Profession dairy processing technician
Dairy processing technicians supervise and coordinate production processes, operations, and maintenance workers in milk, cheese, ice cream and/or other dairy production plants. They assist food technologists in improving processes, developing new food products and establishing procedures and standards for production and packaging.
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- Enterprising / Realistic
- Dairy products
Variety of products deriving from dairy products such as milk, butter, cheese, and evaporated milk in liquid, solid or powdered form.
- Curdling of cheese
Process of curdling: the separation of the milk into solid curds and liquid whey. Usually this is done by souring the milk and adding rennet, either from a calf's stomach or increasingly bacterial rennet.
- Food safety principles
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
- Milk production process
Managing the milk production steps in production plants such as pasteurising, separating, evaporating, drying, cooling, storing and so on.
- Food and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
- Legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
- Quality assurance methodologies
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
- Microbiology of fresh milk
Types of bacteria present in milk before pasteurisation.
- Dairy manufacturing specifications
Specifications, regulations and standards to be followed in the field of dairy manufacturing. Safety of products from raw materials through to packaged state.
- Check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
- Manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
- Follow production schedule
Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
- Follow written instructions
Follow written directions in order to perform a task or carry out a step-by-step procedure.
- Use dairy test materials
Use the appropriate equipment for a range of tests on dairy in order to obtain reliable results.
- Act reliably
Proceed in a way that one can be relied on or depended on.
- Work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
- Give instructions to staff
Give instructions to subordinates by employing various communication techniques. Adjust communication style to the target audience in order to convey instructions as intended.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Monitor milk production deviations
Monitoring milk production processes for deviations and non-conformance.
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
- Follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Perform sensory evaluation
Evaluating the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
- Use mathematical tools and equipment
Use portable electronic device to perform both basic and complex operations of arithmetic.
- Oversee production requirements
Oversee production processes and prepare all the resources needed to maintain an efficient and continuous flow of production.
- Write work-related reports
Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.
- Schedule regular machine maintenance
Schedule and perform regular maintenance, cleaning, and repairs of all equipment. Order necessary machine parts and upgrade equipment when necessary to ensure optimal performance.
Optional knowledge and skillsidentify the factors causing changes in food during storage financial capability food allergies comply with legislation related to health care analyse production processes for improvement label samples ensure compliance with environmental legislation in food production variety of cheese assist in the development of standard operating procedures in the food chain liaise with colleagues biotechnology continuous improvement philosophies encourage teams for continuous improvement ensure health, safety and security measures ice cream manufacturing regulations fermentation processes of food operate a heat treatment process adjust drying process to goods liaise with managers keep inventory of goods in production enzymatic processing manage environmental management system control fluid inventories manage corrective actions ripening of cheese food legislation
Common job titles
- Laboratory technician intern
- Central sterile technician ( prn )
- Maintenance technician/ electrician
- Agricultural technician, snr
- Central sterile technician
- Maintenance technician, pm, dairy processing - deerfield
- Processor/pasteurizer - quality lab technician
- Quality assurance technician
- Lab technician
- Technician, laboratory