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Frequently asked questions

Information for caterers and aspiring caterers


For those who currently are caterers, or who plan to start catering businesses, food safety is something that must be placed at the very top of your list of priorities. The Philippine Food Safety Act clearly states that food business operators (FBOs) are held accountable for any injury caused to customers, associated with the food prepared. The buck stops with you, and it is incumbent upon you to make sure every t is crossed and every i is dotted. Some practical advice:

  • Invest in high quality food pan carts and/or well-insulated carriers.
  • Have chafing dishes and soup marmites with lids and built-in fuel holders, with a continuous supply of chafing dish fuel (2 to 5 hr. burn time).
  • Countertop induction warmers, electric chafer water pans and universal electric chafer heaters are advisable, but you should also have adequate fuel on hand in case of power outages.
  • Have a range of food thermometers, preferably digital, and train your staff how to calibrate them, how to use them correctly, and how to keep accurate time-temperature logs. If this is not done impeccably a potentially large number of people could be made very ill, as has been seen in numerous foodborne illness outbreaks.
  • Under Article V of the IRR of the Food Safety Act, the principal responsibility of FBOs is to ensure the safety of consumers and eliminate or reduce risks by following standard control measures. Additionally, Rule 14a.4 states that it is the FBO's responsibility to identify and evaluate the hazards that could affect food, and implement the controls to prevent those hazards.
  • Under Article IX § 31.b of the Food Safety Act, training on safe food handling is mandatory for all food handlers. Not merely recommended, but required by national law.
Asiaide Food Safety is here to help with catering food safety training, as well as in the formation and implementation of a HACCP-based Food Safety Management System for your business. This is highly advisable and is designed to help you identify what could go wrong, identify the steps where things can go wrong, set critical limits, set up monitoring checks, decide what to do in the event that something does go wrong, verify that the plan is working, and keep proper records of it all.





OUR STUDIO
& GARDEN

6100 E. Hackett Dr.

Cedar, Mi.

phone: 2316752812

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© 2018 by Leelanau Plant Co. 

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