In line with its commitment to promoting safe and high-quality food service operations, Rizal Technological University’s (RTU) Business, Resource Generation, and Auxiliary Services – Food Services Office (BRGAS-FSO), led by Dr. Rhodora D. Lintot, successfully hosted the RTU Food Concessionaires’ Capability Development Training 1: Food Safety and Sanitation on March 25, 2026.

The training, with the theme “Foodborne Illnesses: Causes, Prevention, and Control in Food Service Operations,” was conducted in collaboration with the Department of Science and Technology (DOST). The session featured Engr. Angelyn L. Carandang, as the resource speaker, shared her expertise and insights on food safety and sanitation practices.

It provided a comprehensive discussion on foodborne illnesses, including their definition, significance to public health, and impact on food service operations. Participants gained a deeper understanding of the common causes of foodborne illness in food service settings and practical strategies to prevent contamination.

This initiative formed part of the office’s continuous efforts to enhance food service quality and safeguard the health and well-being of the university community. The program was specifically designed for campus food concessionaires and aimed to strengthen their knowledge and skills in food safety and sanitation practices.

The training also emphasized the importance of proper food handling, sanitation procedures, and personal hygiene in maintaining safe food operations. Moreover, the activity equipped participants with essential preventive and control measures, such as proper temperature control and cross-contamination prevention, while reinforcing compliance with food safety regulations and institutional policies.

Through this initiative, RTU reaffirms its commitment to ensuring that all campus food concessionaires adhere to the highest standards of food safety, thereby contributing to a healthier, safer dining environment for all university stakeholders.