THE Department of Science and Technology (DOST)-Batangas trained the personnel of Jessa’s Peanut Butter on food safety hazards (FSH) and current good manufacturing practices (cGMP) at their production plant in Banaba South, Batangas City, May 06.
The training aimed to enhance the company’s understanding of proper food handling to ensure the safety and quality of their products for consumers. Both production and non-production personnel participated in the training, ensuring everyone in the company is well-informed and equipped with the necessary knowledge to maintain high standards of food safety.
The discussion on FSH included an overview of physical, biological, and chemical hazards, their impact on food processing, and the measures to control these risks.
Meanwhile, the session on current good manufacturing practices (cGMP) addressed a comprehensive range of topics, including GMP organization, staff education and training, premises, plant construction and design, equipment, sanitation and hygiene, supervision, sanitary facilities, maintenance and sanitation, process control, chemical control, quality management, testing of reprocessed products, testing of returned goods, laboratory facilities and control, documentation, quality audits, warehouse
and distribution, receiving and shipping, recall and traceability, sample retention, and subcontracting of manufacturing.
Throughout the discussions, the emphasis on continuous improvement and adherence to regulatory requirements was highlighted as critical components of maintaining a safe and efficient food production environment. It was also stressed that regular monitoring and evaluation of all aspects of the operation are essential to ensuring compliance with food safety standards.
Participants also engaged in workshop activities focused on handwashing techniques and identifying physical and biological hazards, aimed at improving their understanding and practical application of food safety principles.
Ms. Renalee M. Leyesa and Ms. Jessica G. Navarro, both members of the DOST- CALABARZON Food Safety Team (FST), served as resource speakers for the training.
