CHAPTER ONE

1.1 Background of the study

SIWES was established by ITF (Industrial Training Fund) in the year 1973 to solve

the problem created by lack of adequate skills for employment of university

graduates by Nigerian industries. Employers noticed that graduates from various

Nigerian institutions Universities, Monotechnic and Polytechnics alike were

lacking in training or in the practical aspect of their courses thereby making it hard

for them to perform their duties after being employed. This was a problem until

1973 when SIWES was created, the program was officially approved by the

Federal government in 1974.The SIWES scheme is designed to exposes students

and prepares them for the work situation they are likely to encounter after

graduation.

1.2 Definition of SIWES and brief history

The Students Industrial Work Experience Scheme (SIWES) is a skills training

programme designed to expose and prepare students of universities and other

tertiary institutions for the Industrial Work situation they are likely to meet after

graduation. The scheme is aimed at bridging the existing gap between theory and

practice of Sciences, Agriculture, Medical Sciences (including Nursing),

Engineering and Technology, Management, and Information and Communication

Technology and other professional educational programmes in the Nigerian tertiary

1
institutions. It is also a planned and structured programme based on stated and

specific career objectives which are geared towards developing the occupational

competencies of participants (Mafe, 2009). Consequently, the SIWES programme

is part of the approved Minimum Academic Standard in the various degree

programmes for all Nigerian Universities.

The history of SIWES starts off with the recognition of the shortcomings and

weakness in the formation of SET (Science, Education and Technology) graduates,

particularly with respect to acquisition of relevant production skills (RPSs), the

Industrial Training Fund (which was itself established in 1971 by decree 47)

initiated the Students’ Industrial Work experience Scheme (SIWES) in 1973. The

scheme was designed to expose students to the industrial environment and enable

them develop occupational competencies so that they can readily contribute their

quota to national economic and technological development after graduation.

Consequently, SIWES is a planned and structured programme based on stated and

specific career objectives which are geared toward developing the occupational

competencies of participants. It is therefore, not in doubt that SIWES is a veritable

means or tool for National Economic Development.

The main thrust of ITF programmes and services is to stimulate human

performance, improve productivity, and induce value-added production in industry

and commerce. Through its SIWES and Vocational and Apprentice Training
2
Programmes, the Fund also builds capacity for graduates and youth self-

employment, in the context of Small-Scale Industrialization, in the economy. The

Industrial Training Fund is a grade ‘A’ parasternal operating under the aegis of the

Federal Ministry of Industry, Trade and Investment. It has been operating for 42

years as a specialist agency that promotes and encourages the acquisition of

industrial and commercial skills required for national economic development.

1.2.1 Bodies involved in the management of SIWES

The bodies involved in the management of SIWES are:

• Federal government

• Industrial Training Fund

While other supervising agencies include:

• National University Commission (NUC)

• National Board for Technical Education (NBTE)

• National Council for Colleges of Education (NCCE).

The functions of these agencies are as follows;

1. To ensure adequate funding of the scheme.

2. To establish and accredit SIWES in the approved institutions.

3. To formulate policies and guidelines for the participating bodies to follow.

4. To supervise the students participating and sign their required documents.

5. To ensure payment of allowance for the students etc.

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1.3 Aim and objectives of SIWES

The Industrial Training Fund’s policy Document No. 1 of 1973 which established

SIWES outlined the aims and objectives of the scheme. The aims and objectives of

the scheme are as follows:

1. It provides an avenue for students in institutions of higher learning to acquire

industrial skills and experience during their course of study.

2. It exposes Students to work methods and techniques in handling equipment and

machinery that may not be available in their institutions.

3. It makes the transition from school to the world of work easier and enhance

students’ contact for later job placements and a chance to evaluate companies for

which they might wish to work.

4. It provides students with the opportunities to apply their educational knowledge

in real work and industrial situations, there by bridging the gap between theory and

practice.

5. The programme teaches the students on how to interact effectively with other

workers and supervisors under various conditions in the organization.

4
 CHAPTER TWO

2.1 About the Place

Rivers State Ministry of Health is statutory responsible for driving the Health care

policy of the Government of Rivers State, specially, in the provision of an effective

and qualitative Health care delivery system in the state. The activities of Ministry

of Health cover Primary, Secondary and Tertiary Health Services. The Local

Government councils have the responsibility for providing primary health care

services. This is achieved through 386 Primary health care facilities, 18 Secondary

facilities and 4 Tertiary facilities located in the 23 Local Government Areas of the

state.

2.2 Vision

To provide Universal access to affordable and qualitative healthcare for everyone

who resides in Rivers State.

2.3 Mission

To ensure proper service integration at all levels of health care establishment and

to develop and implement policies and programmes to improve and maintain

quality health services that are capable of providing effective, efficient and

affordable healthcare delivery.

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2.4 Objectives

i. Promote an enabling environment for attainment of sector goals

ii. Equitably increase coverage with packages of quality essential health care

services

iii. Strengthen health system for delivery of packages of essential health care

services

iv. Improve protection for health emergencies and risks

v. Enhance healthcare financial risk protection

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2.5 Organogram of the Place

CHAPTER THREE
7
3.1 About my experience at the Ministry of Health

I was exposed to various training like occupational health, food hygiene, health

inspection, family planning, maternal health and HIV/AIDs training.

3.2 Occupational health

Occupational health is an area of work in public health to promote and maintain

highest degree of physical, mental and social well-being of workers in all

occupations.

Its objectives are:

1. The maintenance and promotion of workers' health and working capacity;

2. The improvement of working conditions and the working environment to

become conducive to safety and health;

3. The development of work organization and working cultures that should

reflect essential value systems adopted by the undertaking concerned, and

include effective managerial systems, personnel policy, principles for

participation, and voluntary quality-related management practices to

improve occupational safety and health.

The science and practice of occupational health involves several disciplines, such

as occupational medicine, nursing, ergonomics, psychology, hygiene, safety and

other.

8
3.3 Occupational Health and Safety Tips

3.3.1 Be Aware

Always be alert to what’s happening in your surroundings; remember that your

safety is your responsibility. Understand the particular hazards related to your job

or workplace, and keep clear of potentially hazardous areas or situations. Be awake

and attentive on the job, and be particularly aware of machinery. Avoid going to

work under the influence of alcohol or drugs, which can compromise your

concentration, coordination, judgment, motor control and alertness.

3.3.2 Maintain Correct Posture

Use correct posture to protect your back while at work. If you sit at a desk, keep

your shoulders and hips in line and avoid hunching over. Use correct form when

lifting objects and avoid twisting and stooping. The following tips provide

information about lifting correctly:

i. Use both hands to lift or carry a heavy object.

ii. Adopt a proper lifting stance by putting the strain on your legs, keeping your

back straight and not bending at the waist.

iii. Wear a back brace for heavy work.

iv. Test the weight before picking up the item.

v. Lift items smoothly and slowly.

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 vi. Move your feet instead of your back when traveling or turning with a heavy

object.

vii. Hold the load close to your body.

viii. Ask for help to move loads that are too heavy for you.

3.3.3 Take Breaks Regularly

Feeling tired and burned out makes you less likely to be aware of your

surroundings and is a common cause of workplace injuries. Regular breaks help

you stay fresh and alert on the job. It is particularly important to take short breaks

when you have a task that requires repetitive movements over a long period of

time.

3.3.4 Use Equipment Properly

Always take the proper precautions when operating machinery or using tools.

Taking shortcuts is a leading cause of workplace injuries. Use the appropriate tool

for the job, and use it in the right way. When using tools and machinery, put safety

first with the following tips:

Only use machinery you are trained and authorized to use.

i. Keep tools clean and in good working order.

ii. Organize tools and always return them to their proper place.

iii. Make sure the machine operator sees you, don’t approach from a blind spot

or from behind.
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 iv. Only perform tasks you have been properly trained to perform.

v. Never leave machinery unattended while it is running.

vi. Always obey operating instructions.

vii. Never remove or tamper with safety guards.

viii. If something seems wrong, immediately stop the machine and get assistance.

ix. Communicate with those around you.

x. Never walk in front of heavy equipment.

xi. Read and follow all labels and instructions.

xii. Don’t tamper with hazardous items, including cords, switches and electric

controls.

xiii. Wear appropriate and compact clothing; loose, billowing clothing and

accessories can easily get caught in moving parts.

xiv. Never place fingers or other objects into moving machinery.

xv. Turn off equipment before moving, cleaning, adjusting, oiling or un-

jamming.

3.3.5 Locate Emergency Exits

Always know where emergency exits are located and keep the path to them clear.

You should also have clear access to emergency shutoffs on machinery.

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3.3.6 Report Safety Concerns

If you notice a potential safety hazard or risk, report it to your supervisor

immediately so they can address the situation. Keep communication lines open and

work as a team to create a safe working environment.

3.3.7 Practice Effective Housekeeping

Maintain a clean and organized workplace environment. Make housekeeping an

ongoing project that everyone is involved in and keep these tips in mind:

i. Prevent trips, slips and falls by keeping all floors clean and dry.

ii. Eliminate fire hazards by removing combustible materials and storing

flammable materials away from sources of ignition.

iii. Control dust accumulation.

iv. Avoid tracking materials and cross contamination by keeping mats clean and

having separate cleaning protocols for different areas.

v. Use appropriate procedures to prevent falling objects.

vi. Keep the workplace clutter free.

vii. Store all materials and equipment properly

viii. Regularly inspect tools and personal protective equipment to make sure they

are in good working order.

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3.3.8 Make Use of Mechanical Aids

Take the extra time to obtain a wheelbarrow, crank, conveyor belt, forklift or other

mechanical aid to assist you in lifting heavy objects. Attempting to lift something

that is too heavy can cause injuries that could have been avoided.

3.3.9 Reduce Workplace Stress

Stress can contribute to difficulty concentrating and depression, which make it

hard to be alert at work. There are many causes of stress at work including

conflicts with others, heavy workloads, long hours and job insecurity. If you are

experiencing workplace stress, talk to your supervisor about ways to address your

concerns.

3.3.10 Use Appropriate Safety Equipment

It is important to use the proper safety equipment for a task to help protect yourself

from injury:

i. Wear appropriate clothing and shoes for your job.

ii. Know the location of fire extinguishers and first aid kits.

iii. Use a hard hat if there is a risk of falling objects.

iv. Wear gloves when handling toxic substances or sharp objects.

v. Wear goggles when there is a hazard to your eyes.

vi. Use safety harnesses if there is a danger of falling.

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vii. Wear non-skid shoes when working on slippery surfaces or lifting heavy

objects.

viii. Wear a breathing mask.

ix. Use all protective equipment intended for your task including seat belts,

protective headgear or clothing and safety glasses.

Creating an environment that is safe is the responsibility of everyone; do your part

by following safety guidelines and policies. If you are injured on the job, notify

your supervisor immediately and get assistance. Avoid taking risks when it comes

to safety, be aware and do your part to maintain a safe workplace environment. If

you’ve been injured on the job, call to schedule an appointment to see how our

team of specialists can help to get you feeling better and back to work!

3.4 Food hygiene

Food hygiene is a set of food manufacturing practices that aim to minimize

biological food hazards through safe and clean operations to protect public health

from foodborne diseases. erminologies can always be very confusing. Food

hygiene has been defined in many ways, but our task is to make everything easier

for you and to answer what is food hygiene. Put simply, food hygiene is the

practice a food manufacturing business applies to safeguard public health from any

risks of foodborne illnesses that can be caused by microbial contamination.

Particularly, food hygiene deals with the biological aspect of keeping food safe.
14
Food hygiene is a collection of practices and guidelines to keep your operations

clean and under healthy conditions. This term is concerned with food handling,

transport, proper storage of food, and the actual processing of your materials.

Specifically, the aims of food hygiene include the following:

 To prevent food from spoiling due to contamination as a result of unclean

environmental conditions, poor food hygiene practices, and lack of

orientation on food safety.

 To orient and educate people involved in the processing of your product on

how to practice safe food handling and sanitary practices.

 To extend the shelf-life of your product through clean processing.

 To prevent releasing unsafe food to the market that can result in foodborne

illnesses.

3.4.1 Basic Steps for Food Safety

Each year millions of people get sick from food illnesses which can cause you to

feel like you have the flu. Food illnesses can also cause serious health problems,

even death. Follow these four steps to help keep you and your family safe.

1. Clean

Always wash your food, hands, counters, and cooking tools.

 Wash hands in warm soapy water for at least 20 seconds. Do this before and

after touching food.

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  Wash your cutting boards, dishes, forks, spoons, knives, and counter tops

with hot soapy water. Do this after working with each food item.

 Rinse fruits and veggies.

 Do not wash meat, poultry, fish, or eggs. If water splashes from the sink in

the process of washing, it can spread bacteria.

 Clean the lids on canned goods before opening.

2. Separate (Keep Apart)

Keep raw foods to themselves. Germs can spread from one food to another.

 Keep raw meat, poultry, seafood, and eggs away from other foods. Do this in

your shopping cart, bags, and fridge.

 Do not reuse marinades used on raw foods unless you bring them to a boil

first.

 Use a special cutting board or plate for raw foods only.

3. Cook

Foods need to get hot and stay hot. Heat kills germs.

 Cook to safe temperatures:

o Beef, Pork, Lamb 145 °F

o Fish 145 °F

o Ground Beef, Pork, Lamb 160 °F

o Turkey, Chicken, Duck 165 °F

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  Use a food thermometer to make sure that food is done. You can’t always

tell by looking.

4. Chill

Put food in the fridge right away.

 2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking

or buying from the store. Do this within 1 hour if it is 90 degrees or hotter

outside.

 Never thaw food by simply taking it out of the fridge. Thaw food:

o In the fridge

o Under cold water

o In the microwave

 Marinate foods in the fridge.

3.4.2 Food Safety vs Food Hygiene

Technically, they are not the same. Although, in some cases, food manufacturers

use these terms interchangeably, they have different meanings and encompass

different principles.

When it comes to food establishments and manufacturing, food safety is an

essential aspect. It includes a wide array of areas to ensure that food is safe and fit

for consumption. This term is used to describe a wide management system that is

applied by a food business to ensure that hazards are controlled to acceptable

17
levels. Food safety is concerned with all types of hazards and includes the system

of corrective actions, monitoring, and how to achieve safe operations. In short,

food safety is the bigger umbrella, and food hygiene is under it. Food hygiene

is the practice of doing the directives from food safety in the cleanest and safest

way possible.

Food safety refers to a holistic approach to controlling and managing food safety

hazards. It spans from sourcing raw materials, processing, food packaging,

transporting, and finally, until the products are ready for sale. During processing,

food is vulnerable to biological, physical, chemical, and allergy

contamination. Food hygiene standards mainly cover conditions, rules, and

procedures to prevent biological food contamination, leading to foodborne

illnesses. The measures range from proper food handling, thorough cleaning

activities, preventing cross-contamination, etc. In comparison, traceability and

correct labelling are part of food safety management but not necessarily in food

hygiene standards.

When preparing your ingredients in a restaurant, food hygiene is applied by

segregating raw and cooked materials including the utensils used for each

ingredient. It is involved in cleaning and sanitation procedures before cooking as

well. These processes are also under food safety, but so are applying a corrective

action if any non-complying steps are not part of food hygiene anymore.
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3.4.3 Maintaining good hygiene practices

 Provide safe and hygienic food

Food and hygiene should always go hand in hand. A food business is obliged by

law to provide wholesome and hygienic food. Implementing food hygiene

standards is a crucial step to achieving the ultimate goal. Through practising good

food hygiene, your company will be able to continuously serve safe food and gain

a good reputation from consumers. Failure to observe hygienic practices can lead

to complaints and issues with public health safety.

 Avoid food waste

Improper food handling will lead to unnecessary waste. For example, if cross-

contamination occurs during packaging, depending on the degree of contamination,

a batch can be forwarded to disposal. If in case the products get distributed before

detection of contamination, your business will be forced to recall and either

reprocess or dispose of your contaminated products. Proper food hygiene practices

ensure that little to no waste is produced and that they are well managed.

 Build consumer trust

When a business constantly delivers high-quality, safe products as expected by

consumers, it's good for its reputation and business sustainability. Reports of

recalls or public health issues linked to your business can be bad for your brand's

19
name. In addition, most consumers go back to the brands they are most familiar

with and have had satisfactory experiences.

 Personnel development

Practising food hygiene in the operation facilities does not only improve your

business per se. It also teaches your employees and everyone involved in the

production to apply hygienic processes in their everyday lives and therefore

improve their way of living. In addition, in order for food hygiene training to be

effective, it must be applied and practised every day and become a part of your

employee's routines.

 Improve business efficiency

Reduced food waste, streamlined workflow, and improved productivity are a direct

result of good hygiene practices. Without much food waste and continuous and

efficient workflow, your company saves on cost and can positively affect profit.

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3.5 Health Inspector

Health Inspector are responsible for carrying out measures for protecting public

health, including administering and enforcing legislation related to environmental

health and providing support to minimize health and safety hazards. Environmental

Health Officers keep our water, food, air, land, facilities and other environmental

factors (factors external to a person) safe of health hazards, whether biological,

chemical or physical. They also address the related factors that impact behaviours.

Health Inspectors access and control environmental factors that can potentially

affect health, to prevent disease and create health-supportive environments.

Environmental determinants of health play a major role in a community’s overall

health and well-being, and thus Health Inspectors are essential in improving

population health outcomes and reducing the burden of disease.

They are multi-skilled in many areas with individuals being highly trained, usually

to degree level, and often requiring additional professional training, professional

competency assessment and continuing professional development in order to

continue to practice in the field. They are involved in a variety of activities,

including, but not limited to: conducting public health inspections (e.g., of food

facilities, swimming pools, personal service establishments, conveyances, septic

systems, wells, water treatment systems, etc.), investigating public health

nuisances, developing policies and guidelines, responding to public health

21
emergencies, investigating disease outbreaks, implementing disease control

measures, performing health promotion and health education activities, conducting

workplace safety assessments and accident investigations. Environmental Health

Officers are focused on prevention, consultation, investigation, and education of

the community regarding health risks and maintaining a safe environment.

22
They bring to the position an understanding of microbiology, epidemiology,

parasitology, chemistry, toxicology, risk assessment, law, environmental science

and technology, pest control, food science, the built environment, and other

relevant fields. They also have the knowledge and skills for the tracking and

23
control of communicable diseases, investigation of environmental health related

incidents and criminal investigations. They therefore must have strong

investigative skills and a thorough understanding of the application of legislation

related to public health, the built environment, pollution control and workplace

safety. Working in partnership with Government Ministries (such as Health,

Agriculture and Environment), local municipalities, businesses, community

groups, other agencies and individual members of the community, the HI plays a

major role in protecting public health.

3.5.1 Fundamental Standards the CQC created their 5 Standards

 Safe: Are service users, staff and visitors are protected from abuse and

avoidable harm?

 Effective: Is people’s care, treatment and support achieving good outcomes,

promotes a good quality of life and is evidence-based where possible?

 Caring: Do staff involve and treat people with compassion, kindness,

dignity and respect? Is the culture of the organisation a caring one?

 Responsive: Are services are organised so that they meet people’s needs?

 Well-led: Does leadership, management and governance of the organisation

assure the delivery of high-quality person-centred care, support learning and

innovation, and promote an open and fair culture?

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3.5.2 Duties of Health Inspector

 Inspection and enforcement services

 Environmental health consulting and education

 Communicable disease investigations and outbreak control

 Contact tracing and case & contact management

 Food safety course training

 Community planning

 Sewage disposal (septic) systems planning

 Floor plan review and approval

 Housing standards/quality inspection and control

 Infection Prevention and Control (IPAC)

 Urban renewal

 Pest control

 Emergency contingency planning and implementation

 Noise control

 Air quality monitoring

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 Health and safety at work inspection and control

 Water protection and testing (drinking water & recreational water)

 Radon risk assessment in buildings

 Environmental sampling, analysis and results interpretation

 Tobacco and vapour products control & reduction

 Community care facilities licensing

 Quality improvement

26
3.6 Family planning

Family planning is the consideration of the number of children a person wishes to

have, including the choice to have no children, and the age at which they wish to

have them. Things that may play a role on family planning decisions include

27
marital situation, career or work considerations, financial situations. If sexually

active, family planning may involve the use of contraception and other techniques

to control the timing of reproduction.

Family planning has been of practice since the 16th century by the people

of Djenné in West Africa, when physicians advised women to space their births at

three-year intervals. Others aspects of family planning aside

from contraception include sex education, prevention and management of sexually

transmitted infections, pre-conception counseling and management,

and infertility management. Family planning, as defined by the United Nations and

the World Health Organization, encompasses services leading up to

conception. Abortion is not typically recommended as a primary method of family

planning,[5] and access to contraception reduces the need for abortion.

Family planning is sometimes used as a synonym or euphemism for access to and

the use of contraception. However, it often involves methods and practices in

addition to contraception. Additionally, many might wish to use contraception but

are not necessarily planning a family (e.g., unmarried adolescents, young married

couples delaying childbearing while building a career). Family planning has

become a catch-all phrase for much of the work undertaken in this realm.

However, contemporary notions of family planning tend to place a woman and her

childbearing decisions at the center of the discussion, as notions of women's

28
empowerment and reproductive autonomy have gained traction in many parts of

the world. It is usually applied to a female-male couple who wish to limit the

number of children they have or control pregnancy timing (also known as spacing

children).

3.7 Method of family planning

1. The Barrier Approach

This form of birth control blocks the sperm from reaching the egg, thereby

preventing fertilization. Examples include male and female condoms, diaphragms,

cervical caps, and spermicidal foam. These methods are only used during

intercourse.

2. Hormonal Methods

Hormonal birth control inhibits the ovaries from releasing eggs. When there is no

egg for the sperm to fertilize, pregnancy cannot occur. Common hormonal

approaches include the pill, patch, and vaginal ring. Hormonal implants and

injections are also available.

3. IUDs family planning

There are two kinds of intrauterine devices (IUDs): hormonal and copper. Both are

implanted into the uterus and prevent pregnancy by keeping sperm from reaching

the egg. Hormonal IUDs stop the ovaries from releasing eggs and thicken cervical
29
mucus to impede sperm. Copper IUDs release copper ions into the cervix, making

it an inhospitable environment for sperm.

4. The Rhythm Method

Couples who rely on the rhythm method avoid having intercourse when the woman

is most likely fertile. An average woman who menstruates regularly can

theoretically only get pregnant for a few days every month. Since many factors

affect ovulation, though, this approach is less reliable than the others.

5. Surgery

Men who want a permanent form of birth control can undergo a vasectomy, which

keeps the semen free of sperm. Likewise, women can opt to undergo a tubal

litigation, which prevents eggs from moving through the fallopian tubes to the

uterus.

3.8 Maternal health

Maternal health is the health of women during pregnancy, childbirth, and

the postpartum period. In most cases, maternal health encompasses the health

care dimensions of family planning, preconception, prenatal, and postnatal care in

order to ensure a positive and fulfilling experience. In other cases, maternal health

can reduce maternal morbidity and mortality. Maternal health revolves around the

health and wellness of pregnant women, particularly when they are pregnant, at the

time they give birth, and during child-raising. WHO has indicated that even though
30
motherhood has been considered as a fulfilling natural experience that is emotional

to the mother, a high percentage of women develop health problems and

sometimes even die. Because of this, there is a need to invest in the health of

women. The investment can be achieved in different ways, among the main ones

being subsidizing the healthcare cost, education on maternal health, encouraging

effective family planning, and ensuring progressive check up on the health of

women with children. Maternal morbidity and mortality particularly affects women

of color and women living in low and lower-middle income countries.

CHAPTER FOUR

4.1 Challenges encountered

The main problem I encountered was transportation. It was quite challenging for

me that live in a far place to get to the institute every working day.
31
4.2 Conclusion

My Six months industrial training at the Rivers State Ministry of Health has been

one of the interesting, productive, instructive and educative experiences in my life.

Through the training I gained insight and more comprehensive understanding

about the real industrial working condition and has greatly improved my

interpersonal skill. As a result of the programme, I am now confident to build my

future career which I have already started at the Rivers State Ministry of Health.

4.3 Recommendation

i. It is recommended that the students partaking in the SIWES programs must

be supervised at least twice by ITF. • Also in the spirit of thorough industrial

development, students should be placed in departments, relevant to their

course of study.

ii. A comprehensive report from the organizations or establishments where

students do their SIWES program be forwarded to both the school and the

ITF.

iii. On the part of the government, they should educate the various

establishments in the country on the needs to admit students for industrial

training. This will solve the problem of securing a place for the training on

time.

32
iv. Orientation should be given to students on the procedure for finding

placement in industries.

v. All companies and industries should take it as a point of duty to provide

accommodation for their IT students. This will curb students’ nonchalant

attitude and improve their punctuality to work.

vi. To curb students’ nonchalant attitude to work the institutions should ensure

that the institution-based supervisor visit students on industrial training and

give them the necessary orientation and supervision.

33