Factory Visit Pertima
FDS 3413: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY
WRITTEN REPORT: VISIT TO PERTIMA TERENGGANU SDN. BHD. AT CHENDERING
20TH NOVEMBER 2011
NAME : AIMI AMIRAH ARIFFIN
MATRIC NO : 030209 LECTURER : PROF. CHE ABDULLAH ABU BAKAR
OBJECTIVES * To investigate the canning factory management and supervision. * To describe the process of canned sardine. * To expose the students to real work situation in canning factory.
INTRODUCTION
On 20th November 2011, students of Food Technology Faculty Batch of Semester 1 2011/2012 had visited a canning factory at Chendering. Situated at 898K, Kaw. Perindustrian Chendering, 21080 Chendering, Terengganu, the group of 36 students with an escort from the Science Department, Pn. Husna arrived at the place at about 10.30 a.m. We were greeted by Pn. Roslina bt. A. Hamid and Pn. Nor Hasliza bt. Hashim, who were the factory managers of the factory. Thus, we were divided into two groups of briefing. I was in Pn. Hasliza’s group. She was in charge in the quality control of the products produced. We were brought along the processing steps right from the potato peeling until the sticking of labels. Most procedures are done manually or using semi-auto machineries. Before entering the processing room, each of us were equipped with a pair of PVC rubber boot, an apron, a head cover and a mouth cover. This apparel is compulsory to ensure no air-borne transmitted disease to the food being produced. At the entrance of the processing section, there is a chlorine tub which we need to dip our boots in it before stepping into the room. This is to clear the debris from the sole of the boots as well as to kill the bacteria present. These precautions are measured because food production area must be free of germs and dirt. By the time we visited the factory, the workers were working on making canned chicken curry. It was done the whole day, using a workforce of about 50 experienced workers.
DISCUSSION 1. Background of
WRITTEN REPORT: VISIT TO PERTIMA TERENGGANU SDN. BHD. AT CHENDERING
20TH NOVEMBER 2011
NAME : AIMI AMIRAH ARIFFIN
MATRIC NO : 030209 LECTURER : PROF. CHE ABDULLAH ABU BAKAR
OBJECTIVES * To investigate the canning factory management and supervision. * To describe the process of canned sardine. * To expose the students to real work situation in canning factory.
INTRODUCTION
On 20th November 2011, students of Food Technology Faculty Batch of Semester 1 2011/2012 had visited a canning factory at Chendering. Situated at 898K, Kaw. Perindustrian Chendering, 21080 Chendering, Terengganu, the group of 36 students with an escort from the Science Department, Pn. Husna arrived at the place at about 10.30 a.m. We were greeted by Pn. Roslina bt. A. Hamid and Pn. Nor Hasliza bt. Hashim, who were the factory managers of the factory. Thus, we were divided into two groups of briefing. I was in Pn. Hasliza’s group. She was in charge in the quality control of the products produced. We were brought along the processing steps right from the potato peeling until the sticking of labels. Most procedures are done manually or using semi-auto machineries. Before entering the processing room, each of us were equipped with a pair of PVC rubber boot, an apron, a head cover and a mouth cover. This apparel is compulsory to ensure no air-borne transmitted disease to the food being produced. At the entrance of the processing section, there is a chlorine tub which we need to dip our boots in it before stepping into the room. This is to clear the debris from the sole of the boots as well as to kill the bacteria present. These precautions are measured because food production area must be free of germs and dirt. By the time we visited the factory, the workers were working on making canned chicken curry. It was done the whole day, using a workforce of about 50 experienced workers.
DISCUSSION 1. Background of