Báo cáo Thực tập Công ty liên doanh PHẠM ASSET Bản TIẾNG ANH

Báo cáo thực tập công ty liên doanh PHẠM ASSET BẢN TIẾNG ANH Pham Asset Joint Venture Company was granted operating license on November 3, 2002 and officially came into operation on May 5, 2004. Pham Asset Joint Venture Company is a type of joint venture enterprise. The company has a relatively large premises, creating favorable conditions for the arrangement and construction of the company, and is located near the city, so the trading conditions are favorable. Since officially going into operation until now, the company has produced the following items: Snacks, spongecake, jelly, energy drinks, fishskin peanuts, high quality coffee, suitable with the food hygiene and safety conditions, meeting the needs of customers, the tastes of domestic and foreign consumers.

HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY OF HIGH QUALITY TRAINING FOOD TECHNOLOGY INTERNSHIP REPORT Course : INTERNSHIP 1&2 Student Name Student ID Lê Đức Huy Hoàng 19116041 Trần Huy 19116034 Instructor : PhD Phạm Thị Hoàn HO CHI MINH CITY - 9/2022 CỘNG HÒA XÃ HỘI CHỦ NGHĨA VIỆT NAM Độc lập – Tự – Hạnh phúc PHIẾU NHẬN XÉT SINH VIÊN CỦA ĐƠN VỊ THỰC TẬP Họ tên sinh viên: Lê Đức Huy Hoàng – Trần Huy MSSV: 19116041 - 19116034 Lớp: Công nghệ Thực phẩm (19116CLA) Khóa: 2019 Khoa: Đào tạo Chất lượng cao, trực thuộc Trường Đại học Sư phạm Kỹ thuật TP.HCM Tham gia thực tập từ ngày: 15 tháng năm 2022 đến ngày 15 tháng 10 năm 2022 Tại: Công Ty Liên Doanh Phạm - Asset ( Pham Asset Joint Venture Company ) Địa : Lô D4/1, Đường 1B, Khu cơng nghiệp Vĩnh Lộc, Phường Bình Hưng Hịa B, Quận Bình Tân, Thành phố Hồ Chí Minh, Việt Nam Sau trình thực tập đơn vị sinh viên, chúng tơi có số nhận xét đánh sau : i Điểm đánh giá chung sau thực tập: TP Hồ Chí Minh, ngày tháng năm Cán hướng dẫn Xác nhận đơn vị thực tập ii COMMENTS OF INSTRUCTOR Ho Chi Minh City, / ./ Instructor Sign iii TABLE OF CONTENTS PREFACE vii CHAPTER : OVERVIEW ABOUT PHAM-ASSET JOINT VENTURE COMPANY 1.1 Introduction to PHAM - ASSET JOINT VENTURE COMPANY (JVC) .1 1.2 Occupational safety in the company 13 1.3 Fire Prevention/Protection 14 1.4 Safety and Hygiene in the factory 15 CHAPTER 2: TECHNOLOGICAL PROCESS OF PRODUCING GRILLED CHICKEN SNACK 22 2.1 Technological diagram 22 2.2 Explaination of the process .23 2.3 Machines and Equipments using in Grilled Chicken snack production 43 CHAPTER 3: QUALITY MANAGEMENT SYSTEMS IN THE COMPANY 61 3.1 The company's quality management system 61 3.2 Industrial hygiene at the company 63 CHAPTER 4: INTERNSHIP RESULTS IN THE COMPANY 65 COMMENTS AND RECOMMENDATIONS 66 REFERENCES 67 iv CATEGORIES FIGURE CATEGORY Figure Pham - Asset JVC Figure Brand name of Pham-Asset JVC Figure Road map to Pham-Asset JVC Figure Total ground design of Pham-Asset (Vietnamese version) Figure Total ground of main workshop Figure Factory organization chart Figure Some products in Pham-Asset Figure Some types of pellets Figure Flow-chart of the stages of generating waste products and by-products Figure 10 Flow-chart of Grilled Chiken snack production Figure 11 Packaging decoration and description of Grilled Chicken snack Figure 12 Nhơn Hòa 50kg balance Figure 13 Structure diagram of dough mixing equipment Figure 14 Diagram of the structure of flour cooking equipment Figure 15 Structure diagram of the rolling mill Figure 16 Preliminary drying equipment structure diagram Figure 17 Structure diagram of the workpiece cutting machine Figure 18 Drying equipment structure diagram Figure 19 Drying equipment structure diagram Figure 20 Roasting equipment Figure 21 Diagram of the structure of the seasoning system v Figure 22 Packaging machine structure diagram Figure 23 Boiler structure diagram Figure 24 ISO 2200: 2005 certificate Figure 25 AIB Certification of Pham-Asset JVC in 2021 Figure 26 FSSC 22000 Certification of Pham-Asset JVC in 2020 TABLE CATEGORY Table Table of products in Pham-Asset Table Regulations on hygiene of machinery and equipment Table Table of problems, causes, and remedies at the cooking stage Table Table of problems, causes, and remedies at the rolling stage Table Table of problems, causes, remedies at the preliminary drying stage Table Table of problems, causes, and remedies at the rolling stage Table Table of problems, causes, and remedies at the cold brewing stage Table Specifications of drying stage Table Table of problems, causes, remedies at drying stage Table 10 Specifications of the 2nd drying stage Table 11 Table of problems, causes and remedies at the 2nd drying stage Table 12 Table of problems, causes, remedies at the roasting stage Table 13 Table of problems, causes, remedies at the impregnation stage Table 14 Packaging specifications Table 15 Table of problems, causes, remedies at the packaging stage Table 16 Percentage of nutritional value in snack Table 17 Summary of work done in the company during internship vi PREFACE In the development of society nowadays, when people are always busy with the rotation of work, the trend of choosing foods which is convenient and quick to save time for cookings but still ensure food safety and hygiene as well as quality and energy requirements Consumers in the rapid development of science and technology, have more diverse requirements for foods A number of compact and convenient foods are being developed such as: fast food, ready-to-eat food, food in boxes and in that, Snack Pham-Asset Joint Venture Company is one of the leading companies specializing in the production and distribution of snacks, peanuts, waffles and jelly with the brand JOJO The company continuously invests to bring to the market the best quality products that are favored by domestic and foreign consumers The JOJO branded product line has become familiar to customers, distributors and made a good impression on domestic consumers JOJO Snacks with various flavors such as: grilled chicken, tomato, honey, potato, squid, shrimp, cheese, etc., always meet the needs and taste of consumers With the permission of Pham Asset Joint Venture Company and HCMC University of Technology and Education , we had the opportunity to interact and work at the company We would like to sincerely thank the company for creating conditions for Us to learn about the process of making different types of products, especially snacks, helping us to improve our knowledge and ability to apply knowledge in actual production During the internship and learning process at the company and with the approval of the company, we chose the topic "Understanding the Production Process of Grilled Chicken Snack Snacks" as the topic of the graduation internship report Despite trying a lot, but due to limited ability and qualifications, as well as inevitable shortcomings in the internship process, we hope that the company's leaders as well as the instructors will accept and give suggestions for the report, so that we can complete the report better vii CHAPTER : OVERVIEW ABOUT PHAM-ASSET JOINT VENTURE COMPANY 1.1 Introduction to PHAM - ASSET JOINT VENTURE COMPANY (JVC) 1.1.1 History of formation and development of Pham-Asset JVC Figure Pham - Asset JVC Company Name: PHAM ASSET JOINT VENTURE COMPANY Address: Block D4/1, 1B street, Vinh Loc Industrial Park, Binh Tan district, HCMC Website/Email: http://pham-asset.com/ Telephone: (84-28) 37 653 286 / 37 653 285 / 37 653 284 Fax: (84-28) 54 283 458 / 37 653 258 - Pham - Asset Joint Venture Company was granted operating license on November 3, 2002 and officially came into operation on May 5, 2004 - Pham - Asset Joint Venture Company is a type of joint venture enterprise The company has a relatively large premises, creating favorable conditions for the arrangement and construction of the company, and is located near the city, so the trading conditions are favorable - Since officially going into operation until now, the company has produced the following items: Snacks, sponge-cake, jelly, energy drinks, fish-skin peanuts, high quality coffee, suitable with the food hygiene and safety conditions, meeting the needs of customers, the tastes of domestic and foreign consumers - The company has exported products to countries such as Russia, Cambodia, Malaysia Besides, the company also imported some items such as: flavoring, seasoning, chemicals to serve the production products of high quality - Over the years, the company constantly improves science and technology, train the workforce with high technical and professional qualifications to successfully complete the assigned work, increasingly improves product quality, creates new models to meet the needs of customers and always being a strong competitor in the market Figure Brand name of Pham-Asset JVC 1.1.2 Company Location  Pham-Asset Joint Venture Company is located at Block D4/1, Street 1B, Vinh Loc Industrial Park, Binh Tan District, Ho Chi Minh City - Location:  + Vinh Loc (stage 1): Binh Hung Hoa B Ward, Binh Tan District, City Ho Chi Minh City (12 km from the city center)  + Vinh Loc (stage 2): Binh Chanh District, City Ho Chi Minh City (12 km from the city center)  The total area of the whole industrial park is 207  This is also a place to attract many industries: mechanical industry, industry of manufacturing electrical appliances, industry of building materials, interior decoration, electronics assembly industry,  Vinh Loc Industrial Park has many advantages of infrastructure: many favorable factors in terms of geography and infrastructure, is an important connection with the Western and Southeastern provinces in Viet Nam 2.3.8 Drying equipment Figure 19 Drying equipment structure diagram Comments: – Light – Heat button – Thermal Open Switch – Start – Stop – Moisture outlet – Motor – Drying cage 2.3.8.1 Principle of operation: - When opening the current, the motor converts the power into rotation of the drying cage system - At the calorifer system the electricity is converted into heat energy for drying the workpiece - Open the input cover for the workpiece into four compartments of the drying cage, up to a maximum of 60kg each - Close the lid, proceed to set the drying time, rotary cage speed 2.3.8.2 Operating instructions:  Preparation: - Prepare dried workpieces as required - Clean the drying chamber and surrounding area 53  Operation: - Put the workpiece in a drying cage - Close the lid - Adjust drying time - Turn on the ON switch - Adjust the temperature as required, turn on the temperature switch - During operation, always monitor the temperature displayed on the control panel  Shutdown: - After the end of the drying time, press the OFF switch to turn off the machine - Finish the drying process, remove the workpiece, clean the equipment 2.3.9 Roasting equipment Figure 20 Roasting equipment 2.3.9.1 Principle of operation - The roasting equipment consists of a roasting room (1), in which the roasting tank (2) is a horizontal pillar, made of stainless steel, resistant to high temperatures and can rotate around the horizontal axis Inside the roasting tub (2) there are wings to increase contact area and material flow direction The roasting tank is heated directly outside by a gas-fired flame (directed in pipes (4)) - The workpiece after drying stage is taken to the roasting stage to prepare for roasting The workpiece is transferred to the feeding hopper (3) by the same load dandruff tube From the feeding hopper, the workpiece is distributed into the roasting tank (2) at a rotational speed depending on technical requirements The roasting tub (2) rotates and is heated to the required temperature The workpiece goes inside the roasting tub and is 54 constantly stirred When the workpiece goes all the way inside the roasting tub, it will ripen and be passed to the conveyor belt, continuing into the impregnation tub Because of the conveyor length, the conveyor speed is fixed, so the temperature when roasting the same two elements must match each other to ensure that the billet is just ripe and the heat of the billet leaf when entering oil spraying and seasoning spraying is 60-70oC 2.3.9.2 Operating instructions  Preparation: - Switch the main switch, clean the inside through the inspection door of the blowing fan - Open the gas combustion valve, check the gas pressure la 250-300 mm Aq  Operation: - Turn on the main switch in the control box, start the rotary tank and adjust the desired speed on the inverter (about 10-100 Hz) - Turn on the left and right fan switch, set the lowest speed on the inverter (about 25-60 Hz) - Set the roasting temperature as required, turn on the left, right combustion switch (note: The left burner is located to the right of the panel and vice versa) - Operation of the flamethrower:  Bring up the roasting tub temperature as required Insert the workpiece into the feed hopper, calibrate the workpiece level door and turn on the vibrator switch Reasonable workpiece level correction  When the workpiece is inserted into the rotary tub, turn on the light switch to check both sides of the engine room Open the vent on the left side, then open the windshield below the inspection light Now we can look inside the roasting tub Check the internal product line and calibrate the left blower speed to fit just enough on the air cushion If the workpiece is blown out, that is, the fan speed is too strong, recalibrate it accordingly Same correction with the right side After calibration, turn off the check light switch and close the windshield, closing the vents  Check the output product, calibrate the roasting tank speed and the left and right temperature of the combustion chamber to have the product as required  The product should be issued continuously during the roasting process  Shutdown 55 - Turn off the workpiece level vibrator switch, wait for the product to come out of the roasting tub - Turn off the burner, lock the gas valve Still let the fan blow until the roasting tub drops below 100oC Open the blower's inspection door for the tub to cool quickly - When the roasting tub temperature drops to normal, turn off the machine and fan - Turn off the main switch 2.3.10 Seasoning system Figure 21 Diagram of the structure of the seasoning system 2.3.10.1 Principle of operation - The seasoning system includes: seasoning hopper (1), inside with stirring wing (2) to distribute spices to the load screw (3) Load screw (3) consists of a spiral screw that rotates in the lumen of a cylindrical trough, transporting spices horizontally The seasoning spray unit is horizontally The seasoning spray unit (4) is a lotus-shaped funnel, inside of which there are rotating wings Oil pipeline (5), which carries heated oil from the oil tank to the oil nozzle (6) Impregnation tank (7) is a horizontal hollow cylindrical tub, which can be rotated horizontally, in the tank with flow-oriented wings - Spices loaded into the feed hopper (1) are stirred (2) stirred for distribution into the load screw (3) Here the spice will be transported horizontally to the seasoning sprayer (4) The oil in the oil tank will be heated to the specified temperature and then pumped into the oil nozzle (6) 56 - The billet has just finished roasting at the roasting stage, will be conveyored to the impregnation tank (7) The workpiece will be seasoned with oil and spices at the beginning of the impregnation tub (7) Oil will be sprayed before the seasoning, but when observed they are almost sprayed at the same time The oil will coat the workpiece to help the spice adhere to the workpiece easily Then continue the motion according to the rotation of the impregnation tank to the end of the impregnation tub Thanks to rotational movements, the workpiece will be disturbed, evenly absorbing spices and oil The workpiece will be removed at the end of the impregnation tub 2.3.10.2 Operating instructions  Preparation - Open the main switch - Largest opened product-level funnel - Put spices in the tank, adjust the amount of seasoning to be seasoned - Put the impregnated oil into the tank, put the resistance into the tank and turn on the heating switch, set the temperature to about 50-60oC (do not turn on the heating switch without putting the resistance into the oil) - When the oil temperature is satisfactory, calibrate the rays and the amount of oil to be impregnated  Operation - Press the CONVEYOR ON switch, for the roasted product – fry into the catch hopper - Press the TUNBER ON switch to provide seasoning, calibrate the rotation speed to bring the seasoning out with the speed control knob - Press the PUMP ON switch to turn on the impregnated oil pump, calibrate the oil injection rate - Open the pneumatic valve to blow spices into the cake, adjust the amount of compressed air accordingly - Turn on the FEEDER ON switch to add spices to the cake, calibrate the supply with the knob on the control panel - Turn on the switch to mix the spices evenly inside the tank (turn on the switch while the seasoning push screw is working) - Full use of provided labor protection equipment - Commission the machine for minutes, when seeing the machine working well, prepare spices and oil for production 2.3.11 Packaging machine 57 Figure 22 Packaging machine structure diagram 2.3.11.1 Technical characteristics - Use compressed steam to operate the machine - Average packing capacity of 50-60 packs/minute - Horizontal pressing temperature: 127 +/- 5oC - Abdominal pressure temperature: 138 +/- 5oC - Air volume corresponding to package 9g/18g: 33/34 +/- 2nm2 2.3.11.2 Operating principle When the machine automatically works, the glossy paper tape (roll) will form the tube, and each cycle will produce a certain amount of product The thermal welding unit creates a vertical eyelid and a horizontal eyelid that divides the paper tube into product bags On the ball there is printed the company's trademark 2.3.11.3 Operating instructions - Before operating and cleaning the machine (impurities, insects, foreign objects, ), adjust the number of the date printer, adjust the packaging pressing temperature, insert the package roll into place, then adjust the packaging position correctly - Proceed to put the workpiece in the catcher, operate the machine by clicking the Start button on the adjustment box The workpiece is continued continuously during packaging - Finish the machine by pressing the stop button on the control box, check the device before leaving 2.3.12 Boiler 58 - The boiler is considered the heart of the factory If the boiler has a problem, it is considered that the plant is out of operation Therefore, boiler operation is very important and dangerous The boiler operator must be an experienced person with an industry certificate issued by the state The boiler system is managed and inspected periodically by the state Figure 23 Boiler structure diagram Comments: - Pressure gauge - Fire tube - Main steam valve 7- Chimney - Safety valve 8- FO oil tank for combustion - Water 9- Sugar to FO oil - Steam 10- Inlet water line 11- Oilless Road FO13- Air Compressor 12- Bottom discharge14- Gas bait 15- FO oil burner Boiler parameters - Combustion material: FO oil - Automatic combustion mode 59 - Rated capacity: 10kg/cm2 - Heat transfer area: 34.61 m2 - Connector type: furnace pipe, horizontal sliding pipe - Capacity: 2400kg/h Boiler subsystems: - Water supply system from the main tank - Condensate recovery system - Oil supply system from the main tank - Steam supply system for workshops 60 CHAPTER 3: QUALITY MANAGEMENT SYSTEMS IN THE COMPANY 3.1 The company's quality management system 3.1.1 ISO 22000 - Pham – Asset Joint Stock Company performs quality management according to ISO 22000: 2005 Figure 24 ISO 2200: 2005 certificate - Food safety and quality policy:  The company is committed to implementing the following policies to improve customer satisfaction as well as competitiveness in domestic and foreign markets:  Develop and maintain regular quality improvement of food safety management system according to ISO 22000: 2005  Provide customers with products that ensure food quality and safety at reasonable prices  Invest in factories and technological equipment to develop production according to market demand  Training to improve professional qualifications in quality awareness and food safety for all employees of the company - Food safety and quality objectives:  Obtained ISO 22000: 2005 certificate  Ensure that raw materials meet the requirements of food quality and safety over 95% of the total output of raw materials imported  Ensure the implementation of training on food safety over 95% of the set plan 3.1.2 AIB Certification 61 - “AIB” is short for the American Institute of Baking, AIB International, which was founded in 1919 Now known as AIB International, AIB has become one of the world’s foremost providers of training and certification programs related to food safety, quality management, process optimization, and avoidance of recalls - Five categories for Inspection:  Operational Methods and Personnel Practices – requirements related to the receipt, storage, monitoring, handling, and processing of raw materials for manufacturing or distribution  Maintenance for Food Safety – requirements related to management and maintenance of equipment, buildings and grounds  Cleaning Practices – requirements related to cleaning and sanitation of equipment, utensils and buildings  Integrated Pest Management – requirements related to pest control and prevention  Adequacy of Prerequisite and Food Safety Programs – requirements related to management and teamwork to ensure that food-safety-related programs are properly designed and then implemented by all members of a facility Figure 25 AIB Certification of Pham-Asset JVC in 2021 3.1.3 FSSC 22000 Certification 62 - FSSC stands for Food Safety System Certification (Food Safety System Certification) based in the Netherlands - FSSC 22000 is the Food Safety Certification Association's certification scheme for food producers and processors throughout the food supply chain - FSSC 22000 focuses on ensuring food safety by identifying, assessing and controlling risks and hazards during processing, production, packaging, storage, transportation, distribution, and handling or offer for sale or supply in any area of the food chain Figure 26 FSSC 22000 Certification of Pham-Asset JVC in 2020 3.2 Industrial hygiene at the company - Strictly abide by labor laws, internal regulations, regulations on labor safety, fire fighting and industrial hygiene - Strict implementation of product quality: - When changing the type, the product must stop the cleaning machine before running another product - Machines, workshops and tools must be clean - The production place must be clean and tidy 63 - Dispose of garbage and scrap at the prescribed place - Finished products, semi-finished products, raw materials, and packaging are in the right place - Daily, weekly checking where not satisfactory, the requirement must be made to pass If not, make a record and cover the factory director or company director to settle - Request all officers and employees to implement this notice 64 CHAPTER 4: INTERNSHIP RESULTS IN THE COMPANY During the internship at Pham-Asset JVC, we were allowed by the instructor to work in many different positions, in many different workshops, from which we could learn more about not only the process of producing JOJO Snacks but also the process of making JOJO fish skin peanuts, JOJO waffles or or JOJO jelly Workshop JOJO Peanuts JOJO Waffles Work Plan Detail Jobs Learn about the Learn how to arrange and technological process of pack the finished Poca packaging Poca fish skin skin beans into the carton peanuts boxes Learn about the Students use duct tape to technological process of glue boxes and arrange on packaging JoJo tube waffle pallets products JOJO Jelly Learn the process of making Learn about the a basket of JoJo fruit jelly technological process of packing jellies into mesh bags, measuring, packing with ropes and basket packing JoJo fruit jelly products JOJO Ricepaper Learn the process of packing Learn the process of seasoning for mixed rice bagging seasonings and paper packing with plastic bag sealing machine Table 17 Summary of work done in the company during internship 65 COMMENTS AND RECOMMENDATIONS Through the internship process at the company as well as learning about the production activities of Pham-Asset joint venture company in recent years, it shows that the company has a great influence on the snack cake market The company has a team of experienced and highly qualified technical staff, modern machinery and equipment system, professional management apparatus and production process to ensure safety and hygiene Therefore, the company is growing stronger and bigger, the consumption market is getting bigger and bigger, especially the product line "Jojo branded grilled chicken snack" is attracting more and more people and becoming more and more competitive in the market and abroad As a result, production scale and productivity are increasing However, in order for snack products to be more trusted and known by consumers, the company needs to regularly train workers to improve their skills, handling skills when necessary, and automate step by step machinery and equipment to increase production productivity and raise incomes for workers In addition, building a new product research and development department with the support of the company's marketing team, applying 4.0 technology to introduce products on social networking platforms such as Facebook, Tiktok or e-commerce platforms such as Shopee, Lazada, to attract consumers and increase sales volume for the company 66 REFERENCES Lê Văn Việt Mẫn, Lại Quốc Đạt, Nguyễn Thị Hiền, Tôn Nữ Minh Nguyệt, Trần Thị Thu Trà, Công nghệ chế biến thực phẩm, Nhà xuất Khoa Học Kỹ Thuật, 2008 Pham-Asset Online Shop, 2022 [Online] Available: https://pham-asset.com/ [ Accessed 16/10/2022] Fact-Link, Công ty Liên doanh Phạm-Asset [Online] Available: https://www.factlink.com.vn/mem_profile.php?id=00000018&page=00000049&lang=vn [Accessed 16/10/2022] 67 ... TP.HCM Tham gia thực tập từ ngày: 15 tháng năm 2022 đến ngày 15 tháng 10 năm 2022 Tại: Công Ty Liên Doanh Phạm - Asset ( Pham Asset Joint Venture Company ) Địa : Lô D4/1, Đường 1B, Khu công nghiệp... Minh City - Location:  + Vinh Loc (stage 1): Binh Hung Hoa B Ward, Binh Tan District, City Ho Chi Minh City (12 km from the city center)  + Vinh Loc (stage 2): Binh Chanh District, City Ho Chi... improving quality standards, in order to ensure food safety and meet the standards of the quality management system ISO 22000: 2005, so that all products meet the quality and safety of consumers''