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OFFICE FOR FOOD SAFETY AND QUALITY ASSURANCE
OSA OrientationAugust 15, 2015, Saturday
Leong Hall Auditorium10:45- 11:30 AM
Presentation Outline:
1. Overview of the OFSQA and it’s Functions
2. Guidelines on Food Event Application with sample filled out forms
Overview of the OFSQA
and its Functions
What is OFSQA?
The OFSQA was created to:
• Establish and strengthen school food safetyprograms
• Prevent incidence of food borne diseases
• Ensure that the quality of food served in ourcampuses meets the community’s need for propernutrition.
Scope of Responsibility
• All Unit Food Businesses inside Ateneo(excluding Affiliates: LST, ISO/ TGS, San JoseSeminary, except during food incidents)
• Student Group - Minor and Major Events• Department Offices Event
Scope of Responsibility
• Academic Requirements (e.g. SOMBA, JSEC, LS126/127)
• Alumni Events (e.g. Alumni Homecoming)• University Events (e.g. Bonfire, St. Ignatius)• Started at Ateneo Professional Schools
(i.e. ASMPH, AGSB) this SY 2015– Focusing on Cafeteria operations needs
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OFSQA Organizational Structure
Shella ef-em Corpuz-MontinolaFood Safety and Quality
Assurance Head
Fr. Nemesio S. Que SJ Vice President for
Administration
Angela V. Custodio, RNDFSQA Officer for Basic
Education
Maria Kristal T. Garcia FSQA Officer for Loyola Schools
Figure 1: OFSQA Organizational Structure
FSQA Officer for
Professional Schools
FSQA Officer for
High School
FSQA Officer for
Grade School
FSQA Officer for
Loyola Schools
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Office for Food Safety and Quality
Assurance
Water Quality and Food Safety Monitoring
Food, Facility, Personnel Hygiene
Monitoring
Environmental Sustainability
Advocacies
Screening , Approval and Accreditation of
Food Concessionaires and Vendors
Equipment and Utilities Surveillance
and Monitoring including Vending
MachinesOwners, Managers & Food Handlers Training
and Development
Food Complaint Investigation
Integrated Pest Management
Monitoring and Control of Food Borne Outbreak
Nutrition Assessment & Development of
Health Policies
Development of Food Allergy
Policies
Figure 2: OFSQA Scope of Functions
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Figure 3: OFSQA Interrelationships with the Community, Partners and Collaborators
i.e. Bonfire, Blue Roast, LS 127, MACA
JSEC Challenge (LS), Katipunan Fund Drive (AHS),
Feast of the Guardian Angels (AGS)
i.e. University Events (St.
Ignatius, Simbang Gabi,
Alumni Batch Reunions;
Unit food catered eventsGuidelines
Development and
Nutrition and Food
Safety Project
Initiatives
Sanitation
Inspections, Approval
of Menu and
Concessionaires,
Water Potability, etc.
OFSQA Guidelines for
Food Event Applications with filled out sample
forms
SY 2014-2015 EFFECTIVE SY 2015
FSQA Form A, B, CFood Event Application Form
(Form 1)
JPL FormProduct Listing Form
(Form 4)
Food Establishment Operators Guideline
OFSQA Food Safety Mandates for Food Businesses
FSQA Requirements
- Revised form titles, content and scope for users
Form Guide
Type of Food Providers Required Form
A Food Businesses operated by AteneoStudents
Food Event Application Form
(Form 1)
B Food Businesses operating inside Ateneo
C Food Businesses NOT operating inside Ateneo
D Food Sponsorship
E Food Potluck by Attendees
Note:
All necessary documents may be downloaded at the FSQA website:
http://www.ateneo.edu/office-food-safety-and-quality-assurance
Assessment and Approval Timeline
# of Food Businesses Processing Time
7 food businesses participating in the event
3 working days
7 food businesses participating in the event
7 working days with REQUIREDOFSQA Orientation for Food
Businesses
Submittals, Assessment and Approval of Applications
8:00 AM- 4:00 PM (Mondays- Fridays)
8:00 AM- 11:00 AM (Saturdays)
Event Application Requirements
Type of Food Providers
Requirements
Food Businesses operated by
AteneoStudents
• Menu List• Product Listing Form (Form 4)• Signed Food Safety Mandates (DIGITAL
SIGNATURES will not be accepted)• Packaging Material• Floor plan of the event (venue)• For events lasting 3 or more days please
include: Stool and Urine Test and Medical Clearance for food handlers (3 months validity from result date)
Cont’d…
Type of Food Providers
Requirements
Food Businesses operating inside
Ateneo
• Menu List• Signed Food Safety Mandates • Packaging Materials• Floor plan of the event (venue)
Type of Food Providers
Requirements
Food Businesses
NOT operating
inside Ateneo
• Updated Sanitary Permit • Menu List • Signed Food Safety Mandates • Packaging Materials• Floor plan of the event (venue)• For events lasting 3 or more days please include:
Updated Health Certificates issued by the Local Gov’t (Photocopy: front and back)
-In case of unavailability of Health Certificates: Stool, Urine and Sputum Test and Medical Clearance (3 months validity from results date)
Cont’d…
Note:
• If already recognized, no need to submit Sanitary Permit
• If there are new employees, Health permit will not be negotiable
• All currently recognized Food Business listing are with OFSQA (Updated each Year)
Type of FoodProvider
Requirements
Food Sponsorship1. Dry
Sampling2. Wet
Sampling
1. Sponsorship letter (Sponsoring Company’s Letterhead; addressed to Ms. Shella ef-em Corpuz-Montinola , OFSQA Head; Product details must include the product name, quantity to be distributed/sponsored, product variety, PD/ ED and equipment to be provided (if any); and with the original signature of the company’s representative) 2. Signed Waiver of Liability, Assumption of Risk and Indemnity Agreement for Sponsored, Potluck Events
Cont’d…
Note:
For product which has not been launched in the PhilippineMarket, the company must enclose the Food and DrugAdministration (FDA) Certificate of Product Sampling forthe items sponsored.
Type of FoodProviders
Requirements
Food Potluck by Attendees
1. Food Registration Form2. Signed Waiver of Liability, Assumption of Risk and Indemnity Agreement for Sponsored, Potluck Events
Cont’d…
Note:Home-cooked meals are not allowed for events catering to 50 and above.All food for potlucks must be purchased from commercial establishments.For cooked Meals (Hot or Cold), purchase from establishments near Ateneo.
Document Requirements
Present Year’s Sanitary Permit
Cont’d…
FSQA Food Safety Mandates
Cont’d…
Floor Plan
Ateneo Institute of Sustainability (AIS)Packaging Guidelines
Rationale
Minimize solid waste while maintaining food quality, hygiene and integrity.
Reusable Vs. Disposable
Reusable definitions:1. material that can be used again, either for its original purpose, or for a
new purpose2. products that are durable, long-lasting and require little maintenance
Disposable definitions:1. designed to be disposed off after use2. products or materials that can be or are usually thrown away after
one use or a limited amount of time
Ref. Ateneo Institute of Sustainability
Common Acceptable Packaging Materials
Melamine Tableware Ceramic/Stone Tableware
Ref. Ateneo Institute of Sustainability
Reusable
Metal Cutlery GlasswarePolycarbonate
Tumblers
Ref. Ateneo Institute of Sustainability
Ref. Ateneo Institute of Sustainability
Greaseproof Paper Aluminum/FoilAluminum Foil
Ref. Ateneo Institute of Sustainability
Natural Materials
Ref. Ateneo Institute of Sustainability
Common Unacceptable Packaging Materials
Polystyrene(Styrofoam)
Laminates (Composites)
Ref. Ateneo Institute of Sustainability
Reusable but not Durable
Ref. Ateneo Institute of Sustainability
The Bottom Line
As long as the reusable materials are an option, thenno disposable materials (no matter how natural/biodegradable) should be used.
The point is to dispose less.
Ref. Ateneo Institute of Sustainability
Reminders:
Accomplish one Form 1 per event.
Only events with 50 and above consumers will undergo FSQA process.
Only food related events inside Ateneo will undergo FSQA process.
Food Businesses should be assessed by the OFSQA before initial payment.
Cont’d…
Home cooked meals catering to 50 and above consumers is not allowed.
Catering event with 300 and above consumers should provide food samples for retention.
LPG tanks and grillers are not allowed.
Cont’d…
Prohibition of pre- cooking preparation (e.g. slicing of raw ingredients) in Ateneo.
Form 1 should first be endorsed by OSA/Concerned Unit/Office Head before OFSQA assessment and approval.
After approval, the client should first fill up the logbook with the assigned control number before leaving OFSQA.
HOW TO FILL- OUT
OFSQA FORMS
Thank you