MUSHROOM’ S FINEST

COMPANY:
MUSHROOM
CHICHARRON

A Production Manual

Dagaraga, Maria Anne Patricia

Feliciano, Ellaine Grace
Gamayot, Erec James
Goc-ong, Drewbarry
Raro, Esa Kirsty
Siarot, Quencylyn
Yatol, Jeycel

BSFT-4M1

Table of Contents

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Overview...............................................................................................................3
Chapter 1: General Information........................................................................4
1.1 Company Details

1.2 Company Vision

1.3 Company Mission

1.4 Product Details

1.5 The Production System
Chapter 2: Manufacturing Process....................................................................6
2. 1 Make to Stock
2. 2 Make to Order
2.3 Product Quantity
2.4 Product Variety

Chapter 3: Production Management.................................................................7

3.1 Organizational Chart

Chapter 4: The Planning.....................................................................................10

4.1 Plant Location and Lay-out
4.2 Materials Required/Needed for Production
Chapter 5: Production Process...........................................................................13

Chapter 6: The Production Planning.................................................................14

6.1 Scheduling
6.2 Dispatching
6.3 Follow up
6.4 inspection

Chapter 7: General Manufacturing Practices...................................................16

7.1 Production and Process Control

7.2 Cleaning and Sanitation 
7.3 Building and Facility
7.4 Equipment and Material

OVERVIEW

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 A mushroom is a fungal growth that typically takes the form of a domed cap on a stalk,
with gills on the underside of the cap. Mushrooms are a rich, low-calorie source of fiber,
protein, and antioxidants. They may also mitigate the risk of developing serious health
conditions, such as Alzheimer’s, heart disease, cancer, and diabetes. Mushrooms can be
made into different kinds of dishes and food products, especially mushroom chicharron.
Mushroom chicharron is usually made of oyster mushrooms. This particular type of
mushroom is good for decreasing bad cholesterol and controlling overall cholesterol levels.
Aside from that, researchers are also looking at the possible antitumor effects of its
polysaccharide content. Mushroom chicharron is a very healthy alternative to the usual
chicharron. Yes, there are healthier alternatives to chicharron.
The manufacturing process of mushroom chicharron starts with harvesting where
correct mushroom handling and harvesting techniques are practiced and check the mushroom
if it is in good health, sorting, washing, coating, cooking, de-oiling, mixing, packaging, up to
the last production process which is the storing, where products are stored in room
temperature. This manual describes the entire manufacturing process of mushroom
chicharron. This manual also describes the material handling and plant layout.

Chapter 1
General Information

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1.1 Company Details
The Mushroom Finest Company's only
mushroom processing plant in Bukidnon directly
produces a finished product that sells at the mall,
school canteens, cafes, resto-bars, and stores. The
company business also sells its renowned, tasty,
and entirely mushroom-based mushroom
chicharron, which will satisfy your cravings. Aside
from processing mushroom chicharron it also
initially produced fresh mushrooms, they have now
expanded to sell mushroom chicharron, fruiting
bags, and even garden soil. Their best-selling
product is healthy mushroom chicharron in a
variety of flavors.

1.2 Company Vision

To provide a quality mushroom chicharron and be known and acknowledge as a
competitive, reliable, and the largest provider of the product.

1.3 Company Mission

Mushroom's Finest company makes mushroom chicharron;
1. To provide another quality of chicharron and is highly competitive with other
product-based chicharron.
2. To consistently improve and engage with customers
3. To meet and exceed their expectations for quality, delivery, and pricing, which
helps to create an effective production process based on organizational and
customer needs.
1.4 Product Details
Mushroom chicharron is made from fresh oyster mushrooms, blended and cooked
with high-quality vegan-friendly ingredients. Perfect as a vegan meal or snack. No
MSG/Preservatives instead we use natural spices and spices to create great flavors. Healthy
Cooking Process - Our products are fried in palm oil, then de-oiled to remove all oil from the

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 product, and baked until crispy. This product has available in 3 other flavors and 50 and 100-
gram packs.

1.5 The Production System

Production is the process of making something of value for customers. Mushroom
chicharron is a batch manufacturing system in which the company produces the product in
response to the demand of its suppliers.

CHAPTER 2
The Manufacturing Process

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Mushrooms Finest company is a type of primary industry, which cultivate and exploit raw
materials from nature.
2. 1 Make to Stock
The mushroom chicharron product generates a lot of output due to its widespread
display, particularly in schools and universities. And every year, the company makes goods
available not only for branches to exhibit.
2.2 Make to Order
Customers can acquire the mushroom chicharron product to build to order, which
allows customers, what specifications of flavors wanted to demand.

2.3 Product Quantity

2.3.1 Medium Production
The mushrooms chicharron produce between 1000 and 10,000 per year. This item
creates ranges to be exhibited in many establishments, particularly school universities.

2.4 Product Variety

2.4.1 Soft Product Variety
This company developed chicharron made on the same production line and involved
coating mushrooms with the same ingredients but giving them different flavors: such as
barbeque, sour cream, and the original pure type of chicharron.

CHAPTER 3
Production Management

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3.1 Organizational Chart

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 The Chief Executive Officer (CEO)- is the highest executive in a company. The
primary responsibilities include making important corporate decisions, managing all
company operations and resources, and acting as the primary point of
communication between the board of directors and corporate activities.
 Production department – is a group of functions within a company that are in charge
of manufacturing goods. This can include just a few specialized functions with all
other work outsourced, or a fully functional department that converts raw materials,
assembles components into finished goods, and packages them.
 Production Planner – plan and compute operations in order to maximize
productivity and performance in the least amount of time. They are in charge of
production planning and production scheduling. They will also be in charge of
determining the labor involved, the raw materials needed for the production process,
and the production costs.
 QA Manager – will oversee the activities of the quality assurance department and
staff in developing, implementing, and maintaining a system of quality and reliability
testing for the organization's products and/or development processes.
 Maintenance Worker - will carry out general maintenance and repairs on assigned
equipment and facilities, such as plumbing, electrical, basic carpentry, heating and
cooling, and other building systems.
 Production Worker – assist with the manufacturing process. They are in charge of
inspecting, operating, and maintaining machinery, as well as ensuring production
standards are met, packing finished products, and preparing them for distribution.
 Marketing Department– it drives the company's promotional engine. It is responsible
of raising brand awareness, increasing revenue, increasing market share, and
contributing to company growth and profitability, as well as attracting new and
repeat customers to a company's products or services. It also keeps track of market
trends and identifies consumer needs and wants. Furthermore, they carry out a
variety of tasks and activities such as market research, test marketing, advertising,
and branding.
 Brand/Advertising Creative Team – responsible for a company's advertising and
marketing activities. They create advertisements, monitor campaigns that promote
their company's assets, and revise presentations as needed, while also shaping brand
standards.

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 Promotion/Media Manager – plans and directs campaigns to promote their products
and services through contests, giveaways, or coupons. Responsible of developing
and implementing promotion schedules in order to attract more customers by
coordinating with finance, sales, legal, and marketing departments. To reach
customers, the programs frequently use direct mail, newspaper inserts, internet
advertisements, in-store displays, product endorsements, or special events.
 Market Analyst - is a professional who is in charge of interpreting research on the
company's customers and their purchasing habits. They research market conditions in
order to forecast potential product and service sales. They identify target audiences
and collect web analytics to plan successful marketing campaigns that have an
impact on sales outcomes.
 Technical department- develop elemental technologies and processes for
commercialization of the results of R&D, and scale up processes using pilot plant
and production facilities.
 Product design department- can be defined as a systematic process that involves idea
or concept generation, concept development, evaluation, manufacturing, and testing
or implementation of an artifact or service.
 R&D department- is to keep a business competitive by providing insights into the
market and developing new services/products or improving existing ones
accordingly.
 Financial and Administration department- is responsible for operations including
budgeting, purchasing, human resources, building operations, management
information, payroll, and facilities planning.
 Training group- provides employees with the skills needed for safely operating
intricate machinery and efficiently completing complex processes.
 Recruiting team- to handle all operations related to finding, vetting, and hiring new
staff members. From background checks to coordinating candidate travel, recruiting
teams deliver the most promising new hires.
 Payroll coordinator- collecting and verifying employee and timekeeping data.
Computing wages, deductions, commissions, benefits, etc. Reviewing computed
wages to ensure accuracy. Issuing and distributing paychecks.
 Accountant- helps businesses make critical financial decisions by collecting,
tracking, and correcting the company's finances. They are responsible for financial

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 audits, reconciling bank statements, and ensuring financial records are accurate
throughout the year.
 Auditor- determine if a supplier is capable of: producing a product that meets your
company's specifications, addressing costly disruptions, and preventing (further)
costly disruptions once production is launched.

Chapter 4. The Planning

4. 1 Plant Location and Lay-out

Figure 1. The position of the mushroom fruiting bag manufacture. Steps include bagging,
inoculation, and fermentation.

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 Figure 2. The location of the mushroom storage or hanging. This is the time when
mushrooms grow and are harvested.

Figure 3. The areas where the mushrooms are processed

4.2 Materials Required/Needed for Production

4.2.1 Packaging and Labelling

Pouch packaging is a flexible packaging product
made from barrier film, foil, and spout and cap fitments
that support flowable liquid products. Pouches are
designed with the flexible needs of the consumer in
mind, as there are flexible sizing options to fit any
product, which this type of packaging will use for the
mushroom chicharron.

4.2.2 Equipment

 Plastic crates- are containers used for moving

or transporting goods from point A to point B.
They are also used to place the fresh oyster

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 mushroom after harvesting and undergo the sorting process.

 Stainless steel table- It's corrosion-resistant, scratch-

resistant, and tarnish-resistant, in many cases making
it more durable than a chrome finish. It is used for
coating mushrooms using flour and is very easy to
keep clean as fingerprints and marks are less likely to
show up on the surface.

 Frying machine- is a food processing method that

food is placed in a high temperature oil to heat and
mature quickly.

 The de-oiling machine- is also known as an oil

separator machine and is used to separate oil from
mushroom chicharron. Besides reducing oil
wastage, it also improves food quality and gives
food a better texture.

 Flavoring machine - Widely used for seasoning and

mixing different kinds of food, essential equipment
for processing mushroom chicharron and other food.

 A heat sealer- is a machine used to seal products,

packaging, and other thermoplastic materials using heat.

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 This can be with uniform thermoplastic monolayers or with materials having several
layers, at least one being thermoplastic.

Chapter 5

The Production Process

5.1 The production

Harvesting Sorting Washing

De-ioling Frying Coating

Flavoring Packaging Storing

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 Figure 4: The Process of Mushroom Chicharron Production

In processing the mushroom chicharron, there is a systematic sequence to produce as

finished goods and begin with the harvesting, in which the worker starts to harvest the
medium to the large size of mushrooms that can be processed. After harvesting, each
mushroom is sorted and checked for scratches, blemishes, and poor quality. On the Stainless-
steel table, the mushrooms undergo a coating of flour that is added slowly enable to coat the
mushroom properly. In addition, prepare the frying machine by pouring oil at the maximum
level and preheating at 200 degrees Celsius. If the preheating is to the correct level, turn the
bottom to drag at 150 degrees Celsius for frying the coated mushroom and check it
sometimes to prevent over-frying, which led to rejection. Put the crispy mushroom in the de-
oiler if it has already been fried to remove the oil, and if it has, put it in the flavoring machine
to add flavors like sour cream and barbecue. Prepare the pouch packaging for packing next,
but be careful not to stain it because the flavors of barbecue can do so. The flavored
chicharron is placed in the packaging, which is then weighed for exact grams and heat-sealed.
Finally, keep the final item warm for storage.
Chapter 6
Production Planning
6.1. Scheduling
The process of allocating different raw materials, resources, or processes of different
products is known as the production schedule. It's intended to make your production process
as effective and economical as possible in terms of resources and labor, all the while
delivering goods on schedule. The production manager is in charge of scheduling raw
materials, production, etc. throughout the creation of mushroom chicharron. Prior to
production, the desired output volume must be determined. A master production schedule
(MPS) will be created in accordance with this. A MPS is a timetable for the production of a
particular good within a certain time frame. The number of raw materials required will also
be visible, and the production manager will be able to direct the designated labeling staff to
manufacture a certain number of mushroom chicharron that will be used on a specific day.
Additionally, avoiding having an excessive amount of standing inventory will help to keep
storage areas orderly and maintain balanced stock levels.

6.2 Dispatching
The First in First Out (FIFO) strategy, in which dispatching items symbolizes the last

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touch between the product and the warehouse, was applied with mushroom chicharron. Final
quality and document checks must to be finished at this stage. By doing this, mistakes are
avoided, consumers receive their orders in the right quantities, and all procedures are
followed correctly.

6.3. Follow-up
6.3.1 Follow up for Materials
The harvested mushrooms used in the processing should meet the mature stage, and
the availability of materials used were in proper conditions to avoid an error, which fulfills
the completion of the exact production schedule.

6.3.2 Follow up of Work in Progress

Figure 5: Sample Follow-up Form

In daily production, it should always check the consistency of materials for specific
processes and record the production output.

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6.4. Inspection
In the manufacturing of mushroom chicharron, numerous measurements are used at
every stage to guarantee the product's safety when it is delivered to the market. The main
goals of inspections are to satisfy consumer needs and stop the distribution of substandard
goods. The fact that some product flaws cannot be verified or corrected until the very end of
production is unarguable.

Chapter 7

Good manufacturing practices

7.1 Production and Process Control

 Smoking is prohibited inside and outside the processing area. 

 Clean as you go.!
 Kitchen utensils and processing utensils must be separated.
 The kitchen and the production area must be clean and well-maintained.
 The storage of materials, products, and packaging must be adequate to prevent cross
contamination.
 Storage rooms must be kept at proper temperatures for the products being stored.
 Critical weighing and measuring devices should be appropriately calibrated and
traceable to certified standards.
 Separate refrigerator for café and processing area to avoid cross contamination of raw
materials. 

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  The processing area must contain trash cans with a lid for biodegradable and non-
biodegradable waste to prevent contamination. 

 Always check the best before date of the ingredients used in the production.

7.2 Cleaning and Sanitation       

 Utensils and equipment must clean and sanitized to avoid contamination and allergen
cross-contact. 
 To prevent fly, it needs to use blue light trap and another effective control.
 Cleaning agents, sanitizers, and other potentially hazardous items are identified,
preserved in their original containers, and kept separate from raw materials. 
 Once an area has been sanitized, it should be isolated to keep it that way. Set up
cleaning stations at entry points so employees can clean boots, tires, and any other
equipment that will come into contact with sanitized surfaces. Use signs, barriers, and
color-coding to physically indicate the areas of the processing that are clean and those
that are dirty. 
 Buckets, mops, scrubbers, hoses, sprayers, and other equipment that is used for
sanitation should be dedicated only for that purpose. Color-code your equipment so
that it’s clear which items can be used for specific tasks to help avoid cross-
contamination between sanitation and production equipment. 
 To remove debris, use a lint-free cloth or wipe, and physically remove soil deposits
off of food contact surfaces. 
 Apply Detergent and Good Scrubbing is essential to use chemical cleaners intended to
remove fat and protein. In addition, ensure detergents are properly mixed by looking
for dilution rates and contact times provided by the cleaning product. In addition,
ensure detergents are properly mixed by looking for dilution rates and contact times
provided by the cleaning product. 
 To start with the process, employees need to have proper hygiene, such as washing
their hands, and wear personal protective equipment such as masks, hairnets, gloves,
shoes, and lab gowns or aprons. 
 Employees should observe cleanliness. And take a bath every day to avoid cross
contamination.

7.3 Building and Facility

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  Water supply, washing and toilet facilities, floor drainage and sewage system are
adequate for sanitary operation and cleaning of facilities, equipment and utensils, as
well as to satisfy employee needs and facilitate personal cleanliness. 
 Floors, walls, and ceilings are constructed of smooth, easily cleanable surfaces and
are kept clean and in good repair. 
 The location of fans and other air-blowing equipment such that allergy cross-contact
and contamination of food, and food packaging materials should be avoided. 
 There should be enough light in all of the hand-washing and restroom areas, as well as
the dressing and locker rooms. 
 The food processing should be effectively isolated by location from other processes
that could contaminate or cause allergen cross-contact. 
 Enough screening or other protection around doors, windows, and other openings to
keep insects, rodents, and other pests out.
 A smoke detector, fire sprinkler, and fire extinguisher are needed to incase of fire.
And there should be a proper fire exit.
 Unauthorized personnel are not allowed to enter the processing area including visitors
to avoid cross-contamination. 

7.4 Equipment and Materials

 Equipment and material must be sanitized after use 

 Use the material base on their specific label and function
 Don’t disarranged the utensils 
 Unplug the electric materials after use
 Close the gas burner after use
 Close the dripping faucet / close the faucet after use
 After using the material don’t forget to put it back on its original place.

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