WVSU strengthens food safety culture through cafeteria staff training

The West Visayas State University (WVSU), through its Hometel/Cafeteria and the University Resource Generation Program (URGP), conducted a Training Workshop on Food Safety, Hygiene, and Sanitation on July 30 at the WVSU Cafeteria to reinforce safe food handling practices and uphold quality service standards within the University.

The workshop equipped Hometel/Cafeteria personnel with updated knowledge on food safety, proper hygiene, and sanitation protocols essential to maintaining a safe and healthy dining environment for the WVSU community. The activity opened with welcome remarks from Dr. Ma. Elfleda R. Ecube, Director of the University Resource Generation Program, followed by the introduction of the resource speaker by Josephine B. Maquiling, Hometel/Cafeteria Manager.

Serving as the resource speaker was Dr. Kervin Marc D. Abioda of the College of Business and Management, who discussed key principles of food safety, personal hygiene, and sanitation practices in food preparation and service. Participants also engaged in an interactive learning activity that challenged them to identify potential safety hazards and appropriate preventive measures commonly encountered in the kitchen, reinforcing the practical application of the concepts discussed during the session.

The training concluded with an open forum that allowed participants to raise concerns and clarify best practices in food handling, followed by the awarding of certificates and a token of appreciation to the resource speaker. The activity highlighted the University’s commitment to continuous learning and professional development among its support personnel.

By strengthening the competencies of its cafeteria workforce, WVSU advances its core values of Excellence through adherence to high standards in food service operations, Creativity and Innovation by promoting proactive and practical approaches to workplace safety, and Service by ensuring the delivery of safe, hygienic, and quality food services that contribute to the health and well-being of the University community.