Sierra Leone: Assessment and training for horticultural processing companies
- Posted by: Sandra Borma
- Category: Sierra Leone
The Fit For Market SPS programme, organised training on hygiene and food safety principles including Hazard Analysis and Critical Control Point (HACCP) methodology for horticultural companies producing both fresh and processed goods in Sierra Leone. The objective was to support six processing companies to master the HACCP approach in their production units, and in parallel, build the capacity of local consultants to conduct assessments on food safety management systems.
The training was carried out in three phases:
- an initial quick review of each participating company,
- followed by a collective classroom session presenting the theory on food safety management with a focus on HACCP methodology.
- The third phase allowed for more practical and individual coaching, for more mature companies: they were supported in the writing of new food safety procedures and food safety manuals.
The target group for this training was production and/or quality managers – as well as internal auditors, when available – in charge of setting up and implementing food safety management systems. One consultant, based in Kenema, was also part of the training and on-site intervention. At the end of the training, participants were able to implement the food safety management systems – manage documents, keep records, carry out regular monitoring, etc. – and to follow and apply good hygiene practices as well traceability along the value chain. Local experts are also available to support the companies in their future development and assist other companies in initiating risk analysis and food safety management systems.
This activity is supported by the Fit For Market SPS programme, implemented by COLEACP within the Framework of Development Cooperation between the Organisation of African, Caribbean and Pacific States (OACPS) and the European