Food Safety Training & Inspection

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Botejyu Southmall triumphs FoodSHAP’s rigorous risked-based food safety inspection

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Botejyu Southmall triumphs FoodSHAP’s rigorous risked-based food safety inspection City of Las Piñas, NCR – Botejyu Southmall has emerged victorious in the rigorous Food Safety Risk-based Inspection Service for Catering/Retail Food Business conducted by the Food Safety and Hygiene Academy of the Philippines (FoodSHAP®) on February 12, 2024. As a testament to its commitment to food safety, Botejyu Southmall was awarded an inspection certificate and a silver inspection door sticker. Botejyu Southmall, which opened its doors amidst the pandemic in 2021, stands as the 25th addition to the Botejyu franchise in the Philippines. Originating in Tamade, Osaka in 1946, this 78-year-old Japanese restaurant chain has flourished, expanding to over 80 branches across the Philippines. “Since Botejyu’s first store in MOA back in 2016 to our 85th store in Cebu, Botejyu has operated with an open kitchen. This allowed our guests to see first hand how we meticulously prepare their meals and how we give utmost importance ro serving safe food in a clean and sanitised environment,” said Lheng R. Bala, General Manager of Botejyu Southmall. “Passing FoodSHAP®️’s inspection is an honour and a validation of our commitment to serving safe food. This certainly fires us up to continue our commitment to serving safe, authentic Japanese cuisine.” The inspection, carried out in accordance with the Food Safety Act of 2013, meticulously assessed risk factors that could contribute to foodborne illnesses, ensuring the adequacy of Botejyu’s food safety and quality management procedures. This positive outcome underscores Botejyu’s unwavering dedication to delivering safe, authentic, and high-quality Japanese cuisine to its patrons. “At FoodSHAP®, our mission is to ensure that food establishments uphold the highest standards of food safety,” states Ms. Elsie Gatpayat, Technical Manager of FoodSHAP®. “We commend Botejyu Southmall for their dedication to maintaining rigorous food safety protocols, especially amidst the challenges posed by the pandemic. Our inspection process aims to not only assess compliance but also to educate and empower businesses to continuously improve their practices.” FoodSHAP® is recognized as the pioneer inspection body for food safety in the Philippines, accredited by the Department of Trade and Industry’s Philippine Accreditation Bureau (DTI-PAB) under ISO/IEC 17020:2012. It issues certificates of inspection and sticker marks to food establishments demonstrating strict compliance with food safety, hygiene, and sanitation standards. Why opt for FoodSHAP® inspection services? The primary advantages include protection against food-borne illnesses and related complaints, assurance of integrity and technical competence through ISO/IEC 17020 accreditation, and the opportunity to gain recognition and trust from both local and international clientele through certificates and stickers prominently displayed in the establishment. As the vanguard of food safety inspection in the Philippines, FoodSHAP® continues to spearhead efforts in cultivating a culture of food safety nationwide. For further information about FoodSHAP® and its services, contact them at 0917 703 8371 or 0917 703 8305, or via email at info@foodshap.com. Visit their website: Foodshap.edu.ph

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FoodSHAP and Grab Philippines collaborate for World Food Safety Day 2021 Celebration

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June 7, 2021 marks the celebration of World Food Safety Day 2021 with the theme Safe Food Today for a Healthy Tomorrow. To take part in the celebration, Food Safety and Hygiene Academy of the Philippines in collaboration with Grab Philippines organized a roundtable discussion together with food business operators to discuss challenges and best food safety practices during the pandemic. GRAB PHILIPPINES AND FOODSHAP PARTNERSHIP Grab Philippines and Food Safety and Hygiene Academy of the Philippines both shared their insights and appreciation for the partnership as both companies advocate for Food Safety. Grab Philippines stated, “The food delivery industry in the Philippines has provided meaningful services to many of our kababayans, and as we continue to grow and serve the needs of our consumers, we should also continue to raise the bar on safety, hygiene, and quality to outserve their needs and expectations. We are committed to leveraging our platform to raise the safety and hygiene standards in the food delivery industry in the Philippines, and by doing so, we are able to provide consumers with greater peace of mind every time they order from our platform, contributing to the business of our merchant partners, and the livelihoods of our delivery-partners. Our partnership with FoodSHAP is a significant milestone in our ongoing efforts on food safety and quality, and we will continue to innovate and introduce meaningful initiatives to help meet the ever-changing needs of our kababayans” FoodSHAP, on the other hand, expressed that, “As an advocate for food safety, we want to empower the public in promoting a positive food safety culture, making every meal we prepare and serve be safe for consumption. The organization believes that collaborative efforts are vital as Food Safety is everyone’s business. This partnership with Grab Philippines is something that we are proud of–we are looking forward to helping our countrymen in safeguarding their health especially during these times of pandemic. Let us all team up for food safety for a safe and healthy tomorrow.” Safe, Sealed, Delivered: A Roundtable Discussion on Food Safety during CoViD-19 The webinar started off with an opening message from the head of Grab Philippines, Mr. Greg Camacho followed by a message and discussion on Food Safety for Food Establishments by World Health Organization – Philippines Technical Officer, Engr. Bonifacio Magtibay, Ph.D., and Department of Health-Disease Prevention and Control Bureau Supervising Health Program Officer, Engr. Rolando Santiago. The roundtable discussion with moderators Ms. Elsie Gatpayat, FSCO (FoodSHAP Managing Director) and Chef Robert Tan, FSCO (Owner, Chef Robert) was then joined by Golden Donuts, Inc. – Dunkin’ Operating Systems and Food Safety Manager Mr. Jon Edralin, FSCO, followed by Celebrity Chef, author, and Food Business Operator for Guevarra’s and OK Cafe, Chef Jacqueline Laudico, FSCO, and Food Business Operator for Chef Robert, Chef Robert Tan, FSCO. Ms. Kat Farrell, Grab Philippines Head of Safety and Quality also shared Grab’s Safety Initiatives for GrabFood Merchants and Riders. The guest speakers shared their challenges, new initiatives, and food safety practices during the pandemic and answered audience questions together with Mr. Greg Camacho and Ms. Kat Farrell. To end the event, speakers shared their final message for food merchants to inspire and empower them to practice food safety in their establishments. Watch the recorded session here.

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Food Safety and Sanitation: A tool for Home-based Food Establishment

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The country is still fighting the battle against the Coronavirus or COVID-19. For over the past six months, there have been minor to big changes with the way society pushes through or the so-called new normal. Operations of schools, corporate businesses, churches, beauty and wellness facilities, and medium to large-scale business establishments came into a halt as cities and municipalities are under quarantine. This makes way to adjust to the new normal like managing a home-based food establishment. To earn a living, most Filipinos succumbed to small-scale and online businesses. It is evident that home-based food businesses boomed during the pandemic; a day would not pass without seeing different varieties of food being offered on every social media platform. As a concerned citizen, I cannot help but wonder— are these foods safe for consumption? Home-based food establishments require minimal capital; that is why it is easy to start a business. All you need is the ingredients and a little advertising, and you are already good to go. Although keep in mind that during this time of crisis, everyone is still cautious about what to buy from you—we want our food to be safe. A special tool will help us in having a trusted home-based food establishment, and that is food safety and sanitation. Clean Like A Pro: Growing Your Business from Home through Food Safety and Sanitation Last August 14, Diversey Philippines together with best-selling author Chef Reggie Aspiras and FoodSHAP VP for Program Development and Inspection Services Mr. Glenn Hyde Dela Cruz, FSCO, MFSM conducted a live webinar for promoting food safety and sanitation in home-based food establishments. Webinar Highlights: 1. As food business operators, we need to look at the importance of Food Safety— Ethically, Financially, and Legally 2. According to the World Health Organization, an estimated 600 million people fall ill after eating contaminated food (almost 1 in 10 people) and 420,000 die every year in the world. Diarrheal diseases are the most common illnesses causing 550 million people to fall ill and 230,000 deaths every year. 3. In any food establishment or food handling facility, we need to consider addressing the so-called universal risk factors for us to prevent such incidents. According to the Food and Agriculture Organization (2008), universal risk factors include but are not limited to cross-contamination, food from unsafe sources, inadequate cooking, improper holding temperatures, contaminated equipment, poor personal hygiene, food handlers’ health status, water quality and presence of pests. 4. According to the meta-analysis of foodborne disease outbreak here in the Philippines conducted by the Epidemiology Bureau of the Department of Health, most of the foodborne illness events occurred at home (50%), school (20%), food establishments (15%) and hotel and convention center (15%). 5. Changing Consumer Behavior: 6. Challenges and Issues in Food Safety Implementation: 7. Guide to implementing Food Safety Management System: 8. Five Keys to Safer Food by World Health Organization Keep clean Separate raw food from cooked food Cook thoroughly Keep food at safe temperature Use safe water and safe raw materials. 9. Three Basic Steps for Food Safety in Delivery Receiving of order Take care of food during transport Safe handing over of food to consumer Things to Remember for your Home-based Food Establishment As food business operators, it is our responsibility to produce safe and right food for our consumers. Food Safety is both a right and a responsibility. Now, we are in the technology era (social media era) that it only takes that one moment to lose the reputation of your food business if your customers have a bad or negative experience. The safety of our food inside the kitchen is as essential as the safety of our food during delivery, that’s why enhanced precautions must be implemented. If you want to watch the webinar, you may check from FoodSHAP’s Youtube Channel below:

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Food Safety Certificate Program in Hospitality and Tourism Management

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Hospitality and Tourism is one of the fastest-growing industries worldwide. It is no doubt that this service-driven industry aids in the improvement of hospitality and tourism in the country. As future practitioners in their fields, these students hone their skills in catering, hotel, restaurant, tourism, and food and beverage management throughout their stay in their university. Courses are taken to achieve the result of becoming a qualified worker in the field of hospitality and tourism. Aside from skills, there is also a very vital factor in the said field: FOOD SAFETY. It is essential that food safety is taught to students. As the nature of their career is to cater to the needs of other people, it is fitting that the safety of the people is their main concern. With the help of Jose Rizal University Hospitality and Tourism Management Dean Ms. Kathleen Apilado and Far Eastern University – Silang Hospitality Management/ TESDA Program Coordinator, Pamela Michelle V. Rivera, MSBA-HRM, FSCO, let us get familiarized with the benefits of Food Safety Certificate Program according to their own experiences. How is Food Safety given importance in the curriculum of Hospitality and Tourism Management? Ms. Kathleen: Based on CHED Memorandum Order No. 62 s 2017, there is a core subject for both tourism and hospitality management program that covers the safety and security, for HM program (Hospitality Management) there are several kitchen/laboratory subjects that applies the food safety practices. It is essential for the hospitality and tourism management curriculum to cover food safety because the students will practice being a food handler, and all that covers the food safety measures. About JRU Ms. Pam: In our 2019 Curriculum for Hospitality and Tourism Management, we made sure that Food Safety was given importance. First, we included the Basic Food Safety for Food Handler Certification and examination system in our first year first semester offering for students to have a thorough understanding of what is food safety and its importance. We made sure that all our students are knowledgeable in all areas of food safety as early as their first-year level before they proceed to the actual food preparation in the higher level. Aside from this, we also made sure that the faculty teaching our students is a Basic Food Safety for Food Handler passer or higher, to ensure that what we share or what we teach to our students are relevant to encourage also our students to take Food Safety Certification seriously. https://www.feucavite.edu.ph/feu-cavite-and-foodshap-signed-partnership-on-food-safety-training-and-examination/ What are the benefits of Food Safety Certificate Program for Hospitality and Tourism Management Students? Ms. Kathleen: A food safety certification is very important not only for the food handlers and professionals, this will be an advantage for the students to acquire such certification in order for them to be employed in the food service industry globally. Ms. Pam: There are lots of benefits of Food safety Certification Program for Hospitality and Tourism Management students such as: It increases awareness on how to prepare food in a safe and healthy way.Students will develop a food safety culture among their selves.Students are qualified to become a professional culinarian once they graduate. Are there any significant changes you observed in students after having Food Safety Certificate Program? Ms. Kathleen: Those with food safety certification are more aware of the safety measures and able to share to others their knowledge especially when handling food during their laboratory activities, many of them are being employed right away in any of the food service establishments. Ms. Pam: The Food Safety Certification Program had contributed evident changes to our students, they became confident and competent in everything they do especially in the food preparation and presentation that what they are doing is right especially when it comes with the food safety. They also became more aware that their responsibility is not only to prepare good quality dishes but to make this food safe to consumers, and the last observation is our students practice and apply what they learned. What do you think is the effect for students after having Food Safety Certificate Program? Ms. Kathleen: There are positive effect on the part of the students who are food safety certificate holders; knowledge – on the part of the measures and information the students understands, they tend to share this information to others that also helps everyone in the organization; employability – students gets the advantage of having the certification and being employed immediately; entrepreneurial traits – being able to apply the knowledge when a student puts up his/her own food business and advantage to market their businesses with food safety measures applied. Ms. Pam: Food Safety Certificate program helped our students to gain additional knowledge and give them a thorough understanding of Food Safety and after passing the certification and examination system for  Basic Food Safety for Food handlers, boosts their desire to finish their course and become a professional culinarian that display a professional image, positive attitude, and strong work ethics and apply and practice the food safety  a real – work environment. What is your message/advice to every hospitality and tourism student? Ms. Kathleen: Food safety is like “mathematics” for the tourism and hospitality program, it is essential in our curriculum to cover this program, for tourism industry there are culinary tourism (that can also covers food safety), hospitality industry that tackles, basic kitchen subjects, baking, Asian and western cuisine, gastronomy and so on.. As a food service practitioner as well, a certification is a requirement before you can actually work in a formal setting in the industry. It is important that each teacher must share their knowledge on the basic of food safety and for the part of students, a thorough knowledge that can be used during their internship and formal work setting can also be covered when taking a food safety certification. Ms. Pam: For every hospitality and tourism student, always remember that our main responsibility is to deliver quality services and to prepare food that is safe to our family,

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Benefits of Food Safety Certification in Restaurant and Catering Business

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The restaurant and catering industry are booming in the Philippines in the 21st Century. Restaurants are being built around business centers, universities, and inside shopping malls while the catering industry has reached a huge number for several parties and celebrations—all offering a unique take on their menus, specialties, and even concepts or gimmicks. What makes a restaurant and catering business successful? There are many factors to consider on how a restaurant and catering business can compete with other food establishments and services: good food, good location, affordability, and of course, FOOD SAFETY. Restaurant and Catering Business owners tend to overlook the importance of food safety, but it is a critical factor in improving the reputation of their businesses. Remember, with the rise of modern technology, we see different viral news on food safety issues which would often result to a bad reputation leading to the failure of the business. Good thing, Alba Catering and Foods Services (facebook.com/albacatering) Owner Jeanette Alba, FSCO and Mama Lou’s Italian Kitchen’s (facebook.com/mamalous)  Managing Director, David Sison, answered our questions concerning the Food Safety Certification in Restaurant and Catering Business. What is the importance of food safety certification in your food business? JA: The food safety certification seems the most important certification now more than ever in food industry. We can say our food is safe, our kitchen is clean, The Food Safety Certification in my catering business made me more confident that I can serve my clients not only because I have sumptuous food, but confident that this food passed through our rigid flow where safety, hygiene, and sanitation are being followed from suppliers to final delivery. about:blank Facebook URLPaste a link to the content you want to display on your site.Embed Learn more about embeds(opens in a new tab) Sorry, this content could not be embedded.Try againConvert to link DS: Being certified in food safety is critical to our success as a business. It provides us owners and managers an effective mind-set to avoid food poisoning and ensure a safe food product is being used and served at all times. The trust our guests give us in preparing and serving them food that is safe to consume is something we consider very valuable. about:blank Facebook URLPaste a link to the content you want to display on your site.Embed Learn more about embeds(opens in a new tab) Sorry, this content could not be embedded.Try againConvert to link When did you realize the need for Food Safety Certification? How did you obtain it?  JA: I realized that Food Safety Certification is necessary because not only that it is required by law, but when you care about your business you must also take care more of your clients.  And taking care of your clients is also taking care of the processes that you have, including the health of your staff. How did I obtain the certification? I looked for the best and recognized Food Safety School where I can get the certification in an honest and most professional way.   It was a rigid and concise training conducted by the dedicated men and women in Food Safety Industry. I attended the Basic Food safety, took the exam and passed. Then I attended the HACCP Principles and practiced took the test and passed. Then finally, I enrolled in FSCO and passed the exams, gaining the title FSCO.  about:blank Facebook URLPaste a link to the content you want to display on your site.Embed Learn more about embeds(opens in a new tab) Sorry, this content could not be embedded.Try againConvert to link DS: Being in the restaurant business, food safety is one if not THE most important aspect each operator should focus on. When we opened 10 years ago, [we sent our Managers in a training certification program to be certified.] The rest of the team followed. Most people don’t realize these small things when it comes to food safety. Often it is taken for granted. But I am happy that there is now [a food safety training program] that enables all food practitioners the knowledge needed to ensure each food we consume is safe. about:blank Facebook URLPaste a link to the content you want to display on your site.Embed Learn more about embeds(opens in a new tab) Sorry, this content could not be embedded.Try againConvert to link How did your food business change after having food safety certification (either certification for your staff and/or your establishment)? JA: After I attended the trainings, I realized that it is best to enroll my main staff, for them to know the importance of following the food safety. My staff became more aware of the principles what [the food safety certification program] wanted to inculcate to their students. It’s easier to teach them as FSCO I also renovated my kitchen to follow the best safety flow that I learned from [the food safety certification program]. I gained the trust of my clients since I invite them to see our kitchen. I became accredited at most venues due to our Food Safety advocacy. DS: When food safety protocols are established, mistakes are reduced, foodborne illnesses are reduced or eliminated, profitability increases, employee morale increases, the company’s reputation remains secure. One of our core values is Integrity. As a company, we have to be authentic/true to our guests that the food we serve is safe. It is not an easy task. There is always something new to learn every day, but having the determination to embrace all the learnings, learn the best practices, and do business with ingredients ensures confidence in your team which results in confidence in your customers.  What best food safety practices you have in your food business that you think can build the confidence and trust to the consumers? JA: The entrance to the exit flow, the handling of food from suppliers to delivery, and the physical look of our staff wearing what needs to be worn from receiving to dispatching. DS: During this pandemic, when majority of our sales come from food delivery, we realize that we

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HOW DO YOU BECOME A FOOD SAFETY COMPLIANCE OFFICER?

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Interested on how to become a Food Safety Compliance Officer? Here are the ways and tips to become one! A Food Safety Compliance Officer is designated by the Food Business Operator. According to RA 10611 or the Food Safety Act of 2013, under Section 14. Specific Responsibilities of Food Business Operators: Rule 14a.2 The FSCO shall oversee the implementation of the food safety programs and activities of the food business consistent with the provisions of this IRR. Basically, an FSCO is responsible in the promotion of a food business’ food safety. Together with their team, they are in charge of implementing and planning of activities that would help an establishment in securing that their food is safe for consumption. Anyone can become an FSCO, but not everyone has got what it takes to become one. Being an FSCO is not an easy task, but it is fulfilling. Below are some tips on how to become an effective FSCO as told by FoodSHAP® VP for Program Development and Food Inspection Services, Mr. Glenn Hyde Dela Cruz, FSCO, MFSM. The main characteristics required to be an FSCO are: Competency and an in-depth knowledge of food safety, hygiene, and sanitation Leadership and interpersonal skills Attention to detail Authority to implement corrective actions Ability to train, coach, and influence people Aside from the tips above, this one step will lead you to become an FSCO. Attend a DOH-recognized FSCO training course Still under Section 14 of the Republic Act 10611, Rule 14a.1 All food businesses shall designate a Food Safety Compliance Officer (FSCO) who has passed a prescribed training course for FSCO recognized by the DA and/or the DOH. For you to become an FSCO, you need to pass a training course that is recognized by DA and/or the DOH. Here in the Philippines, Food Safety & Hygiene Academy of the Philippines (FoodSHAP®) developed a certificate program for FSCO as recognized by the Department of Health that can be taken through classroom or e-Learning approach. To become FoodSHAP® Certificate Holder as Food Safety Compliance Officer, you need to attend and pass the following courses: 1. FoodSHAP® Basic Food Safety for Food Handlers 2. FoodSHAP® HACCP Principles and Practice 3. FoodSHAP® Food Safety Compliance Officer To learn more about the certificate program, you may visit www.foodshap.com or pre-register through elearning.foodshap.com

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FoodSHAP® becomes ISO/IEC 17020:2012 Accredited by the Department of Trade and Industry (DTI) Philippine Accreditation Bureau (PAB)

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FoodSHAP® is now ISO/IEC 17020:2012 Accredited for Food Safety Inspection by DTI-PAB. FoodSHAP® was assessed last November 25-26, 2019 by the Philippine Accreditation Bureau (PAB), complying with the requirements of the certification such as competence, impartiality, and consistency. The certificate issued on January 21, 2020 is valid for four years (2025) provided that FoodSHAP® adheres to the requirements and standards of PAB. The International Organization for Standardization 17020 (ISO 17020) or the General Criteria for the Operation of Various Types of Bodies Performing Inspection is an internationally recognized standard for the competence of inspection bodies. As of today, FoodSHAP® Food Inspection Service is the first inspection body for food safety in the Philippines under ISO/IEC 17020:2012 accredited by the Department of Trade and Industry’s Philippine Accreditation Bureau to issue certificate of inspection for food establishments demonstrating strict compliance to food safety, hygiene, and sanitation standards. Before the certification, the Philippine Accreditation Bureau assessed the inspection team and personnel through a series of interview on the company’s policies and their respective roles. An actual inspection by FoodSHAP®’s Inspection Team was also observed by PAB. The Philippine Accreditation Bureau (PAB) earned its signatory status for Asia Pacific Accreditation Cooperation (APAC-MRA) for the scheme on ISO 22000 – Food Safety Management System on 21 February 2019. By virtue of Executive Order 802 PAB as the national accreditation body that accredits inspection bodies, certification bodies, testing and certification laboratories and other bodies offering conformity assessment services. As of December 2019, PAB has accredited a total of 248 conformity assessment bodies comprised of 170 testing laboratories, 46 calibration laboratories, 6 medical laboratories, 8 inspection bodies and 18 certification bodies. (Source: Philippine Accreditation Bureau)

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FoodSHAP® Food Inspection Division conducts its first inspection on the Bellevue Manila

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FoodSHAP® Food Inspection Division conducts its first Food Safety Risk-based Inspection for Catering/Retail with The Bellevue Manila (FB: @thebellevuemanila) . The Food Inspection Division conducted a complete scope of inspection from purchasing to serving of food and beverage; this includes The Bellevue Manila’s food and beverage outlets such as Pastry Corner (coffee shop), Café D’ Asie (International Buffet), Phoenix Court (Chinese Cuisine), Hatsune (Japanese Cuisine), Vue Bar, in-room dining, outside catering, and banqueting. FoodSHAP® Food Inspection Division was founded with the goal of reaching out to food establishments, hotels, and resorts in establishing the implementation of food safety requirements in compliance to RA 10611 or the Food Safety Act of 2013, PD 856 or the Code on Sanitation of the Philippines and International Standards based on Codex Alimentarius. FoodSHAP® believes that it is also important to bring out the confidence and competency of our food business owners and food handlers through identification and assessment of effectivity of the existing safety measures for continual improvement. FoodSHAP® Food Inspection Division caters to those who are concerned in applying a positive food safety culture in their establishment such as hotels, resorts, restaurants, bars, fast food chains, canteens, supermarkets, convenience stores, hospitals, nursing homes, and more. For more information regarding the food safety inspection services, you may contact us through inspection@foodshap.com.

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FoodSHAP® participates in Philippine Women’s University Research Colloquium

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The Philippine Women’s University School of Food Science and Technology houses exemplary students with knowledge on food safety management and food technology. The graduate students of the School organized a research colloquium last September 24, 2019 inside the University’s Conrado Benitez Hall with the theme “Global Trends in Food Safety and Quality Management”. The seminar aimed to further share the knowledge and expertise of PWU’s Food Safety Advocates and Food Scientists to other sectors of the food industry such as Food Business Owners, Food Safety Professionals, students, SMEs, and other interested individuals. The whole day research seminar is filled with professionals that shared different topics ranging from food manufacturing, processing, catering, and retail—all with the goal of presenting solutions to problems arising in the food industry. Attendees surely learned something new as the seminar composed of discussions, video presentations, and a forum to answer the guests’ concerns. Booths were also set-up outside Philippine Women’s University Conrado Benitez Hall for sponsors to exhibit their businesses. Food Safety and Hygiene of the Philippines is one of the sponsors of the colloquium. For the afternoon session of the seminar, FoodSHAP® Vice President for Training and Program Development Mr. Glenn Hyde Dela Cruz presented a 40-minute talk with the topic “Food Safety Control: Proactive and Reactive Approaches to Food Service Establishments (Hotels, Restaurants, and Catering Establishments)”. The discussion focused on the global food safety concerns in hotels, restaurants, and catering highlighting the prevalence of food borne disease outbreaks backed up with the analysis by the Epidemiology Bureau of the Department of Health. Mr. Dela Cruz also discussed the challenges and issues on food safety implementation and how to prevent it through the elements of Food Safety Management System. He also mentioned the importance of complying with the legal requirements in the country—the PD 856 or Code on Sanitation of the Philippines and RA 10611 or the Food Safety Act of 2013. Other subtopics discussed were the Universal Risk Factors and Risk-based Inspection, Behavior-based Food Safety Management System, Effect of Social Media on your Food Business, Handling Food Safety Related Customer Complaints, and Food Safety Investigation. At the end of his talk, the FoodSHAP® Vice President concluded that food poisoning in establishments can be reduced by having a good food safety management system and implementing good hygiene and food safety practices in the kitchen.

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Renowned companies practice Food Safety with FoodSHAP® Certificate Programs

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Several large companies and food establishments have been renowned in the Philippines. As of the present, Food Safety and Hygiene Academy of the Philippines proudly congratulates companies who have attended the FoodSHAP® Certificate Programs. Nothing is greater than experiencing a well-deserved staycation after months of hard work. The country offers a wide array of hotels and resorts that would surely tailor to everyone’s taste. The stunning view, luxurious amenities, and delicious food are really to look for. Aside from the perks, we also want to ensure that the hotel is safe from the place to the food. Sit back, relax, and enjoy! The Bellevue Hotel and Resorts is a chain of hotels in the Philippines. To further improve their food safety practices, The Bellevue Hotels and Resort’s managers and food handlers attended the FoodSHAP® Basic Food Safety for Food Handlers and FoodSHAP® HACCP Principles & Practice. and SM Supermalls participates in the FoodSHAP® Certificate Programs. Managers and food handlers of SM Food Court and Snack Time enjoyed their time learning on the trainings to serve us foods that are guaranteed safe. Hazards can be found in your food the moment food handlers prepare it. Consuming these foods with hazards might cause food borne illnesses. It is a must that food is taken with proper care. Afraid that you will get food borne illnesses from your favorite pastry and coffee shop? DONUT worry! Golden Donuts Inc. has been providing FoodSHAP® Certificate Programs for managers and food handlers of Dunkin’ Donuts Philippines. GDI has had numerous batches of our certificate programs just this year so put away your second thoughts in buying your favorite donut! Here’s to more cities and establishments that help us battle against food borne illnesses! HOW DO YOU BECOME A FOOD SAFETY COMPLIANCE OFFICER?

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