TEPA Newsletter – December 2015
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Merry Christmas from TEPA
The Saint Lucia Trade Export Promotion Agency, TEPA is thankful for your support during this year…. Read More…[/column]
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Expression of Interest
Exporters are invited to apply! Martinique/Saint Lucia Expression of Interest to participate in a marketing and promotion programme in Martinique… Read More… [/column]
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TEPA and SLCSI Formalize MOU
The Saint Lucia Trade Export Promotion Agency (TEPA) and the Saint Lucia Coalition of Service Industries (SLCSI) have signed a Memorandum of Understanding (MOU). TEPA hails the signing as ‘very strategic’ to the effective delivery of its mandate which is to promote exports of goods and services… Read More…[/column]
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The Climate is Right in the Caribbean
Whether you are considering a new investment in one of the Caribbean’s competitive sectors, or you are seeking to expand existing operations, the place you’ve always wanted to visit is also the ideal location for your business…. View Video…[/column]
Upcoming Events
EXPO 2016
June 16-19, 2016
The Saint Lucia Trade Export Promotion Agency (TEPA) presents a multi-sectoral trade exposition for the Organization of Eastern Caribbean States (OECS). Get the unique opportunity to meet with OECS manufacturers and service providers, all in one place.
EXPECT, EXPERIENCE, EXPORT THE CARIBBEAN’S FINEST!
ASK Anthony
What is HACCP and what are the principles on which they are based?
Hazard Analysis and Critical Control Point (HACCP) is a risk management system that identifies, evaluates and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. HACCP is a preventative approach where the focus is placed on the prevention of food products that are safe to consume.
HACCP is based on seven (7) core principles. They are as follows:
- Conduct a hazard analysis
- Determine the critical control points (CCP)
- Establish critical limits (CL)
- Establish a system to monitor control of the critical control point (CCP)
- Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
- Establish procedures for verification to confirm that the HACCP system is under control
- Establish documentation concerning all procedures and records appropriate to these principles and their application
Did You Know?
- Did you know that HACCP can be implemented in small, medium and large scale businesses such as:
- Food processing establishments
- Commercial kitchens for example canteens
- Hotel kitchens, catering companies
- Packaging and distribution entities like supermarkets
Source: Saint Lucia Bureau of Standards (SLBS) HACCP Brochure 2015
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