ETP Section Effluent Treatment Plant.

The effluent treatment plant is designed to treat the effluent coming from different areas of the plant. The
treatment of different effluents varies with the type of effluent.
ETP section is deals with efficient waste management concerns with hazardous to nature. ETP section
manages effluents like water based wastes , solid wastes, and other chemical effluents .

Wastewater generated from agricultural and food operations has distinctive characteristics that set it apart
from common municipal wastewater managed by public or private wastewater treatment plants throughout the
world: it is biodegradable and nontoxic, but that has high concentrations of biochemical oxygen demand
(BOD) and suspended solids (SS). The constituents of food and agriculture wastewater are often complex to
predict due to the differences in BOD and pH in effluents from vegetable, fruit, and meat products and due to
the seasonal nature of food processing.
Processing of food from raw materials requires large volumes of high grade water. Vegetable washing
generates waters with high loads of particulate matter and some dissolved organics. It may also contain
surfactants.

Animal slaughter and processing produces very strong organic waste from body fluids, such as blood , and gut
contents. This wastewater is frequently contaminated by significant levels of antibiotics and growth hormones
from the animals and by a variety of pesticides used to control external parasites. Insecticide residues in
fleeces is a particular problem in treating waters generated in wool processing.

Processing food for produces wastes generated from cooking which are often rich in plant organic material
and may also contain salt, flavorings, coloring material and acids or alkali. Very significant quantities of oil or
fats may also be present.

The system is envisaged for treatment of effluent mainly containing turbidity and suspended solids. Service
water washing effluent from different areas is collected in common collection pit and then pumped to the flash
mixer where chemical mixing takes place. The effluent is dosed with Alum, Lime and Polyelectrolyte to
coagulate and flocculate the suspended / colloidal matter. Water then flows through the flocculation tank for
flocculation and is finally carried over to tube/lamella settler through gravity where clarification of water
takes place. Clarified water is then led to common monitoring basin through gravity. Sludge generated in the
process shall be collected and pumped for further treatment.

Sludge collected from different clarifiers is pumped through the Sludge Thickener. Thickened
sludge is the further pumped to centrifuge. Sludge cakes generated from centrifuge are
disposed off. Supernatant is recycled back to the main clarifier.

ETP plant in Vista .

Various sections in the ETP

1. Raw Entry Chamber -3 no .
2. Underground Tank
3. Raw effluents pump
4. primary settling Tank
5. primary treatment tank.
6. RBC Rotating Contactor tank
7. Secondary settling tank
8. Sand Filter.
9. Activator Carbon filter
10. Discharge Tank.

QUALITY DEPARTMENT
INTRODUCTION
Quality control is the sum of all those controllable factors that ultimately influence positively or
negatively the quality of the finished product e.g. selection of raw materials, processing
methods, packaging, methods of storage distribution etc. Quality is defined as any of the
features that make something what it is or the degree of excellence or superiority (1). The word
"quality" is used in various ways as applied to food. Quality product to the salesman means one
of high quality and usually at an expensive nature e.g. champagne is considered a quality as
compared to fish and chips. Likewise for fresh produce, the word "quality" refers to the
attributes of the food which make it agreeable to the person who eats it. This involves positive
factors like colour, flavour, texture and nutritive value as well as the negative characteristic
such as freedom from harmful micro-organisms and undesirable substances.

The aim of quality control is to achieve as good and as consistent a standard of quality in the
product being produced as is compatible with the market for which the product is designed.
THE PRINCIPLES OF QUALITY CONTROL

The principles of quality control are considered under the following:

Raw material control

Process control

Finished product inspection

Invariably, once a food product has been through a manufacturing process, little can be done to
alter its quality. Thus examination of finished products only permits acceptance of material
reaching the desired standard and rejection of material which fails to reach this standard. Such

a process is therefore one of inspection and not one of control. It can be claimed that if control of
raw materials and control of process is perfect, the final product will not require inspection.
However, in practice it is seldom possible to guarantee complete control over raw materials and
processing conditions and thus a greater or lesser degree of finished product inspection will be
necessary, depending on circumstances within the factory. it is economically desirable to
concentrate on ensuring that inspection (and rejection) at the finished product stage is reduced
to a nominal level by effective raw material and process controls.

In a food processing industry the stores and warehouses often contain a large range of raw
materials. Raw materials such as artificial coloring, spices and essences may be used slowly
and may deteriorate on long storage. Others such as wheat or milk powder may be rapidly
replaced in the flour and milk industry respectively. Fresh meat is highly perishable and
requires good refrigeration where sugar, salt etc. may be very stable and only requires a cool
dry condition to remain in excellent condition for a long period. It's not every single raw
material which must be subjected to detailed examination and testing at frequent intervals.
Those used in insignificant amounts can be omitted from frequent inspection since the cost of
inspection will often far outweigh the advantages gained.

HACCP

We have an HACCP system so that there is an increase in probability of 'Right first time' every
time. It facilitates the ability to customers and trade across barriers. The customer's confidence
is not only increased but it shows the diligence of the manufacturer leading to constant
improvement and ability to seek third party certification

Critical Control Point (CCP)

This should be identified and carefully chosen on the basis of risk of severity of the hazard,
where severity means the seriousness of the consequences when a hazard occurs and risk is
and estimate of the probability or likelihood of a hazard occurring. It is only the risk which can
be controlled. The CCP may be a location, procedure or processing step at which hazards can be
controlled. Two types of CCP may be identified.

CCP1 ensures full control of control of hazard, whilst

CCP2 minimises but does not assure lull control.

At the CCP, the hazard can be prevented, eliminated or reduced to acceptable levels. The CCP
should truly be critical. Some of the CCP are there as a result of company rules for good
manufacturing practice, product reputation, company policy.

Various Tests held in Vistas Quality Control Dept :

1. Microbial analysis (for E.coli Staphylococci coliform yeast and mold)

2. Chemical analysis (regarding salt oil FFA etc.)
3. Physical analysis (length, breadth, height of material, brix of material etc.)
4. Analysis of packaging material (moisture and other properties etc.)
5. Analysis of row material in transporting vehicle (regarding raw meat and CO2etc.)
6. SWAB test.
7. Sensory Evaluation

MICROBIAL ANALYSIS
The microbiological safety of food is a primary concern and implicit obligation of food
manufacturers and there for in vista foods pvt. Ltd microbial section is one of the most
important value

Operation
First operation is COLLECTING samples from online raw material section production area
cold storages. Then a 10 gm of sample is collect from each sample bag for further analysis. Then
addition of dilutant like Peptone water is poured as a microflora is mixed with it. Then one ml
of dilution sample is poured in patri-plates. For total viable count dilution factor is kept 1/1000
to 1/10000 ( for Veg. and raw material like bread crum . latiuse, tempura) .And for non veg
sample and raw meat it is kept at 1/10000 to 1/100000 with the help of one ml Peptone water
in various tests tubes.

Media

Organism

12.6 gms Baird Parkar Agar

Staphylococci

8.3 gms Voilet Red bile Agar

Coliform

7.4 gms EMB Hiveg Agar

E.coli

3.6 gms Plate count Agar

TVC

Now media is poured with the help of poured plate technique and kept for setting media. This
whole process is done with sterile glass wares. After setting media the Petri plates kept in

inverted position in incubation chamber for incubation of 48 hrs at 37 degree C. After 48 hrs
the colonies are measured and noted in book.

Chemical Analysis

As vista food international maintain its quality in v,arius food chain like Mcdonalds, it is very
much concerns with his quality of raw material. Chemical analysis tests the chemical
composition of various samples . It concerns with a measurement of salt, oil FFA of the raw
material, pH value.

Physical analysis
Length width and height of the raw material, rice broken, solubility , sugar content, specific
gravity , viscosity are analyzed here.

Analysis of Packaging Material

In this section packaging material like plastic bags , card board boxes , and other material are
examined . Tests like moisture analysis , thickness of packaging material are measured .

Analysis of Material in Transportation Vehicle

Criteria like weight of vehicle , microbial count are concerns with this analysis .

SWAB test
This tests is performed at production area when main CIP ( Cleaning in Process ) is takes place
in this tests SWAB paper is kept on the surface of the machine .a and after one to two hrs the
paper put in SWAB analysis machine which gives no of a microorganism in surface of machine
which gives CIP influence .

Sensory Evaluation
It deals with a human sensory properties to analysis food material in criteria like texture,
flavor , mouth feel, crispy ness, color , smell, etc.