ELEMENT

PERFORMANCE CRITERIA

1. Apply sanitation procedures

1.1 The storage area for starter cultures is kept clean to reduce the risk of infection

1.2 All surfaces are kept clean and sanitised, except for curing boards

1.3 Stringent personal hygiene procedures are applied

1.4 Raw milk area is maintained separate from pasteurised milk operations

1.5 Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment

1.6 Food safety related information is recorded, as required, including milk counts and cheese bacterial counts

2. Implement procedures to prepare milk for cheese making

2.1 Clarification procedures for raw milk are carried out, if required

2.2 Standardisation procedures for milk are implemented to be processed into cheese

2.3 Pasteurisation procedures are carried out for milk

2.4 Homogenisation procedures are carried out for milk, where required

3. Carry out procedures to inoculate milk and cut the curd

3.1 Inoculants and adjuncts are added to milk and it is allow to ripen to specification

3.2 Rennet is measured accurately and diluted before adding to milk

3.3 Temperature is maintained at specified level evenly throughout the vat

3.4 Curd samples are taken and tests carried out for acidity (either pH or titratable acidity) and temperature

4. Implement procedures to separate, cook and wash the curd

4.1 Curd cutting is carried out using the correct technique and equipment to minimise loss of protein and fat as fines

4.2 Whey fat levels are assessed to monitor curd cutting efficiency

4.3 The cooking schedule is followed and curd is stirred to ensure optimal syneresis

4.4 Draining and optional washing procedures are carried out to ensure curd is at required moisture, pH level and consistency

5. Carry out fermentation, salting and optional pressing treatments

5.1 Curd is transferred to moulds to form the shape of cheeses for brine salted cheeses and then held at a constant temperature for completion of fermentation

5.2 Acidification of curd is continued after draining, then dry salt is added to milled curd before pressing

5.3 Salting treatments are applied to ensure uniform salt levels in the finished product

5.4 Dry salted cheese is pressed in the required moulds

6. Implement cheese curing and packaging procedures

6.1 Curing requirements (duration, temperature and humidity, where applicable) for a range of cheeses are applied

6.2 The curing environment is monitored

6.3 Ripening agents are added to cheese, if required

6.4 Packaging and labelling procedures are carried out, either before or after curing, as required

7. Assess the organoleptic properties of cheese and relate to specifications

7.1 Desirable and undesirable flavours in cheese are identified

7.2 Different textures of cheeses are recognised

7.3 Cheese is assessed for evenness of colour and finish

7.4 Possible causal factors are identified and changes made to procedures to address cheese quality issues

8. Meet workplace requirements for food safety, quality and environmental management

8.1 Records of cheese manufacture are kept, including required measurements for timing of operations, temperature, milk and curd acidity, curd weight, hooped yield and curing data

8.2 Health and safety and environmental protection procedures are implemented for the cheese making working environment

8.3 Waste is disposed of and contribution made to the review of environmental impacts of the cheese making operation

Required skills include:

Ability to:

carry out cleaning and sanitation procedures

follow a process flow chart for cheese making showing inputs, processes and outputs

prepare milk for cheese making

carry out homogenisation and standardisation procedures, where required

apply heat treatment to milk and monitor temperature

add starter to initiate fermentation process and optional adjunct cultures for desirable attributes in different cheese types

measure and mix rennet to promote coagulation

carry out curd cutting

carry out cooking and drainage operations

apply procedures to promote syneresis

separate whey from curd and press and salt curd

monitor storage and ripening, if applicable, conditions for cheese

carry out sampling for chemical and microbiological testing of cheese

assess cheese for organoleptic qualities

conduct tests for pH, moisture and salt levels in cheese

carry out packaging of cheese

implement safe work practices

comply with environmental requirements for a processing operation.

Required knowledge includes:

Knowledge of:

the main cheese types and the common processes for making different types of cheeses

the main components of milk and cheese (both curds and whey)

purpose and basic principles of cheese making

quality characteristics to be achieved by each cheese making process

milk characteristics and components important in cheese making

milk preparation for cheese making (standardisation, pasteurisation and homogenisation)

types of starters used and their role in the fermentation process

effect of milk characteristics on cheese processing performance

moisture control in cheese making

processes of coagulation and syneresis and their role in cheese making

effects of acidity (either pH or titratable acidity) and temperature on cheese processing performance and product quality

types and impact of inhibitory substances in milk

microbial contaminants of cheese (lipolytic bacteria, yeasts, moulds, bacillus, listeria, E. coli, salmonella, coliforms and staphylococci) and their impact on cheese quality

the impact of bacteriophage in fermentation and ripening

sampling and testing procedures for microbes

role of yeasts, moulds and adjunct cultures in cheese making

temperature and humidity of curing

ripening agents for different cheese types

contamination/food safety risks associated with the process and related control measures

techniques used to monitor the cheese making process, including inspecting, measuring and testing, as required by the process

common causes of variation and corrective action required for each cheese making process

organoleptic properties and their relationship to processes and ingredients in cheese making

sampling procedures

food safety and quality assurance standards and procedures

hygiene, cleaning and sanitation procedures in line with best manufacturing practice

routine maintenance procedures

product/batch changeover procedures

occupational health and safety (OHS) hazards and controls

contamination risk of inoculants and contaminants

food safety principles and procedures

Food Standards Code

procedures and responsibility for reporting production and performance information

environmental issues and controls, including waste collection and handling procedures

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.

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.