i

Good Manufacturing Practices of Nata de Coco Production

A Research Presented to the Faculty of

College of Engineering, Architecture, and Technology

Notre Dame of Dadiangas University, General Santos City

In Partial Requirements for the Degree of

Bachelor of Science in Industrial Engineering

By:

Russel Rey Sabod

Faizal Solivio

Indira, Dabi

May 2023
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Approval sheet
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Abstract

The food service industry is responsible for people's health and safety since any

mishandling, contamination, or reported foodborne illness can have serious ramifications

for both the consumers and the person who provided the meal. As a result, food safety is

a major concern for the food service business. Furthermore, today's food trends produce a

slew of food-related issues, necessitating fast action by food safety professionals. A food

safety culture is required in the workplace. The manufacturing facilities should have

proper food safety rules in place, as well as regular walk-throughs to check food safety

and trends.

Good manufacturing practice (GMP) is a system for ensuring products are consistently

produced and controlled according to quality standards. It covers all aspects of

production, including materials, premises, equipment, training, and personal hygiene.

WHO has established guidelines for GMP, and many countries have formulated their

own requirements.

The study evaluated the facility of Tibud sa Katibawasan Multi-Purpose Cooperative’s

nata de coco production of its current sanitation and safety practices that Good

Manufacturing Practice is essential for manufacturing firms because it guarantees that

production runs smoothly and that facilities and staff are controlled in accordance with

quality standards. This allows the corporation to develop more products and acquire

consumer trust. Tibud sa Katibawasan Multi-Purpose Cooperative has been creating

quality products for years, which has resulted in significant improvement. Their
 iv

calamansi production is FDA authorized, and their nata production has been producing

for several large firms like as DOLE. This demonstrates that good manufacturing

practices not only help the corporation but also the community.

Researchers concluded that that the company has a small production area for nata de

coco. The floor consists of broken tiles and cement that might form molds in the future

some parts of the plant use tarpaulin as ceiling which allows the water from rain to enter.

Canals of the plant are not deep enough for water to flow which led to water being

stagnant inside the plant. Some insects appear inside the plant such as mosquitos and

worms which might contaminate the products.

The researchers proposed good manufacturing practice. The proposed GMP manual

checklist ensuring the safety of areas in production plant is vital for a company as this is a

way to ensure the safety of the workers and the cleanliness of the products and area.
 v

Acknowledgement

The researchers are thankful for the valuable criticism, friendly advice, and

aspiring guidance throughout the project.

First and foremost, to Almighty God and Allah for giving endless blessings and

protection throughout the study process. By granting them the opportunity and the

capability to accomplish this study

To their Research Study Adviser Engr. Maria Lourdes P. Jusa, M.Eng-IE of

Notre Dame of Dadiangas University for the guidance them having the patience, and

advice during the whole study period. Without her guidance, this study would not had

have been successful.

To HR Management of Tibud sa Katibawasan Multi-Purpose Cooperative’s for

the insights, guidance and dedication to one’s work.

To the panelists: Engr. Marcelo D. Obtial, Jr M.Eng-IE, Engr. Feln Lily F.

Canonigo, M. Eng-ECE, and Engr. Harold Carrel S. Caagbay, IE who are always present

to give meaningful advice which guided us for the study's better result.

Finally, to the Parents of the researchers for their unending support and

understanding, and wisdom that inspired and pushed beyond limits. Also, for their

financial and moral support to do the best for this study.

Table of Contents
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Chapter I

INTRODUCTION

The Problem and its Settings

Good manufacturing practice (GMP) is a system for ensuring that products are

consistently produced and controlled according to quality standards. It is designed to

minimize the risks involved in any production that cannot be eliminated through testing

the final product. GMP covers all aspects of production; from the starting materials,

premises, and equipment to the training and personal hygiene of staff. Detailed, written

procedures are essential for each process that could affect the quality of the finished

product. There must be systems to provide documented proof that correct procedures are

consistently followed at each step in the manufacturing process - every time a product is

made. WHO has established detailed guidelines for good manufacturing practice. Many

countries have formulated their own requirements for GMP based on WHO GMP. Others

have harmonized their requirements, for example in the Association of South-East Asian

Nations (ASEAN), in the European Union and through the Pharmaceutical Inspection

Convention (WHO, 2015).

Current food good manufacturing practices (GMPs) are published in Title 21 of

the Code of Federal Regulations, Part 110 (21 CFR 110). GMPs describe the methods,

equipment, facilities, and controls for producing processed food. As the minimum

sanitary and processing requirements for producing safe and wholesome food, they are an
 7

important part of regulatory control over the safety of the nation's food supply. GMPs

also serve as one basis for FDA inspections (FDA, 2004).

People’s health and safety is the responsibility of the food service industry since

any mishandling, contamination, or reported foodborne illness can lead to severe

consequences for both the people and the one who delivered the food. This makes food

safety a significant concern for the food service industry. Moreover, today’s food trends

that catch on quickly cause many food-related problems, demanding food safety

professionals to respond immediately. Food safety culture is necessary for the workplace.

The production facilities should have proper food safety policies and regular walk-

throughs to monitor food safety and trends (SavorEat, 2022). 

Poor Infrastructure: The lack of modern and efficient transportation and storage

infrastructure in the Philippines presents a major challenge for the food manufacturing

and processing industry. This can lead to supply chain disruptions and increased costs,

making it difficult for companies to compete in the global market (CreditBPO, 2023).

Polomolok South Cotabato has manufacturing companies that has high demand

and well-established production. Tibud sa Katibawasan Multi-Purpose Cooperative is one

of the manufacturing companies that produces goods and services to their wide

consumers such as members, clients, and the community. Tibud offers variety of services

such as jobcon, savings and credit, consumer store, pharmacy, clinic, trucking and

products such as calamansi, cacao and nata. In terms of products, nata has its difference

due to the product being made specifically for client companies only such as DOLE

according to Tibud’s HR Manager Erljohn Dulla. Tibud’s product production has been

operating for years and continuous going well up until now. However, according to
 8

Tibud’s production head, Ms. Khin Beldad, the facility where the production area is

located is an old building that needs improvement and might affect the products. Floors

of the production area has broken tiles and cemented floors where molds could form,

ceilings are made of tarpaulins or “trapal” where some have scratches that could allow

water from rain to enter, canals are not deep enough for water to flow which causes water

to stay on the floor and drainage to clog and insects such as flies and worms sometimes

appear on walls and floors.

Due to this problem, the researchers will evaluate the plant and will be using

GMP (Good Manufacturing Practice). Good Manufacturing Practice is a system for

ensuring different areas of the company are controlled according to quality standards. It is

designed to minimize the risks involved that could potentially harm products and

services. The mentioned tool that will be used will be helpful for the company as it will

check most of its areas to ensure the safety of their products.

Literature Review

Creating a safe workspace is arguably the employer’s most important job. A safe

place to work means employees have little to no risk of developing an injury or illness

while on the job. OSHA law also requires “employers to provide their employees with

working conditions that are free of known dangers. If you are running an unsafe

operation, consequences can be serious, even deadly. Not only is it the law to keep

workers safe, but it is a moral responsibility. People that work within a facility or at a

worksite have families, friends, and lives outside of being employed. Their safety and

health should never be comprised for a paycheck. For that reason, it is critical to make
 9

safety a top priority and ensure all workers are returning home safely every day (Supply,

2023).

A clean and tidy office is not a nice to have, it is a must-have. A must-have

because it not only helps to increase employee productivity it also helps to improve

mental health and reduce the number of sick days taken (ClearChoiceLTD, 2020).

Clean air and water, sanitation and green spaces, safe workplaces can enhance

people's quality of life: reduced mortality and morbidity, healthier lifestyles, improved

productivity of workers and their families, improve lives of women, children and elderly

and are crucial to mental health (UNEP, 2016).

A clean workplace should be your number one priority when running a business.

The benefits of a clean work environment far outweigh any costs involved and you will

ensure that your employees, clients, and visitors are happy and well. Spotless

surroundings will put a smile on everyone’s face. Germs and diseases can spread far

more quickly in an unclean environment. The health and safety of your employees is

incredibly important, and a key part of that is preventing the spread of any harmful

bacteria or germs. Businesses who fail to keep a clean work environment may see an

increase in sick days and absences among staff, which can have a damaging impact on

overall productivity. Not only does a dirty environment have the potential to cause

illness, it can also cause injury. Cluttered workplaces can lead to trips and slips, while

spillages that go uncleaned are a serious safety hazard. To avoid any incidents, it is

essential that you take health and safety seriously and ensure that your workplace adheres

to high standards. A super-clean environment is one of the best routes to success in

business. Your employees will feel more relaxed and more focused - the perfect
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combination for increasing productivity. We can easily become distracted by thoughts

hitting us from all directions but at least your employees will not be worrying about the

mess (BirkinGroup, 2023).

Cleanliness also reduces the chances of your employees getting sick. Bacteria

thrive in office environments because people spend so much of the day there. Keeping

your workplace clean can therefore reduce sickness and therefore reduce lost work days.

This is why it’s important that your office has a good cleaning strategy in place. When

your workplace is clean and free of clutter, you will find it easier to stay organized. It is

easier to keep track of papers, for one thing; documents are quicker to find when your

office is tidy. It is also less difficult to stay on top of any repairs that need to be done to

machinery (Fidelis, 2023).

Cleaning should target every part of your workspace, whether it’s cleaning floors

and carpets, walls, windows, bathrooms, hallways and even the outside of the building.

This can either be a one-time deal, of if you are completely satisfied with their services,

you can hire them to clean your offices a couple of times a month. Experts recommend

that you work on educating your workers on the importance of maintaining a clean and

hygienic office space. An unclean work environment is an excellent breeding ground for

various germs and allergens, which only emphasizes the need to keep it always clean

(Pearson, 2022).

The section on personnel delineates plant and employee responsibilities regarding

personal hygiene. For example, personnel with diseases or other conditions that could

contaminate food are to be excluded from manufacturing operations. The section also

outlines expectations with respect to personal hygiene and cleanliness, clothing, removal
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of jewelry and other unsecured objects, glove maintenance, use of hair restraints,

appropriate storage of personal items, and restrictions on various activities, such as eating

and smoking. The section discusses the need for appropriate food safety education and

training in very general terms. The subpart further mandates the assignment of

supervisory personnel to ensure compliance (FDA, 2004).

GMPs describe the methods, equipment, facilities, and controls for producing

processed food. As the minimum sanitary and processing requirements for producing safe

and wholesome food, they are an important part of regulatory control over the safety of

the nation's food supply. GMPs also serve as one basis for FDA inspections. GMPs

outlines requirements for the maintenance, layout, and operations of food processing

facilities. Section 110.20 outlines the requirements for adequate maintenance of the

grounds, including litter control, waste removal and treatment, and grounds maintenance

and drainage. The subpart requires that plants be designed and built to reduce the

potential for contamination. Some detail is provided on how to achieve this, but the

requirements are largely focused on the result of a sanitary facility rather than specific

practices. The language also includes many general terms to allow flexible

implementation of the requirements. Section 110.35 describes sanitary operations.

Physical facilities, equipment, and utensils are to be sanitized in a way that protects

against food contamination. Storage of cleaning materials and toxic materials permitted

are outlined to prevent contamination with chemicals. The section also briefly addresses

pest control and cleaning of various food contact surfaces, as well as the frequency of

cleaning (FDA, 2004).

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For manufacturers and customers, GMP helps to mitigate the risk that products

will be produced with certain faults such as contamination, incorrect labels, incorrect

dosage of a particular ingredient. GMP also helps protect an organization’s people and

equipment, as many of the rules are written to ensure staff are fully trained, equipped,

safe, and that equipment is kept to a reasonable standard. In fact, GMP covers all aspects

of a business from people to processes (UnleashedSoftware, 2021).

GMP also covers manufacturers producing a variety of products that must be

made safe for human consumption. For example: Food and beverage manufacturers,

including those producing dietary supplements, cosmetics manufacturers, and medical

device manufacturers (UnleashedSoftware, 2021).

Good Manufacturing Practices* (GMPs) are the basic operational and

environmental conditions required to produce safe foods. They ensure that ingredients,

products, and packaging materials are handled safely and that food products are

processed in a suitable environment. GMPs address the hazards associated with personnel

and environment during food production. They provide a foundation for any food safety

system. Once GMPs are in place, processors can implement a Hazard Analysis Critical

Control Point (HACCP) system to control hazards that may affect the ingredients and

packaging material during food processing (Center, 2022).

Good Manufacturing Practices are a critical system that all manufacturing

facilities should implement. They help ensure the proper design, monitoring, and control

of the manufacturing processes and facilities. Companies that adhere to these standards

help to assure the identity, strength, and quality of their products. When implemented,

GMP can help to cut down on facility losses and waste and help to protect the company,
 13

consumer, and the environment from harm. The Current Good Manufacturing Practices

are set by the FDA and give manufacturers across all industries a set of standards to strive

for. They help facilities earn and maintain the trust of consumers who want to know the

products they buy are manufactured in safe, well-regulated environments, and to

government standards. Good Manufacturing Practices in food industry manufacturers are

especially vital these days, due to the increasing number of food recalls occurring.

Consumers have become increasingly aware of food safety and expect companies to take

steps to increase their accountability, and provide them with safe products that will not

get recalled (FoodSafeDrains, 2023).

The role of GMP in food industry success is critical—they help food and

beverage companies maintain food safety and quality while increasing their productivity.

All relevant food legislation, including the FDA’s Food Safety Modernization Act

(FSMA), emphasizes these practices, including customer certification requirements.

Establishing, implementing, and maintaining GMP in food industry plants is an ongoing

process that requires an in-depth and comprehensive approach. GMPs are primarily used

in the food industry, they also apply in the production of beverages, cosmetic products,

pharmaceuticals, dietary supplements, medical devices. GMPs are all-encompassing in

manufacturing—they cover every aspect of each process to prevent risks that could

develop anywhere in the supply chain or manufacturing environment. By following

GMPs, food industry professionals can expect to mitigate contamination, testing failures,

problems caused by environmental factors, and potentially harmful deviations.

Consumers cannot always tell whether food products are safe just by looking at them,

manufacturers have a tremendous responsibility to provide safe, quality goods to the

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public. Following GMPs helps to promote quality, ensuring safe products for mass

distribution. This increases the likelihood of products being free of dangerous substances

or contaminants that could cause harm to consumers. GMPs can also help for compliance

purposes, as regulatory bodies such as the FDA require the implementation of GMPs. For

instance, GMPs are part of the FDA’s Current Good Manufacturing Practice, Hazard

Analysis, and Risk-Based Preventive Controls for Human Food Rule, an aspect

of FSMA that became final in 2015 which applies to nearly all food companies (Hansen,

2021). 

Conceptual Framework

A conceptual framework illustrates the expected relationship between variables. It

defines the relevant objectives for your research process and maps out how they come

together to draw coherent conclusions (Bas Swaen, 2022). IPO (Input Process Output)

Model is used to present the concept of the study.

Input Process Output

Area Observation
 Personnel
 Facility and
Grounds
 Sanitary Evaluation through
Operations Good Recommendations
 Sanitary Manufacturing to improve the
Facilities and Practice (GMP) current practices.
Control Checklist
 Equipment
and Utensils
 Processes and
Controls
 Warehousing
and
Distribution
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Figure 1. Conceptual Framework

The figure above shows the process and the needed variables to create the study.

The input of the study will be the use of Good Manufacturing Practice (GMP) checklist

to evaluate the different areas of the plant. The process will be the evaluation of the plant

based on the input that was made and will be followed by recommendations on what the

plant need in order to improve.

Statement of the Problem

This study has evaluated the facility of Tibud sa Katibawasan Multi-Purpose

Cooperative’s nata production. More specifically, the researchers have:

1. Determined best practices of the company in term of GMP.

2. Identified problem areas with regards to current sanitation and safety of the

products.

3. Developed GMP manual for nata de coco production.

Scope and Delimitation

Tibud sa Katibawasan Multi-Purpose Cooperative is a cooperative that provides

variety of goods and services. The focus of this study will be one of the company’s

products which is nata and its production plant. The relevant data that will be gathered

from the plant observation, personnel interview, and the use of GMP (Good

Manufacturing Practice) checklist. The study will be conducted from January to May

2023.
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Significance of the Study

Ensuring the safety of areas in production plant is vital for a company as this is a

way to ensure the safety of the workers and the cleanliness of the products and area.

This study is significant to the following:

Management of the company. To have a basis in terms of improvement and a

proper overview on enhancing the production plant.

Workers. To provide knowledge and awareness to ensure their safety and to work

in a more standardized way.

Researchers. To gain experience and understanding on how company system

improvement work. Specifically on learning different areas of the plant, plant common

problems, system improvement, communication skills, time management, researching

skills and data gathering.

Future Researchers. To provide a guide on how standardization of production

plant work which serves as a reference.

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Chapter II

Methodology

Research Design

The study has descriptive research since it attempts to provide recommendations

after observation through Good Manufacturing Practice (GMP) checklist. The objective

is to gather data from the company specifically in their production area.

To gather data, the researchers conducted interview, observation and use Good

Manufacturing Practice (GMP) checklist. The result of this research would be

recommended at Tibud sa Katibawasan Multi-Purpose Cooperative, Polomolok South

Cotabato.

In evaluating the nata de coco production, the researchers used Good

Manufacturing Practice (GMP) checklist that observed different areas of the plant. The

study is focused on plant evaluation and provide recommendations which the researchers

suggests to Tibud sa Katibawasan Multi-Purpose Cooperative. The purpose of evaluating

the plant is to check the condition of the plant if it needs improvement or if it is in the

level of standard.

Quantitative research is vital in recognizing the relationship between the variables

used in the study.

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Selection of Respondents

The methodology of this study is through interview and observations. The

researchers were able to gather information from the company’s HR Manager and Head

of Nata Production. The researchers prepared questions prior the interview in order to

achieve a proper flow of conversation.

Research Instruments

In order to check the current state of the production area, observations using Good

Manufacturing Practice (GMP) checklist and personnel interview would be used.

Data Analysis

In evaluating the data, percentage would be used to determine the compliance of

the company to Good Manufacturing Practice (GMP) guidelines.

Data Gathering Procedures

The researchers followed these procedures for data gathering:

1. The researchers sent letter and sought approval to the chosen company.

2. The researchers interviewed the HR Manager, Production Head and observed the

machines, facilities and building in order to identify the problems.

3. The researchers will be using a tool related to Industrial Engineering practice in

order to provide recommendations for the plant.

4. The researchers will present all the data, finding and recommendation of the

study.
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Ethical Considerations

The researchers first asked approval from the company as the subject for this by

sending formal letter to the company. Any information collected during the observation

of the processes are to be kept confidential and only be used for the study. The

presentation of the results would be straightforward to the HR Manager to better provide

the findings and results. The researchers took appropriate measures to secure any data

collected during the process including implementing technical and administrative

controls to protect against unauthorized access, use disclosure or destruction.

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Chapter III

RESULTS

Analysis and Interpretation

# Questions Yes No N/A

1.
a. Is the
organizational
structure of the
company are
headed by
different
managers/head?
b. Is the
production
head/manager
adequately
trained and
possess good
practical
experience in
the field of
food
manufacture?
c. Are the
employees
trained in the
operations that
they perform?
Total 3/3
Productio 100%
n
After data gathering from the company, the data collected will be analyzed. Good

Manufacturing Practice (GMP) checklist was used to gather information from the head of
 21

Nata Production. The checklist consists of different categories with 1 to 3 questions

which the respondent can answer yes, no, n/a and can provide explanation or observation

if he/she is willing to. Below, are tables that shows the result in percentage per category.

Premises

# Questions Yes No N/A

2.
a. Are the
grounds
constructed
and maintained
to protect
against
weather, flood,
ground
seepage and
the access to
insects or other
animals?
b. Are the
individual
working areas
adequate in
order to avoid
the risk of
confusion and
cross
contamination
?
c. Are the light
and ventilation
provided
inside the plant
adequate?
Total 3/3
Percentag 100%
e
 22

Equipment

# Questions Yes No N/A

3.
a. Are portable
equipment
clean and
sanitized or
stored in a
manner that
can be
protected from
splash, dust, or
other
contamination
?
b. Are the
equipment
used for food
manufacturing
designed and
constructed
using a
material that is
easily cleaned
and
maintained?
c. Are equipment
installed to
avoid cross
contamination
?
Total 3/3
Percentag 100%
e
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Sanitation and Hygiene

# Questions Yes No N/A

4.
a. Are there
documented
procedures
for disease
control
including
specific
instruction
for all
personnel to
report such
health
condition to
their
supervisor?
b. Are all
personnel
working
direct
contact with
food
conform to
hygienic
practices
while on
duty?

c. Are training
program
established
and
maintained
to define
appropriate
training
necessary for
food
handlers?
Total 3/3
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Percentag 100%
e

Production and Process Control

# Questions Yes No N/A
5.
a. Are there
procedures and
work
instructions for
the sanitary
handlings of
raw materials
and other
ingredients?
b. Are equipment
and food
containers
maintained in
a sanitary
condition
through
appropriate
cleaning and
sanitizing?
c. Operations
such as filing,
assembling,
packaging, and
repacking
performed in a
manner that
protects food
against
contamination
?
Total 3/3
Percentag 100%
e

Quality Management
# Questions Yes No N/A
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6.
a. Is
reprocessing
performed in
order to test
the quality of
the product?
b. If there are
returned
products, are
they stored
separately
from new
products?
c. Is the
laboratory
well
designed to
suit relevant
operations?
Total 3/3
Percentag 100%
e

Documentation
# Questions Yes No N/A
7.
a. Are all
documents
related to
manufacture
and
operations
are reviewed,
approved,
and
distributed
according to
written
procedures?
b. Are there
available
records of
major
equipment
 26

use such as
cleaning,
sanitation
and
maintenance
that show the
date, time,
product, and
the person
who
performed?
c. Are activities
such as
revision and
withdrawal
controlled by
maintaining
revision
histories?
Total 3/3
Percentag 100%
e

Quality Audits
# Questions Yes No N/A
8.
a. Does quality
audits assess
the quality
system?
Total 1/1
Percentag 100%
e

Warehousing and Distribution

# Questions Yes No N/A
9.
 27

a. Are storage
well
organized to
ensure
potentially
contaminated
incoming
materials are
not stored
next to
finished
product?
b. Are storage
facilities
secured
enough to
prevent theft,
or
tampering?
c. Are all
storage
premises kept
clean and
tidy-not only
inside but
also in the
surrounding
area?
Total 3/3
Percentag 100%
e

Product Recall
# Questions Yes No N/A
10.
a. Are quality
related
complain
recorded and
investigated
according to
a written
procedure?
b. Is the
traceability
 28

of raw
materials,
packaging
materials and
processing
data
recorded?
This could be
relevant to
analyze the
effectiveness
of the
procedure of
product
recall.
Total 2/2
Percentag 100%
e

Retention of Samples
# Questions Yes No N/A
11.
a. Are
adequate
number of
samples of
the finished
products
prepared to
serve as a
reserve or
retention
samples?
Total 1/1
Percentag 100%
e

Sub-Contracting of Manufacture
# Question Yes No N/A
12.
a. Are the conditions
of contract
manufacturing
 29

defined, agreed,
and controlled to
avoid
misunderstandings
, which could
result into work of
unacceptable
quality?
Total 1/1
Percentag 100%
e

Chapter 4

DISCUSSION

This chapter of the study presents the analysis and interpretation of findings, the

conclusion based on the objectives of the study and the recommendations.

GMP Organization
 30

According to the head of nata production, the organizational structure is headed by

different managers/head for products to be focused properly by individual workers. These

managers/head are well trained according to the production head as they were trained

before landing the job. The employees of the plant are also trained as they handle food

products that needs extra effort to keep it clean and proper.

Premises

The grounds are constructed and maintained to protect against weather, flood, and access

to various insects. Also, the spaces, ventilation and lights of the working areas are enough

for workers to work on their own properly and to avoid cross contamination.

Equipment

Based on the checklist, the equipment used are sanitized before using and is stored

properly after use. Also, the equipment is installed properly to avoid cross contamination

and are made with proper material that are easy to clean.

Sanitation and Hygiene

According to the production head, there are documents and instructions given to the

workers that they must be healthy working and report whatever they feel in order to make

actions as soon as possible. Personnels are trained and instructed properly to be clean
 31

upon entering the production area, these instructions are maintained and established.

They are required to wear specific uniforms while inside the production area such as

apron, hair net, gloves, and boots.

Production and Process Control

According to the production head, there are methods in production and process control

for work instruments and hygienic handling of raw materials and other ingredients, as

well as equipment utilized and food containers that are kept clean and sanitized. Filing,

assembling, packaging, and repacking are all done in a way that safeguards food from

contamination.

Quality Management

According to the production head, reprocessing is done to test the product's quality. If

there are returned items, they are kept separately from new ones. The laboratory is

properly constructed to accommodate related procedures.

Documentation

According to the result shown records of important equipment use and activities are

maintained to ensure compliance with written protocols. There are records of important

equipment use such as cleaning, sanitation, and maintenance that show the date, time,

product, and person who performed.

 32

Quality Audits

According to the result shown quality audits evaluate the quality management system of

Tibud sa Katibawasan Multi-Purpose Cooperative’s nata production on Good

Manufacturing Practice (GMP).

Warehousing and Distribution

According to the data gathered, the storage is organized to ensure potentially

contaminated incoming materials are not stored next to the finished product. Also, the

respondent affirms that storage facilities are secured enough to prevent theft or

tampering. Also, all storage is clean and tidy not only inside but also in the surrounding

area.

Product Recall

According to production head, quality-related complaints are recorded and investigated

according to written procedure. Also, the traceability of raw materials, packing materials,

and processing data recorded as part of the procedure of product recall.

Retention of Samples

According to the data gathered, an adequate number of samples of finished products are

used or prepared to serve as a reserve or retention of samples.

Sub-Contracting of Manufacture
 33

Based form the data gathered, conditions of contract manufacturing defined, agreed and

controlled so as to avoid misunderstanding which could result in work of the

unacceptable quality of sub-contracting manufacture.

Conclusion

Good Manufacturing Practice is vital for manufacturing companies as it ensures

that production is consistently flowing, and facilities and personnel are controlled

according to quality standards. This helps the company to produce more products and

gain the trust of consumers. Tibud sa Katibawasan Multi-Purpose Cooperative has been

producing quality products for years that has led to great improvement their calamansi

production is FDA approved and nata production has been producing for different big

companies such as DOLE. This only shows that applying good manufacturing practice

not only boost the company but also provide benefits for the community.

During the study, the researchers concluded that:

1. Based on the SOP best practice the company has the proper and organized of

producing their products.

2. Evaluates good manufacturing practice is suitable for the company as it

checks if their facility and personnel are in line with quality standards.

3. The researchers observed that the company has a small production area for

nata de coco. The floor consists of broken tiles and cement that might form

molds in the future some parts of the plant use tarpaulin as ceiling which

allows the water from rain to enter. Canals of the plant are not deep enough
 34

for water to flow which led to water being stagnant inside the plant. Some

insects appear inside the plant such as mosquitos and worms which might

contaminate the products.

4. Tibud sa Katibawasn Multi-Purpose Cooperative are planning to fix the nata

de coco plant by renovating the plant and expanding it at the same time.

Recommendation
The following are the recommendations made by the researchers:

1. Tibud produces many products, therefore, it should have a bigger production

plant.

2. Good manufacturing practice must be used in Tibud’s production plant.

3. Problems identified must be corrected to avoid products to be contaminated.

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