CHAPTER ONE

1.0 Introduction 1
1.1 Background of Siwes 1
1.1.1 History of Siwes 1
1.1.1.1 Vision and Mission Statement 2
1.1.2 Aims of Siwes 2
1.1.3 Objectives of Siwes 3
1.1.4 Importance of Siwes 4
1.2. Establishment Profile 5
1.2.1 Brief History of Cormart Nigeria Limited 5
1.2.2 Establishment Organogram 7
1.2.3 Rules and Regulations of the Laboratory 8
CHAPTER TWO
2.0 Description of Work Done 10
2.1 Quality Control Department 10
2.2 Why are quality control parameters studied 11
CHAPTER THREE
3.0 Analysis Carried Out in the Laboratories 12
3.1 Physico-Chemical Analysis of Food Sample (Raw Cow Beef for Sausage Production) 12
3.1.1 Sample Collection 12
3.1.2 Methodology 12
3.2 Moisture Content/ Shelf-Life Analysis/ pH (Renew Cold-Water Starch) 14
3.2.1 pH analysis 17
3.2.2 Determination of the Iron Content in Water 18
CHAPTER FOUR
4.0 Quality Control Test for Water 22
4.1 Colour (Appearance Tests) 22
4.2 Odor Test 23
4.3. pH & Conductivity Test 23
4.4. Total dissolved solid TDS 25
4.5 Utility Unit 31
4.6 Quality Assurance Department 33
4.7 Quality Assurance Laboratories 36
CHAPTER FIVE
5.0 Conclusion 48
5.1 Recommendation 49
5.2 References 50