SOP (Standard Operating Procedure)

1. GOOD PERSONAL HYGIENE:

A. Proper Hand Washing
■ wet hands
■ apply soap
■ rub hands for 20 seconds
■ Scrub fingertips and between fingers
■ Scrub forearm to just below elbow
■ rinse forearms and hands
■ Dry hands and forearms
■ Turn off water
■ turn doorknob and open door using paper towel
■ Discard towel
B. Maintaining Good Personal Habits
■ take a bath 2-3 times a day
■ maintaining good health and reporting when sick to avoid spreading possible infections
■ maintain fingernails trim
■maintain waste removal everyday
2. CLEANING AND SANITIZING THE AREA:
■ apply bleach and chlorine in cleaning the area
■ keep the area dry
■ proper wearing of clothing in the area
3. CLEANING AND SANITIZING THE UTENSILS:
■ sanitize the utensils after using or before using
■ used clean and sanitize equipment
■ discard the utensils with rust
 FOOD FLOW DIAGRAM
Purchasing/ Receiving CCP 1 (Physical, Biological)

■ Chicken
■ Potatoes
■ Red onion
■ Green/ red bell pepper
■ Tomato sauce
■ Fish sauce
■ Cooking oil

STORING CCP 2 (Biological, Physical)

Frozen Storage
Refrigerated Dry
Storage Storage

■ Potatoes ■ chicken ■ garlic

■ Red
Onion
■ Green/
Red
bell pepper
■ Tomato/
Fish sauce
■ cooking
oil

CCP 3 (Physical, Biological)

PREPARATION

Peeling
Slicing Chopping
 ■ potatoes
■ Potatoes ■ red onion ■ chicken
■ Red onion ■ garlic
■ Garlic
■ Green/ red bell pepper

COOKING
CCP 4 (Chemical, Physical)
→ In a
cooking pot heat the oil, sauté the garlic and onions add the chicken and slightly brown pour the tomato sauce and stock. Bring to a boil and allow the simmer for 20
minutes or until the chicken is almost cooked add the potatoes and continue to cook for 10 minutes or until the potatoes are cooked add the green and red bell
peppers, simmer for an additional minute or two ad salt and pepper to taste.

CCP 5 (Physical, Biological)

→ serve hot with rice SERVING