NZQA Expiring unit standard
17597 version 6
Page 1 of 3
Title
Demonstrate knowledge of the characteristics of processed cheese
manufacture
Level
3
Credits
Purpose
5
This unit standard is for people working in a cheese factory or
the cheese manufacturing department of a dairy manufacturing
plant.
People credited with unit standard are able to demonstrate
knowledge of: the characteristics of processed cheese and
processed cheese manufacture, and the requirements for
product and personal safety during processed cheese
manufacture.
Classification
Dairy Manufacturing > Cheese Making
Available grade
Achieved
Explanatory notes
Legislation
Legislation relevant to this unit standard includes but is not limited to the Animal Products
Act 1999, Health and Safety in Employment Act 1992, and Animal Products (Dairy)
Regulations 2005.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the characteristics of processed cheese and processed cheese
manufacturing.
Evidence requirements
1.1
Characteristics of processed cheese are identified and described in terms of
typical composition.
Range
1.2
composition includes but is not limited to – moisture, fat, protein.
Characteristics of processed cheeses are identified and described in terms of
influences of ingredients on body, texture, colour and flavour.
Range
ingredients include but are not limited to – natural cheeses, milk
powders, milk proteins, preservatives, emulsifiers, pH adjusters,
colouring agents.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
1.3
17597 version 6
Page 2 of 3
Characteristics of processed cheese manufacturing are identified and described
in terms of purpose, process analyses and controls for each process step.
Range
process steps include but are not limited to – selection of cheese,
formulation, batch preparation, blending, cooking, transport of
melted product, filling, packing, storage, cleaning.
Outcome 2
Demonstrate knowledge of the requirements for product and personal safety during
processed cheese manufacture.
Evidence requirements
2.1
Requirements for product safety are identified and described in terms of the
prevention of pathogenic and foreign matter contamination.
Range
2.2
Process for entering a critical hygiene area is described in terms of
organisational requirements.
Range
2.3
organisational requirements include but are not limited to –
personal hygiene, clothing and footwear exchange, dress
standards.
Requirements for personal safety are identified and described in terms of
organisational requirements.
Range
2.4
requirements include but are not limited to – personal hygiene,
communicative disease notification, personal dress, handling of
rework and packaging materials.
organisational requirements include but are not limited to –
following of work procedures, use of protective clothing and
equipment, reporting of accidents and incidents, evacuation routes
and assembly points.
Common workplace hazards and methods of dealing with them are identified
and described in terms of the candidate’s own work area.
Range
common workplace hazards include but are not limited to –
hazardous substances, physical, mechanical, ergonomic;
methods include but are not limited to – hazard registers, signage,
standard operating procedures, hazard reporting.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
17597 version 6
Page 3 of 3
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
14 December 2000
31 December 2013
Revision
2
13 June 2003
31 December 2013
Rollover
3
26 January 2007
31 December 2013
Review
4
17 May 2012
31 December 2017
Review
5
15 October 2015
31 December 2017
Rollover
6
21 January 2016
31 December 2019
Consent and Moderation Requirements (CMR) reference
0022
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the CMR. The CMR also includes useful information about
special requirements for organisations wishing to develop education and training
programmes, such as minimum qualifications for tutors and assessors, and special
resource requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016