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.
Dairy processing operators set up and operate continuous flow or vat-type equipment to process milk, cheese, ice cream, and other dairy products following specific instructions, methods and formulas.
Competences and skills
54 ESCO relationsEssential knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesfood 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.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 24 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
8 competencesapply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
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.
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.
- Scope note
- Clean metal vessels: Clean the interior of metal drums using steam-cleaning apparatus, or the interiors of barrels by rinsing them with water and alcohol. Clean mixers: Perform cleaning of mixers on a daily basis, and perform cleaning at shutdowns thoroughly. Follow security procedures.
conduct cleaning in place
Conduct cleaning-in-place and sterilisation on all process equipment, tanks, and lines. These systems support automatic cleaning and disinfecting without the need for major disassembly and assembly.
monitor milk production deviations
Monitoring milk production processes for deviations and non-conformance.
tend dairy processing machines
Operate machines to process milk and other dairy products.
use dairy test materials
Use the appropriate equipment for a range of tests on dairy in order to obtain reliable results.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
16 competencesadhere 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.
apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
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.
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.
comply with legislation related to health care
Comply with the regional and national health legislation which regulates relations between suppliers, payers, vendors of the healthcare industry and patients, and the delivery of healthcare services.
disassemble equipment
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
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.
follow verbal instructions
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
follow written instructions
Follow written directions in order to perform a task or carry out a step-by-step procedure.
maintain tanks
Clean and keep in adequate condition tanks, basins, and filter beds using hand tools and power tools.
operate automated process control
Operate process control or automation system (PAS) used to control a production process automatically.
digital
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.
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.
secure goods
Fasten bands around stacks or articles prior to shipment or storage.
Optional knowledge 9 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencescurdling of cheese
Process of curdling: the separation of the milk into solid curds and liquid whey. Usually this is done by souring the milk and adding rennet, either from a calf's stomach or increasingly bacterial rennet.
fermentation processes of food
Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
- Scope note
- Occasionally, the term fermentation may also include the chemical conversion of sugars into ethanol. This process is used to make beer, wine, and cider.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
manufacturing process of ice cream
The different phases of the manufacturing process of ice cream, from the blending stage to cooling and blend flavours, freezing, and packaging.
microbiology of fresh milk
Types of bacteria present in milk before pasteurisation.
ripening of cheese
Cheese ripening processes whereby cheese ages and flavour intensifies as enzymes and micro-organisms transform texture. Biological process involved which is the breakdown of casein proteins and milk fat into a complex of amines, amino acids, and fatty acids.
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.
Cross-sector
2 competenceshealth, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
temperature scales
Celsius and Fahrenheit temperature scales.
Optional skills and competences 18 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
16 competencesadminister ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
administer lactic ferment cultures to manufacturing products
Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to dough making in bakery.
analyse characteristics of food products at reception
Analyse characteristics, composition, and other properties of food products at reception.
- Scope note
- For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.
apply extruding techniques
Apply specific techniques for extrusion process in the food industry.
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
green
ensure compliance with environmental legislation in food production
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
green
execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
keep machines oiled for steady functioning
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Scope note
- It sometimes involves controlling the heat treatment process as well.
operate centrifuges
Adjust working condition as speed and time of centrifuges according to the requirements of the product in process. Operate centrifuges.
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.
- Scope note
- This process is different to pasteurisation.
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.
perform curd processing of cheese
Perform curd processing of cheese whereby cheeses are drained, salted, and packaged. Cuts the curd into small cubes to allow water to drain from the individual pieces of curd. Apply heat for additional drainage of liquids.
set up equipment for food production
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
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.
Cross-sector
2 competencescollect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Scope note
- Follow the procedures required for the collection of materials and products for laboratory analysis.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.