Unit of competency Outline
Date retreived
23/07/2026 4:15 PM AWST
23/07/2026 4:15 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.
Conduct cheese making operations
Conduct cheese making operations
Unit of competency
National Code
FBPCHE3003
FBPCHE3003
State Code
ODL35
ODL35
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
60
Description
This unit of competency describes the skills and knowledge required to carry out cheese making in a bulk production and packaging operation using an integrated industrial process, under the direction of the cheese manufacturing manager. The unit covers a number of cheese types.This unit applies to individuals working as advanced operators in industrial cheese enterprises who take responsibility for their own work. It does not include milk preparation processes or cheese curing, portioning or retail packaging processes.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 are known to apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare to work
- 1.1 Organise the work tasks to be completed
- 1.2 Identify workplace health and safety hazards, assess risks and implement control measures
- 1.3 Identify food safety and quality non-compliance issues, and report to supervisor
- 1.4 Select and use appropriate personal protective equipment
2. Monitor milk supply and quality
- 2.1 Ensure the availability of milk supply for batch according to product specifications
- 2.2 Check the sample data on milk for composition, homogeneity, somatic cell count and disk assay according to specification
- 2.3 Maintain milk at temperature required for inoculation with the culture according to recipe and specifications
3. Prepare cheese making equipment and add ingredients
- 3.1 Ensure ingredients are available to meet product requirements
- 3.2 Measure ingredients to meet recipe requirements
- 3.3 Handle ingredients safely and according to procedures to maintain purity and viability
- 3.4 Ensure equipment is ready for use according to operating procedures and safety requirements
- 3.5 Set and operate cheese making equipment to meet specified requirements
- 3.6 Load ingredients into the plant at the required stage
- 3.7 Check the final mix against specifications
4. Carry out process control and make adjustments according to operating procedures
- 4.1 Implement equipment start-up and shutdown according to safety requirements and operating procedures
- 4.2 Identify and report equipment faults
- 4.3 Monitor cheese making processes, taking required samples according to workplace procedures
- 4.4 Carry out routine tests and record results according to workplace procedures
- 4.5 Adjust processing parameters as a result of test results, to ensure product meets specification
- 4.6 Package cheese for curing and distribution with correct batch number attached for traceability
- 4.7 Clean equipment to meet production and hygiene requirements after each batch
5. Meet workplace requirements for yield, food safety, quality and environmental management
- 5.1 Monitor cheese yield and compare to specification
- 5.2 Maintain workplace records according to workplace procedures
- 5.3 Ensure waste is disposed of according to environmental guidelines
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH58 | FBPCHE3001 | Conduct cheese making operations | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |