1. Orientation of the organization specifically the food handlers assigned in the Production
Department to ensure the following:
a. Compliance to food safety standards such as GMP, HACCP, Halal which can reduce
the risk of contamination and foodborne illnesses
b. Promotes proper hygiene, sanitation and use of PPE
c. Clarifies individual roles, duties and expectations within the production line to help
avoid mistakes, overlap of tasks, or negligence that increases accountability among
staff
d. Reinforces adherence to be consistent in product quality, process for handling and
production with technical specification
e. Compliance to workplace safety which reduces the risk of accidents and injuries
2. Food handlers follow the 5S (Sort, Set in Order, Shine, Standardize and Sustain) inside the
premises.

The implementation of the 5S Good Housekeeping program — which includes cleanliness and
sanitation, organized manufacturing operations, and adherence to company policies — has
been presented, with all employees of Nutridense Food Manufacturing Corp. having received
proper orientation prior the start of work.
3. Implementation of the reduction of changeover times between batches or different product in
one machine.
Nutridense Food Manufacturing operates 24 hours a day with two 12-hour shifts during the
peak season, typically from June to December. To ensure continuity between the AM and PM
shifts, production protocols have been established to carry over pending tasks and minimize
delays, thereby helping to meet or exceed the daily production targets.

Listed below are the protocols complied in the production but not limited to:
– Proper endorsement of the operators, supervisors and immediate production head
detailing the pending work and volume to be accomplished, responsible person
– Clean-As-You-Go protocol to ensure machines and floors are cleaned during the shift, not
after
– Clearance or shift audit from the Quality Control Officers before going home to ensure the
cleanliness and sanitation of the machine and production area is complied
4. Provision of visual cues for process flow, quality checks or production schedules

	Visual representation of the depositor machine for Coogies, used to verify product size, machine parameters, and the total number of products arranged per tray.
	Visual representation of the packaging machine displaying key parameters and recommended settings, including packaging material size, sealing temperature, volume per pack, and machine speed (packs per minute).
	Visual representation of the X-ray machine used to detect the presence of foreign matter or contaminants in each product. It helps identify substandard or contaminated items and serves as a critical tool for ensuring compliance with food safety management standards.
	The production schedule and required manpower are shared via Nutridense’s private group chat, which includes all employees. This platform is also used for urgent departmental notifications, announcements, and streamlined internal communication.

The production schedule and required manpower are shared via Nutridense’s private group chat, which includes all employees. This platform is also used for urgent departmental notifications, announcements, and streamlined internal communication.

All Nutridense products adhere to standard technical specifications related to quality, weight, and sensory parameters, which are strictly followed during food manufacturing operations.

6. Implementation of scheduled preventive maintenance to avoid breakdowns and unplanned
downtime.

Scheduled preventive maintenance, in line with the preventive maintenance program, is conducted during production off-peak periods or once a month to ensure thorough inspection of machine conditions and adherence to operating parameters.

7. Reduction of waste from the following focus on overproduction, waiting of production,
transport of manpower or material, overprocessing and inventory

Production food wastes are identified and monitored as part of the Kaizen program, aiming for a 10% reduction. Waste sources have been analyzed, and preventive measures have been implemented to maintain waste levels within the acceptable limit per production shift.

Wastes related to motion, transport, and waiting have been addressed through shift
endorsements led by the line inspector. This initiative aims to prevent delays, minimize
unnecessary work hours, and reduce output losses.

The image presents the production schedule, outlining the target output per process based on the assigned manpower for either a 12- hour or 24-hour manufacturing operation. It highlights potential risks related to overproduction and overprocessing.

8. Implementation of Kaizen-improvement in the organization

The image above highlights the key issues encountered across various departments, as
presented during the Strategic Meeting held in the last quarter of 2024. Proposed strategies
and designated responsible personnel were identified to offer solutions in safety, quality or
efficiency and effectively address these problems.
9. Keeping inventory level low and receive ingredients just when needed, thus, reduction of
release of raw material and usage.

The image shows the inventory program system of Nutridense Food Manufacturing Corp. which
consists of the customer details and the volume of product order.
The inventory program summarizes the computation of the product for the raw material
needed, the on-hand inventory, the number of pending task and the volume of pending
production and finished product.

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