dairy processing operator (EN)
ISCO 8160 · v1.2.1
Dairy processing operators set up and operate continuous flow or vat-type equipment to process milk, cheese, ice cream, and other dairy products following specific instructions, methods and formulas.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- dairy operator
- dairy processor
Skills and knowledge
Essential (EN) · 27
- operate automated process control
- ensure sanitation
- disassemble equipment
- use dairy test materials
- conduct cleaning in place
- food safety principles
- perform cleaning duties
- follow written instructions
- clean food and beverage machinery
- apply HACCP
- be at ease in unsafe environments
- comply with legislation related to health care
- follow hygienic procedures during food processing
- adhere to organisational guidelines
- secure goods
- food storage
- pump products
- apply requirements concerning manufacturing of food and beverages
- apply GMP
- carry out checks of production plant equipment
- dairy manufacturing specifications
- follow production schedule
- tend dairy processing machines
- work in a food processing team
- monitor milk production deviations
- maintain tanks
- follow verbal instructions
Optional (EN) · 27
- operate centrifuges
- legislation about animal origin products
- operate a heat treatment process
- set up equipment for food production
- tend milk filling machines
- operate equipment for food homogenisation
- health, safety and hygiene legislation
- curdling of cheese
- apply extruding techniques
- operate pasteurisation processes
- ultra-high temperature processing
- manufacturing process of ice cream
- collect samples for analysis
- administer ingredients in food production
- execute chilling processes to food products
- temperature scales
- fermentation processes of food
- keep machines oiled for steady functioning
- perform curd processing of cheese
- lift heavy weights
- administer lactic ferment cultures to manufacturing products
- ripening of cheese
- dispose food waste
- microbiology of fresh milk
- analyse characteristics of food products at reception
- ensure compliance with environmental legislation in food production
- label samples
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