A half-day seminar to launch a project on âImproving Food Safety Practices among Food Vendors, Caterers and Processors in St Vincent and the Grenadinesâ was held on Monday, March 21.{{more}}
The project is being implemented by the St. Vincent and the Grenadines Bureau of Standards (SVGBS) in collaboration with the Caribbean Industrial Research Institute (CARIRI) and involves the training of technical officers at the SVGBS and other support agencies on the principles of Good Manufacturing Practice â GMP, (Food Preparation and Hygiene). It will also involve conducting pilot studies with several food establishments relative to the application of Good Manufacturing Practices (GMP) and the development of a training manual and video on food hygiene and safety.
Mondayâs launch also included a meeting with stakeholders in the industry. The stakeholder discussion was aimed at sensitizing and reviewing the roles of stakeholders in the food safety sector as well to solicit feedback towards an effective project implementation.
Additionally, two days of training on the principles of Good Manufacturing Practices (GMP) targeting regulars will come to an end today, Friday, March 25, 2011.
Mondayâs opening ceremony heard brief addresses by Saboto Caesar, Minister of Tourism and Industry; Margaret Taylor of CARIRI and Director of the SVGBS, Ezra D. Ledger.
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