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Evidence Guide: FBPCHE5002 - Produce acid-coagulated soft cheese

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

 

FBPCHE5002 - Produce acid-coagulated soft cheese

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

Maintain sanitation in acid-coagulated soft cheese making

  1. Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination
  2. Ensure all surfaces, except curing boards, meet cleanliness and sanitisation requirements1.3 Manage stringent hygiene and quarantine procedures
  3. Manage multi-phase cleaning systems to ensure sanitised surfaces and equipment
  4. Record food safety related information according to workplace procedures
Sanitise or pre-ripen a container of starter culture under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure all surfaces, except curing boards, meet cleanliness and sanitisation requirements1.3 Manage stringent hygiene and quarantine procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage multi-phase cleaning systems to ensure sanitised surfaces and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record food safety related information according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement procedures to prepare milk for acid-coagulated soft cheese making

  1. Sample raw milk and measure and analyse composition and counts
  2. Ensure clarification and standardisation procedures for raw milk are carried out
  3. Ensure pasteurisation procedures for milk are performed
  4. Maintain raw milk area separation from pasteurised milk operations
Sample raw milk and measure and analyse composition and counts

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure clarification and standardisation procedures for raw milk are carried out

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure pasteurisation procedures for milk are performed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain raw milk area separation from pasteurised milk operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inoculate the milk to promote coagulation

  1. Add lactic culture to the milk and mix evenly according to cheese type and recipe
  2. Add coagulating enzymes to the milk according to recipe
  3. Maintain temperature throughout the tank or vat according to recipe
  4. Maintain a log of pH and temperature to control ripening and yield
Add lactic culture to the milk and mix evenly according to cheese type and recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add coagulating enzymes to the milk according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain temperature throughout the tank or vat according to recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a log of pH and temperature to control ripening and yield

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop procedures to process curds

  1. Manage curd breaking or cutting according to recipe and workplace procedures
  2. Measure and record whey fat content to assess curd breaking or cutting efficiency according to recipe and cheese type
  3. Plan the processing schedule to ensure optimal syneresis
  4. Develop and implement draining procedures to ensure curd is at required moisture, pH level and consistency
Manage curd breaking or cutting according to recipe and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure and record whey fat content to assess curd breaking or cutting efficiency according to recipe and cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan the processing schedule to ensure optimal syneresis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and implement draining procedures to ensure curd is at required moisture, pH level and consistency

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage packaging procedures for acid-coagulated soft cheeses

  1. Manage ripening agents to acid-coagulated soft cheeses if required
  2. Optimise curing by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses
  3. Use surface treatments according to cheese type and recipe
  4. Manage packaging as appropriate for cheese type
  5. Label the product with complete and accurate information as specified by legislation
Manage ripening agents to acid-coagulated soft cheeses if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Optimise curing by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use surface treatments according to cheese type and recipe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage packaging as appropriate for cheese type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label the product with complete and accurate information as specified by legislation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and adjust process control to produce cheese with consistent taste and quality

  1. Establish the process objectives of acid-coagulated soft cheese making
  2. Control the amount of moisture in acid-coagulated soft cheese by regulating syneresis
  3. Adjust calcium phosphate levels to influence basic cheese structure if required
  4. Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat
  5. Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, and pH levels
  6. Optimise yield by establishing process control parameters
Establish the process objectives of acid-coagulated soft cheese making

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control the amount of moisture in acid-coagulated soft cheese by regulating syneresis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust calcium phosphate levels to influence basic cheese structure if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control texture of the cheese by regulating pH, ripening agents, salt, moisture and fat

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Control cheese flavour through choice of ingredients, such as milks, cultures, coagulating agents and salt, and pH levels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Optimise yield by establishing process control parameters

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out sensory analysis and grading of soft cheeses

  1. Assess cheeses for evenness of texture, colour, finish and flavour
  2. Analyse organoleptic properties of acid-coagulated soft cheese to identify possible changes to process control
Assess cheeses for evenness of texture, colour, finish and flavour

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse organoleptic properties of acid-coagulated soft cheese to identify possible changes to process control

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet workplace requirements for food safety, quality and environmental management

  1. Record food safety related information
  2. Maintain records of cheese manufacture
  3. Develop and implement work health and safety and environmental protection procedures through a risk management approach
  4. Dispose of waste and review environmental impacts of the cheese making operation
Record food safety related information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain records of cheese manufacture

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop and implement work health and safety and environmental protection procedures through a risk management approach

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste and review environmental impacts of the cheese making operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge