CYNAN SEAFOODS TRADING 1

4020 Leen St. Nepo Subd. Brgy. Cutcut, Angeles City

EMAIL ADDRESS: Cynan.seafoods@gmail.com
; Contact Nos.Globe: 09179747951, Sun: 09321258262

STANDARD OPERATING PROCEDURES

FOOD SAFETY AND HYGIENE
The following company policies are mandatory to all personnel handling the seafood products
for segregation, sorting and delivery to customers on daily basis. This is in compliance to
Philippine Government standards as well as to International standards in the seafood trading
industry.

I. EMPLOYEES GUIDELINES
A. EMPLOYEE PERSONAL HYGIENE

Policy: All Company personnel must maintain good personal hygiene on a consistent basis to
ensure the safe handling of products.

Procedures: All company employees must:

 GROOMING:
 Must report for work with clean and well comb/brushed hair, brushed teeth, newly
bathed and applied deodorant on a daily basis.
 Always maintain short, clean, and polish-free fingernails
 Wash hands thoroughly including under the fingernails and up to the forearms
vigorously with soap and water for at least 20 seconds. Washing of hands must be
carefully done given the following situations:
- When entering the facility before the work begins
- After using the toilet and returning for work
- After touching face, nose, hair or any body part and especially after sneezing or
coughing
- After cleaning duties
- Before wearing disposable gloves
- After smoking, eating or drinking
- Any other time or situation when an unsanitary task has been performed (e.g
handling cleaning chemicals, taking out garbage bins, wiping tables, cleaning the
sink, wiping/mopping the floor, etc.).
- Always wash hands in sinks designated for that purpose only
- Wash hands before donning and after discarding gloves.
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 PROPER ATTIRE:
 All employees must wear appropriate clothing – clean shirt with clean water proof
apron, facemask and clean non-skid close-toed rubber (preferably water proof and
boot high) shoes locally known as” bota” or “botas” which are comfortable wearing
on wet floors and pavements.

 HAIR RESTRAINTS:
 Wearing of hair net or cap is mandatory in work places where the sea foods are cleaned and
being readied for delivery.
 Keep beards and moustaches clean and well-trimmed in working areas.

 JEWELRY:
 Wearing of pieces of jewelry is not permitted in the working area.
 No earrings or any type of piercing is allowed.

 BODY WOUNDS:
 Employees with abrasions, cuts or burns that has damaged the skin are not allowed
in work places where fresh products are prepared for customer delivery as well as
handling any food product.
 Personnel must cover the wounds with bandages as well as gloves and finger cots as
appropriate.
 All employees must inform Management of all wounds before starting his/her
working day.

 SMOKING / EATING AND GUM CHEWING:

 Smoking is not allowed in production areas. Personnel can only smoke outside and
in designated smoking areas
 Eating and drinking is not allowed in production areas. Personnel can eat and drink
during break time or if it is extremely necessary may be allowed to eat and drink
outside the production or in designated areas.
 Chewing gums or eating any type of candy is not allowed in the production area
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B. HAND WASHING

Policy: All production and delivery personnel must follow correct hand washing practices to
ensure the safety of all seafood products delivered to customers.

Procedure: All employees involved in handling company products must wash their hands
using the following steps:
 Wash hands including under the fingernails and forearms thoroughly and including
the spaces between the fingers with soap and running water (preferably warm) for
at least 30 seconds.
 Wash hands using soap from a soap dispenser. Lather for at least 20 seconds.
 Utilize a sanitary nail brush to remove dirt under the finger nails when necessary.
 Use only hand sinks designated for that purpose. Refrain from washing hands in the
production area
 Dry hands with single use towels or a mechanical hot dryer. Turn off faucets after
washing by using clean paper towels to avoid recontamination.

II. PEST CONTROL

Policy: Actions and efforts are consistently observed to ensure that pests are controlled in the
production area as well as in the company office premises. The company also uses the
help of a licensed Pest Control Operator (PCO)

Procedure: Employees will use the services of an Integrated Pest anagement Program
(IPM) using the following steps:

DENY ACCESS TO PESTS:

 Keep all exterior openings tightly closed. Check doors for proper fit as part of regular
cleaning schedule.
 Report any sign of pest (rodents, cockroaches, termites, ants etc.) seen in the work
place
 Report any cracks, crevices, broken seals or other opportunities for pest infestation
to the Manager

DENY PESTS FOOD, WATER, AND NESTING AND HIDING PLACES:

 Dispose garbage quickly and correctly. Keep garbage containers clean, in good
condition and tightly covered in all areas all the time. Clean up any spills around
garbage bins immediately. Wash, rinse and sanitize garbage bins regularly.
 Keep all food and supplies at least 100 cm. off the floor and 50 cm. away from walls.
 Clean the entire work area and its vicinity thoroughly and regularly. Careful cleaning
eliminates the food supply, destroys insect eggs, and reduces the number of places
pests can take shelter of hide.
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USE AND STORAGE OF PESTICIDE:

 The licensed Pest Control Operator (PCO) will if and when pesticides will be used in
the Company work area.
 Keep pesticides in their original containers
 Store pesticides in locked cabinets away from the production area and storage area.
 Dispose of empty containers according to manufacturer’s directions and local
regulations.

III. EQUIPMENT HANDLING

A. FACILITY AND EQUIPMENT MAINTENANCE

Policy: All facility and equipment of the company must be maintained by all personnel to
ensure the safety and quality of the products sold to customers.

Procedure: All company employees must observe and do the following:

 Ensure that all hand washing sink areas are supplied with soap dispensers and
disposable towels or functioning air dryers at all times.
 Maintain toilet facilities so that they function properly and are always clean and
sanitized.
 Freezers and equipment used in storing products must be regularly checked and
cleaned.
 Ice boxes/coolers and plastic and metal container must be maintained and cleaned
at all times to prevent possible product contamination.
 Stainless tables, plastic chopping boards and various knives and utensils used in
preparing products for delivery must be carefully maintained and consistently
cleaned.
 Delivery vehicles must be regularly checked by trained technicians to avoid
mechanical problems that can cause delay in deliveries.

B. EQUIPMENT CLEANING AND SANITIZING

Policy: Equipment must be washed, rinse and sanitized after each use to ensure the safety of
products sold to customers.

Procedure: Any employee who uses any equipment will be responsible for washing and
sanitizing the equipment utilized. This will instill accountability to the maintenance of any
company tools and equipment used.
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-END-

These are CYNAN SEAFOODS TRADING Company policies and procedures

concerning FOOD SAFETY and HYGIENE.

Prepared by:

__________________
Prosper Dwight T. Carlos IV
Admin. Supervisor

Noted by:

________________________
NANCY S. CARLOS
Proprietress/General Manager

Contact#s: 0932-1258262 / 0917-9747951