Profession 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.

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Personality Type

• Realistic / Conventional

Knowledge

• 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.

• 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 storage

  The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Skills

• 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 evaluation procedures of materials at reception

  Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.

• Collect samples for analysis

  Collect samples of materials or products for laboratory analysis.

• Ensure sanitation

  Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

• 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.

• 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.

• 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.

• Follow hygienic procedures during food processing

  Ensure a clean working space according to hygienic standards in the food processing industry.

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Analyse characteristics of food products at reception

  Analyse characteristics, composition, and other properties of food products at reception.

• 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.

• Preserve samples

  Preserve collected and labelled samples of raw materials and other food products. Preserve samples applying chemical or physical methods.

• 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.

• 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.

• 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.

• 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.

• 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.

Optional knowledge and skills

Source: Sisyphus ODB