LA LIBERTAD, NEGROS ORIENTAL – About 50 participants from food manufacturing firms, students, and the local government unit of La Libertad attended a one-day seminar-workshop on basic food safety at La Limar Beach Resort here.
Organized by the Department of Science & Technology-Negros Oriental Provincial S&T Center, the seminar aimed to equip local food handlers the basic food safety.
The activity was held in cooperation with the Negros Oriental Food Safety Team led by Gemma Kitane of Silliman University. Resource persons included Geraldine Quiñones of Negros Oriental State University, and Ruth Ann Entea from Silliman.
Kitane discussed the importance of food safety, hygiene, current good manufacturing practices, legal framework, and emphasized the farm-to-fork principle. Also discussed were topics on food hazards, personal hygiene, and prevention of cross-contamination in food. The speakers also focused on understanding food allergens, shelf life of products, retention of product samples, and the recall program.
“The purposeof the seminar was to share our learnings in food safety and preparation. Our work is critical as we are the direct link between food and our consumers,” Kitane told the participants.
The expertise of the NegOr Food Safety Team include food safety, hygiene, good manufacturing practice, and Hazard Analysis & Critical Control Points. They have been involved in numerous food safety trainings, product development, product packaging and labeling seminars. (DOST)
