• 1 of 7 Laboratory Services
  • 2 of 7 Smart Systems
  • 3 of 7 SETUP
  • 4 of 7 SFTO
  • 5 of 7 Food Safety
  • 6 of 7 Disaster Risk Reduction and Management
  • 7 of 7 Science for Change Program

By: John Maico M. Hernandez

Cheonsa’s Food Products, a turmeric and ginger brew producer in Brgy. Maruclap, Batangas City, strengthened its food safety system implementation through a seminar on current Good Manufacturing Practices (cGMP) and Hazard Analysis Critical Control Point (HACCP), January 6 and 9, 2023.

Through the acquisition of a License to Operate (LTO) and Certificate of Product Registration (CPR) from the Food and Drug Administration, the company has consistently ensured their compliance with food safety regulations (FDA). For them, customer safety is a primary concern that must constantly be safeguarded. Thus, the seminar served as a venue for imparting knowledge on the HACCP system and cGMP requirements to the company's employees. It also covered the significance and advantages of implementing GMP and HACCP in their food business, compliance with the requirements of the Food Safety Act of 2013 (RA 10611), the 12-step procedure fordeveloping HACCP plans, and the seven HACCP principles.

GMP organization, education and trainings, facilities, plant construction and design, equipment, sanitation and hygiene, supervision, sanitary facilities, maintenance and sanitation, process control, chemical control, quality management, testing of reprocessed products, testing of returned goods, laboratory facilities and control, documentation, quality audits, warehouse and distribution, receiving and shipping, recall and traceability, were among the topics covered during the seminar on cGMP.

During the HACCP seminar, topics such as the importance and advantages of HACCP in the food processing industry, the advantages of implementing a HACCP system, HACCP prerequisite programs, a 12-step process for developing a HACCP plan, and the seven HACCP principles were discussed.

Everyone who works in production and non-production attended the seminar. The DOST-CALABARZON Food Safety Team (FST) members Mr. Mhark Ellgine A. Libao and Mr. John Maico M. Hernandez conducted the seminar on cGMP at the company’s production plant while Ms. Anna Marie M. Marasigan delivered the lecture on HACCP via Google Meet. The DOST Unified Food Safety Training Modules for MSMEs were the reference materials used during the seminar. The company, on the other hand, expressed its gratitude for the continuous technical support they receive from DOST-Batangas.