The Food and Nutrition Research Institute of the Department of Science (DOST-FNRI) has developed a modified food inspection checklist (FIC) and grading system to help ensure food service establishments’ compliance to food safety.
DOST Secretary Fortunato “Boy” T. de la Peña said the development of the FIC and grading system was made “following a risk-based approach for use in rating food establishments’ compliance to food safety.”
“Accompanying the FIC are the Code of Standards (COS) which consists of requirements and standards that shall serve as an interpretative guideline to ensure public health safety through safe food preparations and Operations Manual (OM) for Sanitary Inspectors (SI) with recommendations in performing risk-based inspections of food service establishments,” he announced on the DOSTv Facebook page on Friday, May 28.
He noted that a training on the use of the newly developed food safety grading system tools among sanitary inspectors (SIs) was conducted in preparation for the pilot testing of the grading system in the selected food service establishments.
“At the end of the conduct of the pilot inspection, the participating SI will be familiar and confident to use the three tools and will be able to gather baseline data of what is the current practices of selected food establishments and how they perform in terms of compliance to food safety standards,” the DOST chief said.
“The results will be considered by the project in finalizing the food safety grading tools and in crafting policy statements for recommendation to decision makers.”