedures are implemented and reviewed as part of the enterprise occupational health and safety (OHS) plan 
Cheese yields are monitored and compared to standards 
Environmental practices and safety standards are reviewed in accordance with legislation and workplace requirements 
Workplace records are maintained according to requirements 

Forms

Assessment Cover Sheet

FDFCH3001A - Coordinate 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

FDFCH3001A - Coordinate 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: