STANDARD OPERATING PROCEDURE

BOPIS
Effective Date: Prepared by/Date: AE Idanan
Document Code: Issue Revision No.: 01-00 Reviewed by/Date: SA Roxas
SME-RAD-PRE-BOP-001 Supersedes: Approved by/Date: SA Roxas
Control Location: R&D, QA, Production Page No.: 1 of 3
Reason for revision: Initial Release

Item Name: BOPIS

Item Code: BFSC-FG1609-0
Item Code Item Description QUANTITY UOM
BFSC-FG1609- Bopis 3 packs
LDPE Plastic 5”X10” 3 packs
Paper, synthetic, white (sticker label) 3 pieces

EQUIPMENT, TOOLS AND UTENSILS

EQUIPMENT, TOOLS AND
SPECIFICATION PURPOSE
UTENSILS
Spoon Stainless steel Preparation
Weighing Scale Digital, 1 gram graduation Preparation
Knife Preparation
Chopping Board Green/Red Preparation
Food Keepers Preparation
Kitchen Shears Stainless steel with coated handle Preparation
Measuring Pitcher Polycarbonate Preparation
Food Pan Stainless steel Holding
Mixing Bowl Stainless steel Preparation

# F/P MATERIAL STANDARD SPECIFICATION

F BOILING
Item Name: 1 F
Bopis
Pork Lungs
Item Code: BFSC-
2 F Water Potable
FG1609-0
3 F Salt Course
4 F Black Pepper Ground
F SAUTE STANDARD RECIPE
5 F Oil Palm/Vegetable oil
6 F Annatto
Item Description Seeds
QUANTITY UOM
7 F Garlic Minced
BOILING 8 F White Onion Chopped
Pork Lungs 9 F Salt RAW MATERIAL SPECIFICATION
Fine
1000 grams
Water 10 F Black Pepper Ground
1500 grams
Salt 11 F Bay leaf Dried
10 grams
Black Pepper 12 F Vinegar Datu
2 Puti grams
13 F Soy Sauce Datu Puti
SAUTE
14 F Tomato Paste Del Monte
Oil 30 grams
15 F Liver Spread Reno
Annatto 10 grams
16 F Labuyo Chopped
Garlic 20 grams
17 F Water Potable
White Onion 18 F Carrots 30
Diced grams
19 F Department
Red Bell Pepper Diced
Printed Name and Signature Date
Conformed 20 Quality FAssurance
Green Bell Pepper Diced
21 F
Production Sugar Brown

This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.

Document Code:
SME-RAD-PRE-BOP-001
Control Location: R&D, QA, Production
Reason for revision: Initial Release
STANDARD OPERATING PROCEDURE
BOPIS
Effective Date: Prepared by/Date: AE Idanan
Issue Revision No.: 01-00 Reviewed by/Date: SA Roxas
Supersedes: Approved by/Date: SA Roxas
Page No.: 2 of 3

Salt 25 grams
Black Pepper 2 grams
Bay leaf 4 grams
Vinegar 150 grams
Soy Sauce 25 grams
Tomato Paste 50 grams
Liver Spread 85 grams
Labuyo 5 grams
Water 250 grams
Carrots 100 grams
Red Bell Pepper 50 grams
Green Bell Pepper 50 grams
Sugar 10 grams

Quantity per Pack Quantity UOM

Bopis 360 grams

Standard Yield Quantity UOM

1 Batch 3 packs
1 Pack 4 servings

SHELF LIFE 30 days

PREPARATION PROCEDURE

Preparation Time: Cooking Time Total Time: Method:

45 minutes
PROCESS CRITICAL PARAMETER
1. Clean and sanitize all equipment, tools, and - Use clean and sanitized working areas
utensils needed - Use sanitized utensils
2. Wash meat thoroughly in a cold water. - Temperature: 2-4 °C
Drain to remove excess water and transfer - Use strainer
in a bowl/food pan.
3. Measure and weigh all the ingredients. - Use calibrated weighing scale to get accu-
rate weight of ingredients.
- Weighing scale: 1 grams graduation
4. Boil together water, salt, pepper and sliced -
pork lungs for 20 minutes.
5. Diced the boiled pork lungs - Small diced
6. In a medium size pan, preheat oil and ex- -
tract color in annatto seeds. Discard seeds
after extracting.
7. Sauté onion, garlic, and labuyo for 1 minute. -
8. Add the diced pork lungs, salt and pepper -
Department Printed Name and Signature Date
Conformed Quality Assurance
Production

This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.

Document Code:
SME-RAD-PRE-BOP-001
Control Location: R&D, QA, Production
Reason for revision: Initial Release
STANDARD OPERATING PROCEDURE
BOPIS
Effective Date: Prepared by/Date: AE Idanan
Issue Revision No.: 01-00 Reviewed by/Date: SA Roxas
Supersedes: Approved by/Date: SA Roxas
Page No.: 3 of 3

and sauté for 2 minutes.

9. Add half of the vinegar and sauté for 5 min-
utes
10. Add the rest of the ingredients and cook for
another 5 minutes mixing it once in a while
to prevent from scorching.
11. Remove from pan and transfer in a con-
tainer. Let it cool before packing.

12. Pack bopis in 5’x 10” LDPE Portioning:

Bopis – 360 grams
13. Seal using impulse sealer. -
14. Insert label. - Label must contain pack size, product
name, production date, expiration date
and batch number.
15. Reseal. - Ensure that the product is properly sealed.

PACKING PROCEDURE

Department Printed Name and Signature Date

Conformed Quality Assurance
Production

This material is for SME USE ONLY. Any unauthorized use or reproduction is prohibited.