Food safety has been a growing concern worldwide in the recent years due to increased
movement of people and food products across borders, changes in food production methods,
processing and handling practices, transportation, preservation for longer periods in cold storage,
and handling during preparation in case of fresh foods, rapid urbanization, sewage
contamination, and most critically, emergence/re-emergence of critical food-borne diseases,
microbial food toxins, and heavy metal contaminants from mining waste sites, among others. The emergence of these illnesses is attributed to the survival and growth of these pathogenic
micro-organisms once introduced in any stage of food supply chain, the major being Salmonella
spp, Enterobacteriaceae, E.coli, and Listeria spp. The main food safety challenges that Rwanda
is facing today are related to lack of food production-consumption continuum policies and
regulations to support Hazard Analysis and Critical Control Point (HACCP) principles
embedded in Rwanda Standards. Studies, on fruits and vegetables consumed raw as salads, show
that microbial contamination occurs mainly at four stages of production-consumption supply
chain, namely: farm (irrigation water, domestic manure and wild animals), transportation
(poor handling) market (water, handling), and food vending establishment (water, preparation,
cross-contamination, poor storage conditions). The Standards of living of Rwandans will be
measured, among other parameters, by basing on the quality and safety of the food they produce,
sell locally, regionally and internationally. HACCP is the most effective food safety system internationally recognised for assuring Food Safety. A number of companies implement and have acquired HACCP certification (check this on RSB website) and sensitization is ongoing to ensure food safety is understood as crucial aspect in the food value chain.
For Rwandan businesses to maximize the benefits of HACCP Certification there is need for joint efforts from various institutions with significant roles to play.  It is in this respect that Rwanda Standards Board (RSB) has organized a stakeholder workshop to discuss comprehensive support program for Small and Medium Enterprises (SMEs) certification and sustainable supply of safe food.

The one-day workshop will take place at Nobleza Hotel, on 14th December 2016 starting at (9:00).