In a key step to strengthen regional food safety coordination and boost domestic public health protection, Suriname’s Surinaams Standaarden Bureau (SSB) has formally installed a new National Mirror Committee for Food Safety, tasked with representing the South American country in Caribbean regional food safety standard-setting processes. The newly formed body will take on the core responsibility of drafting Suriname’s national positions ahead of negotiations for new regional food safety frameworks under the Caribbean Community (CARICOM).
The creation of the committee marks a strategic shift for Suriname, moving the nation toward more active participation in shaping regional rules that govern safe food production and processing. Per the SSB, the updated regional standards that the committee will help develop are designed to deliver three core public and economic benefits: enhanced public health safeguards across the food supply, higher overall quality of food products available to consumers, and more streamlined, robust trade across the Caribbean region.
During the official installation ceremony, acting SSB director Tanwir Hassankhan emphasized that inclusive cross-sector collaboration is non-negotiable to develop standards that enjoy broad buy‑in across Suriname. He noted that only through unified national input from all relevant stakeholders can Suriname claim a strong, influential voice in regional decision-making processes that will shape the country’s food sector for years to come.
In its initial work plan, the committee will prioritize developing national positions for two upcoming CARICOM food safety standards: a set of overarching food safety and hygiene regulations, and a region-wide mandate to implement the Hazard Analysis and Critical Control Point (HACCP) system for hazard management across the entire food supply chain. These standards are being developed under the oversight of the CARICOM Regional Organisation for Standards and Quality, and once approved by the Council for Trade and Economic Development (COTED), they will be adopted as national standards for use across Suriname.
The 21-member committee draws technical expertise from 16 different public and private sector organizations across Suriname, ensuring a diverse range of perspectives from regulators, industry operators, and technical specialists. In addition to selecting core governing members, the committee has named six delegates to represent Suriname on the regional technical committee that oversees the ongoing development of food safety standards. Claude Vinisie of Stichting Samaria Tour was elected committee chair, Jaleesa Tomoredjo of the Stichting Viskeuringsinstituut will serve as deputy chair, and Videsha Munusami will act as Technical Secretary for the body, representing the SSB in all administrative and technical functions.
Per the SSB’s official mandate, the ultimate goals of the new committee are to build a safer, more transparent national food supply chain and solidify the competitive position of Surinamese food producers and exporters in the fast-integrating Caribbean regional market.