The Production Services Division (PSD) of Davao de Oro State College, in coordination with the Entrepreneurship Department – Main Campus, successfully conducted the “Basic Food Safety Seminar: Promoting Safe Handling Practices among Food Vendors in DDOSC” on September 21, 2026, at the DDOSC Main Campus Audio-Visual Room.

 

The seminar gathered BP Implementation Students engaged in food products, and canteen lessees/vendors to strengthen their knowledge and practical understanding of proper food handling, sanitation, hygiene, storage, prevention of contamination, and responsible food service practices.

 

In his opening remarks, Mr. Leo E. Wenceslao, Director of the Production Services Division, highlighted the importance of consumer trust in food service, stating, “When people buy food from us, there is a certain level of trust involved. They trust that what we serve them is clean, properly prepared, and safe to eat. And that trust is something we should always protect.”

 

Serving as the resource speaker, Dr. Jade Mark C. Salubre, Instructor III, discussed essential food safety principles, common food hazards, sanitation, personal hygiene, proper food preparation and storage, and prevention of cross-contamination. He emphasized that food safety goes beyond compliance, as it also protects public health, builds consumer trust, and strengthens the credibility of food service businesses.

 

An open forum and question-and-answer session followed, allowing participants to raise practical concerns and relate the discussion to actual food-handling situations and business operations.

 

In his closing remarks, Dr. Radny Collin L. Remis, Dean of the Entrepreneurship Department, encouraged the participants to continue applying the lessons gained from the seminar, emphasizing, “Let us continue to work together in promoting safe, responsible, and quality food service not only in our institution but also in our community as a whole.”

 

The activity reinforced the Division’s commitment to promoting safe food practices, responsible entrepreneurship, and quality food service within the College community. It also supported SDG 3 – Good Health and Well-Being, SDG 4 – Quality Education, SDG 8 – Decent Work and Economic Growth, and SDG 12 – Responsible Consumption and Production.

 

Prepare. Serve. Protect.