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.

The following job titles also refer to milk heat treatment process operator:

milk treatment operator
milk processing operator
milk treatment operative
milk processing operative

No formal educational credential is generally required to work as a milk heat treatment process operator.

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.

Milk heat treatment process operator is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to milk heat treatment process operator.

bulk filler
milk reception operator
yeast distiller
blender operator
kettle tender

These occupations require some skills and knowledge of milk heat treatment process operator. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of milk heat treatment process operator with a significant experience and/or extensive training.

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

This knowledge should be acquired through learning to fulfill the role of milk heat treatment process operator.

• 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.
• 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.

These skills are necessary for the role of milk heat treatment process operator.

• 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.
• 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.
• 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).
• 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.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• 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.
• 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 milk heat treatment process operator. However, mastering this knowledge allows you to have more opportunities for career development.

• Legislation about animal origin products: The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
• Health, safety and hygiene legislation: The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
• 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.
• Food 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.
• 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 milk heat treatment process operator. However, mastering these skills and competences allows you to have more opportunities for career development.

• Operate centrifuges: Adjust working condition as speed and time of centrifuges according to the requirements of the product in process. Operate centrifuges.
• 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.
• 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.
• 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.
• Collect samples for analysis: Collect samples of materials or products for laboratory analysis.
• 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.
• 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.
• Lift heavy weights: Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
• Perform milk control tests: Conduct and report on quality tests on milk samples taking into account regulatory aspects.
• Secure goods according to work orders: Fasten bands around stacks or articles, prior to shipment or storage.
• 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.
• Perform services in a flexible manner: Adapt service approach when circumstances change.
• Work in a food processing team: Collaborate in a team with other food processing professionals in service of the food and beverages industry.
• Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
• 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.
• 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. Milk heat treatment process operator – ESCO