CHAPTER I

INTRODUCTION

Bachelor of Science in Food Technology, a degree course offered at the Tarlac

Agricultural University under the Department of Food Science and Technology of the

College of Agriculture and Forestry, offers an On-the-Job training (OJT) program in

partnership with research institutions, the food industry, food laboratories and other

government Agencies. Student of BS Food Technology are provided with the knowledge,

theories, practical skills, ideas and processing techniques that they could apply in the

field of their chosen career. It aims to produce graduates that are knowledgeable, efficient

and competent in the fields of food industry, research and development, and also in the

laboratory.

The On-the-Job Training program is a skill development which requires the

Bachelor of Science in Food Technology to undergo 300 hours of training in an actual

work setting. OJT is a practice that offers hands – on work experience in the food

industry and related institution, it provides opportunities to perform actual methodologies

of a certain jobs using the advance equipment, tools, processing techniques and proper

documentation of the process. Moreover, it would enhance the students’ knowledge and

critical thinking abilities across the field of study in which the work place serves as a

venue for development for the students to learn about their future careers.

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 Through this program, the students can improve their interpersonal relationships,

particularly with knowledgeable, skilled and experienced individuals. One of the BSFT

program's aims is to strengthen its commitment to produce qualified food technologists.

A. Objectives of the Field Practice

General Objectives

The field practice aims to exposed student trainees on the actual processing

condition experience that will allow students to gain knowledge, learn more about

advance equipment, processing techniques, food products innovation and management

concept to improved their skills of current trend in the food industry.

Specific Objectives

At the end of the field practice, the student trainee should have been able to:

1. Improve skills and knowledge in the field food science and of food industry;

2. Familiarize the different tools/machines and equipment’s and their functions

used in the food industry.

3. Demonstrate understanding on the actual processing operations, quality

control and research and development in the food industry;

4. Identify and resolve issues problems based on actual situations

5. Develop interpersonal relationship with skilled and professional workers;

6. Apply the theories learned in the classroom into practice; and

7.Develop the courage and confidence to face challenges of the field and

prepared for their future employment.

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B. Objectives of the Report

1. To emphasize the role of food technologists in the food industry

2. For the trainees to share their experiences and acquired knowledge during the

training in the food industry;

3. To provide information to the incoming BS Food Technology Students about

the challenges and opportunities that lies ahead them in the field of food

science and technology.

C. Location and Duration of the Training

The student trainees have undergone their 300-hour training at the Red Dragon

Farm, Feed, Livestock & Food Inc. (RDFFLFI) (Central Depot), located at Purok

Edsan Farm Brgy. Manibaug Paralaya, Porac, Pampanga from June 22, 2023, to

August 5, 2023.

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 CHAPTER II

BACKGROUND OF THE COOPERATING AGENCY

Red Dragon Farm was formally founded by its current President and Chief

Executive Officer, Dr. Robert Hui Lo, a dedicated veterinarian, professional manager,

and visionary entrepreneur, and it has been in commercial business and operation in

Pampanga since 1988. Over the years, it has grown and currently operates fourteen (14)

poultry grower farms wherein some are already using tunnel ventilation system. The

swine business unit started in the year 1998, under the trade name E-PIG with integrated

breeding, farrowing and fattening operations in five (5) farms located in Pampanga and

Tarlac using the latest technology in swine farming. At RDF Feed, Livestock and Foods,

Inc.

RDF Feed, Livestock and Foods, Inc. (RDFFLFI) is a medium-scale company,

engaged in all aspects of the food supply chain, including the production of feed,

commercial livestock (poultry and swine) production, fresh, processed, and cooked meat

production, distribution and retailing, and the restaurant and coffee shop industry.

FRESH OPTION MEATSHOP, has been rapidly expanding in terms of

increasing the number of its outlet. It has 71 stand-alone outlets and currently present in

local and major super markets like Waltermart, Super 8 etc. Its geographic scope has

been expanding to its neighbor cities and provinces, including Pampanga, Bulacan,

Olongapo City, Zambales, Tarlac, Nueva Ecija, Pangasinan and Mega Manila, and still

growing- a testament of the strong and loyal patronage of its customers in the

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neighborhood and communities where they operate products sold fresh child and beef

chicken and pork as well marinated and process meat.

The company logo symbolizes their goals and what they stand for. The logo

portrays a rising sun in yellow and is placed above a green hill set over the small letters’

‘r’ and ‘d’. Yellow represents the passion and energy that we emanate to take the

company to greater heights. The green hill represents Mount Arayat and the agricultural

landscape of Pampanga, where RDF was founded. Red, which fills the small letters of

“rdf,” stands for our company’s uncompromising commitment to quality. The company

logo and company office facade are shown below in Figure 1.

Figure 1. Company logo and Dr. Robert H. Lo of Red Dragon Farm, Feed
Livestock & Foods, Inc.

(RDFFLFI), take pride in providing fresh and safe meats products to all existing

and future customers. High quality is a result of superior genetics of animals which are

sourced from company-owned swine and poultry farms in Central Luzon and company-

owned and company-operated feed mill and testing laboratory.

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A. Vision

 “We are respected as a trusted partner and preferred provider of high-quality

fresh meats and value-added products and services in all the markets we serve”.

“AUTHORITY WHEN ITS COMES TO QUALITY”.

B. Mission

RDFFFLFI Mission statements are:

 Bring the highest quality food products that are distinctive and innovative while

offering customized service experience designed to consistently exceed customer

expectations.

 Performed optimally and operate cost effectively through continuous process

improvement and application of pioneering initiatives to deliver or exceed

established business goal.

 Create, encourage, and maintain a fun working environment that support,

develops, and sustain the well-being and professional development of all the

employees.

 Optimize the business results by promoting teamwork & professionalism across

the organization.

 Uphold the social commitment in our relentless pursuit of providing high quality

food products while protecting our environment, and with greater guarantees for

the end consumer.

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C. Company Products

Some of the RDFFLFI’s company products are Rapsarap value-added meat

products (Figure 2) which includes chicken nuggets, chicken drumettes, chicken hotdogs

embutido, longganisa, and siomai.

C.1. Meat Retail and Distributorship

The company also has a meat retail & distributorship which offers fresh meats

chicken, pork, and beef, and a wide selection of high quality, value-added meat products.

C.1.1 Fresh Options Meat shop

This is RDF’s brand of meat shop that offers fresh meats – chicken, pork, and

beef, and a wide selection of high-quality, value-added meat products. Fresh Options

stores can be found in Tuguegarao, Pangasinan, Tarlac, Zambales, Bataan, Pampanga,

Bulacan, Metro Manila, Cavite, and Laguna. Fresh Options also has an online store

that can be accessed through www.freshoptions.ph.

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 Figure 2. Fresh Options Value-Added Meat Products

C.1.2. General Trade

Through independent distributors. wet markets and sari-sari stores in some areas

in Luzon sell Rapsarap brand. It is RDF’s brand of value-added meat products that

includes chicken nuggets, chicken drumettes, chicken hotdogs embutido, longganisa, and

siomai.

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 C.1.3. Modern Trade

Selected supermarkets in Luzon sell other home-grown brands of RDF such as

Delibite and Our Farms, in addition to Rapsarap.

Figure 3. Processed food products

Figure 4. Rapsarap, Delibite Products

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 CHAPTER III

HIGHLIGHTS OF THE EXPERIENCES

A. Orientation

On the first day of training, orientation was conducted by the High-Quality

Assurance Supervisor at Value Added Meat (VAM) A and B production, Ms. Jenniferlyn

Rosete, Ms. Maricar Calakhan a Top-Quality Assurance Supervisor at Fresh production

(Chicken Further, Pork and Beef Fabrication) and Ms. Irene Vizon the Head Supervisor

of Quality Assurance Department. The trainees were oriented regarding the company’s

policies and practices as well as the Do’s and Don’ts for the employees particularly the

Good Manufacturing Practices (GMP). They also discuss the history and how the

company started. A plant tour was also conducted in the first day.

The trainees were assigned at the Technical Services and Quality Assurance

(TSQA) Department of the RDF.

Rules and Regulations

The following were the rules and regulation of the depot that were discussed

during the orientation.

 Wash and sanitizing hands should always be done. Body temperature is required

to be check before entering the plant. Submitting oneself to body frisking and bag

inspection. Jewelries must be removed before starting to work as this is a

requirement for food safety and hygiene program.

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  Bringing coins or bills, cigarettes or e-cigarettes, lighter/ match, pork meat or any

products made from pork to avoid African Swine Fever (ASF) must be avoided.

Mobile phones, jewelries, foods, deadly weapons, throwing garbage, spitting are

strictly prohibited in the production, warehouse, and sanitation crew.

 Office personnel’s, visitors, suppliers, and contractors are strictly for bringing

deadly weapons, lighters, any kind of cigarettes, wearing slippers, pork and beef

meat or any product made from pork and beef meats, taking pictures, wearing

slippers, throwing garbage, and spitting are prohibited.

B. Building/ Stations

The Central Depot of RDF Company comprises a total of six (6) buildings. The

first building is allocated for Further Receiving/Pull Out tasks, the second is designated

for Further Chicken Production, the third building the Preparation Department (PD) and

TSQA Food Laboratory, the fourth building as Value-Added Meat Production A (VAM

A), the building fifth, known as Value-Added Meat Production (VAM B), is subdivided

into TSQA Department, Liquid Preparation, Dry Preparation, and Warehouse sections.

The six building accommodates Pork and Beef Fabrication, and is also the location of the

Slaughterhouse. During their training, trainees engage in various activities across these

distinct buildings.

C. Value Added Meats Production A (VAM A)

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 This building is compartmentalized into three sections: (1)

Preparation/Processing Area, (2) Hot Kitchen, and (3) Packaging Area.

Figure 5. VAM-A Production

Prior to start their work, trainees are required to have and review copies of

unfinished or returned food products from the previous day, this enables them to check

and validate the production process for the day. Record of turn over products are shown

in Attachment 3.

Before initiating operations, the assigned trainee must inspect the Personnel

Hygiene Checklist of the production staff or crew, shown in Attachment 2, to prevent

receiving Corrective Action Reports (CARs). In the event that a crew or staff member

receives a CAR, they are required to prepare a report and provide an explanation

regarding the incident in the work area why they are not following the regulations on

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GMP. Regular checking or monitoring of Chlorine level in different categories are

important: Hand Dip (50 ppm or parts per million) to prevent potential microorganisms

and contamination, Tool Dip with (100 ppm) to prevent potential microorganisms

Carcass Dip (100 ppm) is used when meat or carcass fell on the working area to eliminate

possible hazard, crates Dip and foot bath with (200 ppm) to prevent microorganisms and

contamination. The Sanitation checklist is shown in Attachment 1, while chlorine

monitoring is shown in Attachment 9. Monitoring and maintaining appropriate Area

Temperatures, as per specified standards, is also a responsibility of the trainees.

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 Figure 6. VAM-A Processing and Packaging

The Processing and Packaging area were embutido, hungarian sausage and hotdog

are being processed in this area. This facility also has hot kitchen, grilling area and

storage area. The trainee is assigned responsible for monitoring and check the

temperature and maintain to 10-15°C temperature below the blower every 2 hours to

preserve the quality of raw materials and for chlorine checking check every 2 hours. This

facility also has a hot kitchen and a grilling area, designated for cooking the different

product of Ulam Mismo, the temperature area should be monitored within the

temperature range of 20 to 30°C. Storage areas such as the Holding area and Sisig area

need to adhere to a standard temperature of -5 to 0°C to ensure the quality of raw

materials. The Ante room should be maintained at a standard temperature of 0 to 8°C. In

instances where the area temperature rises in specific sections, prompt reporting to the

maintenance team is imperative. The Processing area is where foods like chicken/pork

embutido, bicol express, dinuguan, chicken/pork sisig, and other products are prepared

and processed.

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 Figure 7. Turn over record

1. Preparation/Processing Area

This area is designated of receiving of raw materials and other ingredients and

various food processing activities, such as Tumbling and Mixing of ingredients.

These procedures are carried out before the products going through the Hot Kitchen

and Packaging area. The assigned trainee or Quality Assurance personnel monitored

the ongoing process accurately assess and validated each processed products by

inspecting and evaluating standards data.

Figure 8. Embutido Line

2. Hot Kitchen Area

In this area, the preparation of cooked products such as Ulam Mismo, Rapsarap,

Embutido, and other foods using tools/equipment like Kawa, Braising Pan, Combi, and

15
Smoke House are processed. Furthermore, there are different kinds of cooling storage

areas, such as Blast Chillers and Holding Storage are available, where

cooked food products are placed to quickly cool before being packed in order to preserve

food quality.

Figure 9. Hot Kitchen

Figure 10. Oven and Braising Pan

3. Packaging Area

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 Before the packing process starts, the Quality Assurance specialist supervising the

operation ensures that the product conform with established standards measures. This is

accomplished by weighing the product within the range (200 to 210g/500 to 510g) and

checking its internal and surface temperature using a thermometer, with a target range of

(0 to 10°C). There are different types of packing machines,

such as the Stuffing machine, Band and Tray Sealer, and Multi-Head Weigher. For

manual packaging, stickers are used to provide detailed information about the price,

quality, quantity, directions for use, ingredients, and product attributes and description.

This method is applied to products like pork and chicken sisig and certain "ulam mismo".

The sticker declares the batch number and EXP or BBD (expiration Date or Best Before

Date) of the process product. Expiration date indicates the last day of the processed

product safe for consumption, while the best before date indicates the point beyond fresh

product which the food may not retain optimal quality. After packaging process, the food

product subjected to pass through Metal Detector to check the product if it is free from

any physical contaminants. Metal detector needs to check if the machine is working by

placing the Ferrous, Non-Ferrous, and Metal steel through the machine to ensure

effective metal detection. After this process the product is then weighed, bagged, and

then stored.

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Figure 11. Stickering/Labelling

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Figure 12. Paddle Mixer, Vacuum Tumble Machine, and Mixing Bowl
chopper for Deli bite sausage

Figure 13. Metal Detector Machine

Figure 14. Tray Sealer Machine and Vacuum Sealer

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 D. Value Added Meats Production B (VAM B)

This station is divided into three areas: Processing area, Marinating area and

Packaging area.

Trainees must have copies of turn over checklist of unfinished food products

before they start work, for them to check and verify at the start of production. Strict

hygiene management is also necessary for loose item (coins, belt etc.) and personnel

hygiene checking (fingernails, hairs and beards for men) to prevent cross contamination.

Also, the trainees monitored the level of chlorine for carcass dip (50-300 ppm). The only

difference in VAM A processing station is that the products produced here are called

classic because they are ready to be fried like chicken lumpia, skinless pork skin, Ilocos

longanisa, beef tapa, nuggets etc..

1. Processing Area

Different types of food processing techniques such as Mixing, Rolling, Molding,

Stuffing, Cooking, Slicing, Packing including BBF (Butter Breaded Fryer), chlorine

checking verification, and turnover is the first activity to do after entering the

processing area this are some examples of the activities here. Metal Detector to assure

the safety and quality of food. The IQF (Individual Quick Freezing) or Spiral Freezer to

easily freeze the product for packaging. In each process and batch, the trainees observe,

monitor and validate the product weight.

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 Figure 15. Production and Processing Area

Figure 16. Butter Breaded Fryer (BBF) and Spiral Freezer/ Individual
Quick Freezing

2. Marinating Area

In this area food products including chicken roast, beef barbeque, and other

products are marinated and tumbled using vacuum tumblers. There is also rubbing which

is also a form of marinating, products being processed are beef tapa, chicken inasal, pork

belly, classic barbeque etc.

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 Figure 17. Marinating Area for Beef tapa, Chicken inasal, Pork belly,
Classic BBQ

3. Packaging Area

After QA in process evaluates the product, it will be packed in

polyethylene bag. Like in the VAM A, there are also different types of available

machines used for packing. A Tray Sealer and Multi-Head Weigher (Figure 18)

used to apply plastic film lids to trays of varying materials, size, and depths.

Different types of packaging materials also used such as Micro Round Plastic for

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 Burger Patty, Pompac Tray for Lumpias, batch number and Best Before Date

(BBD) are written at the back of the packaging.

Figure 18. Packaging Area, Tray Sealer and Multi-Head Weigh

E. Other Experiences

1. Chicken Advanced Processing

The Building for Chicken Further Processing divided into two distinct sections:

The Cutting Area and the Deboning Area. The trainee also assigned to conduct a

Good Manufacturing Practices and Good Hygiene Practices (GHP) monitoring and

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checking of loose items of the production staff/workers before and during the

production in order to prevent the issuance of Corrective Action Reports (CARs).

Also, the trainee assigned to monitor the Internal Temperature (IT) of both

Whole Dressed Chicken and Cut Ups, ensuring it remains within the standard

temperature (< 7°C) to preserve freshness and quality.

The collected data should be accurately recorded on the Monitoring Checklist.

The monitoring of Chlorine levels is equally important, including Carcass Dip (50

ppm), Hand Dip (50 ppm), Tool Dip (100 ppm), and footbath (200 ppm) to prevent

cross-contamination and eliminate visible dirt and microorganisms. Furthermore,

Area Temperature should be inspected, adhering to the specified standard (10 to

15°C) to uphold optimal product temperature. Lastly, the screw chiller's temperature

must be checked prior to operation, ensuring it maintain below (3°C) with a chlorine

concentration of (50 ppm) to prevent spoilage and crushing of chicken meat,

establishing a Critical Control Point (CCP) in the process.

Figure 20. Chicken Deboning

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 2. Preparation Department

This department includes three distinct areas such as Meet Preparation, Liquid

Preparation and Dry Preparation. Confidentiality is strictly observed in this area

specially the brand name of the ingredients, the amount of the pre-mix in process, a

code or random numbers are used instead of specific brand names.

2.1. Meat Preparation

Staff and production crew prepare all the required meat before being

transported to the VAM Processing Building

Figure 20. Preparation Department

2.2. Liquid Preparation

The preparation of liquid flavors for products, including Vinegar, Soy Sauce,

and Canned/Preservative Food Packs along with Vegetables, prepared in this area.

This involves measuring and combining various liquid materials into a single

container based on their intended use.

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 Figure 21. Preparation Department (liquid preparation)

2.3. Dry Preparation

Dry ingredients/seasonings such as salt, black/white pepper, and assorted types

of flour are prepared in this section area. Precise formulation of these mixtures is

strictly monitored and controlled, with all ingredients being combined within a

container or plastic according to their used.

Figure 22. PD dry

3. Crate Color Coding

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 Maintaining the quality of processed meats involves following to specific crate

colors. Red crates are designated solely for pork and beef meat, while chicken meat is

placed in yellow crates. Green crates are utilized to segregate red and yellow crates,

commonly referred to as the "bottom." Lastly, blue crates are reserved for vegetables

intended to be mixed with the ready-to-heat processed meat.

Figure 23. Crate Color Coding

4. Pork and Beef Advanced Processing

This area or building is designated to the fabrication and proper cutting of pork

and beef. Before the operation starts, the Quality Assurance in Process (QAIP) and

the trainee must perform a hygiene check and monitor chlorine concentration, which

includes carcass dip (50 ppm), hand dip (50 ppm), and tool dip (100 ppm).

Monitoring of the area's temperature is also required to maintain the good quality of

27
meet and prevent spoilage. Also monitoring carcass temperature during meat cutting

(-7 °C).

Figure 24. Temperature Monitoring/ Checking

5. Pork Fabrication

In this station, pork fabrication is divided into two distinct area: the Cutting

Area and the Packaging Area. Prior to cutting the meat Carcass/Raw Materials, the

trainee were assigned to examine the pig carcass in the holding room to ensure it

conforms to quality standards. Monitoring the Internal Temperature of the meat

carcass, within the standard range (<4 °C), is essential for maintaining quality and

freshness. The temperature control is important as they may the affects characteristics

of meat such as Odor (Normal Fresh Odor), texture, Evisceration (Complete), and

meat color.

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 Figure 25. Pork Fabrication and Machines (Rotary Blade, Slicer
Machine, and Band Saw)

6. Beef Processing

In this area, the trainees are assigned and tasked and inspect the received beef

carcass. The trainees ensure to comply the standard color specifications (normal fresh

color), with the cherry red. Furthermore, the trainee evaluates characteristics such as

complete evisceration and texture (absence of slime). Also checks the delivery trucks

include the proper sprayer operation, cleanliness and sanitation of the holding carcass
29
room, and sufficiency of carcass wash parameters, including time, temperature (0 ° -

3 ° C), and chlorine concentration (50 ppm or parts per million). For each beef

carcass, measuring its internal temperature within the standard (<4 ° C) is imperative,

as it plays a vital role in maintaining both quality and temperature levels crucial for

processed meat. These considerations influence factors such as Odor (normal fresh

odor), Texture, Evisceration (complete), and overall meat color.

Figure 26. Removal of Bones in Conveyor Machine

7. Slaughter House

The trainee was allowed to observe the process flow of swine slaughtering.

They also tasked to monitor the chlorine concentration of tool dips, 50 to 100 ppm.

This stage is segmented into two distinct area: the Sanitary Area and the

Unsanitary Area. Prior to accessing the Unsanitary Area, trainees are required to ware

scrub suits. This area provides insight into the processes of swine slaughtering,

encompassing tasks such as Stunning, Blood Sticking, Scalding, and Dehairing.

30
Sanitary area activities include Partial De-heading, Evisceration to remove the

internal organs (white and red offal’s), splitting, weighing, removal of head and final

washing before chilling.

Figure 27. Internal Temperature Monitoring

CHAPTER IV

SUMMARY, CONCLUSIONS AND RECOMMENDATION

Summary

Student trainees have undergone their 300-hour On –the-Job Training in the

Red Dragon Farm Feed, Livestock & Food Inc. (Central Depot) located at Purok

31
Edsan Farm Brgy. Manibaug Paralaya, Porac Pampanga from June 22, 2023, to

August 5, 2023.

On-the-Job training is an enjoyable part of college journey, although it can be

difficult, but it gives opportunity for the trainees apply knowledge and skills learned

inside the classroom setting. The trainees were assigned in the Department of

Technical Services and Quality Assurance (TSQA) as a Quality Assurance In-Process

(QAIP) were they experienced as a quality assurance analyst, they were assigned to

monitor the GMP of the production personnel when handling food inside the

production area, monitored the chlorine concentration of hand dip, tool dip, carcass

dip and foot bath, also check and monitor the area temperature and internal

temperature of meat carcass. Along with learning how to closely monitor the Critical

Control Points in every production, learned the importance of parameters and

specifications, the trainees also gained familiarity with various machinery, fresh

product parts, and raw materials including chicken, pork, and beef, as well as the

food product flow process.

Trainees also gained experience and given the chance to observed process flow

of swine slaughtering, fabrication and proper cutting of poultry, pork and beef carcass

and learned how the proper handling of slaughtered animals (meat carcass) up to

holding storage and until it is being processed.

Conclusions

The On-The-Job training undertaken by the author has been successful.

Through the actual exposure the trainees improve their skills and knowledge in the

field of Food Science, gained additional knowledge and understanding on the actual
32
processing operation, quality assurance, processing techniques and they were able to

familiarize with the different facilities, equipment and machines used in the food

manufacturing industry, especially in meat and poultry processing. The trainees

develop how to deal with other people, supervisors and skilled workers. Their

experienced served as a key tool when they seek a job in the future.

Recommendations

The trainees recommend the following measures and recommendations to the

RDF: generators in every building, emergency lights and alarms in case of

emergency, especially in the event of an earthquake, hard caps for crew and workers

in slaughterhouses, solar panels to save money and reduce costs, and enough color

coding of crates in production and processing in order to avoid cross contamination

of raw materials. The commitment of Red Dragon Farm to produce high quality

products, to delight its customers and to work hard to improve the quality of life

continues to be shown.

RDF provides a great training ground that provide opportunity for trainees to

develop their skills in the food industry. The trainees highly recommend to the

Department of Food Science and Technology of the Tarlac Agricultural University to

continue sending aspiring Food Technologist in this field to acquire additional

knowledge and enhanced their skills and experience the real world of food

technology in the actual work setting. And it is also strongly recommended for the

coordinator to orient the OJT students to be guided with good work ethics, the

33
importance of punctuality, always arrive on time, respect and follow the company’s

rules and regulations and always be professional at work and outside the company.

CHAPTER V

REFLECTIONS

I am John Cesar M. Cacayorin a 3rd year student of Tarlac Agricultural

University College of Agriculture and Forestry. In partial fulfillment of the

requirements of my degree of Bachelor of Science in Food Technology (BSFT), I

shall undergo On-the-Job Training for a total of 300 hours at Red Dragon Farm

Feeds, Livestock and Foods INC. (RDFFLFI).

One of the most remarkable events in my life was this on-the-job training. I

learned how to be independent, responsible, and capable of managing my time,

34
among other things. Being an OJT is not easy for me since you need to work hard to

get a good result in the end. Being an employee of Red Dragon Farm is a great honor

because RDF is a company with many excellent products and excellent staff. The

staff, employees, and managers at RDF are courteous and respectful because they

treat us like true employees. They gave us a privilege by addressing us as ma'am or

sir. In the one and a half months that I worked there, I learned how to interact with

people and get along with them. During that time, we also formed an unexpected

friendship with BulSU, one of our coworkers. But that wasn't all they gave us; they

also taught us how to work as Quality Assurance (QA) specialists. They showed us

how to measure the air temperature, storage temperature, internal temperature of

chicken, beef, and pork, surface temperature, and many more. At first, I was so

nervous because I didn’t know what to do but over the days, little by little, I started to

handle the work inside the processing area sometimes our QA left us and we took

care of their other work. I'm so glad because they have trust in us, and also, they

taught us how important to be a QA in the food industry. Overall, it was a great

experience and a great opportunity to showcase our skills and knowledge I know all

the knowledge I gained on this OJR will apply soon to my work.

35
 REFLECTIONS

I am Jericho B. Dela Cruz a 3rd year student of Tarlac Agricultural University

College of Agriculture and Forestry. In partial fulfillment of the requirements of my

degree of Bachelor of Science in Food Technology (BSFT), I shall undergo On the

Job Training for a total of 300 hours at Red Dragon Farm Feeds, Livestock and Foods

INC. (RDFFLFI).

In my journey on my intern’s day is full of challenges. There will be instances

in which we are confused about what to do and feel uncomfortable. During these

situations, we need to stay strong and confident in our skills since the people who

never stop learning are the ones who succeed. I got an internship at the Red Dragon

Farm Feed Livestock and Food Incorporation in Manibaug, Porac, Pampanga, 300

hours into my on-the-job training. I became aware of my role as a quality assurance

throughout the real work. I didn't know what my future was held in the company or at

36
the central depot. I understood that it was just temporary because I wouldn't be able

to advance in the industry if I continued to doubt my talents and my skills. I tried my

best to complete the duty that was given to me every day. I am thankful since I

gained a lot of knowledge and learn how to function in the organization as a Quality

Assurance. This was a success for me because I also learned how to communicate

with others who have various personalities and characteristics. Without the

difficulties I encountered in RDF, I would be very unsatisfied with my education. I

was able to get better and better prepare for my future profession because of it. I'll

always remember the values and principles they taught in me. I will apply the

information and abilities I learned from them in the future. They also taught me the

importance of working as a team and how to do tasks more swiftly and efficiently.

Throughout my internship, I came to many realizations, and I was able to see

how important it is for all students to prepare for their future careers. OJT also aids in

my understanding of the objective of employment. By outlining my talents and

qualifications and getting to know the staff and employees, I can. I had time to get

ready for the job. Additionally, I discovered that you should have courage and ask the

questions you are curious about. Don't be afraid of making errors since occasionally

they teach us something. As a student intern, I always learn new things. All we need

to do is act properly and be honest with ourselves in order to learn and explore

everything. I'm happy to have finished this internship and to have learned important

skills that I may use to land my dream job in the future.

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 REFLECTIONS

I am Crizelle R. Ibarra a 3rd year student of Tarlac Agricultural University

College of Agriculture and Forestry. In partial fulfillment of the requirements of my

degree of Bachelor of Science in Food Technology (BSFT), I shall undergo On the

Job Training for a total of 300 hours at Red Dragon Farm Feeds, Livestock and Foods

INC. (RDFFLFI).

My reflection to this OJT is being a food technology student we need to learn

that food quality and safety is important, and as a QA we need to ensure the food that

we made is safe not only the food but of course the people we working with. And I

also learn that QA is important in all company because they are the one who monitor

make sure that the food are safe , and improving food in addition to my learning we

need to improve our skills in socializing to other people and learn from them, aside

from that we need to expound our knowledge and leave to our comfort zone to see if

we can do the things we can't do, I can't imagine how I survive the work of being a

food quality assurance because it's not easy to do we need to check everything the

hygiene of the personnel, food, and the other staff the we used in processing area.

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Food technology is not all about "luto-luto lang" it's an art of making and ensuring

safe and healthy/delicious food.

39
 REFLECTIONS

I am Andrea Mhay F. Reyes a 3rd year student of Tarlac Agricultural

University College of Agriculture and Forestry. In partial fulfillment of the

requirements of my degree of Bachelor of Science in Food Technology (BSFT), I

shall undergo On the Job Training for a total of 300 hours at Red Dragon Farm Feeds,

Livestock and Foods INC. (RDFFLFI).

When I first started taking my On-the-Job training, I was doubting that I can't

do everything that was taught to me. At some point I learned to focus throughout the

whole time to understand and adopt different work experience, learning the

importance of food safety, the GMP or the Good Manufacturing Practices. And I see

things being process in the different ways, how to verify thing like area and internal

temperatures, also the chlorine, how much they handle the product safely. I am sure

that this experience will help me a lot in the near future as a Food Technologist. My

overall feeling about this journey as an OJT trainer is an overwhelming satisfaction

and fulfillment with the realization of our goals as a food technologist, and the

eagerness to learn more. I will never forget this OJT where I see myself develop new

skills, knowledge.

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ATTACHMENTS

ATTACHMENT 1

41
 CHECKLIST - VAM A PRODUCTION
RDF Feed, Livestock & Food Inc.

ATTACHMENT 2
PERSONNEL HYGIENE & LOOSE ITEM CHECKLIST
42
43
 ATTACHMENT 3
SAMPLE LIST OF TURN OVER

44
 ATTACHMENT 4

PRODUCT WEIGHT MONITORING REPORT

– VAM A PRODUCTION
RDF FEED, LIVESTOCK & FOOD INC.

45
 ATTACHMENT 5

AREA AND STORAGE TEMPERATURE MONITORING

VAM A PRODUCTION
RDF FEED, LIVESTOCK & FOOD INC.

46
 ATTACHMENT 6

COMPLETENESS OF DOCUMENTS (PROCESSING AND PACKAGING)

VAM A PRODUCTIONRDF FEED, LIVESTOCK & FOOD INC.

47
 ATTACHMENT 7

MONITORING FORM AND REPORT USED FOR VAM A PRODUCTION

48
ATTACHMENT 8
PRODUCT LABELS

49
 ATTACHMENT 9

BAGGING MONITORING

50
51
 ATTACHMENT 10

BBD SHELF-LIFE MONITORING LIST

52
 ATTACHMENT 11

CCP- 2B STEAM COOKING MONITORING

53
 ATTACHMENT 12
PACKING AREA - CHLORINE MONITORING

54
 ATTACHMENT 13

AREA AND STORAGE TEMPERATURE MONITORING

MONITORING CHECKLIST USED FOR VALUE ADDED MEAT B
RDF FEED, LIVESTOCK & FOOD INC.

55
 ATTACHMENT 14

COMPLETENESS OF DOCUMENTS (PROCESSING &

PACKAGING)
REFERENCE SAMPLE & NEWLY PRODUCED PRODUCT IN THE TEST
KITCHEN

56
 ATTACHMENT 15
MONITORING OF AREA TEMPERATURE

57
APPENDIX FIGURES

APPENDIX FIGURE 1

58
PRODUCT WEIGHING

APPENDIX FIGURE 2

59
SLICING OF BBF AND PRODUCT WEIGHT MONITORING
RDF Feed, Livestock & Food Inc.

APPENDIX FIGURE 3

60
WEIGHING SCALE VALIDATION

APPENDIX FIGURE 4

61
PRODUCT VALIDATION MONITORING

62
 APPENDIX FIGURE 5

CHLORINE MONITORING

63
 APPENDIX FGIURE 6

MONITORING OF EXPIRATION DATE

64
 APPENDIX FIGURE 7

CHECKING THE TEMPERATURE OF BEEF BEFORE ENTERING TO THE

STORAGE ROOM

65
 APPENDIX FIGURE 8

MONITORING OF SURFACE TEMPERATURE OF THE PRODUCT

66
APPENDIX FIGURE 9

CHICKEN DEBONING

67
APPENDIX FIGURE 10

SHANGHAI LINE

68