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.

Personality Type

• Realistic / Conventional

Knowledge

• 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.

• 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.

• Temperature scales

  Celsius and Fahrenheit temperature scales.

• 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.

• Food preservation

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

• Operate a heat treatment process

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

• Follow hygienic procedures during food processing

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

• 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.

• 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.

• Apply GMP

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

• Act reliably

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

• 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.

• Apply HACCP

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

• Follow verbal instructions

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

• 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.

• 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.

Optional knowledge and skills

Source: Sisyphus ODB