000			02119nam a2200253 4500
001			UPMIN-00000014598
005			20220921142403.0
040			_aDLC _cDLC _dupmin
041			_aeng
090			_aLG993.5 2006 _bF62 M58
100	1		_aMisoles, Lorilie Matobato.
245	0	0	_aA practicum at Euro-Swiss Food Incorporated San Antonio, Makati City / _cLorilie Matobato Misoles.
502			_aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2006
300			_a57 leaves
650			_aEuro-Swiss Food Incorporated _zSan Antonio Makati City.
650			_aMeat processing.
650			_aHoney cured ham.
650			_aHoney cured ham _xProcessing.
260			_c2006
658			_aUndergraduate Thesis _cFST200, _2BSFT
905			_aFi
905			_aUP
520			_aEuro-Swiss Food, Inc. (ESFI) is known for its highly prestigious image in the meat processing and the hotel and restaurant industry. For two decades, it has constantly provided its customers with high quality products and has simultaneously improved its manufacturing system. Despite of the company?s continuous growth and success, it is still geared toward further technical improvements and production expansions. The currently adapted operational steps in the production of meat products have been subjected to thorough assessment through a practicum on April to May 2005. The manufacturing plant?s lay-out, facilities, equipment, raw material inventory, food processing line, food quality assurance and safety, waste management and by-product utilization, labor and human resource management, and overall food processing management were the specific areas observed. The major recommendations include the following establishment of a quality control/quality assurance department, conduct microbial and chemical tests for effective wastewater management, elimination of smoking area, renovation of comfort room and/or changing room, development of flavor formulation and intensive documental for all operations, the materialization of a HACCP system and strict implementation of GMP will also be greatly beneficial for the company
999			_c637 _d637