At Hilmar Cheese Company we improve lives around the world through wholesome dairy products. Since our founding in 1984, Hilmar Cheese Company has been committed to innovation and sustainability. Our state-of-the art production facilities convert an abundance of locally sourced high-quality milk into a variety of nutritious cheeses, whey protein and lactose. The Cheese and Ingredients that we produce create a wide variety of retail and food service products from sliced and shredded cheeses, to protein supplements and infant formula. We are a trusted partner to premier food and beverage brands in for than fifty countries helping bring their vision into reality.Get more news about uf equipment producer,you can vist our website!
Throughout our decades of success and growth we have remained committed to our mission and values and these principles unite our people and guide all that we do.

A Typical Day
The Milk UF Operator is responsible for operating the Ultra-Filtration systems, Separators and Pasteurizers to meet production goals. Collect samples of raw milk and raw milk ingredients to test and record compositions.

Job Responsibilities
Plan and coordinate production hours based on daily production demands and goals.
CIP/COP related process equipment as required by PMO and internal policies.
Troubleshoot equipment and processes.
Operate HMI process controls.
Understand milk quality and safety.
Perform quality control checks and record results.
Satisfy specified cleaning and documentation as it is contained in the Master Sanitation Schedule.
Effectively communicate.
Change out membranes on Ultra-Filtration Systems.
Active participation and ownership in your training and development program and associated activities, classes and events, which will be held before, during, after shifts and during scheduled days off.
Help coach and train teammates and participate in on the job, buddy training.
Place high priority on food safety and sanitation by understanding and executing HCC's food safety and sanitation policies and procedures.
Hold self and others accountable to HCC's food safety & sanitation guidelines and policies by communicating any food safety incident, observation, or opportunity to your leadership team or teammates.
Participate in food safety and sanitation root cause analysis and improvement activities when required.
Prioritize safety above all other job duties by having a safety first approach at all times.
Report any safety issues, observations, opportunities to your teams and follow up.
Participate in departmental safety teams
Promote Company Culture.
Achieve common business goals through cooperative alignment with all departments.
What You Will Need
English skills must be proficient to understand, read, write and speak English
Basic computer skills
Must be able to work 12-hour rotating shifts, including weekends, and holidays
Ability to lift up to 60 lbs.
What Will Put You Ahead
High School diploma or GED from an accredited institution.
SAP experience
State issued Pasteurizers License
State issued Sampler's and Weigher's License
State Certified Beta-Lactam Industry Analysts or Certified Industry Supervisor
Active/past member of the department safety team
Skilled in Milk Receiving position (level 1), membrane operator experience or 2 years of dairy manufacturing experience
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will be required to:

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What are the regulations?
Windows must meet the required energy efficiency in terms of thermal transmission. This is measured by the rate of heat transfer through a product: its U-value.
Windows must meet the glazing protection against impact requirement.
What is the window opening height requirement?
Replacement windows must comply with thermal performance standards.
Structural requirements for mullions must pass an obligatory test or calculations.
Commercial buildings: The owner of the property or land is usually responsible for complying with the relevant planning rules and building regulations.
The project, whether a house or commercial building, will point you toward the right path of choosing the ideal window so we will first discuss these two situations with their respective regulations. We will then discuss the "why" behind the different glazing options and define the various opening systems.The frame is equally important so we will highlight the most common materials used. There are also a number of technical characteristics to consider, along with other traits.

Glazing requirements will alter depending on your project and location. When you know the regulations, you will choose between four types: single glazed, double glazed, triple glazed and quadruple glazed. We mentioned the U value requirement earlier. A low U value means the window achieves an efficient temperature retention; the lower, the better. In a cold climate, a good U value for a window is between 0.17 and 0.39. U Values are measured in W/m2K.