dairy products manufacturing worker (EN)
ISCO 8160 · v1.2.1
Dairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- dairy plant worker
- dairy products worker
- dairy plant employee
- dairy production worker
Skills and knowledge
Essential (EN) · 27
- operate centrifuges
- legislation about animal origin products
- operate a heat treatment process
- act reliably
- tend milk filling machines
- operate equipment for food homogenisation
- food safety principles
- milk production process
- ensure public safety and security
- perform cleaning duties
- follow written instructions
- clean food and beverage machinery
- apply HACCP
- administer ingredients in food production
- follow work procedures
- follow hygienic procedures during food processing
- secure goods
- apply requirements concerning manufacturing of food and beverages
- apply GMP
- carry out checks of production plant equipment
- dairy manufacturing specifications
- follow production schedule
- control fluid inventories
- have computer literacy
- tend dairy processing machines
- monitor milk production deviations
- follow verbal instructions
Optional (EN) · 26
- comply with food safety and hygiene
- variety of cheese
- perform sensory evaluation of food products
- conduct cleaning in place
- curdling of cheese
- label foodstuffs
- operate pasteurisation processes
- ultra-high temperature processing
- manufacturing process of ice cream
- collect samples for analysis
- check bottles for packaging
- execute chilling processes to food products
- temperature scales
- fermentation processes of food
- liaise with colleagues
- perform curd processing of cheese
- administer lactic ferment cultures to manufacturing products
- ingredients for ice cream manufacturing
- ripening of cheese
- ice cream manufacturing regulations
- dispose food waste
- microbiology of fresh milk
- analyse characteristics of food products at reception
- liaise with managers
- maintain tanks
- label samples
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