PROCEDURAL OBJECTIVES: Perform specific tasks related to start-up and stop operations. Determine temperature, time and pressure ranges. Monitor whether the start-up operation has been executed correctly.

BEHAVIORAL CONTENTS: Assess equipment and individual protection measures. Assess hygiene measures. Assess environmental protection measures and the impact of individual behavior.

BACKGROUND KNOWLEDGE:Conceptual knowledge: Basic milk microbiology. Destructive power of the temperature/time binomial on pathogenic microorganisms in milk.

Global Objective: Recognize and adjust the facilities and components of an UHT equipment by identifying its elements and variables necessary for the start-up and stop operations.

BACKGROUND KNOWLEDGE:Supporting knowledge: Knowledge on equipment and basic components of an UHT treatment plant.

TYPE OF KNOWLEDGE: conceptual, procedural

GLOBAL OBJECTIVE: Recognize and adjust the facilities and components of an UHT equipment by identifying its elements and variables necessary for the start-up and stop operations.

CONCEPTUAL OBJECTIVES: Acquire the required knowledge to analyze the equipment and facilities, specifically their features and requirements, so changes can be introduced. Supervise cleaning, disinfection and maintenance operations.

BEHAVIORAL OBJECTIVES: Act with determination and responsibility in the decision making process, being conscious of their responsibility towards consumers. Keep a critical attitude towards the information shared (technical documents, process records, etc). Be disciplined in their work. Be willing to work in teams. Be willing to carry out self-education. Develop the versatility and capacity of adapting to changes.

PROCEDURAL CONTENTS: 1. Draw UHT milk flow charts (inputs, outputs). 2. Handle equipment. 3. Check production operations according to operation conditions. 4. Take action in case of deviations.