Profession milk reception operator

Milk reception operators use devices that ensure the correct qualitative and quantitative reception of the raw milk. They perform initial cleaning operations, storage and distribution of raw material to the different processing factory units.

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Personality Type

  • Realistic / Conventional

Knowledge

  • 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.

  • Food storage

    The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

  • 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.

Skills

  • 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.

  • Apply GMP

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

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Store raw milk

    Receive and store raw milk under adequate conditions in a silo at a milk reception point in the plant.

  • Adhere to organisational guidelines

    Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

  • 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.

  • Be at ease in unsafe environments

    Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

  • Analyse characteristics of food products at reception

    Analyse characteristics, composition, and other properties of food products at reception.

  • Apply HACCP

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

  • Pump products

    Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.

  • Weigh raw materials at reception

    Perform weighing procedures to estimate the quantity of the raw materials. Record the weight accurately and care for minimising any losses of raw materials.

  • Preserve samples

    Preserve collected and labelled samples of raw materials and other food products. Preserve samples applying chemical or physical methods.

  • 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 verbal instructions

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

  • Follow evaluation procedures of materials at reception

    Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • Follow hygienic procedures during food processing

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

  • 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 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

health, safety and hygiene legislation use dairy test materials microbiology of fresh milk follow written instructions liaise with colleagues have computer literacy food preservation act reliably liaise with managers measure ph secure goods according to work orders keep machines oiled for steady functioning work in a food processing team legislation about animal origin products batch tank types label samples ensure compliance with environmental legislation in food production dairy products conduct cleaning in place