During a workshop, participants draft Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) manuals.

LEGAZPI CITY, Albay- The Agricultural Training Institute-Regional Training Center V (ATI Bicol) and the National Meat Inspection Service-Regional Technical Operation Center V (NMIS-RTOC V) successfully conducted the Training on Food Safety for Local Meat Inspection Officers (Batch 1) at last March 11-13 at the Hotel Sentro, Legazpi City, Albay. The training, which ran for three days, was attended by 20 LGU-Agricultural Extension Workers and one NMIS personnel, equipping them with essential knowledge on food safety regulations and best practices in meat inspection.

ATI Bicol Center Director Elsa A. Parot emphasized the crucial role of Local Meat Inspection Officers (LMIOs) in ensuring that meat products meet safety standards. She highlighted the significance of proper sanitation, personnel hygiene, and compliance with regulations to maintain public health and food security. Dr. Alex V. Templonuevo, NMIS-RTOC V Director, also extended his support, recognizing the training’s impact in strengthening food safety at the local level.

Participants engaged in a series of discussions and hands-on workshops covering critical food safety topics, including:

• Good Manufacturing Practices (GMP) – Led by Ms. Blesilda P. Laserna, NMIS-RTOC V Meat Inspector III.
• Food Safety Risks – Discussed by Ms. My Joy O. Pallan, NMIS-RTOC V Meat Inspector III.
• Sanitation Standards and Operating Procedures (SSOP) – Presented by Engr. Henrilyn O. Yamson, DA-RFO 5.
• Hazard Analysis and Critical Control Points (HACCP) – Explained by Dr. Alexander V. Templonuevo.
• Accreditation of Meat Establishments – Outlined by Ms. Emily E. Saulon, NMIS-RTOC V.

Hands-on activities included the drafting of GMP and SSOP manuals, which serve as essential requirements for meat establishment accreditation. Participants also developed re-entry plans, focusing on local-level implementation of food safety measures, training for meat handlers, and strengthening compliance with NMIS regulations.

The training concluded with participants committing to:
🔹 Submit GMP and SSOP Manuals for their respective LGUs.
🔹 Undergo the Basic Meat Inspection Course (BMIC) for further skill enhancement.
🔹 Conduct community-level food safety training for meat handlers and vendors.
🔹 Develop training plans in collaboration with ATI and NMIS to extend food safety awareness.