17/04/2026
The Department of Science and Technology Caraga Region successfully conducted a two-day training on Food Manufacturing Regulatory Requirements Processing ( FDA Registration and CPR on April 13โ14, 2026, held at the Watergate Hotel, Butuan City. The activity gathered representatives from various State Universities and Colleges (SUCs) across the region, particularly those managing food innovation centers, processing facilities, and research laboratories.
The training aimed to strengthen the regulatory knowledge and compliance capacity of SUCs in ensuring that their food production and processing operations adhere to national standards for safety, quality, and legal operation. It also served as a preparatory initiative for institutions intending to secure an FDA License to Operate (LTO), a key requirement for engaging in food manufacturing, repacking, distribution, and related activities.
During the sessions, resource persons from FDA and DOST provided comprehensive discussions on the legal framework governing food safety, particularly the provisions of the Food Safety Act of 2013. Participants were oriented on the step-by-step procedures in applying for an LTO, including registration through the FDA e-portal system, submission of documentary requirements, and compliance with facility standards and good manufacturing practices (GMP).
Key topics covered included the classification of food establishments, identification of appropriate LTO categories, preparation of required documents such as business permits, floor plans, and product lists, and the implementation of sanitation and hygiene protocols. The training also highlighted inspection processes conducted by FDA, common compliance gaps, and strategies to ensure successful application and approval.
An important component of the training was the discussion on standard operating procedures (SOPs), hazard analysis, and risk-based approaches to food safety management. Participants were guided on establishing internal quality control systems, maintaining proper documentation, and ensuring traceability of products. Practical insights and case examples were shared to help institutions better understand real-world compliance challenges and how to address them effectively.
Interactive workshops and open forum sessions allowed participants to raise concerns and clarify specific issues related to their respective facilities. These engagements fostered collaboration and knowledge exchange among SUCs, promoting a unified approach toward regulatory compliance within the region.
The training concluded with a reaffirmation of the vital role of SUCs in advancing food safety, innovation, and entrepreneurship. By equipping institutions with the necessary knowledge and tools to comply with FDA regulations, the initiative contributes to enhancing the credibility, competitiveness, and sustainability of food-related operations in the region.
Overall, the activity was highly beneficial in building the technical and regulatory readiness of participating institutions, particularly in preparing them for the successful application of the License to Operate. It also underscored the importance of continuous capacity-building efforts and inter-agency collaboration in achieving a safe, compliant, and globally competitive food industry.
