Hard Skills
IntermediateMilk Quality AnalysisPerforming chemical and physical tests on raw milk samples to determine fat content, protein levels, and the presence of antibiotics or inhibitors.
IntermediateSensory EvaluationThe use of sight, smell, and taste to detect off-flavors, odors, or visual abnormalities in raw milk prior to unloading.
IntermediateLaboratory Equipment OperationHandling and maintaining specialized tools such as cryoscopes, centrifuges, and milk analyzers used for precise measurement.
AdvancedHACCP ComplianceApplying Hazard Analysis and Critical Control Point principles to identify and mitigate risks during the milk receiving process.
BasicData Recording and ReportingDocumenting test results, temperatures, and volumes accurately in digital management systems or physical logs.
BasicSanitation and Hygiene ManagementExecuting Cleaning-in-Place (CIP) cycles and manual sanitization of tankers, hoses, and receiving equipment.