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FoodSHAP® Food Safety & Hygiene Academy of the Philippines FoodSHAP® FOOD SAFETY COMPLIANCE OFFICER COURSE INSPECTION

FoodSHAP®

Food Safety & Hygiene Academy of the Philippines

FoodSHAP® Food Safety & Hygiene Academy of the Philippines FoodSHAP® FOOD SAFETY COMPLIANCE OFFICER COURSE INSPECTION

FoodSHAP® FOOD SAFETY COMPLIANCE OFFICER COURSE INSPECTION REPORT

Student Number

FSF-12481

I.

Introduction

This food safety inspection activity was conducted inside the baking facility under the Quality Assurance Department of Agripacific Corporation, a flour milling company situated in Tanza, Cavite on September 8, 2017.

Basically, the QA department is composed of one QA Head, one QA Supervisor, one Baking specialist, three analysts, two inspectors, and two lab aides. For the purpose of this inspection, only the baking specialist and one lab helper is considered to be involved in the process flow that I have chosen, which is the baking of chiffon cakes.

The baking area of the plant serves as the application testing laboratory wherein the produced flour is made into cookies or cakes to determine its performance during baking. This division in the laboratory also has the last say whether the produced batch is good for release or not.

Aside from baking, sensory evaluation is also conducted inside by having randomly selected guests or evaluators to get their feedback on the produced product using our own flour.

II.

INSPECTION REPORT

 

FINDINGS

Corrective Actions (Short term and Long Term)

Resources

Responsible

Target Date

 

A. Unsafe Acts and conditions

Short Term

Long Term

Party

 
   

Ask for

Have a strict vendor's

   

1st quarter of

Certificate of

supplementary

assurance program to

TIME,

Purchasing

officer, Baker

1

Analysis (COA) is not presented.

documents like

delivery receipt/

ensure that raw materials come from

MANPOWER,

BUDGET

the next year (annual basis for

transmittal form.

reliable suppliers.

 

each supplier)

   

Call attention of the

Provide non-sticky foo-grade kneading gloves that is easy to

 

Purchasing

 

2

Gloves and mask were not worn during food handling.

food handler. Since no gloves and mask is provided, proper handwasing must be done.

use during preparation. Proper training must also be given to food handlers to show the importance of using PPEs.

BUDGET

(purchase);

TIME and

FACILITATOR

(training0

Officer;

TRAINING

FACILITATOR/

FOOD SAFETY

OFFICER

1st quarter of the next year

3

Cracks on walls

Always check for presence of pest that

For immediate repair of the affected wall.

BUDGET,

Facility

before the end

are present.

may inhabit inside the cracks; and apply sealant.

Check the other parts as well for possible cracks.

MANPOWER

Engineer

of the year

   

Always check the

Buy pest control

BUDGET;

   

4

No pest control devices.

baking area for presence of pest.

devices from reliable pest control service provider.

INSTALLER

(Manpower)

Pest control

officer

1st quarter of the next year

5

Eggs are not in chilled

Since it is just purchased form supermarket, check

Eggs must be placed in cooler boxes at

BUDGET

Purchasing

within the year

temperature during receiving.

the integrity of the shell of the egg if not cracked, no off-odor and no discoloration.

temperature not lower that 5oC.

officer, Baker

(2017)

6

Storage area is not

Food items are separated with each

Proper labelling must

TIME and

Baker

within the year

properly labelled.

other according to function/ type.

be imposed.

BUDGET

(2017)

 

Eggs are not

To be used

Provide a chilled storage such that

     

7

placed in chilled storage.

immediately, within the day.

upon receiving and random inspection, eggs are stored in the chiller immediately.

BUDGET

Purchasing

officer, Baker

1st quarter of the next year

   

Make sure that the

good working

   

Third-party

 

Conduct third-party

calibration

1st quarter of

8

Thermometer is not yet calibrated.

thermometer is in

calibration from reliable service

BUDGET

service

provider;

the next year (conduct twice a

condition, cleaned

provider.

Department

year)

and sanitized.

Head

   

Make sure that the

working condition,

   

Third-party

 

Conduct third-party

calibration

1st quarter of

9

Oven is not yet

calibrated/

oven is in good

calibration from reliable service

BUDGET

service

provider;

the next year (conduct twice a

validated.

cleaned and

provider.

Department

year)

sanitized.

Head

 

No color-coding of equipment and small utensils like

Label the utensils' storage for the time

Buy color-coded

 

Purchasing

1st quarter of

10

chopping board, measuring cup, etc.

being to avoid cross contamination.

utensils.

BUDGET

officer, Baker

the next year

 

Mop for cleaning

 

Make a policy or

     

11

the floor is not cleaned properly.

Clean the dirty mops immediately.

procedure on proper cleaning of cleaning materials.

TIME

BAKER

before the end of the year

 

No three-

Make sure the utensils and equipment are

       

12

compartment

sink.

immediately washed after every use. Follow washing- rinsing-sanitizing procedure.

Construct a three compartment sink for

washing-rinsing-

sanitizing.

BUDGET, TIME,

MANPOWER

Facility

Engineer

2nd to 3rd quarter of the next year

 

Cleaning agents/

Improvise a division plate to separate the

       

solution are

storage of food-

Create and execute a

placed near

related equipment

strict chemical

13

equipment

from cleaning

program to address its

TIME

BAKER

before the end

cabinet/ storage

material. Better if

proper storage, and

of the year

without division

another cabinet is

usage.

or partition.

used to separate those.

 

Chiffon handler or

Dispose immediately or cover with plastic

Use non-wood

     

14

stand is made of wood.

until the non-wood chiffon handler is provided.

material for the chiffon stand.

BUDGET

Purchasing

officer, Baker

1st quarter of the next year

 

Cleaning towels for food contact

Make sure the cleaning towels are also cleaned and

Buy color-coded towels for cleaning purposes and create a cleaning policy

     

15

surfaces and small equipments are not color-coded.

sanitized when used in between foor contact surfaces and small equipments.

program that includes decoding of color- coded towels, cleaning of cleaning implements, etc.

BUDGET; TIME

Purchasing

officer, Baker

1st quarter of the next year

 
 

B. Good Practices

         

16

Food contact surfaces (table top) are cleaned and sanitized before and after operation.

         
 

Food handlers practice proper handwashing

         

17

before and after food handling and in between critical points.

I confirm that I received no help in preparing this report and I confirm I am the person stated in this form.

THE CANDIDATE/STUDENT MUST SIGN HERE:

___________________________________

STUDENT BIRTHDAY:

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