Dairy products manufacturing worker

Dairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products.

Dairy production plants are always cool and clean. Machines now do most of the work. Dairy products manufacturing workers usually work alone, although coworkers and supervisors are often nearby in case they run into trouble with the equipment.

Dairy production manufacturing workers do little heavy lifting except when the equipment breaks down. These breakdowns seldom last very long. Most dairy production workers operate switches and buttons and read dials and gauges. Workers must be alert to any problems with their machines.

Nearly all dairy products manufacturing workers work some nights, weekends, and holidays. They work forty to forty-two hours a week, including overtime.

The following job titles also refer to dairy products manufacturing worker:

dairy plant employee
dairy plant worker
dairy products worker
dairy production worker

No formal educational credential is generally required to work as a dairy products manufacturing worker. Most employers prefer to hire workers with a high school diploma. Training is available in high schools and vocational schools.

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

• the nature of the work performed in an occupation in relation to the characteristic tasks and duties
• the level of formal education required for competent performance of the tasks and duties involved and
• the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Dairy products manufacturing worker is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to dairy products manufacturing worker.

dairy products maker
milk heat treatment process operator
extract mixer tester
bulk filler
milk reception operator

These occupations require some skills and knowledge of dairy products manufacturing worker. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of dairy products manufacturing worker with a significant experience and/or extensive training.

dairy processing technician
malt house supervisor
green coffee coordinator
water treatment systems operator
green coffee buyer

This knowledge should be acquired through learning to fulfill the role of dairy products manufacturing worker.

• Legislation about animal origin products: The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin 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.
• Milk production process: Managing the milk production steps in production plants such as pasteurising, separating, evaporating, drying, cooling, storing and so on.
• 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.

These skills are necessary for the role of dairy products manufacturing worker.

• Operate centrifuges: Adjust working condition as speed and time of centrifuges according to the requirements of the product in process. Operate centrifuges.
• Operate a heat treatment process: Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
• Act reliably: Proceed in a way that one can be relied on or depended on.
• 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.
• 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.
• Ensure public safety and security: Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.
• 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.
• Follow written instructions: Follow written directions in order to perform a task or carry out a step-by-step procedure.
• 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.
• Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• Administer ingredients in food production: ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
• Follow work procedures: Adhere to procedures at work in a structured and systematic manner.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• Secure goods according to work orders: Fasten bands around stacks or articles, prior to shipment or storage.
• 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 GMP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
• 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.
• 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.
• 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.
• Have computer literacy: Utilise computers, IT equipment and modern day technology in an efficient way.
• Tend dairy processing machines: Operate machines to process milk and other dairy products.
• Monitor milk production deviations: Monitor milk production processes for deviations and non-conformance.
• Follow verbal instructions: Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.

This knowledge is sometimes, but not always, required for the role of dairy products manufacturing worker. However, mastering this knowledge allows you to have more opportunities for career development.

• Variety of cheese: Variety of cheeses and the production process behind it. Formulation of cheese by coagulation of the milk protein casein. Classifications of cheese according to criteria such as length of ageing, country or region of origin, texture, methods of making, fat content, suitability for vegetarians and animal from which the milk comes.
• Curdling 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.
• 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.
• Manufacturing process of ice cream: Managing the manufacturing process of ice cream from the blending stage to cooling and blend flavours, freezing, and packaging.
• Temperature scales: Celsius and Fahrenheit temperature scales.
• 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.
• Ingredients for ice cream manufacturing: Ice cream manufacturing ingredients from a blend of dairy products such as cream, condensed milk, butterfat, as well as sugar, flavourings, eggs, legally approved additives, and non-dairy bases such as soy milk, rice milk or coconut milk.
• 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.
• Ice cream manufacturing regulations: Ice-cream manufacturing regulations and standards to be followed for safety reasons.
• Microbiology of fresh milk: Types of bacteria present in milk before pasteurisation.

These skills and competences are sometimes, but not always, required for the role of dairy products manufacturing worker. However, mastering these skills and competences allows you to have more opportunities for career development.

• Comply with food safety and hygiene: Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
• Perform sensory evaluation: Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
• 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.
• Label foodstuffs: Uses adequate equipment to place label on food goods.
• 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.
• Collect samples for analysis: Collect samples of materials or products for laboratory analysis.
• Check bottles for packaging: Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
• 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.
• 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.
• Perform curd processing of cheese: Perform curd processing of cheese whereby cheeses are drained, salted, and packaged. Cut the curd into small cubes to allow water to drain from the individual pieces of curd. Apply heat for additional drainage of liquids.
• 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.
• 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.
• Analyse characteristics of food products at reception: Analyse characteristics, composition, and other properties of food products at reception.
• Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
• Maintain tanks: Clean and keep in adequate condition tanks, basins, and filter beds using hand tools and power tools.
• Label samples: Label raw material/ product samples for laboratory checks, according to implemented quality system.

8160 – Food and related products machine operators

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References

1. Dairy products manufacturing worker – ESCO
2. Dairy Industry Worker Job Description – StateUniversity.com