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?
Manage sanitation in artisan cheese making
|
|
Container of starter culture is sanitised or pre-ripened under aseptic conditions before tipping the contents into the vat to reduce the risk of infection or contamination Completed |
Evidence:
|
All surfaces are kept clean and sanitised, except for curing boards Completed |
Evidence:
|
Stringent personal hygiene and quarantine procedures are applied as part of best manufacturing practice Completed |
Evidence:
|
Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment Completed |
Evidence:
|
Food safety related information is recorded, as required, including milk counts and cheese bacterial counts Completed |
Evidence:
|
Develop and implement procedures to prepare milk for artisan cheese making
|
|
Raw milk is sampled and composition and counts measured/analysed Completed |
Evidence:
|
Clarification and standardisation procedures for raw milk are implemented Completed |
Evidence:
|
Pasteurisation procedures for milk are carried out Completed |
Evidence:
|
Raw milk area is maintained separate from pasteurised milk operations Completed |
Evidence:
|
Mix ingredients in the vat for rennet-coagulated cheeses
|
|
Colour is added to the milk to change the colour of the cheese, if required Completed |
Evidence:
|
Mould spores are added for mould ripened cheeses, if required Completed |
Evidence:
|
Adjunct cultures are added to influence the texture and flavour of the ripened cheese, if required Completed |
Evidence:
|
Enzymes are added to alter the flavour profile of the ripened cheese, if required Completed |
Evidence:
|
The milk is acidified with organic or inorganic acids before renneting, if required (e.g. direct acidified Mozzarella or Bocconcini) Completed |
Evidence:
|
The milk is partly acidified with acid prior to adding culture to control the calcium phosphate level in the curd during cheese making, if required Completed |
Evidence:
|
Cultures and rennet are added to milk and held at required temperature Completed |
Evidence:
|
A log of pH and temperature is maintained Completed |
Evidence:
|
Cut and handle the curd for rennet-coagulated cheeses
|
|
Curd cutting is supervised to achieve optimal yield and the required moisture level in the cheese Completed |
Evidence:
|
Agitation and temperature of the curd and whey is monitored Completed |
Evidence:
|
The curd and whey is heated, if required, and checked for uneven or overheating, if heated Completed |
Evidence:
|
The heating schedule is planned to ensure optimal syneresis Completed |
Evidence:
|
Part of the whey is removed and replaced with water to wash lactose and lactic acid from the curd, if required Completed |
Evidence:
|
For large and small eye cheeses (e.g. large eye type-Swiss and small eye type-Gouda) the curd is matted under the whey before the whey is removed to ensure proper eye development Completed |
Evidence:
|
All or part of the whey is removed from the curds by draining it out of the vat Completed |
Evidence:
|
Develop and implement salting, curing and packaging procedures
|
|
Procedures are implemented to prepare the curd for salting Completed |
Evidence:
|
Salting treatments are applied to ensure salt profile effects are minimised in the finished product Completed |
Evidence:
|
Dry salted stirred or milled curd particles are placed into moulds for pressing, if required Completed |
Evidence:
|
Ripening procedures are carried out and the process is monitored Completed |
Evidence:
|
Packaging is developed and applied for each cheese type Completed |
Evidence:
|
Monitor and adjust process control to produce cheese with consistent taste and quality
|
|
The process objectives of rennet-coagulated cheese making are established Completed |
Evidence:
|
Moisture control is achieved in the cheeses by the use of processing factors Completed |
Evidence:
|
The rate and the amount of acid development is controlled Completed |
Evidence:
|
Calcium phosphate levels are controlled to influence basic cheese structure Completed |
Evidence:
|
Texture of the cheese is controlled by regulating pH, ripening agents, salt, moisture and fat Completed |
Evidence:
|
Cheese flavour is controlled through choice of ingredients (milks, cultures, coagulating agents and salt) and pH levels Completed |
Evidence:
|
Process control parameters are used to achieve optimal yield Completed |
Evidence:
|
Aging of rennet-coagulated cheeses is applied to develop optimal flavour and texture Completed |
Evidence:
|
Carry out sensory analysis and grading of artisan rennet-coagulated cheeses
|
|
A range of flavours in cheese are identified Completed |
Evidence:
|
Different textures of cheeses are recognised Completed |
Evidence:
|
Cheese is assessed for evenness of colour and finish Completed |
Evidence:
|
Organoleptic properties of rennet-coagulated cheeses are analysed to identify possible changes to process controls Completed |
Evidence:
|
Meet workplace requirements for food safety, quality and environmental management
|
|
Food safety related information is recorded Completed |
Evidence:
|
Records of cheese manufacture are maintained Completed |
Evidence:
|
Health and safety and environmental protection procedures are developed through a risk management approach Completed |
Evidence:
|
Waste is disposed of and environmental impacts reviewed for the cheese making operation Completed |
Evidence:
|