Quality Assurance Manager Internship Training Manual FIC/Q7602

2023-2024 (June’24 – July’24)

Introduction
As part of the degree programme, Bachelor’s students are required to undergo
internship in Semester IV. A total of 8 credits are allocated for internship.
Objectives
● To provide opportunities for experiential learning in varied areas of the discipline beyond
‘teaching-training’ and enhance professional growth of the student.
● To help students prepare for vocational careers and develop a road map for the same.
● To train qualified nutritionists/food scientists/medical nutrition therapists/ to enter
different professions in public and private sectors including industry.
Purpose
Enable students to:
1. Apply knowledge and skills acquired during academic programme.
2. Gain experience of working outside the Department in a real-life situation, under
supervision.
3. Transform and become a responsible professional.
4. Develop values, attitudes and ethics that will make them professionals. ‘valued’ for their
knowledge and skills, responsibility, productivity, efficiency, accountability, and work-life
balance.
 Quality Assurance Manager

Report Template – Day-wise FIC/Q7602

PC1 Establish objective/road map and budget for quality function. (PC) NOS 1
PC10 Understand the organisation and employees, develop a leadership style,
and apply them appropriately to achieve department targets and
organisation goals.
PC16 Consult with employees of quality department and evaluate the past,
present and future trends and prepare realistic budget for functioning of
quality department and for achieving quality in the organisation and
producing quality products.
PC8 Implement food quality and safety regulatory requirements like FSSAI. NOS 2
PC9 Implement procedure, standards, and specifications to meet quality
goals of the organisation.
PC10 Develop and review standards on environmental requirements, health,
and safety policies.
PC13 Direct and coordinate company’s quality program like implementation
of ISO, HACCP systems and procedures
PC16 Support new projects for validation, liaison with government agencies
to ensure statutory and regulatory compliances
PC17 Support R&D, marketing, packaging team in new concept
development, review of formulation and applicable product/package
regulatory requirements
PC18 Analyse ways to reduce waste and increase efficiency
PC21 Ensure food products produced meet the organisation standards,
national and international regulations.
PC22 Ensure routine sampling, testing and inspection of raw materials,
packing materials, production on-line samples, and finished products to
achieve product quality.
PC23 Ensure appropriate calibration of testing equipment.
PC31 Monitor production processes, process layouts, process sequences to
obtain quality products through processes
PC36 Provide or organize training on organisation standards, legal
regulations on food (FSSAI), testing procedures, production, effect of
process parameters on production process and product quality, basic
microbiology, health and safety, hygiene practices, Good
Manufacturing Practices (GMP) etc.
PC10 Identify and analyse any problems related to process and quality NOS 3
procedures, report findings and recommendations to management for
immediate action
PC15 Implement system for identifying hazards and assessing risks in
processing food products and set procedures to control and prevent
them.
PC16 Implement system for gmp, haccp, fifo/fefo, product recall etc
PC17 Organize training to the employees on food safety, hygiene, and
sanitation for effective implementation of the systems reaching the
consumer.
PC18 Implement food and safety procedures in all areas of function to ensure
food safety and hygiene system is followed from procurement of raw
material, production of product, packaging, storage, distribution and
until the product.
NOS 1

PC1. Establish objective/road map and budget for quality function.

Activity 1: Establish the objectives of the industry with organisation chart.

PC10. Understand the organisation and employees, develop a leadership style,
and apply them appropriately to achieve department targets and organisation
goals.

Activity 2: Organization Chart

PC16. Consult with employees of quality department and evaluate the past, present and future
trends and prepare realistic budget for functioning of quality department and for achieving
quality in the organisation and producing quality products.

Activity 3: Understand the organisation and employees, develop a leadership style, and
apply them appropriately to achieve department targets and organisation goals.
Activity 4: Outline the budget for quality functioning.
NOS 2
PC8. Implement food quality and safety regulatory requirements like FSSAI.
PC9 Implement procedure, standards, and specifications to meet quality goals of the
organisation.

Activity 1: Discuss the NABL, FSSAI principles followed in industry for raw materials and
production.
PC13. Direct and coordinate company’s quality program like implementation of ISO,
HACCP systems and procedures.
Activity 2: Direct and coordinate company’s quality program like implementation of ISO,
HACCP systems and procedures.
PC16 Support new projects for validation, liaison with government agencies to ensure
statutory and regulatory compliances

Activity 3: Mention the Subsidies / Loan provided by the government for food industries.
PC16. Implement system for GMP, HACCP, FIFO/FEFO, product recall etc…

Activity 4: Identify and justify which method of stock rotation- FEFO or FIFO is being
followed.
PC18. Analyse ways to reduce waste and increase efficiency.

Activity 5: Analyse ways to reduce waste and increase efficiency.

Activity 6: Write down the procedure for disposing waste material as per the SOP followed
in the industry.
Activity 7: Determine the quality of finished products using physical/ sensory analysis.
PC21 Ensure food products produced meet the organisation standards, national and
international regulations.
Activity 8: Bring out the organisation standards, national and international regulations.
PC22 Ensure routine sampling, testing and inspection of raw materials, packing materials,
production on-line samples, and finished products to achieve product quality.
Activity 9: List out the parameters to ensure routine sample, testing and inspection of raw
materials, packing materials, production on-line samples, and finished products to achieve
product quality.
PC23 Ensure appropriate calibration of testing equipment.

List the equipment’s inside the laboratory (Image of the equipment, Principle and
working procedure) and its calibration procedure.

Activity 10: Picture out the images of the equipment and label its part.
Activity 11: Illustrate the Principle and working procedure of the equipment.

List out the various chemicals and glassware handling and storage of machineries used in the
industry.
Activity 12: How the calibration procedure is carried out in the laboratory.

Documentation - Sample entry, Sample traceability, SOP for equipment and its calibration
report, personal files.
Activity 13: Tabulate the things documented and maintained in the industry:

PC10 Develop and review standards on environmental requirements, health, and safety
policies.
PC31 Monitor production processes, process layouts, process sequences to obtain quality
products through processes
Activity 14: Tabulate the workplace checklist before and after work to ensure safety and
hygiene.
Activity 15: Steps for sorting, grading and storage procedure for raw materials.
Activity 16: Draw the layout of storage area and procedure for raw and packaging materials.
Activity 17: Layout and storage of packaging materials.
Good Hygienic Practice
PC36. Provide or organize training on organisation standards, legal regulations on food
(FSSAI), testing procedures, production, effect of process parameters on production process
and product quality, basic microbiology, health and safety, hygiene practices, Good
Manufacturing Practices (GMP) etc.

Activity 18: Tabulate the workplace checklist before and after work to ensure safety and
hygiene.
Activity 19: Give details on Good personal hygiene equipment and tools, hygiene steps to be
followed in the organization.
Activity 20: Mention the basic testing procedure followed in the industry.
NOS 3
PC10 Identify and analyse any problems related to process and quality procedures, report
findings and recommendations to management for immediate action.
Activity 1: Identify and analyse any problems related to process and quality procedures,
report findings and recommendations to management for immediate action.
Activity 2: PC13. Direct and coordinate company’s quality program like implementation of
ISO, HACCP systems and procedures
PC15 Implement system for identifying hazards and assessing risks in processing food
products and set procedures to control and prevent them.
Activity 3: Implement system for identifying hazards and assessing risks in processing food
products and set procedures to control and prevent them.
PC16. Implement system for GMP, HACCP, FIFO/FEFO, product recall etc…

Activity 4: Identify and justify which method of stock rotation- FEFO or FIFO is being
followed.
PC17 Organize training to the employees on food safety, hygiene, and sanitation for effective
implementation of the systems reaching the consumer.
Activity 5: How to Organize training to the employees on food safety, hygiene, and
sanitation for effective implementation of the systems reaching the consumer.
PC18 Implement food and safety procedures in all areas of function to ensure food safety and
hygiene system is followed from procurement of raw material, production of product,
packaging, storage, distribution and until the product.
Activity 6: Implement food and safety procedures in all areas of function to ensure food
safety and hygiene system is followed from procurement of raw material, production of
product, packaging, storage, distribution and until the product.

1. Document and record of process details for entire production and packaging in processed
chart.

2. Production batch

3. Finished product.
Conclusion and reporting

Discussion:
 Successful completion of internship is mandatory for every student to obtain the
B.Voc degree in their chosen specializations. Internship can take place in various
agencies/organizations/industries such as corporations, banks, hospitals, hospitality industry,
research and academic institutions, marketing firms, human service agencies, voluntary
agencies, government departments, gymnasiums, fitness and health clubs, speciality clinics
etc. Some students may receive remuneration whereas others may not and some others may
have to pay for the internship. Many students may be undergoing internship for the first time
and will be venturing outside the University environment. In the agency/organization or
industry, students will be expected to work like the other professionals who are employed in
the agency.
It is important to remember that in some cases, the rules and regulations of the agency were
the student is placed are not fully spelt out at the beginning of the internship period.
Also rules and regulations differ from one institution/organization to another. Hence, it is
important that the student familiarizes themself with the policies, rules and regulations of the
agency/organization where they were is placed.
Internship is a professional commitment made by the student. The key elements of this
commitment are having good work habits, being receptive to supervision and completing
assigned work on time.