Annapurna Swadisht Pvt. Ltd.

THAKUR NAGAR, EASTERN BYPASS,SILIGURI-735135 WEST BENGALCODUCTING

EFFECTIVE MEETINGS AT WORKPLACE

TOPIC:
Internship Report

SUBMITTED TO:
NAME : Mr. Sanjay Kumar
(Head Of Operations)
Mr. Surajit Mondal
(Head Of Quality Control)

SUBMITTED BY:
NAME : TANISHA BHOWMICK
(Food Quality Controller Intern)

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 ACKNOWLEDGEMENT

I would like to express my sincere gratitude to Annapurna Swadisht Pvt. Ltd. for providing me with this
valuable opportunity to undertake my internship. I am particularly thankful to [Head of Operations Name]
(Head of Operations), Mr. Surajit Mondal (Quality Control Manager), Ms. Paromita Halder, Mr. Sonatan
Baral, and Mr. Subrata Mohanta for their guidance, support, and willingness to share their expertise
throughout the internship period. Their mentorship was instrumental in enhancing my understanding of
real-world food quality control practices. I also extend my thanks to all the staff members at Annapurna
Swadisht Pvt. Ltd. for their cooperation and assistance.

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1. INTRODUCTION

Annapurna Swadisht Pvt. Ltd. is a prominent name in the Indian snack industry, known for its diverse
range of quality snack products. This internship report provides an in-depth look into the quality control
processes implemented by the company to ensure the safety, quality, and consistency of its products. As
a Food Quality Controller Intern, I was involved in various aspects of quality assurance, from raw
material testing to finished product inspection, gaining practical experience in a dynamic manufacturing
environment. The report covers the manufacturing processes and associated quality control procedures
for key product categories observed during the internship.

2. PRODUCT (SNACKS, POPCORN)

Annapurna Swadisht Pvt. Ltd. manufactures a variety of snack products. During my internship, I primarily
focused on the quality control aspects related to three main product categories:

● Fried Snacks: This category includes various types of fried papad-based snacks, which undergo
processes involving frying, de-oiling, and seasoning.
● Popcorn: A popular snack produced through roasting and slurry mixing, followed by packaging.
● Cakes: Including both cupcakes and slice cakes, manufactured through processes involving
mixing, baking, and packaging.

Each product category has its unique manufacturing process and specific quality control parameters that
must be strictly adhered to.

3. PROCESS OF SNACKS MANUFACTURING

The manufacturing process for fried snacks at Annapurna Swadisht Pvt. Ltd. follows a systematic flow to
ensure efficiency and quality. The key steps involved are:

1. Receive Raw Materials: Incoming raw materials, such as raw papad, oil, and seasoning, are
received and stored appropriately.
2. Laboratory Test (Raw Materials): Before being used in production, raw materials undergo
rigorous laboratory testing to ensure they meet the required quality specifications.
3. Frying of Raw Papad in Palmolein Oil: Raw papad is fried in Palmolein Oil at a
controlled temperature (approximately 180±10∘C).
4. De-oiling: After frying, excess oil is removed from the fried snacks through a de-oiling process.
5. Seasoning Dosing: The appropriate amount of seasoning is added to the de-oiled snacks.

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 6. Laboratory Testing of Semi-Finished Goods: Samples of the seasoned snacks are tested to
check critical parameters before final packaging.
7. Packing: The semi-finished snacks are packed into pouches.
8. Quality Checking (Packed Product): Packed pouches undergo quality checks for leakage,
weight, nitrogen percentage, date of manufacture, batch code, and laminate GSM.
9. Laboratory Testing of Finished Goods: Samples of the finished, packed products are tested in
the laboratory.
10. Corrugated Box Packing: Packed pouches are further packed into corrugated boxes for
transportation and storage.
11. Transfer to FG Store: The packed corrugated boxes are transferred to the Finished Goods (FG)
store.
12. Dispatch: Products are dispatched from the FG store to distributors and retailers.

4. RAW MATERIALS, RAW MATERIALS LABORATORY TEST, FRYER

Raw Materials (Snacks)

The primary raw materials used in the manufacturing of fried snacks are:

● Raw papad
● Oil (Palmolein oil)
● Seasoning (Masala)

Raw Materials Laboratory Test (Snacks)

Strict quality control is applied to incoming raw materials through various laboratory tests:

A. Raw Papad Test:

● i. BD Test (Bulk Density): This test measures the mass of the raw papad per unit volume.
○ Calculation:

D=VM
Where: = Bulk Density (g/l) M = Weight of the full container (g) V = Container volume (l)
● ii. Moisture Content: This test determines the amount of water present in the raw papad.
○ Procedure (Moisture Analyser):
1. Sample Collection.
2. Grinding of Samples.
3. 5 gram sample taken in Aluminium dish.
4. Moisture estimated at 130∘C (for raw material).
5. Result shown in Moisture Analyser.

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 ○ Procedure (Hot Air Oven):
1. Take blank Aluminium dish weight (W).
2. Put 5 gram grinding sample in Aluminium dish (W1).
3. Keep in Hot Air Oven at 105∘C for 2 hours.
4. Remove the Aluminium dish and leave in Dessicator.
5. Check out the final weight (W2).
6. W = Blank Aluminium Dish weight
7. W1 = Sample + Aluminium Dish (Before drying)
8. W2 = After drying (Final weight)
○ Calculation:

\text{Moisture Content (%)} = \frac{(W_1 - W_2) \times 100}{W_1 - W}

● iii. Broken Percentage: This test measures the percentage of broken pieces in the raw papad.
○ Procedure:
1. Take 100 gram sample.
2. Separate broken parts weight.
○ Calculation:

\text{Broken Percentage (%)} = \frac{\text{Broken Weight}}{\text{Total Sample Weight}} \

times 100
● iv. Thickness: This test measures the thickness of the raw papad sheets.

B. Oil Test:

● i. FFA (Free Fatty Acid): This test measures the amount of free fatty acids in the oil, which
indicates the level of hydrolysis and degradation.
○ Procedure:
1. Weight about 250 ml of well-mixed sample into a 250ml conical flask.
2. Add 50 ml of Ethanol with 2-3 drop Phenolphthalein indicator solution for
neutralization.
3. Heat the solution until bubble create in Soxhlet apparatus.
4. Then the solution titrate with 0.05 N NaOH.
5. Shaking during titration, end colour (Light Pink).
○ Calculation:

\text{Free Fatty Acid (%)} = \frac{25.6 \times N \times V}{\text{Sample Weight}}

Where: V = Volume in ml of 0.05 N NaOH required for titration W = Weight in gm of
sample N = Normality of NaOH
● ii. PV (Peroxide Value): This test measures the amount of peroxides in the oil, indicating the
level of oxidation.

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 ○ Procedure:
1. Take 5 ml sample in a 250 ml stopper end conical flask.
2. Put 30 ml Acetic Acid, Chloroform solution (3:2).
3. Shake the solution, 1 minute.
4. Add 0.5 ml saturated KI solution and shake 1 minute.
5. Keep in dark place for 10 minute.
6. Put 50 ml water and shaking.
7. Put 0.5 ml Starch solution.
8. Titration with 0.01 N Na2S2O3.
○ Calculation:

\text{Peroxide Value (%)} = \frac{(S-B) \times N \times 1000}{W}

Where: S = With sample titration value B = Blank sample titration value N = Normality of
Na2S2O3 W = Weight of sample

C. Masala Test:

● i. Moisture Content: Measures the water content in the seasoning powder.

● ii. Salt Percentage: Measures the salt content in the seasoning powder.

Fryer

The fryer is a crucial piece of equipment in the snacks manufacturing process.

● Use of the Machine: Used for frying raw materials (raw papad).
● Capacity: 100 KG per hour.
● Per Hour Oil Use: 250 liter.
● Per Hour Seasoning: 90 to 100 kg.
● Total Processing Time: 2-2.5 min.
● Energy Source: BIOMASS.

5. FRYING RAW MATERIALS, DE-OILING, LABORATORY TEST (SEMI

FINISHED MATERIAL)

Frying Raw Materials

The frying process involves specific parameters to achieve the desired texture and quality:

● OIL NAME: PALMOLEIN OIL

● TEMPERATURE: 180±5∘C
● FRYING TIME: 18-20 SEC

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De-Oiling

De-oiling is the process of separating excess oil from the fried snacks.

● Description: De-Oiling is the process of separating oil, solids, and water to a desired quality.
● Oil Separator Machine Equipments:
○ i. DE-OILING CONVEYOR
○ ii. BLOWER

Laboratory Test (Semi Finished Materials - Snacks)

After frying and de-oiling, semi-finished snacks undergo testing:

● A. MOISTURE CONTENT: Measures the residual moisture after frying.

● B. SALT TEST: Measures the salt content after seasoning.
● C. BD TEST: Measures the bulk density of the fried snacks.
● D. ASH CONTENT: Measures the total mineral content after frying and seasoning.

6. SEASONING, LABORATORY TEST (FINAL PRODUCT)

Seasoning

Seasoning involves applying masala to the fried snacks to impart flavour.

● Description: Masala dosing in fried product and mixing it properly.

● Mixing time: 30-40sec.

Laboratory Test (Final Product - Snacks)

Finished snacks, before packaging, are tested for key quality indicators:

● A. MOISTURE CONTENT: Final moisture level in the seasoned product.

● B. SALT CONTENT: Final salt level in the seasoned product.
● C. ASH CONTENT: Final ash content in the seasoned product.
● D. FAT PERCENTAGE: Measures the total fat content in the final product.

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7. POUCHES PACKING, QUALITY CHECK OF PACKED PRODUCT,
LABORATORY TEST (POUCH PRODUCT), CORRUGATED BOX PACKING,
FINISH GOOD STORE, DISPATCH

Pouches Packing

The seasoned snacks are packed into individual pouches.

Quality Check of Packed Products (Snacks)

Packed pouches undergo visual and physical checks:

● A. LEAKAGE: Checking for any leaks in the pouch seals.

● B. WEIGHT: Verifying the net weight of the product in the pouch.
● C. NITROGEN %: Measuring the percentage of nitrogen gas inside the pouch (used for
preservation).
● D. DATE OF MANUFACTURE: Ensuring the correct manufacturing date is printed.
● E. BATCH CODE: Verifying the presence and correctness of the batch code.
● F. LAMINATE GSM: Checking the Grams per Square Meter of the packaging laminate to ensure
its quality and strength.

Laboratory Test (Pouch Product - Snacks)

Samples of the packed pouches are tested in the laboratory:

● A. MOISTURE CONTENT: Moisture level in the product within the sealed pouch.
● B. SALT CONTENT: Salt level in the product within the sealed pouch.
● C. ASH CONTENT: Ash content in the product within the sealed pouch.
● D. FAT CONTENT: Fat content in the product within the sealed pouch.

Corrugated Box Packing

Packed pouches are grouped and packed into larger corrugated boxes for handling and transportation.

Finished Goods Store (FG)

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 ● Description: A space designed to store products that have come off the production lines and are
ready to be sold or distributed. Products are held here under appropriate conditions before
dispatch.

Dispatch

● Description: Where buyers and sellers can meet to facilitate the exchange or transaction of
goods and services. This is the final stage where finished goods are shipped out from the factory.

8. TEST MANUAL

This section details the procedures and calculations for various laboratory tests performed during the
quality control process.

A. Moisture Test

Two types of equipment are used for moisture testing:

● i. Analyser: A quick method for moisture estimation.

○ S.O.P of Moisture Analyser:
■ Sample Collection.
■ Grinding of Samples.
■ 5 gram sample taken in Aluminium dish.
■ Moisture estimated at 105∘C (for frying material) / 130∘C (for raw
material).
■ Result shown in Moisture Analyser.
● ii. Hot Air Oven: A standard gravimetric method.
○ S.O.P of Hot Air Oven Moisture Content:
■ Take blank Aluminium dish weight (W).
■ Put 5 gram grinding sample in Aluminium dish (W1).
■ Keep in Hot Air Oven at 105∘C for 2 hours.
■ Remove the Aluminium dish and leave in Dessicator.
■ Check out the final weight (W2).
■ W = Blank Aluminium Dish weight
■ W1 = Sample + Aluminium Dish (Before drying)
■ W2 = After drying (Final weight)
○ Calculation:

\text{Moisture Content (%)} = \frac{(W_1 - W_2) \times 100}{W_1 - W}

B. Broken Percentage
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 ● Procedure:
1. Take 100 gram sample.
2. Separate broken parts weight.
● Calculation:

\text{Broken Percentage (%)} = \frac{\text{Broken Weight}}{\text{Total Sample Weight}} \times

100

C. BD Test (Bulk Density)

● Calculation:

D=VM
Where: D = Bulk Density (g/l) M = Weight of the full container (g) V = Container volume (l)

D. FFA Test (Free Fatty Acid)

● Procedure:
1. Weight about 250 ml of well-mixed sample into a 250ml conical flask.
2. Add 50 ml of Ethanol with 2-3 drop Phenolphthalein indicator solution for neutralization.
3. Heat the solution until bubble create in Soxhlet apparatus.
4. Then the solution titrate with 0.05 N NaOH.
5. Shaking during titration, end colour (Light Pink).
● Calculation:

\text{Free Fatty Acid (%)} = \frac{25.6 \times N \times V}{\text{Sample Weight}}

Where: V = Volume in ml of 0.05 N NaOH required for titration W = Weight in gm of sample N =
Normality of NaOH

E. Seasoning Content Test

This test determines the amount of seasoning applied to the product based on salt content.

● Procedure:
○ Weight about 0.2 gm sample into a 250ml conical flask.
○ Add 100 ml Distilled Water.
○ Put 2 to 3 drop K2CrO4 indicator.
○ Mix the solution properly in Magnetic Stirrer for 30 min.
○ Titration with 0.1 N AgNO3.
○ Shaking vigorously during titration, end colour (Brick Red).
● Calculations:

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 ○ Product Salt (%):

\text{Product Salt (%)} = \frac{5.845 \times N \times V}{W}

Where: V = Volume in ml of 0.1 N AgNO3 required for titration W = Weight in gm of
sample N = Normality of AgNO3
○ Seasoning Content (%):

\text{Seasoning Content (%)} = \frac{(\text{Product Salt} - \text{Base Salt}) \times 100}{\

text{Salt Content of Seasoning}}
(Note: "Base Salt" refers to the inherent salt content in the raw material before seasoning,
if any).

F. Acidity Test

This test measures the total acidity of a sample.

● Procedure:
1. Take 250 ml conical flask.
2. Add sample 2 gm.
3. Add 10 ml Distilled Water.
4. Add Phenolphthalein indicator 2 to 3 drop.
5. Mix in Magnetic Stirrer.
6. Titration with NaOH 0.05 Normality.
7. End colour (Light Pink).
8. Stop titration value and check burette value.
● Calculation:

Acidity=Sample Weight6.4×Chemical Normality×Titration Value

G. PV Test (Peroxide Value)

● Procedure:
1. Take 5 ml sample in a 250 ml stopper end conical flask.
2. Put 30 ml Acetic Acid, Chloroform solution (3:2).
3. Shake the solution, 1 minute.
4. Add 0.5 ml saturated KI solution and shake 1 minute.
5. Keep in a dark place for 10 minutes.
6. Put 50 ml of water and shake.
7. Put 0.5 ml Starch solution.
8. Titration with 0.01 N Na2S2O3.

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 ● Calculation:

Peroxide Value=W(S−B)×N×1000
Where: S = With sample titration value B = Blank sample titration value N =
Normality of Na2S2O3 W = Weight of sample

H. Ash Test

This test measures the total mineral content remaining after incineration.

● Procedure:
○ Take a pre-dried crucible and weight (W).
○ Take a 5 gm sample in the crucible, note down the weight (W1).
○ Keep in the Muffle Furnace at a temperature of 550∘°C for 4 hours.
○ Remove the sample, and keep it in the desiccator for cooling.
○ Take final weight after drying (W2).
○ W = Blank crucible weight
○ W1 = Crucible and sample weight
○ W2 = After drying, final weight
● Calculation:

\text{Ash (%)} = \frac{(W_2 - W) \times 100 \times 100}{(W_1 - W) \times (100 - \text{Moisture})}

I. GSM (Gram Per Square Meter) Test (Laminate)

This test measures the weight of the packaging laminate per square meter, indicating its thickness and
quality.

● Procedure:
1. Cutting the laminate to a measured size (e.g., 1 meter x 1 meter or a smaller, precisely
measured sample).
2. Measure the laminate weight.
3. Measure the laminate length.
4. Measure the laminate width.
● Calculation:

GSM=Length (mm)×Width (mm)Sample Weight (gm)×1000×1000

or

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 GSM=Area (m2)Sample Weight (gm)
(Using the provided formula, which seems to convert mm to meters implicitly):

GSM=Length×WidthSample Weight (GM)×1000×1000

(Assuming Length and Width are in mm in this formula, the multiplication by 106 converts the
denominator from mm2 to m2).

J. Seasoning Acidity

Seasoning acidity refers to the acidic components present in the seasoning mix. A value of 0.25 is
mentioned, which likely refers to a specification limit or a typical value. Testing for this would involve
titration with a base, similar to the general Acidity Test, but specifically applied to the seasoning material.
The procedure would likely involve dissolving a known weight of seasoning in water and titrating with a
standard alkaline solution using an appropriate indicator.

K. Alcoholic Acidity

Alcoholic acidity is typically measured in products where fermentation might occur or where alcohol is
used in processing. It refers to the acidity caused by the presence of alcohol or related compounds.
Testing would involve titration with a standard base solution.

L. LDPE (Low-Density Polyethylene)

LDPE is a type of plastic commonly used in packaging films, including the inner layer of snack pouches.
While not a laboratory test on the product, understanding LDPE involves knowledge of its properties
(flexibility, heat sealability, barrier properties) and potentially testing the packaging material itself for
properties like thickness, tensile strength, and seal integrity.

M. Laminate

Laminate refers to the multi-layered packaging film used for snack pouches. It typically consists of
different layers (like LDPE, BOPP, aluminum foil) bonded together to provide barrier properties against
moisture, oxygen, and light, extending shelf life. Quality control of the laminate involves testing its
structure, layer thickness, bond strength, and barrier properties (e.g., Oxygen Transmission Rate - OTR,
Water Vapor Transmission Rate - WVTR). The GSM test mentioned earlier is one aspect of laminate
quality control.

N. Hydration

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Hydration refers to the process of absorbing water. In food science, it can relate to the water absorption
capacity of ingredients (like starches in raw papad) or the moisture uptake of finished products, which
affects texture and shelf life. Testing could involve measuring the water absorption index (WAI) or water
solubility index (WSI) of raw materials or monitoring moisture changes in products under different
humidity conditions.

O. Total Polar Component (TPC)

Total Polar Components are a measure of the degradation of frying oil. As oil is used repeatedly,
triglycerides break down into polar compounds. High TPC values indicate significant oil degradation,
which can affect the quality and safety of fried products. Testing for TPC is crucial for managing frying oil
quality. Methods often involve column chromatography or using a specific TPC meter.

P. Digital Bursting Strength Meter

A Digital Bursting Strength Meter is used to measure the bursting strength of packaging materials like
paperboard or corrugated boxes. This test is important for quality control of the corrugated boxes used
for final packaging, ensuring they can withstand handling and transportation without rupturing. The test
involves clamping a sample of the material and applying increasing pressure until it bursts, with the
meter recording the maximum pressure.

9. ENGINEERING & MAINTENANCE

The engineering and maintenance department plays a vital role in keeping the manufacturing machinery
operational. Key machines observed included:

● A. FRYER:
○ USE OF THE MACHINE: Raw materials fry.
○ CAPACITY: 100 KG per hour.
○ PER HOUR OIL USE: 250 liter.
○ PER HOUR SEASONING: 90 to 100 kg.
○ TOTAL PROCESSING TIME: 2-2.5 min.
○ ENERGY SOURCE: BIOMASS.
○ Maintenance involves ensuring the correct oil temperature, cleaning the oil filtration
system, and checking mechanical components.
● B. NORMAL MACHINE:
○ USE OF MACHINE: Laminate Packing.
○ PACKING TYPE: Vertical.
○ VERTICAL TEMPERATURE: 135∘C.
○ HORIZONTAL: 125∘C.
○ NITROGEN: 99%.
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 ○ OUT PUT: Per Minute 42-45 Pouch.
○ NITROGEN SOURCE: NITROGEN GENERATING PLANT.
○ ENERGY SOURCE: ELECTRIC.
○ Maintenance includes checking heating elements, seal jaws, nitrogen supply, and overall
machine calibration.
● C. SARVO MACHINE:
○ USE OF MACHINE: Laminate Packing.
○ PACKING TYPE: Vertical.
○ VERTICAL TEMPERATURE: 135∘C.
○ HORIZONTAL: 125∘C.
○ NITROGEN: 95%.
○ OUTPUT: Per Minute 48-50 Pouch.
○ NITROGEN SOURCE: NITROGEN GENERATING PLANT.
○ ENERGY SOURCE: ELECTRIC.
○ Similar to the Normal Machine, maintenance focuses on ensuring optimal sealing
temperatures, nitrogen levels, and output efficiency. The Sarvo machine likely offers
higher speed or precision compared to the Normal Machine.

PROCESS OF POPCORN

The manufacturing process for popcorn is distinct from fried snacks:

1. COLLECT RAW MATERIAL: Gathering corn, salt, Tapioca starch, Haldi powder, Butter flavour,
Palmolein oil, Skim milk powder (SMP).
2. ROASTING: Corn is roasted at a high temperature (280∘C−290∘C) for approximately
15 seconds. The drum rotates 12 times per minute.
3. SLURRY MIXING: A slurry is prepared using Palmolein oil, Salt, Tapioca starch, Haldi, Butter
flavour, and SMP. This slurry is mixed with the roasted popcorn by spraying.
4. PACKING & STORE TO FINISHED GOODS GODOWN: The finished popcorn is packed using
packaging machines (Normal machine, Multihead machine) and transferred to the finished goods
store.

RM Product - Popcorn

● Corn
● Salt
● Tapioca starch
● Haldi powder
● Butter flavour
● Palmolein oil

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 ● Skim milk powder (SMP)

Slurry Mixing - Popcorn

● Palmolein oil
● Salt
● Tapioca starch
● Haldi
● Butter flavour
● SMP

Packaging Machine - Popcorn

● Normal machine
● Multihead machine

Roaster Parameters - Popcorn

● TEMPERATURE: 280∘C−290∘C
● TIME: 15 Sec
● DRUM ROTATE: Rotates 12 times per minutes.

Laboratory Test of Popcorn

Quality control tests for popcorn include:

● i. MOISTURE CONTENT: Measures the residual moisture after roasting and mixing.
● ii. SALT CONTENT: Measures the salt level after slurry mixing.
● iii. FAT CONTENT: Measures the fat content from the oil and SMP in the slurry.
● iv. ASH CONTENT: Measures the mineral content.

Test Manual (Popcorn)

The moisture and seasoning content tests for popcorn follow similar procedures to those for fried snacks:

● MOISTURE CONTENT:
○ MOISTURE ANALYSER:
■ Sample Collection.
■ Grinding of Sample.
■ 5 GM sample taken in Aluminium dish.
■ Moisture estimated at 105∘C and start.
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 ■ Result shown in Moisture Analyser.
○ HOT AIR OVEN:
■ TAKE BLANK ALUMINIUM DISH WEIGHT (W).
■ PUT 5GM OF GRINDING SAMPLE IN ALUMINIUM DISH (W1).
■ KEEP IN HOT AIR OVEN AT 105∘C FOR 4 HOURS.
■ REMOVE THE ALUMINIUM DISH & LEAVE IN DESICCATOR.
■ CHECK OUT THE FINAL WEIGHT (W2).
■ W = BLANK ALUMINIUM DISH WEIGHT
■ W1 = BLANK ALUMINIUM DISH AND SAMPLE WEIGHT (BEFORE DRYING)
■ W2 = ALUMINIUM DISH AND SAMPLE WEIGHT (AFTER DRYING)
■ CALCULATION:

\text{Moisture Content (%)} = \frac{(W_1 - W_2) \times 100}{W_1 - W}

● SEASONING CONTENT:
○ SOP FOR SEASONING CONTENT:
■ WEIGHT ABOUT 0.2 GM SAMPLE INTO A 250ML CONICAL FLASK.
■ ADD 100ML DISTILLED WATER.
■ PUT 2 TO 3 DROP K2CrO4 INDICATOR.
■ MIX THE SOLUTION PROPERLY IN MAGNETIC STRRIER FOR 30 MINUTES.
■ TITRATION WITH 0.1 N AgNO3.
■ SHAKING VIGOROUSLY DURING TITRATION END POINT IS BRICK RED.
■ CALCULATION:

■ PRODUCT SALT (%):

\text{PRODUCT SALT (%)} = \frac{5.845 \times N \times V}{W}

Where: V = VOLUME IN ML OF 0.1 N AgNO3 REQUIRED FOR
TITRATION W = WEIGHT IN GM OF SAMPLE N = NORMALITY OF
AgNO3
■ SEASONING CONTENT (%):

\text{SEASONING CONTENT (%)} = \frac{(\text{PRODUCT SALT} - \

text{BASE SALT}) \times 100}{\text{SALT CONTENT OF SEASONING}}

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Departmental Overview

During the internship, I had the opportunity to interact with and learn about the functions of several key
departments within Annapurna Swadisht Pvt. Ltd.:

● Production: This department is responsible for the actual manufacturing of the snacks, popcorn,
and cakes, following the processes outlined above. I observed the operational flow, machinery
usage, and adherence to production schedules.
● Q.C Lab (Quality Control Laboratory): This was the primary focus of my internship. The QC lab
is responsible for conducting all the physical, chemical, and analytical tests on raw materials, in-
process samples, and finished products to ensure they meet quality standards. I spent most of
my time here, performing tests and recording data.
● Printing: While not directly involved in quality testing of the food product itself, the printing
department is crucial for producing the packaging materials (pouches, labels, corrugated boxes)
with correct information (batch code, manufacturing date, expiry date) and branding. Quality
checks on printing accuracy and material properties are also part of overall product quality.

Understanding the interdependencies between these departments highlighted how quality is a collective
responsibility throughout the production chain.

Internship Role and Responsibilities

My role as a Food Quality Controller Intern involved actively participating in the daily quality control
activities under the supervision of the QC Manager and other senior staff. My key responsibilities
included:

● Assisting in the collection of raw material, semi-finished, and finished product samples from the
production line.
● Performing various laboratory tests as per standard operating procedures (SOPs), including
moisture content, salt content, fat percentage, ash content, FFA, PV, BD, and GSM.
● Accurately recording test results and maintaining laboratory records.
● Conducting quality checks on packed products, such as leakage tests, weight verification, and
checking batch code and date printing.
● Learning to operate and calibrate laboratory equipment, including moisture analysers, hot air
ovens, pH meters, water activity meters, and potentially the digital bursting strength meter.
● Understanding and following good laboratory practices (GLP) and hygiene standards.
● Observing and learning about the manufacturing processes to understand how quality control
measures are integrated at each stage.

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 ● Assisting in maintaining the cleanliness and organization of the laboratory.

This role provided hands-on experience in applying theoretical knowledge of food science and quality
control in an industrial setting.

Challenges Faced

While the internship was a valuable learning experience, I encountered some challenges:

● Adapting to the Industrial Pace: The fast-paced environment of a manufacturing unit required
quick learning and efficient execution of tasks, which was initially challenging compared to a
university lab setting.
● Understanding Complex Machinery: Getting familiar with the operation and basic maintenance
aspects of industrial machinery like the fryer and packing machines took time and focused
observation.
● Performing Tests with Precision: Ensuring accuracy and precision in laboratory tests,
especially those involving titrations and specific equipment calibration, required careful attention
to detail and practice.
● Data Management: Maintaining organized and accurate records of all tests and observations
was crucial but required diligence to avoid errors.
● Troubleshooting Minor Issues: Learning to identify potential issues during testing or quality
checks and understanding initial troubleshooting steps required guidance and experience.
● Communication Across Departments: Effectively communicating findings or potential quality
issues to production or maintenance staff required clear and concise communication skills.

Overcoming these challenges enhanced my practical skills and confidence in performing quality control
functions.

Recommendations

Based on my observations and learning during the internship, I would like to offer a few
recommendations for consideration:

● Standardization of SOPs: While SOPs were available, ensuring all staff strictly adhere to the
latest versions and providing regular refreshers could further enhance consistency in testing
procedures.
● Cross-Training: Providing basic cross-training to production staff on key quality parameters and
visual inspection points relevant to their stage could empower them to identify potential issues
early.

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 ● Digital Data Recording: Exploring the implementation of digital systems for recording laboratory
data could improve data accuracy, traceability, and ease of analysis compared to manual record-
keeping.
● Enhanced Visual Aids: Providing visual aids or charts on the production floor detailing quality
checkpoints and common defects could serve as quick reminders for the operators.
● Regular Calibration Checks: Implementing a more frequent or automated schedule for
calibration checks of critical laboratory equipment could ensure the reliability of test results.
● Feedback Mechanism: Establishing a formal feedback mechanism between the QC lab and the
production/maintenance departments could facilitate quicker resolution of quality-related issues
and continuous improvement.

These recommendations are aimed at potentially further strengthening the already existing quality
control system at Annapurna Swadisht Pvt. Ltd.

10. CONCLUSION

After undergoing successful training for a period of [Duration, e.g., 30 days], I have gathered much
valuable experience and a proper knowledge about snacks industry. We observed each and every
section:

1. production and packaging

2. Q.C Lab
3. Printing

Ilearned a lot from the official and the staffs and such a nice experience will help us in future. Lastly,
many many thanks to, ANNAPURNA SWADISHT PVT. LTD., for fetching our thirst of such a nice
industrial exposure.

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