Control processing to produce Anhydrous Milk Fat (AMF) and Butter Oil
URN: IMPDY111
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 Anhydrous Milk Fat (AMF) and Butter Oil products in food and drink manufacture and/or supply operations. Knowing how to produce the correct specification of Anhydrous Milk Fat (AMF) and Butter Oils products 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 from a variety of sources but principally milk and its derivatives.
You will need to know how to prepare equipment to produce Anhydrous Milk Fat (AMF) and Butter Oil products and control the Anhydrous Milk Fat (AMF) and Butter Oil product 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 Anhydrous Milk Fat (AMF) and Butter Oils products.
Performance criteria
You must be able to:
1. prepare to receive product from upstream equipment for efficient production of Anhydrous Milk Fat (AMF) and/or Butter Oil products within the relevant manufacturing operation
2. prepare to control Anhydrous Milk Fat (AMF) and/or Butter Oil products processing equipment and associated compliance documentation
3. use the correct personal protective equipment
4. check organisational standard operating procedures and product recipes relating to the production of AMF and butter oil 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 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 efficiently and effectively 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 Anhydrous Milk Fat (AMF) and/or Butter Oils products including HACCP, TACCP and VACCP
2. the dairy science underpinning the raw materials and the process used for production of Anhydrous Milk Fat (AMF) and/or Butter Oil
3. the health and safety aspects associated with the process
4. how Anhydrous Milk Fat (AMF) and/or Butter Oils products are classified
5. the regulations relating to the composition requirements for different types of Anhydrous Milk Fat (AMF) and/or Butter Oils products
6. the role and function of the equipment and processes required to carry out Anhydrous Milk Fat (AMF) and/or Butter Oils manufacture
7. what the common faults of Anhydrous Milk Fat (AMF) and/or Butter Oils dairy products are and how to deal with them at each stage of manufacture
8. organisational specifications and equipment standard operating procedures relating to Anhydrous Milk Fat (AMF) and/or Butter Oils
9. quality tests associated with Anhydrous Milk Fat (AMF) and/or Butter Oil production (moisture, salt, iodine values, peroxide values, smoke point)
10. why it is important to control storage temperature of Anhydrous Milk Fat (AMF) and/or Butter Oils products
11. why and how to control equipment to ensure the Anhydrous Milk Fat (AMF) and/or Butter Oils products meet organisational final product quality, yield and productivity specifications
12. how to adjust equipment/instrumentation in response to product quality tests
13. common sources of contamination during processing, how to avoid these and what might happen if this is not done
14. how to deal with product that can be re-cycled or re-worked
15. how Anhydrous Milk Fat (AMF) and/or Butter Oils are stored to ensure maintenance of quality and yield
16. the hygienic design of Anhydrous Milk Fat (AMF) and/or Butter Oils equipment
17. 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
IMPDY111
Relevant Occupations
Food Preparation Trades, Manufacturing Technologies, Process Operatives, Process, Plant and Machine Operatives
SOC Code
809
Keywords
Dairy; AMF; butter; oil; product; food; drink; yield; quality; ingredients