NARRATIVE REPORT IN WEBINAR SERIES FROM

SEPTEMBER 27- OCTOBER 01, 2021

ASSESSMENT OF LEARNING 2 WITH FOCUS ON TRAINERS
METHODOLOGY I AND II

GRACE WENDIEJOY M. GRINO

BTVTED-FSMT III

MRS. CORA C. CABONCE

EDUC 6A Instructor

A NARRATIVE REPORT SUBMITTED IN COMPLETION TO EDUC 6A

DAY 1- INTRODUCTION TO GMP, HAND WASHING AND PERSONAL

HYGIENE

The College of Tourism and Hospitality Management conducted a webinar through zoom
and facebook live to the Caraga State University Cabadbaran City students held on the 27th of
September 2021. The goal of the webinar is to expand students' understanding on good practices
in cleanliness and sanitation, which is useful in our daily living as well as to the industry in
which will work in the future.

The session started by an invocation, followed by the national anthem and CSU hymn
through multimedia presentation. The school Chancellor,Dr. Marilyn B. Castillo, delivered the
opening remarks followed by the welcome address of our University President, Dr. Anthony M.
Penaso. After that, the OIC-Office of the regional director,DOST CARAGA, Engr. Andrea J.
Cabonita shared her inspirational message to the students and faculty. The webinar session
started at exactly 8:49 in the morning. Ms. Nikka C. Fuentes introduced the guest speaker which
is a Science Research Specialist II, from the Province of Agusan del Sur—Ms. Marie Kris
Delamente, she will discuss the three topics of the webinar: introduction to GMP, hand washing,
and personal hygiene. She speaks simply and concisely.

The first topic she discussed was GMP, or Good Manufacturing Practices, which is
defined as a set of cleanliness requirements for food handlers in a food plant's physical and
processing operations to provide a safe, wholesome, and quality product. During the discussion
of this issue, I have learned that GMP is a legal requirement that mandates food manufacturers,
processors, and packagers to take proactive measures to ensure that their goods are safe, pure,
and effective. To comply with regulations, a good GMP must be current and up to date. The
above-mentioned discussion included an activity that taught us how to distinguish between
proper and improper hand washing techniques. It highlighted the areas in our hands which we
failed to notice during hand washing. It also discussed how to set up a washing area and what
stand to have specifically in an establishment. It specified that hand washing area should only be
used for hand washing and not for any other type of washing such as dishwashing or clothes
rinsing. Also, any type of soap can be used in washing as long as it achieves the goal of cleaning
the dirt from the surface.

The discussion and sample activity lasted for almost 2 and 15 minutes. It was ended by
giving thanks to us students for attending the webinar as well as a photo opportunity with the
guest speaker. Finally, the discussion is really useful and educational, especially in these times of
pandemic, when hand washing is the most important preventive strategy for removing viruses
and germs that cause illnesses.
 DAY 2- FOOD SAFETY HAZARDS, CROSS-CONTAMINATION AND FOOD
CONTACT SURFACES

Last 28th of September 2021 is the second day of the webinar series conducted by the
College of Tourism and Hospitality Management and partnered by the Department of Science
and Technology Caraga, to the students of Caraga State University Cabadbaran City. The
webinar started at 8:47 in the morning with a prayer. After that, Ms. Nikka c. Fuentes introduced
the guest speaker for the day--- Ms. Jennifer J. Dejarme, a Center Manager for Regional
Standard Testing Laboratory and, a member of Caraga food safety team which aims to help
spread out awareness of food safety and to ensure safe food products within and across
CARAGA region.

Before the topic started, the guest speaker asks questions on our idea about FOOD
HAZARDS. She defines that hazards may be introduced into the food supply any time during
harvesting, formulation and processing, packaging and labeling, transportation, storage,
preparation, and serving. The major categories of food hazard are biological, chemical, physical
and allergenic which are very common hazards that can end result to food contamination. These
hazards are very dangerous especially when it is present in the food eaten by the consumer which
can end to consequences like stomach ache, vomiting, food poisoning or worse death. After that,
the speaker discusses about cross-contamination and food contact surfaces. She emphasize that
the type of cross-contamination most frequently implicated in food-borne illness occurs when
pathogenic bacteria or viruses are transferred to ready-to-eat foods. The guest speaker emphasis
that cross- contamination can be transferred directly especially when one food touches or drips
onto another then through indirect such as through hands, equipment, working surfaces as well as
in the food contact surfaces.

The guest speaker point out examples in our common practices that leads to cross-
contamination like talking around while getting food, which we usually do during occasions such
as fiesta and birthday. It is also trend in news that during that time, food poisoning is commonly
all over the news. The speaker discusses on how to keep food separated to avoid cross
contamination just like store ready-to-eat food away from raw food especially when put in the
refrigerator. We need to remember the dangerous temperature zone, which elaborate the danger
zone of temperature where bacteria and pathogens can grow fast. Always put on mind that keep
the cold food COLD and keep the hot food HOT to prevent the growth of bacteria which can
lead to food-borne illnesses.

In connection to these, the factors that can be used to prevent food contamination are to
clean and sanitize equipment and utensils. The speaker discusses about the proper washing and
cleaning materials to be used in order to eliminate the bacteria. She also conducted activity
entitled “What’s wrong in the picture” and ask our views and opinion in a certain things we see
in a dirty kitchen, what should be the possible solution as well as practices that need to be done.
As what she said “A clean food comes from a clean kitchen” so whenever we encountered a dirty
surroundings outside a restaurant or eatery, it is expected that it is way worse in the kitchen. The
morning session ended at 11:34 and the guest speaker said that she will continue the additional
topic given in the afternoon.

During the afternoon session, it started at 1:43 and the guest speaker started the
discussion of the additional topic entitled “Ensuring food safety under new normal”. It discusses
the facts about CoVid 19, global effects, symptoms, mode of transmission and prevention.
Today’s webinar introduced to our mind’s the relevant knowledge that we can make use and
apply not just in our homes but also to our future field of expertise as an Food Service
Management Major educators that usually deals with food. The discussion ended at 3:11 and the
guest speaker answer the questions that the students and faculty ask related to the topics. After
the question and answer portion is the announcement of the participative students that will be
received prices at the end of the webinar series on October 1, 2021.

Finally, the whole day webinar concluded that we can still prevent bacteria and
microorganisms by following the guidelines mention above and by cooking our food thoroughly.

DAY 3- PRODUCT DEVELOPMENT AND FOOD FORMULATION

Last 29th of September 2021 is the third day of the webinar conducted by the College of
Tourism and Hospitality Management to the students of Caraga State University Cabadbaran
City. The webinar started at 8:47 in the morning by greetings and prayer. After that Ms.
Queenchy, introduces the guest speaker, Engr. Emman Lliam L. Prisco, a coordinator upgrading
of food innovation program. The webinar is divided into two sessions; during the morning the
topic discussed was all about the “Food Formulation and Product Formulation.

The intention of this webinar is to equip the students with necessary learning’s about food
and product development in order to elude from producing faulty products to our future
customer. Also to strengthen the RA 10611 or also known as Food Safety Act of 2013 which
refers to food safety system in the country that aims to protect consumer health and facilitate
market access of local foods and food products, and for other purposes.

In addition the speaker introduces the product development which defines as a

systematic, commercially oriented research to develop products and processes satisfying and
known or suspected consumer need. Then she point out an example product that undergo into the
product development process starting from idea generation up to commercialization. After that,
the speaker asks about the Gastronomy Tourism which has grown in recent years alongside its
intrinsic promotion of regional identity, economic development and traditional heritage. Having
identified its competitive edge, more and more destinations around the world are looking to
position themselves as destinations for product formulation. The webinar ended at exactly 11:43
A.M. and the guest speaker answers the questions of the students and the faculty. Then the
attendance form is given and told us to be back for the afternoon session.

During the afternoon, she introduced some computations in order to determine the shelf
life of a product through statistical scales. This webinar is very informative especially when we
are able to develop our own product; as a student we need to be vigilant and careful in preparing
food to avoid major consequences and through this webinar at least we already have prior
knowledge to what is the developmental process we should consider in the future.
DAY 4- SENSORY EVALUATION AND CUSTOMER ACCEPTABILITY
 Last 29th of September 2021 is the fourth day of the webinar conducted by the College of
Tourism and Hospitality Management to the students of Caraga State University Cabadbaran
City. This webinar is entitled “Sensory Evaluation and customer acceptability”.

The webinar started at exactly 8:24 in the morning. The guest speaker explains the topic
entitled “Introduction to shelf life theoretical concepts and basic calculations”. In connection to
this, she explains the basic concepts on how to calculate the expiration date of a product. She
literally bring us back to calculus that makes my head hurt. After that, she gives sample problems
and explains to where the expiration date should be put in. Some of the students raise a question
about what is the difference between “best before” and “consume before” she answered that best
before means that the product is good in quality before the given date but it doesn’t mean it is
expired, on the other hand consume before is another term for expiration date. But here in our
country “expiration date” is recommended by the FDA.

During the afternoon, the guest speaker discusses about the Introduction to shelf life. She
conducted questionnaires in order to measure the students learning during her previous
discussion on what affects the shelf life of a product. In line with this, after that she emphasis
what study shelf life is, she refers that it is an objective, methodical means to determine long a
food product can reasonably be expected to keep for, without any appreciable change in quality.
A separate study needs to be carried out for each type of product. There are three parameters in
shelf life are chemical, microbiological, sensory algalolyptic. Then she discusses the modes of
deterioration which can affects the shelf life of a products including the moisture transfer,
physical transfer of substances other than moisture, chemical changes, light- induced changes
and lastly is microbiological changes. It is hard to attain a long shelf life but because of expanded
studies of researches, they find out that the production itself is the big factor to be considered in
achieving a long lasting shelf life. According to the guest speaker the maximum life span of a
product can range weeks to years depending on the process, moisture content and the raw
materials involved. Measuring and conducting studies in shelf life must be under go to ideally
samples including the micro, physic-chemical and sensory that must be test weekly. She gives
example on a calamansi juice which came in a real life shelf study which was estimated to last
for 3 weeks. Every week it needs to have at least 5 samples until the last day of the week in order
to measure the quality and record the progress future references. Furthermore, she introduced the
microbiology method that can be used in order to know the pathogenic bacteria present in the
product. The following levels are as follows: Primary level models describe changes in microbial
number or microbial responses with time to a single set of condition. Secondary level models
describe the responses on one or more parameters of a primary model to changes in environment
condition icues the temperature, ph and aw. Lastly is the tertiary models, these are computer
programs software packages that enable users to interrogate primary and secondary level models
to obtain predictions, such programs are food micro model, forecast and others. The uses and
importance of Predictive Microbiology allows us to measure bacteria during product
development even if there are limitation and challenges in the future including great caution
which is highly requires and accompanied by a description of its limitations and scope.

Lastly, the guest speaker introduces real life examples relating on the product packaging
that best or fits to the desired product being develop. Like tetra pack for milks, zip bag for chips
to maintain its crisp and plastic bottles for juices. The discussion ended at 11:53 in the morning
and flooded by questions related in the topics. This webinar allow us student to be open-minded
to the possible consequences we may face during product development and the methods we can
used in order to determine the shelf life of the product. By doing so, we can provide a
wholesome output free from hazard and safe to consume to our customers.

DAY 5- INTRODUCTION TO SHELF LIFE ANALYSIS AND BASIC CALCULATIONS

October 1 is the fifth day of the webinar. The activity started at 8:51 A.M through a
prayer and followed by the singing of national anthem. After that is the CSU hymn presented
through virtual presentation. Ms. Queenchy Micabalo, a CTHM faculty acts as the moderator.
She introduced the guest speaker for webinar no other than Engr. Prisco. She recalls the previous
discussion about the Customer acceptability that deals about the safety and acceptable standard
the product must possess for customers acceptability.

The guest speaker recall previous topic which is the Sensory Evaluation which defines as
a scientific method that evokes, measures, analyses and interprets responses to products, as
perceived through the senses of sight, smell, touch, taste and sound. After the definition of terms,
she added that the BRC standard has endure this system of ongoing shelf-life assessment is in
place and this include the sensory analysis. The records and results from shelf-life tests shall
verify the shelf-life period indicated on the product that we can see whenever we buy something
in a store. The process of the sensory evaluation can be done by statistical tools such as ballots
and form questionnaire just like when we conducted quantitative research.
 In addition, conducting a sensory evaluation and dealing sensory perception (sight, smell,
taste, touch, and sound), the number of respondents, targeted market and how you formulate the
question because these parameters can affect the result. The speaker shows a sample test
questionares, she discusses that when using the sense of taste in sensory perception it is
important to rinse the mouth in between the tasting of the different product in order to avoid bias.
On the other hand, in conducting a basic odor test, it is important to used colored cups in order to
not distinguish the sample through sight. Furthermore, there are three principles of testing
facilities; it needs to have a proper area in order to avoid decision through discussion and bias.

After that, the guest speaker there are Psychological errors that might affect the result
and decision of the evaluation such as expectation error, suggestion error, stimulus and logical
error, distraction error, attribute dumping and order effect to name a few. Moreover, the guest
speaker allow students to interpret the given sample questionnaires in order to measure the
student’s gain knowledge about the topic. She showed triangle test, analytical test, duo-trio test,
paired comparison test, ranking test, rating difference test, affective test that are commonly used
in conducting a sensory evaluation. The webinar lasts for about 2 hours; the guest speaker was
very happy and grateful for the participative students who attend the webinar. In connection with
this, I have learned a lot throughout the 5 days of webinar were it equipped me with necessary
knowledge that I can apply in the future. All the effort and attendance is worth-it. Truly that
learning online is not a boring thing after all.