Western Mindanao State University (WMSU) took a significant step toward strengthening food safety and workplace efficiency by hosting a 5S, Good Manufacturing Practices (GMP), and Food Safety Training on January 24, 2025, at the RDEC Conference Room, WMSU Main Campus. The event gathered participants from various backgrounds, including RAISE-ATBI staff, guest speakers, ATBI pre-incubatees and incubatees, along with their staff and representatives, to engage in discussions and hands-on activities aimed at improving food safety and sanitation protocols.

Dr. Reynante E. Autida, RDEC Director and ATBI Project Leader, opened the session by highlighting the crucial role of food safety and best practices in manufacturing. He emphasized that proper training is essential to ensuring food quality, maintaining regulatory compliance, and fostering an organized workplace. His remarks set the tone for an informative and interactive day of learning.

The morning session commenced with a presentation on GMP Principles by Miss Ma. Lyn C. Torres, who delved into the importance of compliance with food safety regulations, sanitation protocols, and quality control measures. Participants gained insights into proper food handling, facility maintenance, and meticulous documentation—all essential components of GMP adherence.

Following this, Mr. Bryan Ber S. Bondoc led a session on the 5S Methodology, explaining how its five principles contribute to efficiency, waste reduction, and workplace safety. He provided real-world examples to illustrate how structured organization leads to significant improvements in daily operations. To reinforce their understanding, participants engaged in a hands-on activity that simulated a work environment, identifying areas in need of improvement and devising corrective actions.

An open forum concluded the morning segment, allowing attendees to raise questions and discuss industry-specific challenges related to GMP and 5S implementation. This dynamic exchange of ideas provided valuable insights into real-world applications of these principles.

The afternoon session shifted focus to food safety, with Dr. Norqueen T. Dumadaug guiding participants through key topics such as the Hazard Analysis and Critical Control Points (HACCP) framework, personal hygiene for food handlers, contamination prevention, and risk assessment strategies. Group exercises further reinforced the participants’ grasp of these concepts, as they worked collaboratively to analyze food safety scenarios and devise preventive measures.

A final open forum gave attendees another opportunity to seek clarifications and discuss best practices for sustaining food safety and regulatory compliance within their respective industries. The session emphasized the importance of continuous education and vigilance in food safety protocols.

The event concluded with closing remarks from Engr. Swidin S. Husin, who reiterated the significance of lifelong learning and strict adherence to safety and efficiency measures in the food industry. He commended both the speakers and participants for their engagement and dedication throughout the training.

By the end of the day, participants left equipped with practical knowledge and skills essential for maintaining food safety, regulatory compliance, and operational efficiency. WMSU remains committed to promoting industry best practices and fostering professional development through initiatives like this, ensuring that food safety and workplace efficiency remain at the forefront of industry standards.