MAGSAYSAY NATIONAL HIGH SCHOOL

MAGSAYSAY OCCIDENTAL MINDORO

ACCOMPLISHMENT REPORT
QUALIFICATION: FOOD PROCESSING NC II
DURATION: June 01, 2020 – August 10, 2020
Training/Activity Task Date/Time Trainees No. of Hours
(Overtime)
Day 1.Participated in workplace meetings and discussion. Monday

Completed relevant work related documents. June 01, 2020 8 hours

8:00 AM to-12:00 NN
Described team role and scope.
1:00 PM to 5:00 PM
Identified own role and reponsibility within team.
Day 2.Worked as a team member. Tuesday

Integrated personal objectives with organizational goals. June 02, 2020 8 hours
8:00 AM to-12:00 NN
Set and met work priorities.
1:00 PM to 5:00 PM
Mainatained professional growth and development.
Identified hazards and risks.
Evaluated hazards and risks.
Day 3.Controled hazards and risks. Wednesday 8 hours

Maintained OHS awareness. June 03, 2020

8:00 AM to-12:00 NN
Wear personal protective equipment.
1:00 PM to 5:00 PM
Observed personla hygiene and good grooming.
Rendered safety measures and first aid procedures.
Implemented housekeeping activities.

Identified standards measuring devices and instruments.

Reviewed the procedures in using standad measuring devices and
instruments.
Followed procedures of using measurimg devices and instruments.
Performed pre-operation activities.
Opertaed food processing equipment.
Day 4. Gathered and tabulated the recorded data. Thursday

Reviewed the various formulations June 04, 2020

8:00 AM to-12:00 NN
Calculated production input and output.
1:00 PM to 5:00 PM
Computed production cost.
Identified requirements of GMP related to own work.
Observed personal hygiene and conduct to meet GMP requirements.
Implement GMP requirements when carrying out work activities.
Participated in validation processes. 8 hours

Completed workplace documentation to support GMP.

Conducted work in accordance with environmental practices at work.
Participated in improving environmental practices
Responded to an environmental emergency.
Day 5.Conducted discussion, role playing film viewing and Friday 13 hours and
demonstration on inspection and checking of procedures of various June 05, 2020 30 mins
equipment, tools and utensils.
8:00 AM to12:0 NN
1:00 PM to 5:00 PM
Day 6.Conducted the discussion and film viewing of quality processing Sunday
materials and occupational safety and health standards; and applying June 06, 2020
safety measures on workplace . 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 7.Conducted the discussion and film viewing of sorting and grading Monday
of raw materials and proper handling during preparing the raw materials June 07, 2020
and cleaning of raw materials 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
15 hours
Day 8. Conducted discussion on parts and function of equipment, Tuesday
quality control tools, instruments and utensils and their preventive June 08, 2020
maintenance. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
Maintained food processing equipment
Day 9. Conducted discussion, film viewing and focus group discussion Wednesday
on the salting and curing procedures and techniques; and preparing June 09, 2020
curing solution. 8:00 AM to 12:00 NN
Prepared curing solution 1:00 PM to 5:00 PM
16 hours and 30
Day 10. Conducted discussion, film viewing on the operating tools and Thursday mins
equipment. June 10, 2020
Measured ingredients accurately 8:00 AM to 12:00 NN

Cured raw materials. 1:00 PM to 5:00 PM

Day 11. Conducted discussion, film viewing washing and cleaning cured Friday
materials and post curing techniques. June 11, 2020 20 hour and 30
Applied post curing activities 8:00 AM to 12:00 NN mins.
1:00 PM to 5:00 PM

Day 12. Conducted discussion, film viewing on OSHS for curing Saturday
activities. June 12, 2020
Applied work safety practices at workplace. 8:00 AM to 12:00 NN

Evaluated the product. 1:00 PM to 5:00 PM

Day 13. Conducted discussion, film viewing on different packaging Sunday

materials; sealing and labeling processed cured materials. June 13, 2020
Sealed and labelled processed cured materials. 8:00 AM to 12:00 NN

Packed processed cured materials. 1:00 PM to 5:00 PM

18 hours and 30
Day 14. Conducted discussion, film viewing on checking techniques for Monday mins
finished products and food safety principles and practices in packing. June 14, 2020
Inspected finished product. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 15. Conducted discussion, film viewing on different storage Tuesday

conditions;and cleaning and storing methods. June 15, 2020
Cleaned and stored equipment, tools and utensils. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
16 hours
Day 16. Conducted discussion, film viewing on waste disposal and Wednesday
recording data procedures. June 16, 2020
Disposed waste properly. 8:00 AM to 12:00 NN

Recorded data. 1:00 PM to 5:00 PM

Day 17. Conducted discussion, role playing film viewing and Thursday
demonstration on inspection and checking of procedures of various June 17, 2020
equipment, tools and utensils 8:00 AM to 12:00 NN
8 hours
1:00 PM to 5:00 PM

Day 18. Inspected and checked procedures of various equipment. Friday

June 18, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
Day 19. Conducted the discussion and film viewing of sorting and Saturday 8 hours
grading of raw materials. June 19, 2020
Sourced out raw materials. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 20. Conducted discussion on parts and function of equipment, Sunday

quality control tools, instruments and utensils and their preventive June 20, 2020
maintenance. 8:00 AM to 12:00 NN
8 hours
1:00 PM to 5:00 PM
Maintained food processing equipment
Day 21. Conducted discussion on procedures of reporting conditions Monday
and defects of equipment. June 21, 2020
Prepared equipment report. 8:00 AM to 12:00 NN
8 hours
1:00 PM to 5:00 PM

Day 22. Accomplished inspection forms and checklist. Tuesday

August 10, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 23. Conducted discussion, film viewing on Occupational Safety and Wednesday
Health standard. August 11, 2020 8 hours
Applied safety practices. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 24. Practiced current Good Manufacturing Practices (eGMP) Thursday

June 22, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 25. Conducted discussion, film viewing on different storage Friday

conditions;and cleaning and storing methods. June 23, 2020
Cleaned and stored equipment, tools and utensils. 8:00 AM to 12:00 NN 8 hours
1:00 PM to 5:00 PM

Day 26. Conducted discussion, film viewing on waste disposal and Saturday
recording data procedures. June 24, 2020 8 hours
Disposed waste properly 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 27. Conducted discussion on parts and function of equipment, Sunday

quality control tools, instruments and utensils and their preventive June 25, 2020
maintenance. 8:00 AM to 12:00 NN
8 hours
1:00 PM to 5:00 PM
Maintained food processing equipment.
Day 28.Practiced good housekeeping. Monday
June 26, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 29.Sourced out good quality supplies and materials. Tuesday

June 27, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 30. Conducted discussion and film viewing on how to process food Wednesday
by fermentation and pickling. June 28, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 31. Fermented and pickled raw materials. Thursday

June 29, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
Day 32. Conducted discussion, film viewing on equipment, tools and Friday
utensils for sugar concentration June 30, 2020 13 hours and 30
Sourced out of processing materials. 8:00 AM to 12:00 NN mins
1:00 PM to 5:00 PM

Day 33. Checked and sanitized kitchen utensils. Saturday

July 01, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 34. Conducted discussion and film viewing on how to prepare raw Sunday
materials for sugar concentration. July 02, 2020
Sorted and graded raw materials for sugar concentration. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 35. Measured required amounts of pectin (jams and jellies) Monday
15 hours
Operated equipment following manufacturer’s manual. July 03, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 36. Conducted discussion and film viewing on the procedure of Tuesday
sugar concentration. July 04, 2020
Blended prepared materials with sugar mixture. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
16 hours and 30
Day 37. Cooked mixture to required temperature and total soluble Wednesday mins
solids. July 05, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
Day 38. Conducted discussion and film viewing on how to pack sugar Thursday
concentrated product. July 06, 2020
Packed and weighed sugar concentrated products. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
18 hours and 30
Day 39. Sealed and labeled packed sugar concentrated product. Friday mins.
July 07, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 40. Conducted discussion on how to incubate packed food products Saturday
to required storage period. July 08, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
16 hours and 30
Day 41. Incubated packed food products. Sunday mins
Cleaned and stored tools, materials and equipment. July 09, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 42. Conducted discussionn and film viewing on equipment, tools, Monday
materials and utensils for drying and dehydration. July 10, 2020
Prepared tools and equipment. 8:00 AM to 12:00 NN
8 hours
1:00 PM to 5:00 PM

Day 43. Checked and sanitized equipment, tools, materials and utensils Tuesday
for drying and dehydration. July 11, 2020
8:00 AM to 12:00 NN
8 hours
1:00 PM to 5:00 PM

Day 44. Conduct discussion, focus group discussion and film viewing on Tuesday
the guidelines in preparing raw materials for drying and dehydration. July 12, 2020 8 hours
 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 45. Sorted and graded raw materials. Wednesday

Pre-treat raw materials prior to drying. July 13, 2020 8 hours

8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 46. Conducted discussion on how to dry pre-treated raw materials. Thursday

Dried pre-treated raw materials. July 14, 2020 8 hours

8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 47. Practiced safety and goo housekeeping in drying pre-treated raw Friday 8 hours
materials. July 15, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 48. Discussed the safety guidelines in cooling and sweating dried Saturday
products. July 16, 2020 8 hours
Checked products according to required specifications. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 49. Followed current Good Manufacturing Practices (eGMP). Sunday

July 17, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 50. Packed and weighed dried products. Monday

July 18, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 51. Sealed and labeled dried products.. Tuesday

 July 19, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 52. Conducted the discussion on the procedures of post production Wednesday
activities. July 20, 2020
Operated equipment, tools, materials and utensils. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
20 hours
Day 53. Accomplished production data checklist. Thursday
July 21, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 54. Prepared equipment, tools, materials in utensils for thermal Friday 12 hours
application July 22, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 55. Calibrated quality control tools. Saturday

July 23, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 56. Sorted and graded raw materials for thermal application. Sunday

. July 24, 2020

8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
12 hours
Day 57.Sourecd out raw materials. Monday

. July 25, 2020

8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
Day 58. Conducted discussion and film viewing on how to pasteurized Tuesday
the products. July 26, 2020
Mixed pre-prepared ingredients based on standard procedures. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
12 hours
Day 59. Pasteurized the products packed food products. Wednesday
July 27, 20208:00
AM to 12:00 NN
1:00 PM to 5:00 PM

Day 60. Discussion on the packing materials of products. Thursday

Film viewed procedures in packing products July 28, 20208:00 12 hours

AM to 12:00 NN
1:00 PM to 5:00 PM

Day 61. Packed and weigh food materials in identified packing Saturday
materials. July 29, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 62.Operated can sealer. Sunday

July 30, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
12 hours
Day 63. Applied exhausting procedure to food product. Monday
August 04, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 64. Discussed apply thermal processing. Tuesday

Loaded sealed products to the thermal processing equipment. August 05, 2020
8:00 AM to 12:00 NN
 1:00 PM to 5:00 PM

Day 65. Monitored processing temperature, pressure and time. Wednesday 12 hours
August 06, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 66. Conducted discussion on proper cooling procedure, washing Thursday

and drying cooled product. August 07, 2020
Applied cooling procedure in bottled and canned foods. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM
12 hours
Day 67. Operated cooling equipment. Firdday
August 08, 2020
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 68. Conducted discussion an d film viewing on post production Saturday 8 hours
activities. August 09, 2020
Checked finished products according to quality control parameters. 8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Day 69. Recorded production data according to enterprise protocol. Monday

August 10, 2020 8 hours
8:00 AM to 12:00 NN
1:00 PM to 5:00 PM

Prepared by:

ANDREA H. TINAMISAN
Trainer
Prepared by:
MA. VERNABELA S. CALLEJA

Trainer
 Average Ratings
AVERAGE RATING

PREPARATION Average
1. Workshop layout conforms
with the components of a
CBT workshop
2. Number of CBLM is
sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average