HACCP Food Safety – Training in the Principles and Implementation Introduction Food 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 […]
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BASIC TRAINING IN FOOD SAFETY (ZOOM) Introduction Food safety and hygiene has never been more important as we navigate through these unprecedented times. Not only is food 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
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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
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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
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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
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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
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Verification is a procedure (other than type approval) that ascertains and confirms, through examination and marking and/or issuing of a verification certificate, that the measuring instrument complies with statutory requirements. Verification should not be confused with calibration. Verification will not be performed unless conformity of the instrument to the approved type has been established. Calibration is
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Label Assessment Saint Lucia Bureau of Standards Label Assessment Programme The Label Assessment Programme is based on requirements of mandatory standards SLNS 1-1: 2016 Specification for Labelling of Commodities – Part 1: General Labelling Requirements, SLNS 1-2: 2018 Specification for Labelling of Commodities – Part 2: Pre-packaged Goods and SLNS 1-3: 2014 Specification for Labelling
The SLBS Product Certification Programme provides the foundation for granting a license to use the national mark of conformity known as the Saint Lucia Standard Mark. The Saint Lucia Standard Mark on a product is a quality seal indication that the product complies with regionally and internationally accepted National Standards, and that the supplier maintains
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Certificate of Free Sale The Certificate of Free Sale provides testimony that the sale of a particular product is not in contravention of the Standards Act and Regulations and other National Legislation.1.Application for CFS
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