Global Green GMP Manual

GOOD
MANUFACTURING
PRACTICES
Manual
GGOFI
Riverside, Canduman, Mandaue City,
Cebu Philippines
Global Green Organic Fertilizer, Inc.
Riverside, Canduman, Mandaue City, Cebu
GOOD MANUFACTURING PRACTICES MANUAL
Section: 1. INTRODUCTION Index No: GGOFIGMP-1- 1.2
Revision No: 0
Subject: 1.2 Table of Contents Date:
Page: 2 of 31
SECTION INDEX NUMBER
1. INTRODUCTION
1.1 Cover Page GGGMP-1-1.1
1.2 Table of Contents GGGMP-1-1.2
1.3 Objective of the Manual (SWGMP) SWGMP-1-1.3
1.4 Scope GGGMP-1.1.4
1.5 Definition of Terms GGGMP-1-1.5
1.6 References GGGMP-1-1.6
2. ORGANIZATION OF GMP TEAM

2.1 Food Safety and Quality Policy GGGMP-2-1.1
2.2 Organizational Structure GGGMP-2-1.2 ---GGGMP-2-1.4
2.3 Functions of GMP Management Team and Leader GGGMP-2-1.5 --- GGGMP-2-1.6
2.4 Functions of GMP Team Members GGGMP-2-1.7 --- GGGMP-2-1.8
3. PRODUCT AND PROCESS INFORMATION

3.1. Processing lay out GGGMP-3-1.1
3.2. Description of the product GGGMP-3-1.2
3.3 Process flow. GGGMP-3-1.3
4. SOURCES AND TYPE OF CONTAMINATION
4.1 Contaminants Associated with Raw Materials

and Ingredients GGGMP-4-1.1
4.2 Contaminants Associated with the Process SGGMP-4-1.2
4.3 Contaminants Associated with the Finished
Product GGGMP-4-1.3
5. PROCESSING EQUIPMENT AND FACILITIES

5.1 Specifications and Design of Processing Equipment GGGMP-5-1.1 --- GGGMP-5-1.2
5.2 Design of Sanitary Facilities GGGMP-5-2.1 --- GGGMP-5-2.3
5.3 Floor and Equipment plan GGGMP-5-3.1
6. DESCRIPTION OF SANITATION AND MAINTENANCE GGGMP-6-1.1

PRACTICES
7. PLANT SANITATION PROGRAM

7.1 Sanitation Standard Operating Policies and Procedures GGGMP-7-1.1
8. PERSONNEL TRAINING GGGMP-8-1.1
9. PLANT VICINITY MAP GGGMP-9-1.1
Prepared by: Reviewed by: Approved by:

________________ _______________ ________________________ ______________
Asst. Food Safety Quality Manager Hygiene & Sanitation Manager General Manager
Compliance Officer
Riverside, Canduman, Mandaue City
Section: 1. INTRODUCTION Index No: SWGMP-1-

1.3
Revision No:
Subject: 1.3 OBJECTIVE OF THE MANUAL Date:
Page: 3 of 31
SECTION
1. 3 OBJECTIVE
The advent of globalization has opened new competition for local industrial manufacturer
in the world as well as in the domestic markets. Emphasis on product quality and safety has
gained significant importance in order for local manufacturers especially those in the food
manufacturing sector including GGOFI, to be able to compete well and profit under a
globalized economy.
The objective of this manual is to guide GGOFI personnel on the quality system
regulations and good manufacturing practices. This manual aims to ensure that the products
are consistently produced and controlled according to quality standards. This also aims to
minimize risks and hazards involved in all production operations.

________________ _______________ ________________________ ______________
Compliance Officer
Section: 1. INTRODUCTION Index No: GMP-1-1.4
Revision No:
Subject: 1.4 SCOPE Date:
Page: 4 of 31
SECTION
1. 4 SCOPE
This manual shall cover all the operations involved in the production of Amino Plus Foliar
Fertilizer: from purchasing and receiving of Raw Materials to dispatch and delivery of finished
products. This manual also includes other support process like repairs, maintenance, control of
production process.

________________ _______________ ________________________ ______________
Compliance Officer
Section: 1. INTRODUCTION Index No: GGGMP-1-1.5
Revision No:
Subject: 1.5 DEFINITION OF TERMS Date:
Page: 5 of 31
SECTION
1. 5 DEFINITION OF TERMS
For the purpose of these guidelines the following terms shall mean:
1. Accuracy An indicator of how near an obtained value is, during measurement or analysis, to
a true value.
2. Adequate That which is needed to accomplish the intended purpose in keeping with good
public health practice.
3. Adulteration To make impure by mixing in a foreign or inferior substance.
4. Batch A quantity of manufactured food produced in a given cycle of manufacture that is

uniform in character and quality.
5. Calibration Combination of checking an instrument and adjusting it to bring it within its limit
for accuracy according to recognized standards.
6. Clean Area An area with defined environmental control of particulate and microbial
contamination constructed and used in such a way as to minimize the introduction, generation
and retention of contaminants within the area.
7. Component Any ingredient intended for use in the manufacture of a product, which include
raw and packaging materials, including those that may not appear in the finished product.
8. Contaminants Any biological or chemical agent, foreign matter, or other substances that are
not intentionally added to food, which may compromise food safety or suitability.
9. Controlled Area An area constructed and operated to control the introduction of potential
contaminants.
10. Critical Control Point A step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to acceptable level.
11. Cross Contamination Contamination of raw materials, in-process and finished products
brought about by other ingredients that may compromise food safety and suitability.
12. Disinfection The reduction by means of chemical agents and/or physical methods, of the
number of microorganisms in the environment, to a level that does not compromise food safety
or suitability.
13. Documentation All written procedures, instructions and records involved in the manufacture
and quality control of products.
14. Facilities Refers to the building, premises and equipment necessary for the manufacture,
packing, repacking and holding of food.
15. Good Manufacturing Practice A quality assurance system aimed at ensuring that products
are consistently manufactured, packed, repacked or held to a quality appropriate for the
intended use. It is thus concerned with both manufacturing and quality control procedures.
16. Holding An indication that something is to be reserved or stored.
17. Ingredient Any substance including food additive, used as a component in the manufacture
or preparation of a food and present in the final product in its original or modified form.
18. Lot food produced during a period of time and under more or less the same manufacturing
condition indicated by a specific code.
19. Manufacture or Manufacturing The complete set of activities to produce a product that
comprise production and quality control from acquisition of all materials through processing and
subsequent packaging to the release for distribution of the finished product.
20. Microorganisms Refers to yeasts, molds, bacteria and viruses and includes, but is not
limited to, species having public health significance. The term undesirable microorganisms
includes those microorganisms that are of public health significance, that subject food to
decomposition, that indicate that food is contaminated with filth, or that otherwise may cause
food to be adulterated within the meaning of RA 3720 as amended and other issuances.
21. Packaging The process of packing that is part of the production cycle applied to a bulk
product to obtain the finished product. Any material, including printed material, employed in the
packaging of a product, including any outer packaging used for transportation of shipment.
Packaging materials are referred to as primary or secondary according to whether or not they
are intended to be in direct contact with the product.
22. Pest Any objectionable animals or insects including, but not limited to birds, rodents, flies,
and larvae.
23. Plant the building or the facilities or parts thereof, used for or in connection to the
manufacturing, packing, labeling or holding of food products.
24. Premises Plant and grounds within the bounds of the industrial establishment.
25. Procedures Description of the operations to be executed, the precautions to be implemented

directly or indirectly related to the manufacture and the repacking of food products.
26. Processing The part of production cycle starting from weighing of raw materials to be
obtaining of a bulk product.
27. Production All operations involved in the preparation of a product, starting from acquisition
of starting materials through processing and packaging, to its completion as a finished product.
28. Quality Assurance The activity of providing the evidence needed to establish confidence
that the quality function is being performed adequately.
29. Quality Control Operation A planned and systematic procedure for taking all actions
necessary to prevent food from being adulterated and thereby achieve its quality and safety.
30. Raw Material All substances whether active or excipients that are employed in the
processing of a finished product.
31. Repacking Process of packaging or changing of container, wrapper (that may include or not
a changing of label) in furtherance of distribution of food.
32. Representative Sample A sample representing a lot, a batch, or the total amount of
materials based on a sampling plan.
33. Reprocessing The reworking of all or part of a batch of product of an unacceptable quality
from a defined step of production in order that its quality aspect may be rendered acceptable
by one or more additional operations.
34. Rework Clean, unadulterated food that has been removed from processing for reasons other
than being unsanitary or unsafe and that has been successfully reconditioned by reprocessing
and rendered suitable for use as food.
35. Sanitize To adequately treat food-contact surfaces by a process that is effective in destroying
vegetative cells of microorganisms of public health significance, an in substantially reducing
numbers of other undesirable microorganisms, but without adversely affecting the product or
the safety of the consumer.
36. Shall A term used to state specific minimum mandatory requirements.
37. Should A term used to state recommended or advisory procedures or identify recommended
equipment.
38. Water Activity (aw) A measure of the free moisture in food. It is the quotient of the water
vapor pressure of the substance divided by the vapor pressure of pure water at the same
temperature.
Section: 1. INTRODUCTION Index No: GGGMP-1-1.6
Revision No: 0
Subject: 1.6 REFERENCES Date: 10/6/16
Page:
SECTION
1. 6 REFERENCES
- Codex Alimentarius
- BFAR Guidelines Fisheries Microbiological Standard
- PNS Drinking Water 2007 AO2006-0024
- DOH AO 153
________________ _____________ ________________________ ______________
Production Quality Manager Hygiene & Sanitation Manager General Manager
Manager
Section: 2. GMP MANAGEMENT TEAM Index No: GGGMP-2-1.1
Revision No: 1
Subject: 2.1 FOOD SAFETY AND QUALITY Date:
POLICY Page: 7 of 31
SECTION
2.1 FOOD SAFETY AND QUALITY POLICY

__________________________ _______________________ _____________________
Hygiene & Sanitation Manager General Manager President
Section: 2. GGGMP TEAM Index No: GGMP-2-1.2
Revision No:
Subject: 2.2 Organizational Structure 1 GGGMP Date:
Management Team Page: 8 of 31
SECTION
2.2 GGGMP Management Team
GMP ORGANIZATION
An adequate number of personnel, as determined by the company, at all levels having

knowledge, skill and capabilities relevant to their assigned functions, in good mental and
physical health to be able to execute their duties.
1. Organization, Qualification, and Responsibilities
1.1. The organizational structure of Sea World Ex Im Traders GMP team should be
such that the production and the quality assurance/quality control functions are
headed by different managers/heads.
1.2. The production manager/head shall be adequately trained and/or shall possess good
practical experience in the field of food manufacture or any other related field, and
managerial skill, which will enable him/her to perform his/her function effectively. The
production manager shall have full authority and responsibility to manage production
of food products. Additionally, the production manager shall have other
responsibilities, which he/she shall share with the quality assurance/quality control
manager and the person responsible for engineering.
1.3. The quality assurance/quality control manager/head shall have adequate training and
practical experience, which will enable him/her to perform his/her function effectively.
The quality assurance/quality control manager/head shall have full authority and
responsibility in all quality assurance and quality control duties such as establishment,
verification and implementation of all quality control procedures.
1.4. The quality assurance/quality control unit shall be entrusted with the responsibilities
and authority to:
1.4.1 Approve/reject all components raw and packaging materials, labeling

materials, as well as bulk and finished products.
1.4.2 Approve/reject product manufactured or packed or, held under control by a
third party manufacturer.
1.4.3 Approve/reject procedures, which have impact on the product quality or
product specifications.
1.4.4 Review production records and quality control records.
1.4.5 Support monitoring and controlling the manufacturing environment, plant
cleanliness production validation, calibration, training of personnel, approve
supply of materials and contract parties, protect products and materials
against spoilage and deterioration and the maintenance of records.
1.5 The quality assurance/quality control manager/head shall share responsibility
with the production manager/head for establishing and authorizing written
procedures.
1.6 The production manager/head shall have full authority and responsibility to
manage the production of products covering all aspects of personnel, area,
equipment and records.
1.7 The production manager/head shall share with the quality assurance/quality
control manager/head the responsibility of product quality and authority in the
aspects enumerated in 1.4.3 to 1.4.5.
1.8 The duties of every employee shall be clearly defined, communicated and well
understood, and shall be within an employees capacity to perform.
________________ __________________ _________________________ ______________
Manager

Section: 2. GGGMP TEAM Index No: GGGMP-2-1.3
Revision No:
Subject: 2.2.1 Organizational Structure 2 GMP Date:
Implementation Team Page: 9 of 31
SECTION
2.3 GMP IMPLEMENTATION TEAM

_____________ __________________ _________________________ ______________
_ Quality Manager General Manager
Production
Manager
Section: 2. GMP TEAM Index No: GGGMP-2-1.4
Revision No:
Subject: 2.2.2 Organizational Structure 3 Overall Date:
Organizational Structure Page: 10 of 31
SECTION
2.4 OVERALL ORGANIZATIONAL STRUCTURE
GMP TEAM
FSCO/Coordinator/QA Supervisor
Document Production Receiving Packing

Custodian Supervisor Supervisor Supervisor
Vicky Perolino Josephine Bontia Betty Demape
Asst. Food Safety Cleanliness and IT and Maintenance

Compliance Sanitation Officer Officers
Officer Marlyn Dayangco John Deomar Caizares,
Raniel Flores Arphel Ducante(Assistant)

_____________ __________________ _________________________ ______________
Manager
Revision No:
Subject: 2.3 Functions of GMP Management Team Date:
and GMP Management Team Leader Page: 11 of 31
SECTION
2.5 Functions of GMP Management Team and GMP Management Team Leader
NAME FUNCTION IN DUTIES AND

TEAM RESPONSIBILITIES
Kim Don Luy General Manager Updates the team for progress
in the establishment,
documentation,
implementation, maintenance
and improvement of the GMP
and HACCP
Carmelita Coordinator Coordinates the team to
Camacaylan evaluate and recommend
QA Supervisor suggestions to improve and
conduct trainings, seminars
and other related activities
Checks the quality of raw
materials in the overall
production process
Aprille Jona Gem Document Controller Keeps all updated records
Domingo and documents needed
Records the agenda of
meetings, seminars and other
related activities
Vicky Perolino Production Monitors the temperature of
Supervisor raw materials
Classify the raw materials
Josephine Bontia Receiving Supervisor Checks the quality of raw
materials received from the
suppliers
Ensure quality is acceptable
to the standard of Japan

________________ __________________ _________________________ ______________
Production Manager Quality Manager Hygiene & Sanitation Manager General Manager
Revision No:
Subject: 2.3 Functions of GGGMP Management Date:
Team and SWGMP Management Team Page: 12 of 31
Leader
SECTION
1.5 Functions of SWGMP Management Team and GMP Management Team Leader
FUNCTION IN NAME JOB DESCRIPTION

TEAM
Raniel Flores Asst. Food Safety Responsible for the
Compliance Officer microbiological analysis of
finished products
Checks and verifies the
temperature of the blast
freezer and cold storage
Checking of daily personal
hygiene and sanitation
Monitor residual chlorine
ppm used in foot bath and
other materials
Marlyn Dayangco Cleanliness and Checks the proper cleaning
Sanitation Officer and sanitation before and
after the production process
Document Controller Assist in compiling records
Assistant and documents needed
John Deomar IT and Maintenance Responsible for the repairs
Caizares Officer and maintenance of electric
machines
Property custodian of
materials needed for repairs
and maintenance
Arphel Ducante IT and Maintenance Assists the IT and
Assistant Maintenance Officer
Monitor the cleaning of
equipments in the production
area

________________ __________________ _________________________ ______________

Section: 3. PRODUCT AND PROCESS Index No: GGGMP-3-1.1

INFORMATION
Revision No:
Subject: 3.1 PROCESSING LAY OUT Date:
Page: 16 of 31
SECTION
3.1 PROCESSING LAY OUT

________________ ______________ _______________________ ______________

Section: 3. PRODUCT AND PROCESS Index No: GGGMP-3-1.2

INFORMATION
Revision No:
Subject: 3.2 PRODUCT DESCRIPTION Date:
Page: 17 of 31
SECTION
3.2 PRODUCT INFORMATION
Product Name: Fresh Frozen Giant Squid
Brief Description: Gutted, raw, sliced giant squid undergoes washing, sizing, vacuum packing and
blast freezing
Size & Appearance:

Class A Class B
Hardmeat, white Hardmeat with little
damage, little yellowish
Taste: Natural/typical squid taste
Storage Conditions:
Freezing temperature is -30 degree Celsius
Shelf Life:
18 months vacuum packed stored at -18 degree Celsius
Packaging:
Vacuum packed; 200g per tray
Special Labelling:
Name of product, expiry date, lot number
Special Instruction:
Products should be kept frozen at -18 degree Celsius
Intended use:
Intended as ready-to-eat
Intended for all ages.

________________ _______________ ________________________ ______________

Section: 3. PRODUCT AND PROCESS

INFORMATION
Revision No:
Subject: 3.3 PROCESS FLOW DIAGRAM Date:
Page: 18 of 31
SECTION
3.3 PROCESS FLOW DIAGRAM
GUTTED, RAW, HEADLESS

GIANT SQUID
1. RECEIVING 7. SORTING
- Temperature of the
raw materials
received is 4-5 8. CHILLING - SOAKING
- Soak in water with
residual Cl 200ppm
2. WASHING WITH
POTABLE WATER
- Potable water contains
residual Cl 3ppm
9. VACUUM PACKING
3. CLASSIFICATION AND
SIZING
10. BLAST FREEZING
- Temperature is set to less
than -18 degree Celsius;
4. WEIGHING store for 2 hours
5. COLD HOLDING 11. BOX PACKING AND

STORAGE LABELING
- Store for less than 2 hours -Temperature of product is
in a container filled with ice maintained
6. CLEANING AND 12. FREEZER STORAGE

DIPPING -Temperature is maintained
- Dip in water with residual to less than -18 degree
Cl 50-100 ppm Celsius

________________ _______________ ________________________ ______________
Global Green Organic Fertizer, Inc.
Section: 4. SOURCES AND TYPE OF Index No: GGGMP-4-1.1

CONTAMINATION
Revision No:
Subject: 4.1 CONTAMINANTS ASSOCIATED WITH Date:
RAW MATERIALS AND INGREDIENTS Page: 19 of 31
SECTION
4.1 CONTAMINANTS ASSOCIATED WITH RAW MATERIALS AND INGREDIENTS
1. gravels
2. Mud
3. trashes
4. fiber
5. Pesticide
6. Pathogens
7. Metal fragments
8. Carton box fragments
Literature References
-
- USFDA (1992). The Bug Book of the Center for Food Safety and Nutrition, US Food
and Drugs Administration, - http://www.cfsan.fda.gov/
- Tortora, et. al. (1995). An Introduction to Microbiology. Benjamin Cummings

Publications Co. San Francisco, CA

________________ _______________ ________________________ ______________

CONTAMINATION
Revision No:
THE PROCESS Page: 20 of 31
SECTION
4.2 CONTAMINANTS ASSOCIATED IN THE PROCESSING AREAS
1. Flying insects
2. Ground insects
3. Hair
4. Metal fragments
5. Pathogens
6. Pesticides


________________ _______________ ________________________ ______________


CONTAMINATION
Revision No:
THE FINISHED PRODUCT Page: 21 of 31
SECTION
4.3 CONTAMINANTS ASSOCIATED WITH THE FINISHED PRODUCT
1. Hair
2. Pesticides
3. Metal fragments
4. Plastics
-


________________ _______________ ________________________ ______________
Section: 5. PROCESSING EQUIPMENT AND Index No: GGGMP-5-1.1

FACILITIES
Subject: 5.1 SPECIFICATIONS AND DESIGN OF

PROCESSING EQUIPMENT
SECTION
5.1 DESIGN AND SPECIFICATIONS OF PROCESSING EQUIPMENT
Each processing facility has different pieces of equipment that is specific for the food it is
producing, certain factors are considered when designing and installing equipment. Since this
equipment must produce sanitary food products, it is important to plan and operate following
specific guidelines:
5.1.1 Design and Materials of Construction

Equipment and utensils directly utilized for food manufacture are designed and
constructed using materials that is easily and adequately cleanable and maintained. All
food contact surfaces are designed to resist corrosion. Food contact surfaces are made of
non toxic materials and designed to withstand the environment of intended use. Seams of
food contact surfaces are smoothly bonded and maintained to minimize accumulation of
food particles.
Equipment are suitably installed and located to eliminate cross contamination and
facilitate the cleaning of equipment and of adjacent spaces. All equipment are located and
installed at least one meter apart and six inches off the floor for the working area and
proper cleaning. Equipment is installed considering convenience, serviceability and
maintenance.
Below are the list of major equipment for muscovado processing:

________________ _______________ ________________________ ______________

FACILITIES
Subject: 5.1 SPECIFICATIONS AND DESIGN OF

PROCESSING EQUIPMENT
9.
Sea World Ex Im Traders Equipment
1. Equipment and utensils directly utilized for food manufacture shall be

designed and constructed using material that is easily and adequately
cleanable and maintained. All food contact surfaces shall be corrosion
resistant. Food contact surfaces shall be made of non-toxic materials
and designed to withstand the environment of intended use. Seams of
food contact surfaces should be smoothly bonded and maintained to
minimize accumulation of food particles.
2. Equipment shall be suitably installed and located to eliminate cross

contamination and facilitate the cleaning of equipment and of adjacent
spaces. All equipment shall be located and installed at least 1 meter
apart.
3. Holding, conveying and manufacturing systems, including gravimetric,

pneumatic, closed and automated systems, shall be of a design and
construction that enables them to be maintained in appropriate sanitary
condition. Other equipment in the processing area that does not come in
contact with food shall likewise be constructed in a manner, that facilitate
their cleaning and maintenance.
4. Freezer and other cold storage equipment, incubators and other

controlled environment equipment shall be fitted with proper measuring
devices for regulating the control parameters such as temperature.
These regulating instruments shall be calibrated and maintained in good
operating condition. Records of calibration shall be provided and
maintained.
5. Clean and sanitized portable equipment and utensils with product-

contact surfaces shall be stored in a manner that product-contact
surfaces are protected from splash, dust and other contamination.
6. Equipment should not have glass parts, unless the same is shatter
proof. Equipment parts should not be lacquered nor painted. Equipment
should not have any hollow bodies where there is a chance of product
contact.
7. All equipment must allow for sampling and measuring of product quality.
9.

________________ _______________ ________________________ ______________


FACILITIES
Subject: 5.2 DESIGN OF SANITARY FACILITIES

SECTION
5.2.1 Plant and Plant Surroundings
1. Location Requirements
.
The facilities have convenient access to roads for the transport of raw materials and
finished products.
2. Grounds/Surroundings
Grounds are constructed and maintained to protect against weather, flood, ground
seepage and the access and harboring of vermin, rodents, birds, insects or other
animals. No pets are allowed inside the premises of the food processing plant.
The grounds of the food plant under the control of the operator are kept in a condition
that will protect against the contamination of food. Properly storing of equipment,
removing litter and waste, and cutting weeds or grass within the immediate vicinity of
the plant buildings or structures that may constitute an attractant, breeding place or
harborage for pests is administered. The environment is designed together with
necessary provisions to have properly operating systems for waste treatment,
designed and constructed in an appropriate manner so that they do not constitute a
source of contamination of areas where food is exposed.
3. Water Supply
The plant has an adequate supply of potable water particularly for processing
operations requiring washing, blanching and water bath cooling.
Chlorinated water of appropriate concentration for disinfection is available for
washing raw materials and sanitation of facilities and personnel hygiene.
4. Plant Construction and Design

Building and other structures are designed for easy cleaning and regular maintenance.
Plant buildings and structures are suitable in size, construction, and design to
facilitate maintenance and sanitary operations for food manufacturing purposes.

________________ _______________ ________________________ ______________

FACILITIES
Revision No:
Subject: 5.2 DESIGN OF SANITARY FACILITIES Date:
Page: 25 of 31
SECTION
5. Floors, Walls, Ceiling, Windows and Doors
o Floors, walls and ceiling is constructed in a manner that it can adequately be

cleaned and kept in good repair; the drip of return condensate from fixtures,
ducts and pipes does not contaminate food, food contact surfaces, or food
packaging materials. Aisles or working spaces are provided between
equipment and walls and are adequately unobstructed and of adequate width
to permit employees to perform their duties and to protect against
contaminating food or food contact surfaces with clothing or personal contact.
o Floors are sloped sufficiently for liquids to drain to trapped outlets.
o Walls are waterproof, non-absorbent and washable materials sealed and free
of insects and painted with color white. Angles between walls, between walls
and floors, and between walls and ceiling in food handling areas are sealed
and coved to facilitate cleaning.
o Ceilings are designed, constructed and finished to prevent the accumulation of
dirt and minimize condensation, mold development and flaking, and therefore
easy to clean.
o Windows and other openings is constructed and designed to avoid
accumulation of dirt and fitted with insect-proof screens. Screens are movable
for cleaning and kept in good repair.
o Doors are smooth, nonabsorbent surfaces and where appropriate, self-closing
and close fitting.
6. Lighting
Adequate lighting is provided in hand-washing areas, dressing and locker rooms, and
toilet rooms and in all areas where food is examined, processed, or stored and where
equipment or utensils are cleaned; and provide safety-type light bulbs, fixtures,
skylights, or other glass suspended over exposed food in any step of preparation or
otherwise protect against food contamination in case of glass breakage.

________________ _______________ ________________________ ______________

FACILITIES
Revision No:
Page: 26 of 31
SECTION
7. Ventilation
o Adequate ventilation control of areas, facilities and equipment is provided to
minimize odors and vapors (including steam and noxious fumes in areas
where they may contaminate food), and fans and other air blowing
equipment are designed and situated in manner that minimizes the potential
for contaminating food, food packaging materials, and food contact surfaces.
o Wind driven ventilating fans on the roof and strategically placed exhaust fans
are placed to provide adequate ventilation.
8. Drainage and Sewerage

o Drainage canals are provided with grills and strainers that are easy to clean
and de-clog. The drains is provided with valves and p-traps to prevent
backflows and leakage of sewer odors, and protected from the entry of pests
(rats and cockroaches).
o Waste is removed and containers are cleaned and sanitized to minimize
contamination
9. Personnel Hygiene and Amenities

o Lockers/ gowning room is directly connected to but separated from
processing areas. The lockers or changing rooms are included for the
maintenance of good hygiene and convenient safekeeping of workers personal
belongings.
o The toilet is strategically located so that its opening is not directly facing
production areas and has adequate supply of water and ventilation. Adequate
toilet facilities and complete hand washing stations are provided with supply of
soap, disinfecting solutions and other amenities to ensure proper and regular
hand washing of food handlers and workers.
o A separate mess hall or dining area is provided to prevent eating in the
processing area and indiscriminate disposal of food wastes which could be a
source of contamination.
Adequate and conveniently located facilities for hand washing and drying are
provided. Facilities for hand disinfection, potable water and suitable hand
cleaning preparation are provided.
10. Working Space
o The plant has sufficient space for the comfortable movement of workers,
equipment and materials. Overcrowded space causes a proneness to cross
contamination, worker errors and accidents.
The flow of processing operations prevents any contact between raw materials
and finished products to avoid cross contamination. The flow of materials is
provided in such a way that the process proceeds without any crisscrossing of
workers and materials.
________________ _______________ ________________________ ______________

FACILITIES
Revision No:
Page: 27 of 31
________________ _______________ ________________________ ______________

Section: 6. DESCRIPTION OF SANITATION Index No: GGGMP-6-1.1

AND MAINTENANCE PRACTICES
Revision No: 1
Subject: 6.1 SANITATION MAINTENANCE Date:
SCHEDULE Page: 28 of 31
SECTION
6.1 Sanitation Maintenance Schedule

6.1.1 Cleaning schedule for equipment
All equipment must be cleaned before and after use. General cleaning is done at
regular intervals depending on the type of equipment, location and mode of use. Application of
detergent is necessary during cleaning. See procedure
6.1.2 Cleaning schedule for work area
Before and after operation cleaning the working area must be done. Constant cleaning
during processing is necessary. See procedure
6.2 Personnel Hygiene log

This hygiene log is described in procedure

________________ _______________ ________________________ ______________
Section: 7. PLANT SANITATION PROGRAM Index No: GGGMP-7-1.1
Revision No:
Subject: 7.1 PLANT SANITATION STANDARD Date:
OPERATING PROCEDURES PROGRAM Page: 29 of 31
SECTION
7.1 All processing steps in the production of Giant Squid are performed following the SeaWorld Ex-Im
Traders Inc.s Sanitation Standard Operating Procedures (SWSSOP) to ensure that pre-processed, in-
processed, and finished products or at any stage of the process flow are not contaminated and/or
adulterated according to its intended use.
7.2 Content and Structure of an SWSSOPP
A. Purpose
B. Responsibilities and Authorities
C. Policy and Procedure
c1. Policy Name
c1a. Title of Policy
c1b. Title of Procedure
D. Documentation
E. Correction and Corrective Action
F. Verification
G. Literature References
7.3 Marking of SSOPP with a reference code
Marking of a standard operation procedure is done by the abbreviation SWSSOPP followed by

a number, revision number, and revision date.
SWSOPP -01 -01 - 070111
-
- SOP Number
- Revision Number
- Revision Date (070111 for July 01, 2011)
7.4 Marking of Work Instructions and Forms with a reference code
Marking of forms and work instruction is done by the abbreviation SWSSOPP plus either by
WI or WIMF followed by a number, revision number, and revision date.
SWSSOPP -WIMF -01 -01 - 070111
- Co., Inc. Sanitation Standard Operating Policy & Procedure

-Work Instruction or Work Instruction Monitoring Form
- Instruction and/or Monitoring Form Number
- Revision Number
- Revision Date (070111 for July 01, 2011)
________________ _______________ ________________________ ______________
Section: 8. PERSONNEL TRAINING Index No: GGGMP-8-1.1
Revision No:
Subject: 8.1 FOOD SAFETY TRAINING Date:
Page: 30 of 31
SECTION
8.1 FOOD SAFETY TRAINING PROGRAM
Personnel Training and Evaluation Policy
1. Training course/s for the food handling employees will be led and conducted by
our hygiene and sanitation manager and will be ably assisted by the GMP
Management Team. This training will be done at least once every quarter.
2. An induction program highlighted by an intensive training course in food hygiene
and GMP will be conducted to every staff before they are allowed to work in the
facility.
3. Refresher course/s will be given to every food handlers at least once every 6
months.
4. Employee skills and knowledge will be evaluated through actual return
demonstration, quizzes as well as actual application at work. This will be led by
hygiene and sanitation manager in coordination with the human resource
manager.
5. Every personnel that enter the processing area are also being assessed.
6. Documentation using appropriate GMP training forms will be done for every
activity. The hygiene and sanitation manager leads this activity while the
document control manager is responsible for keeping this documentation.
Copies of these records should also be given to the human resource manager.
Forms to be filled-out:
Attendance form
Checklist of return demonstration
Topics conducted form
Training matrix form
Staff evaluation form
Training effectiveness form
Corrective action / re-evaluation form

________________ _______________ ________________________ ______________

Section: 9. PERSONNEL TRAINING Index No: GGGMP-9-1.1
Revision No:
Subject: 9.1 FOOD SAFETY TRAINING Date:
Page:
VICINITY MAP

________________ _______________ ________________________ ______________

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GOOD

Section: 1. INTRODUCTION Index No: GGOFIGMP-1- 1.2

SECTION INDEX NUMBER

2. ORGANIZATION OF GMP TEAM

3. PRODUCT AND PROCESS INFORMATION

4. SOURCES AND TYPE OF CONTAMINATION

4.1 Contaminants Associated with Raw Materials

5. PROCESSING EQUIPMENT AND FACILITIES

6. DESCRIPTION OF SANITATION AND MAINTENANCE GGGMP-6-1.1

7. PLANT SANITATION PROGRAM

8. PERSONNEL TRAINING GGGMP-8-1.1

9. PLANT VICINITY MAP GGGMP-9-1.1

Prepared by: Reviewed by: Approved by:

Section: 1. INTRODUCTION Index No: SWGMP-1-

Prepared by: Reviewed by: Approved by:

Section: 1. INTRODUCTION Index No: GMP-1-1.4

Prepared by: Reviewed by: Approved by:

Section: 1. INTRODUCTION Index No: GGGMP-1-1.5

3. Adulteration To make impure by mixing in a foreign or inferior substance.

4. Batch A quantity of manufactured food produced in a given cycle of manufacture that is

16. Holding An indication that something is to be reserved or stored.

25. Procedures Description of the operations to be executed, the precautions to be implemented

36. Shall A term used to state specific minimum mandatory requirements.

Section: 1. INTRODUCTION Index No: GGGMP-1-1.6

- BFAR Guidelines Fisheries Microbiological Standard

- PNS Drinking Water 2007 AO2006-0024

Section: 2. GMP MANAGEMENT TEAM Index No: GGGMP-2-1.1

2.1 FOOD SAFETY AND QUALITY POLICY

Prepared by: Reviewed by: Approved by:

Section: 2. GGGMP TEAM Index No: GGMP-2-1.2

2.2 GGGMP Management Team

An adequate number of personnel, as determined by the company, at all levels having

1. Organization, Qualification, and Responsibilities

1.4.1 Approve/reject all components raw and packaging materials, labeling

Global Green Organic Fertilizer, Inc.

Section: 2. GGGMP TEAM Index No: GGGMP-2-1.3

2.3 GMP IMPLEMENTATION TEAM

Prepared by: Reviewed by: Approved by:

Section: 2. GMP TEAM Index No: GGGMP-2-1.4

2.4 OVERALL ORGANIZATIONAL STRUCTURE

Document Production Receiving Packing

Asst. Food Safety Cleanliness and IT and Maintenance

Prepared by: Reviewed by: Approved by:

GOOD MANUFACTURING PRACTICES MANUAL

Section: 2. GGGMP TEAM Index No: GGGMP-2-1.5

NAME FUNCTION IN DUTIES AND

Prepared by: Reviewed by: Approved by:

Section: 2. GGGMP TEAM Index No: GGGMP-2-1.6

FUNCTION IN NAME JOB DESCRIPTION

Prepared by: Reviewed by: Approved by:

Global Green Organic Fertilizer, Inc.

Section: 3. PRODUCT AND PROCESS Index No: GGGMP-3-1.1

3.1 PROCESSING LAY OUT

Prepared by: Reviewed by: Approved by:

Global Green Organic Fertilizer, Inc.

Section: 3. PRODUCT AND PROCESS Index No: GGGMP-3-1.2

3.2 PRODUCT INFORMATION

Product Name: Fresh Frozen Giant Squid

Size & Appearance:

Taste: Natural/typical squid taste

Prepared by: Reviewed by: Approved by:

Global Green Organic Fertilizer, Inc.

Section: 3. PRODUCT AND PROCESS