FOOD SAFETY

Bantay Kalikasan

“FOOD SAFETY IS NON-NEGOTIABLE. SERVING SAFE FOOD IS NOT AN OPTION. IT IS OUR OBLIGATION AS RESTAURANT AND FOOD SERVICE PROFESSIONALS.”

It does not matter if you are an ISO, HACCP certified or not; once you work under a food & beverage industry - SAFETY of our customers on what they eat is our first priority.

FIRST & FOREMOST; more than taste and quality.

What do we not want to happen to our customers when they eat our food?

• SICK

The cost of Foodborne illness to your company…..

• Lost of customers & Sales• Lost of Prestige & Reputation• Embarrassment• Lawsuits• Increase in Insurance

How does food become UNSAFE

• There are 3 categories

1) PERSONAL HYGIENE

2) TIME & TEMPARATURE ABUSE

• Micro-organisms pose the largest threat to food safety. They cannot survive or reproduce outside a certain temperature limits.

• DANGER ZONE between

4celcius to 60 celcius

How we can control time & temperature through the flow of food.

• RECEIVING» Receive & Store quickly

• STORAGE» Store always at recommended temperature

• PREPARATION» Minimize time spent in the temparature danger zone

• Cooking» Cook food to it’s minimum safe temperature

• Holding» Hot Food @ 60degrees above & Cold Food @ 4degrees

Lower• Cooling

» Cool cooked food to 21deg within 2 hours & to 5deg or below in additional 4 hours

• ReHeating» Reheat to an internal temp of 74deg for 15sec within 2 hours

Cross Contamination

• VIA physical, biological or chemical– Some ways to prevent cross contamination

» Wash hands frequently - ALWAYS» NEVER touch raw food then cook food» Clean & Sanitize food contact surface such as untesils &

equipment» Clean & sanitize cleaning cloth between each use» Do not prepare food close to cleaning supplies» Do not prepare or store food close to waste disposal

areas

FAT-TOM• An acronym for the conditions that favors micro-organism to

grow.– Food– Acid– Time– Temperature– Oxygen– Moisture

Given these conditions any foodborne illness can begin to grow. Putting barriers in place and limiting its access to these condition will make the food we prepare more safe.

What’s wrong with this picture?

We also need a reputable supplier

• an approve supplier which shows and practice good food safety procedure is a must. A check on their background, other store they supply, records and check on their facilities will insure you will get a good quality product. Still even we have done all this steps we need to check the food that we will receive from them.

FOOD CRITERIA – When receiving delivery from our suppliers

PRODUCT ACCEPT CRITERIA REJECT CRITERIA

Meat

Beef: Color bright cherry redColor: brown or greenish; brown, green, or purple blotches; white or green spots

Lamb Color light red  Texture: slimy, sticky or dry

Pork Color pink lean meat, white fat Odor: sour odor

Texture: firm and springs back when     touched

41F or lower 

Meat must display mandatory FDA Inspection Stamps indicating product and processing plants have been inspected for sanitary standards by FDA

Grading stamps not needed only indicate the level of quality

Poultry

Color: no discolorationColor purple or green discoloration around the neck;

Texture: firm springs back when touched Dark wings, red tips are ok.

Odor: noneTexture: stickiness under the wings or around the joints

Odor: abnormal, unpleasant odor

41F or lower

Fresh poultry should be received packed on self draining crushed ice or in chill packs 

Poultry must display mandatory FDA Inspection Stamps

Grading stamps not needed only indicate the level of quality

• Did you know that “if food is kept in the temperature danger zone of 4 – 60 celcius (40-140F) for longer than 4 hours, IT MUST BE DISCARDED – you must know the temperature of your food at all times – A GOOD WORKING (SANITIZED BEFORE USING) THERMOMETER is always handy to have.

GENERAL STORAGE PRINCIPLES

• Storage areas should be positioned to prevent contamination. Simple meaning – store foods away from ware washing areas and garbage disposal and above ground level. And we must follow the FIFO rule. For dry storage it must be WELL VELTILATED, COOL & DRY

General Rules in holding foods• Safe food handling practices don’t stop once food is properly prepared

and cooked. To make sure the food you serve is safe, you must continue to protect it from temperature abuse and contamination until it is eaten.!

– Any conflict between food quality and food safety must always be decided in favor of food safety.

– When holding foods for service, keep cold foods cold and hot foods hot.– Prepare and cook only as much food as you will use or serve in a short

period of time.– Don’ts

• NEVER USE hot-holding equipment like chafing dishes to REHEAT food. Reheat first to 75celcius then transfer to holding equipment.

• Never mix freshly prepared food with foods being held for service.

EIGHT rules of SAFE Food handlingall employees should know the 8 basic rule of safe food handling and should be responsible for safe food practices in their assigned areas.

– Practice strict personal hygiene– Monitor time & temperature and PREVENT cross contamination– Make sure raw products are kept separated from ready to eat foods.– Avoid cross- contamination by cleaning and sanitizing food-contact

surfaces.– Cook foods to their required minimum internal temperature or higher.– Hold hot foods at 60degCelcius or ABOVE and cold foods at

5degCelcius or below– Chill cooked food to 41degCelcius within 4 hours– Reheat Food for service to an internal temperature of 74degcelcius for

15 seconds within 2 hours

HACCP• Hazard Analysis Critical Control Point

– Every step of the way is very important from our supplier to the guest table. We need to make sure that all necessary steps to PRESERVE our FOOD SAFETY is kept - that is why this was put in place.

THE simplest meaning is:It is a food safety system designed to keep food safe throughout its flow in an establishment. It is based on the idea that if hazards are identified at specific points in a food’s flow, the hazards can be PREVENTED, ELIMINATED or REDUCED to safe level.

SAFE FOOD ENVIRONMENT

• CLEANING & SANITARY FACILITIES– Proper washing and drying of equipments and facilities –

if we don’t have a dishwasher we need at least a 3 compartment sink for manual washing ,rinsing and sanitizing

Steps in Proper Washing • 1st scrape into the garbage the excess food• Rinse with a sprayer or soaked• Sink One – wash in the detergent solution- water

should be at least 43degC• Sink Two – rinse/immerse in a clean warm water temp

at least 43degC• Sink Three – Sanitize by immersing in a chemical

sanitizing solution or if not. Immerse in hot water at 77degC for at least 30 secs.

• Air dry all item in a dry rack or board

Pest Management Control

• As much as we clean our facilities everyday and maintain our GOOD STANDARDS every food facilities are prone to pest – DUE to an obvious part; that pests like mice and cockroaches are attracted to food. The areas outside our establishments are most likely not as clean as our facilities. Even though we seal and construct proper facilities there are many ways that it can come in. A good pest management system in place is a must, as one single cockroach can grow in huge numbers in matter of days.

FOOD SAFETY

IMPERIAL PALACE SUITESwww.imperial.ph

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