Bohol Chamber of Commerce & Industry (BCCI) met with the government agencies about updating the Business Plan on the BCCI Food Safety Project.
The meeting was held on January 31, 2022, at Metrocentre Hotel. It was joined by the BCCI Executive Director Ms. Rolaine Uy, Ms. Doris Obena, Bryan M. Araneta, DOST, and ATI. Their agenda is to keep track of the Business Plan’s progress and update its next steps by cost listing the equipment needed for the project.
Bohol is a well-known tourist attraction in the Philippines, boasting a stunning coastline, incredible hotels, restaurants, and resorts. The pandemic, on the other hand, crippled the province’s tourism industry, notably the food and hospitality sectors.
Now that the tourism industry is gradually reviving, the government’s first goal is the protection of travelers. Apart from many health precautions, food safety is critical for avoiding health dangers, such as CoVID-19.
Food safety is crucial for businesses and consumers alike. Consumers are concerned about the origins of their food and have a low level of trust in eateries. Meanwhile, the COVID-19 pandemic has heightened awareness of the importance of workplace hygiene and food safety.
Those in the hospitality business, particularly those who work in restaurants, ensure that anyone who works with food is aware of proper food handling techniques. As such, all personnel should receive the necessary training to ensure food hygienic and safe handling.
In the foodservice industry, having a solid food safety control system is required by law. Procedures and processes must be monitored and documented adequately to demonstrate compliance with the strictest standards.
Without proper safeguards in place, such as standardized procedures and improved accountability, the establishments are at risk of endangering the health and well-being of their customers. This damages their reputation and puts the firm at risk of lawsuits.
For example, establishments may be sued for violating health codes and for the foodborne disease that may have occurred due to dining at the restaurant. It’s worth noting that numerous restaurant owners face lawsuits from customers alleging food and beverage-related illnesses.
The last thing a business needs is a case of foodborne illness caused by Campylobacter, Listeria, Salmonella, Campylobacter, Listeria, or E. coli. These health hazards could cause food poisoning, brain damage, meningitis, arthritis, renal failure, and death.
Restaurants are fully aware of the dangers of these contaminations and must implement standards and procedures to safeguard their clients. Owners are expected to bear in mind that any restaurant is only one thoughtless error away from an epidemic or a foodborne disaster that could jeopardize the health of its clients.
Meanwhile, the lack of electricity and weak communication reception tolls the activities as the participants frown at face-to-face meetings.