By: Krizzia Mei C. Esperanza
The Department of Science and Technology – CALABARZON (DOST-CALABARZON), true to its mission to ensure food safety in the region, continues to organize seminar-trainings despite the pandemic. On February 16-17, 2021, the DOST-CALABARZON through its Provincial Science and Technology Center in Cavite (DOST-PSTC Cavite) conducted an online food safety seminar-training to Fil-Fresh, Inc. employees in Dasmariñas City, Cavite. DOST-CALABARZON Food Safety Officer, Mr. Jake Lloyd Peña, and DOST-PSTC Cavite Science Research Specialist II, Ms. Anna Marie Daigan, discussed Hazard Analysis and Critical Control Points (HACCP) Documentation and Implementation via Zoom during the two-day activity.
Fil-Fresh employees learns about the HACCP management system through speakers Mr. Jake Lloyd Peña and Ms. Anna Marie Daigan of the DOST-CALABARZON, February 16-17, 2021.
Fil-Fresh manufactures meat and seafood products through their facilities in Taguig and Dasmariñas City. Through this online seminar-training, their Production Operators, Quality Assurance Managers and Supervisors in their Dasmariñas City manufacturing facility are trained to adopt the HACCP management system. The speakers, Mr. Peña and Ms. Daigan, outlined the seven HACCP principles that allows food producers to identify and address food safety threats in their production processes. These are: (1) Conducting a Hazard Analysis; (2) Determining Critical Control Points; (3) Establishing Critical Limits; (4) Monitoring Critical Control Points; (5) Corrective Action; (6) Verification; and (7) Record-Keeping Procedures. They also facilitated quizzes and diagnostic exams using web tools to test the participants on their appreciation of the topics presented.
Mr. Jake Lloyd Peña of the DOST-CALABARZON Food Safety Unit quizzes Fil-Fresh, Inc. employee-participants on the HACCP principles through a multiple-choice game format, February 16, 2021.
After each section of the HACCP module, the DOST-PSTC Cavite officers guided the participants to craft a detailed plan specific to Fil-Fresh products. This allowed them to apply their learnings, and at the same time, draft an initial HACCP plan for their food production operations. Accurate documentation and record-keeping is one of the core ideas of the HACCP system. To emphasize this point, Ms. Daigan quoted “If it isn’t written down, it didn’t happen.” The speakers then checked the HACCP plan accomplished by the participants, and made recommendations on how to improve it.
On the second and last day, after a short training evaluation and post-diagnostic exam, the DOST-PSTC Cavite through Mr. Matthew Henry Camitan awarded Fil-Fresh with a certificate of completion for their active participation in the seminar-training. Ms. Jozelle Ponce, Quality Assurance Manager, received the certificate on behalf of Fil-Fresh. Ms. Ponce remarked, “The seminar was… interactive and gave us a better appreciation on the products we are processing. It enlightened us on how we can improve our work processes by properly assessing the risks to prevent and reduce them.”