Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM

Province of Rizal

GRADUATE SCHOOL
Morong, Rizal

Course Code : TLE 211

Course Title : Food Service Management
Course : MAT-TLE
Reporter : Grace Mary M. Jao
Professorial Lecturer : Dr. Susana Pinto

Content:

INTEGRATED FOOD SAFETY

1. FOOD SAFETY TRAINING

 Train staff and volunteers
 Document training for legal reasons.
2. FOOD SAFETY POLICIES
 Need to be proactive
 Flow of food: purchasing, receiving storage preparation, holding, delivery
  Team effort needed
 Make sure staff and volunteers are following food safety practices.
3. PURCHASING
 suppliers should: have a good reputation; follow federal, state and local food safety laws; buy products from approved sources
 Look at suppliers latest inspection reports
4. RISKY FOODS
 Raw, undercooked or unpasteurized (animal products, sprouts, juices.)
5. TIME/TEMPERATURE CONTROL FOR SAFETY FOODS
 Animal products, cooked plant foods, tofu, sprouts, cut melons, tomatoes and leafy green
6. TEMPERATURE “DANGER ZONE”
 Between 41 F and 135 F
 TCS foods should not stay in “danger zone”
 Make sure staff and volunteers know
7. RECEIVING
 Employees who receive deliveries should check quality and safety
temperatures, code dates, thawing/refreezing, pest damage
should not accept deliveries that do not meet standards
8. STORAGE
 Store in appropriate areas (refrigerated, frozen,dry storage)
 Store refrigerated raw meat, poultry and seafood separately from read-to-eat food
 Label foods
 Rotate products by “first in, first out” (FIFO) method
  Throw away food past expiration date
 Use appropriate containers
 Keep time/temperature at safe temperature
 Check and write down temperatures of food and storage areas
 Keep storage areas and equipment clean and dry
 Sore food at least 6 inches off the floor
9. PREPARATION
 Thaw frozen in refrigerator, under cool water, in microwave, as part of cooking process
 Write down temperatures and preparation timesUse clean and sanitized utensils.
10. COOKING
 Will not destroy spores and toxins
 Can lower some bacteria and viruses to safe levels
 Cook foods to minimum temperatures for specific amounts of time.
 Use a food thermometer
 After cooking, serve food as soon as possible
11. COOLING
 Cool from 135 F to 41 F within 6 hours, and from 135 F to 70 F within 2 hours
 To cool large amount: divide into smaller amounts; place in shallow pans; use ice-water bath, ice paddles, blast chiller; add ice or cold water as part of
recipe
12. REHEATING
 It must reach 165 F for 15 seconds
 It t reach 165 F within 2 hours
 13. HOLDING
 Food can be contaminated after preparation or cooking
 Use a food thermometer
14. DELIVERY
 Need to train drivers in safe delivery procedures
 Safest for meals to spend no time in danger zone
 Routes should be as short as possible
 Meal pick up and delivery times should be written down
 Meal temperatures should be measured and written down
 Inside of vehicles should be cleaned regularly
 Drivers should clean hands before handling food containers and sanitized
 No pets during delivery
 Meals should be labeled

CURRENT CHALLENGES FOR THE FOOD SAFETY SYSTEM

● Lack of resources
● Outdated laws
● Insufficient strategic planning
● Inadequate coordination across multiple agencies and jurisdictions
INTEGRATED NATL FOOD SAFETY SYSTEM
● Develop standards to ensure consistency
● Train and certify a highly skilled workforce
● Work across jurisdictions to ensure protection of the entire food supply from farm to table
● Create mechanisms for data sharing
● Ensure use of quality systems
● Build oversight and accountability