Internship report Tan Tan Peanut Company

VIETNAM NATIONAL UNIVERSITY

INTERNATIONAL UNIVERSITY
School of Biotechnology

INTERNSHIP REPORT

TAN TAN PEANUT COMPANY

IU’s advisor: Dr. Nguyễn Vũ Hồng Hà

Site’s advisor: Ms. Nguyễn Thị Thùy Vân
Student name: Trần Thanh Lâm
Student ID: BTFTIU18056
Department: Food Technology
Submission date:
Internship report Tan Tan Peanut Company

TABLE OF CONTENTS

ACKNOWLEDGEMENT....................................................................................................2
I. COMPANY OVERVIEW.................................................................................................3

1.1. Introduction.........................................................................................................................3

1.2. Historical development.......................................................................................................4

1.3. Organization structure.......................................................................................................5

1.4. Vision and mission..............................................................................................................5

1.5. Achievements.......................................................................................................................6

1.6. Products...............................................................................................................................7

II. MANUFACTURING PROCESS OF COCONUT JUICE PEANUTS.....................10

2.1 Raw material......................................................................................................................10

2.2. Production process............................................................................................................15

III. QUALITY CONTROL METHODS...........................................................................22

3.1. Sensory evaluation............................................................................................................22

3.2. Moisture content...............................................................................................................22

3.3. Material testing and storing.............................................................................................22

IV. PRODUCT STANDARDS...........................................................................................24

4.1. Physical and chemical standards.....................................................................................24

4.2. Microbiological standards................................................................................................24

4.3. Heavy metal standards.....................................................................................................25

4.4. Label information.............................................................................................................25

V. INTERNSHIP ACHIEVEMENTS...............................................................................25
VI. PERSONAL JUDGEMENTS......................................................................................26
ADVISOR’S EVALUATION.............................................................................................27

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Internship report Tan Tan Peanut Company

ACKNOWLEDGEMENT

Firstly, I would like to express my sincere gratitude to my advisor Assoc. Prof. Nguyen Vu
Hong Ha of the Food Technology Department. She consistently assisted me to complete a
long journey of internship and steered me on the right path whenever she thought I needed it.
Without her passionate advice and cheerful motivation, my thesis journey would not have
been done remarkably and become deeply knowledgeable.

I would also like to thank Ms. Nguyen Thi Thuy Van, an onsite advisor at Tan Tan Company.
She has always been willing to support me whenever I have any difficulty. Her insightful
feedback helped me to sharpen my thinking and widen up thoroughly my understanding. She
also spent much of her time monitoring my work during the internship.

Finally, I want to pay sincere thanks to all my friends who have always been there for me and
cheered me up when I had bad days.

Once again, I sincerely thank everyone who helped me complete this internship report.

Best regards.

Trần Thanh Lâm

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I. COMPANY OVERVIEW
1.1. Introduction

Tan Tan Peanut Company is the leading brand in Vietnam’s Peanut Processing and
Agricultural Industry with top quality which is favorite by millions of Vietnam consumers.
After more than 33 years of establishment and development, Tan Tan Peanut Company
always asserts themselves the value, the difference and power of a big brand.

Figure 1. Tan Tan MTV Trading – Production – Cultivation Limited Liability Company Logo

Brief information about the company:

Name: Tan Tan MTV Trading – Production – Cultivation Limited

Liability Company

Foundation year: 1983

Office: 780 Nguyen Duy Street, Ward 12, District 8, Ho Chi Minh City

Manufacturing factory: 32C Noi Hoa Hamlet, Binh An Commune, Di An District, Binh
Duong Province

Tell: 0274.378.1938 - 0937.626.433

Hotline: 1800.6029

Email: [email protected]

Website: www.tantan.com.vn

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1.2. Historical development

Starting as a fried peanut processing factory since 1984, the brand has always constantly
learned, improved technological process and product quality to meet the rising demands of
consumers. Along with the variety of products and flavors that have become familiar to all
consumers, Tan Tan Peanut Company is now available everywhere from street stalls to every
household families.

In 1997, the company marked an important milestone in the construction of a new factory and
office in Binh Duong with an area of over 45000 square meters and the expansion of
personnel apparatus to more than 800 employees. Since then, the company has expanded its
domestic business with more than 140 distributors, 40,000 retail points in most supermarkets
and trade centers, accounting for 80% of the market share with an annual sales growth rate of
about 30%. The company has also exported to many countries around the world such as
Australia, Russia, Sweden, South Africa, China, Japan, Taiwan, Hong Kong, Korea.

Besides, Tan Tan Peanut Company has successfully exported to markets around the world
such as the US, Korea, China, Nigeria, Cuba, etc. These achievements are thanks to the
efforts of R&D machinery in improving production processes according to advanced
technology lines from Italy, USA, Malaysia, Spain, Thailand, Japan and China. In addition,
the company has continuously improved product quality to meet the strict requirements of the
US Food and Drug Administration (FDA). With the aim of ensuring the output and quality of
peanuts - the main raw material in production, Tan Tan has been investing in supporting the
supply of new bean varieties to farmers in localities such as Binh Duong, Cu Chi, Tra Vinh
and Nghe An. Moreover, this also gives farmers more peace of mind about crop yield after
each harvest before delivering products to the factory.

In the long-term development orientation, Tan Tan Peanut is committed to focusing on

building, promoting and preserving the brand so that consumers not only know about Tan
Tan Peanuts through products made from seeds but also know about Tan Tan Peanuts.
Remember that Tan Tan Peanut brand is one of the leading brands of Vietnamese agricultural
products.

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1.3. Organization structure

President

Finance and Technology Production

Human Sales and
Technical and Quality and Project
Resource Marketing
and Plan Management Investment
Department Department
Department Department Department

Affiliated departments

Figure 2. Organization structure and personnel layout

1.4. Vision and mission

 Visions

Company’s vision is based on these core values: Trust, Achievement, Satisfaction,

Technology and Excellence. In the long-term development orientation, Tan Tan Peanut
Company focuses on building, developing and maintaining the brand, becoming a prestigious
brand and leading position in the field of food production, processing and distribution from
natural seeds. At the same time, the company strives to become one of the largest brands in
the industry of agricultural product in Vietnam, as well as to have an influence in the regional
and world economy.

 Missions

- Providing products associated with Tan Tan brand;

- Ensuring world-class quality, variety of flavors and designs, reasonable prices and meeting
the highest expectations of customers;

- Harmonizing the common interests of businesses and society

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- Being friendly to the environment, connecting with the community, accompanying farmers
and demonstrating the spirit of civic responsibility.

- Constantly learning, innovating, improving technological processes and improving product

quality to affirm the mission and mission of an enterprise that brings valuable nutrients from
natural nuts for the community and society.

1.5. Achievements

After many years of operation, Tan Tan is proud of their great achievements:

 Certificate of Merit for excellence in quality management and promotion in the period
of 1996 to 2005
 International Summit Quality Award in 2008
 Certificate of international top quality issued by B.I.D organization in 2009
 International Summit Quality Award - Platinum offered by BID in Paris in 2009
 Vietnamese Cuisine Award presented by “Vietnamese Mon Ngon” newspaper in
April, 2010
 Top 10 typical brands of Asia – Pacific integration in 2010
 Certificate of high quality Vietnamese products in the years 2017, 2018 and 2019
 Top 100 famous brands in Vietnam in the year of 2018 and 2019
 Safe Brand Gold Cup – For Community Health

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1.6. Products

1.6.1. Spiced peanuts

Figure 3. BBQ Peanuts Figure 4. Chicken Peanuts

Figure 5. Cheese Peanuts Figure 6. Coconut Peanuts Figure 7. Shrimp Peanuts

1.6.2. Signature peanuts

Figure 8. Chocoplus Peanuts

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Figure 9. Vegetable Peanuts Figure 10. Salted Peanuts

Figure 11. Sesame Peanuts Figure 12. Fish Skin Peanuts

Figure 13. Coffee Peanuts

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1.6.3. Cashew

Figure 14. Salted Silk Shell Cashews Figure 15. Honey Cashews

Figure 16. Salted Cashews Figure 17. Wasabi Cashews Figure 18. Coconut Cashews
1.6.4. Green peas

2.2.2. Nutritional aspects

Figure 19. Wasabi Green Peas Figure 20. Spicy Chili Figure 21. Salted Green Peas
Green Peas
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1.6.5. Other products

Figure 22. Fun Mixed Nuts Figure 23. Trail Nuts Figure 24. Stick Biscuits and
Green Peas

II. MANUFACTURING PROCESS OF COCONUT JUICE PEANUTS

Tan Tan Peanuts with coconut juice is one of the longest running products. In addition, it is
the most used dish on party tables as well as a snack that is often used by children or asked
for their mother when they go to the market. Tan Tan coconut milk peanuts are trusted not
only for their unique recipe, but also for their infinity selection and mode quality
regulation.

2.1 Raw material

All the raw materials are packed within a 50-kg woven polypropylen bag (Figure 25) and
loaded manually from the trucks onto the pallets (Figure 26) which will be transported into
the factory by manual pallet carriers (Figure 27) or by pallet carrier vehicles (Figure 28).
The processed products such as fried peanuts, fried wasabi green peas, sorted peanuts, etc.
are all transported into the next processing area by manual pallet carriers.

Figure 25. Woven PP Bag Figure 26. Pallets

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Figure 27. Manual pallet carriers Figure 28. Pallet carrier vehicles
2.1.1. Peanuts

- The peanuts (Arachis hypogaea) are selected from Vietnamese farms, most of which come
from Cu Chi and Nghe An. The supplied peanuts must have already been separated from the
outer shells and only have a silken shell on the inside.

Figure 29. Supplied Peanuts

- Before processing, peanuts are collected by quality analysts to check for quality, records for
monitoring storage process, means of transportation and sensory quality evaluation.
- The chemical, sensory and physical indicators of peanuts must follow TCVN 2383:2993

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Table 1. Vietnam Standards for peanuts

Factors Requirement
Moisture content 8.4% - 8.6%
Color Light yellow
Fresh peanut smell, no
Smell
strange smell
Uniform, not broken, no
Shape
molds.

2.1.2. Coconut juice

- Coconut juice is freshly collected from the whole coconuts which are supplied from Ben
Tre province. In the process, the meat parts of coconuts are seperated and squeezed to get the
coconut juice.

- The coconut juice obtained from coconuts must have a milky, opaque, viscous, fatty, and
sweet taste due to the presence of coconut oil.

- The requirements for supplied coconuts must include these standards:

+ Must be 11 months old or older, heavy, non-cracked

+ Absent of moldy signs, visible cracks

2.1.3. Wheat flour

- The type of wheat flour used in the process of peanuts with coconut is strong wheat flour
with 11% protein content to meet the requirements throughout the process.

- In addition to the standard protein content, it is necessary to choose a slightly yellowish

white flour because this type of flour is produced mainly from the endosperm which contains
the highest amount of nutritional values in the wheat plant such as carbohydrates, proteins,
vitamins, and minerals.

- The lower the ash content of the flour, the better the quality of final product.

- The sensory requirements of wheat flour from the supplier must follow the standards
requested by Tan Tan company.

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Table 2. Sensory assessment requirements of wheat flour

Factors Requirement
Ivory white flour or slightly
Color
yellowish white flour
Characteristic smells of
Smell wheat flour
No strange smells
Slight sweetness
Flavor Absence of sourness or other
strange flavors
Absence of molds and
Appearance
insects

2.1.4. Salt

The salt supplier for Tan Tan is Tan Thanh Company which is one of the renowned salt
companies in the South of Vietnam. The supplied salt is packed inside a 50-kg woven
polypropylen bag.

2.1.5. Sugar

Sugar is purchased from sugar production companies and the type of sugar used in this
product is refined sugar. It acts as a binder for the final coat of flour to the other coats. In
addition, sugar also has the function of flavoring, performing caramelization reactions to
create color for products.

2.1.6. Oil

- Vegetable oil is used in the frying process of coconut juice peanuts. Vegetable oil used for
frying ingredients can be peanut oil, cotton oil, sunflower oil, soybean oil, palm oil, olive oil,
etc.

Table 3. Sensory and chemical requirements of frying oil

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Factors Requirements

Color Clear, bright, no sediment

No rancidity
Taste
Has characteristic smells

Moisture content
≤ 0.3%
Volatile substances

Acidity index ≤ 0.2

2.2. Production process

Peanuts
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Sorting Density, appearance, size

Sugar, glutinous rice powder,

Mixing
wheat powder, coconut juice

Frying

Centrifuging

Cooling 35 – 40oC

Flavour-spraying

Analyzing

Packaging

Coconut Juice
Peanuts

Figure 30. Production process of coconut juice peanuts

1. Sorting
- Purpose:

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+ To separate damaged beans and sandy soil from a batch to create uniformity in size for
the final product as well as increase its sensory values.

+ To remove broken, moldy, cracked peanuts or peanuts exposed to aflatoxins

- Methods: There are commonly three methods, including sorting by color, by sizes,
and by density.

Figure 31. Density sorting conveyor belt Figure 32. Rocks and sandy soils
 Density

+ Sandy soil and rocks are sieved from the initial batch by a conveyor belt (Figure 31). This
is based on the principle that the rocks and sandy soil will have larger density than the
peanuts; thus, they will fall vertically and remain at the top of the slope. The peanuts, on
the other hand, have smaller density and therefore slide down to the container.

 Color or appearance

+ After peanuts are sieved from soils and rocks, the next step is to remove moldy, broken,
or unusual peanuts from the batch by hand. A group of workers has to collect all these
peanuts with tweezers.

 Size

+ The final step of the sorting step is size sieving, which is used to categorize peanuts with
varied sizes for different purposes.

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+ Two shaking sieve machines are used. The first machine has two different mesh sizes, the
top layer has a 9-mm mesh and the bottom layer has an 8-mm mesh. The second machine
has the smallest mesh (7 mm). Peanuts with different sieved sizes will be processed into
different peanut products; for instance, 7-mm peanuts will be used to make “Chocoplus
Peanuts” while 8-mm and 9-mm peanuts will be used to make salted-peanuts and coconut
juice peanuts, respectively.

 The peanuts that have diameter larger than 9 mm will be sieved into the 9-mm
peanut bucket.
 The peanuts that have diameter smaller than 9 mm but larger than 8 mm will be
sieved down from the top layer and automatically transferred into the 8-mm peanut
bucket.
 The peanuts that have diameter smaller than 8 mm will be sieved out from the
bottom layer and transferred to the second machine. The peanuts that are unable to
be sieved from 7-mm mesh will be automatically transferred into the final 7-mm
bucket and those that are able to be sieved are considered as unacceptable peanuts
and returned to the suppliers.

Figure 33. Sieving machines

2. Mixing
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- Purpose: To coat the peanuts in a smelted mixture of sugar and glutinous rice
powder. This mixture acts as an inner layer for the adhesion of other ingredients as
it has high adhesion capability.
- Methods:

+ Glutinous rice after being heated into solution will be mixed with sugary solution. This
solution is called glutinous starch solution

+ The starch solution is poured into the mixing roller containing peanuts. After being
thoroughly mixed, the mixture is coated with coconut juice and another layer of sugar
solution. The sugar solution is responsible for the strong binding of the coconut juice and
flour. Sugar also increases the sweetness of the product.

+ The mixture is then coated with a mixture of wheat powder and glutinous powder.

Figure 34. Mixed coconut juice peanuts Figure 35. Mixing roller
3. Frying
- Purpose: To fully cook the peanuts and other coated mixtures. In addition, frying
also increases sensory values by creating crispiness and more attractive flavor and
color through caramelization and browning reaction. This step also enhances the
nutritional value of the final product due to the release of moisture from the
mixtures, thus increasing the dry matter content.

+ Physical purpose: Change of white coconut juice color into brown yellow

+ Biological purpose: Destruction of microorganisms

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+ Biochemical purpose: Inactivation of enzyme activity and metabolism

+ Sensorial purpose: Creation of more appealing and glossy color

- Method: Automatic Frying Machine

+ The outer pan (Oil tank) contains oil with temperature fluctuating from 157 – 162 oC
when it comes to the temperature that makes the oil boil.

+ The inner pan is a round cylindrical frying basket with a diameter smaller than the oil
tank. The bottom and sides of this pan is stainless steel mesh welded with a mouth at
the rim to help pour peanuts out easily.

+ The two sides of the basket are fitted with a muscle unit consisting of two swing
arms. The first end of the swing arm is welded to the pan, the other end is attached to
the rotating part of a motor that lifts the pan and pours the peanuts out when they are
cooked. At this time, the frying basket can be easily moved up and down following a
circular trajectory, controlled by an automatic button box. Inside the frying basket is
also attached a type of paddle, which constantly stirs the whole mixture to allow the
peanuts to be evenly heated during frying.

Figure 36. Automatic frying machine

4. Centrifuging
- Purpose: To remove excess oil from the peanuts after frying. The excessive oil on
the surface of peanuts will reduce the color (sensory effect) as well as speed up
chemical reactions such as: peroxide reaction, oxidation reaction.., which make the
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product have an unpleasant oil smell. This affects the quality as well as the sensory
value of the product cause damage to products during storage and circulation on the
market.
- Method: Each batch is centrifuged from 35 - 40 kg in a centrifuging machine, with
a capacity of 5 - 10 rpm with a time of 10 - 15 seconds.
5. Cooling
- Purpose: To cool the temperature down for quality analysis and for packaging
- Method: After the centrifugation process, peanuts will be transferred to the cooling
process. The time to run through the cooling load is from 2 to 3 minutes, the
remaining temperature is about 35 – 40 oC. Cooling peanuts to this temperature range
to avoid the breakage of peanuts due to the sudden drop in temperature.
6. Flavor-spraying
- Purpose: Peanuts are sprayed with coconut flavor to enhance the lost flavor during
frying and to increase the sensory values of the final product
- Method: This stage is made in a cylindrical device with a spiral pattern placed
horizontally right after the conveyor belt, a spray of incense placed above the device
will spray evenly on the surface of the fried peanuts.
7. Metal detection
- Purpose: To remove products contaminated with metals that can be from raw
materials or during the production process, affecting the quality of the product and
the health of consumers.
- Methods: Based on the principle of electromagnetic induction (Transmitter and
receiver). The transmitter coil emits around it a continuously varying magnetic field.
When metal is present in the surroundings, this magnetic field induces a
continuously varying current in that conductor. This current induces a continuously
varying magnetic field of its own and thereby induces an induced current in the
receiver coil. The detector will have a part that amplifies this current and emits a
signal (audio signal). When the peanuts pass through the metal detector, if the
transmitter signals that the beans are contaminated with metal, the worker standing
next to them immediately pulls the conveyor down to remove that part of the beans.

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Figure 37. Metal detecting machine

8. Packaging
- Purpose: To ensure product preservation, easy transportation, and distribution
- Method: Coconut juice peanuts can be packaged into two forms:

+ Package form: 18 g pack

Figure 38. Package of coconut juice peanuts

+ Can form: 135 g can

Figure 39. Can of coconut juice peanuts

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III. QUALITY CONTROL METHODS

3.1. Sensory evaluation

- Color: Final products must have a uniform golden-brown color. The products that have too
dark (Over-frying) or too light (Not ripe enough) in color is due to the improper frying
process

- Flavor: The products must not have a burning smell and they must have a characteristic
aroma and fat of coconut juice and peanuts.

- Texture: The outer crust must be crispy.

3.2. Moisture content

- Use a hygrometer to measure the moisture of the product. The batch is acceptable if
representative samples have value ≤ 3%

3.3.

3.3. Material testing and storing

3.3.1 Coconut

+ Clear coconut water.

+ Coconut rice is white, old, thick to get more juice.

 Storage condition: Coconuts are put in bags and stored in sealed warehouses at room
temperature. Coconuts in stock can be used for production for two weeks.

3.3.2 Wheat flour

 Sensory quality

+ Color: White or ivory white

+ Texture: Smooth and soft when holding a bunch

+ Flavor: Mild and pleasant aroma, no strange taste such as sour, rancid, burning, no musty

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smell

+ Appearance: Absence of pests.

 Physical quality

+ Moisture content: ≤ 14%.

+ Elasticity: Leave the wet gluten for 30 minutes at room temperature and check its elasticity
by pressing your hand in it. If the gluten is elastic back to its original position, the gluten is
fine

+ Toughness: 2.5 g of wet gluten with the extension of more than 10 cm is good gluten.

 Storage condition: Wheat flour imported to the factory is stored in nylon bags and bags,
loaded on a pallet, and stored in a cool, dry place at room temperature.

3.3.3. Oil

+ Taste: No rancid, burnt, and has a characteristic smell.

+ Color: Clear, bright

+ Appearance: No sediment.

+ Oil acid index: <0.2.

 Storage condition: The oil tanks are stored in the warehouse in a dry, cool place, away
from direct sunlight.

3.3.4. Salt

+ Color: Clear, bright

+ Appearance: Absence of pests and sediments, no clotting

 Storage condition: Salt is stored in two layers (a PE layer and a bag), the salt bags are
arranged in three layers on pallets and stored in storage at room temperature, sealed, not
ventilated.

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IV. PRODUCT STANDARDS

- QC checks randomly two batches in each pallet for ensuring the final quality
- Products must be classified according to the right category, lot number and expiry
date.
- The temperature in the warehouse must be regularly checked and the warehouse must
be cleaned periodically.

4.1. Physical and chemical standards

Table 4. Physical and chemical standards

Criterias Accepted level Unit

Total fat 1 – 20 g/28 g

1
Cholesterol ≤ 1.0 mg/ 28 g

2 Protein 1 – 20 g/ 28 g

Total carbohydrate 5 – 25 g/ 28 g

3  Sugar 1 – 10 g/ 28 g
 Fiber 0.5 – 5 g/ 28 g

4 Sodium 20 – 200 mg/ 28 g

5 Calcium 5 – 25 mg/ 28 g

6 Iron ≤ 3.0 mg/ 28g

7 Moisture content ≤ 5.0 %

4.2. Microbiological standards

According to 46/2007/QĐ-BYT

Table 5. Microbiological standards

Criterias Accepted level Unit Standard

1 Bacillus cereus 10 CFU/g ISO

2 Clostridium perfringens 10 CFU/g ISO

3 Coliform 10 CFU/g ISO

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4 E. coli 3 CFU/g ISO

5 S. aureus 10 CFU/g ISO

6 TSTBNM-M 100 CFU/g ISO

7 Total aerobic bacteria 10000 CFU/g ISO

4.3. Heavy metal standards

According to 46/2007/QĐ-BYT

Table 6. Heavy metal standards

Criterias Maxium level Unit

1 Asen 0.5 mg/kg

2 Cadmium 0.1 mg/kg

3 Mercury 0.05 mg/kg

4 Lead 0.2 mg/kg

4.4. Label information

 Storage condition: Store in a cool and dry place, away from direct sunlight.
 Size: 15 g, 40 g, 135 g, 265 g.
 Direction: Ready to serve. Depending on preference, may taste better if product is
kept cold. Best consumed within 15 days of opening.
 Package: Bag, can.
 Ingredients: Peanuts, wheat flour, sugar, vegetable oil, pure coconut juice, salt,
coconut flavor.
 Shelf life: 12 months.
 Country of origin: Vietnam.

V. INTERNSHIP ACHIEVEMENTS

 Knowledge of production lines and quality control;

 Understanding deeply about a food product from input to output;
 Acquiring strong and confident communication;
 Getting hands-on experience and how to apply the theory into real-world projects;
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 Experiencing the practical and challenging working environment of workers.

VI. PERSONAL JUDGEMENTS

 Learning experience

During my internship at the company, I had the opportunity to experience the actual
production processes, which I had never learned in theoretical classes. I have learnt many
types of processing machines during Food Engineering, Food Unit Operation courses, but
only when I got to intern in Tan Tan Company that I understood all the working mechanisms
of frying machines, centrifuging, mixing roller, sieving shakers, conveyor belt, etc. On the
other hand, I had become a part of the company as I had to do all the tasks that all workers
have to do, including packaging, frying, mixing, carrying, etc. These works have been the
most challenging tasks I have ever experienced. Thus, this experience acknowledged me that
our future career would not be easy, and we all need to prepare ourselves to face these
difficulties. One thing I was astonished at was the working discipline in this company. All
workers, QC analysts must be on time at the beginning of the shifts to be assigned for daily
tasks, otherwise they will be fined for salary and records. In addition, all tasks were carried
out with minimal rest since the delay in one task of a worker could interfere with other tasks
of other workers. Thus, the working atmosphere in this company is always intense and being
a part in this company had allowed me to experience such moments. Along with that, the
practical experiences help me to understand many different issues outside of society, and
meanwhile build a new working style, seriousness with high efficiency, a good sense of
organization and discipline, and a strong sense of discipline. self-discipline towards the
assigned work. Thereby I see that I still have to try to study and practice more to overcome
the remaining problems.

 Suggestions for the company

In my opinion, in order for a company to survive and develop in long term, it is first
necessary to pay attention to the preferential regimes for workers whose, the skills quality of
workers' skills to ensure the quality of the products produced and in accordance with the
requirements of the customer. At the same time workers should have chances must be able to
express their views, opinions, thoughts and aspirations for the company to consider and meet
them if those things are within the allowable regulations of the company. This helps create
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trust and confidence of workers in the company, which are is essential for the long-term
development of the company.

ADVISOR’S EVALUATION

Comments:

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Total score:.......................... Date:...................................

Advisor’s signature

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