Internship

Report

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 Institute of Food Science and Nutrition

S.M FOOD Makers

Pvt. Ltd Multan.
Submitted By:

Muhammad Shoaib Tariq

Ag-MC-17-15

Submitted to:
Mr. Ateeq Ur Rehman

Bahauddin Zakariya Unversity Multan

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Table of contents

 Introduction to my study
 Internship purpose and objectives
 Industrial information
 Introduction to industry
 Quality department
 Units of S.M
 Recommendations
 Reference

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 Acknowledgement

“In the Name Of Allah, the Most Beneficent, the Most Merciful. All the prasises
and thanks be to Allah, the Lord of the ‘Alam in (mankind, jinns and all that
exists)”

First, I am thankful to ALLAH ALMIGHTY, who bless me sound health, abilities and gives
courage me to perform and complete my work in a successful manner without help of ALLAH I
was not able to do my work completely.
I also thankful to my Parents who supports, encourage and prayed for my great success. Its all
turn into easier with their kind blessings and good wishes for me and my future.
I express my deepest thanks to “Mr.Ateeq ur rehman”, Quality assurance Manager at S.M
Food. Besides, it is my radiant sentiment to place on record my best regards to “Dr, SAEED
AKHTAR SB” [Director IFSN], “Dr. M. RIAZ sb” [Associate professor] and “Dr. Sameem
Javed” for creating the opportunity for students to broaden their frame of skills. My sincere
gratitude & thanks goes to “Mr. Syed Hassan Shah ” [FSO], “Mr. Muhammad Afzal”, “Mr.
Muhammad shahbaz” and “Mr. Muhammad Hamza” to give practical view of knowledge and
guidance for all the processes occurring in the industry throughout the internship. I will continue
to work on my improvement which also helps me in future career. I have tried my best to give
real book about all the internship while writing this report. May Allah succeed me while
evaluation of this report.

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 Introduction about My Studies

As a part of requirement of B.Sc.(Hons) Degree, internship is necessary for the students. This
introductory phase includes background, purpose, scope, objectives of the study. It also includes
the introduction of the industry.

Background of the study

Internship training program during B.Sc. (Hons) in FST is necessary for the partial fulfillment of
the completion of degree. It is necessary for me to complete an internship session in some food
industry. So, I select S.M Food Makers Multan for my internship because my study
background is related with this sector.

Purpose
Internship is the capstone experience that provides us with practical, actual experience in a work
situation. Ideally, internship will enable interns to:
 Integrate and use our knowledge and skills from the classroom.
 Discover where further ability is needed.
 Become better aware with the types of work situations in which such skills can be
applied.
 Take steps to gain that skill is needed.

Scope
This study will facilitate the students regarding the working of food sector in Pakistan because
most of the teachers during their lectures use the examples of food sectors like this. Students
should study this report so that they must grip the functioning of this sector.
Objectives
I work as an internee in S.M facilities, Multan. The main objectives of work in S.M were:
 To get some experience with well reputed organization.
 To gain knowledge about the professional environment of the food industry.
 To know about the technology used in food industry.
 To deal and manage with the situations of stress.
 To observe the flow lines of different products.

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Industrial information
S.M food makers was establish in 1997, S. M. Food Makers has made a name for itself in the list
of top suppliers of in Pakistan. The supplier company is located in Multan, Punjab and is one of
the leading sellers of listed products. S. M. Food Makers is listed in Trade India's list of verified
sellers offering supreme quality of biscuits, wafers, chocolates, toffees, candies, Chocolates,
bun-ties, Namco’s, and bubble gums.
SM foods Limited’s brands are available in every nook and corner of Pakistan and as well as SM
is running different business with different brands and it has opened its outlets in significant
urban areas in Pakistan. HACCP is implemented during whole processing of each product
All lab protocols are stickily following. Chemical analysis of each product is done before after
processing. Each product is according to law. It is also certified with PFA.

Brands of S.M
 GIBS
 SONEY
 DONAL

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HR Department:
The head of HR department is honorable Mr.Irfan. The main duties of this department are:
 As the demand generated for employee, they take interview & check CV of employee &
final selection is done. As per the performance of employee, firing is also done.
 Train newly hired employees.
 Pay salaries to the workers
 Solve issues relevant to salary, Leave, Transport.

Departments in SM Foods:
Following are some main departments in SM Foods.
 QC& Lab Department
 Administrative Department
 Supply Chain Management Department
 Production Department
 Marketing and sales department
 Accounts Department
 HR Department
 R&D Department

My Internship unit:
My internship unit was Confectionary (Hard Candy, Soft Cand, Toffee). I have learned about
hard candy , soft candy and toffee.
I was working under the Mr. Ateeq ur rehman [QAM] and Mr. Syed Hassan shah [FSO]. So, I
will discuss the Quality department. It includes the following designations.
1. Quality Assurance Manager
2. Food Safety Officer
3. Quality Checkers
4. Hygiene Officers

Corporate Information

 Company Name: S.M Food Maker Pvt. Ltd, Multan

 Legal Status: Public Sector Company
 Phone: 061-111124555
 Website: www.smfoodmakers.com
 Address: 1-km New Central Jail road, Multan Pakistan

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 Quality Department

Quality is referred to the consumer acceptance or it is the degree to which a commodity meets
the requirements of customer.
Quality has grown from being an attribute of a commodity to a way of managing an organization
and making the organization effective from the viewpoint of creating something of value for
customers.

Quality Concepts:
Mostly two concepts are being used regarding to quality:-

Quality Control:
 A system of maintaining standards in manufactured products by testing a sample of the
output against the specification.
 There are more rejection chances.

Quality Assurance
 The maintenance of a desired level of quality in a service or product especially by means
of attention to every stage of the process of delivery or production.
 There are less rejection chances.
Quality department is a most important department of every industry as it is also one of the main
departments of S.M Food. The industry makes sure about the quality of the product. Quality is
maintained and is improved day by day.
Therefore, it is necessary to make quality department up to date. There are all necessary
expertise present in quality lab .The equipment’s required, chemicals, and instruments all
required items are available.

Cleaning and Sanitation of plant

There is a need for the entire system to clean regularly, the purpose of cleaning and sanitation is
 To avoid food spoilage chances by fermentation
 To avoid food contamination
 To avoid scaling in plant’s processing lines
 To ensure quality of food being processed
 To Improve safety
 Maintain high plant production availability
 Difficult to access areas can be cleaned

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Cleaning in S.M is done by :
a. COP
b. CIP

Cleaning Out Place (COP)

It is an important component in guaranteeing food safety in food processing plants. Successful
cleaning between production runs avoids potential contamination and products that don’t meet
quality standards .Cleaning of open surfaces is done regularly as per required in S.M.

Cleaning in Place (CIP)

Cleaning in place means that cleaning takes place without dismantling the system i.e. in closed
system of food processing plant. Standard CIP is done maximum after 12 hours at S.M it takes
total 1 hours.

Table 1.1

Cleaning Agents Amount used Temperature ( Celsius)

For CIP & Time

Hot Water 40-60˚C for 15min

As per required
Caustic soda 2%
(1.8%)
Hot Water As per required 40-60˚C 10-15min

Citric Acid 1%
(1%)
Water As per required 10-15min

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Confectionary

Hard candy

varieties are given below;

1.
2.
3.
4.
5.
6.
7.
8.
Special Khopraa
Red apple
Imli mix
Fantaz
Chill hill
Mango splash
Pan maza
9. Peach
10. Litchi
11. Seven soda
12. Sharbat
13. Chat pat
14. Rose bunch
15. Pine apple
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It is an art of making confections, which are food items that are rich in sugar and carbohydrates.

Hard candy or boiled sweet, is a sugar candy prepared from one r more sugar based syrups that is
heated at 125˚C to make candy. Most hard candy is nearly 100% sugar by weight, with a tiny
amount of other ingredients for color and flavor and negligible water content in the final product.

Hard candy varieties

There are many verities of hard candy. Every variety has a different color and flavor. Hard candy

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Process flow line of Hard candy
Mixing of raw material Dispatch

Cooking F.G storage

Coloring and flavoring Carton filling

Cooling on table Over wrapping

Batch loading Labeling

Roping Box packing

Molding Cooling Wrapping

Ingredients
Ingredients for hard candy are given below;
 Sugar
 Liquid glucose
 Water
 Salt
 Citric acid
 Tartaric acid
 Dextrose
 Color
 Flavor
There is a minor difference in the ingredients of khopra candy because it is a milk based candy

Process description
Process description for the hard candy is given below;
Dissolver
Dissolver is used for mixing of all the ingredients. First we will add water, sugar and liquid
glucose and cooked them at 100 to 110˚C for specific time. Time of cooking vary from dissolver
to dissolver and weight capacity. When ingredients are cooked then these are transferred to
forward.

Cooker
High pressure cooker is used for candy cooking. Cooking temperature is about 130-140˚C .
Material transferred from dissolver to cooker automatically and within 7-10 minutes batch
preparedand then transferred into handi. Within the handi color and flavor are added.
Cooling table
Cooked material spread on cooling table for sometime for cooling. There is a addition of citric
acid in material. Sometime other acids such as tartaric acid and malice acid added that may
depend on the variety for sour taste.

Batch roller
Special batch roller of Nuova company are used. There are six roller that give the round shape to
the material.
Rope sizer
Rope sizer is used to give the rope to the material. Four rope sizer of different size used.

Molding die
Molding die used for giving proper shape to candy. About 1200 to 1500 candy produced in one
minute.

Cooling conveyor
Cooling conveyor used for cooling the candy. Its temperature is about 20 30˚C. This protects the
candy from. This protects the candy from wilting.
Wrapping
High speed wrapping machines are used for wrapping of the candy. Pillow wrapping involved
for the candy. There is a silvery appearance inside the wrapper that protects the candy from
shriveled and increase the shelf life of candy.

Box packing
Box packed automatically. Each box carries 70 candies in it and have a weight of 195-205g.
Wrapped candies load into hopper from this candies are automatically transferred into box.

Over wrapping and labeling

After this labeling done on the box. MFG and expiry labeled on the box and then over wrapped.
Batch number also mentioned on the box.

Carton filling
After over wrapping cartons filled manually by a laborer. Each carton carry36 boxes in it. After
this carton stored temporary and then dispatched from the industry for storing at wear house.
From the ware house candy may distributed to market.
Deposit candy
This candy is differ from hard candy because its temperature is very high and have a more
moisture than hard candy. Its cooking procedure is also slightly different from hard candy.

Characteristics
Its temperature is very high than hard candy and also have a high moisture such as 4-5%. Its
process is very low. There are 2 cooling conveyor used for its cooling and each conveyor contain
2 belts and carry 14 candies.

Varieties of deposit candy

Varieties of the deposit candy are given below;
1. Butter scotch
2. Energy
3. Milk in rich

Ingredients
Deposit candy ingredients are given below;
 Sugar
 Liquid glucose
 Water
 Condensed milk
 Hydrogenated vegetable oil
 Desi ghee
 Soya Lecithin
 Color
 flavor
Process flow line deposit candy

Mixing of raw material

Cooking

Flavoring Dispatch

Loading of material F.G storage

In hopper

Molding Carton filling

Cooling on conveyor Over wrapping

Wrapping Box packing Labeling

Process description
Process description for the hard candy is given below;

Dissolver
Dissolver is used for mixing of all the ingredients. All the ingredients such as water, sugar, liquid
glucose, condensed milk, lecithin and desi ghee then cooked them at 100 to 110˚C for specific
time. Time of cooking vary from dissolver to dissolver and weight capacity. When ingredients
are cooked then these are transferred to forward.

Cooker
High pressure cooker is used for candy cooking. Cooking temperature is about 150˚C. This
candy cooked at very high temperature and has more moisture. When material cooked it may
transferred into bucket where flavor added in it.

Hopper
When flavor added in material laborer transferred bucket material into hopper. Hopper have long
steel rods that dip the candy material on molding die. There are 7 molding dies on each cooling
conveyor. In S.M there are 2 cooling conveyor used.

Cooling conveyor
Molding die passed from the cooling conveyor. Cooling conveyor has a temperature about 20-
30˚C. This protects the candy from wilting.

Molding die
Molding die used for giving proper shape to candy.
Wrapping
High speed wrapping machines are used for wrapping of the candy. Pillow wrapping involved
for the candy. There is a silvery appearance inside the wrapper that protects the candy from
shriveled and increase the shelf life of candy.

Box packing
Box packed automatically. Each box carries 70 candies in it and have a weight of 195-205g.
Wrapped candies load into hopper from this candies are automatically transferred into box.

Over wrapping and labeling

MFG and expiry labeled on the box and then over wrapped. Batch number also mentioned on the
box.

Carton filling
After the over wrapping carton filled manually by a worker. Each carton carry 36 boxes in it.
After this carton stored temporary and then dispatched from the industry for storing at wear
house. From the ware house candy may distributed to market.
Soft candy
Chewy soft candy like toffee, fudge or chews in which its ingredients play role in the softness.
Gelatin, Gum arabic inhibits further crystal growth, enhancing a soft texture.

Varieties of soft candy

Varieties of soft candy are given below;
1. Cow milk
2. Milky
3. Fruit Mela
4. Apple Mela
5. Mango Party
All the varieties have same procedure but there is a one difference in cow milk that there is no
flavor addition in it.

Ingredients
Ingredients of soft candy are given below;
 Sugar
 Liquid glucose
 Water
 Vegetable fat
 Gelatin [Halal]
 Hyfoama
 Dextrose powder
 Citric acid
 Gum Arabic
 Soya Lecithin
 Sorbitol
 Color
 Flavor
Process flow line of soft candy
Mixing of raw material

Cooking Dispatch

Coloring and flavoring F.G storage

Cooling on table Carton filling

Pulling Over wrapping

Cooling Labeling

Kneading Box packing

Batch rolling Roping wrapping

Process description
Process description for the soft candy is given below;

Dissolver:
Dissolver is used for mixing of all the ingredients. First we will add all the ingredients such as,
water, sugar and liquid glucose, fat, sorbitol, lecithin, gelatin, citric acid and dextrose then
cooked them at high temperature for specific time. Time of cooking vary from dissolver to
dissolver and weight capacity. When ingredients are cooked then these are transferred to
forward.
Cooker:
High pressure cooker is used for candy cooking. Cooking temperature is about 123˚C. Material
transferred from dissolver to cooker automatically and within 10-12 minutes batch prepared and
then transferred into another cooker. Within that cooker color, flavor and gum arabic are added.
In case of cow milk variety only flavor and gum Arabic added.

Cooling table:
From the cooker, material transferred into cooling table. On the cooling table one batch of 50kg
converted into 3-4 mini batches and stay for about 10 minutes for cooling.
Pulling machine:
Pulling machine is used for pulling of the material. 2-3 mini batches pulled collectively. Pulling
is done for giving shiny appearance to material.

Kneading machine:
Kneading machine used for kneading of the material. After pulling of the material it transferred
into kneading machine where material knead by kneading roller. It has done to become the candy
soft.
Batch roller:
Special batch roller of Nuova company is used. There are six roller, that give the round shape to
the material.
Rope sizer:
Rope sizer is used to give the rope shape to the material. Seven rope sizer of different size used.
Molding die:
Molding die used for giving proper shape to candy. About 1200 to 1500 candy produced in one
minute.
Cooling conveyor:
Cooling conveyor used for cooling the candy. Its temperature is about 20 - 30˚C. This protect the
candy from
Wrapping:
High speed wrapping machines are used for wrapping of the candy. Pillow wrapping involved
for the candy. There is a silvery appearance inside the wrapper that protects the candy from
sticking and increase the shelf life of candy.
Box packing:
Box packed automatically. Each box carry 70 candies in it and have a weight of 195-205g.
Wrapped candies load into hopper from this candies are automatically transferred into box.
Over wrapping and labeling:
MFG and expiry labeled on the box and then over wrapped. Batch number also mentioned on the
box.
Carton filling and dispatch:
After over wrapping carton filled manually by a worker. Each carton carries 36 boxes in it. After
this carton stored temporary and then dispatched from the industry for storing at wear house.
From the ware house candy may distributed to market.
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Toffee
Toffee is a confection product that made by caramelizing of sugar.

Makhanbadami
Makhanbadami is a milk based toffee. It is soft and delicious in taste.
Varieties
There are two basic varieties of Makhanbadami that are given below;
1. Makhan badami toffee
2. Good luck toffee

Ingredients
 Sugar
 Water
 Liquid glucose
 Whey powder
 Milk powder
 Fat
 Desi ghee
 Almond

Process description
Mixer:
Mixer used for Mixing milk powder, Whey powder, Desi ghee and Fat.
Cooker:
Material cooked in cooker at 120- 125˚C for about 20 minutes. When cooking done then almond
are mixed in it.
Cooling:
After cooking material placed on cooling table for cooling. Cooling temperature is about 20-30
degree.
Cutting on table:
When drum filled with badami is spread on the table and it is cooled down than pieces are made
with the help of cutter. So, that it could be easily pressed.
Pressing:
Two pressing rollers used to press the piece so it may have the uniform shape.
Final product Cutting:
Two cutters for their specific size are used that are arranged at 90 degrees and move forward and
rightward.

Wrapping:
Wrapping has done automatically. When material cut in proper shape it placed on conveyor and
toffee packed automatically. Each bar of toffee has 8.5-9g weight. Box packaging is done
manually through the help of workers. Each box carries 12 pieces and have a weight of 115-125.
Over wrapping:
When box packed then over wrapping has completed. Carton has filled and each carton carries
36 boxes.
F.G storage and dispatch:
After this toffee stored temporary and then dispatched from the industry.
Process flow line of Badami

Mixing of raw material Cooking Almond mixing

Pressing Cutting Cooling on table

Molding Wrapping Box filling

F.G storage Carton filling Over wrapping

Dispatch
Éclair Toffee

Raw materials:
 Whey Powder
 Skim milk powder
 Starch powder
 Sugar
 Water
 Glucose
 Color & flavor (caramel)
 Soya Lecithin
 Starch
 GMS
 Salt

Process Description
Cookers:
All the ingredients mixed and cooked in cooker at about 123-125˚C for 30 minutes. When
cooking completed then flavor added in it.
Cooling Table
 It is just like table that has the cooling temperature 30˚C.
 Oiling is done to avoid stickiness of product with surface.
 Mini batches are also made on this table.
Batch rollers:
These are used for rolling the material.In batch rollers, there is a pipe which do ‘centre filling’.
Rope sizer:
It is used to give rope the material.
Cutter die:
This machine is used to give proper shape to the toffee.
Cooling conveyer:
From the cutter die toffee move to the cooling conveyor which has a temperature of 28-35°C.
Wrapping machine:
Twist wrap machines are used for the wrapping of Éclair.
Box packing:
Boxes are packed automatically. Each box caries 70 toffees and has a weight about 185-195.
Over wrapping and labeling:
MFG and expiry mentioned on box and overwrapped.

Process flow line of Éclair

Mixing of R.M

Cooking Dispatch

Cooling on table F.G storage

Batch rolling Carton filling

Roping Over wrapping

Molding Labeling

Cooling Wrapping Box packing

Kulfa toffee

Ingredients:
 Sugar
 Liquid glucose
 Hydrogenated vegetable fat
 Milk powder
 Desi ghee
 Salt
 Soya Lecithin
 Flavor

Process description
Process description is given below:
Cooker:
Raw material mixed in cooker and cooked at 123c for 5 minutes.
Cooling:
After the cooking material cooked for some time.
Pulling:
When the cooling has completed then material transferred into pulling machine. Pulling process
done after 5 minutes. Main purpose of pulling is to provide shiny appearance and color
production.
Batch roller:
In this step material loaded on batch roller. There is a six roller on batch roller machine.
Roping and cutting:
Material converted into rope and cut into specified piece.

Wrapping and heating:

After this toffee has been wrapped in wrapper and store for some time at 60-65c for graining
purpose.
Box filling and over wrapping:
Each box carries 70 candies and then over wrapped.
Carton filling and dispatch:
When overwrapping completed cartons are filled, each carton carries 36 boxes. Carton stored
temporary and then dispatched from industry.
Process flow line of kulfa:
 Assignment#1
Integrated pest management
 An IPM program is designed to keep pests out of food facilities rather than taking
preventative measures once they have already entered. IPM emphasizes on a non-
chemical pest prevention approach and focuses on facility maintenance and sanitation.
 Integrated pest management (IPM), also known as integrated pest control (IPC) is a
broad-based approach that integrates practices for economic control of pests. IPM aims to
suppress pest populations below the economic injury level (EIL).
 The UN's Food and Agriculture Organization defines IPM as "the careful consideration
of all available pest control techniques and subsequent integration of appropriate
measures that discourage the development of pest populations and keep pesticides and
other interventions to levels that are economically justified and reduce or minimize risks
to human health and the environment.

Pests that contaminate facility

There are five types of pests that contaminate the environment or facility

Cockroaches
Cockroaches are one of the toughest pests out there. They can be found in most if not all pest
facilities. Cockroaches survive best in cracks and crevices and are able to survive on anything
that has a little nutritional value.

Flies
Flies are one of the most active and visible pests. They can be eliminated or controlled with a
thorough solution that is mostly comprised of sanitation pest control techniques.

Rodents
Rodents like rats and mice can thrive in different environments. They are difficult to keep out of
any facility as they can fit themselves through tiny spaces. Rats also spread disease and introduce
pests like ticks and fleas.

Ants
Ants are one of the biggest pest problems in food facilities because they can feed on most any
kind of food and reach most anywhere.

Birds
Birds are seasonal invaders and can damage your facility in their quest to find a place to nest.
Other than damaging your property, birds contaminate your foods as well as creating a source of
respiratory fungal disease through their droppings.

Pest controlling steps

There are Seven Steps You Can Follow to Maintain an Effective Pest Management Program:
1. Inspection
Scheduling regular inspections is what lays the foundation of an efficient IPM program. These
scheduled inspections should cover all the areas where pests are most likely to infiltrate, such as
storage rooms, trash areas and loading docks. Consult an IPM professional about the possible
points of entry along with the food and water sources which can attract pest infestation.
2. Precautionary Measures
Routine inspections will help uncover any weaknesses in your IPM program but make sure to
take the necessary preventative steps before the problem gets out of control. One of the best
preventive methods is the inclusion of regular maintenance checks. During these checks,
professionals are able to close up all possible entry points and make the entire facility pest-proof.
Maintaining cleanliness will also help reduce the risk of infestation.

3. Identification
There are various pests and they all have different characteristics. Identification can make it
easier to kill them without harming any other organisms. Your IPM professional will have to
identify the pests before starting any form of treatment.
4.Analysis
After identifying the present, you need to figure out why and how they are infesting your
facility. The answers to this will lead to the best choice of control techniques.
5. Treatment Selection
When implementing an IPM, emphasize the use of non-chemical treatments like trapping or
exclusion before using chemicals. When non-chemical techniques have failed or are
inappropriate for the situation, only then will the chemical techniques be implemented in the
least harmful dosages. By focusing on the non-chemical treatment techniques first, you can rest
assured that your IPM is destroying the pests without affecting your food safety program and
work environment.

6. Observations
Pest management is a process that needs to be constantly monitored for any activity. Changes in
your facility and certain operational changes can safeguard your facility against infestations and
help eliminate pests that are already present. Your staff needs to work together with pest
management professionals in identifying the hot spots and taking the right preventative
measures.

7. Documentation
The food safety auditor’s visit can be the deciding factor in whether your food facility continues
operating or not. Your pest control can be accountable for as much as 20 percent of the total
score, so it’s important that your IPM program shows some audit time. Maintain an updated
account of your pest control documents since they are one of the first signs that your auditor
notices about your facility. Your important documents are comprised of pest activity reports, trap
layout maps, applicator licenses, lists of approved pesticides, service reports, scope of service
and the corrective action reports.

Ipm practices involved in SM food

1) Application of insect killer
2) Glue box application
3) Fumigation
4) Hiring of person for inspection

Improvement required
1) Walls should painted in makhan Badami section
2) Windows should closed
3) There is a space around the windows that is a way of entering the pest. These space must
be closed.
4) All the cracks should constructed
5) Some ceiling plates are misplace these should be at proper place to ensure the no entry of
pests.
6) Door closer must be applied at the door
7) Standing water should be removed around the wash basin.
 Assignment#2

Contamination
The presence of unwanted materials such as dust and particles during the manufacturing and
transportation time is called contamination. The term contaminants include any unwanted matter
that is found in the product. ... Biological contamination. Examples: fungus, bacteria, virus.
Types of contamination
There are three different types of contamination
 Chemical contamination
 Biological contamination
 Physical contamination
 Allergenic contamination

Chemical contamination
Chemical contamination refers to food that has been contaminated by some type of
chemical substance. Because chemicals can be very useful when cleaning in the kitchen, they can
easily contaminate food. Chemicals must be properly labeled and stored separately for foodstuff
to minimize the risk of contamination.
There are also chemicals that occur naturally in foods, like toxins in some fish, and in some
cases, minimal chemical contamination might not actually lead to illness. However, the food
handler must always be aware of the presence of chemicals in food and take all reasonable
precautions to make sure that chemical contamination doesn’t happen.

Biological contamination
Biological contamination refers to food that’s contaminated by substances produced by
living creatures – such as humans, rodents, pests or microorganisms. This includes bacterial
contamination, viral contamination or parasite contamination that’s transferred through saliva,
pest droppings, blood or fecal matter. Bacterial contamination is thought to be the most common
cause of food poisoning worldwide, and the best way to protect against it occurring is by
maintaining the best food safety practices.

Physical contamination
Physical contamination refers to food that has been contaminated by a foreign object at
some stage of the production process. These objects have the ability to injure someone and can
also potentially carry harmful biological contaminants, which then cause illness. An additional
consequence of physical contamination is the upset caused to the person who finds the object.
Things like band-aids, fingernails and pieces of cooking equipment are the last thing you would
like to find in your meal.

Allergenic contamination
Allergenic contamination occurs when a food that causes an allergic reaction comes into
contact with another food. For example, if the same knife used to cut normal bread is then used
to cut gluten-free bread, or if pasta is stored in a tub that used to contain peanuts.
There are many named allergens. These are the foods that account for the majority of food
allergies in people. The list includes things like gluten, peanuts, eggs, mustard, soy, and fish.
For someone with a food allergy, consuming even a tiny amount of that food is enough to
cause a fatal reaction. As a result, it’s essential that you prevent allergenic contamination of food
in your premises. In order to do this, you must:
Ensure your food comes from approved suppliers who you know will take allergenic
contamination seriously.
Keep preparation areas, equipment, utensils, and cloths that you use for allergenic foods
separate to those you use for other foods.
Separate allergenic products from other food products in your fridges, freezers, and all other
food storage areas. Thoroughly clean and disinfect your kitchen regularly and especially after
preparing food that contains one of the fourteen allergens.

Condensed milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is
most often found with sugar added, in the form of sweetened condensed milk (SCM), to the
extent that the terms "condensed milk" and "sweetened condensed milk" are often used
interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when
canned can last for years without refrigeration if not opened.
Condensed milk can be made from evaporated milk by mixing one volume measure of
evaporated milk with one and a quarter volume measures of sugar in a saucepan, then heating
and stirring the mixture until the sugar is completely dissolved, then cooling.

Skim milk powder

Skim Milk Powder is obtained by removing water from pasteurized skim milk. It contains
5% or less moisture (by weight) and 1.5% or less milk fat (by weight) and a minimum milk
protein content of 34%. Skim Milk Powder is classified for use as an ingredient according to the
heat treatment used in their manufacture.
Both are obtained by removing water from pasteurized skim milk. Both contain 5% or less
moisture (by weight) and 1.5% or less milk fat (by weight). The difference is that skimmed milk
powder has a minimum milk protein content of 34%, whereas nonfat dry milk has no
standardized protein level.

Whey powder
Milk is made of two proteins, casein and whey. Whey protein can be separated from the casein in
milk or formed as a by-product of cheese making. Whey protein is considered a complete protein
as it contains all 9 essential amino acids. It is low in lactose content .Whey powder (WP) is
simply dried liquid whey. The manufacture of WP firstly involves a clarification and
centrifugation step to remove any cheese fines

Conclusions

I have found that the SM Food has significant and positive impact on the Pakistan’s
economy In the SM Food inflow brings capital as well as technology but it  enhances total
volume of debt and debt services over the years. I have learned many skills and have a lot of
information about the practical work in SM Food. Freshness of product is a quality of SM Food
which gives high market share to the industry. The profit of SM Food is gradually increased
every year, this is just because of efforts of team work of the Company’s officers.

Recommendation
 Workers should wear uniform.
 They should have provided basic necessities.
 They should wear close to shoes that provided them protection form Injury.
 There should be a break for 1 Hour in a Whole day.