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NUEVA VIZCAYA STATE UNIVERSITY

STANDARD OPERATIONAL INSTRUCTION


Title: FOOD SERVICES OPERATIONS
Document No: SOI-AUX-02
Rev. No: 00 Date Effective: 16-December-2013

CONTROLLED DOCUMENT
COPY NO: _____

DOCUMENT REVISION HISTORY


Rev. Date DCR
Details Revision Author
No Effective Number
00 16-Dec-2013 -- Official Release Romeo P.
Evagelista/ Perlita
C. Tiburcio
01

02

03

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Reference Code: SOI-AUX-02
STANDARD OPERATIONAL INSTRUCTION Revision No: 00
Page No: 1 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013

DOCUMENT APPROVAL PAGE

Prepared by:

ROMEO P. EVANGELISTA PERLITA C. TIBURCIO


Director, Auxillary Services Dean, College of Human Ecology

Reviewed by:

GERALDINE T. EBREO
Vice President for Administration and Finance

Approved by:

JOCELYN P. CABRERA
Quality Management Representative

FLORENTINA S. DUMLAO
University President

Edited by: Released by:

JOSEFINA S. SANA SHERYL CAROLINE J. BOY


Faculty, College of Arts and Sciences Document Controller
Check the Master Document Register. Documents that do not bear NVSUs official QMS stamps
Verify that this is the current revision before use are considered Uncontrolled
Not to be reproduced without prior written authorization from the QMR.
Controlled Document Copy No:____
Reference Code: SOI-AUX-02
STANDARD OPERATIONAL INSTRUCTION Revision No: 00
Page No: 2 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013

1.0 Purpose

This document aims to set the standard process for the food service operations in the University
Food Court in order to guarantee that all food offered for sale are prepares, stores/displayed under
safe and sanitary conditions to preclude any incident of food borne illnesses (food poisoning and
intoxication).

2.0 Scope

This procedure applies to the food services operations of NVSU from the submission of the Letter
of Intent and to the monitoring and evaluation of food court operations of the lessees.

3.0 Definition of Terms

Food Safety A scientific discipline describing handling, preparation,


and storage of food in ways that prevent food-borne illness

Food-Borne Illness Any illness resulting from the consumption of contaminated food,
pathogenic bacteria, viruses, or parasites that contaminate food
as well as chemical or natural toxins such as poisonous
mushrooms.

Current Good A production and testing practice that helps to ensure a quality
Manufacturing Practice product
(CGMP)

Hazard Analysis and A systematic preventive approach to food safety and


Critical Control Points allergenic, chemical, and biological hazards in production
(HACCP) processes that can cause the finished product to be unsafe, and
designs measurements to reduce these risks to a safe level

5S of GMP The name of a workplace organization method that uses a list of


five Japanese
words: seiri, seiton, seiso, seiketsu, and shitsuke. Transliterated
or translated into English, they all start with the letter "S"
There are five primary 5S phases: sorting, set in order, systematic
cleaning, standardizing, and sustaining
Also known as Sort, Straighten, Sweep, Standardize and Sustain

Sanitation Standard Generally documented steps that must be followed to ensure


Operating Procedures adequate cleaning of product contact and non-product surfaces
These cleaning procedures must be detailed enough to make
certain that adulteration of product will not occur

Evaluation An assessment made by the University Food Safety Officer and


Director of Auxiliary Services on the extent of compliance of the
lessees who should follow sets of guidelines to ensure objectivity

Check the Master Document Register. Documents that do not bear NVSUs official QMS stamps
Verify that this is the current revision before use are considered Uncontrolled
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Controlled Document Copy No:____
Reference Code: SOI-AUX-02
STANDARD OPERATIONAL INSTRUCTION Revision No: 00
Page No: 3 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013

Business Partner/Lessee The party who agreed to rent/lease the space in the food court
under the terms and conditions stipulated in the MOA.

4.0 Responsibilities

Vice President for Signs Memorandum of Agreement


Administration and Approves Request Letter
Finance (VPAF) Sets fees based on current and reasonable standards

Director for Auxillary Counter-signs Memorandum of Agreement


Services Monitors and supervises lessees, confers with partners for
special concerns during periodic/surprise visits of the food court
Evaluates the performance through on site/spot checks and
pertinent records

Food Court Manager Distributes application form and screens applicants for
accommodation in the Food Court
Orients Business Partner/Lessee on the terms and conditions of
the Food Court operation

Accountant Assesses Fees

Cashier Collects Fees

University Conducts or evaluates physical/medical examination of food


Physician/Health Officer handlers in the food court
Certifies the health status of food handlers according to
qualification standards

College of Human Conducts cGMP, HACCP and 5S to qualified lessees


Ecology/ College of Recommends ways on how lessees can comply with sanitation
Industrial Technology standards
(Food Technology) Monitors the implementation of set standards
Evaluates the performance of the lessees based on set criteria
Recommends the continuation of compliant lessees and
termination of violators based on records/reports

Operators/Lessee Undergoes cGMP, HACCP, 5S, SSOP and other relevant food
safety trainings
Signs Memorandum of Agreement
Abide with the terms and conditions stipulated in the MOA
Provides all available information required in the monitoring and
evaluation report

5.0 Procedure Flow


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Reference Code: SOI-AUX-02
STANDARD OPERATIONAL INSTRUCTION Revision No: 00
Page No: 4 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013

Responsibilities Key Steps Interfaces

Start

Interested Food Court Letter of Intent (LOI)


Apply for Rent/Lease of
Lesse/Operator
Space in the University See Details 6.1
Food Court

VPAF Approve LOI and See Details 6.2


Director for Auxillary
Application Form
Services

VPAF See Details 6.3


Sign MOA for Food Court
Director for Auxillary
Services Rental
Lessee

Director for Auxillary Provide Permit to Pay to the Permit to Pay


Services
Lessee See Details 6.4

Lessee Collection SOI


Pay Food Court Stall Rental
SOI-CSH-01
Fees at the Cashiers Office
See Details 6.4

Lessee/Operator Submit Photocopy of OR to Official Receipt


Food Court Manager See Details 6.4

Food Court Manager Orient Lessee and Food Food Court Operations
Orientation Attendance Sheet
Handlers on the Terms and
Conditions of Food Court See Details 6.5
Operations

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Verify that this is the current revision before use are considered Uncontrolled
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Reference Code: SOI-AUX-02
STANDARD OPERATIONAL INSTRUCTION Revision No: 00
Page No: 5 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013

College of Human Conduct Orientation on Training Certificates


Ecology/ College of
cGMP, 5S, SSOP, and See Details 6.5
Industrial Technology
(Food Technology) HACCP

Lessee Undergo Medical Medical Certificates


Food Handlers
Examination
See Details 6.6

Lessee/Operator Submit Photocopies of Lessee/Operator Application


Medical Certificates and Files
Training Certificates to
See Details 6.7
Food Court Manager

Food Court Manager Assign the Food Court Stall Food Court Stall Assignment
Lessee/Operator and Check-in at the Food Logbook
Court LB-AUX-01

See Details 6.8

Director for Auxillary Monitor and Evaluate Food Food Court Operation
Services Stalls for Compliance with Evaluation Form
College of Human
Agreed Food Safety
Ecology/ College of See Details 6.9
Industrial Technology Practices
(Food Technology)

Director for Auxillary Recommend See Details 6.19


Services
College of Human Continuation/Termination of
Ecology/ College of Lessees Contract
Industrial Technology
(Food Technology)

End

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Reference Code: SOI-AUX-02
STANDARD OPERATIONAL INSTRUCTION Revision No: 00
Page No: 6 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013

6.0 Procedure Details

6.1 Interested Food Court Lessees/Operators shall submit a Letter of Intent (LOI)
addressed to the Vice President for Administration and Finance through the
Director for Auxillary Services.

6.2 The LOI shall be reviewed by the Director for Auxillary Services and the Vice
President for Administration and Finance for approval/disapproval of the request.
If approved, a Memorandum of Agreement for the rental of space in the Food Court
shall be prepared by the Director for Auxillary Services.

6.3 The VPAF, Director for Auxiliary Services, and the Lessee shall sign a
Memorandum of Agreement for the rental of space in the Food Court.

6.4 The Food Court Manager shall release a Pay Slip permit to the Lessee. The
Lessee shall pay the rental fees at the Cashiers Office. A photocopy of the Official
Receipt shall be submitted to the Food Court Manager.

6.5 The Lessee and his/her food handlers shall attend the Food Court Operations
Orientation Seminar wherein the Food Court Manager shall discuss the rules and
regulations of the Food Court Operations. The College of Human Technology or
the College of Industrial Technology (Food Technology) shall also conduct an
orientation on cGMP, 5S, SSOP, and HACCP. Training Certificates shall be
distributed to the Lessee and the food handlers.

6.6 The food handlers shall undergo Medical Examination to check if they are healthy
and fit to handle and serve food.

6.7 Copies of the Training Certificates and Medical Certificates shall be submitted to
the Food Court Manager. Folders shall be assigned for each lessee for their
respective files. These files shall be kept by the Food Court Manager.

6.8 The Food Court Manager shall assign a food stall for the lessee (LB-AUX-01, Food
Court Assignment Logbook) and assist him/her in the check-in at the food court.
The Lessee shall check-in one to two days before classes begin for his/her
preparations.

6.9 Every semester, or as the need arise, the Director for Auxillary Services and the
College of Human Ecology or the College of Industrial Technology (Food
Technology) shall inspect and monitor the food safety operations and practices of
the food handlers at the food court. The evaluators shall determine the
continuation/termination of the food court operation contract.

7.0 References

NVSU Manual of Operations, 2006 Edition

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Verify that this is the current revision before use are considered Uncontrolled
Not to be reproduced without prior written authorization from the QMR.
Controlled Document Copy No:____
Reference Code: SOI-AUX-02
STANDARD OPERATIONAL INSTRUCTION Revision No: 00
Page No: 7 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013

8.0 Records

Lessee/Operator Application Files:


Letter of Intent (LOI)
Food Court Operation Application Form
Memorandum of Agreement
Permit to Pay
Official Receipt
Food Court Operations Orientation Attendance Sheet
Training Certificates
Medical Certificates
Food Court Operation and Food Safety Evaluation Form
LB-AUX-01 Food Court Stall Assignment Logbook

Check the Master Document Register. Documents that do not bear NVSUs official QMS stamps
Verify that this is the current revision before use are considered Uncontrolled
Not to be reproduced without prior written authorization from the QMR.
Controlled Document Copy No:____