Application
This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a curd production and cutting process in cheese making.
This unit applies to individuals who apply basic operating principles to the operation and monitoring of a curd production and cutting process, and associated equipment in a dairy production environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare the curd production and cutting process for operation | 1.1 Confirm materials and personal protective equipment are available 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements 1.4 Enter parameters required to meet safety and operating requirements 1.5 Check and adjust equipment performance as required 1.6 Conduct pre-start checks according to workplace requirements |
2. Operate and monitor the curd production and cutting process | 2.1 Start up the curd production and cutting process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions 2.3 Identify variation in equipment operation and report maintenance requirements 2.4 Confirm that specifications are met at each stage 2.5 Identify, rectify or report out-of-specification product or process outcomes 2.6 Maintain the work area according to workplace guidelines, work health and safety, and food safety requirements 2.7 Enter information in workplace records in required format |
3. Shut down the curd production and cutting process | 3.1 Identify the appropriate shutdown procedure 3.2 Shut down the process safely according to workplace procedures 3.3 Identify and report maintenance requirements according to workplace procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Read and interpret standard operating procedures for the curd production and cutting process |
Writing | Complete records according to workplace guidelines using paper-based and/or electronic media |
Numeracy | Confirm process remains within specification for speed, flow rates time and temperature |
Navigate the world of work | Apply workplace procedures to own role and responsibilities Understand main tasks, responsibilities and boundaries of own role, including use of personal protective clothing and equipment, housekeeping standards and environmental care requirements Maintain a clean and hazard-free work area Maintain hygiene standards |
Interact with others | Report operational and safety information to relevant personnel using required communication method |
Get the work done | Solve routine problems according to workplace guidelines and using experience of past solutions |
Sectors
Dairy processing (DPR)