SAFETY is a fundamental requirement for food quality. Food contamination and poisoning can occur at any stage from farm to fork. Rapid urbanization and the globalization of food manufacturing and trade increase the likelihood of incidents involving contaminated and adulterated food. Hundreds of people in our local area become ill every year, and many suffer fatalities as a result of consuming unsafe food.
One of the objectives of this event is to empower Micro, Small, and Medium Enterprises (MSMEs) and communities by enhancing their practical knowledge and skills in Food Safety to address the current needs for food hygiene in the new normal. Our work is crucial since we are the direct link between food and consumers. Ms. Anna Marie S. Daigan, SRS II, a member of the Food Safety Team of DOST CALABARZON, served as the Resource Speaker for the training.
During the one-day activity, topics covered included the fundamentals of Basic Food Hygiene. The facilitators also organized an examination and a workshop on cross-contamination to conclude the training.
At DOST, we provide programs and activities that inspire action to prevent, detect, and manage foodborne risks, contributing to food security, human health, economic prosperity, market opportunity, and sustainable development. Thus, we assist SMEs, cooperatives, associations, and micro-enterprises engaged in food processing on their journey to provide quality and safe food.