The Caribbean Public Health Agency (CARPHA) has highlighted an urgent need for effective food safety measures to be implemented across the region.
As well as the health impact, foodborne diseases disrupt tourism, trade and overall national productivity, according to the agency.
Foodborne diseases pose a significant threat to the wellbeing of Caribbean residents and visitors, impacting one in 49 people annually. Studies also show this risk increases during large events or mass gatherings, where 1 in 11 people suffer from illness caused by contaminated food.
“The health and economic security of the Caribbean depends on our ability to detect and respond quickly to food safety threats,” said Dr. Lisa Indar, CARPHA executive director.
Outbreak detection or reporting delays
Indar said the Integrated Foodborne Disease Programme was an example of science in action. The system uses surveillance, lab testing, digital alert systems and environmental monitoring to detect and respond to issues.
“Science gives us the tools to protect our communities by improving surveillance, fostering collaboration, and guiding timely actions. By applying laboratory diagnostics, digital surveillance platforms, real-time data sharing and cross-sectoral analysis, we protect the health, safety, and economies of our member states.”
In recent years, the burden of foodborne diseases in the Caribbean has been made worse by factors including fragmented health systems, differences in epidemiological data collection, a lack of lab capacity and limited workforce capacity, said CARPHA.
Outbreaks can go undetected or are reported late because of underreporting and varying levels of emergency preparedness. This delay reduces opportunities for early intervention and increases the risk to public health.
CARPHA recently ran food safety training in Guyana ahead of expanding tourism opportunities. With more than 2,000 new hotel rooms expected by the end of 2025, CARPHA led a capacity-building mission to help reduce potential public health risks associated with increased tourist activity.
The agency worked with the Ministry of Health and Wellness and the Guyana Tourism Authority to deliver a two-and-a-half day session. Training targeted environmental health officers, members of the Guyana Food Safety Authority, accommodation staff and food and beverage facilities. Overall, 35 people took the exam. Successful participants will earn certification in food safety that is valid for five years.
Work in Suriname
In other news, the Caribbean Agricultural Health and Food Safety Agency (CAHFSA) hosted the annual meeting of the Caribbean Task Force on Food Safety earlier this month at the University of the West Indies, St. Augustine Campus in Trinidad and Tobago.
Discussions were centered around demand for training, food safety culture as the missing link, enhancing surveillance systems, improving lab networks, harmonizing legislation and strengthening emergency preparedness and response frameworks.
CAHFSA also launched a campaign to strengthen food safety practices in Suriname’s restaurant sector.
A one-day workshop led by CAHFSA food safety specialist Janelle Yarde-Blackman focused on hygiene and food handling principles designed to prevent foodborne illness, protect public health, and improve the standards of food service operations.
Training covered identifying and managing critical control points during food preparation, personal hygiene and its role in preventing contamination and aligning practices with regional and international food safety standards.
“This is more than just a training – it’s the start of a sustained effort to build awareness and capability across the country’s hospitality sector. When restaurant teams are equipped with proper knowledge, they become the frontline of defense in our collective effort to ensure food safety for all,” said Yarde-Blackman.
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