UPV Food Safety Campaign

On 21 October 2025, representatives from various batchoy establishments in Iloilo gathered at the 8th floor of Iloilo City Hall for a Food Safety and Packaging Training.

The activity aimed to enhance safe food handling practices and identify the common risks and hazards in batchoy preparation and service.

This initiative was made possible through the joint effort of the UP CIDS and Center for West Visayan Studies Project Namit Gid!: A Multistakeholders’ Collaboration for Ilonggo’s Batchoy led by Asst. Prof. Frances Anthea Redison with Dr. Mary Rose Rebueno, and the support of the Iloilo City Government represented by Ms. Leny Ledesma.

The UPV Food Safety Team, led by SOTECH Dean Johannes Magpusao, served as resource persons along with former Dean Emeliza Lozada, Dr. Jade Pahila, Jose Marie Eslopor, and Asst. Prof. Lhumen Tejano. Participants gained valuable insights to improve quality and safety standards in their establishments.

Among the participating batchoy restaurants were:

Alicia’s Special Batchoy
Deco’s Original La Paz Batchoy
Netong’s Original Special La Paz Batchoy
Ted’s Oldtimer La Paz Batchoy

Tomorrow, the stakeholders will gather again for a dialogue on sustainable collaborative efforts and policy recommendations.

The the two-day activity is also part of the celebration of the 78th Anniversary of UPV Presence in Iloilo.

UPV empowers food handlers through community-based food safety training

The UPV Food Safety Team successfully conducted its series of food safety trainings titled “Safe Plates, Healthy Communities: Food Safety Training for Food Handlers from Food Service MSMEs” at selected LGUs across Iloilo Province between July to August 2025.

The sessions were held in Iloilo City (July 28, 2025), Dumangas (July 30, 2025), Miagao (August 6. 2025), and Oton (August 7, 2025), and were attended by food handlers and operators of carinderias, street food stalls, and seafood eateries. Contents of the training were delivered from the newly developed participatory food safety manual, “Food Safety para sa Komunidad,” with discussions centered on four core food safety topics: (1) Facilities, (2) Personal Hygiene, (3) Cleaning and Sanitation, and (4) Process Control.

The activity was made possible through the support of partner LGUs and the UPV Food Safety Campaign Team led by Dr. Johannes M. Magpusao, with team members Dr. Jade G. Pahila and Mr. Jose Marie A. Eslopor (UPV Regional Research Center), Prof. Lhumen A. Tejano (College of Fisheries and Ocean Sciences), Prof. Eliodora L. Dimzon (College of Arts and Sciences), and Dr. Jihan Santanina S. Alumbro, Former Prof. Emiliza C. Lozada, Mr. Janreich F. Miramon, and Mr. John Ray M. Molavin (School of Technology). The activity also received valuable assistance from Ms. Mary Denize Celine V. Portal (School of Technology) and volunteers from BSFT Class of 2025, Ms. Jin Chasina Decafe, Ms. Maybelle Capulot, and Ms. Rochelle Tagurigan.

This initiative underscores the university’s continuing commitment to public service, advancing its mission to promote safe food practices and build healthier communities in the region.

Written by Mr. John Ray M. Molavin, PFT

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟭𝟬

💡Did you know?💡

The ⚠️ "𝙙𝙖𝙣𝙜𝙚𝙧 𝙯𝙤𝙣𝙚" ⚠️ for food is 𝟰°𝗖 𝘁𝗼 𝟲𝟬°𝗖. Bacteria multiply rapidly in this range, so keeping food hot 🔥 or cold ❄️ is essential.

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟵

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🫡 𝗙𝗼𝗼𝗱 𝘀𝗮𝗳𝗲𝘁𝘆 𝗶𝘀 𝗲𝘃𝗲𝗿𝘆𝗼𝗻𝗲’𝘀 𝗿𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝘆—from farm to fork. It’s not just what happens in the kitchen 🫕, but how food is grown, transported, and stored.

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟴

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Reheating doesn’t kill all toxins 😬. Some bacteria like 𝘚𝘵𝘢𝘱𝘩𝘺𝘭𝘰𝘤𝘰𝘤𝘤𝘶𝘴 𝘢𝘶𝘳𝘦𝘶𝘴 can produce 𝗵𝗲𝗮𝘁-𝘀𝘁𝗮𝗯𝗹𝗲 𝘁𝗼𝘅𝗶𝗻𝘀 that survive cooking 🫕.

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟳

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𝘊𝘳𝘰𝘴𝘴-𝘤𝘰𝘯𝘵𝘢𝘮𝘪𝘯𝘢𝘵𝘪𝘰𝘯 𝘪𝘴 𝘴𝘯𝘦𝘢𝘬𝘺. Cutting raw chicken and then veggies on the same board is a recipe for illness. Use separate boards!

𝘽𝙚𝙬𝙖𝙧𝙚 𝙤𝙛 𝙝𝙞𝙩𝙘𝙝𝙝𝙞𝙠𝙞𝙣𝙜 𝙗𝙖𝙘𝙩𝙚𝙧𝙞𝙖!

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟳

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𝘊𝘳𝘰𝘴𝘴-𝘤𝘰𝘯𝘵𝘢𝘮𝘪𝘯𝘢𝘵𝘪𝘰𝘯 𝘪𝘴 𝘴𝘯𝘦𝘢𝘬𝘺. Cutting raw chicken and then veggies on the same board is a recipe for illness. Use separate boards!

Beware of hitchhiking bacteria!

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟲

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👀 𝘾𝙤𝙡𝙤𝙧 𝙙𝙤𝙚𝙨𝙣’𝙩 𝙖𝙡𝙬𝙖𝙮𝙨 𝙞𝙣𝙙𝙞𝙘𝙖𝙩𝙚 𝙙𝙤𝙣𝙚𝙣𝙚𝙨𝙨. 🥩 Ground beef can turn brown before it’s fully cooked. Use a food thermometer—160°F (71°C) is the safe zone for ground beef.

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟱

💡 Did you know?💡

🍛 Leftovers don’t last forever. Even in the fridge, most leftovers are only safe for 3–4 days 📅.

𝙒𝙝𝙚𝙣 𝙞𝙣 𝙙𝙤𝙪𝙗𝙩, 𝙩𝙝𝙧𝙤𝙬 𝙞𝙩 𝙤𝙪𝙩!

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟰

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🤧 𝙊𝙣𝙚 𝙞𝙣 𝙩𝙚𝙣 𝙥𝙚𝙤𝙥𝙡𝙚 worldwide get sick from contaminated food each year. According to the WHO, that’s around 600 million people annually!

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.

𝗙𝗨𝗡 𝗙𝗔𝗖𝗧 #𝟯

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🤢You can’t smell or taste all harmful bacteria. Foods that look and smell fine can still make you sick—𝙖𝙡𝙬𝙖𝙮𝙨 𝙛𝙤𝙡𝙡𝙤𝙬 𝙨𝙖𝙛𝙚 𝙘𝙤𝙤𝙠𝙞𝙣𝙜 𝙩𝙚𝙢𝙥𝙚𝙧𝙖𝙩𝙪𝙧𝙚𝙨 🥘.

𝘓𝘦𝘵'𝘴 𝘵𝘢𝘬𝘦 𝘢𝘤𝘵𝘪𝘰𝘯 𝘵𝘩𝘪𝘴 𝘞𝘰𝘳𝘭𝘥 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘋𝘢𝘺 𝘢𝘯𝘥 𝘱𝘳𝘰𝘮𝘰𝘵𝘦 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘱𝘳𝘢𝘤𝘵𝘪𝘤𝘦𝘴 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘩𝘰𝘮𝘦.