4th Week

SSOP Record Keeping

As a part of my training, I was instructed on SSOP (Sanitation Standard Operating Procedures) record keeping, which is essential for maintaining hygiene and cleanliness within the facility. I was responsible for documenting various records;

• Factory Outside Cleaning Record

• Factory Inside Cleaning Record

• Cleaning and Sanitation Control Record

• Hygiene Checklist

My tasks involved checking and verifying the cleaning conditions of several areas including ingredient and chemical storage, hand washing areas, washroom facilities, employee clothing and equipment. This also included monitoring activities that ensure proper sanitation practices were following throughout the facility. 

Breaded Fish Roe Production

At Dives Foods, breaded fish roe production is carried out for distribution to retail shops. I had the opportunity to observe the processing and packaging of breaded tuna fish roe, gaining insights into each step of the production process. 

Also, we conducted a trial for processing swordfish roe using the same recipe as part of a new product development initiative. Following the trial, a taste testing was done to evaluate the quality, texture, and flavor of the new product, providing valuable feedback for potential market introduction. 

IFS Audit

This was the final day of an unannounced IFS (International Featured Standards) audit, which had been conducted over the past three days. During this period, I assisted with document preparation as needed and supported the team by monitoring cleaning processes to ensure audit readiness. 

I also had the opportunity to participate in the closing meeting of the audit, which was attended by the auditor, the company’s Managing Director, the Quality Assurance Manager, and the QA team. This experience provided valuable insights into third-party auditing procedures, compliance expectations, and the importance of teamwork in maintaining food safety and quality standards. 

Mercury Testing

Mercury testing is conducted on swordfish and bigeye tuna species to ensure compliance with international food safety standards and to safeguard consumer health. This testing is essential due to the tendency of larger predatory fish to accumulate higher levels of mercury. I had the opportunity to observe the testing process, which involves sampling, analysis, and documentation of mercury levels to verify that they remain within the permissible limits set by regulatory authorities. 

Sample Preparation for New Product Development

Trials were ongoing for new product launch in Dives Foods including;

• Ambul Thiyal

• Marinated Sailfish 

• Marinated Crab

I had the opportunity to observe and support various stages of the process. This included ingredient preparation, monitoring and ensuring the consistency within the production process .

Shelf Life Testing

For shelf life testing, prepared samples of ambul thiyal, marinated sailfish, and marinated crab were packed into equal portions following standard procedures for accelerated shelf life testing. This process speeds up the deterioration of a product in a controlled environment to quickly estimate its shelf life under normal storage conditions. It's often used when real-time testing would take too long, or when the product's degradation mechanisms are well understood.