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Industrial Training Report: Suviska Tea Factory

9770 Words40 Pages

In-Plant Training Report
Suviska Tea Factory
Neluwa
Galle
.

Thilina Amarasiri
AS68235/2010/2011
AS2011704

Department of Food Science and Technology
Faculty of Applied Sciences
University of Sri Jayewardenepura
Gangodawila
Nugegoda

Industrial training report submitted for the partial fulfillment of the requirements of the B.Sc. special degree in Food Science and Technology
Declaration

Industrial training report submitted for the partial fulfillment of the requirements of the B.Sc. special degree in Food Science and Technology.
(Course unit FST 496 5.0)
By Thilina Amarasiri AS68235/2010/2011
AS2011704
Department of Food Science and Technology
Faculty of Applied Sciences
University of Sri Jayewardenepura
Gangodawila
Nugegoda

I hereby …show more content…

References

ISO 22000:2005 Food Safety Management System Requirements
SLS143: 1999 General principles of food hygiene Food Act No. 26 of 1980 Food hygiene regulations Sri Lanka Tea Board regulations

2.2 Terms and Definitions

2.2.1 Food safety
The concept that food will not cause harm to consumers when it is prepared and/or eaten according to its intended use.

2.2.2 Food chain
Sequence of the stages and operations involved in the production, processing, distribution, storage and handling of a food and its ingredients.

2.2.3 Food safety hazard
Biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect.

2.2.4 Food safety policy
Overall intentions and direction of an organization related to food safety as formally expressed by top management.

2.2.5 End product
Product that will undergo no further processing or transformation by the organization.

2.2.6 Flow diagram
Schematic and systematic presentation of the sequence and interactions of steps.

2.2.7 Control measure
Food safety action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

2.2.8 Pre-requisite program …show more content…

2.8.2.3 These Good Manufacturing Practices (GMPs) are those used as pre-requisites for developing of ISO 22000:2005 based Food Safety Management System. The effective implementation of f GMPs identified shall ensure the reliability and credibility of the HACCP addressed in the Food Safety Management System.

2.8.2.3.1 Construction and layout of buildings and associated utilities

The processing facility shall be located in an environment without any pollution and industrial activity which could contribute to and serious threat of contaminating the product.
The factory shall be located at a high elevation without any possibility of flooding. The infestation of pests from the factory environment is remote with the well maintained surrounding.

2.8.2.3.2. Lay-out of premises &workspace & employee facilities

2.8.2.3.2.1 Design & layout

The internal layout of the factory shall permit good hygiene practice, including protection against cross-contamination between and during operations.
Adequate number of toilets shall be provided with flush systems. Toilets shall be hygienically designed and provided with wash basins and soap for effective

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