This is the Standard Operating Procedures Manual of BAM Food OPC, a food manufacturing company based in La Trinidad, Benguet. The 2026 edition is a lean micro-business edition intended for the company's processing staff, part-time workers and on-the-job trainees. It covers the everyday rules and step-by-step instructions for producing the company's food products.
This document is the Standard Operating Procedures Manual of BAM Food OPC, a food manufacturing company based in La Trinidad, Benguet. The 2026 edition is a lean micro-business edition intended for the company's processing staff, part-time workers and on-the-job trainees. It serves as the everyday guide for food production, covering rules and instructions that must be followed before, during and after processing.
The manual opens with the company's vision, mission, goals and core values. It states the goal to scale sales by 10-15 percent annually, add at least 5 new partner farmers yearly, and develop innovative food technologies. The core values emphasize innovation, integrity, honoring Cordilleran roots, supporting farmers, protecting the environment and pursuing excellence.
Section 1 covers essential Good Manufacturing Practices for every production day. It details personnel hygiene rules including handwashing, jewelry removal and health reporting. It also covers area zoning, housekeeping and cleaning procedures for equipment. The section explains that routine equipment cleaning does not require a separate daily log when completion is confirmed on the batch production record.
Section 2 addresses materials receiving and storage. It instructs staff to buy from known suppliers, check identity and condition on receipt, and use potable water for food preparation. It includes a table of internal codes for ingredients such as C585 for citric acid, G230 for guar gum, S370 for sorbate, A240 for ascorbic acid and M245 for potassium metabisulfite.
Section 3 explains lean production and batch control. A batch is defined as one group of product made with the same formulation during one production run. The main record is Form-01 Batch Production and Release Record. The section provides step-by-step instructions for before production, during weighing and after processing, including the rule to keep the product guide beside the work area.
Section 4 contains product-specific control guides for five products. The strawberry jam guide provides the approved formulation with quantities for the 1st and 2nd mixtures, raw material preparation steps and processing steps including water-bath canning for 20 minutes. The lemon tea guide lists five variants: turmeric, malunggay, roselle, ginger and passion fruit, each with specific variant additions to the base formulation.