000			02913nam a22003377a 4500
003			OSt
005			20240902082732.0
008			240522b |||||||| |||| 00| 0 eng d
040			_cCavite State University - Main Campus Library
041	0		_aeng
082	0	4	_a658.562 _bSa5 2022
100			_aSantos, Syra D. _945749 _eauthor
245	1	0	_aQuality control monitoring of pizza crust in mixing area at Doughpro Manufacturing and Trading Corporation / _cby Syra D. Santos.
260			_aIndang, Cavite : _bCavite State University- Main Campus, _c2022
300			_ax, 38 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aPlant Practice (Bachelor of Science in Food Technology) Cavite State University.
504			_aIncludes bibliographical references.
508			_aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.
520	3		_aSANTOS, SYRA, DIAZ. QUALITY CONTROL MONITORING OF PIZZA CRUST IN MIXING AREA AT DOUGHPRO MANUFACTURING AND TRADING CORPORATION. Plant Practice Report. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. August 2022. Adviser: Ms. Marie Abigail l. Cortado. The student trainee practiced in DoughPRO Manufacturing and Trading Corporation plant in Sterling, Technopark, Silang, Cavite. It produces baked goods and has numerous locations and outlets around south Luzon. The trainee became knowledgeable in the monitoring of pizza crust in the mixing area by recording its batch number, Lot ID using Julian's calendar, and its quantity of water and flour. Also, the student was assigned to the packing area of crust as immersion, in which the trainee checks the crust discretely to inspect if any excess lard is coming from the pan when it is placed. In addition, the Good Manufacturing Practices were also practiced with the help of the OJT Supervisor for us to be knowledgeable and skills that can use in the actual work plus baking science. The trainee also experiences purchasing order entry and receiving a report at the finance department. Generally, this plant practice aims to acquire hands-on training that will be useful in the future. The student trainee learned that being flexible and taking the initiative is one of the assets in an real workplace.
541			_cSubmitted to the University Library _dFebruary 14, 2023 _ePP-035
650		0	_aQuality assurance _93414
650		0	_aQuality control _91508
650		0	_aManufacturing industries _915399
690			_aBachelor of Science in Food Technology _92168
700			_aCortado, Marie Abigail I. _924099 _eadviser
856			_yClick here to view the Abstract and Table of Contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=e93990397cfb8f78772a42d328023f38
942			_2ddc _cMAN
999			_c63958 _d63958