REPORT

ON
FIELD TRIP

SUBMITTED TO: SUBMITTED BY:

PROF. TAPATI SAHA JAGAN KUMAR OJHA
ADITIONAL DEAN COMMUNITY SPECIALTY
HOD-COMMUNITY HEALTH NURSING MSC NURSING 1ST YEAR
SNC SNC

SUBMITTED ON:
 INDEX
SL.
CONTENT PAGE NO. REMARKS
NO.

1. INTRODUCTION
2. OBJECTIVES

STEPS FOLLOWED FOR THE

3.
ORGANIZING FIELD TRIP

4. REPORT OF FIELD TRIP

5. CRITICAL ANALYSIS
6. CONCLUSION
7.
ANNEXURES
 ALL PERMISSION LETTERS
 NOTICE
 STUDENT’S ATTENDANCE
SHEET
 STUDENTS CONTACT
DETAILS
 MARK LIST OF STUDENTS
 CONTENT OF THEORITICAL
CLASS
 STUDENT GUIDELINES
 FIELD TRIP REPORT

INTRODUCTION:-

Field trip is an educational procedure by which the students obtain first hand
information by observing places, objects, phenomenon or activities and process in their
natural setting to further learning. It is also known as an observational visit. It provides real-
life situations of theoretical classes & also helps in development of skills and arouses interest
among the students. It has three phases, i.e. preplanning phase, actual conduct of the trip and
evaluation phase.

I, Mr. Jagan Kumar Ojha along with 2 community specialty students of M.Sc. Nursing
1st year had organized a field trip for 2nd year B.Sc. (N) students (98 in nos.) as per our
Nursing Education curriculum. We had organized the field trip to “OMFED DAIRY PLANT,
Bhubaneswar” on 09/08/2018 and 10/08/2018 as per the requirement of Community Health
Nursing-I of 2nd year B.Sc. Nursing.

OBJECTIVES:

OBJECTIVES FOR THE STUDENTS:

After the completion of the field trip the students will be able to-

 Explain the aims and objectives of OMFED.

 List out the different activities of OMFED.
 Discuss the Organizational pattern of OMFED
 Describe the purposes of milk pasteurization.
 List out the methods of pasteurization, preservation and storage.

OBJECTIVES FOR ORGANIZER:

After completion of organization of the field trip, the students will be able to:-

 Explain the concepts & purposes of field trip.

 Elaborate the steps of field trip.
 List down the advantages & limitations of the field trip.
 Apply concepts and knowledge related to field trip on organization of field trip.
 Acquainted with the aims, objectives, organizational pattern and activities carried out
by OMFED.
 Recognize the role of organizer for field trip on their practice.
 Evaluate & document the field trip programme.
STEPS FOLLOWED FOR THE ORGANIZATION OF FIELD TRIP:

We had organized the field trip to “OMFED DAIRY PLANT, Bhubaneswar” on 09/08/2018
and 10/08/2018 for the 2nd year B.Sc. Nursing students. We had followed the following steps
for the field trip. These are following:

PREPLANNING PHASE:

(By the teacher) On dt.23.12.2017, Prof Tapati Saha has taken the theoretical class on field
trip and methods to be followed during field trip. She assigned us to find out the suitable area
and topic from the BSc. Nursing 2nd which can be taught through field trip method. Then we
have chosen the BSc. Nursing 2nd year students as our group for taking field trip and
community health nursing –I as subject in which we select the milk hygiene as topic of field
trip. Then we enquired different organization in which this milk processing is done and it is
pasteurized. Then we selected OMFED as place for the field trip.
We discussed about that with our class coordinator Prof. (Mrs.) Tapati Saha and then made
preliminary verbal discussion with the OMFED Authority regarding this visit. After that, we
had took permission from Jhunilata Pradhan and Rubi Pradhan madam, class coordinator of
BSc. Nursing 2nd year and also from the Sailabala mohanty and Krishna Samantray madam
,Subject Teacher of community health nursing. Then we formulated the objectives for both
organizer and students for the field trip. On Dt. 15.03.2018 we taken the theoretical class on
milk hygiene and communicate the Objectives of field trip with guidelines for the field visit
to the students. Then, we had taken permission from the OMFED authority on date
09.08.2018 and 10.08.2018 for visiting the OMFED Dairy Plant. Then we take the
permission from Dean Madam, Class coordinator of 2nd year B.Sc. (N) to conduct the field
trip on above date. Then we informed to the students regarding date, time, location &
guidelines for field trip and divided them into two groups, i.e. roll no 1-49 students in one
group and 50-98 students in another group.
(By the students) The students were discussed about the topic of field trip with us. They had
taught about the Milk hygiene by 1st yr M.Sc. (N). They got the objectives, guidelines &
information about the field trip and questions were formulated for OMFED plant visit. They
had got information about site & schedule of field trip and divided into 2 groups on day
before the visit as per the dates being given.
ACTUAL PHASE:

On dt 09.08.2018, we were gathered at SNC campus at 9 am and took the student’s

attendance before leave institute. We had taken all the permission letter with us and starts our
journey to OMFED at 9.30 am and reached the Plant at 10 am. Then we visited the OMFED
Plant with stipulated time schedule given by OMFED Plant Authority along with the
supervisor of OMFED Plant. We and the students were observed the area and collected
information regarding aims, objectives and organizational pattern of OMFED, activities
performed and observed the milk pasteurization methods and different product manufactured
area inside the plant. We had taken notes during the field visit. During the visiting, we had
maintained discipline and safety precautions. At the end of visiting, we extended our
courtesies towards the Supervisor and head of quality control. Before leaving the OMFED we
again took the student’s attendance. Then we were safely return back to SNC campus at
12:30pm

We again took the second group of students i.e. roll no. 50-98 to the OMFED ON
10.08.2018 with all the letters and maintained discipline during the visit and extended our
heartfelt thanks towards the supervisor orient the group. Before leaving the OMFED we again
took the student’s attendance. Then we were safely return back to SNC campus at 12:30pm.

EVALUATION PHASE:

On 11/08/2018, we had discussed about the experience & difficulties faced during field trip
with the students and asked them to submit the individual visit report within 3 days. We had
collected field trip report from students within 6 days after the visit evaluated that. Then, we
prepared a short visit report on whole process of field trip.

REPORT OF AREA VISITED:

On 09.08.2018 and 10.08.2018, all students gathered on SNC campus at 9am with college
uniform & ID and carried their note book and pen. We had taken attendance of the students
and proceeded towards OMFED Dairy Plant with maintaining discipline at 9.30 am. We
reached the OMFED at 10 am and went to quality control section and meet the quality control
In charge Mr. Soumendra Pradhan and he assigned one supervisor for making the orientation
to the plant for the students. Then we met the supervisor Mr Manoj kumar Behera and
communicate the objective of visit to him. Initially he provide information regarding aim,
objectives and organizational pattern of OMFED Plant. Then he made brief theoretical
discussion with the students regarding milk hygiene and methods of milk pasteurization.
Then he oriented us to different units of milk pasteurization and explain its method and
process in details. He also highlighted the different product unit of milk plant and its
products. After completion of visiting, we gave thanks to Supervisor and quality control
Incharge. All the employees were very cooperative & supportive with us during Plant visit.
Then we came back to SNC campus at 12:30pm safely and informed to the class coordinator.

CRITICAL ANALYSIS:

The field trip to OMFED Dairy Plant provides information regarding aims, objectives and
organizational pattern of OMFED plant along with different activities carried out by the
organization. We also observed the milk pasteurization, preservation and storage methods of
milk and milk products practically. During this visit, we critically analyzed that though it is a
govt. organization the infrastructure staffing is adequate and they are maintaining adequate
standards for processing the milk and milk products. They are using High temperature and
short time (HTST) method of pasteurization in the plant. The workers of plant are
maintaining hygiene in handling and processing the milk and milk products. This experience
was really worthwhile for the students as they can relate the theory with the practical
knowledge about the Topic. This experience also enable us how to conduct a field trip
successfully by following all the principles and steps correctly. We had faced difficulties in
certain areas like getting the permission from the OMFED dairy Plant and evaluating the
students report within a short period. But after all the field visit was conducted successfully
and students learn from the field visit. Overall the experience was very challenging and also
interesting to carry out the field visit.

CONCLUSION:

Field trips can be a memorable and positive experience for students. A well-organized field
trip to a place rather than class room is an excellent method of teaching. Students will able to
observe, ask questions, and learn from the natural settings. We are glad to had the opportunity
to organize this field trip OMFED Dairy Plant, Bhubaneswar” for 2nd year students. It was an
extremely rewarding experience for us and got experience about process for organizing and
difficulties on this. It is also beneficial for students and they can correlate their theoretical
knowledge with natural setting.
ANNEXURES
To

The Class Coordinator

BSc. Nursing 2nd Year
Sum Nursing College
Sikhya‘O’ Anusandhan
Deemed To Be University
Bhubaneswar
(Through proper channel)
Sub- Regarding permission for conducting the field trip to OMFED Dairy Plant,
Bhubaneswar for BSc. Nursing 2nd year students.

Respected Madam,

With profound gratitude and humble submission we the community specialty students
of MSc. Nursing 1st year would like to inform you that as per our academic requirement we
have developed a plan for organizing a field visit to OMFED Dairy Plant, Chandrasekharpur,
Bhubaneswar for BSc. Nursing 2nd year students. We have got the permission for the visit on
date 09.08.2018 and 10.08.2018 for two groups of students.(each group will carry 50 nos. of
students ) from the Office of the OMFED dairy plant.

Therefore we request you to be kindly allow the said students for this field visit for
which we should be obliged to you.

Yours faithfully,

MrJagan Kumar Ojha

AnusuyaUthhansingh
Guru Prasad Mohapatra
MSc. Nursing 1st Year
Community Specialty
SNC, Bhubaneswar
Objectives of Field Visit:

After the completion of the field trip the students will be able to-

 Explain the aims and objectives of OMFED.

 List out the different activities of OMFED.
 Discuss the Organizational pattern of OMFED
 Describe the purposes of milk pasteurization.
 List out the methods of pasteurization, preservation and storage.
 NOTICE

It is here by informed to all the BSc. Nursing 2nd year students that the
MSc Nursing students of Community Health Nursing Specialty have organized
a field trip to OMFED Dairy plant, Chandrasekharpur, Bhubaneswar on date
09.08.2018 and 10.08.2018. So the students bearing roll no from 1-49 will
attend the 1st day of visit and roll no from 50-98 will attend the 2nd day of visit
to plant at sharp 9am.

Class Coordinator
BSc. Nursing 2nd Year
Sum Nursing College
 MARK SHEET OF STUDENTS

DATE: 09.08.2018 and 10.08.2018 FULL MARK: 10

SL. NAME OF STUDENTS MARK SECURED

NO
1 NEHARIKA MOSES TIKRI 6
2 MITALI SINGH 7
3 DIVYANI GOMANGO 6
4 MAMATA KUMARI 5
5 SHARMISTA SETHI 6
6 SOUMYA SUCHITRA 7
7 D.SACHIDANANDA 7
8 GULERUKH 6
9 SRUTILEKHA MOHAPATRA Absent
10 ANANYA BASU 8
11 RISIKA SUR 5
12 SUSMITA DEY 6
13 DEBJANI DUTTA 7
14 SUBARNA SAIN 6
15 DONA DAS 7
16 TIYASHA DAS 6
17 SUNITA DAS Absent
18 RAJASHREE SWAIN Absent
19 PUSPANJALI PRADHAN 7
20 SUSMITA ROY 5
21 CHINMAYEE ROUTH 6
22 ROMOSHA SAHA 8
23 SHIKTA PANDA 5
24 SUBHASMITA PATRA 6
25 MONALISHA SAHOO 7
26 DIPANWITA PANDA 7
27 SUCHARITA MOHANTY 8
28 SANCHITA JANA 5
29 BARNALI DAS 6
30 SAYANI MAJHI 7
31 PALLABI KUNDU 6
32 SMRUTI SAGARIKA SENAPATI 7
33 PALLABI ADITYA 6
34 SURANJAKHI DAS 6
35 ARPITA BISWAL 7
36 SAMITARANI BAGHA 6
37 NIHARIKA NANDANI VERMA 5
38 SUBHALAXMI BEHERA 6
39 MAHUA DE 7
40 RUPASHREE MOHAPATRA 7
41 SARASWATI PANDA 6
42 SUCHISMITA SAHOO 7
43 ANISHA NANDA 5
44 ARUNIMA SAMTARAY 7
45 MADHUSMITA PATRA 8
46 ANKITA DEY 6
 47 POULAMI LEOLE 8
48 SUBHAJIT MAITY 7
49 BASUDEV CHOUDHRY 7
50 ABHILASH NA 5
51 DEEPANJALI BALIYARSINGH 6
52 GURMANPREET NAYAK Absent
53 DHARUSHREE NAYAK 8
54 SUMIT MAITY 6
55 BHABANI SHANKAR SENAPATI 7
56 SAMPRIT MOHANTY 5
57 JASMIN PRADHAN 6
58 SOUMYA SHUKLA 7
59 SAMADRITA DANDA 7
60 CHITRA PAL 8
61 KALYANI PATRA 5
62 SUDESHNA DE 6
63 UMA MANDAL 7
64 MADHUSMITA SAHOO 6
65 PRATIVA KOLE 7
66 JAYASHREE SAHOO 6
67 BONANI PRIYADARSHINI PRADHAN 6
68 PRATIKSHASUBHADARSINI TRIPATHY Absent
69 SHIBANEE MISHRA 7
70 KATHAKALI BHATTACHARJA 7
71 SATABDI NEHERA 8
72 PRIYANKA BEHERA 5
73 RUPALI SINGH 6
74 MONISHA GHOSH 7
75 SAURAV KUMAR DAS 6
76 JAYASHREE ROUTH 7
77 PARTHAITA PAUL 6
78 SUBHALAXMI MOHAPATRA 6
79 DEBASMITA GHADEI 6
80 MONALISHA DAS 7
81 ANWESHA MISHRA 7
82 RAM NINUD PATTNAIK 8
83 ANJANI BHOLA 5
84 PRATUKHYARANI PATEL 6
85 MANSI PATTEL 7
86 GAYATREE PANDA 6
87 SWAGATIKA DEY 7
88 BISWAJIT PADHY 6
89 AISHI PAL 6
90 SHYAMA PRASADINI MISHRA 8
91 DEBALEENA MANDAL 5
92 DOLA ROY 7
93 NAMITA MOHANTA 8
94 KARISMA MOHAPATRA 7
95 SASWATI MAITY 5
96 SANGHAMITRA NAYAK Absent
97 SUNNY MOSESTIRKEY Absent
98. SUCHISMITA SAHOO 8
 CONTENT ON MILK 5HYGIENE
INTRODUCTION

Food is a potential source of infection and is liable to contamination by

microorganisms, at any point during its journey from the producer to the consumer. Food
hygiene implies the hygiene in the production, handling, distribution and serving of all types
of food. Out of all other food stuffs, it is important to maintain the milk hygiene as milk is
one of the efficient vehicle by which a variety of disease agent may cause deterioration of
health of individual.

The milk contamination can occurs due to 3 reasons as follows

Infected animals producing milk

Human handlers

Environment e.g. contaminated vessels, polluted water, flies, dusts etc.

MILK BORNE DISEASES

A joint FAO/WHO expert committee on milk hygiene classified milk borne disease as under

Infections of animals that can be transmitted to man:

Primary importance

 Tuberculosis
 Brucellosis
 Streptococcal infections
 Salmonellosis
 Fever

Lesser importance

Cow pox
Foot and mouth disease
Anthrax
Leptospirosis

Infections primary to man that can be transmitted through milk:

 Typhoid and parathyroid fever

 Cholera
  Diphtheria
 Staphylococcal food poisoning
 Viral hepatitis

CLEAN AND SAFE MILK

In order to get clean and safe milk it is necessary to have a healthy and clean animal.
Secondly the premises where the animal is housed and milked should be sanitary. Third thing
is the milk vessels must be sterile and kept covered and last one is the milk handler must be
free from communicable diseases and should wash their hands before milking. Milk should
be cooled immediately to below 10 deg. C after it is drawn to retard bacterial growth.

TEST TO DETERMINE THE QUALITY OF MILK:

The quality of milk can be determined by the presence/absence of microorganism in the milk

which can be detected by methylene blue reaction test.

1. Take 10 ml of milk in a tube.

2. Add definite quantities of methylene blue to the milk.

3. Keep the test tube at room temperature (370C)

4. Observe the color of milk

If the color disappears after longest period of time, then the quality of milk is best and if blue

color disappears after a short period of time, then the quality of milk is good. The test thus

serves as confirmation of heavy contamination. Then the presence of micro-organism is milk

can be killed after properly heating and processing through a process of pasteurization.

PASTEURIZATION OF MILK

Pasteurization is defined as the heating of milk to such temperatures and for such periods of
time as is required to destroy any pathogens present in milk.

There are several methods of pasteurization.

 Pasteurization methods

Process HT HTST UHT

First milk heated to

A Temperature 63-660C 720C 1250C
For Duration 30 min. 15 sec. Few seconds
Cooled at the 50C 40C 40C UHT requires 2
Temperature stage heating
Pasteurization kills nearly 90 % of bacteria in the milk including the more heat resistant
tubercle bacillus and Q fever. But it will not kill thermoduric bacteria or the bacterial spores.
Therefore despite pasteurization, with subsequent rise in temperature, the bacteria are found
to multiply. In order to check the growth of microorganisms, pasteurized milk is rapidly
cooled to 4 0C. It should be kept cold until it reaches the consumer. Hygienically produced
pasteurized milk has a keeping quality of not more than 8 to 12 hours at 18 0C.

TESTS OF PASTEURIZED MILK:

Phosphate Test

This test is widely used to check the efficiency of pasteurization .the test is based on the facts
that raw milk contains an enzyme called phosphatase which is destroyed on heating at a
temperature wchich corresponds closely with the standard time and temperature reqired for
pasteurization. At 600C for 30 min. phosphatase completely destroyed.

Standard Plate Count

The bacteriological quality of pasteurized milk is determined by the standard plate count.

Coliform Count

Coliform organisms are usually completely destroyed by pasteurization.

CONCLUSION:

Everyone needs clean and safe milk.so as to make milk clean and safe it is essential to
maintain the hygiene of milk by means of pasteurization. Milk hygiene is a very important
aspect of food hygiene to prevent no. of milk borne disease.
 STUDENT GUIDELINE FOR FIELD VISIT

1. Students must come in uniform with proper grooming with their ID cards.
2. Every student has to report of their presence at the beginning and end of
the visit.
3. Every student must bring pen and note book for their notes.
4. No student shall carry any mobile phone, camera and electronic devices
inside the plant.
5. Each student is responsible for his/her personal belongings at all times.
6. Students have to express good and acceptable behavior and attitude
throughout the trip.
7. Students must be prepared to follow directions of guide quickly and
quietly throughout the trip.
8. The students don’t have to cause any action that damages /harm the
organization’s resources.
9. Touching machinery and equipment is strictly forbidden unless it is
allowed.
10.All students are expected to participate in every activity.
11.No one may go anywhere alone for any reason whatsoever! All must
remain in groups.