Prepared by:

NANCY N. ERLINA, MAVED

Trainer
 Operational Guide

Philosophy

The Extension program is anchored on the respect and dignity of Man and
the belief that each and every individual possesses the right to attain happiness
and fulfillment of his life, whereas the society has obligation to ensure that every
member of the community exercises his/her share in shaping the wholesome
development of the same society.

Vision
To have a better quality of life for all who are socially transformed
individuals in the rural and urban communities characterized by improved socio-
economic, conditions, respect cultural, diversity, physical/ health and morally
uprightness.

Mission
1. Develop the skills and attitude of the out of school youth, unemployed
adults, working man and woman become self-reliance and productive
members of society.
2. Provide unlimited extension services needed by clienteles to become
self-sufficient and independent minded individuals.

Goals
1. Share the professional expertise of the College with external
constituencies (identified beneficiaries) its vocational and technical
competence designed to promote socio-economic and cultural
development.
2. Enhance countryside development by establishing functional
partnership with selected Barangays and Municipalities.
3. Promote the quality of life through utilization of relevant technologies.
4. Develop and maintain network of relationships among the different
GOs and NGOs for the benefit of the identified clients of the College.
5. To upgrade the knowledge and skills of the Extension Personnel.
 Introduction

Food Safety refers to handling, preparing and storing food in a way to best
reduce the risk of individuals becoming sick from foodborne illnesses.

Food safety is a global concern that covers a variety of different areas of everyday
life.

The principles of food safety aim to prevent food from becoming contaminated and
causing food poisoning. This is achieved through a variety of different avenues,
some of which are:

 Properly cleaning and sanitizing all surfaces, equipment and utensils

 Maintaining a high level of personal hygiene, especially hand-washing

 Storing, chilling and heating food correctly with regards to temperature,

environment and equipment

 Implementing effective pest control

 Comprehending food allergies, food poisoning and food intolerance

Is an illness from consuming food
that contains a harmful substance,
microorganisms or their toxins.

SYMPTOMS OF FOODBORNE ILLNESS