H
To improve food safety and hygiene awareness and training as well as food safety and conservation technologies in the pilot local communities Project objective: To increase the capacity in local pilot communities, including fishers and local processers as well as DOF inspectors for Food Safety and Hygiene control (Part 1) and Post-Harvest technologies and fisheries conservation (Part 2) Project activities: ? Preparing and carrying out awareness raising of local villagers, fish collectors, processors, and market persons; ? Preparing and carrying out Food Safety and Hygiene training of local fishers, fish collectors and processors as well as market actors; ? Preparing and carrying out training in food safety inspectors in Sanitary & Phyto-Sanitary (SPS) matters for 5-10 DOF food safety inspectors (training will be comprehensive enabling the 5-10 DOF staff to become Trainer of Trainers (TOT); ? Assess the current state in relation to Post-Harvest technologies and fisheries conservation in the pilot villages as regards need for new technology solutions, upgrade of existing facilities (landing sites, drying facilities, cold storage, ice production etc.), all with a view of ensuring sustainability beyond the programme cycle (baseline data will be made available for the consultants when the baseline study is being drafted/finalised). This should also include the assessment of the specific need and the possible institutional arrangement (Fisheries Co-management Committee) for supporting additional capacity for flake-ice production and introduction of insulated boxes in the coastal fisheries; ? Technical support to preparation of investment proposals for DOF – ice machines, ice boxes, upgrade of existing landing sites, alternative drying facilities etc. ? Assist and train (hands on) in the application and use of new and upgraded facilities in particular work and support to fishers in application of ice and use of insulated ice boxes will be piloted in each of the local communities.

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