Quality assurance operation in the production of sunkist fruit juice drink at Mofels Foods International Corporation / by Hanica Jane M. Olarve.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xiii, 43 pages : 28 cm. illustrations ; Content type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.34  Ol1 2016
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: OLARVE, HANICA JANE M. Quality Assurance Operation in the Processing of Sunkist Fruit Juice Drink at Mofel’s Food International Corporation. Plant practice report submitted to the faculty of the College of Agriculture, Food, Environment and Natural Resources in partial fulfillment of the requirements for the degree of Bachelor of Science in Food Technology. Prepared under the supervision of Mrs. Aitee Janelle E. Reterta, MS. The plant practice was conducted from November 16, 2015 to January 13, 2016 for 300 hours at Mofel’s Food International Corporation located at Governors Drive, Brgy. Langkaan-I, Dasmarinas City, Cavite. Throughout the plant practice the trainee was oriented with the working policies, rules and regulations in the company, equipments and facilities. The QA inspector also gave the trainee brief information about the process, monitoring and analysis. The process of making Sunkist Fruit Drink involves preparation of raw materials, mixing, pasteurizing, filling and weighing, sealing, cooling and packaging of the finished goods. It also involves storing prior for distribution. Quality assurance 1s the opportunity given in the student to work with hands-on operation in the laboratory including water analysis, in-process, rework, finished goods analysis, GMP and sanitation. The trainee was assigned also in monitoring in-line, random sampling is conducted, temperature and weight monitoring. The plant practice let the trainee susceptible to an actual processing of juice; acquire knowledge and enhanced the student’s ability in handling analysis, monitoring and evaluation. The trainee also develops communication skills and enhances the knowledge about the essence of being a food technologist.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.34 Ol1 2016 (Browse shelf(Opens below)) Link to resource Room use only T-6736 00011005

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

OLARVE, HANICA JANE M. Quality Assurance Operation in the Processing of Sunkist Fruit Juice Drink at Mofel’s Food International Corporation. Plant practice report submitted to the faculty of the College of Agriculture, Food, Environment and Natural Resources in partial fulfillment of the requirements for the degree of Bachelor of Science in Food Technology. Prepared under the supervision of Mrs. Aitee Janelle E. Reterta, MS.

The plant practice was conducted from November 16, 2015 to January 13, 2016 for 300 hours at Mofel’s Food International Corporation located at Governors Drive, Brgy. Langkaan-I, Dasmarinas City, Cavite.

Throughout the plant practice the trainee was oriented with the working policies, rules and regulations in the company, equipments and facilities. The QA inspector also gave the trainee brief information about the process, monitoring and analysis.

The process of making Sunkist Fruit Drink involves preparation of raw materials, mixing, pasteurizing, filling and weighing, sealing, cooling and packaging of the finished goods. It also involves storing prior for distribution.

Quality assurance 1s the opportunity given in the student to work with hands-on operation in the laboratory including water analysis, in-process, rework, finished goods analysis, GMP and sanitation. The trainee was assigned also in monitoring in-line, random sampling is conducted, temperature and weight monitoring.

The plant practice let the trainee susceptible to an actual processing of juice; acquire knowledge and enhanced the student’s ability in handling analysis, monitoring and evaluation. The trainee also develops communication skills and enhances the knowledge about the essence of being a food technologist.

Submitted copy to the University Library. 02-14-2017 T-6736

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