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.: 1 of 3
Reason for revision: Initial Release

Item Name: PINATISANG MANOK

Item Code: BFSC-FG1609-

Item Code Item Description QUANTITY UOM

BFSC-FG1609-036 PINATISANG MANOK 10 pack
LDPE Plastic 9”X 12” 10 pack
Paper, synthetic, white (sticker label) 10 pieces

EQUIPMENT, TOOLS AND UTENSILS

EQUIPMENT, TOOLS AND
SPECIFICATION PURPOSE
UTENSILS
Burner 3-knob range, low pressure, Vietcong Cooking
Basting Spoon Stainless steel Cooking
Cooking Pan Aluminum Cooking
Weighing Scale Digital, 1 gram graduation Preparation
Food Keepers Preparation
Kitchen Shears Stainless steel with coated handle Preparation
Measuring Pitcher Polycarbonate Preparation
Food Pan Stainless steel Holding
Strainer Stainless Preparation

RAW MATERIAL SPECIFICATION

# F/P MATERIAL STANDARD SPECIFICATION

1 F Chicken Drumstick 100-120g per piece
2 F Chicken Thigh 100-120g per piece
3 F Fish Sauce Brand: Lorins
4 F Vinegar Datu Puti
5 F Black pepper Ground

Item Name: PINATISANG MANOK

Item Code: BFSC-FG1609-036

STANDARD RECIPE

Department Printed Name and Signature Date

Conformed Quality Assurance RUBY ANN CAMPOSANO
Production MICHELLE BUBAN

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

Item Description QUANTITY UOM

Chicken Drumstick 2400 grams
Chicken Thigh 2400 grams
MARINADE
Fish Sauce 780 grams
Vinegar 60 grams
Black pepper 10 grams

Quantity per Pack Quantity UOM

Chicken Drumstick /Thigh Thigh - 2 pieces
Drumstick – 2
Standard Yield
Marinade (per pack) Quantity
35 UOM
grams
1 Batch 10 packs
1 Pack 4 servings

SHELF LIFE 15 days

PREPARATION PROCEDURE

Preparation Time: Cooking Time: Total Time: Cooking Method:

PROCESS CRITICAL PARAMETERS

1. Clean and sanitize all equipment, tools, and - Use clean and sanitized working areas
utensils needed - Use sanitized utensils
Department Printed Name and Signature Date
Conformed Quality Assurance RUBY ANN CAMPOSANO
Production MICHELLE BUBAN

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.

5. Seal. - Ensure that the product is properly

sealed.
6. Insert label and reseal. - Label must contain product name, pro-
duction date, expiration date and batch
number.
7. Store in the freezer - Freezer temperature: -18° C.

Department Printed Name and Signature Date

Conformed Quality Assurance RUBY ANN CAMPOSANO
Production MICHELLE BUBAN

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