Benefits of Food Safety Certification in Restaurant and Catering Business

The restaurant and catering industry are booming in the Philippines in the 21st Century. Restaurants are being built around business centers, universities, and inside shopping malls while the catering industry has reached a huge number for several parties and celebrations—all offering a unique take on their menus, specialties, and even concepts or gimmicks. What makes a restaurant and catering business successful? There are many factors to consider on how a restaurant and catering business can compete with other food establishments and services: good food, good location, affordability, and of course, FOOD SAFETY.

Restaurant and Catering Business owners tend to overlook the importance of food safety, but it is a critical factor in improving the reputation of their businesses. Remember, with the rise of modern technology, we see different viral news on food safety issues which would often result to a bad reputation leading to the failure of the business.

Good thing, Alba Catering and Foods Services (facebook.com/albacatering) Owner Jeanette Alba, FSCO and Mama Lou’s Italian Kitchen’s (facebook.com/mamalous)  Managing Director, David Sison, answered our questions concerning the Food Safety Certification in Restaurant and Catering Business.

What is the importance of food safety certification in your food business?

JA: The food safety certification seems the most important certification now more than ever in food industry. We can say our food is safe, our kitchen is clean,

The Food Safety Certification in my catering business made me more confident that I can serve my clients not only because I have sumptuous food, but confident that this food passed through our rigid flow where safety, hygiene, and sanitation are being followed from suppliers to final delivery.

https://www.facebook.com/albacatering/posts/10159204417474112

DS: Being certified in food safety is critical to our success as a business. It provides us owners and managers an effective mind-set to avoid food poisoning and ensure a safe food product is being used and served at all times. The trust our guests give us in preparing and serving them food that is safe to consume is something we consider very valuable.

https://www.facebook.com/mamalous/posts/3118618858175751

When did you realize the need for Food Safety Certification? How did you obtain it? 

JA: I realized that Food Safety Certification is necessary because not only that it is required by law, but when you care about your business you must also take care more of your clients.  And taking care of your clients is also taking care of the processes that you have, including the health of your staff.

How did I obtain the certification? I looked for the best and recognized Food Safety School where I can get the certification in an honest and most professional way.   It was a rigid and concise training conducted by the dedicated men and women in Food Safety Industry.

I attended the Basic Food safety, took the exam and passed. Then I attended the HACCP Principles and practiced took the test and passed. Then finally, I enrolled in FSCO and passed the exams, gaining the title FSCO.

https://www.facebook.com/FoodSHAP/photos/a.1646817042257868/2213601615579405/?type=3&theater)

DS: Being in the restaurant business, food safety is one if not THE most important aspect each operator should focus on. When we opened 10 years ago, [we sent our Managers in a training certification program to be certified.] The rest of the team followed. Most people don’t realize these small things when it comes to food safety. Often it is taken for granted. But I am happy that there is now [a food safety training program] that enables all food practitioners the knowledge needed to ensure each food we consume is safe.

https://www.facebook.com/FoodSHAP/photos/a.2327372464202319/2327372520868980/?type=3&theater

How did your food business change after having food safety certification (either certification for your staff and/or your establishment)?

JA: After I attended the trainings, I realized that it is best to enroll my main staff, for them to know the importance of following the food safety. My staff became more aware of the principles what [the food safety certification program] wanted to inculcate to their students. It’s easier to teach them as FSCO

I also renovated my kitchen to follow the best safety flow that I learned from [the food safety certification program]. I gained the trust of my clients since I invite them to see our kitchen. I became accredited at most venues due to our Food Safety advocacy.

DS: When food safety protocols are established, mistakes are reduced, foodborne illnesses are reduced or eliminated, profitability increases, employee morale increases, the company’s reputation remains secure. One of our core values is Integrity. As a company, we have to be authentic/true to our guests that the food we serve is safe. It is not an easy task. There is always something new to learn every day, but having the determination to embrace all the learnings, learn the best practices, and do business with ingredients ensures confidence in your team which results in confidence in your customers.

 What best food safety practices you have in your food business that you think can build the confidence and trust to the consumers?

JA: The entrance to the exit flow, the handling of food from suppliers to delivery, and the physical look of our staff wearing what needs to be worn from receiving to dispatching.

DS: During this pandemic, when majority of our sales come from food delivery, we realize that we now have to be able to ensure that the food arrives safe (tamper-proof) and timely especially since we both have inhouse and third-party riders. To address this, we implemented a traceabilitysticker. It gives the details of who prepared your food and until when you can consume the food. To tamper proof our food products, all our food containers are sealed with a plastic film located on the covers. When it comes to food safety, you should not compromise.

What is your message to aspiring food business owners with regards to taking importance on food safety?

JA: You cannot go wrong if you know the food safety requirements. Not just the basic, but what lies behind why we need to study and practice food safety now more than ever.

DS: Running a restaurant is not all filling up the dining room. The true foundation of the restaurant or any food business is to be well versed in food safety. Price and quality of food is not enough. Understand that common sense is not common practice. We have a great responsibility to our guests/customers, and we have to ensure that we are doing the right practices religiously especially when it comes to food safety.