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TRAINING OVERVIEW
As a part of the students curriculum, Cagayan State University Carig Campus and the
relevant knowledge and skills in the chosen career. It is the stepping stone of every student to
apply the models, principles and computations that was taught from the institution. The
internship program allows every student to obtain a better understanding of the principles studied
by performing in actual work setting. It also provides opportunities for every student to go
through the actual methodologies of a specific job relevant to the field of career. It is a good
training ground to expose the students in a particular workplace. In effect, the workplace
becomes a development venue for the students to explore the knowledge and expand the skills
taught from the school. On the other hand, an effective internship program also inputs an
advantage to the companies who accept trainees. An intern provides additional manpower for a
lesser labor cost than a regular employee. Employers can also use our internship strategy as a
method in recruiting new employees. Since the supervisor can observe the trainees progress, the
behavior, attitude and the capability of the trainee can be measured based on the performance
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II. COMPANY PROFILE
bottling and distribution of Coca-Cola soft drink brands. It is formerly known as Coca- Cola
Bottlers Philippines, Incorporation. The company was founded in 1981 as Coca-Cola Bottlers
January 25, 2013 after becoming jointly owned by Mexico-based Coca-Cola FEMSA, S.A. de
Company Mission
Our Mission to Create economic and social value through business enterprises and
institutions.
Vision
Our focus on accomplishing this mission is only comparable to the passion for reaching
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Achieving our strategic objectives directly depends on our commitment to the practice of
It is a policy of Coca Cola FEMSA Ilagan Plant to strive for the highest safety standard
on their products preparation, production, transportation and distribution. Safety does not occur
by chance. It is the result of careful attention to all company operations by those who are directly
and indirectly involved. Workers at all level must work attentively to execute the companys
The workplace and safety program has been developed to assure product quality with
proper regulation and appropriate code of practice within these laws and guidelines and to
implement the rules and regulations contained therein on jobs under their protection.
A safe operation is systematized, sanitary and efficient. If every employee view accident
in the same way the company consider all other aspects of the operations, the company will be in
a better position not only to control accidents, but also to improve the total performance of the
company. It is, therefore, of utmost importance that all aspects of our safety program be strictly
followed to and that the intent of this program be followed to the letter.
III. INTERNSHIP
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The required duration of ChE OJT is 240 hours. 30 days of internship at Coca-Cola
FEMSA Ilagan Plant was enthusiastically attended to complete a total of 240 hours. All the
below.
Week 1
Last July 12, 2017, we were first oriented at the security head office by the Safety Officer
about the companys safety and security rules along with the measures necessary to know for
every employee or visitor under the premise of Coca-Cola FEMSA Ilagan Plant. We were then
accommodated at the Human Resource Department under the headship of Mrs. Venus P. Bayad,
were led to the Quality Assurance Department and have met each personnel with the leadership
of the Quality Assurance Supervisor, Engr. Munnclaire S. Ballad. The Quality Assurance
Analysts warmly welcomed us at the QA Supervisors Office. There was a short orientation
about the Coca-Cola products manufactured in the plant and the different shifting hours. Our
Cagayan State University- Carig Campus. The group was equally divided into two. The first
group was assigned on a day shift (8:00 AM- 4:00PM) while the other group on 4:00 PM-12:00
AM. We were assigned to spend at least 8 hours a day on a weekly rotation of change shift. A
always wear complete and the proper Personal Protective Equipment (PPE) in the different areas
within the plant at all times. The QA Analysts gave us an overview about the activities we are
about to engage with after which a simple tour in the laboratory and in the product line area was
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conducted headed by Mrs. Heidi A. Gatan, QA Analyst. We were advised to prepare all the
needed PPEs and can officially start tomorrow, July 13, 2017.
On the first week, our group was each designated in the different categories namely, Raw
Materials Preparation, Sensory Preparation, Process, and Product Line Operation. We were
instructed to learn and perform activities from the category we were assigned to. I was assigned
in the Process for two weeks. Water Test Monitoring was the first activity that was taught to me.
The Water treating man, Mr. Randy Gatan, showed me the different tanks used in Water
Treatment as well as teaching me the process involved. Water treatment is a very important
aspect in the beverage production. Deep well is the main source water of the plant. The treated
water is used in the bottle washing and in the bottling lines. In the water test monitoring,
different parameters are checked to ensure the quality and safety of the water used in the bottling
lines. The parameters are the following: pH, Total Dissolved Solids (TDS), Turbidity, Free
Total Hardness, Calcium Hardness, and Chloride. The frequency of the test is every 2 hours. I
was also taught the proper handling and disposal of the different reagents used.
Sensory preparation was taught to me by Sensory QA Analyst, Ms. Elona Marie Respicio.
She taught me the proper arrangement of samples. There are three sensory panelists for every
sample. In this aspect, different samples are taken wherein the appearance, taste and aroma are
being checked. The samples monitored are the treated water used in the bottling lines, the water
used in the final rinsing of Clean-In-Place (CIP) activities, the sugar used in plain syrup, the
blended syrup and the full goods (Coke, Sprite, Royal, Sparkle, and Pop Cola).
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Week 2
From day shift, our second weeks assigned time for our group is 4:00 PM- 12:00 AM.
Ms. Shelah Joy B. Raymundo, QA Analyst, taught us how to record the data gathered from the
results in the Sensory as well as recording the data necessary from the dry parts of the syrup. She
also gave us a simple tour in the syrup preparation area where the preparation, mixing, and
blending of ingredients are performed. She taught us that all ingredients and dry parts stored in
their respective areas as well as the other areas within the plant has a standard temperature and
humidity to maintain. She reiterated that it should be well monitored also. Ms. Elona Marie
Respicio taught me the things to perform in the preparation of the plain syrup such as in
preparing and reducing 50 brix to 10 brix. She also taught me how to check the brix of a
particular sample by using a brix and density meter apparatus (DMA). She also taught me how to
perform an assay of the plain syrup to check its color and absorbance. Mr. Kristian George
Gangan, QA Analyst, gave me a simple tour in the warehouse where all the finished products
arranged in pallets are stored. He showed me the holding area where the full goods that are to be
further analyzed are being held. One of the reasons for holding a product is when the product has
a high or low gas volume and brix. Returned pallets due to expiry is also another reason. He also
showed me the waste water treatment area and the culletization area. I was not allowed to enter
the waste water treatment area because a particular vaccine is needed. We did not also explored
All the activities and tests that were already taught to me were entrusted to perform on
my own and if I had any questions or clarifications, I can just approach any of the QA analysts.
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Week 3
I was assigned in the Raw Materials preparation on my third week. Ms. Lyra A. Baquiran,
QA Analyst accompanied me in my third week. She taught me the activities done in the
acceptance of the raw materials used in the production, namely, the granulated sugar, High
Fructose Corn Syrup (HFCS), caps and crowns. These materials are also being checked upon
delivery. In the acceptance of raw materials, all delivery receipts and the serial numbers of the
materials delivered should match from the record. A number of samples are taken for testing. For
the granulated sugar and HFCS, a sample is taken to be further tested in the QA laboratory and in
the microbiology laboratory. Crimping test is done to the caps and crowns to test its proper size. I
also experienced a 12:00 AM- 8:00 AM shift. On this particular time of shift, all the equipment
used in the laboratory are being calibrated. The calibration of equipment and apparatuses was
taught to me by Ms. Shelah Joy B. Raymundo and Ms. Danica L. Bartolome, QA Analysts. The
apparatuses and equipments accuracy and precision is being tested in the calibration.
Week 4
On my fourth week, I was already on the Product Line Operation where the testing of the
full goods is involved. The most important test performed in the product line is the testing of gas
volume. Full goods with high and low gas volume greatly affects the taste and safety of the
beverage produced. An apparatus is used to purge to check the gas volume of every product after
putting it on the mechanical shaker. Products with high and low gas volumes are put on hold and
is further analyzed by the microbiologist before releasing for distribution. Different parameters
are also monitored in the bottling lines. In the container preparation, the Pressure, Temperature,
and speed in the bottle washing is monitored with a frequency of every 2 hours. Methylene Blue
Test (MBT) and Caustic Residue Test (CRT) is conducted before filling and carbonation.
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Pressure and Temperature of the Carbotrol and Carbocooler is also monitored as well as the
Pressure, Temperature, and Speed of the Filling valves. The net content of the full goods is also
checked by using a digital balance for every 10 samples hourly. The tightness of the crowns and
caps are also tested. Torque test and Crimping Test was taught by Mrs. Heidi A. Gatan. Full
goods analysis includes the checking of date codes, Beverage Residue Test (BRT), and the
appearance checking.
Week 5
Our group was divided in half on our fifth week. There were only two of us who would
attend the same shift. My partner stayed on the Process while I stayed on the Product Line.
Mrs. Yolly Bumagat, QA Analyst instructed us to record ad update the inventory of all
chemicals and reagents used in the QA laboratory. There was a complete list of all chemicals and
reagents to be checked.
Week 6
individual interns in the QA Department presented all the activities, observations, and everything
that we have learned during the duration of our training. We were asked to present our
presentations in front of the QA supervisor, all plant supervisors and QA Analysts available on
the particular time. Questions were raised to ensure what we have learned. On the day of the
presentation, the supervisor gave us pieces of paper to choose wherein the topics that we are
about to discuss is written. I have presented all the activities and tests done in the Product Line
Operation but the main focus of my discussion is on filling and carbonation. It was a successful
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Evaluation grades and certificates were given to us on our last day in the plant. There was
also a simple goodbye party for all CSU Carig OJT interns.
Beakers
Reagents
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Reagent Test Kits, approved methods for Conductivity standard solution
pH buffers
Reagents
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C. Personal Protective Equipment
Ear plugs
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V. CONCLUSION
The whole duration of the internship was a good training ground for every aspiring
Chemical Engineer. The internship was successful for us with the help of all personnel in the QA
Department and in the Plant Operations Department as well. I have learned well by
understanding the applications of some lessons taught to us from the school. I have appreciated
the unit operations used in the production and have more understood the principals involved in
All in all, it was a satisfactory training for me. Having my internship at Coca-Cola
FEMSA Ilagan Plant gave me a good exposure on different equipment, apparatus, and reagents
used, and in the different processes involving chemistry and chemical engineering principles.
The whole internship program gave me a good training experience in the food industry
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