FNRI trained Naval food handlers and processors on meal management and food handling

In an effort to improve the awareness and integrate nutritional considerations and proper food handling in commercial food production in the rural areas, The Food and Nutrition Research and Development Institute of the Department of Science and Technology (FNRI-DOST), the Extension Services Office of Naval State University, and the Local Government Unity of Naval pooled resources in training 24 Food processors, caterers, and trainers on Meal Management and Food Handling on September 7-8, 2010 at Naval State University, Naval, Biliran Province

The training included better meal planning which would improve the participants capability to prepare nutritious, safe and clean, appetizing, and affordable food. These encompasses on areas of food buying, basic nutrition, food costing and cost control, food safety and sanitation, food preparation techniques, and food storage among others.

The ever supportive management of NSU, headed by the University President, Dr. Edita S. Genson, ably represented by the NSU-ESO Director, Dr. Jaime Cagabhion, laid down the physical requirements for the conduct of the training including the venue, the lecture and demonstration facilities, the accommodation of the resource persons, as well as energetic staff who helped facilitate the training. With the eagerness to support and learn at the same time, NSU was able to include 10 members of their staff to attend the training. They will be tasked later to transfer their knowledge to their respective classrooms and their extension areas around the province of Biliran.

The Local Government Unit of Naval, through Honorable Mayor Susan V. Parilla, who is a medical and health practitioner herself, recognized the importance of the seminar for the benefit of the local constituents, enthusiastically provided support both with financial and logistic support for the conduct of the activity. Mayor Parilla, is very optimistic this training would help the local food producers and handlers to consider their social responsibility of distributing food which are not only delicious but are also nutritious and safe to the consuming public.