Profession dairy products manufacturing worker

Dairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Milk production process

    Managing the milk production steps in production plants such as pasteurising, separating, evaporating, drying, cooling, storing and so on.

  • 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.

  • Legislation about animal origin products

    The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products. 

  • 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.

Skills

  • Secure goods according to work orders

    Fasten bands around stacks or articles, prior to shipment or storage.

  • Tend dairy processing machines

    Operate machines to process milk and other dairy products.

  • Follow verbal instructions

    Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.

  • Ensure public safety and security

    Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Monitor milk production deviations

    Monitoring milk production processes for deviations and non-conformance.

  • Follow quality standards

    Apply a set of measures and standards concerning the quality of processes or products, ensuring that quality is maintained and improved during work activities.

  • Operate equipment for food homogenisation

    Tend equipment and machines such as extruders that exert extreme pressure, sheer, turbulence, and acceleration to foodstuffs in order to stabilise and give them a homogeneous texture.

  • 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.

  • Administer ingredients in food production

    Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Follow written instructions

    Follow written directions in order to perform a task or carry out a step-by-step procedure.

  • Clean food and beverage machinery

    Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

  • Follow hygienic procedures during food processing

    Ensure a clean working space according to hygienic standards in the food processing industry.

  • Operate a heat treatment process

    Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

  • Carry out checks of production plant equipment

    Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.

  • Operate centrifuges

    Adjust working condition as speed and time of centrifuges according to the requirements of the product in process. Operate centrifuges.

  • Have computer literacy

    Utilise computers, IT equipment and modern day technology in an efficient way.

  • Follow work procedures

    Adhere to procedures at work in a structured and systematic manner.

  • Tend milk filling machines

    Handle milk flowing to machines that fill cartons and bottles. Adjust the equipment so that they fill these containers with the right kind of milk—whole milk, low-fat milk or cream.

  • Perform cleaning duties

    Perform cleaning duties such as waste removal, vacuuming, emptying bins, and general cleaning of the working area. Cleaning activities should follow health and safety regulations if required.

  • Control fluid inventories

    Use and understand fluid inventories and associated calculations. Fluid inventory systems are designed to provide for the accurate dispensing of fluids throughout multiple dispense points avoiding spills.

  • Act reliably

    Proceed in a way that one can be relied on or depended on.

  • 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.

  • Ensure health, safety and security measures

    Take responsibility for health, safety and security measures in the workplace including posture the body well, safely operate tools and machinery, and wear the right clothes and protection for the climate. Apply health and safety standards. Adhere strictly to the site safety rules and systems and equipment operational procedures.

Optional knowledge and skills

administer lactic ferment cultures to manufacturing products check bottles for packaging conduct cleaning in place liaise with colleagues variety of cheese comply with food safety and hygiene manufacturing process of ice cream maintain tanks ripening of cheese dispose food waste collect samples for analysis ice cream manufacturing regulations analyse characteristics of food products at reception label samples curdling of cheese microbiology of fresh milk operate pasteurisation processes label foodstuffs perform curd processing of cheese execute chilling processes to food products ultra-high temperature processing fermentation processes of food liaise with managers ingredients for ice cream manufacturing perform sensory evaluation temperature scales

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