Chapter 4 - Appendices

College of the Holy Spirit of Tarlac
S.Y. 2019 -2020
TECHNICAL ASPECT
S.Y. 2019 -2020
CHAPTER IV
TECHNICAL ASPECT
INTRODUCTION
This chapter shows the floor plan, isometric perspective, interior
perspective, map (location vicinity), operations process, product list, and
service list, schedule of employees, manufacturing process, operations
schedule, and procurement.
I. FLOOR PLAN
S.Y. 2019 -2020
II. ISOMETRIC PERSPECTIVE

S.Y. 2019 -2020
III. INTERIOR PERSPECTIVE

S.Y. 2019 -2020
S.Y. 2019 -2020
1. MAP (LOCATION VICINITY)

S.Y. 2019 -2020
S.Y. 2019 -2020
2. OPERATIONS PROCESS
Customer goes to the

Customer Staff greets counter to pay for the
enters the the customer pastries and/or drinks
bakery with a positive he/she ordered and is
attitude given a receipt by the

Cashier
Staff greets Manager/Staff

Customer
customer with puts the
chooses to
gratitude as pastries on a
take out
the customer personalized
leaves paper bag
Server bring the Customer Customer

ordered pastries waits for chooses to
and/or drinks to his/her dine in
the customers table
Service personnel
After eating, customer
leaves and the staff clean the tables,
greeted the customer chairs, and

with a positive and kitchenware being
friendly attitude
used.
S.Y. 2019 -2020
3. PRODUCT LIST
 Specialties
The list of products contains the business’ products and their various
components such as tools, equipment, materials, and supplies. The list also
includes one procedures of manufacturing each product.
1. Greek Salad (in dough)
 (2 pieces) lettuce
 (3 mince) tomatoes
 (1 mince) onions
 (1 mince) cucumber
 (1 tbsp) olive oil
 (½) lime
S.Y. 2019 -2020
2. HamVeggie Salad (in dough)
 (½ cup) chopped bacon or ham
 (1 mince) cucumber
 (2 pieces) lettuce
 (2 mince) tomatoes
 (6 tbsp.) salad dressing
 (½ cup) crushed bread

S.Y. 2019 -2020
3. Fruity Salad (in dough)
 (½ cup) raisins
 (½ cup each) fruits like melon and apple
 (1) condense milk
 (1) all-purpose cream
 Options for Breads
1. White Bread
S.Y. 2019 -2020
2. Brown Bread
3. Raisins Bread
 Drinks
1. Brewed Coffee
S.Y. 2019 -2020
2. Coffee with Milk
3. Fruit Juice
4. Water
S.Y. 2019 -2020
4. SCHEDULE OF EMPLOYEES
Employee No. of Time In (AM) Time Out (PM)

Employees
10:00 – 10:10 AM
Manager 1
Break:
12:30 AM – 1:30 6:00 PM
PM
10:00 – 10:10 AM
Head Baker 1
Break: 6:00 PM
12:30 AM – 1:30
PM
10:00 – 10:10 AM
Assistant 1
Baker Break: 6:00 PM
1:30 PM – 2:30
PM
10:00 – 10:10 AM
Cashier 1 Break:
1:30 PM – 2:30 6:00 PM
PM
10:00 – 10:10 AM
Service Staff 2 Break: 6:00 PM

12:30 PM – 1:30
PM
S.Y. 2019 -2020
Employees are expected to be in the store at 9:00 – 9:10 AM and expected
to be out as to their schedule. As to comply with the company policy, sanctions
will be issued to those who are tardy or absent during workdays without valid
reason.
VIII. MANUFACTURING PROCESS
The following procedures will show when and how the products are made
and preserved. This process will ensure the definite ingredient measurements,
and monitoring of the production and inventory of products. The SalaDough
manufacturing process are firmly implemented to secure the safety of its
costumer.
i. Preparation of the materials and area
In the preparation, the ingredients are stored properly to secure its
safety and cleanliness together with its containers, equipment and
stocks to make sure it is in its fresh and valuable state. The supplies
and equipment are thoroughly inspected, cleaned and stored to
ensure the effectiveness of the operation. The area must be checked
for hazard, often throughout the day.
ii. Production of the pastries
The bakers will have recipes and procedures to follow thoroughly in

S.Y. 2019 -2020
maintaining the security and quality of the products throughout the
operation that will be distributed to the customers.
iii. Labeling
Each of the products that are displayed within the store shall be
labeled with its name according to the menu for identification,
together with its nutritional facts and information of its components.
iv. Storing
All ingredients and equipment are stored in a secured place
with proper maintenance to ensure the value of the supplies.
v. Cleaning of the area
The cleanliness of the operation place is essential in
maintaining the sanitation of food. Throughout the day, the
employees shall observe the state of sanitation within the area.
After working hours, the supplies are contained in the proper
storage area including excess ingredient and equipment
accordingly to prevent contamination.
vi. Delivery
All ingredients will be delivered daily to SalaDough Bakery in 1545
Zamora St., Tarlac City

S.Y. 2019 -2020
IX. OPERATING SCHEDULE
A. Monday – Thursday
Time Tasks
9:00 AM –9:10 AM
Employees’ call-time
9:10 AM – 9:30 AM Preparation of the pastry shop business:

- Analyzing inventories
- cleaning the whole area
- preparing and inspecting the ingredients
- setting up tables and chairs
9:30 AM – 9:45 AM Grooming:

- wearing of uniform (if not yet worn)
- putting off hair nets and gloves
- light make up for female
9:45 AM – 10:00 AM
Meeting/reminders/announcements
10:00 AM – 6:00 PM
OPENING: working hours
6:00 PM – 6:45 PM CLOSING TIME: 30 minutes of cleaning the area and
checking the inventories
6:45 PM Parting of employees
B. Friday – Saturday
Time Task
9:45 AM – 10::00
Employees’ call-time
AM
10:00 AM – Preparation of the pastry shop business:
10:30 AM - Analyzing inventories
S.Y. 2019 -2020
- cleaning the whole area
- preparing and inspecting the ingredients
- setting up tables and chairs
10:30 AM – Grooming:
10:45 AM - wearing of uniform (if not yet worn)
- putting off hair nets and gloves
- light make up for female
10:45 AM –
11:00 AM Meeting/reminders/announcements
11:00 AM – 7:00
PM OPENING: working hours
7:00 PM – 7:45 CLOSING TIME: 30 minutes of cleaning the area and
PM checking the inventories
7:45 PM Parting of employees
X. WASTE MANAGEMENT
Waste management is a vital procedure in having a healthy and hygienic
environment within the working area. This will protect the employees from
possible risks that may hinder their performance, efficiency and productivity in
their work and will give customers a feeling of safety within the store that can
affect remarks towards the company. Having an environment-friendly area will
give customers impression of a clean and safe product from the bakery.
For a thorough maintenance in the cleanliness of the area there will be
Three Bin System that will separate organic, recyclable, and wastes to secure
proper segregation of trash. And these wastes are collected within the week of
S.Y. 2019 -2020
schedule while the recyclable materials are sold to nearby junkshops for
maximization use of garbage.
XI. SANITATION
In preparing and serving pastries and beverages, the sterilization of
utensils, plates, food equipment as well as the sanitation of the employees is
our utmost priority. Therefore, employees must follow the instruction as
follows:
o Proper personal hygiene, including frequent hand and arm washing and
covering cuts
o Proper cleaning and sanitizing of all food contact surfaces and utensils;
o Proper wearing of hairnets, apron and plastic gloves for the kitchen staff
o Proper cleaning and sanitizing of food equipment;
o Food storage for the proper time and at safe temperatures.
XII. FOOD SPOILAGE
XIII. FOOD CRISIS

S.Y. 2019 -2020
XIV. PROCUREMENT
All ingredients, equipment used in SalaDough Pastry Shop were bought
at a different market places located within Tarlac, Tarlac City.
Schedule for buying the supplies in producing SalaDough pastries
The ingredients, equipment, supplies needed are bought every Sunday
and Wednesday and kept in a conditioned storage to maintain its quality and
freshness.
S.Y. 2019 -2020
'
PRESENTATION, ANALYSIS AND

INTERPRETATION OF DATA
S.Y. 2019 -2020
CHAPTER V
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
INTRODUCTION
This chapter presents the data gathered, the results of the statistical
analysis done and interpretation of findings. These represented in tables the
demographic profile of the respondents in terms of gender and age, the
presentation and taste profile of the products, suggested price profile of the
different products, and an overall product presentation profile.
Table 1 – Demographic Profile of the Respondents of

in Terms of Gender
Gender Frequency Percentage (%)

Female 80 80
Male 20 20
Total 100 100
Table 1 presents the profile of the respondents in terms of gender. Out of
100 respondents, 80 percent (%) are female and 20 percent (%) are male.
Table 2 – Demographic Profile of the Respondents of

in Terms of Age
Age Frequency Percentage

16-17 87 87
18-19 13 13
Total 100 100
S.Y. 2019 -2020
Table 2 presents the profile of the respondents in terms of age. Out of
100 respondents, 87 percent (%) are 16 to 17 years old and 13 percent (%)
are 18 to 19 years old.
Table 3 – Greek Salad (in dough) Presentation and Taste Results

Profile of the Respondents of College
of the Holy Spirit of Tarlac
Item Item Statement Total Weighted Verbal

No. Weighted Mean Interpr
Score etation
1 Tasty and suits my sense of 417 4.17 Agree
taste.
2 Vegetables used were fresh. 437 4.37 Agree
3 Salad in dough presented 419 4.19 Agree
neatly and creatively.
4 Price of the salad is 391 3.91 Agree
reasonable.
5 You are willing to go over 374 3.74 Agree
your budget to buy Greek
Salad.
Total 4.08 Agree
Table 3 presents the food presentation and taste test for Greek Salad in
dough prepared for the 100 respondents. With an overall mean of 4.08 and
verbal interpretation of Agree, the findings suggest that the respondents are
satisfied with the taste and neat presentation of the Greek Salad. They also
S.Y. 2019 -2020
agree in the willingness to buy that product in our Saladough Bakery.
Table 4 – Suggested Prices of Greek Salad
(in dough) Profile from the Respondents of

Price Frequency Percentage

P70.00-P80.00 78 78
P85.00-P100.00 20 20
P105.00 and above 2 2
Total 100 100
Table 4 presents the price profile of the respondents in terms of the Greek
Salad. Out of 100 respondents, 78 percent (%) wants the product’s price to be
in a range of P70.00 - P80.00. Whilst there are 20 percent (%) voted P85.00 -
P100.00 price. Lastly, there are only 2 percent (%) who answered P105.00 and
above as a price product.

S.Y. 2019 -2020
Table 5 – HamVeggie Salad (in dough) Presentation and
Taste Profile of the Respondents of College

Score etation
1 Tasty and suits my sense of 426 4.26 Agree
taste.
2 Vegetables used were fresh. 438 4.38 Agree
reasonable.
your budget to buy
HamVeggie Salad.
Total 4.16 Agree
Table 5 presents the food presentation and taste test for HamVeggie
Salad in dough prepared for the 100 respondents. With an overall mean of 4.16
and a verbal interpretation of Agree, the findings suggest that the respondents
are satisfied with the taste and neat presentation of the HamVeggie Salad.
They also agree in the willingness to buy that product in our Saladough Bakery.
S.Y. 2019 -2020
Table 6 –Suggested Price Profile of
HamVeggie Salad (in dough) from the Respondents of College of the
Holy Spirit of Tarlac

P80.00-P90.00 76 76
P95.00-P100.00 22 22
Total 100 100
Table 6 presents the price profile of the respondents in terms of the
HamVeggie Salad. Out of 100 respondents, 76 percent (%) wants the
product’s price to be in a range of P80.00 - P90.00. Whilst there are 22 percent
(%) voted P95.00 - P100.00 price. Lastly, there are only 2 percent (%) who
answered P105.00 and above as a price product.

S.Y. 2019 -2020
Table 7 – Fruity Salad (in dough) Presentation and
Taste Profile of the Respondents of


Score etation
1 Tasty and suits my sense 418 4.18 Agree
of taste.
2 Fruits used were fresh. 440 4.40 Agree
reasonable.
your budget to buy Fruity
Salad.
Total 4.12 Agree
Table 7 presents the food presentation and taste test for Fruity Salad in
dough prepared for the 100 respondents. With an overall mean of 4.12 and a
verbal interpretation of Agree, the findings suggest that the respondents are
satisfied with the taste and neat presentation of the Fruity Salad. They also
agree in the willingness to buy that product in our Saladough Bakery.

S.Y. 2019 -2020
Table 8 – Suggested Price Profile of Fruity Salad (in dough)
from the Respondents of College

P80.00-P90.00 81 81
P95.00-P100.00 17 17
Total 100 100
Table 8 presents the price profile of the respondents in terms of the
Fruity Salad. Out of 100 respondents, 81 percent (%) wants the product’s price
to be in a range of P80.00 - P90.00. Whilst there are 17 percent (%) voted
P95.00 - P100.00 price. Lastly, there are only 2 percent (%) who answered
P105.00 and above as a price product.

S.Y. 2019 -2020
Table 9 – Overall Product Presentation Profile
of the Respondents of College of the

Holy Spirit of Tarlac

No. Weighted Mean Interpre
Score tation
1 Salads served are tasty 431 4.18 Agree
and delicious.
2 Vegetables and fruits 437 4.40 Agree
used were fresh.
3 Different salads in dough 422 4.16 Agree
were presented neatly
and creatively.
4 The variety of salads is 423 3.98 Agree
unique.
5 Price of the salads are 407 3.88 Agree
reasonable.
your budget for the
products of SalaDough
Bakery.
Total 4.13 Agree
Table 9 presents the overall test for the Greek Salad, HamVeggie, and
Fruity Salad (all in a dough) prepared for the 100 respondents. With an overall
mean of 4.13 and a verbal interpretation of Agree, the findings suggest that
the respondents are satisfied with the taste and neat presentation of the three
salads. They also agree in the willingness to buy the three different products in
our Saladough Bakery.

S.Y. 2019 -2020
LEGAL ASPECT
S.Y. 2019 -2020
CHAPTER VI
LEGAL ASPECT
INTRODUCTION
The legal aspect includes various laws, rules and regulations that the
business must abide. Not abiding these may affect the business and its
operations that's why this aspect is important. The following are some of the
requirements with regards to the law which are needed to put up a business
and to ensure its overall safety and success.
BUSINESS PERMIT APPLICATION
I. SECURITIES AND EXCHANGE COMMISSION (SEC) PERMIT
Registration/Recording of Partnership
Basic Requirements:
1. Name Verifications Slip
2. Articles of Partnership
3. Joint affidavit of partnership undertaking to change partnership name in the
other person's entity or form has acquired a prior right to the use of the same
name or one similar to it (not required if Articles of Partnership
has provision on this commitment.

S.Y. 2019 -2020
II. BIR REGISTRATION AND BUSINESS TAX IDENTIFICATION
NUMBER (TIN)
Any person whether natural or juridical, required under the authority of the
Internal Revenue Code to make, render or file a return, statement of other
documents, shall be supplied with be or assign a tax payer Identification
number (TIN) to indicated in the return, statement or document to be filed with
the Bureau of Internal Revenue, for his proper identification for tax purposes
(Sec. 236 (i) of the Tax Code).
 Tax Form: BIR Form 1903 - Application for Registration for
Partnerships (Taxable/Nontaxable)
 Copy of SEC Registrations and Articles of Incorporation / Articles of
Partnership, as the case maybe;
 Copy of Mayor's Business Permit or duly received Applications for
Mayor's Business Permit, if the former is still in process with the LGU.
III. SOCIAL SECURITY SYSTEM (SSS)
All of the partners of the firm should accomplish R- 1 and (Employment
Registration) R-1 A (Employment Report) SSS shall protect and keep
confidential the personal data that they submit. It should be submitted
together with a photocopy of the articles of the partnership. The original copy
must be presented to the SSS for confirmation process.

S.Y. 2019 -2020
IV. PHILHEALTH
All government and private sector employers are required to register in the
government sector, amending employer date to comply with the Philippine
Health Insurance Corporation to provide social health insurance coverage to all
employees.
REQUIREMENTS:
● Employer Data Record or ER1 Form (in duplicate).
● PhilHealth Membership Registration Form (PMRF) for each employee (in
duplicate)
PROCEDURE:
1. Submit the following at the PhilHealth Office:
● Employer Data Record (ERI) Form (in duplicate)
● Business Permit/ License to operate
2. After processing, the employer will be issued the following:
● PhilHealth Employer Number (PEN) and the Certificate of
Registration
● PhilHealth Identification Number (PIN) and Member Data Record
(MDR) of registered employees

S.Y. 2019 -2020
3. Employers are required to display the Certificate of Registration in a
visible are of the office.
V. PAG-IBIG
STEP 1: Go to the nearest Pag-IBIG NCR/Regional Branch or
any extension/ service office/ field service center
For NCR/Regional Branch, proceed to the Marketing.
For extension/ service office/ field service center, proceed
to the information counter.
Inquire on how to register.
STEP 2: Present one (1) valid ID for verification purposes.
STEP 3: For branches with Online Membership Registration
System
- Go to the designated computer.
- Read the Terms and Conditions then click the 'Accept button.
- Fill in the required information / update membership record.
For branches and extension/ service office/ field service center where
online membership registration system is not available

S.Y. 2019 -2020
- Secure Member's Data Form (MDF, 2 copies)
- Accomplish MDF.
- Submit duly accomplished MDF (2 copies).
STEP 4: For branches with Online Membership Registration System
- Get system-generated MDF with Registration Tracking Number (RTN).
For branches and extension/ service office/ field service center where
online membership registration system is not available
- Get acknowledged copy of the MDF (copy 2).
VI. BUSINESS PERMIT
Requirements for securing business permits:
● Barangay Clearance
REQUIREMENTS:
● Application Form
● Application Fee
● Recent Community Tax Certificate
PROCEDURE:
1. Go to Barangay Hall. Inform the officer that you are applying for a
barangay clearance.
2. State the reason of the purpose of the barangay clearance that you
needed (ID requirement, employment, postal ID, etc.)

S.Y. 2019 -2020
3. Present you Cedula. This can be received from the barangay.
4. Pay the needed application and processing fees.
5. Wait for your barangay clearance to be released.
● DTI/SEC Registration
● SSS Clearance
● Building Permit
● Certificate of Occupancy
● Fire Safety Certificate
● Drug Test Clearance
VII. BUREAU OF FOOD AND DRUGS
A. General Requirements
1. Accomplished petition from duly notarized
2. 2x2 ID picture of owners/ manager
3. Photocopy of registration with SEC and articles of partnership
4. Photocopy of registration with the Bureau of Trade Regulation and
Consumer Protection of single branches
5. Itemized fixed assets and operating capital duty notarized
6. Location plan/site
7. Notarized valid contract of lease of the space/building occupied, if
applicant does not own it

S.Y. 2019 -2020
8. List of products to be processed/repacked/imported/exported
9. 2pcs. Of documentary stamps
10. Floor plan working area with complete dimension in meters

S.Y. 2019 -2020
SOCIO-ECONOMIC ASPECT
S.Y. 2019 -2020
CHAPTER VII
SOCIO-ECONOMIC ASPECT
INTRODUCTION
The Saladough Bakery aims to help the society and improve the economy
through the net income it gets, the taxes it pays for the infrastructures,
opportunities it gives to job-seekers and through acts of service such as
donations. These are beneficial to the company and the people affiliate with
the restaurant as well.
I. SOCIAL IMPLICATIONS
A. Benefits of the Employee
Aside of the basic needs, they will receive the following:
1. Medical and dental check-up for the employees every year.
2. In case of emergencies, insurance of 25, 000. 00 is allotted.
3. Each two or three months, there has an employee recognition programs.
B. Benefits of the residents within the area
1. Satisfaction - The business provides high-quality products at a low price.
It aims to satisfy the needs and wants of the consumers.

S.Y. 2019 -2020
2. Accessibility - The business is located in near the Puregold Tarlac which
there are many students, family, workers and such passing by within the
area.
C. How are we helping the society grow?
1. The Saladough Bakery is able to provide opportunities for job-seekers
and unemployed under graduates and graduates by hiring them.
2. The business offers new and innovative products at an affordable price.
3. The other aspiring entrepreneurs can be inspired with the idea of our
products.
II. GOVERNMENT AND ECONOMIC IMPLICATIONS
1. The said business can be beneficial through paying tax which can impart
in supporting the country’s plan such as building establishments and
infrastructures.
A. Corporate Social Responsibility
The SalaDough Bakeshop presumes that with the uniformity and
coordination of the proponents and members by abiding the established laws,
it can support in nurturing the society to build a better and healthier
microenvironment. The said feasibility study would be working on charity
works, scholarships in the future, providing a quality of life, and bringing social
benefits to the community. Moreover, the business proponents believe that

S.Y. 2019 -2020
the success of the business is not only measured on the amount of profit you
have gained, but the help you have given and the positive change you have
contributed in the community.

S.Y. 2019 -2020
FINANCIAL ASPECT
S.Y. 2019 -2020
CHAPTER VIII
FINANCIAL ASPECT
INTRODUCTION
This chapter shows the financial standing of the Saladough Bakery and its
viability. It discusses the needed capital and the projected income of the
business. It also determines how many years it will take to recover the
investments.
I. PRE-OPERATING COSTS
S.Y. 2019 -2020
II. PRE-OPERATING BALANCE SHEET

S.Y. 2019 -2020
III. PRE-OPERATING STATEMENT OF CASH FLOW

S.Y. 2019 -2020
IV. FINANCIAL RATIO ANALYSIS

S.Y. 2019 -2020
V. PROJECTED INCOME STATEMENT

S.Y. 2019 -2020
VI. PROJECTED BALANCE SHEET

S.Y. 2019 -2020
VII. PROJECTED STATEMENT OF CASH FLOW

S.Y. 2019 -2020
VIII. PROJECTED STATEMENT OF PARTNER'S EQUITY

S.Y. 2019 -2020
APPENDIX
S.Y. 2019 -2020
VISION
The relation with the school’s vision, The SalaDough Bakery Shop will
continue to make superfluous for a good quality training, services industry
and education in baking food. The SalaDough Bakery Shop will also be giving
donations of the profit to charities as a way of helping the community.
MISSION
The school has been an agent of positive change in the society. With this,
The SalaDough Bakery Shop aims to be a good example of personal growth
and professional development through educational and collaboration. The
business also aims to share knowledge for the enhancement of our employees
and the industry we serve.
GOAL
With self: to continue to develop skills, strengths, abilities and passion
itself to help grow the business.
With staff: to continue in bakery shop who provides pleasure to an
employee personality and professionally

S.Y. 2019 -2020
With others: to be able to take steps they take with their business will be
strategically planned beforehand. The business has the best possible chance
of success.
I. MANAGEMENT APPENDIX
S.Y. 2019 -2020
II. MARKETING APPENDIX
S.Y. 2019 -2020
III. LEGAL APPENDIX
IV. BIR Form

S.Y. 2019 -2020
S.Y. 2019 -2020
S.Y. 2019 -2020
S.Y. 2019 -2020
S.Y. 2019 -2020
BIBLIOGRAPHY
S.Y. 2019 -2020
References
S.Y. 2019 -2020
Curriculum Vitae

Chapter 4 - Appendices

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chapter 4 - Appendices

Uploaded by

Copyright:

Available Formats

College of the Holy Spirit of Tarlac

S.Y. 2019 -2020

This chapter shows the floor plan, isometric perspective, interior

perspective, map (location vicinity), operations process, product list, and

service list, schedule of employees, manufacturing process, operations

schedule, and procurement.

II. ISOMETRIC PERSPECTIVE

III. INTERIOR PERSPECTIVE

1. MAP (LOCATION VICINITY)

Customer goes to the

bakery with a positive he/she ordered and is

attitude given a receipt by the

Staff greets Manager/Staff

Server bring the Customer Customer

greeted the customer chairs, and

1. Greek Salad (in dough)

 (1 tbsp) olive oil

 (½ cup) chopped bacon or ham

 (6 tbsp.) salad dressing

 (½ cup) crushed bread

 (½ cup each) fruits like melon and apple

 (1) condense milk

 (1) all-purpose cream

 Options for Breads

2. Coffee with Milk

Employee No. of Time In (AM) Time Out (PM)

Service Staff 2 Break: 6:00 PM

to be out as to their schedule. As to comply with the company policy, sanctions

VIII. MANUFACTURING PROCESS

and monitoring of the production and inventory of products. The SalaDough

manufacturing process are firmly implemented to secure the safety of its

i. Preparation of the materials and area

In the preparation, the ingredients are stored properly to secure its

safety and cleanliness together with its containers, equipment and

and equipment are thoroughly inspected, cleaned and stored to

ensure the effectiveness of the operation. The area must be checked

for hazard, often throughout the day.

ii. Production of the pastries

The bakers will have recipes and procedures to follow thoroughly in

operation that will be distributed to the customers.

labeled with its name according to the menu for identification,

together with its nutritional facts and information of its components.

All ingredients and equipment are stored in a secured place

with proper maintenance to ensure the value of the supplies.

v. Cleaning of the area

The cleanliness of the operation place is essential in

maintaining the sanitation of food. Throughout the day, the

employees shall observe the state of sanitation within the area.

After working hours, the supplies are contained in the proper

storage area including excess ingredient and equipment

accordingly to prevent contamination.

All ingredients will be delivered daily to SalaDough Bakery in 1545

Zamora St., Tarlac City

9:10 AM – 9:30 AM Preparation of the pastry shop business:

9:30 AM – 9:45 AM Grooming:

6:45 PM Parting of employees

7:45 PM Parting of employees

Waste management is a vital procedure in having a healthy and hygienic

affect remarks towards the company. Having an environment-friendly area will

For a thorough maintenance in the cleanliness of the area there will be

maximization use of garbage.

In preparing and serving pastries and beverages, the sterilization of

utensils, plates, food equipment as well as the sanitation of the employees is