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Fisherfolk in the Grenadines receive International Food Safety Certification.

Eighteen persons within the Fisherfolk community in the Grenadines have completed a Hazard Analysis and Critical Control Points (HACCP) training course which was held from July 26-27 2017.

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 training, which was conducted by Sustainable Grenadines (SusGren) catered for fishers in the Grenadines Bank, more specifically, Union Island and Mayreau.

The July 26-27 training focused on the potential effects of harvesting and handling of fish and shell fish products. Ms. Alisa Martin and Cylena Andrews from the Fisheries Division within the Ministry of Agriculture, Fisheries, Forestry and Rural Transformation, St Vincent and the Grenadines facilitated to two-day workshop.

The closing ceremony was held on August 12th where the eighteen participants were on Saturday presented their certificates, as well as ice coolers to be used during their daily fishing activities.

Philman Ollivierre

President of the Mayreau Explorers Fishers Corp, Philman Ollivierre in his brief remarks at the closing ceremony stated, “Knowledge is power. So, let us use the information that was passed on to us, to better ourselves and in turn better our livelihoods, Fishing!”

Mathew Harvey, Executive Member of the Union Island Fisherfolk Cooperative expressed thanks to SusGren, TNC and USAID for giving them the opportunity to get certified.

Susgren Fisheries Coordinator, Audwin Andrews commended to fishermen for taking time from their daily routine to attend the training.“By missing those two days of fishing, demonstrates your commitment towards developing your selves and, our fishing industry. I implore you to, as the saying goes, ‘put into practice what you have learnt” said Andrews.

“By missing those two days of fishing, demonstrates your commitment towards developing your selves and, our fishing industry. I implore you to, as the saying goes, ‘put into practice what you have learned” said Andrews.

“Following the training, I know each one of you now have a better understanding of the best food handling practice. Now able to apply food safety controls to achieve high standards, know how to prevent cross contamination, understood the principles of a food safety management system, understood the importance of personal hygiene and importantly, be able to keep your boats clean and hygienic,” Andrews added.

ABOUT HACCP

HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:

  • Conduct Hazard Analysis of biological, chemical or physical food hazards
  • Determine critical control points
  • Establish critical control limits, for example, minimum cooking temperature and time
  • Establish a system to monitor control of Critical Control Points
  • Establish corrective actions
  • Establish procedure for verification to confirm that the HACCP system is working effectively
  • Establish documentation and record keeping

Funding for the training was provided by USAID as part of the Caribbean Marine Biodiversity Program (CMBP), led by The Nature Conservancy (TNC).

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Sponsored by GEF SGP, UNDP

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