Cbi Ssop

SANITATION STANDARD
OPERATING
PROCEDURES (SSOP)
MANUAL
Company Name
__________________
Date (Month and Year)
Approved By: Giovanni Abadilla Date:

Quality Control Officer
SSOP LIST
Page ___ of ___
Address
LCD Warehouse #4,Purok Molave, Tayud, Liloan, Cebu
LIST OF SANITATION STANDARD OPERATING PROCEDURES (SSOPs)
KEY SANITATION CONDITION 1: SAFETY OF WATER SUPPLY
SSOP CODE SSOP TITLE

SWS-001.1
External Laboratory Testing for Water Potability
SWS-001.2
Chlorination of Water
SWS-001.3
Testing for Residual Chlorine of Water
KEY SANITATION CONDITION 2: CONDITION AND CLEANLINESS OF FOOD

CONTACT SURFACES (EQUIPMENT/UTENSILS/WORK SURFACES)
FCS-001.1
Cleaning & maintaining Food Contact Surfaces
SSOP LIST
Page ___ of ___
Address
KEY SANITATION CONDITION 3: PREVENTION OF CROSS CONTAMINATION

PCC 001.1
Checking for the Prescribed Attire
PCC 001.2
Separation of food and non-food in the storage area
PCC 001.3
Practice hygienic habits
PCC 001.4
Separation of “clean” and “dirty” operation (Zoning)
PCC 001.5
Cleaning of plant areas
PCC 001.6
Monitoring of traffic flow ( personnel, raw material, etc)
KEY SANITATION CONDITION 4: ADEQUATE HAND WASHING, HAND
SANITIZING & TOILET FACILITIES
HWT 001.1 Cleaning & maintaining hand-washing, hand-sanitizing & toilet
facilities
HWT 001.2 Monitoring of adequate supply for hand-washing, hand-sanitizing &
toilet facilities
SSOP LIST
Page ___ of ___
Address
KEY SANITATION CONDITION 5: PROTECTION OF PACKAGING FROM

CONTAMINATION
PPC-001.1
Checking for the Packaging Materials
PPC 001.2
Maintaining the Packaging Materials
KEY SANITATION CONDITION 6: PROPER USAGE, HANDLING AND STORAGE

OF CHEMICALS/TOXIC COMPOUNDS
CTC-001.1
Checking for the Chemicals/Toxic Compounds
CTC 001.2
Maintaining Chemicals/Toxic Compounds
SSOP LIST
Page ___ of ___
Address
KEY SANITATION CONDITION 7: EMPLOYEE HEALTH CONDITION SHOULD NOT

CONTAMINATE FOOD
EHC-001.1
Checking of Employees’ Health Condition
EHC 001.2 Checking of Pre-employment medical exam & annual physical
exam result
KEY SANITATION CONDITION 8: EXCLUSION OF PESTS

EXP-001.1
Monitoring of pest control program
SSOP LIST
Page ___ of ___
Address
KEY SANITATION CONDITION 9: MONITORING SYSTEM FOR CLEANING AND

PERSONNEL HYGIENE
MOS 001.1
Monitoring the effectiveness of personnel hygiene programs
MOS 001.2
Monitoring the effectiveness of cleaning programs
KEY SANITATION CONDITION 10: GLASS, METAL AND HARD PLASTIC CONTROL
AND MONITORING PROGRAMS
GMH 001.1
Checking of glass, metal and hard plastics
SSOP DOC
Page ___ of ___
Address
SSOP CODE SWS-001.1
CONTROL MEASURE
External laboratory Testing for Water Potability
OBJECTIVE/S
To ensure that water is potable at all times.
MONITORING PROCEDURES
What Potability of Water as indicated in the external laboratory
result.
How Visual
How often/When Yearly
Who QC Officer
CORRECTIVE ACTION/S If result shows that water is not potable, secure supply
(Correction/s) from alternative water source.
RECORDS/ DOCUMENTS Certificate of Analysis from External Laboratory
Water Analysis File
Approved Water Suppliers’ Listing

V ERIFICATION Water testing thru another external laboratory.
Review of Records
Work Instruction
Prepared By/Date Giovanni Abadilla
Reviewed and Approved Eugene Ojeda
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE SWS-001.2
CONTROL MEASURE
Testing for Residual Chlorine for Water
OBJECTIVE/S
What Residual Chlorine level of water
How Residual Chlorine testing
How often/When Weekly
Who QC Officer
CORRECTIVE ACTION/S If result shows below the minimum chlorine level, treat
(Correction/s) tank w/ Chlorine
RECORDS/ DOCUMENTS Chlorine Level Verification Record
Work Instruction
V ERIFICATION Water testing thru another external laboratory.
Review of Records

By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE FCS-001.1
CONTROL MEASURE
Cleaning & Maintaining of Food Contact Surfaces
OBJECTIVE/S To ensure that all Food Contact Surfaces are clean and
maintained in good condition.
What Cleanliness and condition of the Food Contact Surfaces
How Visual, smell and feel (Cleanliness) Operational

test/check ( for Equipment)
How often/When Every after cleaning
Who Operator
CORRECTIVE ACTION/S If not clean, re-clean Food Contact Surfaces. Repair/

(Correction/s) replace if equipment is not functioning.
RECORDS/ DOCUMENTS Daily sanitation checklist
Equipment manuals
FCS 001.1
Listing of FCS
Work Instruction
V ERIFICATION On the spot checks/audit
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE PCC-001.1
CONTROL MEASURE
Checking the prescribed personnel attire
OBJECTIVE/S To ensure that all personnel are wearing the prescribed

working attire to prevent possible contamination.
What Completeness, cleanliness of prescribed attire
How Visual inspection
How often/When Every before entry to the plant premises
Who Security Guard

CORRECTIVE ACTION/S If not clean/complete, provide spare or sent home.
(Correction/s)
Personnel Training
201 File
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE PCC-001.2
CONTROL MEASURE
Separation of food & non-food in the storage area
OBJECTIVE/S To ensure that proper separation of food & non-food are practice
in the storage area at all times to prevent possible contamination.
What Checking of food & non-food in the storage area
How often/When Every delivery of supplies to the plant premises
Who Warehouseman
CORRECTIVE ACTION/S If not separated, separate food from non-food.
(Correction/s)
Delivery Report
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE PCC-001.3
CONTROL MEASURE
Practice hygienic habits
OBJECTIVE/S To ensure that all personnel practice proper hygienic habits while
working in the processing area at all times to prevent possible
contamination.
What Checking of personnel’s hygienic habits processing area
How often/When Every time while in the processing area
Who All Section Head

CORRECTIVE ACTION/S If practicing unhygienic, restore to hygienic condition.
(Correction/s)
201 File
Personnel Training
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
LCD Warehouse #4,Purok Molave,
Tayud, Liloan, Cebu
SSOP CODE PCC-001.4
CONTROL MEASURE
Separation of “clean” & “dirty” operation (zoning)
OBJECTIVE/S To ensure that “clean” operation is separated from “dirty”

operation at all times to prevent possible contamination .
What Checking of “clean” & “dirty” operation
How often/When Every start of operation

CORRECTIVE ACTION/S If not separated, separate “clean” from “dirty” operation.
(Correction/s)
Plant Lay-out
Work Instruction
Review of Records.
Reviewed and Approved By/Date
Eugene Ojeda
SSOP DOC
Page ___ of ___
Address
SSOP CODE PCC-001.5
CONTROL MEASURE
OBJECTIVE/S To ensure that plant premises are cleaned & maintained in good
condition at all times to prevent possible contamination.
What Checking of cleanliness in all areas of the plant premises
How Visual, smell and feel (Cleanliness)
Who Utility Personnel

CORRECTIVE ACTION/S If not clean, re-clean plant premises.
(Correction/s)
Plant Lay-out
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE PCC-001.6
CONTROL MEASURE
Checking of traffic flow of personnel, raw materials,
ingredients & finished products
OBJECTIVE/S To ensure that the flow of personnel, raw materials, ingredients &
finished products are in good order at all times to prevent possible
contamination.
What Checking of traffic flow of personnel, raw materials,
ingredients & finished products

CORRECTIVE ACTION/S If not in proper order, restore proper traffic flow.
(Correction/s)
Plant Lay-out
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE HWT-001.1
CONTROL MEASURE
Checking of hand washing & hand sanitizing facilities in
the processing area
OBJECTIVE/S To ensure that all hand washing & hand sanitizing facilities are
cleaned, maintained & supplied properly at all times to prevent
possible contamination.
What Checking of hand washing & hand sanitizing facilities in
the processing area
How Visual inspection, smell & feel; operational test/check
How often/When Before, during & after operation
Who Utility personnel

CORRECTIVE ACTION/S If not available/clean, re-clean/restore & refill supply.
(Correction/s)
Plant Lay-out
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE HWT-001.2
CONTROL MEASURE
Checking of toilet facilities in the processing area
OBJECTIVE/S To ensure that all toilet facilities are cleaned, maintained &
supplied properly at all times to prevent possible contamination.
What Checking of toilet facilities in the processing area
How Visual inspection, smell; operational test/check
How often/When Before, during & after operation
Who Utility personnel

CORRECTIVE ACTION/S If not available/clean, re-clean/restore & refill supply.
(Correction/s)
Plant Lay-out
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE PPM-001.1
CONTROL MEASURE
Checking of packaging materials
OBJECTIVE/S To ensure that all packaging materials are kept cleaned

at all times to prevent possible contamination.
What Checking of packaging materials
How Visual inspection, smell & feel
How often/When Every delivery
Who Warehouseman
CORRECTIVE ACTION/S If not clean or “out-of-specs”, reject/return to supplier.
(Correction/s)
Receiving Report
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE HST-001.1
CONTROL MEASURE
Checking of toxic compounds
OBJECTIVE/S To ensure that all toxic compounds are identified,

handled & stored properly at all times to prevent possible
contamination.
What Checking of toxic compounds in the plant premises
How often/When Every delivery of raw materials, ingredients & supplies
Who Warehouseman
CORRECTIVE ACTION/S If not identified/handled/stored properly, identify/
(Correction/s) handle/store properly.
Receiving Report
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE EHC-001.1
CONTROL MEASURE
Checking of employees’ health condition
OBJECTIVE/S To ensure that all employees are in good health at all

times to prevent possible contamination.
What Checking of employees’ health condition
How often/When Every before start of work
Who Section Heads

CORRECTIVE ACTION/S If unhealthy, recuperate/sent home.
(Correction/s)
Annual Physical Exam Result
201 File
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE EHC-001.2
CONTROL MEASURE
Checking of pre-employment medical record & annual
physical exam result
OBJECTIVE/S To ensure that all employees are in good health at all
What Checking of pre-employment medical record & annual
physical exam result
How
Visual inspection
How often/When
Every before hiring an employee; annual
Who
Admin Officer
CORRECTIVE ACTION/S If unhealthy, advise to recuperate.
(Correction/s)
Annual Physical Exam Result
Pre-employment Medical Record
201 File
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE EXP-001.1
CONTROL MEASURE
Monitoring of pest control program
OBJECTIVE/S To ensure that pest control program monitored at all

What Monitoring of pest control program in the plant premises
How often/When Daily & Monthly
Who Section Head & QC Officer

CORRECTIVE ACTION/S If pests are present, contact pest control service provider.
(Correction/s)
Pest Control Program
Pest Control Service Report
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE MOS-001.1
CONTROL MEASURE
Monitoring the effectiveness of personnel hygiene
program
OBJECTIVE/S To ensure that personnel hygiene program effectiveness
are monitored at all times to prevent possible
contamination.
What Monitoring the effectiveness of personnel hygiene
program
How
Visual inspection
How often/When
Daily
Who
QC Officer
CORRECTIVE ACTION/S If not effective, change the personnel hygiene program.
(Correction/s)
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE MOS-001.2
CONTROL MEASURE
Monitoring the effectiveness of cleaning program
OBJECTIVE/S To ensure that cleaning program effectiveness are

monitored at all times to prevent possible contamination.
What Monitoring the effectiveness of cleaning program
How often/When Daily
Who QC Officer
CORRECTIVE ACTION/S If not effective, change the cleaning program.
(Correction/s)
Work Instruction
Review of Records.
By/Date
SSOP DOC
Page ___ of ___
Address
SSOP CODE GMH-001.1
CONTROL MEASURE
Checking of glass, metal & hard plastics
OBJECTIVE/S To ensure that glass, metal & hard plastics are

monitored at all times to prevent possible contamination.
What Checking glass, metal & hard plastics
How often/When Daily
Who Maintenance Personnel

CORRECTIVE ACTION/S If broken, restore/replace.
(Correction/s)
Work Instruction
Review of Records.
By/Date
WORK-I
Page ___ of ___
Address
Tayud, Liloan, Cebu
WORK INSTRUCTION CODE SWS-001.1-WI

TITLE
External laboratory Testing for Water Potability
SCOPE This work instruction covers all water used in the plant.
OBJECTIVE/S
WORK INSTRUCTION 1. Contact external laboratory assigned to conduct water

(English and other version/s) testing, and request for collection of water sample.
2. Conduct water sampling activity, and complete or /fill in the
laboratory request form indicating sampling points.
3. Secure test results according to agreed schedule of
release.
4. Keep results on file, and ensure that records are updated.
5. For results that are found to be not in compliance, refer to

corrective action as per SWS-001.1.
WORK-I
Page ___ of ___
Address

TITLE
Testing for Residual Chlorine of Water
SCOPE This work instruction covers all water used in the plant.
OBJECTIVE/S
WORK INSTRUCTION 1. Get water sample from selected water source.

(English and other version/s) 2. Conduct residual chlorine test of water by dipping the
strips to the sampled water.
3. Compare dipped strips to the color charts.
4. Read the corresponding residual chlorine level & record.
5. For results that are found to be not in compliance, refer to

corrective action as per SWS-001.2.
WORK-I
Page ___ of ___
Address
WORK INSTRUCTION CODE FCS-001.1-WI

TITLE
Cleaning and maintaining FCS-Weighing Scale
SCOPE This work instruction covers all weighing scales in the production
area.
OBJECTIVE/S To ensure that all weighing scale are clean and in good
condition.
WORK INSTRUCTION 1. Unplug/turn off power source.

(English and other version/s) 2. Remove the weighing pan.
3. Scrape off food debris from the pan, wipe w/ semi-wet
cloth previously soaked in 150 ppm chlorine solution.
4. Clean the body & other soiled parts of the weighing scale
using the same cloth.
5. Wipe again the weighing pan as well as the body & other
parts using clean & dry cloth.
6. Assemble the weighing scale & plug the power source.
7. Check weighing scale if functioning properly.
8. Calibrate daily.
WORK-I
Page ___ of ___
Address

TITLE
Cleaning and maintaining FCS-Bandsaw Machines
SCOPE This work instruction covers all bandsaw machines in the
production area.
OBJECTIVE/S To ensure that all bandsaw machines are clean and in good
condition.
WORK INSTRUCTION 1. Disconnect electrical power to the machine before

(English and other version/s) cleaning.
2. Remove the cover & scrape-off the sticking sawdust.
3. Remove the blade & scrape-off the sticking sawdust. Wipe
the blade w/ semi-wet cloth previously soaked in 150 ppm
chlorine solution. Once cleaned, immediately wipe w/
clean & dry cloth. Set aside in the clean table.
4. Parts to be removed have been accessible and can be
removed w/out tools. Please refer to the operating manual
for details. Each part should be removed for cleaning in the
numbered sequence
5. Bring all the removed parts to the washing area. Wash the
soiled parts using soap & water. Rinse w/ 150 ppm
Chlorine solution & immediately wipe w/ clean & dry cloth.
6. Once dried, re-assemble the parts together w/ the blade &
plug the power source.
7. Check the unit if functioning properly.
WORK-I
Page ___ of ___
Address

TITLE
Cleaning and maintaining FCS-Blast Freezer
SCOPE This work instruction covers the Blast Freezer in the production
area.
OBJECTIVE/S
To ensure that the Blast Freezer is clean and in good condition.

(English and other version/s) 2. Remove all the content inside the unit.
3. Remove/Scrape off all the food debris sticking on the
walls, body & floors of the unit.
4. Clean the body, walls, floors & other soiled parts of the unit
using water & detergent. Be sure not to include the switch.
5. After cleaning detergent solution, rinse it with 150 ppm
Chlorine solution. Let it dry naturally.
6. Switch on the power source & check if the unit is if
functioning properly.
7. Calibrate the temperature gauge by matching it with the
calibrated thermometer by DOST.
WORK-I
Page ___ of ___
Address

TITLE
Cleaning and maintaining FCS-Blancher
SCOPE This work instruction covers all the Blancher in the production
area.
OBJECTIVE/S
To ensure that all the Blancher are clean and in good condition.

(English and other version/s) 2. Remove/Scrape off all the food debris sticking on inside
the unit, the body & on the structure of the unit.
3. Clean the unit as well as the body & other soiled parts
using water & detergent. Be sure not to include the switch
& LPG pipelines.
4. Switch on the unit for about 5-10 minutes & let the
detergent solution run inside the unit in order to soften the
charred food debris.
5. Switch off the unit & drain the detergent solution.
6. Scrape off the remaining soften charred food debris &
rinse with water. Let it dry naturally.
WORK-I
Page ___ of ___
Address

TITLE
Cleaning and maintaining FCS-Deep-fryers
SCOPE This work instruction covers all the Deep-fryers in the production
area.
OBJECTIVE/S To ensure that all the Deep-fryers are clean and in good
condition.
WORK INSTRUCTION 1. Open the deep-fryer & unload the used oil.
(English and other version/s) 2. Put water & detergent inside the unit.
3. Start scraping off all the food debris sticking using
scrubbing pad & or scrapper.
4. Remove all the food debris & detergent solution using
foam or disposable cloth & dipper.
5. Rinse the unit with water until no detergent is present.
Wipe with clean cloth to dry inside the unit.
6. Scrape off also the charred food debris on the cover & on
the walls using scrubbing pad & disposable clothes.
7. Check if LPG piping system is if functioning properly by
turning on the fire & check temperature gauge reading.
WORK-I
Page ___ of ___
Address
LCD Warehouse #4,Purok Molave, Tayud, Liloan, Cebu bu

TITLE
Cleaning and maintaining FCS-Puffing Set
SCOPE This work instruction covers all the Puffing Set in the production
area.
OBJECTIVE/S To ensure that all the Puffing Set are clean and in good
condition.
WORK INSTRUCTION 1. Disassemble the puffing set which is composed of

(English and other version/s) Stainless steel perforated basket, the casserole, strainer,
draining tray & the burner.
2. Remove the casserole from the burner & bring to the
washing area together with the other set except for the
burner.
3. Wash it with water & detergent & remove sticking dirt using
scrubbing pad. Rinse it with 150 ppm Chlorine solution &
drain to dry it naturally.
4. Scrape off sticking food debris & dirt using a scrapper or
scrubbing pad.
5. Check if LPG piping system is if functioning properly by
turning on the fire & check temperature gauge reading.
WORK-I
Page ___ of ___
Address
LCD Warehouse #4,Purok Molave, Tayud, Liloan, Cebu bu

TITLE
Cleaning and maintaining FCS-Flavoring Tumbler
SCOPE This work instruction covers the entire Flavoring Tumbler in the
production area.
OBJECTIVE/S To ensure that all the Flavoring Tumbler are clean and in good
condition.

(English and other version/s) 2. Remove/Scrape off all the food debris sticking on inside
the unit, the body & on the structure of the unit.
3. Clean the unit as well as the body & other soiled parts
using water & detergent & use scrubbing pad if necessary.
Be sure not to include the switch or any electrical outlet.
4. Rinse with 150 ppm Chlorine solution & dry it by wiping
with clean cloth.
5. Cover the unit & switch it on to check if it is functioning
well.
WORK-I
Page ___ of ___
Address

TITLE
Cleaning and maintaining FCS-Foot & Band sealers
SCOPE This work instruction covers all the Foot & Band sealers in the
production area.
OBJECTIVE/S To ensure that all the Foot & Band sealers are clean and in good
condition.

(English and other version/s) 2. Remove/Scrape off all the food debris sticking on the unit,
the body & on the structure using a brush.
3. Clean the unit using a cloth previously soaked in a
chlorine/detergent solution. Be sure not to include the
switch or any electrical outlet.
4. Once cleaned, immediately wipe with clean dry cloth to dry
the unit.
5. Switch it on to check if it is functioning well.
WORK-I
Page ___ of ___
Address
Tayud, Liloan, Cebu

TITLE
Cleaning and maintaining FCS-Crusher
SCOPE This work instruction covers all the crushers in the production area.
OBJECTIVE/S
To ensure that all the crushers are clean and in good condition.

(English and other version/s) 2. Remove/Scrape off all the food debris sticking on inside the
unit, the body & on the structure of the unit.
3. Clean the unit as well as the body & other soiled parts using a
cloth previously soaked in a chlorine/detergent solution. Use
scrubbing pad if necessary to remove hard to get dirt. Be sure
not to include the switch or any electrical outlet.
4. Once cleaned, immediately wipe with clean dry cloth to dry the
unit.
5. Switch it on to check if it is functioning well.
WORK-I
Page ___ of ___
Address

TITLE
Cleaning and maintaining FCS-Utensils
SCOPE This work instruction covers all the utensils in the production
area.
OBJECTIVE/S
To ensure that all the utensils are clean and in good condition.
WORK INSTRUCTION 1. Collect all the utensils used in the production.

(English and other version/s) 2. Scrape off all food debris on the utensils.
3. Wash the utensils w/ detergent & water. Use scrubbing
pads & or brush to remove hard to get debris.
4. Once cleaned, rinse w/ 150 ppm chlorine solution.
5. Remove all excess water & let it dry naturally.
6. Check the utensils if clean by touching & smelling.
7. Return the utensils to their respective safe keeping place.

WORK-I
Page ___ of ___
Address

TITLE
Cleaning and maintaining FCS-Stainless Steel Tables
SCOPE This work instruction covers all stainless steel tables in the
production area.
OBJECTIVE/S To ensure that all stainless steel tables are clean and in good
condition.
WORK INSTRUCTION 1. Scrape off all food debris on the table.

(English and other version/s) 2. Wash the table w/ soap & water. Use scrubbing pads to
remove hard to get debris. Scrub also the sides & under
the table parts to remove dirt & debris.
3. Once cleaned, rinse w/ 150 ppm chlorine solution.
4. Remove all excess water & let it dry naturally.
5. Check the table if clean by touching & smelling.

WORK-I
Page ___ of ___
Address
WORK INSTRUCTION CODE PCC-001.1-WI

TITLE
Checking of prescribed personnel attire
SCOPE This work instruction covers all personnel of the processing
plant.
OBJECTIVE/S To ensure that all personnel are in their prescribed/clean attire to

prevent cross contamination.
WORK INSTRUCTION 1. Check for completeness of the attire for every person
(English and other version/s) inside the processing site/area.
2. Complete attire consists of the following:
 Hair restraints:
 Hair must be covered with head caps.

 Head caps must be new & clean.
 Males should be clean shaven at all times. Moustaches,
beards & sideburns are not permitted.
 Apron, Mask & Uniform – must be new & clean.

 Footwear – clean rubber boots must be worn in the
processing area at all times.
3. Check if the attire is clean.

4. Proper wearing of attire is described as follows:
 Hair restraint must cover all hair.

 Mask must cover the nose and mouth
 Refer to attached picture of the prescribed attire.
5. Check that personnel do not wear any piece of jewelry.
Check that the following items are not brought into the processing
area – cell phones, MP3, MP4, and other
6. Check that fingernails are clean, trimmed and no polish
WORK-I
Page ___ of ___
Address

TITLE
Separation of food & non-food in the storage area
SCOPE This work instruction covers all the items in the storage area.
OBJECTIVE/S To ensure that all food in the storage area are separated from
non-food in the storage area.
WORK INSTRUCTION 1. Upon delivery, the Warehouseman will determine if the

(English and other version/s) item/s is food or non-food.
2. If it is food, he must see to it that it is stored in the “food”
area.
3. If it is non-food, he must see to it that it is stored in “non-
food” area.
4. It is the responsibility of the Warehouseman to remove the
non-food items in the food area & likewise to also remove
food items in the non-food area.
5. Check the storage area daily.

\
WORK-I
Page ___ of ___
Address

TITLE
Practice of hygienic habits
SCOPE This work instruction covers the practice of hygienic habits of all
personnel while working in the processing area.
OBJECTIVE/S To ensure that all personnel practice hygienic habits while

working in the processing area & will not be a source of
contamination.
WORK INSTRUCTION 1. The sanitary officer will explain to the personnel upon
(English and other version/s) employment the practice of hygienic habits. He must see
to it that the personnel fully understand what are practices
“do’s & don’ts.
2. On the daily basis, the sanitary officer will conduct daily on
the spot checking on the personnel while working in the
processing area.
3. If a personnel is practicing non-hygienic habit, he/she will
be corrected on the spot. If he refused to be corrected, he
will be dealt accordingly.
4. An incident result should be recorded on the 201 File.

WORK-I
Page ___ of ___
Address

TITLE
Separation of “clean” & “dirty” operation
SCOPE This work instruction covers all the operation in the processing
area.
OBJECTIVE/S To ensure that “clean” operation is separated from dirty

operation to prevent possible contamination.
WORK INSTRUCTION 1. Production supervisor will plan a schedule ahead of the

(English and other version/s) processing schedule.
2. Section Heads must see to it that every “clean” operation
will be separated from “dirty” operation-food” area.
3. If “clean” operation was not separated from “diry operation,
it must stopped immediately & hold that batch.
4. If no contamination was occurred, continue the operation.
5. Report any unusual occurrences in the daily production

report.
WORK-I
Page ___ of ___
Address
LCD Warehouse #4,Purok Molave, Tayud, Liloan, Cebu u

TITLE
SCOPE This work instruction covers all the cleaning operation in the
plant area.
OBJECTIVE/S To ensure that all areas in the plant are cleaned to prevent
WORK INSTRUCTION 1. The utility personnel will check & remove in the vicinity
(English and other version/s) ground (from gate to LPG tanks area) for any trashes,
debris, & any form of garbage. I f the ground was soiled;
he will clean it using brush, broom, water, chlorine &
detergent.
2. Then, he will check & clean fire exit passage to cafeteria
using mop, water, chlorine & detergent
3. Once cleaned, he will also do the same cleaning
procedure to the loading area passage to waste water
area.
4. He should remove all unnecessary things, structures that
are not part of that area.
5. He should do these activities on a daily basis.

WORK-I
Page ___ of ___
Address

TITLE
Checking of traffic flow
SCOPE This work instruction covers all the traffic flow of personnel, raw
materials, ingredients & finished products in the processing
plant.
OBJECTIVE/S To ensure that the traffic flow of personnel, raw materials,

ingredients & finished products are in good order to prevent
WORK INSTRUCTION 1. The production supervisor must see to it that all personnel
(English and other version/s) will observe proper traffic flow by entering & exiting on
designated area only, by always following the work
schedule & avoid loitering in the processing area & other
prohibited areas.
2. He must also see to it that the delivery time of the raw
materials, ingredients & packaging materials will not
coincide with the start & end of work schedule as well as
the break time schedule.
3. He also must see to it that finished products dispatching
will not coincide also with the above-mentioned activities.
4. He should do these activities on a daily basis.

WORK-I
Page ___ of ___
Address
LCD Warehouse #4,Purok Molave, Tayud, Liloan,
Cebu
WORK INSTRUCTION CODE HWT-001.1-WI

TITLE
Checking of Hand washing & sanitizing facilities
SCOPE This work instruction covers all the hand washing & hand sanitizi
facilities in the processing plant.
OBJECTIVE/S To ensure that all hand washing & hand sanitizing facilities are
cleaned, maintained & supplied properly to prevent possible
contamination.
WORK INSTRUCTION 1. The utility personnel will inspect the hand washing & hand
(English and other version/s) sanitizing facilities of the plant if it is clean, faucet & hand
dryer are functioning & supplied with enough water & liquid
soap.
2. If the facility is not clean, he must clean it using brush &
detergent.
3. If faucet & hand dryer were not functioning, he must call
immediately the attention of the maintenance personnel for
repair.
4. If the liquid soap dispenser is empty or almost empty, he
must immediately refill it with new supply.
5. He must do these activities on a daily basis; at the start of

work schedule, at middle of the day & before end of work
schedule.
WORK-I
Page ___ of ___
Address
Tayud, Liloan, Cebu
WORK INSTRUCTION CODE HWT-001.2-WI

TITLE
Checking of toilet facilities
SCOPE This work instruction covers all the toilet facilities in the processing plant.
OBJECTIVE/S To ensure that all toilet facilities are cleaned, maintained & supplied properly
to prevent possible contamination.
WORK INSTRUCTION 1. The utility personnel will inspect the toilet facilities such as floors,
(English and other version/s) lavatories, urinals, bowls, faucets & hand dryers are cleaned,
functioned & supplied with enough water & liquid soap.
2. If the facility is not clean, he must clean it using mop, chlorine, brush &
detergent.
3. If faucet, lavatory, urinal, bowl & hand dryer were not functioning, he
must call immediately the attention of the maintenance personnel for
repair.
4. If the liquid soap dispenser is empty or almost empty, he must
immediately refill it with new supply.
5. He must do these activities on a daily basis; at the start of work

schedule, at middle of the day & before end of work schedule.
WORK-I
Page ___ of ___
Address
LCD Warehouse #4,Purok Molave, Tayud,
Liloan, Cebu
WORK INSTRUCTION CODE PPM-001.1-WI

TITLE
Checking of packaging materials
SCOPE This work instruction covers all the packaging materials
delivered to the plant.
OBJECTIVE/S
To ensure that all packaging materials used in the production
are safe to prevent possible contamination.
WORK INSTRUCTION 1. Upon delivery, the Warehouseman will check item/s for
(English and other version/s) safety through visual inspection, smell & feel.
2. If it is safe, he must see to it that it is stored in the storage
van immediately.
3. If it is not safe, he must reject/return to the supplier
immediately.
4. It is the responsibility of the Warehouseman to ensure that
the packaging materials are safe & in good condition at all
times.

WORK-I
Page ___ of ___
Address
Liloan, Cebu
WORK INSTRUCTION CODE HST-001.1-WI

TITLE
Checking of toxic compounds
SCOPE This work instruction covers all the toxic compounds in the plant
area.
OBJECTIVE/S To ensure that all toxic compounds used in the production are
handled & stored in proper manner to prevent possible
contamination.
WORK INSTRUCTION 1. Upon delivery, the Warehouseman will check item/s
(English and other version/s) through visual inspection if it is toxic or not.
2. If it is toxic, he must label it & handled it proper manner &
immediately store in designated area..
3. If it is none toxic, he must handle it the usual regular item.
4. It is the responsibility of the Warehouseman to ensure that
the toxic compounds are labeled & handled in proper
manner at all times.

WORK-I
Page ___ of ___
Address
WORK INSTRUCTION CODE EHC-001.1-WI

TITLE
Checking of employees’ health condition
SCOPE This work instruction covers all the employees working in the
processing area.
OBJECTIVE/S
To ensure that all employees are in good health at all times to
prevent possible contamination.
WORK INSTRUCTION 1. Before starting to work, Section Heads must check all the
(English and other version/s) personnel in the section through visual inspection, smell &
feel.
2. If an employee is sick, he must send him/her home to
recuperate & make necessary report.
3. If an employee is healthy, he must precede to his/her work
station.
4. It is the responsibility of the Section Head & Admin
Assistant to ensure that all employees working in the
processing area are in good health at all times.
5. Record in the Daily Personnel Sanitation Checklist.

WORK-I
Page ___ of ___
Address
WORK INSTRUCTION CODE EHC-001.2-WI

TITLE Checking of pre-employment medical exam & annual medical
exam result
SCOPE This work instruction covers all the employees working in the
processing area.
OBJECTIVE/S
To ensure that all employees are in good health at all times to
WORK INSTRUCTION 1. Before employment contract, Admin Assistant must check

(English and other version/s) all the personnel’s medical exam result & evaluate if
he/she is in good condition.
2. If an applicant failed to comply, he must not be accepted.
3. If an applicant is healthy, he must be accepted to work.
4. Likewise, if the regular employee failed on his/her annual
physical exam, he must be advice to recuperate in the
meantime.
5. It is the responsibility of the Admin Assistant to ensure that
all employees working in the processing area are in good
health at all times.
6. Record in the 201 File.

WORK-I
Page ___ of ___
Address

TITLE
Exclusion of Pest
SCOPE This work instruction covers the entire pest control program in
the plant.
OBJECTIVE/S To ensure that pest are excluded in the processing area at all
WORK INSTRUCTION 1. Check the entire plant through visual inspection for any
(English and other version/s) presence of pest such cockroaches, flies, rodents, termites
& & any other forms of pest.
2. If pest is present, contact external pest control service
provider and arrange schedule for servicing.
3. Conduct pest control activity as indicated & secure service
acknowledgement receipt after the activity.
4. Keep the entire plant neat & tidy at all times & dispose the
garbage daily.
5. Install rat traps & insect zapper in designated areas & keep
schematic diagrams on file, as to where these traps &
zappers are located. Locations of these are to be changed
at specified intervals to evaluate its effectiveness. Trapped
rodents & zapped insects should be disposed immediately.
WORK-I
Page ___ of ___
Address
WORK INSTRUCTION CODE MOS-001.1-WI

TITLE Monitoring the effectiveness of personnel hygiene
program
SCOPE This work instruction covers the entire personnel hygiene
program in the plant.
OBJECTIVE/S
To ensure that all personnel hygiene program are effective at all
WORK INSTRUCTION 1. Production Supervisor or QC Officer will collect the

(English and other version/s) Personnel Hand Dip Record, Hand Washing Record &
Daily Personnel Sanitation Record.
2. He will check/evaluate all the data entered in the report &
will make actual random checking of the personnel based
on the record.
3. If the entry coincides with actual, he will make a remark &
sign the verification column.
4. If the entry will not coincide with actual, he will make a
necessary adjustment/recommendation remark & sign the
verification column.
5. He will do this activity on a daily basis.

WORK-I
Page ___ of ___
Address
Liloan, Cebu
WORK INSTRUCTION CODE MOS-001.2-WI

TITLE
Monitoring the effectiveness of cleaning program
SCOPE This work instruction covers all the cleaning in the plant.
OBJECTIVE/S
To ensure that all cleaning program are effective at all times to
WORK INSTRUCTION 1. Production Supervisor or QC Officer will collect the

(English and other version/s) Cleaning of Exhaust Fans & Blowers, Processing Floor
Degreaser Report, Footbath Cleaning & Refilling, and
Passageway Floor Cleaning Schedule, Toilet Cleaning
Report, Washing of Equipments & Utensils and Wiping-off
on Walls, Windows, Ceiling & Doors Report.
2. He will check/evaluate all the data entered in the report &
will make actual random checking of the personnel based
on the record.
3. If the entry coincides with actual, he will make a remark &
sign the verification column.
4. If the entry will not coincide with actual, he will make a
necessary adjustment/recommendation remark & sign the
verification column.
5. He will do this activity on a daily basis.

WORK-I
Page ___ of ___
Address
Liloan, Cebu
WORK INSTRUCTION CODE GMH-001.1-WI

TITLE
Checking of glass, metal & hard plastics
SCOPE This work instruction covers all the glass, metal & hard plastics
in the plant.
OBJECTIVE/S
To ensure that all glass, metal & hard plastic are in good
condition at all times to prevent possible contamination.
WORK INSTRUCTION 1. Maintenance Personnel will secure the form/diagram of the

(English and other version/s) identified glass & hard plastic structures.
2. He will do the actual checking of the said listing/diagram.
3. If the glass/hard plastics is in place, he will mark it with
“Ok” & affix his initials.
4. If the glass/hard plastic is broken, he will mark it with “X” &
immediately “Hold” the lot/batch being processed. He will
make an incident report.
5. He will do the activity on a daily basis.

LIST-FCS
Page ___ of ___
Address
LIST OF FOOD CONTACT SURFACES - FCS (Equipment, Utensils & Work Surfaces)
Equipment Remarks (Description/Location/Condition)
Weighing Scales 1 unit @ Material Prep. & 6 units @ Packing

Band saw Machines 2 units @ Material Prep. (BIRO & KOCH)
Blast Freezer 1 unit @ Material Prep.
Blanchers 2 units @ Pelleting Area
Deep-fryers 24 units @ Pelleting Area
Puffing Sets 3 sets @ Puffing Area
Flavoring Tumblers 2 units @ Packing Area
Foot & Band sealers 4 units @ Packing Area
Crusher 1 unit @ Packing Area
Utensils (may group together) Remarks (Description/Location/Condition)
Knife Use for cutting in Material Prep.

Chopping board Use for cutting in Material Prep.
Stainless Steel Trays Use for storing in Material Prep.
Stainless Steel Perforated Trays Use for frying in Pelleting Area
Ladles Use for frying in Pelleting Area
Scoopers Use for clefting in Pelleting Area
Pizza Lifters Use for clefting in Pelleting Area
Stainless Steel Containers(Taro) Use for storing in Puffing Area
Plastic Containers Use for storing in Packing Area
SS Push Carts Use both in Puffing & Packing
Plastic Trays Use in Packing Area
Plastic Scoopers Use in Packing Area
Work Surfaces Remarks (Description/Location/Condition)

Stainless Steel Tables Material Prep., Pelleting, Puffing & Packing
Stainless Steel Rack Puffing & Packing
LIST-AREA
Page ___ of ___
Address
LIST OF PROCESSING SITE/PLANT AREAS
Processing Site/Plant Area Remarks (Description)
Band saw area For receiving & slicing of meat

Cleaning area For cleaning of meat
Washing area For washing & disinfecting of utensils
Pelleting area For blanching & deepfrying
Pellet storage area For pellet storage
Puffing area For puffing of chicharron
Packing area For packing of chicharron
Spice room For storing of flavors
Finished Goods Warehouse For finished goods storing
Closed Storage Van For packaging materials storing
Dressing Rooms Changing rooms for production personnel
Toilet Room For production personnel
Office
Laboratory
Canteen
Waste Water Facility
Passageways
LIST-PKG
Page ___ of ___
Address
LIST OF PACKAGING MTERIALS
Packaging Material Remarks (Description/Location)
Primary Packaging
35-g foil pack for all RTE-AR flavors Closed storage van
75-g foil pack for all RTE-AR flavors Closed storage van
35-g foil pack for Pork Barrel Closed storage van
140-mm x 196-mm x 80 mic. Clear PP Closed storage van
173-mm x 204-mm x 80 mic. Clear PP Closed storage van
4x5x0.002 inches clear PP Closed storage van
Secondary Packaging
160x220x0.08-mm w/ ziplock PET/LLDPE Closed storage van
494x304x237-mm Brown Box (35-gx40) Closed storage van
494x304x237-mm Pork Barrel Brown Box Closed storage van
452x327x425-mm Brown Box (Plain) Closed storage van
Tertiary Packaging
Shipping Package
None
LIST-CHEM
Page ___ of ___
Address Prepared by/Date:
Approved by/Date:
LIST OF APPROVED CHEMICALS
Chemical Remarks (Description/Use/Location)

Liquefied Petroleum Gas (LPG) Pelleting & Puffing Area Pipeline
Palm Olein Pelleting & Puffing Area
Nitrogen Gas Packing Area
Citric Acid Pelleting Area & Spice Room
Fire Extinguishers Selected Area in the Plant
Liquid Soap Hand Washing Facilities & Comfort Rooms
Chlorine Washing Area & Storage Van
Detergent Washing Area & Storage Van
Arnox Hi-Temp. Food Grade Grease Pelleting Area
Nobac Urban Waste Water Treatment Facility
Bosny Rat Glue Rat Trap Stations
Boric Acid Powder Rat Trap Stations
Novim Use by Pest Service Provider
Pervade Use by Pest Service Provider
Deluge Use by Pest Service Provider
Maxforce Use by Pest Service Provider
LIST-GLASS
Page ___ of ___
Address
GLASS REGISTER/LIST
ITEM Remarks (Description/Location)

Glass Windows See attached layout
Glass Doors See attached layout
Lights(Flourescent Tubes) See attached layout
Wall Clocks See attached layout
Mirror See attached layout
Plastic Board See attached layout
CLEANPROG-FCS
Page ___ of ___
Address
CLEANING PROGRAM FOR FOOD CONTACT SURFACES (Equipment and Utensils)

FCS to be Cleaning Materials for General Cleaning Person/s Documents
Cleaned Schedule/ Cleaning and Cleaning Work Responsible and Records
Frequency Sanitizing Procedures Instructions
Equipment
Weighing After use Detergent, Wet cleaning Refer to FCS-001.1-

Operator Checklist
Chlorinated for the pan,
Scale Water wiping for the
WI Manual
( 150 ppm) body
Cloth/rag
Detergent,
Band Saw After use Chlorinated
Wet cleaning Refer to FCS-001.1-
Operator Checklist
Machines Water
for surfaces, WI Manual
( 150 ppm) wiping for the
Cloth/rag body
Blast Freezer After use Detergent, Wet cleaning, Refer to FCS-001.1-

Operator Checklist
Chlorinated scraping the WI Manual
Water body
( 150 ppm)
Cloth/rag, brush
Detergent, Water,
Wet cleaning & scraping
Blancher After use Cloth/rag, brush, dipperfor the surface, Refer to FCS-001.1-
Operator Checklist
WI Manual
Detergent, Water, Wet cleaning & scraping
Deep-fryers After use Cloth/rag, brush, dipperfor the surface Refer to FCS-001.1-
Operator Checklist
WI Manual
Wet cleaning
Puffing Set After use Detergent, Refer to FCS-001.1-
Operator Checklist
Chlorinated
Water WI Manual
( 150 ppm)
Wet cleaning
Flavoring Tumbler
After use Detergent, Water, Refer to FCS-001.1-
Operator Checklist
Cloth/rug
WI Manual
Dry Cleaning
Cloth/rug, scrapper, brush
Foot & Band After use Refer to FCS-001.1-
Operator Checklist
Sealers WI Manual
Dry Cleaning
Cloth/rug, scrappe
Crusher After use Refer to FCS-001.1-
Operator Checklist
WI Manual
CLEANPROG-FCS
Page ___ of ___
Address
CLEANING PROGRAM FOR FOOD CONTACT SURFACES (Equipment and Utensils)

FCS to be Cleaning Materials for General Cleaning Person/s Documents
Utensils
Knife After use Detergent, Wet cleaning Utility Personnel Checklist

Refer to FCS 001.1
Water –WI Manual
Chopping Board
After use Detergent, Wet cleaning Utility
Refer to FCS 001.1 Personnel Checklist
Water –WI Manual
Utility Personnel Checklist
SS Trays After use Detergent, Wet cleaning Refer to FCS 001.1
Water –WI Manual
Utility Personnel
SS PerforatedAfter use Detergent, Wet cleaning Refer to FCS 001.1 Checklist
Trays Water –WI Manual
Ladles After use Detergent, Wet cleaning Utility Personnel Checklist

Refer to FCS 001.1
Water –WI Manual
Scoopers After use Detergent, Wet cleaning Utility
Water –WI Manual
Pizza Lifters After use Detergent, Wet cleaning Utility
Water –WI Manual
Utility Personnel Checklist
SS After use Detergent, Wet cleaning Refer to FCS 001.1
Containers(Taro) Water –WI Manual
Utility Personnel
SS Push CartsAfter use Detergent, Wet cleaning Refer to FCS 001.1 Checklist
Water –WI Manual
Plastic Containers
After use Detergent, Wet cleaning Utility Personnel Checklist
Refer to FCS 001.1
Water –WI Manual
Plastic Trays &
After use Detergent, Wet cleaning Utility
Scoopers Water –WI manual
Work Surfaces
SS Tables After use Detergent,Water, Wet cleaning Refer to FCS 001.1
Operator Checklist
Chlorinated
& Racks Water –WI Manual
( 150 ppm)
Cloth/rag, brush
CLEANPROG-AREA
Page ___ of ___
Address
CLEANING PROGRAM FOR PROCESSING SITE /PLANTAREAS

Area to be Cleaning Materials for General Cleaning Person/s Documents
Production AreaBefore & Wet cleaning

Mop brush w/ Squeezer, PCC 005.1 WI Utility Sanitation
Chlorine Personnel Checklist
(Band Saw, after
Cleaning, Washing,
operation or Manuals on
Pelleting, Puffing,
as needed Sanitation, etc.
Pellet Storage
Packing)
FGW, Office, Daily

Lab, morning or Wet cleaning
as brush w/ Squeezer,
Mop PCC 005.1 WI Utility Sanitation
Canteen, needed brush, Chlorine Personnel Checklist
Passgaeways, Manuals on
Dressing Room & Sanitation, etc
Toilets
Mop brush w/ Squeezer,
Wet cleaning PCC 005.1 WI Utility Sanitation
Spice Room &Weekly Chlorine Personnel
Closed Storage Vans Checklist
Manuals on
Sanitation, etc
LAYOUT-STORAGE
Page ___ of ___
Address
STORAGE LAYOUT
LAYOUT-HWSTF
Page ___ of ___
Address
HAND WASHING, HAND SANITIZING AND TOILET FACILITIES LAYOUT

LAYOUT-GLASS
Page ___ of ___
Address
LAYOUT OF GLASS STRUCTURES (include a glass register/list-Set D1)

CHECKLIST TO MONITOR SSOPs CHK-RECSSOP
Company: ________________________ Date: ____________ Shift: _________
Page___ of___
CHECKLIST ITEMS REMARKS/
Y N
CORRECTIVE ACTION
KSC 1- Safety of Water Supply
Identify water source?
Is water potable?
Is the residual chlorine level within the prescribed
limits (0.3-0.5 ppm)?
Is the water storage tank clean and kept in good
repair?
Are the water hoses stored properly and in good
repair?
KSC 2- Food Contact Surfaces

List of all Food Contact Surfaces?
Are all FCS clean and sanitized?
Are all FCS maintained and in good repair?
KSC 3- Prevention of Cross Contamination
Are all personnel wearing the prescribed attire?
Are food items separated from non food items in the
storage area?
Do personnel practice hygienic habits?
Cleaning & maintenance programs for buildings &
facilities?
Details of processing lay-out (personnel traffic, product
traffic)?
Are footbaths available & in good repair?
Segregation during storage (food from non-food)?
Labeling of materials (food & non-food) done?
Page___ of___
Y N
CORRECTIVE ACTION
KSC 4- Hand Washing, Hand Sanitizing & Toilet
Are hand washing & hand sanitizing facilities available?
Are hand washing & hand sanitizing facilities cleaned,
maintained & had enough supply of liquid soap & water?
Are toilet facilities available?
Are toilet facilities cleaned, maintained & had enough
supply of soap & water?
KSC 5- Protection of Packaging from Contamination
List all packaging materials used?
Are packaging materials kept in protective packaging
before use?
Is the storage area for packaging materials kept clean?
Are the packaging materials kept in designated storage
areas?
KSC 6- Proper Use, Handling & Storing of Toxic

Do all chemicals have MSDS?
Are all chemicals kept in designated storage areas away
from food?
Are all chemicals accurately labeled & identified?
Are all chemicals issued/withdrawn by authorized
personnel?
KSC 7- Employee Health Condition
Is pre-employment medical examination done for all
applicants?
Are all food handling personnel passed the annual
medical examination?
If any food handler showed sign of illness/disorder, is
he/she excluded from the food handling line?
Page___ of___
Y N
CORRECTIVE ACTION
KSC 8- Exclusion of Pests
Are pest prevention installations in place?
Is there pest control devices used?
Pest prevention program in place?
Are regular cleaning & waste disposal done?
KSC 9- Monitoring System for Cleaning & Personnel
Hygiene
What measures are done to check the effectiveness of
personnel hygiene monitoring programs?
What measures are done to check the effectiveness of
cleaning monitoring programs?
KSC 10-Glass, Metal & Hard Plastics Control &

Monitoring Programs
Are glass structures present?
Are all equipment & utensils maintained?
Is checking for probable glass, metal or plastic inclusion
from packaging done?

Cbi Ssop

Uploaded by

Document Information

Original Description:

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

Cbi Ssop

Uploaded by

Copyright:

Available Formats

SANITATION STANDARD

Approved By: Giovanni Abadilla Date:

LIST OF SANITATION STANDARD OPERATING PROCEDURES (SSOPs)

KEY SANITATION CONDITION 1: SAFETY OF WATER SUPPLY

SSOP CODE SSOP TITLE

KEY SANITATION CONDITION 2: CONDITION AND CLEANLINESS OF FOOD

LIST OF SANITATION STANDARD OPERATING PROCEDURES (SSOPs)

KEY SANITATION CONDITION 3: PREVENTION OF CROSS CONTAMINATION

SSOP CODE SSOP TITLE

LIST OF SANITATION STANDARD OPERATING PROCEDURES (SSOPs)

KEY SANITATION CONDITION 5: PROTECTION OF PACKAGING FROM

KEY SANITATION CONDITION 6: PROPER USAGE, HANDLING AND STORAGE

LIST OF SANITATION STANDARD OPERATING PROCEDURES (SSOPs)

KEY SANITATION CONDITION 7: EMPLOYEE HEALTH CONDITION SHOULD NOT

KEY SANITATION CONDITION 8: EXCLUSION OF PESTS

SSOP CODE SSOP TITLE

LIST OF SANITATION STANDARD OPERATING PROCEDURES (SSOPs)

KEY SANITATION CONDITION 9: MONITORING SYSTEM FOR CLEANING AND

How often/When Yearly

Water Analysis File

Approved Water Suppliers’ Listing

How Residual Chlorine testing

How often/When Weekly

Prepared By/Date Giovanni Abadilla

How Visual, smell and feel (Cleanliness) Operational

How often/When Every after cleaning

CORRECTIVE ACTION/S If not clean, re-clean Food Contact Surfaces. Repair/

OBJECTIVE/S To ensure that all personnel are wearing the prescribed

How Visual inspection

How often/When Every before entry to the plant premises

Who Security Guard

How Visual inspection

How often/When Every delivery of supplies to the plant premises

How Visual inspection

How often/When Every time while in the processing area

Who All Section Head

OBJECTIVE/S To ensure that “clean” operation is separated from “dirty”

How Visual inspection

How often/When Every start of operation

Who All Section Head

How Visual, smell and feel (Cleanliness)

How often/When Every start of operation

Who Utility Personnel

How Visual inspection

How often/When Every start of operation

Who All Section Head

How Visual inspection, smell & feel; operational test/check

How often/When Before, during & after operation

Who Utility personnel

How Visual inspection, smell; operational test/check

How often/When Before, during & after operation

Who Utility personnel

OBJECTIVE/S To ensure that all packaging materials are kept cleaned

How Visual inspection, smell & feel

How often/When Every delivery

OBJECTIVE/S To ensure that all toxic compounds are identified,

How Visual inspection

How often/When Every delivery of raw materials, ingredients & supplies

OBJECTIVE/S To ensure that all employees are in good health at all

How Visual inspection

How often/When Every before start of work

Who Section Heads