Find out how to make small changes to create a big impact on your business and the customers you serve.
This video is made possible by the generous support of the American people through the United States Agency for International Development. The contents are the responsibility of SIL and do not necessarily reflect the views of USAID or the United States Government.
Join the Soybean Innovation Lab as we engage with food science experts on best practices for hygienic food production. Hygienic practices for handling, preparing, and storing food not only preserve the food’s nutrition and protect consumers from food-borne illness, but also help producers reduce food waste, garner trust to their brand, and increase business profits.
Food safety is especially important for producers who serve those with compromised immune systems, including those living with HIV/AIDS, illness, the elderly, pregnant women, and infants. Emphasis will be placed on using resources available in your community to implement a safe food handling system in your own production room.
9:00am: Welcoming remarks
9:10am: Food safety challenges faced by rural women soy entrepreneurs in Benin (Patrice Sewade, Managing Director of SOJAGNON, and NGO in Godomey-Togoudo, Benin)
9:20am: Food safety challenges faced by a small, certified soy milk operation in Ghana (Prof. Joseph Osei, manager of AA Pure Soya Milk in Agona, Ghana)
9:30am: Food safety and quality control methods in a medium-size soy food company in Uganda (Charles Nsubuga, CEO of Sesaco Foods, Ltd., Kampala, Uganda)
9:40am: First steps for food safety in small businesses and households (Faustina Vimariba, Ghana Health Service Regional Nutrition Officer)
9:50am: Closing remarks by Prof. Matt Stasiewicz, University of Illinois
Expert Speakers Include:
|Faustina Vimariba, Ghana Health Service, Greater Accra Regional Nutrition Officer, will speak on common food safety risks in the production room and how to avoid them.|
|Charles Nsubuga, Sesaco Foods, Ltd.,Uganda, will speak on the food safety and quality control systems in his medium-size business and how they helped expand his business.|
Professor Matthew Stasiewicz, University of Illinois, Assistant Professor of Food Microbiology, will speak on the potential of soy foods to be a very safe product, basic benchmarks to meet when processing soy, and the risks of post-process contamination and improper storage.
|Patrice Sewade, Managing Director of SOJAGNON, will speak on food safety challenges faced by rural women soy food entrepreneurs in Benin, and SOJAGNON research on packaging|
Soybean Innovation Lab Human Nutrition
Program Coordinator, University of Illinois