Approved By,

LIEW WANG SHIANG

TECHNICAL MANAGER




School of Industrial Technology
IMA 312/9 Food Technology Industrial
Training Report
Prepared by : Abirami Nadarajan
Matrix No : 113559
Duration : 18 Weeks (18
th
Feb 27
th
Jun)
Immediate Supervisor : Ms. Liew Wang Shiang
Internship Placement:









1.0 Introduction
FELDA Global Group is Malaysia's largest diversified agro-based enterprise with a turnover of
RM12.4 billion, 19,000 employees and 88 active subsidiaries across the world. Felda Group has enjoyed
long standing tie ups with large multinationals like Proctor & Gamble and IFFCO. It has been steadily
growing its business interest in over 20 countries including United States, Canada, Australia, China,
Pakistan, Sri Lanka and South Africa.
Established as a multi-business group, International Foodstuff Company (IFFCO) is UAE's
leading manufacturer and marketer of a wide range of FMCG and industrial food products in the
Middle East and Africa and has its operations and manufacturing facilities in UAE, Pakistan, Malaysia,
Tunisia, Egypt, Turkey, Indonesia and China. IFFCO not only produces and markets a vast range of
products that cater to the daily needs of households but also manufactures derivatives and intermediates
for baking and food applications.
Incorporated on 13 December 2006, FELDA IFFCO SDN BHD (FISB) is a joint venture
company, between FELDA Global Ventures Holdings Sdn Bhd and IFFCO Holdings Ltd. FISB is a
global conglomerate specialized in the development, production and marketing of edible oil products
and derivatives for the industrial and consumer segments, operating state-of-the-art facilities in various
countries across the globe. FISB is truly a "farmland to consumer" organization, sourcing crude edible
oils from Felda, the world's largest plantations group, and adding value with IFFCO's technology and
brand marketing expertise, thereby transforming itself into a leading global food processing
organization.
The integration of FELDA and IFFCO completes the entire value chain from oil palm
cultivation, milling, refining, processing, branding and distribution of a complete range of palm and
palm kernel based oils and fats to global markets. FISBs facilities in Malaysia is equipped with
fractionation, deodorizing hardening, packing and filling capabilities to process palm and palm kernel
oils into a complete range of cooking oil, shortening, margarine, specialty oils and fats.
With annual refining capacity in excess of 2 million tons and storage capacity totaling 280,000
tons, along with annual turnover about RM 4 billion, FISB reaches global market which includes Asia,
Middle East, Africa continent, Russia, East Europe, China and United States.


FELDA IFFCO
SOUTH CHINEA
LTD
PT SYNERGY
OIL
NUSANTARA,
INDONESIA
FELDA IFFCO
OIL PRODUCTS
SDN.BHD.
MALAYSIA
FELDA IFFCO
GIDA SANAYI
VE TICARET
TURKEY
FELDA IFFCO
FRANCE SA
IFFCO
POULTRY CO.
SDN BHD.
AACO SHARES





















Accreditations & Certifications:
Figure 1: FELDA IFFCO SDN BHD. & its subsidiary companies






























Table 1: Number of employees in FISB
Regional 13
Factory: CEO 1
Head of Departments 6
Managers 9
Assistant Managers 7
Executives 34
Non- Management 163
Foreign Workers 166
Total Employees in FISB, Selangor 233
Total Headcount of FISB group 900-1200
Regional CFO
Mahendran
Project Management
(Rubesh, Govan)
IT
Department

Group Consolidation Finance
Manager (Wong)
Legal
(Merle)
Risk Management Manager
(Norsham) CEO
Shabeer Hussain
General Sales Manager
S.L. Yap
Head of Technical
W.S. Liew
Chief Financial Officer
En. Aziz Ismail
Supply Chain Manager
K.S.Tan
Head of Factory
Rachandran
Head of Human Resources
En.Abdul Jalil
Head Of Sales
(Michael Tan)
Sales Managers
(H.L.Tan & W.H. Lee)
Commercial Costing
Manager (Tan)
Finance Corporate
Manager (Maslina)
Inventory Control
Manager (Choo)
Purchasing Manager
( Latifah)
Customer Service
Asst.Manager (Choo)
Asst. Operation
Manager (C.J.Lim)
Admin Manager
(Hashim)
Prod. Asst. Manager
Palmitic ( Abd. Razak)
Prod. Asst. Manager
Palmitic (Suresh)
Prod. Asst. Manager
Specialty Fats (Chun)
Production Manager
(Vacant)
Maintenance Manager
(Razali)
Asst. Maintenance
Manager (Adib)
Operations Manager
Packaging ( Irfan)
Blow Molding
Executive (MAT JAIS)
Safety Health Officer
(Aminurashid )
QA/QC
Department
Regional MD
Ras Manikkam

2.0 Organizational Chart

2.0 Corporate

2.0 Organizational Chart

2.1 Corporate Organizational Chart

Figure 2: Corporate Organizational Chart



QA/QC
Department
Technical Manager
W.S Liew
Chemist Executive
Ms. NurZahirah
Plant Quality
En.Pauzi
Quality
Control Team
Blending
Blending
Team
Instrumental
Analysis
AAS, GC, OSI,
Pilot Plant
Supporting
QA/QC
service
QA Executive
En.Awaludin
Incoming
Crude Oils: CPO,
CPKO, CCNO
Packaging
(Cartons & Jerry
Can)
Surveillance QA
Finished
Good
Inspection
FG Team
QA Executive
Ms. Syaziyah
System Certification
Documentation
MS.Fadzliana
R&D Executive
(Vacant)
Product
Development
Sample Request &
Bill of Material
(BOM)

2.2 QA/QC Department Organizational Chart

























Figure 3: QA/QC Department Organizational Chart



Felda Iffco's Product Group
Speciality Fats
(Lauric)
Chocolate &
Confectionaries
Cocoa Butter
Replacer
Cocoa butter
Equivalent
Cocoa butter
substitude
Filling &
Spreading Fats
Eg: Pro ICMP 35
Dairy Fat
Replacers
Creamer
Eg: PRO ICMP 40
Ice cream fat
Eg: PRO ICMP 40
Whipping Cream
Palmitic
(Oils & Fats)
Frying Fats
Eg: IFFCO Fry 42
Baking Fats &
Margarines
All Purpose
Shortening
Eg: HQPO 36
Biscuits
Eg: BSFN/S
Bread dough fat
Eg: BRF 4548
Cake & Pastry
margarine
Eg: Manildra
All Purpose
Margarine
Eg: Iffco Star
Filling &
Spreading Fats
Eg: CRF 38
Cooking oil
& Ghee
Eg: Hayat, Alpha,
Maha
Non-Food
- Cosmetics
- Personal Care
- Candles
- Crayons
- Animal Feed
Packagings of FISBs Product
Cooking Oils Packaging: Filled in PET bottles ( 1kg & 5 kg), plastic jerry cans ( 2 L 25 L), metal tins
( 1.8L 20 L), drums (plastic/metal 190 kg) or flexibag/ isotank (about 20 MT)
Vegetable Ghee
(Vanaspathi)
Filled in metal tins ( 15 kg 16 kg), metal drums ( 190 kg) or polyethylene lined cartons
( 9kg- 25 kg)
Shortenings &
Specialty Fats
Packaging: Moulded in polyethylene lined 12.5 kgs, 15 kgs, 20kgs or 25 kgs nett cartons.

3.0 FISBs Product

As one of the major player in fats and oils industry, FISB manufactures a wide array of high
quality products to cater both food and non-food industries. FISB offers thousands of products based on
customers applications and specifications. The figure below shows the most common applications of
FISBs product:























Figure 6: Hayat Ghee Figure 7: Hayat Cooking Oil
Figure 5: Specialty Fats (right) & Shortenings (left)
Table 1: Type of packaging available in FISB

Figure 4: FISBs product group


4.0 Quality Control & Quality Assurance Systems
4.1 Quality Control Analyses

Common analyses for oils & fats along are stated below:
Free Fatty Acid (FFA), AOCS Ca 5a-40
Definition: This determines the free fatty acids existing in the sample as the percentage by
weight of fatty acid calculated as palmitic acid and lauric acid respectively.
Scope: Applicable to both crude and refined Palm Oils and Palm Kernel Oils, Palm Fatty Acid
Distillate.
Color, AOCS Cc 13e-92/ MPOB 4.1
Definition: This method determines the color by comparison with glasses of known color in this
case measured in Lovibond Units using a Lovibond Tintometer.
Scope: Applicable to normal fats and oils, providing no turbidity in present in the sample.
Peroxide Value (PV), AOCS Cd 8a-90
Definition: This method determines all substances, in terms of milliequivalent of active oxygen
per 1000 g of samples, which oxidize KI under the conditions of the test. These are generally
assumed to be peroxides or other similar products of fat oxidation.
Scope: Applicable to all oil and fat including margarine. This method is highly empirical and any
variation in procedure may result in variation of results.
Iodine Value (IV), FT-NIR method
Definition: This method is a measure of degree of unsaturation, which is the number of carbon
carbon double bonds in relation to the amount of fat or oil. IV is defined as the grams of iodine
absorbed per 100 g of sample. The higher the amount of unsaturation, the more iodine is
absorbed and the higher the iodine value.
Scope: Applicable to all normal fats and oils with IV in the range of 18-165 that do not contain
conjugated bonds.
Moisture & Impurities (M&I), FT-NIR method / Karl Fisher (AOCS Ca 2e-84)
This determines the moisture and any other material volatile under conditions of the test.
Scope: Applicable to all of the ordinary oils and fats, including emulsions, such as butter,
oleomargarine and high-acid coconut oil. FT-NIR method is used for all fats & oils while Karl
Fisher electrometric titration is specific to raw material analysis: Crude palm oil, crude palm
kernel oil, crude coconut oil.



Slip Melting Point (SMP), AOCS Cc 3-25
Definition: The slip point is an index of the temperature at which fat softens or become
sufficiently fluid to slip or run up an open capillary tube under specific conditions of the test.
Scope: This method is applicable to all animal fats and vegetable oils, hydrogenated oils.
Solid Fat Content (SFC), AOCS Cd 16b-93/ MPOB 4.1
Definition: The solid fat content of oil is a measure (in percent) of the amount of solid fat present
in the oil at any one temperature. It is measured by means of wide-line nuclear magnetic
resonance (NMR) spectrometry after a standard tempering procedure for the samples.
Scope: Applicable for specialty fat products.
Cloud Point (CP), AOCS Cc 6-25
Definition: Cloud point is the temperature at which a cloud is induced in the sample caused by
the first stage of crystallization.
Scope: Applicable to Palm Oleins Single and Double.
Fatty Acid Composition (FAC), AOCS Ce 1h-05
FAC is the determination of cis-, trans-, Saturated, Monounsaturated and Polyunsaturated Fatty
Acids in Vegetable Oils and Fats by Capillary GLC. The fatty acid methyl esters (FAME) of
vegetable and non-ruminant animal fat and oil samples are separated according to chain length,
degree of unsaturation, and geometry and position of double bonds by capillary GLC with a
highly polar stationary phase.
Scope: Applicable to all kind of fats & oils.
Trace Element Detection
Trace levels of metals like Fe, Cu, Ni and As, etc. are known for their toxicities. These elements
are quantitatively determined by utilizing Graphite Atomic Absorption Spectroscopy.
Scope: Applicable to all kind of fats & oil.
Deterioration of Bleachability Index (DOBI), MPOB p2.9:2004
Definition: Deterioration of bleachability index (DOBI) is the numerical ratio of the
spectophotometric absorbance at 446nm to absorbance at 269nm.The analysis involves the
spectophotometric measurement of a solution of oil sample in iso-octane against solvent. The
absorbance value is not corrected in any other way.
Scope: Only for Crude Palm Oil





Incoming Raw
Materials:
CPO, CPKO, CCNO
Details and weight of
the tanker recorded
Tanker Inspection:
Cleanliness,
Copper/Alloy Fittings,
Tempearature
Sampling: Clean, Dry,
Representative,
Labelled Discharge
Valve & Manhole
Chemical Analysis :
M&I, DOBI, FFA
Loading in Storage
Tanks
4.2 Inspection and Control of Raw material
The quality of raw materials used influences the total quality of finished goods. Therefore,
careful attention is paid to the cooperation between the producer of raw materials and the processors.
The flow chart below describes the control of raw materials:









Table 2: Specification of incoming raw materials (PORAM)
Crude Palm Oil (CPO) FFA (as Palmitic acid)
DOBI, min
M&I
5.0 % max
2.3
0.25 % max
Crude Palm Kernel Oil
(CPKO)
FFA (as Lauric Acid)
M& I
IV (wijs)
5.0 % max
0.5 % max
17 -19 max
Crude Coconut Oil
(CCNO)
FFA (as Lauric Acid)
M& I
IV (wijs)
3.5% max
0.25 % max
6.5 10.5

4.4 Processing Operations & Control of Plant Quality
4.4.1 Definitions
Fractionation (Frac)
Fractionation is the process used to separate the lower melting point triglycerides from the higher
melting point triglycerides. The process is based on the difference of melting points of the various
triglycerides and involves crystallization which helps separate the solids from liquids. Fractionation
involve the gradual lowering of temperature to induce crystallization and hence separation of higher
melting point triglycerides (solid component: stearin ) from the lower melting point triglycerides
( liquid component: olein )
Figure 8: Control of raw materials


Refining (Ref)
The aim of refining process is to reduce the free fatty acid content and to remove other gross
impurities such as phosphatides, proteinaceous and mucilagenous substances present in crude oils.
The process is normally carried out on vegetable oils as animal fats, are usually not refined. The
most common method of refining is by treatment of the fat or oil with an alkali solution, i.e.
chemical refining. This results in a large reduction of free fatty acids through their conversion into
water-soluble soaps. Phosphatides, proteinaceous and mucilagenous substances are soluble in the oil
only in an anhydrous form and upon hydration with the caustic or other refining solution are readily
separated. Oils low in phosphatide content such as palm and coconut oils, on the other may undergo
physical refining, i.e. by the use of stripping steam to distil off the more volatile impurities.
Bleaching
The term bleaching refers to the process in which the colour of the oil is reduced by removal of the
colour producing substances - i.e. pigments. Bleaching is part of the refining process and involves in
part the adsorption of colour producing materials on an adsorbent material called bleaching earth.
Usually, bleaching earth does not remove all the colour producing materials, much of which are
actually removed by thermal destruction during the deodorization process.
Deodorization
Deodorization is the high temperature process in which trace constituents which give undesirable
flavors and odors are removed from fat or oil. The process essentially involves the removal of these
volatile components by steam at about 240-260C under a vacuum of 2-5 mbars.
Hydrogenation (Hydro)
Hydrogenation is the process most commonly used to convert liquid oils into products which have
different consistencies, melting points, and textures. It is a catalytic process in which the number of
double bonds is reduced and at the same time, isomerization of residual fatty acids promoted. Liquid
oils with unsaturated triglycerides are transformed into fats containing a higher percentage of
saturated triglycerides. The complex system consists of three phases; liquid oil, gaseous hydrogen
and solid catalyst (the most widely used is nickel). As hydrogenation progresses, there is a gradual
increase in the melting point of the oil or fat. Upon full hydrogenation, whereby the double bonds
are eliminated entirely, the product is a hard brittle solid at room temperature





4.4.2 Palm Oil Based: Palmitic

Figure 9 : Flow diagram for palm oil processing





























CPO
FFA : 5% Max.
Dobi : 2.3 Min.
PV : 3 meq/kg Max.

RBD Palm Oil
FFA: 0.1 % Max.
Color: 3.0 R Max
.

RBD Palm Olein
Color : 3.0R Max.
FFA: 0.1% Max.
Cloud Point: 10 C Max.

Super Olein
Color : 3.0R Max.
FFA: 0.1% Max.
IV: 60 Min.

Bleached Palm Oil
FFA : 5% Max.
Color: 75 R
RBD Palm Stearin
Color: 3.0R Max.
FFA: 0.1% Max.
SMP: 51 53 C

Palm Mid Fraction
Color: 3.0R Max.
FFA: 0.1% Max.
SMP: 40 45 C

RBD Palm Olein
8 CP
Filtration at 20 C

@ 20 C for 8 C CP
Olein



RBD Palm Olein
10 CP
Filtration at 24 C
Hydrogenated Palm
Oil
( As per customers spec.)

Degumming, Bleaching & Filtration
Deodorization; T: 260 270C

HQPO
Hydrogenation
Double Fractionation Temperature Control
Fractionation



4.4.3 Palm Kernel Oil Based: Lauric

Figure 10: Flow diagram for Palm Kernal Oil processing

Note:
C crude, PK Palm Kernel, PO Palm Oil , L Olein, H Hydrogenated, S Stearin,
RBD Refined, Bleached, Deodorized, O Oil









4.3 Control of Packaging Plant
The table below shows the packaging plants surveillance check:
Table 3 : Control of packaging plant
Product Details
Declared weight (kg), Production Date, Expiration Date, SI No., Lot/Batch and
Processing Line
CCP Monitoring
CCP 4: Filtering Monitor pressure
CCP 5 : Metal Detection
GMP
Entrance and packing plant are clean
Hand washing station is equipped with necessary facilities and functional.
Presence of Hair net, Shoe cover and face mask.
No loose items, Eg: Screws, Bottle found in packaging area
Operators attire is up to requirement
Packing
Correct and clean carton is used
Clear and correct inkjet coding
Complete info on pallets sticker
Bulging/ Improper sealed cartoon
Process Control Feed Oil Temperature, Filling Temperature & Product Texture
Weight Control
Weighing scale verification
Randomly weight 10 samples
Others Process control log sheet filled on time and complete

4.3 Control of Finished Good
The table below shows the finished product inspection specifications
Table 4: Finished Good Inspection Specifications
Product Details Product Name, SI No. , Packing Size, Batch Number, Production Date, Expiry Date, Quantity
of product manufactured.
Inspection
Criteria
Texture (Shortening & Margarine), Clear and Correct Inkjet coding, Sealing of nylon
plastic/jerry can, Leakages & Bulging, Labeling and Opp Tape.
Status Approved /On-hold/ Rejected for stuffing & shipment
Cold Room Temperature Control: Below 14 C



4.4 Food Safety: The HACC Perspective
Hazard analysis and critical control points (HACCP) is a systematic preventive approach to food
safety and biological, chemical, and physical hazards in production processes that can cause the finished
products to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner,
HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP
system can be used at all stages of a food chain, from food production and preparation processes
including packaging, distribution, etc.
The table below describes each individual Critical Control Points during processing as well as
packaging and their preventative measures.
Table 5: CCPs during processing and packaging
Process Step. CCP No. Hazards Preventative Measure Critical Limit
Deodorization:
Palm oil
refinery
CCP 1
Pesticide,
organic
contaminant.
Adequate temperature
and vacuum pressure is
applied during
deodorization process.
Temperature: not less than
240C
Vacuum Pressure: not
more than 7 mbar
Filtration:
Palm Oil
Refinery
CCP 2
Foreign
material E.g
bleaching earth
Outlet pressure is
monitored regularly
Outlet Pressure:
not less than 0.2 bar
Filtration:
Filter size L1
micron
(Hydro Plant)
CCP 3
Residue of
Nickel catalyst
Outlet pressure is
monitored regularly
Outlet Pressure:
not less than 0.4bar
Filtration:
Packaging
Plant

CCP 4
Foreign
material E.g:
Plastics, flakes
of epoxy paint
and rust, etc
Outlet pressure is
monitored regularly
Outlet Pressure:
: not less than 2bar
Metal
detection:
Packaging
Plant
CCP 5
Ferrous, non
ferrous and
stainless steel
foreign
material
Functional test of metal
detector is done
regularly
Alarm ON when test with
standards:
Fe =2mm,
Non-Fe =2.5mm,
SS =3mm


Process Step. CCP No. Hazards Preventative Measure Critical Limit
Deodorization:
Multistock
refining plant
CCP 6
Pesticide,
organic
contaminant.
Adequate temperature
and vacuum pressure is
applied during
deodorization process
T, C: not less than
230C for Crude Lauric
Oil;
190oC for Hydrogenated
Oil
Pressure: not more than
7torr for Crude Lauric
Oil;
9torr for Hydrogenated
Oil
Filtration:
Multistock
refining plant
Filter size: 5
micron
CCP 7
Foreign
material e.g
bleaching earth
Inlet & Outlet &
differential pressure is
monitored regularly
Differential Pressure:
not less than 0.2 bar
Deodorization:
Post refining
CCP 8
Pesticide,
organic
contaminant.
Adequate temperature
and vacuum pressure is
applied during
deodorisation process
T, C: not less than
230C for Crude Lauric
Oil
190oC for Hydrogenated
Oil
Pressure: not more than
5mBar for Crude Oil;
7mBar for Hydrogenated
Oil
Filtration:
Post refining
CCP 9
Foreign
material e.g
bleaching earth
Inlet pressure is
monitored regularly
Inlet Pressure:
not less than 0.3 bar



5.0 Daily Task & Activities

5.1 General Tasks & Activities

Month Activities/ Daily Tasks
February



Was introduced and briefed on the companys rules and regulations, processing and
production methods, quality control analyses and quality assurance systems and the
companys products and its applications.
Task division- Internal job rotation (every month) within the QA/QC department:
Routine Analysis, Instrumental Analysis, Finished Good inspection and R&D.
Attached to QC department Learned all the routine analysis done in the lab.
March


Attached to Finished Good & Incoming raw material Inspection Department
Assist in inspecting finished products in cold room
Product Details ( SI No, Pack size, Batch number, Production & Expiry Date and
Quantity)
Inspection Criteria ( Opp tape, Texture, Clear and correct inkjet coding, sealing,
leakages, bulging and labeling)
Cold Room Temperature ( 10 14 C )
Assist in QA surveillance check
CCP monitoring ( Filtering & Metal Detection)
Good Manufacturing Practice Hygiene of packing plant, attire of operators, Hand
washing station.
Weight Control as per declared weight
Feed oil temperature, filling temperature, products texture and packaging
April Attached to R&D department
Assist in product matching and oil blending
Carry out analysis on the blended oil : IV & SFC
Completed about 10 blending ratio raw data sheet
Involved in Palm Kernal oils shelf life stability test
PK 18 ( 27/3), PK 18 (9/4), Post PKL, LT 1
Conduct routine analysis every Tuesday ( FFA, PV, M&I and IV) to monitor the
quality deterioration of samples over a 4 months period ( incubated at 60C)
Shelf life stability test Duration: March July (On-going)
May Attached to Instrumental Analysis Department
Conduct routine instrumental analysis for GC
Daily : Samples from Blender (10 25 samples)
Every Wednesday: CPO ( ~ 20 samples)
Every Friday : Tank Samples ( PK1 PK 6, PK26, PK 27)
(DHPT 1 DHPT 4)
(21/5/2014) Verified the qualitative analytical method to identify the presence of TBHQ
in fat & oils which later was implemented as one of the routine analysis
Shelf life Stability test (Every Tuesday)


Month Activities/ Daily Tasks
Jun Miscellaneous activities/task/jobs
GC
Creaming Volume ( Butter Oil Substitute)
Oil blending and its subsequent analysis (SFC & IV)
Waste Water Treatment Analysis
Shelf life stability test (Every Tuesday)
Presentation slides for Product Matching: Dunkin Donuts & Texas Chicken
MR Yaps assignment ( General Sales Manager)
Assignment Title: List of the Quick Service Restaurants (QSR) and their
respective number of outlets in Malaysia and Singapore

5.2 Project Descriptions and Timelines

5.2.1 Project Planning & Preparation

20
th
February
Was assigned by Ms. Liew (Supervisor) to carry out a project
Topic: The effect of various antioxidant compositions on the frying performance of palm olein/
shortening
24
th
28
th
February
Planning
Frying Medium, antioxidant and solvent
Type of analysis, observation, data collection and reporting methods
Parameters (Temperature of oil, Frequency of Frying, Type of sample used and Frying time)
3
rd
14
th
March
Testing of instruments ( Fryer)
Frying Medium (Palm Olein) Preparation (100 kg) Manually dissolved all the antioxidant
compositions ( 4 different recipes; 25kg each)
Preliminary Frying experiment to confirm all the parameters
Frying Medium: Palm Olein, Zero Additives
Frying Sample : French Fries
Frying Time : 2.5 min, 3 min, 3.5 min and 4 min
Oil Temperature: 175C and 180C
Prepare apparatus, materials and chemicals to conduct Anisidine value
Compared and validated Anisidine Value (AnV) experiment procedures based on AOCS & MPOB
methods ( Repeatability & Reproducibility)




5.2.2 Project Execution

Date 17
th
-21
st
March 24
th
-28
th
March
Frying Medium 100% Palm Olein ( CP 10)
Antioxidant
Blend
None
TBHQ & Citric
Acid
Ascorbyl Palmitate
Ascorbyl Palmitate &
Citric Acid
Samples 100 g of French Fries per frying batch
Temperature & Time
180C ( 2C) / 4 minutes
Frequency of frying 8 hours per day ( 16 frying batches) over 5 days
Chemical Analysis FFA, PV, AnV and Color
Observation Smoking and Foaming of Frying Medium & Sensory Evaluation of fried samples
Date 1
st
4
th
April 7
th
11
th
April
Frying Medium
Palm Olein CP 10 & Frying Shortening
(BRF 4548)
Palm Olein CP 10
(Specific IV: 58)
Frying Shortening
(BRF 4548)
Antioxidant
Blend
Antifoam
Citric Acid
TBHQ
Zero Additives
Antifoam
Citric Acid
TBHQ

Samples & Frying time
Breaded Nuggets 80g / 4 nuggests per frying batch 31/2 min
Tempura 80g / 3 nuggests per frying batch 4 min
Ayamas Chickens 50-120 g per frying batch 13-15 min
Frequency of frying 8 hours per day ( 16 frying batches) over 5 days
Chemical Analysis FFA, PV, AnV and Color
Observation Smoking and Foaming of Frying Medium & Sensory Evaluation of fried samples
13
th
April - Frying Report Submission




5.2.3 Restaurant Deep-fat frying evaluation

Location/
Restaurant
A&W Restaurants
Bukit Tinggi, Klang
Burger King
Shah Alam, Seksyen 13
Note
Customer to be
(Project was done in collaboration with
the sales team)
Existing Customer
Duration 14
th
April 9
th
May 2014 19
th
May 25
th
May 2014
Objective/Purpose
To compare the quality differences
and shelf life of frying mediums
To acquire A&W Malaysia as
FISBs customer
To compare the improved version
of BRF4548 with the old version
in terms of quality of food fried as
well as shelf life.
Job Description
Sampling of used frying medium with proper labeling
Measure the deterioration of frying medium in accordance to respective
restaurants SOP
Observe the quality of frying medium by physical observation: Foaming,
Smoking & Sensory Evaluation of products
Conduct chemical analyses on collected samples: Free Fatty Acids,
Anisidine Value, Peroxide Value and Color (Lovibond 5 1/4 inch cell)
Prepare a comprehensive report and presentation slides with all the data
collected and point out the quality and shelf life differences of the frying
medium used
Report Submission 13
th
May 2014 30
th
May 2014
Presentation Slides
Submission
23
rd
Jun 2014 27
th
Jun 2014

5.3 Courses & Training

Date/Week Course/Training Title Presented By
Week 1 Safety, Health & Environmental Awareness Mr. Mohd. Aminurrasyid
Week 1 Personal Protective Equipment Mr. Jason Lim
Week 3 Ways & Safety during Chemical Handling Mr. Mohd. Aminurrasyid
Week 9 Introduction to Risk Management Mr. Norsham
Week 12 HACCP Awareness Program Mr. Chun
Week 15 Fire Safety, Emergency responses and Preparedness Mr. Azhari
Week 16 Best Practices Safety Sharing Session Ms. Jess ( Linde Industrial Gases)

5.4 Work Shop

Date/Week Course/Training Title Presented By
29
th
May
Environmental. Health & Safety Legislation Training
Mr. Adrian from SGS
Academy
30
th
May
Occupational Safety & Health (Classification), Labeling and
Safety Data Sheet of Hazardous Chemicals : Regulation 2013



7.0 Conclusion

FISB is an ideal place for interns as they have a structured internship program which exposes the
trainee to the real working environment. Having said that, my internship in FISB has provided me a very
good exposure, knowledge and also enhanced my communication and problem solving skills.
FISB has offered me opportunities to learn and develop myself in many areas. Besides, my
supervisor constantly challenged and encouraged me. With all the tedious projects and tasks, I was able
to learn new skills, expand an old one, leap out of my comfort zone and expand my world view
especially regarding how a company operates. As a result of that, Ive gained a lot of experience
especially in the R&D field. My projects in A&W and Burger King have introduced me to various
peoples from fast food industry, which further broaden my horizons and network.
Overall, it was a meaningful and instructive 18 weeks for me. Initially, I was curious how
interning in a vegetable oil refinery would benefit me. However, the experience Ive gained exceeded
my expectation and has affected me in ways I did not foresee. At the end of my internship, I realized that
Ive developed quite a number internship related skills:
Taking Initiatives Coming up with ideas
Working under pressure Following through on the details
Analyzing statistics and data Being accurate
Communicating well with fellow staff and clients Writing reports
Making a presentation Being Persuasive
Meeting deadlines Networking