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.

The following job titles also refer to milk reception operator:

milking operator
milk dairy worker
milk reception operative
milk worker

A high school diploma is generally required to work as a milk reception 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 reception operator is a Skill level 2 occupation.

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

bulk filler
flour purifier operator
milk heat treatment process operator
starch converting operator
starch extraction operator

These occupations require some skills and knowledge of milk reception 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 reception operator with a significant experience and/or extensive training.

dairy processing technician
green coffee buyer
green coffee coordinator
animal feed supervisor
malt house supervisor

This knowledge should be acquired through learning to fulfill the role of milk reception 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.
• 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.

These skills are necessary for the role of milk reception operator.

• Ensure sanitation: Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
• 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.
• Collect samples for analysis: Collect samples of materials or products for laboratory analysis.
• Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Analyse characteristics of food products at reception: Analyse characteristics, composition, and other properties of food products at reception.
• Store raw milk: Receive and store raw milk under adequate conditions in a silo at a milk reception point in the plant.
• Follow verbal instructions: Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
• Preserve samples: Preserve collected and labelled samples of raw materials and other food products. Preserve samples applying chemical or physical methods.

This knowledge is sometimes, but not always, required for the role of milk reception 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.
• Batch tank types: Variety of batch tanks such as vertical batch tanks, cone bottom batch tanks, cone bottom batch tanks, and batch tank lids and their correct operation according to requirements.
• Dairy products: Variety of products deriving from dairy products such as milk, butter, cheese, and evaporated milk in liquid, solid or powdered form.
• Food preservation: Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
• 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 reception operator. However, mastering these skills and competences allows you to have more opportunities for career development.

• Act reliably: Proceed in a way that one can be relied on or depended on.
• Use dairy test materials: Use the appropriate equipment for a range of tests on dairy in order to obtain reliable results.
• 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.
• Follow written instructions: Follow written directions in order to perform a task or carry out a step-by-step procedure.
• Measure pH: Measuring pH which is a measure of acidity or alkalinity.
• 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.
• 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.
• Secure goods according to work orders: Fasten bands around stacks or articles, prior to shipment or storage.
• Have computer literacy: Utilise computers, IT equipment and modern day technology in an efficient way.
• 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.

7513 – Dairy-products makers

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References

1. Milk reception operator – ESCO