MMSU-DOST trains Food Processors on Food Safety and Good Manufacturing Practices
Group of 31 food processors from all over the province convened at the MMSU-University Training Center (MMSU-UTC) on August 10-11, 2017 for the two-day training on Food Safety and Good Manufacturing Practices (GMP) to ensure the quality of food and its manufacturing. The training was conducted by MMSU in collaboration with the Department of Science and Technology (DOST-1). Mr. Hero D. Galamgam, DOST-Microbiologist and a member of the Food Safety Team in Region 1 served as lecturer in the training.
The training is a response to the growing concern of ensuring safe food preparation and good manufacturing practices to minimize, if not to eliminate, the problems on food poisoning, food hygiene, and other related concerns. Specifically, the training aimed to encourage among the participants the application of the different good manufacturing practices in their respective enterprises and improve their work area following the suggested safety practices learned from the training.
A lecture-discussion on the basic concepts on food safety and good manufacturing practices beefed the first day of the training to reorient the participants on their role as food processors in ensuring safe products. An open forum also accompanied the discussion to clarify the soundness of current practices and rectify food preparation beliefs known and practiced in some municipalities.
The second day of the training was dedicated as a field tour to the Food Innovation Center (FIC) of MMSU, Lucky Theo’s Food Products in Banna, Ilocos Norte, SCUFYND Rice Coffee in Brgy. Lagui-Sail, Laoag City, and Baker’s Percent in Laoag. The FIC of MMSU houses new food equipment introduced to the participants by Prof. Rhoda Garcia, the training coordinator from the College of Arts and Sciences (CAS). With these equipment, she encouraged them to venture into food processing when there is surplus in their produce or when there are possible food researches they wish to propose to the university.
Lucky Theo’s Food Products, an assisted partner-cooperator of MMSU in Banna, Ilocos Norte, also opened its doors for exploration. The owner and manager, Ms. Suerte Soriano, inspired the participants through her story of her humble beginnings and dedication to learn. Another assisted partner-cooperator of the university, the SCUFYND Rice Coffee in Brgy. Lagui-Sail, Laoag City through the owner-manager, Ms. Sarah Dabucon, likewise shared the value of faith in all endeavours and the humility to seek assistance to agencies ready to extend their hands.
The last stop of the field trip at Baker’s Percent in Laoag City highlighted the importance of safe foods and good manufacturing practices through a careful planning and design of the preparation and working area. Through the branch manager, Mr. Eldie Domingo, a tour inside their production plant showed how a good processing and production should plant look like.
The training commenced with the participants’ expression of interest and willingness to participate in another training activity for better enhancement of their knowledge and skills. Overall, the training not only inculcated the value of safe food and good manufacturing practices in the preparation of food served in the dining table, but also the value of determination and humility to learn and relearn. (Kim Miguel)