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SIPCO 2 FOOD SAFETY MANAGEMENT SYSTEM (FSMS)

What is FOOD SAFETY?


Concept that food will not
cause harm to the consumer
when it is prepared and/or
eaten according to its intended
use.
Related to the occurrence of
food safety hazards and does
not include other human
health aspects related to, for
example, malnutrition.
It does not address
specifically the safety of the
people preparing the food, that
is occupational health and
safety.
It focuses on prevention of
unintentional contamination,
thus sabotage and other forms
of terrorism is not covered,
that is food security.
Food Safety Management
System (FSMS) is a
management system that
specifies the requirements of
HACCP in organizations
involved in:
- Primary Producer (e.g. farms
of corn)
- Feed Producer (e.g. food for
animals)
- Food Manufacturer
- Transportation
- Storage Operation
- Food Services Outlet
- Packing Material (e.g.
bottles)
- Cleaning Agent (e.g. caustic)
- Additive and Ingredient
- Services Providers
- Manufacturer of Equipment

What is HACCP (Hazard Analysis


and Critical Control Points)?
CODEX DEFINITION
HACCP is a system of operational
control, which identifies, evaluates,
and controls hazards which are
significant for food safety.

Our HACCP / FSMS Team

CCPs:
1.

HACCP Terms:
Critical Control Point (CCP) - is
a step at which control can be
applied and is essential to prevent
or eliminate a food safety hazard or
reduce it to an acceptable level.
Operational Pre-Requisite
Program (OPRP) - is where there
is no defined critical limit or where
there is a CCP further along the
Production line, a PRP identified
during a hazard analysis as
essential to controlling: (a) the
likelihood of introducing food safety
hazards to; (b) contamination of;
and/or (c) proliferation of food
safety hazards in the products(s) or
processing environment(s).

2.

CCP 1B Water Treatment Chlorination (1 3 ppm; 2 hours minimum


contact time).
CCP 2B Simple Syrup Pasteurization (85 - 90C; 15 seconds
minimum contact time).

OPRPs:
1.
2.
3.
4.
5.
6.

OPRP 1P 1 Micron Water Treatment Polishing Filtration (Spools


Intact, No Carbon Breakthrough, 5psi differential pressure).
OPRP 2B Water Treatment UV Light Disinfection ( 80% UV Light
Intensity Transmittance) .
OPRP 3P 100mesh Beverage Strainer Line 1 (Intact and not
Damaged).
OPRP 4P 100mesh Beverage Strainer Line 2 (Intact and not
Damaged).
OPRP 5P 100mesh Beverage Strainer Line 3 (Intact and not
Damaged).
OPRP 6P 100mesh Beverage Strainer Line 4 (Intact and not
Damaged).

Who is our FSMS Chairman / Implementation Manager?

Manufacturing Manager Rosel Ocampo


Overall responsible for the implementation of FSMS.
Who is our HACCP / FSMS Team Leader / Interim Food Safety Manager?

Pre-Requisite Programs (PRP) are basic conditions and activities


necessary to maintain a hygienic
environment throughout the food
supply chain which is suitable for
production, handling, and provision
of safe end products and safe food
for human consumption, it depends
on the segment of the food chain in
which the organization operates and
the type of organization.

QC/QA Manager Robin Vallecera


Trained in HACCP concepts and principles, responsible for controlling the
scope of the HACCP study, managing the design and implementation of the
HACCP Program, and ensuring that the program is maintained and meets all
applicable requirements.

It is the primary concern of SIPCO (PepsiCola Bugshan) that all beverages are
manufactured to the very highest standards,
using quality materials and ingredients.