FBPCHE3004 — Carry out processing for a range of artisan cheeses

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What an assessment for FBPCHE3004 must cover

59 assessable components: 9 elements (33 performance criteria), 1 performance evidence and 22 knowledge evidence requirements, plus 3 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Prepare to work

1.1Organise the work tasks to be completed
1.2Identify workplace health and safety hazards, assess risks and implement control measures
1.3Identify and address food safety and quality non-compliance issues according to legislative requirements
1.4Select and use appropriate personal protective equipment

2 Apply sanitisation procedures

2.1Ensure the storage area for starter cultures is maintained according to workplace hygiene practices
2.2Keep all surfaces and equipment clean and sanitised according to workplace sanitisation procedures
2.3Ensure raw milk is kept separate from pasteurised milk operations
2.4Record food safety related information according to workplace food safety standards

3 Implement procedures to prepare milk for cheese making

3.1Implement standardisation procedures for milk to be processed into cheese, as required of product specification
3.2Carry out pasteurisation procedures for milk, as required of product specification

4 Carry out procedures to inoculate milk and cut the curd

4.1Add inoculants and adjuncts to milk, and allow it to ripen to specification
4.2Measure rennet accurately and dilute before adding to milk
4.3Maintain temperature at specified level according to the production requirements
4.4Test curd for readiness to cut according to production testing procedures

5 Implement procedures to separate, cook and wash the curd

5.1Carry out curd cutting according to production procedures
5.2Test whey for pH or acidity and temperature to ensure curd cutting efficiency
5.3Ensure optimal syneresis according to cooking schedule and curd stirring requirements
5.4Carry out draining procedures to ensure curd is at required moisture, pH level and consistency

6 Carry out fermentation, salting and optional pressing treatments

6.1Transfer curd to hoops to form the correct shape for the type of cheese
6.2Maintain temperature profile required for the cheese type to complete fermentation
6.3Add salt after draining according to cheese type
6.4Apply salting treatments according to cheese type
6.5Press dry salted cheese in hoops according to product specification

7 Implement cheese curing and packaging procedures

7.1Apply maturing requirements according to cheese type
7.2Monitor the maturing environment according to the cheese type
7.3Apply ripening agents to cheese according to requirements of cheese type
7.4Carry out packaging and labelling procedures either before or after maturing according to cheese type and workplace requirements

8 Assess the organoleptic properties of cheese, and relate to specifications

8.1Check that flavour meets specifications for the cheese type
8.2Examine the texture of cheese and compare to specifications
8.3Examine cheese for evenness of colour and finish according to specifications
8.4Identify possible causes of out-of-specification results, and make changes to procedures to address quality issues for future cheese production

9 Meet workplace requirements for food safety, quality and environmental management

9.1Keep records of cheese manufacture according to workplace procedures
9.2Dispose of waste according to workplace environmental and waste management procedures

Performance evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has carried out processes to produce at least two separate batches of different artisan cheese types, with each batch showing consistent quality, texture, colour and flavour.

Knowledge evidence

the purpose and basic principles of cheese making
main cheese types produced at the workplace, their characteristics, and the common processes for making them
main components of milk
milk characteristics and components important in cheese making
milk preparation for cheese making, including when standardisation and pasteurisation are required
effect of milk quality on cheese processing performance
types and impact of inhibitory substances in milk
types of starters used, and their role in the fermentation process
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
role of yeasts, moulds and adjunct cultures in cheese making
temperature and humidity requirements for maturing
ripening agents for different cheese types
contamination/food safety risks associated with the process, and related control measures, including: - 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 - contamination risk of inoculants and other contaminants
techniques used to monitor and sample during the cheese making process for quality control, including: - inspecting - measuring - testing
good manufacturing practices (GMP) relevant to work task
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
sensory analysis techniques to identify product faults
health and safety hazards and controls relevant to artisan cheese operations
procedures for: - routine maintenance - product/batch changeover - hygiene, cleaning and sanitisation in line with best manufacturing practice - food safety and quality assurance in line with the Food Standards Code for cheese making - environmental issues and controls, including waste collection and handling procedures - procedures and responsibility for recording and reporting production and performance information, and records required, including: - measurements for timing of operations - temperature - milk and curd acidity - curd weight - hooped yield - maturing data - procedures to record traceability of product and ingredients.

Foundation skills

Reading: Interpret cheese making procedures and specifications
Writing: Accurately complete production records to ensure traceability
Numeracy: Interpret and manipulate numerical information for volumes, weights and measures of ingredients; Calculate yield using established formula

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing FBPCHE3004

What does an assessment tool for FBPCHE3004 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPCHE3004 needs to address all 59 unit components: 9 elements with 33 performance criteria, 1 performance evidence requirements, 22 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for FBPCHE3004?

Auditori pulls the current release of FBPCHE3004 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPCHE3004 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing FBPCHE3004 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPCHE3004, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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