Republic of the Philippines Bicol University COLLEGE OF INDUSTRIAL TECHNOLOGY Legazpi City OJT TRAINING WORK PLAN Name

of Student- Trainee : Company / Agency : Business Address : Start of Training : End of Training : Total Training Hours : Objectives: 1. To enable student to have hands-on experience in industrial and government workplace with their skills/competencies. 2. To provide the student the opportunity to apply and relate theories, principles, concepts, methods, and skills/competencies learned in the technology course. 3. To familiarize the student the values application is the nature and demands of work in industrial and government organization set-up. Tasks/Responsibilities: The preparation of this plan will not necessarily limit the student-trainee from performing other assignments which may be required by the needs in attaining objectives of the agency and the training program. Jhoanna Michelle G. Campos Food Development Center FTI Compound, Taguig City November 12, 2012 February 6, 2013 400 hours

Areas Chemistry Department

Chemistry Department

Chemistry Department

Activities Sample Preparation of Seafoods ( Milkfish, Prawns, Squid and Crab) for Cadmium Analysis Encoding of Recoveries of Seafoods for Cadmium Analysis Sample Preparation of Seafoods ( Milkfish, Prawns, Tuna, and Squid) for Cadmium Analysis

Skills/Competencies Duration Proper Selecting of November 12-16, Needed Portions of the 2012 Sample for the Analysis Proper Coding and Input for the Analysis November 16,2012

Members 2 trainees &1 analyst

2 trainees &1 analyst 2 trainees &1 analyst

Proper Selecting of November 19Needed Portions of the 22,2012 Sample for the Analysis

Areas Chemistry Department Chemistry Department

Activities Filtering of samples for Mercury Analysis Weighing, Filtering, and Preparing Reagents for Vitamin C Analysis

Skills/Competencies

Duration November 1920,2012 November 1920,2012

Chemistry Department

Chemistry Department

Chemistry Department

Chemistry Department

Chemistry Department

Knowing the right weight of samples to be use in the analysis and operating the analytical balance. Knowing the right amount of chemicals to be diluted for reagents. Water Activity Learned how to use Determination of the water activity Toyomansi and Soy meter Sauce Weighing of Knowing the right samples for weight of samples to cadmium analysis be use in the analysis and operating the analytical balance. Adding the 0.1 M Knowing the right HNO3 to the amount of acid to be digested samples of added to the samples. Cadmium Analysis Preparing the 0.1 M Knowing the right HNO3 for amount of chemicals Cadmium Analysis to be diluted for reagents. Extraction of Knowing the right Histamine from fish procedure in samples extracting the histamine content of the fish samples Sample Preparation Proper Selecting of of Seafoods Needed Portions of the ( Milkfish, Prawns, Sample for the and Squid) for Analysis Cadmium Analysis Purification of Knowing the proper Histamine by Ion way of purifying the Exchange Resin sample for histamine recovery. Determination of Knowing the right Histamine amount of

Member 2 trainees &1 analyst 2 trainees &1 analyst

November 21,2012

2 trainees &1 analyst 2 trainees &1 analyst

November 2122,2012

November 23, 2012

3 trainees &1 analyst

November 2627,2012

2 trainees &1 analyst

November 2627,2012

3 trainees &1 analyst

Areas

Chemistry Department

Activities Concentration using Hydrochloride and its Standard Weighing of samples for Cadmium Analysis Filtration of digested samples for Cadmium Analysis Adding the 0.1 M HNO3 to the digested samples of Cadmium Analysis Food processing of 6 formulations of Tupig for R&D Project for rice products Conducting of Sensory Evaluation (Consumer test) for Tupig (R&D Project for rice products)

Skills/Competencies Duration hydrochloride to be used in determining the histamine content of the sample. Knowing the right November weight of samples to 27,2012 be use in the analysis and operating the analytical balance.

Member

2 trainees & 1 analyst

Knowing the right amount of acid to be added to the samples. Formulating the right November 28amount of 29,2012 ingredients for Tupig making. 2 trainees & 1 analyst

Research and Development Department

Conducting the sensory evaluation with right procedures.

Chemistry Department

Chemistry Department

Sample Preparation of Seafoods ( Milkfish, Tuna, Mud Crab, Prawns, and Squid) for Cadmium Analysis Purification of Histamine by Ion Exchange Resin

Proper Selecting of Needed Portions of the Sample for the Analysis

December 35,2012

2 trainees & 1 analyst

Knowing the proper way of purifying the sample for histamine

December 3 & 5,2012

3 trainees & 1 analyst

Areas

Chemistry Department

Chemistry Department

Skills/Competencies Duration Recovery. Determination of Knowing the right Histamine amount of Concentration hydrochloride to be using used in determining Hydrochloride and the histamine content its Standard of the sample. Extraction of Extracting the Histamine from histamine in Food Samples correctly eliminating the matrix. Adjusting pH of Learning how to December 3samples for Total operate and calibrate 4,2012 Dietary Fiber the pH meter. Analysis Weighing of Knowing the right samples for Total weight of samples to Dietary Fiber be use in the analysis Analysis and operating the analytical balance. Determination of Knowing the right Total Dietary amount of sample to Fiber Analysis be used in Filtration of food determining the TDF samples in Total content of the Dietary Fiber sample. Analysis Weighing of Knowing the right Celite for Total weight of samples to Dietary Fiber be use in the analysis Analysis and operating the analytical balance. Digestion of ashed Operating the muffle December 4-5 samples for furnace. & 7,2012 Cadmium Analysis Weighing of Knowing the right samples for weight of samples to Cadmium be use in the analysis Analysis and operating the analytical balance. Adding 2mL of Knowing the right Deionized water to amount of water to the ashed samples be added to the for Re-ashing for samples.

Activities

Member

3 trainees & 1 analyst

1 trainee & 1 analyst

Areas

Chemistry Department

Activities Cadmium Analysis Weighing of cooked rice (fortified with iron) samples for iron analysis Preparation of 1+1 HCl solution

Skills/Competencies

Duration

Member

Knowing the right December weight of samples to 4,2012 be use in the analysis and operating the analytical balance. Knowing the right amount of chemicals to be diluted for reagents. Formulating the right December amount of 6,2012 ingredients for Tupig making.

2 trainees & 1 analyst

Research and Development Department

Food processing of 4 formulations of Tupig for R&D Project for rice products Conducting of Sensory Evaluation (Consumer test) for Tupig (R&D Project for rice products)

2 trainees & 1 analyst

Conducting the sensory evaluation with right procedures.

Research and Development Department Chemistry Department

Rubbing of dry cure of chicken for Ham Processing Sample Preparation of Seafoods ( Milkfish, Tuna, Mud Crab, Oyster, Tuna and Prawns) for Cadmium Analysis Digestion of ashed samples for cadmium analysis Adding 2mL of Deionized water to the ashed samples for Re-ashing for Proper Selecting of Needed Portions of the Sample for the Analysis

December 7,2012

2 trainees & 1 analyst

December 1013,2012

2 trainees & 1 analyst

Chemistry Department

Operating the muffle furnace. Knowing the right amount of water to be added to the samples.

December 1011,2012

1 trainee & 1 analyst

Areas

Activities Cadmium Analysis Filtration of digested samples for Cadmium Analysis Weighing of samples for Cadmium Analysis Encoding of Recoveries of Seafoods for Cadmium Analysis Weighing for Tupig preparation (85% waxy rice flour & 15% non waxy rice flour) Preparing the chlorine solution for sanitizing the equipments Putting the cured chickens in the net for ham processing Preparing the sauce for ham processing Extraction of Histamine from Fish Samples Weighing of samples for histamine analysis

Skills/Competencies

Duration

Member

Chemistry Department

Knowing the right weight of samples to be use in the analysis and operating the analytical balance. Proper Coding and December Input for the 10,2012 Analysis

2 trainees & 1 analyst

Research and Development Department

Knowing the right December weight of ingredients 10,2012 to be use in the processing and operating the toploading balance.

1 trainee & 1 analyst

Research and Development Department

December 10,2012

2 trainees & 1 analyst

Chemistry Department

Determination of Histamine Concentration using

Extracting the December 11histamine in 12,2012 correctly eliminating the matrix. Knowing the right weight of samples to be use in the analysis and operating the analytical balance. Knowing the right amount of hydrochloride to be used in determining

3trainees & 1 analyst

Areas

Chemistry Department

Research and Development Department

Chemistry Department

Contaminants Laboratory

Activities Hydrochloride and its Standard Sample Preparation of Seafoods ( Milkfish, Mud Crab, Prawns and Carageenan,) for Cadmium Analysis Preparation of the packaging for Tupig Cooking of 2 formulations of Tupig at 50 pcs. Each for R&D project for Rice products Conducting a Sensory Evaluation (Consumer test) for Tupig Encoding of Recoveries of Seafoods for Cadmium Analysis Detection of Organophosphorus pesticide residues in fruits and vegetables Detection of carbonates pesticide residues in fruits and vegetables Weighing of rice samples for Organophosphorus pesticide residues in fruits and vegetables

Skills/Competencies Duration the histamine content of the sample. Proper Selecting of December 17Needed Portions of 19,2012 the Sample for the Analysis

Member

2 trainees & 1 analyst

Selecting the right material in packaging the Tupig Adjusting the right temperature to cook the Tupig

December 1719,2012

2 trainees & 1 analyst

Conducting the sensory evaluation with right procedures. Proper Coding and Input for the Analysis December 19,2012 2 trainees & 1 analyst

January 7,2013

4 trainees & 1 analyst

Knowing the right weight of samples to be use in the analysis and operating the analytical balance.

Areas Chemistry Department

Chemistry Department

Chemistry Department

Chemistry Department

Activities Weighing of squid samples for cadmium analysis Dry ashing of samples for cadmium analysis Sample Preparation of Seafoods ( Squid, Mud Crabs, Prawns and Tunas) for Cadmium Analysis Sample Preparation of Seafoods ( Squid, Mud Crabs, Carageenan, Blue Crab Meat, and Tunas) for Cadmium Analysis Weighing of Carageenan Samples for Mercury Analysis Digestion of Carageenan Samples for Mercury Analysis Preparing of 1+1 HNO3 & HClO4 reagent for Mercury Analysis Filtering of digested samples for Mercury Analysis Weighing of Carageenan Sample for

Skills/Competencies Duration Knowing the right January 8,2013 weight of samples to be use in the analysis and operating the analytical balance. Proper Selecting of Needed Portions of the Sample for the Analysis January 911,2013

Member 1 trainee & 1 analyst

2 trainees & 1 analyst

Proper Selecting of Needed Portions of the Sample for the Analysis

January 14 & 16-18,2013

2 trainees & 1 analyst

Knowing the right January 14weight of samples to 15,2013 be use in the analysis and operating the analytical balance. Operating the muffle furnace.

2 trainees & 1 analyst

Knowing the right amount of chemicals to be diluted for reagents.

Chemistry Department

Knowing the right January 14weight of samples to 15,2013 be use in the analysis and operating the

2 trainees & 1 analyst

Areas

Chemistry Department

Activities Potassium Analysis Adding of 5mL of 1+1 HCl to the ashed samples for Potassium Analysis Filtering of samples for Potassium Analysis Weighing of Celite for Total Dietary Fiber Analysis Dying of Celite in the Muffle Furnace Sample Preparation of Seafood ( Milkfish and Sardines) for Cadmium Analysis Weighing of Carageenan Sample for Potassium Analysis Dry ashing of samples for Potassium Analysis Digestion of Carageenan Samples for Potassium Analysis Weighing of Carageenan Samples for Lead Analysis Digestion of

Skills/Competencies analytical balance. Knowing the right amount of acid to be added to the samples.

Duration

Member

2 trainees & 1 analyst

Knowing the right January weight of samples to 14,2013 be use in the analysis and operating the analytical balance. Operating the muffle furnace. Proper Selecting of Needed Portions of the Sample for the Analysis January 2122,2013

2 trainees & 1 analyst

Chemistry Department

2 trainees & 1 analyst

Chemistry Department

Knowing the right January 21 & weight of samples to 23,2013 be use in the analysis and operating the analytical balance. Operating the muffle furnace.

2 trainees & 1 analyst

Operating the muffle furnace.

Chemistry Department

Knowing the right January 23weight of samples to 24,2013 be use in the analysis and operating the analytical balance. Operating the muffle

2 trainees & 1 analyst

Areas

Chemistry Department

Chemistry Department

Chemistry Department

Activities samples for Lead Analysis Dilution of Carageenan samples for Sodium Analysis Sonicating of Carageenan Samples for Mercury Analysis Aspiration of Carageenan Samples for Mercury Analysis Weighing of samples for Cadmium Analysis (Tuna, Prawn, & Squid) Dry-ashing of samples for Cadmium Analysis (Tuna, Prawn, & Squid) Re-ashing of Prawn Samples for Cadmium Analysis Determination of Cadmium of Tuna Samples

Skills/Competencies furnace. Diluting the right amount of sample to the volumetric flask. Operating the ultrasonic water bath

Duration

Member

January 24,2013

1 trainee & 1 analyst

January 25,2013

1 trainees & 1 analyst

Operating the Atomic Absorption Spectrophotometer Knowing the right January 28weight of samples to February be use in the analysis 1,2013 and operating the analytical balance. Operating the muffle furnace. 1 trainee & 1 analyst

Operating the muffle furnace.

Knowing the right amount of standards and dilution to be used in determining the cadmium content of the sample. Adding of 5mL of Knowing the right 1+1 HCl to reamount of standards ashed samples for and dilution to be Cadmium used in determining Analysis the cadmium content of the sample. Adding 20mL of Knowing the right 0.1M of HNO3 to amount of acid to be Prawn Samples for added to the Cadmium samples. Analysis

Areas Chemistry Department

Activities Filtering of samples for Lead Analysis Weighing of Carageenan Samples for Lead Analysis

Skills/Competencies

Duration January 2829,2013

Member 2 trainees & 1 analyst

Chemistry Department

Chemistry Department

Chemistry Department

Digestion of Carageenan Samples for Lead Analysis Weighing of Knowing the right porcelain crucibles weight of samples to for Ash Analysis be use in the analysis and operating the analytical balance. Weighing of Knowing the right powdered weight of samples to spaghetti samples be use in the analysis for Ash Analysis and operating the analytical balance. Dry ashing of Operating the muffle spaghetti Samples furnace. for Ash Analysis Weighing of Knowing the right Vitamin C weight of samples to (Ascorbic Acid) be use in the analysis Standard and operating the analytical balance. Weighing of Knowing the right samples ( Milkfish weight of samples to & Prawn) for be use in the analysis Cadmium and operating the Analysis analytical balance. Dry ashing of Operating the muffle samples ( Milkfish furnace. & Prawn) for Cadmium Analysis Re-ashing of Operating the muffle Squid Samples for furnace. Cadmium Analysis Determination of Knowing the right

Knowing the right weight of samples to be use in the analysis and operating the analytical balance. Operating the muffle furnace.

January 29,2013

2 trainees & 1 analyst

January 30,2013

1 trainee & 1 analyst

February 45,2013

1 trainee & 1 analyst

Areas

Activities Cadmium for Squid Samples

Chemistry Department

Chemistry Department

Chemistry Department

Chemistry Department

Skills/Competencies Duration amount of standards and dilution to be used in determining the cadmium content of the sample. Preparation of 1+1 Knowing the right HCl reagent for amount of chemicals Cadmium to be diluted for Analysis reagents. Weighing of Knowing the right February samples for Iron & weight of samples to 4,2013 Sodium Analysis be use in the analysis and operating the analytical balance. Filtering of February Carageenan 4,2013 samples for Lead Analysis Weighing of Knowing the right February porcelain crucibles weight of samples to 5,2013 for Ash Analysis be use in the analysis and operating the analytical balance. Weighing of Knowing the right powdered weight of samples to spaghetti & be use in the analysis sardines samples and operating the for Ash Analysis analytical balance. Dry ashing of Operating the muffle spaghetti & furnace. sardines Samples for Ash Analysis Weighing of fish Knowing the right February samples for weight of samples to 5,2013 Histamine be use in the analysis Analysis and operating the analytical balance. Extraction of Extracting the Histamine from histamine in fish Samples correctly eliminating the matrix. Purification of Knowing the proper Histamine by Ion way of purifying the Exchange Resin sample for histamine recovery.

Member

2 trainees & 1 analyst

3 trainees & 1 analyst

1 trainee & 1 analyst

3 trainees & 1 analyst

Chemistry Department

February 6,2013

Chemistry Department

February 6,2013

Approved:

Supervisor

Student Trainee