Duties and associated skills, knowledge and behaviours
Duty
Knowledge, Skills and Behaviours
Duty 1 Provide dairy technical knowledge to support efficient and optimised production from milk intake to finished product.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K21 K22 K23 K24 K25 K26 K27 K29
K30
S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S14 S16
S17 S18 S20 S21
B1 B2 B3 B5 B6 B7 B8
Duty 2 Develop dairy technical knowledge within other functions (knowledge transfer): engineering, finance, production, continuous improvement, and demand and supply). For example, training and coaching others.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K23 K24 K25 K26 K27 K29 K30
S2 S3 S4 S7 S17 S18 S19 S20 S21 S22
B1 B2 B3 B4 B5 B6 B7 B8 B9
Duty 3 Identify and resolve dairy product quality issues using resources and stakeholders.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K21 K22 K23 K24 K25 K26 K27 K30
S1 S2 S3 S4 S6 S7 S8 S9 S10 S11 S12 S13 S14 S16
S18 S20 S21
B1 B2 B3 B4 B5 B6 B7 B8
Duty 4 Conduct dairy process and product optimisation activities. For example, dairy component, unit operations (a piece of equipment with a specific dairy output for example, homogenisation effect), or production or process analysis.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K21 K22 K23 K24 K25 K26 K27 K28
S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14
S16 S17 S18 S20 S21
B1 B2 B3 B5 B6 B7 B8
Duty 5 Lead or contribute to cross-functional dairy production process or product improvement projects. For example, product loss reduction, or resource efficiency.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K19 K20 K21 K22 K23 K24 K25 K26
K27 K28 K30
S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S12 S13 S14 S15
S16 S17 S18 S19 S20 S21
B1 B2 B3 B4 B5 B6 B7 B8
Duty 6 Support dairy production research and development projects. For example, testing of new or improved dairy processes or products.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K20 K21 K23 K24 K25 K26 K27 K28
K29 K30
S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14
S15 S16 S17 S18 S19 S20 S21
B1 B2 B3 B4 B5 B6 B7 B8
Duty 7 Lead or contribute to cross-functional teams to implement new or improved dairy products or processes.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K19 K20 K21 K23 K24 K25 K26 K27
K29 K30
S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14
S15 S16 S17 S18 S19 S20 S21
B1 B2 B3 B4 B5 B6 B7 B8
Duty 8 Provide dairy technical input to product and process documentation. For example, standard operating procedures.
K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15
K16 K17 K18 K23 K24 K25 K26 K27 K28 K30
S1 S2 S3 S4 S6 S7 S16 S17 S18 S20 S21
B1 B2 B3 B5 B6 B7 B8
Duty 9 Provide dairy technical specialist knowledge in audits.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K23 K25 K26 K27 K30
S2 S3 S4 S7 S11 S17 S18 S20 S21
B1 B2 B3 B4 B5 B6 B7 B8
Duty 10 Make technical recommendations based on dairy knowledge, taking account of financial considerations. For example, dairy recipe or formulations, mass balance, fluctuations in dairy prices (commodity), plant and factory running costs, and bill of materials.
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14
K15 K16 K17 K18 K23 K24 K25 K26 K27 K28
S1 S2 S3 S4 S5 S7 S8 S9 S10 S11 S12 S13 S14 S16
S17 S18 S19 S20 S21
B1 B2 B3 B5 B6 B7 B8
Knowledge
K1: Industry and business considerations. The dairy industry structure. Different teams and functions involved in dairy production. Dairy technologist role. Limits of scope of practice: when to seek input from others and when to escalate. Financial considerations. Ethical business practices.
K2: Good Manufacturing Practice (GMP). Production and operational planning concepts.
K3: Health and safety. Health and Safety at Work Act – responsibilities. Health and safety culture. Control of Substances Hazardous to Health (CoSHH). The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Personal Protective Equipment (PPE). Types of hazards. Risk assessments, mitigation methods, and method statements (safe systems of work).
K4: Principles of food and dairy safety. Allergenic control. Good Hygienic Practice (GHP). Microbiology and food borne illnesses. Biological, physical, allergenic (cross-contamination), and chemical contamination of dairy and related products. Food storage, temperature control and preservation of dairy products. Hygienic design and construction of food premises, and their cleaning and disinfection. Pest control. Personal hygiene and training. Food safety culture. Traceability. Preventative maintenance.
K5: Food safety legislation principles: Food Safety Act, Regulation (EC) 852/2004, The General Food Law Regulation (EC) 178/2002, The Food Safety and Hygiene (England) Regulations, The Food Hygiene (Scotland) Regulations, The Food Hygiene (Wales) Regulations, The Food Information to Consumers Regulations (EC)1169/2011, Food Information Regulations, Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs, The Weights and Measures (Packaged Goods) Regulations. Sources of information for legislation changes.
K6: Food safety management control of dairy and related food systems: Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP).
K7: Principles of dairy chemistry. Chemical properties. Compositional milk and dairy product analysis. Quality testing of milk and dairy products.
K8: Principles of dairy microbiology. Types of micro-organisms and their structure. Cultivation conditions and procedures. Aseptic conditions and Good Laboratory Practice (GLP): organisation and discipline within the laboratory. Hygiene monitoring and auditing. Laboratory analysis techniques. Indicator organisms. Interpretation of microbiological data as an indicator of risk.
K9: Milk and dairy derivatives as raw materials. Primary production. Dairy farming practice. Composition of milk and dairy produce. Additives. Dairy products as an ingredient in other foods and associated allergenic issues. Dairy alternatives (non-milk based ingredients).
K10: Quality assurance in the dairy industry. Organisation of quality assurance. Function of quality assurance. Quality assurance schemes. Chemical and microbiological quality assurance parameters. Organoleptic assessment. Statistical process control. Stakeholder management.
K11: Cleaning, disinfection, and sterilisation. Different techniques: chemical, heat, steam technology and ultraviolet - when they should be used. Components of Clean In Place (CIP). New developments in cleaning technology. Environmental impact of cleaning. Cleaning validation, verification, and optimisation techniques.
K12: Basic physical principles of dairy process engineering: mass and energy balances, modes of thermal transfer, principles of fluid flow, and rheology (deformation and flow of materials - solids and liquids). Principles of food industry unit operations. Preservation operations. Dairy industry unit operations. Factory service operations. Functional and hygienic design principles of food processing plant and impact on maintenance.
K13: Innovation in the dairy industry. Product development processes. Recipe development. Market gap identification. Acceptance testing and process design. Packaging requirements. Nutrition and organoleptic characteristics.
K14: Milk processing: end-to-end. New concepts in milk processing. By-products.
K15: Cheese and fermented product technology. Cheese and cheese related products. Yogurt and related products. Soured creams and crème fraiche.
K16: Butter and milk fat technology. Butter manufacture. Yellow fat and dairy spread manufacture. Ice cream manufacture. Dairy dessert manufacture.
K17: The chemistry of whey protein. Whey processing techniques and technology.
K18: Leadership and management techniques: influencing, negotiation, and conflict management techniques.
K19: Change management principles and techniques: stakeholder engagement.
K20: Project management roles and techniques: planning, prioritising, organising, and risk management.
K21: Continuous improvement principles and techniques: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Process Control (SPC). Lean manufacturing tools. Process flow. Data analysis techniques.
K22: Problem solving and fault finding: 5 whys, root cause analysis, Failure Mode Effects Analysis (FMEA).
K23: Dairy supply chain: mapping and risk management. World dairy economic drivers. Milk and dairy product supply and demand factors. Food security.
K24: Current environmental situation and impact. Sustainability within the dairy industry. Minimising environmental damage. Regulations and regulatory bodies: Environmental protection Act, Environment Agency. Measuring environment impact and environmental audit requirements. Environmental management systems.
K25: Dairy automation and process control. Control systems. Instrumentation. Control theory principles. Machine communications and networking. Integrated control and automation systems. Digital manufacturing. Dairy industry automated processes.
K26: Information technology: Management Information Systems (MIS), Data analysis and reporting systems, spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR).
K27: Communication techniques: non-verbal, verbal, written.
K28: Report writing techniques.
K29: Workplace training and development techniques: coaching and transfer of knowledge.
K30: Equality, diversity, and inclusion. Unconscious bias.
Skills
S1: Apply food safety management systems.
S2: Apply food and dairy hygiene practice principles.
S3: Comply with food safety regulations and procedures.
S4: Comply with health and safety and environmental regulations, guidelines, and procedures.
S5: Apply sustainable working practices. For example, efficient use of resources, waste minimisation.
S6: Apply quality control processes.
S7: Apply extended knowledge of underlying dairy concepts.
S8: Review, evaluate and apply underlying scientific concepts, principles, and techniques in the context of new and different areas of work.
S9: Identify, review, and select scientific techniques, procedures, and methods to undertake tasks.
S10: Apply engineering concepts and principles to analyse dairy performance.
S11: Collect, analyse, interpret, and evaluate data, information, concepts, and ideas including use of statistical methods.
S12: Apply changes to dairy processing unit operations.
S13: Apply problem solving techniques, identifying issues. Propose solutions to problems.
S14: Use continuous improvement techniques and make recommendations.
S15: Apply project management techniques: planning and prioritising tasks, organising resources, and risk management.
S16: Conduct environmental impact assessments.
S17: Develop technical written content. For example, operating procedures, working instructions, and reports.
S18: Communicate with colleagues, customers, and stakeholders – verbal and written. Use industry terminology where appropriate.
S19: Create and deliver presentations.
S20: Negotiate with and influence colleagues and stakeholders; manage conflict.
S21: Use information and digital technology.
S22: Identify training needs. Run training sessions. Coach individuals.
Behaviours
B1: Take personal responsibility for food safety and promote.
B2: Take personal responsibility for health and safety and promote.
B3: Take personal responsibility for sustainable working practices and promote.
B4: Act in a professional manner: role model for company and industry.
B5: Take responsibility for quality of work and enable others to work to high standards. For example, decisive, self-reliant, and motivated.
B6: Respond and adapt to work demands, resilient under pressure. Seek new ways of working.
B7: Recognise limitations, seek input from others and escalate issues when required.
B8: Collaborate within teams, across disciplines, and external stakeholders, promoting inclusion.
B9: Committed to maintaining and enhancing competence through Continued Professional Development (CPD).
Duties and associated skills, knowledge and behaviours
Knowledge
K1: Industry and business considerations. The dairy industry structure. Different teams and functions involved in dairy production. Dairy technologist role. Limits of scope of practice: when to seek input from others and when to escalate. Financial considerations. Ethical business practices.
K2: Good Manufacturing Practice (GMP). Production and operational planning concepts.
K3: Health and safety. Health and Safety at Work Act – responsibilities. Health and safety culture. Control of Substances Hazardous to Health (CoSHH). The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Personal Protective Equipment (PPE). Types of hazards. Risk assessments, mitigation methods, and method statements (safe systems of work).
K4: Principles of food and dairy safety. Allergenic control. Good Hygienic Practice (GHP). Microbiology and food borne illnesses. Biological, physical, allergenic (cross-contamination), and chemical contamination of dairy and related products. Food storage, temperature control and preservation of dairy products. Hygienic design and construction of food premises, and their cleaning and disinfection. Pest control. Personal hygiene and training. Food safety culture. Traceability. Preventative maintenance.
K5: Food safety legislation principles: Food Safety Act, Regulation (EC) 852/2004, The General Food Law Regulation (EC) 178/2002, The Food Safety and Hygiene (England) Regulations, The Food Hygiene (Scotland) Regulations, The Food Hygiene (Wales) Regulations, The Food Information to Consumers Regulations (EC)1169/2011, Food Information Regulations, Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs, The Weights and Measures (Packaged Goods) Regulations. Sources of information for legislation changes.
K6: Food safety management control of dairy and related food systems: Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP).
K7: Principles of dairy chemistry. Chemical properties. Compositional milk and dairy product analysis. Quality testing of milk and dairy products.
K8: Principles of dairy microbiology. Types of micro-organisms and their structure. Cultivation conditions and procedures. Aseptic conditions and Good Laboratory Practice (GLP): organisation and discipline within the laboratory. Hygiene monitoring and auditing. Laboratory analysis techniques. Indicator organisms. Interpretation of microbiological data as an indicator of risk.
K9: Milk and dairy derivatives as raw materials. Primary production. Dairy farming practice. Composition of milk and dairy produce. Additives. Dairy products as an ingredient in other foods and associated allergenic issues. Dairy alternatives (non-milk based ingredients).
K10: Quality assurance in the dairy industry. Organisation of quality assurance. Function of quality assurance. Quality assurance schemes. Chemical and microbiological quality assurance parameters. Organoleptic assessment. Statistical process control. Stakeholder management.
K11: Cleaning, disinfection, and sterilisation. Different techniques: chemical, heat, steam technology and ultraviolet - when they should be used. Components of Clean In Place (CIP). New developments in cleaning technology. Environmental impact of cleaning. Cleaning validation, verification, and optimisation techniques.
K12: Basic physical principles of dairy process engineering: mass and energy balances, modes of thermal transfer, principles of fluid flow, and rheology (deformation and flow of materials - solids and liquids). Principles of food industry unit operations. Preservation operations. Dairy industry unit operations. Factory service operations. Functional and hygienic design principles of food processing plant and impact on maintenance.
K13: Innovation in the dairy industry. Product development processes. Recipe development. Market gap identification. Acceptance testing and process design. Packaging requirements. Nutrition and organoleptic characteristics.
K14: Milk processing: end-to-end. New concepts in milk processing. By-products.
K15: Cheese and fermented product technology. Cheese and cheese related products. Yogurt and related products. Soured creams and crème fraiche.
K16: Butter and milk fat technology. Butter manufacture. Yellow fat and dairy spread manufacture. Ice cream manufacture. Dairy dessert manufacture.
K17: The chemistry of whey protein. Whey processing techniques and technology.
K18: Leadership and management techniques: influencing, negotiation, and conflict management techniques.
K19: Change management principles and techniques: stakeholder engagement.
K20: Project management roles and techniques: planning, prioritising, organising, and risk management.
K21: Continuous improvement principles and techniques: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Process Control (SPC). Lean manufacturing tools. Process flow. Data analysis techniques.
K22: Problem solving and fault finding: 5 whys, root cause analysis, Failure Mode Effects Analysis (FMEA).
K23: Dairy supply chain: mapping and risk management. World dairy economic drivers. Milk and dairy product supply and demand factors. Food security.
K24: Current environmental situation and impact. Sustainability within the dairy industry. Minimising environmental damage. Regulations and regulatory bodies: Environmental protection Act, Environment Agency. Measuring environment impact and environmental audit requirements. Environmental management systems.
K25: Dairy automation and process control. Control systems. Instrumentation. Control theory principles. Machine communications and networking. Integrated control and automation systems. Digital manufacturing. Dairy industry automated processes.
K26: Information technology: Management Information Systems (MIS), Data analysis and reporting systems, spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR).
K27: Communication techniques: non-verbal, verbal, written.
K28: Report writing techniques.
K29: Workplace training and development techniques: coaching and transfer of knowledge.
K30: Equality, diversity, and inclusion. Unconscious bias.
Skills
S1: Apply food safety management systems.
S2: Apply food and dairy hygiene practice principles.
S3: Comply with food safety regulations and procedures.
S4: Comply with health and safety and environmental regulations, guidelines, and procedures.
S5: Apply sustainable working practices. For example, efficient use of resources, waste minimisation.
S6: Apply quality control processes.
S7: Apply extended knowledge of underlying dairy concepts.
S8: Review, evaluate and apply underlying scientific concepts, principles, and techniques in the context of new and different areas of work.
S9: Identify, review, and select scientific techniques, procedures, and methods to undertake tasks.
S10: Apply engineering concepts and principles to analyse dairy performance.
S11: Collect, analyse, interpret, and evaluate data, information, concepts, and ideas including use of statistical methods.
S12: Apply changes to dairy processing unit operations.
S13: Apply problem solving techniques, identifying issues. Propose solutions to problems.
S14: Use continuous improvement techniques and make recommendations.
S15: Apply project management techniques: planning and prioritising tasks, organising resources, and risk management.
S16: Conduct environmental impact assessments.
S17: Develop technical written content. For example, operating procedures, working instructions, and reports.
S18: Communicate with colleagues, customers, and stakeholders – verbal and written. Use industry terminology where appropriate.
S19: Create and deliver presentations.
S20: Negotiate with and influence colleagues and stakeholders; manage conflict.
S21: Use information and digital technology.
S22: Identify training needs. Run training sessions. Coach individuals.
Behaviours
B1: Take personal responsibility for food safety and promote.
B2: Take personal responsibility for health and safety and promote.
B3: Take personal responsibility for sustainable working practices and promote.
B4: Act in a professional manner: role model for company and industry.
B5: Take responsibility for quality of work and enable others to work to high standards. For example, decisive, self-reliant, and motivated.
B6: Respond and adapt to work demands, resilient under pressure. Seek new ways of working.
B7: Recognise limitations, seek input from others and escalate issues when required.
B8: Collaborate within teams, across disciplines, and external stakeholders, promoting inclusion.
B9: Committed to maintaining and enhancing competence through Continued Professional Development (CPD).