Control processing to produce filtered dairy products

Business Sectors (Suites): Dairy
Developed by: Improve
Approved on: 30 Mar 2023


This standard covers the skills and knowledge needed for you to produce filtered dairy products in food and drink manufacture and/or supply operations. Knowing how to process and produce filtered dairy products from milk and its derivatives is important to the production of a final product that adheres to regulatory food safety and organisational quality and yield specifications.

You will need to know how to prepare equipment needed to process filtered dairy products and control filtration as a process. You must also know how to address problems, work within the limits of your responsibility and 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 filtered dairy products.

Performance criteria

You must be able to:

1. prepare to control relevant filtration processing equipment and associated compliance documentation
2. check plant is disinfected at start up and maintained during the processing stage
3. use the correct personal protective equipment
4. check organisational standard operating procedures and product recipes relating to the production of filtered dairy products
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 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. the food safety aspects of the production of filtered dairy products including HACCP, TACCP and VACCP
2. the dairy sciences underpinning liquid milk and its relevant derivatives such as skim and whey as a raw material for filtration processing
3. the regulatory and organisational requirements relating to the production of filtered dairy products
4. the tools and equipment, needed to process filtered dairy products
5. health and safety aspects associated with the process
6. the personal protective equipment required when processing with filtration equipment and why it is important to use and wear it
7. how to maintain communication with relevant people when processing filtered dairy products
8. organisational specifications and equipment standard operating procedures relating to the processing of filtered dairy products
9. the importance of adhering to quality specifications when processing filtered dairy products
10. how to control temperature when storing and processing filtered dairy products
11. why it is important to control temperature from raw material which will be filtered to product outlet
12. why and how to control processing equipment used to process filtered dairy products
13. how to adjust filtration instrumentation when processing in response to product quality tests
14. the actions required to standardise filtered dairy products to organisational requirements
15. common sources of contamination during processing, how to avoid these and what might happen if this is not done
16. how to deal with product that can be re-cycled or re-worked
17.  the hygienic design of filtration equipment
18. how the manufacture process and support operations  use digital technologies rather than paper based systems to monitor and control production


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

30 Mar 2028





Originating Organisation


Original URN


Relevant Occupations

Food Preparation Trades, Manufacturing Technologies, Process Operatives, Process, Plant and Machine Operatives

SOC Code



filter; milk; process; dairy; plant; equipment; clean