1 SoSTRERT ___ MEMORANDUM CIRCULAR gump-owome 7) mm FOOD SERVICE MANAGEMENT 2 e REVISED STANDARDS ON FOOD SERVICE 8 OCT MANAGEMENT, AS AMENDED, 2020 2 2020 1 of 24 4.0 REFERENCES a. BJMP Manual 2007, as amended; b. Presidential Decree No. 856: Code on Sanitation; c. RA. No. 10611: Strengthening the Philippine Food Safety Regulatory System; d. COA Circular 2012-001 dated June 14, 2012: Prescribing the Revised Guidelines and Documentary Requirements for Common Government Transactions; e. R.A. No, 10862: An Act Regulating the Practice of Nutrition and Dietetics in the Philippines, repealing for the Purpose Presidential Decree No. 1286, known as the “Nutrition and Dietetics Decree of 1977”, Appropriating Funds Therefor and for Other Related Purposes; f. Revised Standards on Food Service Management, As Amended dated October 15, 2010; g. Philippine Statistics Authority Media Service: Market Prices of Selected Commodities; h. Department of Trade and Industry Suggested Retail Prices of Basic Necessities and Prime Commodities; Department of Agriculture Daily Price Monitoring; Philippine Dietary Reference Intakes (PDRI); Nutritionist-Dietitians’ Association of the Philippines Handbook in Quantity Cookery; BJMP Regional Cook Book; Renal Cookbook, National Kidney Institute, Nutrition and Dietetics Division; Food and Nutrition Research Institute 2020 Menu Guide Calendar; ABC's of Nutrition and Diet Therapy (For Nursing Students and Healthcare Practitioners); Menu Eval Plus of the Food and Nutrition Research Institute (FNRI); and ‘A Guide To Food Safety and Cookery for Better Food Services for Persons Deprived of Liberty. o3s3- z> av Reviewed ‘Approved by: | DENNIS ROCAMORA, CESE | ALLAN SIRAL, CESE Jail Chief Superintendent Jail Director Deputy Chief for Operations Chief, Bama ofthe Jil Burequ/ Quality Management Representative AW Directorate Development joted by: RNOLD F BUENACOS. il Chief Superintendent Dhector, Directorate for fare and Development “Changing Lives, Building a Safer Nation”| MEMORANDUM CIRCULAR suup-owomc. 706 | ping "FOOD SERVICE MANAGEMENT mine | EEA j | 1 ! SOTO RECREATE REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 2 of 24 2.0 RATIONALE This is a comprehensive policy that prescribes administrative and operational standards on food services. Administratively, it provides for the empowerment of the National Food Service Council (NFSC) and the Regional Food Service Council (RFSC), creation of Food Service Unit, designation of qualified personnel assigned as Food Service Stafffworkers and the proper recording and reporting system. Likewise, it sets the standard operating procedures in the food flow from receiving, storage, food handling, food preparation and distribution of meals to persons deprived of liberty (PDL) 3.0 OBJECTIVES This policy aims to’ a. Enhance food service management by applying sound principles, practices ‘on food safety and sanitation to avoid food hazards, supervision and technical management required in the food flow including standardization ‘of menu for regular and special or therapeutic diets; b. Foster transparency and accountability by delineating the extent and scope of duties and responsibilities of personnel assigned in the Food Service Unit; and c. Create Food Service Unit and designate food service personnel who will be responsible for food service management in jails. 4.0 SCOPE This policy shall be applicable to all BJMP facilities nationwide including the Satellite Treatment Centers (STC) for Tuberculosis (TB) patients, and temporary isolation centers (Ligtas COVID Centers) for confinement of PDL who are affected with infectious diseases, 5.0 DEFINITION OF TERMS UP. LAW CENTER eolamea 0) OCT 13 2020 [Kp CYCLE MENU consists of a set of carefully planned menus which are rotated according to a definite pattern. The exact repetition of each item the menu enables the user to draw some valid conclusions about the larity of each item in relation to the other items on the same menu. jis enables the user to forecast more accurately the amount of each which should be prepared for a particular meal. 5.2 DIETETICS refers to the science and art of applying the principles of nutrition to the planning and preparation of foods and the regulation of the diet in relation to both health and disease. It also refers to the promotive, preventive, therapeutic, and administrative aspects of the “Changing Lives, Building a Safer Nation”7 MEMORANDUM CIRCULAR suuo-owome. 26 Im FOOD SERVICE MANAGEMENT 2 1 1 ! war renee ~~~ REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 3 of 24 delivery of nutritional services in hospitals, food service institutions and other health care institutions/facilities. 5.3 DIET WITH RELIGIOUS DIETARY RESTRICTIONS is a generic term for any diet based on a particular religion's dietary restrictions or guidelines. 5.4 FOOD HANDLING OFFICER is an officer who supervises the food service assistants in their food preparation and distribution. 5.5 FOOD RECEIVING OFFICER is an officer in-charge of receiving and ensuring that all goods received from supplier are free from any defects/contamination 5.6 FOOD SERVICE ASSISTANTIWORKER a hired individual or PDL working as food service assistant in the Food Service Unit. He may work at receiving, storage, food preparation and food distribution and/or as an assistant in the maintenance of sanitation in the facility. 5.7 FOOD SERVICE BASIC SAFETY AND SANITATION OFFICER is an officer who is responsible for ensuring and managing the food safety standards in food preparation and distribution, and all other areas of the kitchen. 5.8 FOOD SERVICE MANAGER OR MESS MANAGER is the warden who is responsible in directing the overall food service operations in his/her respective jail 6.9 FOOD SERVICE SPECIALIST is an officer responsible for the meal preparation and distribution based on the standard menu and allocated allowance per PDL per day. Food Service Specialist is preferably a nutritionist-dietitian. FOOD SERVICE STAFF refers to the officers assigned in the Food ‘Service Unit as Food Service Manager, Food Service Supervisor, Food : “0° "'Service Specialist, Food Receiving Officer, Food Storage Officer, Food landling Officer, Food Safety and Sanitation Officer and their Food R oct 13 2020 rvice Assistants/Workers. EG TEI igh “FOOD SERVICE SUPERVISOR OR MESS OFFICER is an officer pes or ponsible for the purchase of food items and preparation of the needed documents in processing of claims for Prisoner Subsistence Allowance (PSA) of the jail unit. He is the overall supervisor of the food service staff and assistants in the Food Service Unit. 5.12 FOOD STORAGE OFFICER is an officer in-charge of the proper storage of supplies received by the Food Receiving Officer (FRO). “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR eup-owoc. 26 FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 2.8 Oct 2020 4 of 24 5.13 HIGH-CALORIE DIET is a type of diet comprised of food high in protein, carbohydrate, fat, vitamins and minerals. In this type of diet, the calories could amount to 4000 to 5000 calories a day. 5.14 LOW-CALORIE DIET is a well-balanced meal which aims to trim down caloric intake to cause weight loss and decrease the risk of being overweight. 5.15 LOW-CHOLESTEROL DIET is intended for lowering blood cholesterol level for individuals who are at risk from cardiovascular disease (CVD) and related conditions. This diet is often prescribed to persons with hypercholesterolemia (excess cholesterol in the bloodstream), gallbladder stones, atherosclerosis (hardening of arteries) and coronary artery disease (CAD). 5.16 LOW-FAT DIET limits the amount of fat to about 40 to 50 grams per day which includes both visible fats and those found in foods. This diet is often prescribed to persons with medical conditions such as diseases of the gallbladder and pancreas, fat malabsorption (diarrhea, flatulence and abdominal pain), steatorrhea, gastroesophageal reflux (GERD — return of stomach's content into the esophagus) and cardiovascular disorders. 5.17 LOW-PURINE DIET is given to individuals with gout or inflammatory arthritis due to accumulation of uric acids and kidney stones. Lowering purine consumption can reduce the level of uric acid in the blood, 5.18 LOW-SODIUM/SALT DIET limits sodium intake to a minimum level (less than 2000 milligram per day or 1 teaspoon per day). This diet is often prescribed to persons with medical conditions such as edema (swelling of body parts because of liquid retention in the body tissues) and hypertension (high-biood pressure). 5.19 NUTRITION refers to the science of dealing with foods, nutrient composition, eating habits, nutritional status, and health and diseases of individuals and populations. Nutrition also covers the social, economic, environmental, cultural, political and psychological Ehren 1Mplications of food and eating. "6.20 PERSONS DEPRIVED OF LIBERTY (PDL) otherwise known as OCT 13 2020 nates or prisoners are persons deprived of their freedom and are EIY] :arcerated in jails or prisons to serve sentence, or awaiting for trials oY id convictions, 5.21 PERSONS DEPRIVED OF LIBERTY/PRISONERS SUBSISTENCE ALLOWANCE (PSA) refers to the allocated food allowance of PDL per day. “Changing Lives, Building a Safer Nation”, MEMORANDUM CIRCULAR pump-owomc. (06 FOOD SERVICE MANAGEMENT 2 1 “SREVISED STANDARDS ON FOOD SERVICE | MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 5 of 24 5.22 RECOMMENDED ENERGY AND NUTRIENT INTAKES (RENIs) are defined as levels of intakes of energy and nutrients which, on the basis of current scientific knowledge, are considered adequate for the maintenance of good health and well-being of nearly all healthy Filipinos. 6.23. REGULAR DIET is a healthy meal plan that includes a variety of healthy foods from all the food groups. This meal plan is followed by a person that does not have any health conditions that require a special diet. A healthy meal plan is low in unhealthy fats, salt, and added sugar. It may decrease PDL risk of heart disease, osteoporosis (brittle bones) and some types of cancer. 5.24 SAFETY AND SANITATION OFFICER is an officer who has the over- all supervision over the basic safety and sanitation of the Food Service Unit (Inside and outside of the facility) 5.25 SPECIAL/THERAPEUTIC DIET is a meal pian that controls the intake of certain foods or nutrients. It is part of the treatment of a medical condition and normally prescribed by a physician and planned by a dietitian. A therapeutic diet is usually a modification of a regular diet. In therapeutic diets, modifications are done in nutrients, texture and food allergies or food intolerances. 5.26 STANDARD MENU means more than simply a “well-written” menu. In food production, standardized recipes are important tool that can be adapted to every type of feeding operation to maintain quality and cost control. 5.27 TYPE 2 DIABETES DIET is a healthy eating plan that is high in nutrients, low in fat and added sugar and moderate in calories. There is no one-size-fits all guideline or recommendation for individuals with diabetes because nutritional management is highly individualized. In type 2 diabetes, the body does not make enough insulin or is not properly used. This condition causes increased sugar level in the blood that can affect a person's eye, kidney, nerves or heart. Carbohydrate intake should be regulated to avoid peaks in blood sugar. 6.0 PROCEDURES/DETAILS/GUIDELINES 6.1 General Guidelines 6.1.1 The Chief, Bureau of Jail Management and Penology shall exercise overall supervision and control in the implementation of this policy. =k 6,12 The Regional Director of the Jail Bureau shall be responsible for the 155° efficient and effective implementation of this policy in the regional oct 13 2029 [evel “Changing Lives, Building a Safer Nation”| _-__MEMORANDUM CIRCULAR samo na FOOD SERVICE MANAGEMENT 2 1 "REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 6 of 24 6.1.3 There shall be a Regional Food Service Council (RFSC) in each region who will monitor and evaluate the implementation of this policy and other issuances relative to food service management. 6.1.4 All jail facilities regardless of the jail population should have a Food Service Unit/ kitchen facility with qualified food service staff and food service assistants/workers for an effective and efficient management of food service operation. 6.2 Structures and Functions 6.2.1 NATIONAL FOOD SERVICE COUNCIL (NFSC) 4. Composition. The National Food Service Council shall be composed of the following Chairperson - Deputy Chief for Operations of the Jail Bureau Vice Chairperson - Chief of Directorial Staff of the Jail Bureau Members - Director for Operations Director for Comptrollership Director for Logistics Director for Welfare and Development Director for Health Service National Focal Person, Enhanced Partnership Against Hunger and Poverty (EPAHP) Program Secretariat - Chief, Basic Needs Section Directorate for Welfare and Development 2. Functions. The NFSC shall perform the following functions: a. Review and revise policies pertaining to food service management and recommends to the Chief, BJMP for his approval any improvement pertaining to the proper use of PSA. “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR sulp-0WO-MC- ke Zy) | ser RE eas FOOD SERVICE MANAGEMENT | 2 ETN 1 'VISED STANDARDS ON FOOD SERVICE | MANAGEMENT, AS AMENDED, 2020 {28 OCT 2070 | 7 of 24 b. Ensure that food service management runs effectively and efficiently towards providing quality foods with nutrients adequate to give PDL energy and good health c. Act as the final reviewing body on complaints and irregularities relevant to the food service management and may recommend administrative charge against personnel who have found responsible for violation of this policy. d. Conduct regular field validation of the menus, or the food served and take necessary corrective actions on noted irregularities or insufficiencies e. Submit periodic reports to the Chief, BJMP and other offices which may require the same for lawful purposes, and; f. Attend or initiate meetings, hearings, trainings, seminar and workshop related to food service 6.2.2 REGIONAL FOOD SERVICE COUNCIL (RFSC) 1 Composition. Each region shall have its Regional Food Service Council to be composed of the following: Chairperson = ARD for Operations Vice Chairperson . Regional Chief of Directorial Staff Members - Chief, Operations Division Chief, Comptrollership Division Chief, Logistics Division Chief, WD Division Chief, Health Service Division Secretariat - Chief, Basic Needs Unit Welfare and Development Division The Regional Food Service Council has the following functions: a. Oversee the operation of food service to ensure the timely provision of food with nutrients adequate to give PDL with energy and good health. b. Implement policies and procedures for the purchase, receiving and inventory of food, storage, preparation and distribution of food. “Changing Lives, Building a Safer Nation”. MEMORANDUM CIRCULAR ue OW0-MC- 0 FOOD SERVICE MANAGEMENT 2 ETT 1 STORE TFEIEDAT REVISED STANDARDS ON FOOD SERVICE 8 0 MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 8 of 24 c. Monitor and evaluate the implementation of this policy to ensure provision of food to PDL is in accordance to the minimum standards set forth in this policy. d. Recommend to the Regional Director of the Jail Bureau for the assignment/designation of Food Service ‘Supervisor/Mess Officer. e. Recommend to the Regional Director of the Jail Bureau for disciplinary action against any Food Service Staff for violation of this policy. f. Submit periodic report to the Chief, BJMP through NFSC and recommend plans for the improvement of the food service management 3. Composition of Personnel and PDL assigned in Food Service Unit Regardless of jail population, there shall be a Food Service Unit in every jail facility nationwide for an effective and efficient attainment of minimum standard on food service management delivery to our PDL. The number of Food Service Staff and Food Service Workers/Assistants shall depend on the number of jail population, as follows: PDL No.of eae Population Food Service Staff | saonamaavents 4-100 6 24 (1 Food Service Supervisor, 1 Food Specialist, 1 Food Receiving Officer, 1 Food Storage Officer, 1 Food Handling Officer, and 1 Safety and Sanitation Officer | 707-500 6 410 (1 Food Service Supervisor, 1 Food Specialist, 1 Food Receiving Officer, 1 Food Storage Officer, 1 Food Handling Officer, and 1 Safety and Sanitation Officer 501-1000 6 10-45 (1 Food Service Supervisor, 1 Food Specialist, 1 Food Receiving Officer, 1 Food Storage Officer, 1 Food Handling = “Changing Lives, Building a Safer Nation"MEMORANDUM CIRCULAR smp-pwo-wc- 6 FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 rE | 9 0f 24 Officer, and 1 Safety and Sanitation | | Officer | 3 | 1001-3000 8 15-20 (1 Food Service Supervisor, 2 Food Specialist, 1 Food Receiving Officer, 2 Food Storage Officer, 1 Food Handling Officer, and 1 Safety and Sanitation Officer 3001 or 12 20-25 more | _(1 Food Service Supervisor, 2 Food Specialist, 2 Food Receiving Officer, 2 | Food Storage Officer, 2 Food Handling Officer, and 3 Safety and Sanitation Officer) fe ll 6.2.3 FOOD SERVICE MANAGER OR WARDEN 1, Functions: a. The Food Service Manager or Warden is the officer responsible for the effective and efficient management of the Food Service Unit and is accountable in the proper utilization of the PSA; b. Supervises the Food Service Supervisor/Mess Officer in the requisition of supplies to accredited suppliers to ensure that products meet the requirements of the specified purchase order and are in compliance with government regulations and contracts; ©. Oversees the practice of food flow and the overall operation of the Food Service Unit to ensure that food being served to PDL are palatable, nutritious and in accordance to suggested menu, may it be for regular or special diet; d. Develops the annual food services budget and makes plans for capital improvements for all kitchen/food service facilities; e. Takes immediate and appropriate actions for any food services dissatisfaction and complaints and submits report to RFSC; f. Implements the revised operating policies and procedures for food service activities, ensures overall compliance with the safety and sanitary practices and inspects staff, kitchen and storage areas to ensure compliance with applicable health, safety and sanitation requirements; “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR saunas. 1 FOOD SERVICE MANAGEMENT ra 1 “*'REVISED STANDARDS ON FOOD SERVICE |") MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 10 of 24 g. Directs the maintenance of discipline, order and security in the FSU and ensures that facility is in good working conditions; and h. Conducts information campaigns, trainings and seminars related to health and nutrition in coordination with the City or Municipal Nutrition Office, RFSC and NFSC. 6.2.4 FOOD SERVICE SUPERVISOR OR MESS OFFICER 1. Functions: a. Performs as the overall supervisor of the Food Service Unit. He/she supervises all food service staff and assistants to make sure that food flow runs smoothly for a practical, effective and efficient food service delivery. b. Prepares and keeps records and purchase receipts and other documents necessary for the liquidation of PSA and for the request of release of such allowances for PDL. c. Ensures that Food Service Staff maintains food safety and sanitary standards required by applicable health codes. d. Directs the maintenance of cleanliness, order and discipline in the kitchen and all areas in the Food Service Unit. e. Ensures the timely and efficient procurement of food supplies. f. Consults with the Food Specialist on the kind of food to be procured and checks records of inventory by the receiving/storage officer. 9. Monitors the quality and quantity of the food prepared and served or distributed to PDL. Keeps the kitchen bulletin and food display cabinet updated h. Ensures that the standard menu for regular diet is being served When there are request for special, therapeutic or religious diets, they must be served and recorded. Maintains and prepares records of special diet requests of PDL. i. Conducts inspection to food staff and the Food Service Unit for any unsanitary and unlikely things or events or circumstances that may bring hazardous effects or food borne diseases to PDL. j. Submits report to the Food Service Manager for any untoward incident in the Food Service Unit for appropriate action. “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR i nalnuis eenees FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 11 of 24 2. Minimum Qualifications for Food Service Supervisor/Mess Officer The Food Service Supervisor/Mess Officer must have the following minimum qualifications: a. PDL Population Rank Requirement 1-500 Jail Officer 3 — Senior Jail Officer 3 501-1000 Senior Jail Office 1 - Senior Jail Officer 4 1001-3000 Senior Jail Office 1 — Inspector 3001 more Senior Jail Officer 4 — Senior Inspector b. Must be known to the Warden of his or her trustworthiness, reliability, prudence and innate leadership, c. Must have accounting and bookkeeping background and knowledgeable of the procurement law and other related issuances. d. Must have at least a Very Satisfactory performance rating for two consecutive semesters in every rating period. 6.2.5 FOOD SERVICE SPECIALIST 1, Functions: ‘a. Assists the Food Service Supervisor in the supervision of the Food Service Unit. He/she is responsible for the preparation and distribution of meals based on the standard menus. He/she ensures that all Food Service Workers follow the required health and sanitation procedures. b. Ensures that the list of ingredients for purchase is in accordance to the standard menus. In case the raw food supplies or ingredients are not available in the market or supplier, he/she must able to design alternative menus without compromising the nutrients, cc. Ensure that the food is served to PDL at the right time. d. Ensures that food containers/plates, spoons and forks are clean and sanitized to avoid contamination. . Ensures that all kitchen equipment are kept clean and in excellent working condition through personal inspections and prepares necessary preventive maintenance measures. 2. Minimum Qualifications for Food Service Specialist Food Service Specialist must have the following qualifications: “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR eump-pwo-mc- 706 ow FOOD SERVICE MANAGEMENT — & ' REVISED STANDARDS ON FOOD SERVICE |. MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 - [PS tzotae a. A Jail Non Officer Rank (JNOR) preferably a nutritionist-dietitian or has undergone any course/seminars related to food service or involving meal planning, costing, volume preparation and hands- on cooking and basic food safety and sanitation. b. Performance rating must be at least Very Satisfactory for two consecutive semesters in every rating period. 6.2.6 FOOD RECEIVING OFFICER 1. Functions: a. The Food Receiving Officer is in-charge in the supervision of accepting, inspecting, stocking and transferring raw food/ingredients to the storage area. b. Checks delivery invoice to ensure all items are accounted for, resolves any problems and issues on the received items and processes returns for any expired, defective, incorrect items or any contrabands found in the deliveries, c. Ensures clean area for unloading, and immediate storage of perishable frozen raw food items. d. Ensures that Food Service Assistants/Workers follow strict personal hygiene and maintenance of sanitation while handling/receiving goods. 2. Minimum Qualifications for Food Receiving Officer The Food Receiving Officer must have the following qualifications a. He should have the rank of at least Jail Officer 3 with Very Satisfactory performance rating for two consecutive semesters in every rating period. b. Possesses physical strength necessary to lift and move heavy boxes he received. c. Demonstrates strong sense of responsibility, accountability and pay close attention to details. Possesses computer and basic math skills and knowledge on bookkeeping. d. Have undergone basic food safety and sanitation seminars. “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR a Tore {Baste ewo- FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE | "> MANAGEMENT, AS AMENDED, 2020 r 28 OCT 2020 | 13 of 24 6.2.7 FOOD STORAGE OFFICER 1. Functions: a. The Food Storage Officer (FSO) is in-charge in the supervision and maintaining of records of food supplies, kitchen utensils and equipment in the storage area. He/she ascertains that the raw food items are sufficient, secured, safe from any contamination and properly stored in their respective storage areas. b. Ensures the practice of “First In-First Out’ (FIFO) principle of storage. He/she ensures that dry and cold storage areas are clean, well-lighted and free from insects or rodents. ©. Controls food usage and prepares requisition of products for replacement and keeps record of raw food items in the storage area. d. Ensures that no raw food item shall be brought out without his approval to avoid waste. e. Keeps the right temperature of frozen food supplies and performs other tasks as may be instructed by the Food Service Manager or Food Service Supervisor. 2. Minimum Qualifications for Food Storage Officer a. The Food Storage Officer must have the rank of Jail Officer 2 to Senior Jail Officer 2 b. Must have good inventory and communication skills to produce reports related to records of food supplies in the storage area. c. Must have at least a Very Satisfactory performance rating for two consecutive semesters in every rating period. 6.2.8 FOOD HANDLING OFFICER 1, Functions: a. The Food Handling Officer is responsible in overseeing the entire food handling and checks the quality of meals before distribution. b. Supervises the food service workers/assistants in handling of food and ensures that the safety and hygienic practices are observed. c. Assists in the conduct of regular inspection of the kitchen and storage area including cooking utensils and equipment. Checks “Changing Lives, Building a Safer Nation”vec MEMORANDUM CIRCULAR sump-pwo-mc. 86 FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOODSERVICE | MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 14 of 24 on any sign of pests, rodents and toxic chemicals to avoid contamination. d. Supervises the timely and orderly distribution of food to PDL in manners fit to their facility and jail population. 2. Minimum Qualifications of a Food Handling Officer a. He must have the rank of Jail Officer 2 to Senior Jaill Officer 2. b. Preferably a nutritionist-dietitian, or has basic knowledge on food safety and sanitation, and/or in quantity cookery. c. Must have at least a Very Satisfactory performance rating for two consecutive semesters in every rating period. 6.2.9 FOOD BASIC SAFETY AND SANITATION OFFICER 1. Functions: a. Food Service Basic Safety and Sanitation Officer is responsible in the maintenance of safety, cleanliness and sanitation of the whole food service unit. b. Ensures that kitchen and storage area are free from any contaminants that may cause foodborne diseases to PDL. c. Conducts inspection to Food Service Assistants/Workers before and after working in the food service unit to avoid sneaking contraband. d. Checks hygiene and grooming of all food service workers/assistants before and after working in the food service unit and ensures that all medical requirements are updated. e. Ensures the safety and security of all hazardous kitchen utensils and equipment from access of any PDL and maintains an accurate and updated inventory of pesticides, disinfectants, detergents and other chemicals used in the food service unit. f. Maintains record and control of kitchen utensils, tools, and equipment from any unauthorized use. g. Submits report to the Food Service Supervisor for any violation of basic safety and sanitation in the unit. 2. Minimum Qualifications of the Basic Safety and Sanitation Officer a. He must have the rank of Jail Officer 1 to Senior Jail Officer 4. “Changing Lives, Building a Safer Nation”ve MEMORANDUM CIRCULAR ailabweeaee : FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 2,8 OCT 2020 b. He must have a knowledge on basic safety and sanitation and must have good inventory skills to produce reports related to records of hazardous utensils, equipment and chemicals in the food service unit. c, Must have at least a Very Satisfactory performance rating for two consecutive semesters in every rating period. 6.2.10 FOOD SERVICE ASSISTANT/WORKER, 1. Functions: a. Prepares and cooks meals in accordance with the prescribed standard menus. b. Applies food service principles, practices and methods governing food preparation activities such as food handling, proper storage and temperature control, and cleaning of kitchen equipment and utensils to comply with safety and sanitary standards. c. Practices personal hygiene by keeping the hands clean, practice handwashing before handling foods and wearing proper clothing, d. Strictly observes waste segregation, garbage control, prevention of waste and pilferage of goods; and e. Observes jail security rules and regulations. 2. Minimum Qualifications for Food Service Assistants/Workers a. Hired workers or selected PDL subject to the policy on proper utilization of Jail Aides b. Must have skills in cooking and use of kitchen equipment. c. Must be physically, mentally and medically fit duly certified by the medical authorities. 6.3 Specific Guidelines A. Security Requirements for the Jail Food Service 1. Food flow and work flow must be held inside the jail premises in accordance with the BJMP standard kitchen structural design. 2. There shall be a designated custodial personnel in the kitchen area to ensure safety and security. “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR FOOD SERVICE MANAGEMENT 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2m0 16 of 24 3. The facility for food services including its floors, walls, ceilings, lightings, ventilation and other features of the structure used for food services shall be in accordance with the sanitary code. 4. Water supplies must be free from microbiological, chemical or physical contaminants. The source must be safe and have passed the national water standards. B. Preparation of Menu 1. The Food Service Supervisor shall prepare and serve only the approved standard menu for regular and special diets in all jail facilities 2. The Food Service Managers/Wardens shall ensure that the prescribed menu is followed. Nevertheless, substitution of menu or ingredients may be allowed provided that one-third of the RENIs per day of PDL for both carbohydrates and protein (1/3 each) shalll be strictly observed. Provided further that substitution shall be within the established budget allotted per day. (see Annex ‘K’ for the List of Substitute Ingredients) 3. Any requests for special diets by PDL shall be addressed using FORM A (see Annex ‘L’) to be properly evaluated and approved by the warden. 4. The following are the types of special or therapeutic diets for PDL (see the respective menu in the annexes): a. One-Week Menu for PDL with infectious diseases like COVID-19 b. Low-Calorie Diet c. High-Calorie Diet d. Diabetes Diet (Type 2) e. Low-Salt Diet f. Low-Fat Diet g. Low-Purine Diet h. Low-Cholesterol Diet i. PDL with Religious dietary restrictions 5. All menus must be posted in the kitchen bulletin food production area. (see Annex “M" for standard kitchen bulletin size) 6, Sample of cooked meals for breakfast, lunch and dinner shall be displayed in the food display cabinets. (see Annex “0” for the measurement of food display cabinet and specification) “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR BuMP-DWO-MC- 6 FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 17 of 24 C. PDL with Special Diet (Therapeutic and Rt Restrictions) 1. For PDL needing special diet as required by the jail physician or by their attending physician upon discharged from hospital confinement, or when it so indicates in their medical records upon commitment, the jail nurse shall assist the PDL to accomplish the request form (see Annex “L” for Special Diet Order Form). It shall be duly signed by the attending nurse and by the concerned PDL, and be endorsed to the Food Service Supervisor and for approval of the Jail Warden. 2. The PDL who is claiming to be on diet for medical reasons must be examined by the Regional Physician. However, if the concemed PDL is able to present his medical history, the Jail Nurse may endorse the request for special diet in the procedure above. 3. The Jail Nurse should specify the date on which the diet should be discontinued. 4. Special diets for particular illness such as cancer, chronic kidney and liver related diseases which requires specific nutrient and formula calculation or drastic restrictions shall be referred to the RFSC for appropriate action of the Regional Health Service Division and for further evaluation of dietary management by the Regional Nutritionist-Dietitian. 5. The Warden shalll ensure that the PDL with approved special diet actually received the prescribed meal. 6. The Food Service Supervisor shall maintain a list of PDL who are ‘on special diet and must always keep all the records relative therewith specially the special diet request forms for future reference. D. Flow of Food 4. Purchasing a. Purchase of raw ingredients must be based on the standard menu. b. Purchase of raw ingredients must be of the same quantity required in the standard menu. In case of unavailability of the raw materials in the locality or the prevailing market price is considerably higher, substitution/modification may be allowed, provided, that the foods to be served are of the same nutritional “Changing Lives, Building a Safer Nation”MEMORANDUM CIRCULAR sive owomc. 1G FOOD SERVICE MANAGEMENT mn 1 S"REVISED STANDARDS ON FOOD SERVICE | MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 48 of 24 value. (refer to annex Ingredients). for Summary of Substitute c. Perishable items should be checked for freshness or bruising. d. Canned goods should be checked for swelling or leaks and date of expiration. e. Frozen foods should be checked for evidence of thawing f, Commodities that are found to be unsatisfactory and unable to meet the standards prescribed must not be accepted and should be returned to the supplier for replacement. 2. Receiving a. Deliveries of food should be checked for condition, temperature, expiration date and pests. b. There should be a designated receiving area with adequate lighting for inspection. cc. Clean received supplies before storage d. High risk, perishable and frozen food should be stored before other types of food. e. Follow strict personal hygiene requirements at all stages of the food flow. E. Storage of Food 1. Each jail facility shall have storerooms for dry goods and a refrigeration unit for storing frozen items. 2. All storerooms and refrigeration units shall be locked at all times except when receiving and issuing goods and supplies. Access shall be limited to authorized workers only. The security keys for ‘opening of the storerooms shall be kept in a secured location. 3. Regular inspection of the entire areas used for food service shall be undertaken to minimize the possible production of any unauthorized substances (brews, etc.). 4. Ensure that the water used for cooking and drinking is safe and potable and free from contamination. “Changing Lives, Building a Safer Nation”- MEMORANDUM CIRCULAR sano FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE | MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 19 of 24 5. Any discovery of theft must be reported immediately to the Food Service Manager for appropriate action. 6. Discontinuation of special diet should be reported to the Food Service Supervisor in order to stop purchasing and production of special food items. 7. Careful attention shall be given to freezer and refrigerator temperatures, 8. Recommended temperatures for perishable food storage are: frozen foods: -18°C or colder (0°C maximum); meat and fish: 32-38°F (0-3°C); milk products: 40-45°F (5-7°C); fruits and vegetables: 44-50°F (7-10°C); and other dry goods: 50-70°F (10°C -21°C) ea9cD F. Food Preparation 1. Each jail must have sets of food preparation and measuring utensils, and equipment. 2. The Food Service Supervisor must ensure that the standard menus are followed. Any substitution of menu or ingredients shall be allowed provided that one-third of the RENIs must be allotted for carbohydrates and protein (1/3 each) per day for PDL, provided, further that it shall be within the established budget per day. 3. Each jail facility must have a separate food preparation table or area. 4. Raw fruits and vegetables shall be thoroughly washed before they are served. 5. The Food Service Supervisor must coordinate cooking activities to meet serving deadlines. 6. The Food Service Supervisor must ensure that foods prepared adhere to the PDL's request of special diets. G. Distribution 1. Hand contact with food or drink shall be avoided 2. The surfaces of containers and utensils must be kept clean and should not be touched to avoid contamination. “Changing Lives, Building a Safer Nation”SENT | MEMORANDUM CIRCULAR auwsee FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 20 of 24 3. Meals prepared for PDL with special diet request shall be served separately to maintain orderliness of distribution. 4, Meals shall be served on time. Breakfast at 6:00 am, lunch at 12:00 noon, and dinner at 6:00 pm. 5. Cooked food intended to be served hot shall be kept at a temperature not lower than 140°F (60°C). 6. Equitable distribution of food must be observed. H. Hygiene and Sanitation 1. All Food Service Staff and Food Service Assistants/Workers should undergo mandatory periodic physical and medical examination to ensure that they are fit to work. 2. The Food Service Manager or Warden must coordinate with the RFSC for the conduct of training for Food Service Assistants/Workers on the techniques/methods of maintaining proper sanitation and hygiene standards in the kitchen. 3. Personal hygiene checklist should be posted in the preparation and distribution areas. 4. The PDL Food Service Assistants/(Workers shall wear PDL standard uniform or clothing and apparel including caps or haimnets, apron, transparent hygiene reusable mask, non-slip clog shoes and other work attire as may be authorized. Such clothing should not be worn outside of the food service area. (see annex “N’ for illustration). 5. Hand washing signs should be posted in proper and prominent areas such as wash rooms, food preparation areas near the sinks or wash basins. 6. All Food Service Staff and Food Service Assistants/Workers must observe proper hand washing techniques before and after food preparation 7. Nails should always be clean and trimmed short. I Rings or jewelry shall not be worn oct 13 2020 : | Food Service areas should be free from rodents, vermin, flies and other insects that are considered carriers of diseases. “Changing Lives, Building a Safer Nation”oe __ MEMORANDUM CIRCULAR Eman ee FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 21 of 24 10. The Food Service Manager shall conduct weekly inspection on the food storage and preparation areas using sanitation inspection checklist (Annex “Q” and ‘R” Attachment FS Forms 01 and 02) and submit the same to the RFSC with proper documentation. 11.Waste should be properly segregated, disposed daily and kept away from the food service area using closed containers. 12. All Food Service Staff and Food Service Assistants/Workers, must exercise universal precautions against foodborne and other infectious diseases. l. Safety 1. All Food Service Staff and Food Service Assistants/Workers should be familiar with all fire safety regulations and procedures. 2. No chemicals that are detrimental to health shall be kept in the area where foods are being prepared and distributed. 3. The Safety and Sanitation Officer must ensure the proper control of knives, meat forks and other sharp instruments are secured in a safe place, properly accounted and recorded 4. All equipment should be regularly checked to ensure that they have not been altered, vandalized or stripped of parts (particularly electrical). 5. A daily monitoring report or logbook of activities in the food service area shall be maintained by the Food Service Supervisor. 6. All incidents of equipment dysfunction or unauthorized alterations should be reported immediately. 7. Any deficiency that may cause health or safety hazards is considered unacceptable and remedial action should be initiated immediately. 8. All incidents, no matter how small or insignificant should be recorded, reported, and corrected to prevent recurrence. J. Inventory f=R J]. Opening and closing inventory figures should be based on the smal §EOSTES Feguits of an actual physical inventory of all foods stored at the end | of each reporting month using the physical inventory form. (See oct 13 2020 | Annex “P?) ECELVE “Changing Lives, Building a Safer Nation”one MEMORANDUM CIRCULAR BuMP-DWD-MO- (06 FOOD SERVICE MANAGEMENT 2 1 REVISED STANDARDS ON FOODSERVICE | MANAGEMENT, AS AMENDED, 2020 28 OCT 2020 22 of 24 2. The opening inventory is the total value of the food inventory on- hand at the beginning of the reporting month. It should be equal to the closing inventory of the preceding month. 3. The closing inventory is the total value of the food inventory on- hand at the end of the reporting month. K. Recording and Reporting 1, The Food Service Supervisor must keep records of the names of PDL who are on special diets and the period wherein a specific diet will be given. 2. The Food Service Supervisor must keep records of the amount of food prepared, served or distributed to PDL. 3. The Food Service Supervisor must regularly check if the kitchen equipment and utensils are maintained clean and placed in a safe and organized. All sharp objects such as knives and chopping blades are being kept, maintained and inventoried daily. 4. The Food Service Supervisor must maintain record of PDL working time. 5, The Food Service Supervisor must submit periodic report to the Food Service Manager on the operation of the food service. L. Inspection 1. The NFSC shall conduct inspection randomly. However, during pandemic and when all jails are on lockdown, the RFSC may ‘conduct inspection and monitoring through online platforms such as Zoom or WebEx Application, or may require the Food Service Supervisors to submit report on food services to the RFSC. 2.The RFSC shall conduct kitchen and quality assurance inspections ensuring that all jails within respective AOR are inspected at least once in a semester using FS Forms 01, 02 and Survey Form: Listahan ng mga Tanong sa Pamamahala ng Pagkain sa Piitan. (see Annexes “Q”, “R”, and “U") 3. The Food Service Manager or his/her Food Service Supervisor U.P LAW CENTER” _|shall countersign each report form upon completion of inspection orc wwe fF signify his/her knowledge of the conduct of the inspection and p) _ocr3 wm MECIEM of the findings contained thereof. ) Regional Food Service After Activity Report shall be submitted fter every inspection to the NFSC (Attention: National Food “Changing Lives, Building a Safer Nation”I TOOT MEMORANDUM CIRCULAR ianiweeinZOe | To anes | pine FOOD SERVICE MANAGEMENT 2 } 1 “ “REVISED STANDARDS ON FOOD SERVICE |") 9 0. MANAGEMENT, AS AMENDED, 2020 ee OCT 2020 | 23 of 24 Service Council Secretariat) by each region based on the findings in the inspection reports conducted in jails under their jurisdictions. (see Annex *V" for sample format for AAR) M. Auditing 1. The Food Service Manager/Warden shall keep a copy of the PSA Flow Monitoring Sheet (ANNEX “S” for FS Form-3) for inspection and auditing purposes. 2. Upon the transfer of PSA from one officer to another, accurate entries on the PSA Flow Monitoring Sheet shall be observed. 3. Since the PSA Flow extends up to its consumers, an expenditure report (ANNEX ‘T" for FS Form 4) shall be made and submitted to the RFSC. 4. Any dubious entry on any of the forms shall be subjected for investigation. N. Trainings and Seminars 1. The Food Service Manager, Food Service Supervisor, Food Service Specialist and Food Service Assistant shall attend certification trainings and seminars on basic nutrition and food service management annually to be facilitated by the NFSC through the Directorate for Welfare and Development. 2. The Food Service Manager or Food Service Supervisor shall likewise conduct certification trainings on basic food handling for their respective kitchen-aides at least once in every semester. 7.0 MONITORING PROCEDURE/TOOL 7.1 The Food Service Manager shall accomplish and submit the Food Service Forms 3 and 4 to the RFSC monthly (see annex “S” and’ T” for the prescribed form). The RFSC shall review and evaluate these reports and shall take appropriate actions accordingly. The RFSC shall submit report to the NFSC, if such findings warrant the attention of the latter, the NFSC may conduct field validation to evaluate the irregularities and recommend appropriate action to the Chief, BUMP. 7.2 Food Service Form 3 and Food Service Form 4 submitted by the Wardens/FSM shalll be kept by the Welfare and Development Section of the Regional Office for reference and records purposes. CENTER 1 OCT 13 2020 |MEMORANDUM CIRCULAR BJMP-DWD-MC- we FOOD SERVICE MANAGEMENT Za 1 REVISED STANDARDS ON FOOD SERVICE MANAGEMENT, AS AMENDED, 2020 28 OCI 2020 24 of 24 8.0 SEPARABILITY CLAUSE If any part hereof is declared invalid or unconstitutional, the remaining part of the provisions not otherwise affected shall remain valid and subsisting. 9.0 REPEALING CLAUSE All circulars or issuances which are inconsistent with this policy are hereby rescinded accordingly. 10.0 EFFECTIVITY This circular shall take effect after fifteen (15) days from filing a copy thereof at the Office of the National Administrative Register (ONAR), University of the Philippines Law Center in consonance with Sections 3 and 4, Chapter 2, Book VII of Executive Order 292, otherwise known as “The Revised Administrative Code of 1987” 11.0 ANNEXES "ANNEX "A" “ANNEX *B" ANNEX *H ‘ANNEX “I ANNEX “J ‘ANNEX grrrczesean ‘ANNEX “N° ANNEX “N CENTER Oey ANNEX 70" op ANNEX “PY UP LAW oct 13 2020 /ANNEX"S" ) annex -T- SNNEXU" INEX"V - ‘Standard Menu for Regular Diet and Recipes - ‘One-Week Cycle Menu for POL with Infectious Diseases lke COVID-19 : ‘Sample Menu for Type 2 Diabetes Diet : ‘Sample Menu for Low-Calorie Diet - ‘Sample Menu for High-Calorie Diet 5 ‘Sample Menu for Low-Fat Diet ‘Sample Menu for Low-Sodium Diet ‘Sample Menu for Low-Cholestero! Diet ‘Sample Menu for Diet for PDL with Dietary Restriction : ‘Sample Menu for Low-Purine Diet ‘Summary of Substitute Ingredients (General) Form A: Special Diet Request Form : Standard Kitchen Bullet Z Kitchen Aide Uniforms illustration = ‘Standard Glass Food Display Cabinet Measurement Physical Inventory Form. FORM 4 (Kitchen Inspection Unit Form) FORM 2 (Quality Assurance Inspection Form) FORM 3 (PDL Subsistence Allowance Flow Monitoring Report) FORM 4 (PDL Subsistence Allowance Expenditure) : Survey Form (Listahan ng mga Tanong sa Pamamahala 1g Pagkain sa Pitan and Survey Form Analysis) - RFSC After Inspection Report Form Pre ARRIANNE A OBIAS Jail Officer 3 Jail Chief Superintendent And Development Director, Directorate for Welfare Reviewed by: DENNIS{U ROCAMORA, CESE Jail Chief Superintendent Deputy Chief for Operations of the Jail Bureau / Quality Management Representative ‘Approved by: ALLAN S IRAL, CESE Jail Director Chief, Burg | “Changing Lives, Building a Safer Nation”(swepaséuy arnsans 122 01 papas 29 Feys Aap sod jvewasnbas ABv0Ue J (jy) yet) elenbepy porounse eu O pay-suO J aunsue Toys ZOSHEdNS sEMIeS IRUEIS 04) J9pun Se=L! ey DUB pantes Ayenj2e 69 ©} SFeBU! By 0 ena eUOANU a4) JEN papirasd penoyE eq Kew eoas yo LOOMS zZ ‘Bue “uoared e yo Buroa-em uP bay 9 SOUEUE)EW 840} /ENPINDU UE Jo Bye} AELOU papUeUAUEDee Ot tu paseg voqunu wnuido eu yew jou Soop Buyies 100 KBs0U9 Jo junOWe Ay) J0AANOY jUoWaNNbA! LOWLY UNuRUU fyEp OM sda YeaU YE OD 1 SOUBKOHE eoveISTSANS 7a IUALID ay UO peeaq pesedant SoM JOR SHAL (P57 04 012904) vognnsans jo 0589 Ur yewsaanber swayed (Boo, oul eur ep Jed 16009 00 Ode 24 UN UP aca Abd ribo Sh = as ‘say Z06Y 9'¥99 lox 19 | (6 o91) g'919 (6 gt) | (6 091) very ‘g0u yo dno | pue 7e8L (6 091) e0u yo dno | pue ley y'99r o @0u jo dno | pue (6 ogL) Buo6B6unjep (6 og) e0u yo dno | pue edeuty (6 91) BZ eNO |, ‘20 yo dno | pue ym Aeing, ou jo dno pue | 663 pue seibGap, yim oBBu0yy a0 jo dno | pue 8a ye Keyseg Buesiuig Bol Buemeqeuis yee1S qlim S2|POON, Buesiuing —_| ensiyy ym soulpues 2 so Bagzee Buesiuig jo8 21 g¥2| 30. 8 az'69z emyo1 306 gi'90z | weIsulJo6 Z6'Spy| JB Ld-uSy aiben 30 6 £66E 1209 g'99€ (6 094) eou 14 9ZpL 194 9'¥26 40 dno | pue jseaug (6 o91) | (6 091) 104 9°9SP 1224 9 vs Be ayo paddoyg | eoujodno 4 pue | 1204 LOS Toy 66E a0 jo dno | pue (6 091) (6 091) a2) um sueeg AeBBUN|eW) (6091) (6 091) 20u Jo dno | uayaiu pappauys | 201440 dno | eoujodno,pue | SQ oinBeg pue okjodoy UUM e|ouLL sou jodno | pue | | pue youey eu wumekedeg — | pue Aung uaysiyd | endjo. yum Buoje | | | SuesiojoBezz | uayauoso6 goer | weqyeud 6 y9ze | Suebluss0 6 /oee | GueeeuinBeerz|) 30 6 or G67 Buogopy 10 6 z'g9z 7 | 124 Lob g | (6 o91) 129} 9869 2 | _90u4o dno | pue 104 SL LS. (6 091) leoy ELS 104 2°92 8 5 | eyoljeeg pawn | oBes yim Buibes ‘go yo dno |, dnog ajoheyo, 14 E08 1e04 per e169 Yum 3 a | pue que\d663 eu sIwe}eUIW — | pue AoxO saiBen | ym uoyBue}os sedog slew eu 1WO7] UBYDIUD JO 2 | 0B og ype job oye iden) 40 6 Z62€7 406 gu's6e Aueaig jo 6 z'zg¢ | serelN 30 6 ses Byopy 4 OML 433M 212} JeuonLRNu peuyep e UIeJSNs 0} pawnsse ave yey) ajdoad Ayjesy Anuasedde yo (sdnouB) dnos6 e Aq ayequl juaujnu eBesene ayy Jo UoneWixodde paulUajep-AjjejUaULadxa Jo paniesqo UO paseg si Jeu) }8A2} S¥e]U! JUaUINU Ayep :(iy) axeWU] aJenbapy ay) Uo paseg 131d YV1NDAY HOS NNAW 3TDAD AVO-FE ry xeuuy| (@ ate ¢ | 190 {P1577 us 01 J0}4) voUnwesans yo sda. ueUaANbsk WeaId ok BING-owe 708 oe aur veyuns ep Jed e019 99 dl OUT UMIEERUE-RNEA)FUORERTU ene Jo $ nUoW pUBDUEIE 4 JpUN STeEW BUH PUB PaKes AyBNIDE 0q OF EL otAJ0 OMEN opioid panoye 99 few edoas jo vownmsans— z es ue ‘vos e o Burog-yam ue uraay Jo 2 INL Ue Jo One Hi0U3 PapuoUAUODeE Ot ue paseq vongnu unui ay Jeu Jou S00p Bunves Jed KBv0U8 o unoWe ay) AeNoY QUaWaNNba! LONLIDU wun AYOp OY) s}BBU POW YOE; ‘00d 1 EOUEMEHE 2OveSTSGNE 70. jUALI eu UD pase PAIeda Soa JOP HLL (swapaeu, armsans 1 pup-ov0 70 aunsve woys soswvednS Bowes 124 p'eoe 1294 »'Sz9 (6 091) (6 og) | lox 8'ZhE 184 poy @0u jo. dno | pue | aon jo dno | pue 10% Leb 1eoy E61 loy 2229 (6 091) 2 g (6 091) Bude) ‘Ae6BunjeW (6 091) (6 094) (6 091) 20u jo dno | 22 eoujodno}pue | pueekejeduy | yymuoybuejog | eoujodno|pue | eoujodno,pue | aoujodno| pue | pueverjueyiyo | 8M Aogeg eu BueBiuig | yim snBueg eu dnog ojipeoig 410g | 653 Uo eAejeduy | eidell) opeires | yymAensdoyo | soz 2z misyed 40 6 €°91Z 306 ey Zz punoig jo 6 pL 022, soBissiz ysis 5 16'902 308 21 G6L 1294 '6by e094 9205 1eoy B'6rE 124 ZLby 1804 8'pyG eo Z:2S¢ (6 91) (6 091) eou (6 091) eu so Woy Zezb (6 o91) (6 091) 20u Jo dno (6091) we 20u jo dno | pue | jo dno 4 pue eoneg | dno | pue sexe) (6 091) sou yo dno, pue | | puesesuetig | aoujodno,pue | BS 6 g6eL 494849 ul emo, | euny yymopesing | 90uJ0 dno | pue Buytuig >10e4 ymnges | Gumuigroguim | 2G aiddeauig um BuoySuey sjoueg pue —_| saiB6a, yum eben | yim meg Buesiuig | youey Buogopy | Aeyoeg buesiuig | ° + uaxo149 40 6 '6EL | Buogopy Jo 6 g'gLy | aokeyD jo BEz2z | usyoIyD Jo 6 Lege 406€0 Ol JOBS pLL so 6 y'cez leoyz'gzs 1e04 26S e94 926 104 Z'£08 104 Sho 3 1ox Z'9LS (6 091) e0u jo (6 ogi) seneay AeBbunjey, wiBeIeW, eseqeiey 1204 p19. RG eqes eu BuiBeg | dno} puesomey | coujodno)pue | pue sueaqSunw eu sebig yum ym uoyBueios aiqeieban, es im ajowey eseqe|ey Seulpies ew, ym opeiodwey slew Bueeyeuld ul opesing; ym opleg 83 Bueejeug 6 ¢eez 406 y'Goe usaig 40 6 rz 306 ye'6er 30 Bee'oay ob6uny jo 6 oop | Zouwso 6 gulp a 3NO 433M ‘e}e}S [EUOHLANU PaUYEp e UIE\SNS 0} patUNsse ale yey) aidoad Ayyeay Anussedde Jo (sdnosB) dnouB e Aq eye}U! JUALIN eBeane ay Jo UOHeWIXcIdde peulUUE}Ep-Ay}eJUaWUIYEdXe JO PaNJesqO UO pased si JeU) [Aa] B¥EWU! aUANU AEP (I) HEIUI alenbapy ey) UO paseg L310 YV1NDAY HOS NNAW F1DAD AVG-FL ry xeuuyRECII IPES FOR BREAKFAST Arroz Caldo with Vegetable Ingredients | Household | Edible Portion | Price of ingredients Measure (AP) __| Weight (EP) (g) per Use Rice % Kilo 500 13.50 Water 4000 0.00 i Chicken egg (Large) 300g 35.00 Chicken Breast 141 25.38 Cooking Oil 60 5.60 Ginger 1 Tbsp. 15 2.25 Garlic Jcloves (169 48 7.20 _ each) Onion Tpe (110g each) 770 13.20 Kalabasa 2 cups 250 15.00 Dahon ng Malunggay 1 cup 250 5.00 Patis 2 Thsps 30g 1.07 ‘Black Pepper 1 tsp 15 1.80 TOTAL 2389 4125.00 Procedure: 1. Boil rice in 1000m1 of water for 15 minutes. 2. Boil the eggs for 10 minutes. Set aside. 3. Boil the chicken. Cut the chicken into strips after cooking, Set aside broth 4, Heat oil in large soup pot then sauté ginger, garlic and onion. 5. Put the boiled rice and add chicken broth. Wait to boil and stir occasionally 6. Add squash and bring to boil then add malunggay. 7. Add fish sauce and black pepper to taste. 8. Serving size Kcal per serving RE Estimated cost per recipe Amount per serving Serve with slice of egg on top. NI per serving 47789 614 kcal 25.4% 5 Servings at P125.00 P25.00 per serving Estimated Nutrient Content of the ] menu Nutrient _ Content (g) RENI %RENI Energy (kcal) 3070 2420 127 Protein (g) 113.8 7A 160 Fat () 76.3 7 : ‘Carbohydrates (g) 482.4 7 5 {Calcium (mg) 1297 750 173 Phosphorus (mg) 1543 700 220 iron (mg) 24.9 12 207 Vitamin A (ug RE) 3648 700 521 Thiamin (mg) 1.44 4.2 120 Riboflavin (mg) 2.16 1.3 166 ‘Niacin (mg NE) 54.8 16 343 itamin C (mg) 637 79+ 910» RECIPES FOR BREAKFAST MunggoGuisado in Sotanghon with Kalabasa Ingredients Household Edible Portion | Price of Ingredients Measure (AP) ___ Weight (EP) (g) per Use Munggo % cup 100 | 5.00 Water ‘iter 4000 00.00 Cooking oil [2 Thsps. 30 2.58 Garlic 5 cloves (16g 80 3.60 each) ‘Onion T piece (110g 700 3.00 each) Ground Pork % kg 250 37.00 ‘Squash 1/4 kg 200 12.00 ‘Sotanghon 1/2 kg 500 40.00 Malungga} cup 200 4.00 Salt 1 Tbsp. 15 0.32 TOTAL 2475 413.75 Procedure: 1. Boil munggo in ‘Liter of water for 10 minutes. Set aside 2. Sautee garlic and onion in cooking oil 3. Add ground pork then mix until slightly cooked. 4, Add squash into the pot then mix well. Boil for 5 minutes 5. Add sotanghon and malunggay then mix. 6. Season with salt to taste. Serve. Serving size Keal per serving RENI per serving Estimated cost per recipe Amount per serving Amount per serving of rice 4959 645 Keal 26.6% 5 Servings at P125.00 22.75 per serving 2.25 for 1 cup of rice Keal per serving 200 kcal Estimated Nutrient Content of the | menu - Nutrient Content RENI %*RENI Energy (kcal) 3225 2420 133, Protein (g) 53.5 71 75 [Fat (g) 102.1 - = (Carbohydrates (g) 522.8 : - Calcium (mg) 1539 750 | 205 [Phosphorus (mg) 830 700 119 Iron (mg) 22.5 12 188 itamin A (ug RE) - 2815 700 402 [Thiamin (mg) 1.46 12 122 | Riboflavin (mg) 1.55 13 119 Niacin (mg NE) 24.4 16 151 ftamin C (mg) 530 yo | 757 IR oct 13 am 7)RECIPES FOR BREAKFAST GinataangMais with Glutinous Rice Ingredients Household Price of Ingredients Measure (AP) | Weight (EP) (g) __perUse Glutinous rice kilo 500 52.50 —_Com, cob % kilo 250 12.50 Water 4 liter 1000 00.00 Coconut milk 250 mi 250 45.00 Sugar % cup 181.9 10.00 Malunggay, dried 7 cup 250 5.00 TOTAL 2431.9 125.00 Procedure: 1. Pour grated corn and glutinous rice into 2 liters of water. Let it boil until mixture is cooked; stir occasionally to avoid sticking into the pot, 3. Add coconut milk and sugar. Cook for 10 minutes. 4. Add malunggay then remove from heat and serve. Serving size Kcal per serving RENI per serving Estimated cost per recipe Amount per serving 486.38 g 803.2 kcal 33.2% 5 Servings at P125.00 P25,00 per serving Estimated Nutrient Content of the menu Nutrient Content RENI | %RENI Energy (kcal) 4016 2420 166 Protein (g) 747 74 105 Fat (g) 400 < - (Carbohydrates (g) 704.3 = - (Calcium (mg) 1322 750 176 Phosphorus (mg) _ 1313 700 188 iron (mg) 23.5 12 196 itamin A (ug RE) 3313 700 473 [Thiamin (mg) 1.83 42 153 | Riboflavin (mg) 499 | 1.3 145 | INiacin (mg NE) 34.9 16 218 itamin C (mg) 605 | 70 364RECIPES FOR BREAKFAST Champorado with Munggo and Malunggay Leaves [Ingredients Household Edible Portion | Price of Ingredients Measure (AP) Weight (EP) (g) per Use Glutinous rice | 2 cups 400 39.90 Cocoa Powder % cup 80 48.00 Munggo, ground 4/3 cup 145 “11.60 Water 1 liter 4000 00.00 Brown sugar cup 169.2 4.27 Milk, evaporated | _2 cans (150ml) 300 16.23 Malunggay, leaves % cup 250 5.00 TOTAL 2199.2 425.00 Procedure: 41. Boil glutinous rice and ground munggo into 1 liter of water until cooked. 2. Dissolve cocoa powder into 1 cup of water then pour the mixture into the pot. 3. Set fire to low heat and stir occasionally to avoid sticking. 4. Add sugar. Stir until the sugar dissolves. 5. Add malunggay leaves and boil for 5 minutes. 6. Remove from heat. Add evaporated milk 7. Serve. Serving size 439.849 Kcal per serving 526g RENI per serving 21.8% Estimated cost per recipe 5 Servings at P125.00 Amount per serving 25.00 per serving Estimated Nutrient Content of the menu | ‘Nutrient Content REN! | %RENI | Energy (kcal) 2630 2420 109 Protein (g) 82.6 71 116 Fat (g) 32.1 - a (Carbohydrates (g) 502.9 - : (Calcium (mg) 2238 750 298 Phosphorus (mg) 1690 700 241 | iron (mg) 333 | 12 278 itamin A (ug RE) 3354 700 479 [Thiamin (mg) 1.36 1.2 “113 Riboflavin (mg) 2.09 13 161 INiacin (mg NE) J 31.9 16 199 itamin C (mg) 578 70 826RECIPES FOR BREAKFAST Green Omelet Ingredients Household Edible Portion | Price of Ingredients Measure (AP) | Weight (EP) (g) per Use Egg, chicken 8 pes 480 56.00 Malunggay 1 cup 250 5.00 (Carrots Tcup 250 25.00 Onion Tpiece | 100 12.00 Salt 1 tsp. 15 0.32 Pepper Tsp. 15. 2.25 Cooking oil Yacup 425 13.17 TOTAL 41255 113.75 Procedure: 1. Mix all the ingredients into a bowl. Mix well. 2. Heat oil in a frying pan. 3. Divide the mixture into the desired servings. 4. Pour the mixture per serving until fluffy. 5. Serve. Serving size 2 245g Kcal per serving 397 kcal RENI per serving 16.4% Estimated cost per recipe Amount per serving 5 Servings at P125.00 P22.75 per serving P2.25 per serving of rice Kcal per serving : 200 keal Estimated Nutrient Content of the ] ] menu Nutrient Content | RENI | %RENI Energy (kcal) 1985 2420 82 Protein (g) 817 m1 115 Fat (g) 7 147.7 - : (Carbohydrates (g) eat |= - (Calcium (mg) 1217 750 162 Phosphorus (mg) 498 700 71 iron(mg) 21.4 12 176 Vitamin A (ug RE) 7425 | 700 | 1061 Thiamin (mg) 074 1.2 59 Riboflavin (mg) 2.43 13 187 Niacin (mg NE) 25.6 | 16 160 itamin C (mg) 603 70 861» RECIPES FOR BREAKFAST Si ines Kalabasa Patties | Ingredients Household Edible Portion | Price of ingredients Measure (AP) | Weight (EP) (g) per Use [“Kalabasa 1% cups 350 21.00 Egg. 4 pes 240 28.00 Black pepper 2 tbsps._ 5 0.75 ‘Sardines 2 cans (155g) 310 26.50 tomato % cup 90 4.50 Malunggay Toup 250 5.00 onion 1 tsp. 15 1.80 ~All purpose flour Ye cup 4177 15.95 oil 109.8 10.25 TOTAL 1487.5 113.75 Procedure: 1, Steam kalabasa for 15 minutes. Mash in a bowl and set aside. Mixed egg and oil. 3. Ina bowl, combine sardines, steamed squash, malunggay, onion, tomato, and flour. Add the egg mixture. 4. Divide into 5 portion shaped portion into patties, 5. Heat frying pan into medium heat. Fry the patties in oil 6. Serve Serving size Kcal per serving RENI per serving Estimated cost per recipe Amount per serving 365.54 g 397 kcal 20. 2% 5 Servings at P125.00 22.75 per serving P2.25 per serving of rice Keal per serving 200 kcal Estimated Nutrient Content of the menu _ ‘Nutrient Content | RENI | %RENI Energy (kcal) 2434 2420 101 Protein (g) 95.2 74 134 Fat (g) 140.7 - : (Carbohydrates (g) _ 196.1 - = ‘Calcium (mg) | 1791 750 239 Phosphorus (mg) 1187 700 170 iron (mg) 20.6 12 172 itamin A (ug RE) 3692 700 527 [Thiamin (mg) 0.84 42 70 Riboflavin (mg) 2.69 13 207 jiacin (mg NE) 48 16 300 itamin C (mg) 649 70 927 |» RECIPES FOR BREAKFAST GinataangKamote with Sagingna Saba Ingredients Household Edible Portion | Price of Ingredients Measure (AP) | Weight (EP) (9) per Use Kamote 2 cups _ 425 34.00 Saging 2 cups 425 53.12 Coconut milk 1% cups 349.9 31.49 Sugar Ye cup 116.1 6.38 Water 1 Liter 1000 00.00 TOTAL 1416 125.00 Procedure: 1. Peel and slice kamote and banana into desired cuts. 2. Mix all the ingredients into a bow! with water. 3. Boil for 20 minutes. 4. Add coconut milk and boil for another 10 minutes. 5. Add sugar and wait until it melts and caramelized 6. Serve. Serving size 283.29 Kcal per serving 576.2 kcal RENI per serving 23.8% Estimated cost per serving 5 Servings at P125.00 Amount per serving P25.00per serving Estimated Nutrient Content of the menu Nutrient Content RENI %RENI Energy (kcal) 2881 2420 419 | Protein (g) 26.6 1 37 Fat (g) 123.4 _- = Carbohydrates (g) 415.8 - : (Calcium (mg) 433 750 58 Phosphorus (mg) - 634 700 91 liron (mg) _ 12.4 I 12 103 | fitamin A (yg RE) 319 700 46 [Thiamin (mg) 0.45 1.2 38 Riboflavin (mg) - 0.35 1.3 27 | ‘Niacin (mg NE) a 97 16 61 itamin C (mg) 166 70 237» RECIPES FOR BREAKFAST Chicken Lomi with Vegies Ingredients Household Edible Portion of Ingredients Measure (AP) | Weight (EP) (g) per Use Cooking oil 2% tbsps. ce 420 Garlic ‘cup 77 11.55 ‘Onion %cup 700 12.00 Chicken, breast %cup 205 36.90 - Water at 1000 00.00 Lomi, noodles 2 cups 400 =| ~——«-20.00 Cabbage dcup 200 20.00 Carrot % cup 195 195 Salt dtsp 5 “0.10 Pepper, black Ttsp | 5 0.75 TOTAL 2232 125.00 Procedure: 1, Heat oil in a sauce pan. Add garlic and onion. 2. Put sliced chicken into the pan 3. Add water and boil for 5 minutes. 4. Add lomi noodles and boil for 10 minutes. 5. Add carrots and cover. 6. Put cabbage and cover for 2 minutes. 7. Add salt and pepper to taste. 8. Serve. Serving size 446.49 Keal per serving 576.2 kcal RENI per serving 23.8% Estimated cost per serving 5 Servings at P125.00 Amount per serving 25.00 per serving [Estimated Nutrient Content of the menu Nutrient Content | _RENI %RENI Energy (kcal) 2877 2420 419 Protein (g) _ 106.7 1 150 Fat (g) 146.6 | - - (Carbohydrates (g) 282.3 = - Calcium (mg) 606 750 81 Phosphorus (mg) sss | 700 127 \lron (mg) _ 20.8 12 173 itamin A (ug RE) 3324 | 700 475 Thiamin (mg) 1.18 1.2 98 Riboflavin (mg) 0.54 1.3 42 Niacin (mg NE) 49.7 16 311 itamin C (mg) 110 70 157