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Food Safety & Good Manufacturing Practices w/ DOST

September 21, 2016 – The NGO’s for Fisheries Reform (NFR) in coordination withOXFAM launched the three-day training course on Food Safety and Good Manufacturing Practices (GMP).Research Specialist II, Imelda Picorro, of DOST Leyte facilitated the entire training with the help of NFR staff, Hannah Hipe, and NFR community organizer, Christina Cartalla. The participants came from different Fisher-folk associations and other organizations within Tacloban City. The associations that came from Brgy. Old Kawayan, Tacloban City are Old Kawayan Women’s Fish Processing Association (OKWFPA) and St. Vincent Women’s Association (SVWA). Other associations namely, Rural Improvement Club (RIC) and Brgy. 102Seaweed Farmers came from Brgy. Burayan, San Jose and Brgy. Cabalawan, Tacloban City, respectively. Moreover, two participants represented the City Agriculture Office. In general, there were 33 participants who attended the said event.

The objectives of the training are to boost the skills of the participants on food preparation and processing; and to increase awareness on food safety and food hazards to lessen different kinds of contamination and cross-contamination on food that may cause diseases. The participants are expected to learn or gain knowledge that can benefit them in terms of improving and developing their ways on food production.

The event started with a seminar undertaking significant issues and lessons on Food Safety – Food Hazards, Personal Hygiene, Contamination and Cross-contamination, and Good Manufacturing Practices – that took place in Hotel Lorenza, Tacloban City.The second and the third day of the training course wereensued at Brgy. Old Kawayan, Tacloban City specifically in the Barangay’s Multi-purpose Hall. On these days, the trainor, Imelda Picorro, conducted demonstrations on safe food preparation and processing followed by hands-on training of the participants. The activities completed were Bangus deboning and making of Stuffed Milkfish (Rellenong Bangus) and Fish Burger. With this, the participants are able to know various methods and recipes using Bangus (Milkfish) as the main ingredient.

Click link to view full documentation: food-safety-good-manufacturing-practices

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