TABLE OF CONTENTS

I. COMPANY PROFILE

I.1 Background I.2 Vision and Mission of the company I.3 Major Clientele
I.4 Core Competencies

I.5 Services I.6 Location I.7 Organizational Chart I.8 Laboratory Lay-out I.9 Process Flow Chart (Liquid)

II. DETAILED DESCRIPTION OF WORK OR ASSIGNMENT

II.1 II.2 II.3 II.4

Position Description Classification Position Purpose Responsibility for laboratory Equipments and Apparatus

II.5

Specific Tasks

III.

DETAILED DESCRIPTION OF TRAINING RECEIVED

IV.RELATION OF WORK EXPERIENCE TO STUDIES V. VALUES ACQUIRED OR REINFORCED VI.CONCLUSION VII. ACKNOWLEDGEMENT

VIII. REFERENCE II. DETAILED DESCRIPTION OF WORK OR ASSIGNMENT Position Description: On-line inspector FG inspector (CarbTrim Iced Tea Mix) Analyst in Food and Liquid Laboratory Classification: On-the-job Trainee for Quality Assurance

Analyst Inspector

Position Purpose:

Quality Assurance On-line Inspector (Liquid Production Area and Carbtrim) To inspect and to check the products inside the filling area prior to the desired quality and quantity of the products to be referred in the market.

Quality Assurance Finished Goods Inspector (CarbTrim Iced Tea Mix Area)

To inspect and to check the finished products of CarbTrim Iced Tea Mix prior to the desired quality of the products to be released in the market. Analyst in the Food Laboratory To analyze FI0 premixes , FI0-Finished Goods and Regular Oats to give quality status if premixes can be processed and Finished Goods can released in the market.

Analyst in the Liquid Laboratory Analyze bulk samples of UNILAB, TBPI, and HN, Purified water, and denatured ethyl alcohol to give quality status if bulk samples can be filled in the line and Purified water and denatured ethyl alcohol can be used for processing.

Responsibility for Laboratory Equipments and Apparatus: o Use each equipment properly and in a correct procedure o Clean equipment and apparatus before and after using. o To know and observe instructions in handling equipments o Change storage solution frequently to keep the apparatus/ equipments functioning well. o Monitor the calibration date of Equipments to maintain its accuracy.

Specific Tasks On- Line Inspection of quantity and quality of products of UNILAB, TBPI and HUMAN NATURE. UNILAB Products (Myra e Hand, Body and Face Lotion , Celeteque, pH Care Feminine Wash and Swish Mouthwash) a. Weighing of products per nozzle (6 nozzles) every 30 minutes to check if it meets the required specifications based on its fill weight guide. Equipment Used: Weighing Balance b. Calculating the fill weight guide. Fill weight guide is made by QA for the production to know the specifications of the filling weight. c. For the tube and sachet products, sea is inspected by leakage test. Equipment Used: Pneumatic Leak Tester d. For the screw-on products, the force applied to remove the cap is measured to check the tightness of the caps to its bottles. Correct force specifications must be followed to avoid leakage of liquid products. Equipment Used: Torque Meter
e. Spotchecking is also called quality checking of products. It is the

checking of appearance, odor, capping, coding and printing, smears, cartooning or orientation on its box and leakage. It is to ensure that all of its required specification are met before releasing them to the market. f. Collecting micro and retention samples of products for each batch.

MICRO samples samples of each product that is collected while filling for each batch used for analysis by QA-UNILAB. RETENTION samples samples of each product that is collected for traceability purposes. g. Listing all the packaging materials used for each products. The purpose of this is to classify which packaging materials is suitable and appropriate according to its item code found in each product. h. Reviewing the profile of each product this includes checking of expiration date and the usage duration of each product based on the approved tag. APPROVED TAG a green tag that is given by analyst after its final analysis that means that the bulk is ready or approved for filling. UNILAB Food Product (CarbTrim Iced Tea Mix Lemon / Apple Flavor) a. Weighing of products by the machine every 30 minutes based on the specifications according to the fill weight guide. b. Calculating fill weight guide c. Seal of every product is inspected for leakage test Equipment used: vacuum leak tester d. Spot checking of coding, printing and sealing to ensure that all of its required specifications are met before releasing them to the market.
TBPI Viscous products

(Lotion, Feminine Wash, Shampoo, Bath, and Body Wash)

a. Weighing of products per nozzle (6 nozzles) hourly to check if it meets the required specifications based on its fill weight guide. Equipment used: weighing balance
b. Calculating fill weight guide. c. For the screw-on products, the force applied to open the cap

is measured to check the tightness of the caps to its bottles. Equipment used: torque meter
d. Spot checking of its appearance, odor, capping smears,

coding, and printing, cartooning or orientation.

e. Collecting micro and retention samples of products for each

batch. f. Listing all the packaging materials used for each product. g. Reviewing the profile of each product. This includes checking of manufacturing date and its proper arrangement of batch number based on the approved tag.
TBPI Nonviscous products

(Body Splash and Colognes) a. Measuring the products per nozzle hourly to check if it meets the required specification based on its put-up (ml). Equipment used: graduated cylinder b. The force applied to open the cap is measured to check the tightness of the caps to its bottles Equipment used: torque meter c. Spot checking of its appearance, odor, capping, smears, coding and printing and cartooning or orientation. d. Collecting retention sample of products for each batch.

e. Listing all the packaging materials used for each product f. Inverting 2 cases of each product that will be inspected every 2 hours. The purpose of this is to check if leak will be found.

HUMAN NATURE Products

a. Weighing per nozzles (6 nozzles) every 30 minutes to check if it meets the required specifications based on its fill weight guide. Equipment used: weighing balance/graduated cylinder b. Calculating fill weight guide c. Spot checking of appearance, odor, capping, coding and printing, smears, cartooning or orientation on its box and leakage. d. Collecting micro and retention samples of products for each batch. e. Listing all the packaging materials used for each product. f. Reviewing the profile of each product this includes checking of expiration date and the usage duration of each product based on the approved tag.

Inspection of finished goods of CarbTrim (Apple and Lemon Flavor)

a. Number of pieces is counted on its individual box.

b. Seal of a product is inspected. c. Product code is inspected

d. Checked the bar code sticker used if the approved tag is the same in the

bar code sticker.

Batch Processing Records (BPR) Filing Batch record information directly to the batch/Lot manufacture

Batch record of Myra Vita trim and Myra vita white a. Compiling all the documents according to its batch number. b. Checking if all the data were filled-up and signed
c. Checked if GMP (Good Manufacturing Practices) is applied during

manufacturing.

Analyzing the finished goods and premixes inside the food laboratory and bulk samples inside the liquid laboratory. Food Laboratory
a. Analyzing FIO-sugar premixes and FIO-finished goods by

determining its salt content.

b. Analyzing FIO- sugar premixes, FIO-fnished Goods and Regular Oats

by determining moisture content. Equipment used: Precisa Moisture Analyzer c. Preparing finished good samples for sensory evaluation of the taste panelists.
d. For regular oats, the sizes of oats content in a pouch is measured by

the use of ro-tap sieve shaker.

e. Analyzing the bulk oats by Tyrosinase activity.

Tyrosinase activity indicates the presence of enzymes tyrosinase which is present in raw oats.
f.

Performing the daily calibration of ro-tap sieve shaker

g. Standardization of AgNo3 used as titrant in the autotitrator h. Preparation of reagents. i.

All results were filled in the Certificate of Analysis (COA) Certificate of Analysis composed of all analysis that you will make for each product. All specifications were found in COA.
i.

For CarbTrim Iced Tea Mix, the pH was analyzed by the use of autotitrator but KCl3 must be used. After analysis of FIO-sugar premixes, approved tag is made and filled up that tells if the premix is approved for filling.

j.

Liquid Laboratory

a. Analyzing the purified water daily used for processing of UNILAB

and TBPI/HN products. b. Performing the daily calibration of ph meter. c. Daily replacement of water in the sonicator. d. Analyzing the bulk samples that is processed everyday.
e. For the viscous products, viscosity is measured by Brookefield

viscometer.
f.

For all products, pH level is measured by the pH meter or autotitrator.

g. Its specific gravity is also measured by weighing the pycnometer with

the sample. h. Perform microbial swabbing of the equipment that will be used for new product.

i.

Performing the Last Rinsing Analysis. It is analysis after cleaning the equipment. The odor and appearance must be checked.

RELATION OF WORK / EXPERIENCE TO STUDIES Quality and quantity checking are the most important things during laboratory analysis. They are practiced inside the school laboratory through experiments and lectures. I applied these two things during my training as a quality assurance analyst. The activities Ive done to school like moisture content determination, acid-base titration, preparing reagents and observing changes in a sample are the things I also do in my OJT. Sometimes, there are also terms in Chemistry used by my co-analyst that is familiar to me because Ive heard it in my class or when my professor uses it also in experiments and lectures. My training as an analyst and inspector doesnt only count for the knowledge or theories I learned from school. It is a training also for being an employee. Every day of my training days I have to wake up early so that I wouldnt be late just like in school but more strict than it. I also have to manage my time and apply decision making. These things are learned from the subject, Terotechh. This is when weve learned deeply about proper maintenance, discipline, and decision making.

The things Ive learned and experienced from my studies are very important to what Im doing in the company. Not all the knowledge is important, but discipline also.

Before I entered the company, EQUATE , Im a very shy student and not so confident in my abilities. Im hardworking too and Im persevering to finish the task given to me. Im also scared of being trained in company because I dont want others to underestimate me. I am a sensitive person that is why Im afraid to be judged . When I had my first day of training , I felt awkward and really shy to approach the people there. Im also very careful of my actions and work so as not to make my co-workers laugh when I commit mistakes. But as many weeks passed, my co-workes, supervisors treat me nice that is why I have confidence now in what Im working on. They made friends with me and tell me things about work. I feel socializing now and not so scared to speak up what I needed to say. I feel strong now because I overcome being shy and being not confident. I also feel much more older and mature now. I value decision making and time management In every little thing I do. Im glad because Im much better student, person and employee.