Profession milk heat treatment process operator

Milk heat treatment process operators use equipments to perform different methods of pasteurisation and/or sterilisation to dairy liquid products. They operate equipment such as raw product booster pumps, homogenisers, flavour control equipment, clarifiers, separators, auxiliary pumps, and filters.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Food preservation

    Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

  • Health and safety measures in transportation

    The body of rules, procedures and regulations related to health and safety measures intended to prevent accidents or incidents in transportation.

  • 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.

  • Temperature scales

    Celsius and Fahrenheit temperature scales.

  • Ultra-high temperature processing

    A processing (UHT), which sterilises food by heating it above 135°C (275°F), the temperature required to kill spores in milk for 1 to 2 seconds.

  • 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

  • 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.

  • 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.

  • 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.

  • Comply with legislation related to health care

    Comply with the regional and national legislation that is relevant to one`s work and apply it in practice.

  • 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.

  • Act reliably

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

  • Apply GMP

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

  • Operate pasteurisation processes

    Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.

  • Operate a heat treatment process

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

  • Follow verbal instructions

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

  • 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.

  • Apply HACCP

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

Optional knowledge and skills

operate equipment for food homogenisation ensure compliance with environmental legislation in food production label samples health, safety and hygiene legislation conduct cleaning in place legislation about animal origin products perform milk control tests follow written instructions liaise with managers liaise with colleagues pathogenic microorganisms in food microbiology of fresh milk pump products food dehydration processes lift heavy weights operate centrifuges work in a food processing team secure goods according to work orders perform cleaning duties set up equipment for food production collect samples for analysis perform services in a flexible manner