Processing and quality control operations in the production of shrimp powder at Farmtec Foods, Inc. / by Rhea M. Joson.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2003. Cavite State University- Main Campus,Description: xii, 44 pages : 28 cm. illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.395  J78 2003
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: JOSON, RHEA M. "PROCESSING AND QUALITY CONTROL OPERATIONS IN THE PRODUCTION OF SHRIMP POWDER AT FARMTEC FOODS, INC." Plant Practice Report. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. April 2003. Adviser: Prof. Fe N. Dimero. The plant practice was conducted at Farmtec Foods, Inc., (FFI) located at J. P. Rizal St., Sabutan, Silang Cavite from December 11 to March 8, 2003, to expose the trainee to actual quality control operations and processing activities of shrimp powder. The trainee was first oriented with the firm, specifically on its organization and policies and was later involved in operations such as inspection and evaluation of raw materials and sorting efficiency, monitoring the % moisture content, maintaining the drying time, ensuring the final product is in accordance with product specification, label inspection and maintenance of processing condition. During the plant practice observations were done on how the firm conformed with Good Manufacturing Practices, Hazard Analysis and Critical Control, and Product Quality Accreditation to further improve the product quality. Generally, quality evaluation was conducted in each critical process point of shrimp powder production, from receiving the shrimps to sorting, drying, pulverizing, sifting, packaging storage and finally to distribution. Quality evaluation was based on the physical, organoleptic, chemical, and microbial properties of the shrimp at specific point of production, which were compared to both company and federal standards. Specifications set by the customers/consumers were also conformed with. Limitations, however, were identified like delayed raw material delivery which resulted to delayed production, lack of ventilation in the production area and insufficient facilities for chemical and microbial analysis. The plant practice provided the trainee with worthwhile experiences which contributed to the development of skills in sampling and physical and sensory evaluation, basic skills which professional food technologists should possess.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.395 J78 2003 (Browse shelf(Opens below)) Link to resource Room use only T-2477 00007096

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

JOSON, RHEA M. "PROCESSING AND QUALITY CONTROL OPERATIONS IN THE PRODUCTION OF SHRIMP POWDER AT FARMTEC FOODS, INC." Plant Practice Report. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. April 2003. Adviser: Prof. Fe N. Dimero.
The plant practice was conducted at Farmtec Foods, Inc., (FFI) located at J. P. Rizal St., Sabutan, Silang Cavite from December 11 to March 8, 2003, to expose the trainee to actual quality control operations and processing activities of shrimp powder. The trainee was first oriented with the firm, specifically on its organization and policies and was later involved in operations such as inspection and evaluation of raw materials and sorting efficiency, monitoring the % moisture content, maintaining the drying time, ensuring the final product is in accordance with product specification, label inspection and maintenance of processing condition.
During the plant practice observations were done on how the firm conformed with Good Manufacturing Practices, Hazard Analysis and Critical Control, and Product Quality Accreditation to further improve the product quality. Generally, quality evaluation was conducted in each critical process point of shrimp powder production, from receiving the shrimps to sorting, drying, pulverizing, sifting, packaging storage and finally to distribution. Quality evaluation was based on the physical, organoleptic, chemical, and microbial properties of the shrimp at specific point of production, which were compared to both company and federal standards. Specifications set by the customers/consumers were also conformed with.
Limitations, however, were identified like delayed raw material delivery which resulted to delayed production, lack of ventilation in the production area and insufficient facilities for chemical and microbial analysis. The plant practice provided the trainee with worthwhile experiences which contributed to the development of skills in sampling and physical and sensory evaluation, basic skills which professional food technologists should possess.

Submitted to the University Library 04-28-2003 T-2477

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