Group 2: Bitong, Gabby

Dela Cruz, Kristelle

Fernando, Seth
Lim, Jainah
Lozada, Piolo

GUIDELINES FOR JGSOM FOOD BUSINESS INNOVATIONS

1. SCOPE: Applicable to the School of Management – LS 127, Entrep Mindset, LS 126, and SOMBA
Program. The activities for food product development may be food sales for distribution to the
Ateneo community, the Philippine market and for exporting of goods, and non-food sales.
2. OBLIGATIONS OF FOOD BUSINESS OPERATORS: Ensure that the products developed have
control systems to prevent, eliminate, and reduce food safety risks for consumers (Food Safety
Act. RA 10611).
3. RULES ON THE PROTECTION OF FOOD QUALITY:
a. Canning - Important for the safety of the food and to prevent botulism.
i. Ensure commercial sterility by destruction of all viable microorganisms.
ii. Ensure no post-processing contamination occurs
iii. Ensure that product shall not contain a food additive at a level which may
represent a hazard to human health.
iv. Ensure that the product is free from container integrity defects which may
compromise hermetic seal.
v. Free from physical hazard that post a food safety risk to the consumer.
b. Food Labelling - ensures safe supply of food and regulates production, sales, and
traffic to protect the health of the people.
i. Product name
ii. Trademark
iii. Complete list of ingredients
iv. Net contents and drained weight
v. Name and address of manufacturer, re-packer, packer, importer, trader and
distributor
vi. Lot identification
vii. Storage condition
viii. Expiration date (recommended last consumption date)
ix. Food allergen information
x. Instruction/s for use
xi. Nutrition facts
 c. Packaging Material – prevents contamination of food by giving it an unacceptable
taste or odor. It is important that it withstands where it is going to be exposed (ex.
Microwaves, etc.)
i. Production methods
ii. Display requirements
iii. Economic consideration
iv. Marketing needs
v. Product characteristics
vi. Properties of the packaging materials
d. Food additives – chemical substance added to food that must be generally recognized
as safe (ex. Preservatives, coloring agents, etc.) However, too much can cause
hyperactivity and allergies to people.
4. RULES TO HIRING EMPLOYEES:
a. With medical tests and clearances.
b. Training for:
i. Proper Handwashing
 Person to Person Illness through the fecal oral route may occur by
not washing properly.
ii. Safe Food Handling
5. STRATEGIC FORMULATION:
a. Conceptualize the business.
b. Determine if the business is food-related or not.
i. Only food business will undergo OFSQA.
ii. Classification according to microbiological risk:
1. Low Risk – ambient stable foods that do not normally support the
growth of pathogens (ex. crisp and corn snacks, dried pasta and
rice, sugar confectionery excluding cocoa and chocolate products,
etc.).
2. Medium Risk – foods that may contain pathogenic microorganisms
but will not normally support their growth because of food
characteristics (ex. tomato-based products, fruit fillings, canned
juice/syrup, etc.).
3. High Risk – foods that may contain pathogenic microorganisms and
support their growth, and food that may contain harmful chemicals
(ex. milk and dairy based drinks, chocolates with nuts, dried fruits
and vegetables, etc.).
iii. Choose which type of food business:
 1. Category 1: Cooked/ Non-processed food products/Ready to Eat
Meals (RTE)
 Except for: Tomato-based food products
2. Category 2: Pre-packed food products/ Processed food products/
Preserved Foods
3. Category 3: Others (Fortified Products/ Products with Nutrition
Claims/ Disease Specific Meals (DSM))
iv. Meet the food safety requirements of the OFSQA.
6. OFSQA REQUIREMENTS FOR ASSESSMENT AND APPROVAL:
i. Completely fill out JGSOM Food Business Application Forms.
ii. Submit the requirements per assigned Food Category:
Category 1:
1. Completely filled out SOMBA Food Business Application Form
approved by SOMBA adviser.
2. For outside food handler: Stool and Sputum exam with medical
clearance or current year’s health certificate from the local
government.
3. For student food handler: Stool exam with medical clearance or
current year’s health certificate from the local government.
4. Attend One on One consultations to be conducted by the OFSQA.
5. For catering events: product retention per every product for 300
consumers must be submitted to the OFSQA in enclosed and
sanitized containers.
6. Food packaging materials should comply with Ateneo Institute of
Sustainability packaging guidelines.
Category 2 & 3:
1. Completely filled out SOMBA Food Business Application Form
approved by SOMBA adviser.
2. For outside food handler: Stool and Sputum exam with medical
clearance or current year’s health certificate from the local
government.
3. For student food handler: Stool exam with medical clearance (valid
for 1 school year) or current year’s health certificate from the local
government.
4. If products are toll packed/manufactured, or made by a licensed
commercial food establishment, just submit an updated sanitary
permit.
5. Attend One on One consultations to be conducted by the OFSQA.
6. Product retention per every product produced per every variety will
be purchased by the OFSQA (3 actual samples each).
7. Indicate food packaging material.
8. Sanitary permit is required. If no sanitary permit, the food
manufacturer must submit a letter indicating the product
developed; the quantity produced; and the production manager in-
charge per every batch of the product made.
9. For bottled/processed products, fortified products, or DSMs:
complete details of the process flow; product labelling; and
assistance sought from a consultant.
10. Submission of certificate of analysis per product/batch produced
by the food manufacturer.
11. For products with declared shelf life, submission of shelf life study
and microbiological analysis per product and batch produced by the
food manufacturer.