INDUSTRIAL PLACEMENT

AT
COUNTRY STYLE FOODS (PVT)
LTD

W.D.M.H.Prabodhani
AS2012710
Department of food science & Technology
Faculty of Applied Sciences
University of Sri Jayewardenepura

OVERVIEW

Introduction
Company Profile
Product Portfolio
Production Processes
Quality Assurance
Special Activities

INTRODUCTION
Company Name : Country Style Foods (Pvt) Ltd
Brand Name

: SMAK

Established

in : 1980

Location

: Ragama

Current Directors : Mr. Sarath Alahakoon

Mr. Darmasiri Alahakoon
Mr. Daya Kumanayaka

Company Profile
VISION
To be among the cooperate Leaders in
natural based food and beverage industry,
to cater to wide range of markets with
diversified range of products

MISSION
Achieve total productivity in the natural
based foods and beverage industry with
most preferred products prepared under
strict hygienic conditions being mindful of
the health and wealth of entire society

PRODUCT PORTFOLIO
PRODUCTS

DRINK &
NECTAR

DRINKING
WATER
BOTTLES

SNAKS &
BITES

190ml Glass
Bottles

Breakfast
Cereal

Tetra Pack

Bites &
Mixtures

PET Bottles

Wafer Sticks

Product Profile

Fruit drink

Tetrapak

Confectionary
items

Mixed Fruit Drink Mixed Fruit Drink Wafers sticks

Wood Apple DrinkWood Apple Drink Choco bubbles
Mango Drink
Mango Drink
Jujubes
Mixed Fruit With Lime Drink Pineapple drink
Chocolate Milk Drink
Sherbet Milk Drink Bites
Mango Blast Drink
Garlic
Coffee Milk Drink Onion
Anoda Drink Cheese onion
Ambarella Drink Spicy
Lime Drink Hot & Spicy
Iramusu Drink Indian mixture
Active isotonic drink
Cassava chips

FRUIT DRINK
MANUFACTURING PROCESS

PROCESS FLOW CHART

Fruits

Other
Ingredient
s

Fruit Grading
Fruit Washing
Fruit Cutting
Fruit Pulping
Drink
Preparation
Drink Filling
Labelling
Packing
Fruit Drink Bottles

Bottles &
Caps

Labels

Creates

TETRAPACK PRODUCTION
DEFINITION
Aseptic processing and packaging
means the filling of a commercially
sterilized cooled product into pre-sterilized
containers, in an atmosphere free of
microorganisms.

PROCESS FLOW CHART

Fruits

Other
Ingredient
s

Fruit Grading &

Washing
Fruit Cutting &
Pulping
Drink
Preparation
Drink Cooling
Pasteurizatio
n
Drink filling &
Packing
Date coding
Appling
straw
Packing

Packing
Materials

Master
Cartons

MACHINERIES

Pasteurizer with Plate Heat

Exchanger (PHE)

Aseptic filling machine

Tetrapak straw applicator

Quality Assurance
There are majorly three inspections governed by
Quality Assurance department
Raw material Inspection
In process Inspection
Finished product Inspection

MATERIAL INSPECTION
PARAMETERS
Fruit Inspection Parameters;

Sight
Tough
Smell
Taste
Resonance

: Color, Size, Shape

: Texture, Hardness or Softness
: Odor and Aroma
: Sweetness, Sourness and Bitterness
: sound when tapped

Packing Material Inspection Parameters;

Labels
:Surface Appearance, Colour
Closures
:Crown corrosion, Diameter, Thickness
Glass Bottles & Pet Bottles :Volume , Weight ,Surface
Appearance
Heat Stability, Smell, Foreign
matters

PRODUCT INSPECTION PARAMETERS

Physical Parameters
Brix value

Chemical Parameters
Acidity
pH
SO2 level

Sensory Parameters
Color
Taste

Defects

Certificates
ISO 22000:2005
HACCP (Hazard Analysis and Critical
Control Points)
Good Manufacturing Practices(GMP)
SLS Certificates

Special Activities
1. Introduce methods for pineapple waste
utilization
2. Identify the problem related to the PET
bottle closures

ACTIVITY 01
Introduce methods for pineapple
waste utilization
Identified the waste percentages of fiber,
pineapple peel and crown, leaves & steam
Percentage of fiber
=3%
Percentage of pineapple peel
=31%
Percentage of crown, leaves & steam =22%
Total waste percentage
=56%

METHODOLOGY

Silky white
fiber from
leaves

Compost

Bromelai
n
enzyme

Vinega
r

Bromelai
n
enzyme

Vinegar
Pineapple
flour

Pineapple
tea
Pineapple &
ginger drink

My approaches
Pineapple & ginger drink
Pine apple tea
Pineapple & ginger drink and Pineapple
tea
A-With Kithul treacle
B- With sugar
C- Pine apple tea

ACTIVITY 02
Identify the problem related to the PET bottle
closures

Problem: Closures weren't fitted to the bottle

Reasons: Thickness of the liner is higher than the older liners
Diameter of the cavity is too shorter than the older liners

Observations:

Parameter

Old liner
(a)

New liner
(b)

Thickness

0.2mm

0.4mm

Diameter

2.06mm

1.42mm

(a) (b)

Conclusion: Thickness of the liner should be minimized as the older one &
diameter should be increased as same as the older one

THANK YOU