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: QAD-FBC-001

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1.0 PURPOSE

1.1. This document establishes the Good Manufacturing Practices that will be
performed by commissary personnel when inside the commissary’s premises in
compliance with Food Baskets Corporation standards.

2.0 RESPONSIBILITY

2.1. All FBC personnel

3.0 GENERAL GUIDELINE

3.1. GMP Practice

3.1.1.1 Organization, Qualification and Requirements

3.1.1.2 The team of the Operation Management shall be well

experience or adequately trained and/or shall possess good
practice experience in the field of food manufacture or in any
field that is related, and managerial skill, will ensure him/her
effectiveness of him/her performance. The full authority and
responsibility to manage production of food products shall be
part of the Operation Management Team. Moreover, in co
ordinance with Quality Assurance personnel and representative
of the engineering shall be with Operation Manager.

3.1.1.3 Proper adequate training and practical experience of the Quality

Assurance/Quality Control team will enable him/her to function
effectively. The team of Quality Assurance shall have full
authority and responsibility in all quality assurance and quality
control duties such as establishment, verification, and
implementation of all quality control procedures.
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3.1.1.4 The Quality Assurance Team shall be entrusted with the

responsibilities and authority to :

3.1.1.4.1 Approve/reject product manufactured or packed, or

held under control by a third-party manufacturer.
3.1.1.4.2 Approve/reject procedures, which have impact on the
product quality or product specifications.
3.1.1.4.3 Approve/reject all components – raw and packaging
materials, labeling materials, as well as bulk and
finished products.
3.1.1.4.4 Review production records and quality control
records.
3.1.1.4.5 Controlling the manufacturing environment, support
monitoring, plant cleanliness, production validation,
calibration, and contract parties, protect products and
materials against spoilage and deterioration and the
maintenance of records.
3.1.1.4.6 The team of Quality Assurance shall take the
responsibility to share with Operation Management
team for establishing authorizing written procedures.

3.1.1.4.7 The Operation Management Team shall have full

authority and responsibility to manage the production
covering all aspects of personnel, area, equipment,
and records.
3.1.1.4.8 The Operation Management Team shall share with
the Quality Assurance Team the responsibility of
product quality and authority in the aspects
enumerated in 3.1.1.4.1 – 3.1.1.4.5.
3.1.1.4.9 The duties of every production employee shall be
clearly defined, communicated, and well understood,
and shall be within an employee’s capacity to perform.

3.1.2 Training
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3.1.2.1 All FBC employees who are directly engaged in the

manufacturing activities shall be trained in the operations they
perform in accordance to the principles of GMP.
3.1.2.2 Training in GMP shall be on a continuing basis and with
adequate frequency to assure that employees remain familiar
with the GMP requirements relevant to their functions.
3.1.2.3 Training in GMP shall be in accordance with written programs
approved by the Operation Management and Quality Assurance
teams.
3.1.2.4 Records of personnel training in GMP shall be maintained.
3.1.2.5 After training, the consequential employees’ performance shall
be appraised to determine their further training needs.

3.2 Premises

3.2.1 Grounds

3.2.1.1 Grounds shall be maintained to protect against weather, flood,

ground sewage, well-constructed and the access and harboring
of vermin, rodents, insects, birds, or other animals.

3.2.1.2 If the commissary grounds are bordered by grounds not under

the production’s control, care shall be exercised by conducting
inspection, extermination, or other means to exclude pests, dirt,
and filth that may be a source of food contamination.
3.2.1.3 The grounds about commissary under the control of the
production shall be kept in a condition that will protect against
the contamination of food. The methods for adequate
maintenance of grounds shall include, but are not limited to:
3.2.1.3.1 Good housekeeping. Properly storing equipment,
removing litter and waste, and cutting weeds or grass
within the immediate vicinity of the plant building or
structures that may constitute an attractant, breeding
place or harborage for pest.
3.2.1.3.2 Providing properly operating systems for waste
treatment and disposal in conformance with
government regulations on waste disposal and
treatment, designed and constructed in an appropriate
manner so that they do not constitute a source of
contamination of areas where food is exposed.
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3.3 Plant Construction and Design

3.3.1 The structure of the commissary buildings shall be of suitable size,

construction to facilitate maintenance, design, and sanitary operations
for food manufacturing purposes. Each production personnel working
in the areas shall be adequate so that any risk of confusion and cross
contamination that will affect the safety of the commissary/food
manufactured will be avoided.

3.3.2 There should be a master plan diagram that show:

3.3.2.1 Building outline with production areas, service areas and
surroundings
3.3.2.2 Waste collection areas
3.3.2.3 Access for personnel and traffic ways – for incoming and
outgoing raw material
3.3.2.4 Rivers, canals, and other water catchment areas i.e.,
swamps/marshes
3.3.2.5 Any approximate potential origin of problems i.e., housing,
industries, etc.
3.3.2.6 Definition of main areas – in terms of hygiene zones and
functions
3.3.2.7 Planned cleaning practices – by area
3.3.2.8 Waste utilities – including the waste water treatment production
plant please refer to FBC-QAD-005
3.3.3 Minimum design and construction requirements of plant and facilities
shall include:
3.3.3.1 Sufficient space for placement and operations of equipment and
storage of materials as is necessary for the maintenance of
sanitary operations and the production of safe food.
3.3.3.2 Adequate food safety controls through effective design and
construction including the separation of operations in which food
contamination is likely to occur, by one or more of the following
means: location, time, partition, air flow, enclosed systems, or
other effective means.
3.3.3.3 The commissary shall be constructed in such a manner that:
3.3.3.3.1 Floors where appropriate, shall be water-proof, non-
absorbent, washable and non-slip material, without
crevices, and shall be easy to clean and disinfect.
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Floors shall slope sufficiently for liquids to drain to

trapped outlets.
3.3.3.3.2 Walls where appropriate, shall be water-proof, non-
absorbent, washable materials sealed and free of
insects and shall be light colored.
3.3.3.3.3 Ceilings shall be designed, constructed and finished
as to prevent the accumulation of dirt and minimize
condensation, mold development and flaking and shall
be easy to clean.
3.3.3.3.4 Windows and other openings shall be constructed to
avoid accumulation of dirt and those which open shall
be fitted with insect-proof screens. Screens shall be
easily movable for cleaning and kept in good repair.
3.3.3.3.5 Drains shall be of adequate size with traps.
3.3.3.3.6 Stairs lift cages and auxiliary structures such as
platforms, ladders, chutes, shall be situated and
constructed as not to cause contamination to food.
3.3.3.4 The processing of materials for food products shall be separated
from the production of non-food products.
3.3.3.5 There shall be a separate space for:
3.3.3.5.1 Cleaning mobile equipment
3.3.3.5.2 Storage of cleaning materials
3.3.3.6 Locker rooms shall be directly connected to but separated from
processing areas.
3.3.3.7 There shall be defined areas for the following operations:
3.3.3.7.1 Locker rooms for all personnel
3.3.3.7.2 Receiving of raw materials
3.3.3.7.3 Incoming goods quarantine
3.3.3.7.4 Sampling room for sampling of deliveries and raw
materials
3.3.3.7.5 Storage for approved materials
3.3.3.7.6 Storage of rejected materials
3.3.3.7.7 Quality control facilities
3.3.3.7.8 Preparation of materials
3.3.3.7.9 Processing operations
3.3.3.7.10Equipment washing
3.3.3.7.11Storage of cleaned, idle/non-functional equipment
3.3.3.7.12Major repair and maintenance activities
3.3.3.7.13Storage of cleaning tools and supplies
3.3.3.7.14Staging/storage of bulk products
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3.3.3.7.15Packaging/labeling operations
3.3.3.7.16Quarantine storage for finished products
3.3.3.7.17Storage/warehouse for approved finished products
3.3.3.7.18Canteen/Pantry
3.3.3.8 Adequate natural or artificial lighting shall be provided
throughout the establishment. Shatterproof light bulbs, fixtures,
skylights, or other glass suspended over exposed food in any
step of preparation shall be provided or otherwise, there shall be
protection against food contamination in case of glass breakage.
3.3.3.9 Adequate ventilation shall be provided to prevent excessive
buildup of heat. Fans and other air-blowing equipment shall be
located in a manner that minimizes the potential for
contaminating food, food-packaging materials and food-contact
surfaces, i.e., the direction of the air flow within the commissary
shall never be from a dirty area to a clean area. Ventilation
openings shall be provided with a screen or other protecting
enclosure of non-corrodible materials. Screens shall be easily
removable for cleaning.
3.3.3.10 Adequate screening or other protection against pests shall be
provided.

3.4 Equipment

3.4.1 Equipment and utensils directly utilized for the commissary and shall
be designed and constructed using material that is easily and
adequately cleanable and maintained. Please refer to QAD-FBC-002.

3.4.2 Food contact surfaces shall be made of non-toxic materials and

designed to withstand the environment of intended use. Seams of food
contact surfaces should be smoothly bonded and maintained to
minimize accumulation of food particles.
3.4.3 Equipment shall be suitably installed and located to eliminate cross
contamination and facilitate the cleaning of equipment and adjacent
spaces. All equipment shall be located and installed at least one (1)
meter apart.
3.4.4 Holding, conveying, and manufacturing systems, including gravimetric,
pneumatic, closed, and automated systems, shall be of a design and
construction that enables them to be maintained in appropriate sanitary
condition. Other equipment in the processing area that does not come
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in contact with food shall likewise be constructed in a manner that

facilitates their cleaning and maintenance.
3.4.5 Freezer and other cold storage equipment, incubators and other
controlled environment equipment shall be fitted with proper measuring
devices for regulating the control parameters such as temperature.
These regulating instruments shall be calibrated and maintained in
good operating condition. Records of calibration shall be provided and
maintained.
3.4.6 Clean and sanitized portable equipment and utensils with product-
contact surfaces shall be stored in a manner that product-contact
surfaces are protected from splash, dust, and other contamination.
3.4.7 Equipment should not have glass parts, unless shatter proof.
Equipment parts should not be lacquered nor painted. Equipment
should not have any hollow bodies where there is a chance of product
contact.
3.4.8 All equipment must allow for sampling and measuring of product
quality.

3.5 Sanitation and Hygiene

3.5.1 Personnel

3.5.1.1 Disease Control – any personnel who, by medical examination

or supervisory observation, is shown to have, or appears to
have, an illness, open lesion, including boils, sores or infected
wounds, or any other possible source of microbial contamination
shall be excluded from any food handling/contact operations
until the condition is corrected. (FBC-QAD-019’; Injuries,
Wounds and Evidence of Illness),
3.5.1.2 Hygienic Practices – All personnel working in direct contact with
food, food contact surfaces, and food-packaging materials shall
conform to hygienic practices while on duty to protect against
contamination of food. There shall be established/documented
procedures and work instructions made known to all appropriate
personnel for maintaining cleanliness to include, but are not
limited to (FBC-QAD-017:Personnel Hygiene Practices):

3.6 Education and Training

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3.6.1 A training program shall be established and maintained to

define appropriate training necessary for food handlers and
supervisors on proper food handling techniques and food-
protection principles.
3.6.2 Training shall be regularly instituted and validated to ensure
compliance of personnel to established procedures and work
instructions.

3.7 Supervision

3.7.1 In order to assure the compliance to established procedures and

work instructions and identifying sanitation failures or food
contamination by all personnel, once shall have a well-trained
supervisor personnel. Overall sanitation of the commissary shall
be under the supervision of one or more well-trained individuals
given the responsibility for this function.

3.7.2 Personnel who are responsible for identifying sanitation failures

or food contamination problems should have an educational
background or experience, or a combination thereof, with a level
of competency necessary for production of clean and safe food.

3.8 Sanitary Facilities

The commissary shall be equipped with proper sanitary facilities and

including, but not limited to the following:

3.8.1 Water Supply- Water shall be of the quality necessary for the
product, process, or use. Please refer to QAD-FBC-021: Water
Safety and Supply monitoring.
3.8.1.1 Potable water- Water can be used as a product
ingredient, for cooling and heating, in this case, it shall
be of potable quality.
3.8.1.2 Non-potable water- Non-potable water in the
commissary for example, chest freezer, refrigeration,
and other similar purposes, that is not used in.
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3.8.2 Waste Disposal – The commissary shall have an effective and

effluent waste disposal system and facilities for the used of the
production and storage of waste, which should at all times be
maintained, monitored and in conformance to waste disposal of
the company policy and in coordination with DENR. Please refer
to FBC-QAD-021; Water Safety and Supply Monitoring and
FBC-QAD-005’; Waste Manageable Plan
3.8.1 Toilets- Adequate number of toilets shall be provided in all
establishments. Toilets shall be designed and constructed so as to
ensure hygienic removal of waste matter. Please refer to FBC-QAD-
002; Cleaning and Sanitizing Facilities.
3.8.2 Handwashing Facilities-- Adequate and conveniently located facilities
for hand washing and drying shall be provided where appropriate.
Please refer to FBC-QAD-013; Proper Handwashing.
3.8.3 Facilities for Storage of Waste and Inedible Material- Facilities shall
be provided for the storage of waste and inedible material prior to
removal from the processing plant.. Please refer to FBC-QAD-009;
Food Safety Guidelines and FBC-QAD-005; Waste Management Plan.
3.8.4 Eating Facilities- Facilities shall be provided for the storage of waste
and inedible material prior to removal from the processing plant.Please
refer to FBC-QAD-017; Personnel Hygiene Practices.
3.9 Maintenance and Sanitation
3.9.1 General maintenance
There shall be procedure for general maintenance of production and its
premises. Please refer to FBC-QAD-002; Cleaning and Sanitizing
Facilities and Equipment, FBC-QAD-009; Food Safety Guidelines,FBC-
QAD-019; Proper Handwashing, FBC-QAD-017; Personnel Hygiene and
Practice, FBC-QAD-020; Pest Control Monitoring and, FBC-QAD-021;
Water Safety and Supply Monitoring,

3.9.1.2 Establishments and equipment should be kept in an appropriate

state of repair and condition to:

3.9.1.3 Facilitate all sanitation procedures;

3.9.1.4 Function as intended, particularly at critical steps
3.9.1.5 Cleaning chemicals, detergents, sanitizers should be handled
and used carefully and in accordance with manufacturer’s
instructions and stored, where necessary, separated from food,
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in clearly identified containers to avoid the risk of contaminating

food.
3.9.1.6 Food and equipment should be protected during maintenance
3.9.1.7 Where there is a risk of food contact, food grade materials for
maintenance must be used.

3.9.2 Cleaning Procedures and Methods

Cleaning can be carried out by the separate or the combined
use of physical methods, such as heat, scrubbing, turbulent
flow, vacuum cleaning, or other methods that avoid the use of
water, and chemical methods using detergents, alkalis, or acids.
Please refer to QAD-FBC-002: Cleaning and Sanitizing Facilities
and Equipment.

3.9.2.3 Animal and Vermin Control

3.9.2.3.1 There shall be procedures for animal and vermin control
to include the following:
3.9.2.3.1.1 Animals or birds, other than those essential as raw
materials, shall not be allowed in any area of a food
plant
3.9.2.3.1.2 Measures shall be taken to exclude pests from the
processing areas and to protect against the
contamination of foods on the premises by animals,
birds, and vermin (including but not limited to,
rodent and insects).
3.9.2.3.1.3 Insecticides or rodenticides should be used with
caution and restriction to prevent the contamination
of food, food contact surfaces or packaging
materials with toxic and hazardous residue.

3.9.2.4 Pest Control

3.9.2.4.1 Pest infestations can occur where there are breeding

sites and a supply of food. Good hygiene practices
should be employed to avoid creating an environment
conducive to pests. Good sanitation of incoming
materials and good monitoring can minimize the
likelihood of infestation and thereby limit the need for
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pesticides please refer to FBC-QAD-020; Pest Control

Monitoring.
3.9.2.4.1.1 Preventing access
3.9.2.4.1.2 Harborage and Infestation
3.9.2.4.1.3 Monitoring and detection
3.9.2.4.1.4 Eradication

3.10 QUALTY CONTROL

3.10.1 To ensure the quality and safety of the products of FBC, a quality
control system should establish a correct material of specified quality
and quantity with proper monitoring. Quality control team should
impose batch sampling of each production, inspecting and testing of
starting materials, in process, intermediate, bulk and finished good
products. It also involves where applicable, review of batch
documentation, sample retention program, stability studies, product
complaints, product recalls, and maintain correct specification of
materials and products. (FBC-QAD-003: Product recall& FBC-QAD-
011; Handling Rejected Products.
3.11 Testing of Reprocessed Products
3.12 Testing of Returned Goods
3.13 Laboratory Facilities and Controls
3.14 Product Recall
3.15 Retention of Samples
3.15.1 Retention samples of a batch product per production will give a
major advantage for the investigation of a product complaint.
3.15.1.3 An appropriate and proper number of samples of the
finished batch product shall be withdrawn from the production
line in order to serve as reserve or retention samples. The
number shall be such that it will be adequate for a complete
testing, if and when necessary to do so.
3.15.1.4 Retention samples shall be stored in an area compatible
with storage condition prevailing to the consumer.
4 DEFINITION OF TERMS
4.9 For the purpose of these guidelines the following terms shall mean:
4.9.1 Accuracy-An indicator of how near an obtained value is, during
measurement of analysis, to a true value.
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4.9.2 Acid foods or acidified foods-- Food that have an equilibrium pH of

4.6 or below.
4.9.3 Adequate-That which is needed to accomplish the intended purpose
in keeping with good public health practice.
4.9.4 Adulteration-To make impure by mixing in a foreign or inferior
substance.
4.9.5 Batch-- A quantity of manufactured food produced in a given cycle of
manufacture that is uniform in character and quality.
4.9.6 Clean Area-An area with defined environmental control of particulate
and microbial contamination constructed and used in such a way as
to minimize the introduction, generation and retention of
contaminants within the area.
4.9.7 Component-- Any ingredient intended for use in the manufacture of
a product, which include raw and packaging materials, including
those that may not appear in the finished product.
4.9.8 Contaminants-- Any biological or chemical agent, foreign matter, or
other substances that are not intentionally added to food, which may
compromise food safety or suitability.
4.9.9 Cross-contamination-Contamination of raw materials, in-process
and finished products brought about by other ingredients that may
compromise food safety and suitability.
4.9.10 Disinfection-The reduction by means of chemical agents and/or
physical methods, of the number of microorganisms in the
environment, to a level that does not compromise food safety or
suitability
4.9.11 Facilities-Refers to the building, premises and equipment necessary
for the manufacture, packing, repacking and holding of food
4.9.12 Food-Any substance, whether processed, semi processed or raw
which is intended for human consumption and including beverages,
chewing gum and any substance which has been used as an
ingredient on the manufacture, preparation or treatment of “food”
4.9.13 Food Allergens-usually proteins or protein fragments that trigger
well defined adverse reaction involving the immune system, most
often mediated by immunoglobulin E. Examples of critical food
allergens are: eggs, peanuts, tree nuts, milk, soya, fish, crustacean,
wheat and other gluten containing cereals.
4.9.14 Good Manufacturing Practice- A quality assurance system aimed
at ensuring that products are consistently manufactured, packed,
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repacked, or held to a quality appropriate for the intended use. It is

thus concerned with both manufacturing and quality control
procedures.
4.9.15 Holding-An indication that something is to be reserved or stored.
4.9.16 Ingredient-Any substance including food additive, used as a
component in the manufacture or preparation of a food and present
in the final product in its original or modified form
4.9.17 Lot-food produced during a period of time and under more or less
the same manufacturing condition indicated by a specific code
4.9.18 Manufacture/Manufacturing-The complete set of activities to
produce a product that comprise production and quality control from
acquisition of all materials through processing and subsequent
packaging to the release for distribution of the finished product
4.9.19 Pest-Any objectionable animals or insects including, but not limited
to birds, rodents, flies, and larvae.
4.9.20 Plant- the building or the facilities or parts thereof, used for or in
connection to the manufacturing, packing, labeling or holding of food
products.
4.9.21 Premises-Plant and grounds within the bounds of the industrial
establishment.
4.9.22 Procedures-Description of the operations to be executed, the
precautions to be implemented directly or indirectly related to the
manufacture and the repacking of food products.
4.9.23 Processing-The part of production cycle starting from weighing of
raw materials to the obtaining of a bulk product.
4.9.24 Production-All operations involved in the preparation of a product,
starting from acquisition of starting materials through processing and
packaging, to its completion as a finished product.
4.9.25 Quality Assurance-The activity of providing the evidence needed to
establish confidence that the quality function is being performed
adequately.
4.9.26 Quality Assurance Operation- A planned and systematic
procedure for taking all actions necessary to prevent food from being
adulterated and thereby achieve its quality and safety.
4.9.27 Raw Material-All substances whether active or excipients that are
employed in the processing of a finished product.
4.9.28 Reprocessing- The reworking of all or part of a batch of product of
an unacceptable quality from a defined step of production in order
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that its quality aspect may be rendered acceptable by one or more

additional operation
4.9.29 Sanitize-To adequately treat food-contact surfaces by a process that
is effective in destroying vegetative cells of microorganisms of public
health significance, an in substantially reducing numbers of other
undesirable microorganisms, but without adversely affecting the
product or the safety of the consumer.
4.9.30 Shall-A term used to state specific minimum mandatory
requirements.

REVISION HISTORY
Rev Description of Change Author Effective
Date
0 Initial Release C.Bongalosa May 2018