NZQA registered unit standard
20000 version 4
Page 1 of 5
Title
Carry out a cheese and lactic casein fermentation process in a dairy
processing operation
Level
4
Purpose
Credits
5
This unit standard is for people carrying out cheese making
functions in a dairy processing operation.
People credited with this unit standard are able to demonstrate
knowledge of: the cheese and lactic casein fermentation
process; the preparation and use of starters for cheese making;
prepare cheese and lactic casein fermentation equipment for
operation; and operate and monitor cheese and lactic casein
fermentation equipment, in a dairy processing operation.
Classification
Dairy Processing > Milk Products
Available grade
Achieved
Explanatory notes
1
Legislation
Legislation relevant to this unit standard includes but is not limited to Animal Products
Act 1999, Animal Products (Dairy) Regulations 2005, Health and Safety in
Employment Act 1992, Health and Safety in Employment Regulations 1995.
2
Definitions
Control points – those 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.
Materials – raw materials/pre-processed materials to be fermented, starters such as
single strain starters, multiple strain cultures, mixed strains.
Organisational requirements – instructions to staff on policies and procedures which
are documented in memo or manual format and are available in the workplace.
These requirements include but are not limited to – site specific requirements, and
company quality management requirements.
Workplace information – Standard Operating Procedures (SOPs), specifications and
production schedules.
3
This unit standard must be assessed in a realistic workplace environment. The
candidate must be under realistic time pressures and use relevant commercial
equipment.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
20000 version 4
Page 2 of 5
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of the cheese and lactic casein fermentation process in a dairy
processing operation.
Evidence requirements
1.1
Cleaning and sanitation requirements and procedures for a cheese and lactic
casein fermentation process are outlined in terms of organisational
requirements.
1.2
Components of cheese and lactic casein fermentation equipment are identified
and explained in terms of the functions and basic operating principles.
Range
evidence is required of three components.
1.3
The effect of the quality, composition and physical characteristics of raw
materials is identified and explained in terms of process outcomes.
1.4
The cheese and lactic casein fermentation process is explained in terms of
basic principles.
1.5
The main cheese and lactic casein fermentation controls and quality control
points are identified and outlined in terms of their effect on the quality of the
product.
Range
1.6
controls and control points may include but are not limited to –
procedures, operating parameters, equipment and instrumentation
components, materials and services;
effects may include but are not limited to – physical quality,
functional quality, microbiological quality, consistency of quality;
evidence is required of three controls and three effects.
Critical control points (CCPs), if relevant, are explained in terms of key
operating parameters, monitoring and operational checks.
Outcome 2
Demonstrate knowledge of the preparation and use of starters for cheese making in a
dairy processing operation.
Evidence requirements
2.1
The preparation and use of starters for cheese making are explained in terms of
preparation of bulk starter media for the growth of starter organisms.
Range
preparation includes but is not limited to – environmental and
equipment hygiene, antibiotic testing, heat treatment.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
2.2
The preparation and use of starters for cheese making are explained in terms of
inoculation and incubation of starter organisms.
Range
2.3
20000 version 4
Page 3 of 5
inoculation and incubation includes but is not limited to –
traditional incubation, neutralisation, concentration of starter
organism.
The preparation and use of starters for cheese making are explained in terms of
storage requirements for maintenance of starter activity.
Outcome 3
Prepare cheese and lactic casein fermentation equipment for operation in a dairy
processing operation.
Evidence requirements
3.1
Workplace information is accessed to identify production requirements for
fermentation.
3.2
Materials and services necessary to the cheese and lactic casein fermentation
process are confirmed and available to meet production requirements.
3.3
Cheese and lactic casein fermentation equipment is checked in terms of status,
condition and readiness for use.
Outcome 4
Operate and monitor cheese and lactic casein fermentation equipment in a dairy
processing operation.
Evidence requirements
4.1
Cheese and lactic casein fermentation equipment is started up in accordance
withorganisational requirements.
4.2
Cheese and lactic casein fermentation equipment, product and control points
are monitored to confirm that they meet production requirements.
Range
monitoring may include but is not limited to – monitoring control
points and parameters, adjusting operating parameters, plant
checks, identifying sampling and testing requirements, taking
samples, handling samples, dispatch of samples, conducting tests.
4.3
Any out-of-specification product, process and equipment performance is
identified, rectified and/or reported in accordance withorganisational
requirements.
4.4
Cheese and lactic casein fermentation equipment is cleaned and sanitised in
accordance withorganisational requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
20000 version 4
Page 4 of 5
4.5
Waste is collected, treated and disposed of or stored for recycling in
accordance with organisational requirements.
4.6
Workplace information is recorded in accordance withorganisational
requirements.
4.7
Cheese and lactic casein fermentation equipment is shut down in accordance
withorganisational requirements.
shutdown includes but is not limited to – putting plant on standby,
routine, emergency situation.
Range
Planned review date
31 December 2020
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
30 June 2003
31 December 2014
Rollover and
Revision
2
25 September 2006
31 December 2014
Rollover
3
17 July 2009
31 December 2016
Review
4
18 June 2015
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 (CMRs). 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
20000 version 4
Page 5 of 5
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