NZQA Expiring unit standard
19997 version 5
Page 1 of 5
Title
Carry out cheese curd production and cutting process
Level
3
Purpose
Credits
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 curd production and cutting process; prepare
the curd production and cutting equipment for operation;
operate and monitor the curd production and cutting
equipment; shut down the curd production and cutting
equipment; and record workplace information.
Classification
Dairy Manufacturing > Cheese Making
Available grade
Achieved
Explanatory notes
1
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.
2
Definitions
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
Control points – key points in a work process which must be monitored and
controlled. This includes food safety (critical) quality and regulatory control points as
well as inspection points.
Workplace information – Standard Operating Procedures (SOPs), specifications and
production schedules.
Confirming equipment status – involves checking that hygiene and sanitation
standards are met, all safety guards are in place and equipment is operational.
Materials – used in curd production may include milk and coagulants.
Services – power, steam, water compressed and instrumentation air.
Monitoring – the use of production data such as performance control charts.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19997 version 5
Page 2 of 5
3
Curd production and cutting equipment will depend on the type of cheese products
and may include vats.
4
This unit standard must be assessed in a realistic workplace environment. The
candidate must be under realistic time pressures and use relevant commercial
equipment.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the curd production and cutting process.
Evidence requirements
1.1
The purpose of the curd production and cutting process is identified in terms of
the relationship to other dairy processes.
1.2
Stages and changes which occur during curd production and cutting are
identified.
1.3
Methods used to coagulate milk for cheese making are identified in terms of
physical and chemical changes during curd production and cutting, and factors
affecting curd firmness.
1.4
The effects of curd production and cutting are identified in terms of the end
products.
Range
1.5
effects may include but are not limited to – microbiological, product
quality characteristics.
Methods of monitoring control points and maintaining control of the curd
production and cutting process are identified in terms of causes of variation and
corrective action required.
Range
methods may include but are not limited to – process
specifications, procedures, operating parameters, equipment and
instrumentation components, materials and services, sampling
and testing, recording requirements.
1.6
Cleaning and sanitation requirements are identified in terms of changeovers
and types of shutdown.
1.7
Safety issues are identified in terms of responsibilities for reporting problems.
Range
safety issues may include but are not limited to – health and safety
hazards and controls, lockout and tag procedures, environmental
protection and controls.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19997 version 5
Page 3 of 5
Outcome 2
Prepare the curd production and cutting equipment for operation.
Evidence requirements
2.1
Workplace information is accessed to identify production requirements for curd
production and cutting in accordance with organisational requirements.
2.2
Materials and services necessary to the curd production and cutting process are
confirmed and available to meet production requirements.
2.3
Curd production and cutting equipment is checked to determine status,
condition and readiness for use in accordance with organisational requirements.
2.4
The curd production and cutting equipment is set up in accordance with
production and organisational requirements.
Outcome 3
Operate and monitor the curd production and cutting equipment.
Range
monitoring may include but is not limited to – speeds, flow rates, time or
temperature, seals and valves, gauges.
Evidence requirements
3.1
The curd production and cutting equipment is started up in accordance with
organisational requirements.
3.2
Control points are monitored to confirm that performance is maintained within
specifications in accordance with organisational requirements.
Range
3.3
monitoring may include but is not limited to – taking samples,
conducting tests.
Curd production and cutting equipment is monitored in accordance with
organisational requirements.
Range
monitoring may include but is not limited to – carrying out routine
maintenance.
3.4
Curd meets production specifications.
3.5
Stock flow to and from the curd production and cutting process is maintained to
meet production requirements during production and product or batch
changeover.
3.6
Out-of-specification product, process and equipment performance is identified,
rectified and/or reported in accordance with organisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3.7
19997 version 5
Page 4 of 5
Curd production and cutting equipment is cleaned and sanitised in accordance
with organisational requirements.
Outcome 4
Shut down the curd production and cutting equipment.
Evidence requirements
4.1
Curd production and cutting equipment is shut down in accordance with
organisational requirements.
shutdown may include but is not limited to – routine, emergency
situation.
Range
4.2
Waste is collected, treated and disposed of or stored for recycling in
accordance with organisational requirements.
Outcome 5
Record workplace information.
Evidence requirements
5.1
Workplace information is recorded in accordance with organisational
requirements.
Replacement information
This unit standard has been replaced by unit standard
28603
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
30 June 2003
Rollover and
Revision
2
25 September 2006
Rollover and
Revision
3
17 July 2009
Review
4
17 May 2012
31 December 2017
Review
5
18 June 2015
31 December 2017
Primary Industry Training Organisation
SSB Code 101558
31 December 2017
31 December 2017
31 December 2017
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
19997 version 5
Page 5 of 5
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 Consent and Moderation Requirements (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