Capiz’s local food producers are stepping up their game as the Department of Science and Technology (DOST)–Capiz PTSO and the Department of Trade and Industry (DTI) teamed up to deliver a dynamic, skills-packed training on Food Safety and current Good Manufacturing Practices (cGMP) aimed at boosting product quality and consumer trust.
PTSO information officer Mia Pielago said the initiative is designed to push Capiz MSMEs toward higher standards, ensuring the products they bring to market are not only competitive but consistently safe.
“This training brought together MSMEs and an Irrigation Association supported by NIA—producers who are eager to level up their operations,” Pielago shared.
Science Research Specialist Gesselle R. Marcon led the intensive session, unpacking the Five Keys to Safer Food—hygiene, safe handling, proper storage, clean equipment, and separation of raw and cooked goods—to protect consumers from foodborne threats.
Marcon also drilled down on the backbone of safe food production: Good Manufacturing Practices, emphasizing rigorous sanitation, orderly facilities, and disciplined personnel hygiene.
Throughout the workshop, participants openly discussed common bottlenecks in food processing, making the exchange not just informative but immediately applicable on the production floor.
DTI Capiz OIC Provincial Director Merian A. Asas underscored the value of continuous upskilling, stressing that a thriving food sector demands government agencies working in sync and enterprises committed to constant improvement.
Pielago said the collaboration signals the unwavering push of DOST and DTI to shape a safer, smarter, and more quality-driven food industry in Capiz—one capable of meeting rising consumer expectations and competing confidently in broader markets.
