The webinar trilogy aims to focus on the thought that food safety is everyone's responsibility. Also, the trilogy really focused on stressing the importance of food safety to humanity.

The program started at 8 in the morning, hosted by two interns from PIChE Batangas. It was then followed by the opening remarks of Engr. Albert Samuela, PIChE Batangas president. He said that he was overwhelmed with the number of attendees and he pointed out that the webinar was a career boost for the license renewal of chemical engineers. It was then followed by an ice breaker and a reiteration of the webinar guidelines.

Safer Food, Better Health

Food Safety Hazards and Analysis

Best Practices for Food Safety

The next topic that was also discussed by Ms. Florife Yasa was cleaning and sanitation. She mentioned the importance of hygiene in food production. First, the hygiene process is not an undersized disturbance in the production process. In contrast, it is a direct part of a quality production process itself. Without hygiene, there is no quality. She also added some steps to cleaning, like pre-rinsing, cleaning, rinsing, and disinfection.

IMPLICATION

Food safety insights have always been designed to uncover information and data about food safety practices and the markets that support them. Many emphasized that food safety can be impacted in many ways. You can never be sure where something could go wrong, so you should maintain your focus and diligence. Food safety is a 365-24-7 activity, which simply means all the time. Another lesson in this webinar is the importance of education and training, and how education has served them in their career. Education is the most important factor in any food safety system. Keeping updated with technological and testing advances and paying attention to foodborne illness outbreaks and food product recalls will keep your food safety plan effective. In addition to this, sanitation and cleaning were also mentioned. Never underestimate the importance of effective sanitation and cleaning processes.

Food is one of the basic necessities for humans. Therefore, there should not be a problem that can cause serious health issues to protect consumer rights. A wide variety of scientific techniques have been developed to protect consumers and to screen for adulteration in food. A range of advanced tools and continuing research efforts should continue to be applied to address all food quality issues and to ensure brand and consumer protection. So, looking ahead, researchers will be focusing on more portable, rapid authenticity tools, such as simple and fast screening techniques for use in the field. More resources will also be invested in approaches which can use non-targeted multi-analyte platforms across a range of foods. Food safety is a culture that we need to develop over time. It’s a journey for the leadership team and employees with the expected vision to protect our consumers and brand.

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