Unit of competency Outline

Date retreived
22/07/2026 10:35 PM AWST

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Operate and monitor a curd production and cutting process

Operate and monitor a curd production and cutting process

Unit of competency
National Code
FBPDPR3001
State Code
ODL68
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
40
Description
This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a curd production and cutting process in cheese making.This unit applies to individuals who apply basic operating principles to the operation and monitoring of a curd production and cutting process, and associated equipment in a dairy processing environment.All work must be carried out to comply with workplace procedures, in accordance with state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the curd production and cutting process for operation
  • 1.1 Confirm materials and personal protective equipment are available
  • 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements
  • 1.3 Identify food safety requirements for the task and product
  • 1.4 Fit personal protective equipment, and adjust machine components and attachments needed for operating requirements
  • 1.5 Enter parameters required to meet safety and operating requirements
  • 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor equipment
  • 2.1 Start up the curd production and cutting process according to workplace procedures
  • 2.2 Monitor equipment to identify variation in operating conditions
  • 2.3 Adjust equipment operations to meet product specification
  • 2.4 Take samples and confirm that curd sets according to specifications, and cut size is appropriate
  • 2.5 Identify, rectify and/or report out-of-specification product or process outcomes
  • 2.6 Maintain the work area according to workplace health and safety and food safety requirements
  • 2.7 Enter information in workplace records in required format
3. Shut down the curd production and cutting 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
BBG46 FBPDPR2003 Operate a curd production and cutting process Unit of competency
State Code National Code Title Type
BHA7 FBP30121 Certificate III in Food Processing Qualification