ATI-Caraga equips women on meat processing in Agusan del Norte

Participants learn various steps on how to process meat products during their hands-on activity.

BUTUAN CITY- The Agricultural Training Institute-Regional Training Center (ATI-RTC) 13 successfully conducted the Training on Meat Processing and Food Safety Awareness on July 29-31, 2019 held in the city.

It aimed at enhancing the knowledge, skills and attitude of the participants on meat processing.

Topics on Food Safety Awareness was discussed by Dr. Desiderio B. Julaton on the first day. This is along with the sub-topics on Introduction to Good Manufacturing Practices (GMP), Food Safety Hazards and Food Contact Surfaces, Handwashing, Personal Hygiene and Cross Contamination. An open forum was done to answer the participants' queries right after the discussion. Dr. Julaton is the Leader of the Caraga Food Safety Team.

Moreover, Ms. Carla Jeanne Cyrine P. Catral, a business woman and owner of the Art Tribe Foods and Crafts, served as the Resource Person on Meat Processing. She discussed the Introduction to Meat Processing and why it is important to know such techniques, the do's and don’ts as well as the product costing. This was followed by a hands-on activity. Catral taught participants how to process Siomai, Embutido, Longganisa and Tocino during the session.

Said training was actively participated by thirty (30) women comprising members of the Rural Improvement Club (RIC), rural women and 4H Club from Carmen, Agusan del Norte.

Ms. Paula Mae A. Creencia, DMO II of ATI-Caraga served as the Project Officer who also did the training preliminaries. She thanked participants for their usual support until the three-day training ended (with report from PMA Creencia).