1. What do you dislike about your present job as Dairy Clerk?

Be cautious with this answer. Do not be too specific as you may draw attention to weaknesses that will leave you open to further problems. One approach is to choose a characteristic of your present company, such as its size or slow decision-making processes etc. Give your answer with the air of someone who takes problems and frustrations in your stride as part of the job.

2. Tell me are There Pesticides In Milk?

No. Stringent government standards ensure that all milk is safe, wholesome and nutritious. Recent government testing found that all of the milk samples tested were free from pesticide residue.

3. Tell me what have your achievements been to date as Dairy Clerk?

Select an achievement that is work-related and fairly recent. Identify the skills you used in the achievement and quantify the benefit it had to the company. For example, 'my greatest achievement has been to design and implement a new sales ledger system, bringing it in ahead of time and improving our debtors' position significantly, saving the company £50,000 a month in interest'.

4. Do you know how Is Milk Pasteurized?

Pasteurization is a simple, proven and effective process, approved by the Food and Drug Administration that kills potentially harmful bacteria without affecting the taste or nutritional value of milk. During pasteurization, the temperature of milk is raised to at least 161° Fahrenheit for 16 seconds and then rapidly cooled. Pasteurization extends milk's shelf life and destroys harmful bacteria. Ultra-high temperature pasteurization, where milk is heated to 280° Fahrenheit for more than 2 seconds, is used to extend shelf life in some dairy foods.

5. Tell me how Does A Cow Produce Milk?

All cows produce milk once they deliver a calf. About 10 months after calving, the amount of milk the cow gives naturally decreases substantially and the cow undergoes "drying off." About 12 to 14 months after the birth of her previous calf, a cow will calve again, thus providing milk.

6. What are your strengths as Dairy Clerk?

This is one question that you know you are going to get so there is no excuse for being unprepared. Concentrate on discussing your main strengths. List three or four proficiencies e.g. your ability to learn quickly, determination to succeed, positive attitude, your ability to relate to people and achieve a common goal. You may be asked to give examples of the above so be prepared.

7. Do you know how Much Milk Does A Cow Give Each Day?

Most dairy cows are milked two to three times per day. On average, a cow will produce six to seven gallons of milk each day.

8. Tell me what's Your Favorite Part About Being A Dairy Farmer?

My favorite part is knowing that we do our very best to keep our animals happy and comfortable while producing a high quality, nutritious food for the public.

9. Tell me if I Buy Organic, Am I Doing More To Help Support Small Family Farms?

There are large and small farms that produce both conventional and organic types of milk. Organic farming has more to do with farm management practices than the size of the farm itself. Of the 55,000 dairy farms in America today, the majority are smaller farms with less than 200 cows. The vast majority of US farms - big and small - are family owned and operated.

10. Tell me what Do Cows Eat?

A cow that is milking eats about 100 pounds each day of feed, which is a combination of hay, grain, silage and proteins (such as soybean meal), plus vitamins and minerals. Farmers employ professional animal nutritionists to develop scientifically formulated, balanced and nutritious diets for their cows. Cows also need fresh, clean water.

USDA statistics show that US dairy farmers are producing almost three times more milk with about half the number of cows compared to 1960, thereby reducing the total amount of feed, water and space needed, and resulting in less manure.

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