Job Summary: The Machine Operator – High Value Dairy Products is responsible for operating, monitoring, and maintaining equipment used in the reception, pasteurization, and processing of high-value dairy products including raw milk, yoghurt bases, ice cream, and butter. The role ensures that all operations adhere to quality, hygiene, safety, and efficiency standards, while supporting the seamless flow of production from milk reception to final product packaging.

Key Duties and Responsibilities:

Machine Operation & Process Monitoring

• Operate and monitor production equipment such as pasteurizers, homogenizers, separators, chillers, mixers, churns, freezers, and packing machines.
• Follow Standard Operating Procedures (SOPs) for equipment startup, operation, cleaning (CIP), and shutdown.
• Adjust and maintain process parameters (temperature, pressure, flow rates, timing) within required specifications.

Production Implementation

• Execute daily production schedules for milk pasteurization, yoghurt base preparation, ice cream, and butter production as directed by the supervisor.
• Ensure smooth transfer of raw milk through various stages including pasteurization and standardization into different product lines.

Quality & Food Safety Compliance

• Conduct routine in-process quality checks and alert supervisors of any deviations.
• Maintain high hygiene standards of equipment and work areas in compliance with GMP, HACCP, ISO 22000, and UNBS standards.
• Ensure hygienic handling of  milk, cream, butter, and ice cream products to prevent contamination.

Documentation & Traceability

• Accurately complete production records, logbooks, equipment checklists, and batch reports.
• Record material usage, product yields, losses, and processing data for traceability and reconciliation.

Maintenance & Downtime Reduction

• Perform basic equipment maintenance and troubleshooting to minimize downtime.
• Report technical faults promptly to maintenance teams and assist during repairs as needed.

Material Handling & Loss Control

• Handle all raw and processed materials with care to reduce waste and spoilage.
• Support material reconciliation efforts by accurately tracking input vs. output and identifying process losses.

Compliance & Safety

• Adhere to all workplace safety guidelines and participate in routine health and safety briefings.
• Support internal audits and inspections by maintaining organized work areas and up-to-date documentation.

Collaboration

• Work closely with UHT Supervisors, quality control, and maintenance teams to ensure efficient and compliant operations.
• Participate in daily production meetings and contribute to continuous improvement initiatives across UHT and high-value product lines.

Qualifications, Skills and Experience:

• Certificate or Diploma in Dairy Science, Food Processing Technology, Mechanical/Electrical Engineering, or related field.
• 2–3 years of hands-on experience operating milk pasteurization, yoghurt, butter, or ice cream production equipment in a dairy or FMCG environment.
• Solid understanding of dairy processing workflows and machine operation protocols.
• Familiarity with ISO 9001, ISO 22000, HACCP, GMP, and food safety regulations.
• Strong attention to detail and ability to follow technical procedures precisely.
• Good oral and written communication skills.
• Computer literacy, especially in MS Office (Excel, Word); knowledge of digital production systems is an advantage.
• Physically fit to work in a demanding production environment (standing, lifting, cleaning, etc.).

Key Performance Indicators (KPIs):

• Volume of milk received and pasteurized per shift.
• Number of successful product batches (ice cream, butter, yoghurt base) processed per shift.
• Compliance of process parameters within set quality limits.
• Rate of raw material and product losses per shift.
• Equipment hygiene and CIP completion compliance.
• Equipment uptime and reduction in production downtime.
• Timeliness and accuracy of documentation and reporting.

• Operate and monitor production equipment such as pasteurizers, homogenizers, separators, chillers, mixers, churns, freezers, and packing machines.
• Follow Standard Operating Procedures (SOPs) for equipment startup, operation, cleaning (CIP), and shutdown.
• Adjust and maintain process parameters (temperature, pressure, flow rates, timing) within required specifications.
• Execute daily production schedules for milk pasteurization, yoghurt base preparation, ice cream, and butter production as directed by the supervisor.
• Ensure smooth transfer of raw milk through various stages including pasteurization and standardization into different product lines.
• Conduct routine in-process quality checks and alert supervisors of any deviations.
• Maintain high hygiene standards of equipment and work areas in compliance with GMP, HACCP, ISO 22000, and UNBS standards.
• Accurately complete production records, logbooks, equipment checklists, and batch reports.
• Perform basic equipment maintenance and troubleshooting to minimize downtime.
• Handle all raw and processed materials with care to reduce waste and spoilage.
• Adhere to all workplace safety guidelines and participate in routine health and safety briefings.
• Work closely with UHT Supervisors, quality control, and maintenance teams to ensure efficient and compliant operations.
• Participate in daily production meetings and contribute to continuous improvement initiatives across UHT and high-value product lines.

• Solid understanding of dairy processing workflows and machine operation protocols.
• Familiarity with ISO 9001, ISO 22000, HACCP, GMP, and food safety regulations.
• Strong attention to detail and ability to follow technical procedures precisely.
• Good oral and written communication skills.
• Computer literacy, especially in MS Office (Excel, Word); knowledge of digital production systems is an advantage.

• Certificate or Diploma in Dairy Science, Food Processing Technology, Mechanical/Electrical Engineering, or related field.
• 2–3 years of hands-on experience operating milk pasteurization, yoghurt, butter, or ice cream production equipment in a dairy or FMCG environment.