The Dominica Bureau of Standards on Monday, March 21, 2011, launched the implementation of a national food safety project titled “Improving Food Safety Management Practices among Food Vendors, Caterers and Processors in the Commonwealth of Dominica.”
The project to be implemented over an 18-month period commencing March 21, 2011, is funded by the Inter-American Development Bank (IADB) and facilitated by the Caribbean Industrial Research Institute (CARIRI) of Trinidad.
The key objective of the project is to promote the sustainable development of Dominica’s tourism industry by improving food safety management and practices in the food service sector.
“This project, which is an eighteen month project, is one geared at the tourism sector and more specifically, the food service sector,” Dr. Steve John of the Bureau of Standards said. “As a result, we are talking to people who are involved in street food vending, catering, agro processors, the restaurants and hotels. Why are we talking to them? Here in Dominica, over the last ten years, we have seen events like the World Creole Music Festival and our Carnival growing bigger and bigger. Therefore, there is the need to put systems in place that assures the food that we prepare, produce, serve and store remain safe. This is critically important.”
At the end of the eighteen month period, a number of major outcomes are expected to be recognized. Among them, an improved National Food Safety Control System, and a cadre of well-trained highly qualified food safety control auditors.
The Bureau of Standards will also implement a national food safety certification program. The Bureau is hoping that at least 12 business entities will be certified under the national food safety certification program.
Dominica will be assisted by the Caribbean Industrial Research Institute in implementing this national food safety project.