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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- Realistic / Conventional
- 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.
- 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).