Milk reception operator jobs in Finland
Milk reception operators use devices that ensure the correct qualitative and quantitative reception of the raw milk. They perform initial cleaning operations, storage and distribution of raw material to the different processing factory units.
Milk reception operator – how much is the pay in Finland?
What the trade paid in 2024
| Median | 21.81 €/h |
|---|---|
| Bottom tenth | 13.69 €/h |
| Top tenth | 28.01 €/h |
| Employees | 85 |
Milk reception operator - Which skills are essential?
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
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 weighing procedures to estimate the quantity of the raw materials. Record the weight accurately and care for minimising any losses of raw materials.
Collect samples of materials or products for laboratory analysis.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.
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.
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.
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.
Analyse characteristics, composition, and other properties of food products at reception.
Receive and store raw milk under adequate conditions in a silo at a milk reception point in the plant.
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
Preserve collected and labelled samples of raw materials and other food products. Preserve samples applying chemical or physical methods.
Milk reception operator - Which skills are useful but not essential?
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Proceed in a way that one can be relied on or depended on.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
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.
Follow written directions in order to perform a task or carry out a step-by-step procedure.
Variety of batch tanks such as vertical batch tanks, cone bottom batch tanks, cone bottom batch tanks, and batch tank lids and their correct operation according to requirements.
Measuring pH which is a measure of acidity or alkalinity.
Variety of products deriving from dairy products such as milk, butter, cheese, and evaporated milk in liquid, solid or powdered form.
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
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 ensure that work in general run efficiently towards the achievement of the objectives.
Fasten bands around stacks or articles, prior to shipment or storage.
Utilise computers, IT equipment and modern day technology in an efficient way.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Types of bacteria present in milk before pasteurisation.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
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.