SlideShare a Scribd company logo
Welcome
A Presentation on
Industrial Training
at
ABDUL MONEM LIMITED
Who Are We?
1007036 Md. Ittakhaf Masud Rana
1107006 Abu Nasher Ahmed
1207032 Md. Faruk Abdullah
1207033 A. B. M. Said Bin Saifullah
1207034 S. M. Nasirul Islam Nasim
1207036 Saiyed Taufiqur Rahman
Abdul Monem Ltd.
“A world of Great Taste‼”
With this slogan Abdul Monem Limited is manufacturing and
marketing country’s leading ice cream brand Igloo ice cream.
We were attached for Industrial Training to –
Igloo Ice Cream and Milk Unit
71/A-71/B, Shampur Industrial Area, Kadamtali
Dhaka
Igloo Ice Cream & Milk Unit
Abdul Monem Limited’s Igloo Ice cream & Milk unit is
certified by HACCP, ISO 22000-2005, BSTI, HALAL etc.
Igloo Ice Cream & Milk Unit consists of the following units:
• Production Unit
i. Ice Cream
ii. Milk
• Quality Control and Assurance Department
• Plastic Unit
• Engineering Unit
• Store Unit
• Distribution Unit
• Human Resource (HR) and Administration
Production Unit (Ice Cream)
Ice cream is a frozen food, typically eaten as a snack or
dessert, usually made from dairy products; such as milk and
cream, and often combined with fruits and other ingredients
and flavors.
Igloo ice-cream unit produces about 110 types of ice-cream
at the commercial basis including normal, premium and
novelty cup, sticks and family pack items.
Objective:
• Production of ice cream upon market demand.
Ice Cream Machines
• Comet C-2: (Rated Capacity: 14400 pcs/hr)
SKU:
Cone (Cornelli - Classic, Premium, Belgian & Chocolate)
Cup (Vanilla, Mango, Strawberry, Chocolate & Orange)
Ice Cream Machines
• SL-600: (Rated Capacity: 600 Ltr/hr)
SKU:
Mega, Macho, Mini Choc
Exotic (Almond Split, Swiss Chocolate)
Ripple Cake
Ice Cream Machines
• Rollo-27: (Rate Capacity: 18000 pcs/hr)
SKU:
Chocbar, DudhMalai, Shell & Core
Lolly (Orange & Lemon)
Ice Cream Machines
• FM-6000: (Rated Capacity: 6000 pcs/hr)
SKU:
Cup (Vanilla, Mango, Strawberry, Chocolate & Orange)
Ice Cream Machines
• FM-3000: (Rated Capacity: 3000 pcs/hr)
SKU:
Cup (Mango, Vanilla, Snowball & Pista Kulfi)
Ice Cream Machines
• TI-6000: (Rate Capacity: 6000 pcs/hr)
SKU:
Cup (Vanilla, Mango, Strawberry, Chocolate & Orange)
Single Sundae (Chocolate cheers, Caramel combo)
Tanks & Freezers
Mixing Tanks:
• 3 Mixing Tanks, Total capacity- 5400 Liters
• Capacity varies from 1200 to 3000 Liters
Mix Storage Tanks:
• 18 Mix Storage Tanks, Total capacity- 51,600 Liters
• Capacity varies from 600 to 6000 Liters
Freezer:
• 13 Freezers, Total capacity- 11,400 Liters
• Capacity varies from 500 to 1500 Liters
• 11 of the freezers use Freon and the rest 2 freezers use
Ammonia as Refrigerants
Total Solids 35-36 %
Ice Cream Ingredients
Ingredient Name Requirements
Fat 10-12 %
Milk solids not fat (MSNF) 9-11 %
Sugar 10-14 %
Stabilizers and Emulsifiers 0.2-0.4 %
Fig: Composition for standard Ice Cream
Ice Cream Processing
Fig: Flow diagram of ice Cream Processing
SMP Sugar
Stabilizer &
Emulsifier
Glucose Coconut Oil
Butter oil
Mixing tank
(55-60°C)
Pasteurization
(80-85°C,
14 sec)
Recovery
70°C
Homogeniza-
tion
(150bar/63°C)
Pre-cooling
(35-38°C)
Heating
(80°C, 40sec)
Color &
Flavor
Ageing
(4°C, 4h)
Chilling
(4-5°C)
Packaging
Filling &
Coating
Freezing &
Overrun
(-4 to -6°C)
Storage (-18
to -24°C).
Hardening
(-35 to -40°C)
Production Unit (Milk)
Igloo dairy milk was established on 31 August 2004. This
plant has capacity of 14,000 liters milk product per day.
Objectives:
• Production of skimmed milk, pasteurized milk, yogurt
and butter oil in international standard specifications
and packaging.
Milk collection center:
• Milk collection center is situated in Baghabari, Sirajgonj,
and Chabbismile, Sujanagor, Pabna.
Production Unit (Milk)
The products produced by milk unit are:
• Fresh milk (white milk)
• Flavored milk
i. Chocolate milk
ii. Mango milk
• Dahi
i. Sweet curd
ii. Sour curd
• Ghee
Pasteurized Milk
Components BSTI StandardsRequirements
Fig: Composition for standard Pasteurized Milk
Fat 3.7 %3.5 %
CLR 29 %31 %
Solid Not Fat 8.7 %8.85 %
Pasteurized Milk Processing
Fig: Flow diagram of Pasteurized Milk Processing
Milk Receiving
Transfer to
Processing Tank
Mixing Heating at 40°c
Storage Tank QC Test Balance Tank
Picking by Auto
Filling Machine
Store at Chill
Temperature
Chilling Pasteurization Homogenization Pasteurization
Ghee Processing
Fig: Flow diagram of Ghee Processing
Milk Receiving
Separation of
Cream
Keeping Cream
in pan
Heating for 3-4
hours
Sorting
Storing in tank
(two days)
Filtration with
nylon cloth
Color Addition
Bottling Seaming Packaging Storage
Yogurt Processing
Fig: Flow diagram of Yogurt Processing
Milk Receiving Cleaning of pan
Keeping the milk
in pan
Heating for 7-8
hours
Addition of
culture media
Cooling at 45°c
Stirring up to
development of
color
Addition of sugar
Incubation at
45°c for 6 hours
Dosing Packaging Storage at 3-4°c
Clean in Place (CIP)
Objectives:
• Provide faster cleaning, less labor intensive and more
repeatable, and possesses less of a chemical exposure
risk to people.
• Perform cleaning for two times a day, before and after
production
Required Chemicals:
• Sodium Hydroxide (NaOH) solution
• Nitric Acid (HNO3) solution
• Hydrogen Peroxide (H2O2) Solution
CIP Process
Wash with normal water
Wash with NaOH (minimum 15 minutes)
Concentration: 500g in 5-liter water
Temperature: (70-75)°C
Wash with (80-85)°C hot water for 10 minutes
Clean with steam for 5 minutes
Remove all water from the machine
Fig: General flow diagram of CIP process
Quality Assurance
Abdul Monem Limited delivers its commitment to quality for
each product by maintaining Total Quality Management
(TQM). Strictest Quality control is done in every aspect of the
manufacturing process from procurement of materials,
blending, material flow, manufacturing, packaging, storing,
distributing and market shelving by the quality control
department.
Objectives:
• Incoming raw material certification
• Production line and process control
• Ensure Good Manufacturing Practices (GMP)
• Maintain Effluent Treatment Plant (ETP)
QC Test
• Physical Test
i. Packaging Material Test (Water soaking, Gram per
Square Meter, GSM; Dimension, Lock System & Print)
ii. Total Solids Test
iii. Specific Gravity Test
iv. Viscosity Test
• Microbiological Test
i. Standard/Total Plate Count
ii. Coliform Count
iii. Yeast-Mould Count
iv. Salmonella – Shigella Test
QC Test
• Chemical Test
i. Acidity Test
ii. Fat Test
iii. Gluten Test
iv. Milk Adulteration Test
 Fat Test
 CLR Test
 Acidity Test
 COB (Clot on Boiling) Test
 Formalin Test
 Alcohol Test
 H2O2 Test
 Soda Test
 Starch detection Test
 Glucose detection Test
 Urea detection Test
Effluent Treatment Plant
Effluent Treatment Plant - ETP is used for treatment of
wastewater which comes from different manufacturing
industries where different types of chemicals and dyes are
used to treat the materials.
Objectives:
• To protect the environment from the harmful effect of
the wastewater, effluent treatment plant is used where
waste water is treated and makes it not harmful to the
environment.
Standard ETP Parameters
ETP Parameters Standard Value
Dissolved Oxygen - DO 4.5-8.5 ppm
Biological Oxygen Demand - BOD 50 ppm
Total Dissolved Solids - TDS Max. 2100 ppm
Chemical Oxygen Demand - COD 150 ppm
Acidity / Alkalinity - pH 6-9
Fig: Standard ETP Parameters given by BSTI
ETP Process
Screening Tank
Waste Water
Equalization Tank
Dozing of Chemicals
Primary Clarifier
Trickling Filter-1
Polyelectrolyte
Lime
FeSO4
Air
Sludge
Urea
DAP
Continued
ETP Process
Secondary Clarifier
Trickling Filter-2
Collection Tank
Effluent Tank
Drain
Air
Sludge
Continued
Deodorization Chamber
Fig: Flow diagram of ETP Process
Plastic Unit
Machine Type Products
Objectives:
• To make the plant self-sufficient for plastic containers
needed for ice cream packaging.
Printing Machine:
M_180 1-liter lady shape container & lid
M_250 ½-liter oval container & lid (transparent)
M_280 1-liter golden, double sundae container & lid
M_288 ½-liter golden container & lid
Plastic Raw Materials
• Masterbatch
a) Black
b) Silver
c) Golden
d) White
• Transparent Polypropylene (PP)
a) EC-340R (Clyrell)
b) J-580
• Non-Transparent Polypropylene (PP)
a) JH-370A
b) JH-370B
c) ExxonMobil
• High Impact Polystyrene (HIPS)
a) 3341 (Printing Cup)
b) 3351 (Big Spoon)
100ml Cup Making
Fig: Flow diagram of 100ml Cup Making Processing
Raw Materials Hopper Mixing Heating
Pressing Cup Formation Conveyor Bridge Feed into Spindle
Heating Thermoform Plane Shit Rolling
100ml Cup UV Light Sensor Coloring
Engineering Unit
Objectives:
• Selection and maintenance of Refrigerants.
• To maintain Boiler, Cooling Tower and Ammonia Plant.
• Utilization of Generator, Power, Gas, Steam and Water.
• Scheduling and maintenance of transport vehicles.
Five section of engineering unit:
• Refrigeration
• Mechanical
• Electrical
• Civil
• Automobile
Store Unit
Objectives:
• Keeping of about 1000 types of raw materials and
machine spare parts according to First-In-First-Out.
Total Floor of Store:
• 3, including refrigerated store
Materials storage time:
• 40-120 days
Minimum ingredient store:
• 45 days
Extra stock:
• 30 days
Store Processing
Store Process flow diagram:
• Procurement Requisition (PR)
• PR Validation
• Procurement Department
• Procurement
• Material Receiving
• QC Test
• Material Receive Report (MRR)
• Stock Ledger (SL)
• Stock Requisition (SR)
• Material Release (FIFO)
Distribution Unit
Objectives:
• Distribution of Ice Cream, Milk and Milk product by
maintaining cold chain.
• Ensure vehicle temperature about -4°C to -5°C.
Distribution Storage:
• Total Storage – 3, Total Capacity – 2,15,000 Liters
Total Distribution Point: 40
• Inside Dhaka - 20
• Outside Dhaka - 20
Average Distribution: 15,000 Liters per Day
HR and Administration
Objectives:
• Human handle, take care of asset, employee motivation
and counseling.
• Work as legal appears and take disciplinary action.
• Recruit employee, and provide induction program,
training to develop employee.
• Supply loan, provide insurance, provident funds and
recreation fund.
• Promotion, recognition, supply of bonus and annual
increment.
• Provide medical treatment.
Conclusion
• We have been Trained for a total 36 working days.
• We performed in every unit of Ice Cream and Milk plant.
• The compulsory supervised industrial attachment of the
University gives students the opportunity to apply
knowledge in real work, exposing students to work
methods not taught in the university.
• The training provided access to product equipments not
available in the university as well as assessing students
interest in the occupation.
• We are now able to plan and undertake decisions, the
program should therefore be maintained and the period
extended.
Recommendation
• The company should provide accommodation and adequate
facilities to make the program enjoyable for students.
• The company should use automatic filling systems in all cases
instead of using manual fillings to ensure proper volume and
weight.
• The company should implement a system of cleaning plastic
boxes or containers before filling to ensure more hygienic
condition.
• The company should focus to import bulk package of raw
materials instead of unit package (i.e. Horlicks and Nescafe) to
ensure less loss and less storage requirement.
Thank You

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Industrial training at abdul monem limited (igloo ice cream and milk unit)

  • 2. A Presentation on Industrial Training at ABDUL MONEM LIMITED
  • 3. Who Are We? 1007036 Md. Ittakhaf Masud Rana 1107006 Abu Nasher Ahmed 1207032 Md. Faruk Abdullah 1207033 A. B. M. Said Bin Saifullah 1207034 S. M. Nasirul Islam Nasim 1207036 Saiyed Taufiqur Rahman
  • 4. Abdul Monem Ltd. “A world of Great Taste‼” With this slogan Abdul Monem Limited is manufacturing and marketing country’s leading ice cream brand Igloo ice cream. We were attached for Industrial Training to – Igloo Ice Cream and Milk Unit 71/A-71/B, Shampur Industrial Area, Kadamtali Dhaka
  • 5. Igloo Ice Cream & Milk Unit Abdul Monem Limited’s Igloo Ice cream & Milk unit is certified by HACCP, ISO 22000-2005, BSTI, HALAL etc. Igloo Ice Cream & Milk Unit consists of the following units: • Production Unit i. Ice Cream ii. Milk • Quality Control and Assurance Department • Plastic Unit • Engineering Unit • Store Unit • Distribution Unit • Human Resource (HR) and Administration
  • 6. Production Unit (Ice Cream) Ice cream is a frozen food, typically eaten as a snack or dessert, usually made from dairy products; such as milk and cream, and often combined with fruits and other ingredients and flavors. Igloo ice-cream unit produces about 110 types of ice-cream at the commercial basis including normal, premium and novelty cup, sticks and family pack items. Objective: • Production of ice cream upon market demand.
  • 7. Ice Cream Machines • Comet C-2: (Rated Capacity: 14400 pcs/hr) SKU: Cone (Cornelli - Classic, Premium, Belgian & Chocolate) Cup (Vanilla, Mango, Strawberry, Chocolate & Orange)
  • 8. Ice Cream Machines • SL-600: (Rated Capacity: 600 Ltr/hr) SKU: Mega, Macho, Mini Choc Exotic (Almond Split, Swiss Chocolate) Ripple Cake
  • 9. Ice Cream Machines • Rollo-27: (Rate Capacity: 18000 pcs/hr) SKU: Chocbar, DudhMalai, Shell & Core Lolly (Orange & Lemon)
  • 10. Ice Cream Machines • FM-6000: (Rated Capacity: 6000 pcs/hr) SKU: Cup (Vanilla, Mango, Strawberry, Chocolate & Orange)
  • 11. Ice Cream Machines • FM-3000: (Rated Capacity: 3000 pcs/hr) SKU: Cup (Mango, Vanilla, Snowball & Pista Kulfi)
  • 12. Ice Cream Machines • TI-6000: (Rate Capacity: 6000 pcs/hr) SKU: Cup (Vanilla, Mango, Strawberry, Chocolate & Orange) Single Sundae (Chocolate cheers, Caramel combo)
  • 13. Tanks & Freezers Mixing Tanks: • 3 Mixing Tanks, Total capacity- 5400 Liters • Capacity varies from 1200 to 3000 Liters Mix Storage Tanks: • 18 Mix Storage Tanks, Total capacity- 51,600 Liters • Capacity varies from 600 to 6000 Liters Freezer: • 13 Freezers, Total capacity- 11,400 Liters • Capacity varies from 500 to 1500 Liters • 11 of the freezers use Freon and the rest 2 freezers use Ammonia as Refrigerants
  • 14. Total Solids 35-36 % Ice Cream Ingredients Ingredient Name Requirements Fat 10-12 % Milk solids not fat (MSNF) 9-11 % Sugar 10-14 % Stabilizers and Emulsifiers 0.2-0.4 % Fig: Composition for standard Ice Cream
  • 15. Ice Cream Processing Fig: Flow diagram of ice Cream Processing SMP Sugar Stabilizer & Emulsifier Glucose Coconut Oil Butter oil Mixing tank (55-60°C) Pasteurization (80-85°C, 14 sec) Recovery 70°C Homogeniza- tion (150bar/63°C) Pre-cooling (35-38°C) Heating (80°C, 40sec) Color & Flavor Ageing (4°C, 4h) Chilling (4-5°C) Packaging Filling & Coating Freezing & Overrun (-4 to -6°C) Storage (-18 to -24°C). Hardening (-35 to -40°C)
  • 16. Production Unit (Milk) Igloo dairy milk was established on 31 August 2004. This plant has capacity of 14,000 liters milk product per day. Objectives: • Production of skimmed milk, pasteurized milk, yogurt and butter oil in international standard specifications and packaging. Milk collection center: • Milk collection center is situated in Baghabari, Sirajgonj, and Chabbismile, Sujanagor, Pabna.
  • 17. Production Unit (Milk) The products produced by milk unit are: • Fresh milk (white milk) • Flavored milk i. Chocolate milk ii. Mango milk • Dahi i. Sweet curd ii. Sour curd • Ghee
  • 18. Pasteurized Milk Components BSTI StandardsRequirements Fig: Composition for standard Pasteurized Milk Fat 3.7 %3.5 % CLR 29 %31 % Solid Not Fat 8.7 %8.85 %
  • 19. Pasteurized Milk Processing Fig: Flow diagram of Pasteurized Milk Processing Milk Receiving Transfer to Processing Tank Mixing Heating at 40°c Storage Tank QC Test Balance Tank Picking by Auto Filling Machine Store at Chill Temperature Chilling Pasteurization Homogenization Pasteurization
  • 20. Ghee Processing Fig: Flow diagram of Ghee Processing Milk Receiving Separation of Cream Keeping Cream in pan Heating for 3-4 hours Sorting Storing in tank (two days) Filtration with nylon cloth Color Addition Bottling Seaming Packaging Storage
  • 21. Yogurt Processing Fig: Flow diagram of Yogurt Processing Milk Receiving Cleaning of pan Keeping the milk in pan Heating for 7-8 hours Addition of culture media Cooling at 45°c Stirring up to development of color Addition of sugar Incubation at 45°c for 6 hours Dosing Packaging Storage at 3-4°c
  • 22. Clean in Place (CIP) Objectives: • Provide faster cleaning, less labor intensive and more repeatable, and possesses less of a chemical exposure risk to people. • Perform cleaning for two times a day, before and after production Required Chemicals: • Sodium Hydroxide (NaOH) solution • Nitric Acid (HNO3) solution • Hydrogen Peroxide (H2O2) Solution
  • 23. CIP Process Wash with normal water Wash with NaOH (minimum 15 minutes) Concentration: 500g in 5-liter water Temperature: (70-75)°C Wash with (80-85)°C hot water for 10 minutes Clean with steam for 5 minutes Remove all water from the machine Fig: General flow diagram of CIP process
  • 24. Quality Assurance Abdul Monem Limited delivers its commitment to quality for each product by maintaining Total Quality Management (TQM). Strictest Quality control is done in every aspect of the manufacturing process from procurement of materials, blending, material flow, manufacturing, packaging, storing, distributing and market shelving by the quality control department. Objectives: • Incoming raw material certification • Production line and process control • Ensure Good Manufacturing Practices (GMP) • Maintain Effluent Treatment Plant (ETP)
  • 25. QC Test • Physical Test i. Packaging Material Test (Water soaking, Gram per Square Meter, GSM; Dimension, Lock System & Print) ii. Total Solids Test iii. Specific Gravity Test iv. Viscosity Test • Microbiological Test i. Standard/Total Plate Count ii. Coliform Count iii. Yeast-Mould Count iv. Salmonella – Shigella Test
  • 26. QC Test • Chemical Test i. Acidity Test ii. Fat Test iii. Gluten Test iv. Milk Adulteration Test  Fat Test  CLR Test  Acidity Test  COB (Clot on Boiling) Test  Formalin Test  Alcohol Test  H2O2 Test  Soda Test  Starch detection Test  Glucose detection Test  Urea detection Test
  • 27. Effluent Treatment Plant Effluent Treatment Plant - ETP is used for treatment of wastewater which comes from different manufacturing industries where different types of chemicals and dyes are used to treat the materials. Objectives: • To protect the environment from the harmful effect of the wastewater, effluent treatment plant is used where waste water is treated and makes it not harmful to the environment.
  • 28. Standard ETP Parameters ETP Parameters Standard Value Dissolved Oxygen - DO 4.5-8.5 ppm Biological Oxygen Demand - BOD 50 ppm Total Dissolved Solids - TDS Max. 2100 ppm Chemical Oxygen Demand - COD 150 ppm Acidity / Alkalinity - pH 6-9 Fig: Standard ETP Parameters given by BSTI
  • 29. ETP Process Screening Tank Waste Water Equalization Tank Dozing of Chemicals Primary Clarifier Trickling Filter-1 Polyelectrolyte Lime FeSO4 Air Sludge Urea DAP Continued
  • 30. ETP Process Secondary Clarifier Trickling Filter-2 Collection Tank Effluent Tank Drain Air Sludge Continued Deodorization Chamber Fig: Flow diagram of ETP Process
  • 31. Plastic Unit Machine Type Products Objectives: • To make the plant self-sufficient for plastic containers needed for ice cream packaging. Printing Machine: M_180 1-liter lady shape container & lid M_250 ½-liter oval container & lid (transparent) M_280 1-liter golden, double sundae container & lid M_288 ½-liter golden container & lid
  • 32. Plastic Raw Materials • Masterbatch a) Black b) Silver c) Golden d) White • Transparent Polypropylene (PP) a) EC-340R (Clyrell) b) J-580 • Non-Transparent Polypropylene (PP) a) JH-370A b) JH-370B c) ExxonMobil • High Impact Polystyrene (HIPS) a) 3341 (Printing Cup) b) 3351 (Big Spoon)
  • 33. 100ml Cup Making Fig: Flow diagram of 100ml Cup Making Processing Raw Materials Hopper Mixing Heating Pressing Cup Formation Conveyor Bridge Feed into Spindle Heating Thermoform Plane Shit Rolling 100ml Cup UV Light Sensor Coloring
  • 34. Engineering Unit Objectives: • Selection and maintenance of Refrigerants. • To maintain Boiler, Cooling Tower and Ammonia Plant. • Utilization of Generator, Power, Gas, Steam and Water. • Scheduling and maintenance of transport vehicles. Five section of engineering unit: • Refrigeration • Mechanical • Electrical • Civil • Automobile
  • 35. Store Unit Objectives: • Keeping of about 1000 types of raw materials and machine spare parts according to First-In-First-Out. Total Floor of Store: • 3, including refrigerated store Materials storage time: • 40-120 days Minimum ingredient store: • 45 days Extra stock: • 30 days
  • 36. Store Processing Store Process flow diagram: • Procurement Requisition (PR) • PR Validation • Procurement Department • Procurement • Material Receiving • QC Test • Material Receive Report (MRR) • Stock Ledger (SL) • Stock Requisition (SR) • Material Release (FIFO)
  • 37. Distribution Unit Objectives: • Distribution of Ice Cream, Milk and Milk product by maintaining cold chain. • Ensure vehicle temperature about -4°C to -5°C. Distribution Storage: • Total Storage – 3, Total Capacity – 2,15,000 Liters Total Distribution Point: 40 • Inside Dhaka - 20 • Outside Dhaka - 20 Average Distribution: 15,000 Liters per Day
  • 38. HR and Administration Objectives: • Human handle, take care of asset, employee motivation and counseling. • Work as legal appears and take disciplinary action. • Recruit employee, and provide induction program, training to develop employee. • Supply loan, provide insurance, provident funds and recreation fund. • Promotion, recognition, supply of bonus and annual increment. • Provide medical treatment.
  • 39. Conclusion • We have been Trained for a total 36 working days. • We performed in every unit of Ice Cream and Milk plant. • The compulsory supervised industrial attachment of the University gives students the opportunity to apply knowledge in real work, exposing students to work methods not taught in the university. • The training provided access to product equipments not available in the university as well as assessing students interest in the occupation. • We are now able to plan and undertake decisions, the program should therefore be maintained and the period extended.
  • 40. Recommendation • The company should provide accommodation and adequate facilities to make the program enjoyable for students. • The company should use automatic filling systems in all cases instead of using manual fillings to ensure proper volume and weight. • The company should implement a system of cleaning plastic boxes or containers before filling to ensure more hygienic condition. • The company should focus to import bulk package of raw materials instead of unit package (i.e. Horlicks and Nescafe) to ensure less loss and less storage requirement.