On April 15, 2021, the St Kitts and Nevis Chamber of Industry and Commerce (SKNCIC), through its Business Training Series, hosted a food safety workshop focused on Hazard Analytical Critical Control Points (HACCP). HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
The objective of the workshop was to create awareness as it relates to food safety for the various stakeholders. Food safety is of utmost importance for businesses. It helps protect consumers’ health from foodborne illness and food poisoning, which occurs when food becomes contaminated by bacteria, viruses, and other germs.
Representatives from the Manufacturing Division, Ministry of Agriculture, Bureau of Standards, Hotel Industry, and the Agro-processors were present.
Topics covered included benefits, legislation, costs, pre-requisite programs, and HACCP plans. The session was conducted by Mr. Desroy Tate, a certified HACCP Training Manager. Mr. Tate is the Chairman of the Manufacturing Division and a Member of the Board of Directors of the SKNCIC.
Upon termination of the workshop, participants were well informed, providing feedback such as “very informative session,” while another remarked, “The workshop should be replicated throughout St Kitts and Nevis.”
A “Certificate of Participation” was presented to each participant by the President of the Chamber – Mrs. Giselle Matthews, and the Executive Director – Andrew Satney.
The Business Training Series will continue with additional workshops as we seek to fulfill our mission to improve the standard and quality of life of all people in St Kitts and Nevis by building the human resource capacity of the Chamber members and the Public Sector.