SSOP Training Plan

ACTIVITY DESIGN
BACKGROUND INFORMATION
Project Title SSOP Documentation Writeshop in compliance to FDA

Certifications and Technology Review on Production of
Turmeric and other Herbal Products
Proponent Processed Fruits and Nuts, Cacao, Coffee, Muscovado,
Aquamarine Clusters
Implementation Date May 22-25, 2017
Location Koronadal City
Target Participants a. MSMEs with FDA-compliant facilities
b. MSMEs involved in Turmeric and herbal products
processing
RATIONALE OF THE ACTIVITY
A. SSOP Documentation Writeshop in compliance to FDA Certifications

All food businesses are required by law to have a written Food Safety Management System.
Documentation builds a detailed picture of the manufacturing function in the past, in the present,
and is a valid basis for planning in the future. Effective documentation enhances the visibility of the
quality assurance system in a manufacturing system.
This activity targets MSMEs who are geared towards complying the FDA regulations of food
manufacturing industries in order for them to establish their own sanitation control procedures to
comply with the good manufacturing conditions and practices. Almost 1 out of 10 people in the
world becomes ill every year, after eating contaminated food, (WHO, 2015). Hence, proper food
handling must be practiced by all food handlers, including manufacturers and processors.
Not only this activity help MSMEs comply the FDA-LTO requirements, but most significantly to
produce safe and wholesome products to the consuming public.
B. Technology Review on Production of Turmeric and other Herbal Products
“Traditional herbal medicines are naturally occurring, plant-derived substances with minimal or
no industrial processing that have been used to treat illness within local or regional healing practices
(Tilburt, et.al, 2008).”
In Region 12 alone, DTI 12 assists over 50 MSMEs involved in turmeric and herbal products
processing. Various processing practices are being followed by processors which may cause the
decrease or even loss the health benefits of the herbal products. Any natural product subjected to
extensive and inappropriate processing may lessen the efficacy of the active ingredients present.
Under specific favourable conditions, the maximum benefits of health products can be achieved.
This activity targets MSMEs involved in turmeric and herbal products production with the intention
to equip them produce products, in line with their commitment of providing consumers health
alternatives to improve human well-being.
The budgetary requirements of this activity will be shared across clusters involved in food
processing.
OBJECTIVES
At the end of the course, the participants will:
A. SSOP Documentation Writeshop in compliance to FDA Certifications

 Understand the importance of setting up control procedures to address key sanitary
conditions;
 Know the proper documentation requirements of sanitation control procedures;
 Develop sanitation standard operating procedures, plans and monitoring programs for
implementation; and
 Plan and manage the maintenance of sanitary conditions and practices.
 Present the draft SSOP for each enterprise
B. Technology Review on Production of Turmeric and other Herbal Products
 Understand the processing concepts in processing turmeric and other herbal products
 Gain knowledge on the science behind the benefits of turmeric
 Equip them with the right technology, farm practice and processing techniques producing
herbal products with their respective optimum health benefits
METHODOLOGY
 Lecture-discussions, exercises, workshop
 To facilitate ease of discussion, participants will be grouped according to cluster/sub-cluster
depending on the similarity of their product/process
 Cluster Focal Persons/FSMS-trained DTI-CARP staff will be assigned per group to facilitate
the SSOP
COURSE OUTLINE
DAY/TIME ACTIVITY RESOURCE
Day 1
8 AM – Registration
Preliminaries Secretariat
Opening Remarks OIC-RD DORECITA DELIMA
DTI-12
Rationale of Activity PD FLORA GABUNALES

PFN Cluster Manager
House Rules
 Brief Introduction to Food Safety and MR. CLARKE S. NEBRAO
Management System MSME Representative, NTWG
 Understanding the requirements of FDA:License FDA-CFRR
to Operate National Trainor, DTI-PFN
 Packaging and Sensory Evaluation/Consultation Cluster
Lunch
SSOP Documentation Workshop (per Key Sanitation MR. CLARKE S. NEBRAO
Area)
1 PM Lecture: KSA1 Safety of Water Supply
1:30 PM Workshop Session
2 PM Lecture: KSA2.Safety of Food Contact Surfaces
2:30 PM Workshop Session
3 PM Lecture: KSA 3 Prevention of Cross Contamination

4 PM Workshop Session
5 PM Lecture: KSA 4 Maintenance of handwashing, hand

6PM sanitizing and toilet facilities
Workshop Session
Day 2 MR. CLARKE S. NEBRAO
Continuation of Workshop
8AM Lecture: KSA 5 Protection of food, food packaging
materials and food contact surfaces from
adulteration with contaminants
9AM Workshop Session
10AM Lecture: KSA 6 Proper labeling, storage and use of

toxic compounds
1PM Lecture: KSA 7 Control of employee health conditions

2PM Workshop Session
3PM Lecture: KSA 8 Exclusion of pests

5PM Lecture: KSA 9 Monitoring of cleaning and sanitation

program and Personnel
Hygiene
Day 3 Continuation of Workshop MR. CLARKE S. NEBRAO

8AM Lecture: KSA 10 Control of glass, metal and hard
plastic
10AM Finalization of Draft SSOP
11AM Presentation of SSOP by MSMEs
1AM – Presentation of SSOP by MSMEs Panelists:

5PM Mr. Clarke S. Nebrao
FDA Representative
Ms. Abigail Garcia
Closing Remarks ETHEL LAKSMI GUMANA

Chief, IDD
Day 4
9AM Preliminaries Secretariat
Rationale of the Activity PD Flora P. Gabunales
10 AM Introduction to Food Safety and Management System MR. CLARKE S. NEBRAO
Technology Review on Production of Turmeric and

1PM other Herbal Products
4PM Product Critiquing

ETHEL LAKSMI GUMANA
5PM Closing Remarks Chief, IDD
TARGET PARTICIPANTS/REQUIREMENTS:
ACTIVITY # of pax PARTICIPANTS REQUIREMENTS
Day 1-3 (SSOP 35 1) Owners or staff of food processing MSMEs who has an
Writeshop) MSMEs existing FDA-compliant processing facility with the intention
15 DTI to apply for FDA License to Operate, preferably those
Staff (to assigned in the production or quality assurance (not
assist in marketing); or
2) Evaluated by DTI-Provincial Staff as potential MSME with the
capacity and the intention to comply the FDA-compliant food
processing facility;
3) Participants should already be familiar with the good
manufacturing practices guidelines and standards
4) Should the MSME produce various products, he/should
identify which product(s) should be declared during the
application for FDA-LTO.
5) Participants should be committed to be present and actively
participate in the whole three (3) days of the workshop
6) A draft SSOP for each enterprise will be required as the final
output of the activity
Day 4 30 7) Owners or staff of food processing MSMEs involved in

(Technology MSMEs turmeric and herbal products processing
Review on 2 DTI
Production of Staff
Turmeric and
other Herbal
Products)
*to maximize the participants, we highly encourage only one (1) representative per enterprise
WHAT TO BRING
a. Existing plant lay-out (draft and pictures)
b. List of identified products for FDA-application
c. Process chart of processing of identified product(s)
d. Sample of identified products in commercial pack
ADMIN REQUIREMENTS
A. SSOP Writeshop Participants
a. Food will be covered by DTI-RO12 on the following dates:
i. May 22-23, 2018 – AM/PM snacks, lunch and dinner
ii. May 24, 2018 – AM/PM snacks, lunch
b. For participants residing outside General Santos City, Tacurong City, Koronadal City,
and nearby towns of South Cotabato, accommodation will be provided on May 22,
2018 (1 PM check in) until May 24, 2018 (12 NN,check out). The same applies for DTI
staff.
*for participants on Day 1-3 who will attend on Day4, accommodation will also be
covered, the same applies for DTI staff
PLEASE UPDATE THE LIVE EXCEL SHEET FOR THE DETAILS OF YOUR PROPOSED
PARTICIPANTS. FROM THERE, WE WILL BASE THE RESERVATION OF THE FOOD AND
ACCOMODATION
B. Herbal Processing Technical Review – AM/PM snacks and lunch will be provided
PRODUCT CATEGORIES and DTI STAFF Facilitator (tentative)

PRODUCT DTI STAFF/FACILTATOR PRODUCT DTI
STAFF/FACILTATOR
Turmeric Epifania Ealdama Pastry Omarshariff Salik
Tablea Leslie Aranilla Condiments Hazel Daze Flores
Milk Waren Nantes Noodles Angelito Villar
Kalamansi/Mango Cheryl Cipriano Bottled Fish/Bagoong Maria Katrina
Juice Gumayan
Coco Sugar Jovelyn Paradillo Chicharon John Kenneth
Banana Chips Norsalam Abdulkadir Tuna Milda Dela Pena
VCO Friche Jay Rabaya Coffee Joven Quiriones
NEXT STEPS
a) Facilitation of FDA-LTO application of MSMEs
b) Monitoring of FDA compliance to facilities
c) Monitoring of practices of Turmeric and herbal products processors
d) Creation/strengthening of PFN producers associations in the provinces

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What are the objectives of the activity?

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What methodology will be used?

What methodology will be used?

ACTIVITY DESIGN

Project Title SSOP Documentation Writeshop in compliance to FDA

RATIONALE OF THE ACTIVITY

A. SSOP Documentation Writeshop in compliance to FDA Certifications

A. SSOP Documentation Writeshop in compliance to FDA Certifications

B. Technology Review on Production of Turmeric and other Herbal Products

Rationale of Activity PD FLORA GABUNALES

3 PM Lecture: KSA 3 Prevention of Cross Contamination

5 PM Lecture: KSA 4 Maintenance of handwashing, hand

10AM Lecture: KSA 6 Proper labeling, storage and use of

1PM Lecture: KSA 7 Control of employee health conditions

3PM Lecture: KSA 8 Exclusion of pests

5PM Lecture: KSA 9 Monitoring of cleaning and sanitation

Day 3 Continuation of Workshop MR. CLARKE S. NEBRAO

9AM Workshop Session

10AM Finalization of Draft SSOP

11AM Presentation of SSOP by MSMEs

1AM – Presentation of SSOP by MSMEs Panelists:

Closing Remarks ETHEL LAKSMI GUMANA

10 AM Introduction to Food Safety and Management System MR. CLARKE S. NEBRAO

Technology Review on Production of Turmeric and

4PM Product Critiquing

Day 4 30 7) Owners or staff of food processing MSMEs involved in

PRODUCT CATEGORIES and DTI STAFF Facilitator (tentative)

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