The Department of Science and Technology Provincial Science and Technology Center in Cavite (DOST-Cavite), together with the DOST-CALABARZON Food Safety Team, organized the Hazard Analysis and Critical Control Points (HACCP) Training for the 28 employees of Purefoods, and the Basic Food Hygiene Seminar for Sir Ezer Bakery.
DOST-CALABARZON Food Safety Team members, Ms. Ma. Lorelie Dorado and Ms. Agnes Morales, facilitated the discussion on HACCP during the two-day training. Workshops were also conducted to review and practice the recommended ways and tips in preventing, controlling, and reducing hazards in all stages of food production: from purchase, receipt, and storage to production, handling, and packaging.
On the other hand, DOST-CALABARZON Food Safety Team member, Ms. Anna Marie S. Daigan, discussed in detail the Basic Food Hygiene to the employees of Sir Ezer Bakery in Silang. The group also reviewed the existing food safety practices of the bakery, evaluated their compliance to food safety standards and provided recommendations for improvement.
Together with Ms. Daigan, DOST-Cavite staff, Ms. Verjo Angelie M. Sisante and Ms. Esther Joy Salazar, likewise conducted Technology Needs Assessment (TNA), interviewing Mr. Eliezer A. Mendoza, owner of Sir Ezer Bakery, and employees of the establishment, and inspecting their facilities, to assess their readiness as potential technology licensee of the DOST – Food and Nutrition Research Institute (DOST-FNRI)-developed Enhanced Nutribun Squash Variant.
