Food Safety is our business

Quarterly Newsletter
San Miguel Pure Foods Company, Inc.
Vol. 6 Issue 1 April- June 2013
Food
What’s Inside:
Food Safety is our business
2013 NASCON:
Accelerating Our Growth
What’s New?
Food Safety:
It all begins at home
06
New products
Food Safety
20
Nascon
Food tour
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San Miguel Pure Foods Company, Inc.
EDITORIAL ADVISER Ma. Soledad E. Olives MANAGING EDITOR Gelonie Grace T. Yap
ASSOCIATE EDITOR Jessa Grace L. Bitanga DESIGN DIRECTOR Elsie Chua-Dormiendo
CONTRIBUTING PHOTOGRAPHER Alexies Santiago
No part of this newsletter may be copied
COMMUNICATIONS NETWORK Agro-Industrial Cluster—Rhoda David, Cathy Sunga,
Editorial Board. FoodTalk is released
for the employees and friends of
without written consent from SMPFC.
Please send your requests, contributions,
comments and suggestions to:
Corporate Planning & Management
Services Group 23/F JMT Corporate
Condominium, ADB Avenue, Ortigas, Pasig
City or email [email protected]
2
16
A Subsidiary of San Miguel Corporation
Reena Del Mundo, Camille Juan-Sabale, Annabella A. Nery SMMI-Flour—Rachelle Legaspi
Branded Business Cluster - PureFoods Hormel—Heidi Chang, Carissa Tecson (until May 2013)
Dairy, Spreads, Oils and Ice Cream—Ma. Christine Duran, Pinky Custodio, Krissha L. Quiban,
Tricia Zayco Coffee —Anne Puno Great Food Solutions —Tracy Fortu Franchising Business —
Kathrina Hernandez, Paula De Asis Culinary Center—Jo Pacumio SMIS—Lorna Tamayo
Human Resources —Abie Canaria BPG —Jop Hernandez
CONTRIBUTIONS FROM (For finalization of list based on articles)
Wellbeing—Llena Arcenas (CIG) Food Safety —Tina Almonte (CPMSG), Ferdie Alcos (PHC)
Volunteerism —Randy Dominguez (SMPFC VISMIN – SMC FOUNDATION)
All Rights Reserved 2013
President’s Message
The Business of Food
To my San Miguel Food Group Family,
I am excited for what is in store for us in the
coming months. We are reaping the results of our
initiatives as departments and business units are
beginning to work together. This is how I envisioned
it for our Company – a working relationship that is
united and driven towards achieving our BHAG (Big
Hairy Audacious Goal).
As we move forward toward our goal and take
on the challenges to achieve our vision, we
must always keep in mind our consumers. Our
consumers need excellent products and services
that add value to their lives. We owe it to them
that we provide the best products available in the
market. Our consumers have given us their trust
throughout the years, as they make our brands part
of their everyday lives. Every San Miguel Pure Foods
meal must nourish and nurture their lives and their
families. This is why we continue to embrace our
Core Purpose of Nourishing and Nurturing Families
Worldwide which we have adapted since 2010.
The foundation of any food business is ensuring
that food is safe from source to the Consumer’s
plates. It is essential to our success that we
continuously commit to providing safe and quality
food to our consumers. We believe that by holding
true to this commitment, this will advance us forward
toward achieving our BHAG.
That is why we have allocated a special issue of our
newsletter dedicated to Food Safety. It is critical that we
are rooted on the basics of our business and that we
all understand and give value to the importance of food
safety.
In this issue, we will be reading about the milestones
that our Company has achieved in further strengthening
food safety in our business processes, and how we can
practice it in our homes. There are also tips on healthy
living and food that enhance our mood. Of course,
every issue of our newsletter will always have delicious
recipes that provide every family a nutritious and hearty
meal.
Let us continue and maintain our standard of
excellence in everything we do. As the country’s leading
Food Company, Food Safety is an essential and a core
responsibility we apply to the products we provide our
consumers.
Now, let’s talk FOOD.
Butch Alejo
3
Corporate Social Responsibility
WELLBEING AT WORK
The SMPFC Wellbeing Group
was created to inspire the
Company in creating delightful
and sensibly nutritional
innovations that rings true to our
core purpose of nourishing and
nurturing families worldwide. The
Wellbeing campaign takes a wider
scope of taking care of ourselves,
our stakeholders and of course,
our consumers.
Wellness is a person physically
and mentally healthy. What it fails
to address are the external factors
affecting our state of mind and
body. This is where Wellbeing
comes in. Wellbeing takes on a
holistic approach as it is a balance
of five attributes – the physical,
emotional, work, financial, social
and community aspects of an
individual. It doesn’t only promote
our internal health but the health
of the environment around us.
As written in the New York
Times’ Best Seller, Wellbeing
the Five Essential Elements
written by Tom Rath and Jim
Harter, Wellbeing is, “The level of
satisfaction in everything we do
and is more than just happiness!
It is how one experience’s life
everyday and how one rates the
overall experience. Wellbeing
focuses on and balances the
holistic elements that shape life. It
goes beyond the physical element
and includes the other 4 essential
elements such as career, financial,
social and community, which can
promote a thriving, satisfactory,
well-lived life.”
4
The SMPFC Wellbeing Program
was developed with three
components: Wellbeing Warriors,
Good Picks Products and
Wellbeing Advocacy.
Change in Culture Wellbeing
Warriors
The change in culture is
espoused through the creation
of Wellbeing Warriors. Wellbeing
Warriors are employees who have
been taught by the Wellbeing
team and their partners from
the Food & Nutrition Research
Institute (FNRI). The FNRI is the
government’s premier arm for
health and nutrition research for
Filipinos. After being trained by our
FNRI partners, selected qualified
Wellbeing Warriors are further
trained to become instructors, and
in turn share their learning to their
peers, families, friends and even
the community.
Training of employees began
in Q3 of 2012 with an initial 257
SMPFC employees participating
from the different offices. Another
315 employees were trained in Q1
of 2013. Employees undergo a
one day session on the following
modules: Basic Nutrition, Healthy
Lifestyle, Food Safety, Food
Processing, label Reading and
Corporate Product Knowledge.
Qualified Wellbeing Warriors for
Peer and Community Teaching
undergo a Facilitators Training or
Community Orientation sessions.
The program aims to have 100
Wellbeing Warriors, with 50 trained
for Peer Teaching and another 50
for Community Teaching as part of
an employee engagement project
in partnership with SMPFC Human
Resources Group and San Miguel
Foundation Inc. Peer Teaching
pertains to teaching colleagues in
the workplace, while Community
Teaching will be conducted for the
parents of and/or the children who
are fed during the annual SMPFC
Communicating
Wellbeing is through
advocacy...the aim
is to advocate
protein...there is
collaboration with
external partners to
address other health
& nutrition issues
relevant to SMPFC
such as fortified
foods and food
safety.
Handog Lusog Para sa Nutrisiyon
ng Nasyon Feeding Program.
Since April 2013, five sessions
of Peer Teaching have already
been conducted in the following
areas: Mabini (SMMI), Tabangao
(SMMI), San Fernando City (Agro
Industrial Cluster), Pasig City
(Ortigas-based employees), and
Lipa City (Agro Industrial Cluster).
A total of 128 employees have
been taught by the Wellbeing
Warriors Peer Teachers.
Good Picks Products
With the Wellbeing program in
place, there is more opportunity
for our products to highlight their
nutritional components. The
program identified our branded
products’ nutritional content. It
aims to highlight the nutritional
relevance of SMPFC products
to encourage mindful eating.
Identifying and highlighting
the content of our current
products allow us to increase
our patronage of what is ours,
become aware of our own
product benefits and advocate
what we know to other people,
outside the SMPFC family.
The Wellbeing Program
also paves the way for the
development of more nutritionally
relevant products. This allows our
business units to become more
aware of government policies,
standards on health and nutrition
and design their future products
to fit the nutritional requirements
of targeted consumers.
Wellbeing Advocacy
Communicating Wellbeing is
through advocacy. Mainly, the
aim is to advocate protein (its role
in health and nutrition, its food
sources, and securing protein rich
foods safely) as protein based
products make up SMPFC’s core
business. Other than protein
advocacy, there is collaboration
with external partners to address
other health & nutrition issues
relevant to SMPFC such as
fortified foods and food safety.
The program also encourages
the active promotion of Wellbeing
within the organization that will
be done through a series of
short Wellbeing Seminars in
the future via partnerships with
other companies (as Wellbeing
Coaches) through the support
and assistance of SMPFC Human
Resources Group. Topics that
nurture the other elements of
wellbeing will be covered such
as financial management, career
health, social wellbeing, etc.
With all these, look forward to
having Wellbeing in SMPFC!
5
, MIC-Reggie
rism Officer, Carol Uy
(L-R: Nueva Ecija Tou
. A. Umali,
Gov
ja
Eci
todio, Nueva
Baylosis, MIC-Pinky Cus
es)
sam
Abi
A.
y.
Att
Provincial Admin­—
new brands
Best Of The Philippines 3rd Launch:
Kesong Puti and Butterscotch
Above:: (L-R: TMX organizer,
Provincial Administrator Dr. Raul
Banias, Magnolia Ice Cream – Pinky
Custodio; Original Biscocho Haus
Proprietor, Gerry Gauderama)
Magnolia Ice Cream Makes The
Philippines Proud With Third “Best
Of The Philippines” Set Of Flavors
As summer entered, Filipinos
were welcomed with four new
amazing Best of the Philippines
flavors from Magnolia Ice Cream.
They are:
Strawberry Shortcake – highlighting
the freshest strawberries from
Baguio.
Kesong Puti – which brought the
celebrated local cheese to every
Filipino home. This is a product of
Nueva Ecija.
(L-R – Lromar – Aulyn Yuesin,
TMX, Iloilo City Tourism
Officer Benito Jimena, Iloilo
Community Affairs and Public
Information Head – Nereo
Lujan)
(L-R: Magnolia: Palmsunday, Mary Jane
Cordero, GFS Iloilo – Peter John Villena, MIC Pinky Custodio, and (SMIS) Rommel Salenderes.
Butterscotch – which gave an extra
but delightful surprise to the pastry
that made Ilonggos proud, and;
Coffee Mangosteen – highlighting
the all-time favorite and highly
nutritional fruit, mangosteen of
Davao.
MOA signing with Governor Umali of Nueva Ecija for the Kesong Puti flavor
Each flavor is launched under
the Best of the Philippines brand
is developed under partnership
with the local government. This
paves the way for the brand
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to also support the national
campaign for tourism and
highlight the truly remarkable
things that are unique to our
country.
Salad aids: CREATING LIMITLESS CULINARY CREATIONS
Magnolia Real Mayonnaise
The Perfect Base Ingredient
Thick n’ Creamy, Made of Egg
yolk, Classic Taste
Magnolia Real Mayonnaise
creates limitless dips,
dressings and dishes with
its rich, creamy, distinct
and balanced flavor that
complements your culinary
creativity.
Limitless creations, limitless
indulgence.
available in 3.5L tub & 1.8L tub
Magnolia All-purpose dressing
The All-Around Affordable
Dressing
Magnolia herb & Harlic
Dip n’ dressing
The Perfect Meal Partner
Thick, Rich n’ Tasty, Balanced
Taste
Right Blend, All-Day Pairing,
Indulgent Taste
Magnolia All-Purpose
Dressing your all around,
affordable meal companion
contains the perfect mixture of
finest quality ingredients which
makes this product thick,
creamy and tasty for various
culinary creations.
Magnolia Herb & Garlic Dip n’
Dressing is a new way to enjoy
your everyday meal. The right
blend of herb and garlic makes
this product the perfect partner
for your snacks, appetizers,
baked dish, and deep-fried
culinary creations.
Spread it! Mix it! Dip with it!
Anytime you want to create
a perfect salad, appetizer or
main dish.
Dip your chips! Top your hors
d’oeuvres! Indulge with your
deep-fried meal favorites! It is a
delicious way to give in to your
cravings.
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San Mig coffee fastbreak
San Mig Coffee recently unveiled
its newest product at the SMIS
National Sales Convention at
the Fontana Convention Center
in Clark Field, Pampanga. A
joint project of SMSCCI and the
Corporate Innovations Group,
San Mig Coffee FastBreak Coffee
Mix with Cereals is an innovation
in itself, combining 2 product
categories (coffee and cereal
drink) and creating a new filling
sub-segment under coffee. It
provides the rich, stimulating taste
and aroma of coffee plus the
feeling of fullness of a cereal drink,
all in one delicious power cup!
Made from Vietnam, it uses three
types of cereals: malt cereal, oats
and brown rice flakes, all known
to be sources of carbohydrates
and fiber. Each 30g sachet of San
Mig Coffee FastBreak provides
energy and carbohydrates
equivalent to almost 2 pieces of
pandesal or Coffee FastBreak
Coffeemix with Cereals and
Fahalf a cup of rice, just enough
to jumpstart your day! So if you
want an extraordinary way to start
your day, drink San Mig stBreak
your day!
Available soon in leading stores
San Mig Coffee 3-in-1 Regular Coffee Mixes
Salo-Salo Pack
Share four mugs and experience the original taste
of San MIg Coffee in every Salo-salo pack.
The perfect blend for you and your loved ones!
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company News
PHCI FIRE BRIGADE bags the Overall Championship
in the 2013 Emergency Response (ER) Competition
Contributed by: Ferdie Alcos and Heidi Chang
The Purefoods Hormel
Company Inc. (PHCI) Cavite
Plant’s Fire Brigade emerged
as the over-all Champion in
the recent annual Emergency
Response (Luzon) Competition
hosted by the San Miguel
Yamamura Packaging
Corporation (SMYPC).
The competition was staged in
three legs: Luzon, Visayas and
Mindanao from March 19 to 22,
2013. The Luzon competition
held in SMC Complex, San
Fernando City, Pampanga
was also participated in by the
ER teams from the facilities of
Rightpak, Manila Glass,
PHCI has consistently shown an outstanding
performance in the UFO since 2008 when it
first joined in the competition and was even
awarded as the Grand Champion in 2011.
San Miguel Yamamura Fuso, Can
Asia, Manila Plastics, MCLP San
Fernando, San Miguel Beverage
Packaging Corporation and
SMYPC Head Office.
Invited as a guest team, the
PHCI Fire Brigade stood out in
the first aid response and placed
2nd in the fire fighting events,
which led the team to bag the
highest recognition.
Two days prior to the SMYPC
competition, the Fire Brigade
also competed in the 23rd
Urban Fire Olympics (UFO)
held in Camp Vicente Lim in
Canlubang, Laguna. The UFO is
an annual competition among fire
fighting organizations of private
companies and local government
units from Region IV, organized
by the Bureau of Fire Protection
and Department of Interior
and Local Government. PHCI
placed 1st in the busted hose
event and earned the 2nd overall
championship.
PHCI has consistently shown
an outstanding performance in
the UFO since 2008 when it first
joined in the competition and
was even awarded as the Grand
Champion in 2011.
More than the display of team
spirit and competitiveness, the
participation of PHC underscores
the importance placed by the
company on the readiness to
respond to emergencies and
crises (as well as the value of
helping others).
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PHC Cavite Plant Maintains
3-Management System Certification
The Purefoods Hormel
Company, Inc. Cavite Plant
recently passed the surveillance
audit conducted by SGS
Philippines for the maintenance
of the management systems
certification.
the plant has demonstrated the ability of the
system to achieve the agreed requirements for
products and services within the scope of the
organization’s policy and objectives
Last year, the plant received
triple certification for their food
safety management, quality
management and environmental
management systems.
agreed requirements for products
and services within the scope
of the organization’s policy
and objectives,” stated by the
4-member SGS Philippines audit
team.
“The organization has
established and maintained
the systems in line with the
requirements; the plant has
demonstrated the ability of
the system to achieve the
Further upholding the company’s
pursuit for excellence, the PHC
Cavite Plant is seeking certifications
to other management systems that
will further bolster its position as
the leading provider of quality, safe,
nutritious and great tasting products,
committed to the protection,
preservation and enhancement of
the environment, health and safety
of its employees.
To date, PHC Cavite Plant remains
to be the only SMPFC installation
certified to three management
systems. one of the very few
SMPFC internal plants which has
established FSMS, a mandate by
Mr. Alejo, SMPFC President.
SYNERGIES
PROACTIVE APPROACH TO LOADING
OF POULTY PRODUCTS
San Miguel Foods Inc. (SMFI)
over the years has earned the
reputation of providing safe and
quality product to its consumers.
The Company’s business
units have worked together to
proactively address potential risks
of food contamination with raw
meats and poultry.
The Codex Alimentarius on
Food Hygiene in 2003, with the
Department of Health adopting
the same guideline in 2004, set
up stricter guidelines on the
transport of ready-to-eat and raw
food. They saw the need toput
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emphasis on temperatures and
duration of transport. With our
farms located in several places
throughout the country and
distributors spread out in different
locations, the need to put
emphasize and put into practice
the proper handling of our raw
meats and poultry so we could
prevent possible co-loading of
products during transport.
To address this, the Quality
Managers of SMFI went on a
venture to determine possible
risks in loading of our commodity
products with the support of
the SMIS Sales Team. The group
composed on Maritone Abenido
(QA Manager, PHC); Queenie
Palon (QA Manager, SMIS);
Dominic Panaligan (Agro-Industrial
Cluster) and Tina Almonte (Food
Safety, CPMSG).
The study generated guidelines
that will ensure the freshness
and quality of our products
when sourced from our farms
to our consumer’s plates. The
guidelines were cascaded to all
32 distributors nationwide and are
strictly enforced and monitored to
ensure product and food safety.
Food Safety for the Agro-Cluster
Keeping Food Safe from Farm-to-Plate
The Agro-Industrial Cluster
Quality Assurance (QA)
Department was created in
2007, and is headed by QA
Manager, Errol M. Angeles.
The department is tasked to
conduct an annual store audit and
microbiological swabs of all SMFI
trade outlets, mainly Magnolia
Chicken Stations, Monterey
Meat Shops, Neighborhood
Meat Shops, Poultry Distributors,
Rotisserie, Hungry Juan, Feeds
Distributors, Feed Mills and Feeds
Laboratories. The group handled
200 establishments when they
started. Today, the number has
increased to 850 outlets.
Quality Assurance caters to
three businesses – Feeds, Poultry
and Meats and the Franchising
Business.
Feeds Business
With the Feeds Business,
QA facilitates monitor the
certifications for the business
operations and products such
as Halal, ISO, the monthly
consolidation of the Quality and
Productivity Index, and monitoring
of cost for the non-conformities
of the plants. These are done
in close coordination with the
Feeds Operations and the Quality
Control Department.
Poultry and Meats Business
The QA Department takes an
even more active role in the
Poultry and Meat Businesses,
taking on food safety concerns
that directly affect the product we
provide to our consumers. They
are responsible for monitoring of
the shelf-life of Magnolia Chicken,
regular monitoring of products
for possible contaminations
and performing microbiological
analysis as required by regulatory
bodies.
Regular Monterey Meat
School sessions are also being
conducted to our franchisees
to ensure that our product and
quality standards are met across
the supply chain.
Franchising Business
The QA Department is also in
charge of auditing the quality of
our franchise business outlets,
stressing on points concerned
with food safety. The QA
specialists also handle consumer
complaints as they are equipped
to respond to these concerns
within 24 hours from complaint
receipt.
Process Improvements
LABORATORY HYGIENE ZONES
The Poultry Quality and Food
Safety (QFS) Members and the
Poultry Microbiologists, with the
assistance of the Food Safety
Team of Corporate Planning &
Management Services Group,
have established the Laboratory
Hygiene Zones for the Poultry
Satellite Laboratories of Magnolia.
This initiative is to increase our
process improvement efforts that
maximizing our facilities which
are located in various areas
throughout the country. With
identified boundaries set in the
laboratories, activities and traffic
inside the laboratory are controlled
thereby preventing the occurrence
of contaminations of samples
when products are being tested for
quality.
Laboratory conditions that are
being considered during the
assignment of hygiene zones
were traffic flow, air pressure, and
activities performed inside.
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Poultry
ALAGANG MAGNOLIA, ALAGANG PANALO
By Camille Juan-Sabale
Magnolia Chicken’s unique form
of “alaga” has once again helped
SMFI bag two more awards–
an industry and advertising
recognition, capping 2012 on a
high note.
As an affirmation of its elite
status in Asia, SMFI was awarded
as the country’s Top Export
Performer in the Poultry Meat
Category during the National
Export Congress last December
2012. It is currently the only major
player in the country that has a
sustained poultry export business
using locally-grown chicken since
2004 and is the main reason why
the Philippines is the 3rd largest
exporter of raw chicken meat
to Japan, Brazil and the USA. It
remains aggressive in pursuing
its export potential as its scope
grows in the Asian region, moving
towards entry into other markets
across Asia.
Likewise, Magnolia Chicken’s
Alagang Magnolia campaign
continues its winning streak
in values advertising awardgiving bodies, with its latest
victory in the recently concluded
2012 ARAW Values Award.
Magnolia Chicken’s “ROBOT”
TVC bagged a BRONZE
medal under the Reverence
for Family Unity, Marriage,
and Responsible Parenthood
Category. Its heartwarming
story revolved around a messy
little boy who broke his favorite
toy, the extremely busy mother
who suddenly had to balance
preparing lunch and pacifying her
son’s tears, and how Magnolia
Fresh Chicken played its subtle
role in resolving the situation.
It tapped into the insight that a
mother will never compromise her
role of being Mom at any time of
the day.
These two recent awards are an
addition to Magnolia Chicken’s
growing list of recognitions
received in the past 2 years:
•The Asian Livestock Industry
Award for 2011;
•the Readers Digest Trusted Brand
Gold Award for 2010-2012;
•a PANATA Merit Award for 2012;
•and Outstanding Achievement
in Advertising recognition from
St.Scholastica’s College’s
Hildegarde Awards
These accolades are merely a
recognition of what generations
of mothers across our 7,107
islands have always known:
that when it comes to reliable,
delicious freshness, it will always
come from a Magnolia Fresh
Chicken.
Magnolia Fresh Chicken Gold Award
From left to right - Maricarl Garcia, Advertising
Director, Readers Digest Phils., Dr. Leo A. Obviar,
VP-General Manager, San Miguel Foods, Inc.
Poultry and Meats; Ms. Rita Imelda Palabyab,
President, San Miguel Foods, Inc.
NATIONAL EXPORT CONGRESS AWARDS
Photo: From Left to Right : Mr. Senen M. Perlada,
Director-Bureau of Export Trade Promotion (BETP) and concurrent
Executive Director- Export Development Council (EDC);
Mr. Emmanuel C. Sevilla, SMFI Export Business Development
Manager; Mr. Sergio Ortis-Luis, President- Philippine Exporters
Confederation, Inc. (PHILEXPORT); and Ms. Emma Z. Mijares,
Deputy Executive Director- Export Development Council (EDC)
12
Living "Malasakit":
SMPFC Employees Answers
to the Call of Volunteerism
Contributed by: Randy R. Dominguez
By: Randy Dominguez
Sumilao, Bukidnon – more than 40 employeevolunteers from different businesses of the
San Miguel Pure Foods Company, Inc. joined the
community building activity entitled “Bayani Challenge
2013: Isang Bayan, Isang Bayanihan”, program
spearheaded by Gawad Kalinga.
The Bayani Challenge 2013 is a 5-day event that
tests the endurance of volunteers through different
activities like house building, school refurbishing, tree
planting, feeding program and farm building. More
than 1,000 volunteers participated from different
parts of the country. This year, the program was able
to reach out to 37 sites in 33 provinces.
and enhance SMPFC’s Bilis-Galing principle.”
Nilo B. Quimpang, Bukidnon Feedmill Plant
Manufacturing Head.
Answering to the call of improving the quality
of life in Communities where we operate, San Miguel
Pure Foods Company, Inc. would like to thank the
employee-volunteers who thrived to apply the values
we espouse in our SMPFC family.
“I considered that experience as one of the best
in my life. Nothing can compare how fulfilling to be
of service to others.” – Mary Ann Libago, SMFI AIC
Finance North Mindanao
“It’s so nice to note that SMPFC employees were
able to help communities and make a difference
to the lives of others who are in need.” – Grace
Cantones, Quality Control Analyst, Feeds Business
“The importance of employee volunteerism as it
developed self-fulfilment, team work, unity of purpose
The importance of employee volunteerism
as it developed self-fulfilment, team work,
unity of purpose and enhance SMPFC’s
Bilis-Galing principle.
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cover story
is able to demonstrate its ability
to control food safety hazards in
order to ensure that food is safe at
the time of human consumption.
FOOD SAFETY
IS OUR BUSINESS
As the leading food company in
the Philippines and in Asia, San
Miguel Pure Foods Company,
Inc. has earned the reputation of
providing safe and quality product
to its consumers. Food safety
is important for every business
that deals with food. Food safety
principles are put in place to
make sure that food is safe for
consumption from the source to
our plate.
Food-borne illnesses are
diseases transmitted to people
through the food we consume.
According to ServSafe™
principles, a food-borne illness is
said to have occurred when two
or more people experience the
same symptoms of illness after
eating the same food within the
same area of distribution. If this
occurs, investigations are made
by the health authorities and this
could later on cost the company
millions of pesos.
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When food safety systems
are neglected by companies,
there are several risks that the
company has to face. Other than
immediate product recalls, which
automatically translates to loss in
sales andprofit, there is a great
risk of putting a negative impact
on the company’s reputation,
further escalating in media
broadcast, viral exposures and
gut-sucking crisis management
Food Safety in
San Miguel Pure Foods
In SMPFC, Food Safety is
one of our top priorities. We
are committed to providing our
consumers with quality and safe
products that they can trust to
nourish and nurture their families
through the years. As a matter
of fact, most of our facilities have
achieved the ISO 22000:2005,
which is a certification that
specifies requirements for a food
safety management system,
ensuring that an organization
ISO 22000 is a derivative of
ISO 9000 and helps develop
international acceptable standards
on food safety systems. It
integrates the principles of the
Hazard Analysis and Critical
Control Point (HACCP) system
and application steps developed
by the Codex Alimentarius
Commission. HACCP is a
system that identifies possible
hazards in the process of food
preparation; while the Codex
Alimentarius Commission was
established by FAO and WHO in
1963 to harmonize international
food standards, guidelines, and
codes of practice to protect
the consumers and ensure fair
practices in the food trade.
The ISO 22000:2005 certification
is just one of many efforts that we
have in SMPFC to ensure that all
our products are delivered in top
quality from farm-to-plate. More
than these programs, however,
we would like all of us who in
the SMPFC family to become
increasingly aware of food safety
and what it does for your family.
Our partnersare made aware and
supported with training programs
on how to ensure that their
processes are also in compliance
to our accepted standards.
Everyone in the company must
embrace it and live Food Safety
every day, in our office, in our
homes- with the purpose of
protecting those we love so dearly.
Let’s make it our business.
When food safety systems are neglected by companies,
there are several risks that the company has to face...there is
a great risk of putting a negative impact on the company’s
reputation, further escalating in media broadcast, viral
exposures and gut-sucking crisis management
GREEN EGGS
Ingredients:
2
2
4
¼
¼
cup
tbsp
pc
cup
cup
Kangkong leaves
Magnolia Butterlicious
Magnolia Brown Eggs
Magnolia Purefresh Milk
Magnolia Quickmelt Cheese,
grated
Procedure:
Wilt kangkong on a dry pan. Finely chop
wilted kangkong leaves, set aside
Melt butterlicious on pan. Beat eggs then
add fresh milk. Sautee chopped kangkong
leaves on melted butter. Add beaten eggs
Grate cheese over eggs. Continue
scrambling the eggs until set but not dry.
Transfer scrambled eggs on plate and top
with more grated cheese. Serve with bread
or rice
FRESH HEARTY SOUP
Ingredients:
2
½
1
½
2
¼
¼
350
300
50
1
l
cup
cup
cup tbsp
cup
cup
g
g
g
pc 15 g
10 g
water
miso paste
mirin
light soy sauce
brown sugar
ginger juice
sake
ramen noodle (market bought), cooked
MONTEREY PORK BELLY, sukiyaki cut
whole corn kernel
MAGNOLIA CHICKEN BROWN EGG
boiled, sliced in half lengthwise
onion leeks
dried seaweeds
Procedure:
In a medium size stock pot on medium heat,
pour water. Allow to heat for 5 minutes. Add miso
paste, mirin, soy sauce, brown sugar, ginger juice
and sake. Bring to a simmer so the flavor and
color combine. Reduce for 10 minutes. Blanch
ramen noodle on the soup mixture and transfer in
soup bowl. Arrange pork belly on top of the ramen
noodle. Sprinkle corn kernel and arrange the boiled
eggs. Garnish with onion leeks and seaweeds and
pour the hot simmering soup on it. Serve hot.
15
‘BISTEAK’ AND EGGS
Ingredients:
½ tsp soy sauce
1 tsp kalamansi juice
200 gm Monterey Beef Sukiyaki Cut
Pinch ground black pepper
2 tbsp Nutri-oil
2 pc
Magnolia Brown Eggs
1
tbsp Nutri-oil
1 tbsp garlic, minced
2 cup left over cooked rice
Procedure:
Mix soy sauce and kalamnsi juice in a bowl.
Marinate beef slices in the soy mixture.Set aside.
Heat oil in a non stick pan.Place 2 pieces of egg
rings in the pan. Carefully drop an egg into a ring.
Allow to cook until desired doneness. Remove
cooked eggs from pan and transfer to serving
plates
In the same pan, fry marinated beef until
cooked. Remove from heat and divide between
the 2 plates.Add more oil into same pan. Saute
garlic until lightly browned. Add in rice and mix
well. Season with salt. Transfer rice into the
plates. Serve.
CHICKEN EGG DROP SOUP
Ingredients:
1 tbsp
1 tbsp
100 gm
1 cup
3 pc
Nutri oil
garlic, minced
Magnolia Chicken Station Chicken Giniling
carrots, cut into thin strips
dried mushrooms, soaked in water until
soft and diced
½ cup celery, thinly sliced diagonally
1 cup scallions/leeks, thinly sliced diagonally
2 tbsp cornstarch, dissolved in
2 tbsp water
4 pc
Magnolia Brown Eggs, beaten
½ tsp sesame oil
Procedure:
16
Heat oil in a stock pot. Saute garlic and chicken
giniling. Add in carrots, celery, mushrooms and scallions.
Pour in hot stock then allow to simmer. Season with salt
and pepper. Pour in cornstarch and water mixture to
slightly thicken the soup. Let boil. Once boiling, turn heat
off then stir the in one vigorously motion. Slowly pour
the beaten egg while letting it pass thru the tines of the
fork to create the ‘ribbons’. Drizzle in sesame oil. Serve
while hot.
DARK CHOCOLATE DIP
Ingredients:
1
1
14
½
½
tsp
tsp
g
tsp
cup
caramel chocolate
coco powder
SAN MIG 3 in 1 COFFEE
vanilla extract
MAGNOLIA PURE FRESH MILK
Garnish: Pineapple, bite size
Melon, bite size, Watermelon, bite size
Strawberry, bite size
CHOCO SHOT
Ingredients:
SAN MIG COFFEE
CHOCOCCINO
1/3 cup GSM BLUE FLAVORS
BROWN COFFEE
½ cup hot chocolate
½ cup hot water
cinnamon stick
25 g
Procedure:
Combine everything together
except for the cinnamon stick.
Transfer in a tiny cup (like shot
glass) and use cinnamon stick as a
stirrer. Serve hot. Makes 3 shots.
Procedure:
Combine everything together in a sauce pan and simmer for 5 minutes
until thicken. Transfer in a shot glass and a plate of mix fruits
CHOCOLATE
MACCHIATO
Ingredients:
2
tbsp white chocolate
25 g
SAN MIG COFFEE
SUPER
1
tsp orange peel
2
tbsp orange juice
1 cup MAGNOLIA PURE
FRESH MILK
Garnish:
Whipped cream
Cinnamon powder
Procedure:
Combine everything together and
simmer for 8 minutes. Transfer in
a glass and put whipped cream.
Sprinkle some cinnamon powder.
Serve hot.
17
Feature Story
• The meats should not have a foul
smell.
• When you touch the meat, it
should be firm and not mushy.
No juice or greasyfluid should be
coming out, and the meat must
be supple and not dry.
Chicken
• Chef Kai recommends a properly
dressed chicken with white to pale
yellow skin.
• The inside (cavity) of the chicken
should retain a pinkish color and
remember to choose one with
innards that have already been
taken out.
• The skin should not be torn and
the texture should not be greasy.
FOOD SAFETY:
IT ALL BEGINS AT HOME
(Interview with Chef Kai-O of
our Culinary Center)
For most of us, our homes are
our sanctuaries. They are places
where we can re-energize,
and a place where we can just
be us. Most importantly, it is
where we find ourselves safest.
This is why, when an uneventful
thing happens in our homes, there
is a sense of violation that we feel.
So we try as much as possible
to secure our homes, because it
means that we also get to protect
those whom we love the most.
Like all the essential items in our
everyday lives, food should also
be safe for us and for our families
at home. Here are some practical
tips from our very own Chef Kai-O
of the Culinary Center on how to
keep food safe at home.
Start Right, Purchase Right.
18
Food safety principles state
that food safety starts from the
source. Therefore, it is important
to know that when we buy food
for our family, it is already from a
credible source. In our country,
there are food regulations set by
the Food and Drug Authority (FDA)
to ensure that food remains safe.
However, they can only manage
to a certain extent. It is still best
to know first-hand what a “safe
food” looks like, especially on
commodity items, such as meats,
poultry, fish and seafood.
We asked Chef Kai on what
we have to look out for when
buying meats, and below are her
suggested guidelines on choosing
right:
Beef or Pork
• In general, beef and pork must
keep a reddish color as a sign of
freshness. Beef is deep red in color
with no black strands, while pork
is a pinkish-red shade (close to
salmon).
• Same as meats, the chicken must
have no foul odor.
Fish
• A fresh fish should smell like
seawater. Under no conditions
should you buy a foul-smelling fish
because cooking will not make it
better.
• The eyes must be clear and not
cloudy. Cloudy eyes means the
fish are past their prime condition
from the time they were caught.
• The gills should be rich red and not
dark as brick red, and;
• The fish should not be bloated.
Shell-fish
• Since shellfish contain allergens,
it is crucial that you buy from a
highly credible source.
• It is best to buy shellfish alive.
These are normally the closed
ones. If you buy shellfish that are
open, you have to throw them
away.
• In case of shrimps, it is best to buy
them alive or frozen. And as much
as possible, buy shrimps with their
heads on.
• For processed food, avoid
purchasing canned food that
have dents or are bulging as
this may lead to food poisoning.
Always check the expiration or
best before dates on the labels.
You may also check the labels
for ingredients and nutritional
information.
Chef Kai stresses that food safety though
a basic concept, needs everyone’s perpetual
awareness to keep our homes safe. “It starts
with basic hand-washing, and yet not many
of us can even discipline ourselves to doing
this on a regular basis.”said Chef Kai.
Storing & Sorting
From the source, food makes its
way to our kitchen where they are
prepared fom chosen recipes. For
those who buy in bulk, Chef Kai
stressed the importance of proper
storage of food items. In storing
food, it is also best to practice
a first-infirst-out system in your
kitchen. This way, the freshness of
food is maximized and it prevents
wastage because of spoilage from
happening.
In the freezer, store foods in their
own freezer bags, preferably clear
ones. If possible, it would be good
to label the meats and to include
dates of purchase.. In terms
of storing, inside a one-freezer
compartment refrigerator, if you
cannot completely segregate the
food into containers, make sure to
put the chicken at the bottom part
of the freezer and the processed
food such as hotdogs, sausages,
on top of raw meats.
Once food is cooked, there will
be instances of leftovers. Chef
Kai recommends storing them
by portions in clear containers
to maximize the food’s life. By
doing this, you only heat what you
intend to serve and the rest of the
food is kept untouched until it gets
prepared again..
Foods that have high-risk of
spoilage and contamination
include vegetable dishes, those
with dairy and creams or tomato
sauce, pasta or food mixed with
rice or any carbohydrates. These
cooked foods must be consumed
immediately if possible.
All cooked food must be
reheated before served or
consumed again. For tomato
dishes, if foam-like bubbles form
at the sides when reheating,
throw the dish immediately to
prevent food poisoning. In case
of heating using a microwave, do
not heat the food straight on in the
microwave, instead in the middle
of the reheating, make sure to stir
in the middle to distribute the heat
all throughout the container. If the
microwave is used constantly for
reheating, make sure to clean it
every three days by wiping the
walls of the microwave with a
clean cloth with soap and water
rinse. Dry properly before using.
After opening canned food
and there are leftovers from the
contents, immediately transfer
them to a clean container. In
case of canned vegetables like
mushrooms, corn kernels or
young corn or similar ones, it is
best to store these food drained
from the brine solution and
consumed immediately.
Back to Basic
Chef Kai stresses that food
safety though a basic concept,
needs everyone’s perpetual
awareness to keep our homes
safe. “It starts with basic handwashing, and yet not many of us
can even discipline ourselves to
doing this on a regular basis.”said
Chef Kai.
Proper hand-washing only takes
a good germicidal soap and
running water. As you are washing
your hands you get to hum two
Proper storage of food / Culinary
Center
“Happy Birthday” songs in your
head. Rinse properly and dry
your hand with a paper towel.
Avoid using a communal towel
to dry hands unless it can be
replaced regularly. Once the towel
is moistened, there is room for
bacteria to grow.
It is also important to regularly
clean and sanitize the kitchen
utensils and equipment in our
homes. According to Chef Kai,
sanitizing can be done by dipping
the kitchenware in a solution
made from 1 part bleach and
(9) 10 parts of water. Let’s just
remove this – (Plates and dining
utensils however should not be
cleaned with the bleach solution.
Properly washing them and
drying those using sterilizers or
paper towels should be enough.)
When sanitizing, let tools and
equipment air-dry overnight.
Chef Kai could not stress
enough on how a simple act can
mean a lot when it comes to food
safety. Negligence in this area can
mean compromising your health
and the health of your family.
19
NASCON 2013-SMIS
The SMIS Evolution
Empowered. Enabled. Energized.
The San Miguel Integrated Sales
held its 3-days annual National
Sales Convention (NASCON) at
the Fontana Leisure Park Clark
Pampanga last March 6 to 8,
2013. Themed “SMIS Evolution”,
the event was inspired by the
transformation of the whole San
Miguel Pure Foods Company, Inc.
The SMIS NASCON aimed to
further develop the sales team’s
driving force and competencies by
Empowering through the strengths
of our programs, Enabling everyone
towards positive transformation and
inspired solidarity, and Energizing
ourselves and our brands in an ever
changing work environment.
The SMIS team per group
performed and vouched to win
the cheering competition. With
arduous training before the the
3-day NASCON, they did not fail
to amaze the audience with their
own rendition of all-time favorite
hits. Hosted by Nick Cruz (with his
winning performance), it was an
event that stuck to the minds of
their attendees proving to be truly a
force of evolution.
20
NASCON 2013-GFS
To Rock and Rule the Food Service Industry
The Great Food Solutions
National Sales Convention took
place last March 1, 2013 at First
Pacific, Antipolo. With their award
winning performances, matched
with the most pumped upped
party they’ve had in years, they
definitely are set to rock the food
industry hard.
ns,
o
i
t
a
l
atu
Congr itmakers!
H
GFS
21
NASCON 2013-AGRO
B-MEG FEEDS BUSINESS
NATIONALCONVENTION
Contributed by: Cathy Sunga
The San Miguel Foods, Inc.
– Feeds Business held its
National Business Convention
last March 21 at the Holiday
Inn, Clarkfield, Pampanga with a
1920’s gangster’s squad theme.
Attended by the key personnel
22
from the different departments,
the sales force, Business partners,
including the distributors, toll
partners and cassava assemblers–
nationwide, the SMFI National
Business Convention concluded
with a tremendous victory.
Representing the good guys
of the 1920’s, everyone was
an agent sworn to protect our
respective territories and serve
our customers to achieve another
deserving win.
It was a fight that was well
fought last year as we, B-MEG,
reclaimed our title and as we
continued to face the challenges
as one team. Today, we must
secure the title and protect their
OUR territories. We must hold
off any enemy from entering our
turf and threatening our share
in the market. It will be a test
of perseverance and character,
which brings every B-MEG fighter
to uphold his commitment to
protect the B-MEG brand and
deliver EXCELLENT service to the
customers.
In his opening message, Mr.
Butch Alejo, San Miguel Pure
Foods Company, Inc. President,
shared with the participants
what San Miguel Corporation
has achieved, and where San
Miguel Pure Foods is on its
2020 BHAG. He stressed that
SMPFC is currently the No.1 food
company in the country, and that
B-MEG plays an important role in
attaining the total Company goal.
He congratulated the B-MEG
Team and ended with a reminder;
“Increase your strengths,
accelerate your expansion,
strengthen existing partnership,
excite markets with new products
so we will dominate”.
Ms. Tatish Palabyab, President
of the Agro-Industrial Cluster, in
her welcome remarks, described
the transformation of SMPFC
and how we are all directly
responsible to our stakeholders.
She stressed on the strengths the
Company has, and how B-MEG
was able to make it work in 2012.
“We are the good guys. We will
win our battles. We have the will.
We have the strategy and we
definitely have the attitude. We
will get our targets.”
Dr. Norman Ramos, San Miguel Foods, Inc. Feeds
Business General Manager,
revealed the B-MEG B-lis Squad
theme. In his talk, he recognized
everyone’s efforts for an amazing
2012, and how everyone
contributed to the turnaround of
the Business on the fourth quarter
of last year. In his speech, Doc
Norman discussed the highlights
of 2012, what worked and what
needs to be improved. Moving
forward, he promised a more
exciting 2013 as he cascaded the
major programs of each of the
departments, including the launch
of the new tri-media campaign,
and a preview of the B-MEG 60
Years Campaign TVC. “2013 calls
for vigilance, quick response and
swift, if not violent, action. I ask
you to protect and serve B-MEG.”
Dr. Ramos said as he called the
delegates to action. With this,
they all ferociously responded,
“FIGHT! FIGHT! FIGHT!”
The Plenary commenced with
the entrance of the different
B-MEG B-Lis Squad from all the
regions. The two major highlights
of the event were (1) the cheering/
production number by each of
the four areas, participated by
all the delegates per area and;
(2) the Commitment Ceremony
per area wherein the Regional
Mancom delivered their Specific
Objectives, together with
area representatives from our
Business Partners. The North
Luzon Gang Busters, the South
Luzon B-MEG B-lis Squad, the
Visayas Untouchables, and the
Mindanao is Best rallied their
respective squads, all guided by
the strategies for 2013 crafted in
a code:
“We always aim to BE customer
centric. We LEVERAGE on our
winning brands. We adapt
to the needs, we INNOVATE.
Never complacent, we
always STRENGTHEN our
competitiveness. These are the
principles we live by. This is the
code that will make us successful
in our mission once again.”
23
Work-Life Balance
Food to Boost Your Mood
In a world where a simple
day can turn out to become
extremely stressful, there are
several food that you can easily
grab and help boost your mood.
These foods contain chemicals,
vitamins and minerals that help
our bodies adapt to a stressful
event. Stocking up on these food
choices can prevent us from
putting chronic pressure on our
bodies and beat stress instead of
having stress beat us.
Tomatoes
Tomatoes are often considered
a vegetable, but in reality they are
fruits. These fruits can be eaten
raw, put in salads or sandwiches
and even cooked. With its
high acidity, it becomes fit for
canning, allowing for the food to
be available for longer periods of
time.
The highlight for tomatoes is the
lycopene, which gives the fruit its
distinct red color. This lycopene
is believed to protect a person
against depression and can also
help reduce the risk of heart
disease.
Avocado
Avocado is a fruit that is
common to the Philippines. It
comes in two varieties – the green
and the purple fruits.
It has a yellow meat with a single
seed inside, but once opened,
the avocados can easily turn
brown. Adding lime or lemon to
the insides could address the
problem.
Though avocadoes have a
relatively higher fat content than
most food, it is high in Folate or
B12, which is known to play a
vital role body function, primarily
on cell repairs and maintenance.
Several studies have indicated
that folate supplements can
reduce depression. Plus, folate
also helps in keeping your heart
and your brain young.
Yogurt
Yogurt is a dairy product that
is produced through bacterial
fermentation of milk. Though
it sounds a bit weird, yogurt
is actually beneficial to people
because it is a good source of
tryptophan.
24
Tryptophan is one of the essential
amino acids which is not naturally
produced in the body, but can
be obtained through tryptophan
supplements or through food.
It is particularly useful in
influencing serotonin, the “happy
hormone” levels in the brain.
So, if you are feeling kind of low
and down, better grab a yogurt
to lighten up your mood.
Sweet, buttery, nutty – me
lt-in-yourmouth goodness fo
un
d
in
ou
Best of the Philippines Bu r Magnolia
brings the pride of Iloilotterscotch
in every
ice-cream lover’s home
.
Pure Foods’
The San Miguel r Best
most popula s
e
of the Philippin
Flavor is...
Butterscotch
eak
Employee Sp
r
u
o
Y
s
'
at
h
W
f
o
t
s
e
B
e
t
i
favor es Flavor?
n
i
pp
i
l
i
h
P
e
h
t
(Namit gid!)
Results of the Sultry Summer
Question found in Fresh Online last April 24, 2013:
The respondents loved
1
2 36%
3 21%
Butterscotch 43%
Coffee Mangosteen
(naimas!)
Kesong Puti
With sumptuous offers our country has throughout the country, we
are looking forward to what the Magnolia Ice Cream team can create
with our provinces’ most loved specialties.
Ice cream all year round!
(lami, bai!)
25
San Miguel Pure Foods Guerilla Food Tour
A great dining experience usually
necessitates a number of things.
A unique restaurant, a great
chef, delectable gourmet dishes,
and the perfect ambiance. But
what if you didn’t know exactly
where you’re going, who you’re
having dinner with, or what kind
of dishes will be served? You
wouldn’t even have the chance
to Google reviews or ask friends
about their past experiences.
This was exactly how San
Miguel Pure Foods Company
Inc. positioned a recent culinary
adventure it hosted for food
writers and foodies. Dubbed the
Guerilla Food Tour, and inspired
by guerilla dinners that are
gaining popularity among food
enthusiasts in many parts of the
world, guests were only given a
time, date, and meeting place.
For the tour, SMPFC chose the
province of Cavite because of
its proximity to Metro Manila and
the number of unique culinary
destinations it has.
26
“The idea for the Guerilla Food
Tour was born out of our desire to
offer something more exciting to
our partners in the food industry.
For the past years we’ve been
doing the expected—choosing a
province, presenting the itinerary,
and going to the places according
to order. This year we wanted to
give everyone a sense of mystery,
thrill and anticipation,” says
Helene Pontejos, Vice President
and General Manager of Great
Food Solutions.
and also because it has quite a
number of interesting places that
gourmands would appreciate”
adds Maricel Manalo, San Miguel
Pure Food Culinary Services
Manager. “The destinations we
selected were specifically chosen
because we wanted our guests to
travel off the beaten path. What is
common among these places is
that they are all secluded from the
hustle and bustle of the outside
world,” says Manalo.
“We decided to showcase Cavite
this year because it’s very near
and accessible to Metro Manila
A two-hour drive from Manila
brought the group to the first
stop, Marcia Adams’ Restaurant
A little bit of Tuscany
in Alfonso, a Tuscan-style, woodand-stone structure owned by
couple Marcia and Neil Adams.
A hidden, picturesque paradise
overlooking lush, green fields, it is
surrounded by spring flowers, wild
plants and trees.
It was, indeed, a food tour to remember. And
if you happen to be anywhere in Cavite, do
make sure to check out these one-of-a-kind
food destinations.
For lunch, Marcia served a fivecourse meal, which started with
her soup of the day, followed by
Amalfi Prawns—crispy, succulent
and marinated in salt, pepper,
olive oil, parsley, and coated
with bread crumbs. For the third
course, guests were served
Provolone, Melon and Arugula
Salad and Aegean Salad—grilled
pear, mixed greens, grilled Italian
Ricotta cheese, Cottage cheese
and roasted pistachios served
with herby, tangy dressing.
treatments designed to rejuvenate
the body, including special
treatments such as the Hilot
Kagalingan, Dagdagay, Hele Foot
Spa, and their Nourishing Facial.
For the main course, Marcia
served guests Fish Souvlaki
(Marlin marinated in olive oil,
lemon and herbs) and Magnolia
Free Range Chicken Kebabs
that were marinated in cumin
and homemade yoghurt. For
dessert, there were even more
choices-- Grilled Orange with
Vanilla Ice Cream, Panna Cotta
with Lemon Sauce, Fried Bananas
with Chocolate Dip, Banana
Split with Chocolate Ice Cream,
Orange Crème Caramel, Lavander
Crème Brûlée, Lemon Sponge
Pudding, and Sauteed Cherries on
Chocolate Ice Cream.
Far removed from the urban
After the hearty feast from Marcia
Adams, a little R&R was in order.
For this, everyone was transported
to Nurture Spa Village in Tagaytay
City, Cavite. Set amidst a tropical
forest, where the only sounds
heard were birds singing and the
wind blowing, the venue served as
the perfect setting for the group to
unwind.
Here, everyone had the chance
to participate in the different
Into the enchanting garden
While all that pampering would
have been enough to keep
everyone’s spirits up, more
important business was at hand—
dinner! Following their afternoon
of pampering, the group was
whisked away to a private house
in Silang, Cavite. Owned by Emily
Campos, who is responsible for
some of the garden landscapes in
Amanpulo, Palawan, her very own
enchanting garden welcomed
guests with fire dancers and
drumbeaters.
For dinner, Emily’s niece Sabrina
Artadi, host of Lifestyle Network’s
Sabrina’s Kitchen, prepared
succulent food that everyone truly
enjoyed. For appetizers, Sabrina
prepared a selection of special
recipes, including Eggplant,
Zucchini & Tomato stuffed with
Beef, Chorizo & Couscous;
Asparagus and Eggs in Olive oil
Balsamic Dressing, and Magnolia
Brown Eggs over asparagus,
topped with Purefoods jamon in
balsamic virgin olive oil vinaigrette.
Tabouleh Salad was served next.
For the main course, guests
were served Moroccan Spiced
Magnolia Jumbo Chicken,
Cinnamon Spiced Osso Buco
in Red Wine Tomato sauce, and
Mushroom, Parsley Rice Risotto.
The hearty meal was capped off
by Cream cheese cake topped
with Strawberry preserves & Mint.
Breakfast of champions
The one-and-a-half day tour
culminated with a sumptuous
breakfast the following day,
prepared by the chefs of the
San Miguel Pure Foods Culinary
Center using SMPPF products.
The spread included Tagaytay
staples such as Crispy tawilis
and Nurture Spa’s salad greens;
home-made breads and signature
Muesli.
These were coupled with a
protein–packed selection of
SMPFC products in various
cooking stations: an egg station
using Magnolia Brown Eggs,
a Congee station served with
various toppings including
Purefoods Chicken Breast
Nuggets; a Salad station with
a choice of condiments using
Magnolia Mayonnaise and
crunchy Purefoods Bacon bits;
a grill station with a medley of
Purefoods sausages such as
Bockwurst, Hungarian Cheese
and Schublig.
Assorted fresh fruits and
Magnolia’s Best of the Philippines
ice cream selections were served
as desserts. Guests washed it all
down with hot tsokolate, barako
coffee, and fresh fruit juice.
It was, indeed, a food tour to
remember. And if you happen to
be anywhere in Cavite, do make
sure to check out these one-of-akind food destinations.
To know more about San Miguel Pure
Foods and its recipes, log on to www.
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27
Seafood
Employee Interest
FOOD SAFEty Tips
while TRAVELing
When you see food, do not eat
it immediately, especially seafood.
Mishandled seafood can cause
intestinal problems. Take extra
care when consuming shellfish
such as clams, mussels and
oysters. Make sure to inquire
where and when they were
sourced and how they were
handled and prepared. Better be
assumed more paranoid than to
suffer.
Dairy Products
Filipinos generally love to eat
and second to this is their love to
travel. With the introduction of the
budget fares, it became easier
for many Filipinos to travel locally
or even abroad. Of course, part
of enjoying the place is enjoying
its cuisine. How do we go about
it without an upset stomach
suddenly disrupting the fun?
Here are food safety tips we can keep
in mind when traveling:
Know Where to Go
Since most trips are planned,
it’s a good idea to know where
you can eat during your stay.
With everything almost available
on the net, you can create your
own list of restaurants to it in
that depends on your appetite.
If local food stalls are available,
these will always be the “most
recommended” one. Unless of
course, your stomach is up to the
challenge, just make sure
Special Dietary Requirements
If you or any of your traveling
companions have special dietary
requirements, make sure to
advise the airline (for foreign travel)
and the hotel you are staying
in. This way, they can make
adjustments on the food they will
serve you, or recommend places
you can visit.
Medications
Sometimes accidents can
happen. It is better to pack with
you antihistamines, paracetamols
and other medicines for stomach
pains or diarrhea.
During the Trip
Water
The most common source
of problems when traveling is
drinking water, which includes the
ice (and people often times neglect
this). You must make sure that the
water you and your family drink are
bottled from a credible source with
the appropriate accreditations if
needed.
If bottled water is not available,
then it is recommended to make
sure you boil the water first before
consumption or use. Also consider
this for water that comes out of
faucets or showers.
Avoid unpasteurized dairy
products, including cheese and
yogurt. Always check for evidence
of pasteurization. If you have
allergies from milk products, make
sure to mention this to waiters
every time you order food. This will
prevent an allergic reaction from
happening in case you ingested
a dish with a dairy as part of its
ingredients.
Buffet Choices
Buffet can be tempting but
people do not often think before
they jump in. Food must be
kept in containers that are kept
warm, with their temperatures
checked by the supervisors every
two hours, or at least reheated
every four hours. For food that is
served without heat, ask when the
food was prepared and served.
Generally, food can stand in
room temperature without risk of
contamination for up to four hours
only.
Traveling can be rough even for
the healthiest people. It is really
a matter of being mindful of your
health and the safety of the food
you and your family are going to
eat. Always, remember to wash
your hands at all times, especially
before contact with food. Or, if
you’d like to keep safe, buy your
food from credible restaurants and
food chains that have.