HACCP Training Course Graduation Ceremony Held by SLBS

Glace Supermarket, a prominent establishment in St. Lucia, recently invested in the professional development of its bakery staff by enrolling twelve employees in a Hazard Analysis Critical Control Points (HACCP) training and certification program. This internationally recognized food safety management system is designed to identify and mitigate potential biological, chemical, and physical hazards throughout the food production process, from raw material sourcing to consumer consumption. The supermarket’s commitment to HACCP principles reflects a dedication to enhancing product quality, bolstering consumer trust, and strengthening its competitive edge in the local market. This initiative aligns with the supermarket’s broader strategy to elevate its operational standards as it approaches its 50th anniversary in 2027.

The HACCP training, comprising four comprehensive workshops held in July of the previous year, was facilitated through a collaborative effort between the “Enhancement of the Efficiency of Production – Distribution Supply Chain in Fruit and Vegetable Sector (Second Term)”, commonly referred to as the “Seven Crops Project”, and funded by the Taiwan Technical Mission (TTM) in Saint Lucia. This project aims to bolster local agricultural production and reduce the island’s reliance on imported food products. The partnership between Glace Supermarket, the Seven Crops Project, and the TTM underscores a shared commitment to strengthening food security and promoting sustainable practices within the Saint Lucian food industry. The successful completion of the training program culminated in a graduation ceremony where four employees received full HACCP certification, while the remaining eight earned participation certificates, demonstrating the collective effort towards enhanced food safety practices within the bakery.

The graduation ceremony, held at the Archbishop Kelvin Felix Archdiocesan Pastoral Centre, served as a platform to acknowledge the participants’ dedication and the significance of the training for both Glace Supermarket and the broader Saint Lucian food sector. Representatives from various stakeholder organizations, including the Taiwan Technical Mission, the Ministry of Agriculture, and Glace Supermarket’s management, emphasized the importance of food safety, continuous improvement, and the positive impact this initiative will have on consumer confidence. The training not only equips the bakery staff with crucial skills to manage food safety risks but also reinforces Glace Supermarket’s commitment to providing high-quality products and contributing to the overall well-being of the community.

Mr. Daniel Lee, Chief of the Taiwan Technical Mission, commended Glace Supermarket’s proactive approach to food safety, emphasizing the importance of delivering high-quality products and prioritizing consumer well-being. He highlighted the significance of HACCP training in minimizing potential risks and ensuring customer peace of mind. Dr. Randel Esnard, Deputy Permanent Secretary in the Ministry of Agriculture, underscored the alignment of this initiative with the Ministry’s focus on strengthening food security and promoting sustainable practices. He praised Glace Supermarket’s contribution to enhancing food safety regulations and ensuring a stable and nutritious food supply for all citizens.

Mr. Anthony Bousquet, General Manager of Glace Supermarket, expressed gratitude for the Taiwan Technical Mission’s support and highlighted the strategic importance of the HACCP training. He emphasized the supermarket’s commitment to continuous improvement and the role of enhanced food safety practices in attracting customers to locally produced goods that meet the highest quality standards. This, he noted, contributes to the growth and sustainability of local businesses and facilitates the expansion of Saint Lucia’s export capabilities. Bousquet affirmed Glace Supermarket’s ambition to secure SLBS safety certification in the near future.

Furthermore, Ms. Euthalia Philgence, the HACCP Consultant, emphasized the responsibility the newly trained staff bear in upholding food safety standards and protecting consumers. She urged them to apply their acquired knowledge diligently and maintain a steadfast commitment to integrity in their work. Ms. Adline Eudovic, Project Coordinator for the Seven Crops Project, highlighted the project’s broader goal of enhancing food security and supporting local production by providing Saint Lucians with high-quality, locally-sourced alternatives to imported goods. She commended the participants for their commitment to continuous learning and emphasized the positive impact their actions will have on customer confidence and the overall quality of the supermarket’s products. The collective presence of key stakeholders, including representatives from the Taiwan Technical Mission and the Ministry of Agriculture, underscored the collaborative spirit driving this initiative and its significance for the future of food safety and security in Saint Lucia.