GFS-QACD.MN.001-HACCP MANUAL

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

Rev. No.
000

Prepared by:
MDC

SPAGHETTI BOLOGNESE HEARTY BEEF STEW PASTA ALA ESPANA

CHICKEN BASQUE COUNTRY STYLE ROAST PORK GARLICKY BEEF SALPICAO

ROCK AND ROLL SAUSAGE AND SLAW SEASIDE DELIGHT

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

Rev. No.
000

Prepared by:
MDC

FISH AND PESTO CAPTAIN LEE’S BOUNTY FISH AND CHIPS

SPICY MILKFISH BELLY RODEO CHOPS CREAMY BREAKFAST TOAST

BREAKFAST SAUSAGE PORK TOCINO SPANISH SARDINES

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

Rev. No.
000

Prepared by:
MDC

HONEY CURED BACON CHICKEN TOCINO BREAKFAST CHORIZO

CORNED BEEF BIG BANG BREAKFAST SPANISH OMELETTE
8.2.4 Chilled Desserts

BANOFEE PIE MANGO PANDAN SAGO MOLTEN LAVA

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

Rev. No.
000

Prepared by:
MDC

COOKIE BOMB
8.2.5 Pastry

CHUNKY CHOCO PEANUT NUTELLA BAR CREAM BRULEE BAR
BUTTER BAR

FUDGE BAR HAZELNUT BAR LEMON BAR

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

Rev. No.
000

Prepared by:
MDC

MUD BAR OREO BROWNIE BAR OREO CHEESECAKE BAR

QUEEN ELIZABETH BAR REVEL BAR ULTIMATE BROWNIE BAR

YUMMY YUM BAR TRUFLE BAR NUTELLA CUPCAKE

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

Rev. No.
000

Prepared by:
MDC

BLACK EYES SUSAN CUPCAKE CARROT CUPCAKE DECADENCE CUPCAKE

DOUBLE CHOCOLATE MATCHA CUPCAKE RED VELVET CUPCAKE
CUPCAKE

VALINTINES CUPCAKES LUCKY OINK CUPCAKE VANILLA CUPCAKE

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

Rev. No.
000

Prepared by:
MDC

MINI STRAWBERRY C-CAKE MINI BLUEBERRRY ESECAKE MINI MANGO CHEESECAKE

BANANA MUFFIN BANANA MUFFIN CHUNKY CHOCO MUFFIN

CINNAMON SWIRL CORN MUFFIN ALMOND COOKIE

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

Rev. No.
000

Prepared by:
MDC

BLACK AND WHITE COOKIE BUFFALO COOKIE DOUBLE CHOCOLATE COOKIE

LEMON SUNSHINE COOKIE NEIMAN MARCUS COOKIE OATMEAL RAISINS WITH
MOLASSES

PEANUT BUTTER CHIP COOKIE JUNGLE CACAO COOKIE ORANGE POPPY SEED COOKIE

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Page 58

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

Rev. No.
000

Prepared by:
MDC

RED VELVET CRINKLES THUMB PRINT UBE CRINKLES
8.2.6 Gelato

123 CRUNCH AVOCADO BISCOTTINO

BLACK AND WHITE BLUEBERRY SWIRL BUBBLE GUM YUM

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Page 59

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

Rev. No.
000

Prepared by:
MDC

DECADENCE HONEY BEE JAVA JOE

JUNGLE CACAO MACADAMIA MANIA MALTY THE MAGNIFICENT

MANGO HARVEST MANGO UBE PANDAN

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Page 60

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

Rev. No.
000

Prepared by:
MDC

PERFECT MATCHA SMORES STRUT THE CHELLA

UBE MACAPUNO UBE ULTIMATE BROWNIE

WHITE RUSSIAN WICKEDLY LEMONY
8.2.7 Beverage

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Page 61

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

Rev. No.
000

Prepared by:
MDC

CAFE AMERICANO CAFE LATTE CAFÉ MOCHA

CAPPUCCINO CARAMEL LATTE ESPRESSO DOPPIO

ESPRESSO SOLO FLUPPY GREEN TEA MATCHA LATTE

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Page 62

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

Rev. No.
000

Prepared by:
MDC

HOT CHOCOLATE MILK PLUS COOKIE MOCHA HAZELNUT

GREEN TEA CARAMEL MOCHA STRAWBERRY KISS ICED STRAWBERRY KISS
ESPRESSO

GREEN TEA BERRY LATTE GREEN TEA CARAMEL BLENDED GREEN TEA BERRY
MACCHIATO NUT

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Page 63

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

Rev. No.
000

Prepared by:
MDC

AVOCADO YOGURT FRUITEZE MANGO AVOCADO FRUITEZE SALTED CARAMEL FRAPPE

8.3 PRODUCT SPECIFICATION

Please refer on separate Module for full details of product specification and product description of bakery

products and hot products.
Figure 8.3.1: Product Specification Module

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Page 64

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

Rev. No.
000

Prepared by:
MDC

9.0 PROCESS FLOW DIAGRAM

The HACCP Team carefully examined the operational process of a specific product and constructed a process flow
diagram with which the team based their HACCP study. The flow diagram covers all the steps in the
productionof first packaging materials and labels and depicts how these products are handled throughout the
operation. The construction of a flow diagram is very important in the application of HACCP to a specific process
because it facilitates and supports hazard analysis.

HACCP Team verifies the documented process flow and lay out to ensure that all activities are listed, identified and
to confirm for accuracy and completeness. Verification is to be carried out on-site and/or during
processing/operation.

9.1 COMMISSARY PROCESS FLOW AND PROCEDURE

Diagram 9.1.1: Receiving - Raw Materials

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Diagram 9.1.2: Premix Area
Rev. No.
000

Prepared by:
MDC

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Diagram 9.1.3: Production Area
Rev. No.
000

Prepared by:
MDC

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Diagram 9.1.4: Finishing Area
Rev. No.
000

Prepared by:
MDC

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Diagram 9.1.5: Hot Kitchen Area
Rev. No.
000

Prepared by:
MDC

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
Diagram 9.1.6: Depot
Rev. No.
000

Prepared by:
MDC

Diagram 9.1.7: Washing and Utensils Storage Area

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Page 70

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.2 BAKERY PRODUCTION PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

9.3 HOT PRODUCTION PROCESS FLOW

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.4 BARS RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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Page 72

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.
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Page 73

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.5 BASE CHEESE CAKE RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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Page 74

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.
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Page 75

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.6 COOKIES RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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Page 76

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.
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Page 77

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.7 BASE CUPCAKE RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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Page 78

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.
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Page 79

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.8 HEARTY MEALS AND KITCHEN FAVORITE RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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Page 80

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.
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Page 81

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.9 HOT PORTIONS RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.10 LOAF RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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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.
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Page 84

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.11 BASE MINI CHEESE CAKE RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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Page 85

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.
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Page 86

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.12 MOUSSE REGULAR BASE CAKE RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.12.1 MOUSSE PREPARATION
Rev. No.
000

Prepared by:
MDC

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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.
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Page 89

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.13 MUFFINS RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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Page 90

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.
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Page 91

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.14 PANINI RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.15 REGULAR BASE CAKE RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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

Rev. No.
000

Prepared by:
MDC

9.15.1 FILLING

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

Rev. No.
000

Prepared by:
MDC

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Page 95

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.16 SAVORY RAW MATERIALS PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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Page 96

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

Rev. No.
000

Prepared by:
MDC

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Page 97

HACCP MANUAL Document No.:
QACD.MN.001
QUALITY ASSURANCE &
CONTROL DEPARTMENT Effectivity Date:
June 28, 2019
9.17 LOGISTIC/MPC PROCESS FLOW
Rev. No.
000

Prepared by:
MDC

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

Rev. No.
000

Prepared by:
MDC

9.18 WAREHOUSE PROCESS FLOW & PROCEDURE

9.18.1 INBOUND - refers to the sourcing, expediting and receiving of goods, that is coming to WH.

Process Flow Description Responsible
START
Observe First Stockman
Product Inspection Stockman
- Driver/Helper observes
Receiving of good personal hygiene, Stockman
deliveries
- Dress Code
(T-Shirt, Long Pants and
close Shoes

Integrity of Product and its
packaging is maintained. Damage
product and packaging including its
seal should not be accepted.

- Product free from
physical damage

- Product should be
properly labeled, without
signs is tampering

- Product should bear
proper labeling posted in
permanent manner and
with no signs of
tampering.

- Shelf life within
acceptance period
“Just-in-time” – products
with 7 days or less

Above three (3) months – ½
remaining shelf life.
Once passed required inspection
Warehouse will receive deliveries

- Actual counting of
delivery per required unit
of measure

- Actual count of delivery
should match with
Invoice document

- Actual product weight to
be reflected

Stamp received on the Invoice

Goods receipt Processing
- Correct count noted in
the invoice should be

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

Rev. No.
000

Prepared by:
MDC

Storing inputted in system (SAGE) Stockman
- Print Receiving Report Warehouse Supervisor
Recording of Code
Dates Delivered and attach to the invoice

Store product per storage
requirement

- Packaging and dry items
should be stored in
stockroom with ambient
temperature

- Chilled products should
be stored in chiller

- Frozen items should be
stored in freezer

Complete and accurate product
date codes and quantity on ageing
report

- Code Dates (PD/ED) with
breakdown of quantities
delivered should be recorded
in ageing report and identified
as addition to the current
stocks

END

9.18.2 OUTBOUND - about warehousing, packaging and transporting of goods, going out to WH.

Process Flow Description Responsible

START Printing of Order Requisition
uploaded by store
Warehouse Supervisor
- Stores to upload order a
day before delivery but
following the delivery
schedule assigned per
store

- Store schedule (outside
OBP): (1)MWF – CHH,
ICM and Pueblo ; (2)
TThS – ITP, VIBO and
SMSS

- Stores with.in OBP is daily
delivery

Orders are for Warehouse and

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