COLLEGE OF INDUSTRIAL TECHNOLOGY & TEACHER EDUCATION

NAME: Abuyog, Krystelle Mae S. PROGRAM/COURSE: BTVTEd- FSM 4

DATE: SEPTEMBER 27, 2021 (08:30AM- 12:00)

NARRATIVE REPORT
INTRO TO GMP, HAND WASHING AND PERSONAL HYGIENE

September 27, 2021 the first day of webinar that was conducted by College of
Tourism and Hospitality Management via Zoom, which has a lot of audience, camed
up to 251 participants from different schools. It was started by an invocation,
Pambasang Awit, CSU Hymn through multi media presentation. Dr. Marilyn B.
Castillo the CSUCC Chancellor was the one who gave the opening remarks, then
followed by Dr. Anthony M. Penaso for his welcomed address. An inspirational
message was given by Engineer Andrea Cobonite a DOST OIC of Regional
Department of Science and Technology Caraga State University Ampayon, Butuan
City. It was then requested to open each cameras for the first photo opportunity.

Ms. Mary Jane R. Betco one of the faculty member of CTHM was introduced
the first speaker. A Science Research Specialist II in Provincial of Agusan del Sur,
Ms. Marie Kris P. Delarmente. This webinar has 3 topics; Intro to Good
Manufacturing Procedure, Hand Washing and Personal Hygiene. We all know that
food is very important and is a necessity to all the people and providing safe food
and high quality to the consumer is highly importance to the food processor. It was a
great privileged to attend this webinar as we learn and broaden our minds when it
comes to handling food. It aims to discuss the possible situations, the right thing to
do and the step to ensure consumer safety.

I have learned that Good Manufacturing Practices (GMP) are a set of

production standards that have been adopted by regulators, merchants, and
consumers. Those food handler are responsible in every manufacturing of food that
it must assures the safety and wholesome of the product. It has a proactive step to
protect the consumer from purchasing a product which. Failure to comply the said
step can result in every serious consequences including fines and jail times. During
the manufacturing process, every CPG manufacturer follows a set of basic
guidelines. The addition of the word "current" informs producers that in order to
comply with these standards, they must use the most up-to-date technologies and
systems. Cross-contamination, adulteration, and mislabeling are all issues that
CGMPs are designed to protect against. cGMPs can assist save waste while also
protecting the organization and its customers. cGMPs are vital because they are the
foundation of any food safety program, and they must be followed at every step of
the process or the entire system must be compromised. One of the most essential
purposes of GMP is to avoid contamination.

DEPARTMENT OF TEACHER EDUCATION

Email address: [email protected]
(085) 8180206
 COLLEGE OF INDUSTRIAL TECHNOLOGY & TEACHER EDUCATION

Any person who works in a position where they come into touch with food or
food preparation is referred to as a food handler. This can be done directly by
preparing, packing, and serving food, or indirectly by storing, transporting, and
delivering food. Any food handler should practice good personal hygiene to reduce
the possibility of food contamination. Food poisoning can be avoided with good
personal cleanliness. Food poisoning bacteria can be found on anyone - including
healthy people. If you touch your nose, mouth, hair, or clothes, and then food, you
can spread bacteria from yourself to the meal. It's also good business sense to
maintain proper personal hygiene.

Personal hygiene is one of the most vital parts of (GMP). The

manufacturer/good handler can operate as a source of microbial contamination in
food products since they are both reservoir and carriers of a bacteria. There are a
variety of techniques via which staff might create product contamination, and thus a
variety of ways to reduce and control it. Managers of food processing plans must be
responsible for implementing a thorough hygiene policy, as well as providing facilities
and clothes, appropriate training, and assurance that effective employee and
customers hygiene standards are followed.

Hand-washing is an easy way to prevent infection. Frequent hand-washing is

one of the best ways to avoid getting sick and spreading illness. Practicing hand
washing is a simple yet effective way to prevent infections. Cleaning your hands can
prevent the spread of germs including those that are resistant to antibiotics and are
becoming difficult to treat. This does not required much time or effort, yet it garners
huge benefits in terms of illness prevention. Adopting this simple habit can help you
protect your health in a significant manner. Germs accumulate on your hands when
you touch people, surfaces, and things throughout the day. By touching your eyes,
nose, or mouth, you can infect yourself with these bacteria. Although it is impossible
to keep your hands germ-free, frequent hand washing can help reduce the spread of
infection.

DEPARTMENT OF TEACHER EDUCATION

Email address: [email protected]
(085) 8180206
 COLLEGE OF INDUSTRIAL TECHNOLOGY & TEACHER EDUCATION

NAME: Abuyog, Krystelle Mae S. PROGRAM/COURSE: BTVTEd- FSM 4

DATE: SEPTEMBER 28, 2021 (08:30AM- 5:00PM)

NARRATIVE REPORT
FOOD SAFETY HAZARDS, CROSS-CONTAMINATION and FOOD CONTACT
SURFACES

September 28, 2021 the 2nd day of webinar series that was sponsored by
Department of Science and Technology Caraga with a theme food safety and
product development. It was started with a prayer, singing national anthem and CSU
Hymn via multi-media presentation. Ms. Nikka Fuentas was the one who welcomed
all the participants and then introduced the 2nd speaker from Mangagoy Bislig,
Surigao del Sur, the Center Manager for Regional Standard Testing Laboratory Ms.
Jennifer J. Dejarme. The topic was already been discussed with our instructor during
face to face classes. Perhaps this webinar will serve as our review to remember and
have a better and deeper understanding of the said topic. Since there are many 1st
year participants, this will give them prior knowledge that they will apply soon.

I have learned in this webinar that food safety should always be a top priority
because even a single food-related occurrence may be devastating to your business.
There are three different categories of food hazards. Bacteria, parasites, fungus, and
viruses are examples of biological hazards. They can grow in poorly handled food or
as a result of external contamination. Hazardous chemicals, such as insecticides and
machine lubricants, are examples of chemical hazards. These dangers exist at every
level of the food handling process. Physical hazards include glass or metal
fragments, toothpicks, jewelry, or hair that can contaminate your food. To decrease
the possibility of contamination, care should be given during the preparation
procedure. Physical contamination can be avoided by ensuring that all foods are
covered in storage.

The unintended movement of microorganisms, chemical contaminants

including allergens, or any foreign item from one food product to another is known as
cross-contamination. It commonly occurs between raw foods and ready-to-eat (RTE)
goods, or between allergen-containing and allergen-free products. When hazardous
bacteria are transmitted to RTE goods that do not undergo further processing to
eradicate microorganisms, cross-contamination can result in food poisoning.
Traditional procedures, which facilitate cross contamination at home, must be
avoided while handling or preserving food. During the preparation of the food, it must
be maintained clean. This methods can be harmful because they don't always
consider the sanitation of the storage facilities, which can lead to food contamination.

DEPARTMENT OF TEACHER EDUCATION

Email address: [email protected]
(085) 8180206
 COLLEGE OF INDUSTRIAL TECHNOLOGY & TEACHER EDUCATION

NAME: Abuyog, Krystelle Mae S. PROGRAM/COURSE: BTVTEd- FSM 4

DATE: SEPTEMBER 29, 2021 (08:30AM- 12:00)

NARRATIVE REPORT
PRODUCT DEVELOPMENT AND FOOD FORMULATION
September 29, 2021 the 3rd day of our webinar series. The speaker was a
Coordinator Upgrading of the Food Innovation Program named Engr. Emman Lliam
L. Prisco. It was an interesting topic with an informative way of delivery. I am amazed
of how the speaker deliver her discussion that we students might equip better and
gain another information that we can share soon to the other students. It was said
that when we go to a food and beverage sector, it was not only the task and quality
to assure but the safety of the product to be sell as well. The Speaker will tend to ask
some questions to the participants and whoever answered will be having a prize.
RA 10611 (Food Safeety Act of 2013) “An act to strengthen the food safety
regulatory system in the country to protect consumer health and facilitate market
assess of local foods and food products and or other purposes”. If the food we are
selling the the customer, it may be prepackaged, it may be sold to restaurant and
eatery, it it cause harm upon consumption to customer then the person who is
responsible will be subjected to RA 10611. Specially in the future as we will become
an owner of food manufacture it is important to know and follow the systematic
procedure or step to assure its safety , because doesn’t mean it has a good taste or
quality it is safe, the are still some circumstance that food can lead to danger if it is
not followed the safety process.
The process takes place within the laboratory technologist play a significant
role to guarantee the nourishment manufacturing process follows to quality
outcomes. Therefore, the technologist has to guarantee the item meets
these specifications by taking a dynamic part within the entire development
processing stage at the laboratory level. Consumers have a right to expect that the
foods they purchase and consume will be safe and of high quality. They have a right
to voice their opinions about the food control procedures, standards and activities
that governments and industry use to ascertain that the food supply has these
characteristics. While consumers, governments and others play an important part in
ensuring food safety and quality, in free-market societies the ultimate responsibility
for investing the physical and managerial resources that are necessary for
implementing appropriate controls lies with the food industry - the industry that
continuously oversees the manufacture and processing of foods, from raw
ingredients to finished product, day in and day out.

DEPARTMENT OF TEACHER EDUCATION

Email address: [email protected]
(085) 8180206
 COLLEGE OF INDUSTRIAL TECHNOLOGY & TEACHER EDUCATION

NAME: Abuyog, Krystelle Mae S. PROGRAM/COURSE: BTVTEd- FSM 4

DATE: SEPTEMBER 30, 2021 (08:30AM- 5:00PM)

NARRATIVE REPORT
INTRODUCTION TO SHELF LIFE ANALYSIS AND BASIC CALCULATION
September 30, 2021, day 4 of webinar series from morning 8:30AM -
12:00 noon up until the afternoon from 1:00PM-5:00PM. The speaker was still Engr.
Emman Lliam L. Prisco a Coordinator Upgrading of the Food Innovation Program.
The topic was getting deeper It's also a great opportunity to get deep into the
said topic that excites and are interesting. I was amaze by how the speaker deliver
her discussion, she delivered it well and will literally awake everybody’s mind to think
and analyze.

I have learned that shelf life is a guide for the consumer of the period of
time that food can be kept before it starts to deteriorate, provided any stated storage
conditions have been followed. The shelf life of a product begins from the time the
food is prepared or manufactured. Its length is dependent on many factors including
the types of ingredients, manufacturing process, type of packaging and how the food
is stored. It is indicated by labeling the product with a date mark. Shelf life testing
describes how long a food will retain its quality during storage. Controlling the
pathogen content (safety) of foods should be achieved by using a Hazard Analysis
Critical Control Point (HACCP) system. Predictive modelling or challenge testing can
be used to assess pathogen growth. However, food safety and product shelf life are
inextricably linked. During the shelf life of a food it should: Remain safe to eat Keep
its appearance, odour, texture and flavour Meet any nutritional claims provided on
the label.

Anyone who packages and sells food that is required to be date marked
is legally responsible for calculating how long their product can reasonably be
expected to keep, without any appreciable change in quality. The food label is
required to detail the shelf life and the storage instructions to meet that shelf life .
Growers / Producers, other suppliers, manufacturers, distributors, retailers and
consumers has an influence on food quality and safety. It is not possible to be
confident that food is safe unless a food control plan is in place that identifies and
controls hazards throughout the food chain.

DEPARTMENT OF TEACHER EDUCATION

Email address: [email protected]
(085) 8180206
 COLLEGE OF INDUSTRIAL TECHNOLOGY & TEACHER EDUCATION

NAME: Abuyog, Krystelle Mae S. PROGRAM/COURSE: BTVTEd- FSM 4

DATE: October 1, 2021 (08:30AM- 12:00PM)

NARRATIVE REPORT
INTRODUCTION TO SHELF LIFE ANALYSIS AND BASIC CALCULATION
October 1, 2021 the last day of webinar series that was sponsored by
Department of Science and Technology Caraga with a theme food safety and
product development. It was started with a prayer, singing national anthem and CSU
Hymn via multi-media presentation. Ms.Queenchy Micabalo was the one who
welcomed and introduced the 5th day speaker Engr. Emman Lliam L. Prisco a
Coordinator Upgrading of the Food Innovation Program. The discussion involves
statistics. Another fruitful and new learning are given that soon as we become to
venture a product we are already aware of what might be the procedures to follow
and knows the process as well.

I have learned that when it comes to sensory evaluation it a scientific method

that evokes, measures, analyze and interprets responses to products as perceived
through the senses of sight, smell , touch and sound.The human senses help people
in the evaluation of food and in determining whether or not they will consume it or
enjoy it. Sight usually has its first interaction with food. It allows for people to see the
colour, shape, size and any maladies a food may have. Smell plays a role in
deciding what a person eats and is a far more sensitive chemical receptor than the
tongue; it can be grouped into 5 categories: spicy, flowery, fruity, resinous and foul.
The successful sensory evaluation in food industries is achieved by linking sensory
properties to physical, chemical, formulation and process variables which enables
manufacturing food products with maximum consumer acceptance.

Sensory evaluation is an analytic tool to understand what individuals perceive

in grain-based products. A tests must be set up in a specific way to minimize errors
and biases during testing.A sensory evaluation testing facility should be set up to
minimize the interactions occurring between participants. The successful sensory
evaluation in food industries is achieved by linking sensory properties to physical,
chemical, formulation and process variables which enables manufacturing food
products with maximum consumer acceptance. I also realized that sensory
evaluation functions like chemical, physical and microbiological characterization of
products and also for sensory evaluation to be scientifically sound, many skills and
training are required.

DEPARTMENT OF TEACHER EDUCATION

Email address: [email protected]
(085) 8180206