LOS ANGELES, Butuan City- Mushroom chips, fries, lumpia, patty and mushroom siomai. These are some of the processed mushroom products produce by the participants during the Training on Mushroom Processing and Food Safety for Youth Development on March 12-14, 2019. Conducted by the Agricultural Training Institute- Regional Training Center (ATI-RTC) 13.

Thirty (30) participants comprising youth (4Hers), Rural Improvement Club (RIC) members participated in the said training. They showed their interest at enhancing their knowledge on mushroom processing and food safety awareness during the session.

Ms. Paula Mae A. Creencia, Development Management Officer (DMO) II of the (ATI) Caraga led the Training Management Team.

Topics included Introduction to Food safety, Handwashing, Food safety hazards, Cross contamination, Personal Hygiene and Mushroom processing techniques.

Invited resource persons were from the Food Safety Team in Caraga and an Entrepreneur who displayed processed food including mushroom products in the malls and other areas in the region. They were recommended by the Department of Trade and Industry (DTI) 13.

OIC-Center Director Samuel L. Calonzo thanked everyone for a job well done during the closing ceremony. Appreciating their outputs, deliciously cooked mushroom products in the table.

Said training was held at the Training Hall, ATI-Caraga, Los Angeles, Butuan City.