Marvon Drying Services, a company known for drying herbal plants based in Brgy. Poblacion 2, Laurel, Batangas, underwent a training on Hazard Analysis Critical Control Point (HACCP) facilitated by the Department of Science and Technology (DOST)-Batangas held at the companyโs production plant, Brgy. Poblacion 2, Laurel, Batangas, last Feb. 17.
The training aimed to capacitate the companyโs production workers on HACCP by ensuring that food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling to manufacturing, distribution, and consumption of the finished product.human and financial resources and efforts, and realize the full potential and benefits of science, technology and innovation (STI).
The participants were provided with a basic understanding of the HACCP system, which entails the ongoing application of monitoring, record-keeping, corrective action procedures, and other activities as described in the HACCP plan. The discussion covered the definition, importance, components, and pre-requisite programs of HACCP. It also touched on the five HACCP preparatory steps, such as 1) assembling the HACCP team; 2) describing the product; 3) identifying the intended use; 4) constructing flow diagrams; and 5) on-site flow diagram verification. A thorough discussion of these steps was conducted with the participants to assess their actual practices and compliance with food safety regulations. The benefits of HACCP system implementation were also explained to the participants. These include: 1) increased focus and ownership of food safety; 2) increased buyer and consumer confidence; 3) maintaining or increasing market access; 4) business liability protection; 5) reduced operational costs; 6) meets commercial requirements; 7) efficient oversight; 8) improved product quality and consistency; and 9) reduced wastage.
The seven HACCP principles, which include 1) hazard analysis; 2) determining Critical Control Points (CCPs); 3) establishing critical limits; 4) establishing monitoring procedures for each CCP; 5) establishing corrective actions; 6) establishing verification procedures; and 7) establishing documentation and record-keeping, were likewise discussed with the participants. During the discussion of each principle, brainstorming on its application to the companyโs operations was conducted to provide the participants with a deeper understanding of HACCP.
Dr. Marielli Katherine C. Untalan, Head of the Batangas State University – Food Innovation Center and DOST-CALABARZON Food Safety Team member, served as the resource speaker. According to Dr. Untalan, it is very important that manufacturing companies like Marvon Drying Services be knowledgeable about the role of HACCP as a management tool to protect the food supply from biological, chemical, and physical hazards. Meanwhile, Mr. Bernardo Atienza, owner of Marvon Drying Services, thanked DOST-Batangas for the continuous support they received from the agency. He mentioned that the various food safety trainings provided by DOST-Batangas have helped them improve their food safety management system.
The company is one of the Small Business Technology Upgrading Program (SETUP) cooperators of DOST-Batangas. It has been at the forefront of producing dried herbal plants for several years already. Hence, they always consider compliance with food safety standards a priority. As a practice, they follow specific standards and procedures in the facility, starting from the receipt of raw materials up to the delivery of finished products. They have also secured various food safety-related accreditations to stay abreast of market demands.#
