“The Essential Food Safety and First Aid Awareness Training” was conducted on May 14, 2025, at Ruperto Zubia Elementary School at Barangay Sabang, Baler, Aurora. This training aimed to equip participants with essential knowledge and practical skills in proper food handling, personal hygiene, and basic first aid response. It focused on promoting health and safety in food service environments by raising awareness on the prevention of foodborne illnesses and teaching appropriate emergency procedures. The activity reflects the commitment of the School of Accountancy and Business Management to maintaining safe and sanitary practices in the community.

The morning lecture, “Food Safety Practices, Sanitation, and Waste Management,” was conducted by Mr. Anthony M. Caballes, Instructor I at ASCOT and Operations Manager at NALU. As our speaker emphasized, food safety is not just a regulatory requirement—it’s a moral obligation that safeguards public health. The talk highlighted how improper handling, storage, and preparation of food can lead to contamination, resulting in foodborne illnesses that affect millions globally each year.

One of the key takeaways was the critical role of personal hygiene and proper sanitation in preventing cross-contamination in both commercial and household kitchens. The speaker stressed the need for strict adherence to cleaning schedules, proper handwashing techniques, and the use of color-coded tools and surfaces to maintain hygienic practices.

On waste management, the insight focused on reducing, reusing, and responsibly disposing of waste generated in foodservice operations. Emphasis was placed on segregating biodegradable and non-biodegradable waste, and the importance of training staff in waste minimization techniques, such as composting organic waste and recycling packaging materials.

Ultimately, the session served as a powerful reminder that consistent food safety practices and responsible waste management are essential pillars of a sustainable and healthy food ecosystem. As stewards of public health, every stakeholder in the food industry has a role to play in upholding these standards. The session, which highlighted critical sanitation standards and environmental practices in hospitality operations, also featured an interactive open forum. Mr. Caballes was later awarded a certificate for his expertise and service.

Following Mr. Caballes, Mrs. Elabell F. Quiambao, Chapter Administrator of the Baler Chapter, Philippine Red Cross, took the stage to deliver an in-depth and engaging presentation on Food Safety First Aid Training. She began her session by sharing the history and global presence of the Red Cross, explaining how the organization was founded and how it operates under different names across various countries, such as the Red Crescent and Red Crystal, all united under the same humanitarian mission of saving lives and alleviating human suffering.

Mrs. Quiambao then proceeded with a vital and interactive session on Basic First Aid Procedures and Basic Life Support, where she equipped participants with essential life-saving skills such as proper wound care, fracture management, cardiopulmonary resuscitation (CPR), and emergency response protocols. She emphasized the importance of quick thinking, calm decision-making, and readiness, especially in high-pressure situations where every second counts. Through real-life examples and hands-on demonstrations, participants were able to gain practical knowledge and confidence in responding to various emergencies both in the workplace and within the community.

To conclude her session, Mrs. Quiambao encouraged all participants to pursue full training and certification to become licensed First Aiders, highlighting the value of being prepared to help save lives. She inspired the group by sharing her own journey as a dedicated Red Cross volunteer, reminding everyone that anyone, regardless of background, can make a difference through proper training and a willingness to serve others in times of need.

For the first series of training, 57 barangay residents participated; specifically, there were 49 females and 8 males.