Dairy technician - Salary and Career
Technicians in food production, conservation and quality

Dairy technician - Career description, activities, functions and salary

Technicians in food production, conservation and quality control the quality of food in the production stages, supervising production and distribution processes, checking environmental conditions, equipment and products (in natura and prepared). They can participate in research to improve, adapt and develop products and promote the sale of inputs, products and equipment. Food technicians work primarily in the food industry. Technicians in nutrition and dietetics work under the supervision of a nutritionist, working primarily in food and nutrition units (healthy community) and nutrition and dietetics units (preferably sick community) and collective health.

How much does an Dairy technician earn

A Dairy technician earns between $955 and $4.360 per month, with an average monthly salary of $1.848 and a median salary of $1.503 according to an Averwage.com salary survey along with to data of professionals hired and fired by companies in the labor market.

Our research is based on the salaries of 5.342 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).


Salary ranges for the Dairy technician

Monthly Salary Annual Salary Salary Per Week Hourly Salary
Average wage 1.848 22.178 462 9
1º Quartile 955 11.459 239 5
Median Salary 1.503 18.038 376 7
3º Quartile 3.325 39.897 831 16
Higher Salary 4.360 52.314 1.090 22


Professional job categories

  • Middle level technicians
    • middle-level technicians in the biological, biochemical, health sciences
      • biochemistry and biotechnology technicians
        • technicians in food production, conservation and quality

Related Positions:




Main workplaces

Technicians in food production, conservation and quality they work in various food industries, in research centers, quality assessment laboratories, sanitary surveillance and food marketing companies. They are salaried employees, with a formal contract, organized as a team, under occasional supervision. They work indoors, in shifts. In some of the activities performed, they work in uncomfortable positions for long periods, exposed to high temperatures, intense odors, noise and toxic material.


What does it take to work in the field of Technicians in food production, conservation and quality

For professional practice, a technical course in food (high school) is required, similar or specialized courses such as, for example, in dairy products, in milk and derivatives, in sugar and alcohol, offered by professional training institutions and technical schools, in addition to the professional registration with the competent regional council. The full exercise of activities is obtained during the first year of experience, after internship.


Functions and activities of Dairy technician

Technicians in food production, conservation and quality must:

  • coordinate teams;
  • supervise production and distribution processes;
  • control quality in production stages;
  • demonstrate personal skills;
  • participate in research for improvement, adaptation and development of products under supervision;
  • check environment conditions, equipment and products (in natura and prepared);
  • communicate;
  • verify environmental conditions, equipment and products (in natura and prepared);
  • planning activities and work routines;
  • plan activities and work routines;
  • participate in research for improvement, adequacy and development of products under supervision;
  • promote sale of inputs, products and equipment;
  • control the quality in the production stages;
  • exercise activities in the nutrition area;
  • control quality in production stages;
  • control quality during production stages;
  • check environmental conditions, equipment and products (in natura and prepared);

  • Activities

    • control waste;
    • interpret the work order;
    • check the availability of materials, supplies and foodstuffs;
    • check diets on the assembly line;
    • control the expiration date of the products (in storage and points of sale );
    • demonstrate negotiation skills;
    • guide the preparation of recipes;
    • adapt menus;
    • convey to the team the adequacy of the product to the customers' needs;
    • perform nutrition education activities;
    • plan physical area;
    • develop operational procedures in production and quality control;
    • work as a team;
    • test product formulation;
    • identify target audience;
    • correct critical control points;
    • check equipment pressure;
    • check staff availability;
    • send samples to the customer for approval;
    • correct process deviations;
    • prepare activity reports;
    • monitor product distribution to points of sale;
    • select the procedures for each activity;
    • collect anthropometric data;
    • ensure support conditions (maintenance and general services);
    • control the product's ph;
    • ensure hygienic-sanitary conditions;
    • create product data sheet;
    • apply technical standards and current legislation;
    • perform comparative analysis with competing products;
    • follow up the customer;
    • inform customers about the storage and use of products;
    • receive inputs, products, foodstuffs;
    • perform operational routine training;
    • calculate cooking index and correction factor;
    • monitor production optimization through time-temperature;
    • participate in technical-administrative meetings;
    • inspect facilities;
    • establish a schedule of activities;
    • guid internal and external customers on aspects nutritional;
    • follow market needs;
    • participate in the selection of suppliers;
    • control the processing speed of equipment;
    • monitor distribution of the menu produced;
    • provide technical assistance to customers;
    • perform sensory analysis of raw materials and products;
    • portion milk formulas and human milk;
    • perform administrative services;
    • distinguish odors sensitively;
    • quote prices of equipment, materials, supplies and foodstuffs;
    • demonstrate visual acuity ability;
    • address consumer complaints;
    • participate in the development of educational material;
    • update yourself;
    • participate in the preparation of the labeling (information nutritional) of the product;
    • prepare analysis reports;
    • develop instruction manual;
    • clear questions from consumers/customers;
    • collect product samples;
    • demonstrate dynamism;
    • demonstrate creativity;
    • identify training needs;
    • identify critical control points;
    • relocate personnel;
    • participate in the dissemination of nutritional aspects of product;
    • participate in the development of standards;
    • overcoming adverse situations;
    • issue reports with technical advice under supervision;
    • check environmental safety conditions and of personal protective equipment;
    • evaluate suppliers;
    • control production time;
    • monitor the crushing, pasteurization, mixing, cooking, fermentation and others;
    • interpret customer needs;
    • provide quantities of foodstuffs and equipment for making menus;
    • evaluate product acceptability;
    • distinguish odors with sensitivity;
    • interact with customers;
    • contact company to replace personnel;
    • demonstrate proactiveness;
    • control malfunctions;
    • negotiate with internal and external customers;
    • control product dimensions;
    • check the final product packaging conditions;
    • perform microbiological analyzes of raw materials and products;
    • prepare technical visit reports;
    • monitor production delivery time;
    • monitor pre-preparation and food preparation;
    • provide the availability of materials and supplies;
    • communicate the schedule to the team;
    • perform a food survey;
    • specify materials and supplies;
    • prepare a standard prescription, under supervision;
    • elaborate work schedule;
    • check air humidity;
    • discriminate with sensitivity the flavors;
    • complete checklist (routine verification);
    • check storage conditions;
    • calculate materials and inputs;
    • scaling roster;
    • demonstrate sociability;
    • write control sheet reports;
    • participate in the elaboration of the product;
    • evaluate product acceptability;
    • check temperature (environment, equipment and fresh and prepared products);
    • transmit security;
    • demonstrate a global view of the production process;
    • ensure operational conditions of the production process;
    • raise potential customers;
    • perform physical-chemical analyzes of raw materials and products;
    • participate in the selection of personnel;
    • control product weight;
    • verify product concentration;
    • evaluate team performance results;
    • participate in the elaboration of menus;
    • monitor the integrated control of pests and vectors;
    • advise the implementation of approved changes;
    • supervise interns/minor apprentices;
    • define strategies for improvement, adequacy and product development;
    • exercise leadership;
    • providing the availability of materials and supplies;
    • perform technical visits to customers to present new products;
    • buy equipment, materials, supplies and foodstuffs;
    • participate in the calculation of the caloric value of the menu (healthy individuals);
    • adjust product to customer needs;
    • monitor performance tests of raw materials and supplies;


    Sectors that hire Dairy technician the most in the job market

    • slaughter of birds
    • retail merchandise in general, with predominance of food products - supermarkets
    • supplying prepared foods mainly for businesses
    • wholesale of food products in general
    • manufacture of industrial bakery products
    • combined office and administrative support services
    • manufacture of meat products
    • dairy manufacturing
    • manufacture of other food products
    • restaurants and similar




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