IFC to work with hotels to determine market demand

Picture: FOOD ONLINE

INTERNATIONAL Finance Corporation (IFC) will work with hotels to determine the market demand for meat and seafood processors and suppliers to have a recognised food safety standard based on Hazard Analysis and Critical Control Points (HACCP) Certification.

HACCP is a globally-recognised food safety standard that uses a systematic preventative approach to food safety from biological, chemical and physical hazards in production processes.

The report From the Farm to the Tourist’s Table – A Study of Fresh Produce Demand From Fiji’s Hotels and Resorts that was launched at the Grand Pacific Hotel in Suva on Tuesday stated this as one of the ways quality fresh produce were supplied to resorts and hotels.

HACCP (Fiji) Limited, an Australian company operating in Fiji, has developed a Critical Control Points Lite (CCP Lite) for restaurants and is interested in developing a similar product for fresh produce suppliers given sufficient demand.

“Should hotels express demand for suppliers to adopt this standard, HACCP Australia (Fiji) Limited should develop and test the CCP Lite standard for meat and seafood suppliers and certify at least two suppliers,” the reports states.

The report added fulfilling this recommendation would depend on suppliers understanding the business case for certification – that an investment in food safety standards would increase their ability to sell to hotels.

It adds that CCP Lite is seen as a stepping stone to full HACCP certification.

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