STI COLLEGE – CALOOCAN

STI Academic Center, Samson Road corner Caimito Road, Caloocan City

”Hazard Analysis and Critical Points (HACCP|

Plan of Tahanan Bistro”

Esase, Kim Shane

Esparagoza, Charrymae
Gasmen, Desiree
Latuza, Vince
 I. ASSEMBLE THE HACCP TEAM
Food safety team responsibility is to develop the HACCP plan. Tahanan Bistro team should be considerable in
understanding of this subject and can exhibit skill and experience. The members of tahanan's bistro team have a
thorough understanding of HACCP as well as applicable product, process, and hazard information. External expertise will
be employed if the company does not have the necessary in-house knowledge, but the day-to-day management of the
food safety system will remain the responsibility of Tahanan Bistro's.

Tahanan Bistro’s Team Responsibility

✓ The responsibilities as a owner of the restaurant TAHANAN BISTRO

you have leadership skills because restaurant owners are
comfortable taking on a leadership role. Since they set the
direction of the and tire restaurant they’re accountable for the it is
➢ Owner
business performance, and they must be able to inspire and
(Benji Reyes)
motivate all their staff, also as a owner you have to promote the
restaurant in orde to attract more customer. They must creat a
comfortable, friendly ambiance, for customer and respond to all
complaints.

✓ Managers are responsible for making decisions, planning,

maintaining the business, and coming up with new ideas to better
the firm. Manager obligations are the specific tasks and
responsibilities that come with being a manager. These are a
manager's daily activities or the individual acts that make up a
➢ General Manager
workday. While a manager's primary responsibility is to lead their
(Keesha Reyes)
team, they may also have administrative or project-related
responsibilities throughout the day. The manager's work
environment will also influence the types of responsibilities they
can expect.

✓ A Kitchen Manager oversees kitchen operations by managing the

pantry, inventory, coordinating food storage and preparation, and
➢ Kitchen Manager overseeing customer service. Successful kitchen managers lead a
(Kevin Tuason) restaurant's kitchen workers in delivering high-quality, on-time
cuisine while also ensuring that all guests are satisfied.
 II. DESCRIBE THE PRODUCT

Gising Pininyahang Bistek

Gising Rellenong Pusit
Manok Tagalog

Danggit Fruit
Prutas
Salad

Tahanan Bistro is a casual fine dining restaurant which became famous for their excellent product.
They even have a meal for vegetarians and pescetariam which became one of their assets. The quality of
products can make you feel the greatness of inspiring Filipinos cuisine here are the products that well known
in Tahanan Bistro First. Their appetizers include Gising-Gising that cost 310 in peso it has prawns and winged
bean dumplings, leek, coconut cream, herb oil, chilli oil and house-made crispy pork floss another appetizer is
Kamote which known as Baked Sweet potato. It cost 290, last appetizer Rellenong Pusit which more expensive
than the two it cost 330. For their Main dish that includes, Pininyahang Manok costing 470 peso, Bistek
Tagalog for 520 peso, Binagoongan that cost 490 peso. But if they also served a set meals that are good for
everyone who wants to try their foods. It includes five-course sets at priced of 1,350 peso per head. The dishes
that they offer for the set meals are Kamote, danggit, Pininyahang manok, And like what been said above they
also served dietary sets for vegetarians which include Kamote, ensalda, cauliflower, prutas, fruit salad.
And for the Pescetariam they have Rellenong Pusit, Ensalda, Hipon, Prutas, and Ube and of course after
heavy meals costumer was looking for a dessert that Tahanan bistro has a lot to offer like Ube that cost 290
peso, Bibingka for 280 peso, and fruit salad for 310 peso And lastly for the restaurant beverages they offer
beers like pilsen and light beer that cost both 110 peso and for the coolers they have lemongrass for 110 peso,
Lychee and mango in pitcher that cost 330 peso, and apple peppermint for 120 peso in a bottle and 360 in a
pitcher.
They also have coffee and tea and sparkling that is expensive but it is worth it to try it which is Asti
Spumante that includes Martini, Rossi and Italy that cost 1,580 peso also Prosseco Frizzante which was same
products like Asti spumante. Tahanan Bistro offers a lot of product which is worth to have and try. This Fine
dining restaurant became famous for having a menu for everyone who has a type food. This restaurant served
good meals that are affordable for each person.
 III. IDENTIFY INTENDED USE
Efficient, safe, and high-quality food at an affordable price are all part of the supply chain. There are
suppliers who create or supply finished goods to their restaurants. The supplier and farms that grow or
process the materials to Tahanan Bistro are eventually provided their direct products. Comply with the most
severe food safety and quality requirements throughout the process, from ingredient selection to preparation
and cooking. Every operation is carefully checked to ensure that we offer high-quality, flavorful meals. Confirm
on-site flow diagram.

IV. CONTRUCT FLOW DIAGRAM

GISING- GISING DANGGIT

Heat a medium sized frying

Heat oil in a pan pan and then pour the oil in.
Sauté garlic and o
1. Sauté
garlic
and and
Sauté garlic o Once the oil starts to get hot,
onion crack one egg open and then
gently drop it on the pan to
Sauté garlic and fry in medium heat.
o
Add pork. Cook for 3 to 5 minutes
or until color turns medium brown
Sauté garlic and o Fry the danggit using
the remaining oil.

Put-in ground black pepper,

shrimp paste, and chili. Stir.
Arrange a cup of garlic fried
rice, a piece of fried egg,
and 4 pieces of danggit in a
plate.
Pour-in coconut milk. Let boil and
simmer for 20 minutes.

Serve with spicy vinegar.

Add the green beans. Cook

for 5 to 7 minutes while
stirring gradually.

Turn off heat. Serve with

white rice.
BISTEK TAGALOG FRUIT SALAD

In medium bowl stir together the

Marinate beef in soy sauce, lemon
(or calamansi), and ground black
pepper for at least 1 hour.
coconut milk, yogurt, maple
syrup, and vanilla. Stir in the chia
seeds. Divide mixture among six
serving bowls. Cover with foil;
chill overnight.

Heat the cooking oil in a pan then

pan-fry half of the onions until the
texture becomes soft. Set aside To serve, spoon fruit evenly
over pudding in bowls. Sprinkle
with coconut.

Drain the marinade from the beef. Set

it aside. Pan-fry the beef on the same
pan where the onions were fried for 1
minute per side. Remove from the pan.
Set aside

Add more oil if needed. Saute

garlic and remaining raw onions
until onion softens.

Pour the remaining marinade and

water. Bring to a boil.

Add beef. Cover the pan and

simmer until meat is tender.

Season with ground black pepper and salt

as needed. Top with pan-fried onions.

Transfer to a serving
plate. Serve hot.
V. CONFIRM ON-SITE FLOW DIAGRAM

IRAYA
GISING GISING - Gising gising is a
ground pork and green bean dish
cooked in coconut milk. Shrimp
• GISING – GISING
paste (bagoong) is used to enhance
the flavor. They stuck their prawns & winged bean
ingredients to make sure that it will dumplings / leeks / coconut
look fresh if they’re going to cook cream / herb oil / chili oil / house-
and serve it. Their kitchen manager
always checked their product to
made crispy pork floss
make sure that there are no expired
ingredients. DANGGIT
•
quinoa / cherry tomatoes / mixed
DANGGIT- Bistro's danggit products stored in a separate greens / roasted zucchini /
room from other food products to minimize potential lime vinaigrette
cross-contamination and odor transfer to and from other
food products. They take great care in monitoring and
• BISTEK TAGALOG
controlling preparation right from ingredients through
delivery, handling and cooking.
braised beef shank / adlai / onion
puree / charred white onions /
parsley oil / fried enoki
BISTEK TAGALOG- Bistro's Bistek Tagalog is part of the
exclusive range of high-quality and great-tasting meals PRUTAS •
produced by Tahanan Bistro, as an innovative solution to
seasonal fresh popsicle
bring the convenience and affordability of delicious meals,
for everyone to enjoy dine in meal. The facility for the
production of Bistek Tagalog is accredited with HACCP thus, FRUIT SALAD
•

every pack is ensured of the highest standards of food safety chia pudding / seasonal fruits /
and quality. champagne sabayon / cashew
short biscuit

PRUTAS - Tahanan Bistro Prutas ensure to maintain the high

fruit quality and safety. They regularly clean and sanitized
the fruits. Tahanan Bistro include fruits in their menu and
guaranteed the application of HACCP in the product to
secure the safety of consumer.

FRUIT SALAD - To ensure the quality of their food, Bistro's

team store fruits and vegetables away from fresh or frozen
raw foods such as meat, poultry and seafood. Includes
quality control system that monitoring the production
procedure and the final product. That's why their fruit salad
was safe, high quality and delicious.
 V. LIST ALL POTENTIAL HAZARDS AND CONTROL MEASURES – list and categorize hazards and
control techniques/processes
Safety in any operation works best if the person or people in charge taking a lead role in managing safety
and health many business enterprises have proven that good safety measures leads to increased productivity,
and the same works for farms. Having a good safety program can avoid not only injuries, but also other
incidents that are costly, time consuming, stressful and inconvenient.

Spicy food like can produce hazards, Spices are probably not the first products you associate with
Salmonella infections. Also, salmonella commonly found in Eggs, poultry, meat, unpasteurized milk or juice,
cheese, fruits and vegetables, spices, and nuts. To prevent this kind of hazard, always wash cutting boards, dishes,
countertops, and utensils with hot soapy water after they come in contact with raw meat, poultry, and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, or seafood. Cook foods thoroughly
and refrigerate them promptly.

Potentially hazards that may found in Bistek are Salmonella that occurs as a result of eating undercooked
steak which causes abdominal cramps, fever, and watery diarrhea. Also Campylobacter bacteria, that can lead to
serious food poisoning in undercooked meat. The symptoms of infection usually begin after 2 days of ingesting
the bacteria. To prevent this potentially hazards, the beef should be cooked at the center point to a minimum of
145 degrees Fahrenheit. Uncooked meat needs to be separated from cooked or ready foods to avoid
contamination. If the beef will not consume right away, it is advisable to wrap it nicely before placing it in the
freezer or refrigerator. Always remember to wash your hands every time you touch uncooked meat to avoid
spreading germs and bacteria when preparing other meals.

Foodborne that will possibly occur in danggit is parasite infections, foodborne illness, caused by
pathogenic micro-organisms, agrochemical residues, veterinary medicine contamination, and heavy metal
contamination have all been recognized as possible aquaculture product dangers.
VI. DETERMINE CRITICAL CONTROL POINTS (CCP’S) – create a CCP decision tree

Q1. Do control measures exist for identified hazard?

Yes

Q2. Is the process specifically designed to eliminate or

reduce the likely occurance of the hazard to an
acceptable level?

No

Q3. Could contamination occur at or increase to

unacceptable level?

Yes

Q4. Will a subsequent step eliminate or reduce the likely

occurrence to an acceptable level?

No

CCP
VIII. ESTABLISH CRITICAL LIMITS FOR EACH CCP

CRITICAL LIMITS
The beef should be cooked at the center point to a
BISTEK TAGALOG minimum of 145°F. Uncooked meat needs to be separated
from cooked or ready foods to avoid contamination.

Once the oil is heated cook dang-git and don't overcrowd

DANGGIT the pan. It will curl and cook in approximately 10 to 15
seconds so remove it fast before it burns.

Fresh fruits need low temperatures (32 to 55°F) and high

relative humidities (80 to 95 percent) to lower respiration
FRUTAS and to slow metabolic and transpiration rates. By slowing
these processes, water loss is reduced and food value,
quality and energy reserves are maintained.

The fruit salads were pasteurized at mild-temperature (70

FRUIT SALAD or 80 °C) and stored at 4 or 25 °C over a period of 98 days.
These pasteurization treatments ensured enzymatic
inactivation and food safety.

GISING GISING

IX. ESTABLISH A MONITORING SYSTEM FOR EACH CCP