Task Performance in

Risk Management as Applied to Safety, Security and

Sanitation

Submitted by:

Alaestante, Cris Ann A.

Benales, Eunice G.

Dela Cruz, Eunice B.

Mimbalawag, Chaddy Kayle C.

Nituda , John Llyod C.

Submitted to:

Mr. Dennis L. Bayabos

Date:

October O5, 2020

Brief Information

Starbucks is one of the most successful companies operating in the US and Philippines. However, today,
the company faces certain problems during the development of the company under the impact of the
economic recession. The company is focused on the improvement of the company-customer
relationships, although the company faces certain problems in the development of internal business
processes and human resources.

I. International

Listeria strikes again. Within the past 12 months, the microbial menace has plagued the likes of pet
product company Stella & Chewy's and food industry mainstays Chipotle and Blue Bell Creameries.
Earlier this month, Starbucks became Listeria's latest victim after the coffeehouse chain was forced to
recall breakfast sandwiches in 250 stores due to fears that the items may have been contaminated with
the potentially fatal bacteria.

It's another potential blackeye for the foodservice segment and consumers are taking note. A national
consumer survey conducted last year during the height of Chipotle's Listeria public relations nightmare
revealed that 46% of U.S. consumers were increasingly concerned about food safety. In addition, nearly
three out of four consumers (74%) said that fast food restaurants should monitor food safety more
closely. The survey results were published in Consumers and Food Safety in the U.S.: Implications for
Marketers, Retailers and Foodservice, a report by market research publisher Packaged Facts.

"Foodborne illness is a serious public health issue. Food safety is something retailers and restaurateurs
must be ever vigilant against to sustain, and in some cases regain, the trust of the American public.
Responsibility, accountability, and transparency are all necessary. We can't ignore the fact that annually
one out of every six Americans gets sick by consuming contaminated foods or beverages," says David
Sprinkle, research director, Packaged Facts.

Starbuck's breakfast sandwiches are made by Massachusetts-based food manufacturer Progressive

Gourmet. It was Progressive Gourmet that recalled the sausage, egg, and cheese breakfast sandwiches
labeled "Best Before: 07-AUG-2016" from the hundreds of stores across Arkansas, Texas, and Oklahoma.
The recall was a precaution taken after Listeria was discovered on a surface at Progressive Gourmet's
production facility.

Listeria monocytogenes is a bacterium that causes a serious infection called listeriosis. Healthy adults
and children hardly ever become seriously ill from Listeria. However, pregnant women, newborns, the
elderly, and people with compromised immune systems are at increased risk of illness. According to
data published in Consumers and Food Safety in the U.S.: Implications for Marketers, Retailers and
Foodservice, Listeria is part of a trio of bacterial threats (including Salmonella and E. coli) that have
caused roughly 90% of multistate foodborne disease outbreaks from 2010 to 2014. Salmonella was
responsible for the most illnesses and hospitalizations, while Listeria caused the most deaths. The
Centers for Disease Control and Prevention (CDC) estimates that listeriosis causes approximately 1,600
illnesses and 260 deaths annually in the United States.
II. Local

Recently, a branch of Starbucks in Mandaluyong is in hot waters after a customer complained that she
found a creepy dead mouse inside her Starbucks coffee.

The complainant told ABS-CBN News that she ordered coffee in the store’s Addition Hills branch in
Mandaluyong City around 9 p.m. Tuesday, January 26. According to alias Jessa, who chose to hide her
identity, she and her friends went to the coffee shop to chill out. After their meeting, they decided to go
out and since she couldn’t finish drinking her coffee yet, she took it out. On her way home, Jessa
strangely noticed a hard object inside the cup. To her curiosity, she opened it and stirred the coffee. She
was shocked and almost passes out upon seeing a creepy lifeless mouse floating in her favorite drink. "I
didn’t know what to do when I saw it; I was trembling and vomiting,” she said in Filipino.

Jessa rushed to the Mandaluyong police station to blotter the incident after the branch manager denied
that the dead rodent was part of the product, they had served to her. The manager insisted that their
store is clean, and they have a sanitary permit, according to one of Jessa’s friends. Representatives of
the city health and sanitation office who went there the following day for an ocular inspection
reportedly said the branch showed complete permits but barred them from entering the kitchen despite
their mission order. In a statement, Starbucks Philippines vowed to conduct an internal probe on the
allegation. “At Starbucks, we want every customer who visits our stores to have a positive experience.
The safety of our customers is of the utmost importance, and we take our obligation to provide safe
products seriously. We are taking our customer’s concerns seriously and are actively investigating her
claim.”

Starbuck’s branch around Mandaluyong is not the cleanliness branch around Metro Manila. Some
people complained that the sandwich have specific ingredients that affect the health of every people
who eat the sandwich. People who eat the sandwich said that they experienced food poisoning. Every
food industry has rules or protocols to follow. Starbucks Mandaluyong refuse to check the inventory or
the expiration date of their ingredients that will surely cause food poison

Prerequisite (PRP) elements

1.1 Food safety policy

 The supplier shall have a documented food safety policy statement and objectives specifying
the extent of the supplier’s commitment to consistently produce safe, legal products, compliant
to the specifications of its customers.
 The policy shall be signed by the person with overall responsibility for the poisoning. Evidence
must show policy has been effectively communicated to any or all staff.
 The food safety policy shall be associated to clear objectives, targets and measures of success
that are monitored and reported at an outlined frequency.

1.2 Food safety and quality manual and documents

 The supplier shall have a Food Safety Manual or documented Quality Management System. The
scope should be appropriate to the range of business activities covered, including documented
procedures to related process steps.
  Documents shall be reviewed and approved by a chosen, trained personnel

 A master document (or equivalent if using an electronic system) shall identify the present
version of documents
 Documents shall be available and current the least bit location where they’re needed to support
the effective execution of operations.
 Records shall be genuine, readily available and complete
 Records shall be completed by operators and verified by a relevant supervisor or relevant
employee in an authoritative position
 All records (processes and products) shall be retained for a period of a minimum of 12 months
beyond the unopened period and of the merchandise.

1.3 Management responsibility

 The supplier shall establish a clear organizational structure, which unambiguously defines and
documents the job functions, responsibilities and reporting relationships of at least those staff
whose activities affect food safety.
 Absence coverage shall be clearly identified for all positions relevant to food safety and quality.
 The designated leader for food safety and quality shall be independent and report to a manager
whose objectives encompass food safety and quality.

1.4 Product complaint handling

 All complaints shall be recorded, investigated and the results of the investigation and root cause
of the issue recorded where sufficient information is provided. Actions appropriate to the
seriousness and frequency of the problems identified shall be carried out promptly and
effectively by appropriately trained staff.
 Complaint data shall be analyzed for significant trends and used to implement ongoing
improvements to product safety, legality and quality, and to avoid recurrence. This analysis shall
be made available to relevant staff.

1.5 Traceability

 The company shall be able to trace all raw material product lots (including packaging) from their
supplier through all stages of processing and dispatch to their customer and vice versa.
 Identification of raw materials, including primary and any other relevant packaging and
processing aids, intermediate/semi-processed products, part-used materials, finished products
and material pending investigation, shall be adequate to ensure traceability. Lots shall be clearly
defined.
 The company shall test the traceability system across the range of product groups to ensure
traceability can be determined from raw material to finished product and vice versa, including
quantity check/mass balance. This shall occur at a predetermined frequency and results shall be
retained for inspection. The test shall take place at least annually. This traceability exercise
should be achievable within 4 hours and identify 100% of product.
 Where rework or carryover is performed, traceability shall be maintained.
1.6 Control of non-conforming product

 The company shall ensure that any out-of-specification product is effectively identified and
quarantined to prevent accidental release.
 The company shall ensure that responsibilities are clearly defined for decision making on the use
or disposal of products appropriate to the issue, e.g. destruction, reworking, downgrading to an
alternative label or acceptance by concession
 Decisions and associated actions are recorded

1.7 Management of incidents, product withdrawal and product recall

 The company shall have a plan and system in place to effectively manage food safety and / or
quality incidents and enable the effective withdrawal and recall of products should this be
required. This shall include as a minimum:
 Identification of key personnel constituting the recall management team, with clearly identified
responsibilities
 Guidelines for deciding whether a product needs to be recalled or withdrawn and the records to
be maintained
 An up-to-date list of key contacts or reference to the location of such a list, e.g. recall
management team, emergency services, suppliers, customer, Certification Body, regulatory
authority
 Communication plan including the provision of information to customer, consumers and
regulatory authorities in a timely manner
 Details of external agencies providing advice and support as necessary, e.g. specialist
laboratories, regulatory authority and legal expertise
 The procedure shall be capable of being operated at any time.
 The product recall and withdrawal procedures shall be tested, at least annually, in a way that
ensures their effective operation. Results of the test shall be retained and shall include timings
of key activities. The results of the test and of any actual recall shall be used to review the
procedure and implement improvements as necessary.

1.8 Food defense

 A food security/food defense program shall be in place and annually assessed. This program
aims to protect food products from intentional adulteration (microbiological, chemical, physical
or other) and includes physical, personal and operational security measures.
 Measures shall be in place to ensure only authorized personnel have access to production and
storage areas and access to the site by employees, contractors and visitors shall be controlled. A
visitor reporting system shall be in place. Staff shall be trained in site security procedures and
encouraged to report unidentified or unknown visitors.
Establishment Food safety practices

The supplier shall define, implement and document good practices relevant to all personnel, employees,
agency staff, contractors and visitors, to ensure that personnel activities are not a source or a vector of
product contamination.

2.1 Training

 All relevant personnel, including temporary staff and contractors, shall be appropriately trained
prior to commencing work, adequately supervised throughout the working period and retrained
as needed. The training shall include as a minimum basic hygiene and relevant operations.
 Where personnel are engaged in activities relating to critical control points, relevant training
and competency assessment shall be in place.
 Training records shall be kept and include name of trainer, trainees, title and content of the
course, date and duration.
 Activities shall be taken and documented to demonstrate the effectiveness of the training.

2.2 Personal Hygiene

 The requirements for personal hygiene shall be documented, adequately communicated to all
personnel and enforced at all time.
 Watches shall not be worn.
 Jewelry shall not be worn, except for a plain wedding ring or wedding wristband. In the event of
such exception, the ring or wristband shall be completely covered
 Rings and studs in exposed parts of the body, such as ears, nose, tongues and eyebrows, shall
not be worn.
 Fingernails shall be kept short, clean and unvarnished. False fingernails shall not be permitted.
 Excessive perfume or aftershave shall not be worn.
 Hand cleaning shall be performed on entry to the production areas and at a frequency that is
appropriate to minimize the risk of product contamination.
 All cuts, open wounds or lesions on exposed skin shall be covered by an appropriately colored
bandage that is different from the product color (preferably blue) and containing a metal
detectable strip. These shall be company issued and monitored. Where appropriate, in addition
to the plaster, a glove shall be worn.
 Where metal detection equipment is used, a sample from each batch of bandage shall be
successfully tested through the equipment and records shall be kept.
 Processes and written instructions for staff shall be in place to control the use and storage of
personal medicines, to minimize the risk of product contamination.
2.3 Protective Clothing – Employees or visitors to production areas

 The company shall document and communicate to all employees, contractors or visitors the
rules regarding the wearing of protective clothing in specified work areas (e.g. high-care or low
risk areas). This shall also include policies relating to the wearing of protective clothing away
from production environment (e.g. removal before entering toilets, use of canteen and smoking
areas).
 Protective clothing shall be designed to prevent contamination of the product (as a minimum
containing no external pockets above the waist or sewn on buttons)
 Scalp and facial hair shall be fully contained to prevent product contamination in food handling
areas.
 Laundering of protective clothing shall take place by an approved contracted or in-house
laundry using a validated process.
 If gloves are used, there should be a process in place to effectively manage their condition so as
not to pose any potential food safety risk to product. Where appropriate, gloves shall be
suitable for food use, of a disposable type, of a distinctive color (blue where possible), be intact
and not shed loose fibers.

2.4 Product control

 The company shall provide clear guidelines on any restrictions to the scope of new product
developments to control the introduction of hazards which would be unacceptable to the
company or customers (e.g. the introduction of allergens glass packaging or microbiological
risks).
 All new products and changes to product formulation, packaging or methods of processing shall
be formally approved by the HACCP team leader or authorized HACCP committee member.
 Trials using production equipment shall be carried out where it is necessary to validate that
product formulation and manufacturing processes are capable to producing a safe product of
the required quality.
 Shelf-life trials shall be undertaken using documented protocols reflecting conditions
experienced during storage and handling. Results shall be recorded and retained and shall
confirm compliance with relevant microbiological, chemical and organoleptic criteria. Shelf life
studies shall incorporate predictable abuse (storage/handling/temperature). Where shelf-life
trials prior to production are impractical, for instance for some long-life product, a documented
science-based justification for the assigned shelf life shall be produced.
 All products shall be labeled to meet legal requirements for the designated country of use and
shall include information to allow the safe handling, display, storage, preparation and use of the
product within the food supply chain or by the customer. There shall be a process to verify that
ingredient and allergen labeling is correct based on the product recipe.
REFERENCES

https://astig.ph/starbucks-releases-statement-creepy-dead-mouse-found-coffee/

https://www.foodsafetynews.com/2016/03/cheddar-cheese-on-english-muffin-breakfast-sandwiches-
recalled/