Vigilance, key in food safety
Upholding everyday consciousness in handling and preparing food is crucial to preventing foodborne illnesses and hospital-acquired infections, according to a health specialist here at the University of Cebu Medical Center.
Nurse Tanya Jayne Pasicaran underscored the reminder during a Dietary Food Safety Lecture Workshop on Oct. 27 that highlighted the 2025 Food Safety Awareness Week at UCMed.
“In every step, from washing our hands, preparing ingredients, cooking thoroughly, to serving food on clean dishes, we can reduce the risks,” said Pasicaran, infection control nurse and disease surveillance coordinator of the hospital.
The session, which gathered UCMed dietary cooks, aides, and Silliman University dietetic interns, kicked off the hospital’s week-long observance themed “Sa Pagkaing Ligtas, ang Pamilya ay Palaging Malakas!”
On Oct. 29, UCMed Dietary Unit staff joined the National Convention for the 2025 Food Safety Awareness Week at Robinsons Galleria Cebu that the Central Visayas Regional Food Safety Committee and its Technical Working Group organized.
The hospital continued its advocacy on Oct. 30 with another lecture, this time for UCMed Allied Health Professional Services and the Administrative Unit Team, shared the former’s head, director Ronniel Dayaday.
It focused on proper household food handling, hygiene, sanitation, and prevention of foodborne diseases.

UCMed acknowledged Kalbe International for supporting the hospital’s initiatives during the week-long celebration.
The series of activities affirmed UCMed’s commitment to strengthen public health by promoting strict food safety practices and protecting patients from preventable illnesses.







