Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Legislation
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity.
Policies and procedures
Work is carried out according to:
company procedures
regulatory and licensing requirements
legislative requirements
industrial awards and agreements
Cheese tests
Cheese tests may include:
testing for pH levels, moisture levels, salt levels, fat and protein levels
microbiological testing
chemical testing
physical testing of cheese throughout production
testing for organoleptic properties.
Cheese types
Cheese types may include:
any type of heat/acid precipitated (acid/heat-coagulated) cheeses (e.g. Ricotta (Italy) and Channa (India).
Clarification procedures for raw milk
Clarification procedures for raw milk may include:
cloth filters
centrifugal clarifiers and separators
bactofugation
membrane (micro) filtration.
Milk standardisation requirements
Milk standardisation requirements may:
include standardisation of fat and protein, and casein/fat rations
require the addition of whey, skim milk or skim milk solids, or the separation of cream.
Key composition of cheese
Key composition of cheese includes:
salt
moisture
fat
pH (acidity).
Process control parameters to optimise yield
Process control parameters to optimise yield include:
milk temperature
pH of hot curd-whey mixture
recovery of protein
draining.
Principles of optimising yield
Principles of optimising yield include:
standardise milk (P/F) to obtain maximum value for milk components
minimise fat and protein losses in the whey.
Packaging
Packaging may include:
vacuum and/or gas flush in gas and moisture proof film
plastic rigid containers
oxygen permeable wrap (e.g. greaseproof paper).
Multi-phase cleaning systems
Multi-phase cleaning systems require:
cleaning with a chlorinated alkaline detergent with a chelator, followed by water and acid rinses.
Records of cheese manufacture
Records of cheese manufacture may include:
timing of operations
temperature logging
milk and curd pH profile
recovery of curd-whey
milk composition
cheese microbial counts
hooped yield
curing and grading data.
Food safety related information
Food safety related information may include:
milk counts
cheese bacterial counts
manufacture and storage details.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
A person who demonstrates competency in this unit must be able to produce acid/heat-coagulated cheeses to a commercial standard. Assessment cannot take place on fully integrated industrial equipment.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to produce acid/heat-coagulated cheeses to a commercial standard, including:
establishing procedures for:
sanitation, food safety, quality assurance and environmental management in acid/heat-coagulated cheese production
developing and implementing work instructions to:
prepare dairy liquids for cheese making
coagulate dairy liquid through adding acid to heated milk
carry out cooking processes
package and label acid/heat-coagulated cheeses
carry out sensory analysis of acid/heat-coagulated cheeses
review process control based on sensory analysis.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of cheese production. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.

Assessment must occur in a real or simulated workplace where the assessee has access to:
production process and related equipment, manufacturers’ advice and product specifications
sampling and testing equipment and procedures
methods and related software systems, as required, for collecting data and calculating yields, efficiencies and material variances appropriate to the type of cheese and the production environment.
Method of assessment
The following assessment methods are suggested:
observation of candidate making acid/heat-coagulated cheeses
written and/or oral questioning to assess knowledge and understanding
workplace samples of acid/heat-coagulated cheeses with documented procedures
composition analyses of milk and cheese samples
third-party supporting statement.
Guidance information for assessment
Evidence should be gathered over a period of time against a number of batches of acid/heat-coagulated cooked cheeses. Part of the evidence requirements for this unit requires that samples of at least three batches of acid/heat-coagulated cheeses be produced to a commercial standard, in a real or simulated environment. Students must be assessed on their ability to control all aspects of cheese making including sanitation and materials storage and handling.