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.
Artisan production systems
Artisan production involves the making of cheese by traditional (non-industrial) methods. Emphasis is placed on observing and handling the cheese during processing. Artisan producers typically employ less than 30 people and do comparatively small production runs of specialty type cheeses.
Industrial production relies on mechanised equipment to perform a number of processing stages in the one machine. Production runs and output are of higher volume than artisan production. Industrial production can also include specialty cheeses if mechanised equipment is available.
Cheese types
Cheese types include any type of fermented cheese product, including
acid-coagulated (e.g. Cottage and cream cheese)
acid/heat-coagulated (e.g. Ricotta)
rennet-coagulated (e.g. Cheddar, Parmesan, Gouda, Swiss and Camembert).
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 may be added to the milk after inoculation and include
calcium chloride
nitrates
colour
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.
Cheese tests
Cheese tests may include:
testing for pH levels, moisture levels and salt levels
physical testing of cheese throughout production
testing for organoleptic properties.
Homogenising equipment
Homogenising equipment typically includes:
a supply pump
homogeniser block
homogenising valve
pressure gauge
back-pressure valve
pressure relief valve
pressure, micro-gap, centrifugal and ultrasonic homogenisers
related equipment, such as:
a deaeration unit.
Pasteurisation methods
Pasteurisation methods may be:
batch or continuous. For hard cheeses matured more than three months at no less than 2°C, heat treatment of milk (lower temperature for the same time) may be used.
Pasteurisation equipment
Pasteurisation equipment includes:
thermometers
recorder/controllers
flow diversion devices
pumps
heat exchangers
holding and cooling stages
filters and clarifiers
vacuum breakers
direct steam injection equipment.
Curd cutting
Curd cutting may be:
manual with cutting harps
automated with mechanical knives.
Cheese pressing
Cheese pressing may include:
pressing the cheeses to the required pressure to form the shape.
Salting methods
Salting methods may be by:
either brine salting or vat salting methods and may be carried out before or after pressing, depending on the type of cheese.
Packaging methods
Packaging methods may include:
vacuum packaging in plastic, laminated foil, wax surfacing or wrapping in cloth.
Multi-phase cleaning systems
Multi-phase cleaning systems may include:
cleaning with a 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 artisan cheese making processes under the direction and supervision of the operations 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 carry out processes in artisan cheese making, including:
following procedures for sanitation, food safety, quality assurance and environmental management in artisan cheese production
carrying out operations to:
prepare milk for cheese making
coagulate milk through inoculation and ripening
separate and wash curd
carry out cooking and curing processes
package and label artisan cheeses according to procedures.
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
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 conducting cheese making processes as per operational procedures, including the appropriate sampling and testing
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, should cover all stages of cheese making, and should be assessed for a range of cheese types. Cheese can be produced in a real or simulated environment.