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Meat producers join VisMin leg of HACCP training 

Thirty six participants from all over Visayas and Mindanao attended and completed this year’s third leg of the series of trainings on developing a Hazard Analysis and Critical Control Point Program (HACCP) plan held recently at Waterfront Insular Hotel in Davao City. Convened by the National Meat Inspection Service- Meat Safety and Quality Assurance Unit (MSQAU), the activity gathered key officers from accredited meat establishments in the area.

The training was aimed to develop the knowledge and skills of participants for them to be able to apply HACCP. An internationally accepted control measure, HACCP is intended to reduce the likelihood of hazards occurring during the production of food.

Food safety consultant Marilag Mojica, the course tutor, underscored the importance of adopting existing international food safety standards in maintaining a risk-free environment in the production of food. She also discussed the seven principles and twelve steps of HACCP to guide the participants in developing and applying a HACCP plan.

In a message delivered before the start of the training, NMIS-XI Regional Technical Director Dario Bonifacio Canillas empasized the importance of adopting HACCP principles in relation to the anticipated competition among members of ASEAN as a result of the regional economic integration next year.

NMIS Accreditation and Registration Division (ARD) head Clarita Sangcal, also stressed to the participants the importance of harmonizing the auditing procedures of NMIS and the meat processing activities in order to ensure understanding and correct interpretation of HACCP principles and for meat producers to become familiar with the requirements set as the meat plants are audited.

The training was facilitated by Neilda Aquino and Cyrus Michael Dugayo. Both are staff of NMIS-ARD-MSQAU. Roberta L. Riguer