TRAINING WORKSHOP ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM DEVELOPMENT, IMPLEMENTATION AND MANAGEMENT TO BANANA BEVERAGES, CASSAVA, HONEY AND GRAINS VALUE CHAINS


Kampeta SAYISONGA, the Director General of NIRDA giving out  her opening remarks

 

On April 3rd March 2018 a call was made by National Industrial Research and Development Agency for a three-day workshop that gathered local food and beverage processors of Banana, Grains, Cassava and Honey.

 

The Director General thanked all participants for their commitment to learn and upgrade their usual working procedures through the application of HACCP system and other food safety measures, in order to reach a higher level of competitiveness.

The Director General also emphasized the responsibility of NIRDA to make sure the industrial sector of Rwanda raise their competitiveness through increased productivity but also improved quality of products as an important key to access and compete on the regional and international market. For our food factories to be competitive at international market they need be HACCP certified and this should be understood by managers as they are the main implementers.

 

NIRDA is expected to make Rwanda a quality hub of Africa, in terms of manufactured products. This will enable Rwandan firms compete on the newly agreed common market, which is going to make the competition even tougher.  The Director General of NIRDA added that in the next fiscal year, NIRDA will partner with Business Development Fund (BDF) so that Agro-processing SMEs can access finance to acquire necessary equipment and cover any other costs in implementation of hazards control system.

 

We will continue to partner with the Rwanda Standards Board to train agro processors on HACCP guidelines and we have started visiting them,” DG said".

 

She concluded the remarks by pledging NIRDA’s continued support to the four selected value chains.

 

 

               

 

Dr. George Nyombaire, Head of Research and Development Coordination Department at NIRDA.

 

Addressing the media during the training on HACCP system, Dr George Nyombaire, Head of Research and Development Coordination Department at NIRDA, said there are over 200 small agro-processing industries.

 

The HACCP system will ensure that our enterprises produce goods of sufficient quality and quantity to supply potential export markets in line with the National Export Strategy II. Considering that African countries recently signed a common market treaty, local food industries need to make sure they are certified for such food safety standards so that they are not rejected by clients,” Dr. Nyombaire said". 

 

 

               

 

Anicet MURIRO, Food and Agriculture Standards Researcher at Rwanda Standards Board

 

Anicet Muriro, Food and Agriculture Standards Researcher and Zamukana Ubuziranenge Project Coordinator at Rwanda Standards Board said: “We have to ensure continuous assessment because having been certified it does not mean your products are of quality. Besides surveillance in industries, we also do it on the market so that any non-certified product is not accepted,” he said NIRDA will collaborate with RSB in organizing another training session on HACCP documentation and link up SMEs to different funding institutions available through continuous monitoring Mr. Muriro said.

 

It was recommended that NIRDA & RSB accompany SMEs in the process of complying to HACCP system and avail relevant information (on technology and training requirements) which should be communicated and owned by each individual willing to start food processing and established SMEs.

All the SMEs present agreed to enroll in the “ZAMUKANA UBUZIRANENGE” program which is intended to assist in the process; trainees during the workshop assured NIRDA that by mid-May 2018 each SMEs attending this workshop will submit a HACCP plan, NIRDA staff were also assigned to collaborate with RSB to follow different value chains.

 

During Closure of a three-day workshop the National Industrial Research and Development Agency in Collaboration with Rwanda Standards Board, awarded 39 participants who attended the workshop training on “Hazard Analysis and Critical Control Points (HACCP) (RS 184:2017): Understanding on the requirements and implementation in food industry”.

 

                 

 

Representatives attending training workshop on HACCP System Development Implementation and Management to Banana Beverages, Cassava ,Honey and Grains  value Chains

 

                

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