Health inspectors and municipal workers from around the country attended a two day training this week on Hazard Analysis and Critical Control Point (HACCP) to better understand concepts and regulations.
HACCP training is a internationally recognised medium that is supposed to be in place by 2015 to ensure that food safety is maintained at every processing outlet or eatery.
Ministry of Health head of Food Unit, Mr Dip Chand said this will require companies that export produce to overseas countries to meet the requirements.
“We need to train our local health inspectors and municipal councillors to have more knowledge which will enable them to enforce and implement at a local level,” Mr Chand said.
“We are also involving municipal councils because most of these eateries fall in the municipal areas.”
Mr Chand said the training was baseline capacity building and they plan to involve companies to inform them of the requirements HACCP.
Meanwhile, the Food Unit is currently in the process of regulating restaurant grading around the country.
“We have given a period of two months for restaurants to comply with the requirements of restaurant grading,” Mr Chand said.
Mr Chand adds the Health Ministry is providing this incentive to business owners to reflect quality services and encourage food safety for every citizen.
The two day workshop ended on Friday and facilitators are optimistic that through this medium food safety will be practiced around the country.
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