07 February 2011
Deligateaux from Fleura May
My internship in DELIGATEAUX (M) SDN BHD had already been more than 1 month and there are plenty of things that I would like to share with all of you which I have no idea where should I begin with. But I promise that I will jot down my experience here as simple and clear as I could so that everyone can understand.
Well at first, I don’t expect that I would enjoy having my internship in DELIGATEAUX because my first impression on this company was that it was a small company and I expected that I couldn’t learn much here.
Back then, I was also thinking of how this company can have such a broad market like what had been described from the website? I gotta find out.
After one month working in this company, the experience that I get proven me that my earlier thoughts were wrong. I cannot simply judge a company by its surface. I truly feel that I’m extremely blessed to have my internship in DELIGATEAUX as the staffs here are very generous to answer all the questions and my curious thoughts. They are hilarious and freaking funny at times too! XD It is really great here and I recommend Prof. sending more students here in the future. =) Somehow, I feel like working life seem to be easier than
studying. o_O No idea where that come from. Hihi! =)
Alright. There are 9 practical students here which are 4 students from UNISZA, 3 students from UMT and another 2 students from UITM. For the UITM students, both of them has been enroll into this company a month earlier than the rest of us.
On the first day of our internship, we were assisted by Mr. Fuad, the assistant marketing manager of the
company. He gave a short business presentation of the company and explains to us briefly on what the company was all about. He also brought us all into the factory to have a look. We were then met the general manager of the company, Miss Roslinda Abu where she shares her experiences with us.
For your information, DELIGATEAUX has its own Café which is known as DUDUK CAFÉ in Solaris, Dutamas. Mr. Fuad, had divided 7 of us into 2 groups to work in DUDUK CAFÉ in Solaris and in
DELIGATEAUX office and factory in Bandar Pinggiran Subang. The first group was Haniza, Dayah Mazlan and Izzati. They are the ones that start their practical in DUDUK CAFÉ for the first 7 weeks. Meanwhile
the other 3 UMT students and I will be going to the Café after the 7th week.
In DELIGATEAUX also, we are not assigned to any department since the general manager mention that she would like us to learn about the company as a whole. So the trainees will have the chance to explore
every part of the company. Here, we were not assigned to any supervisor. Everyone will supervise you. So it’s good to have many sifu =) In Bandar pinggiran Subang, my job wasn’t entirely on factory alone. I also work in the office as well. Throughout these days, there are many things that I learn.
In the factory, the trainees were taught on how to make many different types of cakes, how to handle the machine, how to do the packaging for DELIGATEAUX product, as well as simple things like mopping the floor. Don’t be surprise someday if anyone found out that some students nowadays may know how to study but not knowing how to sweep or mop the floor. It is just an example. Part of learning experience. =)
During this period, I also learn about R & D and to be honest as I observed, they did not have a proper way to do R & D because I noted that in this factory, how they did the R & D was somebody will just simply jot down the list of ingredients that they need, let say…morn flake cake. Then they will choose on which method they’re using for example fruit cake method or pound cake method or any other method of doing it. That's it. I think they suppose to have a proper procedure for that.
Meanwhile for the sensory test, it is different from what we have done in UNISZA. As far as I know and from what I observed, the sensory test was done among the DELIGATEAUX staff only where there were only limited comments that we can give. They should send more of the sample to DUDUK CAFÉ since there they can get an easy access to the customers and it will give a better feedback too.
Meanwhile in office, I was not only supervised by Miss Roslinda, but other staffs as well. I learn a lot from them such as Kak Ina and Kak Azian, they taught me on how to record for warehouse, how to count the
boxes and stickers of each product, as well as filing and arranging the invoices and delivery order into files. It was quite tiring sometimes because if there were even a slight mistake, I have to re-do the whole process all over again.
Anyway, I truly enjoy my work very much. Besides that, I was also taught by Kak Azian on how to count
sales. It much more simple than what I’ve been learning in account class back then =P XD She even gave me a task that was to count the company sales for 2010. It took me 2 days to complete the task since I have go through all the marketing files one by one and type each of them into the computer. Before I could handle the final copy to her, I have to re-check them all over again. Meanwhile Miss Roslinda, she taught me a lot for the past few weeks. She also assign me with lots of tasks. First task that she gave me was preparing power point presentation for Deja Vuu which is a new DELIGATEAUX Frozen Cakes. She also assign me to update the company facebook weekly, doing blogs for the company as a way to promote its product and the last task that she given to me before she resign on 31st January 2011 was making product quotation for DELIGATEAUX both in MYR and USD. Although she was resigned from the company, she told that she would still keep an eye on the company progress and will come once in a while whenever she has the time. Sad =( she was a good manager and I like her.
About 2 weeks ago, DELIGATEAUX also has its annual dinner. It was held on 28th January 2011 which was few days before Miss Roslinda resigned. It was the first annual dinner for DELIGATEAUX after 8 years they had been operating. The staffs also have been preparing for the annual dinner over the pass few weeks. From this annual dinner, it taught me a lot of things such as how we can get sponsors for the dinner, writing a proper letter to get sponsor from the suppliers and I was given the chance to communicate with the
suppliers to ask for sponsors. It is funny communicating with them. I got the chance to see the different behavior and character that they had. =) We managed to get quite a lot of fund from suppliers and
during that weekend also, using the remaining fund that was leftover from the annual dinner, the company giving us a treat to wet world! \
(^.^)/ It is a blast to be here and I treasure every moment. But no matter how enjoy I’m here, how much fun leaning here, I do miss UNISZA. Hopefully our sharing in this blog will benefit everybody.
That’s all from me today. There are more things that I would like to share but I have to end it here today. Bye! ^_-
p/s: I’m still on my Chinese New Year break until this Wednesday.
Actually, I only apply leave for 3 days but instead of giving me 3days
leave, they giving me 1 week. o_O I love this company =D
Regards,
Fleura Siew
26 January 2011
National Online Quiz 5
We in the faculty pleased to welcome a participation from the foodtecheroes in or outside the campus to join National Online Quiz 5....Go ! Go! Beat them and be the winner!
Wish u all the best!
Rikevita by nurul hidayah mohd noor
as for this week, i have to change with Shela where, I have to run
test for EMA product and Shela have to run test for EP product.
this is to make sure that we can do all test if they asked to.
so, this week started with 'dup dap dup dap' as i do not familiar with
all the test for EMA product as Shela does..
i have to refer to the note book all the time...
but, alhamdulillah,they guided me well...
for EMA product, the test involve are chemical test...
so, the titration is a must!!
for the first day, i have to test 17 samples for the acid value and
GPC...
from that practices, i've got more familiar with the acid value test
and GPC..
today, there is a training about GC from the supplier...
so, we have to attend the 'lecture' about GC for almost 3 hour!!
it's quite sleepy but we learned new things here...
but for me, en tajul's lecture for GC is better...haha..
they also provide us with the slide show for reference...
the 'mukadimah' from the supplier is quite frightening...
'u all mesti da familiar dgn GC ni, sbb utk "instrumentation", mesti
ade blaja psl chromatography ni utk 1 sem'
hah??
for ur information, all staff in QC do not have any basic in food and
mostly are graduated in chemical industry courses...
so, they are very expert in chemistry test and we can learn a lot from
them...
as the theory sessions ends, the supplier showed us how to run sample
using GC....
but there are some problem occur..
so, he will continue it tomorrow together with an exam!!
13 subjective questions!!
so, we have to study the slide show for tomorrow's exam...
i will end it here...
do pray for us!!
assalamualaikum....
24 January 2011
Ajinomoto by nurul afiqah
our week 2 here in Aji is less in terms of action and adventure if
compared to week 1. hehe. but never the less, we learn! learn! learn!
there's more sitting in the office doing our mini projects rather than
wondering around Aji looking for new things to look at (though we
pretty much covered the ground in the 1st week. i think. heh.) but
alhamdulillah all is well. :)
the highlight of the week i must say is the cooking class that we compared to week 1. hehe. but never the less, we learn! learn! learn!
there's more sitting in the office doing our mini projects rather than
wondering around Aji looking for new things to look at (though we
pretty much covered the ground in the 1st week. i think. heh.) but
alhamdulillah all is well. :)
participate here at Aji. yes! cooking class ladies and gentlemen!
believe it! we now can cook! i have a free apron to prove it. Aji
bagi. ngahaha. padahal gabra masa orang suruh tumis bawang jangan
cakaplah :P the cooking class was on friday after office hours. hehe.
stay back siap hah! ati was in team Seri Aji and i was Tumix. (heh.
baru terfikir. patut buat chant macam english week untuk team. "TEAM
TUMIX MASAK SEDAP! KORG AIR LIUR LELEH SILA LAP!" hahaha.)
ok. enough silly talk. heh. lets move on to serious business. :D
what i've learnt for the past week is that we should be friendly. the
key word for today is FRIENDLY ye. hehe. if we're too shy, do try. get
involve as many things at once as possible. whatever activity there's
to join, go for it! :D just imagine if you're a manager, a friendly
one. your workers working under your management would be pleasant if
you're around. wouldn't that be a great thing? instead of them praying
for you to get into a car accident and die? haha. we need to learn how
to communicate with different people. old, young, experienced, because
the industry doesn't only consist of youth like we are so so so used
to in class.
in class, when there's group work, it tests us how to communicate with
the group members. which have similar background as we do. but what
i've faced during these 2 weeks of practical the scenario is far
beyond from what we have in class. so, taking this opportunity to
learn how to be friendly would be a wise choice. because if we do
screw up, we're still students and not the manager just yet. :)
so apa tunggu lagi? on 'FRIENDLY' dan hantar ke 32999. ngehe. by the
way, asking questions about the company is only a part of being
friendly. tak kan nak tanya pasal company tiap tiap kali bukak mulut
untuk 4 bulan kan? but don't go around gossiping with the factory
operators pulak. :P pandai pandai lah kan. alah. dalam bahasa canggih,
friendly ni kira 'soft skill' lah. hehehe.
and also through this post i would like to wish all the LI students,
HAPPY THIRD WEEK LI ANNIVERSARY :P hang in there weyh! hehe. and happy
thaipusam to all. holiday! holiday! hehe. hope to share more soon.
assalamualaikum. :)
Noraini's Cookies by nadiahramlan
Emm..sorry for the lateness, reporting on our activities in NORAINI
COOKIES..
Firstly, NORAINI COOKIES was located in industrial area..so there are
a loooooooot of bangla and indonesian here.. besides, most of the
factories here are engineering-based factory..it is hard to find women
in this area except in this factory... for the first time we were
quite scare being "swiit swiitt" by abangla but after 2 weeks : "alah
bisa tegal biasa".
There are 9 practical student here, 3 from UNISZA (4 months), 3 from
UPM (6 months), 3 from UITM (4 month)...
Basically, we were divided into group for RND, production, and
marketing (stay in the office). But, for these 2 weeks, mun, faizah
and I just work at production area. All we did were making, packaging,
the spices and biscuits..and cleaning too.. before that, NORAINI
COOKIES also produce frozen food (sardine roll, curry puff), keropok
losong, spices, and biscuits. In simple words, we did what the other
workers (most of them are indonesians) did. And, we worked from monday
to saturday from 9am till 6pm. The OT is 6pm to 7pm.
Our work is like in bakery lab, no bench and handling the bread which just like baby
(as Mr Aziz said). Actually the bread is to be turned into biscuits
and baked twice. The biscuits (sugar biscuits and garlic biscuits) are
quite new product here. The garlic biscuits is new in market and quite
delicious. It was Pn Noraini's RND. Till now, we never made the main
product of NORAINI COOIKES which is the famous cookies (7 types of
flavour) iteslf.
Region Industries Sdn. Bhd. (Under KFC Holdings) by Shazwan
Region Food Industries Sdn. Bhd. (Under KFC Holdings)
Hye everyone..salam semua
Seems that many of my friends already shared their valuable thoughts
and experiences.. So may I join you guyz here?? ngeh3 Since I never
post any of my experiences yet for the past 2 weeks of my
practical..so here we go..I’ll summarize up what have I did and what
have I learnt so far..
Ok..i request to have my practical under KFC Holdings and was hoping
they will send me to Ayamas Corp..but unfortunately they posted me to
Region Industries Sdn Bhd (RFI). But no regret..i still enjoy most of
my time doing my practical here! Ironically Ayamas Corp is just
adjacent to RFI T_T it so near..kalo jalan kaki pun peluh tak sempat
nak keluar sebab dekat sangat haha
Hurm...how am I going to start..its so much to tell!! Fine..Let start
with this…to Prof Abdullah your ex-student Mr. Murat Hanafiah kirim
salam..im quiet surprise he is your ex student..anak didik prof
nampaknya ada di seluruh Malaysia haha..fyi he is our senior
production manager..a very important person in RFI..and Mr Murat is my
supervisor for this time being since our production executive had
resigned last November.
Owh ya..according to the formal letter given by KFC Holding..it is
clearly stated that they will attach me at production department..so
sadly I’m not much exposed in QC or R&D department..but I try to sneak
in to those departments and try to learn something! ngeh3 so far I’ve
asked QC seniors or even QC supervisors to know a little bit regarding
things that being conducted by QC department..*for example I watched
and learnt about CIP in mayonnaise station, asking what roles of QCA
at Bottling station and Hassia Station and many more. *Did you guyz
noticed that QCA doesn’t required any related food certification??
Just based on SPM, you can apply for the post of QCA...i thought this
post require at least diploma certificates in Food studies..but I
guess I was wrong…
So since my territory is only Production department…then I was
assigned to fully master this department in a period of a week..This
factory is quiet huge and even within two weeks…I still have many
questions in my head..To make this task even more interesting..i need
to explore this department by myself..ok..that quiet tough! Ahaha.
Based on what have I read on others comments on Facebook, many of my
friends need to do all the industrial works..in contrast, saya pula
tak berpeluang nak rasa pengalaman macam tu because major productions
flow are conducted by automatic machines..kalau ada yang perlukan man
power pun..pekerja asing dah cukup banyak dah..so I just observe and
observe..*pernah sekali saya cuba nak tolong buat kerja..tapi rasa
kelakar plak sebab macam berebut kerja dengan mat bangla tu..ahhah may
be sebab dia takut kene marah dengan line leader kalau tak buat kerja
kot..heheh
My first week is mainly knowing who is in charge for every machines
and stations..There are several line leaders here..i need to know them
first..so that they can teach me anything that I need to
know..Here..public relations, confidence and being friendly are very
crucial..I learnt to be more proactive..dan pada masa yang sama saya
perlu ringan mulut untuk bertanya..kalau tak bertanya..then I learn
nothing..so kena buang rasa malu tu jauh-jauh..then lebarkan senyuman
anda!! Tanya khabar pekerja-pekerja tu..barulah bila dia nak share
ilmu pun tak rasa keberatan sangat ngee~
Owh I almost forget to tell you guyz..RFI basically known for
products with the name of LIFE..from what I’ve learned..50% of the
products will be used by KFC and Pizza Huts Restaurants..30% for
exports and remaining will be sent to local markets. Usually products
will be export to Singapore, Vietnam (KFC), Bangladesh, Australia, UAE
and many others.
There are numerous products being produced here. Their major products
are chili and tomato sauces (sachet/bottles/ pouches), mayonnaise such
as 1000 island, mayo spread, salad mayo etc.. ( use in KFC’s burgers
and coleslaw, Pizza Hut’s Salad dressing) , spoonable jars such as tom
yam paste, chicken curry, fried chili. RFI also produce soups powder
such as chicken and mushroom soup (for Pizza Hut restaurants) ..and im
telling you guyz the list is unstoppable!! Haha too much to tell ..
This factory operate 24 hours non-stop..
If you guyz noticed at any KFC Restaurants in big cities especially in
Klang Valley, those restaurants are no longer using bottle sauces
anymore..Nowadays, they used sauce dispenser same like what McDonalds
Restaurants had used. Here, the machine used to produce (sauce
dispenser) is called as on-pack machine and the sauces are packed in
pouch with weighed of 3kg. It’s pretty new actually. According to Mr
Murat, this sauce dispenser (3kg pouch) will be the main product as
many KFC restaurants will use it soon. *agaknya KFC rugi kot sebab
ramai yang curi bawak balik rumah botol sos tu! haha sebab tu KFC
gantikan dengan sauce dispenser.
RFI has a new Mayo Plant and insyallah.. will be fully operate after
Chinese New Year. The old Mayo plant still required lots of manual
works but at the new plant, its much larger, almost fully automatic
and definitely it can produce bigger productions. Cumanya disebabkan
semuanya serba baru..machine semua still berkilat siap leh wat
cermin..haha..so masih banyak error lagi..dan product yang terhasil
pun tak memenuhi spec sangat..so they still try and error..still
experimenting to know which conditions are optimum for their
productions.
I also learnt the flow processes of those products from (warehouse 1
and cold rooms) where there kept their raw ingredients until they
palletized those products and kept them in warehouse 2 as they are
ready to be lift up and move into uncountable container lorry for
transporting purposes.
Those workers are so nice and welcoming…they share anything that I
asked without hesitation..Although they have no degree or diploma
certificates..but their 10-13 years of experiences worth even more!
You can ask anything…and in just a blink of eyes they can answer it!
Kadang-kadang tu mereka terang terlebih laju..haha “ pak cik stop
dulu..bagi saya tarik nafas jap..ok leh ulang balik tak?” Hahah XD
On 1978..this factory was located at Meru, Klang. Then on 2004, KFC
Holding bought 70% share holders of RFI and then they moved to the new
factory at North Port Klang. Banyak pekerja lama turut ikut berpindah
ke kilang baru dan bekerja sehingga kini..dan ramai dari mereka yang
telah dinaikkan pangkat ke line leader disebabkan pengalaman mereka
yang luas…
Cumanya mereka terangkan secara process flow je.. taklah scientific
sangat..for instance, I asked one of the worker at warehouse “adakah
bahan allergen diasingkan” dan dia jawab “yup allergen perlu
diasingkan sebab serangga suka hurung”. Although we know the reasons
we need to separate allergen and non allergen is to avoid cross
contamination..but might be his answer was based on his experiences..
Who knows kan? Huhu..so after asking them..i need to go back to the
office..open up the work manual instructions or SOP..and read it as it
can help me understand better.
Besides that, I also learned about HACCP, Sanitation programs and CCP
for each station. There are different uniforms for different stations
and different color code for each station. They gave me a lab coat,
boot, and disposable hair net. I also learnt about management. I
learned a little bit how a lines supervisor works..its actually pretty
hard..you need to know how to deals especially with foreign workers..
Did I tell you guyz there are lot of workers who are originally from
Bangladesh and Nepal?? *Orang Nepal rupanya macam orang melayu!! Saya
selalu salah sangka yang dorang ni orang melayu..haha. At the same
time, I need to learn their “language” as they are not that good in
BM..
The tips that I got from the supervisors is to restructure my
sentences when I need to talk with them..its more to ayat tunggang
terbalik ..Pernah sekali saya tanya “baiya bila sos nak start
jalan?”..and he is so blurred!! Then I restructured my sentences “
Baiya..itu sos cili..bila mau jalan?” sambil menunjukkan kearah jam
dinding..barulah dia faham..At first its quiet weird for me to
restructure my sentences but I think I already “master” this new
language :P
The production line will be hectic like crazy during downtime, because
it can affect the productions plan that already being planned for a
week. By this problem, many productions lines are disturbed. Some of
them need to be hold, or being put aside as “work in progress” (WIP),
rework or even worst the products need to be rejected. For example, if
the problem comes from filling station, the products can’t be filled
yet but at the same time the product has already being cooked
completely.
As the technicians struggling to fix that machine, the product’s
temperature may drop. Thus, it not fulfills the requirement of CCP
while filling process takes place (min 80c). Waktu ini la QC sangat
diperlukan. QC needs to check and decide either to hold the products
or rework them (masak balik) or other options that suitable in that
condition. Sebab kalo temperature kat CCP rendah..kita tak dapat sos
yang mempunyai viscosity standard..ia akan lebih cair.. *Rework pun
bukan rework semuanya sekali gus..They will use only about 20% of the
rework products and then will be mixed up with the new
productions..sebab kalo rework semua sekali gus dikhuatiri akan
menjejaskan qualiti. Sebab tu kene guna 20% je..then next
production..gune lagi 20%...
I think i write too much already..Don’t know if anyone willing to read
such long post like this..haha Actually I want to tell you guyz about
the process involve in this factory..but I need to reconfirm back
with my supervisor either I am permitted to do so.. I'm afraid I'll be
sharing things that I should not share..*I already signed the PNC
Hurm..to all my juniors especially to gentleman..kalau nak practical
tu carilah geng yek..sebab mostly foodtech ni ramai perempuan..Di sini
ada 5 orang student practical yang dari kos food tapi 4 orang tu
perempuan!! Saya seorang je lelaki..kalo ada geng rumah sewa pun leh
bayar kurang..segalanya urusan akan lebih mudah la..huhu
For my third week I already being assigned for two mini projects..im
quiet busy with those projects for a while..Hopefully I can share more
stories on my next post ..
Miss u guyz!! *Ok saya tipu..hahah
Hye everyone..salam semua
Seems that many of my friends already shared their valuable thoughts
and experiences.. So may I join you guyz here?? ngeh3 Since I never
post any of my experiences yet for the past 2 weeks of my
practical..so here we go..I’ll summarize up what have I did and what
have I learnt so far..
Ok..i request to have my practical under KFC Holdings and was hoping
they will send me to Ayamas Corp..but unfortunately they posted me to
Region Industries Sdn Bhd (RFI). But no regret..i still enjoy most of
my time doing my practical here! Ironically Ayamas Corp is just
adjacent to RFI T_T it so near..kalo jalan kaki pun peluh tak sempat
nak keluar sebab dekat sangat haha
Hurm...how am I going to start..its so much to tell!! Fine..Let start
with this…to Prof Abdullah your ex-student Mr. Murat Hanafiah kirim
salam..im quiet surprise he is your ex student..anak didik prof
nampaknya ada di seluruh Malaysia haha..fyi he is our senior
production manager..a very important person in RFI..and Mr Murat is my
supervisor for this time being since our production executive had
resigned last November.
Owh ya..according to the formal letter given by KFC Holding..it is
clearly stated that they will attach me at production department..so
sadly I’m not much exposed in QC or R&D department..but I try to sneak
in to those departments and try to learn something! ngeh3 so far I’ve
asked QC seniors or even QC supervisors to know a little bit regarding
things that being conducted by QC department..*for example I watched
and learnt about CIP in mayonnaise station, asking what roles of QCA
at Bottling station and Hassia Station and many more. *Did you guyz
noticed that QCA doesn’t required any related food certification??
Just based on SPM, you can apply for the post of QCA...i thought this
post require at least diploma certificates in Food studies..but I
guess I was wrong…
So since my territory is only Production department…then I was
assigned to fully master this department in a period of a week..This
factory is quiet huge and even within two weeks…I still have many
questions in my head..To make this task even more interesting..i need
to explore this department by myself..ok..that quiet tough! Ahaha.
Based on what have I read on others comments on Facebook, many of my
friends need to do all the industrial works..in contrast, saya pula
tak berpeluang nak rasa pengalaman macam tu because major productions
flow are conducted by automatic machines..kalau ada yang perlukan man
power pun..pekerja asing dah cukup banyak dah..so I just observe and
observe..*pernah sekali saya cuba nak tolong buat kerja..tapi rasa
kelakar plak sebab macam berebut kerja dengan mat bangla tu..ahhah may
be sebab dia takut kene marah dengan line leader kalau tak buat kerja
kot..heheh
My first week is mainly knowing who is in charge for every machines
and stations..There are several line leaders here..i need to know them
first..so that they can teach me anything that I need to
know..Here..public relations, confidence and being friendly are very
crucial..I learnt to be more proactive..dan pada masa yang sama saya
perlu ringan mulut untuk bertanya..kalau tak bertanya..then I learn
nothing..so kena buang rasa malu tu jauh-jauh..then lebarkan senyuman
anda!! Tanya khabar pekerja-pekerja tu..barulah bila dia nak share
ilmu pun tak rasa keberatan sangat ngee~
Owh I almost forget to tell you guyz..RFI basically known for
products with the name of LIFE..from what I’ve learned..50% of the
products will be used by KFC and Pizza Huts Restaurants..30% for
exports and remaining will be sent to local markets. Usually products
will be export to Singapore, Vietnam (KFC), Bangladesh, Australia, UAE
and many others.
There are numerous products being produced here. Their major products
are chili and tomato sauces (sachet/bottles/ pouches), mayonnaise such
as 1000 island, mayo spread, salad mayo etc.. ( use in KFC’s burgers
and coleslaw, Pizza Hut’s Salad dressing) , spoonable jars such as tom
yam paste, chicken curry, fried chili. RFI also produce soups powder
such as chicken and mushroom soup (for Pizza Hut restaurants) ..and im
telling you guyz the list is unstoppable!! Haha too much to tell ..
This factory operate 24 hours non-stop..
If you guyz noticed at any KFC Restaurants in big cities especially in
Klang Valley, those restaurants are no longer using bottle sauces
anymore..Nowadays, they used sauce dispenser same like what McDonalds
Restaurants had used. Here, the machine used to produce (sauce
dispenser) is called as on-pack machine and the sauces are packed in
pouch with weighed of 3kg. It’s pretty new actually. According to Mr
Murat, this sauce dispenser (3kg pouch) will be the main product as
many KFC restaurants will use it soon. *agaknya KFC rugi kot sebab
ramai yang curi bawak balik rumah botol sos tu! haha sebab tu KFC
gantikan dengan sauce dispenser.
RFI has a new Mayo Plant and insyallah.. will be fully operate after
Chinese New Year. The old Mayo plant still required lots of manual
works but at the new plant, its much larger, almost fully automatic
and definitely it can produce bigger productions. Cumanya disebabkan
semuanya serba baru..machine semua still berkilat siap leh wat
cermin..haha..so masih banyak error lagi..dan product yang terhasil
pun tak memenuhi spec sangat..so they still try and error..still
experimenting to know which conditions are optimum for their
productions.
I also learnt the flow processes of those products from (warehouse 1
and cold rooms) where there kept their raw ingredients until they
palletized those products and kept them in warehouse 2 as they are
ready to be lift up and move into uncountable container lorry for
transporting purposes.
Those workers are so nice and welcoming…they share anything that I
asked without hesitation..Although they have no degree or diploma
certificates..but their 10-13 years of experiences worth even more!
You can ask anything…and in just a blink of eyes they can answer it!
Kadang-kadang tu mereka terang terlebih laju..haha “ pak cik stop
dulu..bagi saya tarik nafas jap..ok leh ulang balik tak?” Hahah XD
On 1978..this factory was located at Meru, Klang. Then on 2004, KFC
Holding bought 70% share holders of RFI and then they moved to the new
factory at North Port Klang. Banyak pekerja lama turut ikut berpindah
ke kilang baru dan bekerja sehingga kini..dan ramai dari mereka yang
telah dinaikkan pangkat ke line leader disebabkan pengalaman mereka
yang luas…
Cumanya mereka terangkan secara process flow je.. taklah scientific
sangat..for instance, I asked one of the worker at warehouse “adakah
bahan allergen diasingkan” dan dia jawab “yup allergen perlu
diasingkan sebab serangga suka hurung”. Although we know the reasons
we need to separate allergen and non allergen is to avoid cross
contamination..but might be his answer was based on his experiences..
Who knows kan? Huhu..so after asking them..i need to go back to the
office..open up the work manual instructions or SOP..and read it as it
can help me understand better.
Besides that, I also learned about HACCP, Sanitation programs and CCP
for each station. There are different uniforms for different stations
and different color code for each station. They gave me a lab coat,
boot, and disposable hair net. I also learnt about management. I
learned a little bit how a lines supervisor works..its actually pretty
hard..you need to know how to deals especially with foreign workers..
Did I tell you guyz there are lot of workers who are originally from
Bangladesh and Nepal?? *Orang Nepal rupanya macam orang melayu!! Saya
selalu salah sangka yang dorang ni orang melayu..haha. At the same
time, I need to learn their “language” as they are not that good in
BM..
The tips that I got from the supervisors is to restructure my
sentences when I need to talk with them..its more to ayat tunggang
terbalik ..Pernah sekali saya tanya “baiya bila sos nak start
jalan?”..and he is so blurred!! Then I restructured my sentences “
Baiya..itu sos cili..bila mau jalan?” sambil menunjukkan kearah jam
dinding..barulah dia faham..At first its quiet weird for me to
restructure my sentences but I think I already “master” this new
language :P
The production line will be hectic like crazy during downtime, because
it can affect the productions plan that already being planned for a
week. By this problem, many productions lines are disturbed. Some of
them need to be hold, or being put aside as “work in progress” (WIP),
rework or even worst the products need to be rejected. For example, if
the problem comes from filling station, the products can’t be filled
yet but at the same time the product has already being cooked
completely.
As the technicians struggling to fix that machine, the product’s
temperature may drop. Thus, it not fulfills the requirement of CCP
while filling process takes place (min 80c). Waktu ini la QC sangat
diperlukan. QC needs to check and decide either to hold the products
or rework them (masak balik) or other options that suitable in that
condition. Sebab kalo temperature kat CCP rendah..kita tak dapat sos
yang mempunyai viscosity standard..ia akan lebih cair.. *Rework pun
bukan rework semuanya sekali gus..They will use only about 20% of the
rework products and then will be mixed up with the new
productions..sebab kalo rework semua sekali gus dikhuatiri akan
menjejaskan qualiti. Sebab tu kene guna 20% je..then next
production..gune lagi 20%...
I think i write too much already..Don’t know if anyone willing to read
such long post like this..haha Actually I want to tell you guyz about
the process involve in this factory..but I need to reconfirm back
with my supervisor either I am permitted to do so.. I'm afraid I'll be
sharing things that I should not share..*I already signed the PNC
Hurm..to all my juniors especially to gentleman..kalau nak practical
tu carilah geng yek..sebab mostly foodtech ni ramai perempuan..Di sini
ada 5 orang student practical yang dari kos food tapi 4 orang tu
perempuan!! Saya seorang je lelaki..kalo ada geng rumah sewa pun leh
bayar kurang..segalanya urusan akan lebih mudah la..huhu
For my third week I already being assigned for two mini projects..im
quiet busy with those projects for a while..Hopefully I can share more
stories on my next post ..
Miss u guyz!! *Ok saya tipu..hahah
Rikevita by nurul hidayah mohd noor
on this week, there are 7 batches of cake emulsifier are being
produced by our factory.
for every batch, i have to check the sample for the first and last
parts of the batch...
so, if there are 7 batches of cake emulsifier, i have to produced 14
cakes for the analysis...
as the cake emulsifier are the EP product, I have to involve in the
analysis for the product...
for cake emulsifier, i have to prepare an analysis to check the SG
(specific gravity) for the emulsion.
as experienced in the bakery lab, i have to prepare the cake using the
cake emulsifier produced...
its a little bit tiring as in the bakery lab, there is no chair and
the time for the analysis is quite long....
the cake produced is the basic sponge cake without any flavour...
usually, the SG of the emulsion are within the range that the customer
wants...
during my analysis, there is one problem occur which is the SG is not
in the range...
although it have been repeated two times, the SG is still high...
so, the product has been rejected...
to overcome this problem,the product are being sent for re-sampling...
or, other ways is to re-label the products...
some of the emulsifier produced are from the same type but may have
different brand...
so, the product that have problems with its SG, will be sent to change
the label for the product with other brand that do not require low
SG...
i'm so sorry as there are not so many information that i can share
with all of u...
but, i will try my best to share as many as i could...
sharing is caring!!
produced by our factory.
for every batch, i have to check the sample for the first and last
parts of the batch...
so, if there are 7 batches of cake emulsifier, i have to produced 14
cakes for the analysis...
as the cake emulsifier are the EP product, I have to involve in the
analysis for the product...
for cake emulsifier, i have to prepare an analysis to check the SG
(specific gravity) for the emulsion.
as experienced in the bakery lab, i have to prepare the cake using the
cake emulsifier produced...
its a little bit tiring as in the bakery lab, there is no chair and
the time for the analysis is quite long....
the cake produced is the basic sponge cake without any flavour...
usually, the SG of the emulsion are within the range that the customer
wants...
during my analysis, there is one problem occur which is the SG is not
in the range...
although it have been repeated two times, the SG is still high...
so, the product has been rejected...
to overcome this problem,the product are being sent for re-sampling...
or, other ways is to re-label the products...
some of the emulsifier produced are from the same type but may have
different brand...
so, the product that have problems with its SG, will be sent to change
the label for the product with other brand that do not require low
SG...
i'm so sorry as there are not so many information that i can share
with all of u...
but, i will try my best to share as many as i could...
sharing is caring!!
Rikevita by shela ariff
Dayah MN has been told what we already do in Rikevita for this 3 weeks....
If Dayah MN more focused to do analysis for EP (emulsifier preparation)
products,
I was heavily involved for the EMA (emulsifier monoglycerate acetylated)
analysis products.
The samples for EMA products are usually in the powder, liquid or in the
semi liquid form.
I usually tasked to carry out analysis for the product in powder form.
Only 2 days before I was running a new analysis for the samples in the
liquid form.
Just like Dayah MN said, all the analysis just like chemistry experiments.
I have to deal with all sorts of dangerous chemicals.
So safety is a priority, I always wear gloves and mask when carrying out
analysis.
At the moment, Me and Dayah MN run a different analysis....
Dayah MN need to run for microbe test, fat analysis
(soxhlet),LOD (loss on drying), RI, and viscosity for EP products.
While, I need to run a test of IV (iodine value), AV(acid value), SV
(saponification value), OHV (hydroxyl value), and GPC (gas permeation
chromatography) for EMA product.
Let me share the function of all analysis that I have been done...
analysis only done if have a request from customer.
Particle size analysis is a simple test. Just like a sieving test that we
had learned in class Pn. Norlia.
The function of this test to ensure that particle size is always in the
specific range to avoid the product become lumping when processed.
Ok....
I think enough for now. Me and Dayah MN will try our best to share our
experience in Rikevita.
just like Dayah said "sharing is caring!!"........
If Dayah MN more focused to do analysis for EP (emulsifier preparation)
products,
I was heavily involved for the EMA (emulsifier monoglycerate acetylated)
analysis products.
The samples for EMA products are usually in the powder, liquid or in the
semi liquid form.
I usually tasked to carry out analysis for the product in powder form.
Only 2 days before I was running a new analysis for the samples in the
liquid form.
Just like Dayah MN said, all the analysis just like chemistry experiments.
I have to deal with all sorts of dangerous chemicals.
So safety is a priority, I always wear gloves and mask when carrying out
analysis.
At the moment, Me and Dayah MN run a different analysis....
Dayah MN need to run for microbe test, fat analysis
(soxhlet),LOD (loss on drying), RI, and viscosity for EP products.
While, I need to run a test of IV (iodine value), AV(acid value), SV
(saponification value), OHV (hydroxyl value), and GPC (gas permeation
chromatography) for EMA product.
Let me share the function of all analysis that I have been done...
- AV = to test the num. of mg of KOH required to neutralised free fatty acid in 1 g sample.
- IV = to test the num. of g of iodine absorbed by 100 g of fat under test condition. it measures unsaturation of fat and oils.
- SV = to test the num. of mg of KOH required to neutralised free fatty acid and saponify the esters in 1 g of sample.
- GPC = determine and quantitating the specific types of esters present in the product by separation using mobile phase and stationary phase. Usually, the types of peaks are show the present of TG (triglyceride), DE (diester), MG (monoglyceride), DG (diglyceride), FG (freeglyceride) in the sample.
analysis only done if have a request from customer.
Particle size analysis is a simple test. Just like a sieving test that we
had learned in class Pn. Norlia.
The function of this test to ensure that particle size is always in the
specific range to avoid the product become lumping when processed.
Ok....
I think enough for now. Me and Dayah MN will try our best to share our
experience in Rikevita.
just like Dayah said "sharing is caring!!"........
Rikevita by nurul hidayah mohd noor
unlike other factory,rikevita does not produce finished food
product...
rikevita is producing the emulsifier for the cake,ice cream and other
products, one of the customer is apollo. 95% of the product produced are being exported to the other
countries..
we have to analysed the product before being released to the
customer...
some of the product are the same product but may have different brand
for different customer...
early in the morning, we have to follow the other staff to take sample
from the production area.
then,there is a meeting between the QC staff with the head of
department to divide the sample for each person to be tested...
usually, i have to run test for EP(emulsifier preparation) sample...
so, the test involve for the EP sample are microbe test, fat analysis
(soxhlet),LOD (loss on drying), RI, and viscosity...
for microbe test, the sample are being test for the presence of
coliform, yeast and mould and total plate count...
LOD is for moisture content test and RI is same as ashing...
on behalf of shela,usually, she has to run sample from EMA (emulsifier
monoglycerate acetylated)
so, the test involve are IV (iodine value), AV(acid value), SV
(saponification value) and OHV (hydroxyl value)....
All of these are as the same as chemistry experiements....
From HPA by Nadhirah Nordin
Hey guys! It will be going the forth week of industrial training,
which means 11 more weeks to go. Running the same test during the past
weeks, and lucky enough when the QA takes me to the other branch
somewhere in Napoh, Kedah. They make cordial, RTD and also cookies
there. As the oven in FTM lab can be said big enough for me, the oven
they have here is as big as a store room. Haha. The machine they used
for RTD and cordial is almost same with the one used by World
Prominence. They have the extraction tanks to extract fruit juice,
cooking tanks, storing tanks, filling machine and also shrink
machine.
Back to Arau (place where I have been sent for LI), I have gone to the
pharmaceutical production line too. This factory has got GMP
certification, so I have to wear the astronaut suit. The personel QC
has explain to me the whole process from receiving the raw ingredient
until the packaging.
The busiest production line is the one which
produces pharmaceutical product and also Radix coffee as they also
have to covers Indonesian market. Rupanya for pharmaceutical product
processing, one of the step involve is polish process. No wonder la
capsule that we usually consume is always berkilat-kilat. Heheh. Plus,
there must be a machine called dust collector in each of the
processing room. The dust collector will act as a vacuum to suck all
the dust in the air to reduce it to acceptable condition.
There're also 2 different building produces 2 other products which is
coffee (Radix, Radix cocoa) and also sauces (chilli, Roselle). I
haven’t gone there yet, but that is not a big problem actually. I just
have to follow the personel QC when they have to check the product
later. Being too excited to learn too many things in one time might
not works right? So just make it steadily and constantly. (alasan..
hehe!) By the way, HPA also have their slaughtering house in Kodiang,
so hopefully I got the chance to go there one day.
I have told the QA that I would like to help them (anything that would
gives benefit tho the company). he suggested to help them in preparing
the GMP documentation/report for their new factory in Napoh which will
produces HPA cosmetic products. So I would be able to apply what I
have learned in Mr. John’s lecture on GMP and also my experience
during preparing our report for factory auditing.
But I just feel that
it is too hard for me to do it all alone to prepare the new factory
layout and also the requirement that they should have in getting the
GMP certification. Is it still can be considered covers what we learn
in our course Prof? It would sounds better if they ask me to help them
on their new food factory. Hehe.
So currently I have been helping the QA in preparing new version of
HPA R&D work description to replace the older version in order to make
their documentation up-to-date. And on the same time, I am still doing
all the lab tests (moisture analysis and also ujian pengecaian
kapsul). Remember the new product that we have been working on and
where the sample has been sent to somewhere else for further analysis
that I have told in the last post? We have received the analysis
result.
Alhamdulillah, everything is going fine and the product will
be launch next month :) Insyaallah.
Reply from nurul afiqah at Ajinomoto,
hey hey nad! assalamualaikum :D just to share, here at aji also have dust
collectors too. so how do they make sure these dust collectors work? they'll
have a test called 'particle count test'. so if the particle count results
is higher, there's something wrong somewhere. the dust collector is actually
extremely important especially when handling products with powdered spices
ingredients because without it factory operators may be facing serious
respiratory problems (rs amek medic plk instead of food tech dgn statement
tersebut. hehe.)
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