22 Massy Stores Employees Complete HACCP & Food Safety Training

PHOTO: (sitting in front row) H.E. Nicole Su, Taiwan’s Ambassador to Saint Lucia (fourth from left),joins
Dr. Xanthe Dubuisson, Certification Officer, Saint Lucia Bureau of Standards;
Ms. AdlineEudovic, Project Coordinator, Seven Crops Project; Mr. Daniel Lee, Chief of the Taiwan TechnicalMission in Saint Lucia;
Hon. Alfred Prospere, Minister for Agriculture, Fisheries, Food Security andRural Development; Mr. Martin Dorville, Managing Director of Massy Stores (St. Lucia) Ltd.; andother Taiwan Embassy and TTM officials, officials from Massy Stores and the Ministry of Agriculture,and the graduates at the recognition ceremony on Thursday, July 24, 2025, at Massy City Store.(RODNEY BAY, GROS ISLET, SAINT LUCIA – Wednesday, August 6, 2025)– Twenty-two employees from Massy Stores (St. Lucia) Ltd. have graduated from a
Hazard Analysisand Critical Control Points (HACCP) and Food Safety Training Programme aimed atimproving food safety.The   training   programme   was   made   possible   through   the   collaboration   of   the   Ministry   ofAgriculture,  Taiwan  Technical   Mission,   and   Massy   Stores,   and   reflects   a   shared   vision   ofbuilding a more resilient, safer, and locally-empowered food system in Saint Lucia.
The Taiwan’s Technical Mission’s partnership with Massy Stores began during the first phase ofthe TTM’s “Enhancing the Efficiency of Production-Distribution Supply Chain in Fruit andVegetable   Sector   Project”   (2019–2021),   commonly   known   as   the   “Seven   Crops   Project”.Achievements under the collaboration include the implementation of product labeling systemssuch as Local Product (LP) and Import Product (IP) initiatives, which help consumers easilyidentify locally grown foods, make informed choices, and support local farmers.In 2023, the Taiwan Technical Mission expanded this collaboration to strengthen food safety andtransparency.   Together   with   Massy   Stores   and   the   Ministry   of  Agriculture,   the   TTM   haspromoted the adoption of HACCP standards, introduced pesticide residue testing, and establishedtraceability systems that ensure quality and accountability from farm to shelf.In 2023, training began in the Northern area, focusing on:
Container Opening Procedures
  – to ensure that imported goods are checked by theMinistry   for   any   harmful   organisms   and   the   proper   cold-chain   temperatures   aremaintained;
Post-Harvest Handling
  – equipping workers with knowledge on how to handle fruitsand vegetables after harvest using best horticultural practices; and
HACCP Principles
 – helping staff understand and apply global food safety standards.A graduation ceremony was held in the Innovation Hub of Massy Stores’ City Store on theafternoon of Thursday, July 24, 2025, where the participants were congratulated for completingthe   essential   training   programme.   They   included   12   staff   members   from   Massy’s   SouthWarehouse   receiving   area,   who   were   trained   in   container   opening   and   logistics   for   localdistribution, and 10 staff members from Massy’s Central Kitchen, who received in-depth trainingin HACCP. The training was undertaken from August to September 2024, and March to April2025.In her remarks, H.E. Nicole Su, Taiwan’s Ambassador to Saint Lucia, said the training not onlyimproves   operational   practices,   but   also   supports   compliance   with   government   regulations,preserves freshness, and enhances consumer confidence in both imported and local products.“I’m pleased to hear that nine of the staff in the North Central Kitchen successfully passed theofficial HACCP examination administered by the Saint Lucia Bureau of Standards (SLBS) afterfive weeks of training,” Ambassador Su said. “This shows your commitment to food safety, yourwillingness to learn, and your pride in professional excellence. Congratulations to all of you —this is not only a personal achievement, but a meaningful contribution to your company, yourcommunity, and the national food system.”Ambassador Su encouraged Massy Stores to take the next bold step by developing its internalstandard operating procedures and pursue full HACCP certification from SLBS, adding that theTaiwan Technical Mission is willing to assist in that regard.
“By doing so, Massy Stores could become the first HACCP-certified supermarket in Saint Lucia,setting a national standard and leading by example,” she remarked.Ambassador Su expressed condolences on the passing of Mr. Dunstan Demille, who was thePerishables Manager at Massy Stores, and a key figure in agricultural sector. Demille diedsuddenly on June 3, 2025.“He connected farmers with buyers and helped them access critical markets, improving financialaccess   for   small-scale   producers,”   said  Ambassador   Su.   “His   extensive   network   and   long-standing   partnership   with   both   the   Ministry   of  Agriculture   and   this   project   made   him   anirreplaceable force in Saint Lucia’s agricultural sector. We honour his contribution with respectand gratitude.”Hon. Alfred Prospere, Minister for Agriculture, Fisheries, Food Security and Rural Development,said the graduation ceremony speaks to the power of partnerships. He thanked the longstandingfriendship with the Government and people of Taiwan, who have steadfastly helped developSaint Lucia’s agricultural sector. He added that the Ministry of Agriculture remains deeplycommitted to food and nutrition security, and that the training efforts reflect a collective forward-thinking approach to capacity building.“This is no small accomplishment,” said Hon. Prospere. “In a world where food-borne illnessesremain a major global concern, and where supply chains are under increasing pressure, ensuringfood safety at every stage of handling, processing and delivery is not a luxury – it is an absolutemust. I’m certainly sure that you, the graduates, have committed to the responsibility, and forthat I commend and encourage you.”Mr.   Martin   Dorville,   Managing   Director   of   Massy   Stores   (St.   Lucia)   Ltd.,   said   that   afterrecognizing the need to strengthen the food safety component, Massy Stores was very fortunateto   receive   the   support   of   the  Taiwan  Technical   Mission,   who   willingly   partnered   withouthesitation.“The initial food safety training was developed and delivered in 2023, and it’s appropriate to saythat it has created and continues to have a lasting impact on our people,” he explained. “In 2024,working with the Massy Stores team, the programme was further redesigned and resumed, notbefore ensuring it was both comprehensive and even more impactful than before.”Dorville thanked the Taiwan Technical Mission for their unwavering support in funding allaspects of the training, including the development to the printing of materials, training fees,refreshments, and costs for staff to participate in the HACCP and Food Certification Coursethrough the Saint Lucia Bureau of Standards.“This programme represents more than just a training initiative; it is a testament of what we canachieve through collaboration, shared vision, and shared commitment to high standards,” he said.
Dr.   Xanthe   Dubuisson,   Certification   Officer,   Saint   Lucia   Bureau   of   Standards,   said   thegraduationceremony represents a shared vision and a commitment to excellence in food safety inSaint Lucia, and is a model of what partnership can look like when guided by purpose and adesire to uplift.“Over the past several months, you have dedicated yourselves to a series of training sessions,”she told the graduates. “These sessions were practical, hands-on opportunities to build skills anddeepen understanding of what it means to ensure the safety and quality of the food that MassyStores prepares and the customers consume. You’ve learned about sanitation, hygiene, howhazards and risks are identified, and how cross-contamination is prevented: each topic covering adirect link to protecting the health of our people. This training took it a step further by offeringyou the tools to develop and implement systems that ensure consistency and safety throughoutevery stage of food preparation.”Dr. Dubuisson added that such capacity building is need currently, as food safety is more than atechnical requirement, but also a public good.“It is a promise we make to every family, every child, and every consumer who relies on thequality of what we produce,” she said. “As the national standards body, the Saint Lucia Bureauof Standards is proud to see initiatives like this unfold. It aligns with our mission to promotequality,   protect   consumers,   and   support   national   development   using   standards.   But   moreimportantly, it reminds us that standards only come to life when people, people like you, committo learning and applying them.”Meanwhile, Ms. Adline Eudovic, Project Coordinator of the Seven Crops Project, said thetraining sessions form part of a broader strategy and integrate seamlessly into the overall goal ofreducing the food import bill through increased local production and consumption.“Through the unwavering collaboration between the offspring of the Taiwan Technical Mission,and the Ministry of Agriculture, namely the
Seven Crops Project
— and Massy Stores, wecontinue to shift the agricultural narrative in Saint Lucia by building an efficient and resilientagri-food supply chain,” Eudovic explained.She added: “When warehouse handlers understand microbial hazards, when kitchen staff graspscross-contamination   risks   and   HACCP   protocols,   when   staff   takes   ownership   of   safe   foodhandling practices, we strengthen the entire system because food safety does not begin at theshelf. It begins on the farm, and it is maintained through every hand it touches on its way to theconsumer.”

SOURCE: Embassy of the Republic of China (Taiwan) in Saint Lucia