List of One Point Lessons
119796 Monitor and control quality assurance procedures in a food or sensitive consumer product environment
119801 Demonstrate an understanding of microbiological principles and its application in a food handling environment
119802 Perform quality control practices in a food or sensitive consumer product operation
120235 Demonstrate an understanding of the concept of microbiology in a food handling environment
120236 Evaluate the efficiency of homogenization of a liquid dairy product
120237 Evaluate the composition of raw milk as determined by an infa-red analyzer
120238 Collate and shrink-wrap packaged products using automated wrapping equipment.
120239 Monitor critical control points (CCP,s) as an integral part of a hazard analysis critical control point (HACCP) system.
120240 Evaluate the sensory quality of pasteurized milk, cream or fruit-milk mixtures
120241 Evaluate the quality of a dairy product in terms of its fat content, as determined by the Gerber or Babcock fat determination method
120243 Evaluate the efficiency of milk or cream pasteurization, as indicated by the phosphatase test
120244 Evaluate the quality of a fruit juice concentrate or fruit-milk mixture, as indicated by its Brix-acid ratio
120245 Demonstrate an understanding of the nature of milk and its transformation into commercial dairy products
120395 Evaluate the quality of raw milk in terms of its microbial load, as indicated by the resazurin test
120396 Collect bulk milk from the farm by means of a milk tanker.
120397 Evaluate the quality of a food product in terms of its titratable content
120398 Measure the temperature of food products and evaluate the readings
120400 Evaluate the quality of milk in terms of its solids-non-fat content
120401 Take a representative food sample
120402 Demonstrate an understanding of introductory principles of chemistry and physics
120402 Demonstrate an understanding of introductory principals of chemistry and physics
120403 Apply good manufacturing practices as part of a food safety system
120404 Maintain personal hygiene, health and presentation in a food handling environment
120405 Clean and sanitize a fast moving consumer goods (FMCG) processing system using an automated cleaning-in-place (CIP) system
120407 Evaluate the quality of raw milk in terms of its antibiotics content
120408 Evaluate the quality of milk in terms of its freezing point
120410 Clean and sanitize food manufacturing equipment and surfaces manually
120411 Evaluate the quality of a food product in terms of its pH
120412 Demonstrate an understanding of dairy terminology, equipment and systems
120413 Receive and store raw milk or cream in a silo at a milk reception facility
120416 Apply personal safety practices in a food or sensitive consumer product environment
120417 Understand the control of pests and waste materials as part of a food safety system
120418 Evaluate the quality of milk in terms of its protein stability, as indicated by the alizarol test
123272 Prepare glassware and media for analytical procedures in a laboratory.
123274 Evaluate the activity of a starter culture in terms of its pH or % titratable acidity.
123275 Evaluate the quality of a dairy powder in terms of its moisture content, as indicated by the Toluene distillation method.
123276 Evaluate the fat-, salt-, moisture- and solids-non-fat-content of butter as indicated by the Kohman test.
123277 Evaluate the quality of a food product in terms of its total solids content using an oven drying method.
123278 Evaluate the quality of a dairy powder in terms of its solubility.
123279 Evaluate the quality of a dairy powder in terms of the amount of scorched particles.
123280 Evaluate the quality of a food product in terms of its viscosity
123281 Evaluate the microbiological quality of a food product as indicated by the presence of the pathogens Staphylococcus aureus (S. aureus) and Salmonella.
123282 Evaluate the quality of cheese in terms of its salt content.
123283 Evaluate the sensory quality of butter
123284 Evaluate the quality of a food product in terms of its fat content as determined by an ether extraction method.
123285 Evaluate the extent of saturation of butterfat (in cream or butter), as indicated by its iodine value.
123286 Evaluate the sensory quality of cottage cheese
123287 Evaluate the sensory quality of cheese.
123288 Evaluate the sensory quality of dried dairy products.
123289 Evaluate the sensory quality of liquid long life dairy products
123290 Evaluate the sensory quality of frozen dairy ice cream or ice cream related products.
123291 Evaluate the quality of instant milk powder in terms of its dispersibility.
123292 Evaluate the quality of a dairy powder in terms of its bulk density.
123293 Manufacture butter by means of a batch churn
123294 Evaluate the quality of a food product in terms of its Brix-value
123296 Evaluate the sensory quality of condensed milk products.
123297 Manufacture a frozen dairy ice cream or ice cream related product
123298 Operate and control the wrapping and sealing of individual food product units
123299 Evaluate the microbiological quality of food products by means of pour plate methods.
123300 Evaluate the sensory quality of processed cheese
123301 Operate and control the individual wrapping of process cheese portions.
123303 Demonstrate an understanding of the connection between milk constituents, syneresis and moisture control in cheese curd.
123304 Mould a frozen dairy ice cream or ice cream related product
123305 Evaluate the sensory quality of fermented dairy products.
123306 Operate and control the aseptic forming, filling and sealing of containers for food products
123307 Coagulate milk or a dairy mixture for the manufacturing of a fermented product
123308 Perform controlled lactose crystallisation in sweetened condensed milk or concentrated whey
123309 Manufacture a sterilised food product by means of a retort
123310 Manufacture a UHT food product
123311 Manufacture a Gouda or Grana type cheese from coagulated milk
123312 Operate and control the filling and sealing of cans for food products.
123313 Manufacture smooth or chunky cottage cheese from coagulated milk
123346 Manufacture butter with a continuous butter making machine
123347 Operate and control the forming and wrapping of a brick or cube shaped food product.
123349 Evaporate a liquid food product using a falling or rising film evaporator
123350 Manufacture a sterilised food product by means of a steri-tower
123351 Manufacture processed cheese
123353 Prepare a bulk starter culture for the manufacturing of fermented dairy products or cheese.
123354 Manufacture a Cheddar type cheese from coagulated milk
123355 Manufacture a dry food product by means of a roller dryer.
123356 Manufacture a spray dried food powder from an evaporated mixture
123357 Conduct a Hazard Analysis Critical Control Point (HACCP) study in a food handling environment
123358 Manufacture a Mozzarella type cheese from coagulated milk
336799 Demonstrate an understanding of heating and cooling media in a food manufacturing environment
336819 Collect bulk milk from the farm by means of a milk tanker
336859 Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products
336860 Operate and control the forming, filling and hermetic sealing of gable top or brick type cartons for food products
336861 Standardize the fat content of a liquid dairy product
336862 Separate liquids using a centrifugal separator
336863 Homogenize a liquid dairy product
336865 Operate and control the filling and closing of glass or rigid plastic containers for food products
336867 Pasteurize, thermise or vaccreate a liquid food product by means of a plate or tubular heat exchanger
336879 Evaluate the sensory quality of pasteurised milk, cream or fruit milk mixtures