Milk Heat Treatment Process Operator Stationary Plant & Machine Operators

Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

Recommended Books

5 books

Essentials of Thermal Processing

Gary Tucker, Susan Feath…

2021

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A Guide to Food Preservation

Primula Martins

2020

Handbook of Research on Food Processing and Preservation Technologies

Megh R. Goyal, Preeti Bi…

2021

Design and Development of Specific Foods, Packaging Systems, and Food Safety

Megh R. Goyal, Monika Sh…

2021

Handbook of Research on Food Processing and Preservation Technologies : Volume 3

Preeti Birwal, Megh R. G…

2021

The body of rules, procedures and regulations related to health and safety measures intended to prevent accidents or incidents in transportation.

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

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.

Recommended Books

2 books

Essentials of Thermal Processing

Gary Tucker, Susan Feath…

2021

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High Pressure Thermal Processing

Kai Knoerzer, Robert Sev…

2023

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

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 …

Comply with the regional and national legislation that is relevant to one`s work and apply it in practice.

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.

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

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

The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.

Recommended Books

1 book

Risk Identification, Rapid Detection, Prevention and Control of Foodborne Pathogenic Microorganisms

Xinjun Du

2024

The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

Types of bacteria present in milk before pasteurisation.

Recommended Books

1 book

Classification of Dairy Bacteria

H W B 1859 Conn, W M Est…

2025

The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of …

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

Collect samples of materials or products for laboratory analysis.

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.

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

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.

Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

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.

Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.

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

Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.

Collaborate in a team with other food processing professionals in service of the food and beverages industry.

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.

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.

Conduct and report on quality tests on milk samples taking into account regulatory aspects.