Operational Policy

In business, operational policy is essential.  Royale Mushroom Food

Manufacturing has developed its own operational policy to provide employees

with a clear understanding of their duties and responsibilities in the business.

Below is the operational policy of the business.

A. Production to Harvesting Policy

Employees engaged in farming must take precautions at all stages of

mushroom cultivation. Some of the precautions that must be taken are as

follows:

 Use masks and gum boots while preparing the compost.

 Use proper protective clothing as the compost can be hot, can have

excessive ammonia and at times temperature can reach up to 75-

80°C.

 Use disinfectants before spawning. It is useful both for the crop and the

workers.

 In spawn run rooms which are at times kept closed, the carbon dioxide

can reach up to 10000 ppm which can be fatal for human beings. So

before starting the casing in such rooms, the fresh air should be

introduced.

 Use gloves while harvesting the mushrooms to ensure hygiene.

 Use racks with width of 4.5 feet or less. If width is more, workers will

have to do excessive bending for prolonged periods while performing

 operations like casing, watering, harvesting. This can lead to problems

of spine.

 Some workers can be allergic to the spores released by mushrooms.

This is particularly important in case of oyster mushroom which

produces lot of spores. Such workers should not be allowed to work in

cropping rooms or mushroom packaging.

 Ensure that basic medical facilities and first aid box is always available

at the unit.

 Water is sprayed frequently in the cropping rooms and humidity is high.

It is important that electric fittings are in accordance to these

conditions.

B. Production

Workflow Process of Manufacturing Mushroom Tapa and Tocino

1. Gather the ingredients needed.

2. Marinade after combining the ingredients.

3. Weighing and mixing.

4. Fill the container with the marinated mushrooms.

5. Include the proper labels and categorization, then properly seal the

container.

6. Deliver to the customer.

Workflow Process of Manufacturing Mushroom Chicharon

1. Prepare the marinated mushroom (tapa and tocino flavor).

 2. Add the breading mix after pressing out the excess liquid from the

marinated mushrooms

3. Oil for frying is added to a heated large frying pan.

4. Cooling and Packaging.

5. Deliver to the respective customer.

Safety Policy

 If there is something that could potentially hurt someone, remove the

object or clean the area if you can do safely. Otherwise, inform the

supervisor.

 Use each piece of equipment for its intended purpose and make sure

that it is used properly. Furthermore, regularly clean and inspect

equipment to ensure that it is safe.

 Wear proper safety equipment when cleaning up messes and using

equipment.

 Ensure that aisles are clear and spills are cleaned to prevent slips and

trips.

 Keep work areas and emergency exits clear.

 Take work breaks from time to time.

 Store products in its intended storage are to keep it safe.

Sanitation Policy

 Any person who is committed to have, or appears to have, a disease,

open lesion, such as boils, sores, or infected wounds, or any other

 abnormal source of microbial contamination by which there is a

reasonable possibility that food, food-contact surfaces, or food-

packaging materials will become contaminated, shall be prohibited

from performing any operations that may be presumed to cause such

contamination until the condition is cured.

 All employees of the company into contact with production directly, as

well as those who handle food-contact surfaces and materials for

packaging the products, must follow hygienic procedures while on the

job to the extent required to prevent product contamination.

 Employees engaged in production of products should also: avoid

touching their faces and hair; avoid sneezing or coughing when

manufacturing products; and avoid wearing accessories or fake nails

that could trap on products.

 Production personnel must take all necessary precautions to avoid

contaminating products, surfaces that contaminate products, or

packaging materials with bacteria or foreign

substances, including perspiration, hair, cosmetics, tobacco,

chemicals, and medications applied to the skin.

Security Policy

 Only authorized personnel can have access to the finished goods to

avoid theft.

C. Packaging
Workflow Process of Packaging the Products

1. Measure the products to ensure that the volume and weight are

consistent.

2. Choose the best packaging for each product. Mushroom chicharon

comes in a 16 by 24 stand-alone resealable pouch, while mushroom

tapa and tocino come in a 250 ML round tub.

3. Assemble the products Before sealing the packaging, place silica gel

for food inside the mushroom chicharon to keep it crisp.

4. Seal the package. Make sure that there are no breaks or leaks.

5. Place the appropriate label on the packaging.

6. Store the products in a suitable and secure warehouse.

Storing Policy

 Finished goods should be stored at the proper temperature. Mushroom

tapa and tocino should be stored in the refrigerator at a temperature

ranging from -12 to -18 degrees Celsius. Mushroom chicharon, on the

other hand, should be stored in a cool, dry warehouse at a room

temperature of about 65°F.