NTISthis.com

Evidence Guide: FBPCHE3001 - Conduct cheese making operations

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPCHE3001 - Conduct cheese making operations

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare to work

  1. Organise the work tasks to be completed
  2. Identify workplace health and safety hazards, assess risks and implement control measures
  3. Identify food safety and quality non-compliance issues and report to supervisor
  4. Select and use appropriate personal protective equipment
Organise the work tasks to be completed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify workplace health and safety hazards, assess risks and implement control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food safety and quality non-compliance issues and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use appropriate personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor milk supply and quality

  1. Ensure the availability of milk supply for batch according to product specifications
  2. Check the sample data on milk for composition, homogeneity, somatic cell count and disk assay according to specification
  3. Maintain milk at temperature required for inoculation with the culture according to recipe and specifications
Ensure the availability of milk supply for batch according to product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check the sample data on milk for composition, homogeneity, somatic cell count and disk assay according to specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain milk at temperature required for inoculation with the culture according to recipe and specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare cheese making equipment and add ingredients

  1. Ensure ingredients are available to meet product requirements
  2. Measure ingredients to meet recipe requirements
  3. Handle ingredients safely and according to procedures to maintain purity and viability
  4. Ensure equipment is ready for use according to operating procedures and safety requirements
  5. Set and operate cheese making equipment to meet specified requirements
  6. Load ingredients into the plant at the required stage
  7. Check the final mix against specifications
Ensure ingredients are available to meet product requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure ingredients to meet recipe requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle ingredients safely and according to procedures to maintain purity and viability

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure equipment is ready for use according to operating procedures and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set and operate cheese making equipment to meet specified requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into the plant at the required stage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check the final mix against specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out process control and make adjustments according to operating procedures

  1. Implement equipment start-up and shutdown according to safety requirements and operating procedures
  2. Identify and report equipment faults
  3. Monitor cheese making processes taking required samples according to workplace procedures
  4. Carry out routine tests and record results according to workplace procedures
  5. Check cheese for food safety and quality requirements
  6. Identify, rectify and report out of specification cheese
  7. Package cheese for curing and distribution with correct batch number attached
  8. Clean equipment to meet production and hygiene requirements after each batch
Implement equipment start-up and shutdown according to safety requirements and operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report equipment faults

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor cheese making processes taking required samples according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out routine tests and record results according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check cheese for food safety and quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify, rectify and report out of specification cheese

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package cheese for curing and distribution with correct batch number attached

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean equipment to meet production and hygiene requirements after each batch

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record and review cheese making process

  1. Monitor cheese yields and compare to standards
  2. Review environmental practices and safety standards used in the process
  3. Maintain workplace records according to workplace procedures
  4. Organise the work tasks to be completed
  5. Identify workplace health and safety hazards, assess risks and implement control measures
  6. Identify food safety and quality non-compliance issues and report to supervisor
  7. Select and use appropriate personal protective equipment
Monitor cheese yields and compare to standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review environmental practices and safety standards used in the process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain workplace records according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Organise the work tasks to be completed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify workplace health and safety hazards, assess risks and implement control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food safety and quality non-compliance issues and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use appropriate personal protective equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge