Unit of competency Outline

Date retreived
22/07/2026 10:59 PM AWST

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Operate a curd production and cutting process

Operate a curd production and cutting process

Unit of competency
National Code
FBPDPR2003
State Code
BBG46
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
40
Description
This unit of competency describes the knowledge and skills required to set up, operate, adjust and shut down a curd production and cutting process in cheese making.This unit applies to individuals who apply basic operating principles to the operation and monitoring of a curd production and cutting process, and associated equipment in a dairy production environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety codes, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the curd production and cutting process for operation
  • 1.1 Confirm materials and personal protective equipment are available
  • 1.2 Identify and confirm cleaning and maintenance requirements according to food safety requirements
  • 1.3 Fit personal protective equipment and adjust machine components and attachments needed for operating requirements
  • 1.4 Enter parameters required to meet safety and operating requirements
  • 1.5 Check and adjust equipment performance as required
  • 1.6 Conduct pre-start checks according to workplace requirements
2. Operate and monitor the curd production and cutting process
  • 2.1 Start up the curd production and cutting process according to workplace procedures
  • 2.2 Monitor equipment to identify variation in operating conditions
  • 2.3 Identify variation in equipment operation and report maintenance requirements
  • 2.4 Confirm that specifications are met at each stage
  • 2.5 Identify, rectify or report out-of-specification product or process outcomes
  • 2.6 Maintain the work area according to workplace guidelines, work health and safety, and food safety requirements
  • 2.7 Enter information in workplace records in required format
3. Shut down the curd production and cutting 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
D4532 FDFDP2003A Operate a curd production and cutting process Unit of competency
Replaced By
State Code National Code Title Type
ODL68 FBPDPR3001 Operate and monitor a curd production and cutting process Unit of competency
State Code National Code Title Type
BDO8 FBP20117 Certificate II in Food Processing Qualification
BDP2 FBP20317 Certificate II in Food Processing (Sales) Qualification