FACTORY MANUAL

FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

1 OBJECTIVES
Deli Best Blend top management shall ensure that the system is accurate, updated consistent and is
properly and effectively implemented throughout all the employees of DBBMC Management will make
provisions for the necessary resources and personnel to maintain the System.

The QMR has the responsibility in ensuring that all the requirements in the Supplier’s Quality Management
Manual are met. DBBMC records all revisions, issue dates and authorized signatures in the Master
Supplier’s Quality Management Manual.

Management will review the System annually to determine its effectiveness

2 SCOPE
This procedure applies to Deli Best Blends Manufacturing Organization.

3 TABLE OF ORGANIZATION

Table of Organization
ALMA CASUMPANG
General Manager

Production Dept. Research & Devt/QA Dept. Sales &Marketing Department Administrative Department

Machine Maintenance Production Logistics/Distribution Quality Control

Accounting Documentation

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party
 FACTORY MANUAL
FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

4 MANAGEMENT RESPONSIBILITY

A. ORGANIZATION

1. General Manager
a. Sets goals, directions, and provides needed sources that are available to carry out goals.
b. Ensures that operation plan conform to mission, strategic goals, and policies.
c. Ensures that all employees understand and adhere to food safety and quality policy.
d. Evaluates the performance of the managers and recommends training based on their needs.
e. Presides over the Management Review Meeting.
f. Ensures that the quality system for DBBMC is established, documented, implemented, and
improved.
g. Coordinates with lead auditor/ audit team leader on matter related to internal audit.
h. Spearheads the Management Review Meeting.
i. Ensures existence of Succession plan.
j. Ensures that products quality and quality policy and objectives are properly disseminated,
understood, and implemented.
k. Responsible for reporting to and update the management on the status of the project.
l. Acknowledged any discrepancies rose during the external Quality Management System.
m. Informs holders of controlled copies of any changes to the Quality Management System.
n. Coordinates with certifying body on matters related to the Quality Management System.

2. Production Supervisor

a. Coordinates day-to-day work assignments with production coordinators and ensures adherence
to the planned production schedule.
b. Monitors/Oversees the activities of the following key associates in his/her respective
department.
c. Develops and implements strategies to meet production targets and objectives such as unit’s
productivity improvement, work improvements/simplification, and quality.
d. Determines necessary corrective actions to prevent and reduce material usage Variation and
spoilages in the production floor.
e. Strict implementation of GMP, Hygiene, Sanitation and Pest Control in area of responsibility.

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party
 FACTORY MANUAL
FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

3. Engineering Supervisor
a. Designs and plan implementation of a total productive maintenance with focus on predictive,
preventive and autonomous maintenance program of all machines and
equipment involved in production.
b. Supervises all maintenance activities especially monitoring troubleshooting at bun in on a shift
or daily basis.
c. Schedules and supervises preventive maintenance works with regards to labor, parts,
materials, tools, and time.
d. Assists the PCO and the Sanitation Supervisor in coordinating the company in securing and
renewal of licenses and or certificate required and issued by the different government
regulatory bodies: DENR, DILG, DOLE, etc.
e. Manages spare parts and their inventory; makes requisition on parts and other necessary
materials.

Logistics Supervisor
a. Prepares weekly and monthly Inventory on Finished Goods Report.
b. Prepare proposed systems, procedures projects, and plans for improvement from Order to
Delivery Lead time.
c. Approve/sign documents such as: DR, Sales invoice, Gate Pass, Stock transfer and timecards.
d. Review reports submitted by Logistic Staff on Weekly and Monthly Inventories.
e. Check/verify billings of truckers, and manpower agencies.
f. Give directions, suggestions, and recommendations to Logistic staff with respect to their areas
of operation.

4. Quality Assurance Supervisor

Quality Assurance
a. Helps in improving the quality system at a quality cost.
b. Responsible in the implementation of quality systems on all operations of FSSC such as GMP,
HACCP and Sanitation Programs.
c. Reviews documents (SOP’s, Operation and Quality Manual) so as to keep it updated.
d. Provides possible aid, information and recommendation to production and other
department/sections concerned in meeting the set quality standards of finished products.

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party
 FACTORY MANUAL
FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

e. Regularly conducts meeting with staff to be able to update each other activities they are
handling. This will also give time for planning, organizing, and coaching.
f. Conducts orientation and training in the quality systems that are available so as to ensure that
all personnel in the plant are in lines with the goal of the plant.
g. Regularly meets the customer to be able to evaluate the quality of products at the customer’s
point of view and be able to calibrate the quality concerns of both parties.
Ensure s that the DBBMC maintains the best quality rating on all products at all times.
h. Investigates problems related to deviations on in-process materials and finished products.

Research and Development

a. Works on product development projects – Responsible for planning and executing new product
development activities.
b. Trouble-shooting – Responsible for taking corrective and preventive actions against non –
conformities generated during internal and external audits.
c. Product-costing – Responsible for Product Costing of new and improved formulations..
d. Product improvement/process improvement – Responsible for planning and executing product
and process improvement projects leading to cost reduction and/or improvement in
coordination with Production and Quality Assurance Department.
e. Responsible in setting standard parameters for all product development product improvements
terms of psycho-chemical properties, sensory properties microbiological properties and product
specification.
f. Responsible for training and supervising members of R&D department.
g. Responsible in sourcing of new and alternative Raw and Packaging Materials and
communicates directly with suppliers re technical aspects.
h. Identifies new technologies – Responsible for identifying and working with merging
technologies; and evaluate how effectively they could be used in DBBMC.

5. Document Controller
a. Keep the master copies of documented quality system.
b. Ensure that required signature is complete prior to issuance of controlled documents to users.
c. Ensures that all manuals, master list of controlled documents and master list of records are
updated and implemented.
d. Ensures that all changes to documents are authorized.
e. Ensures compliance to the document control procedure.
f. Recommends simplification of procedure pertaining to Document and Data Control.

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party
 FACTORY MANUAL
FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

B. FOOD SAFETY TEAM

Alma Grace M. Casumpang

Team Leader

Elizabeth Lumacang
Deputy Team Leader

Lyra Dupitas Lera Mae Rodriguez

Member Member
(Logistics Lead) (Purchasing Lead)
Ramil C. Etulle Dario P. Sarmiento
Member Member
(Production Supervisor) (Maintenance)

Fheberlyn Seguin Ramon Chua

Member Member
(QA/ QC) (Engineering)

C. INTERNAL AUDIT

a. FOOD SAFETY TEAM LEAD

The internal audit team is appointed by the Quality Manager. The Food Safety team lead is the
overall in-charge for the conduct of effective internal quality audit of QMS,FSSC; ensuring that all
programs, processes, procedures, work instructions, guidelines, listings and related documents
comply with Company’s Standards/Requirements covering also the International Management
System-Requirements (e.g. ISO 22000:2005, PD ISO/TS 22002-1: 2009). The food safety team
lead is responsible in;
 Organizing the plant Internal Auditor (IA) and Food Safety Team
 Documenting procedures for carrying out an internal audit program of the plant.
 Maintaining a reasonable headcount of qualified auditors
 Planning effective internal audits

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party
 FACTORY MANUAL
FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

 Coordinating internal and external audits

 Ensuring correction and corrective actions as necessary are derived in every non-
conformance
 Monitoring and Tracking the completion of schedule audits with report
corresponding to the status of internal and external audits. This is presented during
Management Review.
 Identify and ensure effective implementation of Internal Auditors’ Training
Requirements
 Ensures that relevant training and education of IA, FST and HACCP team
members are updated
 Ensures that processes needed for the quality management system and the FSMS
are established, implemented, maintained and updated
 Reports to the plant’s top management on the effectiveness and suitability of the
FSMS, the performance of the quality management system and any need for improvement
 Ensures promotion of awareness of customers and applicable regulatory
requirements throughout the food chain
 Liaise with external parties on matters relating to food safety management system.

b. INTERNAL AUDITORS

Internal Auditors shall have the following responsibilities;

 Participate in pre-audit preparation activities, Internal Audit related meeting or
other IA related activities as notified by or Food Safety Lead Auditor.
 Conduct the audit proper as described in the Internal Audit procedures.
 Gather background information, systems performance and other related
information deemed important in a systems audit
 Conduct audit briefs to ensure auditee understands nature of non-conformance
including the specific correction and corrective action in necessary.
 Evaluate, present evidence and resolve nature on non-conformance in
concurrence with the rest of the IA Team, prior to writing of Internal Audit Summary report
 Write audit report and submit this to the Lead Auditor for inclusion in the Internal
Audit Summary Report.

c. HACCP TEAM MEMBERS

The HACCP Team is responsible in the conduct of HACCP study and in the preparation of a
HACCP plan

Note: Employees are involved in the development and review of policies and procedures to manage
risks. They are consulted when there are any changes that affect quality, food safety, workplace
health and safety.

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party
 FACTORY MANUAL
FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

D. MANAGEMENT COMMITMENT

Management demonstrates support and commitment to the development, implementation and

continual improvement of the Management System (Quality including Food Safety) thru:
 Establishing mission, vision and policy statements and ensuring that key objectives and
metrics are achieved
 Ensuring the availability of appropriate resources
 Showing Quality including food safety, Safety, Health & Environment (SHE) is supported by
the business objectives of the Factory
 Communicating to the organization the factory’s programs, importance of meeting customer as
well as legal and other requirements
 Defining and communicating the roles, responsibility, accountability and authority to facilitate
effective implementation of Management System
 Ensuring a HACCP program is implemented and maintained in all manufacturing and
distribution operations that produce and distribute products of Unilever and its business
partners
 Conducting planned management reviews
 Ensuring that customer requirements are determined, understood and consistently met with
the aim of enhancing customer satisfaction
 Appointing management representative for the effective implementation of Integrated
Management System

E. PRODUCT QUALITY POLICY STATEMENT

 The company had established a policy statement that serves as the general guideline for
factory in the implementation and effectiveness of their integrated management system.
 The Policy Statement is being reviewed by the organization on a minimum frequency of at
least once a year or as the need arises for continuing suitability. Any change that needs to be
made is being communicated.
 The Policy Statement is posted on strategic areas of the factory and is being cascaded and
explained to plant personnel on a regular basis.

F. COMMUNICATION

 Appropriate communication processes are established by Management. That communication

takes place regarding the effectiveness of operation and maintenance of the Integrated
Management System (IMS) important updates for the understanding of all associates are
done.

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party
 FACTORY MANUAL
FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

 Progress against objectives and targets is communicated to all associates and is an input to
management review.
 The management commitment and involvement of all employees are critical in charting the
factory direction.
a. The participation of workers by appropriate involvement;

o HACCP, Hazard Identification, Risk Assessment and Determination of Controls/

Aspect-Impact Assessment
o Incident Investigation
o Development and review of policies, targets and objectives
o Consultation where there are any changes that affect Quality.

 EXTERNAL COMMUNICATION
o The plant established, implements and maintains proper and effective venue to
communicate this food safety issues/information with suppliers and contractor, customers
or consumers, statutory and regulatory authorities and other organizations that will be
affected or impacted by the effectiveness or updating of the QMS/FSMS.
o All information and issues regarding quality/food safety (including requirements from
statutory and regulatory authorities and customers) are readily available throughout the
food chain.
o Designated personnel have defined responsibility and authority to communicate
externally any information concerning food safety.
o Records and information obtained through the external communication are maintained
and tacked during system updating and management review.
o Quality/Food Safety Guidelines will be cascaded by the Food Safety Team Lead of the

 INTERNAL COMMUNICATION

o The Factory ensures that all relevant information regarding food safety is timely
communicated to the Food Safety/ HACCP Team. Likewise, the Food Safety/ HACCP
Team incorporate changes and information in the updating of FSMS through the HACCP
Program. These changes include, but not limited to the following:
o Products and new products
o Raw materials, ingredients and services
o Production systems and equipment
o Production premises, location of equipment, surrounding environment
o Cleaning and sanitizing programmes
o Packaging, storage and distribution systems
o Statutory and regulatory requirements
o Knowledge regarding food safety hazards and control measures

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party
 FACTORY MANUAL
FM-2-0002
Issued: October 1, 2018
Revision 00 Page
MANAGEMENT RESPONSIBILITY 9 of 9

o Complaints indicating food safety hazards associated with the product

o Other conditions that have an impact on food safety

5.0 HISTORY TABLE

No. Page No. Revision No. Effectivity Date Description of Change / Remarks

1 All 00

Prepared By: Implemented by: Approved By:

Food Safety Team QA Manager Alma Grace M. Casumpang

Document Controller General Manager
This document is a property of Deli Best Blends Manufacturing Corporation and cannot be reproduced in any form without
the expressed written consent of the issuing party