The UP Institute for Small-Scale Industries (UP ISSI), in cooperation with the SERDEF, will hold a course on Basics of Food Safety, Hygiene and Food Handling for SMEs (BCSMEs) on March 5 and 6 at the ISSI training rooms.
The program addresses the needs of food safety professionals and owners, managers, and staff of food manufacturing and service companies for more knowhow on good and safe manufacturing and handling practices in the food industry.
With changes in food safety laws and ordinances, it has become more urgent for food businesses, including caterers and restaurants, to follow food management procedures, based on the principles of Hazard Analysis and Critical Control Point (HACCP).
The HACCP system identifies specific hazards and measures for their control to ensure the safety of food. It is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.
Aside from HACCP, the following subjects are covered in the two-day training: Food safety standards and requirements / the food management system; food safety legislation, both national and international; and current good manufacturing practices.
Since 2012, the UP ISSI and SERDEF have been conducting food safety programs of varying levels under the PRO-FIT PROGRAM, with support from the Asia society for Social Improvement and Sustainable Transofrmation, TUV Rheinland Philippines, Foundation for Entrepreneurial Development Cooperation, and sequaGmbhH. The courses include certification programs on good manufacturing practices.
Those interested may contact the UP ISSI Training Department at Tels. 426 5759, 928 7070, or 928 7076 to 79; or email [email protected].
Photo: From twitter.com/usfoodsafety