Submitted to: Mr. Isagani M.

Agudong

Introduction: Siomai or dumplings is a type of traditional Chinese dumplings served in dimsum. But, in this type of siomai is a bit unique because if its Pinoy taste. It has a malunggay (moringa oleifera) that contains alkaloid which is good to our health. It has Beta-carotene, Vitamin C, Protein, Iron, and Potassium that helps our body to grow. Another one is, it has Pechay (brassica rapa) that contains a high amount of Vitamin A and Vitamin C. According to one study, childrens food preferences and food-intake patterns may be shaped largely by the foods parents choose to make available to children and persistence in presenting a food that initially is rejected. Most of the children dont eat vegetables; they usually eat meats, chickens, junk foods, anything that has unnecessary nutrients. So in this kind of food can help the kids eat vegetables. Even though its vegetables, it has meat so that they dont notice the other ingredients and kids can enjoy their food.

Siomai or dumplings is a type of traditional Chinese dumplings served in dimsum. But, in this type of siomai is a bit unique because if its Pinoy taste. It has a malunggay (moringa oleifera) that contains alkaloid which is good to our health. It has Betacarotene, Vitamin C, Protein, Iron, and Potassium that helps our body to grow. Another one is, it has Pechay (brassica rapa) that contains a high amount of Vitamin A and Vitamin C.

g b

i
d

a e c f

Legends: a. ground pork b. liquid seasoning c. carrots d. malunggay leaves e. pechay leaves f. Leeks or green onion g. Soy sauce h. Bread crumbs i. oil

Legends:

a.

b. c. d. e. f. g.

Chopping board Knife Spoon Mixing bowl Steamer Plate Casserole

b f c a

Ingredients: 250 grams ground pork 2 teaspoon liquid seasoning 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon oil 1/8 cup carrots, grated 2 bundles malunggay leaves, roughly chopped pechay leaves, separated the green part from the white stem 1 leeks or green onion, cut into slits soy sauce chili paste (optional)

Procedure: 1. Prepare the steamer. 2 . Make the filling: In a bowl, combine all the ingredients except for the pechay leaves and young onion stems until thoroughly mixed. Set aside.

3. To prepare pechay, separate stems from leaves.

4 . Form pork filling into balls. Wrap each ball with pechay leaf and tie securely with green onion slits. 5 . Place wrapped siomai in steamer. Steam for about 12 to 15 minutes. Serve with soy sauce and chili paste on the side, if desired.

PURCHASING
ground pork, liquid seasoning, oil, carrots, bread crumbs, malunggay leaves, pechay leaves, leeks or green onion, salt and pepper

STORAGE
carrots, malunggay, pechay, leeks or green onion

Refrigerated Storage

Frozen Storage
ground pork

bread crumbs, liquid seasoning, oil, salt and pepper

Dry Storage

Preparation time: 10 mins.

PREPARATION
2 tsp liquid seasoning 1 tbsp bread crumbs Pechay leaves (cut the stem) 1 tbsp oil 2 bundles malunggay (chopped) Salt and pepper

250g ground pork 1/8 cup carrots (grated) 1 leeks (cut into slits)

Preparation time: 10 mins.

PREPARATION

1. 2. 3. 4. 5.

Prepare the steamer In a bowl, combine all ingredients except Pechay and leeks, mix thoroughly. Set aside. To prepare pechay, separate stems from leaves. Form pork filing into balls. Wrap each ball in pechay and tie with leeks. Place wrapped siomai in steamer. Steam for about 12 to 15 mins. Serve well.

HOLDING
Steam in boiling water at 160 oF to 212 oF

SERVING
Serve with soy sauce and chili paste on the side, if desired.

 ground pork liquid seasoning oil carrots bread crumbs malunggay leaves pechay leaves leeks or green onion salt and pepper

Ingredients: 250 grams ground pork 2 teaspoon liquid seasoning 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon oil 1/8 cup carrots, grated 2 bundles malunggay leaves, roughly chopped pechay leaves, separated the green part from the white stem 1 leeks or green onion, cut into slits soy sauce

1. Prepare the steamer.

2 . Make the filling: In a bowl, combine all the ingredients except for the pechay leaves and young onion stems until thoroughly mixed. Set aside.

3. To prepare pechay, separate stems from leaves.

4 . Form pork filling into balls. Wrap each ball with pechay leaf and tie securely with green onion slits.

5 . Place wrapped siomai in steamer. Steam for about 12 to 15 minutes.

Steam in boiling water at 160 F to 212 F

Serve with soy sauce and chili paste on the side, if desired.

HACCP PLAN FORM

CRITICAL CONTROL POINT

Significant Hazards

Critical Limits for each Preventive Measure What

Monitoring

Corrective Verification Actions

Records

How

Frequency

Who Reject the item with damage Check the Product are quality of the fresh item and its condition

PURCHASING

Biological

Check the Store at a SHELF LIFE OF Check the item(Quantity & room A PRODUCT packaging Quality) temperature

Food handler

STORAGE

Biological

STORE AT PROPER TEMP.

Time / Temp.

During Keep Products Check the opening and Food Thermometer refrigerated at maintain its room all through out handler o 38 F or less color temperature the day Food handler Maintain proper hygiene Handlers prepare all the food equipment Clean the materials

Biological / PREPARATION Chemical

PREPARE Food area Clean / Sanitize Before using CAREFULLY tools, equip.

PRODUCTION

Biological / Chemical

COOKED Check the Clean / Sanitize THROUGHLY ingredients Time / Temp.

Preparing

Food handler

Preparing the Step by step Prepare the food in clean procedure proper items equipments

HOLDING

STEAM IN Biological / MEDIUM-HIGH Physical HEAT Biological / Physical SERVE IN A CLEAN AND DRY PLATE

Proper heat

Cooking

Cook at Cooking the Cooking in Food proper temp. food in right the right handler and time temperature material Food Serving in a Good plating handler clean plate Sanitary

SERVING

Plating

Clean / Sanitize

After using

HACCP-ANALYSIS WORKSHEET

Identify potential hazards introduced, Are any potential Processing Step/Ingredients controlled or food-safety hazards enhanced at this step significant? (Yes/No) (1)

Justify your decisions for column 3.

What preventative measures Is this step a critical can be applied to prevent the control point? significant hazards? (Yes/No)

Purchasing

Biological

Yes

No sanitary defect inside the Insect and pest pack, no sign of spoilage such as along food items sliminess, greening, & smell.

Yes

Storage

Biological

Yes

Proliferation, Store them at the proper storage contamination always separate frozen products from pest to ready to eat food Soiled tools & utensils and detergents

Yes

Preparation

Biological / Chemical

Yes

Sanitize tools and utensils

Yes

Production

Biological / Chemical

Yes

Pathogen survival Proper hygiene and & proliferation knowledgeable in food safety Sanitary defect along the food Steam at 160 oF to 212 oF

Yes

Serving

Biological / Physical

Yes

Yes

This kind of product is very nutritious because of its ingredients. Purchase the fresh items, storing each item in right temperature, preparing the food equipments. It must be cooked biologically to maintain its nutrients and vitamins and to prevent other chemical substance. And serving in a clean and sanitized plate.