HACCP Food Safety Systems Workshop

Twenty officers of the Banana Service Unit, the Produce Marketing Organization and other stakeholders in the Agriculture sector are currently involved in a three day workshop on Hazard Analysis and Critical Control Point (HACCP) food safety systems.

The objectives of the training are to expose participants to the principles of HACCP and increase awareness and understanding of the concepts in developing the HACCP.

It also seeks 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 will climax on today (Thursday 1st October).

The training has been organized by the Ministry of Agriculture and the Banana Accompanying Measures (BAM) and is facilitated by Dr. Xanthe Dubuison and Ms. Samantha Williams.