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Evidence Guide: FBPCHE5001 - Carry out sampling and interpret tests for cheese production

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

 

FBPCHE5001 - Carry out sampling and interpret tests for cheese production

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

Implement sampling procedures in cheese making

  1. Determine and document sampling points for physical, chemical and microbial properties
  2. Determine an appropriate sampling size
  3. Select and sterilise sampling equipment
  4. Document and implement the sampling plan
Determine and document sampling points for physical, chemical and microbial properties

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine an appropriate sampling size

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and sterilise sampling equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document and implement the sampling plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor chemistry in cheese making

  1. Record an acidity profile for each stage in the production process
  2. Carry out tests at stages for indicators, including salt levels, pH, moisture levels and fat levels, according to workplace procedures
  3. Analyse whey content for fat to gauge efficiency of curd cutting and yield potential
  4. Establish and review safe work procedures for processes requiring handling of chemicals and involving chemical reactions in cheese making
Record an acidity profile for each stage in the production process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out tests at stages for indicators, including salt levels, pH, moisture levels and fat levels, according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse whey content for fat to gauge efficiency of curd cutting and yield potential

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish and review safe work procedures for processes requiring handling of chemicals and involving chemical reactions in cheese making

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor microbiological changes through the cheese making process

  1. Prepare samples for testing according to workplace procedures
  2. Ensure that serial dilutions are carried out aseptically
  3. Compare stained specimens to reference samples to identify bacterial composition
  4. Perform tests on cultures to ensure they have adequate activity before inoculating the vat
  5. Make observations and record data for yeasts and moulds, total coliforms and staphylococci
  6. Carry out sampling and testing for inhibitory substances in milk
  7. Sample whey for bacteriophage levels and interpret the results
Prepare samples for testing according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure that serial dilutions are carried out aseptically

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compare stained specimens to reference samples to identify bacterial composition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Perform tests on cultures to ensure they have adequate activity before inoculating the vat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make observations and record data for yeasts and moulds, total coliforms and staphylococci

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out sampling and testing for inhibitory substances in milk

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sample whey for bacteriophage levels and interpret the results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out testing and interpret results to make adjustments to cheese making processes

  1. Use tactile and visual senses to detect physical and chemical changes during cheese making
  2. Evaluate organoleptic properties of final cheese product using sensory testing
  3. Record and interpret tests results for information on composition, properties and reactions
  4. Document recommended specifications for physical, chemical and microbial properties
  5. Evaluate yield efficiency by comparing to established process control parameters
  6. Reference specifications against test data
  7. Implement changes to cheese making process based on test results
Use tactile and visual senses to detect physical and chemical changes during cheese making

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate organoleptic properties of final cheese product using sensory testing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record and interpret tests results for information on composition, properties and reactions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document recommended specifications for physical, chemical and microbial properties

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate yield efficiency by comparing to established process control parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reference specifications against test data

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement changes to cheese making process based on test results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge