Tantangan, South Cotabato — The Agricultural Training Institute - Regional Training Center XII continued the NourishMeat Embodied: Training of Trainers on Meat Processing with Good Manufacturing Practices on September 10–11, 2025, emphasizing the importance of proper food safety standards, packaging, and operational compliance in meat establishments.

On the third day, Ms. Abigail May C. Garcia, a food technologist and private entrepreneur, led the discussions on Module 4: Packaging and Labeling and Module 5: Food Costing and Record Keeping. Her sessions highlighted the significance of proper labeling and pricing of meat products to ensure safety, affordability, and profitability for producers.

Following this, Ms. Heddah Grace Binueza, Meat Inspector III from NMIS-12, shared valuable insights on Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP). She discussed the operational standards for meat establishments, underscoring their crucial role in maintaining food safety and consumer protection.

On the fourth day, participants went on a plant exposure visit to the Double AA Poultry Dressing Plant (PDP) of Supreme Choice Integrated Farm, Inc. (SCIFI) in Polomolok, South Cotabato. The visit allowed them to observe actual operations, including slaughtering, cleaning, and processing of poultry—aligned with strict sanitation and food safety standards.

Through this initiative, ATI-RTC XII reaffirms its commitment to empowering extension workers and partner stakeholders by enhancing their technical capabilities in food safety and processing—paving the way for a more competitive and secure meat industry in the region.