Current date 02/05/2012

Agriculture Minister to Focus on Food Safety Act

FRIDAY, 13 JANUARY WRITTEN BY Latonya Linton, JIS Reporter Minister of Agriculture and Fisheries, Hon. Roger Clarke, says ensuring that >>

Update on products free of colours associated with hyperactivity

Thursday 5 January 2012 The Agency has updated its list of product ranges that do not contain the six food >>

FDA Delays Inspections Amid Political Food Fight

Avia Collinder, Business Writer The timing of a decision by the United States Food and Drug Administration (FDA) to postpone >>

Level 1 Award in HACCP for Caterers in Barbados Food Hygiene Bureau Training Programme 2011

For Business owners, Chefs, Cooks, HACCP Team Members, Owners and Managers of Food Manufacturing, Processors, Catering and Hospitality Sectors. This >>

Govt Provides Special Loan for Food Exporters to Upgrade Operations

KINGSTON — By Alphea Saunders, JIS Reporter Government is offering food exporters a special loan of $100 million and general >>

Jamaicans Encouraged to Eat More Local Chicken Meat

KINGSTON — By Athaliah Reynolds, JIS Reporter Jamaicans are being encouraged to eat more locally produced chicken meat, in an >>

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Food Industries Information Site

Quality is determined by the relative values of several characteristics, which when considered together, will determine the acceptability of the product to the buyer and ultimately to the consumer. The following publications and resources are designed to help you develop a food safety programme for your business.Food Safety Programmes - Protect your customers and your business

A food safety programme is a written programme designed to manage food safety.

It examines all of the steps involved in producing food from ingredient purchase ► through to final sale, identifying things with the potential to cause harm to the consumer the hazards, and implementing controls to eliminate or control such hazards.

For a general guidance on developing and implementing a food safety programme in your business please contact a your local Health Office.

Introduction to Food Safety Programmes

Before You Start

Handling Food Safely (PDF)

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations.

Basics for Safe Food Handling

Introduction to HACCP

Introduction to HACCP

Hazard Analysis

Hazard Analysis II

HACCP applied to primary production. FAO (34,6 MB)

Ministry of Agriculture & Lands Trade System

Jamaica Trade Point

Natural Resources and Ethical Trade Programme (NRET)

Jamaica Import/Export Inspection Centre (JI/EIC)

Food Storage and Prevention of Infestation

Veterinary Services Division

Bureau of Standards Jamaica

Pesticides Control Authority

Port Authority

Jamaica Customs

Fisheries and Aquaculture

Hygiene Practice

Hygiene Practice >>

Regulations

The harmonization of standards, the control and promotion of their quality is fundamental in order to avoid multiplicity of standards. Standardization promotes collaboration among food actors, reduction of obstacles to trade, allow to differentiate the quality of products, goods and services, and it is a way of getting consumer protection objectives. >>

Farmers

Farmers >>