6th Week
12th May - 17th May
Embedded Files
12th May 2025
Visit to Canned Fish Production Plant
I had the opportunity to visit the canned fish processing plant operated under the brand name "Aluth Maalu" by Lihini Seafoods (Pvt) Ltd. This facility is dedicated to producing canned fish exclusively for the local market. The main fish species used in production include tuna (yellowfin, skipjack, and frigate), jack mackerel, and Indian scad.
During the visit, I observed the entire production process, starting from fish receiving, followed by cleaning, cutting, cooking, can filling, seaming, sterilization, and finally labelling and product dispatch. This visit gave me a comprehensive understanding of thermal processing, packaging, and shelf-stable product manufacturing, which are key aspects of canned food production.
14th May 2025
Ingredients and Chemical Storage
I visited the ingredient stock room of Dives Foods and reviewed the various ingredients used in production. I was assigned to assist in the stock counting process, where I obtained and recorded the stock balance of each ingredient.
In addition, I inspected the chemical storage area, which housed substances such as ethanol, handwash, Propax, floor cleaners, dishwash, and both granular and powdered chlorine. I had to identify each chemical and verify that they were stored correctly according to safety guidelines, with clear segregation between food contact chemicals (e.g., sanitizers) and non-food contact chemicals (e.g., floor cleaners). Proper labeling, ventilation, and placement on designated shelves were also checked to ensure compliance with good manufacturing practices (GMP) and chemical safety standards. This experience emphasized the importance of effective chemical management in maintaining food safety and worker safety within the facility.
FIFO System
At the facility, the FIFO (First-In-First-Out) system is strictly implemented across all storage areas when issuing materials for production. This method ensures that older stock is used before newer arrivals, thereby minimizing the risk of expired or degraded materials being used in the production process. Whether it's raw ingredients, packaging materials, or chemicals, all items are clearly labeled with receiving dates and systematically arranged to support efficient rotation. Adhering to the FIFO system is a key practice in maintaining product quality, traceability, and inventory control, and it aligns with both food safety regulations and good storage practices.
15th May 2025
Training Record Review
The staff training records maintained by the company included training modules on emergency preparedness, chemical handling, food defence and fraud prevention, and HACCP guidance. These records are essential for verifying that all employees are adequately trained to handle critical food safety and security responsibilities.
The worker refresher training records covered routine but vital operational practices such as cleaning programs, waste removal, storage protocols, personal hygiene standards, and fish tagging procedures. Maintaining up-to-date training records ensures continuous staff competence, regulatory compliance, and the implementation of best practices throughout the facility.
Task - Prepare PowerPoint Presentations for Training Session
I was assigned to prepare PowerPoint presentations on chemical handling, allergen control and personal hygiene which were scheduled to be delivered during the upcoming worker refresher training program. The presentations focused on the types of chemicals used within the facility, their specific applications, and the safe handling procedures and health practices required to ensure workplace safety and compliance with food safety standards.
To complete this task, I had a visit to the chemical storage area to observe current practices and labeling systems, and I also reviewed previous training records and related documents. The collected information helped me to develop a comprehensive and practical presentations, emphasizing topics such as chemical classification, personal protective equipment (PPE), storage guidelines, allergen types and symptoms and health and safety practices that should be followed within the company.
This task enhanced my understanding of occupational safety and the critical role of proper chemical management in food processing environments.
16th May 2025
Audit from Halal Certifications
At Dives Foods (Pvt) Ltd, I had the opportunity to observe the procedures followed during a Halal audit, as the company holds Halal certification for its value-added products. The audit primarily focused on verifying that all ingredients used in the production process complied with Halal regulatory requirements.
Key areas of assessment included the review of ingredient specifications, supplier certifications, and the traceability and documentation systems in place to ensure compliance. The auditors also examined whether the facility maintained proper segregation of non-Halal and Halal materials and that there were no risks of cross-contamination. This audit reinforced the importance of ingredient integrity, transparent sourcing, and robust documentation to uphold Halal standards in food production.
17th May 2025
Worker Refresh Training Program
I participated in a worker refresher training program conducted for the production staff of Dives Foods (Pvt) Ltd. The session focused on key operational and hygiene topics, including internal and external cleaning procedures, waste removal practices, proper storage methods, and personal hygiene standards. Training materials were presented through PowerPoint presentations, providing clear guidance on each area. At the end of the session, employees were given a multiple-choice questionnaire to assess their understanding of the content covered.
I attended the session alongside the Quality Assurance Executive, and my responsibilities included assisting with record keeping, documenting attendance, managing training materials, and ensuring that training records were properly filed for audit and compliance purposes. This experience gave me insight into effective employee training programs and the importance of continuous education in maintaining food safety standards.
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