A major practicum report for Celebes Canning Corporation Bo. Cabu, Tambler, General Santos City / Marielle Anne Y. Saban
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TextLanguage: English Publication details: 2006Description: 55 leavesSubject(s): Dissertation note: Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2006 Summary: A 288-hour plant practice was conducted at Celebes Canning Corporation from April to May 2006. Aside from exposing the trainee to the industry, the plant practice aimed to give the trainee the opportunity to take part and gain experience in the processing operations of the company. From the plant practice, the trainee was able to integrate the theories and principles she learned from her Food Science courses. The trainee was also exposed to the actual production and processing system of the company. The trainee was also able to gather necessary information about the plant?s company history, organizational set-up, product line, GMP and SSOP implemented to ensure product quality and safety. To document such information, to do technical analyses on the line processing and quality assurance system of the company, to recommend and to document the trainee?s insights and lessons gained from the experience are the purpose of this manuscript
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Thesis | University Library | Non-Circulation | LG993.5 2006 C6 S22 (Browse shelf(Opens below)) | Available | 3UPML00035001 | |
| Thesis | University Library | Reference/Room-Use Only | LG993.5 2006 C6 T44 (Browse shelf(Opens below)) | Available | 3UPML00012085 |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2006
A 288-hour plant practice was conducted at Celebes Canning Corporation from April to May 2006. Aside from exposing the trainee to the industry, the plant practice aimed to give the trainee the opportunity to take part and gain experience in the processing operations of the company. From the plant practice, the trainee was able to integrate the theories and principles she learned from her Food Science courses. The trainee was also exposed to the actual production and processing system of the company. The trainee was also able to gather necessary information about the plant?s company history, organizational set-up, product line, GMP and SSOP implemented to ensure product quality and safety. To document such information, to do technical analyses on the line processing and quality assurance system of the company, to recommend and to document the trainee?s insights and lessons gained from the experience are the purpose of this manuscript
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