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PINATISANG MANOK
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date:
SME-RAD-PRE-PIM-001 Supersedes: Approved by/Date:
Control Location: R&D, QA, Production Page No.: 1 of 3
Reason for revision: Initial Release
STANDARD RECIPE
This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.
STANDARD OPERATING PROCEDURE
PINATISANG MANOK
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date:
SME-RAD-PRE-PIM-001 Supersedes: Approved by/Date:
Control Location: R&D, QA, Production Page No.: 2 of 3
Reason for revision: Initial Release
PREPARATION PROCEDURE
This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.
STANDARD OPERATING PROCEDURE
PINATISANG MANOK
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date:
SME-RAD-PRE-PIM-001 Supersedes: Approved by/Date:
Control Location: R&D, QA, Production Page No.: 3 of 3
Reason for revision: Initial Release
2. Measure and weigh all the ingredients. - Use calibrated weighing scale to get accu-
rate weight of ingredients.
- Weighing scale: 1 grams graduation
PACKING PROCEDURE
3. Pack in LDPE plastic by 4 pieces (Thigh – 2; - Use 9”x 12” LPDE plastic.
Drumstick – 2 pieces)
4. Marinade: prepare the marinade by combin- - Use 4” x 5” LDPE plastic
ing all the ingredients in a bowl. Stir to- - Pack size: 35 grams per pack
gether all ingredients.
This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.