The Department of Science and Technology (DOST) conducted a comprehensive training session on current Good Manufacturing Practices (cGMP) and Hazard Analysis and Critical Control Points (HACCP) awareness for Capiz Sugar Central, Inc.

Ms. Gesselle R. Marcon, the cGMP resource speaker, guided the participants through the fundamental requirements of cGMP, emphasizing the importance of these practices in maintaining high food safety standards. The training also focused on compliance with the Food Safety Act of 2013 (RA 10611), covering essential topics such as basic hygiene and optimal plant layout.

The HACCP awareness seminar, led by Ms. Jhoanna N. Bolencis, provided an in-depth understanding of HACCP principles and their implementation. The orientation highlighted the benefits of adopting a HACCP system, identifying and managing food safety hazards, and the costs associated with implementation. Key topics included building a HACCP system, understanding food safety hazards, and the 12 steps of HACCP. Interactive workshop activities enhanced the learning experience by providing hands-on practice in HACCP implementation. Participants engaged in exercises to identify critical control points, develop control measures, and set control limits for sample processes. The training sessions equipped the company’s food safety team with practical insights and tools to improve their food safety standards, positioning the company to ensure high-quality, safe food products and compliance with regulatory requirements. (PMOBautista, GRMarcon/DOST Capiz)