Application
This unit of competency describes the skills and knowledge required to implement and review the standards and procedures for receiving and preparing milk for product manufacture.
This unit applies to individuals who are responsible for maintaining product safety, quality and efficiency in the dairy processing sector, utilising knowledge of food science and processes to determine the required food safety, quality and performance of food production equipment.
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.
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. Receive fresh milk and blend using standard industry data | 1.1 Provide a safe working environment for milk receival and testing 1.2 Apply receival and testing procedures for milk from farms 1.3 Record and store test data 1.4 Blend milk to requirements, based on test data 1.5 Store milk to meet industry standards |
2. Implement procedures for separation, homogenisation and pasteurisation of received milk in preparation for further processing | 2.1 Implement a sequence of activity to prepare the system for separation, homogenisation and/or pasteurisation 2.2 Implement the production schedule to ensure all resources and requirements are available and meet company requirements 2.3 Document data requirements and collection points for food safety, quality and production standards 2.4 Implement procedures to deal with non-conformance in relation to process and the final product 2.5 Set the production system to operating specifications before and during preparation and testing of received milk 2.6 Implement process control system for the preparation of milk for further processing |
3. Diagnose, rectify and report problems arising from the preparation of milk for manufacture | 3.1 Interpret product tests to ensure compliance with requirements 3.2 Implement a system to identify defects and abnormalities in delivered milk 3.3 Make adjustments to processes and equipment in response to analysed results 3.4 Record and report problems |
4. Review production processes for preparing milk for further processing | 4.1 Review the critical control points and critical limits for product safety 4.2 Undertake food tests to check product composition and compliance with further manufacturing requirements 4.3 Review operating procedures for food safety and quality 4.4 Review safe work systems for processing 4.5 Review environmental impacts and energy efficiencies for preparation of milk for processing |
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 | Interpret food safety guidelines and regulations Interpret product quality and workplace procedures |
Numeracy | Maintain and analyse data resulting from testing of products |
Get the work done | Problem-solve issues as they arise |
Sectors
Food science and technology (FST)