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.
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.
Competences and skills
40 ESCO relationsEssential knowledge 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesfood 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.
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 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.
Essential skills and competences 12 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 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.
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 pasteurisation processes
Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
Cross-sector
7 competencesact reliably
Proceed in a way that one can be relied on or depended on.
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.
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.
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.
Optional knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesfood dehydration processes
The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
microbiology of fresh milk
Types of bacteria present in milk before pasteurisation.
pathogenic microorganisms in food
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
Cross-sector
1 competencehealth, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Optional skills and competences 17 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
8 competencesconduct 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.
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
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
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.
perform milk control tests
Conduct and report on quality tests on milk samples taking into account regulatory aspects.
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.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
9 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.
follow written instructions
Follow written directions in order to perform a task or carry out a step-by-step procedure.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
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.
perform services in a flexible manner
Adapt service approach when circumstances change.
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.