Janet Mamauan Marina Vidallon

Moises Limyuen Adrian Luna

Teodoro de Castro Rosie Federico

Jeffrey Canizares
Regina Pagaspas
Airha Zarell Medrano
Banana Chips Republic strongly pledges to
manufacture the highest export quality and safe
banana chips that exceeds customer satisfaction by
adhering to local and international food safety laws
and standards.
Our company also commit to product innovation and
continual improvement of processes and systems to
be the world’s leader manufacturer of banana chips.
Process Steps Check/Control Reason Person
Done Responsible
1.RECEIVING -PESTICIDE RESIDUE -TO CHECK -SUPPLIER
1.1 BANANA ANALYSIS (PRA) PESTICIDE RESIDUE
FROM SUPPLIER IS WITHIN
ALLOWABLE
MRL(MINIMUM
RESIDUE LIMIT)

1.2 SUGAR -PESTICIDE RESIDUE -TO CHECK -SUPPLIER

ANALYSIS (PRA) PESTICIDE RESIDUE
FROM SUPPLIER AND HEAVY METALS
IS WITHIN
-HEAVY METALS ALLOWABLE
MRL(MINIMUM
RESIDUE LIMIT)
Process Steps Check/Control Reason Person
Done Responsible
1.3 COCONUT -CERTIFICATE OF -TO CHECK IF IT -SUPPLIER
OIL ANALYSIS (COA) COMPLY WITH PNS
-FREE FATTY FOR COCONUT OIL
ACID.
-HEAVY METALS.
-MOISTURE
CONTENT
-PEROXIDE
VALUE
-FOOD
ADDITIVES
Process Steps Check/Control Reason Person
Done Responsible
1.4 ASCORBIC -CERTIFICATE OF -FOR FOOD SAFETY -SUPPLIER
ACID ANALYSIS (COA)
-MSDS

1.5 PACKAGING COA FOOD SAFETY SUPPLIER

Process Steps Check/Control Reason Person
Done Responsible
2.INSPECTION -VISUAL INSPECTION -TO CHECK IF IT -RECEIVING
2.1 BANANA -PRODUCT MEETS PRODUCT INSPECTION
2.2 SUGAR SPECIFICATION SPECIFICATIONS.
2.3 COCONUT
OIL
2.4 ASCORBIC
ACID

3.STORAGE -TIME -FOOD SAFETY -WAREHOUSEMAN

-TEMPERATURE
-HUMIDITY
Process Steps Check/Control Reason Person
Done Responsible
4.WASHING OF -CHLORINE -TO SANITIZE -PRODUCTION
BANANA WASHING THE BANANA PERSONNEL
BANANA
5.PEELING OF -HANDWASHING -FOOD SAFETY -PRODUCTION
BANANA PERSONNEL
Process Steps Check/Control Reason Person
Done Responsible
6.SOAKING OF -CORRECT -FOOD SAFETY -PRODUCTION
PEELED BANANA CONCENTRATION OF PERSONNEL
TO ASCORBIC A.A. SOLUTION
ACID SOLUTION

7.SLICE BANANA -PREVENTIVE -FOOD SAFETY -PRODUCTION

INTO 5- TO 8mm MAINTENANCE PERSONNEL
THICK SLICES. -CLEAN FCS(FOOD
CONTACT
SURFACES)
Process Steps Check/Control Reason Person
Done Responsible
8.SOAKING OF -CORRECT -FOOD SAFETY -PRODUCTION
PEELED BANANA CONCENTRATION OF PERSONNEL
TO ASCORBIC A.A. SOLUTION
ACID SOLUTION
9.DRAINING OF -CLEAN -FOOD SAFETY -PRODUCTION
PEELED BANANA PRODUCTION AREA PERSONNEL

10. DIP IN CORRECT SUGAR LOWER WATER -PRODUCTION

SUGAR SOLUTION ACTIVITY PERSONNEL
SOLUTION
Process Steps Check/Control Reason Person
Done Responsible
11.CABINET -CLEAN CABINET -FOOD SAFETY -PRODUCTION
DRYING OF DRIER PERSONNEL
SLICED BANANA -PREVENTATIVE
MAINTENANCE
-REDUCTION OF
MOISTURE CONTENT

12.FRYING -CORRECT COOKING -KILL MICRO- -PRODUCTION

TEMPERATURE ORGANISMS PERSONNEL
-CORRECT FRYING
TIME
Process Steps Check/Control Reason Person
Done Responsible
13.DRAIN EXCESS -CLEAN -FOOD SAFETY -PRODUCTION
OIL PRODUCTION AREA PERSONNEL
& FCS

14. COOLING AT - CLEAN -FOOD SAFETY -PRODUCTION

AMBIENT PRODUCTION AREA PERSONNEL
TEMPERATURE & FCS
Process Steps Check/Control Reason Person
Done Responsible
15. PACKAGING - VISUAL - FOOD SAFETY -PRODUCTION
- LOT CODE INSPECTION - TRACEABILITY PERSONNEL
- CALIBRATION
16. STORAGE OF - CLEAN STORAGE -FOOD SAFETY -PRODUCTION
FINISHED ROOM PERSONNEL
PRODUCT - TEMPERATURE

17. FINISHED - INSPECTION FOOD SAFETY QUALITY CONTROL

PRODUCT - FINISHED
INSPECTION PRODUCT SPECS
Process Steps Check/Control Reason Person
Done Responsible
18. DELIVERY TO - GDP - FOOD SAFETY - THIRD PARTY
CUSTOMERS - CONTRACT LOGISTICS
PROVIDER
A.GMP Organization
All employees shall undergo training on cGMP prior to
hiring.

B. Premises
Grounds shall be constructed and protected against
different weather conditions and access of rodents, insects
and other animals.
C. Equipment
All equipment, utensils and packaging shall be
maintained and free from contamination.

D. Sanitation and Hygiene

All employees shall be compliant to Good Manufacturing
Practices
E. Production and Process Control
Raw Materials and other material must be properly
handled, inspected, segregated and labeled. And shall be
stored in good condition to prevent cross-contamination.

F. Quality Control
Quality Control System should be responsible to ensure
the quality, quantity and safety of the product.
G. Documentation
Documents must be designed, prepared, reviewed and
distributed with care. It must be also approved, signed, and
dated by the appropriate competent and authorized persons.

H. Quality Audits
The Food Safety Management System of company shall
conduct regular internal audit at least twice a year.
I. Warehousing and Distribution
All storage premises must be clean and tidy not only
inside but also in the surroundings. Warehouses must be kept
free from rodents, insects, birds and other pests. Proper
label and storing of chemicals and finished products must
also observed.

J. Product Recall
The company shall immediately and decisively act on all
product recalls in order to prevent or minimize harm to the
consumer.
K. Retention of Samples
Adequate number of samples of the finished product shall
be withdrawn from the production / packaging line to serve
as reserve or retention samples.

L. Sub-contracting of manufacture
There should be a written contract between the principal
and the contract manufacturer to establish duty and
responsibilities.