Milk Powder - Level 3

New Zealand Certificate in Dairy Processing Level 3 - Spray-Drying & Evaporation context

Course summary

Structure

Compulsory topics

Level

3

Duration

12 months

Start date

Anytime

 
 

Topics covered in this programme

Health & Safety and Environmental Sustainability

  • Apply safe work practices in own work area
  • Apply sustainable environmental practices in own work area.
 

Food/Product Safety and Quality

  • Apply quality assurance practices to own work area
  • Apply hygiene and food safety requirements to own work area
  • Demonstrate knowledge of cleaning and sanitation in a primary food processing operation
  • Clean and sanitise work areas, machinery and equipment in a primary food processing operation
  • Comply with documentation requirements in a primary food processing operation
  • Comply with aseptic sampling techniques in a dairy processing operation
  • Demonstrate knowledge of the prevention and control of foreign matter contamination of dairy products
  • Demonstrate knowledge of the risks, testing and control of microorganisms in a dairy processing operation
  • Demonstrate knowledge of heat transfer and heat treatment in a dairy processing operation
  • Demonstrate knowledge of clean-in-place processes in a primary food processing operation
  • Conduct a titration of a clean in place solution in a dairy processing operation.
 

Interpersonal – Communication, Teamwork and Planning

  • Work in a team to achieve designated tasks
  • Interact with internal customers.
 

Product Knowledge and Process – Generic

  • Demonstrate knowledge of the composition of milk and the chemical and physical changes during dairy product processing.
 

Product Knowledge and Process - Specific

Milk Powder/Blending:

  • Demonstrate knowledge of evaporation and spray drying of dairy products in a dairy processing operation.