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I. OBJECTIVE
1. To provide guidelines for the checking of raw materials that the Commissary use in the manufacturing of products
II. DEFINITION OF TERMS
(Not Applicable)
III. GENERAL POLICIES
Standard Quality for Fresh Vegetable
|
|
ACCEPTABLE |
NOT ACCEPTABLE |
| A. Color | Correct Accordingly | |
| B. Appearance | Free From Dirt/Soil | Not Fresh |
| C. Smell | W/o Unpleasant Odor | With Unpleasant Odor |
All fruits and vegetable must be washed. Prepare 50ppm available chlorine by diluting 10ml with 10 liters of water.
Standard Quality for Fresh Meat (Pigue, Kasin, others)
|
|
ACCEPTABLE |
NOT ACCEPTABLE |
REMARKS |
| A. Appearance | Less Fats | More Fats |
With National Meat Inspection Safety (NMIS) Certificate |
| B. Color | Pinkish to Reddish
Reddish to Bright Red |
Greenish | |
| C. Texture | Slightly Rough | Slimy | |
| D. Smell | W/o Unpleasant Odor | With Unpleasant Odor |
Back Fats (Local and Imported) – For physiological testing (color, aroma and texture). Brand must have NMIS certificate.
TVP (Texturized Vegetable Protein) – Sieve into magnet equipment to eliminate some impurities such as stone and metals. Check the size particles and test the absorption of the TVP.
MDM (Mechanical Deboned Chicken/Meat) – For physiological testing (color, aroma and texture). Brand must have NMIS certificate.
Standard Quality for Liquid Raw Materials
Check the expiration date, batch number, net weight, packaging, and Certificate of Analysis (COA).
IV. PROCEDURE FLOWCHART
Flowchart Title
(Not Applicable)
V. REFERENCE/INTERFACE PROCESS
Document Title
(Not Applicable)
VI. FORMS AND RECORDS
Form Title
(Not Applicable)
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