Introduction Labels are important to help the consumer make an educated purchase by giving all of the essential information about the product. The Saint Lucia Bureau of Standards would like to invite you or a suitable representative to a half day face to face labeling workshop Objectives To provide a clear and detailed understanding of …
IntroductionFood safety is everyone’s responsibility. Farmers and growers, manufacturers and processors, food handlers and consumers, all have a responsibility to assure that food is safe and suitable for consumption. Outbreaks of food-borne illness are at best unpleasant; at worst, they can be fatal. Other consequences include damage to trade and tourism which can lead to loss of earnings, unemployment …
HACCP Food Safety System – Training in the Principles and Implementation Read More »
IntroductionThis national code of practice was developed to provide guidelines as a basis for establishing and operating Beauty and Wellness facilities in Saint Lucia according to best hygienic and safety practices. Given the increasing importance of the Beauty and Wellness sector to the economy of Saint Lucia, this code aims to set standards for the operation of beauty …
IntroductionFood is essential for health and well being but may also be a cause of illness. Food-borne illness can have seriously damaging effects on individuals.Education of food handlers in the basic principles of food hygiene is therefore critical as it constitutes an important measure in preventing food-borne illness. Prevention is better than cure. Training ObjectiveTo provide participants …
IntroductionSuccessful companies have been studied and the common elements identified are captured in a set of international standards known as the ISO 9000 Quality Management System series. A quality management system has been described as business common sense. It is a business improvement tool which provides guidance on good management practices. Training in a Quality Management System Based …
Hazard Analysis and Critical Control Point (HACCP) System is a food processing management system that addresses food safety through a preventative approach. This is achieved by the identification and control of biological, chemical and physical hazards associated with raw materials and handling, processing, storage and distribution of the finished product prior to consumption. These hazards …
This Certification program is a voluntary programme aimed at setting standards for the operation of beauty and wellness facilities to ensure the protection of the health and safety of consumers and delivery of quality service by professional and knowledgeable operators. The certification programme has three tiers/levels, bronze, gold and platinum. At each level there are …
The Bakers’ Certification programme is one where the baking process is certified as being hygienic. It is a programme under the Food Certification Programme which gives the assurance that the activities of the sector meet the specification of the relevant standards to ensure consumer health, safety and satisfaction. A Certificate of Food Hygiene is issued …
Reducing energy consumption and improving energy efficiency are at the forefront of the global climate change agenda. ISO 50001, the flagship International Standard for improving energy performance, has just been updated. Energy consumption is on the rise, despite the fact that it contributes to nearly 60 % of the world’s greenhouse gas emissions.[1] At the same …
