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Midori Japanese Restaurant Guidelines 1/8

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1. PURPOSE

This document aims to provide guidelines for the implementation of the Food safety management program of
Midori Japanese Restaurant to ensure that all food products and services rendered in the restaurant are safe
and with the best quality.

2. SCOPE
These guidelines were adapted from food safety regulatory policies such as Implementing Rules and
Regulations of Chapter III: Food Establishments of the Code on Sanitation of the Philippines (P. D. No. 856)
and Republic Act (R. A.) 10611, known as (Food Safety Act of 2013) which aims to protect and promote the
right to health of the people and instill health consciousness among them. Also, the steps involve for the
implementation of a HACCP based program is outlined in this document.

3. RELATED DOCUMENTS and REFERENCES

3.1. Implementing Rules and Regulations of Chapter III: Food Establishments of the Code on Sanitation of the
Philippines (P. D. No. 856)
3.2. Republic Act (R. A.) 10611, known as Food Safety Act of 2013
3.3. Codex Alimentarius : CXC – 1 1969 General Principles of Food Hygiene

3. LEGAL REQUIREMENTS

3.1. Sanitary Permit

Midori Japanese Restaurant must secure a permit from the local health office to ensure proper sanitation
standards are met. Every Sanitary Permit shall be posted in a conspicuous place of the establishment to
ensure that the restaurant is in compliance with food safety and sanitation standards.

3.2. Health Certificates:

3.2.1. No person shall be employed without a health certificate/ health card issued by the local
health authority.
3.2.2. The health certificate id’s shall be worn and shall be visible at all times while working to ensure

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager
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that food handlers are approved in working in the food business.

3.2.3. The health certificate shall be renewed after expiration, which is every December 31st of the
year.
3.2.4. Health certificates are non- transferrable.

4. PERSONNEL HYGIENE AND PRACTICES

4.1. Wearing of acceptable uniforms as follows:
4.1.1. Clean Uniform and aprons as prescribed by the company. Sleeveless shirts will not be
allowed.
4.1.2. Aprons must be removed upon leaving the foodservice premises and should not be worn
inside the restroom facilities.
4.1.3. All uniforms must only be worn, once inside the restaurant premises before duty
commenced.
4.1.4. Hairnets and/or caps/toque (must be in good condition) should be able to fully cover the hair
of the employee and must be worn properly at all times.
4.1.5. Nails are clean, must be cut short and without any nail polish, nail arts or artificial nails.
4.1.6. Clean shoes must be worn and with no shoe accessories.

4.1.7. Only light make up is allowed and no false eyelashes, strong perfumes and after shaves.
4.1.8. Loose items are not allowed such as earphones, jewelries, watch, coins, etc. that may
contaminate the food.
4.1.9. No facial hair for men such as beard, mustaches or goatees.
4.2. Hand washing
4.2.1. Hands should be washed as often as necessary and always
4.2.2. Before starting work
4.2.3. Before handling cooked or ready-to-eat food
4.2.4. After handling or preparing raw food
4.2.5. After handling waste
4.2.6. After cleaning duties
4.2.7. After using the toilet
4.2.8. After blowing nose, sneezing or coughing
4.2.9. After eating drinking or smoking
4.2.10. After handling money

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager
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0 Food Safety Standards June 28, 2019

4.2.11. If using gloves, hand washing should be carried out before putting gloves on, between glove
changes and after gloves are removed.
4.3. Personnel should not engage in any unhygienic practices which includes:
4.3.1. Smoking as it causes contamination of the fingers by hand-to-mouth contact, ash and butts may
fall into food and it is illegal in the municipality.
4.3.2. Coughing or sneezing over food
4.3.3. Nail biting (may fall into food; contamination of the fingers by hand-to-mouth contact)
4.3.4. Nose picking and finger tasting/wetting to open bags, etc.

4.4. Personnel shall not be allowed to work in food handling and preparation while suffering
with communicable disease or a carrier of such disease, gastrointestinal upsets such as
diarrhea and vomiting, and other symptoms such as stomach cramps or pain, nausea, and
fever. Employees who are diagnosed with Norovirus, Salmonella Typhi, Non-typhoidal
Salmonella (NTS), Shigella, Shiga toxin (E-Coli), Hepatitis A, and infected or injured skin
with pustular cuts must be immediately excluded from the foodservice premises and
employees affected by diseases or illnesses should submit a medical clearance to the
supervisor before returning to work to ensure the safety of the employees and to provide
safe and quality food products and services.
4.5. Visitors and non-food workers in the food premises must also comply with food hygiene requirements.
Access to the food preparation and storage areas should be restricted as much as possible and notices
to that effect posted on entrance doors.

5. RESTAURANT OPERATIONS

5.1. Sources

All foods must be obtained from sources approved by the local health authority following the requirements
below:
5.1.1. Purchase packaged or processed food only from suppliers who receive their products from

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager
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licensed reputable manufacturers, who adhere to good manufacturing practices.

5.1.2. Meats, meat products and fish shall be procured from sources under sanitary or veterinary
supervision. These products must be transported by the supplier in a sanitary and safe manner.
5.1.3. Raw fruits and vegetables supply shall come from safe sources where the soil is not
contaminated by night soil, sewage or toxic chemicals.
5.1.4. All imported products packaging labels wherein the information is declared in a foreign
language shall always carry the corresponding English translation. (A.O. 2014- 0030,
Department of Health).

5.2. Receiving
All food should be checked to ensure the purchased quality and quantity are delivered and received in the
facility, and that packaging to protect integrity of food is intact.
5.2.1. Record the date received on the outside of each package, and a use-by date if applicable.
5.2.2. Reject foods with damaged packaging such as torn bags or cans with swelled tops or bottoms,
leakage, incomplete labels, flawed seals, rust, or dents.
5.2.3. Use First in First out (FIFO) inventory rotation of products in all storage areas to assure that the
oldest product is used first. Products with the earliest use by or expiration dates are stored in front
of products with later dates. Mixing older food with newly received food in storage containers is
not acceptable.
5.2.4. Keep products in original package until used.

5.3. Storage
5.3.1. Designated spaces, lockers, racks, shelves and containers shall be used for storage to ensure no
cross contamination will occur.
5.3.2. The recommended temperature range for dry storage is 50-60°F (10-15°C) except where dry
foods for immediate use are stored in the preparation and serving spaces.
5.3.3. Food must be stored at least 15 cm. (6inches) above the floor to facilitate cleaning of the
storage area.

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager
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5.3.4. Food or food materials shall be stored separately from chemicals and disinfectants so as to
avoid cross contamination and hazards.
5.3.5. Perishable foods shall be kept at or below 45°F (7°C) except during preparation or when held for
immediate serving after preparation to maintain product quality and safety.
5.3.6. Recommended temperatures for perishable food storages:
a.Frozen foods: not more than 10°F (-12°C)
b.Meat and Fish: 32-38°F (0-3°C)
c.Milk and milk products: 40-45°F(5-7°C)
d.Fruits andVegetables: 44-50°F (7-10°C)
5.3.7. Time and Temperature Monitoring Records should be utilized for all refrigerating compartments
and refrigerators. Time and temperature monitoring of cold storage must be done daily during certain
periods of time.

5.4. Preparation and Thawing

5.4.1. Suitable utensils shall be provided and used to minimize handling of food at all points where
food is prepared.
5.4.2. Tongs, forks, spoons, spatulas, scoops, chopping boards and other suitable utensils shall be
provided and used by the employees to reduce hand contact with food to a minimum to avoid
contamination. These utensils must be kept and maintained suitable for the operations and
replaced when worn-out/broken/damaged.
5.4.3. All foods will be thawed using appropriate practices to ensure food safety
5.4.4. Use one of the three acceptable methods for thawing food:
a.Thaw food in the refrigerator at 41°F or below. NEVER thaw food at room temperature.
b.Thaw food needed for immediate service under potable running water at 70°F or lower. Prepare
the product within 4 hours of thawing.
c.Thaw the product in the microwave if product will be cooked immediately
5.4.5. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-contamination
and separate raw products from cooked and ready-to-eat products.

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager
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5.5. Cooking
5.5.1. Use color-coded cutting boards and knife for all products.
5.5.2. Food contact surfaces should be smooth, easily cleaned and sanitized, and appropriate material.
5.5.3. All foods will be cooked to at least the required minimum internal temperature as specified on
recipes to ensure safety.
5.5.4. Cook hot foods to these minimum end-point temperatures or recipe directions. Avoid over-
cooking. Use a calibrated thermometer to check product temperature in thickest part of the item.
.

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager
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0 Food Safety Standards June 28, 2019

6. FACILITY AND EQUIPMENT CLEANING

6.1. The facility and equipment must be maintained to ensure the safety of the food served to
customers.
6.2. Equipment is washed, rinsed, and sanitized after each use to ensure the safety of food served to
customers.
6.3. Use the three sink method to wash, rinse, and sanitize all parts. Verify sanitizer’s concentration
according to manufacturer’s instructions.
6.4. Wash, rinse, and sanitize all food contact surfaces of the equipment that are stationary.
6.5. Allow all parts of the equipment to air dry.
6.6. Re-assemble the equipment.

7. Pest Control
7.1. Pest must be controlled and managed to prevent contamination and spread of bacteria through
cleaning and treatment through a pest control service provider. The pest control provider shall provide

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager
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reports that contain trend analysis on the degree of infestation, chemicals applied and pests observed
and recommendations made by the pest control provider.
7.2. Regularly wipe down countertops and tables, and clean up any spills immediately.
7.3. Repair any leaky sinks, vending machines, or ice machines.
7.4.  Sweep, mop, and vacuum floors. Maintain cleanliness of the kitchen and dining area.
7.5. Reduce the smells that attract pests by lining trashcans, keeping lids tightly shut, and taking trash to the
dumpster frequently. Wash down trashcans and dumpsters regularly, and locate dumpsters as far away
from the building as possible.
7.6. Monitor and sanitize floor drains on a regular basis to keep them from clogging.
7.7. Identify and close all gaps in the walls and ceilings to eliminate pest entry.

8. Steps to implementing Hazard Analysis and Critical Control Point (HACCP)

8.1. Follow the logical sequence in implementing a HACCP program.
8.1.1. Assemble the HACCP Team – multi disciplinary individuals
8.1.2. Describe the product.
8.1.3. Identify Intended Use – based on expected use of the product by the end user. In specific cases,
vulnerability groups of the population (e.g. not suitable for children, pregnant women and elderly)
8.1.4. Create process flow chart.
8.2. Implement the seven HACCP principles.
8.2.1. Conduct Hazard Analysis
8.2.2. Determine Critical Control Point
8.2.3. Establish Critical Limits
8.2.4. Establish Monitoring System
8.2.5. Establish Corrective Action
8.2.6. Establish Verification Procedure
8.2.7. Establish Documented Information

9. Training
9.1. Food handlers and supervisors shall receive appropriate training in proper food handling techniques
and food-protection principles and shall be informed of the danger of poor personal hygiene and
unsanitary practices.
9.2. Food Safety programs should be periodically done, reviewed and updated when necessary. Training
shall be regularly instituted and validated to ensure compliance of personnel to established procedures
and work instructions.

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager
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Midori Japanese Restaurant Guidelines 9/8

Revision No.: Title Effective Date:

0 Food Safety Standards June 28, 2019

Revision History
Revision
Description Sections Affected Revised By Approved By
Date

Prepared by: Date: Reviewed and Approved by:/Date

Michelle R. Mendoza JB Labidon

FSCO Restaurant Manager