Оператор термической обработки молока — работа в Финляндии
Milk heat treatment process operators use equipments to perform different methods of pasteurisation and/or sterilisation to dairy liquid products. They operate equipment such as raw product booster pumps, homogenisers, flavour control equipment, clarifiers, separators, auxiliary pumps, and filters.
Оператор термической обработки молока — какая зарплата в Финляндии?
Сколько платили в отрасли в 2024 году
| Медиана | 16,88 €/h |
|---|---|
| Нижний дециль | 12,74 €/h |
| Верхний дециль | 23,48 €/h |
| Работников по найму | 14 875 |
Зарплата по полу, 2024
| Пол | Медиана | Работников по найму |
|---|---|---|
| Женщины | 16,31 €/h | 6 974 |
| Мужчины | 17,42 €/h | 7 901 |
Оператор термической обработки молока - Какие навыки обязательны?
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Proceed in a way that one can be relied on or depended on.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
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.
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).
The body of rules, procedures and regulations related to health and safety measures intended to prevent accidents or incidents in transportation.
Celsius and Fahrenheit temperature scales.
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.
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.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
Оператор термической обработки молока - Какие навыки полезны, но не обязательны?
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.
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
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.
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.
Collect samples of materials or products for laboratory analysis.
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.
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.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Conduct and report on quality tests on milk samples taking into account regulatory aspects.
Fasten bands around stacks or articles, prior to shipment or storage.
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
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 fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
Types of bacteria present in milk before pasteurisation.
Adapt service approach when circumstances change.
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.
Другие профессии
- Оператор линии переработки молока
- Рабочий молочного производства
- Приемщик молока
- Оператор сушильной установки
- Оператор переработки крахмала
- Оператор хлебопекарного оборудования
- Техник-технолог молочного производства
- Оператор линии производства макаронных изделий
- Оператор извлечения крахмала
- Оператор солодосушилки
- Пекарь
- Приёмщик сырья