By Kenneth Marcos 
Inside the training halls of the Philippine Carabao Center, the smell of fresh milk mixed with focused discussion as dairy workers took notes, asked questions, and shared experiences. For many families who rely on carabao milk for daily nutrition, what happens behind the scenes—from milking to processing—can mean the difference between safe food and serious health risks.
To strengthen food safety in the dairy sector, the Department of Agriculture–Philippine Carabao Center (DA-PCC) trained 54 participants in a week-long Food Safety Compliance Officer (FSCO) course held from December 15 to 20 at the DA-PCC National Headquarters and Gene Pool. The participants came from dairy cooperatives, local government units, and DA-PCC staff across the country.
The training aimed to improve compliance with food safety standards, especially in the handling and processing of carabao milk and dairy products. DA-PCC said the program is part of its continuing effort to protect consumers while supporting the growth of the local dairy industry.
The activity was led by the DA-PCC Product Development and Innovations Unit, in partnership with the Food Safety and Hygiene Academy of the Philippines. The course was designed to prepare dairy cooperatives and institutions to meet the requirements needed to become certified Food Safety Compliance Officers.
Participants were trained on basic food safety laws, good manufacturing practices, sanitation procedures, hazard analysis, and proper documentation. They also learned how to identify food safety risks, prevent contamination, and ensure that dairy products meet national safety standards before reaching the market.
According to DA-PCC, carabao milk plays an important role in improving nutrition, especially for children and vulnerable groups. However, milk is highly sensitive to contamination if not handled properly. Strengthening food safety systems helps protect public health while building trust in locally produced dairy products.
The FSCO training also supports cooperatives in complying with government regulations. Certified food safety officers help ensure that processing facilities follow correct procedures and are ready for inspections by regulatory agencies. This can help cooperatives avoid penalties, improve product quality, and expand their market reach.
DA-PCC officials said the training responds to the growing demand for safe, high-quality dairy products. As more communities engage in dairy farming and processing, the need for trained personnel becomes more urgent. Proper food safety practices reduce spoilage, improve shelf life, and increase income opportunities for small dairy farmers.
Participants welcomed the training, saying it gave them practical skills they can immediately apply in their cooperatives and local facilities. Many shared that understanding food safety from production to packaging helps them protect both consumers and their livelihoods.
The DA-PCC stressed that food safety is a shared responsibility. From farmers and processors to local governments and consumers, everyone plays a role in ensuring that dairy products remain safe and nutritious.
As the country works to strengthen its local dairy industry, programs like this FSCO training highlight the importance of knowledge, discipline, and cooperation. Safe milk does not happen by chance—it is built through training, standards, and commitment at every step.
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