GFS-QACD.MN.001-HACCP MANUAL

HACCP MANUAL

• FOOD SAFETY • QUALITY ASSURANCE • QUALITY CONTROL •

MODULE 4.0

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
TABLE OF CONTENTS
Directory of Contents Rev. No.
000
1.0 Introduction
2.0 Company History and Background Prepared by:
3.0 Objectives MDC
4.0 Scope
5.0 Food Safety Policy & Objectives Page Number

Figure 5.2.1: Food Safety Policy with Objectives Page 4
6.0 Terms & Definitions Page 4-5
7.0 Management Involvement Page 5
Page 5
Figure 7.1: Greentree Food Solutions, Inc. Organizational Structure Page 5
7.1 HACCP Team Page 6
Page 7
Figure 7.1.1: HACCP & Food Safety Team Leader Appointment Letter Page 8
Figure 7.1.2: HACCP & Food Safety Assistant Appointment Letter Page 8
Figure 7.1.3: HACCP Document Controller & Audit Appointment Letter Page 9
Figure 7.1.4: HACCP Implementation Mgt. Manager Appointment Letter Page 9
Figure 7.1.5: HACCP Crisis Manager Appointment Letter Page 10
Figure 7.1.6: HACCP Food Safety Structure Page 11
Figure 7.1.7: HACCP Team Structure Facilities & Development Page 12
Figure 7.1.8: HACCP Team Structure Implementation Page 13
Figure 7.1.8: HACCP Team Structure Document Controller & Audit Page 14
Figure 7.1.8: HACCP Team Structure Crisis Management Page 14
Page 15
Table 7.1.1: Responsibilities & Authority Page 15
7.2 Training Plan Page 16
Page 16-17
7.2.1 Training Procedures Page 17
Figure 7.2.1: Google Docs Questionnaire Page 17-23
Page 18
Figure 7.2.2: Training Needs Assessment Questionnaire
Page 19
Figure 7.2.3: Training Bond Agreement
7.2.2 Training Calendar Page 21
8.0 Product Specification Page 24
8.1 Product Lists Page 25
8.2 Menu Lists Page 25-36
8.3 Product Specification & Description Page 37-64
Figure 8.3.1: Product Specification Module Page 64
9.0 Process Flow Diagram Page 64
9.1 Commissary Process Flow and Procedure Page 65
Page 65
Diagram 9.1.1: Receiving Ram Materials Page 65
Diagram 9.1.2: Premix Area Page 66
Diagram 9.1.3: Production Area Page 67
Diagram 9.1.4: Finishing Area Page 68
Diagram 9.1.5: Hot Kitchen Area Page 69
Diagram 9.1.6: Depot Page 70
Diagram 9.1.7: Washing & Utensil Storage Area Page 70
9.2 Bakery Production Process Flow Page 71
9.3 Hot Production Process Flow Page 71
9.4 Bars Raw Materials Process Flow Page 72-73
9.5 Base Cheese Cake Materials Process Flow Page 74-75

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 2

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Directory of Contents
Rev. No.
9.6 Cookies Raw Materials Process Flow 000
9.7 Base Cupcake Raw Materials Process Flow
9.8 Hearty Meals & Kitchen Favorite Raw Materials Process Flow Prepared by:
9.9 Hot Portions Raw Materials Process Flow MDC
9.10 Loaf Raw Materials Process Flow
9.11 Base Mini Cheese Cake Raw Materials Process Flow Page Number
9.12 Mousse Regular Base Cake Raw Materials Process Flow
Page 76-77
9.12.1 Mousse Preparation Page 78-79
9.13 Muffins Raw Materials Process Flow Page 80-81
9.14 Panini Raw Materials Process Flow Page 82
9.15 Regular Base Cake Raw Materials Process Flow Page 83-84
Page 85-86
9.15.1 Filling Page 87
9.16 Savory Raw Materials Process Flow Page 88-89
9.17 Logistic or MPC Process Flow Page 90-91
9.13 Warehouse Process Flow & Procedure Page 92
10.0 Factory Layout Page 93
Page 94-95
Figure 10.1: Production Area Layout Page 96-97
Figure 10.2: Warehouse Floor Layout Page 98
Figure 10.3: Receiving Process Flow Layout Page 99-103
Figure 10.4: Picking & Dispatching Process Flow Layout Page 104
Page 104-105
Figure 10.5: Warehouse Emergency Exit Plan Page 106
Page 107
11.0 Hazard Analysis & Critical Control Point System Page 108
11.1 Hazard Significance Matrix for Food Safety
11.2 Decision Tree Page 109
Figure 11.2.1: Raw Materials Decision Tree
Figure 11.2.2: Process Steps Decision Tree Page 110
11.3 Hazard Analysis Page 110
11.4 Determining Critical Control Points Page 111-112
11.5 Establishing Critical Limits Page 111
11.6 Establishing Monitoring Procedures Page 112
11.7 Establishing Corrective Actions Page 113
11.8 Establishing Verification Procedures Page 113
11.9 Establishing Record Keeping Page 113
11.10 Monitoring & Verifications Page 113
11.11 Management Reviews Page 114
Page 114
12.0 Hazard Analysis & Risk Assessment Page 114
Figure 12.1: Raw Materials or Ingredients Hazard Analysis & Risk Assessment Page 115
Figure 12.2: Packaging Materials Hazard Analysis & Risk Assessment Page 115
Figure 12.3: Process Steps Hazard Analysis & Risk Assessment - Baking Production Page 115
Page 115-125
13.0 Hazard Plan Summary Page 125-127
Table 13.1: Production HACCP Plan Summary Page 128-134
Table 13.2: Hot Kitchen HACCP Plan Summary Page 135
Table 13.3: Raw Materials & Packaging Materials HACCP Plan Summary Page 135-136
Page 136-138
Page 138-141

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 3

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

1.0 INTRODUCTION

The organization have developed and implemented a HACCP (Hazard Analysis Critical Control Point) System for
the Management believes that the system will support them in providing the business with a cost effective
system for control of food safety, from ingredients right through to production, storage and distribution to sale and
service of the final consumer.

The Management also believes that preventive approach of HACCP not only improves food safety management but
also complements other management systems.

2.0 COMPANY HISTORY & BACKGROUND

Greentree Food Solutions Inc. was established in January 2016. Operating the homegrown brands, 10 Dove
Street Restaurant and 10 Dove Street Confectionery. The organization is a Cebu-based, privately owned
subsidiary of LH Paragon, Inc. Currently operating with eight (9) stores, seven (8) of which are under the 10 Dove
brand.

An established destination amongst cake lovers, 10 Dove Street aims to focus on the customer and diversify to meet
the needs of the growing customer base. Where cake lovers unite, 10 Dove Street began its humble beginnings at a
small portion of Mrs. Marisol Verallo’s home at Sto. Nino Village. Aptly naming it 10 Dove Street, after her home
address, the quaint café became known for its hearty meals, personalized service and cozy ambiance.

Figure 2.1: Dove Street Patented Logos

Figure 2.2: 10 Dove Street Stores

10 DC OBP 10 DR CHH 10 DC VIBO 10 DC SMSS
August 8, 2015 February 20, 2016 December 21, 2016 May 12, 2017

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 4

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

10 DC ICM 10 DC ITP 10 DOVE GELATO 10 DC PUEBLO VERDE
May 26, 2017 December 11, 2017 May 30, 2018 August 31, 2018

3.0 OBJECTIVES

The organization have developed and established a HACCP Manual that explains how the Twelve (12) steps and
Seven (7) principles of HACCP and other pre-requisite programs are applied into the system. It contains how
HACCP Plan is developed and covers practices of the company with regards to SSOP (Sanitation Standard Operating
Procedure) and GMP (Good Manufacturing Practices). Further references of the procedures on SSOP and GMP are
made available in the annexes.

This Manual serves as general guidance in the application, implementation and maintenance of the HACCP System.
The HACCP Team Leader ensures that this Manual is reviewed to accommodate changes such as advances in
equipment design, processing procedures or technological developments.

4.0 SCOPE

The scope of the manual is to describe the HACCP System of Greentree Food Solutions Inc. in accordance to
Codex Alimentarius General Principles of Food Hygiene CAC_RCP 1 - 1969, rev 4 – 2003 which is engaged in the
“design, production, manufacturing of bakery products”. The HACCP System is applied into all operations including
production, handling of raw materials, production, the processing environment and handling and storage practices
and covers all types of hazards.

5.0 FOOD SAFETY POLICY & OBJECTIVES

5.1 Food Safety Objectives

 To reduce work by 0% from the previous year.
 To have sufficient external and internal communication.
 To reduce the number of customer complaints by 0% from the previous year.
 To ensure that we respond to customer complaints within 0 hour.
 To satisfy our customer needs.
 To continually improve our procedures.
 To maintain a minimum “G-rating” for our third party certification audit.

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 5

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

 To identify, evaluate and control all hazards related to food safety during the whole chain of the food
production procedure until serving to the customer.

 To ensure that all new staff are inducted before commencement of work.
 To complete all verification activities within the days of the scheduled date.
 To comply with legislative requirements.

5.2 Food Safety Policy

Figure 5.2.1: Food Safety Policy with Objectives

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 6

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

6.0 TERMS AND DEFINITIONS

6.1 CCP Decision Tree - a sequence of questions to assist in determining whether a control point is a CCP.
6.2 Control - (a) To manage the conditions of an operation to maintain compliance with established criteria.

(b) The state where correct procedures are being followed and criteria are being met.
6.3 Control Measure - any action or activity that can be used to prevent, eliminate or reduce a significant

hazard.
6.4 Control Point - any step at which biological, chemical, or physical factors can be controlled.
6.5 Corrective Action - procedures followed when a deviation occurs.
6.6 Criterion - a requirement on which a judgement or decision can be based.
6.7 Critical Control Point - a step at which control can be applied and is essential to prevent or eliminate a

food safety hazard or reduce it to an acceptable level.
6.8 Critical Limit - a maximum and/or minimum value to which a biological, chemical or physical parameter

must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a
food safety hazard.
6.9 Deviation - failure to meet a critical limit.
6.10 HACCP – a systematic approach to the identification, evaluation, and control of food safety hazards.
6.11 HACCP Plan – the written document which is based upon the principles of HACCP and which delineates
the procedures to be followed.
6.12 HACCP System – the result of the implementation of the HACCP Plan.
6.13 HACCP Team – the group of people who are responsible for developing, implementing and maintaining
the HACCP system.
6.14 Hazard – a biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the
absence of its control.
6.15 Hazard Analysis – the process of collecting and evaluating information on hazards associated with the
food under consideration to decide which are significant and must be addressed in the HACCP plan.
6.16 Monitor – to conduct a planned sequence of observations or measurements to assess whether a CCP is
under control and to produce an accurate record for future use in verification.
6.17 Prerequisite Programs – procedures, including Good Manufacturing Practices, that address operational
conditions providing the foundation for the HACCP system.
6.18 Severity – the seriousness of the effect(s) of a hazard.
6.19 Step – a point, procedure, operation or stage in the food system from primary production to final
consumption.
6.20 Validation – that element of verification focused on collecting and evaluating scientific and technical
information to determine if the HACCP plan, when properly implemented, will effectively control the
hazards.
6.21 Verification – those activities, other than monitoring, that determine the validity of the HACCP plan and
that the system is operating according to the plan.

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 7

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

7.0 MANAGEMENT INVOLVEMENT

The Management and the entire work force are fully committed to apply HACCP System in the organization. The
involvement of the Management in the implementation of an effective HACCP System is evident through:

 Creating a HACCP Team
 Sponsoring training of personnel on HACCP, SSOP and GMP
 Conducting periodic audit to verify and assess the effectiveness of the HACCP System
 Providing resources for preventing hazards and resources to monitor the control of critical control

points.
 Making all personnel fully aware of their roles in achieving products that are safe and of good quality
 Communicating to the key personnel of the possible hazards that may occur within the production

stream.

Greentree Food Solutions Inc. Organizational structure illustrates the interrelationships between the Management
and the departments, interdepartmental functions, communications and line of authorities all throughout the
organization. It also defines how the organization has interlinked the HACCP Food safety team into its operations.

Figure 7.1: Greentree Food Solutions, Inc. Organizational Structure

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 8

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

7.1 HACCP TEAM

The Management has appointed Team Leader and selected members that compose the HACCP Team who
worked out the development, documentation, implementation and verification of the food safety system.

The Team includes representatives from the production, quality assurance, warehousing, engineering and
maintenance and various administration functions. The members of the Team are being assigned with specific
tasks and responsibilities on the processes covered in the HACCP System. The Team will have a periodic
meeting to review effectiveness of the HACCP system and report to the top management performance of the
HACCP Team.

Aside from setting up a Team, the Management called in an external expert that aided in installing the system.

7.1.1 HACCP Team Appointment Letter

Figure 7.1.1: HACCP & Food Safety Team Leader

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 9

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 7.1.2: HACCP & Food Safety Assistant Team Leader
Rev. No.
000

Prepared by:
MDC

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 10

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 7.1.3: Document Controller and Audit
Rev. No.
000

Prepared by:
MDC

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 11

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 7.1.4: Implementation Manager
Rev. No.
000

Prepared by:
MDC

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 12

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 7.1.5: Crisis Management Manager
Rev. No.
000

Prepared by:
MDC

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 13

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 7.1.6: HACCP Food Safety Structure
Rev. No.
000

Prepared by:
MDC

Figure 7.1.7: HACCP Team Structure Facilities Development

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 14

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 7.1.8: HACCP Team Structure Implementation
Rev. No.
000

Prepared by:
MDC

Figure 7.1.9: HACCP Team Structure Document Controller & Audit

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 15

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 7.1.10: HACCP Team Structure Crisis Management
Rev. No.
000

Prepared by:
MDC

Table 7.1.1: Responsibilities and Authority

Function Name Position Landline Mobile HACCP Team Responsibility
No.
Food Safety Joanne G. Supply 032 318 Manages the organization’s Food Safety Management
Team Leader Dosdos Chain 6401 0917 724 System, overseeing food safety processes, audits,
Manager 4123 corrective actions, and recalls and keeping the organization
informed of food safety issues. This role is vital in
Document Mark Quality 032 324 0917 821 promoting quality awareness and will serve as an
Controller & Anthony T. Audit & 5512 6075 ambassador and as an example of Food Safety and Good
Dela Cerna Training Manufacturing Practices (GMP) compliance throughout the
Audit 0917 806 facility and with customers/vendors/contractors.
6484
Food Safety Jonathan G. Commissary 032 324 Document control specialists are responsible for managing
Assistant TL 5136 company documents while also ensuring their accuracy,
Ongcoy Supervisor quality and integrity.

This position will assist our Food Safety Manager with the
day to day requirements of the Food Safety Team
Greentree Food Solutions. Will work mostly in the
production room verifying quality control, monitoring that
food safety procedures and documentation are being
followed, problem solving as relates to food safety issues,
and assisting with compliance of HACCP, GMP, and other
Food Safety requirements.

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 16

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

Implementati Michelle Operations 0917 798 When a company is changing operational procedures or
on Ann Y. Go Manager 8824 introducing new software or equipment an
implementation manager will oversee the introduction of
Deputy Donabel R. HR-Generali 0917 626 the changes. They prepare staff and oversee the process to
Document 8665 ensure the transition is smooth.
Controller Precillas st
0917 724 Assists Document control specialists in managing company
Crisis Joey Cindy Marketing 032 318 4006 documents and ensures their accuracy, quality and
Management M. Manager 0562 integrity. Assists management in setting document access
0197 724 policies. This means that when persons who have access
Semblante 4007 need documents, they can have timely access to the
appropriate document or content. Helps determine a
Store Marlon B. Area 032 316 document's classification, using similar characteristics
Development Arceo Supervisor 1247 found in other documents. This type of classification also
& Replications aids in the search and retrieval of information

Develop emergency plans in the company This usually
includes a training plan for workers. They must consider a
variety of emergencies such as natural disasters or
chemical spills and food poisoning, and they often work
with public officials to coordinate response plans. The crisis
manager assesses an emergency and oversees the
activities of workers to protect the safety of employees
and the public.

Responsible for making sure that buildings and their
services meet the needs of the people that work in them.
Facilities managers are accountable for services such as
cleaning, security and parking, to make sure the
surrounding environment is in a suitable condition to work.
They also manage any building maintenance with things
like heating and air conditioning, to maintain the working
environment.

7.2 TRAINING PLAN

The Management believes that the effectiveness of the HACCP System relies on employees having the
appropriate HACCP knowledge and skills, and therefore sponsors periodic training to all levels of employees
to enhance their knowledge and skills on HACCP principles and applications.

As an aid in developing specific training to support the system, working instructions and procedures are
developed which define tasks of the personnel stationed in each critical control point. Training programs are
developed through a defined procedures instituted by the corporate office. Training plans are carried both
external and internal sources, which are planned, documented and records are kept as evidences.

7.2.1 Training Procedure
 Training Programs

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 17

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

Programs addressing the training needs of new and/or incumbent employees shall be conducted
on a regular basis. These programs shall come in various fashions: in-house training, external
training, hands-on training and mentoring or coaching sessions geared toward the development
of the total person.

 Training Needs Analysis
It shall be the shared responsibility of Human Resource Department and respective Department
Managers to determine all training needs of the employees through surveys, interviews,
research/ studies, etc. with the cooperation of all department heads and employees to
determine training programs and goals. Annually HR Department conducts Analysis to
determine the training requirement of employees. Training Needs Analysis is being used by the
Department Head to evaluate his/her subordinates in order to evaluate each employee
accurately HR Department will provide the previous performance appraisal of the employee.

Figure 7.2.1: Google Docs Questionnaire

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 18

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 7.2.2: Training Needs Assessment Questionnaire
Rev. No.
000

Prepared by:
MDC

 Gap Analysis
After collating all the tools used to determine the needed training, HR Department shall conduct
gap analysis using the previous performance appraisals and Training Needs Analysis. The
employee’s assessment will be evaluated based on the previous Performance Appraisal to
determine if there’s a need for training or development.

 Additional basis of identifying trainings are the following:

◦ Equity and Diversity Training - Primary responsibility for Equal Employment Opportunity,
Workplace Discrimination and Sexual Harassment and Diversity training lies with the Division
of Student Affairs, Equity and Diversity.

◦ Environmental Health and Safety Training - The primary responsibility for environmental,
health and safety training rests with supervisors in coordination with the departments of
Environmental Health and Safety, Public Safety, Radiation Safety, Risk Management and the
Vice Provost for Research.

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 19

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

◦ Feedback from Supervisors.
◦ Inputs from the company business partners.

 Annual Training Plan - HR Department shall consolidate the results of the Gap Analysis to serve
as a guide in coordination with all Department Managers in creating the annual training plan for
the whole organization.

 Individual Training Plan shall also be prepared as to enumerate specific training per employee’s
position and employee’s requirement for job development. It is indicated in this form the
following:

◦ Title of the training
◦ Cost of the training
◦ Type of Training
◦ When will be conducted?
◦ Where will be conducted?
◦ Who will conduct the training?

 Program Development- Development and design of training courses shall be based on analysis of
data gathered from the aforementioned tools. Courses will vary depending on the targeted
audience and result. Thus, training designed for supervisors will be different from that of
non-supervisors or from training to be participated from across levels. Likewise, training
intended at enhancing technical skills will be crafted differently from training aimed at effecting
behavior change.

 Training Program- Human Resources Department shall utilize the expertise of both internal and
external resources in the delivery of training programs.

◦ External Training Program - This program should undergo with the below procedure:

a. Employee should provide a Letter of Request for external training at least two (2) weeks
before the dated training. Providing all necessary details needed (Cost, Date, Venue,
Training Provider, No of Days, Contact Details, and Payment Mode). This request letter
should be signed by the requester and approved by the Immediate Head/Department
Head before submitting to HR Department. Request training must be determined by the
Department Head or HR Department based on the Training Needs Analysis.

b. HR Department should also check suitability of the training based on the Training Needs
Analysis and Budget before seeking approval from Top Management.

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 20

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

c. HR Department should check the availability of the training indicated on the Request
letter and provide the details summary and sign before seeking Top Management
Approval.

d. Upon approval by the Top Management, HR Department should coordinate to the
Training Provider for the reservation slot for the training, providing all necessary
documents needed by the training provider as well as the trainee.

e. Upon approval and confirmation of the slots, HR Department must notify the trainee at
least five (5) days before the actual training.

f. Before the actual training, HR Department should issue Training Agreement for the
bond as well as the External Training Report.

Figure 7.2.3: Training Bond Agreement

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 21

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

g. External Training Report should be submitted to HR Department after the training.

h. The attending employee may be asked to conduct echo seminar or handle similar
seminars for implementation of certain concepts, techniques and system to the
company and to propagate learning made. All employees who will attend seminar shall
be covered by a Training Agreement based on the cost and duration of the seminar

◦ Internal Training Program - for Internal Training Program HR Department may invite
qualified speaker from outside the organization to conduct training or those from inside
provided that they are qualified to handle such training.

List of qualifications in identifying qualified speaker:

a. Knowledgeable about the topic
b. Credible in speaking out to crowd of professional people
c. Has a convincing personality
d. Clear voice
e. At least have a certification of specialization or connection about the topic

 Program Implementation - Training courses shall be conducted at the company’s convenient
time. Caution shall be exercised not to disrupt company operations when conducting trainings.
Seminars/Trainings/Meetings/Attendance shall be routed before the Training Proper.

 Evaluation of Training Effectiveness

◦ After the employee has undergone training(s), HR Department task is to measure and
evaluate effect of training on performance and competency of the employees.

◦ The effectiveness of training is measured on the succeeding quarterly performance
evaluation using:
a. Performance Evaluation Form
b. Training Needs Analysis Form

◦ Insight and information to the effect of training reviewed and analyzed by HR Department
on the following documents:
a. External Training Report
b. Department Head Training Feedback
c. Training Evaluation of Echo Seminar.

◦ External Training Report is completed within 7 days after the training. Trainee/employee is
required to conduct Echo Seminar of external training attended within 30 days of which its
presentation is assessed using the training evaluation report.

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 22

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

◦ Department Head Training Feedback is also done in the succeeding quarter and serves as
qualitative assessment on the training effectiveness to the employee.

◦ The training attended can be considered as effective if the following are achieved:

a. Improvement on the Performance Evaluation Form and Training Needs Analysis. If the
training specifically addressed those KRA and dimensions, (Performance appraisal
Evaluation) or Major or Sub-function (Training Needs analysis Form), that are related
below satisfactory Level, HRD should see a level of improvement in both specific areas
or in previous performance appraisal the general average rating of the employee from
the assessment.

b. The Competency Level of the employee shifted. If previous quarter s/he is below the
company standard competency level and after the training s/he is able to attain
company required competency.

c. Department Heads training feedback show measured improvement in employee
performance and there is a direct correlation indicated by Department Heads between
the training attended and the changes in the employee performances.

• If HR Department fail to see any of these 3 training effectiveness indications, HR
Department give directives to the Department Heads and employees for a coaching
session to evaluate and determine between the two how the training can further
help the employee and also helps identify and agree on deliverables (objective
measured) to expect.

• After 2 months period, both the Department Head and employee are called again
for a meeting to re-evaluate and determine if the identified deliverables are met.

• After the effectiveness of training has been determined, HRD makes a summary
report documents over-all assessment of training effectiveness. HR Department
determines if the training has a positive impact on the employee effectiveness.

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 23

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
7.2.2 Training Calendar
Rev. No.
000

Prepared by:
MDC

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 24

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

8.0 PRODUCT DESCRIPTION

A complete description of the product is drawn including product name, relevant product characteristics,
packaging and storage conditions, instructions for use, method of distribution, labeling instructions and
required shelf-life.

Intended use of the product by the end- user is identified and the target group where the product be sold is also
determined.

8.1 PRODUCT LISTS

8.1.1 Cakes

No. ITEM CODE ITEM DESCRIPTION CATEGORY U o M

1 CK-10-14-049 Strawberry Yogurt - 10 x 14 Cakes 10x14
2 CK-10-14-003 Black Out-10x14 Cakes 10x14
3 CK-10-14-006 Cappuccino Cake-10x14 Cakes 10x14
4 CK-10-14-008 Chocolate Decadence-10x14 Cakes 10x14
5 CK-10-14-011 Chocolate Lasagna-10x14 Cakes 10x14
6 CK-10-14-012 Chocolate Strawberry-10x14 Cakes 10x14
7 CK-10-14-015 Fruit Medley-10x14 Cakes 10x14
8 CK-10-14-017 Italian Cream Cake-10x14 Cakes 10x14
9 CK-10-14-019 Mango Cream Cake -10x14 Cakes 10x14
10 CK-10-14-020 Mango Pandan-10x14 Cakes 10x14
11 CK-10-14-021 Mango Ube Pandan-10x14 Cakes 10x14
12 CK-10-14-022 Mango Yogurt- Cake10x14 Cakes 10x14
13 CK-10-14-023 Mocha Cream Cake-10x14 Cakes 10x14
14 ck-10-14-25 Oreo Cake 10x14 Cakes 10x14
15 CK-10-14-027 Plain Yogurt Cake-10x14 Cakes 10x14
16 CK-10-14-051 Purple Sensation 10 x 14 Cakes 10x14
17 CK-10-14-029 Red Velvet-10x14 Cakes 10x14
18 CK-10-14-034 Ube Cake-10x14 Cakes 10x14
19 CK-10-14-038 Ube Pandan SF-10x14 Cakes 10x14
20 CK-10-14-037 Ube Pandan-10x14 Cakes 10x14
21 CK-16-22-002 Fruit Medley 16 X 22 Cakes 16x22
22 CK-16-22-003 Mango Cream 16x22 Cakes 16x22
23 CK-16-22-001 Ube Cake 16 X 22 Cakes 16x22

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 25

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

24 CK-06-00-005 Banan Swirl Cakes 6 inch
25 CK-06-00-004 Banana Crunch Cakes 6 inch
26 CK-06-00-006 Black Out Cakes 6 inch
27 CK-06-00-008 Cappucino Cakes 6 inch
28 CK-06-00-011 Chocolate Decadence Cakes 6 inch
29 CK-06-00-014 Chocolate Lasagna Cakes 6 inch
30 CK-06-00-017 Chocolate Symphony Cakes 6 inch
31 CK-06-00-054 Confetti Cake Cakes 6 inch
32 CK-06-00-022 Fruit Medley Cakes 6 inch
33 CK-06-00-025 Italian Cream Cake Cakes 6 inch
34 CK-06-00-027 Mango Avocado Cakes 6 inch
35 CK-06-00-028 Mango Cream Cake Cakes 6 inch
36 CK-06-00-029 Mango Pandan Cakes 6 inch
37 CK-06-00-030 Mango Ube Pandan Cakes 6 inch
38 CK-06-00-031 Mango Yogurt Cake Cakes 6 inch
39 CK-06-00-032 Mocha Cream - 6inches Cakes 6 inch
40 CK-06-00-060 Nelusko 6inch Cakes 6 inch
41 CK-06-00-033 Opera 6" Cakes 6 inch
42 CK-06-00-036 Plain Pandan Cakes 6 inch
43 CK-06-00-037 Plain Yogurt Cake Cakes 6 inch
44 CK-06-00-042 Swiss Carrot Cake Cakes 6 inch
45 CK-06-00-064 Tres Leches Cake 6" Cakes 6 inch
46 CK-06-00-044 Ube Cake Cakes 6 inch
47 CK-06-00-047 Ube Pandan Cakes 6 inch
48 CK-06-00-048 Ube Pandan SF Cakes 6 inch
49 CK-06-00-049 White Russian Cakes 6 inch
50 Aloha-9inches Cakes 9 inch
51 CK-09-00-003 Avocado Pandan-9inch Cakes 9 inch
52 Baked Italian Cake Cakes 9 inch
53 CK-09-00-005 Banana Crunch-9inch Cakes 9 inch
54 CK-09-00-091 Banana Split Cake-9inch Cakes 9 inch
55 CK-09-00-007 Banana Swirl-9inch Cakes 9 inch
56 CK-09-00-008 Black Out-9inch Cakes 9 inch
57 CK-09-00-009 Blueberry Cheesecake Cakes 9 inch
58 CK-09-00-010 Brownie Chunk Cheesecake 9inch Cakes 9 inch

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 26

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

59 CK-09-00-073 Cappuccino Pound Cake - 9inch Cakes 9 inch
60 CK-09-00-011 Cappucino-9inch Cakes 9 inch
61 CK-09-00-012 Caribe 9inch Cakes 9 inch
62 CK-09-00-013 Carrot Cheesecake Cakes 9 inch
63 CK-09-00-014 Carrot Pineapple-9inch Cakes 9 inch
64 CK-09-00-068 Choco Pistachio Cakes 9 inch
65 CK-09-00-017 Chocolate Decadence-9inch Cakes 9 inch
66 CK-09-00-018 Chocolate Indulgence-9inch Cakes 9 inch
67 CK-09-00-019 Chocolate Italian-9inch Cakes 9 inch
68 CK-09-00-090 Chocolate Mint Cake-9inch Cakes 9 inch
69 CK-09-00-020 Chocolate Lasagna-9inch Cakes 9 inch
70 CK-09-00-021 Chocolate Strawberry-9inch Cakes 9 inch
71 CK-09-00-022 Chocolate Symphony-9inch Cakes 9 inch
72 CK-09-00-085 Chunky Choco Peanut Butter Cheese Cakes 9 inch
73 CK-09-00-079 Coconut Lemon Cake S/F Cakes 9 inch
74 CK-09-00-104 Coffee Caramel Cake - 9inch Cakes 9 inch
75 CK-09-00-074 Confetti Cake - 9inch Cakes 9 inch
76 CK-09-00-094 Custard Cloud Cake - 9inch Cakes 9 inch
77 CK-09-00-100 Double Chocolate Cheesecake Cakes 9 inch
78 CK-09-00-024 Dulce de Leche 9inch Cakes 9 inch
79 CK-09-00-025 Extraordinary Carrot Cake9inch Cakes 9 inch
80 CK-09-00-095 Flourless Cake - 9inch Cakes 9 inch
81 CK-09-00-098 Fruit Festival Cake - 9inch Cakes 9 inch
82 CK-09-00-027 Fruit Medley-9inch Cakes 9 inch
83 CK-09-00-066 German Choco Cakes 9 inch
84 CK-09-00-028 Green Tea Layer Cake-9inch Cakes 9 inch
85 CK-09-00-105 Guava Cake - 9inch Cakes 9 inch
86 CK-09-00-092 Guyabano Cake 9" Cakes 9 inch
87 CK-09-00-078 Hawaiian Cheesecake S/F Cakes 9 inch
88 CK-09-00-067 Hey Charlie Brown Cakes 9 inch
89 CK-09-00-030 Italian Cream Cake-9inch Cakes 9 inch
90 CK-09-00-087 Langka Cake Sugar Free Cakes 9 inch
91 CK-09-00-033 Mango Avocado Pandan-9inch Cakes 9 inch
92 CK-09-00-084 Mango Cake Sugar Free Cakes 9 inch
93 CK-09-00-034 Mango Cheesecake 9inch Cakes 9 inch

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 27

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

94 CK-09-00-035 Mango Cream Cake -9inch Cakes 9 inch
95 CK-09-00-093 Mango Mousse Cake - 9inch Cakes 9 inch
96 CK-09-00-036 Mango Pandan-9inch Cakes 9 inch
97 CK-09-00-037 Mango Ube Pandan-9inch Cakes 9 inch
98 CK-09-00-038 Mango Yogurt Cake-9inch Cakes 9 inch
99 CK-09-00-075 Marble Bundt Cake - 9inch Cakes 9 inch
100 CK-09-00-039 Mocha Cream Cake-9inch Cakes 9 inch
101 CK-09-00-040 Nelusko Fudge-9inch (BDO Speci Cakes 9 inch
102 CK-09-00-041 Opera-9inch Cakes 9 inch
103 CK-09-00-081 Orange Mandarin Sugar Free Cakes 9 inch
104 CK-09-00-042 Oreo Cake-9inch Cakes 9 inch
105 CK-09-00-043 Oreo Cheesecake - 9inch Cakes 9 inch
106 CK-09-00-044 Peach Yogurt Cake-9inch Cakes 9 inch
107 CK-09-00-099 Pistachio Chocolate Marble Bundt Cake Cakes 9 inch
108 CK-09-00-046 Plain Pandan-9inch Cakes 9 inch
109 CK-09-00-047 Plain Yogurt Cake-9inch Cakes 9 inch
110 CK-09-00-048 Purple Sensation 9inch Cakes 9 inch
111 CK-09-00-049 Raspberry Yogurt-9inch Cakes 9 inch
112 CK-09-00-051 Red Velvet Cheesecake -9inch Cakes 9 inch
113 CK-09-00-050 Red Velvet-9inch Cakes 9 inch
114 CK-09-00-052 Ribbon of Fudge-9inch Cakes 9 inch
115 CK-09-00-101 S'mores Cake 9" Cakes 9 inch
116 CK-09-00-069 Speckled Cake Cakes 9 inch
117 Strawberries & Cream-9inch Cakes 9 inch
118 CK-09-00-053 Strawberry Yogurt-9inch Cakes 9 inch
119 CK-09-00-109 Strawberry Cheesecakes -9inch Cakes 9 inch
120 CK-09-00-054 Sweet Mango Delight - 9inch Cakes 9 inch
121 CK-09-00-055 Swiss Carrot Cake-9inch Cakes 9 inch
122 CK-09-00-096 Taste of Hawaii Cake - 9inch Cakes 9 inch
123 CK-09-00-103 Tres Leches Cake 9" Cakes 9 inch
124 CK-09-00-057 Triple Choco-9inch Cakes 9 inch
125 CK-09-00-058 Ube Cake-9inch Cakes 9 inch
126 CK-09-00-106 Ube Gateau Cakes 9 inch
127 CK-09-00-059 Ube Langka Cake-9inch Cakes 9 inch
128 CK-09-00-097 Ube Macapuno Cake Cakes 9 inch

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 28

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

129 CK-09-00-061 Ube Pandan SF-9inch Cakes 9 inch
130 CK-09-00-060 Ube Pandan-9inch Cakes 9 inch
131 CK-09-00-062 White Russian-9inch Cakes 9 inch
Cakes 8 inch
1 CK-PET-001 Blueberry Petite Cheesecake Cakes 8 inch
2 CK-PET-002 Brownie Chunk Petite Cheesecake Cakes 8 inch
3 CK-PET-003 Choco Peanut Petite Cheesecake Cakes 8 inch
4 CK-PET-004 Double Choco Petite Cheesecake Cakes 8 inch
5 CK-PET-005 Mango Petite Cheesecake Cakes 8 inch
6 CK-PET-006 Oreo Petite Cheesecake Cakes 8 inch
7 CK-PET-007 Purple Sensation Petite Cakes 8 inch
8 CK-PET-008 Red Velvet Petite Cheesecake Mini Cakes 4 inch
1 CK-MINI-012 Mini - Chocolate Decadence Mini Cakes 4 inch
2 CK-MINI-015 Mini - Chocolate Lasagna Mini Cakes 4 inch
3 CK-MINI-013 Mini - Chocolate Indulgence Mini Cakes 4 inch
4 CK-MINI-005 Mini - Blackout Mini Cakes 4 inch
5 CK-MINI-045 Mini - Triple Chocolate Mini Cakes 4 inch
6 CK-MINI-025 Mini - Mango Cream Mini Cakes 4 inch
7 CK-MINI-026 Mini - Mango Pandan Mini Cakes 4 inch
8 CK-MINI-027 Mini - Mango Ube Pandan

8.1.2 Savory

No. ITEM CODE ITEM DESCRIPTION CATEGORY U o M

1 BRD-BUN-007 Panini Grilled Chicken Buns piece
2 BRD-BUN-006
3 BRD-BUN-008 Panini Ham and Cheese Buns piece
4 BRD-BUN-009
5 BRD-BUN-0011 Panini, A La Rueben Buns piece
1 HOT-SPF-036
2 HOT-SPF-035 Panini, Breakfast Spamwich Buns piece
3 HOT-SPF-037
4 HOT-SPF-038 Panini, Poseidon Buns piece
5 HOT-SPF-039
6 HOT-SPF-040 Chicken Hickory Hot Items order
7 HOT-SPF-041
Milky Fish Ala Pobre Hot Items order

Pork Stroganoff Hot Items order

HM-Chicken Pomodoro Hot Items order

HM-Beef Stew Hot Items order

HM-Chicken Buffalo Wings Hot Items order

HM-Milky Fish in Coco Cream Hot Items order

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 29

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

3 HOT-SPF-029 Baked Macaroni Hot Items 15gms
11 HOT-SPF-004 Chicken Pot Pie Hot Items pack
19 HOT-SPF-009 Lasagna Cut Hot Items serving
24 HOT-SPF-028 Potato Chips Hot Items 15gms

8.1.3 FOOD

No. ITEM CODE ITEM DESCRIPTION CATEGORY UoM

1 HOT-SPF-036 Chicken Hickory Hot Items order
order
2 HOT-SPF-035 Milky Fish Ala Pobre Hot Items order
order
3 HOT-SPF-037 Pork Stroganoff Hot Items order
order
4 HOT-SPF-038 HM-Chicken Pomodoro Hot Items order
15gms
5 HOT-SPF-039 HM-Beef Stew Hot Items 4pcs
15gms
6 HOT-SPF-040 HM-Chicken Buffalo Wings Hot Items serving
pack
7 HOT-SPF-041 HM-Milky Fish in Coco Cream Hot Items 20gms
150gms
1 HOT-SPF-030 Arroz A La Fortuna Hot Items 2pcs
130gms
2 HOT-SPF-027 Bacon Hot Items 50gms
pack
3 HOT-SPF-029 Baked Macaroni Hot Items 150gms
140gms
4 HOT-SPF-046 Beef Salpicao Hot Items 130gms
pack
5 HOT-SPF-032 Beef Stew Hot Items serving
serving
6 HOT-SPF-017 Boiled Chicken Hot Items tray
serving
7 HOT-SPF-001 Burger Steak Hot Items pack

8 HOT-SPF-020 Captain Lee Hot Items

9 HOT-SPF-002 Chicken Basque Hot Items

10 HOT-SPF-003 Chicken Parmesan Sandwich Hot Items

11 HOT-SPF-004 Chicken Pot Pie Hot Items

12 HOT-SPF-005 Chuck Wagon Burger Hot Items

13 HOT-SPF-025 Corned Beef Hot Items

14 HOT-SPF-006 Country Roast Pork Hot Items

15 HOT-SPF-007 Diced Chicken Salad Hot Items

16 HOT-SPF-042 Fish & Chips Hot Items

17 HOT-SPF-043 Fish & Pesto Hot Items

18 HOT-SPF-023 Lasagna Hot Items

19 HOT-SPF-009 Lasagna Cut Hot Items

20 HOT-SPF-012 Lot o' Lof Hot Items

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 30

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

21 Magic Premix Hot Items pack
22 HOT-SPF-013 Milky Fish Hot Items pack
23 HOT-SPF-026 Pork Tocino Hot Items 130gms
24 HOT-SPF-028 Potato Chips Hot Items 15gms
25 HOT-SPF-024 PotpIe Hot Items tray
26 HOT-SPF-014 Roasted Pork, shredded Hot Items 40g
27 HOT-SPF-015 Rock n Roll Hot Items 50gms
28 HOT-SPF-021 Rodeo Pork Chop Hot Items 130-160gms
29 Salt Mix Hot Items pack
30 HOT-SPF-016 Seaside Shrimp Delight Hot Items 30gms
31 HOT-SPF-018 Southern Fried Chicken Hot Items 180gms
32 HOT-SPF-019 Spanish Sardines Hot Items 50gms

8.1.4 Chilled Desserts

No. ITEM CODE ITEM DESCRIPTION CATEGORY U o M

1 PS-CLD-00-003 Banofee Pie Chilled Desserts piece

2 PS-CLD-00-025 Cookie Cups Chilled Desserts piece

3 PS-CLD-00-028 Dream Cake Chilled Desserts piece

4 PS-CLD-00-012 Mango Pandan Sago Chilled Desserts piece

8 PS-CLD-00-017 Molten Lava Chilled Desserts piece

9 PS-CLD-00-022 S'Mores Pudding Chilled Desserts piece

8.1.5 Pastry

No. ITEM CODE ITEM DESCRIPTION CATEGORY UoM

1 PS-BAR-00-013 Choco Deca Bar Bars bars
Bars piece
2 PS-BAR-00-002 Choco Peanut Chunky Bar Bars piece
Bars piece
3 PS-BAR-00-014 Creme Brulee Bar Bars piece
Bars piece
4 PS-BAR-00-018 Fudgee Marble Bar Bars piece
Bars piece
5 PS-BAR-00-011 Food for the Gods Bars piece
Bars piece
6 PS-BAR-00-019 Lemon Bar

7 PS-BAR-00-003 Hazelnut Brownies

8 PS-BAR-00-004 Mango Mallows 1.5 X 3.5

9 PS-BAR-00-005 Mud Bars

10 PS-BAR-00-006 Nutella Brownies

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 31

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

11 PS-BAR-00-007 Oreo Brownie Bars Bars piece

12 PS-BAR-00-008 Oreo Cheesecake Bars Bars piece

13 PS-BAR-00-009 Queen Elizabeth Bars 1.5 Bars piece

14 PCD0032PCS Revel Bar Bars piece

15 PS-BAR-00-015 Tiramisu Bar Bars piece

16 PS-BAR-00-010 Ultimate Brownies Bars piece

17 PS-BAR-00-012 Walnut Fudge Bar Bars piece

18 PS-BAR-00-020 Yummy Yam Bar Bars piece

1 PS-BCT-005 Almond Biscotti Complimentary Biscotti 10gms

2 PS-BCT-006 Choco Biscotti Complimentary Biscotti 10gms

5 PS-CLD-00-014 MIni Blueberry Cheesecakes Chilled Desserts piece

6 PS-CLD-00-015 Mini Mango Cheesecakes Chilled Desserts piece

7 PS-CLD-00-016 Mini Strawberry Cheesecakes Chilled Desserts piece

1 PS-COK-00-016 Orange Poppy Seed Cookies 10pcs/pack

2 PS-COK-00-017 Thumb Print Cookies 10pcs/pack

3 PS-COK-00-019 Ube Crinkles Cookies 10pcs/pack

4 PS-COK-00-018 Red Velvet Crinkles Cookies 10pcs/pack

1 PS-COK-BITE-MINI-001 Bite - Almond Cookies Cookies 80-85 grams

2 PS-COK-BITE-MINI-011 Bite - Aloha Cookies Cookies 80-85 grams

3 PS-COK-BITE-MINI-005 Bite - Black and White Cookies Cookies 80-85 grams

4 PS-COK-BITE-MINI-012 Bite - Brown Butter Cookies Cookies 80-85 grams

5 PS-COK-BITE-MINI-013 Bite - Buffalo Cookies Cookies 80-85 grams

6 PS-COK-BITE-MINI-003 Bite - Chewy Salted Chocolate Cookies Cookies 80-85 grams

7 PS-COK-BITE-MINI-002 Bite - Chocolate Chip Cookies Cookies 80-85 grams

8 PS-COK-BITE-MINI-016 Bite - Coffee Toffee Cookies Cookies 80-85 grams

9 PS-COK-BITE-MINI-006 Bite - Double Chocolate Cookies Cookies 80-85 grams

10 PS-COK-BITE-MINI-007 Bite - Lemon Sunshine Cookies Cookies 80-85 grams

11 PS-COK-BITE-MINI-010 Bite - Neiman Marcus Cookies Cookies 80-85 grams

12 PS-COK-BITE-MINI-014 Bite - Nutella Cookies Cookies 80-85 grams

13 PS-COK-BITE-MINI-015 Bite - Oatmeal Raisin Cookies Cookies 80-85 grams

14 PS-COK-BITE-MINI-004 Bite - Peanut Butter Chip Cookies Cookies 80-85 grams

15 PS-COK-BITE-MINI-009 Bite - Temptation Cookies Cookies 80-85 grams

1 PS-COK-00-001 Almond Cookies Cookies piece

2 PS-COK-00-020 Aloha Cookies Cookies piece

3 PS-COK-00-002 Black and White Cookies Cookies piece

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 32

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE & Effectivity Date:
CONTROL DEPARTMENT June 28, 2019
Rev. No.
4 PS-COK-00-003 Buffalo Cookies Cookies
000
5 PS-COK-00-004 Chewy Salted Chocolate Cookies Cookies Prepared by:

6 PS-COK-00-005 Chocolate Chip Cookies Cookies MDC

7 PS-COK-00-006 Coffee Toffee Cookies Cookies piece
piece
8 PS-COK-00-024 Cookie Bomb Cookies piece
piece
9 PS-COK-00-008 Crinkle Cookies Cookies piece
piece
10 PS-COK-00-009 Double Chocolate Cookies Cookies piece
piece
11 PS-COK-00-021 Lemon Sunshine Cookies Cookies piece
piece
12 PS-COK-00-010 Neiman Marcus Cookies Cookies piece
piece
13 PS-COK-00-011 Nutella Cookies Cookies piece
piece
14 PS-COK-00-015 Oatmeal Raisin Cookies Cookies piece
piece
15 PS-COK-00-022 Peanut Butter Chip Cookies Cookies piece
piece
16 PS-COK-00-013 Temptation Cookies Cookies piece
piece
17 PS-COK-00-014 White Chocolate with Cranberry Cookies piece
piece
1 PS-CUP-00-015 Avocado Pandan Cupcake Cupcakes piece
piece
2 PS-CUP-00-001 Black Eyed Susan Cupcakes piece
piece
3 PS-CUP-00-002 Blueberry Cupcakes Cupcakes piece
piece
4 PS-CUP-00-014 Calamansi Cupcake Cupcakes piece
piece
5 PS-CUP-00-003 Carrot Cupcake Cupcakes piece
piece
6 PS-CUP-00-004 Carrot Pineapple Cupcake Cupcakes piece
piece
7 PS-CUP-00-005 Choco Decadence Cupcakes Cupcakes piece

8 PS-CUP-00-007 Double Chocolate Cupcake Cupcakes

9 PS-CUP-00-019 Matcha Cupcake Cupcakes

10 PS-CUP-00-016 Independence Cake Cupcakes

11 ps-cup-00-013 Mango Pandan Cupcake Cupcakes

12 PS-CUP-00-009 Nutella Choco Cupcakes Cupcakes

13 PS-CUP-00-018 Peanut Butter & Jelly Cupcake (PB&J) Cupcakes

14 PS-CUP-00-010 Redvelvet Cupcake Cupcakes

15 PS-CUP-00-017 Ube Cupcake Cupcakes

16 PS-CUP-00-012 Vanilla Cupcake with Sprinkles Cupcakes

1 PS-MUF-00-002 Banana Muffin Muffin

2 PS-MUF-00-003 Blueberry Muffin Muffin

3 PS-MUF-00-001 Chunky Flat Top Muffin Muffin

4 PS-MUF-00-004 Poppy Seed Muffin Muffin

1 PS-LOF-00-003 Banana Chocolate Chunk Loaf Loaf

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 33

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE & Effectivity Date:
CONTROL DEPARTMENT June 28, 2019
Rev. No.
2 PS-LOF-00-002 Double Chocolate Loaf Loaf
3 PS-LOF-00-004 Holiday Loaf Loaf 000
4 PS-LOF-00-001 Orange Kiss Me Loaf Loaf Prepared by:
5 PS-LOF-00-006 Poppy Seed Loaf Loaf
6 PS-LOF-00-005 Strawberry Lemon Loaf Loaf MDC

piece
piece
piece
piece
piece

8.1.6 Gelato

No. ITEM CODE ITEM DESCRIPTION CATEGORY U o M

1 FL001 Banana Split Gelato scoop

2 FL002 Banoffee Gelato scoop

3 FL003 Black & White Gelato scoop

4 FL004 Blueberry Cheesecake Gelato scoop

5 FL005 Bravo Avocado Gelato scoop

6 FL006 Bubble Gum Yum Gelato scoop

7 FL007 Chunky Peanut Gelato scoop

8 FL008 Decadence Gelato scoop

9 FL009 Ferrero Gelato scoop

10 FL010 Fior Di Latte Gelato scoop

11 FL011 French Vanillalove Gelato scoop

12 FL012 Golden Maiz Gelato scoop

13 FL013 Green Mango Gelato scoop

14 FL014 Hazel Knots Gelato scoop

15 FL015 Italian Mob Gelato scoop

16 FL016 Java Joe Gelato scoop

17 FL017 Jungle Cacao Gelato scoop

18 FL018 Mango Harvest Gelato scoop

19 FL019 Mango Ube Gelato scoop

20 FL020 Mr.Pistachew Gelato scoop

21 FL021 Pandan Gelato scoop

22 FL022 PB&J Gelato scoop

23 FL023 Perfect Macha Gelato scoop

24 FL024 Raspberry Cheesecake Gelato scoop

25 FL025 Roasted Banana Caramel Gelato scoop

26 FL026 Sassy Strawberry Gelato scoop

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 34

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

27 FL027 Smores Gelato scoop
28 FL028 Strut-The-'Chella Gelato scoop
29 FL029 Sweet & Salty Gelato scoop
30 FL030 Purple Yum Gelato scoop
31 FL031 Ube Macapuno Gelato scoop
32 FL032 Ultimate Brownie Gelato scoop
33 FL033 White Russian Gelato scoop

8.1.7 Beverage

No. ITEM CODE ITEM DESCRIPTION CATEGORY U o M

1 CB0033 Affogato Java Affogato Cup

2 CB0035 Mocha Java Chips Affogato Cup

3 HB0001 Americano Coffee Cup

4 HB0002 Cafe Latte Coffee Cup

5 HB0003 Cappuccino Coffee Cup

6 HB0004 Cafe Mocha Coffee Cup

7 HB00018 Caramel Latte Coffee Cup

8 HB00017 Hazelnut Mocha Coffee Cup

9 HB00015 Espresso Solo Coffee Cup

10 HB00016 Doppio Espresso Coffee Cup

11 CB0005 Chippy Choco Frappes Jar

12 CB0007 Mocha Frappe Frappes Jar

13 CB0006 Oreo Speedwagon Frappes Jar

14 CB0008 Hazelnut Frappe Frappes Jar

15 CB00028 Blended Matcha Frappes Jar

16 CB0024 Chocolate Ice Cream Ice Cream Scoop

17 CB0025 STRAWBERRY ICE CREAM Ice Cream Scoop

18 CB0022 Vanilla Ice Cream Ice Cream Scoop

19 CB0023 Mango Ice Cream Ice Cream Scoop

20 CB0019 Sola Apple Iced Tea Bottle

21 CB0018 Sola Lemon Iced Tea Bottle

22 CB0020 Sola Raspberry Iced Tea Bottle

23 CB0015 Pineapple Juice Juice Can

24 CB0016 Pineapple Orange Juice Can

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 35

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

25 CB0017 Four Seasons Juice Can
26 CB0002 Shake - Chocolate Shakes Jar
27 CB0004 Shake - Mango Shakes Jar
28 CB0003 Shake - Strawberry Shakes Jar
29 CB0001 Shake - Vanilla Shakes Jar
30 CB0009 Coke Regular Soda Can
31 CB0010 Coke Zero Soda Can
32 CB0011 Royal Soda Can
33 CB0014 Sarsi Soda Can
34 CB0012 Sprite Soda Can
35 HB0008 Tea - Chamomile Piece
36 HB0006 Tea - Earl Grey Tea Piece
37 HB0007 Tea - Green Sencha Tea Piece
38 HB0010 Tea - Jasmine Tea Piece
39 HB0009 Tea - Peppermint Tea Piece
40 CB0031 10 Dove Iced Tea Tea Glass
41 HB0012 Fluffy Others Cup
42 HB0014 Matcha Latte Others Cup
43 HB0013 Milk + Cookie Others Cup
44 CB0021 10 Dove Bottled Water Others Bottle
45 HB0011 Hot Chocolate Others Cup
46 CB0036 Biscotti Java Nut Others Cup
47 CB0032 Calamansi Juice Others Glass
48 CB0013 Dalandan Soda Others Can
Others

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 36

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

8.2 MENU LISTS
8.2.1 Cakes

BANANA CRUNCH CAKE BANANA SWIRL CAKE CAPPUCINO CAKE

CHOCOLATE DECADENCE CHOCOLATE INDULGENCE CHOCOLATE LASAGNA

CHOCOLATE SYMHONY ITALIAN CREAM CAKE MANGO PANDAN CAKE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 37

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

MANGO UBE PANDAN CAKE MOCHA CREAM CAKE PLAIN PANDAN CAKE

PALIN YOGURT CAKE TRIPLE CHOCOLATE CAKE UBE PANDAN CAKE

WHITE RUSSIAN CAKE ALOHA CAKE BLACKOUT CAKE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 38

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

CARROT PINEAPPLE CAKE GERMAN CHOCOLATE CAKE CHOCOLATE ITALIAN CAKE

DULCE DE LECHE CAKE HEY CHARLE BROWN CAKE MANGO CREAM CAKE

NELUSKO CAKE OPERA CAKE PEACH YUGORT CAKE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 39

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

PISTACHIO MARBLE CAKE RIBBON OF FUDGE CAKE STRAWBERRY & CREAM CAKE

SWEET MANGO DELIGHT SWISS CARROT CAKE UBE CAKE

BAKE ITALIAN CAKE CHOCOLATE STRAWBERRY EXTRAORDINARY CARROT CAKE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 40

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

FRUIT MEDLEY GREENTEA LAYER CAKE MANGO YOGURT CAKE

OREO CAKE RASPBERRY YOGURT RED VELVET CAKE

BLUEBERRY CHEESECAKE BROWNIE CHUNK CHEESECAKE CHOCOLATE PEANUT BUTTER
CHEESECAKE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 41

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

DOUBLE CHOCOLATE MANGO CHEESECAKE OREO CHEESECAKE
CHEESECAKE

PURPLE SENSATION RED VELVET CHEESECAKE STRAWBERRY CHEESECAKE
CHEESECAKE

SF COCONUT LEMON SF HAWAIIAN CHEESECAKE SF MANDARIN ORANGE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 42

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

SF MANGO SF UBE PANDAN UBE GATEAU

FATHERS DAY CAKE VALENTINES DAY CAKE EASTER CAKE

HEART SHAPE CAKE GRADUATION CAKE FATHERS DAY CAKE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 43

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

GRADUATION CAKE GRADUATION CAKE MOTHERS DAY CAKE

LUCKY OINK CAKE BANANA SPLIT CAKE CHOCOLATE MINT CAKE

COFFEE CARAMEL CAKE CONFETTI CAKE CHOCOLATE CHARLOTTE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 44

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

BANANA CREAM CAKE MANGO OTAP CAKE MANGO UBE BURST

UBE LANGKA CAKE SALTED CARAMEL CAKE EASTER CAKE

EASTER CAKE TRIPLE DELIGHT SF UBE LANGKA

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 45

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

MANGO MOUSSE CAKE FRUIT FESTIVAL SPECKLED CAKE

RHUM CAKE ORANGE BLITZ CAKE
8.2.2 Savory

BAKED MACARONI LASAGNA PANINI HAM AND CHEESE

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 46

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

PANINI POSEIDON POT PIE CHICKEN BUFFALO WINGS
HEATY MEALS

CHICKEN HICKORY PORK STROWGANOFF CHICKEN POMODORO
HEARTY MEALS HEARTY MEALS HEARTY MEALS

BEEF STEW MILKY FISH ALA POBRE MILKY FISH IN COCO CREAM
HEARTY MEALS HEARTY MEALS HEARTY MEALS

8.2.3 FOOD

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 47

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

BROCCOLI AND CHEESE SOUP CHICKEN AND ASPARAGUS SOUP CRAB AND CORN SOUP

CREAMY SQUASH CREAM OF CORN SOUP CHICKEN PRIMAVERA SALAD

PEACH AND BACON POTATO SALAD SESAME TUNA SALAD

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 48

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

WALDORF SALAD CALIFORNIA DREAMIN CHICKEN PARMESAN

CHICKEN SANTA FE CHICKEN SAN ANTONIO CHICKEN WALDORF

OH BOY! LIGHT AND EASY COWBOY’S TREAT

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 49

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019

Rev. No.
000

Prepared by:
MDC

AWESOME BURGER STEAK CREAMY CHICKEN PASTA HEARTY CHUCK WAGON
BURGER

LOTS O’ LOAF MACARONI AND FRANKFURTER MOM’S CHICKEN POT PIE
SKILLET

OLD FASHIONED LASAGNA TUNA PUTTANESCA SOUTHERN FRIED CHICKEN

Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 50