HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Production Products
Rev. No.
000
Prepared by:
MDC
Physical Inspection
Picking per store - Items for issuance have Stockman
no signs of damage
Recording code Stockman
dates for issuance Check and verify product shelf life Stockman
and issuance period
Product Staging
- Product for issuance are
Product
Verification not expired
Checking of - Product issuance
Product
following FEFO / FIFO rule
Complete and accurate product
code dates on picklist
Prepare and stage products per
store, ready for checking and
dispatch
Checking and verification of
products and quantity for loading
and dispatch
- Correctness of actual
product and its quantity
for issuance Warehouse Supervisor
Stockman
- Products prepared for
loading/delivery matches
with the pick list and
stock transfer
Proper handling of product for
loading
- Products for issuance are
not expired
- Off-the-floor policy
should be strictly
followed
- All products loaded is in
good condition
- No raw items are placed
on top of ready to eat
finished products
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 101
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Delivery Receipt Delivery Personnel is provided with Warehouse Supervisor
Issuance DR for store receiving reference Stockman / Delivery Personnel
during delivery. No document No
Delivery of movement should be strictly
products to stores followed.
Once DR is issued, deliver orders to
stores
- Ensure DR’s are received
and signed by the
receiving personnel
END
9.18.3 INVENTORY COUNT – help you to keep track of your inventory. It is the method of
monitoring what is in stock for certain raw material and certain storage location. What we
are adopting is the perpetual inventory system wherein, we continually updates inventory
records and accounts for additions and subtractions when inventory items are received, sold
from stock, moved from one location to another, picked from inventory, and scrapped.For us
to keep in tract of our COGS we have our weekly cycle count.
Process Flow Description Responsible
START
Ensure all transactions are Warehouse Supervisor
updated. From receiving of raw
materials and dispatching of raw
materials.
Printing of Inventory Generate Inventory Count Sheet in
Sage. Details on the count sheet to
Count Sheet - be reflected are
- Item Code
- Item Description Warehouse Supervisor
- Item UoM
Count Column Warehouse Stockman
Once generated, print out the Accounting
count sheet and turn over to
stockman. 2 copies will be printed,
one for warehouse and one for
accounting representative
Counting of Stocks Complete counting of stocks
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 102
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Double Checking After counting, warehouse and Stockman / Accounting
of Counts accounting representative to Warehouse Supervisor
compare their counts reflected on
Report Submission count sheet. Any discrepancy,
recount the raw material(s).
After count and double
checking, warehouse to
reconcile raw materials with
variances. Afterwards, submit
report to Accounting with
variance analysis.
END
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 103
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
10.0 FACTORY LAYOUT
Figure 10.1: PRODUCTION AREA LAYOUT Rev. No.
000
Prepared by:
MDC
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 104
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 105
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 10.2: WAREHOUSE FLOOR LAYOUT
Rev. No.
000
Prepared by:
MDC
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 106
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 10.3: RECEIVING PROCESS FLOW LAYOUT
Rev. No.
000
Prepared by:
MDC
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 107
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 10.4: PICKING AND DISPATCHING PROCESS FLOW LAYOUT
Rev. No.
000
Prepared by:
MDC
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 108
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 10.5: WAREHOUSE EMERGENCY EXIT FLOOR PLAN
Rev. No.
000
Prepared by:
MDC
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 109
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
11.0 HAZARD ANALYSIS & CRITICAL CONTROL POINT SYSTEM
The company recognizes that the HACCP System lays a firm foundation for ensuring food safety, and therefore
has adapted the HACCP-based approach. This approach minimizes the reliance on analytical tests and reduces
the need for comprehensive inspection on finished goods and can identify and dealt with hazards before they can
create an impact on the processors and consumers. All seven principles; Hazard Analysis, Critical Control Point,
Critical Limit, Monitoring Procedures, Corrective Action, Verification Procedures and Record Keeping are put into
consideration for the effective implementation of the HACCP System. HACCP plan, which is specific for each product,
is developed that outlines how to establish, implement and maintain a HACCP System for the operation.
Prior to application of HACCP System, the organizations have in placed pre-requisite program such as SSOP, GMP,
Management involvement, and product recall process. These pre-requisite programs are well established, fully
operational and verified to facilitate the successful application and implementation of the HACCP System.
The documented HACCP System includes HACCP Manual, HACCP Plan, SSOP/GMP manual and quality procedures to
ensure that the system is effectively operational.
11.1 Hazard Significance Matrix for Food Safety
Severity ( Consequences) Likelihood (Frequency)
1. Fatality A. Common Repeating
2. Serious Sickness B. Known to Occur
3. Product Recall C.Could Occur (published)
4. Customer Complaint C. Not expected to occur
5. Not Significance D. Practically impossible
FREQUENCY A BC D E
CONSEQUENCE
1 24 7 11
1 3 5 8 12 16
2 6 9 13 17 20
3 10 14 18 21 23
4 15 19 22 24 25
5
Note1: Significant Food Hazard: Matrix rating of < 10
Non- significant Hazard: Matrix rating of >11
Note2. Any analysis with score between 1 and 10 will be considered CCP unless there is a subsequent
step that reduces or eliminate the likelihood to an acceptable level.
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 110
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
11.2 Decision Tree
Figure 11.2.1: Raw Materials Decision Tree Rev. No.
000
Prepared by:
MDC
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 111
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Figure 11.2.2: Process Step Decision Tree
Rev. No.
000
Prepared by:
MDC
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 112
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
11.3 Hazard Analysis
With the use of a flow diagram, the HACCP team listed hazards that may reasonably expected to occur at each
step, from the receiving of raw goods to distribution of finished product. Categories of hazards consider during
assessment, as to whether hazards related to food safety is associated with a particular step, are physical,
chemical and microbiological. After listing all potential hazards that could occur in a particular step, the team
conducted a hazard analysis to evaluate the significance of the hazard that is helpful in the development of the
HACCP Plan. The team includes quantitative evaluation of the occurrence of hazards and the severity of their
adverse health effect and thus grading of the risks.
In each hazard identified, the HACCP Team has developed preventive measures to be employed to reduce the
possibility of occurrence of a particular hazard. Preventive measures determined by the team includes
adherence to SSOP and GMP, proper time and temperature control, proper maintenance of equipment,
production control, product specifications and labeling control.
11.4 Determining Critical Control Points
After identifying significant hazard, the HACCP Team has determined Critical Control Points (CCP) where
deployment of a preventive measure can effectively eliminate or reduce the hazard to an acceptable level. The
determination of CCP in the HACCP System is facilitated through the application of the CCP decision tree and
through the result of the risk assessment during hazard analysis.
The HACCP Team ensures that the identified CCP’s are periodically reviewed because CCP’s may change with
changes in plant layout, process flow, equipment, sanitation program, etc.
11.5 Establishing Critical Limits
The HACCP Team has established reasonable critical limits for each CCP, which is properly monitored to
consistently bring the condition within tolerance to ensure control of hazard at CCP. Critical limits, which is
defined as boundaries between safe and unsafe process are established in the organization to signal the fact
that a potential hazard or problem exists at a particular critical control point. The team sets limit that are
derived from regulatory standards, product specifications and performance of equipment. Critical Limits are
validated by ensuring that they are measurable and fully applicable to a specific operation.
11.6 Establishing Monitoring Procedures
The HACCP System has properly defined monitoring procedures to determine conformance of CCP to its
critical limit. The established procedures can detect process deviations and can able to interfere in case critical
control point is out of control. The system of monitoring is properly identified as to what is to monitor, who will
perform the monitoring, the frequency at which the monitoring is performed and how monitoring is performed.
Specifications of product to be checked are defined, a designated person with appropriate knowledge to carry
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 113
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
out a particular monitoring is assigned and monitoring intervals are established that guarantee that CCP in
under control.
11.7 Establishing Corrective Actions
The HACCP Team has drafted corrective action for each critical control point to be implemented in the event
of loss of control. When deviation occurs, pre-determined corrective action, written in the HACCP Plan, is taken
to eliminate the hazard and ensure that CCP is brought under control and that procedure or conditions that
created the out-of-control situations have been corrected. Established corrective actions also include proper
disposition of the affected product. Handling non-conformities and corrective & preventive action procedures
are developed where in the person responsible for the implementation of a corrective action is properly
identified and actions required to correct the observed deviation is specified. The system ensures that each
corrective action taken is properly documented in the HACCP record keeping.
11.8 Establishing Verification Procedures
The HACCP Team has defined way of verification to confirm that the HACCP System is working correctly.
Verification measures include HACCP system internal audit, testing & analysis, review of monitoring records,
review of deviations, calibration of equipments, and retraining of personnel. A periodic review of the system is
established to determine the overall effectiveness of the HACCP system. A written audit procedure is
developed that includes the frequency of audit and the responsible person to carry out the verification. The
team ensures that the frequency of verification is sufficient enough to confirm that HACCP system is working
effectively.
11.9 Establishing Record Keeping
The Team recognizes that efficient and accurate record keeping is essential to the application of a HACCP
system and is aware that if a record keeping system is properly set up and maintained provides advantages
such as early detection of areas of concern, isolation of a problem or potential problem and trends can be
identified which may require more supervision. Therefore, a system of record keeping is properly established
to provide records demonstrating that monitoring procedures are being followed and illustrates compliance to
HACCP Plan.
All records pertaining to HACCP system are kept with the Document Controller and HACCP Team and are made
available during product recall and records audit. Records generated from monitoring and findings are
reviewed and approved by the Production/QA Supervisor and HACCP Team Leader, respectively, for
verification purposes. All records are arranged in a chronological order. Records of HACCP verifications
activities and minutes of HACCP meetings are also kept by the QA Supervisor.
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 114
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
11.10 Monitoring and Verifications
Rev. No.
000
Prepared by:
MDC
Areas Monitoring Verifications Records
HACCP Plan (CCPs) Critical Control All data and records as results of the Production & Quality
Points are monitoring are verified by the Records
PRPs-GMP-SSOP-Perso monitored daily by Production In Charge to analyze
nal the process owners capabilities of the processes to Various GMP records
Hygiene-Sanitations demonstrate conformities of the CCL
Food Safety Systems Daily & as per (Critical Control Limits) Various Food Safety
scheduled (refer to Systems Records
GMP Plan) Each immediate heads of the
process owners reviews and analyze
Production output - the results of the monitoring
customer activities
complaints –
product non HACCP Internal Audit
conformities – GMP ManagementS Reviews
Records
11.11 Management Reviews
HACCP Team conducts HACCP management reviews as part of the food safety system verification method,
management review discusses the following;
HACCP Studies
Changes of the HACCP Systems
HACCP Deviations – CCP and food safety processes
Food safety customer complaints
GMP Sanitations and cleanliness
Facilities and infrastructures
Internal and external communications
Resource requirements
12.0 HAZARD ANALYSIS & RISK ASSESSMENT
Table 12.1: Raw Materials/ Ingredients Hazard Analysis & Risk assessment
Name Description Type Hazard Cause LS Sc Control Measures QQ Q Q CCP/ CP Reason for
ie or 12 3 4 Decision
A.Flou Clean Chemic Specific Improper cleaning of kv e Addressed by pre-requisite
r creamy al process program, Incoming -- - -
Cleaning Chemical C 3 13
residue, maintenance oil,
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 115
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
B1. white, fine Chemic grease equipment(Improper B 4 14 inspection -- - -
Evapora powder al rinsing) D 2 12 -- - -
ted Milk Allergen Inadequate chemical E 3 20 Allergen Management -- - -
Creamy Chemic control at suppliers’ end C 3 13 Program -- - -
B2. white al Heavy metal as Cadmium Source from Wheat E 4 23 Allergen Certification from -- - -
Conden viscous and Lead (Gluten) B 4 14 Supplier -- - -
sed Milk liquid Biologic Presence of undeclared E 4 23 Review COA from Supplier -- - -
al Food additives as allergen from supplier B 4 23 Conduct third party -- - -
is a viscous Bromate C 3 13 laboratory for heavy metals -- - -
milk Physical Yeast and Molds, Improper handling and C 3 13 analysis annually for -- - -
product, Coliforms, Total Plate processing B 4 14 finished product -- - -
manufactur Chemic Count Presence of prohibited food E 4 23 -- - -
ed by al Foreign materials from additives or excess in use COA upon receipt
concentrati delivered ingredients at manufacturing E 4 23 Random internal -- - -
ng fresh Chemic Weevils, wood splinters, microanalysis
milk and al metal fragments, plastic, Handling when packing and C 4 18 Visual inspection of -- - -
sugar. The thread , hair etc. processing materials during
ideal Chemic receiving
ingredient al Cleaning Chemical Improper handling at
to create residue, maintenance oil, suppliers operation COA, Incoming inspection
sweet Biologic grease, Dirty delivery van. program(Including
indulgences al inspection of product label)
that tempt Allergen Improper cleaning of
the taste Physical process Allergen management
buds Heavy metal as Lead equipment(Improper program
Chemic rinsing)
al Yeast and Molds Inadequate chemical COA from Supplier
Total Plate Count, control at suppliers’ end Conduct third party
Chemic Salmonella, Presence of undeclared laboratory for heavy metals
al Coliform allergen from supplier analysis annually for
finished product
Chemic Foreign materials from Improper handling and
al delivered ingredients- processing Commercial sterility of the
dust, dirt etc. product, COA from the
Biologic Presence of pathogenic supplier
al Hazardous materials and bacteria due to improper
chemicals inside the product processing at Visual inspection of
Physical delivery van (e.gg suppliers end materials during
Gasoline, pesticides, tires, receiving
tools and the likes) Dented or damaged cans
Allergen due to improper handling Addressed by pre-requisite
at suppliers operation program , Incoming
Heavy metal as Lead Dirty delivery van. Receiving Program,
Yeast and Molds Inadequate chemical Allergen management
Total Plate Count, control measures at program
Salmonella, suppliers’ end
Coliform COA from Supplier
Foreign materials from Presence of undeclared
delivered ingredients allergen from supplier Conduct third party
Integrity of product and laboratory for heavy metals
its packaging is not Improper handling and analysis annually for
maintained. processing finished product
Product packaging is not
clean due to dust and Presence of pathogenic Commercial sterility of the
accumulated dirt/filth bacteria due to improper product, COA from the
Product has shown product processing at supplier
suppliers end
Visual inspection of
Dented or damaged cans materials during receiving
due to Improper handling
at suppliers operation Incoming inspection
Improper handling by Program
delivery team
Dirty delivery van
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 116
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
B3. Light yellow Chemic evidence of pest Pest infested van C 3 13 Suppliers Accreditation -- - -
Cheese, to yellow, al infestation B 4 14 Program, Incoming
quickm semi- solid Improper cleaning of E 2 16 inspection program
elt in form Cleaning Chemical process
residue, maintenance oil, equipment(Improper E 3 20
grease, rinsing)
Inadequate chemical
Chemic Allergen control at suppliers’ end Allergen management -- - -
al Presence of undeclared program
allergen from supplier
Chemic Heavy metal as Lead COA from Supplier
al Improper handling and Conduct third party
processing laboratory for heavy metals
analysis annually for
Handling when packing and finished product
processing
Biologic Salmonella, Total Plate COA upon receipt -- - -
al Count. Coliform, Listeria Temperature abuse during
monocytogenes, S.aureus delivery
Physical Foreign materials from Damaged packaging C 4 18 Visual inspection of -- - -
delivered ingredients- material due to improper materials during
Dust, dirt etc. handling at suppliers receiving
operation
Dirty delivery van.
B3. Light yellow Chemic Cleaning Chemical Improper cleaning of C 3 13 Incoming inspection -- - -
Butter to yellow, al residue, maintenance oil, process B 4 14 program -- - -
semi- solid grease, equipment(Improper E 4 23 -- - -
B4. in form rinsing) Allergen management
Cream Inadequate chemical B 4 14 program -- - -
Cheese Chemic Allergen control at suppliers’ end C 4 18 COA from Supplier -- - -
al Presence of undeclared
allergen from supplier C 3 13 Conduct third party -- - -
Chemic Heavy metal as Lead B 4 14 laboratory for heavy metals -- - -
al Improper handling and D 3 17 analysis annually for -- - -
processing finished product
Biologic Yeast and Molds, Total B 4 14 COA upon receipt -- - -
al Plate Count, Coliform, Handling when packing and C 3 13 -- - -
S.aureus processing Random internal
microanalysis
Physical Foreign materials from Temperature abuse during
delivered ingredients- delivery Visual inspection of
Dust, dirt etc. Damaged packaging materials during
material due to improper receiving
Creamy Chemic Cleaning Chemical handling at suppliers
white, al residue, maintenance oil, operation Incoming inspection
semi- solid grease, Dirty delivery van. program
in form Improper cleaning of
process Allergen management
Chemic Allergen equipment(Improper program
al rinsing) COA from Supplier
Inadequate chemical Conduct third party
Chemic Heavy metal as Lead control at suppliers’ end laboratory for heavy metals
al Presence of undeclared analysis annually for
allergen from supplier finished product
Biologic Salmonella, Total Plate Improper handling and
al Count. Coliform, Listeria processing COA upon receipt
monocytogenes, S.aureus
Handling when packing and Random internal
Physical Foreign materials from processing microanalysis
Visual inspection of
Temperature abuse during
delivery
Damaged packaging
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 117
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
delivered ingredients- material due to improper materials during receiving
Dust, dirt etc. handling at suppliers Incoming Delivery Checklist
operation
C1. White to Chemic Cleaning Chemical Dirty delivery van. C 3 13 COA from Supplier -- - -
Margari off- white al residue, maintenance oil, Improper cleaning of
ne color, semi- grease process Addressed by pre-requisite
solid Chemic equipment(Improper program, Incoming
al Heavy metal as Lead, rinsing) inspection
Light yellow Arsenic and Copper Inadequate chemical
to yellow, control at suppliers’ end COA from Supplier
semi- solid
Improper handling and Conduct third party
processing D 3 17 laboratory for heavy metals -- - -
analysis annually for
finished product
Biologic S. aureus, Coliform, Handling when packing and B 4 14 COA upon receipt -- - -
al Salmonella, Total Plate processing
Count, Yeast and Molds Random internal
microanalysis
Physical Foreign materials from Damaged packaging E 4 23 Visual inspection of -- - -
delivered ingredients- material due to improper materials during receiving
Dust, dirt etc. handling at suppliers C 3 13 Incoming Delivery Checklist -- - -
operation
-C2. Yellow to Chemic Cleaning Chemical Dirty delivery van. D 3 17 COA from Supplier -- - -
Vegetab golden al residue, maintenance oil, Improper cleaning of -- - -
le Oil yellow grease process C 3 13 Addressed by pre-requisite -- - -
liquid equipment(Improper program, Incoming
rinsing) C 3 13 inspection -- - -
Chemic Heavy metal as Lead and Inadequate chemical B 4 14 -- - -
al Arsenic control at suppliers’ end B 4 14 COA from Supplier -- - -
C 3 13 -- - -
Biologic No hazard identified Improper handling and C 3 13 Conduct third party
al processing D 3 17 laboratory for heavy metals -- - -
B 4 14 analysis annually for -- - -
Physical Foreign materials from - finished product -- - -
delivered ingredients- -
Dust, dirt etc. Damaged packaging
material due to improper Visual inspection of
D1. Eggs Oval white handling at suppliers materials during
spherical operation receiving
body Chemic Cleaning Chemical Dirty delivery van.
al residue, maintenance oil, COA from Supplier
grease Improper cleaning of
process equipment Addressed by pre-requisite
Chemic Allergen (Improper rinsing) program, Incoming
al Inadequate chemical inspection
Salmonella, Total Plate control at suppliers’ end
Biologic Count, Coliforms Allergen management
al Natural allergen program
COA upon receipt
Physical Foreign materials from Improper handling at
delivered ingredients- supplier’s end Visual inspection of
Dust, dirt etc. materials during receiving
Damaged or dirty egg shells Incoming Delivery Checklist
E1. Red to Chemic Cleaning Chemical due to improper handling
Cocoa dark-red al residue, maintenance oil, at suppliers operation COA from Supplier
Powder fine grease Dirty delivery van.
powder Addressed by pre-requisite
Improper cleaning of program, Incoming
Chemic Food additives process equipment inspection
al (Improper rinsing)
Molds, Salmonella, Inadequate chemical Review COA from Supplier
Biologic Coliform, Total Plate control at suppliers’ end
al COA upon receipt
Presence of prohibited food
additives or excess in use
at manufacturing
Handling when packing and
processing
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 118
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
F1.Brow Light brown Physical Count Improper handling at E 3 20 Random internal -- - -
n Sugar to brown suppliers operation C 4 18 microanalysis -- - -
crystals Chemic Foreign materials from Dirty delivery van. D 3 20 Visual inspection of -- - -
F2. al delivered ingredients B 4 14 materials during receiving -- - -
Refined White plastic, thread , hair etc. Improper cleaning of E 3 20 Incoming Delivery Checklist -- - -
Sugar crystals Chemic process C 4 18 -- - -
al Cleaning Chemical equipment(Improper D 3 20 COA from Supplier -- - -
G1. Has less residue, maintenance oil, rinsing) B 4 14 Addressed by pre-requisite -- - -
Chocola sugar and Biologic grease Inadequate chemical E 3 20 program, Incoming -- - -
te, more liquor al control at suppliers’ end C 4 18 inspection -- - -
Bittersw Is a sweet, Heavy metal as Lead and Improper handling and
eet brown food Physical Arsenic processing E 3 20 COA from Supplier -- - -
preparation Conduct third party
G2. of roasted Chemic Allergen as Sulfite Presence of prohibited food C 4 18 laboratory for heavy metals -- - -
Semi and ground al additives or excess in use analysis annually for
Sweet, cacao seeds Salmonella, Total Plate at manufacturing finished product
Chocola that is Chemic Count. Coliform, S.aureus Handling when packing and
made in the al processing COA upon receipt
form of a Foreign materials from Random internal
liquid, Biologic delivered ingredients Improper handling at microanalysis
paste, or in al wood splinters, metal suppliers operation Visual inspection of
a block, or fragments, plastic, Dirty delivery van. materials during receiving
used as a Physical thread , hair etc. Incoming Delivery Checklist
flavoring Improper cleaning of
ingredient Chemic Cleaning Chemical process COA from Supplier
in other al residue, maintenance oil, equipment(Improper Addressed by pre-requisite
foods grease rinsing) program, Incoming
Is a dark Physical Inadequate chemical inspection
chocolate Heavy metal as Lead and control at suppliers’ end COA from Supplier
with less Arsenic Improper handling and Conduct third party
sugar processing laboratory for heavy metals
Allergen as Sulfite analysis annually for
Presence of prohibited food finished product
Salmonella, Total Plate additives or excess in use
Count. Coliform, S.aureus at manufacturing COA upon receipt
Handling when packing and Random internal
Foreign materials from processing microanalysis
delivered ingredients Visual inspection of
wood splinters, metal Improper handling at materials during receiving
fragments, plastic, suppliers operation Incoming Delivery Checklist
thread , hair etc. Dirty delivery van.
Incoming Delivery Checklist
Hazardous materials and Inadequate chemical
chemicals inside the control measures at Visual inspection of
delivery van (e.gg suppliers’ end materials during receiving
Gasoline, pesticides, tires, Incoming Delivery Checklist
tools and the likes) Improper handling at
suppliers operation Incoming Delivery Checklist
Integrity of product and
its packaging is not Dirty delivery van
maintained.
Product packaging is not Pest infested van
clean due to dust and
accumulated dirt/filth Inadequate chemical
Product has shown control measures at
evidence of pest suppliers’ end
infestation
Hazardous materials and
chemicals inside the
delivery van (e.gg
Gasoline, pesticides, tires,
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 119
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
te Chip Is a sweet, Physical tools and the likes) Improper handling at E 3 20 Visual inspection of -- - -
brown food suppliers operation materials during receiving
G3. preparation Chemic Integrity of product and Dirty delivery van
Chocola of roasted al its packaging is not Pest infested van Incoming Delivery Checklist
te, and ground maintained.
unswee cacao seeds Physical Product packaging is not Inadequate chemical C 4 18 Incoming Delivery Checklist - - - -
tened that is clean due to dust and control measures at
made in the Chemic accumulated dirt/filth suppliers’ end E 3 20 Visual inspection of -- - -
G4. form of a al Product has shown materials during receiving
Chocola liquid, evidence of pest Improper handling at
te, paste, or in Physical infestation suppliers operation Incoming Delivery Checklist
White a block, or Chemic Dirty delivery van
used as a Hazardous materials and Pest infested van C 4 18 Incoming Delivery Checklist - - - -
H1. flavoring al chemicals inside the
Fruit, ingredient delivery van (e.gg Inadequate chemical E 3 20 Visual inspection of -- - -
Ripe in other Physical Gasoline, pesticides, tires, control measures at materials during receiving
Mango foods tools and the likes) suppliers’ end
Incoming Delivery Checklist
Is known as Integrity of product and Improper handling at
bitter its packaging is not suppliers operation C 4 13 Incoming Delivery Checklist - - - -
chocolate maintained. Dirty delivery van
Is a sweet, Product packaging is not Pest infested van E 3 20 Visual inspection of -- - -
brown food clean due to dust and materials during receiving
preparation accumulated dirt/filth Inadequate chemical
of roasted Product has shown control measures at Incoming Delivery Checklist
and ground evidence of pest suppliers’ end
cacao seeds infestation
that is Improper handling at
made in the Hazardous materials and suppliers operation
form of a chemicals inside the Dirty delivery van
liquid, delivery van (e.gg Pest infested van
paste, or in Gasoline, pesticides, tires,
a block, or tools and the likes)
used as a Integrity of product and
flavoring its packaging is not
ingredient maintained.
in other Product packaging is not
foods clean due to dust and
accumulated dirt/filth
The main Product has shown
ingredient evidence of pest
of White infestation
Chocolate
is sugar, Hazardous materials and
closely chemicals inside the
followed by delivery van (e.gg
cocoa Gasoline, pesticides, tires,
butter and tools and the likes)
milk
powder. It Integrity of product and
has no its packaging is not
cocoa maintained.
liquor Product packaging is not
clean due to dust and
Mangoes accumulated dirt/filth
are grown Product has shown
from evidence of pest
Mangifera infestation
indica L., of
the
Anacardiac
eae family,
to be
supplied
fresh to the
consumer,
after
preparation
and
packaging
Mangoes
are
classified in
three
classes:
•
Ext
ra Class –
Mangoes in
this class
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 120
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
H2. must be of Chemic Hazardous materials and Inadequate chemical C 4 13 Incoming Delivery Checklist - - - -
Fruit, superior al chemicals inside the control measures at
Green quality. delivery van (e.gg suppliers’ end
Mango • Gasoline, pesticides, tires,
tools and the likes) Improper handling at
Cla suppliers operation E 3 20 Visual inspection of -- - -
ss I – Integrity of product and Dirty delivery van materials during receiving
Mangoes in its packaging is not Pest infested van
this class maintained. Incoming delivery Checklist
must be of Product packaging is not
good clean due to dust and
quality accumulated dirt/filth
• Product has shown
evidence of pest
Cla infestation
ss II -
includes
mangoes
which do
not qualify
for
inclusion in
the higher
classes, but
satisfy the
minimum
requiremen
ts
Mangoes
are grown
from
Mangifera
indica L., of
the
Anacardiac
eae family,
to be
supplied
fresh to the
consumer,
after
preparation
and
packaging
Mangoes
are
classified in
three
classes:
•
Ext
ra Class –
Mangoes in
this class
must be of
superior
quality.
•
Cla
ss I –
Mangoes in
this class
must be of
good
quality
•
Cla
ss II -
includes
mangoes
which do
not qualify
for
inclusion in
the higher
classes, but
satisfy the
minimum
requiremen
ts
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 121
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
I1. a type of Chemic Hazardous materials and Inadequate chemical C 3 13 Incoming Delivery Checklist -- - -
Pecan long nut al chemicals inside the control measures at B 4 14 -- - -
Nuts with a delivery van (e.gg suppliers’ end D 2 12 Allergen Management -- - -
rough Chemic Gasoline, pesticides, tires, E 4 23 Program
I2. surface and al tools and the likes) Presence of undeclared Allergen Certification from -- - -
Almon a smooth allergen from supplier C 3 13 Supplier
d reddish-bro Chemic Allergen Improper handling and B 4 14 Review COA from Supplier -- - -
Sliced wn shell al processing D 2 12 Conduct third party -- - -
Nuts Heavy metal as Aflatoxin E 4 23 laboratory for heavy metals -- - -
an edible Physical Presence of prohibited food analysis annually for
I3. oval nut Integrity of product and additives or excess in use C 3 13 finished product -- - -
Cashe with a hard Chemic its packaging is not at manufacturing B 4 14
w Nuts shell al maintained. D 2 12 Visual inspection of -- - -
Product packaging is not Improper handling at E 4 23 materials during receiving -- - -
I3. an edible Chemic clean due to dust and suppliers operation C 3 13 Incoming Delivery Checklist -- - -
Cashe kidney-sha al accumulated dirt/filth
w Nuts ped nut, Product has shown Dirty delivery van Incoming Delivery Checklist -- - -
rich in oil Chemic evidence of pest -- - -
and al infestation Pest infested van Allergen Management
protein, Hazardous materials and Program
which is Physical chemicals inside the Inadequate chemical Allergen Certification from
roasted and delivery van (e.gg control measures at Supplier
shelled Chemic Gasoline, pesticides, tires, suppliers’ end Review COA from Supplier
before it al tools and the likes) Conduct third party
can be Presence of undeclared laboratory for heavy metals
eaten Chemic Allergen allergen from supplier analysis annually for
al Improper handling and finished product
an edible Heavy metal as Aflatoxin processing
kidney-sha Chemic Presence of prohibited food Visual inspection of
ped nut, al Integrity of product and additives or excess in use materials during receiving
its packaging is not at manufacturing Incoming Delivery Checklist
Physical maintained.
Product packaging is not Improper handling at Incoming Delivery Checklist
Chemic clean due to dust and suppliers operation
al accumulated dirt/filth Allergen Management
Product has shown Dirty delivery van Program
evidence of pest Allergen Certification from
infestation Pest infested van Supplier
Hazardous materials and Review COA from Supplier
chemicals inside the Inadequate chemical Conduct third party
delivery van (e.gg control measures at laboratory for heavy metals
Gasoline, pesticides, tires, suppliers’ end analysis annually for
tools and the likes) finished product
Presence of undeclared
Allergen allergen from supplier Visual inspection of
Improper handling and materials during receiving
Heavy metal as Aflatoxin processing Incoming Delivery Checklist
Presence of prohibited food
Integrity of product and additives or excess in use Incoming Delivery Checklist
its packaging is not at manufacturing
maintained.
Product packaging is not Improper handling at
clean due to dust and suppliers operation
accumulated dirt/filth
Product has shown Dirty delivery van
evidence of pest
infestation Pest infested van
Hazardous materials and
chemicals inside the Inadequate chemical
delivery van (e.gg control measures at
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 122
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
I4. rich in oil Chemic Gasoline, pesticides, tires, suppliers’ end B 4 14 Allergen Management -- - -
Macad and al tools and the likes) D 2 12 Program -- - -
amia protein, Presence of undeclared E 4 23 Allergen Certification from
Nuts which is Chemic Allergen allergen from supplier Supplier -- - -
roasted and al Improper handling and C 3 13 Review COA from Supplier
I5. shelled Heavy metal as Aflatoxin processing B 4 14 Conduct third party -- - -
Walnu before it Physical Presence of prohibited food D 2 12 laboratory for heavy metals -- - -
t Nuts can be Integrity of product and additives or excess in use E 4 23 analysis annually for -- - -
eaten Chemic its packaging is not at manufacturing finished product
I6. al maintained. C 3 13 -- - -
Peanut a Product packaging is not Improper handling at B 4 14 Visual inspection of
Skinles hard-shelle Chemic clean due to dust and suppliers operation D 2 12 materials during receiving -- - -
s d nut of an al accumulated dirt/filth E 4 23 Incoming Delivery Checklist -- - -
Australian Product has shown Dirty delivery van -- - -
evergreen Chemic evidence of pest C 3 13 Incoming Delivery Checklist
tree (genus al infestation Pest infested van -- - -
Macadamia Hazardous materials and Allergen Management
, especially Physical chemicals inside the Inadequate chemical Program -- - -
M. delivery van (e.gg control measures at Allergen Certification from -- - -
integrifolia Chemic Gasoline, pesticides, tires, suppliers’ end Supplier
or M. al tools and the likes) Review COA from Supplier
tetraphylla) Presence of undeclared Conduct third party
of the Chemic llergen allergen from supplier laboratory for heavy metals
protea al Improper handling and analysis annually for
family Heavy metal as Aflatoxin processing finished product
Chemic Presence of prohibited food
a nut with a al Integrity of product and additives or excess in use Incoming Delivery Checklist
slightly its packaging is not at manufacturing
bitter taste, Physical maintained. Incoming Delivery Checklist
a series of Product packaging is not Improper handling at
folds in it, Chemic clean due to dust and suppliers operation Allergen Management
and a hard al accumulated dirt/filth Program
shell Product has shown Dirty delivery van Allergen Certification from
Chemic evidence of pest Supplier
Peanuts, infestation Pest infested van Review COA from Supplier
either in Hazardous materials and Conduct third party
the pod or chemicals inside the Inadequate chemical laboratory for heavy metals
in the form delivery van (e.gg control measures at analysis annually for
of kernels, Gasoline, pesticides, tires, suppliers’ end finished product
are tools and the likes)
obtained Presence of undeclared Visual inspection of
Allergen allergen from supplier materials during receiving
Improper handling and Incoming Delivery Checklist
Heavy metal as Aflatoxin processing
Presence of prohibited food Incoming Delivery Checklist
Integrity of product and additives or excess in use
its packaging is not at manufacturing Allergen Management
maintained.
Product packaging is not Improper handling at
clean due to dust and suppliers operation
accumulated dirt/filth
Product has shown Dirty delivery van
evidence of pest
infestation Pest infested van
Hazardous materials and
chemicals inside the Inadequate chemical
delivery van (e.gg control measures at
Gasoline, pesticides, tires, suppliers’ end
tools and the likes)
Allergen
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 123
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
from al Presence of undeclared B 4 14 Program
varieties of allergen from supplier D 2 12 Allergen Certification from
the species Chemic Heavy metal as Aflatoxin E 4 23 Supplier
Arachis al Improper handling and Review COA from Supplier
hypogaea L processing C 3 13 Conduct third party
Physical Integrity of product and Presence of prohibited food B 4 14 laboratory for heavy metals - - - -
an edible its packaging is not additives or excess in use D 2 12 analysis annually for
green nut Chemic maintained. at manufacturing E 4 23 finished product
with a hard al Product packaging is not
shell clean due to dust and Improper handling at C 4 18 - -- - -
accumulated dirt/filth suppliers operation B 4 14
I7. Thigh is a Product has shown Dirty delivery van E 3 13 Incoming Delivery Checklist -- - -
Pistacc part of the evidence of pest Pest infested van Checklist
hio chicken infestation C 4 18
Nuts attached to Inadequate chemical B 4 14
the Hazardous materials and control measures at E 3 13
J1. drumstick chemicals inside the suppliers’ end
Chicke delivery van (e.gg
n A whole Gasoline, pesticides, tires, Presence of undeclared
Thigh wing is tools and the likes) allergen from supplier
produced Improper handling and
J2. by cutting processing Allergen Management
Chicke the wing Presence of prohibited food
n from a Chemic Allergen additives or excess in use Program -- - -
Wings whole bird al at manufacturing Allergen Certification from
without
giblets at Improper handling at Supplier
the joint suppliers operation
between Dirty delivery van Review COA from Supplier
the Pest infested van
humerus Chemic Conduct third party
and the al Inadequate chemical
backbone. Heavy metal as Aflatoxin control measures at laboratory for heavy metals - - - -
The wing suppliers’ end
consists of: analysis annually for
Improper handling at
supplier’s end finished product
Physical Integrity of product and Improper handling at Visual inspection of -- - -
its packaging is not suppliers operation materials during receiving
Chemic maintained. Dirty delivery van
al Product packaging is not Pest infested van Incoming Delivery Checklist
clean due to dust and
accumulated dirt/filth Inadequate chemical Incoming Delivery Checklist - - - -
Product has shown control measures at
evidence of pest suppliers’ end
infestation
Improper handling at
Hazardous materials and supplier’s end
chemicals inside the
delivery van (e.gg Improper handling at
Gasoline, pesticides, tires, suppliers operation
tools and the likes) Dirty delivery van
Pest infested van
Biologic Salmonella, Total Plate COA/NMIS upon receipt
al Count, Coliforms
-- - -
Physical Integrity of product and
its packaging is not Visual inspection of -- - -
Chemic maintained. materials during receiving
al Product packaging is not
clean due to dust and Incoming Delivery Checklist
accumulated dirt/filth
Product has shown Incoming Delivery Checklist - - - -
evidence of pest
infestation
Hazardous materials and
chemicals inside the
delivery van (e.gg
Gasoline, pesticides, tires,
tools and the likes)
Biologic Salmonella, Total Plate COA/NMIS upon receipt
al Count, Coliforms
-- - -
Physical Integrity of product and
its packaging is not Visual inspection of -- - -
maintained. materials during receiving
Product packaging is not
clean due to dust and Incoming Delivery Checklist
accumulated dirt/filth
Product has shown
evidence of pest
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 124
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
the first infestation
segment,
J3. the second Chemic Hazardous materials and Inadequate chemical C 4 18 Incoming Delivery Checklist - - - -
Chicke segment al chemicals inside the control measures at
n (flat) and delivery van (e.gg suppliers’ end
Breast the third Gasoline, pesticides, tires,
segment tools and the likes) Improper handling at
J4. (tip) supplier’s end
Chicke containing Biologic Salmonella, Total Plate COA/NMIS upon receipt
n the al Count, Coliforms Improper handling at
Whole metacarpal suppliers operation B 4 14 -- - -
s and Physical Integrity of product and Dirty delivery van
phalanges its packaging is not Pest infested van E 3 13 Visual inspection of -- - -
he whole or Chemic maintained. materials during receiving
half of the al Product packaging is not Inadequate chemical
breast clean due to dust and control measures at Incoming Delivery Checklist
deboned accumulated dirt/filth suppliers’ end
Product has shown C 4 18 Incoming Delivery Checklist - - - -
A whole evidence of pest Improper handling at
bird infestation supplier’s end
without
giblets with Hazardous materials and Improper handling at
all parts, chemicals inside the suppliers operation
including delivery van (e.gg Dirty delivery van
the breast, Gasoline, pesticides, tires, Pest infested van
thighs, tools and the likes)
drumsticks,
wings, back Biologic Salmonella, Total Plate COA/NMIS upon receipt
and al Count, Coliforms
abdominal B 4 14 -- - -
fat Physical Integrity of product and
its packaging is not Visual inspection of
maintained. E 3 13 materials during receiving -- - -
Product packaging is not
clean due to dust and Incoming Delivery Checklist
accumulated dirt/filth
Product has shown
evidence of pest
infestation
Table 12.2: Packaging Materials Hazard Analysis & Risk assessment
Name Description Type Hazard Cause L S Sc Control Measures QQQ Q CCP/ CP Reason for
S1.12” Cake Board Chemic i e or 123 4 Decision
Cake is a flat Specific Inadequate chemical kv e
Board support al control measures at
placed Hazardous materials and suppliers’ end C 3 13 Incoming Delivery Checklist - - - -
S2.10” under a Physica chemicals inside the
cake, to l delivery van (e.gg Improper handling at E 3 20 Visual inspection of --- -
make it Gasoline, pesticides, tires, suppliers operation materials during receiving
easy for Chemic tools and the likes) Dirty delivery van
transport Pest infested van Incoming Delivery Checklist
Integrity of product and
Cake Board its packaging is not C 3 13 --- -
maintained.
Product packaging is not
clean due to dust and
accumulated dirt/filth
Product has shown
evidence of pest
infestation
Hazardous materials and
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 125
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Cake is a flat al chemicals inside the Inadequate chemical Incoming Delivery Checklist
Board support delivery van (e.gg control measures at
placed Gasoline, pesticides, tires, suppliers’ end
S3.Cake under a tools and the likes)
Board cake, to Improper handling at
5.5 make it Physica Integrity of product and suppliers operation E 3 20 Visual inspection of --- -
easy for l its packaging is not Dirty delivery van materials during receiving
T1.Cake transport maintained. Pest infested van
Box 12 Chemic Product packaging is not Incoming Delivery Checklist
x 12 Cake Board al clean due to dust and Inadequate chemical
is a flat accumulated dirt/filth control measures at C 3 13 Incoming Delivery Checklist - - - -
T2.Cake support Physica Product has shown suppliers’ end
Box 10 placed l evidence of pest E 3 20 Visual inspection of --- -
x 10 under a infestation Improper handling at materials during receiving
cake, to Chemic suppliers operation
T3.Cake make it al Hazardous materials and Dirty delivery van Incoming Delivery Checklist
Box 5.5 easy for chemicals inside the Pest infested van
transport Physica delivery van (e.gg C 3 13 Incoming Delivery Checklist - - - -
T4.Brow l Gasoline, pesticides, tires, Inadequate chemical
nie Carton is a tools and the likes) control measures at E 3 20 Visual inspection of --- -
food box Chemic suppliers’ end materials during receiving
that can be al Integrity of product and
used to its packaging is not Improper handling at Incoming Delivery Checklist
pack variety Physica maintained. suppliers operation
of items l Product packaging is not Dirty delivery van C 3 13 Incoming Delivery Checklist - - - -
from clean due to dust and Pest infested van
confectiona Chemic accumulated dirt/filth E 3 20 Visual inspection of --- -
ries to al Product has shown Inadequate chemical materials during receiving
sandwiches evidence of pest control measures at
and bread Physica infestation suppliers’ end Incoming Delivery Checklist
rolls to l
salads and Hazardous materials and Improper handling at C 3 13 Incoming Delivery Checklist - - - -
noodles Chemic chemicals inside the suppliers operation
al delivery van (e.gg Dirty delivery van E 3 20 Visual inspection of --- -
Carton is a Gasoline, pesticides, tires, Pest infested van materials during receiving
food box tools and the likes)
that can be Inadequate chemical Incoming Delivery Checklist
used to Integrity of product and control measures at
pack variety its packaging is not suppliers’ end C 3 13 Incoming Delivery Checklist - - - -
of items maintained.
from Product packaging is not Improper handling at
confectiona clean due to dust and suppliers operation
ries to accumulated dirt/filth Dirty delivery van
sandwiches Product has shown Pest infested van
and bread evidence of pest
rolls to infestation Inadequate chemical
salads and
noodles Hazardous materials and
chemicals inside the
Carton is a delivery van (e.gg
food box Gasoline, pesticides, tires,
that can be tools and the likes)
used to
pack variety Integrity of product and
of items its packaging is not
from maintained.
confectiona Product packaging is not
ries to clean due to dust and
sandwiches accumulated dirt/filth
and bread Product has shown
rolls to evidence of pest
salads and infestation
noodles
Hazardous materials and
Carton is a chemicals inside the
food box delivery van (e.gg
Gasoline, pesticides, tires,
tools and the likes)
Integrity of product and
its packaging is not
maintained.
Product packaging is not
clean due to dust and
accumulated dirt/filth
Product has shown
evidence of pest
infestation
Hazardous materials and
chemicals inside the
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 126
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Boxes that can be delivery van (e.gg control measures at
used to Gasoline, pesticides, tires, suppliers’ end
pack variety tools and the likes)
of items Improper handling at
from Physica Integrity of product and suppliers operation E 3 20 Visual inspection of --- -
confectiona l its packaging is not Dirty delivery van materials during receiving
ries to maintained. Pest infested van
sandwiches Chemic Product packaging is not Incoming Delivery Checklist
and bread al clean due to dust and Inadequate chemical
rolls to accumulated dirt/filth control measures at
salads and Physica Product has shown suppliers’ end
noodles l evidence of pest
infestation Improper handling at
T5.Cupc Carton is a Chemic suppliers operation C 3 13 Incoming Delivery Checklist - - - -
ake food box al Hazardous materials and Dirty delivery van
Boxes that can be chemicals inside the Pest infested van
used to Physica delivery van (e.gg
pack variety l Gasoline, pesticides, tires, Inadequate chemical E 3 20 Visual inspection of --- -
of items tools and the likes) control measures at materials during receiving
from Chemic suppliers’ end
confectiona al Integrity of product and Incoming Delivery Checklist
ries to its packaging is not Improper handling at
sandwiches Physica maintained. suppliers operation
and bread l Product packaging is not Dirty delivery van
rolls to clean due to dust and Pest infested van
salads and Chemic accumulated dirt/filth
noodles al Product has shown Inadequate chemical
evidence of pest control measures at
T6.Pape Carton is a infestation suppliers’ end
r Box food box
that can be Hazardous materials and Improper handling at
used to chemicals inside the suppliers operation C 3 13 Incoming Delivery Checklist - - - -
pack variety delivery van (e.gg Dirty delivery van
of items Gasoline, pesticides, tires, Pest infested van E 3 20 Visual inspection of --- -
from tools and the likes) materials during receiving
confectiona Inadequate chemical
ries to Integrity of product and control measures at Incoming Delivery Checklist
sandwiches its packaging is not suppliers’ end
and bread maintained.
rolls to Product packaging is not Improper handling at
salads and clean due to dust and suppliers operation
noodles accumulated dirt/filth Dirty delivery van
Product has shown Pest infested van
U1.Grea grease evidence of pest C 3 13 Incoming Delivery Checklist - - - -
se proof proof paper infestation
/ that are
Glassin used in Hazardous materials and
e Paper baking and chemicals inside the
cooking as delivery van (e.gg
it provides Gasoline, pesticides, tires, E 3 20 Visual inspection of --- -
a tools and the likes) materials during receiving
heat-resista
nt, Integrity of product and Incoming Delivery Checklist
non-stick its packaging is not
surface to maintained.
bake on Product packaging is not
clean due to dust and
V1.Plasti a synthetic accumulated dirt/filth C 3 13 Incoming Delivery Checklist - - - -
c material Product has shown
Packagi made from evidence of pest
ng a wide infestation
range of
organic Hazardous materials and
polymers chemicals inside the
that can be delivery van (e.gg
molded into Gasoline, pesticides, tires,
shape while tools and the likes)
soft and
then set Physica Integrity of product and E 3 20 Visual inspection of --- -
into a rigid l its packaging is not materials during receiving
or slightly maintained.
elastic form Product packaging is not Incoming Delivery Checklist
clean due to dust and
accumulated dirt/filth
Product has shown
evidence of pest
infestation
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 127
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Table 12.3: Process Steps Hazard Analysis & Risk assessment - Baking Production
Step/ Cate Hazard LS Score Control Measures Q Q QQ CCP/ CP Reason for Decision
Input gory Specific 1 2 34
Type Cause ie
kv
1.0 Receiving & Checking of Materials
Che Main Lubricant, Loose chemical items stored D4 21 - ---
mical tena Grease inside the delivery van (N/S) - ---
nce - ---
Che Residual and Due to improper processing of D4 21 - ---
mical Man excessive products (N/S)
ufact chemical for
Che urer materials Due to improper rinsing of C4 18
mical food contact surfaces at (N/S)
Clea Liquid Soap, suppliers end
ning Sanitizer
Physi Hard Pallets, or Chip off or broken part C3 13
cal Plasti Crates (N/S)
Tubs
c
Physi Woo Wood Due to usage of damaged or C3 13 - ---
cal d splinters old wooden pallet for delivery (N/S)
Physi Meta Bolts or nuts Removed from push carts C4 18 Suppliers Accreditation, Review of - ---
cal l (N/S) Certificate of Analysis, Incoming - ---
Material Quality Inspection and - ---
Physi Filth Soil or dirt From harvesting B4 14 Monitoring, Good Delivery Practices,
cal from skin of C4 (N/S) MSDS, NMIS Certificate, Annual
Infes fruits and Due to improper handling and Inspection Audit to suppliers.
Physi tatio vegetables storage at supplier's end 18 Temperature checking, Contracts &
cal (N/S) Agreement of Suppliers, Proper
n Weevils, Labeling and Coding
ants or pest
Physi Lighting, Open light bulb in delivery 18
cal Glass (N/S)
Glass Packaging vehicle, Broken glass C4 - ---
Biolo Material 8 (S)
gical Micr packaging 8 (S) Certificate of analysis
oorg Total Plate 8 (S) from the suppliers.
anis Count C2 8 (S)
ms Subsequent step to
Salmonella Poor hygiene of delivery C2 eliminate or reduce the
personnel, Torn Packaging or C2 Y N Y Y CP hazards to an
Yeast and spillage, Improper handling C2 acceptable level – good
Molds and/ processing at supplier's manufacturing
Staphylococ end practices, baking
cus aureus process
Coliforms C 2 8 (S)
2.0 Receiving & Checking of Materials
2.1 Chilled Che Liquid Soap, Due to improper handling CalenadningC 4 18 - ---
mical Sanitizer storage (N/S) Y NYY
2.2 Room Allergen Management Program, - ---
Temperatu Che Aller Milk and Spillage and improper C 1 4 (S) Chemical Management Program, CP There will be
re mical gen Dairy, warehousing Cleaning and Sanitation Program, subsequent step to
Wheat, Tree 13 Foreign Object Policy, Good eliminate the hazard-
2.3 Freezer Physi Hard nuts etc. (N/S) Warehousing Practices, Material good manufacturing
Temperatu cal Plasti Storage and Handling Program, practices
re Temperature Monitoring, Pest
c Control Management Program
Pallets,
Crates or Chip off or broken part C3
Tubs
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 128
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Physi Woo Wood Unmaintained wooden C3 13 - - --
cal d splinters (N/S) - - --
platform of storage rack - - --
- - --
Physi Meta Loose items Improper handling C3 13 - - --
cal l such as (N/S)
scissors Unwashed raw materials C4 There will be subsequent
Physi Filth 18 Y N Y Y CP step to eliminate the
cal Soil or dirt Due to improper handling and C4 (N/S)
Infes from skin of storage, Uncleaned warehouse hazard- Baking
Physi tatio fruits and D4 18
cal vegetables Broken glass packaging or C2 (N/S)
n glass material C2
Physi Weevils, C2 21
cal Glass ants or pest Poor hygiene of warehouse C2 (N/S)
personnel, Torn Packaging or C2
Biolo Micr Glass spillage, Temperature and time 8 (S)
gical oorg Packaging abuse 8 (S)
anis Material 8 (S)
ms 8 (S)
Total Plate 8 (S)
Count
Salmonella
Yeast and
Molds
Staphylococ
cus aureus
Coliforms
3.0 Releasing
Che Clea Liquid Soap, Due to improper handling and C3 13 - - --
mical ning Sanitizer storage, Leakage of packaging (N/S) Y N YY
during delivery
Che Aller 8 (S) - --
mical gen Milk and There will be subsequent
Dairy, 18
Physi Hard Wheat, Tree Spillage and improper handling C 2 (N/S) CP step to eliminate the
cal Plasti nuts etc. hazard- good
c manufacturing practices
Pallets, or Chip off or broken part from
Crates warehouse, or crates
Tubs, C4 -
Ballpen
parts
Physi Woo Wood Unmaintained wooden C4 18 - -- -
cal d splinters (N/S)
platform of storage rack
3.1 Picking Physi Meta Loose items Improper handling C4 18 Allergen Management Program, - - --
3.2 cal l such as C4 (N/S) Chemical Management Program,
Delivery scissors Unwashed raw materials C4 Cleaning and Sanitation Program,
Physi Filth 18 Foreign Object Policy, Good
cal Soil or dirt Due to improper handling and (N/S) Warehousing Practices, Material - - --
Infes from skin of storage, Uncleaned warehouse Storage and Handling Program,
Physi tatio fruits and 18 Temperature Monitoring, Pest
cal vegetables (N/S) Control Management Program
n
Weevils, - - --
ants or pest
Physi Glass Glass Broken glass packaging or D4 21 - - --
cal Packaging glass material (N/S)
Micr Material
Biolo oorg Poor hygiene of warehouse C2 8 (S) There will be subsequent
gical anis Total Plate personnel, Torn Packaging or C2 8 (S)
ms Count spillage, Temperature and time C2 8 (S) Y N YY CP step to eliminate the
abuse , uncleaned delivery hazard- good
Salmonella trays
manufacturing practices
Yeast and
Molds
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 129
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Staphylococ C 2 8 (S)
cus aureus C 2 8 (S)
Coliforms
4.0 Commissary Receiving
Che Sanit Liquid Soap, Due to improper handling & C4 18 - - --
mical izer Sanitizer wrong qty dilution of sanitizer (N/S)
Milk and There will be subsequent
Che Aller Dairy, C 2 8 (S) Y N YY CP step to eliminate the
mical gen Wheat, Tree Spillage due to improper hazard- good
4.1 nuts etc. handling and safe keeping manufacturing practices
Washing
4.2 Physi Forei Hair strand Not properly wearing of C4 18 Standard dilution of chemicals, daily
Dipping cal gn hairnet C2 (N/S) checking of personnel hygiene,
4.3 Total Plate Allergen Management Program, Time
Unpacking Mate Count 8 (S) & Temperature Monitoring, Dilution
4.4 rial Monitoring Checklist
Repacking Salmonella Poor hygiene of commissary C2 8 (S)
personnel, Torn Packaging or C2 8 (S)
Micr Yeast and spillage, Temperature and time C2 8 (S) There will be subsequent
oorg Molds abuse, unclean sink and
Biolo anis Staphylococ unclean shelves. Y N YY CP step to eliminate the
gical ms cus aureus hazard- good
manufacturing practices
Coliforms C 2 8 (S)
5.0 Commissary Storage
Che Clea Liquid Soap, Due to improper handling and storaCge, ch4iller/f(rNe1/e8Sz)er not properly cleaned - - --
mical ning Sanitizer
Milk and There will be
subsequent step to
Che Aller Dairy, Spillage and improper handling C2 8 (S) eliminate the
mical gen Wheat, Tree Y N Y Y CP hazard- good
manufacturing
nuts etc. practices &
Allergens Program
Physi Hard Pallets, or Chip off or broken part C4 18
cal Plasti Crates (N/S) - - --
Tubs
c
5.1 Chilled Physi Meta Loose items Improper handling C4 18 Allergen Management Program, - - --
Temperatu cal l such as C4 (N/S) Chemical Management Program, - - --
re scissors Unwashed raw materials D4 Cleaning and Sanitation Program, - - --
5.2 Room Physi Filth 18 Foreign Object Policy, Material
Temperatu cal Soil or dirt Due to improper handling and (N/S) Storage and Handling Program,
re Infes from skin of storage, Uncleaned storage Temperature Monitoring, Pest
5.3 Freezer Physi tatio fruits and area 21 Control Management Program,
Temperatu cal vegetables (N/S) Preventive Maintenance Program
re n
Weevils,
ants or pest
Physi Glass Glass Broken glass packaging or glass D4 21 - - --
cal Packaging material C2 (N/S)
Micr Material
Biolo oorg Poor hygiene of commissary C2 8 (S) There will be
gical anis Total Plate C2 8 (S)
ms Count personnel, Torn Packaging or C2 8 (S) subsequent step to
8 (S)
Salmonella spillage, Temperature and time 8 (S) Y N YY CP eliminate the
hazard- good
Yeast and abuse, uncleaned
Molds manufacturing
Staphylococ chiller/freezer
cus aureus practices
Coliforms C2
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 130
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
6.0 Preparation 1
Che Main Lubricant, Improper handling and C4 18 - - --
mical tena Grease application of chemical (N/S)
nce
There will be
Milk and Cross contamination during subsequent step to
Dairy, preparation, not properly
Che Aller Wheat, Tree washed of utensils C2 8 (S) Y N YY CP eliminate the hazard-
mical gen nuts etc. good manufacturing
practices & Allergens
Program
Che Clea Liquid Soap, Improper cleaning and C4 18 - - --
mical ning Sanitizer sanitation of sieving machine (N/S)
Che Food Coloring Not following procedures, not C3 13 - - --
mical Not following using measuring tools (N/S)
procedures, not using
measuring tools
Physi Glass Glass Broken glass packaging or D4 21 Allergen Management Program, - - --
cal Packaging glass material (N/S) Chemical Management Program,
Material Cleaning and Sanitation Program,
Bolts and Foreign Object Policy, Preventive
Knots, Metal
Physi Meta shavings Loose metals from mixing C4 18 Maintenance Program, Personnel - - --
cal l machine (N/S) Health and Hygiene Program, Using
measuring tools for baking, utility
personnel must have knowledge or
6.1 Sieving Physi Woo Wood will undergo training in chemical There will be no
cal d splinters
From old and wooden pallets C 2 8(S) handling and proper Y Y - - CCP subsequent steps to
dilution.Handbook guide in diluting eliminate the hazard
sanitizers and other cleaning soap,
Physi Tin Tin can Improper handling and 17 mid year hand swabbing, machinery
cal can shards opening of canned materials (N/S)
D3 swabbing, surface swabbing to 3rd - - --
party laboratory. Follow standard
operating procedures and protocols
Forei when preparing of raw materials.
Physi gn Gloves Not following proper C4 18 - - --
cal mate procedures (N/S)
rial
Physi Forei Hair, egg Poor personnel hygiene, not C4 18 - - --
cal gn shells, following SOP (standard (N/S)
glassine operating procedures), no
mate papper,Alum thorough checking of WIP
rial inum Foil, (work in process) ingredients.
Total Plate Improper cleaning and C2 8 (S)
Count sanitation of machine and
Micr Salmonella utensils C 2 8 (S)
o Subsequent step to
orga
Biolo nism Yeast and C2 8 (S) Y N YY CP eliminate the
gical Molds C2 8 (S) identified hazard-
s Contamination from food
Staphylococ handlers and food contact baking process
cus aureus surfaces
Coliforms C 2 8 (S)
Che Main Lubricant, Improper handling and C4 18 Allergen Management Program,
mical tena Grease application of chemical (N/S) Chemical Management Program,
nce Cleaning and Sanitation Program,
6.2 Che Milk and Cross contamination during C2 8 (S) Foreign Object Policy, Preventive Y N YY CP There will be
Portioning mical Aller Dairy, preparation, not properly Maintenance Program, Personnel subsequent step to
6.3 gen Wheat, Tree washed of utensils 18 Health and Hygiene Program, Using eliminate the hazard-
Premixing Che nuts etc. (N/S) measuring tools for baking, utility good manufacturing
6.4 mical Clea personnel must have knowledge or practices & Allergens
Slicing/Cut Che ning 13 will undergo training in chemical Program
ting mical Food (N/S) handling and proper
6.5 Peeling Color Liquid Soap, Improper cleaning and C4 dilution.Handbook guide in diluting
6.6 Egg Physi ing C3 21 sanitizers and other cleaning soap,
Cracking cal Sanitizer sanitation of sieving machine D4 (N/S) mid year hand swabbing, machinery
6.7 Mixing Glass swabbing, surface swabbing to 3rd
6.8 Not following procedures, not using measuring party laboratory. Follow standard
Weighing tools operating procedures and protocols
when preparing of raw materials.
Glass Broken glass packaging or
Packaging glass material
Material
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 131
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Physi Meta Bolts and Loose metals from mixing C4 18
cal l Knots, Metal machine D4 (N/S)
Physi shavings D3
cal Woo From chopping board, paddle 21
Physi d Wood (N/S)
cal Tin splinters Improper handling and
Physi can opening of canned materials 17
cal Tin can (N/S)
Forei shards
Physi gn 18
cal Gloves Not following proper C 4 (N/S)
mate procedures
Biolo rial 18
gical Hair, egg Poor personnel hygiene, not C4 (N/S) Subsequent step to
Forei shells, following SOP (standard
gn glassine operating procedures), no C2 8 (S) Y N YY CP eliminate the
papper,Alum thorough checking of WIP C2 identified hazard-
mate inum Foil, (work in process) ingredients. C2 8 (S)
rial Total Plate C2 baking process
Count Improper cleaning and C2 8 (S)
Micr sanitation of machine and
oorg Salmonella utensils 8 (S)
anis
ms Yeast and Contamination from food 8 (S)
Molds handlers and food contact
Staphylococ surfaces
cus aureus
Coliforms
7.0 Heat Treatment
Che Main Lubricant, Improper handling and C4 18 - - --
mical tena Grease application of chemical (N/S) - - --
nce - - --
Che Liquid Soap, Improper cleaning and C4 18 - - --
mical Clea Sanitizer sanitation of mixer C4 (N/S) - - --
Physi ning Bolts and - - --
Knots, Metal Loose metals from mixing 18
cal Meta shavings machine (N/S) - ---
Physi l Wood - ---
cal splinters From chopping board, paddle C3 13 Chemical Management Program, - ---
Woo (N/S) Cleaning and Sanitation Program, - ---
Physi d Gloves Not following proper C 4 Foreign Object Policy, Preventive - ---
cal procedures 18 Maintenance Program, Personnel
Forei Hair (N/S) Health and Hygiene Program, Pre &
7.1 Baking Physi gn Poor personnel hygiene A4 Post checking of machine, Daily
cal Total Plate 10 (S) checking of personnel proper
7.2 mate Count Improper cleaning and C2 hygiene, Time & Temperature
Manual Biolo rial sanitation of machine and C2 8 (S) Baking/Cooking checklist, Thorough
Cooking gical Forei Salmonella utensils checking of ingredients
7.3 gn 8 (S)
Machine Che mate Yeast and Contamination from food C2 Chemical Management Program,
Cooking mical rial Molds handlers and food contact C2 8 (S) Cleaning and Sanitation Program,
Che Staphylococ surfaces C2 Foreign Object Policy, Preventive
mical Micr cus aureus 8 (S) Maintenance Program, Personnel
Physi o Improper handling and C4 Health and Hygiene Program, Pre &
Coliforms application of chemical C4 8 (S) Post checking of machine, Daily
cal orga C4 checking of personnel proper
Physi nism Lubricant, Improper cleaning and 18 hygiene, Time & Temperature
cal Grease sanitation of mixer (N/S) Baking/Cooking checklist, Thorough
s checking of ingredients
Physi Liquid Soap, Loose metals from mixing 18
cal Main Sanitizer machine (N/S)
tena Bolts and
nce Knots, Metal From chopping board, paddle C3 18
Clea shavings (N/S)
ning Wood Not following proper C 4
splinters procedures 13
Meta (N/S)
l Gloves
18
Woo (N/S)
d
Forei
gn
mate
rial
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 132
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Physi Forei Hair Poor personnel hygiene C4 18 - ---
cal gn (N/S) - ---
Total Plate Improper cleaning and C4
Biolo mate Count sanitation of machine and C4 18
gical rial utensils (N/S)
Salmonella
Micr Contamination from food C4 18
oorg Yeastand handlers and food contact C4 (N/S)
anis Molds surfaces C4
ms Staphylococ 18
cus aureus (N/S)
Coliforms 18
(N/S)
18
(N/S)
8.0 Cooling
Che No chemical hazards identified - ---
mical
Physi Meta Metal During inserting of baking pan C3 13 - ---
cal l shavings to trolleys (N/S)
Physi Infes Weevils, Due to improper handling and C3 13 - ---
cal tatio ants or pest storage, Uncleaned storage (N/S)
area
n Cleaning and Sanitation Program,
Forei Personnel Health and Hygiene
Program, Micro analysis Program,
Physi gn Hair, dust Contamination from personnel B4 14 Proper Cooling Time, Quality Control - ---
cal mate and food contact surfaces (N/S)
rial
Inspection,Foreign Object Policy, Pest
Total Plate C4 18 Control Management Program,
Count C4 (N/S) Thorough checking of base during
preparation.
Salmonella 18
Micr (N/S)
Biolo oorg Yeast and Pathogen contamination from C4 18 - ---
(N/S)
gical anis Molds cooling environment
ms Staphylococ C4 18
cus aureus (N/S)
Coliforms C4 18
(N/S)
9.0 Preparation 2
Che Prod Roller ink, Improper handling of ink for D4 21 - ---
mical uctio Stamp Ink labeling (N/S)
n
Che Clea Liquid Soap, Improper cleaning and C4 18 - ---
mical ning Sanitizer sanitation of food contact (N/S)
surfaces and utensils
9.1 Physi Glass Glass Broken glass packaging or C4 18 - ---
Unmouldin cal Packaging glass material C4 (N/S) - ---
g Meta Material C4 - ---
9.2 Physi l Bolts and Loose metals from mixing C4 18 Labeling Instructions, Waste - ---
Slicing/Cut cal Knots, Metal machine C4 (N/S) Management Program, - ---
ting Woo shavings Chemical Management Program,
9.3 Peeling Physi d Wood From chopping board, paddle C4 18 Personnel Health and Hygiene Progr
9.4 cal Tin splinters (N/S) am, Microanalysis Program, Daily
Frosting Physi can Tin can Improper handling and Personnel Hygiene Checklist,
9.5 cal shards opening of canned materials 18 Thorough checking of ingredients
Labeling Forei (N/S) during preparation, Time &
9.6 Mixing Physi gn Gloves Not following proper Temperature Monitoring Checking,
9.7 cal procedures 18 Pest Control Management Program,
Whipping mate Hair, egg (N/S) Not using of utensils made of
9.8 Physi rial shells, Poor personnel hygiene, not wood,cake boards must undergo
Weighing cal glassine following SOP (standard 18 metal detection, Assembled FG
9.9 Forei papper,Alum operating procedures), no (N/S) products will undergo metal
Packing gn inum Foil, thorough checking of WIP detection.
(work in process) ingredients.
mate
rial
Physi Plasti Pieces of Poor handling practices, Poor C4 18 - ---
cal c plastic waste disposal (N/S)
materials
Physi Pape Sticker label, C4 18 - - --
cal r tissue paper (N/S)
Biolo Micr Total Plate Pathogen contamination from C2 8 (S) Personnel Hygiene
gical oorg Count food handlers and food C2 8 (S) Y Y - - CCP Program, Daily checking
anis contact surfaces
ms Salmonella of personnel hygiene
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 133
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Yeast and C2 8 (S)
Molds C2 8 (S)
Staphylococ C2 8 (S)
cus aureus
Coliforms
10.0 QA/QC Checking
11.0 Metal Detection
Chemical No identified hazard - ---
Biological - ---
Failure to remove hazardous - ---
extraneous matter.
Physi Forei Possible Metal being missed going C4 18 Preventive maintenance schedule of
cal gn metal through the detector due to (N/S) equipment, Metal detection
mate inclusion malfunction ornon operation monitoring.
rial of equipment
12.0 FG Storage
11.1 Cool No Hazards - ---
Temp
11.2 - ---
Chiller - ---
Temp
- ---
13.0 Delivery Preparation - ---
- ---
13.1 Physi Forei Hair Poor personnel hygiene C4 18 - ---
Boxing cal gn C4 (N/S)
13.2 Fruit Hard plastic From Delivery trays
Topping Physi mate chips D4 18
cal rial C4 (N/S)
Forei 21
gn (N/S)
mate 18
rial (N/S)
14.0 Store Delivery
Che Main Lubricant, Unmaintain delivery van
mical tena Grease
nce
Delivery Che Clea Liquid Soap, Improper rinsing of food Good Delivery Practices, Personnel
mical ning Sanitizer contact surfaces, spilled Health and Hygiene
cleaning supplies during Program,Checking of Delivery
delivery Temperature Monitoring
Physi No physical hazards identified
cal
No physical hazards identified
Biolo
gical
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 134
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
13.0 HAZARD PLAN SUMMARY
Table 13.1: Production HACCP Plan Summary Rev. No.
000
Prepared by:
MDC
Hazard Monitoring Procedures Corrective
Descripti action to
Process CCP Critical What Proced Frequ Respon Immediate Action prevent Verification Records
Steps No. on Limits ure ency sibility recurrence Procedure
Sifting 1 Physical: No screen Screen Visual Before Preparat Screen Damaged and 1. Inspecti 1.Inspect screen Sifting
Baking
damaged integrit inspect sifting, or Screen with inaccurate on and integrity, Monitorin
Foreign y and ion of Every screen size: checking condition of machine g and
materials Materials dimens integri 4 of integrity before and once Verificatio
contamin for Sifting : ion ty of hours 1.Hold contaminated of screen every shift by QA/ FS n Form
ation screen product for re-sieving before Officer
a. Flour sifting and Screen
0.3 inch-1 b. Cornst Visual Before 2. Stop operation. once every 2. Review of Records Size
inch in arch inspect sifting Replace damaged/ shift by PPIC Supervisor Certificate
length c. Cocoa ion of inaccurate size screen. every shift
d. Baking screen 2. Install Sifting
Reference Powde size screen with 3. Review Screen Size Validation
:r accurate Certificate from Report
US FDA e. Baking screen size Supplier every
Soda before deliver Job Order
sifting Form
Screen 4. HACCP Internal
size: Audit
0.0234-
0.0165 inch
or 30- 40
mesh
2 Biological Baking Baking Visual Every Commis Machine Failure: 1. Follow 1. Random check Tools and
: temperatur time monit batch/ sary preventive baking temperature Equipmen
e: oring Once Personn 1. Stop operation. maintenan and time by QA/ FS t
Survival of throug every el Inform Production ce for Officer Calibratio
microorga Min. 120 h oven batch Supervisor. oven. n
nism due degree timer in Maintenance to check 2. Conduct 3rd Party Certificate
to Celsius during requir oven condition for Calibration- Annually
improper baking ed repair. Resume once 2. Review of Records- Finish
applicatio Baking proces time oven is functional. FS Officer and Goods
n/ abuse time: Baking s frame Production Supervisor Microanal
of time temper 2. Hold affected every shift ysis
and Min. 10 ature Visual product for QC 3. Random Report
temperat minutes monit Every disposition. microanalysis of finish
ure oring batch/ goods by 3rd Party Job Order
throug Once Laboratory Form
Total h every 4. HACCP Internal
Plate therm batch Audit Incident
Count ocoupl in Report
Yeast and e requir
Molds readin ed Baking
Coliforms g time Validation
and E.coli. during frame Report
Salmonell baking
a proces
Staphyloc s.
occus
aureus
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 135
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Metal 3 Physical: 100% Sensitiv Visual Every Metal Machine Failure: 1. Follow 1. Testing of metal Metal
Detectio Sensitivity ity inspect batch/ Detecto preventive detector with Detection
n Selected setting for setting ion of Contin r 1. Stop operation. maintenan sensitivity on a daily Monitorin
metal specific For sensiti uous Operato Inform Production ce for basis- every 4 hours, g and
inclusion- product specific vity monit r Supervisor. Metal before and start of Verificatio
Ferrous, produc setting oring Maintenance to check Detector. operation by FS n Form
Non- ts sensitivity settings and Officer/ QA
ferrous condition of machine. 2. 2. Review records by Metal
Stainless Resume once machine Maintenan Production Supervisor Detector
steel is functional. ce to check every shift Calibratio
source of 3. Calibration of Metal n
7mm- 2. Hold affected any metal Detector by 3rd Party- Certificate
25mm product.Re-pass hold contaminat Annually
in length product in Metal ion for 4. HACCP Internal Job Order
Detector if MD is repair or Audit Form
Reference available. perform
: corrective Incident
US FDA 3. If 100% negative to action. Report
metal contamination,
consider as a good Metal
pack. Detection
If not 100% negative, Validation
Open SUSPECTED Report
pack and check for
contaminant.
Report to Supervisor/
QC In Line.
4. Maintenance to
trace the source and
conduct corrective
action.
Table 13.2: Hot Kitchen HACCP Plan Summary
Hazard Monitoring Procedures
Descripti
Process CCP Critical What Proce Frequ Respon Immediate Corrective action to Verification Records
Steps No. on Limits dure ency sibility Action prevent recurrence Procedure
Receiving 1 Biological Supplier Materia Revie Every Wareho 1. 5.R Communicate 1. Random Certificat
Meat : certificatio l w of deliver use eject delivery Material Specification microanalysis- 3rd e of
n that Specific Certifi y Personn if to Supplier- Supplier Party Laboratory analysis
Presence product ation cate of el specification Approval and
of meets SPC/ Analys s is not within accreditation 8. HACCP Internal Incident
microorg APC test or is Quality standard Audit report
anisms performanc Assuran 6. Inspection and
from e standards ce/ review of Certificate Delivery
supplier’s and meets Food of analysis upon inspectio
end other Safety delivery n
establishm Officer checklist
Standard ent 7. Will not receive
Plate specificatio product
Count / ns during unaccompanied by
Aerobic delivery certification
Plate
Count at Not
20 degree exceeding
C 5x105
FDA
Standard
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 136
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Cooking 2 Biological: Internal Internal Visual Every Commiss 1. Hold affected 3. QA 1. Random check Cooking
cooking cooking monito batch/ ary product for QA/ assures that the of internal Monitori
Survival of temperatur time ring Once Personn FS disposition. cause of the temperature ng Form
microorga e and time: and throug every el deviation is and time by
nism due temper h batch identified and the QA/ FS Officer Tools and
to 74 degree C ature therm in product reworked Equipme
improper for 15 omete require or condemned 2. Conduct nt
applicatio seconds r d time according to Calibration- Calibratio
n/ abuse readin frame process standard Internally and 3rd n
of time g recommendations. Party Certificat
and during 3. Review of e
temperat cookin 4. Cooker Records- FS Officer
ure g will be adjusted or and Production Finish
proces repaired and the Supervisor every Goods
Staplyloco s maintenance shift Microana
ccus schedule reviewed 4. Random lysis
aureus or revised as microanalysis of Report
Salmonell necessary. finish goods by 3rd
a Party Laboratory Job
5. Cold 5. HACCP Internal Order
spots if found will Audit Form
be monitored and
product Incident
temperature Report
checked from each
lot prior to release.
Metal 3 Physical: 100% Sensitivi Visual Every Metal Machine Failure: 1. Follow preventive 1. Testing of metal Metal
Detection Sensitivity ty inspect batch/ Detector maintenance for detector with Detectio
Selected setting for setting ion of Contin Operato 1. Stop Metal Detector. sensitivity on a n
metal specific For sensiti uous r operation. daily basis- every 4 Monitori
inclusion- product specific vity monito Inform 2. Maintenance to hours, before and ng and
Ferrous, product setting ring Production check source of any start of operation Verificati
Non- s Supervisor. metal contamination by FS Officer/ QA on Form
ferrous Maintenance to for repair or perform 2. Review records
Stainless check sensitivity corrective action. by Production Metal
steel settings and Supervisor every Detector
condition of shift Calibratio
7mm- machine. 3. Calibration of n
25mm Resume once Metal Detector by Certificat
in length machine is 3rd Party- Annually e
functional. 4. HACCP Internal
Reference Audit Job
: 2. Hold affected Order
US FDA product.Re-pass Form
hold product in
Metal Detector Incident
if MD is Report
available.
3. If 100%
negative to
metal
contamination,
consider as a
good pack.
If not 100%
negative, Open
SUSPECTED pack
and check for
contaminant.
Report to
Supervisor/ QC
In Line.
4. Maintenance
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 137
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
to trace the
source and
conduct
corrective
action.
Storage 4 Survival of Finished Storage Visual Every 4 1. Hold affected 1. The cause of 1. Maintenance Temperat
microorga product conditio inspect hours/ Commiss product for the temperature will verify the ure
nism due storage n: ion of continu ary QA/ FS exceeding 0 degree C accuracy of the Monitori
to areas will temper storag ous Personn disposition will be identified and storage display ng Form
improper not exceed ature e monito el eliminate once per shift.
storage 0 to -18 setting ring Incident
condition/ degree s or 2. The CCP will be 2. QA will check report
abuse of Celsius display monitored hourly all
storage after the corrective thermometers Job
temperat action is taken to used for Order
ure ensure that it is under monitoring and Form
control. verification
Staplyloco activities for Product
ccus 3. When the cause of accuracy daily Microana
aureus the deviation is and calibrate lysis
Salmonell identified, measures to within 0 Report
a will be taken to degree C
prevent it from accuracy as
recurring e.g., if the necessary.
cause is equipment
failure, the preventive 3. QA will
maintenance program observe
will be reviewed and maintenance
revised, if necessary. personnel
check finished
product
storage area
once per shift.
Table 13.3: Raw Materials and Packaging Materials HACCP Plan Summary
Monitoring Procedures Corrective Actions Taken When there is a
How When Who Records
Process Control Critical Limits Deviation
Steps Measures
How Who Verificati
RECEIVING on
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 138
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
Incoming Sampling All deliveries should 100% sampling Every Whse Delivery For defects, 100% Warehouse Warehouse
Raw pass sampling for 10 delive Stockman Inspection rejection must be Supervisor Supervisor
Material Shelf Life within procedure prior to cases/sacks or ry Checklist done and items
Inspection acceptance receiving. It should lower volume. made Whse must be returned
period and be No defects found by Stockman Material to supplier
Incoming follow FEFO/ in 10% sampling Flour bag suppli Deviation
Raw FIFO samples must be er Whse Report Immediately
Materials 100% sampling for individually Stockman advise Purchasing
Inspection Product free 10 cases/sacks or opened and Every
from Physical lower volume sifted. delivery Delivery Advance notice Warehouse Warehouse
Incoming Damage made by Inspection from supplier to Supervisor Supervisor
Raw Shelf life of product Vegetable pieces supplier Checklist be approved and
Materials delivered must not be must be accepted by
Inspection lower than the individually Material Purchasing and
previous delivery checked (visual) Deviation Warehouse
and inspected for Report
contaminants REJECT if no
(worm) and advance notice
rotten portions. made.
Visual Inspection
Product shelf life must
have a 1/2 remaining
shelf life for all
products which shelf
life is six (6) months
Product shelf life must
have a 2/3 remaining
shelf life for products
with three (3) months
and below expiry
dates
JIT products are 7 Visual Inspection Ever Delivery REJECT Warehouse Warehouse
days or less delivery Inspection non-conforming Stockman Supervisor
made by Checklist products
Integrity of product supplier
and its packaging is Material
maintained. Deviation
Damaged product Report
and packaging
(Primary and
Secondary)
including its seal
shall not be
accepted.
a. No holes, tears,
chipped-off
portions, sacks
are intact with
no detached
strands
b. Packaging Seal
integrity is
maintained: no
signs of
tampering, for
heat sealed
packs there
shall be no seal
gaps and burnt
seal.
Product packaging
is visibly clean; free
from dust and
accumulated dirt or
filth
Products shall
show no evidence
of pest infestation
Products should be
free from
contaminants
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 139
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Products maintain
its sound physical Rev. No.
and aesthetic 000
properties
Prepared by:
For fresh raw MDC
materials, there
shall have no signs
of early
deterioration and /
or temperature
abuse.
Receiving Only Once passed Visual Ever Whse Delivery If actual quantity Whse Whse
of approved required inspection Inspection delivery Stockman Inspection has variance with Stockman Supervisor
Deliveries deliveries Warehouse made by Checklist Invoice, reflect
will be stockman will Record supplier Whse on the Invoice Warehouse
Goods received receive stocks and complete Supervisor actual quantity Supervisor
Receipt will attach delivery details Every and have the
Processing Actual Receiving Tag per per product in delivery delivery supplier
count of raw materials receiving report made counter sign
delivery delivered sheet
should Email
match with Actual counting of Weighing by discrepancy
Invoice delivery use of Report to
document calibrated Purchasing
100% weighing of weighing scale
Actual vegetables and Sales Invoice Reconcile Whse
product meat delivery Computer Supervisor
weight to encoding and PO erroneous entry
be Correct count noted
reflected. in the Invoice
should be inputted
Process actual in system (SAGE)
count only
Storing Store product Packaging and dry By use of Every Whse Temperature For items stored in Whse Warehouse
per storage items should be calibrated day, Stockman Monitoring chiller/freezer, Stockman Supervisor
requirement stored in stockroom thermometer, get every Report check product
with ambient temp actual room four temperature
of 80 to 88ºF (27 to temperature, hours conditions and
31ºF) chiller and freezer HOLD if found with
temperature and Every signs of thawing
Chilled products record at least delivery
should be stored in thrice a day or as made Immediately report
chiller with temp of needed for sudden drop of
33ºF to 40 (1ºC to Every temperature for
4ºC) Visual Inspection chiller and freezer
Recording Complete and Frozen items Warehouse Stock Re-inspect items Warehouse Warehouse
Of Code accurate should be stored in received and record Stockman Supervisor
Dates product date freezer with temp of Stockman Monitoring all date codes and
Delivered codes on -10 to 10ºF (-23 to batches then
stock -12ºC) update stock
monitoring monitoring
Thrice a day
storage
temperature
verification
Code dates
(PD/ED) with
breakdown of
quantities delivered
should be recorded
in stock monitoring
and identified as
addition to current
stocks.
PICKING Physical Items for issuance Visual Inspection Whse Hold and Isolate Whse Warehouse
Picking
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 140
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
per store Inspection have no signs of Picking Stockman and label damage Stockman Supervisor
damage with intact stocks
Check and primary and Stock
verify Product secondary packaging Monitoring Hold, Isolate and Whse
Shelf life and Picklist label expired Supervisor
Issuance Product for Ageing products
Period issuance are not Report Report Short shelf
expired life items to SCM
Product Issuance Manager and to
following FEFO / plan out possible
FIFO allocation
Recording Complete and All code dates Visual Inspection Every Whse Stock
of Codes accurate (PD/ED) with picking Stockman Monitoring
and Dates product date breakdown of made
for codes on quantities for issuance If records were Warehouse Warehouse
Issuance stock should be recorded in noted with
discrepancy, verify Stockman Supervisor
monitoring stock cards as less actual code dates
and picklist quantities from current received by stores;
stocks
Verify picklist
Record all code dates
(PD/ED) with
breakdown of
quantities issue
Prepared by: Noted by: Approved by:
ANNE MADELAINE K. LIU
MARK ANTHONY T. DELA CERNA JOANNE G. DOSDOS
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 141
HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Rev. No.
000
Prepared by:
MDC
<<Disclaimer>>
Unauthorized reproduction in whole or in part is an
infringement of copyright.
Controlled documented information of GREENTREE FOOD SOLUTIONS INC.
Photocopies are not allowed without permission.
Page 142
The words you are searching are inside this book. To get more targeted content, please make full-text search by clicking here.
GFS-QACD.MN.001-HACCP MANUAL
Discover the best professional documents and content resources in AnyFlip Document Base.
Search