DYCHRMA123:
Risk Management as Applied to Safety, Security and Sanitation
FOOD SYSTEM
is a complex, concentrated, and dynamic chain of activities that begins with the
production of raw agricultural commodities.
There are several ways in which food can be produced.
1. One Of Production
method is used when customers make an order for something to be made to their own
specification, such as a wedding cake.
2. Baicth Production
A certain number of the same goods will be produced to make up a batch or run. At a
Bakery, for example, a certain number of cakes is baked. This method involves
estimating the number of customers that will want to buy that product.
3. Mass Production
This method is used when there is a mass market for a large number of identical
products, such as chocolate bars, ready meal and canned food.
4. Jusi In Tme Production
This method of production is mainly used in sandwich bars. All the components of the
product are available in-house and the customers choose what they want in their
product.
FOOD RETAILERS
are striving to increase customer satisfaction by developing and expanding prepared and
convenience foods and providing other products and service.
FOOD SANITATION
plays a very important role in the retail industry because cleanliness is the top factor
that consumers rank as extremely important in selecting a supermarket.
SANITATION
- Is derived from the Latin word sanitas, meaning ‘health’. Applied to the food industry
- is ‘the creation and maintenance of hygienic and healthful conditions.”
- is an applied science that incorporated the principles of design, development,
implementation, maintenance restoration, and/or improvement of hygienic practices and
conditions.
Why Saniaion s Imporiani?
There are several reasons why sanitation and safe food handling practices are important
in the commercial kitchen.
1. Saniaion s a Legal Requremenis
The simplest argument maintaining a safety sanitary commercial kitchen is because you
are legally required to do so. Health inspectors are supposed to inspect restaurants
every six months or just to make sure you are following local safety regulations.
2. Saniaion helps preveni food posonng ouibreaks
Most of the food-relates illnesses that are caused by restaurant are result of unsanitary
food handling practices. Having just one case of food poisoning linked to your restaurant
is enough to destroy your business, so training employees to follow safe food handling
practices is a necessity.
3. Saniaion helps manian food qualiy
Even if customers do not sick, storing, preparing or serving food in unsanitary conditions
will adversely afect the food quality and taste. Once quality start to slip, food poisoning
is not far behind.
4. Saniaion proiectis your brand
As the aforementioned study showed, almost everybody in the survey said cleanliness
was an important for restaurants. You do not want your restaurant to be known as “the
grease pit” or any other unfattering moniker. Keeping things clean and sanitary will gain
the trusty of your patrons so much so that they will no longer be afraid to look into you
food preparation area.
FOOD SAFETY
is a scientific discipline describing handling, preparation, and storage of food in ways
that prevent food-borne illness. This includes a number of routines that should be
followed to avoid potentially severe health hazards.
TOPIC 3:
LAWS AND AGENCIES RELATING TO FOOD SAFETY AND SANITATION
LAW
is a complex subject and most acts and regulations afecting the food industry are
difficult to comprehend.
Octctupaional Safeiy and Healih Acti (OSHA)
This is the principal act concerned with protecting the health and safety of employees
and members of public.
ISO 22000
is a standard developed by the International Organization for Standardization dealing
with food safety.
D. Presdenial Dectree 856: Saniaion Code of ihe Phlppnes Issued by
Presdeni Ferdnand Marctos
The code requires all food establishments to secure sanitary permits from the local
health office. It specifies that health certificate will be issued only to persons who have
passed the physical and medical examinations and have been administered
immunization. The code also specifies the structural requirements for food
establishments, the vermin-control measures to be undertaken, and the proper disposal
of refuse.
Chapter III of P.D. 856
Please see the link about the Chapter III of P.D. 856 Code of Sanitation of the Philippines
(December 23, 1975) to have an idea of the 14 sections
• Section 14: Sanitary Permit
• Section 18: Use of Food-Service Spaces
• Section 19: Food Handlers
• Section 20: Vermin Control
• Section 21: Toilet and Washing Facilities
• Section 22: Deposal of Refuse
• Section 23: Equipment and Utensils
• Section 24: Washing of Utensils
• Section 25: Bactericidal Treatment
• Section 26: Handling of Washed Utensils
• Section 27: Storage of Washed Utensils
• Section 28: Dry Storage of Non – Perishable Foods
• Section 29: Refrigerated Storage of Perishable Foods
• Section 30: Food – Servicing Operatio
Bureau of Food and Drugs
is the key regulatory agency of the Department of Health, Philippines with major
responsibilities in ensuring safety, efficacy, and quality of food products, drugs, vaccines
and biologicals, in vitro, diagnostic reagents, medical devices, cosmetics and household
hazardous substances.
G. Naional Agenctes on Food Safeiy
Deparimeni of Agrctuliure (DA)
The Bureau of Animal Industry, the National Meat Inspection Service, the Bureau of
Fisheries and Aquatic Resources, the Bureau of Plant Industry, the Fertilizer and Pesticide
Authority, the Philippine Coconut Authority, the Sugar Regulatory Administration and the
National Food Authority.
Bureau of Anmal Indusiry (BAI)
For food derived from animals including eggs and honey production
Republct Acti No. 3639 esiablshed BAI
Has jurisdiction on the importation of both live animals and meat.
Mandate – Prescribe standards for quality in the manufacture, importation, labelling,
advertising, distribution and sale of livestock, poultry, meat products, dairy products,
and animal feeds and veterinary supplies.
Naional Dary Auihoriy (NDA) – For milk production and post harvest handling
Naional Meai Inspection Servctes (NMIS)
Republic Act 9296 (National Meat Inspection Code)
Aims to harmonize Philippine Meat inspection laws with international standards to enable
the domestic meat processing industry to participate in global trade
Functions
• Supervises the operations of abattoirs and meat establishments and conducts
ante- and post-mortem inspections of meat
• Meat Import/Export Service ensures that imported or exportable meat and meat
products are produced under acceptable conditions and system
• Enforcement of the regulations over fresh, chilled and frozen meat and poultry
imports into the Philippines
In September 2005, DA AO 26 reiterated the need for a DA-accredited importer to obtain
a Veterinary Quarantine Clearance (VQC) certificate prior to the importation of meat and
meat products
Bureau of Fsheres and Aquaict Resourctes (BFAR) – For fresh fish and other
seafoods including those grown by agriculture
Presdenial Dectree No. 704 (PD 704) Fsheres Admnsiraive Order 195 –
clarifies the need for importers to obtain quarantine permits. Importation of
fresh/chilled/frozen fish and fishery/aquatic products for canning and processing
purposes and those undertaken by institutional buyers is exempt from such certification.
Bureau of Plani Indusiry (BPI) – For plant foods
Presdenial Dectree No. 1433 (PD 1433) – Plani Quaranine Law
Mandate – Exercise inspection and certification and/or treatment activities in imported
and exportable plant products. Regulate imports of fresh fruits and vegetables; should
require phytosanitary clearances. Prevent the introduction of exotic pests into the
country, to prevent further spread of existing plants pests and to enforce phytosanitary
measures for the export of plants, plant products and regulated articles.
In March 2003 through Memorandum No. 18 (MO 18), additional requirements for all
imported fresh fruits and vegetables was imposed.
Ferilzer and Pesictde Auihoriy (FPA) – For pesticides and fertilizers used in the
production of plant and animal food
Naional Food Auihoriy (NFA) – For rice, corn, and other grains
Deparimeni of Healih (DOH) – The Food and Drug Administration (The Center for
Food Regulation and Research) and the Bureau of Quarantine.
Food and Drugs Admnsiraion Phlppnes (FDA)
Responsible for implementing a performance-based food safety control management
system which shall include, but not limited to, the following:
• Development of food standards and regulations
• Post-market monitoring
• Enforcement of HACCP and other risk-based control measures
• Strong participation in Codex and other international standard setting bodies
• Communication or risk and development of interactive exchange among
stakeholders
• Establishment of laboratories for food safety and strengthening the capabilities of
existing laboratories
• Development of a database for food safety and food-borne illness from
epidemiological data
• Strengthening the R&D capabilities on product safety and quality standards
• Certification of food safety inspections
Bureau of Quaranine (BOQ)
Provide sanitation and ensure food safety in its area of responsibility in both domestic
and international ports and airports of entry, including in-fight careritng, food service
establishments, sea vessels and aircrafts as provided for in the IRR of RA 9271
(Quarantine Act of 2004) and PD 856 on Sanitation of the Philippines)
Conirol Measure
- refers to any action and activity that can be used to prevent or eliminate food safety
hazard or to reduce it to an acceptable level.
1. Hygenct Safeiy Manufactiurng Practictes
• Basic requirements by BFAD
• Building and grounds
• Equipment and other facilities
• Sanitary facilities and control
• Sanitary operations
• Processes and control
• Personnel
2. Hazard Analyses ai Crictal Conirol Ponis (HACCP)
refer to a science-based system which identities, evaluates and controls hazards which
are significant for food safety at critical points during a given stage in the food supply
chain.
• System of food safety control
• Increasingly important for all food businesses
• Minimum system of quality control of raw materials and manufacturing
technologies
• JMC
3. Safeiy and Qualiy Siandards
Bureau of Food and Drugs
ACRONYMS
OSHA
occupational Safety and Health Act
ISO
International Organization for Standardization
BFD
Bureau of Foods and Drugs
DA
Department of Agriculture
BAI
Bureau of Animal Industry
NDA
National Dairy Authoroty
NMIS
National Meat Inspection Services
VQC
Veterinary Quarantine Clearance
BFAR
Bureau of Fisheries and Aquatic Resources
BPI
Bureau of Plant Industry
FDA
Fertilizer and Pesticide Authority
NFA
National Food Authority
DOH
Department of Health
FDA
Food and Drugs Administration
BOQ
Bureau of Quarantine
HACCP
Hazard Analyses at Critical Control Points.
