WITH all food-related businesses in Fiji required by the Food Safety Act 2003 to be certified as HACCP compliant by 2015, a workshop has been organised to provide guidelines to help meet the requirements for those that would be affected.
According to a statement from the Secretariat of the Pacific Community (SPC), HACCP — Hazard Analysis and Critical Control Points — is a risk-based approach management system that addresses food safety. It uses identification, evaluation and control of biological, chemical and physical hazards to ensure the safety of food.
The statement said the food business demanded compliance to international food safety standards involving all steps from farm to table.
"One weak link may result in unsafe food that has an adverse health effect, and if this happens, the hazards to consumers may be serious as well as the danger of a ban on the business that caused the hazard," said the statement.
"Not only could the manufacturer be 'blacklisted' but the country could be banned from exporting that food product or related food products overseas."
Workshop organiser Ludovica Ghizzoni of the International Trade Centre (ITC) said: "This workshop will bring about awareness of the roadmap to help in HACCP compliance."