Activity No. 1.

SOP Making (Individual Activity)

Make your own Standard Operating Procedure/Sanitation manual as if you are planning
to establish a processing area for your meat/fishery products. Your practices,
procedure, and rules must promote and maintain the health and cleanliness in the
processing area. Do not forget to include the following:
 Name of a Processed product:
 Procedure in making your product (state all the equipment/materials/tools
needed for the production)
 Cleaning procedures and schedules for the area.
 Cleaning/Dishwashing/Post Operation activity procedure and schedule for
equipment/materials/tools.
 Personal hygiene for workers.
Answer: hairnet, hand towel, gloves, apron.

Activity No. 1 SOP Making

Making Fish Nuggets

Tools, utensils and equipment needed
• Mixing bowl
• Utility cups
• Measuring cups and spoons
• Range
• Model
• Pan
• Casserole
• Ladle
• Spoon and Fork
• Working table
• Chopping board and knife
• Basin
Ingredients:
• 1 kg Fish
• 1 medium size potato( grated)
• 1 medium size carrot( grated)
• 1 medium size egg
• 1 cup all purpose flour
• 2 cups bread crumbs
• 1 tsp garlic powder
• 1 tsp white pepper
• 1 tsp salt
• 1 tsp seasoning
• 1 tsp basil leaves
• 1 tbsp chopped bell peppers
For the Sauce:
• cup corn starch
• 2 cups water
• 3 tbsp sugar
• 1 tbsp vinegar
• 1 tsp chopped onion
• 1 tsp white pepper
• 1 tbsp chopped bell pepper
Procedure:
1. Debone the fish then slice it into cubes.
2. Marinate the chopped fish in white bell pepper , salt, garlic powder basil leaves and
seasoning.
3. Add the flour, egg and grated potato and carrot in the marinated fish.
4. Mix well all the ingredients until they become sticky.
5. Form the shape that you want, then roll it over the bread crumbs.
6. Fry, garnish and serve with sweet and sour sauce.

Good Hygiene is essential for the safe handling and preparation of Processed
Foods. The Personal hygiene of staff and the cleaning and disinfecting of equipment
and the workplace is of the utmost importance to prevent the contamination of food by
the person that handles that food.
People who do not maintain an appropriate degree of personal cleanliness, who
have certain illnesses or conditions or who behave inappropriately, can contaminate
food and transmit illness to consumers. Most importantly, it is a Legal Requirement that
staff must have the highest possible standards of cleanliness It is the responsibility of
all food manufacturers to take all reasonable precautions to prevent and control the
risk of food contamination in locations or premises directly under their control. To
ensure the safety of food, it is necessary that employees, including temporary
employees, are certified as medically fit to work in a food company, are adequately
trained in hygiene and hygiene practices and wear clean suitable protective clothing.
Production And Process Control Safety
1. All operations involving receiving, inspecting, preparing, processing,
packaging and storing of food must be conducted under such conditions that they do
not contribute contamination in the form of filth, harmful chemicals, undesirable
microorganisms or any other objectionable material to the finished product.
2. A strict quality control of raw materials should be enforced. Low grade raw
materials or those that fail to meet specifications should be rejected because this
would only result in an inferior finished product.
3. Containers and carrier of raw materials, packaging materials, storage and
transportation of finished products should be thoroughly inspected and monitored.
Worker’s Hygiene and Safety
1. Good working conditions ensure not only the safety of workers but also safety
of food products that reach the consumers. Food processing plant personnel must be
adequately trained on the proper hygiene and accident prevention that must be
observed or practiced in the plant to assure continuous flow of work. These minimize
the chance of contamination and accidents that cause unwanted delays.
2. Workers infected with contagious diseases should not be allowed to work as
they can be sources of contamination. They should be quarantined until cured and
safe from spreading the disease. Food handlers with open and infected wounds or
sores in the hands or arms should not be allowed to handle food products directly for
they can contaminate the food they touch. They should always be made aware of the
dangers of haphazard or careless practices. Strict compliance to sanitary measures
should be observed.
Safety measures to be observed by food handlers:
1. The hands should be washed thoroughly with soap and water. A disinfecting
solution of chlorinated water should be available for rinsing the hands before handling
food. Wearing rings, bracelets, and wrist watches during processing should be avoided
as these can be sources of contamination.
2. Smoking in the preparation, processing, and packing area should never be
allowed. Smoke can be absorbed in the food or the ashes and cigarette butts may get
into the food. Spitting and blowing of nose should never be done within the premises of
the plant. These unhealthy habits contribute to contamination and spread of diseases.
3. Food handlers should be properly dressed. The use of gowns, aprons, head
caps or hair nets, masks, rubber gloves and boots is ideal. This prevents
contamination of the food by foreign matters from the handler’s body like hair, dust,
and germs exhaled from the nose and mouth. However, for small scale industries,
clean and light-colored shirts and caps or hairnets would be sufficient.
4. Whenever possible, food must not be handled by bare hands during
preparation and packing.
5. Packaging materials must never be handled directly particularly on the side
that shall be in direct contact with the food.
Equipment and Facilities Safety
1. Processing facilities should be well ventilated, adequately lighted, and
properly maintained. Thorough washing and subsequent disinfecting of processing
equipment before and after use should be a standard operating procedure (SOP). A
good processing plant should have an effective pest control to keep it free from rodents
and insect pests. Cleanliness of processing equipment, utensils and surroundings
prevents both infestation and contamination.
2. Potable water supply should be available from adequate sources. Good
drainage and sewage disposal system should also be provided. These are essential for
the efficient maintenance of sanitation.
3. Waste disposal should be effectively managed to prevent pollution of
surroundings.
All equipment/machines to be used in processing /preserving foods like fish, meat,
fruits and vegetables must be inspected and checked to determine their condition prior
to use and even after using them. Before they are to be stowed or kept after use, they
must be inspected and checked to make sure they are in good condition and ready for
use in the next processing operation. Religiously inspecting and checking the
equipment/machines after use will help determine the presence of damaged or
defective parts that need to be repaired or replaced. Inspecting and checking the
equipment /machines will also help determine the presence of equipment/machines
that breakdown and cannot be used in the next processing operation. Defective plugs,
switch and other parts of equipment/machines that are electrically operated will also be
determined and thus avoid accidents like electrocution and other hazards arising from
short circuit, etc. Inspecting and checking the equipment before, during and after using
them will also help in effectively planning and efficiently carrying – out trouble shooting
and preventive maintenance activities