This is the 2026 edition of the Standard Operating Procedures Manual for BAM Food OPC, a food processing business based in La Trinidad, Benguet. It is written for processing staff, part-time workers and on-the-job trainees who handle daily production. The manual covers Good Manufacturing Practices, batch control and product-specific guides for items such as Strawberry Jam, Lemon Tea, Dried…
This document is the 2026 edition of the Standard Operating Procedures Manual for BAM Food OPC, a food processing company in La Trinidad, Benguet. It is intended for processing staff, part-time workers and on-the-job trainees, providing step-by-step instructions for daily production. The manual covers Good Manufacturing Practices, batch control, product-specific guides and record-keeping procedures.
Section 1 covers essential GMP rules for every production day, including personnel hygiene, area zoning and housekeeping, and cleaning of equipment. It explains why these practices matter for preventing contamination from germs, chemicals, pests and foreign objects. Rules include handwashing, wearing clean clothing, removing jewelry, and keeping raw materials separated from finished products and waste.
Section 2 addresses materials receiving and storage, emphasizing the need to buy from known suppliers, check identity and condition on receipt, and use potable water. Section 3 describes lean production and batch control, explaining how to assign batch codes, verify ingredients, and use Form-01 for batch production and release records. It also covers how to handle deviations and when to involve the Manager or Owner.
Section 4 provides product-specific control guides for Strawberry Jam, Lemon Tea, Dried Santol, Dried Strawberry and Dried Vegetable Pear/Chayote. Each guide includes approved formulations, raw material preparation, step-by-step processing instructions, and key control points for quality and safety. For example, the Strawberry Jam guide specifies quantities for strawberry, sugar, oil and coded ingredients like citric acid and guar gum, and details water-bath canning at 20 minutes.
Later sections cover packaging, product release and storage (Section 5), handling of problems, returns, complaints and recalls (Section 6), inventory and traceability (Section 7), confidentiality and photography control (Section 8), and minimum records for the lean system (Section 9). Appendices include sample forms for batch production records, incident and complaint records, stock movement, monthly GMP checks, and a confidentiality undertaking.