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Standard Operating Procedure

The document outlines the Standard Operating Procedure for Nutrition and Dietetics Services at Southern Philippines Medical Center, detailing the processes for managing dry, wet, perishable, and semi-perishable storage. Key procedures include inventory management, temperature verification, receiving deliveries, and maintaining cleanliness. The responsibilities are primarily assigned to Sir Ferlin C. Niluas and Ma’am Clair C. Tomarong, RND.

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Gloelsamae Mabras
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10 views2 pages

Standard Operating Procedure

The document outlines the Standard Operating Procedure for Nutrition and Dietetics Services at Southern Philippines Medical Center, detailing the processes for managing dry, wet, perishable, and semi-perishable storage. Key procedures include inventory management, temperature verification, receiving deliveries, and maintaining cleanliness. The responsibilities are primarily assigned to Sir Ferlin C. Niluas and Ma’am Clair C. Tomarong, RND.

Uploaded by

Gloelsamae Mabras
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Nutrition and Dietetics Services

Southern Philippines Medical Center

“Standard Operating Procedure”

Area: A. Dry storage


B. Wet Storage
C. Perishable
D. Semi-perishable

Procedure details: Person Involved:

1. Opening of storage rooms and perpetual inventory. Sir Ferlin C. Niluas


-Administrative Officer I

2. Inspecting and cleaning of storage areas. Ma’am Clair C.


Tomarong, RND
-Recieving Dietetian II

3. Verifying temperatures of storage equipment. Ma’am Clair C.


Tomarong, RND
-Recieving Dietetian II

4. Receiving deliveries and verifying quality and quantity against Sir Ferlin C. Niluas
purchase orders. -Administrative Officer I
&
Ma’am Clair C.
Tomarong, RND
-Recieving Dietetian II

5. Update stock cards and inventory system. Sir Ferlin C. Niluas


-Administrative Officer I

6. Organizing new stocks (FIFO- first in, first out) Sir Ferlin C. Niluas
-Administrative Officer I

7. Releasing of ingredients or materials in preparation for breakfast Sir Ferlin C. Niluas


based onthe requisition prepared by the food production. -Administrative Officer I

8. Releasing of grocery ingredients for lunch. Sir Ferlin C. Niluas


-Administrative Officer I

9. Conducting routine goods or items check, also equipment needs Sir Ferlin C. Niluas
to be checked if it is still functioning. -Administrative Officer I
&
Ma’am Clair C.
Tomarong, RND
-Recieving Dietetian II

10. Ongoing cleaning of work environment after releasing of goods Sir Ferlin C. Niluas
and implimenting CLAYGO (clean as you go ) -Administrative Officer I
&
Ma’am Clair C.
Tomarong, RND
-Recieving Dietetian II

11. Log out all outgoing items in the stock card and update balance Sir Ferlin C. Niluas
materials. -Administrative Officer I

12. Preperation of stocks or materials to be used next day. Sir Ferlin C. Niluas
-Administrative Officer I

13. Conducting an end-of-day stock count for high-use items. Sir Ferlin C. Niluas
-Administrative Officer I

14. Log any shortage and issues. Sir Ferlin C. Niluas


-Administrative Officer I

15. Listing or documenting the data in the market order including the Sir Ferlin C. Niluas
receipt details from the receiving unit in the stock card. -Administrative Officer I

16. Rechecking the log book to validate the data in the stock card Sir Ferlin C. Niluas
being documented. -Administrative Officer I

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