Dairy processing operator jobs in Finland
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.
Dairy processing operator – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.88 €/h |
|---|---|
| Bottom tenth | 12.74 €/h |
| Top tenth | 23.48 €/h |
| Employees | 14,875 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.31 €/h | 6,974 |
| Men | 17.42 €/h | 7,901 |
Dairy processing operator - Which skills are essential?
Operate process control or automation system (PAS) used to control a production process automatically.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
Use the appropriate equipment for a range of tests on dairy in order to obtain reliable results.
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.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
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.
Follow written directions in order to perform a task or carry out a step-by-step procedure.
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 in the production process.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
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.
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.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Fasten bands around stacks or articles, prior to shipment or storage.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
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.
Specifications, regulations and standards to be followed in the field of dairy manufacturing. Safety of products from raw materials through to packaged state.
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.
Operate machines to process milk and other dairy products.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Monitor milk production processes for deviations and non-conformance.
Clean and keep in adequate condition tanks, basins, and filter beds using hand tools and power tools.
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
Dairy processing operator - Which skills are useful but not essential?
Adjust working condition as speed and time of centrifuges according to the requirements of the product in process. Operate centrifuges.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
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.
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.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
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 or increasingly bacterial rennet.
Apply specific techniques for extrusion process in the food industry.
Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
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.
Managing the manufacturing process of ice cream from the blending stage to cooling and blend flavours, freezing, and packaging.
Collect samples of materials or products for laboratory analysis.
ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
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 prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Celsius and Fahrenheit temperature scales.
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 the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
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 heat for additional drainage of liquids.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
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 dough making in bakery.
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 complex of amines, amino acids, and fatty acids.
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 safety matters according to legislations.
Types of bacteria present in milk before pasteurisation.
Analyse characteristics, composition, and other properties of food products at reception.
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.
Label raw material/ product samples for laboratory checks, according to implemented quality system.