1.
Good Manufacturing Practices
& Coffee Bean Standard

2.
What is GMP?
“that part of quality assurance which ensures that products are
consistently produced and controlled to the quality standards
appropriate to their intended use and as required by the marketing
authorization”
Source: (Chaloner-Larsson et al., 1997)

3.
What is the difference between?
cGMP GMP
vs
.

4.
c = current
current Good Manufacturing Practices
emphasizes that the guidelines or criteria set by statutory and
regulatory requirements and expectations are dynamic

5.
Why cGMP is necessary to be
implemented?

6.
THREE REASONS WHY

7.
• Statutory and regulatory requirements
• Buyer Requirements
• Safe Food
THREE REASONS WHY?
To ensure:
• customer protection
• Customer Satisfaction to prevent: loss business, lose
goodwill, loss employee morale, legal fees, and increase of
insurance premium

8.
How does GMP ensure the production of
safe food?

9.
PERSONNEL ENVIRONMENT EQUIPMENTS
P.E.E.
SOURCES OF HAZARD

10.
A. GMP Organization
B. PREMISES
C. EQUIPMENT
D. SANITATION AND HYGIENE
E. PRODUCTION AND PROCESS CONTROLS
F. QUALITY CONTROL
G. DOCUMENTATION
H. QUALITY AUDITS
I. WAREHOUSING AND DISTRIBUTION
J. PRODUCT RECALL
K. RETENTION SAMPLES
L. SUB-CONTRACTING OF MANUFACTURE

11.
• Organization, Qualification, and Responsibilities
• Production manager/head
• Quality Assurance/Quality Control Supervisor
• Quality Assurance/Quality Control Unit
• Training
• All employees
• Qualified Individuals
• Continuing basis w/ adequate frequency
• Records of Training
• Assessment
A. GMP
ORGANIZATION

12.
Maintenance and Sanitation
Personnel Hygiene
Environmental Hygiene includes
Plants & Grounds
Design and sanitary
construction of buildings, equipment and
facilities
Storage, warehouse and
transportation
Pest Control
Production & Process Control

13.
• Diseases of the respiratory tract, such as the
common cold, sore throat, pneumonia, scarlet
fever and trench mouth
• Intestinal Disorder, such as typhoid fever and
infectious hepatitis
• Skin disorders, such as abrasion, boils(skin
abscess), scabies and severe rashes
Healthy person means the person must
be free from:

14.
control of disease
• Pre-employment physical examination
• Annual Physical Examination

15.
CLOTHING
• Hair Restraint
• Facial Mask
• Apron and Uniform
• Gloves
• Footwear

16.
Cleanliness

17.
• Suitable location and adequate size of the
food plant/establishment
• Maintain sanitary grounds and premises
• Maintain sanitary plant/food
establishment design and construction
• Maintain sanitary operations of food
plant/establishment premises
• Maintain sanitary design and construction
of equipment
Food establishment, grounds and
premises

18.
Suitable location and adequate size of the food
plant/establishment
• Should be far from environmentally polluted and in an industrial areas
which have activities that may pose a serious threat of contaminating
food.
• Should not be subject to flooding.
• Should not be prone to infestation of pest.

19.
Maintain sanitary grounds and premises
• Clean and free of discarded equipment,
• Designated waste disposal containers
• Premises layout were designed to avoid
mix-ups and generally optimize the flow
of personnel and material

20.
• Plant building and structure were constructed and designed to
facilitate maintenance and sanitary operations for food
processing purposes
• Sufficient area for handling, processing, packaging and storage
• Sufficient space for placement and operations of equipment as
maintenance of sanitary operations
• Separate storage areas for coffee beans and finished goods
(roasted coffee beans)
• Locker rooms for all personnel
• Sampling rooms
• Major repair and maintenance activities
• Packaging and labelling
• Canteen
Maintain sanitary plant/food establishment
design and construction

21.
Maintain sanitary operation of food
plant/establishment premises
• Floor and Drains
⚬ floor is keep clean and in good repair
⚬ gutter drains are double screened
• Walls and Ceilings
⚬ easily cleanable, smooth and flat and white coloured.
⚬ cement blocks in areas where food is handled.
• Doors and Windows
⚬ easy to clean and to disinfect, self closing.
• Ventilation
⚬ provided with screen and other protecting enclosure
• Lighting

22.
Maintain Sanitary design and construction of
facilities
• Water Supply
• Hand-washing Facilities
• Toilet Facilities
• Locker and changing facilities
• Eating facilities

23.
• Storage and transportation are
under conditions that protect
food against cross
contamination.
• Warehouses, are well maintained
and kept pest free
• Secured enough to prevent theft
Warehousing and Distribution

24.
Storage, Warehouse and
transportation

25.
• Lengthen the shelf-life of
the products;
• Reduces the risk of
products not meeting
private and government
microbial specifications;
Result of High Sanitary conditions

26.
• Food Contact Surfaces (FCS)
• Kept in good repair, regularly cleaned and
maintained
• Cleaned and disinfected in accordance to written
procedure

27.
are monitored for their suitability and effectiveness.
• Key details in written programs
⚬ areas, items of equipments and utensils to be cleaned
⚬ responsibility of particular task
⚬ methods and frequency of cleaning
⚬ monitoring arrangements

28.
• Removal of visible dirt and other large debris (sweeping and scraping)
• Wetting and removal of surface oil by hosing (use adequate amount
of water)
• Removal of the remaining soil and dirt by application of detergent (for
stainless steel equipment and/or other utensils; brush for other
rough materials.
• Rinsing off the detergent (use potable water)
• Further reduction of the microbial population (application of
disinfectants)
• Rinsing off the disinfectant (use of potable water)
• Allow to dry (use of natural air drying)

29.
Chemicals

30.
PREVENTION EXCLUSION SANITATION TREATMENT

31.
• Raw Materials and other
ingredients
• Manufacturing Operations
• Documentation, controlled by
maintaining revision histories
• Quality Audits
• Product Recall (written procedure)
• Retention samples
Production, Process and Quality
Control

32.
QUALITY CONTROL MEASURES
PROCESS flow
Removal of foreign matter, black beans, broken beans, shell,
immature beans, and other defects
Based on Target Roast Level
Based on client requirements
Source: General Process for coffee manufacture and quality control (Desrosier, 1977)
Based on product specifications

33.
Each sack of green coffee beans shall be marked with
the following information:
a) Name of product;
b) Species;
c) Grade;
d) Net mass;
e) Name and address of producer/trader/exporter or Country
Code/Exporter’s
Coder/Parcel No.; and
f) Product of the Philippines
Packaging, Marking and labelling
Image 1: GrainPro sack
Source: GrainPro Hermetic Bag Premium Zipper, n.d.

34.
• Certificate of Analysis
• Fumigation Certificate
• Phytosanitry Certificate
• Certificate of Origin (ICO)
• Other Certificates
⚬ Rainforest Alliance
Certified
Image Source: (New Rainforest Alliance Certification Seal | Rainforest Alliance, n.d.)
Image 1: RFA logo

35.
General Requirements:
• Moisture content of 9 to 12%
• Free from musty, moldy, other foreign odor
and taste
• Uniform in size and not more than 10% shall
pass through sieve no. 13 round with
apertures having nominal of 5mm described
in PNS/ISO 4150
• Homogenous species
• Free from insects and other matters

36.
Source: Green Coffee Beans-Specifications PHILIPPINE NATIONAL STANDARD BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDS AGRICULTURE PHILIPPINES.
(n.d.). Retrieved October 17, 2021, from www.bafps.da.gov.ph
Table 1 - GRADE FOR COFFEE BEANS

37.
Defect: Foreign Matter
Bean Appearance: anything other than coffee beans
Cause: sloppy practices
Basic Origin of Defect: Processing
Taste: Whatever the foreign matter taste like when
roasted and brewed

38.
Defect: Black Beans
Bean Appearance: Black beans
Cause: Infection during bean
development
Basic Origin of Defect: Agriculture
Taste: ferment, dirty, moody and phenolic

39.
Defect: Insect Damage
Bean Appearance: Evidence of insect boring, nibbling
or chomping
Cause: Agricultural and processing techniques that
allow
insect/bean interaction
Basic Origin of Defect: Agriculture and processing
Taste: can result in dirty, sour, moldy flavors especially
if present in high quantity

40.
Defect: Floaters
Bean Appearance: Faded to bleached appearance,
beans lack original hard, green appearance.
Cause: Exposure to swings in humidity cause beans to
dry out and reabsorb moisture, lowering their density.
Over drying.
Basic Origin of Defect: Processing
Taste: Various flavours including straw like, thin,
fermented and bitter.

41.
Defect: Dried Cherries/Pods
Bean Appearance: Whole dried coffee cherries with bean
inside
Cause: Sloppy processing, inadequate use of sorting
equipment
Basic Origin of Defect: Processing
Taste: ferment, mouldy (bitter, dusty/dirty) and phenolic

42.
Defect: Broken/Chipped/Cut
Bean Appearance:
Cause: Bas processing with rough equipment or equipment
settings that cause damage
Basic Origin of Defect: Processing
Taste: Again, once bean integrity is damaged, microbial
attach
ensues

43.
Defect: Shells
Bean Appearance: Seashell-shaped beans
Cause: Genetic. Bean develops with one-half wrapping
around other, resulting in seashell-shaped beans.
Basic Origin of Defect: Inherent
Taste: Doesn't roast evenly with regular beans.
Somewhat
thins the taste in high percentage.

44.
Defect: Immature beans
Bean Appearance: Smallish malformed beans, tightly
attached silver skin
Cause: Poor picking practices
Basic Origin of Defect: Agriculture
Taste: Astringent to grassy

45.
• cGMP is an important tool to ensure production of
good quality and safe food product.
• Quality cannot be shift if you're starting with a horrible
beans

46.
QUALITY AND SAFE PRODUCT
ALWAYS BEGIN WITH THE END IN
MIND

47.
References
:
• Coffee Processing Methods | Discover How Coffee Gets Made – Bean & Bean Coffee Roasters. (n.d.). Retrieved October 17, 2021, from
https://beannbeancoffee.com/blogs/beansider/coffee-processing-methods
• Chaloner-Larsson, G., Bioconsult, G., Anderson, O. R., Antonio Da Fonseca, M., Filho, C., & Gomez Herrera, J. F. (1997). GLOBAL PROGRAMME FOR
VACCINES AND IMMUNIZATION VACCINE SUPPLY AND QUALITY A WHO guide to good manufacturing practice (GMP) requirements In collaboration with.
World Health Organization Geneva.
• eCFR :: Title 21 of the CFR -- Food and Drugs. (n.d.). Retrieved October 22, 2021, from https://www.ecfr.gov/current/title-21
• Jarvis, B. (2014). Good Manufacturing Practice. Encyclopedia of Food Microbiology: Second Edition, 106–115. https://doi.org/10.1016/B978-0-12-384730-
0.00149-X
• San, L., Cpd, R. A., & Cruz, S. (2004). Republic of the Philippines Department of Health OFFICE OF THE SECRETARY SUBJECT: REVISED GUIDELINES ON
CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, REPACKING, OR HOLDING FOOD.
• GrainPro Hermetic Bag Premium Zipper. (n.d.). Retrieved October 17, 2021, from https://www.grainpro.com/grainpro-bag-zipper
• Green Coffee Beans-Specifications PHILIPPINE NATIONAL STANDARD BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDS AGRICULTURE
PHILIPPINES. (n.d.). Retrieved October 17, 2021, from www.bafps.da.gov.ph
• International Coffee Organization - Glossary Of Terms Used. (n.d.). Retrieved October 17, 2021, from https://www.ico.org/glossary.asp
• Pinterest. (n.d.). Retrieved October 17, 2021, from https://www.pinterest.ph/pin/489062840763878928/
• Using Our Logo and Seal | Rainforest Alliance. (n.d.). Retrieved October 17, 2021, from https://www.rainforest-alliance.org/business/marketing-
sustainability/using-our-logo-and-seal/