Embed Size (px)
Citation preview
Republic of the PhilippinesBicol University
COLLEGE OF INDUSTRIAL TECHNOLOGYLegazpi City
OJT TRAINING WORK PLAN
Name of Student- Trainee : Jhoanna Michelle G. CamposCompany / Agency : Food Development CenterBusiness Address : FTI Compound, Taguig CityStart of Training : November 12, 2012End of Training : February 6, 2013Total Training Hours : 400 hours
Objectives:
1. To enable student to have hands-on experience in industrial and government workplace with their skills/competencies.
2. To provide the student the opportunity to apply and relate theories, principles, concepts, methods, and skills/competencies learned in the technology course.
3. To familiarize the student the values application is the nature and demands of work in industrial and government organization set-up.
Tasks/Responsibilities:
The preparation of this plan will not necessarily limit the student-trainee from performing other assignments which may be required by the needs in attaining objectives of the agency and the training program.
Areas Activities Skills/Competencies Duration MembersChemistry Department
Sample Preparation of Seafoods ( Milkfish, Prawns, Squid and Crab) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
November 12-16, 2012
2 trainees & 1 analyst
Chemistry Department
Encoding of Recoveries of Seafoods for Cadmium Analysis
Proper Coding and Input for the Analysis
November 16,2012
2 trainees & 1 analyst
Chemistry Department
Sample Preparation of Seafoods ( Milkfish, Prawns, Tuna, and Squid) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
November 19-22,2012
2 trainees & 1 analyst
Areas Activities Skills/Competencies Duration MemberChemistry Department
Filtering of samples for Mercury Analysis
November 19-20,2012
2 trainees & 1 analyst
Chemistry Department
Weighing, Filtering, and Preparing Reagents for Vitamin C Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Knowing the right amount of chemicals to be diluted for reagents.
November 19-20,2012
2 trainees & 1 analyst
Chemistry Department
Water Activity Determination of Toyomansi and Soy Sauce
Learned how to use the water activity meter
November 21,2012
2 trainees & 1 analyst
Chemistry Department
Weighing of samples for cadmium analysis
Adding the 0.1 M HNO3 to the digested samples of Cadmium Analysis Preparing the 0.1 M HNO3 for Cadmium Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Knowing the right amount of acid to be added to the samples.
Knowing the right amount of chemicals to be diluted for reagents.
November 21-22,2012
2 trainees & 1 analyst
Chemistry Department
Extraction of Histamine from fish samples
Knowing the right procedure in extracting the histamine content of the fish samples
November 23, 2012
3 trainees & 1 analyst
Chemistry Department
Sample Preparation of Seafoods ( Milkfish, Prawns, and Squid) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
November 26-27,2012
2 trainees & 1 analyst
Chemistry Department
Purification of Histamine by Ion Exchange Resin
Determination of Histamine
Knowing the proper way of purifying the sample for histamine recovery.Knowing the right amount of
November 26-27,2012
3 trainees & 1 analyst
Areas Activities Skills/Competencies Duration MemberConcentration usingHydrochloride and its Standard
hydrochloride to be used in determining the histamine content of the sample.
Chemistry Department
Weighing of samples for Cadmium Analysis
Filtration of digested samples for Cadmium AnalysisAdding the 0.1 M HNO3 to the digested samples of Cadmium Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.
Knowing the right amount of acid to be added to the samples.
November 27,2012
2 trainees & 1 analyst
Research and Development Department
Food processing of 6 formulations of Tupig for R&D Project for rice products
Conducting of Sensory Evaluation (Consumer test) for Tupig (R&D Project for rice products)
Formulating the right amount of ingredients for Tupig making.
Conducting the sensory evaluation with right procedures.
November 28-29,2012
2 trainees & 1 analyst
Chemistry Department
Sample Preparation of Seafoods ( Milkfish, Tuna, Mud Crab, Prawns, and Squid) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
December 3-5,2012
2 trainees & 1 analyst
Chemistry Department
Purification of Histamine by Ion Exchange Resin
Knowing the proper way of purifying the sample for histamine
December 3 & 5,2012
3 trainees & 1 analyst
Areas Activities Skills/Competencies Duration Member
Determination of Histamine Concentration using Hydrochloride and its StandardExtraction of Histamine from Food Samples
Recovery.Knowing the right amount of hydrochloride to be used in determining the histamine content of the sample.Extracting the histamine in correctly eliminating the matrix.
Chemistry Department
Adjusting pH of samples for Total Dietary Fiber AnalysisWeighing of samples for Total Dietary Fiber Analysis
Determination of Total Dietary Fiber AnalysisFiltration of food samples in Total Dietary Fiber AnalysisWeighing of Celite for Total Dietary Fiber Analysis
Learning how to operate and calibrate the pH meter.
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Knowing the right amount of sample to be used in determining the TDF content of the sample.
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.
December 3-4,2012
3 trainees & 1 analyst
Chemistry Department
Digestion of ashed samples for Cadmium AnalysisWeighing of samples for Cadmium Analysis
Adding 2mL of Deionized water to the ashed samples for Re-ashing for
Operating the muffle furnace.
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Knowing the right amount of water to be added to the samples.
December 4-5 & 7,2012
1 trainee & 1 analyst
Areas Activities Skills/Competencies Duration MemberCadmium Analysis
Chemistry Department
Weighing of cooked rice (fortified with iron) samples for iron analysis
Preparation of 1+1 HCl solution
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.
Knowing the right amount of chemicals to be diluted for reagents.
December 4,2012
2 trainees & 1 analyst
Research and Development Department
Food processing of 4 formulations of Tupig for R&D Project for rice products
Conducting of Sensory Evaluation (Consumer test) for Tupig (R&D Project for rice products)
Formulating the right amount of ingredients for Tupig making.
Conducting the sensory evaluation with right procedures.
December 6,2012
2 trainees & 1 analyst
Research and Development Department
Rubbing of dry cure of chicken for Ham Processing
December 7,2012
2 trainees & 1 analyst
Chemistry Department
Sample Preparation of Seafoods ( Milkfish, Tuna, Mud Crab, Oyster, Tuna and Prawns) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
December 10-13,2012
2 trainees & 1 analyst
Chemistry Department
Digestion of ashed samples for cadmium analysisAdding 2mL of Deionized water to the ashed samples for Re-ashing for
Operating the muffle furnace.
Knowing the right amount of water to be added to the samples.
December 10-11,2012
1 trainee & 1 analyst
Areas Activities Skills/Competencies Duration MemberCadmium AnalysisFiltration of digested samples for Cadmium AnalysisWeighing of samples for Cadmium Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.
Chemistry Department
Encoding of Recoveries of Seafoods for Cadmium Analysis
Proper Coding and Input for the Analysis
December 10,2012
2 trainees & 1 analyst
Research and Development Department
Weighing for Tupig preparation (85% waxy rice flour & 15% non waxy rice flour)Preparing the chlorine solution for sanitizing the equipments
Knowing the right weight of ingredients to be use in the processing and operating the top-loading balance.
December 10,2012
1 trainee & 1 analyst
Research and Development Department
Putting the cured chickens in the net for ham processingPreparing the sauce for ham processing
December 10,2012
2 trainees & 1 analyst
Chemistry Department
Extraction of Histamine from Fish Samples
Weighing of samples for histamine analysis
Determination of Histamine Concentration using
Extracting the histamine in correctly eliminating the matrix.Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Knowing the right amount of hydrochloride to be used in determining
December 11-12,2012
3trainees & 1 analyst
Areas Activities Skills/Competencies Duration MemberHydrochloride and its Standard
the histamine content of the sample.
Chemistry Department
Sample Preparation of Seafoods ( Milkfish, Mud Crab, Prawns and Carageenan,) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
December 17-19,2012
2 trainees & 1 analyst
Research and Development Department
Preparation of the packaging for TupigCooking of 2 formulations of Tupig at 50 pcs. Each for R&D project for Rice productsConducting a Sensory Evaluation (Consumer test) for Tupig
Selecting the right material in packaging the TupigAdjusting the right temperature to cook the Tupig
Conducting the sensory evaluation with right procedures.
December 17-19,2012
2 trainees & 1 analyst
Chemistry Department
Encoding of Recoveries of Seafoods for Cadmium Analysis
Proper Coding and Input for the Analysis
December 19,2012
2 trainees & 1 analyst
Contaminants Laboratory
Detection of Organophosphorus pesticide residues in fruits and vegetablesDetection of carbonates pesticide residues in fruits and vegetablesWeighing of rice samples for Organophosphorus pesticide residues in fruits and vegetables
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.
January 7,2013 4 trainees & 1 analyst
Areas Activities Skills/Competencies Duration MemberChemistry Department
Weighing of squid samples for cadmium analysisDry ashing of samples for cadmium analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.
January 8,2013 1 trainee & 1 analyst
Chemistry Department
Sample Preparation of Seafoods ( Squid, Mud Crabs, Prawns and Tunas) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
January 9- 11,2013
2 trainees & 1 analyst
Chemistry Department
Sample Preparation of Seafoods ( Squid, Mud Crabs, Carageenan, Blue Crab Meat, and Tunas) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
January 14 & 16-18,2013
2 trainees & 1 analyst
Chemistry Department
Weighing of Carageenan Samples for Mercury Analysis
Digestion of Carageenan Samples for Mercury Analysis Preparing of 1+1 HNO3 & HClO4
reagent for Mercury AnalysisFiltering of digested samples for Mercury Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle furnace.
Knowing the right amount of chemicals to be diluted for reagents.
January 14-15,2013
2 trainees & 1 analyst
Chemistry Department
Weighing of Carageenan Sample for
Knowing the right weight of samples to be use in the analysis and operating the
January 14-15,2013
2 trainees & 1 analyst
Areas Activities Skills/Competencies Duration MemberPotassium Analysis
analytical balance.
Adding of 5mL of 1+1 HCl to the ashed samples for Potassium AnalysisFiltering of samples for Potassium Analysis
Knowing the right amount of acid to be added to the samples.
2 trainees & 1 analyst
Chemistry Department
Weighing of Celite for Total Dietary Fiber Analysis
Dying of Celite in the Muffle Furnace
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle furnace.
January 14,2013
2 trainees & 1 analyst
Chemistry Department
Sample Preparation of Seafood ( Milkfish and Sardines) for Cadmium Analysis
Proper Selecting of Needed Portions of the Sample for the Analysis
January 21-22,2013
2 trainees & 1 analyst
Chemistry Department
Weighing of Carageenan Sample for Potassium AnalysisDry ashing of samples for Potassium AnalysisDigestion of Carageenan Samples for Potassium Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle furnace.
Operating the muffle furnace.
January 21 & 23,2013
2 trainees & 1 analyst
Chemistry Department
Weighing of Carageenan Samples for Lead Analysis
Digestion of
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle
January 23-24,2013
2 trainees & 1 analyst
Areas Activities Skills/Competencies Duration Membersamples for Lead Analysis
furnace.
Chemistry Department
Dilution of Carageenan samples for Sodium Analysis
Diluting the right amount of sample to the volumetric flask.
January 24,2013
1 trainee & 1 analyst
Chemistry Department
Sonicating of Carageenan Samples for Mercury AnalysisAspiration of Carageenan Samples for Mercury Analysis
Operating the ultrasonic water bath
Operating the Atomic Absorption Spectrophotometer
January 25,2013
1 trainees & 1 analyst
Chemistry Department
Weighing of samples for Cadmium Analysis (Tuna, Prawn, & Squid)Dry-ashing of samples for Cadmium Analysis (Tuna, Prawn, & Squid)Re-ashing of Prawn Samples for Cadmium AnalysisDetermination of Cadmium of Tuna Samples
Adding of 5mL of 1+1 HCl to re-ashed samples for Cadmium Analysis
Adding 20mL of 0.1M of HNO3 to Prawn Samples for Cadmium Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle furnace.
Operating the muffle furnace.
Knowing the rightamount of standards and dilution to be used in determining the cadmium contentof the sample.Knowing the right amount of standards and dilution to be used in determining the cadmium contentof the sample.Knowing the right amount of acid to be added to the samples.
January 28- February 1,2013
1 trainee & 1 analyst
Areas Activities Skills/Competencies Duration MemberChemistry Department
Filtering of samples for Lead AnalysisWeighing ofCarageenan Samples forLead Analysis
Digestion of Carageenan Samples for Lead Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle furnace.
January 28-29,2013
2 trainees & 1 analyst
Chemistry Department
Weighing of porcelain crucibles for Ash Analysis
Weighing of powdered spaghetti samples for Ash Analysis
Dry ashing of spaghetti Samples for Ash Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle furnace.
January 29,2013
2 trainees & 1 analyst
Chemistry Department
Weighing of Vitamin C (Ascorbic Acid) Standard
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.
January 30,2013
1 trainee & 1 analyst
Chemistry Department
Weighing of samples ( Milkfish & Prawn) for Cadmium AnalysisDry ashing of samples ( Milkfish & Prawn) for Cadmium AnalysisRe-ashing of Squid Samples for Cadmium AnalysisDetermination of
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle furnace.
Operating the muffle furnace.
Knowing the right
February 4-5,2013
1 trainee & 1 analyst
Areas Activities Skills/Competencies Duration MemberCadmium for Squid Samples
Preparation of 1+1 HCl reagent forCadmium Analysis
amount of standards and dilution to be used in determining the cadmium contentof the sample.Knowing the right amount of chemicals to be diluted for reagents.
Chemistry Department
Weighing of samples for Iron & Sodium Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.
February 4,2013
2 trainees & 1 analyst
Chemistry Department
Filtering of Carageenan samples for Lead Analysis
February 4,2013
3 trainees & 1 analyst
Chemistry Department
Weighing of porcelain crucibles for Ash Analysis
Weighing of powdered spaghetti & sardines samples for Ash AnalysisDry ashing of spaghetti & sardines Samples for Ash Analysis
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Operating the muffle furnace.
February 5,2013
1 trainee & 1 analyst
Chemistry Department
Weighing of fish samples for Histamine Analysis
Extraction of Histamine from fish Samples
Purification of Histamine by Ion Exchange Resin
Knowing the right weight of samples to be use in the analysis and operating the analytical balance.Extracting the histamine in correctly eliminating the matrix.Knowing the proper way of purifying the sample for histamine recovery.
February 5,2013
3 trainees & 1 analyst
Chemistry Department
February 6,2013
Chemistry Department
February 6,2013
Approved:
Supervisor Student – Trainee
