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Ms. Gesselle R. Marcon, Science Research Specialist II of DOST Capiz, leads the discussion on food safety during training, emphasizing practical measures to prevent contamination and ensure product safety.

Micro, small, and medium enterprises (MSMEs) in Capiz strengthened their knowledge of food safety and improved their operations during the training on Food Safety and current Good Manufacturing Practices (cGMP), jointly conducted by the Department of Science and Technology (DOST) Capiz and the Department of Trade and Industry (DTI) Capiz.

The training covered discussions on practical guidance on protecting their products from contamination, preventing foodborne illnesses, and understanding the key factors that affect food quality and safety.

Ms. Gesselle R. Marcon, Science Research Specialist (SRS) II of DOST Capiz, introduced the Five Keys to Safer Food: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; (5) and use safe water and raw materials. Participants reflected on how these practices apply to their current operations and how implementing them can significantly improve product safety.

The cGMP session, on the other hand, enhanced their knowledge of essential food processing standards, including sanitation procedures, proper facility layout, and employee hygiene. The importance and benefits of GMP implementation was emphasized, not only for ensuring consumer safety but also for building customer trust, achieving consistent product quality, and complying with the Food Safety Act of 2013 (RA 10611).

Mr. Ryan Vilmor J. Dumpit, Asst. Provincial S&T Director of DOST Capiz, delivers the opening message, encouraging participants to take full advantage of the training and use the knowledge gained to improve their production practices and enterprise operations.
Ms. Honey Mae F. Osimco, OIC-Division Chief of the Department of Trade and Industry (DTI) Capiz, delivers a message highlighting the importance of food safety practices for food establishments in building customer trust, ensuring business sustainability, and meeting regulatory standards.

Mr. Ryan Vilmor J. Dumpit, Asst. Provincial S&T Director of DOST Capiz and Ms. Honey Mae Osimco, OIC Division Chief of DTI Capiz encouraged the participants to take full advantage of the training and highlighted the importance of food safety in maintaining product quality and business sustainability.

Mr. Jernelo Ayo, representative of Lucratins Food Processing, Inc., actively took part in the discussion during
the training on Food Safety and current Good Manufacturing Practices.

At the end of the training, the participants expressed appreciation for the practical insights and were eager to apply the food safety and GMP principles in their respective enterprises to produce safer, higher-quality products. The activity empowered local MSMEs to apply science-based practices in their daily operations, contributing to safer food production and more resilient firms in the province. (PMOBautista, MCPielago/DOST Capiz). 

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