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Mr. Mhark
Ellgine Libao of PSTC Batangas facilitates the discussion during the GMP and
Documentation Training.
SAN JOAQUIN,
STO. TOMAS, BATANGAS – The Manila Farm can now assure more quality and safe
processed dragon fruit products after participating in the DOST-initiated
training on Good Manufacturing Practices (GMP) and Documentation, Jan. 17-18.
The numerous
number of fruit supply during peak season confronts many dragon fruit owners
and Manila Farm, owned and managed by Mr. Ven and Sernie Manila, has no excuse.
Whenever unsold, their dragon fruits normally become wastes. In response to
this problem, PSTC Batangas tapped UPLB-IFST to conduct product development to
make a value-adding solution on dragon fruit and save all the recurring farm
issue. A training course facilitated by UPLB-IFST researchers, Ms. Claire Zubia
and Ms. Diane Belan was pursued on Aug. 31, 2018 in an aim to process the
oversupply of dragon fruits. Dragon fruit wine, jam, and ready-to-drink juice
were the products taught to the participants. While the firm sees the large
potential and good market performance of their products, they still want to
boost its marketability through getting hold of certifications and licenses
such as FDA License to Operate. As to guidelines, training on food safety is a
prerequisite to attainment of these.
In support to
their pursuit of aligning their production facility and meet the food safety
standards, employees who are directly and indirectly involved in the production
were engaged in the activity. They were educated with guidelines to adhere
while performing particular operations in the production area according to the
standards set by the Philippine Food and Drug Administration (FDA). Topics such
as food safety, GMP, food hazards (biological, chemical, physical and
allergens), cross-contamination, personnel hygiene, food contact surface, pest control,
good hygiene practices and food preparation were covered during the training.
Proper handwashing was demonstrated well to the participants using the Glo-Germ
Kit.
Several
workshop activities were also conducted to provide demonstrations and simulate
situations during food preparation. Trained participants evidenced learning through
satisfactory demonstration results. Meanwhile, drafting of the firm’s GMP
manual was also pursued as part of the workshop which involved the owners and
production managers. Mr. Ellgine Libao and Mr. John Maico Hernandez of DOST
Batangas facilitated the two-day activity. (
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