FoodSHAP®

Food Safety & Hygiene Academy of the Philippines

FoodSHAP® FOOD SAFETY COMPLIANCE OFFICER COURSE

INSPECTION REPORT

Student Number FSF-12481

I. Introduction

This food safety inspection activity was conducted inside the baking facility under the
Quality Assurance Department of Agripacific Corporation, a flour milling company
situated in Tanza, Cavite on September 8, 2017.

Basically, the QA department is composed of one QA Head, one QA Supervisor, one

Baking specialist, three analysts, two inspectors, and two lab aides. For the purpose of this
inspection, only the baking specialist and one lab helper is considered to be involved in
the process flow that I have chosen, which is the baking of chiffon cakes.

The baking area of the plant serves as the application testing laboratory wherein the
produced flour is made into cookies or cakes to determine its performance during baking.
This division in the laboratory also has the last say whether the produced batch is good for
release or not.

Aside from baking, sensory evaluation is also conducted inside by having randomly
selected guests or evaluators to get their feedback on the produced product using our own
flour.
 II. INSPECTION REPORT

Corrective Actions (Short term and

FINDINGS Responsible
Long Term) Resources Target Date
A. Unsafe Acts
Party
Short Term Long Term
and conditions

Ask for Have a strict vendor's

1st quarter of
Certificate of supplementary assurance program to TIME,
Purchasing the next year
1 Analysis (COA) is documents like ensure that raw MANPOWER,
officer, Baker (annual basis for
not presented. delivery receipt/ materials come from BUDGET
each supplier)
transmittal form. reliable suppliers.
Provide non-sticky
foo-grade kneading
Call attention of the gloves that is easy to Purchasing
BUDGET
Gloves and mask food handler. Since use during Officer;
(purchase);
were not worn no gloves and mask is preparation. Proper TRAINING 1st quarter of
2 TIME and
during food provided, proper training must also be FACILITATOR/ the next year
FACILITATOR
handling. handwasing must be given to food handlers FOOD SAFETY
(training0
done. to show the OFFICER
importance of using
PPEs.
Always check for For immediate repair
presence of pest that of the affected wall.
Cracks on walls BUDGET, Facility before the end
3 may inhabit inside Check the other parts
are present. MANPOWER Engineer of the year
the cracks; and apply as well for possible
sealant. cracks.
Buy pest control
Always check the BUDGET;
No pest control devices from reliable Pest control 1st quarter of
4 baking area for INSTALLER
devices. pest control service officer the next year
presence of pest. (Manpower)
provider.
Since it is just
purchased form
Eggs are not in Eggs must be placed in
supermarket, check
chilled cooler boxes at Purchasing within the year
5 the integrity of the BUDGET
temperature temperature not officer, Baker (2017)
shell of the egg if not
during receiving. lower that 5oC.
cracked, no off-odor
and no discoloration.

Food items are

Storage area is not separated with each Proper labelling must TIME and within the year
6 Baker
properly labelled. other according to be imposed. BUDGET (2017)
function/ type.
 Provide a chilled
storage such that
Eggs are not To be used
upon receiving and Purchasing 1st quarter of
7 placed in chilled immediately, within BUDGET
random inspection, officer, Baker the next year
storage. the day.
eggs are stored in the
chiller immediately.
Third-party
Make sure that the
Conduct third-party calibration 1st quarter of
thermometer is in
Thermometer is calibration from service the next year
8 good working BUDGET
not yet calibrated. reliable service provider; (conduct twice a
condition, cleaned
provider. Department year)
and sanitized.
Head
Third-party
Make sure that the
Conduct third-party calibration 1st quarter of
Oven is not yet oven is in good
calibration from service the next year
9 calibrated/ working condition, BUDGET
reliable service provider; (conduct twice a
validated. cleaned and
provider. Department year)
sanitized.
Head
No color-coding of
equipment and Label the utensils'
small utensils like storage for the time Buy color-coded Purchasing 1st quarter of
10 BUDGET
chopping board, being to avoid cross utensils. officer, Baker the next year
measuring cup, contamination.
etc.
Make a policy or
Mop for cleaning
Clean the dirty mops procedure on proper before the end
11 the floor is not TIME BAKER
immediately. cleaning of cleaning of the year
cleaned properly.
materials.
Make sure the
utensils and
equipment are Construct a three
No three- 2nd to 3rd
immediately washed compartment sink for BUDGET, TIME, Facility
12 compartment quarter of the
after every use. washing-rinsing- MANPOWER Engineer
sink. next year
Follow washing- sanitizing.
rinsing-sanitizing
procedure.
Improvise a division
Cleaning agents/ plate to separate the
solution are storage of food- Create and execute a
placed near related equipment strict chemical
before the end
13 equipment from cleaning program to address its TIME BAKER
of the year
cabinet/ storage material. Better if proper storage, and
without division another cabinet is usage.
or partition. used to separate
those.
Dispose immediately
Chiffon handler or or cover with plastic Use non-wood
Purchasing 1st quarter of
14 stand is made of until the non-wood material for the BUDGET
officer, Baker the next year
wood. chiffon handler is chiffon stand.
provided.
 Buy color-coded
Make sure the towels for cleaning
Cleaning towels cleaning towels are purposes and create a
for food contact also cleaned and cleaning policy
Purchasing 1st quarter of
15 surfaces and small sanitized when used program that includes BUDGET; TIME
officer, Baker the next year
equipments are in between foor decoding of color-
not color-coded. contact surfaces and coded towels,
small equipments. cleaning of cleaning
implements, etc.

B. Good Practices
Food contact
surfaces (table
top) are cleaned
16
and sanitized
before and after
operation.
Food handlers
practice proper
handwashing
17 before and after
food handling and
in between critical
points.

I confirm that I received no help in preparing this report and I confirm I am the person stated in this form.

THE CANDIDATE/STUDENT MUST SIGN HERE: ___________________________________

STUDENT BIRTHDAY: __________________________________________.