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SIQUIJOR, Oct 19
(PIA)—The Department of Science and Technology (DOST)-Siquijor pushed for Basic
Food Hygiene (BFH) and Good Manufacturing Practices (GMP) in a 2-day seminar-workshop
recently in cooperation with the German Foundation for Entrepreneurial
Development Cooperation and its regional DOST office.
DOST-Siquijor Provincial
Science and Technology Director Engr. Mario de la Peña said the seminar aims to
empower food entrepreneurs as efficient food handlers in the food preparation.
De la Peña said the
training-seminar is crucial to food entrepreneurs when applying for a License
to Operate (LTO) at the Food and Drug Administration (FDA).
“Because a lot of
foreign and local tourists are already visiting Siquijor and still more will
visit, it is imperative that we ensure not only delicious “pasalubongs” but
also safe foods,” de la Peña added.
DOST-7 Food Safety Team
Senior Science Research Specialist Josie Elli, also an active member of the
Cebu Food Safety Team, was the seminar’s guest speaker.
Elli highlighted the
importance of washing hands properly. She said that simple hand washing could go
a long way by preventing food contamination and the spread of food borne
illnesses.
Elli said health hazards
from food can arise from the raw materials used; from handling and through all
the stages involved in the processing, transportation, storage and sale of
food.
“That is why caution
should be practiced all throughout the production process,” she added.
Personal hygiene was
also given utmost importance from the perspective of a food handler.
Elli said that while it
is essential to maintain an appropriate degree of personal cleanliness, it is
essential to food handlers to ensure that they will not directly or indirectly
contaminate foods.
The condition and
cleanliness of food contact surfaces, which are critical to food preparation,
was also discussed.
Elli said that food
contact surfaces including garments must be properly designed or constructed
and maintained to facilitate sanitation and that they are adequately and
routinely cleaned.
According to the
organizers, the seminar covers topics vital to food preparation, proper hand
washing, food safety hazards, personal hygiene, food contact surfaces, cross
contamination, food preparation, raw materials and pest control.
During one of the
workshops, the facilitators applied ‘Glo-germ’ a specially formulated lotion to
hands of participants and exposed them to UV rays.
They were surprised to
see that a lot of germs inhabit their hands. After proper hand washing they saw
the drastic decrease and to some participants the elimination of germs.
“Storing raw and ready-to-eat
foods together, not washing hands after touching raw foods, and using the same
chopping board or knife for raw and ready-to-eat foods can lead to
cross-contamination,” Elli discussed.
“Storing raw and
cooked foods separately, keeping food in clean covered containers, and by
simply washing hands thoroughly before touching foods can prevent
cross-contamination,” she added.
In food preparation,
food entrepreneurs were encouraged to write simple operational procedures and
construct process flow diagram, if possible in the local dialect, to serve as
guide to workers.
Raw materials were also
defined and emphasized to be of high quality. Standard procedures in checking
and storing them were reviewed.
Facilitators shared with
the participants tips on how to make the most of their raw materials.
They were reminded of
the ‘no pest policy’ in the food preparation area. Its prevention and control
measures were also discussed.
“With BGH and GMP
implemented in the work area, food recall due to contamination can be avoided.
Not only that, your products’ shelf life are better and extended,” she said.
She also said that aside
from ensuring profit in the food industry food entrepreneurs should also put
food safety on top of their priority.
In return, the participants
assured the organizers to implement and practice what they have learned during
the 2-day seminar-workshop not only in their workplace but also at home.
Participants were
current Small Enterprise Technology Upgrading Program (SETUP) beneficiaries and
would-be SETUP beneficiaries. (mbcn/RAC/PIA7-Siquijor/with reports from Engr.
Reinhold Jek Abing/DOST-Siquijor)