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 startup 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

productbatch 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 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 andor oral questioning to assess knowledge and understanding

thirdparty 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

Legislation

Policies and procedures

Safe work practices

Cheese types

Cheese inoculants

Cheese additives

Cheese adjuncts

Milk standardisation requirements

Cheese tests

Adjustments to process

Multi-phase cleaning systems

Food safety related information

Cleaning standards