Table of Contents

Sr. No. Chapter Name Page No.

Introduction 05

Management Structure
2
3 Own Project/Own work

i4
Recommendation

5 Conclusion

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 CERTIFICATE

The report submitted by Abdul Ahad is accepted in its present foim by the Institu Govt. College of Technology, Samanabad,
Faisalabad as satisfying the paitial requirement for the Deploma of D.A.E Food Technology (03 Ycais I rogiam).

Internal Supervisor,

Course Instructor: Hafiza Sana Hafeez

Instructor: Food Technology Department

Government College of Technology, Samanabad, Faisalabad

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 I ti I roducl ion

Punjab Food Authority spreading \ cry rapidly in Punjab province. In view ol diversity in
food items and with marked rise in population of the Province, there arc evergrowing
incentives to resort to corrupt and misleading practices such as food adulteration,
mislabeling, and deceptive advertisement. I bis becomes a need lor placing a system that
controlled the menace of adulteration in food and other malpractices. Furthermore, new
trends in preparation, manufacturing, storage as per international best practices need to be
adopted by the food business operators. No doubt food laws were introduced in Punjab as
early as 1960s, but their enforcement remained weak on account of capacity issues and
inadequate infrastructure. Sensing the requirement of the day Government of the Punjab
creates Punjab Pood Authority as an autonomous body under the provision of newly
enacted law.

I.l Functions of PFA

Formulation of food safety and quality standards

Enforcement of Punjab Pure Food rules 2011
Stop misleading related to food products
To promote awareness of food to consumers
Enforcement of food safety and quality standards
Organization of training programs
Promotion of general awareness about food safety and quality
Registration of vendors
licensing
Laboratory accreditation

1.2 Ex tension of Authority

Lahore was the first district to be notified to come under the operational jurisdiction of the

Punjab Food Authority. Soon its jurisdiction shall be expanded to l-'aisalabad,

Gujranwala, Rawalpindi and Multan and thereafter to whole of the Punjab.

1.3 Department of PFA

1. Field Operations
2. Laboratory
3. Licensing
4. Legal Enforcement & Prosecution
5. IT Wing
These departments are performing duties to build Punjab Food Author'd

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 Chapter No 3.
Own Project/Own Work
In operation team I worked under the supervision of FSO and AFSO and move in fe'.d daily v/ith
operation team,

3.1 Members of Operation Team

J. two Assistant Food Safely Officer
2. One Driver

3.2 Operations kits

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 1. UVAS kit (rapid milk test kit)
2. Equipment Bag
3. Books and sealing bag
4. Cooling gel Cooler

3.3 UVAS Kit

There is some standard operations procedure (SOP) for milk Adulteration Test Kit. There is
some several test that performing during the milk raid

3.4 Adulterants in Milk

Adulterants are the substance that are intestinally added to increase the quantity of the food
product.

3.5 Commonly used milk adulterants

Water = It is added to increase the quantity
Urea = It is added to synthetic milk to increase SNF
Cane sugar = to increase SNF and Lactometer reading

Sulphates = to increase SNF and Lactometer reading (e.g. ammonium sulphates)

Soaps & Detergents = to increase viscosity and to impart color

Preservatives = for longer shelf life & to prevent milk from spoilage (e.g. hydrogen per oxide &
formalin)
Skimmed milk powder = Added in natural milk to adjust SNF contents
Starch = Added in milk to increase SNF contents

3.6 Detection of water percentage in milk

Material
1. Lactometer

2. Thermometer
3. Measuring cylinder

Procedure .
1. Take a raw milk in along steamed wide mouth bottle or measuring cylinder

2. Place lactometer in it, ensure that they not touch the side of the cylinder

3. Note down the reading at the surface of the milk taken

4. Note the temperature of the milk

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 Normal freezing point - Observed freezing point

°oof water in milk x 100 Normal freezing point

3.7 Milk Raid

Checking the different milk shops and milk vendor to ensure the safe quality of the
milk

3.8 Checked the LR of milk

If the milk is ambient temperature then it's LR according to standard is 26 or may point
varies and milk standard temperature is 64 F. if milk is not Adulterated on the LR basis
then we put on Urea test, formalin test and other rapid test.
1. Discard Adulterated milk
2. Make a recode of person name, its car number and route.

3.9 Addition of starch in Desi Ghee

1. Melt a small quantity ofghcc in a vessel.

2. zXdd a few drops of the iodine solution to the melted ghee

3. If iodine solution turns purple, then ghcc is adulterated with starch

3.10 Addition of rancid oil in Desi Ghcc

1. Take one tsp. of melted ghee sample in test tube

2. Add 5ml of HCL in the test tube

3. Add 5ml of 0.1 % ether solution of phloroglucinol

4. Stopper the test tube and shake

5. If, after some time the bottom layer show pink or red color than the sample is adulterated with

rancid oil.

3.11 Detection of Fats in milk

Equipment

I. Lactoscan
Procedure

1. Turn on Lactoscan.
9

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 l ake milk sample in Luctoscan's
Wail for -It) seconds.

3.12 Addition of starch i ~

I. Melt a small quantity of — iniiDesi Ghee
ghee
2. Add a few drops of the ii " „ in a vessel.
If iodine solution turns purple,
iodinethen ghee to
solution is adulterated with starch
the melted glicc
3.

1
0

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3.13 Addition of rancid oil io Dcsi dice

1. Take one tsp. of melted ghee sample in test tube

2. Add 5ml of HCL in the test tube

3. Add 5ml of 0.1% ether solution of phloroglucinol

4. Stopper the test tube and shake

5. If, after some time the bottom layer show pink or red color than the sample is adulterated
with rancid oil.

3.14 Detection of Fats in milk

Equipment

1. Lactoscan

Procedure

Turn on Lactoscan.
Take milk sample in Lactoscan’s cup and set on mix, cows or buffalo test Wait for 40 seconds.
Check the results after 40 seconds, it must be,

FAT Minimum 04%

SNF 08%

Density 1.026 g/cm3

Lactose -04.0%

Salts -0.65%

Protein -03.0%

Added water Must be Zero

If milk have less than 4.0% ,8.0% SNF or more than 10% added water, then it will be

discarded.

'.15 \ iMkxl Pan shop

' d^w • ' sM; pan shop MI Jttuiah town and found GUTKA that is a ban item 1 hen? w ;>> - ' v.vk*x o!

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 R\| l \\ ,t-\f <» •< 2 One that we discarded & sealed the shop as
3.16 \ istictl Chicken Shop
\ ' AX: ch < ken sltep r? FaK.lab.id city and scaled.
Uiason I or Scaling
<■;' ' v, :e b x'x. birds basing weight bclowT400g).

Dead budx

Unhygtenc Conditions
Workers without head caps & face masks
\\orkers without PI .A medical

CP birds and unhygienic conditions

3.17 Visited Khoya Units
Visited khoya units in different areas of Faisalabad and seal tw o of them.

Reason for Scaling

They have mixed skimmed milk with khoya that is prohibited

Mixing Ghee with khoya to pure the quality of khoya and taste
A lot of Flies on production area

Unhygienic condition

No SOPs followed
3JH Visited Milk/Dairv Shops (Lactometer Use)
Visit different milk shops and fined & discarded milk due adulteration in milk.

Reasons
Milk adulteration with waler, ammonia, and soda

Less values of Fats, Protein and SNF than PFA’s

VI*’ \ (sited Meat Ac Brel Shop

< hi. I . .I dillcicnt m. .ii A hci I simps and fined lot the follow in? rc.is.wis

I No stamp li.un sl.inphiciing house

Mi.it Bed witlioul coveting

. Wooden table. that is imi accepted by law

I No ici oid of purchasing

5 \\ atei mg the nic.it l»ccf

t> I nluyicrnc condition of licezct

7 No St Il’s tollov C<!

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1J

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Che
cke
d
diff
eren
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mea
t&
beef
sho
ps
and
fine
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tor
the
foll
owi
ng
reas
ons

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( hnptrr \o 4.
lit coiiu rul.Uinn
I Improve I mp!.»- '<■ II P ’ .. *
1
Prop f \ enttLm ». V. !, :
' Applied hiiHVM i'H ^t:e ».l >n,, 'nu >■ «< •itniui i I .pl > ., • ij
‘ "n ||>. Hun ,>! ..i. .»«>,.
(» I,< cp P. <>p. I . . . ..
< il .11 III, V , r, . ..

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 Chnpfcr No 4.
Rccoincndntioii
I Improve I -mploycc's Hygienic Polices
- Proper Ventilation System.
' Applied biometric Attendance System.
4. Conduct Employee's Awareness Program.
5. Selection of Suitable Vehicle for Operation.
6. Keep Proper Record of Vehicle Movement Within Area to Area.
7. Clean the Vehicle Regularly.

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 Chapter No 5.

Summary
Un the whole, this internship was a useful experience. I his internship has been an
excellent and rewarding experience. . I have gained new knowledge, skills and met many new
people. 1 achieved several of my learning goals. 1 can honestly sav that my time spent interning with
Punjab Food Authority Agency lesultcd in one of the best part of my life. Not only did I gain
practical skills but 1 also had the opportunity to meet many fantastic people. The atmosphere at the
Punjab Food Authority office was always welcoming which made me feel right at home.

Additionally, I felt like I was able to contribute to the company by assisting and working on

projects throughout the internship. As 1 participate in Surveys, license checking and making reports.

Throughout the internship in PFA I found that several things are important:

1. C ritical and Analytical Thinking

2. Time Management

3. Goal Management

4. Teamwork Interaction

5. Punctuality

6. Working interest

7. Research aptitude

8. Product awareness

9. Dependability

10. Gaining experience and skills

1 got insight into professional practice. 1 learned the different facets of working with

PFA, Related to my study I learned more about the food and hygienic foods and how to

eliminate unhygienic food from market. There is still a lot to discover and to improve. The

internship was also good to Find out what my strengths and weaknesses

arc. This helped me to define what skills and knowledge I have to improve in the coming time

Overall, my internship at Punjab Food Authority (PFA) has been a success. I was able to gain

practical skills, work in a fantastic environment, and make connections that will last a lifetime.

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