Enhancing Food Safety in Bataan’s Fish Processing Industry

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Enhancing Food Safety in Bataan’s Fish Processing Industry

The Department of Science and Technology (DOST) and Bataan Peninsula State University (BPSU) have collaborated to enhance the skills of fish processors in Bataan, focusing on food safety. This initiative involved a two-day training program designed to bolster participants’ understanding and implementation of essential food safety standards.

The training focused on basic food hygiene and good manufacturing practices, aiming to empower the processors. The importance of this training was emphasized by DOST OIC-Provincial Director Catalina De Leon-Cruz. She highlighted that the program plays a crucial role in ensuring the safety and quality of processed fish products.

Enhancing Food Safety in Bataan’s Fish Processing Industry

The training was inclusive, with participants hailing from the City of Balanga and the municipalities of Pilar, Orani, and Dinalupihan. These participants are known producers of smoked fish (tinapa) and dried fish (tuyo). Cruz further stressed that by arming fish processors with knowledge and techniques related to food safety, they are not only enhancing their businesses but also contributing to the overall health, safety, and well-being of consumers. This initiative, therefore, has a dual benefit, promoting both economic growth and public health.

Finally, Ernesto Triguero, Chairperson of the BPSU-Main Campus Research and Development Office, expressed gratitude for the partnership between DOST and the state university. He underscored the collaborative effort in propelling the fish processing industry in Bataan forward. The training concluded with representatives from DOST Central Luzon Regional Standards and Testing Laboratory presenting the results of microbiological analyses via a teleconference.

The post Enhancing Food Safety in Bataan’s Fish Processing Industry appeared first on 1Bataan.

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