The internship experiences as a production management in factoryThe good thingsAfter 3 months of working experiences in Sunfresh Fruit Hub Sdn Bhd company , numerous good reputations have been discovered as willing to provide full support on every single of our internship students, well organized internship guidelines given unprecedented precious working experience.
In a short period of 3 months, production management presented an important position and responsible for a food factory, l deeply understood the different departments were classified with relatively Standard Operation Procedure requirements, processing techniques, machines operating and so on to ensure quality of end product.
Undeniably, most of the local and foreign employees require further education on personal hygiene, better understanding their job scoop and responsibility in order to improve the product output efficiency.
The challengesThere are five main challenges during my internship
1. Food traceability
I assisted the company to build up a serial number that attached on every food for food ingredients recognition and food traceability system. The code in serial numbers formed with a few groups of numbers represent different ingredients and processing dates. Thus, when food spoilage happens able to minimize the food recall quantity, and figure out the causes effectively.
2. Disciplinary on local and foreign workers
Most of the workers of SunFresh Fruit hub company were local workers who came from the countryside. I assisted the Human Resource company to create a Code of Conduct document that listed clearly all the rules and regulations needed to follow while working in the company such as personal hygiene, working attire, punctuality, protection on company assets and so on, yet the punishment shall be implemented. In the first, a few programmes have been conducted for workers understanding every rule in the document, following cooperation of the HR team on daily spotchecking of the workers.
3. Assure similarity of product quality
During Tapioca pearls processing, some critical control points such as cooking temperature, cooling temperature, freezing temperature, and sealing temperature were the major causes that may affect equality of product quality. I assisted the company by collecting various temperature reading data during processing and summarized into a report, followed by further discussion with the top management and Quality Control team for improvement.
4. Development for Standard Operation Procedure for new launched fruit product
Due to the effects of COVID pandemic, the company decides to process Nangga fruit as it is nutritious especially for current situations. I assisted the company in planning the processing flow such as fruit receiving, fruit ripening, cutting, sorting, vacuum pack, Individual quick freezing, and storage. A lot of different testing has been tested to achieve the desired fruit quality including fruit size, degree of ripening, freezing temperature, vacuum force, packaging material, and shipment time (prevent product defrost).
5. Estimation on product total cost and profit.
The required total cost for one product development is important which later decides the selling price. I assisted the company in estimating the costs like labour cost, materials cost, shipment cost, electricity and shipment cost.