Quality control operations of frozen and canned products at Sunpride Foods Incorporated / by Aprille T. Cervantes.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2016. Cavite State University- Main Campus,Description: xv;, 71 pages : 28 cm. illustrations ; Content type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.4  C33 2016
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: CERVANTES, APRILLE T. Quality Control Operations of Frozen and Canned Products at Sunpride Foods, Inc. Plant Practice Report. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. December 2016. Adviser: Aitee Janelle E. Reterta, MSc. The three hundred (300) hours of plant practice was conducted at Sunpride Foods, Inc., located at S.E. Jayme St., Paknaan, Mandaue City, Cebu from April 13, 2015, to May 23, 2015. This plant practice was conducted to expose the student to the Quality Control Operations set by the company. During the plant practice, the author was assigned as a Quality Control personnel in the Laboratory of the company's Canning Department, Production in the Frozen Department and Labeling in the Canning Department, respectively with two (2) weeks for every designation. In the Laboratory-Canning Department, the author did physical and sensory evaluation on one (1) day and incubated ten (10) days old samples of daily production of selected canned products of the Holiday Brand. The author also did chlorine testing on the water samples of the main water tank and random faucets of the company daily. Online monitoring in the production of linked products, starting from the recording of ingredients, inspection of internal temperature of frozen ingredients, monitoring of cutting time, inspection of internal temperature of resulting emulsion, weight checking of linked sausages, monitoring brine shower temperature and salinity, internal temperature checking of sausages subjected to quick chilling, and weight checking of packed frozen products in the packing area, was the author's duty in the Production Area of Frozen Products. With each point of control, standard reference was. Used in the inspection to ensure the quality of the product and the results were written down on different monitoring sheets provided. The Labeling Area of the company's canned products was where the author performed product code inspection to every printer for every batch of different sizes of canned products to ensure non-erroneous labeling on the cans, tagging palletized batches of products and recorded every detail on different logbooks.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.4 C33 2016 (Browse shelf(Opens below)) Link to resource Room use only T-6700 00011027

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

CERVANTES, APRILLE T. Quality Control Operations of Frozen and Canned Products at Sunpride Foods, Inc. Plant Practice Report. Bachelor of Science in Food Technology. Cavite State University. Indang, Cavite. December 2016. Adviser: Aitee Janelle E. Reterta, MSc.
The three hundred (300) hours of plant practice was conducted at Sunpride Foods, Inc., located at S.E. Jayme St., Paknaan, Mandaue City, Cebu from April 13, 2015, to May 23, 2015. This plant practice was conducted to expose the student to the Quality Control Operations set by the company. During the plant practice, the author was assigned as a Quality Control personnel in the Laboratory of the company's Canning Department, Production in the Frozen Department and Labeling in the Canning Department, respectively with two (2) weeks for every designation. In the Laboratory-Canning Department, the author did physical and sensory evaluation on one (1) day and incubated ten (10) days old samples of daily production of selected canned products of the Holiday Brand. The author also did chlorine testing on the water samples of the main water tank and random faucets of the company daily.
Online monitoring in the production of linked products, starting from the recording of ingredients, inspection of internal temperature of frozen ingredients, monitoring of cutting time, inspection of internal temperature of resulting emulsion, weight checking of linked sausages, monitoring brine shower temperature and salinity, internal temperature checking of sausages subjected to quick chilling, and weight checking of packed frozen products in the packing area, was the author's duty in the Production Area of Frozen Products.
With each point of control, standard reference was. Used in the inspection to ensure the quality of the product and the results were written down on different monitoring sheets provided. The Labeling Area of the company's canned products was where the author performed product code inspection to every printer for every batch of different sizes of canned products to ensure non-erroneous labeling on the cans, tagging palletized batches of products and recorded every detail on different logbooks.

Submitted copy to the University Library. 05/29/2017 T-6700

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