The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!
From the Wiki University
What evidence can you provide to prove your understanding of each of the following citeria?
Apply sanitation procedures
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The storage area for starter cultures is kept clean to reduce the risk of infection Completed |
Evidence:
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All surfaces are kept clean and sanitised, except for curing boards Completed |
Evidence:
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Stringent personal hygiene procedures are applied Completed |
Evidence:
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Raw milk area is maintained separate from pasteurised milk operations Completed |
Evidence:
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Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment Completed |
Evidence:
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Food safety related information is recorded, as required, including milk counts and cheese bacterial counts Completed |
Evidence:
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Implement procedures to prepare milk for cheese making
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Clarification procedures for raw milk are carried out, if required Completed |
Evidence:
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Standardisation procedures for milk are implemented to be processed into cheese Completed |
Evidence:
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Pasteurisation procedures are carried out for milk Completed |
Evidence:
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Homogenisation procedures are carried out for milk, where required Completed |
Evidence:
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Carry out procedures to inoculate milk and cut the curd
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Inoculants and adjuncts are added to milk and it is allow to ripen to specification Completed |
Evidence:
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Rennet is measured accurately and diluted before adding to milk Completed |
Evidence:
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Temperature is maintained at specified level evenly throughout the vat Completed |
Evidence:
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Curd samples are taken and tests carried out for acidity (either pH or titratable acidity) and temperature Completed |
Evidence:
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Implement procedures to separate, cook and wash the curd
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Curd cutting is carried out using the correct technique and equipment to minimise loss of protein and fat as fines Completed |
Evidence:
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Whey fat levels are assessed to monitor curd cutting efficiency Completed |
Evidence:
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The cooking schedule is followed and curd is stirred to ensure optimal syneresis Completed |
Evidence:
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Draining and optional washing procedures are carried out to ensure curd is at required moisture, pH level and consistency Completed |
Evidence:
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Carry out fermentation, salting and optional pressing treatments
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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 Completed |
Evidence:
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Acidification of curd is continued after draining, then dry salt is added to milled curd before pressing Completed |
Evidence:
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Salting treatments are applied to ensure uniform salt levels in the finished product Completed |
Evidence:
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Dry salted cheese is pressed in the required moulds Completed |
Evidence:
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Implement cheese curing and packaging procedures
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Curing requirements (duration, temperature and humidity, where applicable) for a range of cheeses are applied Completed |
Evidence:
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The curing environment is monitored Completed |
Evidence:
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Ripening agents are added to cheese, if required Completed |
Evidence:
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Packaging and labelling procedures are carried out, either before or after curing, as required Completed |
Evidence:
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Assess the organoleptic properties of cheese and relate to specifications
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Desirable and undesirable flavours in cheese are identified Completed |
Evidence:
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Different textures of cheeses are recognised Completed |
Evidence:
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Cheese is assessed for evenness of colour and finish Completed |
Evidence:
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Possible causal factors are identified and changes made to procedures to address cheese quality issues Completed |
Evidence:
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Meet workplace requirements for food safety, quality and environmental management
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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 Completed |
Evidence:
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Health and safety and environmental protection procedures are implemented for the cheese making working environment Completed |
Evidence:
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Waste is disposed of and contribution made to the review of environmental impacts of the cheese making operation Completed |
Evidence:
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