TANTANGAN, South Cotabato - Twenty-seven personnel of the Bureau of Jail Management and Penology (BJMP) from across Region XII completed a two-day training on rice-based value adding and processing at the 4-H Learning Hub of ATI-RTC XII on June 14, 2024.

The training aimed to share the latest technologies in food processing and to discuss the principles and concepts of food safety and Good Manufacturing Practices (GMP). Participants experienced producing processed foods while ensuring hygiene and safety. The first day started with a lecture and proceeded with the actual application of processing rice-based products.

Engr. Jun Rey L. Samillano, OIC-Section Head of PAS, introduced and explained the purpose of the training. Ms. Shirley L. Beldia, OIC-Center Director, welcomed the participants with a message of appreciation, expressing her honor and joy for another opportunity to partner with the BJMP in discussing food processing and safety.

Ms. Abigail May Garcia, a Professional Food Technologist, discussed "Awareness on Basic Food Safety." She highlighted the importance of food processing in extending the shelf life and nutritional value of food while making it more convenient, emphasizing food safety. She also stressed the importance of identifying sources of food hazards and injuries. This discussion served as an assessment of the participants' prior knowledge of food safety.

Following the informative discussion, participants were tasked with making rice-based products such as "Ginisang Mushroom Bagoong" and prawn crackers on day one; polvoron, puto cheese, kutsinta, and rice crispies on day two. Through collaborative work and effective communication, they completed their training with enthusiasm.

Armed with newfound knowledge and a renewed sense of purpose, the BJMP personnel emerged from the seminar not just as guardians of security but as vigilant stewards of food safety, committed to upholding standards of excellence.