CHAPTER ONE

1.0 INTRODUCTION

1.1 S.I.W.E.S (STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME)

The Students Industrial Work Experience Scheme (SIWES) was started in 1973 by the Industrial
Training Fund (ITF). This program was created to solve the problem of Nigerian graduates from
higher education not having the necessary practical skills for industry jobs. The Nigerian Federal
Government created the six-month program with the goal of giving students real-world
experience and skills.

SIWES has shown to be quite valuable to its members lately, and I'm happy to be one of them.
The curriculum is an eye-opening experience that gives students a chance to put the theoretical
information they learned in school into practice and appreciate it. It's one of the ways the federal
government uses a skilled labor force to support the country's technological advancement. As
per the National Universities Commission (NUC), SIWES is recognized as a crucial skills
training programme that is part of the approved minimum academic standard for various degree
programmes in all Nigerian Universities.

1.2 HISTORY AND BACKGROUND OF SIWES

The purpose of the Student Industrial job Experience Scheme (SIWES), created in 1973 by the
Industrial Training Fund (ITF) in Nigeria, is to bridge the gap between classroom theory and
real-world job experience. For students pursuing courses in science and technology in Nigeria's
postsecondary institutions, it is a crucial curriculum. Through the program, students may
improve their abilities in their chosen field of study and obtain useful job experience.

The necessity for students to acquire real-world experience and skills that are crucial to their
professional development gave rise to the concept of SIWES. Prior to the program's introduction,
students were solely exposed to lectures and theoretical instruction. This failed to sufficiently
equip them to meet the needs of the job market. This created a disconnect between the
information acquired in an academic setting and the useful abilities needed in the workplace. The
SIWES program was developed in response to the need to close this gap. The programme's goal
is to provide students real-world experience in the subject area they have chosen to study, which

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will increase their employability and increase their marketability in the job market. It was also
intended to encourage students' interest in technical entrepreneurship and the transfer of
technology from industry to university.

The SIWES program was originally launched in 1973 by the Nigerian Federal Government in
collaboration with the Industrial Training Fund (ITF), the United Nations Development
Programme (UNDP), and the International Labor Organization (ILO). Initially, engineering,
technology, agriculture, medical sciences, and environmental sciences were the five subjects
offered by the curriculum. Later on, it was expanded to encompass more domains, such as social
sciences, business administration, education, and law. The program has come a long way since it
started. The number of students engaged in the program has also increased, from 55 in 1975 to
over 300 participating institutions; from 10,000 in 1975 to over 300,000 in 2018.

This notable expansion is evidence of the SIWES programme's longevity and effectiveness.
Improving the caliber of graduates from Nigerian universities is one of the SIWES programme's
main accomplishments. The programme has given students the chance to work in their chosen
field of study and get real-world experience, which has prepared them with marketable skills and
knowledge. It has also provided students with access to new technology, best practices, and
state-of-the-art work procedures—all essential for their professional and personal development.
Nigeria's economic progress has benefited greatly from the SIWES system as well. Graduates
with advanced skills and competence have been produced as a result of the programme's
facilitation of the transfer of technology from industry to academics. These alumni have since
contributed to the expansion and advancement of several national industries.

1.3 AIM AND OBJECTIVES OF STUDENT INDUSTRIAL

The main aims and objectives of SIWES are to provide students with the opportunity to apply
theoretical knowledge gained in the classroom to real-life situations in an industrial setting.
Other objectives of the programme include:

 Provide the avenue for students in institutions of higher learning to gain industrial
skills and experiences in their course of study.
 Prepare the students for the industrial work situation they’re likely to meet after
graduation.

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  Expose students to work methods and techniques in handling equipment and
machinery that may not be available in their institutions.
 Make the transition from school to the world of work easier and enhance students’
contact for later job placement.
 Provide students with an opportunity to apply their knowledge in actual work
situations, thereby bridging the gap between theory and practice.
 Enlist and strengthen employers’ involvement in the entire educational process and
prepare students for employment after graduation.
1.4 FUNCTION OF INDUSTRIAL TRAINING FUND (ITF)
 Training Facilities Development: The ITF independently establishes training
facilities in areas where it identifies a need for training within the nation
 Direct Training: The ITF provides direct training to enhance the skills of the
workforce
 Vocational and Apprentice Training: It offers vocational and apprentice training to
equip individuals with practical skills for various industries.
 Research and Consultancy Services: The ITF provides research and consultancy
services.
 Levy Reimbursement: The ITF reimburses up to 50% of the levy paid by employers
of labour registered with it.
 SIWES Administration: The ITF administers the Students Industrial Work
Experience Scheme (SIWES), a compulsory skills training programme for students
of Nigerian Universities.
 Human Resources Services: The ITF also provides human resources services

1.5 BENEFITS OF SIWES TO STUDENTS

 SIWES provides students with hands-on experience in their chosen field of study.
 It allows students to apply their theoretical knowledge in a real-world setting
 Students can develop essential skills such as problem-solving, teamwork,
communication, critical thinking, creativity, initiative, resourcefulness, leadership,
time management, and interpersonal relationships.

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 Familiarity with Industrial Equipment: The scheme exposes students to handling
equipment and machinery that may not be available in their institutions.
 Preparation for Future Employment: SIWES prepares students for the industrial work
situation they are likely to meet after graduation.
 It also improves students’ contacts with potential employers.
 SIWES can expose students to job opportunities.
 The scheme has been found to enhance the competency of students in their academic
activities and positively impact their academic performance.

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 CHAPTER TWO

2.0 DESCRIPTION OF ESTABLISHMENT OF ATTACHMENT

2.1 BRIEF HISTORY AND LOCATION OF STANDARD ORGANIZATION OF
NIGERIA

The Ministry of Trade, Industry, and Investment oversees the Standards Organization of Nigeria
(SON), a government organization. Its main responsibility is to control and standardize the
quality of all goods in Nigeria. International Organization for Standardization (ISO) membership
is also complete for SON. Act No. 56 of 1971 created SON. With the amendment of Act No. 20
of 1976, the Minister of Industry was empowered to establish Mandatory Industrial Standards for
Nigerian Standards Council-recommended items or processes. This council governs SON and
oversees its administration and financial management.

Act No. 32 renamed the Nigeria Standards Organization (NSO) as the Standards Organization of
Nigeria (SON) in 1984 in order to distinguish it from the Nigerian Security Organization. SON
was given a degree of autonomy from the Ministry of Industry by Act No. 18 of 1990. This
amendment changed the organization significantly by granting it a common seal, succession, and
the ability to file and defend lawsuits under its corporate identity.

The statutory responsibilities of the Standards Organization of Nigeria, as outlined in Section 3,

Subsections (1) of the 1971 Act No. 56, include:

 Organizing tests and taking necessary actions to ensure adherence to standards approved
by the Council.
 Conducting necessary investigations into the quality of facilities, materials, and products
in Nigeria, and establishing a quality assurance system that includes the certification of
factories, products, and laboratories.
 Ensuring reference standards for the calibration and verification of measures and
measuring instruments.
 Compiling an inventory of products that require standardization.
 Compiling Nigerian Industrial Standards.

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  Encouraging interest in the recommendation and maintenance of acceptable standards by
industry and the general public.
 Developing methods for testing materials, supplies, and equipment, including items
purchased for use by departments of the Federal or State Government and private
establishments.
 Registering and regulating standard marks and specifications.

2.1.1 LOCATION

Standards Organisation of Nigeria has its office located at Plot 1155, sector centre D13 Gudu,
FCT Abuja.

2.2 OBJECTIVES OF STANDARDS ORGANISATION OF NIGERIA

2.2.1 AIMS OF STANDARDS ORGANISATION OF NIGERIA

• To create standards for goods, measures, materials, processes, and services, among other
things, and to promote them nationally, regionally, and worldwide.
• To approve goods.
• To support the creation of high-quality products and services.
• To guarantee an increase in measurement accuracy.
• To disseminate information about standards.

2.2.2 VISION AND MISSION OF STANDARDS ORGANISATION OF NIGERIA

• To enhance customer trust and boost Nigerian products and services' worldwide
competitiveness via standardization and quality assurance.
• To enhance life through standardization and quality assurance.

2.2.3 CORE VALUES OF STANDARDS ORGANISATION OF NIGERIA

 Expertise
 Discipline
 Integrity
 Customer Focus

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  Teamwork

2.2.4 QUALITY POLICY OF STANDARDS ORGANISATION OF NIGERIA

 Standards Organization of Nigeria (SON) is committed to providing standards and

quality assurance services for all Products, Services and Processes in Nigeria in line with
International Best Practices and to ensure Continual Improvement.
 Certifying products and assisting in the production of quality goods and services.

2.3 ORGANIZATIONAL STRUCTURE OF THE ESTABLISHMENT.

Director (NCR)

DEPUTY DIRECTOR (NCR)

COORDINATOR FCT OFFICE

HRM FOOD CHEM. ELECTRI. MECH. ACCT ICT

TECH TECH

Fig 1. Organogram of the Organisation

2.4 DEPARTMENTS/UNITS IN STANDARDS ORGANISATION OF NIGERIA.

2.4.1 THE STANDARDS DIRECTORATE

The Standards Directorate as the main organ of the Standards Organization of Nigeria is
responsible for standards/specifications development and other related activities. The directorate
is headed by a Director who reports directly to the Director General/Chief Executive (SON).
The objectives of standards directorate are:
 To Co-ordinate the development of Standards
 To Promote Relationship with international organizations involved in standardisation
activities such as ISO, IEC, CODEX, AFSEC, ECOWAS, WTO & ARSO.
 To Enhance effective Implementation of Standards and Quality Assurance activities.

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The directorate provides standards that form the basis for consumer protection, health, safety and
environmental concerns. At present about 1,300 Nigerian Industrial Standards (NIS) and over
13,000 international standards are maintained by the Standards Directorate.
The standardization activities are managed by the Director of Standards with the support from
the Groups Heads who coordinate the activities of these Technical Groups.
 Electrical/Electronic Section: This section is responsible for the development of
standards on electro-technology, information technology, renewable energy,
telecommunication, etc.
 Food Technology/Codex Section: is responsible for the development of standards
covering food technologies, food safety, agricultural produce, livestock and livestock
products, poultry and poultry product and Codex matters.
 Chemical Technology Section: This section is responsible for the development of
standards covering soaps, detergents, paints, pesticides, pulp/paper and all products based
on chemical formulations
 Mechanical Section: This section develops standards on mechanical engineering,
metrology, pressure vessels, motor vehicle parts, pipes, etc.
 ICT: They provide and secure the information of the organization.
 Accounting: They are in charge of all the financial affairs of the organization.
2.4.2 OPERATIONS
The directorate is saddled with the responsibility of ensuring proper functioning of SON’s
activities through direct supervision of regional structure spread across the six (6) geopolitical
zones of the federation. Within the geopolitical zones, there are (35) state offices strategically
located in the country and constantly monitored by the Regional Coordinators.
In view of this, the directorate has the overall responsibility to ensure that all operational
technical activities of the states and regional offices in the area of Quality Assurance (Factory
Inspections, Market Survey, Consumer Complaints and others) are properly carried out and
continually improved upon in line with the mandate of the organisation.
Functions and Duties of the Department
The main function of the department is to ensure that the under listed activities are properly
carried out throughout the country through the effective supervision of the Regional
Coordinators:

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  Factory Inspection
 MANCAP Certification
 Market survey
 Handling of Consumer Complaints
 E-Registration of Products
Activities of the Department
1. Joint Annual meetings of DG (SON), HOD Operations, Regional Coordinators and State
Heads
2. Departmental meetings of the department with Regional Coordinators
3. Preparation of Quarterly/Annual reports of regional activities
4. Meeting with different stakeholders in the manufacturing sector
5. Establishment and operation of market desks for consumer satisfaction purposes.
6. Departmental meetings

2.4.3 INSPECTORATE AND COMPLIANCE MONITORING

a) Enforcement: This involves survey of markets to identify substandard products. Proactive
response to complaints sent to the Unit Consumer Complaint and Collaborate Effect Unit
Enforcement informing the public of the defective injurious products. It is the duty of the Public
Relations Unit to generate data on defective products, fraudulent importers and rectify defective
products with relevant departments. Prosecution of fraudulent importers generates revenue for
SON through rectification handling fees fines.
b) Ports and Border Operation: SON is actively involved in import inspection of goods and
quality assessment at the ports. The importance of this exercise is enormous, considering the
economic and health/safety
implications of influx of substandard goods into the country. SON has established her presence
in virtually all the seaports and Lagos borders.

2.4.4 THE LABORATORY

The laboratory is an integral and essential part of Standards Organisation of Nigeria. The
laboratory is a place where measurements are made, unknowns become qualified, samples turn
into data and data turn into information. It is also for:

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  Quality control purpose.
 To improve the quality of data and the reports.
 To assure confidence in validity of the test results.
 To make a pleasant and safe working environment.

GENERAL RULES AND REGULATIONS GUIDING THE LABORATORY

 Overall/laboratory coat must be worn in the laboratory at all times.
 The footwear must be worn at all times when in the laboratory.
 The hair cap provided must be worn at all times.
 No eating, drinking or smoking in the laboratory.
 Nose masks and gloves must be worn when carrying out tests and analysis.
 Heels, excessive make-ups, long nails must be avoided and hair-do must be properly
packed.
 Prepare a checklist before carrying out analysis

LABORATORY SERVICES
Testing Services are the core activities of the Directorate of Laboratory Services. The Directorate
provides testing facilities to enable the effective performance of quality assurance activities
during the implementation of standards. The tests carried out are mainly third-party conformity
assessment of products using the relevant Nigerian Industrial Standard or any other applicable
International Standard. Presently the organization has five (5) principal specialized laboratories
situated around the country which are;:

FOOD TECHNOLOGY LABORATORY, LAGOS

The Laboratory performs Physical, Chemical (composition), metallic and mycotoxin
contaminants tests as well as Microbiological tests on foods.

CHEMICAL TECHNOLOGY LABORATORY, LAGOS

This laboratory performs tests to determine the physical and chemical characteristics and quality
requirements of samples.

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ELECTRICAL/ELECTRONIC LABORATORY, LAGOS
For tests of compliance to quality and safety requirements of electrical/ electronic equipment/
devices.

ENGINEERING LABORATORY, ENUGU

The Laboratory carries out Engineering Tests in the following areas:
 Mechanical Engineering Tests: Tensile, impact, complete metallography, chemical
analysis of metals tensile strength, etc.
 Civil Engineering Tests: Comprehensive test on Cement, wood and masonry units,
textiles,
sanitary, wares etc.
 Electrical Engineering Tests: A wide range of tests for domestic electrical appliances are
carried out in this laboratory in line with relevant NIS and other applicable international
standards

TEXTILE AND LEATHER LABORATORY, KADUNA.

The Textile and Leather section can effectively test wide range of products as shown below:
 Textile: Test carried out include Colour fastness, Span length, fibre maturity, ash content,
tensile strength of fibre, texture, crump, regularity density, elongation at break point, light
fastness, tearing strength among others.
 Leather: Tests carried out include the following- flex resistance, tensile strength,
shrinkage, water absorbency, water permeability, and other physical and chemical tests
associated with all categories of leather products.
Sample tested in the laboratories include samples obtained from routine inspections,
enforcement, product registration, consumer complaints, etc or samples submitted by customers
who want to ascertain the quality of their products or those obtained at various ports/borders
during inspection, among others.
All aspects of laboratories Services conform to the requirements of the International Standard.

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2.4.5 TRAINING AND INFORMATION MANAGEMENT SYSTEMS
SON organizes conferences and training for industries, Importers, Manufacturers, and Exporters.
The Training department is made up of three divisions;
1. External Trainings
2. Collaborative/joint Trainings
3. Internal Technical Trainings (SON Training School / Academy)

Standards and management system related training;

Provide a comprehensive range of training in the understanding, use, implementation, auditing
and certification of standards through a three stage approach to standards and management
system training. The stages of approach are:
a) Implementation of a standard
b) Internal auditor for the standard
c) Lead auditor for the standard

INFORMATION MANAGEMENT SYSTEM

The Information Management System (IMS) was created in 2000 as Planning Research and
Information Management System (PRIMS) Directorate responsible to the Director General/Chief
Executive on its day to day activities.
The Directorate was later in 2001 changed to a unit under the supervision of Unit Head
reporting to the Director General/Chief Executive. For effectiveness of the unit, the personnel of
the unit are subdivided into the following areas;
1. Data Management
2. Hardware Management
3. Software Management
4. Network and Web Site Management
5. Technical Assistance
Note: The personnel of the unit are also involved in development of Information Technology
Standards.
With the above, the Information Management System Unit ensures

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 1. Availability of effective internet access, WAN connectivity to all SON offices country
wide
2. Availability of IT tools to all SON offices at all times
3. Interface with the Standard Directorate as regard the publication of elaborated standards.
4. Training of all staff on the effective use of IT Tools
5. Interface with various processes in SON to develop and deploy needed IT solution.

2.4.6 FINANCE AND ACCOUNTS

The finance and accounts directorate is charged with the responsibilities of ensuring provision of
efficient financial services at all times, meet the demand of our customers promptly, in line with
financial regulations and federal government extant rules/circulars and maintain complete and
accurate financial records.

FINANCE AND ACCOUNTS CORE FUNCTIONS

 To ensure all accounts are properly posted and reconciled by affected units.
 To prepare management accounts on quarterly/annual basis.
 To correct all errors discovered in the accounts on daily basis.
 To liaise with third parties on issues relating to the accounts.
 To ensure staff salaries records are accurate and updated promptly.
 To ensure all pensioners benefits are properly calculated and paid promptly.
 To ensure all salaries issues of each month are finalized latest 15th of each month.

2.4.7 ADMINISTRATION AND HUMAN CAPITAL

The Admin & Human Capital is charged with the responsibility of recruitment, development,
promotion, discipline and cessation of activities in the Organization.
The Organization has been able to employ not less than 300 senior staff between 2012 and now
in an effort to ensure that there is adequate manpower for the execution of the statutory
mandates. More operational offices have been established to ensure more coverage of the
[Link] organisation has been able to train all members of staff in one activity or the other in
efforts to enhance capabilities within the organisation. Staff are also encouraged to embark on
self-development academically to ensure current best practices are acquired by staff members.

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Staff members are promoted as at when due as much as possible. Discipline among staff
members are also enforced and no erring staff is spared.
Conducive working environment is provided. Renovations of the offices and laboratories have
been embarked upon, while some have been completed, others are on-going.
2.4.8 CODEX
The CODEX Unit is currently a unit in the office of the Director General that performs the
following major specific activities:
a) Codex Contact Point (CCP) in Nigeria: The unit act as the link between the Codex
Alimentarius Commission (Joint FAO/WHO Food Standards Programme), the Secretariat or
CCPs of other Countries and Nigeria.
b) National Codex Committee (NCC) Secretariat: NCC is a structure put in place by the Nigerian
Government to enable her function effectively in Codex. The Secretariat for NCC is resident in
SON and Codex Unit performs this function as provided in the NCC Procedural Manual.
c) Universal Salt Iodization/Iodine Deficiency Disorder (USI/IDD) Task Force Secretariat: This
Task Force was established with the mandate to achieve/maintain USI certification and
reduce/eradicate IDD in Nigeria. This unit acts as the Secretariat for this Task Force as well as
ensures quarterly monitoring of Vitamin A fortification of the selected food ingredients to
generate data in order to determine levels of compliance by relevant industries.

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 CHAPTER THREE

ACTUAL WORK DONE DURING MY SIWES PROGRAMME

3.1 INTRODUCTION AND ORIENTATION

The Food Technology and Codex department is shouldered with the mandate of carrying out
standard regulatory activities on all products and services having to do with food intended for
human or animal consumption. This is achieved by carrying out a series of functions referred to
as standardization activities. After a brief introduction and orientation in the Food Technology
and Codex Department, everyone is expected to study the different available Nigerian Industrial
Standards and get familiar with the contents of the standards to aid easy understanding of the
various processes being checked during a factory inspection. Although, the factory inspection is
a major activity of the department, it is quite necessary to note the other major activities of the
department, which are;

1. Market Survey
2. Factory Inspection Services
3. Product Registration And Certification
4. Consumer Complaints And Resolution
5. Personnel Training
6. Standard Establishment And Elaboration

3.2 MARKET SURVEY

This is the first step in standard regulation and control; this involves the process of going into the
market space to access the conditions of food products available in circulation to ascertain if
these products are certified, up to the standard set by the relevant NIS (NIGERIAN
INDUSTRIAL STANDARD) and are safe for consumption. During such operations products are
examined for SON certification logo, NAFDAC registration numbers, manufacture and best

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before date. Unregistered products or expired products are confiscated, collated and forwarded to
the required department for necessary actions.

3.2.1 AIMS OF MARKET SURVEY

The aims of carrying out market survey are numerous and cannot be exhausted, however some of
the aims of market survey include;

1. To ensure that products available in the market space are up to standard.

2. To ensure that products in circulation are produced by registered factories thereby
boosting consumer’s confidence.
3. To ascertain the number of unregistered factories in the market and make provisions
towards getting them registered.
4. To reduce or completely stop circulation of expired of counterfeited products.

3.3 FACTORY INSPECTION SERVICES

Factory inspection is one of the major services carried out by SON. Factory inspection seeks to
evaluates and improve the level of product standardization in a factory or industry (Food
Industry). This is a process that subjects the personnel, raw materials, machinery, production
process and the final product itself to critical evaluation against the requirements of the relevant
section of the Nigerian Industrial Standard (NIS), thereby unveiling the areas of strength and
weaknesses of the product. This is crucial because strength identified can be maintained and
weakness identified can be corrected via recommendations made after every factory inspection
process.
Opening Meeting with company
management

Raw materials Inspection

In Process Inspection Finished Products Inspection/Sampling of

Products for test

Packaging (Including Labelling)/warehouse and Storage

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 Laboratory Inspection (Quality Control Records/Testing of Products on the spot

Closing Meeting with company Management

3.3.1 AIM OF FACTORY INSPECTION

Factory inspection is not a fault finding process aimed at condemning the organisation as many
believe it to be, rather, factory inspection is geared towards achieving standardisation of the
product such that it can compete effectively in the market space both locally and internationally.
This in fact, is one of the major objective of the Standards organization of Nigeria as a parastatal
under the Ministry Of Trade And Industry. Other aims of factory inspection include;

1. To improve on the quality and market value of the product.

2. To ensure that products are produced in ways that make them safe for consumption.
3. To boost consumer confidence and satisfaction.
4. Collection of samples for further analysis.
5. To ensure that the provision of the NIS is followed in the process of production.
6. To ensure that the safety of staff are prioritized in the process of production.

3.3.2 TYPES OF FACTORY INSPECTIONS

There are different types of factory inspections; this difference is majorly based on the aim of the
inspection and the type of factory to be inspected. Types of factory inspection includes;

1. Maiden inspections: This type of inspection is carried out in new industries or factories
that have not been inspected by SON in the past; this inspection focuses on enlightening
and educating the management and staff of the industry on the regulations and
requirement of the Nigerian Industrial standard as regards their product. During such
inspections, the Standard Operating Procedure (SOP) of the new factory is reviewed to
see if it is in conformity to the requirements and provisions of the NIS.
2. Certification Inspections: This type of inspections are carried in industries that are in
the process of being certified, this entails a series of inspection; three inspections within
the space of six months. The aim of this series of inspections is to check for consistency

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 in conformity and compliance of industry or factory to the provisions of the Nigerian
Industrial Standard (NIS). After this set of inspections, if the factory is found to have
consistently conformed to the standard set by the Standards Organization of Nigeria in
the NIS, such factory comes a step closer to getting certified.
3. Recertification Inspection: This type of inspection is carried out in certified industries
that their license has expired; the aim of this inspection is to determine if the industry has
not deviated from the originally established standard that earned them their license before
a license is reissued.

3.3.3 STAGES OF FACTORY INSPECTION

Factory inspection process can be divided into three phases or stages, these are;

The Pre-Inspection Stage

This is the first stage in preparing for an inspection. It involves gathering all the relevant
literature material and equipment needed for the inspection. This entails that the following be
done;

1. The relevant NIS is made available; there is a standard for almost every product in the market,
the standard of choice is the one that pertains to the product to be inspected.

2. The file of the company to be inspected is studied, to gain significant knowledge on the
history and behaviour of the company as far as SON is concerned, and also to gain knowledge of
previous recommendations or commendations, most especially recommendations from the last
inspection, these will significantly aid the inspection process.

3. A letter of intimation is sent to the management of the industry to be visited to inform them of
the date and other necessary details of the inspection.

The Inspection Stage

The flow of factory inspection depends on the type of factory visited, and how the factory is
structured, however in an ideal situation, a factory inspection starts from the sanitation point at
the entrance of the cloak room. From thereon, all other sections or departments in the factory are
inspected in this order;

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1. The cloak room:The cloak room is the first place production staff enters before they begin
production. In this section, the officers inspect the sanitation point at the entrance, and this is a
very important spot, because it serves as a point of disinfection, all external matter and
organisms that could serve as contaminants are taken care of at this point. Therefore the
sanitation point should be equipped with a washing hand basin, running water, disinfectant, and a
hand dryer or towel. The officers check for the availability of these materials.

The cloak room is inspected for the availability of Personnel Protective Equipment (PPEs), this
also vary based on the factory. examples of PPEs include ;

Lab coats and/or Aprons: To protect the whole body and clothing from dirt and direct contact
with food.

Fig 2a. Fig 2b

Nose mask – to prevent dust from entering into the nose and to also prevent contamination of the
food if and when food handlers sneeze or cough.

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Fig 3

Food grade hand gloves- to properly handle and mix, as the case may be, food ingredients.

Fig 4

Factory footwear - to be worn only in the factory to reduce the entrance of contaminants from
the outside environment and to protect the feet from food spills.

Fig 5

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Hair net/ covering- to keep any hair strands from entering the food that could hereby contaminate
the food.

Fig 6

2. Raw Material Storage: The raw material storage is then inspected. Here, the structure,
storage conditions and storage records are inspected. The officers check for things like rodent
guards, condition of the ventilation, provision of pallet, cleanliness of the storage (presence of
insect and rodent feaces) and the prevalent storage practices used in the factory. It is expected
that materials that are closer to their expiry date are issued out first, this Practice is called FEFO,
First Expired, First Out.

3. Packaging Material Store: Packaging materials come in contact with the products after
processing is over, the sterility of packaging materials is thus very important, reason being that
contamination introduced before or in course of production can be handled during processing,
but contamination introduced during packaging can have far reaching consequences. The
packaging material store should therefore be equipped with an ultraviolet light sterilizer. The
packaging material store is inspected to check for the availability of UV light and the storage
conditions and structure.

4. Production Area: This is where the bulk of the work is done; the integrity of the machines,
the production staff, and the process of production itself are all inspected. The officers check that
the machines are fully functional, the main priority here is not just the effectiveness of the
machines and the safety of the produce but also the safety of the staff in charge of production.
Some machine fitted with UV are inspected to check if they are functional. Officers also check to

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ensure that good manufacturing practices as contained in the relevant NIS standard are employed
in the production process of the products.

While inspecting the production area, other appliances needed to guarantee staff safety in cases
of accidents are also inspected; these include the first aid box, the fire extinguishers.

Good Manufacturing Practices (GMPs) are important and they include many basic operational
conditions and procedures that are required to be met by the food business. These can include the
following:

1. The correct construction and layout of the food premises.

2. Sanitary condition of the production area.
3. The adequate maintenance of equipment and utensils used within the food premises.
4. The use of suitable chemicals within and around the food premises including cleaning
chemicals, pest control chemicals and machine lubricants.
5. The identification and storage of waste within and by the food business’s premises.
6. The cleanliness of the food premises, equipment, utensils, floors, walls and ceilings.
7. An effective pest control programme implemented within the food premises and
surroundings..
8. The avoidance of foreign matter within the finished product. Sources of foreign matter
can include wood, glass, metal, plastic, pests, paper, string, tape
9. Avoidance of spillage during the production process etc.

5. Finished Product Store: The finished product store houses the finished products before they
are disbursed into the market. The condition of the finished product store will also vary based on
the product, however during the inspection of the finished product store, the prevalent storage
practices is inspected, the practices of choice should be FIFO (First In First Out) which means
that products that come in first are released first.

6. Quality Control Department: This is a very crucial department; it deals with evaluation and
maintenance of the quality of the factory output (final products). Here, the quality control
mechanism of the factory is inspected, this entails checking their daily in house tests and records,
also the machines, appliances and tools used in quality control are inspected, an important thing
to check for is the calibration of these tools, to ensure that records taken from them are valid,

22
also the consumer complaints record is inspected, to see the reviews from customers and how
complaints are handled when they arise.

At the end of the inspection exercise, the officers in charge of the inspection discuss their
observations with the management of the factory and give recommendations to further improve
on the quality of the process and product.

The Post Inspection Stage

After every inspection exercise, an inspection report is written and filed, this is very important as
it aids continuation in subsequent inspection.

Also a factory inspection feedback letter is written to the management of the factory stating the
observations and recommendations emanating from the inspection. These recommendations are
expected to be implemented before subsequent inspections, interval between one inspection and
the next is three months as the inspection schedule is quarterly.

3.4. CERTIFICATION

The standardization activities are a step-by-step procedure that shows conformity to the stated
Nigerian Industrial Standards for each product before it is then certified. The Certification of the
product is an assurance that the product was produced in an hygienic and safe environment and
the practices and processes involved were geared towards the production of quality, safe and
wholesome foods.

There are three (3) major types of certification. They are MANCAP, SONCAP and NIS mark of
quality.

3.4.1. MANCAP

The Mandatory Conformity Assessment Programme (MANCAP) is a mandatory product

certification scheme put in place by SON to ensure that all locally manufactured products in the
country conform to the relevant Nigerian Industrial Standards (NIS) before such products are
presented for sale in the market or exported.

23
The programme started in 2006 and ensures compliance of made-in-Nigeria products which are
strictly regulated for both promoting fair competitiveness in the domestic and international
market and, also, protecting the well-being of Nigerian consumers.

MANCAP certification procedures include the following:

1. Request for MANCAP certification by manufacturer/ Introduction of MANCAP to

manufacturers by SON officials during a Maiden Inspection.
2. Inspection of the production processes by SON officials
3. Sampling and testing of the products according to the relevant Nigerian Industrial
Standards (NIS).
4. Report of inspections and test results are handled by the State Offices and forwarded to
the Product Certification Directorate for evaluation and recommendation and then SON
Management’s approval for certification.
5. If the products are deemed compliant, a MANCAP certificate with an official logo
assigning a unique number to each product is issued, upon payment of applicable
administrative charges.
6. A MANCAP certificate is valid for three years after which the product must undergo a
recertification process.
7. The MANCAP logo is to be fixed on the unit pack of the batch before its introduction in
the market.
8. The product is then monitored by Standard Organization of Nigeria (SON) officials
through periodic factory inspections and testing to guarantee consistent compliance with
the Nigerian Industrial Standards.

24
 Fig 7. MANCAP LOGO

3.4.2. SONCAP

The Standards Organisation of Nigeria Conformity Assessment Programme (SONCAP) is a

mandatory scheme introduced by the Federal Government of Nigeria to ensure the quality and
standards of all imports of regulated products into the country.

The Standards Organisation of Nigeria Conformity Assessment Programme (SONCAP) was

introduced in 2005 by the Federal Government of Nigeria to address the concern of unsafe
products entering the country. This assessment conformity scheme requires that all imported
products, whose standard specifications were declared compulsory by SON, to be inspected for
conformity to the relevant Nigerian Industrial standard before release into the Nigerian market.

However, Food products are exempted from the regulation of the SONCAP programme.

Fig 8. SONCAP LOGO

3.4.3 NIS Quality Mark

This is a voluntary product certification scheme to reward excellent product performance through
consistent compliance to the requirements of the relevant Nigerian Industrial Standards at the
point of production and in the market. It is also to encourage manufacturing industries to ensure
continuous improvements in the quality of their products and production processes.

The procedures for obtaining the NIS Quality Mark Certificate is as follows:

25
1. Submit factory samples and market samples for analysis.
2. The Standard Organization of Nigeria will then analyze the samples. SON will also
conduct quality management process analysis using the following Key Performance
Indicators;
a) Leadership intent towards quality operating environment & best practice adoption.
b) Training.
c) Consumer awareness Information & analysis.
3. After the analysis stage, products that meet the requirements will be honoured at a grand
ceremony with presentation of certificates and plaques.
4. The manufacturer will be issued with a license to use the prestigious Award logo on
promotional and communications materials, which confers the additional following
benefits for the product:
 Special marketing advantage
 Access to international markets with improved global competitiveness.

Fig 9. NIS QUALITY MARK

26
 CHAPTER FOUR

FACTORY INSPECTION PROCESS

4.1 NOTABLE INSPECTIONS CARRIED OUT DURING PERIOD OF ATTACHMENT

1. Inspection visit to Packaged water/bottling company (bottled and sachet water)
2. Inspection visit to Packaged flour company (yam flour, corn pap flour, plantain flour)
3. Inspection visit to kilishi factory
4. Inspection visit to Bakery
5. Inspection visit to Chips factory (plantain chips and potato chips)
6. Inspection visit to Palm Oil packaging factory
7. Inspection visit to soft drinks factory
8. Inspection visit to Honey production factory

4.2 STANDARD REGULATION IN A PACKAGED WATER/BOTTLING FACTORY.

4.2.1 INTRODUCTION

Packaged water factory produce water for consumption. This is a very delicate yet large sector.
Considering the nature of the product, it becomes necessary that the products are well monitored
to ensure the safety of the consumers. In doing this the factories are inspected regularly and the
final products are analyzed.

Materials used in packaging include preforms, caps, bottles, Linear Low Density Polyethylene,
while the major raw material is water either from Borehole or Water Cooperative which then
undergoes treatment.

4.2.2 SANITATION POINT AND CLOAK ROOM

The sanitation point at the entrance of the cloak room serves as point of disinfection for the staff
before they proceed into the production area. This area was inspected to check if it was duly
equipped with the materials needed for disinfection, these includes running water, detergent,

27
sanitizer and a hand dryer. The cloak room was inspected for availability of PPEs and
maintenance of good sanitary condition.

Fig 10. Preforms going into the blowing machine

Blown bottle
Preform

4.2.3 PACKAGING MATERIALS STORE

The packaging materials for production of packaged water include, preforms, caps, bottles, linear
low density polyethylene film, etc.

These materials come in direct contact with the treated water; the storage room where they are
kept is inspected to ensure it is fitted with an ultraviolet light sterilizer that endures proper
sterilization of these materials. The storage is also inspected to ensure that good sanitary

28
conditions are maintained. The packaging materials are inspected to ensure they conform to the
requirement of the relevant NIS standard some of which include;

1. They must be of uniform thickness without air bubbles or scratches.

2. They should not impact any objectionable colour or odour to the finished product.
3. They should be transparent.
4. They should be able to guarantee the safety and integrity of the product from external
forces of weather and pest.

4.2.4 PRODUCTION AREA

Here, the production staff, machines and processes are inspected.

The staffs are expected to be neat and kitted with the right PPEs, these includes hand gloves,
nose and mouth guards, and neat overall wears that will minimize cross contamination from
person to food.

The machines are expected to be kept clean, a machine maintenance record is kept to serve as
evidence of consistent maintenance of the machines. The machines for sachet water production
must be fitted with UV light.

The production process or in this case, the process of treating the water is also inspected.

29
Fig 11a. Automatic water bottling machine. Fig 11b. Automatic sachet water machine

30
 WATER TREATEMENT PLANTS

d
Fig 13. Reverse Osmosis
d

Fig 12. Sand and Carbon filters

d
Fig 14 Micro Filter Fig 15. Ultraviolet Light

31
4.2.5 FLOW CHART FOR THE PRODUCTION/TREATMENT OF WATER

Borehole (water sources)

Aeration process

Sedimentation process

Filtration (Sand & Carbon)

Ion Exchange (Resin)

Reverse Osmosis

Ozonation

Micro filtration (3x micro filter of 5.0, 2.0 and 0.5 pore size)

Sterilization process (ultra-violent sterilizer)

Packaging and Sealing

32
4.2.6 FINISHED PRODUCT STORE

While inspecting the finished product store, placement and position of the finished products are
checked. The finished products are to be placed on pallets and be some inches away from the
wall to prevent cross contamination between the product and the walls and floor which could
impact the taste of the water. It is also necessary that FIFO is also practiced here (First In, First
Out).

4.2.7 QUALITY CONTROL

The quality control department is shouldered with the responsibility of maintaining the quality of
the product. The devices used in this department are critically inspected to ensure they are well
calibrated; previous records of in house test carried out by the department are examined and On-
the-spot tests are carried out to verify the results of this tests. These includes

 PH test using a pH etre to measure the pH of the water

Fig 12.

 TDS test using a TDS metre to measure the amount of Total Dissolved Solids present in
the water.

33
 Fig 13.
 Chlorine content test using Chlorine strips or a chlorine metre which measures either free
chlorine or both free and total chlorine present in water.

Fig 14

4.2.8 EFFECT OF HIGH LITHIUM CONTENT IN WATER

High lithium levels in drinking water have been studied for potential effects on human health.
Research suggests that low to moderate levels of lithium may have some positive impacts, such
as potential mood stabilization and reduced risk of certain mental health disorder. However, the
exact mechanisms and optimal dosage are still under investigation.

On the flip side, excessive lithium intake, either through water or other sources, can lead to
adverse effects. High lithium levels may cause toxicity, resulting in symptoms like nausea,
diarrhea, tremors and in severe cases, kidney damage. It’s crucial to note that the threshold for
toxic effects varies among individuals.

The World Health Organization has set a provisional guideline value for lithium in drinking
water, recommending concentrations below 20 micrograms per liter to prevent adverse health

34
effects. Monitoring and regulating lithium levels in drinking water are essential to balance
potential benefits and risks.

4.2.9 DIFFERENCE BETWEEN CHLORINE AND UV LIGHTS

Chlorine and UV (ultraviolet) light are both commonly used methods for disinfecting water, but
they operate in different ways:

Chlorine

 Mechanism: Chlorine works by creating chemical reactions that disrupt the structure of
microorganisms, such as bacteria and viruses, preventing them from functioning properly.
 Usage: It is often added to water as chlorine gas or in the form of various chlorine
compounds, like sodium hypochlorite.
 Residual Effect: Chlorine can leave a residual in the water, providing ongoing protection
against microbial recontamination as water moves through the distribution system.
 Concerns: Some drawbacks include the potential formation of disinfection by-products,
which can have health implications.

UV Light

 Mechanism: UV light disinfection uses ultraviolet rays to penetrate the cells of

microorganisms and damage their DNA, preventing them from reproducing.
 Usage: UV light is applied directly to the water through specialized UV lamps, and it doesn't
involve the addition of chemicals to the water.
 Residual Effect: UV treatment does not leave a residual in the water, so there is no ongoing
protection once the water leaves the treatment system.
 Concerns: It may not be as effective against certain types of parasites and may require a pre-
treatment step to remove particles that can block UV rays.

While both chlorine and UV light are effective methods for disinfecting water, they have
different mechanisms, residual effects, and considerations. The choice between them often
depends on factors such as the specific microorganisms targeted, the desired residual effect, and
any potential concerns about by-products or taste in the treated water.

35
4.3 STANDARD REGULATION IN A SOFT DRINK (7UP) FACTORY

4.3.1 INTRODUCTION

A soft drink is any water-based flavoured drink usually not necessarily carbonated, and typically
including added sweetener, flavours used can be natural or artificial. The sweetener may be a
sugar high fructose corn syrup, fruit juice. Soft drinks may also contain caffeine, colourings,
preservatives and other ingredients. Such factories are expected to maintain good manufacturing
practices to enhance the hygiene and safety of the final products. The factory is inspected and
quality analysis of the product is done to ascertain if they conform to the NIS.

4.3.2 SANITATION POINT AND CLOAK ROOM

The inspection commenced at the sanitation point at the entrance of the cloak room, this place is
examined for the availability of sanitary materials including detergents, sanitizer and hand dryer.
The cloak room is inspected to ascertain if PPEs for production staff are available, PPEs include
overalls, hand gloves, nose mask, these materials are important in preventing cross
contamination from man to food.

4.3.3 RAW MATERIALS STORE

The condition and quality of the raw materials (date fruits) in the store is examined. The storage
was also examined for presence of rodents, this can be detected from their droppings and marks
of their teeth on the bags. Storage structures such as shelves, pallets and rodent guards are also
inspected.

4.3.4 PACKAGING MATERIALS STORE

The packaging materials come in direct contact with the finished food product, they are
inspected to confirm that they conform to the requirement of the Nigerian Industrial Standard.
Some of these requirement include that;

1. They must not impact any objectionable taste or odour to the date syrup
2. They must be able to protect the date fruit from insect infestation
3. They must be able to prevent absorption of moisture by the date fruit

36
 4. They should be well coded and carry all relevant information (name of manufacturer,
name of product, date of production, best before date, etc)

4.3.5 PRODUCTION AREA

The machines present here include carbonation system, bottle filling machine, can filling
machine capping machine labeling machine conveyor belt system, bottle washing machine and
quality control machine. The machine helps on in the production, packaging and quality
assurance of soft drinks. The conditions of the machines were inspected, after which the
production staff where examined for use of personnel protective equipment and also for
maintenance of good hygiene during the production process.

37
4.3.6 FLOWCHART FOR PRODUCTION OF SOFT DRINKS

Water treatment

Syrup mixing

Carbonation

Mixing

Filteration

Bottling/Canning

Sealing

Labelling

Packaging

Quality control

38
4.3.7 FINISHED PRODUCT STORE

While inspecting the finished product store, conditions of lightening, temperature, and humidity
are examined to ensure they conform to the provisions of the NIS and can also guarantee
maintenance of the quality of the produce while in storage.

Fig 15

39
4.3.8 QUALITY CONTROL

While inspecting the quality control mechanism, all records of quality control tests carried out
are examined; the devices used in the department are examined to ensure they are well calibrated
and are in good condition. A sample is drawn randomly from the finished product and the
moisture content is examined using a moisture analyzer.

Fig 16 A. Titrator (TA) Fig 16 B. Refract meter

4.4 STANDARD REGULATION IN A BAKERY

4.4.1 INTRODUCTION

Bread Factories are one of the most common factories in the country. The general and quality
requirement for white bread are contained in the NIS (NIS 75:2021). Raw materials used to
produce bread include flour, sugar, milk, yeast, butter, vegetable oil, wheat etc. Inspection is
carried out and every section of the bakery is inspected to check if activities carried out in them
are in conformity with the requirements of the Nigerian Industrial Standard; the inspection is
carried out in this order;

4.4.2 CLOAK ROOM

40
The inspection commenced at the sanitation point at the entrance of the cloak room, this place is
examined for the availability of sanitary materials including detergents, sanitizer and hand dryer.
The cloak room is inspected to ascertain if PPEs for production staff are available, PPEs include
overalls, hand gloves, nose mask, these materials are important in preventing cross
contamination from man to food.

4.4.3 RAW MATERIALS STORE

The raw material store is inspected to ensure that the bags of flour, sugar, etc are stored on
pallets and are given significant allowance from the wall to prevent absorption of ground
moisture; rodent and insect infestation is also watched out for. The storage structure is examined
to check for adequate ventilation, use of rodent guards and insect catchers etc.

4.4.4 PACKAGING MATERIAL STORE

The packaging material store is inspected to check for use of UV light to sterilize the material as
they come in contact with the final products

4.4.5 PRODUCTION AREA

While inspecting the production area, machines, processes and staff are inspected. The machines
are inspected to ensure their integrity and effectiveness. The process of production is inspected to
check if the right ingredients are used in the right measures and that good manufacturing
practices are followed.

4.4.6 FLOWCHART OF WHITE BREAD PRODUCTION

Measurements of food ingredients (flour, sugar, butter

Mixing

41
 Cutting

Molding

Panning

Proofing

Baking(175-180oC for 35-40 mins)

Cooling

Slicing

Packaging

4.4.7 FINISHED PRODUCT STORE

While inspecting the finished product store, conditions of ventilation, temperature, and humidity
are examined to ensure they conform to the provisions of the NIS. The product is allowed to cool
in the finished product store or section before it is then packaged.

42
Here, PPEs of food handlers are also checked to ensure no possible contamination of the product
and that it maintains quality throughout.

Fig 16. Bread cooling before being packaged

4.4.8 QUALITY CONTROL

While inspecting the quality control mechanism, all records of quality control tests carried out
are examined; the devices used in the department are examined to ensure they are well calibrated
and are in good condition. A sample is drawn randomly from the finished product and used in
carrying out quality analysis of the finished product, this include:

Moisture content: This is easily examined using a moisture analyzer, a small sample of the loaf
is cut and weighed, it is then placed in a moisture analyzer that dehydrates the bread till all the
moisture is drained. At this point the moisture analyzer gives the moisture content of the loaf.
The NIS acceptable value for moisture content of bread loaves is 40%.

Specific volume: The specific volume of bread is calculated by weighing the bread to get its
weight in grams, then the volume of the bread is gotten by measuring and multiplying its height,
length and width. The specific volume is gotten by dividing weight by volume. NIS permissible
range for specific volume of bread loaves is between 2-6 g/cm 3. Determination of specific

43
volume of bread. Specific volume = 1/density (specific volume is the reciprocal of density. Specific

Volume
volume = Length of the bread=26.5, breath=3.3, height=8.5, mass=950
Mass
2995.8
Specific volume = = 3.15 ≈ 3.2cm3/g
950

Organoleptic test: Colour of the crust should be golden or light brown, while the crumb should
be creamy white. Crumb should be spongy with uniform small spores and there must be no
hollow between crumbs.

Fig 17A. Bread Proofer Fig 17B. Bread slicer

Fig 17A. Oven Fig 17B. Dough Mixer

44
 CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1. SUMMARY OF ATTACHMENT ACTIVITIES

I had a fantastic, eye-opening, and spectacular experience at SON. The Food Technology and
Codex department taught me a lot. I gained knowledge on how to handle papers, choose the best
file system, use a printer and photocopier, and evaluate customer complaints.

Over the course of the six-month SIWES program, I have had several opportunities to grow and
develop. I've had the chance to put my knowledge to use in the real world, learning about work
practices outside of the classroom and having access to production tools not found in academic
labs. During this attachment programme, I have gained some practical knowledge and
experiences in my field of study (Food Science) as well as it has enriched me with interaction
with the business world. It has also instilled in me with more discipline and integrity particularly
punctuality professionalism, being submissive to and taking instructions from superiors, also
being more tolerant and hardworking.

5.2 PROBLEMS ENCOUNTERED DURING MY SIWES PROGRAMME

While I ran across a number of issues during my SIWES program, the following were the main
ones:

a) Businesses or organizations who refused to pay students, treating them like actual
employees.
b) The transportation issue: Due to the increase in gasoline prices, it was extremely
difficult for students who lived in remote areas to go to their place of attachment
every working day.
c) The Organization lacked a functional laboratory, hence it was unable to do any
appropriate laboratory analysis on a food sample.
45
5.3 EXPERIENCE GAINED DURING MY ATTACHMENT PROGRAMME

During the course of my training, I was enlightened on a lot of things. The major experiences I
gained include:

a) The importance and practice of Good Manufacturing Practices.

b) Exposure to various equipment and machineries used in various factories during Factory
Inspection.
c) Interpersonal relationship skill with my colleagues and staffs of the organization.
d) The proper way to conduct myself professionally and ethically in any corporate setting.
e) Acquisition of knowledge on the need for standardization and quality assurance of
products, processes and services.

5.4. RECOMMENDATIONS FOR IMPROVEMENT OF THE SCHEME

Because it allows students to gain exposure and practical experience, the Students' Industrial
Work Experience initiative is a highly useful initiative for students. Thus, I recommend that:

a. The Industrial Training Fund establish additional training facilities so that

everyone in the nation have easy access to high-quality training, skill-acquisition,
and knowledge-building facilities. The SIWES program was created to give
students simple access to all essential practical experiences.
b. Institutions should strengthen their relationships with the companies that are
accessible.
c. The Industrial Training Fund should provide additional site coordinators in the
many fields of attachment.
d. Industrial training fund should be work hand in hand with the various
organization of attachment (employers) to help the students to secure job
opportunities in such organization upon graduation in order to reduce the high rate
of unemployment in the country.
e. SIWES students should be encouraged financially in their respective attachment
areas in order to contribute to the progress of the establishment.

46
 f. Institutions should make it their priority and responsibility to assign a supervisor
for each student undergoing the SIWES training in order to guide and put such
student on the right track.

5.5. CONCLUSION

The job experience program for student training has been effectively implemented. Through the
program, I have gained exposure to real-world work experience and the many career paths
available to food scientists. I gained a better understanding of the market's composition and
consumer preferences by being able to recognize the difficulties that food manufacturers would
face. The Standards Organization of Nigeria is a fantastic resource for industrial training; there, I
was introduced to a wide range of food product categories and their manufacturing procedures.
Additionally, they offer friendly, accommodating staff members who are eager to instruct and
train students pursuing industrial training.

47