View Unit : Carry out cheese piercing operations

Unit

Unit Reference Number

Y/503/0298

Qualification Framework

QCF

Title

Carry out cheese piercing operations

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the skills of learners in the workplace, carrying out cheese piercing operations in dairy processing. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Prepare to pierce cheese	1.1	Select and use personal protective clothing and equipment required
		1.2	Locate organisational standard operating procedures and product specification
		1.3	Check that tools, equipment, and resources are available and fit for use
		1.4	Source the cheese product to be pierced.
2	Control cheese piercing	2.1	Control cheese piercing following product specification and standard operational procedures
		2.2	Maintain required production pace
		2.3	Deal with any faults or problems within limits of own authority
		2.4	Complete documentation to organisational requirements
		2.5	Make pierced cheese available to next stage of processing or storage.

Equivalent Units

There are no equivalences to display.