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Ang Genpacco, Inc. ay ilan taon na din pumapaloob sa sistema ng

ISO. Ang ISO ay isang pandaigdigang organisasyon na
naglalayong palawakin ang pagkakaisa ng pamantayan sa paggawa o standardization Kaya ISO ay dahil hinalaw ito sa
ISOmetric na ang ibig sabihin ay pantay, o balanse.

Tayo ay nakapaloob sa ISO 9001:2008 isang Quality

Management System. Nakatuon sa konsepto ng Plan-Do-CheckAct. Isang sistema na kalidad sa pag-gawa sa pamamarang
masusukat at naisusulat ang pinaka puntirya.
What Cannot Be Measured, Cannot be Written. What Cannot
Be Written, Cannot Be Managed
What is not Written, Did Not Happen

Sa panahon kung saan ang mundo ay Kaligtasang Pampagkain

(Food Safety) ang priyoridad, napapanahon na din na duon din
ang patutunguhan ng Genpacco, Inc. Kaya ang dating ISO
9001:2008 ay mapapalitan na ng ISO 22000:2005

3. GI Quality Management Systems Training

A. Corrective, Preventive, Improvement Action Report Documentation

B. Root Cause Analysis & Problem Solving
C. Change Control
D. Design Development
E. Product Development
F. Departmental Key Performance Measures
G. Materials Allocation & Purchase Plan Training
F. Standard Usage Matrix Documentation
G. Departmental Business Process Flow
H. Company Rules & Regulations, Mission-Vision, Quality Policy, Food
Safety Policy
I. Management Review
J. Internal Audit
K. Traceability / Tinplate History Card / Mock Recall
L. Supplier / Material Accreditation
M. Handling Customer Complaints / Product Recall
N. Crisis Management /Business Continuance
O. Training The Trainors
P. Work Attitude Values Enhancement
Q. Supervisory / Leadereship Training
R. Production Planning
S. Sales Forcasting & Strategic Planning
T. Oral & Written Communication

2. GI Good Manufacturing Practices &

SSOP Training
A. Personnel Hygiene & Disci[pline
B. Raw & Sub Materials Warehousing
C. Cleaning & Sanitation
D. Pest Control
E. Facility Maintenance
F. Equipment maintenance
G. Finished Goods Handling, Preservation,
and Storage
H. Health & Safety
I. In-Process Materials Handling

Introduction
Food has always been a topic of interest to the human being and

public at large.
Every single person requires food for sustenance and most people

have a strong interest in the taste, flavour and textural properties

of food.
Alam ng lahat na ang pagkain ay dapat ligtas. Food Safety is

relevant to all stages throughout the food chain (farm-to-fork)

from growing, harvesting, storage, processing, manufacturing,
distributing and merchandising to preparing food for
consumption.

Introduction

Food

and its

Production

Retail
Raw Materials
Processing
& Distribution
- Includes
- Includes
direct
direct
suppliers and
suppliers and
Materials
Materials

Storage
Distribution/ Transportation
- Includes
direct
Service
Providers
and their
submaterials

 Importante na maipahayag ang mga hazards o peligro ng operasyon kung

ikaw ay parte ng food chain.

Importante din na ipahayag kung paano ang mga controls na nakalaan sa

mga peligro.
The success of any system depends on commitment from all stakeholders in

the food chain. Kasama dito ang mga suppliers ng raw materials at services
na nakakaapekto sa pag-gawa ng iyong produkto.
The development of policy or a vision statement by top management to

achieve food safety supported by measurable objectives is an important

component. This needs to be followed up by resource management and
effective planning.

Contd.
In order to understand the concept of Food safety management system it is

important to understand the basic food safety requirements which start at

establishing the prerequisite programs.
Pre-requisites are similar to the foundation of a house of Food safety, the

stronger the base more secured are the inhabitants. The prerequisite
programs with respect to agriculture and farmers includes

Water Quality and management

Varieties and Rootstocks details
Site History and Site Management

Contd.
The HACCP system is implemented as described above which includes five

preparatory steps and seven principle steps.

7 core principle steps of HACCP
Hazard Analysis
Critical control point
Critical Limits
Monitoring and sampling
Corrective Action
Verification
Documentation

Contd.
Hazards is the physical chemical and biological agent which

has potential to cause anadverse health effect. For example

Physical hazards: Wood piece, glass piece,
Biological hazards: Coliform contamination due to
unhygienic conditions in processing and handling
Chemical hazards: Indiscriminate use of pesticides and other
agro chemicals.

Risk is to be calculated for each hazard and a risk rating sheet can be
developed as described below:
Color
Code

Classifica
tion
A1
B1
C1
A2
B2
C2
A3
B3
C3
A4

Frequency (Likelihood) /
Consequence (Severity)
Common Repeating / Fatality
Known to Occur / Fatality

Level
Critical
Critical

Could Occur (published) / Fatality

Critical

Common Repeating / Serious Illness

Critical

Known to Occur / Serious Illness

Critical

Could Occur (published) / Serious

Illness
Common Repeating / Product Recall

Critical

Known to Occur / Product Recall

Major

Could Occur (published) / Product

Recall
Common Repeating / Customer
Complaints

Major

Major

Major

Signific
ance
Significa
nt
Significa
nt
Significa
nt
Significa
nt
Significa
nt
Significa
nt
Significa
nt
Significa
nt
Significa
nt
Significa
nt

Not
A5
Significa
nt
Not
B5
Known to Occur / Not Significant
Significa
nt
Not
Could Occur (published) / Not
C5
Significa
Significant
nt
Not
Not Expected to Occur / Not
D5
Significa
Significant
nt
Not
E1
Practically Impossible / Fatality
Significa
nt
Not
Practically Impossible / Serious
E2
Significa
Illness
The decision can be taken whether the identified hazard needs to be managed by HACCP plan as ant
Critical
control point or an Operational prerequisite program
Not
Practically Impossible / Product
E3
Significa
The validation of control measures is an essential
part to ensure whether the controls are capable of being
Recall
nt
effective
Not
Practically Impossible / Customer
E4
Significa
Complaints
nt
Common Repeating / Not
Significant

ISO 22000:2005

ISO 22000:2005

ISO 22000:2005

ISO 22000:2005

ISO 22000:2005

Vina Cansana
Top Management Baybay

Team Lead
Members

Quality Systems

Mario Norman B.
Celerian

Quality Systems

Pam Cribe
Amy Ibarra
Pepito Estacion
Allan Cebeda
Jun Villanueva
Jun Paet
Pearlie Peralta
Jho Crisostomo
Rose Alvarico
Joel Marababol
Renito San Felipe
Joseph Cencia
Regine Sampang
Mae Hernandez
Eleonor bagayas

GMP, HR
GMP, HR
Purchasing
GMP, Warehouse
GMP, Delivwery, Acct. Mngt
Can Productioon
QA Can Prod
QA Lithography
QA Finished Goods Delivery
GMP, Engineering
Engineering, Maintenance
Sales, Acct. Management
PDTS- New Development
PDTS- Quality validation
Quality Systems, Documentation