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.
Safe work practices
Safe work practices are determined by risk assessment on site and may cover:
use of personal protective equipment (PPE)
manual handling procedures
exposure to hazardous substances
hazards in the processing environment, such as noise, moving equipment, scalds, and trips and falls.
Cheese types
Cheese types may be:
of any type but must be produced using an integrated industrial process.
Cheese inoculants
Cheese inoculants include:
the lactic acid bacteria which are added to the milk as a culture in inoculation
fungi.
Cheese additives
Cheese additives are added to the milk after inoculation and include:
calcium chloride
nitrates
colour
flavourings, fruit or nuts
lipases.
Cheese adjuncts
Cheese adjuncts are microbial populations added to cheese in addition to the normal inoculants to:
provide consistency to flavour and texture
accelerate flavour development
produce specific attributes to meet market targets.
Milk standardisation requirements
Milk standardisation requirements may:
include standardisation of fat and protein
require the addition of skim milk or skim milk solids, or the separation of cream.
Cheese tests
Cheese tests may include:
testing for pH levels
moisture levels
fat levels
salt levels
physical testing of cheese throughout production.
Adjustments to process
Adjustments to process may require:
taking action to alter pH or moisture or adjust fat and protein levels in milk or add additional quantities of ingredients, such as salt
Multi-phase cleaning systems
Multi-phase cleaning systems may include:
cleaning multi-phase systems, such as chlorinated alkaline detergent with a chelator, followed by water and acid rinses.
Food safety related information
Food safety related information may include:
milk counts
cheese bacterial counts
manufacture and storage details.
Cleaning standards
Cleaning standards include:
AS 4709 - 2001 Guide to cleaning and sanitising of plant and equipment in the food industry
AS 1162 - 2000 Cleaning and sanitising dairy factory equipment
AS 2541 - 1998 Guide to the cleaning-in-place of dairy factory equipment.

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 carry out cheese making through the operation of an integrated industrial process under the direction of the cheese manufacturing manager.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to coordinate an integrated industrial cheese making operation, including:
mixing and adding ingredients
sampling and making adjustments to ingredients or timings as specified in procedures
supervising work flow and the packaging of cheese.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food 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 operating procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements
sampling and testing equipment and procedures
recording systems to meet food safety and quality assurance requirements
recipe instructions
specifications, control points and processing settings
milk preparation, cheese making and packaging equipment
PPE and material safety data sheets (MSDS), as required
cleaning procedures, materials and equipment, as required.
Method of assessment
The following assessment methods are suggested:
observation of candidate operating cheese manufacturing equipment
written and/or oral questioning to assess knowledge and understanding
third-party supporting statement.
Guidance information for assessment
Evidence should be gathered over a period of time in an industrial cheese making environment. Part of the evidence for assessment must be based on work performance in an industrial cheese plant.