Unit of competency Outline

Date retreived
22/07/2026 3:38 PM AWST

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Operate a cheese pressing and moulding process

Operate a cheese pressing and moulding process

Unit of competency
National Code
FBPDPR2005
State Code
BBF75
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
30
Description
This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a pressing and moulding process to produce cheese to specifications.This unit applies to individuals who apply basic operating principles to the operation and monitoring of pressing and moulding equipment and processes in a cheese 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.
Notes
Elements and Performance Criteria
1. Prepare the pressing and moulding equipment and process for operation
  • 1.1 Confirm materials and personal protective equipment are available for operating requirements
  • 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 requirement
  • 1.5 Check and adjust equipment performance as required
  • 1.6 Conduct pre-start checks according to workplace procedures
2. Operate and monitor the pressing and moulding process
  • 2.1 Start up the pressing and moulding 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 pressing and moulding 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
No information
No information
Replaces
State Code National Code Title Type
D4534 FDFDP2005A Operate a cheese pressing and moulding process Unit of competency
Replaced By
State Code National Code Title Type
ODL09 FBPCHE3005 Operate and monitor a cheese pressing and moulding process Unit of competency
State Code National Code Title Type
BDO8 FBP20117 Certificate II in Food Processing Qualification
BDP2 FBP20317 Certificate II in Food Processing (Sales) Qualification