2nd Week

Introduction to Dives Foods (Pvt) Ltd 

The second week of my internship began with a detailed outlining of the training plan, which included assigned tasks and a case study to be completed in the upcoming weeks. Following this, I was primarily assigned to Dives Foods (Pvt) Ltd, a value-added fish products processing facility operating under the Lihini Group. This provided a focused opportunity to gain hands-on experience in specialized processing operations within the seafood industry. 

CCPs and Record Keeping for Value-added Products

At Dives Foods (Pvt) Ltd, I was introduced to the facility and its operations by the assigned Quality Executive. I gained an understanding of the Critical Control Points (CCPs) established for value-added fish products and the importance of monitoring them to ensure food safety. Additionally, I was trained on the record-keeping procedures required to document CCP monitoring activities, which are crucial for maintaining traceability, verifying compliance, and supporting continuous improvement within the food safety management system. 

• Fish thawing process monitoring record

• Heating/cooling process monitoring record

• Processing product quality check record

Document Review

Since I was primarily assigned to Dives Foods (Pvt) Ltd, I had to refer all the food safety and quality-related documents relevant to that organization. This included standard operating procedures, HACCP plans, prerequisite programs, and quality assurance records. Through this document review process, I gained valuable insights into the company's structured approach to maintaining compliance with food safety standards, ensuring product consistency, and promoting continuous quality improvement.  Additionally, this set the foundation for a part my of case study that to be completed in the upcoming weeks. 

Production Process Monitoring 

I actively participated in the breaded range value-added product preparation. I had to observe the entire production line, gaining a clear understanding of each step involved. Additionally, I engaged in the packaging and labelling stages, where I learned the arranging of batch numbers and setting up the continuous inkjet coding machine used for the printing (MFD, EXP, price) on packaging label. 

Hazard Analysis 

With the help of the quality executive, I had the opportunity to identify and report on potential hazards within the value-added products processing plant. This involved assessing biological, chemical, and physical risks at various stages of production, from raw material handling to final packaging. Through this exercise, I developed a deeper understanding of hazard analysis as a critical component of the HACCP system and its role in ensuring the safety and quality of the finished products.  

Seafood Sausage Production 

During the sausage production process, I assisted in ingredient preparation, ensuring that all raw materials were accurately measured, handled properly, and ready for processing. I observed the entire production line, gaining a clear understanding of each critical step involved, from mixing, shaping, cooking, cooling, and to packaging and labelling. At Dives Foods (Pvt) Ltd, four types of sausage products are produced, each offering distinct flavour profiles to meet diverse consumer preferences; 

• Premium fish sausages

• Naimiris fish sausages

• Chilly fish sausages

• Smoked fish sausages

Product Compliance and Safety Documentation  

I conducted a thorough review of several critical areas related to food safety and quality management. I reviewed the allergen control measures in place and participated in incoming inspections to verify that raw materials met required safety and quality specifications. Also, this included evaluating labelling information to ensure accuracy and compliance with regulatory standards, assessing ingredient lists for proper declaration of allergens, and identifying potential risks of cross-contamination. In addition, I examined labelling and traceability procedures to confirm that each product could be effectively tracked throughout the production process. These tasks provided valuable insight into the comprehensive systems used to maintain product integrity and consumer safety 

Incident Management and Product Safety Reports   

I also reviewed key elements of the company's quality management system, including procedures for handling non-conforming products, complaint handling, and the implementation of corrective and preventive actions (CAPA). Additionally, I studied the processes related to product recall and withdrawal, which are critical for ensuring swift and effective responses to potential food safety or quality issues. This review deepened my understanding of how the organization proactively manages risks, maintains customer trust, and continuously improves its operations.