Can Iloilo’s famous batchoy get safer without losing its soul?

By Joseph Bernard A. Marzan

Traditional La Paz batchoy establishments should adopt standardized food safety practices to protect public health while preserving the authenticity of Iloilo’s signature dish and the city’s standing as a UNESCO Creative City of Gastronomy, according to a newly published discussion paper.

The paper, “Safeguarding Iloilo’s Culinary Heritage: Food Safety Policy Options for La Paz Batchoy,” published by the University of the Philippines Center for Integrative and Development Studies (UP CIDS), identified food safety gaps in raw material handling, preparation, cooking, and serving, particularly among micro and small enterprises that rely on traditional practices passed down through generations.

Researchers said preserving the cultural authenticity of La Paz batchoy must be accompanied by preventive food safety systems as demand for the iconic Ilonggo dish continues to grow.

“To sustain Iloilo City’s credentials as a UNESCO City of Gastronomy, traditional La Paz batchoy operators must transition from experiential, generationally passed down hygiene habits to a formalized, preventive system,” the paper stated.

Jade G. Pahila, Jose Marie A. Eslopor, Lhumen A. Tejano, Jihan Santanina S. Alumbro, Emiliza C. Lozada, Jin Chasina F. Decafe, and Johannes M. Magpusao of the University of the Philippines Visayas authored the study.

Iloilo City received the UNESCO Creative City of Gastronomy designation in 2023, a recognition that placed its food traditions on a global stage.

La Paz batchoy, a heritage noodle soup that traces its roots to the city’s La Paz district, is among the dishes at the heart of that identity.

The researchers conducted a focus group discussion with representatives of well-known batchoy outlets, including Ted’s Oldtimer La Paz Batchoy, Alicia’s Special Batchoy, and Netong’s Batchoy, to identify food safety hazards throughout the preparation and service process.

Among the key risks identified were microbial contamination from improperly cleaned pork offal, cross-contamination caused by porous wooden chopping boards, and inconsistent handling of shrimp paste, or ginamos, before cooking.

The paper also found that many small food businesses face difficulties complying with national food safety regulations because of limited technical knowledge, infrastructure, and financial resources.

“While governance is nationally codified under the Food Safety Act of 2013 (RA 10611) and the Sanitation Code (PD 856), a major compliance gap persists among micro and small enterprises,” the study said.

Researchers said these businesses require localized government support and practical guidance rather than relying solely on complex food safety systems such as Hazard Analysis and Critical Control Point (HACCP).

The discussion paper outlined a nine-point policy roadmap aimed at improving food safety without compromising the traditional character of La Paz batchoy.

Among the recommendations are institutionalizing supplier verification systems, standardizing cooking temperatures, replacing porous wooden food preparation surfaces with food-grade materials, strengthening controls for handling pork offal, improving hot-holding practices, and integrating pest management into sanitation programs.

The study also recommended mandatory periodic food safety training for food handlers, simple monitoring systems such as temperature logs and sanitation checklists, and voluntary certification programs to encourage compliance among batchoy establishments.

Researchers noted that supplier verification is a critical preventive measure because most batchoy establishments source noodles, pork, and other ingredients from third-party suppliers, exposing operators to quality and safety risks beyond their direct control.

The paper likewise identified hot broth holding as a critical control point because improper temperature management after cooking could allow bacterial growth despite adequate thermal processing.

“By adopting simple, accessible monitoring tools like standardized cleaning checklists and temperature logs, small-scale food businesses can achieve regulatory compliance without exhausting their limited financial resources,” the discussion paper said.

The authors concluded that food safety management should shift from reactive enforcement toward preventive risk management supported by local governments and industry stakeholders.

“Safeguarding La Paz batchoy ultimately requires a collaborative model that recognizes traditional knowledge while progressively aligning practices with modern food safety expectations,” the paper stated.

The study said strengthening food safety practices will help protect consumers, improve the resilience of Iloilo’s batchoy industry, and reinforce the city’s standing as a responsible and sustainable UNESCO Creative City of Gastronomy.