SVG hosts HACCP Food Safety Systems Workshop

By Caribbean Medical News Staff
Twenty officers of the Banana Service Unit, the Produce Marketing Organisation and other stakeholders in the agriculture sector, recently trained at a three-day workshop on Hazard Analysis and Critical Control Point (HACCP) food safety systems.
The banana crop industry is a major foreign exchange earner for St Vincent & the Grenadines.
The objectives of the training were to expose participants to the principles of HACCP and to increase awareness and understanding of the concepts in developing the HACCP.
It also sought to provide participants with the knowledge and skills required for implementing a HACCP System, for participants to be able to list and explain HACCP verification procedures and for participants to be able to explain the steps involved in planning and conducting an audit.
The workshop commenced on Tuesday 29th September at the NIS Training Room and ended October 1.
The training was organised by the Ministry of Agriculture and the Banana Accompanying Measures (BAM), and is facilitated by Dr. Xanthe Dubuison and Ms. Samantha Williams.

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