LOMI

Process Step Hazards Preventative Monitoring Corrective Records Verification

Measures and Process Action
Critical Limits

Receiving Biological Inspect all Check all Reject all Market list with Managers or
- Raw Pork Hazard ingredients for ingredients ingredients that detailed marketer must
- Fresh cleanliness, against the do not meet the specification and check the state
Vegetables Chemical foreign objects, market list. standards. invoice. of all ingredients
- Packed
Hazard and damaged Thorough before receiving
ingredients
- Egg
packaging . quality check for them.
Physical Hazard each ingredient
Ensure for any spoilage,
temperature for foreign objects,
pork is not and damaged
below the packaging.
temperature Check the
danger zone. temperature;
pork should be
Ensure received at 5
vegetables are degrees Celsius
fresh and intact; or 41 degrees
pork should Fahrenheit.
have a
pinkish-red
color.

There should not

be any foul odor.

Storage Biological Pork must be Check the Monitor the Monitoring Managers or
- Raw Pork Hazard refrigerated to temperatures temperatures sheets with dates marketer must
 - Fresh 40 degrees and conditions and adjust if and check the state
Vegetables Chemical Fahrenheit (4.4 of the necessary daily. temperatures of the
- Packed Hazard degrees Celsius) refrigerator and Organize storage recorded during ingredients and
ingredients freezer. to avoid checking. the temperatures
- Egg
Physical Hazard Store vegetables cross-contamina and conditions
-
into a container tion. of the storage
or plastic bag areas.
and store in the
refrigerator at 1
to 4 degrees
Celsius.

Refrigerate eggs
at 40 degrees
Fahrenheit or
below.

Thawing Biological Defrost pork in Check the Cook the meat Monitoring Managers or
- Raw pork Hazard the refrigerator temperature and immediately if sheets with food safety
with the duration of the temperature recorded officer must
temperatures of thawing. of meat is above temperatures regularly check
40 degrees 41 degrees and dates of the thawing
Fahrenheit or Fahrenheit in checking process.
below. less than two
hours. Discard
Do not thaw in the meat if there
room is any foul odor,
temperature for discoloration,
more than two and slimy
hours. texture.

When thawing
with cold water,
 change the water
every 30
minutes.

Preparation Biological Use separate Ensure that there Immediately Monitoring Managers or
- Cross-cont Hazard chopping boards are separate clean or wash sheets of food safety
amination and knives for tools (i.e. any raw cleanliness of officer must
of vegetables and chopping boards drippings. each station. monitor and
vegetables
pork to avoid and knife) used Discard Monitoring of correct the
and pork
- Washing
cross in vegetables ingredients that proper uniform preparation
and cutting contamination. and raw pork. are spoiled or and hygiene process.
Check that all have practices of
Wash vegetables stations are deteriorated staff.
and pork sanitized and the quality.
thoroughly. proper washing
and cutting
Check and techniques.
separate any
chemicals from
food in the
station

Cooking Physical Hazard Pork should be Monitor Continue to Time records Managers or the
- Boiling of cook to an temperature cook lomi until and cooing cook should
broth and internal using a food proper temperature logs monitor the
cooking of temperature of thermometer. temperatures are duration and
pork
165 degrees Check the reached temperature of
Fahrenheit duration of cooking.
cooking.
Broth should be
boiled for at
least 5 minutes
 FRIED BANGUS

Process Step Hazards Preventative Monitoring Corrective Records Verification

Measures and Process Action
Critical Limits

Receiving Biological Ensure fish are Check all Reject all Market list with Managers or
- RAW Hazard bought fresh and ingredients ingredients that detailed marketers must
FISH is well stored against the do not meet the specification and check the state
Chemical market list. standards or invoice. of all ingredients
Hazard Fish must be Thorough dispose if it before receiving
placed in a quality check for poses such as them.
Physical Hazard sanitary manner each ingredient bad odor or
at least 6 meters for any spoilage, signs of rotting
from harmful foreign objects, appearance.
chemicals and damaged
packaging.
Fish must be Check the
handled with temperature;
personal pork should be
protective received at 5
equipments. degrees Celsius
or 40 degrees
Fahrenheit.

Storage Biological Fish must be Check the Fish must be Monitoring the Temperature
- Raw fish Hazard refrigerated to temperatures placed in a temperature tagging will help
40 degrees and conditions separate regularly and monitoring the
Chemical Fahrenheit (4.4 of the container from practice temperature over
Hazard degrees Celsius) refrigerator and other raw temperature time, Quality
freezer. ingredients. tagging to Control
 Physical Hazard efficiently personnel are
Set freezer to monitor the tasked to do the
0°F (-18°C) to temperature over monitoring.
prevent bacterial time.
growth and
freezer burn,

Thawing Biological Defrost fish in Check the Cook the fish Monitoring the Temperature
- Raw Fish Hazard the refrigerator temperature and immediately if temperature tagging will help
with the duration of the temperature regularly and monitoring the
temperatures of thawing. of meat is above practice temperature over
40 degrees 41 degrees temperature time, food safety
Fahrenheit or Fahrenheit in tagging to personnel are
below. less than two efficiently tasked to do the
hours. Discard monitor the monitoring.
Do not thaw in the meat if there temperature over
room is any foul odor, time.
temperature for discoloration,
more than two and slimy
hours. texture.

When thawing
with cold water,
change the water
every 30
minutes.

Preparation Biological Use separate Ensure that there Immediately Monitoring Managers or
- Potential Hazard chopping boards are separate clean or wash sheets of food safety
Cross-cont and knives raw tools (i.e. any raw cleanliness of officers must
amination ingredients for chopping boards drippings. each station. monitor and
upon
fish from other and knife) used Discard Monitoring of correct the
preparation
raw ingredients. in vegetables ingredients that proper uniform preparation
 and raw fish are spoiled or and hygiene process.
Check and Check that all have practices of
separate any stations are deteriorated staff.
chemicals from sanitized and the quality.
food in the proper washing
station and cutting
techniques.

Cooking Physical Hazard Fish should be Monitor Continue to Time records Managers or the
- Cooking cook to an temperature cook Fish until and cooing cook should
Fish in oil internal using a food proper temperature logs monitor the
temperature of thermometer. temperatures are duration and
160 degrees Check the reached to avoid temperature of
Fahrenheit duration of fishy odor and cooking.
cooking. kill microbes.

PORK ADOBO

Process Step Hazards Preventative Monitoring Corrective Records Verification

Measures and Process Action
Critical Limits

Receiving Biological Ensure Pork are Check all Reject all Market list with Managers or
- RAW Hazard bought fresh and ingredients ingredients that detailed marketers must
PORK is well stored against the do not meet the specification and check the state
- Spices for Chemical market list. standards or invoice. of all ingredients
Pork
Hazard Pork must be Thorough dispose if it before receiving
Adobo
placed in a quality check for poses such as them.
Physical Hazard sanitary manner each ingredient bad odor or
atleast 6 meters for any spoilage, signs of rotting
from harmful foreign objects, appearance.
 chemicals and damaged
packaging.
Pork must be Check the
handled with temperature;
personal pork should be
protective received at 5
equipments. degrees Celsius
or 40 degrees
Fahrenheit.

Storage Biological Pork must be Check the Pork must be Monitoring the Temperature
- Raw Pork Hazard refrigerated to temperatures refrigerated 3 temperature tagging will help
- Spices 40 degrees and conditions days prior regularly and monitoring the
Chemical Fahrenheit (4.4 of the cooking. practice temperature over
Hazard degrees Celsius) refrigerator and Pork must be temperature time, Quality
freezer. freezed for long tagging to Control
Physical Hazard term storage. efficiently personnel are
monitor the tasked to do the
temperature over monitoring.
time.

Thawing Biological Defrost Pork in Check the Cook the Pork Monitoring the Temperature
- Raw Pork Hazard the refrigerator temperature and immediately if temperature tagging will help
with the duration of the temperature regularly and monitoring the
temperatures of thawing. of meat is above practice temperature over
40 degrees 41 degrees temperature time, Food
Fahrenheit or Fahrenheit in tagging to safety personnel
below. less than two efficiently are tasked to do
hours. Discard monitor the the monitoring.
Do not thaw in the meat if there temperature over
room is any foul odor time.
temperature for and
more than two discoloration
 hours.

When thawing
with cold water,
change the water
every 30
minutes.

Preparation Biological Use separate Ensure that there Immediately Monitoring Managers or
- Potential Hazard chopping boards are separate clean or wash sheets of food safety
Cross-cont and knives raw tools (i.e. any raw cleanliness of officers must
amination ingredients for chopping boards drippings. each station. monitor and
upon
fish from other and knife) used Discard Monitoring of correct the
preparation
raw ingredients. in spices and ingredients that proper uniform preparation
raw fish Check are spoiled or and hygiene process.
Check and that all stations have practices of
separate any are sanitized and deteriorated staff.
chemicals from the proper quality.
food in the washing and
station cutting
techniques.

Cooking Physical Hazard Fish should be Monitor Continue to Time records Managers or the
- Cooking of cook to an temperature cook Pork until and cooing cook should
Pork internal using a food proper temperature logs monitor the
Adobo temperature of thermometer. temperatures are duration and
160 degrees Check the reached. temperature of
Fahrenheit duration of cooking.
cooking.
 KNICKERBOCKER

Process Step Hazards Preventative Monitoring Corrective Records Verification

Measures and Process Action
Critical Limits

Receiving Biological Ensure that Check all Reject all Market list with Managers or
- Food Hazard fruits have no ingredients spoiled detailed marketers must
contacts signs of against the ingredients specification and check the state
that may Chemical contamination market list. invoice. of all ingredients
cause cross
Hazard and spoilage. Thorough before receiving
contaminat
ion.
quality check of them.
Physical Hazard all ingredients.

Storage Biological Store all Regular Reject all Monitoring the Temperature
- Hazard ingredients at temperature of ingredients that temperature tagging will help
appropriate the ingredients. show signs of regularly and monitoring the
Chemical temperatures spoilage. practice temperature over
Hazard and separate temperature time, Quality
ingredients from tagging to Control
Physical Hazard the raw meat. efficiently personnel are
monitor the tasked to do the
Store fruits at temperature over monitoring.
less than 4 time.
degrees Celsius.

Preparation Biological Thoroughly Observe proper Re-sanitize and Monitoring Managers or

Hazard wash cutting preparation wash tools and sheets of food safety
boards, knives, process. cooking stations. cleanliness of officers must
and cooking Separate used each station. monitor and
stations. tools from the Monitoring of correct the
ones used in raw proper uniform preparation
Thoroughly meats. and hygiene process.
 wash fruits. practices of
staff.

Cooking Physical Hazard Wash all needed Follow the Discard gelatin Time records Managers or the
- Cooking tools such as manufacturer’s if there are any and cooing cook should
of gelatin knives, instructions and foreign temperature logs monitor the
chopping board, use portable materials. duration and
and pots. water. temperature of
cooking.
Gelatin should Ensure that the
be cooked about gelatin free from
130 to 180 foreign
degrees materials.
Fahrenheit.

Chicken Halang-halang

Process Step Hazards Preventative Monitoring Corrective Records Verification

Measures and Process Action
Critical Limits

Receiving Biological Ensure Chicken Check all Reject all Market list with Managers or
- Raw Hazard are bought fresh ingredients ingredients that detailed marketers must
Chicken and is well against the do not meet the specification and check the state
- Spices for Chemical stored market list. standards or invoice. of all ingredients
Chicken
Hazard Thorough dispose if it before receiving
Halang2
Chicken must be quality check for poses such as them.
Physical Hazard placed in a each ingredient bad odor or
sanitary manner for any spoilage, signs of rotting
atleast 6 meters foreign objects, appearance.
 from harmful and damaged
chemicals packaging.
Check the
Chicken must be temperature;
handled with Chicken should
personal be received at 5
protective degrees Celsius
equipments. or 40 degrees
Fahrenheit.

Storage Biological Chicken must be Check the Chicken must be Monitoring the Temperature
- Raw Hazard refrigerated to temperatures refrigerated 3 temperature tagging will help
Chicken 40 degrees and conditions days prior regularly and monitoring the
- Spices Chemical Fahrenheit (4.4 of the cooking. practice temperature over
Hazard degrees Celsius) refrigerator and Chicken must be temperature time, Quality
freezer. freezed for long tagging to Control
Physical Hazard term storage. efficiently personnel are
monitor the tasked to do the
temperature over monitoring.
time.

Thawing Biological Defrost Chicken Check the Cook the Monitoring the Temperature
- Raw Hazard in the temperature and Chicken temperature tagging will help
Chicken refrigerator with the duration of immediately if regularly and monitoring the
temperatures of thawing. the temperature practice temperature over
40 degrees of meat is above temperature time, Food
Fahrenheit or 41 degrees tagging to safety personnel
below. Fahrenheit in efficiently are tasked to do
less than two monitor the the monitoring.
Do not thaw at hours. Discard temperature over
room the meat if there time.
temperature for is any foul odor
more than two and
 hours. discoloration

When thawing
with cold water,
change the water
every 30
minutes.

Thawing
Process must be
done on running
water instead on
still water

Preparation Biological Use separate Ensure that there Immediately Monitoring Managers or
- Potential Hazard chopping boards are separate clean or wash sheets of food safety
Cross-cont and knives raw tools (i.e. any raw cleanliness of officers must
amination ingredients for chopping boards drippings. each station. monitor and
upon
Chicken from and knife) used Discard Monitoring of correct the
preparation
-
other raw in spices and ingredients that proper uniform preparation
ingredients. raw fish Check are spoiled or and hygiene process.
that all stations have practices of
Check and are sanitized and deteriorated staff.
separate any the proper quality.
chemicals from washing and
food in the cutting
station techniques.

Cooking Physical Hazard Chicken should Monitor Continue to Time records Managers or the
- Cooking of be cook to an temperature cook Chicken and cooing cook should
Chicken internal using a food until proper temperature logs monitor the
Halang- temperature of thermometer. temperatures are duration and
halang
160 degrees Check the reached to rid temperature of
 Fahrenheit duration of microorganisms cooking.
cooking. such as
salmonella.

CHOPSUEY

Process Step Hazards Preventative Monitoring Corrective Records Verification

Measures and Process Action
Critical Limits

Receiving Biological Inspect all Check all Reject all Market list with Managers or
- Raw Hazard ingredients for ingredients ingredients that detailed marketers must
Vegetables cleanliness, against the do not meet the specification and check the state
Chemical foreign objects, market list. standards or invoice. of all ingredients
Hazard and damaged Thorough dispose if it before receiving
packaging . quality check for poses such as them.
Physical Hazard each ingredient bad odor or
Ensure for any spoilage, signs of rotting
vegetables are foreign objects, appearance.
fresh and intact; and damaged
pork should packaging.
have a
pinkish-red
color.

There should not

be any foul odor.

Storage Biological Store vegetables Check the Organize storage Monitoring Managers or
- Raw
 vegetables Hazard into a container storage to avoid sheets with marketer must
or plastic bag conditions of the cross-contamina dates. check the state
Chemical and store in the vegetables tion. of the
Hazard refrigerator at 1 ingredients and
to 4 degrees the conditions of
Physical Hazard Celsius. the storage
areas.

Preparation Biological Use separate Ensure that there Discard Monitoring Managers or
- Cutting Hazard chopping boards are separate ingredients that sheets of food safety
and and knives for tools (i.e. are spoiled or cleanliness of officer must
washing of vegetables to chopping boards have each station. monitor and
vegetables
avoid cross and knives) used deteriorated Monitoring of correct the
-
contamination. in vegetables. quality. proper uniform preparation
Check that all and hygiene process.
Wash vegetables stations are practices of
thoroughly. sanitized and the staff.
proper washing
Check and and cutting
separate any techniques.
chemicals from
food in the
station.

Cooking Physical Hazard Vegetables Monitor Continue to Time records Managers or the
- Cooking of should be cook temperature cook chopsuey and cooking cook should
Chicken to a temperature using a food until proper temperature logs monitor the
Halang- of 135 degrees thermometer. temperatures are duration and
halang
Fahrenheit Check the reached temperature of
duration of cooking.
cooking.
 MANGO CON BAGON GATA

Process Step Hazards Preventative Monitoring Corrective Records Verification

Measures and Process Action
Critical Limits

Receiving Biological Inspect all Check all Reject all Market list with Managers or
- Raw Hazard ingredients for ingredients ingredients that detailed marketers must
Vegetables cleanliness, against the do not meet the specification and check the state
- Bagoong Chemical foreign objects, market list. standards or invoice. of all ingredients
Hazard and damaged Thorough dispose if it before receiving
packaging . quality check for poses such as them.
Physical Hazard each ingredient bad odor or
Bagoong and for any spoilage, signs of rotting
gata should be foreign objects, appearance.
tightly sealed and damaged
packaging.

Storage Biological Mango should Regular Reject all Monitoring Managers or

- Raw Hazard be stored at 10 monitoring of ingredients that sheets with marketer must
Vegetables degrees Celsius temperature and do not meet the dates. check the state
- Bagoong Chemical conditions of standards of the
Hazard Bagoong and storage. ingredients and
Gata should be the conditions of
Physical Hazard stored at 4 the storage
degrees Celsius. areas.

Preparation Biological Use separate Ensure that there Discard Monitoring Managers or
- Cutting Hazard chopping boards are separate ingredients that sheets of food safety
and and knives for tools (i.e. are spoiled or cleanliness of officer must
washing of vegetables to chopping boards have each station. monitor and
 vegetables avoid cross and knives) used deteriorated Monitoring of correct the
- contamination. in vegetables. quality. proper uniform preparation
Check that all and hygiene process.
Wash vegetables stations are practices of
thoroughly. sanitized and the staff.
proper washing
Check and and cutting
separate any techniques.
chemicals from
food in the
station.

Cooking Physical Hazard Monitor Continue to Monitoring of Managers or the

- Cooking temperature cook until cooking cook should
bagoong Cook gata and
using a food proper temperature. monitor the
and gata bagoong to a
thermometer. temperatures are duration and
minimum
Check the reached. temperature of
internal
duration of cooking.
temperature of
cooking.
75°C (167°F).
Ensure all
cooking utensils
are clean before
cooking
 OSHO SUMMARY REPORT

As the Food Safety Officer, I arrived before 7:30 AM to check all stations before the

operation started. I made sure that all of the kitchen staff were wearing the proper kitchen attire

such as chef’s coat, apron, hairnet, and face mask. Moreover, I made sure to thoroughly check all

the nails and hair of the staff to prevent contamination and minimize the risk of physical hazards.

As I check the different kitchen areas and stations, all areas are maintained clean. All plastic

containers, trimmings waste, and other packages were immediately thrown away to clear and

maintain the cleanliness of all kitchen stations. There were also designated bins for the different

waste such as the biodegradable and nonbiodegradable wastes. Moreover, during the food

preparation, I noticed a few hazards that needs to be addressed:

1. One sink near the stoves is not functional as it can cause spilling of water on the

floor. Moreover, there is no proper sign that the sink should not be.

2. The tiles near the cooking area are missing, creating a tripping hazard.

3. Clean knives are not properly placed in the drying area which may cause injury to

the staff.

When the customers arrived, I also ensured that all tables were cleaned before and after

each use. Furthermore, I also ensured that plates, utensils, and glasses were not accumulated in

the bins and were dished out immediately to the washing area.

As a Food Safety Officer, I focused on ensuring that all working stations and dining areas

were sanitized to maintain a hygienic environment for the staff and customers. Additionally, I

closely monitored the cooking process of each dish to ensure its adherence to established food

safety standards. These safety practices are very important in a food establishment to ensure the

highest standards of food safety and provide quality service to customers.