3 internship summaries in food companies
Internships are a bridge for us to enter society and a transitional stage that can help us complete the transition from campus people to social people. The following is a summary of the internship in the food company, welcome to read!
Summary of the internship in the food company 1
After completing the internship at the Food Factory of Guangxi University Agricultural University, our production internship was announced to be over. After this week's internship in a food factory, I feel that I have learned a little more than the other two factories.
Because, through in-depth conversations with the person in charge of the factory, and the person in charge who spared no effort to explain and teach us, we have a truly in-depth understanding of the company, although we have not actually participated in grassroots operations. , but for our students studying management, business managers tell us their decades of experience and understanding, tell us seriously, it is really a great wealth for us! For example, Agricultural University The operators of food factories are not sensitive enough to the market and lack the correct grasp and analysis of the market. Some IDEARs are produced due to market pressure. At this stage, the milk factory's products lack concepts, are too popular, and have no selling points. Agricultural University's growth path is snowballing, and many factors depend on the system. Unlike the development of some competitors, such as Jia Tianxia's strong management, the target market is the high-end market. This information comes from the decades of experience of food factory operators and managers. We can roughly obtain it in just a few days. To me, it is really rare.
Comparing the three school-run enterprises we have interned in, I found that they all have some common features in business operations. The following is my own summary, which only represents my own point of view.
First, the enterprises are all school-run enterprises. Institutional problems provide a good environment for the development of enterprises and provide certain help, but at the same time they also restrict the further development and growth of enterprises, and In this market-oriented economic environment, we encounter more problems, so now and in the future, the first thing the three companies should do is the restructuring of the company and the relocation of the factory site.
Secondly, although they are all small and medium-sized enterprises, the three enterprises have their own development characteristics and certain market share. This leads me to a question, that is, how can small and medium-sized enterprises expand the market? Every enterprise has its periods of glory and downturn, which have a lot to do with the operating capabilities of the operators and the market environment at that time. Now, the three small and medium-sized enterprises have chosen better management methods, focusing on technical quality, highlighting their own characteristics, and gradually They have formed their own market space. It can also be said that because their business methods are correct and the market has chosen them, they will naturally be given a certain space to occupy. However, they still have certain problems, but these problems are mostly caused by problems with the system, so this has little to do with the capabilities of their operators and the business methods they choose.
Finally, I would like to summarize the four weeks of internship. It can be said that I have crossed the river in a swaying way. For myself, it should be relatively successful. For a group, at the end anyway, it is also a success. It’s pretty good. I’ll give you my own observations and insights. If you want to have a certain leadership, you must do the following eight points: 1. Learning, learning is like a crossbow, talent is like an arrow bunch, knowing how to lead it, then Can hit the target. Two: Joy, there is joy in suffering, and joy is in it. Three: Courage, weeding out the old and bringing forth the new, never breaking or establishing. Four: Be careful, think big and start small. Five: Believe that if the person is upright, he will not do what he is told. If he is not upright, he will not follow the order. Six: Simplicity, the wise reduce complexity to simplicity, and the fool reduces simplicity to complexity. 7: Be careful, one word can damage the harmony of heaven and earth, and one thing can bring disaster to future generations. Eight: Go, a gentleman first does what he says and then follows it. It's that simple. It's not difficult if you can do it, but it's very difficult to do it well and stick to it.
Okay, the internship is over, but the study is not over yet, come on, come on! The end is the same as the beginning, there are always so many words, but there is so much experience!
? Food company Internship Summary 2
Internship is a bridge for us to enter society. It is a transitional stage that can help us complete the transformation from campus people to social people. The nearly three-month internship at Hangzhou Zhongcui is about to end. I am a little happy, I am happy that I have grown up; I am nostalgic for the colleagues who have helped me, cared about me and made me grow; I have some expectations, hoping that this internship experience will help me in my future study and work more mature and rational. Therefore, it is also necessary to summarize the internship. Review your own gains and losses, so as to provide some reference and point out some directions for the future journey.
Internships, many people experience such embarrassment: as students, they always feel that they are ignored and have nothing to do during the internship, which is a waste of time; as companies, they feel that interns do not understand the company’s work at all processes and cannot entrust important matters to them. Because I was mentally prepared early in the morning, I quickly overcame this embarrassment during my internship in the DOP department. Based on the certain complexity and professionalism of DOP work, all I did was simple and trivial work. Therefore, I did not dare to I would like to say how much my business skills have improved, but I have learned a lot here, and the more I learn, the more useful it is. It is an attitude towards work, a sense of responsibility, and a belief.
?Accurate forecasts, excellent plans, and low costs? are the department missions of our dop. June, July, and August are also the months when the company has the largest sales and the department has the heaviest burden. In order to achieve our work goals, colleagues consciously work overtime and become the most important. It is the most common thing in daily life. When I am on leave, I will call back and give instructions on the work. I will argue and be irritable, but it is all for the same goal. I will never let the department hold the company back, but let the department Confidence to be more influential in the company is fighting tooth and nail. Maybe I can't take on this core task, but I also stand with my colleagues, be myself, and hope that I can contribute. Even though it is insignificant, it is still a force.
1. Be serious and sincere, start from small things, do not shirk or make excuses. I have no experience and no connections. To gain recognition from the company, there is no other way but to be serious and proactive. I take simple and trivial matters such as sending faxes, filling out reimbursement forms, data statistics, bill verification, etc. seriously one by one, and do my best to complete the task as soon as possible without delay. If you make a mistake, take the initiative to take responsibility for it, work hard to remedy it, and pay attention next time. Once when I went to copy invoices, I actually left one on the copier. Fortunately, I found it. I reflected on it seriously and learned from it. Such a careless thing has never happened again. No matter how small it is, you should be careful. , How can you sweep the world if you don’t sweep one house?
2. Be proactive and have a sense of work. Understand that you are here to work and practice, not to mess around. When there are no tasks, I will take the initiative to ask my colleagues if there is anything I can do. When I have free time, I will go to the company's intranet to read the company's information. Through these information, I will become familiar with the company's organizational structure, department responsibilities, company news, etc., which is also a kind of Ways to get to know the company better. Because my colleagues are very busy and I am embarrassed to interrupt them at work, I always ask some questions during lunch breaks, or ask my colleagues to teach me how to make which report during lunch break, and so on. There are also many gains.
Finally, I would like to thank Hangzhou Zhongcui for giving me this internship opportunity, and my colleagues at dop for their care and help during my work, which allowed me to grow here and gain a lot.
? Food company internship summary 3
As a student majoring in food quality, safety and control, in order to have a preliminary understanding of the food industry, in July 2007, I I was fortunate enough to participate in a 6-month internship under the leadership of my supervisor and other teachers. During this internship, I went to Hong Kong Apollo (Jiangmen) Ice Cream Co., Ltd. and Hong Kong Lizheng (Dongguan) Food Co., Ltd. respectively. The internship is now summarized as follows.
1. Purpose of internship
This internship is a practical part based on the study course. It is also to gain a more effective and in-depth understanding of the operation of this industry in the future, through going to the factory The internship and observation of the production process further consolidated and deepened the theoretical knowledge learned in the classroom, and laid a foundation for combining the understanding of theory and production practice, which gave us a preliminary understanding of enterprises such as ice cream, cold drinks, meat industry, and food machinery processing. Understanding
2. Internship content and internship summary
1. Hong Kong Apollo (Jiangmen) Ice Cream Co., Ltd.
Hong Kong Apollo (Jiangmen) Ice Cream Co., Ltd. It mainly produces ice cream and mutton processed products with a wide range of varieties and diversified flavors. Cold drinks include sticks, tubes, sandwiches, multi-packs, family packs and five-liter, six-liter, and eleven-liter catering packages. The most well-known products include: Magic Cup, Qi Crisp Ice, Red Bean Paste, Barry's Thousand Layer Cone, Two-Color Cone and Dafu Glutinous Rice Cake, etc.
At the beginning, I thought that the internship position at Hong Kong Apollo (Jiangmen) Ice Cream Co., Ltd. was for the professional quality management of laboratory technician and QC. For this reason, I did a lot of relevant review , but the reality is often not as expected. In this internship, I was assigned to the second line of ice cream in the packaging department to be the most ordinary production line worker. I couldn't help but feel disappointed. The previous review and preparation for this internship were all in vain. What can you learn by being an ordinary production worker? Can you achieve the purpose of this internship? At the same time, I also questioned the school's teaching plan.
I have to stand when I work. I have to stand for more than ten hours a day. It is really tiring. I was really uncomfortable at the beginning. My feet hurt so much. I have never experienced such hard work in my life. But with all my strength, With a serious and responsible attitude, I persisted until the last day of the internship. In fact, thinking and analyzing things from a positive perspective also exercised my hard-working and perseverance spirit and perseverance.
During the internship, I also summed up some experience. Let me briefly introduce their production process:
Ice cream production process: raw material selection? According to the formula. Mixing? Sterilization? Homogenization? Cooling? Ripening? Freezing? Packaging? Quick freezing and hardening? Refrigeration.
To sterilize the ice cream mix, Apollo generally uses pasteurization at 68-70°C for 20 minutes or 77°C for 15 minutes. Using such a lower temperature sterilization system can not only kill pathogenic bacteria and most non-pathogenic bacteria, but also avoid the production of cooking smell and protein denaturation. After the mixture is sterilized at low temperature, it is quickly homogenized through a homogenizer. The temperature during homogenization is 60-63℃. After the mixture is homogenized, the viscosity increases, which can increase the expansion rate, lubricate the tissue, and prevent fat separation. In addition, the digestibility of fat is also relatively good, the stability of the finished product is increased, and it is not easy to melt. After the homogenization is completed, it is quickly cooled to 0-4℃ and kept at this temperature for 8-12 hours. This process is called the "maturation" of the mixture, or "aging". The purpose is to increase the viscosity of the mixture, which is beneficial to increasing the expansion rate. Next, freezing is a process in which the mature mixture is put into the mixing barrel of the freezing machine and frozen under strong stirring, so that the air is evenly distributed in the entire mixture in a state of very small bubbles, and part of the water becomes fine crystals. . The frozen ice cream is directly put into the container without hardening, which is called soft ice cream. After being put into the container, it is kept below -15°C for a period of time to undergo hardening treatment. This type of ice cream is called hard ice cream.
What I have the most contact with at Apollo is grassroots management, that is, workshop management, such as the arrangement of production plans, cost control, sanitation control, and coordination among various divisions of labor in the workshop. Especially when we personally served as production workers, we gained an in-depth understanding of employee management and learned many practical management methods.
Quality inspection is a highly responsible job that requires certain technical skills and coordination. It is a "big block" in the enterprise and has certain referee rights.
But it is also a thankless job, because for the production department, quality inspection is to "find faults" for them. If you are serious, you will inevitably offend people, but if the quality inspection is perfunctory and not serious, the person who will suffer in the end is The business itself. Therefore, quality inspection must be done by serious and responsible people. During production, employees must strictly follow regulations and implement rigid management. However, this will cause people to have depressed emotions or even rebellious psychology, and this emotion will be brought to work and production. Will infect others. Therefore, it is not enough to use "hard" alone, so it is necessary to "apply both soft and hard". Pay attention to caring for employees in life, and ensure that employees can satisfy their emotional needs on the premise of completing production tasks, so as to maximize their work enthusiasm and fully Mobilize their production enthusiasm and creativity, and the products are directly manufactured by employees! In contemporary enterprises that strive for survival and development based on quality, if they can effectively organize and manage their employees, then the enterprise will achieve outstanding achievements. Achieve brilliant development.
Although this internship did not put me in the position I wanted, I feel that I still learned a lot. It was the first time that I had such a real and close understanding of the basic operating model and management methods of the quick-frozen food industry, as well as the entire system of the company. This internship gave me a platform to apply theoretical knowledge to practical work and feel the differences. It also made me familiar with the production technology and processes, industry standards and operating specifications, and also laid the foundation for future work. Practical basis.
2. Hong Kong Lizheng (Dongguan) Food Co., Ltd.
Due to my previous internship at Hong Kong Apollo (Jiangmen) Ice Cream Co., Ltd., I am familiar with the rules and regulations of the food industry and food quality management I have a certain understanding and mastery of this aspect, so this time I easily entered the internship position of Hong Kong Lizheng (Dongguan) Food Co., Ltd. I was very happy and finally became a "laboratory technician" as I wished.
Lee Shing Food (Dongguan) Co., Ltd. was founded in 1989 and is committed to the trade of aquatic products. It also produces various types of processed frozen foods and supplies them to major supermarkets, restaurants, hotels and major distributors in Hong Kong. . As the business continues to expand and move toward internationalization, Lizheng Food (Dongguan) Co., Ltd. was established in Dongguan City, Guangdong Province in 1996. It mainly produces processed frozen foods from sea-caught and aquaculture, among which farmed fish and shrimp are all purchased from Registered farmers who are strictly monitored by the National Health Inspection and Quarantine Bureau to ensure the safety and hygiene of food raw materials. The products processed by this factory include tilapia, catfish, farmed shrimp, sea-caught shrimp and sea-caught products purchased from all over the world; while cooked food products include meatballs, fish balls and fish noodles, etc.; they are mainly exported To the United States, Canada, the Middle East, Southeast Asia and Hong Kong.
Aquatic products are rich in protein, fat, minerals and vitamins, etc., with high nutritional value, and are one of the main food sources for humans. With the rapid development of the world's marine fisheries, aquaculture and aquatic product processing industries and the acceleration of the global economic integration process, as well as the development of our country's economy, aquatic product trade has become more important in our country's international trade. At the same time, people have increasingly higher requirements for the quality and safety of aquatic products. In order to meet the needs of production development and international trade, many countries have formulated corresponding laws, regulations and aquatic product quality, safety and health standards. The quality and safety of aquatic products is not only a requirement of the importing country, but also a requirement of the vast number of consumers in our country.
Laboratory technicians are a group of personnel who conduct inspections of aquatic products in accordance with laws, regulations and quality, safety and health standards. They strengthen the supervision and management of aquatic product quality. , promotes international and domestic trade of aquatic products, and also effectively ensures that aquatic products are safely delivered to consumers and enter the international market.
Now let me briefly introduce the main work content I am engaged in:
(1) Take water samples from the workshop every day to detect the content of residual chlorine in the water, and sample all samples within a month. In faucets, the role of residual chlorine is to ensure continuous sterilization and to prevent water from being recontaminated. However, if the residual chlorine content exceeds the standard, it may aggravate the taste and odor caused by phenols and other organic matter in the water, and may also produce chloroform and other organic chlorinated substances with three effects.
Measuring the content and presence of residual chlorine in water is extremely important for disinfecting drinking water and ensuring water hygiene safety. In addition, production tools and personnel hygiene must be regularly inspected, mainly detecting the total number of bacteria, coliforms and Staphylococcus aureus. These are in direct contact with food during processing and are the key to controlling food quality and safety;
(2) Samples of aquatic products are taken every day for preparation and storage;
( 3) Conduct sensory inspection on the color, texture, flavor and odor of aquatic product samples.
Sensory indicators:
A. Appearance: Fish are required to have a smooth body surface without lesions, fresh fish scales intact, scale-free fish without turbid mucus, eyeballs that are full and transparent, and gills. The silk is clear and bright red or dark red. The shells of shellfish (snails, mussels, and clams) have no damage or lesions. After being stimulated, the feet quickly retract into the body and the shells are tightly closed. A-code species (shrimps, crabs) have smooth and intact carapace, bright black eyes, milky white and translucent gills, quick reactions, and can swim and crawl freely. The body surface of reptiles (turtles, turtles) is intact, and the skirt of turtles is wide and thick, and they can catch and crawl easily. Swim with ease. Amphibians (cultured frogs) have a smooth body surface with mucus, a white or off-white abdomen, a green-brown or dark green back, well-developed hind limb muscles and strong jumping ability.
B. Color: Maintain the inherent color of the living body. The shrimp is gray or blue, and the crab has a green back, white belly, yellow hair and golden claws.
C. Odor: no peculiar smell.
D. Tissue: The fish muscles are tight and elastic, and the internal organs are clearly identifiable and free of decay. The crustacean muscles are tight, elastic, and translucent. The muscles of shellfish, reptiles, and amphibians are tight and elastic.
E. Freshness: Fish and shrimps are required to be alive or recently dead. Snails, mussels, clams, crabs, turtles, turtles, and frogs are all required to be alive.
Freshness index: volatile base nitrogen is less than or equal to 20 mg/100g (fresh water product) pH value: 6.3.
(4) Test the physical and chemical indicators of aquatic product samples for moisture, pH value, fat, protein, ash, etc.;
(5) Test the parasites and bacterial colonies of aquatic product samples The total number, coliforms, pathogenic bacteria and other microbial indicators are tested.
The total number of colonies? 1.0? 105/g; coliforms? 30/100g, no pathogenic bacteria can be detected.
(6) Evaluate the quality of aquatic products based on the inspection results.
Although I do repetitive things every day, I never feel boring, because this is not something that can be done casually. It is related to the health and safety of consumers, and is also related to the health and safety of consumers. The credibility of a company and even the whole of China, so I dare not be negligent in my work. On the contrary, to be a competent laboratory technician, you must have a serious, careful and responsible attitude towards work. If you make any mistakes during the experiment and do not pay attention, it will affect the detection. accuracy and authenticity, for example: incomplete personnel sanitation and disinfection; incorrect ratio of culture medium formula; insufficient sterilization time and temperature of the culture medium will result in incomplete sterilization, but too long time or too high temperature will destroy the contents of the culture medium Nutrients, which affect the growth of bacteria; culture temperature, time, etc. seem to be irrelevant and will not be noticed. Small problems are often factors that cause experimental failure. During this internship, it not only consolidated and deepened the knowledge I learned, but more importantly, changed my attitude towards things and people, and also made my living habits more organized and rhythmic.
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