From Field to Fork: Elevating Your Food with CARIRI’s Expertise!
For over 50 years, CARIRI has been working with players throughout the food chain, assisting them in improving their practices so that they provide safer foods to consumers. The Unit works with other agencies locally, regionally and internationally in a collaborative effort to improve the food industry and align the Caribbean region to the competitive international arena.
Why Choose CARIRI’s Food Technology Services ?
1. Premier Regional Food Safety Authority: CARIRI stands as a leading authority in food safety in the Caribbean region. With over 50 years of experience, they offer unparalleled expertise in helping businesses across the entire food chain improve their practices. This ensures the provision of safer, higher-quality food to consumers and aligns regional practices with stringent international standards.
2. Comprehensive Support and Services: From educating various stakeholders about good food safety practices to assisting in the development and implementation of food safety management systems, CARIRI offers a wide range of services. They provide everything from product and process development, standardization, training, and audits, to support in meeting regional and international export requirements. This extensive support makes them an indispensable resource for any entity in the food and beverage industry.
3. Influence and Collaboration for Industry Improvement: CARIRI actively works to foster collaboration and influence changes in legislation, aiming to improve food safety management both locally and regionally. They coordinate with various stakeholders, including farmers, food manufacturers, distributors, and regulatory bodies, promoting a unified effort to enhance food safety standards. This collaborative approach not only elevates industry practices but also contributes to improved food security and competitiveness in the global market.
Scenario: SMEs in the food and beverage industry are faced with several challenges as it relates to developing their product and maintaining a safe and reliable supply to satisfy their customers’ demands. Client is producing in small batches in their home kitchen but now has an increased customer requests and the demand exceeds their current capability. The client may also be entering into the local market. The local market requires use of a facility approved by the Public Health.
Response: CARIRI houses production facilities with food processing equipment for a wide range of products. Locations: Pilot Plant Processing Area, UWI Campus, St Augustine and Food Processing Centre, Innovation Avenue, Freeport.
CARIRI’s Food Processing Centre is a physical facility with a range of processing bays outfitted with food processing equipment as well as quality control equipment to accommodate semi-automated production activities for food and beverage products
Food processing equipment – The equipment can be used to develop, scale-up, and test product formulations and food processes and manufacture products for commercial sale.
Quality control/ testing equipment
To access the facility, the client must:
The objectives of the trial are to:
Users of the processing areas are responsible for supplying all raw materials, including packaging, and labour for the production activities.
Whilst users are allowed to use their own workers in the Food Processing Centre, Production/Processing is done under the supervision of a CARIRI representative. Based on the needs, CARIRI can assist in ensuring formulation is followed, process and product food safety protocols are observed and operating equipment
We assist companies in developing and implementing the following food safety management systems. Worldwide, countries are becoming more stringent in their surveillance and regulation of the food industry in an effort to protect consumers. The establishment of recognized quality and food safety programs in food processing or food service establishments enables them to successfully compete locally, regionally and internationally.
Food Safety is a priority as food-borne illnesses can cause the following effects on national economies:
Audits of Food Processing and Food Service Establishments can assist food establishments wishing to upgrade or improve their quality and/or operating efficiency. e.g. GMP Audits, HACCP audits, Infrastructural Audits, FSSC 22000 audits, YUM! Audits, etc.
Scenario: Client wants to optimize their current location or build or outfit a new facility to meet GMP requirements.
Response: Food processors are supplied with information and expert assistance, related to the equipment they will require to perform or improve their production process. CARIRI can assess the intended location and existing infrastructure for food production or food service suitability.
CARIRI can also design a layout and food processors are assisted in determining, documenting and implementing a layout that abides by the requirements of good manufacturing practices and sound food safety practices.
Scenario: Client has no formal food safety training.
Response: Practical and theoretical training and workshops to provide participants with practical and theoretical knowledge and skills in areas related to food processing. Topics are tailored to suit the interests of clients and participants in the food processing and food service industry. Training can be conducted at the client’s facility, hosted at CARIRI, offsite or even virtually.
Workshops are conducted on a wide range of product types (e.g. sauces, beverages, cured meats, dried products etc) and principles such as food spoilage and preservation, food additives, Labeling and Packaging, Safety and Quality systems, Good Manufacturing Practices (GMP), HACCP, Food Safety Risk Assessment, etc.
We work quickly to analyze and resolve problems and make recommendations concerning any product/processing issue/requirement you may have. Our goal is to have you operating at optimum efficiency and quality in the shortest possible time with minimum disruption to ongoing operations.
To develop a region sensitized to food safety and improve the implementation of good food safety practices, thereby improving our quality of life, food security and competitiveness.
The Food Technology Department at CARIRI can assist you with almost any type of issue, from solving food safety problems to developing formulations to guiding you with commercializing your product and meeting local and export requirements.
Scenario: I have an idea for a product but no formulation
Response:
We have successfully developed Alcoholic and Non-alcoholic Beverages, Condiments, Confectionery, Drink mixes, Yogurt, Popsicles, Sorbets, Cereals, Dry Mixes, Soy Products, Snacks and a range of other products.
Scenario :Client is ready to scale up production but does not have a documented formulation or process. Optimisation needed or inclusion of automation.
Response: Standardisation involves the documentation and conversion of the client’s existing formulation and process to a format that can be scaled to increase production capacity. Volumetric measurements (cups, teaspoons) are converted to weight measurements (kg), raw material specifications are documented, processing parameters are documented (time, temperature, etc.), food safe steps are recommended and/or final product specifications are developed.
Scenario: Product quality varies in each production which may result in customer complaints, spoilage or loss.
Response: Improvement involves modifications of an existing product. This may include the addition (e.g. use of preservative) or change in type or quantity of a raw material (eg. use of citric acid instead of lime juice) and processing methodology (e.g., introduction of a heat treatment step) to improve or enhance product characteristics.
Andrea Mulraine-Ash
Section Head
Food Technology
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