Control processing to produce cream (sweet and whey) for further processing
URN: IMPDY105
Business Sectors (Suites): Dairy
Developed by: Improve
Approved on:
30 Mar 2023
Overview
This standard covers the skills and knowledge needed for you to produce cream for further processing in food and drink manufacture and/or supply operations. Knowing how to produce the correct specification of cream is important to the production of a final product that adheres to regulatory food safety and organisational quality and yield specifications.
The raw material could be milk or whey from the manufacture of cheese.
You will need to know how to prepare equipment to produce cream and control the cream making process. You must also know how to adhere to regulatory standards and standard operating procedures. You must be able to apply your skills and knowledge within food safety regulations and any relevant international industry codes especially when referring to HACCP, TACCP and VACCP.
This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in producing cream for further processing.
Performance criteria
You must be able to:
1. prepare to control liquid milk processing equipment and associated compliance documentation
2. prepare separation and standardisation equipment for efficient separation of milk into cream and skim
3. use the correct personal protective equipment
4. check organisational standard operating procedures and product recipes relating to the production of cream for further processing
5. check that all necessary plant, equipment, plans for production, ingredients and services are available and fit for use
6. check documentation to ensure plant is ready for use
7. start up and control dairy processing equipment within the limits of your authority
8. work at a pace suitable to meet the production plan
9. make adjustments to equipment to maintain organisational product specifications
10. take representative samples for testing adhering to organisational sampling plan within the limits of your authority
11. evaluate faults for impact on product and processing equipment operations within the limits of your responsibility
12. make dairy product available to next stage of processing or packaging
13. prepare for changeover of product recipe or packaging in line with organisational requirements
14. prepare to handover process on shift changeover in line with organisational requirements
15. deal with product waste in line with legislation and organisational requirements
16. liaise with relevant personnel to prepare plant for shutdown
17. process and route interphase product
18. establish and maintain effective spoken, written and electronic communication with relevant people
19. complete the necessary documentation and process to organisational requirements
Knowledge and Understanding
You need to know and understand:
1. prepare to control liquid milk processing equipment and associated compliance documentation
2. prepare separation and standardisation equipment for efficient separation of milk into cream and skim
3. use the correct personal protective equipment
4. check organisational standard operating procedures and product recipes relating to the production of cream for further processing
5. check that all necessary plant, equipment, plans for production, ingredients and services are available and fit for use
6. check documentation to ensure plant is ready for use
7. start up and control dairy processing equipment within the limits of your responsibility
8. work at a pace suitable to meet the production plan
9. make adjustments to equipment to maintain organisational product specifications
10. take representative samples for testing adhering to organisational sampling plan within the limits of your responsibility
11. evaluate faults for impact on product and processing equipment operations within the limits of your responsibility
12. make dairy product available to next stage of processing or packaging
13. prepare for changeover of product recipe or packaging in line with organisational requirements
14. prepare to handover process on shift changeover in line with organisational requirements
15. deal with product waste in line with legislation and organisational requirements
16. liaise with relevant personnel to prepare plant for shutdown
17. process and route interphase product
18. establish and maintain effective spoken, written and electronic communication with relevant people
19. the hygienic design of plant
20. complete the necessary documentation and process to organisational requirements
21. how the manufacture process and support operations use digital technologies rather than paper based systems to monitor and control production
Scope/range
Scope Performance
Scope Knowledge
Values
Behaviours
Skills
Glossary
Links To Other NOS
External Links
Version Number
3
Indicative Review Date
30 Mar 2028
Validity
Current
Status
Original
Originating Organisation
Improve
Original URN
IMPDY105
Relevant Occupations
Food Preparation Trades, Manufacturing Technologies, Process Operatives, Process, Plant and Machine Operatives
SOC Code
809
Keywords
cream; milk; butter; process; dairy; plant; equipment; clean