Controller pasteurization and cooling milk

1. General characteristics of the profession

Works at the enterprises for processing of milk, release of dairy products, refrigerators. Controls the quality of milk and dairy products using an automated process control system, which includes instrumentation, automatic controllers, an alarm and protection system.

2. Requirements for the individual characteristics of a specialist

For successful activity are necessary: ​​rapid visual-motor reaction; ability to concentrate over a long period of time; good spatial imagination and visual-figurative thinking.

3. Medical contraindications

The work is contraindicated for people with diseases: cardiovascular system; digestive organs; the kidneys; urinary tract; respiratory organs; musculoskeletal system; nervous system; allergic diseases; infectious diseases; low hearing level.

4. Requirements for training

Must know the technical characteristics and operating rules of the apparatus, instructions; basics of general, analytical and physical chemistry; safety regulations for laboratory research; methods of physical and chemical analysis and methods of calculation based on their results; GOST on the analyzed substances.

5. Related professions

Laboratory chemical analysis.