Participants present their output in one of the group work activities during the Food Safety and Good Manufacturing Practices Training
Central Visayas – The food processing industry provides the foundation for the food safety system. Safety of the consumer is a top priority by ensuring the quality of materials, products and processes in the food industry.
On 6 – 8 April 2021, a Gender-based Capacity Enhancement Training on Food Safety and Good Manufacturing Practices was conducted in Dumaguete City, Negros Oriental. Twenty-five (25) participants from the municipalities of Amlan, Ayungon, Basay, Bacong, Bais City, Bayawan City, Guihulngan City, Mabinay, Pamplona, San Jose, Siaton and Valencia, were able to complete the three-day training.
The training aimed to capacitate participants with knowledge and skills on food safety and good manufacturing practices with inputs on nutritional analysis. During the training, participants were taught about (i) food safety and its importance, (ii) risk associated with food safety hazards, (iii) requirements of good manufacturing practices and (iv) the importance and benefits in implementing good manufacturing practices. Further, they were also introduced to the basics of nutritional facts.
The training also looked into gender and development (GAD) aspects. Here, both men and women agricultural extension workers were given equal opportunity to join the training. GAD applies gender analysis which follows a framework in comparing the relative advantages and disadvantages faced by women and men in various spheres of life. It uncovers ways in which men and women work together, presenting results in neutral terms of economics and competence. There were 24 females and 1 male attendees.
The training was facilitated by Jorge Fat Trinidad, Project Officer and assisted by Jovannie A. Picot and Ryan Joshua Villena as members of the training management team. Michelle A. Naranjo and Ruth Ann S. Entea from Siliman University, Circe C. Monte de Ramos from LNA, Diet-Care Negros Polymedic Hospital, Geraldine S. Quinoñes from Negros Oriental State University and Josefina C. Columna from Gender and Development Coordinating Center were tapped as resource persons.
Overall, this training facilitates the compliance of The Food Safety Act of 2013 - a framework for implementing the farm to fork Food Safety Regulatory System.