Safe Food, Fair Food for Cambodia: Scaling opportunities
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The document outlines a project aimed at improving hygienic conditions and safety of animal-sourced foods in Cambodia's traditional markets through simple intervention packages, including training for traders and local vets. It emphasizes the potential for scaling these low-cost interventions to more provinces, with a focus on reducing microbial contamination and promoting awareness among consumers and traders. Future action steps involve discussions with key partners and adapting policies to enhance food safety practices.
Safe Food, Fair Food for Cambodia: Scaling opportunities
- 1. Photo credit: ILRI Prepared by Hung Nguyen, Tum Sothyra, Chhay Ty, Melissa Young, Delia Grace and SFFF Cambodia team Project final workshop, 21-22 June 2021, Phnom Penh, Cambodia Safe Food, Fair Food for Cambodia Scaling opportunities
- 2. • Simple intervention package in traditional markets to improve the hygienic conditions and safety of animal sourced foods. • This includes trainings of meat traders, market managers and local vets how to improve the hygiene practices in the markets. It also includes low-cost materials (table cover, apron, sprayers, cutting board, water buck) for retailers (all locally available), some improvement of infrastructure (water supply) and communication of food safety. A simple manual for hygienic handling at retail has been developed. INTERVENTIONS DONE
- 3. SCALING OUT • This is in discussion with NAHPRI, the food safety taskforce members and GDAPH. Due to the low-cost nature of interventions, it looks promising that they might be taken up to other than the 6 intervention provinces in Cambodia. - “Reduction of microbial contamination” will be a message to policies makers if the activities should be set as a rule for every retailer/every market - We will find other resource to continue this intervention where possible (beside the 12 markets of the intervention study), such as funding from government or other development partners. - Slaughterhouse intervention was suggested by GDAHP after seeing result of intervention.
- 4. SCALING UP The weakest areas • Awareness/demand: Awareness among consumers and traders to be created (Action: MoH, Media). • Market and marketing institutions: Incentive mechanism for the traders through differential pricing (Action: Traders with guidance from GDAPH) • Input delivery system: Materials as discussed under 1are to be arranged (Action: GDAPH and Market managers/local authorities) • Service delivery system: Training to traders by local vets (Action: GDAPH) • Gender balanced approach: Train women (Action: Local vets) • Enabling policy: Issue guidelines on food safety improvement in traditional markets (GDAPH)
- 5. NEXT ACTION STEPS Project partner institution level: Discussion at the final project meeting with key partners. All 25 province local vets are invited to the meeting and the members of the food safety taskforce. At the level of the Innovation Lab and ILRI: Continue support to Cambodia At the government (local/provincial/national) level: GDAPH is expected to adapt policies or regulation for retailers and stakeholders regarding good hygiene practice. At Feed the Future/USAID level: Continue support to Cambodia