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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,

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

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

Meat is commonly eaten when cooked. It is general knowledge that cooking food in high and correct temperatures is one way to kill pathogens such as bacteria, viruses, and parasites to prevent food contamination. Although it is the standard for meats to be cooked, there are still cases that meat is eaten raw. Risks in eating raw meat Raw meat contains harmful bacteria such as E. coli, salmonella, and listeria. It might also contain harmful microorganisms like worms. In consuming raw meat, one might catch food-borne illnesses or viruses such as Hepatitis A. Staphylococcus aureus might also contaminate your raw meat when handling it. All of these can be eliminated by cooking the meat. Because fresh meat contains high water content, it enables bacteria to multiply. Washing meat does not get rid of bacteria. It spreads bacteria even more. Equipment and utensils used in preparing raw meat could also get contaminated because it touches the food. With a temperature not high or cold enough, bacteria from raw meat tend to multiply rapidly. This makes raw food risky to consume. Are there raw meats that are safe to eat? Some well-known raw meats are served in restaurants. People seem to enjoy steak cooked rare or sushi without minding that they eat raw meat. Although these foods are acceptable and served in food businesses, there is no guarantee that it is 100% safe. To reduce the risks of eating raw meat, make sure that it is handled with proper care. Proper hygiene is vital in preparing raw meat. You should also ensure that the raw meat you will consume is fresh.

Milk contains nutrients that make our body healthy. It is widely known that milk is rich in calcium. It is one of the most common foods we consume especially when it comes to taking care of our bones. There are different kinds of milk found in the market. Whole, low fat, flavored, lactose-free, and raw milk are sold and consumed by the people. Today, there are arguments on whether raw milk is dangerous for your health or not. Some people claim that raw milk is healthier than pasteurized milk while some say that we should not consume raw milk. To answer these questions, we compared raw milk between pasteurized milk. Raw Milk versus Pasteurized Milk Raw milk came straight from cows. It is sold and consumed without the process of heating. It can also be identified as natural or unprocessed milk. Back in the 1900s, milk is consumed raw. It was until the emergence of milk-borne illnesses that people started to pasteurize milk. Pasteurized milk is processed by heating milk at a high temperature. It is claimed to kill bacteria such as pathogens and increase shelf life. This ushered the implementation of commercially-produced pasteurized milk in several states and countries. Raw milk became banned in certain countries such as Australia, Canada, Denmark, Hong Kong, Israel, and South Korea. Claims on Raw Milk These are some of the benefits of drinking raw milk according to advocates: Raw milk contains more nutrients compared to pasteurized milk. MYTH. Although pasteurization breaks down protein through heating, it does not result in a significant amount of loss. Pasteurized milk contains nutrients needed for the body. Raw milk can be consumed by lactose-intolerant people.MYTH. Raw milk and pasteurized milk both contain a certain amount of lactose. Raw milk helps prevent asthma and allergies.MYTH. Raw milk and pasteurized milk can cause similar allergic responses. Dangers of Raw Milk Raw milk remains unprocessed. Because of this, it can be considered unsafe to drink. Without heat killing the bacteria, raw milk will retain its pathogens such as E.coli, salmonella, and listeria. This could be a risk especially to children, the elderly, pregnant mothers, and those with weak immune system. Consuming raw milk might cause food poisoning. Symptoms include diarrhea, stomach pain, vomiting, fever, and/or body ache. According to the Centers for Disease Control and Protection (CDC), over 144 outbreaks related to raw milk were reported by 32 states as of 2006-2017. (Source: foodsafety.gov) Although it is a small number compared to other diseases, it is still a risk to everyone who consumes raw milk. There are still raw-milk related outbreaks as of 2019. One of which is the exposure to RB51 or Brucella Infection. It is best to be wary of what you are drinking. If you want to drink raw milk, make sure that it is from a safe market. If you are more certain in consuming pasteurized milk, check the label properly.

Food Contamination occurs in many ways starting from the production to the serving of food. Eating contaminated food might cause symptoms such as dizziness, stomach pain, and diarrhea. We do not want to experience these, but we also do not want to waste the money we spent on food. You might think that it must be a lot of food to waste if you simply throw food the moment you find out that it is contaminated. It could also be a big risk to continue serving food that might cause foodborne illnesses. One solution comes to mind whenever food contamination occurs, but many people are still unsure if it is safe or not. Does cooking avoid food contamination? The answer is YES and NO. There are many factors in considering that contaminated food is safe to eat. Cooking contaminated food kills the bacteria, but only up to a certain extent. When is it safe? Observing proper hygiene while cooking. You cannot kill the bacteria if you contribute to its dispersal by using unsanitary equipment. Make sure that you clean your hands, your equipment, and utensils before cooking. The food is cooked thoroughly. Cook food at the right temperature (71 degrees Celsius and above).The high temperature kills the bacteria and prevents it from spreading. It is advisable to use a meat thermometer when cooking for accuracy. You consume food after cooking. It only takes 2 hours for bacteria to grow on cooked food when left at room temperature. If cooked food is meant to be kept, you can store it in the refrigerator not less than an hour after cooking. Reheat food before serving.

There can be risks in every food we prepare or eat. We need to be aware of the categories of Food Hazards to ensure that our food is free from harm. The following are the different types of common food hazards and where they come from: PHYSICAL These are caused by the improper handling of food. Glass shards, packaging materials, jewelry, fingernails, and other material substances are categorized as a physical hazard. CHEMICAL These common hazards are caused by the improper storage of food and chemicals and/or improper cleaning and sanitizing of food and the kitchen. It can also start from the primary source such as the farm. Examples of chemical hazards are insecticides, pesticides, cleaning chemicals, and dissolved metals from containers. BIOLOGICAL These are caused by food contamination. Improper cooking of food and lack of observance of good hygiene can result in biological hazards. Bacteria, viruses, fungi, and molds are some examples of biological hazards.