Unit of competency Outline
Date retreived
23/07/2026 8:57 PM AWST
23/07/2026 8:57 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Operate and monitor a cheese pressing and moulding process
Operate and monitor a cheese pressing and moulding process
Unit of competency
National Code
FBPCHE3005
FBPCHE3005
State Code
ODL09
ODL09
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
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 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 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 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 procedures
2. Operate and monitor equipment
- 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 Adjust equipment operations to meet product specification
- 2.4 Take samples and confirm that specifications are met at each stage
- 2.5 Identify, rectify and/or report out-of-specification product or process outcomes
- 2.6 Maintain the work area according to workplace guidelines, 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 |
|---|---|---|---|
| BBF75 | FBPDPR2005 | Operate a cheese pressing and moulding process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |