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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
Prepared by:
Reviewed by:
GERALDINE T. EBREO
Vice President for Administration and Finance
Approved by:
JOCELYN P. CABRERA
Quality Management Representative
FLORENTINA S. DUMLAO
University President
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.
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)
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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
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
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
Start
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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Controlled Document Copy No:____
Reference Code: SOI-AUX-02
STANDARD OPERATIONAL INSTRUCTION Revision No: 00
Page No: 5 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013
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
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)
End
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: 6 of 7
FOOD SERVICES OPERATIONS Date Effective 16-Dec-2013
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
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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
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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:____