By Pot Chavez
In Batangas City, the Department of Science and Technology’s (DOST) office urged food industry stakeholders to enhance their quality control measures in response to the heightened summer temperatures that accelerate spoilage.
According to Maico Hernandez, a Science Research Specialist at DOST-Batangas, food manufacturers should rigorously adhere to fundamental hygiene practices amidst the ongoing increase in temperature during this summer season.
He said his office is most concerned about small diners (carinderias), kiosks, ambulant vendors, and food manufacturers and re-packers that fall under the micro, small, and medium-sized enterprises (MSMEs) category.
“We are encouraging food manufacturers to support clean and safe production… Time and temperature are one of the most crucial aspects of this. We thank the Provincial Cooperative, Livelihood, and Enterprise Development Office (PCLEDO) for forging collaboration with us as we share the same advocacy in ensuring food safety,” Hernandez told the Philippine News Agency.
He noted that physical, biological, and chemical food hazards have implications on food processing and the control mechanisms for food safety risks are crucial aspects this summer.
Meanwhile, he said hand-washing, physical hazards, and cross-contamination must also be emphasized among the employees of MSMEs and cooperatives.
DOST-Batangas and PCLEDO will organize on-site assessments of food safety among the cooperatives and MSMEs to ensure that they obtain licenses to operate from the Food and Drug Administration.
Hernandez said they held a seminar-workshop on food safety before the Holy Week to ensure food safety compliance among food manufacturing and food service businesses.
Among the relevant topics that were discussed include basic food hygiene, food safety hazards, and current good manufacturing practices.
He said they are looking to capacitate smaller businesses to comply with food safety regulations and standards and equip them with knowledge and skills to ensure the safety and quality of their food products.
It would empower cooperatives and MSMEs to meet food safety requirements and enhance their competitiveness in the market, Hernandez said.
“Food should not be left out for more than four hours, otherwise it should not be consumed. If in doubt, throw it out,” he said.
The DOST-Batangas and PCLEDO are members of the Provincial MSME Development Council while the latter also chairs the Provincial Cooperative Development Council. (PNA)
