OFSQA and OSH conduct Mock Walk Re-Opening Audits in Ateneo School Cafeterias

On June 10-11, 2020, the Office for Food Safety and Quality Assurance (OFSQA) namely: Ms. Shella ef-em Corpuz-Montinola, Ms. Maria Kristal T. Garcia and Mr. Billy O. Hernandez and in coordination with  the Occupational Safety and Health Committee (OSH), Mr. Jerome Galler-Pascual (Committee Secretary) conducted a Mock-Walk Audit on the following Food Business Operators (FBOs) inside the Ateneo: TGS Fastfoods and Catering Services,  Ebai’s Café and Pastries of the Ateneo Residence Halls (ARH) and Ateneo Multi-Purpose Cooperative (AMPC). 

 

For the past weeks, all the Food Businesses (FBs) operating in the Loyola campus and the campuses of the Professional Schools, including the Cafeteria Coordinators were given Restaurant Re-Opening Guidance Webinars and Checklists developed by the OFSQA. All COVID-19 addendum to the existing OFSQA policies were based on NSF International’s Restaurant Re-Opening Checklist Post COVID-19 and modified to comply with the Department of Trade and Industry (DTI) and the Department of Labor and Employment (DOLE) Interim Guidelines on Workplace Prevention and Control of COVID-19 and Minimum Health Protocols for Dine-In Restaurants and Fastfood Establishments (https://www.dole.gov.ph/covid-19-mitigating-measures/). All materials and online webinars were finalized and consulted with OSH Committee Chair Engr. Josephy Almosera, University Physician Dr. Norman Dennis Marquez, and the Office of the Vice President for Administration and Human Resources (OVP-AHR).  

                 

 

The Re-Opening Guidance Checklists will serve as a mandatory requirement for the Food Business Operators (FBOs) as they re-open their services and re-assure their commitment to the Ateneo community in the observance of the “new normal” protocols in our respective cafeterias. Whereas, new protocols include physical distancing, wearing of masks, accomplishing health screening checklists, and temperature checking before entering the cafeteria premises, the majority of the hygiene measures had been established in all cafeterias before the COVID-19 pandemic. 

Ebai’s Café and Pastry Service Infographic Materials with floor mat at the entrance of cafeteria
	The Ateneo Hygiene Ambassadors (AHA) Team of Ebai’s (right picture) with OFSQA and OSH

 

The FBOs were assessed by the OFSQA and the OSH Committee representative using an 11-parameter Mock Walk Checklist as follows: (1) Compliance with Local Regulations; (2) Customer Dining and Seating Area; (3) Staff Knowledge and Understanding; (4) Equipment and Utensils Condition; (5) Food and Food-Contact Surfaces Condition; (6) Pest Control; (7) Cleaning and Sanitizing; (8) Soft Opening/Test Run; and (9) Chemicals; (10) Delivery Services; and (11) Monitoring.  FBOs that did not meet the acceptable scores based on assessment result criteria (0-5 Low risk; 0-2 Medium Risk; 0 High Risk) were not allowed to continue their services nor re-open for operations until they institute the corrective measures to pass the standards. 

TGS Fastfood and Catering Services’ Ateneo Hygiene Ambassadors (AHA) Team with FSQA Officer, Mr. Billy Hernandez demonstrating proper handwashing

All cleaning and sanitizing measures were inspected, and sanitizer concentrations were tested using Chlorine Test Strips making sure they meet 200 parts per million (ppm) sanitizer level. Food Service personnel and preparation tables and utensils were also checked by using a Glo-germ (UV) device to validate their handwashing and cleaning procedures. Food temperatures were checked to make sure they meet the safety requirement for hot products at 60ᵒC (140ᵒF), and 5ᵒC (40ᵒF) and below for cold items. All stored items at the dry warehouse, the refrigerators and freezers were also checked if these are within the expiration dates.  Majority of stocks past the expiration dates were discarded and replaced with newly delivered goods. 

In light of the COVID-19 situation, the school community is enjoined to observe the “Bring Your Own Baunan (BYOB)” system to avoid the sharing of utensils. If unavailable, all cutleries and food containers shall be made available for sale by FBOs. Other COVID-19 mitigating measures include food delivery and order pick up, as well as planning for cashless and digital payment transactions.

 

 

The OFSQA and the OSH Committee will routinely monitor all the FBs during the General Community Quarantine (GCQ) to continuously assure the employees and visitors of safe, quality and nutritious food. The FBs are also assured that OFSQA will follow strict COVID-19 guidelines for Auditors (body temperature and health screening, sanitizing of gadgets, handwashing, wearing of personal protective equipment (PPEs) – facial mask, hairnets, laboratory gowns, gloves, changing of clothes (showering when coming from outside school premises) and observance of physical distancing before and during audit commencement. 
 

The OFSQA would like to thank the General Managers and the Owners of TGS Fastfoods and Catering Services, Ebai’s Café and Pastries (ARH) and Ateneo Multi-Purpose Cooperative (AMPC) for allowing the OFSQA and the OSH Committee to conduct their audits.