Alluring for its crystal blue waters, inviting sandy beaches, lush tropical beauty and laid back lifestyle, the Caribbean is a region consisting of the beautiful Caribbean Sea, its islands and the surrounding coasts. Situated largely on the Caribbean Plate, the region comprises more than 7,000 islands, islets, reefs, and cays. These islands generally form island arcs that delineate the eastern and northern edges of the Caribbean Sea. The Caribbean islands are part of the somewhat larger West Indies grouping, which consists of the Greater Antilles on the north, the Lesser Antilles on the south and east (including the Leeward Antilles), and the Bahamas and Turks and Caicos Islands. Some 42 million strong, the people of the islands constitute a myriad indigenous, international heritages and ethnicities. The Caribbean welcomed an estimated 25 million tourists in 2012. Given the scope, scale and diversity of the Caribbean, its people and cuisines, and the significant tourism component of its economy, it’s no surprise there are many challenges to achieving and maintaining a high level of food safety, many of which are unique to the region. This symposium will showcase these island challenges and how they’re being addressed by stakeholders. Expert speakers who are actively engaged with the islands’ food chain from farm to fork will cover 1.) food safety issues and collaborative solutions shared by major island food manufacturers, 2.) the impact of the Food Safety Modernization Act on Caribbean inspections, audits, imports and exports and 3.) local public health issues, including those associated with indigenous foods, food service and tourism.

Presentations