CATERING MANAGEMENT AND CONTROL SYSTEM
FOOD SAFETY
AND
CONTROL
DEFINITION OF TERMS
A. Food Safety- The Assurance
that food will not cause any
harm to the customers.
B. Food Hygiene - all conditions
and measures necessary to
ensure the safety and suitability
of food.
C. Hazard Analysis Critical
Control Point (HACCP) - A
rational and scientific approach
that monitors both current and
past conditions under which is
process.
FOOD SAFETY (HACCP)
A.FOOD SAFETY CHAIN
FROM FIELD > GROW > PICK >
PACK > SHIP > TO FORK
2. Identify critical control
7 HACCP 1. Identify hazards and assess point (CCP) in food
PRINCIPLES their severity and risks.
A. Type of hazards
preparation.
3. Establish critical limit for
Physical preventive measures
Biological associated with each
Chemical identified CCP.
B. Vulnerable Groups 4. Establish procedures to
Infants monitor critical control
Elderly points.
Patients
Pregnant and Lactating
Women
5. Establish the corrective
action to be taken when
monitoring shows that a
critical limit has been
exceeded.
7 HACCP 6. Establish effective record
keeping systems that
document the HACCP system
PRINCIPLES 7. Establish procedures to
verify that the system is
working.
3. All kinds of raw
FOOD-BORNE A. Condition for foods are considered
ILLNESSES Microorganisms Growth contaminated
regardless of its
1. Microorganisms strive in the source.
moist, warm, and nutritious 4. Microorganisms will
environment.
rapidly multiply in a
2. They will not flourish or the
short span of time at a
growth can be stopped by
temperature. between
refrigeration and destroyed by
45 degrees to 140
subjecting them to high them
degrees.
to high temperature.
FOOD-BORNE B. COMMON FOOD
CONTAMINANTS
ILLNESSES 1. Bacteria
2. Viruses
3. Molds
4. Yeast
5. Parasites
6. Heavy metals
and chemical
SANITATION A. Personal
Hygiene
B. Proper hand
washing
C. Proper Attire
D. Physical Plant
E. Equipment and
Utensils
5. National Meat Inspection
LAWS AND A. Agencies involved in Commission (NMIC) under
REGULATIONS Food Safety
Bureau of Animal Industry and
Department of Agriculture (DA)
A. Agencies involved in 6. Fertilizer and Pesticide
Food Safety Authority and Bureau of Plant
1. Bureau of Food and Drug Industry, DA
(BFAD), Department of 7. Bureau of Fisheries and Aquatic
Health (DOH) Resources (BFAR), DA
2. Environmental Health 8. Bureau of Product Standards,
Services and DOH Department of Trade and Industry
3. Regional Health Office (DTI)
and DOH 9. Bureau of Customs, Department
4. City/Municipal Health of Finance
Office and DOH
6. PD No. 1593 - Registration
LAWS AND B. Laws Governing Food and Licensing of individuals,
REGULATIONS Safety
1. Food Code - established in 1993 by
partnerships, and corporation
involves in the business of
Food and Drug Administration handlng livestock, poultry,
(FDA) together with U.S eggs, milks, and meat.
Department of agrilculture as a 7. A.0 No. 88A - Regulatory
guide for setting the standard on Guidelines Concerning
food safety
Additives.
2. R.A 3720 - Food, Drugs and Devices
8. A.0 No. 88B - Rules and
and Cosmetics Act
3. PD No. 856 - Code of Satination of the
Regulations Governing the
Philippines Labelling of PrePackaged Food
4. PD No. 704 - Fisheries Decree 1975 Products Distributed in the
5. PD No. 7 - Rules and Regulation Philippines
Governing Meat Inspection in the
Philippines.
