Neil: Good afternoon, Ms. Mejica.

My name is Neil and I’m with…

Karen: I’m Karen May Flores.

Neil: So today, we were going to interview you about quality management. For recording purposes,
please state your name, company role, and a little background of your company.

Interviewee: My name is Flor Mejica Cornera. I’m working at Passion Cook Catering and Events Styling
and I’ve been in this company for almost 8 years. The reason why our company named as “Passion
Cook”, it is simply because the owner which is Laura Martinez has a passion for cooking. The company
started small and at first they are the ones managing the events with the help of her family but it grow
bigger. The head of the company is actually his son and since the company also has grown at people so
they now have sales manager and etc.,

Neil: Alright. Let’s proceed with our first question, our first question is, is your company an ISO
accredited or certified? Just to give you a little background about ISO or International Organization for
Standardization, this organization is implementing quality inside the company and also the management
involvement. So, is your company an ISO accredited?

Interviewee: Well in our case.. our company is not yet known internationally, only here in the
Philippines, but when it comes to quality I can assure that the food that we are serving is really quality
and it is required since it is food, even from the start of preparation. I’m a head kitchen staff, right?
Especially in the events. I’m the one bringing the food from the warehouse to the venue. The food is
already cooked when it arrives the warehouse but we will prepare it there. We will put garnish and will
do plating and then we will set it up at the venue later.

Neil: Hmm.. You already answered number 2 but here’s a follow up question, is your way of
implementing quality system – since you have quality system in your company, right?

Interviewee: Yes.

Neil: Is your way of implementing quality system is already set or you will just going to implement
quality system if there are challenges?

Interviewee: No. The quality should be set and maintained every event, not just only when someone
notices. From the start of cooking and while preparing the food, all of the chefs are wearingg their PPEs
(Personal Protective Equipments). All of the things needed should be organized. In our warehouse’
kitchen, tools are separated according to their uses. There is a place for desserts, we have cutting area
for fruits and vegetables. We also have area for refrigerators, freezer, and chiller. Cooking area is also
separated. At the event, staff are required to use gloves and mask. We are not allowed to cut
ingredients with our bare hands. We are also required to use facemask especially because of pandemic
and since there are guests that are going to ask questions if the food has already food labels on it.