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A manuscript for practicum at Swift Foods, Incorporated General Santos City / Thea Grace B. Almora

By:

Almora, Thea Grace B

Material type: Text

TextLanguage: English Publication details: 2003Description: 30 leavesSubject(s):

Undergraduate Thesis FST200

Dissertation note: Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003 Abstract: Part of the learning process of a BS Food Technology student is to have a hands-on experience on food processing and the student had this exposure in Swift Foods, Incorporated in General Santos City. Some of the principles learned in the classroom that are applied in the plant include HACCP, GMPs that are observed by the employees, and the design of the plant. The practicum focused on the processing of broiler chicken to dressed chicken. There were many tasks that the student had to perform in order to acquire the techniques in order to produce a feather-and by-product free chicken. Recommendations include altering the design of the cold storage area in order to observe the first in, first out policy (FIFO) in order to reduce storage and profit losses.

List(s) this item appears in: BS Food Technology

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Thesis	University Library Theses	Room-Use Only	LG993.5 2003 F62 A46 (Browse shelf(Opens below))	Not For Loan		3UPML00010424
Thesis	University Library Archives and Records	Preservation Copy	LG993.5 2003 F62 A44 (Browse shelf(Opens below))	Not For Loan		3UPML00020873

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Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003

Part of the learning process of a BS Food Technology student is to have a hands-on experience on food processing and the student had this exposure in Swift Foods, Incorporated in General Santos City. Some of the principles learned in the classroom that are applied in the plant include HACCP, GMPs that are observed by the employees, and the design of the plant. The practicum focused on the processing of broiler chicken to dressed chicken. There were many tasks that the student had to perform in order to acquire the techniques in order to produce a feather-and by-product free chicken. Recommendations include altering the design of the cold storage area in order to observe the first in, first out policy (FIFO) in order to reduce storage and profit losses.

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