Professional Documents
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02102016
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best
describes
the
product
benefits.
has
been
awarded
with International
Organization
for
Standardization ISO 9001: 2000 certifications from 2003 to 2009 and has
now upgradedto ISO 9001:2008 in compliance with Quality Management
System and certification for product quality excellence. This assures that
consumers only get the highest quality products in the market. Moreover,
Gardenia is HACCP (Hazard Analysis and Critical Control Point) certified since
to reach Cebu, Bohol, Butuan City, Iligan City, Misamis Oriental, Bukidnon
and Davao City in Mindanao.
From Gardenia's establishment in 1998, the brands success has been
starkly evident with its continuous and rapid sales growth.
This combination of superior product quality, advanced bread-making
technology and extensive system of distribution reflects the consumeroriented vision of Gardenia Philippines that brings consumers the highest
level of product satisfaction.
The reason behind Gardenia's success is no secret; it is the people who
made Gardenia what it is today and the goal of sustaining Gardenias
leadership and excellence. Our enthusiasm to serve constitutes the yeast
that raises the dough and with this, Gardenia will continue to take the lead.
Vision
Our vision is to become the premier company in the baking industry
and the related food and beverage industry, known and emulated for our
best quality products that delight the consumer. It is the pride of every
employee, investor, trade partner and stakeholder.
Mission
Our mission is to serve consumers with the best quality
assortment of great-tasting bakery and related food and beverage products,
with world-class manufacturing facilities and an efficient nationwide
distribution network, thereby providing a fair return on shareholder
investments.
Core Values
Customer Driven- Wealways put the customer first in everything we
do.
o Innovation We constantly initiate change and encourage creativity.
o Teamwork and Professionalism We are one company, one team
working together professionally.
o Integrity We uphold honesty and objectivity in the things that we
do.
o Excellence We relentlessly pursue continuous improvement and aim
for the highest standard in our work.
o Stewardship We treat company resources with pride as if they are
our own.
Food Safety Policy
We, at Gardenia Bakeries Philippines, are committed to assure
customers and consumers that our products are produced with superior
quality ingredients and according to strict safety and hygienic standards that
comply with statutory and regulatory requirements.
Quality Policy
We, at Gardenia Bakeries Philippines, are committed to delight
consumers by providing best quality bakery products.
We
aim
for
excellence
through
innovation
and
continuous
Achievements
Gardenias
achievements
are
due
to
our
beloved
customers
Gardenia Bakeries Phils., Inc. bagged three new awards in the DTICenter for Industrial Competitiveness Search for Model Company held last
July 8, 2011. Being the only company to win all three categories of the ProActive
Programs
Relationship,
Achievement
Family
Awards
Welfare/Community
namely,
Labor
Relations,
and
Management
Quality
&
Productivity, attests to Gardenia's mission to enrich the quality of life for the
Filipino not only through the manufacturing of high quality breads, but also in
caring for the welfare of every family, community and employee behind its
success.
The Pro-Active Program Achievement Award is given yearly by the
Department of Trade and Industry across all industries in recognition of a
company's exemplary achievements in institutionalizing its programs.
Corporate entrants are evaluated and judged according to documented facts
and highly measurable results.
As the winner of the Labor Management Relationship award, Gardenia
invests highly in strengthening employees' knowledge, abilities, attitude and
morale through company-sponsored trainings and events resulting in their
continued high motivation, happiness, health and well-being.
Out besting the rest in the Family Welfare/Community Relations
category stems from Gardenia's various programs such as "Daily Bread"
which provides 10,000 loaves of bread to the various sectors of society
weekly; sponsorships of educational activities for employees and students,
medical missions, livelihood and outreach programs for the jobless and the
poor as well as environmental projects for the entire community.
Emerging as the champion in Quality and Productivity--category with
stringent criteria--is the result of having a 6k plant (the largest and the most
advanced in the country today) that allows for high input and efficiency, a
state-of-the-art and "untouched by human hands" bread production process,
consistency in meeting ISO and HACCP standards and various consumer
awards plus a very strong customer focus, among others.
Products
Manufacturing Process
The Gardenia production and sales teams work throughout the night to
ensure that only the freshest bread reaches you. Nothing is rushed. The
entire process takes 8 hours to complete.
Gardenia uses the traditional American Sponge and Dough breadmaking method to bake you that soft-textured loaf with a tender crust and
distinct taste. This unique method ensures that Gardenia's bread stays fresh
longer and tastes so good you can even eat it on its own.
Automatic Blending
The production process begins with a
computerized blending of the exact
amount of quality ingredients needed.
This helps to ensure equal goodness in
every loaf.
Fermentation Room
The sponge dough is then kept in a
fermentation room, under controlled
temperature and humidity for 4 hours,
so that Carbon dioxide is released, and
sponge can rise. This fermentation
process helps the sponge to develop a
unique Gardenia bread texture, aroma
and taste.
Divider
The dough is then divided into the
required weight for each loaf and
conveyed to a rounder.
Rounder
At the rounder, each piece of dough is
kneaded so that Carbon Dioxide is
trapped and the bread can develop a
soft texture when it is baked.
Checkweigher
The dough pieces then go through the
checkweigher. Here, the pieces that are
over or under the required weight are
automatically rejected.
Intermediate Proofer
The dough is then left to rest in the
intermediate proofer for 10 minutes
before being molded and placed into
the baking pans.
Moulder
Here, the dough is shaped according to
the desired configuration and then
automatically placed into the pans.
Automatic Lidder
The pans are lidded automatically to
give the bread its uniform rectangular
shape.
Final Proofer
At this final proofer stage, the yeast is
allowed
to
rise
further
under
controlled temperature and humidity.
Once the dough has risen to the
desired height, it is finally ready for
baking.
Tunnel Oven
Here, Gardenia breads are baked for
about 20 minutes at a temperature of
approximately 200 degrees Celsius in
the state-of-the-art tunnel oven.
Bread Cooler
This bread cooler can hold up to 8000 loaves of bread per hour. The freshly
baked and hot bread loaves need to be kept in the cooler for about an hour
until slightly above room temperature before it is ready for packing.
Delivery
The freshly baked breads are then
delivered to retail outlets.
Behavioral approach
Our company attributes the highest importance to peoples behaviors
as the main factor for the prevention of accidents.
We believe that every time an accident occurs, the root causes can be
traced to someones behavior. Therefore, we implement programs that
with
employees,
contractors
and
other
stakeholders;
o educating, training and equipping employees to ensure that they
are empowered to avoid unsafe situations and to respond rapidly
to unexpected events;
o influencing, training and education of contractors, suppliers and
community.
Implementation, certification and audits
Our company implements this policy through the Occupational Safety
and Health Management System, which includes periodic self-assessments
and specific audits. Local management is accountable for its implementation.
To ensure a consistent and coherent implementation worldwide,
Gardenia submits all its manufacturing sites to OHSAS 18001 certification by
independent accredited bodies.
Community, supply chain, contractors and other stakeholders
Our companys business model is based on the creation of shared
value for the company and the society. With our work to foster our
companys safety culture for example through safe driving programs for
employees and contractors we also act on the safety culture of the
The Gardenia plant is ISO 9001: 2008 certified & HCAPP (Hazard
Analysis and Critical Control Point) certified proof that the company strictly
adheres to the highest standards of food quality & safety.
ISO 9001:2008
o ISO 9001:2008 certification has been in place for over a decade now
and is used by both customers and companies as a method of
controlling their quality.
o The Standard provides a framework to manage your business and
ensure a philosophy of continual improvement in all aspects of your
business.
o It is externally assessed on an ongoing basis to ensure these business
practices are maintained.
The principles of ISO 9001:2008 are:
ISO 9001: 2008 is an international standard related to quality
management system, applicable to any organization from all types of
business sectors and activities.
as
the
most
cost-effective
method
of
preventing
food
protection
In
addition
to
meeting
the
legal
other means,
The employer shall provide those employees with such personal
protective equipment as will adequately control their exposure to substances
hazardous to health. Certain cleaning compounds and insecticides are
obvious examples of where special clothing is necessary for those using
them. However, common ingredients in bulk may be irritant or have other
characteristics that make the wearing of protective clothing a wise
precaution.
Head Coverings
The hair represents a source of both foreign matter
contamination and bacterial contamination. It therefore
follows that hats should be worn in food premises and
that the hair should be entirely enclosed. It should be
explained to the wearers to why there is a need for hair
covering. Remind them of their hygiene training and the
need to be aware of the risks of foreign bodies and pathogens from their
hair. Many customer complaints involve finding hairs in food).
Whatever style of hat is chosen, it is best, especially for long hair, if
hairnets are worn underneath the hat. The hairnets should be brightly
coloured (usually blue) to be easily seen. Some are manufactured with small
metal tags. These have the advantage that if they accidentally enter a
product, a metal detector will locate them. Over the hairnet should be worn
one of the various hats available. Styles must be of a generous size to cover
all the hair and be comfortable. Elastication must be inserted in a way that
will avoid any irritation in use. Many types can have a snood attached to
contain the hair gathered at the neck. For absolute protection a balaclava hat
which covers all but the face may be preferred. The choice will depend very
much on the type of food and the duties of the worker. In recent years hats
and hairnets are often replaced by mob caps which cover all the hair on the
head. Preferably, the mob caps should be single use ones with a silver strip.
These caps are disposed of when the wearer leaves the food area, and when
they return a new one is worn. Mop caps come in many different colours
(green, yellow, red, blue etc) and therefore be chosen to fit with the colour
coding of the work area.
Trilby hats are often used for managers. These have the disadvantage
of being difficult to clean and of turning yellow. It should be recognised that
they have a limited life and replacements should be available.
Hard hats may be necessary as a safety precaution where head impact
is possible, e.g. with items travelling on an overhead conveyor. They have
the advantage of being easily cleaned.
Disposable paper hats of the forage type used in catering outlets are
not suitable for food factories, except for visitors who do not come into close
proximity with uncovered food. Disposable hats made from non-woven
fabrics can be effective for high-risk areas where a daily clean issue is a
must, and may be a cheaper alternative to laundering.
All the head hair should be covered including beards and moustaches.
Beard snoods in net and disposable fabric are available, and should be worn
to minimise contamination. This also includes the site engineers, all
contracted staff and any visitors to the site.
The ears, eyes and nose of a worker may require protection. For
someone handling dusty ingredients, such as flour, a face mask will protect
the lungs from inhaled dust. If the workstation is near to noisy machinery,
ear defenders must be provided.
Face mask
Face mask in Gardenia is use to protect the
employees from inhaling dust from flour used, and
to protect the product from the handlers, simply to
avoid contamination or unwanted substance for
the loaves/bread (products).
As a half mask, it does not cover the upper
part of the face and therefore does not protect the
eyes. It does not protect from head injuries of any kind to other parts of the
head such as impact from falling objects.
For eye protection, noise protection or head protection other safety
equipment must be used in conjunction with a half mask. For eyes to be
protected from noxious substances in the air a full mask, which covers the
whole face, can be used. This has a transparent cover that engulfs the upper
part of the face.
Overalls
The body is commonly covered by one of three types of overgarment;
a coverall (boiler suit); separate jacket or shirt and trousers; or a coat overall
perhaps with overall trousers. The coat overall has the advantage of being
suitable for wear over a skirt. In Gardenia, they are using different color of
coverall per day, they have designated color each day and it is numbered on
the right side of the sleeve.
When deciding which style to adopt, attention should be given to how
staff will dress and undress. For all practical purposes it is impossible to
remove a coverall without trailing a considerable portion of it on the floor
Visitors
must
also
comply
with
footwear
an excuse for not washing them and the hands. It has been found that
wearing impervious gloves can cause the skin to perspire, bringing bacteria
to the surface. Should the glove become punctured, the result can be
contaminated food. Many companies carry out hand hygiene spot checks.
This proves a valuable tool when the operative believes he or she would
rather wear gloves this can be easily done with glo-germ kits.
Work gloves are personal protective equipment worn during work
projects that cover and protect the hands from the wrist to the fingers. Work
gloves are meant to save the user's hands and fingers from unnecessary
wounds such as cuts, blisters, splinters, skin punctures or heat and chemical
burns. Gloves vary in type depending on the work environment. Work gloves
may also be known as safety gloves or protective gloves.
Due to the different hazards and conditions
encountered by different professionals, there are many
different kinds of work gloves. The nature of the task will
determine what kind of glove a professional requires. In
Gardenia, they are using the conventional method which
most of the bread manufacturing companies are using.
They still have faucets or wash areas in their working area with potassium
permanganate solution to wash their hands.
PVC thin clear transparent disposable gloves
These gloves are preferred gloves for food handlers as its cheap in
comparison to latex or vinyl gloves. Even while wearing these gloves workers
should be trained to switch over to new pairs in case of damage or high
perspiration in hands. One has to wash his hands and use dryer before
putting up new gloves. These types of gloves are mostly used where glove
changing is frequently required.
Latex disposable gloves
These gloves are required for handling of hot objects such hot cookies
while at baking section or removing defective biscuits from oven or
depanning operations, oven loading or unloading in bakery manufacturing
process. Its also used in area where workers have to handle chemicals.
Latex gloves are costlier than PVC poly gloves hence it is used only where
you cannot replace it with PVC poly gloves. These have to be washed and
sanitized for multiple use. These gloves could sometimes results in rashes
and itching.
People
are
major
potential
source
of
foreign
body
contamination (hairs, skin scales, threads and buttons from clothing, etc.)
and microbial (including pathogens) contamination. It is therefore essential
that operatives working in the food and related industries such as Gardenia
Bakeries are aware of this risk and wear the appropriate clothing in the food
production area.
Number of Fire Extinguisher Required
1926.150(c) (1) (i)
A fire extinguisher, rated not less than 2A, shall be provided for each
3,000 square feet of the protected building area, or major fraction thereof.
Travel distance from any point of the protected area to the nearest fire
extinguisher shall not exceed 100 feet.
1926.150(c) (1) (iv)
One or more fire extinguishers, rated not less than 2A, shall be
provided on each floor. In multistory buildings, at least one fire extinguisher
shall be located adjacent to stairway.
not
touch
the
plastic
4. SWEEP... Sweep from side to side at the base of the fire until it appears
to be out. Watch the area. If the fire re-ignites, repeat steps 2 - 4.
If you have the slightest doubt about your ability to fight a fire....EVACUATE
IMMEDIATELY!
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