BARGO holds lecture-seminar on food safety and eco-friendly culture for the food industry in collab with RHU Sogod and EVisNTC
The SLSU Food Court Management of Business Resource and Generating Affairs Office (BARGO) in cooperation with Rural Health Unit of Sogod and EVisNTC is working to develop sustainable business plans that will address issues on food safety and waste. A lecture-seminar on Building Food Safety and Environmentally Culture was organized on October 25, 2023 at 8am, held at Graduate School Roof Deck Hall.
The first topic discussed on Food safety procedures such as handling, storing, preparing, and serving food to ensure that contamination is kept to a minimum and that food is safe for consumption. Food can be readily contaminated at any stage of the process, from storage to consumption, therefore it's crucial to constantly know how to handle and prepare food safely to prevent foodborne illnesses. This topic was discussed by Ms. Ricci Nelia Edurece, the Sanitation inspector of RHU Sogod.
The impact of food waste on the environment was the second topic. Ma Thessa Ramos, the founder of Eastern Visayas Native Trees Conservation, a non-profit organization whose mission is to protect native trees as our finite natural resources and dedicated to sustainable development for a healthy and wholesome environment for future generations, spoke about this. The speaker asserts that food waste is a problem that has an international impact on society, the economy, and the environment.
The event was attended by approximately 300 students who were majoring in BS Hospitality Management, BS Tourism Management, BS Food Preparation, and BS Food Technology. The BARGO project managers, Dr. Dinah F. Catamco and Ms. Perla Tenio were also present.
The importance is further highlighted by the signing of the memorandum of agreement between Dr. Isabelita Mato, Head of RHU Sogod, SLSU president, Jude A. Duarte. EVisNTC's founder Thessa Ramos. The students engaged in the activity fully during the open forum. Indeed, the lecture made everyone aware of the significance of food safety and the environmental effects of food waste.