office for food safety and quality assurance · office for food safety and quality assurance water...

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OFFICE FOR FOOD SAFETY AND QUALITY ASSURANCE

OSA OrientationAugust 15, 2015, Saturday

Leong Hall Auditorium10:45- 11:30 AM

Presentation Outline:

1. Overview of the OFSQA and it’s Functions

2. Guidelines on Food Event Application with sample filled out forms

Overview of the OFSQA

and its Functions

What is OFSQA?

The OFSQA was created to:

• Establish and strengthen school food safetyprograms

• Prevent incidence of food borne diseases

• Ensure that the quality of food served in ourcampuses meets the community’s need for propernutrition.

Scope of Responsibility

• All Unit Food Businesses inside Ateneo(excluding Affiliates: LST, ISO/ TGS, San JoseSeminary, except during food incidents)

• Student Group - Minor and Major Events• Department Offices Event

Scope of Responsibility

• Academic Requirements (e.g. SOMBA, JSEC, LS126/127)

• Alumni Events (e.g. Alumni Homecoming)• University Events (e.g. Bonfire, St. Ignatius)• Started at Ateneo Professional Schools

(i.e. ASMPH, AGSB) this SY 2015– Focusing on Cafeteria operations needs

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OFSQA Organizational Structure

Shella ef-em Corpuz-MontinolaFood Safety and Quality

Assurance Head

Fr. Nemesio S. Que SJ Vice President for

Administration

Angela V. Custodio, RNDFSQA Officer for Basic

Education

Maria Kristal T. Garcia FSQA Officer for Loyola Schools

Figure 1: OFSQA Organizational Structure

FSQA Officer for

Professional Schools

FSQA Officer for

High School

FSQA Officer for

Grade School

FSQA Officer for

Loyola Schools

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Office for Food Safety and Quality

Assurance

Water Quality and Food Safety Monitoring

Food, Facility, Personnel Hygiene

Monitoring

Environmental Sustainability

Advocacies

Screening , Approval and Accreditation of

Food Concessionaires and Vendors

Equipment and Utilities Surveillance

and Monitoring including Vending

MachinesOwners, Managers & Food Handlers Training

and Development

Food Complaint Investigation

Integrated Pest Management

Monitoring and Control of Food Borne Outbreak

Nutrition Assessment & Development of

Health Policies

Development of Food Allergy

Policies

Figure 2: OFSQA Scope of Functions

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Figure 3: OFSQA Interrelationships with the Community, Partners and Collaborators

i.e. Bonfire, Blue Roast, LS 127, MACA

JSEC Challenge (LS), Katipunan Fund Drive (AHS),

Feast of the Guardian Angels (AGS)

i.e. University Events (St.

Ignatius, Simbang Gabi,

Alumni Batch Reunions;

Unit food catered eventsGuidelines

Development and

Nutrition and Food

Safety Project

Initiatives

Sanitation

Inspections, Approval

of Menu and

Concessionaires,

Water Potability, etc.

OFSQA Guidelines for

Food Event Applications with filled out sample

forms

SY 2014-2015 EFFECTIVE SY 2015

FSQA Form A, B, CFood Event Application Form

(Form 1)

JPL FormProduct Listing Form

(Form 4)

Food Establishment Operators Guideline

OFSQA Food Safety Mandates for Food Businesses

FSQA Requirements

- Revised form titles, content and scope for users

Form Guide

Type of Food Providers Required Form

A Food Businesses operated by AteneoStudents

Food Event Application Form

(Form 1)

B Food Businesses operating inside Ateneo

C Food Businesses NOT operating inside Ateneo

D Food Sponsorship

E Food Potluck by Attendees

Note:

All necessary documents may be downloaded at the FSQA website:

http://www.ateneo.edu/office-food-safety-and-quality-assurance

Assessment and Approval Timeline

# of Food Businesses Processing Time

7 food businesses participating in the event

3 working days

7 food businesses participating in the event

7 working days with REQUIREDOFSQA Orientation for Food

Businesses

Submittals, Assessment and Approval of Applications

8:00 AM- 4:00 PM (Mondays- Fridays)

8:00 AM- 11:00 AM (Saturdays)

Event Application Requirements

Type of Food Providers

Requirements

Food Businesses operated by

AteneoStudents

• Menu List• Product Listing Form (Form 4)• Signed Food Safety Mandates (DIGITAL

SIGNATURES will not be accepted)• Packaging Material• Floor plan of the event (venue)• For events lasting 3 or more days please

include: Stool and Urine Test and Medical Clearance for food handlers (3 months validity from result date)

Cont’d…

Type of Food Providers

Requirements

Food Businesses operating inside

Ateneo

• Menu List• Signed Food Safety Mandates • Packaging Materials• Floor plan of the event (venue)

Type of Food Providers

Requirements

Food Businesses

NOT operating

inside Ateneo

• Updated Sanitary Permit • Menu List • Signed Food Safety Mandates • Packaging Materials• Floor plan of the event (venue)• For events lasting 3 or more days please include:

Updated Health Certificates issued by the Local Gov’t (Photocopy: front and back)

-In case of unavailability of Health Certificates: Stool, Urine and Sputum Test and Medical Clearance (3 months validity from results date)

Cont’d…

Note:

• If already recognized, no need to submit Sanitary Permit

• If there are new employees, Health permit will not be negotiable

• All currently recognized Food Business listing are with OFSQA (Updated each Year)

Type of FoodProvider

Requirements

Food Sponsorship1. Dry

Sampling2. Wet

Sampling

1. Sponsorship letter (Sponsoring Company’s Letterhead; addressed to Ms. Shella ef-em Corpuz-Montinola , OFSQA Head; Product details must include the product name, quantity to be distributed/sponsored, product variety, PD/ ED and equipment to be provided (if any); and with the original signature of the company’s representative) 2. Signed Waiver of Liability, Assumption of Risk and Indemnity Agreement for Sponsored, Potluck Events

Cont’d…

Note:

For product which has not been launched in the PhilippineMarket, the company must enclose the Food and DrugAdministration (FDA) Certificate of Product Sampling forthe items sponsored.

Type of FoodProviders

Requirements

Food Potluck by Attendees

1. Food Registration Form2. Signed Waiver of Liability, Assumption of Risk and Indemnity Agreement for Sponsored, Potluck Events

Cont’d…

Note:Home-cooked meals are not allowed for events catering to 50 and above.All food for potlucks must be purchased from commercial establishments.For cooked Meals (Hot or Cold), purchase from establishments near Ateneo.

Document Requirements

Present Year’s Sanitary Permit

Cont’d…

FSQA Food Safety Mandates

Cont’d…

Floor Plan

Ateneo Institute of Sustainability (AIS)Packaging Guidelines

Rationale

Minimize solid waste while maintaining food quality, hygiene and integrity.

Reusable Vs. Disposable

Reusable definitions:1. material that can be used again, either for its original purpose, or for a

new purpose2. products that are durable, long-lasting and require little maintenance

Disposable definitions:1. designed to be disposed off after use2. products or materials that can be or are usually thrown away after

one use or a limited amount of time

Ref. Ateneo Institute of Sustainability

Common Acceptable Packaging Materials

Melamine Tableware Ceramic/Stone Tableware

Ref. Ateneo Institute of Sustainability

Reusable

Metal Cutlery GlasswarePolycarbonate

Tumblers

Ref. Ateneo Institute of Sustainability

Ref. Ateneo Institute of Sustainability

Greaseproof Paper Aluminum/FoilAluminum Foil

Ref. Ateneo Institute of Sustainability

Natural Materials

Ref. Ateneo Institute of Sustainability

Common Unacceptable Packaging Materials

Polystyrene(Styrofoam)

Laminates (Composites)

Ref. Ateneo Institute of Sustainability

Reusable but not Durable

Ref. Ateneo Institute of Sustainability

The Bottom Line

As long as the reusable materials are an option, thenno disposable materials (no matter how natural/biodegradable) should be used.

The point is to dispose less.

Ref. Ateneo Institute of Sustainability

Reminders:

Accomplish one Form 1 per event.

Only events with 50 and above consumers will undergo FSQA process.

Only food related events inside Ateneo will undergo FSQA process.

Food Businesses should be assessed by the OFSQA before initial payment.

Cont’d…

Home cooked meals catering to 50 and above consumers is not allowed.

Catering event with 300 and above consumers should provide food samples for retention.

LPG tanks and grillers are not allowed.

Cont’d…

Prohibition of pre- cooking preparation (e.g. slicing of raw ingredients) in Ateneo.

Form 1 should first be endorsed by OSA/Concerned Unit/Office Head before OFSQA assessment and approval.

After approval, the client should first fill up the logbook with the assigned control number before leaving OFSQA.

HOW TO FILL- OUT

OFSQA FORMS

Thank you