Glace Supermarket Staff Undergo HACCP Training 

(RODNEY BAY, GROS ISLET, SAINT LUCIA – ) –Twelve employees from Glace Supermarket recently participated in the HACCP examination of the St. Lucia Bureau of Standards (SLBS) aimed at increasing the competitive advantage of the company’s bakery. 

Hazard Analysis Critical Control Points (HACCP) is a globally recognized food safety management system that identifies and controls potential hazards during food production. The system addresses biological, chemical, and physical risks from the initial stages of raw material production and procurement up to the distribution and consumption of the finished product.

The participants benefited from four HACCP training workshops in food safety that were held on July 17, 23, 25 and 30 last year. The training workshops were facilitated by the “Enhancement of the Efficiency of Production – Distribution Supply Chain in Fruit and Vegetable Sector (Second Term)”, also known as the “Seven Crops Project”, and funded by the Taiwan Technical Mission (TTM) in Saint Lucia.

A special graduation ceremony was held on Tuesday afternoon, February 25, 2025, at the Archbishop Kelvin Felix Archdiocesan Pastoral Centre in Marisule to recognize the participants for their achievements. Four of them passed the test and received certificates, while the remaining eight received participation certificates.

Remarking on the benefits of the training workshops, Mr. Daniel Lee, Chief of the Taiwan Technical Mission (TTM) in Saint Lucia, said the supermarket is demonstrating that delivering high quality and value to customers is important.

“By completing this HACCP training, you are now better equipped to minimize the risk to consumers by effectively managing potential food hazards,” he said. “As a result, customers can have peace of mind knowing that the food they purchase is safe for consumption. Your dedication to food safety is commendable.”

Lee wished the participants and Glace Supermarket continued success, urging the participants to always remember that the skills they acquire and refine will have a profound impact on the growth and prosperity of the popular supermarket.

Dr. Randel Esnard, Deputy Permanent Secretary in the Ministry of Agriculture, Fisheries, Food Security and Rural Development, was also in high praise for the supermarket, noting that by completing the programme, Glace Supermarket’s operations have been strengthened, thereby contributing meaningfully to the well-being of consumers.

“This achievement underscores the importance of continuous education and proactive risk management in ensuring a resilient and competitive food industry,” said Dr. Esnard.

Dr. Esnard added: “From the Ministry of Agriculture’s perspective, we remain steadfast in our mission to enhance food and nutrition security and stability in Saint Lucia. Through our strategic policies and initiatives, we are also working on strengthening our agriculture value chains, improve food safety regulations, and promote sustainable practices that ensure stable and nutritious food supply for all our citizens.”

Mr. Anthony Bousquet, General Manager of Glace Supermarket, thanked the Taiwan Technical Mission for funding the training workshop. He said the training was necessary in order to appeal to customers to not only buy locally-produced products, but also buy products that meet the highest quality standards. He added that this will help Saint Lucia improve its exportation of locally-produced goods. 

As Glace Supermarket prepares to celebrate its 50^th anniversary in 2027, Bousquet said the company remains committed to raising the bar to ensure its longevity in business while assuring customer satisfaction. 

“As a company, we need to improve and this HACCP training is one of the means by which we can improve,” Bousquet said. “It’s a means by which we can ensure that we will continue as an ongoing business, as a going concern. That’s what business is about.”

 Bousquet said Glace Supermarket intends to pass the St. Lucia Bureau of Standards (SLBS) safety certification this year.

Meanwhile, Ms. Euthalia Philgence, HACCP Consultant, underscored the need for high standards in food preparation. She called on the participants to use the new skills they acquired to create a safer and higher quality of service to customers. 

“You are more than bakers now, you are safety professionals,” she told the participants. “I want to now protect your customers who already trust you. You are carrying that mantle that you are protecting your customers. Take what you have learned and put it into action. Work with integrity and stay committed.” 

According to Ms. Adline Eudovic, Project Coordinator for the Seven Crops Project, the participants’ willingness to learn and apply food safety principles will have a lasting impact on the quality of products produced by the supermarket, thereby increasing customer confidence. She said the aim of the Seven Crops Project is to reduce the island’s high food import bill by offering Saint Lucians locally-produced alternatives.

“The Seven Crops Project remains committed to working with all the key stakeholders in strengthening food security, improve the quality and standard of locally-produced goods, and support local production,” Eudovic said.

Other attendees at the graduation ceremony included Mr. Hugo Lo, Production Manager (Seven Crops Project) at the Taiwan Technical Mission; Mr. Johnson Yang, Production Specialist (Seven Crops Project) at the Taiwan Technical Mission; and Mr. Kemuel Jn Baptiste, Director of Agriculture.