Professional Documents
Culture Documents
CHAPTER I
Introduction
When you talk about the best full-scale family restaurant in Batangas
City, you can only get one trusted name that spells highly-satisfying dining
experience its none other than the F. Baylosis Restaurant. It is the pride of
Batangas as the home of the best crispy pata and chicken.
All I know is that they started crispy pata delivery service from their
residence somewhere in Arce subdivision (Hilltop, Kumintang Ibaba) around
year 2000 with a few food menu selection in their garage. Chances are, you
must have heard their early-days radio ad at Spirit FM. Eventually, by way of
word-of-mouth from their loyal satisfied customers, F. Baylosis has become a
trusted household name for great family dining experience.
In 2010, they transferred to their new cozy home at G.C. Berberabe
Subdivision in Pallocan West. Since then, they gained rapid growth, getting
more and more famous year after year. In Oct. 2013, they opened their Lipa
City branch in Sabang, Lipa City. And September this year, they opened their
Bauan branch in Brgy. Balayong, Bauan.
For some reason this restaurant has established itself over time
gaining popularity and prestige among Batanguenyos and over its
competitors. Based on our observations, these are the reasons why people
love F. Baylosis.
EXCELLENT CUSTOMER SERVICE
Their staff are courteous and very prompt to dining customers. Warm
smile welcomes guests right at the lounge. They are well-trained to attend to
their guests needs with all sincerity and dedication to their job. Theyre like
your bestfriend in the restaurant, always there when you need them most.
WARM AMBIENCE
The restaurant is themed like a cross between modern Italian and
Spanish architecture design. Its interiors radiate a warm cozy ambience
perfect for family dining.
SUPERIOR QUALITY FOOD
Although their main food offering is crispy pata (and chicken), they
also offer a wide range of mix European, American and Pinoy (inspired by
food from different provinces) delicacies expertly cooked by their wellpampered chefs. That is, happy cooks spell delicious food. Their customers
love the way their food are prepared and served, the unique F. Baylosis way
that makes them coming back regularly.
This is how F. Baylosis came to be loved not just by the Batangas City
folks, but together with the rest of Batangas (as proven by their Lipa and
Bauan branch). Their food, the restaurant building itself and the people who
Page 1
Filipinos are fan of foods and one of these is crispy pata, which gave an
idea of creating Filipino cuisine restaurant that offers not only crispy pata but
any food that most of the people love to eat. People can hear a commercial in
local FM station describing them as home of crispy pata and chicken in town
(Batangas City). The restaurant is named as F. baylosis. F. baylosis can be
found in different places in Batangas.
Aside from crispy pata, F. baylosis was also known for its pork sisig,
sinigang na hipon, and original recipes of Tricia Baylosis. Tricia Baylosis was
known for being part of junior master chef. After that reality show, she
continue to be known by creating original recipes for their own restaurant,
like fish fillet in mango sauce, sukiyaki beef tepanyaki and rolled beef
tepanyaki which made it more like a Asian restaurant.
As its became famous, the more branches had been built and this
year, 2015 a branch of F. baylosis was built in Alangilan, Batangas. Even in its
early months, people are kept coming to taste their best sellers while
listening in a live band. They also offer a rooms for KTV which adds to the
pleasure of eating.
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CHAPTER II
Scope
This chapter presents the ingredients used and the process flow in
making their best seller dishes and drinks.
Crispy Pata
Crispy Pata is a famous Filipino pork dish that uses a whole pigs leg.
The leg (or pata) is made tender by simmering in water along with other
spices. It is then rubbed with seasonings and deep-fried until the texture
becomes very crunchy. This dish can be eaten as a main dish along with
pickled green papaya (atchara) and a dipping sauce made from soy sauce,
vinegar, brown sugar, and chopped onions. It can also be served as beer food
or pulutan which is what Crispy Pata is popularly known for.
Ingredients:
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Process Flow:
Put-in dried bay leaves, whole peppercorn, star anise, and salt.
Add the whole pigs legs in the cooking pot then simmer until the leg
becomes tender.
Remove the tender leg from the cooking pot and set aside until the
temperature goes down.
Rub the leg with garlic powder, ground black pepper, salt, and the
special seasoning. Let stand for 15 minutes to absorb the rub.
When the oil becomes hot, deep fry the rubbed pork leg. Continue
cooking in medium heat until one side becomes crispy, and then
cautiously flip the leg to crisp the other side.
Turn-off the heat; remove the crispy pork leg; and transfer it to a
wide serving plate.
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Ingredients:
Process Flow:
1 Pour the water in a pan and bring to a boil.
2 Add salt and pepper.
3 Put-in the pigs ears and pork belly then simmer.
4 Remove the boiled ingredients from the pot then drain excess water.
5 Grill the boiled pig ears and pork belly.
6 Chop the pig ears and pork belly into fine pieces.
7 In a wide pan, melt the butter and add onions and ginger.
8
Add the chicken liver. Crush the chicken liver while cooking it in the
pan.
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Shrimp
kangkong, cut
sitaw, cut
radish, cut
eggplant, cut
tomatoes, quartered
white onion, quartered
water
fish sauce
tamarind soup base mix
Process Flow:
fish fillet
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Process Flow
Cook the mango and carrots, then add water, sugar and salt.
4
unripe mango
ice
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water
Process Flow:
Put in a glass.
CHAPTER III
Application
General Considerations
While preparing food and cooking, there is a high level of exposure in
contamination for the foods which must take into considerations as a food
chain. Here as follows are the parameters considered that could risk the
safety of the consumers when potential hazards are not considered in the
preparation of foods.
1. Examination for food borne pathogens in meals to food safety.
The symptoms of food poisoning vary from nausea and vomiting
caused by Staphylococcus aureus enterotoxin, through diarrhea, and
dehydration caused by Salmonellas pp. and Campylobacter spp. to
severe conditions such as septicaemia, meningitis, paralysis and death
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CHAPTER IV
Hazard Identification
For microbial agents, the purpose of hazard identification is to identify the
microorganisms or the microbial toxins of concern with food. Hazard
identification will predominately be a qualitative process. Hazards can be
identified from relevant data sources. Information on hazards can be obtained
from scientific literature, from databases such as those in the food industry,
government agencies, and relevant international organizations and through
solicitation of opinions of experts. Relevant information includes data in areas
such as: clinical studies, epidemiological studies and surveillance, laboratory
animal studies, investigations of the characteristics of microorganisms, the
interaction between microorganisms and their environment through the food
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Raw materials
Methods of production
Any restaurant should aim to reduce the risk of these hazards in its food
preparation and service, ensuring the food is safe to consume. A food safety
program outlines the systems in place to keep food safe and procedures
which reduce the risk of the hazards which may occur in the food production
and service business.
Physical hazards
Physical hazards which can be found in food include:
Biological hazards
Hazards which live within food can occur from multiple sources.
These microorganisms, germs, are pathogenic, and so small they can
only be seen under a microscope. Pathogens are the microorganisms
which cause harm to humans, when they reach a high level in food.
Some examples are:
CHAPTER V
Exposure Assessments
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Page 12
Substitution
o Sometimes a less hazardous thing, substance or work practice
can be used. (e.g. Use a disposable utensils instead of washable
utensils to lessen cross-contamination from one costumer to
another.)
Isolation
o Separate the hazard from people, by marking the hazardous
area, fitting screens or putting up safety barriers. (e.g. Garbage
bins with cover to serve as a barrier and/or boundary that
separate areas like kitchen and dining from waste.)
Safeguards
o Safeguards can be added by modifying tools or equipment, or
fitting guards to machinery. These must never be removed or
disabled by workers using the equipment. Instructing workers in
the safest way to do something - This means developing and
enforcing safe work procedures. Students on work experience
must be given information and instruction and must follow
agreed procedures to ensure their safety.
Using personal protective equipment and clothing (PPE)
o
Sometimes, it will require more than one of the risk control measures
above to effectively reduce exposure to hazards. Safe steps in food handling,
cooking, and storage are essential to prevent foodborne illness. You can't see,
smell, or taste harmful bacteria that may cause illness. In every step of food
preparation, follow the four steps of the Food Safe Families campaign to keep
food safe:
1. Storage
Always refrigerate perishable food within 2 hours1 hour when the
temperature is above 90 F (32.2 C). Check the temperature of your
refrigerator and freezer with an appliance thermometer. The refrigerator
should be at 40 F (4.4 C) or below and the freezer at 0 F (-17.7 C) or
below. Cook or freeze fresh poultry, fish, ground meats, and variety meats
within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable
food such as meat and poultry should be wrapped securely to maintain
quality and to prevent meat juices from getting onto other food. To maintain
quality when freezing meat and poultry in its original package, wrap the
package again with foil or plastic wrap that is recommended for the freezer.
Canned foods are safe indefinitely as long as they are not exposed to freezing
temperatures, or temperatures above 90 F. If the cans look ok, they are safe
to use. Discard cans that are dented, rusted, or swollen. High-acid canned
food (tomatoes, fruits) will keep their best quality for 12 to 18 months; lowacid canned food (meats, vegetables) for 2 to 5 years.
2. Preparation
Always wash hands with warm water and soap for 20 seconds before
and after handling food. Don't cross-contaminate. Keep raw meat, poultry,
fish, and their juices away from other food. After cutting raw meats, wash
cutting board, utensils, and countertops with hot, soapy water. Cutting
boards, utensils, and countertops can be sanitized by using a solution of 1
tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. Marinate
meat and poultry in a covered dish in the refrigerator.
3. Thawing
Refrigerator: The refrigerator allows slow, safe thawing. Make sure
thawing meat and poultry juices do not drip onto other food. Cold Water: For
faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap
water. Change the water every 30 minutes. Cook immediately after thawing.
4. Microwave
Cook meat and poultry immediately after microwave thawing.
5. Cooking
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a
minimum internal temperature of 145 F (62.8 C) as measured with a food
thermometer before removing meat from the heat source. For safety and
quality, allow meat to rest for at least three minutes before carving or
consuming. For reasons of personal preference, consumers may choose to
cook meat to higher temperatures. Ground meats: Cook all raw ground beef,
pork, lamb, and veal to an internal temperature of 160 F (71.1 C) as
measured with a food thermometer.
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6. Poultry
Cook all poultry to an internal temperature of 165 F (73.9 C) as
measured with a food thermometer.
7. Serving
Hot food should be held at 140 F (60 C) or warmer. Cold food should
be held at 40 F (4.4 C) or colder. When serving food at a buffet, keep food
hot with chafing dishes, slow cookers, and warming trays. Keep food cold by
nesting dishes in bowls of ice or use small serving trays and replace them
often. Perishable food should not be left out more than 2 hours at room
temperature1 hour when the temperature is above 90 F (32.2 C). 8.
8. Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before
or after cooking. If thawed by other methods, cook before refreezing.
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CHAPTER VI
Hazard Characterization
This step provides a qualitative or quantitative description of the severity and
duration of adverse effects that may result from the ingestion of a
microorganism or its toxin in food. A dose-response assessment should be
performed if the data are obtainable.
There are several important factors that need to be considered in hazard
characterization. These are related to both the microorganism, and the
human host. In relation to the microorganism the following are important:
microorganisms are capable of replicating; the virulence and infectivity of
microorganisms can change depending on their interaction with the host and
the environment; genetic material can be transferred between
microorganisms leading to the transfer of characteristics such as antibiotic
resistance and virulence factors; microorganisms can be spread through
secondary and tertiary transmission; the onset of clinical symptoms can be
substantially delayed following exposure; microorganisms can persist in
certain individuals leading to continued excretion of the microorganism and
continued risk of spread of infection; low doses of some microorganisms can
in some cases cause a severe effect; and the attributes of a food that may
alter the microbial pathogenicity, e.g., High fat content of a food vehicle.
In relation to the host the following may be important: genetic factors such as
human leucocyte antigen (HLA) type; increased susceptibility due to
breakdowns of physiological barriers; individual host susceptibility
characteristics such as age, pregnancy, nutrition, health and medication
status, concurrent infections, immune status and previous exposure history;
population characteristics such as population immunity, access to and use of
medical care, and persistence of the organism in the population.
A desirable feature of hazard characterization is ideally establishing a doseresponse relationship. When establishing a dose-response relationship, the
different end points, such as infection or illness, should be taken into
consideration. In the absence of a known dose-response relationship, risk
assessment tools such as expert elicitations could be used to consider
various factors, such as infectivity, necessary to describe hazard
characterizations. Additionally, experts may be able to devise ranking
systems so that they can be used to characterize severity and/or duration of
disease.
We are trying to answer a number of questions in order to develop a true
understanding of the character of the hazard. These questions include;
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Page 17
Clostridiu
m
botulinu
m
Clostridiu
m
perfringe
ns
Infecti
on
Diarrhea,
Raw chicken,
perhaps
other foods
accompani
contaminated
ed by
by raw
fever,
chicken,
abdominal
unpasteurized
pain,
milk, untreated
nausea,
water
headache,
and muscle
pain
Intoxi
Lethargy,
Inadequately
cation weakness,
processed,
dizziness,
home-canned
double
foods;
vision,
sausages;
difficulty
seafood
speaking,
products;
swallowing
chopped
, and/or
bottled garlic;
breathing;
honey
paralysis;
possible
death
Infectio
Intense
Meats, meat
n
abdomin products, gravy,
al
Tex-Mex type
cramps,
foods, other
diarrhea
protein-rich
foods
Escherich
ia coli
group
Infectio
n
Listeria
Monocyto
genes
Infectio
n
Watery
diarrhea,
abdomin
al
cramps,
lowgrade
fever,
nausea,
malaise
Nausea,
vomiting
,
diarrhea;
may
progress
to
25
days
1836
hours
824
hours
Contaminated
water,
undercooked
ground beef,
unpasteurized
apple juice and
cider, raw milk,
alfalfa sprouts,
cut melons
1272
hours
Ready-to-eat
foods
contaminated
18
withPage
bacteria,
including raw
milk, cheeses,
ice cream, raw
Unkno
wn;
may
range
from a
few
days
CHAPTER VII
Risk Management
CHAPTER VIII
Risk Characterization
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Page 20
Fats
Fats are also sources of essential fatty acids, an important
dietary
requirement.
They
provide
energy
as
noted
above. Vitamins A, D, E, and K are fat-soluble, meaning they can only
be digested, absorbed, and transported in conjunction with fats. Fats
play a vital role in maintaining healthy skin and hair, insulating body
organs against shock, maintaining body temperature, and promoting
healthy cell function. Fat also serves as a useful buffer towards a host
of diseases. When a particular substance, whether chemical or biotic,
reaches unsafe levels in the bloodstream, the body can effectively
diluteor at least maintain equilibrium ofthe offending substances
by storing it in new fat tissue. This helps to protect vital organs, until
such time as the offending substances can be metabolized and/or
removed from the body by such means as excretion, urination,
accidental
or
intentional bloodletting, sebum excretion,
and hair growth. But saturated fat that can elevate your cholesterol
levels and increase your risk for heart disease.
Cholesterol
Cholesterol is found in every cell of the body and has important
natural functions. It is manufactured by the body but can also be taken
in from food. It is waxy and fat-like in appearance. Cholesterol is oilbased and so does not mix with the blood, which is water-based. It is
therefore carried around the body in the blood by lipoproteins. The
parcels of cholesterol are carried by two types of lipoprotein: Lowdensity lipoprotein (LDL - cholesterol carried by this type is known as
'bad' cholesterol) and; High-density lipoprotein (HDL - cholesterol
carried by this type is known as 'good' cholesterol).
Cholesterol has four main functions, without which we could not
live. It contributes to the structure of cell walls. It takes up digestive
bile acids in the intestine. It allows the body to produce vitamin D. It
enables the body to make certain hormones.
Sodium
Sodium is an element that the body needs to work properly. The
body uses sodium to control blood pressure and blood volume. Your
body also needs sodium for your muscles and nerves to work properly.
But too much sodium in the diet may lead to high blood pressure in
some people and a serious build-up of fluid in people with congestive
heart failure, cirrhosis of the liver, or kidney disease.
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Vitamin C
Vitamin C is a water-soluble vitamin that is necessary for normal
growth and development. Vitamin C is needed for the growth and
repair of tissues in all parts of your body. It is used to form an
important protein used to make skin, tendons, ligaments, and blood
vessels, to heal wounds and form scar tissue, to repair and maintain
cartilage, bones, and teeth.
Vitamin C is one of many antioxidants. Antioxidants are nutrients
that block some of the damage caused by free radicals. Free radicals
are made when your body breaks down food or when you are exposed
to tobacco smoke or radiation. The build-up of free radicals over time is
largely responsible for the aging process. Free radicals may play a role
in cancer, heart disease, and conditions like arthritis. The body is not
able to make vitamin C on its own, and it does not store vitamin C. It is
therefore important to include plenty of vitamin C-containing foods in
your daily diet.
Vitamin A
Vitamin A helps form and maintain healthy skin, teeth, skeletal
and soft tissue, mucus membranes, and skin. It is also known as retinol
because it produces the pigments in the retina of the eye. Vitamin A
promotes good vision, especially in low light. It may also be needed for
reproduction and breast-feeding.
Beta-carotene is an antioxidant. Antioxidants protect cells from
damage caused by substances called free radicals. Free radicals are
believed to contribute to certain chronic diseases and play a role in the
aging processes. Food sources of carotenoids such as beta-carotene
may reduce the risk for cancer.
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CHAPTER IX
Conclusion
Based on the gathered information, bacteria are naturally occurring in
foods especially in the environment but it can be lessen by applying the risk
management which prevent the growth of microorganisms and limit the
opportunity for cross contamination based from: the hazard identification to
ensure that the food is safe to consume in terms of physical, chemical and
biological hazards; exposure assessment to make hazards less dangerous in
terms of handling sources, thawing and food pathogen determination in foods
and; hazard characterization which helps in assuming what possible hazard
can be found in certain food products. Thus must establish critical control
points in purchasing and delivery, stock control and food storage,
preparation, cooking, cooling and service, where there is a high risk of
contamination or food spoilage in a restaurant in preparing food/s.
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CHAPTER X
Recommendation
Preparation
Always wash hands before commencing any preparation and
between raw and cooked foods. Prepare raw and cooked foods
separately and use separate chopping boards and knives.
Thoroughly wash all fruit and vegetables in clean water before use,
to remove soil, insects and any chemical residues. Use clean and
sanitised equipment. Avoid cross contamination. Cooking destroys
most harmful bacteria however cooked foods can be recontaminated by allowing the transfer of bacteria from raw to
cooked food. This can occur with hands, utensils, equipment or
Page 24
Cooking
Cook foods above 75C. Chicken and pork cuts must be
thoroughly cooked, so that the centre is no longer pink. Using a
meat thermometer is a good idea when roasting meats. Record the
temperature of potentially hazardous foods when they are cooked.
Cooling
Potentially hazardous food need to be cooled after cooking as
quickly as possible. Hot food needs to be chilled to below 5C as
quickly as possible. Placing hot food straight into the cool room or
freezer is not advisable as it raises the temperature of these
storage areas placing the food into the danger zone. Small portions
and shallow containers cool food quickly. Transfer hot foods into
smaller shallow containers. Stir food to decrease temperatures.
Cool the food container in some ice or cold water.
Service
Food is to be served with utensils only. Foods which are to be
held hot for service must not be allowed to fall below 60c. Foods
which are to be served cold must be kept refrigerated at <5c until
serving time. Single use, disposable, take away food and drink
containers, lids, and drinking straws must be kept in hygienic,
covered receptacles until used.
Food safety monitoring
Each hospitality business must monitor the food safety
hazards and controls in place at the critical control points.
Different ways of monitoring or checking food safety hazards
may be: check and record food temperature using a
thermometer probe check and record the food deliveries at
receipt check and record the use by date or preparation date
check and record the temperature of cold storage equipment
such as fridges, cool rooms, display cabinets and freezers check
and record the temperature of hot food storage equipment such
as bain maries, warming cabinets check and record the cooking
temperature check and record the time and temperature when
chilling food check for bacterial growth using bacterial swabs
and tests chemical tests.
Corrective actions
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CHAPTER XI
Documentation
REFERENCES
Microbiological risk assessment in food processing: ed. by Martyn
Brown, Martyn Brown Michael Stringer
Microbial Risk Analysis Of Foods: Donald W. Schaffner
Principles and Guidelines for the Conduct of Microbiological Risk
Assessment: CAC/GL-30 (1999)
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