Food safety training was the focus of a workshop held in Prachuap Khiri Khan on Sunday, as local food business operators gathered to strengthen hygiene standards and protect consumer health.
The session, organised by the Restaurant and Street Food Vendors Association of Thailand, Prachuap Khiri Khan chapter, took place on 1 March at Pranburi Cabana Resort in Sam Roi Yot district. It aimed to raise food safety standards among restaurant owners, street food vendors and food handlers across the province.
Dr Sirikorn Nothim, president of the Food Business and Market Operators Network Alliance for the Western Central Region and head of the Prachuap Khiri Khan chapter of the association, presided over the opening ceremony. Around 80 operators took part in the training and knowledge-sharing activities.
Also attending were Mr Kittipat Samdaengdet, president of the national association, and Ajarn Arun Kerdsawat, founding chairman of the network alliance and adviser to the association.
Guest speakers included Mr Suchart Sukcharoen, Deputy Director of the Bureau of Food and Water Sanitation at the Department of Health under the Ministry of Public Health, along with officials from the provincial public health office. Participants who successfully completed the course were presented with certificates.
Strengthening food safety standards for local operators
Organisers said the food safety training programme was designed to address changing consumer behaviour. As more people choose to eat outside the home, the responsibility on food business operators to maintain strict hygiene standards has increased.
Dr Sirikorn said that rapid economic and social changes have led to greater demand for ready-to-eat meals. Without proper knowledge of sanitation principles and correct food handling procedures, there is a higher risk of contamination. She added that inadequate management of food premises in line with legal and local health regulations can also create potential health hazards.
The training covered key areas including safe sourcing of ingredients, hygienic food preparation and cooking methods, personal hygiene for staff, and effective management of food premises. Emphasis was placed on ensuring compliance with public health regulations and maintaining standards that protect consumers.