The University is committed to use food packaging that will promote sustainability by using less packaging, reusable packaging, and/or renewable and recyclable packaging materials. Aside from minimizing the amount of waste generated on campus, these initiatives hope to increase awareness on sustainability and change institutional and personal lifestyles.
The Offices of Food Safety and Quality Assurance (OFSQA) Heads (University and the different units) shall, through age-appropriate IEC programs, promote awareness about healthy lifestyles, which include eating nutritious food, complemented by sports/activities.
The same Offices will oversee food handling and service practices of food operators, including but not limited to the following:
Food Service
Transportation. Clean and covered vans are used for food transport. The use of tricycles/sidecars for food delivery is discouraged. Food is properly packed to ensure high quality upon service. If necessary, refrigerated containers should be used to prevent spoilage.
Handling. Food is handled with high levels of sanitation and efficiency:
Minimal human contact with food, (e.g., gloves/ utensils are used in handling food during preparation)
Caterers and food concessionaires have no access to kitchens on campus; ingredients are prepared offsite (i.e., washing, sorting, cutting, skewering, pre-cooking) and brought to the event location, following transport guidelines.
Food should be kept at proper holding temperatures.
All meat, poultry, and seafood dishes are served within 4 hours from the time of cooking. Avoid dishes with highly perishable ingredients; batch cooking and delivery is encouraged for events lasting more than 4 hours.
Service. All catering personnel (e.g., food preparers and servers) are expected to:
Have good grooming (clean, short, unpolished nails; hair under net/cap; clean, simple, proper shoes and clothes).
Be in complete uniform, specified with hairnets or caps.
Display the authorized
I.D. from the event organizers.
Wash and dry hands before and after work; there is no contact with possible sources of contaminants.
Behave appropriately (no sleeping, chatting and loitering).
Display the health certificate IDs on the upper left front portions of uniforms.
Transportation. Serving spoons, kitchen utensils, and food containers are in good condition and have been previously sterilized and stored properly. These are transported in sterile covered containers.
Handling. Kitchen utensils and tableware are handled so that these are not exposed to contaminants. Food containers, utensils and tableware on stand-by are shelved on portable merchandisers. No food item, kitchen utensil or tableware comes in contact with the ground.
Service. Packaging materials follow the guidelines on Food Packaging. All service and buffet tables should be covered with tablecloth. Chafing dishes with alcohol-lit lamp/wax must be used for cooked meals and dishes in order to retain food temperature. LPG tanks and Gas Grillers are not allowed. Wax/Alcohol Lamps, or Bain Marie, will only be allowed for 2-4 Hour events; otherwise, only electrical equipment is allowed.
Beverage Service
Transportation. Clean and covered vans are used for beverage transport.
Prepared beverages and water are stored in properly- sealed containers for transport. The use of tricycles/sidecars for prepared beverages and their containers is highly discouraged.
Handling. Beverages are handled with high levels of sanitation and efficiency — there is minimal human contact in the preparation and service of beverages (e.g., gloves and utensils are used)
Service. All catering personnel (e.g., food preparers and servers) are expected to follow the same guidelines for service of food indicated above.
Transportation. Glasses, cups, beverage containers are in good condition and have been previously sterilized and stored properly. These are transported in sterile covered containers.
Handling. Glasses, cups, beverage containers are handled so that these are not exposed to contaminants. Cold beverages are prepared using purified ice and water acquired from reputable suppliers. Hot beverages are prepared onsite using electrical equipment.
Service. Disposable glasses and cups are not used in serving beverages.
Other details of food and beverage handling and service practices are detailed in the guidelines of the different academic units.
The OFSQA in the different units work with AIS in doing research towards health and nutrition of stakeholders.