The first ripples of the Davao Region Athletic Association (DAVRAA) meet in the city happened not in the playing fields and courts but in the kitchen.
All in all, 38 delegates from Mati City were rushed to hospitals on Saturday night after experiencing symptoms of food poisoning. This is actually nothing new in the history of the regional meet and even in previous Palarong Pambansa. Sanitation, food handling and contamination are among the factors that have caused many incidents of food poisoning. However, Saturday’s food poisoning incident is a bit revolting as reported findings will show. According to the report made by the City Health Office, the delegation ‘recycled’ leftover food to feed athletes. This is a different case as it speaks of utter negligence and lack of regard for the athelete’s wellness. Most of these athletes are young children from elementary and high schools.
Feeding leftover food to athletes whose performance rely much nutrition is tantamount to malicious negligence. You need not be a rocket scientist to know what is good for athletes who are out to compete. These members of the kitchen staff are likewise mostly teachers who are not ignorant to know that leftover food is no good for kids who are expected to be in their top shape physically and mentally.
This is the time to review the systems of the Deartment of Education (Deped)-run event with emphasis on budget management and procurement. This budget has been prepared months before the games and the food consumption planned way before that. It is therefore no excuse that there would be an overflow of food prepared as to have so many leftovers. Worse, using the leftover food for the next meal is a no no. There is already a budget allocation for the next meal. So where does the money go?
The budget for Deped-run events such as the DAVRAA is sourced from Special Education Funds of the LGU hence, the local government can inquire into the food requirements, consumption and actual purchases.
Finally, those responsible from the head of delegation by reason of command responsibility and the supply officer by reason of direct responsibility and kitchen staff by reason of direct participation should be held accountable.
