NZQA registered unit standard
22043 version 2
Page 1 of 4
Title
Perform sensory evaluation of cheese products
Level
4
Purpose
Credits
6
This unit standard is for experienced people working in a
cheese factory or the cheese manufacturing department of a
dairy manufacturing plant as senior cheese makers and/or
supervisors.
People credited with unit standard are able to: explain the
principles of sensory evaluation of cheese products; perform
sensory evaluation of cheese products; consolidate and report
evaluation results of cheese products; and analyse abnormal
evaluation situations and results.
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
Definition
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo, electronic or manual format and are available in the
workplace.
3
Cheese products include but are not limited to – cheddar, Egmont, dry salt gouda,
dry salt edam, granular, chesire, Colby, skim milk cheese, Italian style, mozzarella,
shredder, goya, milk coagulum, swiss, brine salt gouda, brine salt edam, hardgrating, shredded mozzarella blends;
evidence for a minimum of one cheese product is required.
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
Explain the principles of sensory evaluation of cheese products.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
22043 version 2
Page 2 of 4
Evidence requirements
1.1
The requirement for evaluation is explained in terms of organisational
requirements.
1.2
The critical factors of evaluation are explained in terms of the sensory
evaluation process.
Range
1.3
The cheese sampling procedures are explained in terms of organisational
requirements.
Range
1.4
sampling procedures may include but are not limited to – sampling
rate, sampling technique, sampling procedure.
The evaluation procedures are explained in terms of organisational
requirements.
Range
1.5
factors may include but are not limited to – 35 day inspection
point, end point, storage temperature, early product release
(EPR), attribute and limits, triers.
evaluation procedures may include but are not limited to – storage
conditions, evaluation technique, criteria for evaluation.
Quality assurance of the test is explained in terms of the purpose.
Range
quality assurance may include but is not limited to – calibration of
evaluators, evaluation environment.
Outcome 2
Perform sensory evaluation of cheese products.
Evidence requirements
2.1
Sampling environment and equipment are prepared in accordance with
organisational requirements.
2.2
Samples are extracted and prepared in accordance with organisational
requirements.
2.3
Calibration of evaluators is performed in accordance with organisational
requirements.
2.4
Evaluation is conducted in accordance with the agreed process and
procedures.
2.5
Evaluation equipment is cleaned, and samples stored in accordance with
organisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
22043 version 2
Page 3 of 4
Outcome 3
Consolidate and report evaluation results of cheese products.
Evidence requirements
3.1
Results are consolidated and recorded in accordance with organisational
requirements.
Outcome 4
Analyse abnormal evaluation situations and results.
Evidence requirements
4.1
Abnormal test situations are analysed to identify the nature of the problem and
corrective actions required.
4.2
Abnormal test results are analysed to identify the nature of the problem and
corrective actions required.
Planned review date
31 December 2016
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
16 December 2005
31 December 2013
Review
2
17 May 2012
N/A
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
NZQA registered unit standard
22043 version 2
Page 4 of 4
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016