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As a part of the students curriculum, Cagayan State University Carig Campus and the

Department of Chemical Engineering require BS in Chemical engineering students to undergo

On the job training (OJT) within a specific number of hours.

On the job training is an important means in which students acquire understanding,

relevant knowledge and skills in the chosen career. It is the stepping stone of every student to

apply the models, principles and computations that was taught from the institution. The

internship program allows every student to obtain a better understanding of the principles studied

by performing in actual work setting. It also provides opportunities for every student to go

through the actual methodologies of a specific job relevant to the field of career. It is a good

training ground to expose the students in a particular workplace. In effect, the workplace

becomes a development venue for the students to explore the knowledge and expand the skills

taught from the school. On the other hand, an effective internship program also inputs an

advantage to the companies who accept trainees. An intern provides additional manpower for a

lesser labor cost than a regular employee. Employers can also use our internship strategy as a

method in recruiting new employees. Since the supervisor can observe the trainees progress, the

behavior, attitude and the capability of the trainee can be measured based on the performance

throughout the duration of the internship.


Below is a profile of the company where I have attended my internship.

Coca-Cola FEMSA Philippines

Coca-Cola FEMSA Philippines, Incorporation is a Philippine-based company engaged in

bottling and distribution of Coca-Cola soft drink brands. It is formerly known as Coca- Cola

Bottlers Philippines, Incorporation. The company was founded in 1981 as Coca-Cola Bottlers

Philippines, Incorporation and was renamed Coca-Cola FEMSA Philippines, Incorporation in

January 25, 2013 after becoming jointly owned by Mexico-based Coca-Cola FEMSA, S.A. de

C.V and the Coca Cola Company.

Company Mission

Our Mission to Create economic and social value through business enterprises and



Our focus on accomplishing this mission is only comparable to the passion for reaching

our strategic objectives:

We satisfy the consumer of goods and services with excellence.

We double the value of our businesses every five years.
We diversified in markets that privilege high growth potential.
We are leaders in the markets where we operate.
We positively transform the communities where we participate.
We are the best place to work.
Corporate Values

Achieving our strategic objectives directly depends on our commitment to the practice of

the key values we have embraced for more than a century:

Respect and integral development of collaborators.

Integrity and austerity.
Passion for customer service.
Social value creation.

Workplace Health and Safety

It is a policy of Coca Cola FEMSA Ilagan Plant to strive for the highest safety standard

on their products preparation, production, transportation and distribution. Safety does not occur

by chance. It is the result of careful attention to all company operations by those who are directly

and indirectly involved. Workers at all level must work attentively to execute the companys

policy of maintaining workplace and safety.

The workplace and safety program has been developed to assure product quality with

proper regulation and appropriate code of practice within these laws and guidelines and to

implement the rules and regulations contained therein on jobs under their protection.

A safe operation is systematized, sanitary and efficient. If every employee view accident

in the same way the company consider all other aspects of the operations, the company will be in

a better position not only to control accidents, but also to improve the total performance of the

company. It is, therefore, of utmost importance that all aspects of our safety program be strictly

followed to and that the intent of this program be followed to the letter.


The required duration of ChE OJT is 240 hours. 30 days of internship at Coca-Cola

FEMSA Ilagan Plant was enthusiastically attended to complete a total of 240 hours. All the

observations, participation, interaction, and challenges throughout the internship is described


Week 1

Last July 12, 2017, we were first oriented at the security head office by the Safety Officer

about the companys safety and security rules along with the measures necessary to know for

every employee or visitor under the premise of Coca-Cola FEMSA Ilagan Plant. We were then

accommodated at the Human Resource Department under the headship of Mrs. Venus P. Bayad,

HR Supervisor as we have submitted the remaining documents required by the company. We

were led to the Quality Assurance Department and have met each personnel with the leadership

of the Quality Assurance Supervisor, Engr. Munnclaire S. Ballad. The Quality Assurance

Analysts warmly welcomed us at the QA Supervisors Office. There was a short orientation

about the Coca-Cola products manufactured in the plant and the different shifting hours. Our

group consists of 3 BS in Chemical Engineering students and 5 BS Chemistry students from

Cagayan State University- Carig Campus. The group was equally divided into two. The first

group was assigned on a day shift (8:00 AM- 4:00PM) while the other group on 4:00 PM-12:00

AM. We were assigned to spend at least 8 hours a day on a weekly rotation of change shift. A

maximum of 12 hours a day is only allowed if necessary. The QA Supervisor reminded us to

always wear complete and the proper Personal Protective Equipment (PPE) in the different areas

within the plant at all times. The QA Analysts gave us an overview about the activities we are

about to engage with after which a simple tour in the laboratory and in the product line area was

conducted headed by Mrs. Heidi A. Gatan, QA Analyst. We were advised to prepare all the

needed PPEs and can officially start tomorrow, July 13, 2017.

On the first week, our group was each designated in the different categories namely, Raw

Materials Preparation, Sensory Preparation, Process, and Product Line Operation. We were

instructed to learn and perform activities from the category we were assigned to. I was assigned

in the Process for two weeks. Water Test Monitoring was the first activity that was taught to me.

The Water treating man, Mr. Randy Gatan, showed me the different tanks used in Water

Treatment as well as teaching me the process involved. Water treatment is a very important

aspect in the beverage production. Deep well is the main source water of the plant. The treated

water is used in the bottle washing and in the bottling lines. In the water test monitoring,

different parameters are checked to ensure the quality and safety of the water used in the bottling

lines. The parameters are the following: pH, Total Dissolved Solids (TDS), Turbidity, Free

Chlorine, Total Chlorine, Iron, Sulfate, Phenolphthalein- Alkalinity, Methyl-Orange Alkalinity,

Total Hardness, Calcium Hardness, and Chloride. The frequency of the test is every 2 hours. I

was also taught the proper handling and disposal of the different reagents used.

Sensory preparation was taught to me by Sensory QA Analyst, Ms. Elona Marie Respicio.

She taught me the proper arrangement of samples. There are three sensory panelists for every

sample. In this aspect, different samples are taken wherein the appearance, taste and aroma are

being checked. The samples monitored are the treated water used in the bottling lines, the water

used in the final rinsing of Clean-In-Place (CIP) activities, the sugar used in plain syrup, the

blended syrup and the full goods (Coke, Sprite, Royal, Sparkle, and Pop Cola).

Week 2

From day shift, our second weeks assigned time for our group is 4:00 PM- 12:00 AM.

Ms. Shelah Joy B. Raymundo, QA Analyst, taught us how to record the data gathered from the

results in the Sensory as well as recording the data necessary from the dry parts of the syrup. She

also gave us a simple tour in the syrup preparation area where the preparation, mixing, and

blending of ingredients are performed. She taught us that all ingredients and dry parts stored in

their respective areas as well as the other areas within the plant has a standard temperature and

humidity to maintain. She reiterated that it should be well monitored also. Ms. Elona Marie

Respicio taught me the things to perform in the preparation of the plain syrup such as in

preparing and reducing 50 brix to 10 brix. She also taught me how to check the brix of a

particular sample by using a brix and density meter apparatus (DMA). She also taught me how to

perform an assay of the plain syrup to check its color and absorbance. Mr. Kristian George

Gangan, QA Analyst, gave me a simple tour in the warehouse where all the finished products

arranged in pallets are stored. He showed me the holding area where the full goods that are to be

further analyzed are being held. One of the reasons for holding a product is when the product has

a high or low gas volume and brix. Returned pallets due to expiry is also another reason. He also

showed me the waste water treatment area and the culletization area. I was not allowed to enter

the waste water treatment area because a particular vaccine is needed. We did not also explored

the culletization area for safety reasons.

All the activities and tests that were already taught to me were entrusted to perform on

my own and if I had any questions or clarifications, I can just approach any of the QA analysts.

Week 3

I was assigned in the Raw Materials preparation on my third week. Ms. Lyra A. Baquiran,

QA Analyst accompanied me in my third week. She taught me the activities done in the

acceptance of the raw materials used in the production, namely, the granulated sugar, High

Fructose Corn Syrup (HFCS), caps and crowns. These materials are also being checked upon

delivery. In the acceptance of raw materials, all delivery receipts and the serial numbers of the

materials delivered should match from the record. A number of samples are taken for testing. For

the granulated sugar and HFCS, a sample is taken to be further tested in the QA laboratory and in

the microbiology laboratory. Crimping test is done to the caps and crowns to test its proper size. I

also experienced a 12:00 AM- 8:00 AM shift. On this particular time of shift, all the equipment

used in the laboratory are being calibrated. The calibration of equipment and apparatuses was

taught to me by Ms. Shelah Joy B. Raymundo and Ms. Danica L. Bartolome, QA Analysts. The

apparatuses and equipments accuracy and precision is being tested in the calibration.

Week 4

On my fourth week, I was already on the Product Line Operation where the testing of the

full goods is involved. The most important test performed in the product line is the testing of gas

volume. Full goods with high and low gas volume greatly affects the taste and safety of the

beverage produced. An apparatus is used to purge to check the gas volume of every product after

putting it on the mechanical shaker. Products with high and low gas volumes are put on hold and

is further analyzed by the microbiologist before releasing for distribution. Different parameters

are also monitored in the bottling lines. In the container preparation, the Pressure, Temperature,

and speed in the bottle washing is monitored with a frequency of every 2 hours. Methylene Blue

Test (MBT) and Caustic Residue Test (CRT) is conducted before filling and carbonation.

Pressure and Temperature of the Carbotrol and Carbocooler is also monitored as well as the

Pressure, Temperature, and Speed of the Filling valves. The net content of the full goods is also

checked by using a digital balance for every 10 samples hourly. The tightness of the crowns and

caps are also tested. Torque test and Crimping Test was taught by Mrs. Heidi A. Gatan. Full

goods analysis includes the checking of date codes, Beverage Residue Test (BRT), and the

appearance checking.

Week 5

Our group was divided in half on our fifth week. There were only two of us who would

attend the same shift. My partner stayed on the Process while I stayed on the Product Line.

Mrs. Yolly Bumagat, QA Analyst instructed us to record ad update the inventory of all

chemicals and reagents used in the QA laboratory. There was a complete list of all chemicals and

reagents to be checked.

Week 6

My last week of internship focused on our REVALIDA or evaluation. In this evaluation,

individual interns in the QA Department presented all the activities, observations, and everything

that we have learned during the duration of our training. We were asked to present our

presentations in front of the QA supervisor, all plant supervisors and QA Analysts available on

the particular time. Questions were raised to ensure what we have learned. On the day of the

presentation, the supervisor gave us pieces of paper to choose wherein the topics that we are

about to discuss is written. I have presented all the activities and tests done in the Product Line

Operation but the main focus of my discussion is on filling and carbonation. It was a successful

presentation for me.

Evaluation grades and certificates were given to us on our last day in the plant. There was

also a simple goodbye party for all CSU Carig OJT interns.


A. Water Treatment Quality Monitoring

Apparatuses and Equipment

Turbidimeter Graduated cylinder

Burette Erlenmeyer Flasks

pH meter, with required specification Magnetic Stirrer

Conductivity/TDS meter, with required Magnetic stir bar

specification Soft, lint free tissue

Calorimeter, with required specification Chlorine Analyzer

Pipettes Spectrophotometer DR-3900



0.02N Sulfuric acid Mixed methyl red bromocresol green

0.01M Ethylenediaminetetraaceticacid, indicator

EDTA Potassium chromate indicator

0.02N Silver nitrate 1N Sulfuric acid solution

Phenolphthalein indicator 1N Sodium hydroxide solution

Reagent Test Kits, approved methods for Conductivity standard solution

Chlorine and Iron Distilled water

pH buffers

B. Container Preparation Quality Monitoring

Apparatuses and Equipment

Burette Filter paper (Whatman no. 40, 8m

pH meter, with required specification membrane)

Pipettes Dropper bottle

Beakers Erlenmeyer Flasks

Candling Box Soft, lint free tissue

Turbidimeter Chlorine Analyzer

Funnel Spectrophotometer DR-3900


1.0N Sulfuric acid 1N Sodium hydroxide solution

Phenolphthalein indicator Reagents for Chlorine Test

Mixed methyl red bromocresol green Methylene Blue solution

indicator Distilled water

Soft, lint free tissue

C. Personal Protective Equipment

Lab gown Cut resistance gloves

Safety shoes Hair net

Safety goggles Face mask

Ear plugs


The whole duration of the internship was a good training ground for every aspiring

Chemical Engineer. The internship was successful for us with the help of all personnel in the QA

Department and in the Plant Operations Department as well. I have learned well by

understanding the applications of some lessons taught to us from the school. I have appreciated

the unit operations used in the production and have more understood the principals involved in

heat and mass transfer and in environmental engineering also.

All in all, it was a satisfactory training for me. Having my internship at Coca-Cola

FEMSA Ilagan Plant gave me a good exposure on different equipment, apparatus, and reagents

used, and in the different processes involving chemistry and chemical engineering principles.

The whole internship program gave me a good training experience in the food industry

particularly in the beverage production.