Dairyperson
A dairy product manager or a dairyperson works in a dairy in the manufacture of dairy products. They can also act as users and supervisors of the automated manufacturing process for different dairy products. Their tasks may include receiving milk, taking samples, and maintaining and washing equipment. Their tasks also include taking and analysing samples and reporting. The profession requires attention to detail and knowledge of manufacturing processes, quality awareness and the ability to work independently.
Dairies.
A dairyperson must be familiar with the different production stages of dairy products and the operation of the production line. Persons working in the profession must be familiar with factors related to the quality of milk and the quality requirements for different products. Manufacturing of dairy products requires hygiene competence.
Sudden changes and problems resulting from the process can occur during work, and handling them requires overall knowledge of the process and the product, initiative, and decision-making ability. In the manufacture of dairy products, the aim is to minimise production errors, which requires responsibility and accuracy. The profession requires cooperation and interaction skills.
Information technology skills are necessary. Dairy product managers often work in shifts.
You can complete a vocational qualification in food production (dairy product manager) in upper secondary vocational institutions. After gaining more professional competence, it is also possible to complete a further vocational qualification in food processing, further vocational qualification in food production and a specialist vocational qualification in food production. An upper secondary vocational qualification can also be completed through an apprenticeship.
It is possible to study biotechnology and food technology specialising in dairy technology at a University of Applied Sciences. The degree is called Bachelor of Engineering.
Persons who in their work handle unpackaged and perishable foods in a food establishment must confirm their hygiene proficiency with a Hygiene Passport. Hygiene Passport Tests are arranged by Hygiene Passport Examiners approved by the Finnish Food Safety Authority (Evira), which operate independently and issue Hygiene Passports. Provisions on food hygiene competence are laid down in the General Food Hygiene Regulation (852/2004/EU) and the Food Act, which entered into force on 1 March 2006 (23/2006).
Monthly salary. On top of the basic salary, people working in this profession also receive additional pay from e.g. years of service and shift work. A collective agreement for dairy product managers has been concluded between the Finnish Food and Drink Industries’ Federation and the Finnish Food Workers’ Union SEL.
The collective agreement for persons with a special vocational qualification in dairy production and technical officers has been concluded between the Finnish Food and Drink Industries’ Federation, the Professional Dairy Association MVL and the Union of Salaried Employees TU. For employees in the dairy industry, the monthly salary is determined on the basis of the difficulty of the position and personal competence. In addition, employees receive bonuses for years of service and other bonuses.