FOOD AND SAFETY PRACTICES RESEARCH

@THE CLASSIC SAVORY RESTAURANT

By: ALEXIS D. ORGANIS

Course : CTH Diploma in Professional Cookery Level – 3
Batch: 4
CTH Nunmber: 94374
 FOOD AND SAFETY PRACTICES @ THE CLASSIC SAVORY RESTAURANT

FOOD AND SAFETY PRACTICES

@ THE “CLASSIC SAVORY” RESTAURANT
SM CITY NAGA BRANCH

By: Alexis D. Organis

CTH Diploma in Professional Cookery Level-3 (Batch-4)
CTH # 94374
August 2019

The intent of this assignment is to discuss the actual application of food and safety practices
in the restaurant. It aims to give the culinary students the proper knowledge of how to apply the
food and safety practices in the restaurant from the receipt of goods up to the storage, preparation,
cooking process, and serving of food. Food and safety practices in proper sanitation of kitchen
equipment and kitchen utensils. Standard storage and holding temperatures to control the spread
of bacteria, molds, viruses, and spoilage of foods.

This assignment will determine everything that the restaurant management is doing and
those things they don’t do regarding the food and safety standards. Under certain rules and
regulations of the government or state, they consider it as the legal standards, wherein the
restaurant management must obey those certain rules. I did the interview in the full operation
process of the restaurant that would give good ideas to benefit culinary students and their future
careers.

It is a very important part for the culinary student to practice their abilities in assessing if
the restaurant management complies with the standard rules of the food and safety practices. This
will show the actual process in the restaurant, and to help them gain more ideas and knowledge
about culinary standards and importance of food and safety practices in their culinary careers.

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 FOOD AND SAFETY PRACTICES @ THE CLASSIC SAVORY RESTAURANT

This is all about the theories and principles that are applied, based on the actual working
environment being observed in the restaurant, and based on the existing Rules and regulation,
mandated by the national constitution, under “FOOD SAFETY ACT OF 2013”. Implementing
Rules and Regulations of the Republic Act No. 10611, February 20, 2015. The implementing rules
and regulations of REPUBLIC ACT NO. 10611, “An act to strengthen the food safety regulatory
system in the country to protect consumer health and facilitate market access of local food
products, and for other purposes” otherwise known as the “FOOD SAFETY ACT OF 2013”.
ASPPI (2015) ‘Republic Act No. 10611 The Food Safety Act of 2013’ Available from:
http://www.asppi.org.ph/files/public/publication/Food%20Safety%20Act%20of%202013.pdf
[Accessed 27 august 2019].

`According to the Mr. Edward Rodriguez, branch manager of the CLASSIC SAVORY
RESTAURANT, The Ting family started a restaurant business back in the 1950s called SAVORY
RESTAURANT. There were four brothers in the family who spared the business into four different
savory-based names of their restaurants. One of the four brothers is Mr. Ramon C. Ting the present
owner of the Classic Savory Restaurant in the Philippines. The CLASSIC SAVORY opened last
August 17, 2007 and As of now, the restaurant has 115 branches in the entire country. They gain
a lot of customer because of the quality food, safety of food, and customer service.

The restaurant serves a combination of Filipino and Chinese inspired dishes. They serve
all the foods as ordered within 10 to 15 minutes time, from the food preparation until they served
t to the customer. The motivation of the restaurant management and branch manager of the
restaurant, Mr. Edward Rodriguez is to promote good and safe food with quality service to the
customers. The restaurant management’s vision is to give high values to food and safety practices
in their food service. This was the key instrument of the restaurant that gained the trust and
confidence of the customers to their food services. The customers choose the restaurant as their
home of quality and safe food to eat. It all starts with the proper hygiene and cleanliness of the
kitchen staff and good sanitation.

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 FOOD AND SAFETY PRACTICES @ THE CLASSIC SAVORY RESTAURANT

According to the restaurant manager, they are very strict in implementing proper hygiene
and cleanliness in the restaurant from the kitchen up to the dining area. This setup gives a very
nice impression to the customers, as it gives a cozy atmosphere for them to spend time on their
meals. It also gives the customer the confidence to eat and enjoy the tasty and savory foods in the
restaurant. The management requires all the food handlers in the restaurant to wash their hands
before the start of their duty in the kitchen and dining. They also require food handlers to wear
complete uniform, vinyl gloves, hairnets, and caps to ensure food safety and avoid cross-
contamination.

Foodborne illness is caused by contaminated foods which are consumed. These

contamination is due to the presence of harmful bacteria in wherein it is very dangerous for
consumption. That was mostly the foods that contain harmful bacteria, viruses, and harmful
chemicals. Restaurant management does not allow employees to work if they are coughing,
sneezing, or if they are sick. CDC (2004) ‘Diagnosis and Management of Foodborne Illnesses’
Available from: https://www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm [Accessed 7
august 2019].

The bacterial infection from a sick person is contagious and might infect other people in
the restaurant. The spread of bacteria might transfer easily into the air, and bacteria can multiply,
this may infect the other employees and even the customers inside the restaurant. All the restaurant
staff has an updated food handlers Certificate and Yellow Card, Issued by the City Health Office
in Naga as the basic requirement of all food handlers, to ensure that everybody working in the
restaurant are fit to work in the food-service industry. Restaurant management ensures that they
comply with the city health ordinance. CITY OF NAGA (2005) ‘ORDINANCE NO. 2005-077’
Available from: http://naga.gov.ph/wp-content/uploads/2011/01/ord2005-077.pdf [Accessed 7
August 2019].

For the chopping boards, they use the color-coding method as part of their food and safety
practices. They do this to ensure food safety and avoid cross-contamination to the food they
prepare. The green chopping board is for vegetables, salads, and fruits; red chopping board color
is for raw meat, blue chopping board color is for fish and seafood, yellow chopping board is for
raw poultry, brown chopping board is for cooked meats, and the white chopping board is for bread,
pastries, and Dairy. They also ensure cleanliness in the kitchen and in the dining area to avoid
hazards inside the premises of the restaurant.

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 FOOD AND SAFETY PRACTICES @ THE CLASSIC SAVORY RESTAURANT

The manager schedules the employees into two shifting sequences based on the company
standard operating procedures. There are opening and closing shifts. As per the standard guidelines
implemented by the restaurant management. They have guidelines in proper turnover of duties to
the new shifting restaurant staff. They also have a logbook in proper turnover of work and duties.
The benefits of that setup are to organize the flow of work, ensure safety, avoid interruption and
mistakes to the restaurant staff.

The floors are maintained oil-free to avoid slips and accidents inside the kitchen and all
over the dining area. They clean gas range hood filters and oil traps every day before closing time.
As part of the cleaning and sanitizing of their kitchen tools and utensils, they use the three-
compartment sink; the wash sink, the rinse sink, and the sanitize sink. The process they use to
sanitize kitchen utensils is sterilizing, wherein the kitchen utensils are submerged in hot water. The
spoons, fork, and knives are in a separate cup of hot water in the service area for the customer as
part of the sanitation in the dining area.

According to the restaurant manager, they have guidelines in food safety. From the receipt
of goods, they assure that all the goods being delivered to them are properly recorded in the
restaurant food logbook. They label all the newly delivered goods with the date in each of the food
before storing. They also include the name of suppliers of the goods in each label for
documentation purpose. They do documentation to know and assess which of them are the better
food suppliers to their restaurant. From that process they determine from which company they will
continue to order good food supplies.

As they receive and record the food supplies, they clean and wash those goods that
need washing before storing. They do this method to reduce the spread of bacteria and prolong the
spoilage of food. They ensure that all the goods are labeled with the date it was delivered to them,
and the date they have stored it to ensure that they will not prepare an expired food. In storing of
food, all the raw food are on the lower part of the storage. All the prepared and cooked foods are
always above or on the top of the food rack. This is to avoid cross-contamination of those prepared
and cooked food.

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 FOOD AND SAFETY PRACTICES @ THE CLASSIC SAVORY RESTAURANT

According to the restaurant manager, they also have a fire and safety practices guidelines
in the restaurant. They conduct fire and safety induction to all the restaurant staff as a requirement
before they work in the restaurant. They also give evaluation to the restaurant staff after the safety
induction, and they issue safety induction certificates to those who pass the evaluation process.
This is to assess and ensure that the level of fire safety awareness of the restaurant staff passed the
safety standards of the company. This will benefit the company to avoid fire hazards and accidents.
In addition they have a fire action plan per mall management operation to prepare for the worst
case scenarios, as the restaurant is inside the mall.

Because they are under the mall management rules, they are very cautious when it comes
to safety standards and awareness. They equipped their range hoods with a fire suppression
system; which is an automatic and manually operated fire suppression system with filters and oil
traps. In the kitchen, there are fire blankets for emergency purposes in small fire incidents,
especially the small fire in the cooking range. All of that was the fire and safety requirement of the
Bureau of Fire Protection in the Philippines and also for the mall management in compliance to
fire and safety rules. Official Gazzette (2008) ‘Fire safety for businesses and other establishments’
Available from: https://www.officialgazette.gov.ph/laginghanda/fire-safety/for-businesses/
[Accessed 7 August 2019].

We must consider monitoring compliance with the existing rules of government law;
because everybody needs to be familiar with the government rules and regulations in the food-
service industry to avoid legal action from the government authorities. Fines and penalties are
imposed on those who violate the existing laws. To monitor compliance with legislation, we must
educate everybody with the basic laws that cover the field of a subject to those who are involved.
Ignorance of the law excuses no one, that’s why we need to know the existing laws, especially in
the field that involves us. We must make sure we are not beyond or above the law to avoid
consequences for the violation we might have. We must have a copy of government rules and
regulations as our guidelines to assure monitoring if we are not violating the law. It is much better
to have an idea and guidelines to monitor legislation compliance in the field they involve us. In
the food industry, it is better to educate and give a copy of the rules and regulations to all the food
handlers as a guideline to monitor the compliance in their field of work. To avoid violating the
government rules, we must familiarize and monitor our compliance with the rules and with the
guidelines. Official Gazzette (1949) Republic Act No. 386 Chapter 1, Article 3 ‘IGNORANCE OF
THE LAW EXCUSES NO ONE FROM COMPLIANCE THEREWITH’ Availablefrom:
https://www.officialgazette.gov.ph/1949/06/18/republic-act-no-386/excusat [Accessed 27 August
2019].

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 FOOD AND SAFETY PRACTICES @ THE CLASSIC SAVORY RESTAURANT

According to the restaurant manager, ensuring safety in food preparation needs a

programmed plan to achieve an organized safe kitchen and safe food. Personal discipline and
hygienic practices must be observed in the food preparation. The basics of achieving safety in
preparing foods are;

 Cleanliness in work-place and proper hygiene.

 Wash hands with soap before working in the kitchen.
 Wear hairnets, nails must be trimmed.
 Wear gloves when handling raw food.
 Always wash hands in the transition of food handling to avoid cross-contamination.
 Do not hold cooked foods with bare hands.
 Wear the proper and required uniform. Always sanitize the kitchen equipment and kitchen
utensils after washing to assure food safety has taken place.
 Do not allow sick employees to work and handle foods.

According to the restaurant manager, food must be safe for consumption and the proper
handling of food has to take place. They have a planned guideline for the proper setup to ensure
safety in the service of food. For him he understands that the service of food is a very important
part of the restaurant. This is the time that the prepared food has to be consumed within the safe
time frame of holding the food. Good sanitation in dining and kitchen utensils is also very
important factor in restaurant service. Proper hygiene of food servers is a must because food
servers will be the one to serve the food, and they will be the one to communicate with the
customers about their food orders. Their mistakes would result in a bad reputation for the
restaurant. All of their servers must have good communication skills to communicate properly
with the customers.

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To ensure food safety in the storage of food, they must maintain their planned standard
operating procedures. First is having a logbook on all goods that are to be stored, to the storage
temperatures that must be at the standard storage temperatures, and to ensure that they are out of
the danger zone. It is very important to organize food storage depending on the food to be stored
in the storage. Raw foods must always be stored down at the bottom of the storage rack, while
cooked foods must always be stored at the upper part of the storage rack. It’s better to put a label
to organize the storage of food. We must store cold foods at 4°C (39°F) or colder. We must store
frozen foods at −18°C or lower. We must do proper care and regular cleaning to maintain food
storage and maintain safe food. (FIFO) First In First Out method. FDA (2018) ‘Are You Storing
Food Safely?’ Available from: https://www.fda.gov/consumers/consumer-updates/are-you-
storing-food-safely [Accessed 7 August 2019].

The potential effects of non-compliance on food and safety practices are hazardous
Temperature within (5° C to 60° C) that stay for a long period might cause food poisoning because
of the spread of bacteria in the food. Non-compliance with proper sanitation might cause cross-
contamination to foods. The food-service equipment and the cooked foods are the main subjects
of cross-contamination. Using knives, chopping boards, spoons, and plates, without washing
in the transition of use, might cause cross-contamination. We use it from raw meats to cooked
foods. Hands that have been in contact with hazardous food without washing can cause cross-
contamination that will cause food-borne illness to the person who eats contaminated foods. FDA
(2014) ‘HACCP Principles & Application Guidelines’ Available from:
https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-
application-guidelines#app-h [Accessed 15 August 2019].

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The “Food Safety Management System”, In-here, the application of Hazard Analysis
Critical Control Point (HACCP) is the most important factor that has to be considered. A range of
safety that needs to be applied as part of food management systems. The safety measures that need
to be done from purchase, delivery, storage and to the service of food. Purchased goods need to be
checked and receipted. We classify the goods that are to be stored into three, the dry goods that
need to be stored, the goods that need to be chilled, and the goods that need to be in the freezer. In
storing those goods, proper management has to take place. There must be a storage guidelines
chart and storage log book to have a proper audit of stored goods. When you store goods, you must
have to know what can go wrong.

What action has to be taken to reduce or get rid of the hazards. What are the control
measures. Procedures of proper checking and documentation. What shall we do if the control
measures fail. or what if they do not meet if the critical limits. The next step as a part of Food
Safety Management System is the Preparation, Cooking, Serving, and Reheating flow charts. Flow
charts and monitoring logbooks are very important in food safety management. From here, you
will determine what is met and what is not met by the restaurant. From here you will know what
plans you need to do. The next step is the house rules chart monitoring system. Cross-
contamination house rules, Stock control house rules, Personal Hygiene House Rules, Temperature
controls house rules, Safe use of eggs house rules, Training house rules, Pest control house rules,
complaints. Hampshire County Council (2014) ‘FOOD SAFETY MANAGEMENT SYSTEM’
Available from:
http://documents.hants.gov.uk/adultservices/Procedures/FoodSafetyManagementSystem.pdf
[Accessed 7 August 2019].

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CONCLUSION

I therefore conclude that the food and safety practices is the first and most important part
of the food industry to ensure the high quality food to consume. Compliance with the proven safety
standards and the existing rules and regulations in food handling is a must to avoid legal action
from regulating authorities, and to have a safe and successful business. Based on my research as a
culinary arts student I’ve learned the contrast on the theories of safety standards discussed in our
school and the actual application in the restaurant where I did my research. From these research
I’ve seen how they comply with the existing rules and regulations. I’ve seen what is done in the
right way, and what is sub-standard.

What matters most is how eager the restaurant management tries their best to cope up with
the local and international standard on food and safety practices. It’s because it benefits both the
customers and the restaurant.

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RECOMMENDATIONS

Based on my research in food and safety practices at the classic savory restaurant, the
compliance to the government local rules and regulations are achieved.

Therefore, it is recommended for the restaurant manager to monitor the compliance to food
and safety practices. They must always check if there’s an updates from the local government
authorized agencies to maintain their compliance to the rules and regulations.

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REFERENCES

 ASPPI (2015) ‘Republic Act No. 10611 The Food Safety Act of 2013’ Retrieved from:
http://www.asppi.org.ph/files/public/publication/Food%20Safety%20Act%20o
f%202013.pdf

 CDC (2004) ‘Diagnosis and Management of Foodborne Illnesses’ Retrieved from:

https://www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm

 City Of Naga (2005) ‘ORDINANCE NO. 2005-077’ Retrieved from:

http://naga.gov.ph/wp-content/uploads/2011/01/ord2005-077.pdf

 Official Gazzette (2008) ‘Fire safety for businesses and other establishments’ Retrieved
from:
https://www.officialgazette.gov.ph/laginghanda/fire-safety/for-businesses/

 Official Gazzette (1949) ‘Republic Act No. 386 Chapter 1, Article 3, IGNORANCE OF
THE LAW EXCUSES NO ONE FROM COMPLIANCE THEREWITH’ Retrieved from:
https://www.officialgazette.gov.ph/1949/06/18/republic-act-no-386/excusat

 FDA (2018) ‘Are You Storing Food Safely?’ Retrieved from:

https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely

 FDA (2014) ‘HACCP Principles & Application Guidelines’ Retrieved from:

https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-
principles-application-guidelines#app-h

 Hampshire County Council (2014) ‘FOOD SAFETY MANAGEMENT SYSTEM’

Retrieved from: `
http://documents.hants.gov.uk/adultservices/Procedures/FoodSafetyManagementSyste
m.pdf

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