PRODUCTION RECORDS:

1) Monitoring of Loading of Flat Noodles in Freezers

2) Temperature Monitoring of Frozen Flat Noodles and freezer Van During delivery to JFC depot /

QA Inspection of Flat Noodles upon pull out from Cold Storage.

3) List of Submission dates of Samples to Pinnacle/ Summary of monthly delivery schedule to JFC depot
4) Summary of Batch Codes and Quantity for delivery to JFC depot / For Posting
5) Production Monitoring of Greenwich Flat Noodles, 16 pieces per pack

Source (FDA cGMP POLICIES/PROGRAMS CODE Explanation of MONITORING CODE

2004)
01 Organization Management Procedure
Organizational Chart /
Duties & Responsibilities
Letter of Appointment
01 Personnel Health Permit
Training Program
TMCI GMP Presentation
FNRI Seminar on GMP
Policy on Visitor’s Health
Declaration
Accident Records
03 Premises Plant Location and Lay-out
04 Equipment LIST OF TMCI TOOLS AND
EQUIPMENT
Operating Procedures of
Equipment and Testing
Coding RECORDS (RECORDS)
TMCI-GMP1-ORG-MP-01
TMCI-GMP1-ORG-OC-02
TMCI-GMP1-ORG-LOA-03
TMCI-GMP2--PSNL-HP-01
TMCI-GMP2-PSNLTP-02
TMCI-GMP2-PSNLTP- PSNLTP –means
TRNG-02-01 Personnel Training
Program
TMCI-GMP2-PSNLTP- Checklist of Personnel MON-GMP2-
TRNG-FNRI-02-02 Hygiene and Sanitation PSNL-PHS-02-01
TMCI-GMP2-PSNL-PVHD- Visitor’s Health LOG-GMP2-
03 Declaration Form PSNL-VHD-03-01
TMCI-GMP2- PSNL-AR-04
TMCI-GMP3-PRMS-PLLO- PRMS- Prmises
01 PLLO- Plant location
& lay-out
TMCI-GMP4-EQPT-LIST-01
TMCI-GMP4-EQPT-OPETD-
02
 Devices

Preventive Maintenance TMCI-GMP4-EQPT-PMTE- Preventive TMCI-GMP4-EQPT-

Program of Tools and 03-01 Maintenance of Mixer PMTE-03-01-01
Equipment
Preventive TMCI-GMP4-EQPT-
Maintenance of PMTE-03-01-02
Sheeter
Preventive TMCI-GMP4-EQPT-
Maintenance of PMTE-03-01-03
Utensils used for Flat
Noodles including rack
m Preventive TMCI-GMP4-EQPT-
Maintenance of PMTE-03-01-04
Kitchen Utensils
including baking racks
& ingredient racks
Preventive TMCI-GMP4-EQPT-
Maintenance of PMTE-03-01-05
Freezers & Chillers
Preventive TMCI-GMP4-EQPT-
Maintenance of Oven PMTE-03-01-06
Preventive TMCI-GMP4-EQPT-
Maintenance of PMTE-03-01-07
Cooking and
Pasteurization vats
Preventive TMCI-GMP4-EQPT-
Maintenance of PMF-03-01-08
stainless steel lockers
and racks (warehouse)
Preventive TMCI-GMP4-EQPT-
Maintenance of PMF-03-01-09
trolleys, pallets and
crates
 Preventive TMCI-GMP4-EQPT-
Maintenance of PMTE-03-01-08
Testing equipment
Preventive Maintenance TMCI-GMP4-EQPT-PMF- Preventive TMCI-GMP4-EQPT-
Program of Facilities 03-02 Maintenance of Floors, PMF-03-02-01
walls and ceilings
Preventive TMCI-GMP4-EQPT-
Maintenance of roll up PMF-03-02-02
gate, sliding doors and
screens
Preventive TMCI-GMP4-EQPT-
Maintenance of PMF-03-02-03
Fluorescent lamps &
cover
Preventive TMCI-GMP4-EQPT-
Maintenance of PMF-03-02-04
switches, sockets and
electrical wiring
Preventive TMCI-GMP4-EQPT-
Maintenance of Aircon PMF-03-02-05
and exhaust fans
Preventive TMCI-GMP4-EQPT-
Maintenance of sink PMF-03-02-06
and faucets
Preventive TMCI-GMP4-EQPT-
Maintenance of PMF-03-02-07
lavatories
Preventive TMCI-GMP4-EQPT-
Maintenance of foot- PMF-03-02-08
operated garbage bins
and mop buckets
Preventive Maintenance TMCI-GMP4-EQPT-PMF-
Program of Van 03-03
Calibration Program TMCI-GMP4-EQPT--02 Internal Calibration of MON-GMP4-
Measuring Equipment CAL-PH-01’
(pH meter, caliper, CAL-CALPR-02
ruler, thermometer CAL-INFRA-03
 with internal probe, CAL-THERM-
bimetal thermometer, BIMETAL-04
Infared thermometer, CAL-THERM-
Test weights PROBE-05
CAL-TW-05
Light Inspection Guidelines TMCI-GMP4-EQPT-LIG-04 PMPTE – Prev. Maint. Monitoring of Room MON-GMP4-
Program Testing Temperature and Light EQPT-LIPR-01
Equipment Intensity of Processing
Rooms
Loose Items Control Policy TMCI-GMP4-EQPT-LICP-05 PMF – Prev. Maint. Loose Items Monitoring MON-GMP4-
Program Facilities Record EQPT-LIM-01
Policy on Intrinsic and TMCI-GMP4-EQPT-PIFM-
Foreign Materials 06

05 Sanitation Master Cleaning and TMCI-GMP5-SAN- MCSP-

Sanitation Program 01
Receiving Area TMCI-GMP5-SAN-MCSP- TMCI Cleaning MON-GMP5-
RCVA-01-01 Checklist For Facilities SAN-MCSP-01-
01
k Changing Area TMCI-GMP5-SAN -MCSP- TMCI Cleaning MON-GMP5-
CHNG-01-02 Checklist For Central SAN-MCSP-01-
Kitchen 02
MixIng and Sheeting Area TMCI-GMP5-SAN -MCSP- Daily Monitoring of MON-GMP5-
MIXA-01-03 Cleanliness & SAN-MCSP-01-
condition of 03
equipment parts
Cutting / Packing / Labeling TMCI-GMP5-SAN -MCSP- Monitoring Form for MON-GMP5-
Area CPLA-01-04 Preparation of Abrade SAN-CLCM-02-
Liquid Detergent 01
Solution
Kitchen TMCI-GMP5-SAN -MCSP- Monitoring Form for MON-GMP5-
KCHN-01-05 Preparation of 50ppm SAN-CLCM-02-
Chlorinated Water 02
Solution
Oven Area TMCI-GMP5-SAN -MCSP- Monitoring Form for MON-GMP5-
OVNA-01-06 Preparation of 200 SAN-CLCM-02-
ppm Chlorinated 03
Water Solution
Washing Area TMCI-GMP5-SAN--MCSP- Monitoring Form for MON-GMP5-
WSHA-01-07 Preparation of 300 SAN-CLCM-02-
ppm Chlorinated 04
Water Solution
Freezer Room TMCI-GMP5-SAN--MCSP- Daily Garbage Disposal TMCI-GMP5-
FRZR-01-08 Monitoring SAN- WDP-03-01
Labeling Room TMCI-GMP5-SAN -MCSP-
LABR-01-09
Warehouse TMCI-GMP5-SAN -MCSP-
WHSE-01-10
Dispatching Area TMC-GMP5-SAN-MCSP-
DISP-01-11
Pantry TMCI-GMP5-SAN -MCSP-
PNTRY-01-12
Hallway TMCI-GMP5-SAN -MCSP-
HLWY-01-13
Garage TMCI-GMP5-SAN -MCSP-
GRGE-01-14
Delivery Van TMCI-GMP5-SAN -MCSP-
DLVN-01-15
Locker TMCI-GMP5-SAN -MCSP-
LCKR-01-16
Toilet TMCI-GMP5-SAN -MCSP-
TLET-01-17
Garbage Area TMCI-GMP5-SAN -MCSP-
GRBG-01-18
Cleaning Materials TMCI-GMP5-SAN -MCSP-
CLM-01-19
Cleaning Chemicals TMCI-GMP5-SAN-CLCM-
(MSDS and Product 02
 Specifications)
Waste Disposal Program
06 Pest Control Pest Control Program
TMCI-GMP5-SAN-WDP-03
TMCI-GMP6-SAN-PCP-01 Daily Monitoring of MON-GMP6-
Pest Control Device SAN-PCP-01-01
Pest Control Service
records

07 Production & Process Flow TMCI-GMP7-PPC-PF-01 PPCPF means Production Monitoring MON-PPC7-
Process Control Production & Process of Flat Noodles (CCP PMFN-
Control Process Flow Monitoring)
Process Flow of Greenwich TMCI-GMP7-PPCPF- 01 – GW Flat Production Monitoring MON-PPC7 –
Flat Noodles GWFN-01 Noodles of Bottled Products PMBP-
Process Flow of Bravo TMCI-GMP7-PPCPF- 02- Bravo
Tomato Garlic SAUCE-BTG-02-01 Sauce
01 – Serial
Number
Process Flow of Bravo Pesto TMCI-GMP7- PPCPF- Temperature MON-PPC7 –
SAUCE-BPES-02-02 Monitoring of Product TMFN-01
& Freezer (Flat
Noodles)
Process Flow of Merry Cooks TMCI-GMP7- PPCPF- 03- Merry Temperature MON- PPC7 –
Fiery Tinapa Pesto SAUCE-MCFTP-03-01 Cooks Monitoring of Product TMPFW-02
Sauce & Freezer (Warehouse)
01- Serial
number
Process Flow of TMCI Garlic TMCI-GMP7- PPCPF- Temperature MON- PPC7 –
and Tomato Sauce SAUCE-MCGTS-03-02 Monitoring of Product TMPFV-03
& Freezer Van
Process Flow of TMCI TMCI- GMP7-PPCPF- Monitoring of Room MON- PPC7 –
Sumptuous Tuna Tinapa SAUCE-MSTT-03-03 temperature & Light RTLI-04
Intensity of Processing
Rooms
Process Flow of Bravo TMCI-GMP7-PPCPF-SPRD- 04- Bravo QA Verification per MON- PPC7 –
Artichoke & Spinach BAS-04-01 Spreads process flow of flat QAVPPF-05
01- Serial noodle
 number
Process Flow of Bravo Garlic TMCI- GMP7-PPCPF-SPRD-
Cheese BGCZ-04-02
Process Flow of Bravo TMCI- GMP7-PPCPF-BSTN-
Salmon Tuna 04-03
Process Flow of Bravo TMCI- GMP7-PPCPF-
Salmon Mousse BSMS-04-04
Process Flow of Bravo Pesto TMCI- GMP7-PPCPF-BPCZ-
Cheese 04-05
Process Flow of Merry Cooks TMCI- GMP7-PPCPF- 05- Merry
Artichoke and Mushroom MCAM-05-06 Cooks
Spread Spreads
01- Serial
number

Process Flow of Bravo TMCI- GMP7-PPCPF- 06- Bravo

Honey Mustard BSHM-06-01 Dressings
01- Serial
number
Process Flow of Bravo Italian TMCI- GMP7-PPCPF-BSIB- 07- Merry
Balsamic 06-02 Cooks
Dressings
01,02,03 - Serial
number
Process Flow of Bravo Italian TMCI- GMP7-PPCPF-BIH-
Herb 06-03
Process Flow of Merry Cooks TMCI- GMP7-PPCPF-
Sublime Caesar’s Dressing MCSCD-07-01
Process Flow of Merry Cooks TMCI- GMP7-PPCPF-
Exquisite Ranch Dressing MCERD-07-02
Process Flow of Merry Cooks TMCI- GMP7-PPCPF-
Regal Honey Mustard MCRHM-07-02
 Traceability Program
Thawing Procedure
Rework Guidelines
Food Defense Plan
08 Quality Control Policy for Corrective Action
Plans
Quality Control Test
Methods
Quality Plan
Documented Procedure on
Change Approval Process
Retention Sample Plan
Microbiological Analysis of
Food and Swabbing Tests
Water Potability Test
09 Documentation Procedure for Control of
Documents
10 Quality Audits Supplier’s Accreditation
Program
Internal Audit Program
Process Audit Program
11 Warehousing & Receiving, Handling and
Distribution Storage of Raw Materials
TMCI-GMP7-PPC-TRP-03
TMCI-GMP7-PPC-THP-04
TMCI-GMP7-PPC-RG-05
TMCI-GMP7-PPC-FDP-06
TM QA Analysis on Raw MON- QC8 –
CI-GMP8-QC-CAPA-01 Flat Noodles QAFNR-01-01
TMCI-GMP8-QC-QCTM-02 QA Analysis on Cooked MON- QC8 –
Flat Noodles QAFNC-01-01
TMCI-GMP8-QC-QP-03 QA Analysis on Bottled MON- QC8 –
Sauces QABOT-02-01
TMCI-GMP8-QC-DPCAP-04 Pinholes test
TMCI-GMP8-QC-RSP-05
TMCI-GMP8-QC-MICRO-
06j
TMCI-GMP8-QC-WPT-07
TMCI-GMP9-DOCS-PCD-01
TMCI-GMP10-QAUDIT-SAP
TMCI-GMP10-QAUDIT-IAP Internal Quality Audit REC-GMP10-
Records IQA
TMCI-GMP10-QAUDIT- Process Audit REC-GMP10-PA
PAP Records
TMCI-GMP11-WHSED-RHS Temperature
Monitoring of Frozen
flat Noodles & Freezer
van during delivery to
JFC depot / QA
Inspection upon pull
out from Cold Storage
Certificate of Analysis
of Incoming Raw
 Materials
12 Product Recall Product Recall Procedure TMCI-GMP12-PR-PRP
Mock Recall Procedure TMCI-GMP12-PR-MRP Mock RCL-
Policy on Handling non- TMCI-GMP12-PR-PHNCM
conforming materials
Customer Complaint TMCI-GMP12-PR-CCH CAPA on Non-
Handling conforming Products
g
13 Retention of Retention of Samples TMCI-GMP13-RS-ROS List of Retention
samples Samples
14 Subcontracting TMCI-GMP14-SOM-
of Manufacture

15 Legal Permits FDA LTO and Product Reg. TMCI-GMP15-FDALTO-

Business Permit
Sanitary Permit
16 Management Company Profile TMCI-GMP16-CP-01
Tracking of Plant TMCI-GMP16-TPP-02
Performance
Minutes of Management TMCI-GMP16-MMM-03
Meeting

Business Contingency Plan TMCI-GMP16-MMM-04

QUALITY ASSURANCE

1) Certificate of Analysis of Greenwich Flat Noodles

2) Sample Evaluation Report
3) Raw material specs. (flour)
Raw material specs. (Eggs)
 Raw material specs. (Wine and Vinegar)
Raw material specs. (Frozen goods)
Raw material specs. (Condiments and spices)
Raw material specs. (Dairy products: milk, cheese, butter)
Raw material specs. (Oil)
Raw material specs. (Frozen meat, cold cuts, fish)
Raw material specs. (Bottled and canned ingredients)
Raw material specs. (Bottles and caps)
Raw material specs. (Plastic packaging)
4) QA Monitoring of Incoming Raw materials:
Mayonnaise
Cleaning chemicals
Fresh vegetables
D
airy
Herbs and spices
Frozen meat and seafood
Nuts
Dry pasta
Bottled and canned ingredients
Flour and baking ingredients
Eggs
Flour
Plastic packaging
Bottles and caps
Labels and Office supplies
5) COA of Incoming ingredients:
Flour (GMC)
Flour (Purebake)
Flour (RFM)
 Flour (Asian grains)
Eggs (Rizal)
Eggs (Optimum/Gemsun)
Cheese, pasteurized
Cheese pizza, filled and mozzarella
Chlorine test strip
Pasta (spaghetti, Arborio)
Bottled and Canned Ingredients
Preservatives
Cleaning chemicals
Bottles and caps
Plastic packaging
Walnuts
Meat Inspection, NMIS
Herbs, spices and Flavorings
Corrugated box
Mayonnaise
Butter, choco bars
6) COA of Finished Goods (Institutional items)
Pesto Mayo
Tuna Dressing
Hot Chili Papa and Spicy Adobo Mushroom
7) Calibration
Calibration Program
Calibration of:
Digital thermometer with Integral probe (indoor/outdoor)
Temperature probe and noncontact infrared thermometer
Analytical weighing balance (5-kg, 15-kg)
60-kg weighing scale
Test weights
 Caliper (digital, etc)
pH meter
Food grade lubricant (product bulletin)
Operating procedure of equipment
Mesh size of sifter
List of production equipment
8)
9)
10)
11)