5.1 KiB
5.1 KiB
Competences — dairy processing technician
Source: ESCO v1.2.1 occupation-skill relations (http://data.europa.eu/esco/occupation/952c766a-db5c-42b2-809d-d14cbb02cdb6).
Essential
- act reliably (skill/competence)
- apply GMP (skill/competence)
- apply HACCP (skill/competence)
- apply requirements concerning manufacturing of food and beverages (skill/competence)
- check quality of products on the production line (skill/competence)
- curdling of cheese (knowledge)
- dairy manufacturing specifications (knowledge)
- dairy products (knowledge)
- follow hygienic procedures during food processing (skill/competence)
- follow production schedule (skill/competence)
- follow written instructions (skill/competence)
- food and beverage industry (knowledge)
- food safety principles (knowledge)
- give instructions to staff (skill/competence)
- legislation about animal origin products (knowledge)
- manage staff (skill/competence)
- microbiology of fresh milk (knowledge)
- milk production process (knowledge)
- mitigate waste of resources (skill/competence)
- monitor milk production deviations (skill/competence)
- oversee production requirements (skill/competence)
- perform sensory evaluation of food products (skill/competence)
- quality assurance methodologies (knowledge)
- schedule regular machine maintenance (skill/competence)
- use dairy test materials (skill/competence)
- work in a food processing team (skill/competence)
- write work-related reports (skill/competence)
Optional
- adjust drying process to goods (skill/competence)
- analyse production processes for improvement (skill/competence)
- assist in the development of standard operating procedures in the food chain (skill/competence)
- biotechnology (knowledge)
- comply with legislation related to health care (skill/competence)
- continuous improvement philosophies (knowledge)
- control fluid inventories (skill/competence)
- create a work atmosphere of continuous improvement (skill/competence)
- ensure compliance with environmental legislation in food production (skill/competence)
- enzymatic processing (knowledge)
- fermentation processes of food (knowledge)
- financial capability (knowledge)
- food allergies (knowledge)
- food legislation (knowledge)
- ice cream manufacturing regulations (knowledge)
- identify the factors causing changes in food during storage (skill/competence)
- keep inventory of goods in production (skill/competence)
- label samples (skill/competence)
- liaise with colleagues (skill/competence)
- liaise with managers (skill/competence)
- manage corrective actions (skill/competence)
- manage environmental management system (skill/competence)
- operate a heat treatment process (skill/competence)
- ripening of cheese (knowledge)
- variety of cheese (knowledge)
Market evidence (job-ad analysis, 5 ads, as of 2026-07-11)
Share of analyzed job ads mentioning the item (threshold ≥ 20 %). Source: JSearch/Adzuna APIs.
Hard skills
- quality control — 60 %
- troubleshooting — 40 %
- dairy processing — 40 %
- equipment operation — 40 %
- equipment inspection — 20 %
- equipment maintenance — 20 %
- data entry — 20 %
- batching — 20 %
- blending — 20 %
- chemical testing — 20 %
- food safety systems — 20 %
- forklift operation — 20 %
- filtration systems operation — 20 %
- ingredient handling — 20 %
- instrumentation calibration — 20 %
- microbiological testing — 20 %
- training assistance — 20 %
- quality control checks — 20 %
- process monitoring — 20 %
- pasteurization — 20 %
- production logging — 20 %
- sanitation — 20 %
Methods
- safe quality food (SQF) — 20 %
- food safety standards — 20 %
- OSHA standards — 20 %
- GMP — 20 %
- GMP compliance — 20 %
- good manufacturing practice (GMP) — 20 %
- CIP systems — 20 %
- clean in place (CIP) — 20 %
Responsibilities
- equipment operation — 40 %
- equipment maintenance — 20 %
- documentation — 20 %
- dairy product testing — 20 %
- cleaning and sanitation — 20 %
- blend process monitoring — 20 %
- accurate product coding check — 20 %
- bagging equipment monitoring — 20 %
- hazard identification — 20 %
- ingredient staging — 20 %
- finished product palletizing — 20 %
- instrumentation verification — 20 %
- log maintenance — 20 %
- machine defect reporting — 20 %
- maintenance performance — 20 %
- safe work area maintenance — 20 %
- sanitation schedule completion — 20 %
- record keeping — 20 %
- pasteurization process operation — 20 %
- process adjustment — 20 %
- process monitoring — 20 %
- product irregularity notification — 20 %
- product rotation verification — 20 %
- quality monitoring — 20 %
- standardization of raw products — 20 %
- wastewater minimization — 20 %