Data
K1: The dairy trade construction. Monetary concerns. Moral enterprise practices.
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K2: Totally different groups and capabilities concerned in dairy manufacturing. Dairy technologist function. Limits of scope of apply: when to hunt enter from others and when to escalate.
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K3: Good Manufacturing Follow (GMP). Manufacturing and operational planning ideas.
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K4: Well being and security. Well being and Security at Work Act – duties. Well being and security tradition. Management of Substances Hazardous to Well being (CoSHH). The Reporting of Accidents, Ailments and Harmful Occurrences Rules (RIDDOR). Handbook dealing with. Private Protecting Gear (PPE). Sorts of hazards. Danger assessments, mitigation strategies, and methodology statements (protected techniques of labor).
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K5: Ideas of meals and dairy security. Allergenic management. Good Hygienic Follow (GHP). Microbiology and meals borne sicknesses. Organic, bodily, allergenic (cross-contamination), and chemical contamination of dairy and associated merchandise. Meals storage, temperature management and preservation of dairy merchandise. Hygienic design, development and upkeep of meals premises and tools, and their cleansing and disinfection. Pest management. Private hygiene and coaching necessities. Meals security tradition. Traceability.
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K6: Meals security laws ideas: Meals Security Act, Regulation (EC) 852/2004, The Common Meals Legislation Regulation (EC) 178/2002, The Meals Security and Hygiene (England) Rules, The Meals Hygiene (Scotland) Rules, The Meals Hygiene (Wales) Rules, The Meals Data to Customers Rules (EC)1169/2011, Meals Data Rules, Regulation (EC) No 2073/2005 on Microbiological standards for foodstuffs, The Weights and Measures (Packaged Items) Rules. Sources of knowledge for laws modifications.
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K7: Meals security administration management of dairy and associated meals techniques: Hazard Evaluation and Important Management Factors (HACCP), Menace Evaluation of Important Management Factors (TACCP), and Vulnerability Evaluation of Important Management Factors (VACCP).
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K8: Ideas of dairy chemistry. Chemical properties. Compositional milk and dairy product evaluation. High quality testing of milk and dairy merchandise.
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K9: Ideas of dairy microbiology. Sorts of micro-organisms and their construction. Cultivation circumstances and procedures. Aseptic circumstances and Good Laboratory Follow (GLP): organisation and self-discipline throughout the laboratory. Hygiene monitoring and auditing. Laboratory evaluation methods. Indicator organisms. Interpretation of microbiological knowledge as an indicator of threat.
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K10: Milk and dairy derivatives as uncooked supplies. Main manufacturing. Dairy farming apply. Composition of milk and dairy produce. Components. Dairy merchandise as an ingredient in different meals and related allergenic points. Dairy options (non-milk primarily based components).
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K11: Operate of high quality assurance throughout the dairy trade. High quality assurance schemes and elements affecting the High quality Administration Plan (QMP).
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K12: Cleansing, disinfection, and sterilisation. Totally different methods: chemical, warmth, steam expertise and ultraviolet – when they need to be used. Elements of Clear In Place (CIP). New developments in cleansing expertise. Environmental impression of cleansing. Cleansing validation, verification, and optimisation methods.
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K13: Fundamental bodily and hygienic design ideas of dairy course of engineering: mass and vitality balances, modes of thermal switch, ideas of fluid move, and rheology (deformation and move of supplies – solids and liquids).
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K14: Ideas of meals trade unit operations. Preservation operations. Dairy trade unit operations. Manufacturing facility service operations.
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K15: Product improvement processes: recipe improvement, specs, market hole identification, acceptance testing and course of design, packaging necessities, and vitamin and organoleptic traits.
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K16: Milk processing: end-to-end. New ideas in milk processing. By-products.
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K17: Cheese and fermented product expertise. Cheese and cheese associated merchandise. Yogurt and associated merchandise. Soured lotions and crème fraiche.
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K18: Butter and milk fats expertise. Butter manufacture. Yellow fats and dairy unfold manufacture. Ice cream manufacture. Dairy dessert manufacture.
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K19: The chemistry of whey protein. Whey processing methods and expertise.
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K20: Management and administration methods: influencing, negotiation, and battle administration.
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K21: Change administration ideas and methods.
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K22: Mission administration roles and methods: planning, prioritising, organising, stakeholder administration, and threat administration.
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K23: Drawback fixing and fault discovering: 5 whys, root trigger evaluation, Failure Mode Results Evaluation (FMEA).
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K24: Steady enchancment ideas and methods: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Course of Management (SPC). Lean manufacturing instruments. Course of mapping.
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K25: Information evaluation methods. Information evaluation and reporting techniques.
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K26: Dairy provide chain: mapping and threat administration. World dairy financial drivers. Milk and dairy product provide and demand elements. Meals safety.
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K27: Environmental Safety Act and environmental administration techniques.
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K28: Measuring atmosphere impression and environmental audit necessities.
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K29: Dairy automation and course of management. Management techniques. Instrumentation. Management concept ideas. Machine communications and networking. Built-in management and automation techniques. Digital manufacturing. Dairy trade automated processes.
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K30: Data expertise: Administration Data Programs (MIS), spreadsheets, presentation, phrase processing, e-mail, digital communication and studying platforms. Common Information Safety Regulation (GDPR). Cyber safety.
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K31: Communication methods.
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K32: Report writing methods.
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K33: Office coaching and improvement methods: teaching and switch of data.
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K34: Equality, variety, and inclusion. Unconscious bias.
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Abilities
S1: Apply meals security administration techniques.
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S2: Apply meals and dairy hygiene apply ideas.
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S3: Adjust to meals security rules and procedures.
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S4: Adjust to well being and security rules, tips, and procedures.
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S5: Adjust to environmental rules, tips, and procedures.
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S6: Apply sustainable working practices. For instance, environment friendly use of sources, waste minimisation.
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S7: Apply high quality management processes.
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S8: Apply prolonged information of underlying dairy ideas.
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S9: Determine, overview and consider, and choose scientific methods, procedures, and strategies within the context of latest and completely different areas of labor.
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S10: Apply scientific methods, procedures, and strategies to undertake duties.
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S11: Apply engineering ideas and ideas to analyse dairy efficiency.
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S12: Accumulate knowledge. Analyse, interpret, and consider knowledge, scientific and expertise data, ideas, and concepts together with use of statistical strategies.
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S13: Apply modifications to dairy processing unit operations.
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S14: Apply downside fixing methods, figuring out points. Suggest options to issues.
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S15: Use steady enchancment methods and make suggestions.
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S16: Apply challenge administration methods: planning and prioritising duties, organising sources, managing stakeholders and threat administration.
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S17: Conduct environmental impression assessments.
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S18: Develop technical written content material. For instance, working procedures, working directions, and studies.
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S19: Talk with others for instance, colleagues, clients, and stakeholders. Use trade terminology the place acceptable.
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S20: Create and ship shows.
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S21: Negotiate with and affect colleagues or stakeholders; handle battle.
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S22: Use data and digital expertise.
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S23: Determine coaching wants. Coach people.
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