Twenty aspiring professionals and individuals in the agro-processing industry are currently receiving capacity building in Belmopan on Hazard Analysis and Critical Control Point (HACCP) and its pre-requisite programmes. The event seeks to equip participants with practical skills and knowledge crucial for ensuring the production of safe foods. The event is being facilitated by the Inter-American Institute for Cooperation on Agriculture (IICA), in collaboration with the Belize Agricultural Health Authority (BAHA), the Food and Agriculture Organization (FAO), and the Ministry of Agriculture Food Security and Enterprise (MAFSE).

The training session will cover three essential components:

1. Good Manufacturing Practice (GMP):

• Emphasizing adherence to established procedures to ensure consistent, high-quality production.

2. Sanitation Standard Operating Procedure (SSOP):

• Providing detailed guidelines on maintaining a clean and sanitary processing environment.

3. Hazard Analysis and Critical Control Point (HACCP):

• A globally recognized system, often mandatory for food production in many countries.

• Proactively monitoring potential hazards throughout the supply and process chain to ensure the production of safe food products.

The HACCP system plays a pivotal role in food safety by taking a proactive approach to identify and mitigate potential risks, ensuring that food products are not injurious to consumers. This training aligns seamlessly with the broader objective of the “Building Export Ready Micro, Small and Medium-sized Agri-Exporters” project, aiming to enhance the market readiness of agri-exporters in Caribbean countries.

The overarching goal is to facilitate the capturing of regional and extra-regional market opportunities, ultimately boosting the competitiveness of agro-products from the Caribbean in both regional and international markets.