- Class: GNM 1st Year & GNM 3rd Year
- Guided By: Ms. Prachi Yadav and Ms. Diksha Mehra
- Time: 10:00am-1:00pm
- Date of Visit: 16/01/2025 & 17/01/2025
Objectives of the Visit
- To understand the production, processing, and packaging of dairy products.
- To gain insights into the quality control measures taken to ensure public health.
- To observe hygiene and sanitation protocols followed in the dairy industry.
- To relate theoretical knowledge of nutrition and hygiene with real-world practices.
Overview of Parag Dairy
- Background: Brief history of Parag Dairy, its operations, and its contribution to the dairy industry.
- Location: Parag Dairy , Noida, B-219, Phase-2, Sector-80 Noida
- Key Products: Milk, curd, paneer, butter, etc.
Description of Activities During the Visit
- Introduction Session: A brief orientation by the Parag Dairy staff about their operations.
- Plant Tour:
- Milk collection and testing for quality.
- Pasteurization and processing.
- Packaging and distribution process.
- Quality Control Measures: Observation of how the dairy ensures product safety and quality.
- Hygiene Practices: Overview of cleanliness protocols followed in the plant.
- Interactive Session: Q&A with the dairy professionals to clarify doubts.
Key Learnings
- Importance of hygiene in food processing.
- Steps in the milk pasteurization process.
- Significance of quality checks in dairy production.
- Role of the dairy industry in public health and nutrition.
Challenges Observed
- [If applicable, mention any challenges faced by the dairy or your group during the visit.]
Conclusion
The visit to Parag Dairy was an enriching experience that provided us with practical insights into dairy operations, which complemented our theoretical knowledge in nursing.
Recommendations
- Organize similar visits to other food and health-related industries.
- Include a session on dairy product quality testing in the curriculum.
