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, occupational health and safety (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 types
Cheese types may 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 classification criteria
Cheese classification criteria may include:
species of animal
milk standardisation process
coagulation
moisture level
pH control method
acidity
salting procedures
ripening procedures
type of rind
texture
melting properties.
Sampling requirements
Sampling requirements may include:
a range of sampling plans which apply to fresh milks, processing milk and production stages for the range of cheeses.
Sampling tools and equipment
Sampling tools and equipment may include:
personal protective equipment (PPE)
sampling frames
sampling tubes
weighted sample bottles
variety of sterile containers
milk samplers
cheese triers.
Raw milk quality tests
Raw milk quality tests may include:
organoleptic
total plate counts
coliforms
psychrotrophes
somatic cell counts
rapid test for inhibitors
disk assay
composition (fat and protein, casein, whey protein and non-protein nitrogen, minerals and salts)
pH.
Cheese tests
Sampling and interpretation of tests may be required for:
pH
milk fat
cheese salt
culture activity test
bacteriophage detection
inhibitory substances (growth inhibition, enzymatic colorimetric, microbial receptor assays and immunoassays)
rennet activity and microbiological analysis (yeasts and moulds, total coliforms and staphylococci).
Principles of optimising yield
Principles of optimising yield include
obtain highest moisture in non-fat substance (MNFS) with good quality
standardise milk protein to fat ratio (P/F) to obtain maximum value for milk components
minimise fat and protein losses in the whey.

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 sampling and basic testing, and to interpret the results for cheese production.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of the ability to sample and interpret the results of testing, including sensory testing, and relate the results of testing to the properties of the cheese being produced.
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 results
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 a range of processes and tests
interpretation of milk and cheese analysis
simulation for sampling and interpreting tests using milk and cheese samples
written and/or oral questioning to assess knowledge and understanding
a report on a review of the sampling, testing and possible modifications to process for the manufacture of a type of cheese.
Guidance information for assessment
Evidence should be gathered over a period of time against a range of cheese types.