Prioritizing Food Safety: CCCI and CIDCC Host Comprehensive Trainings for Food Service and Food Processing Sectors

    The importance of food safety cannot be overstated, especially in the food service and processing sectors where the stakes are high. Any breach of food safety standards can lead to serious health risks, legal and financial consequences, and irreparable damage to a business's reputation. That is why the Cebu Chamber of Commerce and Industry (CCCI) organized training programs for participants from the food service and processing sectors to equip them with the necessary knowledge, skills, and understanding of food safety regulations and compliance.

    The Basic Food Hygiene Training, held last April 19th at the Bayfront Hotel Cebu-Capitol Site, was attended by 90 participants from the food service sector. The 2-day Training on Good Manufacturing Practices, held on April 20-21, was attended by 92 participants from the food processing sector. The training was organized under the Cebu Investments Development Concierge Center Project in partnership with the Cebu City Local Government.

    Led by food safety experts from the CCCI Cebu Food Consultancy Group (CFCG), namely Mr. James D. Bondal, Ms. Josie F. Elli, and Ms. Josefina A. Catacutan, the training programs covered a comprehensive range of topics, including Introduction to Food Safety, Food Safety Hazards, GMP Organization, Education & Training, Premises, Equipment, Sanitation & Hygiene, Supervision, Sanitary Facilities, Maintenance & Sanitation, Process Control, Chemical Control, Quality Management, Testing of Reprocessed Product, Testing of Returned Goods, Laboratory Facilities & Control, Documentation, Quality Audits, Warehouse & Distribution, Receiving & Shipping, Recall & Traceability, Retention of Samples, and Subcontracting of Manufacture.

  The training programs combined lecture-discussion and exercises to help participants develop an inquisitive approach to food safety and hygiene and to encourage progressive problem-solving. Participants were also made aware of the benefits of implementing food safety measures, including producing better quality and safer food products for human consumption.

    The success of these training programs is a testament to the commitment of the CCCI and its partners to promote food safety and hygiene in the food service and processing sectors.

    For more information on these training programs, interested parties may contact the CCCI office at (63 32) 232-1421 and look for Ms. Julie Nabong, Jr. and Ms. Karen Joy Autor or email at info@cebuchamber.org, julie.nabong@cebuchamber.org, karen@cebuchamber.org or visit the CCCI website at www.cebuchamber.org and Facebook page.