Darlynn's is a food manufacturing business located at the University Food Square in DLSU-D. It is owned by Raelita C. Villena and produces various food products. During an inspection on September 21, 2012, some issues were found regarding ventilation, space between equipment, hand washing facilities, pest control, and employee training on food handling and sanitation. Overall improvements were needed to fully comply with good manufacturing practices.

1. DARLYNN’S

2. HISTORY
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3. Location Map
Darlynn’s is located at the University Food Square.

4. GMP CHECKLIST

5. NO: GMP CHECKLIST
1. NAME: Darlynn’s
2. ADDRESS: University Food Square, DLSU-D
3. OWNER: Raelita C. Villena
4. TELEPHONE NUMBER: 046-8564303
5. PRODUCTS MANUFACTURED:
6. DATE/TIME OF INSPECTION: 9/21/12 ; Friday 2:50PM
7. COMPANY REPRESENTATIVE/S PRESENT
DURING INSPECTION: Raelita C. Villena
POSITION: Owner
8. LICENSE TO OPERATE: Mayor’s Permit
VALIDITY: December 2012

6. NO: PLANTS AND GROUNDS YES NO REMARKS
1. Are premises free of harborage and/or
breeding places for rodents, insects and other
pest

2. Is adequate drainage provided to avoid
contamination of facilities and products 
3. Is sufficient space provided for placement of
equipment, storage of materials and for
production operations

4. Are floors, walls and ceilings constructed of
easily cleanable materials and kept clean and
in good repair

5. Are food and food contact surfaces protected
from contamination from pipes, etc., over
working areas

6. Are food processing areas effectively
separated from other operations which may
cause contamination of food being processed


7. NO: PLANTS AND GROUNDS YES NO REMARKS
7. Are food products and processing areas
protected against contamination from breakage
of light bulbs and other glass fixtures

8. Is ventilation adequate to prevent
contamination by dust and/or other airborne
substances

9. Are doors tightly fitted, smooth, non-
absorbent surfaces and where
appropriate be self-closing

10. Are windows and other openings
designed and constructed to avoid
accumulation of dirt and fitted with insect-

proof screens to prevent entry of insects,
rodents and other pests
11. Are dressing and locker rooms provided
with adequate cabinets and shelves,
hangers, adequately lighted and kept

clean. Presence of GMP posters
12. Are finished product/ dry warehouse, kept
clean, products placed in pallets,
defects/damaged products removed, lots

isolated and identified

8. NO: EQUIPMENT AND UTENSILS YES NO REMARKS
13. Are product contact surfaces of approved
material, Joints smooth and water proof 
14. Are all utensils and equipment constructed of
adequately cleanable materials 
15. Are equipment designed and used in a
manner that preludes contamination with
lubricants, contaminated water, metal

fragments, etc.
16. Are equipment installed and maintained so as
to facilitate the cleaning of equipment and
adjacent areas

17. Are space provided between equipment and
the ceilings, walls, floors and other equipment
(appx. 100 cm)

18. Are the equipment/utensils properly washed
and disinfected at end of work shift 
19. Are equipment regularly calibrated

9. NO: SANITARY FACILITIES AND CONTROLS YES NO REMARKS
20. Source of Water Supply:
a)MWSS
b)b) Deepwell: with Potability Test
21. Is water provided in all areas where required
for processing 
22. Is there adequate protection against possible
back siphonage 
23. Are water hose have not outs/leaks and not
left hanging or touching the floor 
24. Are records of potability test maintained and
chlorine level monitored 
25. Are the elevated tanks kept clean and
properly covered and of approved
construction

26. Is the water supply adequate in quantity and
quality for its intended use 

10. NO: SANITARY FACILITIES AND CONTROLS YES NO REMARKS
27. Is the sewage disposal system adequate

28. Is waste disposal system efficient and regular

29. Is toilet room with tight fitting and self closing
door, equipped with hand washing facility,
kept
clean and in good repair
30. Are adequate hand washing and sanitizing
facilities (liquid soap, hand sanitizing dip,
paper, towels or hand drying fan) provided

where appropriate
31. Are all refuse properly stored and protected
where necessary from insects, rodents, and
other pests and disposed of in an adequate
 There are a lot of
flies and
mosquitoes.
manner

11. NO: SANITARY OPERATIONS YES NO REMARKS
32. Is the facility kept clean and in good physical
repair 
33. Is cleaning of facilities and equipment
conducted in such a manner as to avoid
contamination of food products

34. Are detergents, sanitizers, hazardous
materials and other supplies used in a safe
and effective manner

35. Are cleaning compounds and hazardous
materials and (insecticides and rodenticides)
kept in labeled containers, stored separate

from food products to prevent contamination
36. Are the processing areas maintained free of
insects, rodents and other pests 
37. Are all utensils and equipment cleaned and
sanitized at intervals frequent enough to avoid
contamination of food products


12. NO: PERSONNEL YES NO REMARKS
38. Are personnel provided with valid health
certificates or fit to work certificate 
39. Are personnel with sores, infections, etc.,
restricted from handling food products 
40 Does employee wear clean outer garments,
use adequate hair restraints and remove
jewelry when handling food

41. Does employee thoroughly wash and sanitize
hands as necessary 
42. Does employee refrain form eating, drinking,
and smoking and observe good food handling
techniques in processing areas

43. Does employee undergo food handling
Trainings/seminars 
44. Is responsibility for overall plant sanitation
specifically assigned to an individual
Name:

Position:

13. NO: PROCESS AND CONTROLS YES NO REMARKS
45. Are raw/packaging materials and ingredients
adequately inspected, processed as
necessary and stored properly to assure that

only clean, wholesome materials are used
46. Are weighing and measuring practices
adequate to ensure the declared quantity of
contents

47. Is food processing conducted in a manner to
prevent contamination and harmful
microbiological growth

48. Are only approved food color and /or additives
used 
49. Are prepackaged products provided with
consume before date on labels as per AO 16
s. 1979 “Date marking of prepackaged foods”

50. Are finished products stored and shipped
under conditions which will avoid
contamination and deterioration


14. NO: OTHERS YES NO REMARKS
51. Are cleaning and sanitizing chemicals
with shelves or cabinets, properly labeled and
stored, authorized chemical compounds

52. Are insecticides and rodenticides
authorized chemicals, handled by properly
trained personnel and properly stored in

non-food handling areas

15. Group Members :