The Training on Good Manufacturing Practices (GMP) on Meat Processing held in Pagadian City, Zamboanga del Sur marked a significant stride in improving food safety and meat processing standards in the region. A total of 25 Agricultural Extension Workers (AEWs) participated in this capacity-building initiative, aimed at equipping them with both theoretical knowledge and practical skills essential for ensuring the quality and safety of meat products.
The training was facilitated by Ms. Evangeline Luceño, a recognized expert in food safety and GMP compliance. She provided in-depth insights into the principles and guidelines of GMP, as defined by both national and international standards.
Throughout the training, Ms. Luceño highlighted the critical role of GMP in maintaining hygiene, preventing contamination, and ensuring the overall safety of meat products. Her sessions covered key topics such as facility sanitation, personal hygiene, proper handling of raw materials, and documentation practices. These discussions were designed to help AEWs appreciate the importance of implementing GMP protocols in their respective communities, thereby contributing to the production of safe and high-quality meat products.
A key highlight of the training was the hands-on meat processing sessions, where participants engaged in preparing various products, including chicken cordon bleu, luncheon meat, embutido, corned beef, and pork longganisa. These practical exercises allowed AEWs to apply the GMP principles they had learned, ensuring that every step—from ingredient selection to packaging—adhered to food safety and quality standards. This experiential learning approach not only reinforced theoretical concepts but also boosted participants' confidence in applying these practices in real-world settings.
Further enhancing the training’s value, it was accredited by the Professional Regulation Commission (PRC), awarding six (6) Continuing Professional Development (CPD) units to each participant. This accreditation emphasized the training's relevance and quality, while also encouraging AEWs to continuously update their competencies in line with evolving industry standards.
By empowering AEWs with the necessary skills and knowledge, the training aims to create a ripple effect across Zamboanga del Sur—enhancing meat processing practices at the local level. These trained professionals are now better positioned to guide and assist local meat processors, ensuring GMP standards are maintained throughout the production chain.
This initiative is aligned with the Department of Agriculture's broader goals to promote food safety, elevate product quality, and support the growth of the local meat industry. Through expert-led lectures and hands-on activities, the GMP training served as a pivotal platform for strengthening the competencies of AEWs and advancing safe, high-quality meat production in the region.
