By Esther Joy V. Salazar

The Department of Science and Technology – CALABARZON (DOST-CALABARZON), through its Provincial Science and Technology Office in Cavite (DOST-PSTO Cavite), conducted a Hazard Analysis and Critical Control Points (HACCP) training for 60 employees of Purefoods-Hormel Company, Inc. – Cavite Plant.

The training, which consisted of both lectures and workshops, was led by DOST-CALABARZON Food Safety Team members Ms. Agnes G. Morales and Ms. Anna Marie S. Daigan.

They provided the participants with insights on the HACCP process and shared best practices for preventing, controlling, and reducing hazards throughout all stages of food production— from purchasing and storage to handling, production, and packaging.

At the conclusion of the two-day training, one of the participants, Ms. Tan, expressed the value of the HACCP program, stating that the training has greatly contributed to their understanding of food safety.

She highlighted the importance of the prevention and control measures they learned, which are essential for eliminating or minimizing food safety risks in their products.

DOST, continues to offer programs and activities aimed at preventing, detecting, and managing foodborne risks.

These initiatives contribute to food security, human health, economic growth, market opportunities, and sustainable development. By assisting SMEs, cooperatives, associations, and micro-enterprises in the food processing industry, DOST helps ensure the production of safe and high-quality food products.