Dairy Products Manufacturing Worker Stationary Plant & Machine Operators

Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

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Food Safety Management

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Handbook of Food Contamination and Safety

Emmett Norton

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Ewles and Simnett's Promoting Health: A Practical Guide - E-Book

Angela Scriven, Gareth M…

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Managing the milk production steps in production plants such as pasteurising, separating, evaporating, drying, cooling, storing and so on.

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Dairy Plant Management

Subodh Pothuvaal

2025

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The Chemistry of Milk and Milk Products

Megh R. Goyal, Suvartan …

2023

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Non-Thermal Processing Technologies for the Dairy Industry

M. Selvamuthukumaran, Sa…

2021

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The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.

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Laws Of California Relative To Production And Standard Of Dairy Products

California, California L…

2023

Specifications, regulations and standards to be followed in the field of dairy manufacturing. Safety of products from raw materials through to packaged state.

ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

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

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

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

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 …

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 …

Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.

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

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, …

Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.

Adhere to procedures at work in a structured and systematic manner.

Follow written directions in order to perform a task or carry out a step-by-step procedure.

Utilise computers, IT equipment and modern day technology in an efficient way.

Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

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.

Fasten bands around stacks or articles, prior to shipment or storage.

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.

Monitor milk production processes for deviations and non-conformance.

Adjust working condition as speed and time of centrifuges according to the requirements of the product in process. Operate centrifuges.

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.

Operate machines to process milk and other dairy products.

Handle milk flowing to machines that fill cartons and bottles. Adjust the equipment so that they fill these containers with the right kind of milk—whole milk, low-fat milk or cream.

Types of bacteria present in milk before pasteurisation.

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Dairy Microbiology

Photis Papademas

2014

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Dairy Microbiology and Biochemistry

Barbaros Ozer, Gülsün Ak…

2014

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Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in …

Variety of cheeses and the production process behind it. Formulation of cheese by coagulation of the milk protein casein. Classifications of cheese according to criteria such as length of ageing, …

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From Farm to Table

Alan Kelly, Professor Sc…

2024

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Process of curdling: the separation of the milk into solid curds and liquid whey. Usually this is done by souring the milk and adding rennet, either from a calf's stomach …

Cheese ripening processes whereby cheese ages and flavour intensifies as enzymes and micro-organisms transform texture. Biological process involved which is the breakdown of casein proteins and milk fat into a …

Celsius and Fahrenheit temperature scales.

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.

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Essentials of Thermal Processing

Gary Tucker, Susan Feath…

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Thermal vs. Non-Thermal Food Processing Methods

Sitara Nambeesan

2025

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Aseptic Processing of Foods

Helmut Reuter

2020

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Ice cream manufacturing ingredients from a blend of dairy products such as cream, condensed milk, butterfat, as well as sugar, flavourings, eggs, legally approved additives, and non-dairy bases such as …

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Innovations in Dairy Production

Ambar Achari

2025

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Ice-cream manufacturing regulations and standards to be followed for safety reasons.

Managing the manufacturing process of ice cream from the blending stage to cooling and blend flavours, freezing, and packaging.

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

Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.

Collect samples of materials or products for laboratory analysis.

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the …

Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half …

Uses adequate equipment to place label on food goods.

Label raw material/ product samples for laboratory checks, according to implemented quality system.

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 …

Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

Add specified quantity of lactic ferment cultures to food preparations such as pasteurised milk to obtain starter for sour dairy products, such as buttermilk, cheese, and sour cream. Also, to …

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.

Clean and keep in adequate condition tanks, basins, and filter beds using hand tools and power tools.

Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.

Perform curd processing of cheese whereby cheeses are drained, salted, and packaged. Cut the curd into small cubes to allow water to drain from the individual pieces of curd. Apply …