Management System

 One definition of management is 'the guidance and control of action', and a

system is defined as a 'set of components interconnected for a purpose'. So
you could argue that a management system is: 'A set of components,
interconnected for the guidance and control of action'.

 is the framework of processes and procedures used to ensure that an organization can

fulfill all tasks required to achieve its objectives.

 an oversimplification is "Plan, Do, Check, Act".

 were developed to address issues such as quality, environment, health and safety,
finance, human resources, information technology and data protection. 

Quality Management System 

 (QMS) is a system that control the process and focused on achieving

your quality policy and company objectives, ( what your customer wants and
needs). It is expressed as the organizational structure, policies, procedures,
processes and resources needed to implement quality management..

PROCESS
INPUT OUTPUT

( raw materials) ( product )

Drilled Coconut Shelling De shelled Coconut Paring Pared Coconut Washing

Equipment

Manpower

Control ? Procedures

Material

Environment

Equipment - all equipment must be in good condition, well calibrated.

Manpower - all manpower must be well skilled and well trained.

Procedures - Always follow the specs. Follow what the company's SOP.

Material - Raw materials must be consitently in good quality and quantity. All raws must be free
from imperfect pared meat.

Environment - Always promote safety not only for the workers but most specially for the
product,--i.e. screen protected and well ventilated area.

In this process we make sure we are following the specs. All parameters needed must be
within the required measurement so that it is not hard to look for the root cause in case of
problem. In this way the company, Franklin Baker meet or surpass customer expectation

Continuous Improvement
DO CHECK
PLAN (process)
(process) ACT

( Procedure) Not Ok Ok Release

What went wrong?

Know the Root Cause Yes

Plan – Establish the objectives and processes necessary to deliver results in accordance with
customer requirements and the organization’s policies.

Do – Implement the processes.

Check – Monitor and measure processes and product against policies, objectives and
requirements for the product and report the results.

Act – Take actions to continually improve process performance.

 Franklin Baker Company of the Philippines has established, documented, implemented and
maintained an integrated management system and continually improve its effectiveness in
accordance with the requirements of the following standards:

 PNS ISO 9001:2008

 PNS ISO 22000:2005
 BRC Global Standard for Food Safety Issue 6
 Hazard Analysis and Critical Control Points

 The company must consistently satisfy the standards required by the International
Standard Organizations.
 The data given must consistently within the specs or the data must be on target.

Objectives

Quality and food safety objectives are established at relevant functions and levels within the
organization. Objectives and initiatives of each function are documented through OGSM/KPM
that are cascaded to the next levels.

 The FBCoP must have a TARGET.

 The objectives is to aim in achieving the TARGET.

Example:

Operating Days = 365(less cleaning/PM/holidays)

 Must have no downtimes

 No standbys
 Continuous productions
 No interruptions (weather insufficient raw mats,etc)

Meaning:

# of working days Profit

 If it doesn’t meet the target, the team will seek for the root cause and establish the
corrective actions.
 QUALITY
MANAGEMENT
SYSTEM

Prepared by:
Euseif G. Cabrera