FoodTech dept holds webinar on safety of eating out during pandemic

The Department of Food Technology partnered with the Philippine Association of Food Technologists – Epsilon Chapter, in celebration of the Food Science Technology week, to organize the “Food Safety in the Hospitality Industry: Is it Safe to Eat Out?” event held last November 27, 2020, Friday. This was held as part of the Knowledge Exchange Series.

Ms. Essence Jeanne L. Del Castillo, MSc, LPT, the Chair of the Department of Food Technology, opened the event by welcoming the audience and guests to the event. The guests invited were food technology students and nutrition students. She reiterated that food safety is a responsibility of a food technologist, which is even amplified with the ongoing pandemic wherein the coronavirus may be spread through droplets in the air.

Food Safety in the University Setting (Ateneo de Manila University)

The first speaker was Ms. Shella Montinola, the Head of the Office for Food Safety and Quality Assurance. She expressed that the cafeteria and food establishments in the university have been ready for the pandemic even before it had occurred; she reasoned that in line with testing partnered with monitoring, proper observation and guidance in their testing programs are the operational tools in ensuring that food safety is observed and maintained. Montinola highlighted that amidst the pandemic, their department suggests that workers should bring their own utensils and containers, even their own lunch to prevent the spread and contact of the virus if it is present. She ended her lecture with the importance of testing and monitoring to ensure the food safety and quality in the university.

Food Safety in the Hospitality Industry (Maldives)

The second speaker was Ms. Elleine Joy Tactay, who with her technical knowledge from her education background, expressed that studying Food Technology brings an edge in her work experiences as a manager for staff in observing proper food services, specifically in hospitality. Tactay noted that the use of Hazard Analysis Critical Control Points (HACCP) are essential in food preparation and food serving, as these are important in the execution of proper food safety and prevention of possible infection from unhygienic practices.

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