Prepare starter cultures in dairy processing
This standard covers the skills and knowledge needed to prepare starter cultures in dairy processing in food and drink manufacture and/or supply operations. Starter cultures are integral to the production of a wide range of fermented dairy products including cheese, yoghurt and crème fraiche.
You will need to be able to prepare the equipment, ingredients and resources needed to prepare a dairy starter culture. You must also be able to work within the limits of your responsibility and take action to address problems including understanding how the green circular economy supports repeated use of resources and products within your organisation.
This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in preparing starter cultures in dairy processing.
You must be able to:
Knowledge and Understanding
You need to know and understand:
1. the food safety aspects of preparation of starter cultures including HACCP, TACCP and VACCP