Workshop on Strengthening Knowledge Women’s Culinary Food Safety Standards and Food Waste Management in Support of Domestic Tourism

Key takeaways emphasized that food safety is a shared responsibility spanning regulators, industry, and consumers; that ISO 22000‐based systems plus pragmatic PRPs/GHP can be scaled for street food, catering, and micro-enterprises; and that measurement traceability and accredited testing are foundational to credible certification and market access. Case examples showed how ISO-aligned practices, capacity building, and phased upgrades (equipment, hygiene, documentation) translate into better quality, certification readiness, and women’s economic empowerment. A short participant feedback survey reported strong satisfaction and preference for offline or hybrid formats in future iterations, indicating demand for hands-on content and practitioner exchange.

Six policy recommendations were derived from the workshop and survey: (1) Lower the compliance barrier for MSMEs; (2) Mainstream international standards participation; (3) Strengthen measurement credibility; (4) Adopt risk-based oversight for street foods; (5) Integrate food-waste standards in food service; and (6) Build a culture of food safety through education.