On September 2-3, 2024, a training session focused on 5S methodology, Good Manufacturing Practices (GMP), and food safety was held at the RURU Mushrooms site in Lumiyap, Divisoria, Zamboanga City. The training aimed to enhance food safety knowledge and improve handling practices among RURU Mushrooms’ staff, with a specific focus on mushroom production. The initiative was a joint effort between RURU Mushrooms and the RAISE-ATBI, ensuring participants gained valuable insights into safety measures in food production.

The event was hosted by Ms. Abiegail Villamor from the TBIU, who warmly welcomed the participants and introduced the speakers from Western Mindanao State University’s College of Agriculture. The seminar began with a prayer, during which Ms. Villamor expressed her appreciation for the collaboration between RURU Mushrooms and RAISE-ATBI. This set a positive tone for the event, emphasizing the importance of partnerships in advancing food safety education.

Day 1: 5S Methodology and Good Manufacturing Practices (GMP)

The training commenced with a morning lecture by Asso.Prof. Pagal, who presented the 5S methodology, a workplace organization tool designed to improve cleanliness and efficiency. She highlighted the five key steps: Sort, Set in Order, Shine, Standardize, and Sustain. These steps are crucial for maintaining a clean and organized workspace, particularly in mushroom farming, where cleanliness directly affects product safety and quality.

Participants, particularly the RURU Mushroom staff, engaged in a hands-on activity to implement the 5S steps, organizing and cleaning various areas within the farm. This exercise provided practical experience, reinforcing the key concepts of the methodology and allowing participants to immediately apply their learnings.

In the afternoon, the focus shifted to GMP, with Mr. Bondoc leading the session. He administered a pre-test to assess the participants’ baseline knowledge of GMP, which was followed by an interactive lecture. Key topics included the importance of proper documentation, tracking production processes, and maintaining high hygiene standards to prevent contamination in food production. Participants were particularly engaged, demonstrating a strong interest in improving their knowledge of food safety and farm operations.

Day 2: Food Safety and Mushroom Production

The second day of training began with Dr. Dumadaug’s presentation on mushroom production and optimal growing conditions. She emphasized the need for proper temperature, moisture, and oxygen control, alongside the management of competing organisms. Dr. Dumadaug then introduced the topic of food safety in the 21st century, focusing on the Hazard Analysis Critical Control Points (HACCP) system and the Philippine National Standards, including the “Edible Fungi – Mushroom – Code of Good Practices (CGP).”

 Her presentation also covered the Food Safety Act of 2013 (Republic Act No. 10611), which aims to protect consumer health by regulating the food supply chain in the Philippines. Dr. Dumadaug illustrated real-world examples of food safety breaches, using a video to show the dangers of improper food handling. She also discussed the legal consequences of non-compliance with food safety regulations, underscoring the importance of adhering to these standards to avoid facility closures, health hazards, and legal penalties.

Throughout the session, Dr. Dumadaug emphasized critical hazards—chemical, physical, and biological—that affect mushroom production. She provided practical advice on maintaining personal hygiene, regular handwashing, pest control, and cleanliness, as well as strategies for preventing contamination from high-risk foods and bacteria.

The two-day training was a successful endeavor in equipping the RURU Mushrooms staff with crucial knowledge on food safety, 5S, and GMP. Participants left with a clearer understanding of how to implement these practices in their day-to-day operations, improving not only the quality of the products but also the safety and efficiency of their work environment. This training marks a significant step forward in ensuring compliance with food safety regulations and fostering a safer, more responsible food industry.