SANITATION STANDARD

OPERATING PROCEDURES

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 SANITATION STANDARD OPERATING PROCEDURES FOR LIVE AQUATIC ANIMAL
EXPORT FACILITIES

TABLE OF CONTENTS

Company Background Information …………………………………………………………………………………… I

Company Profile ………………………………………………………………………………………………….. 1
Manpower Profile ………………………………………………………………………………………………… 2

Product Description …………………………………………………………………………………………………………. II

Facility Information ………………………………………………………………………………………………………….. III

Facility Interior and Construction …………………………………………………………………………. 1
Sanitary Facilities ………………………………………………………………………………………………..... 2

Handling Information ………………………………………………………………………………………………………... IV

Receiving ………………………………………………………………………………………………………………. 1
Screening ………………………………………………………………………………………………………………. 2
Holding/Screening …………………………………………………………………………………………………. 3
Packing ………………………………………………………………………………………………………………….. 4
Transport ………………………………………………………………………………………………………………. 5
Disposal …………………………………………………………………………………………………………………. 6

Facility Sanitation Program ………………………………………………………………………………………………… V

Maintenance/Checking of Facility and Equipment …………………………………………………… 1
Disposal of Waste Material ……………………………………………………………………………………… 2
Personnel Hygiene ………………………………………………………………………………………………….. 3
Animal and Pest Control ………………………………………………………………………………………….. 4

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I. COMPANY BACKGROUND INFORMATION

COMPANY NAME KIM MARINE PRODUCTS

MAILING ADDRESS ZONE 6 DUGCAL CAMALIGAN

CAMARINES SUR BICOL
PHILIPPINES, 4401

FACILITY ADDRESS ZONE 6 DUGCAL CAMALIGAN

CAMARINES SUR BICOL
PHILIPPINES, 4401

CONTACT NUMBERS 0999-991-2398

EMAIL ADDRESS [email protected]

COMPANY CONTACT PERSONNEL REYNAFLOR BULLECER

LIZ V. ABELLIGOS
PERSONNEL RESPONSIBLE FOR
IMPLEMENTATION OF LIVE AQUATIC
ANIMAL FACILITY PROTOCOL

LIZ V. ABELLIGOS
FACILITY OWNER

LIZ V. ABELLIGOS
APPLICANT’S NAME

APPLICANT’S SIGNATURE

MARCH 7, 2023
DATE

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1. COMPANY PROFILE

COMPANY PROFILE

Kim Marine Products with a License to Operate (LTO) Number RD11-RV-F-1906 issued by Food
and Drug Authority with a Sanitary Permit No. 065-18R42, started operations in 2009 as a
single proprietorship business mainly engaged in the processing shellfish (scallop) and supply
of various marine products such as squid, octopus, cuttlefish, reef fishes, and supplies grouper
to the local market. And we are also Exporting Live Rice Swamp Eel & Live Nylon Shell. Due to
its stringent quality control, Kim Marine Products was able to supply to the neighboring country
Vietnam, China and then finally Kim Marine Products became a constant supplier of marine
products in Taiwan since 2011 and up to present. Marine products are pre-ordered in Taiwan as
to size, manner of packaging with a specified number of quantities.

Kim Marine Products categorized as a small-scale industry, located in Brgy. Dugcal Camaligan,
Camarines Sur with thirty (30) workers that have gained substantial experiences in food fish
handling and processing activities. The plant raw materials suppliers are sourced directly from
marine product they produced.

Kim Marine Product is committed to the society by providing employment which will improve
standards of living; to comply with the national rule and regulation with the international
requirements and standards.

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2. MANPOWER PROFILE

MANPOWER PROFILE

NAME DESIGNATION IMAGE

1 LIZ ABELLIGOS OWNER

2 PABLO ABELLIGOS MANAGER

QUALITY
3 REYNAFLOR BULLECER CONTROL

4 CHRISTINA AGUILAR RECEIVER

5 RICARDO ALACAR SCREENER

6 JESSIE FERRER SCREENER

7 ROWEL FERRER SCREENER

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8 RICARDO ALACAR SCREENER

7 ALVIN SUENO DRIVER

ORGANIZATIONAL CHART

Kim Marine
Products

Liz Abelligos Pablo Abelligos

Owner Manager

Reynaflor Bullecer Christina Aguilar Ricardo Alacar Jessie Ferrer Rowel Ferrer Alvin Sueno
Quality Control Receiver Screener Screener Screener Driver

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II. PRODUCT DESCRIPTION

Common Name Scientific name

PRODUCT NAME LIVE SWAMP EEL Monopterus albus

Marvin Aguilar | Camaligan, Cam. Sur.

SOURCE/S Charlie Realizan | Libmanan, Cam. Sur.

Lea Bayta | Baao, Cam. Sur.

Andy Bruca | Magarao, Cam. Sur

No.

WILL MEDICATED FEED BE USED?

● Group packaging
PACKAGING MATERIAL
1 Box – 30 Kilos

For distribution to institutional buyers

HOW IS PRODUCT TO BE USED FOR? such as hotels and restaurants.

Airfreight at temperature ≥-20˚C)

DISTRIBUTION CONDITION (*mode of

transport at what water temperature)

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VIABILITY

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III. FACILITY INFORMATION

LIZ V. ABELLIGOS

NAME OF CONTACT PERSON

IS FACILITY SHARED? NO

LIST OF DEPARTMENTS WITH Administration/Operations

PERMITS/APPROVALS Department

(Y/N) Floor Area

(sq m)

30 sq/m
Y
PRESENCE OF DESIGNATED AREAS AND
CORRESPONDING FLOOR AREA Receiving/
Screening 30 sq/m
Y

Packing Area

Total Water Volume

50 L
Capacity
TOTAL FACILITY CAPACITY
Total Commodity
2-3 Tons
Capacity

No. of Tanks Dimension/s of

NUMBER OF TANKS AND Tanks
2 Big Tank
CORRESPONDING SIZES Big Tank
3 Small Tank
L: 125 CM

W: 170 CM

H: 85 CM

Small Tank

L: 46 CM

W: 146 CM

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 H: 70 CM

PRESENCE OF STAFF QUARTERS No.

1. Facility Interior and Construction

● Floor (provision of slopes to prevent stagnant water) - Man-made concoction of

cement, rocks and other materials.
● Walls - Man-made concoction of cement, rocks and other materials.

● Ceiling - Roof with Insulator.

● Drainage – Made out of concoction of cement, rocks and other materials with
stainless cover.
● Lighting - Bulb with cover.

● Ventilation – Steel matting with screen.

●
2. Sanitary Facilities

● Employee facilities – Male and Female’s CR are separated. Both Comforts Rooms
has one (1) toilet bowl, with faucet and toiletries.
● Equipment cleaning and sanitizing facilities – All cleaning and sanitizing materials
are kept in one cabinet.

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 IV. HANDLING INFORMATION FOR LIVE SWAMP EEL

1. Receiving of commodity
Commodity will be unloaded in the unloading area, outside. The receiver, together with the
screeners, will assist the supplier in bringing the commodity inside the receiving area.

2. Sizing
Commodity will be sized based on the stainless sizing material. Big will be separated from the
small. Big commodity is for export to Taiwan or China. While the small commodity is for cooking

3. Weighing
Commodity will be scaled on a weighing scale.

4. Washing
Commodity will be washed with water.

5. Packing
Commodity will be packed in plastic and placed in a styro box with a hole in the cover, along
with one small ice bag and one liter of water.

6. Shipping
Commodity will be shipped out every day, depending on the availability.

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HANDLING INFORMATION

Live Swamp Eel

Raw Materials

1.Receiving of
commodity

2.Sizing

3.Weighing

4. Washing

5.Packing

6.Shipping

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 TABLE OF RISK IDENTIFICATION PER HANDLING INFORMATION/AREA

HANDLING POSSIBLE RISK INTERNAL CONTROL

INFORMATION/ RISKS IDENTIFICATION
AREA (Low/Medium/
High)

Receiving None

Screening None

Holding None

Packing None

Quarantine None

Transport None

Disposal None

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 7. FACILITY SANITATION PROGRAM

To maintain the sanitary and hygienic condition of the processing plant and ensure the
production of safe fish products, the company implements the sanitation standard operating
procedures that focus on the eight key areas as follows: The implementation of this hygiene and
sanitation program is done on a daily basis.

1. Maintenance/Checking of Facility and Equipment

A. Maintenance of Facility

• Toilets/ Washrooms

Toilets facilities are provided separately for the male and female production workers
and the company office staff. They are located separately from the production area and are
cleaned and sanitized daily. Hand washing and sanitizing supplies as well as garbage cans with
foot-operated covers are provided. The garbage is collected and disposed daily.

The plant is also provided with an adequate number of flush lavatories that are
maintained in good working condition. Lavatories have sufficient natural ventilation and does
not open directly into processing areas. A suitable number of wash basins are available and
properly located at designated areas for cleaning and sanitizing the hands.

• Hand washing and sanitizing facilities

Hand washing and sanitizing facilities are provided at the workers’ entrance and inside
the production area. Cold water supplies for hand washing, detergents and disinfecting
detergents are also provided.

• Footbath

Footbath is provided at the main workers entrance to prevent dirt from the outside
from entering the processing area. The chlorine level is maintained from 150-200ppm and the
water is replaced as often as necessary.

• Washing area for used processing equipment, utensils and dirty work garments.

Washing area for processing equipment and utensils such as cutting board, knives,
plastic trays, are provided separately from the possibility of any contamination of products
during washing and cleaning activities.

B. Maintenance of Equipment and Implements

• Food contact surfaces

All food contact surfaces such as working tables, knives, cutting board, aluminum trays,
and are made of food grade, non-porous and easy to clean, smooth-surface materials to prevent

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any adverse reactions with the products. All stainless working tables, knives, plastic cutting
boards are cleaned and sanitized before and after processing operations.

• Equipment preventive maintenance and calibration

All the processing equipment used are made of appropriate food grade, non-impervious
and non-corrosive and easy to clean materials to prevent the possibility of any contamination of
the products.

Calibration of monitoring instruments such as thermometers, weighing scales and sets

of weights are likewise conducted. Records of calibration are kept and maintained on file. Every
equipment is checked on a daily basis to ensure efficient and proper operation.

• Raw materials handling and storage

The plant is provided a separate area for receiving, handling and storage of raw
materials.

2. Personnel Hygiene

As a matter of policy, all production workers are required to submit themselves to a physical
examination in a government clinic or hospital prior to hiring. They are also required to be
certified as fit to work as food handlers by the examining physician. Records of physical
examination with emphasis on the absence of any communicable diseases (i.e. TB, typhoid fever,
hepatitis) are maintained on file. These files are updated annually.

Personnel cleanliness and work habits

The company maintains and implements the following policies on personnel hygiene:

1. Daily bath and tooth brushed

2. Complete clean working outfit (white shirt, pants, apron, boots, hair restraints, mask
and gloves)

3. Working garments are worn only in the processing area.

4. Short unpolished fingernails.

5. Hair restraints are properly worn during work operations.

6. No wearing of perfume and jewelry.

7. No smoking, eating, spitting, and drinking liquor inside the processing area.

8. No touching of any body parts (face, hair, nose, mouth) while at work.

9. No coughing and/or working when sick.

10. Use foot dips, hand washing, hand sanitizing and hand dryers/hand towels are required.

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11. Proper washing and sanitizing of hands.

12. Washing of work garments in the designated area after work.

13. Use of hand washing and sanitizing facilities on the following instances:

14. Before start of work.

15. Every after breaks.

16. After touching any dirty objects.

17. When hands get soiled/ dirty.

18. After using the toilet, smoking and eating.

19. When transferring from one work area to another.

20. After sneezing and coughing and using the handkerchief.

21. After work.

22. Signage are places conspicuously inside the processing area to constantly remind the
workers.

3. Animal and Pest Control

*Must discuss procedures and methods of preventing animals, pests and pets’ access (e.g. screen,
traps, etc.).
*Must have a pest control procedure.
*Should include a monitoring procedure.
The plant entrance and exit doors for personnel, raw materials. Finished products and
garbage materials are provided with yellow plastic curtains to prevent any insects from
entering the processing area. Pets are not allowed inside the plant grounds and premises.

On a daily basis, rat traps strategically located in the plant premises are checked.

An annual pest control program is instituted by a third-party pest control office. Records
of pest control are maintained on file.

Garbage and waste materials are collected from inside the processing area and are
disposed of immediately or as may be necessary.

_____________________________________________

Name and Signature over Printed Name

___________________________________________ __________________________

Designation/Position Date Prepared

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