TANZANIA – The Tanzania Bureau of Standards (TBS) has launched an intensive training program focusing on food safety management systems.

This move aims to elevate the standards of local food products to meet international benchmarks, thereby unlocking new avenues in global markets and enhancing export revenues.

During a pivotal four-day training event in Dar es Salaam, TBS Director General Dr. Yusuf Ngenya underscored the immense opportunities that adherence to food safety standards presents for African countries.

By aligning with these global benchmarks, African nations are not only poised to bolster their export revenues but also to fortify the health and safety of consumers worldwide.

The training, a collaborative effort between TBS and the International Organization for Standardization (ISO), has drawn participants from a broad spectrum of East African countries, including host nation Tanzania, Kenya, Uganda, Somalia, and Ethiopia.

The program’s reach extends beyond the continent, with delegates from Mauritius, India, and Switzerland also in attendance.

Dr. Ngenya highlighted the dual benefits of this training, noting its potential to both safeguard consumer health and provide a competitive edge to businesses by facilitating access to wider markets. This initiative is particularly timely, as African nations seek to diversify and strengthen their economic footprints on the global stage.

The training curriculum is grounded in the principles of risk analysis, leveraging the latest scientific advice to ensure that food safety standards not only protect public health but also promote fair practices in the food trade.

It draws from a wellspring of international standards, including those set by the Codex Alimentarius Commission (CAC) and ISO, adopting a risk-based approach that is both robust and relevant.

Participants are being equipped with the knowledge and skills necessary to navigate and implement these standards, focusing on a range of critical areas from quality and hygiene requirements to the management of contaminants and the importance of good manufacturing and hygienic practices.

The program emphasizes the use of Hazard Analysis Critical Control Point (HACCP) and Food Safety Management (FSM) systems as foundational tools for ensuring food safety across the value chain.

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