Ministry of Health and Medical Services and WHO conduct capacity-building training on HACCP for water bottling industry in Honiara

The Ministry of Health and Medical Services (MHMS) together with World Health Organization (WHO) conducted a two-day training (18th-19th March) on capacity-building on Hazard Analysis Critical Control Point (HACCP) for Water Bottling Factories in Honiara to ensure bottled water meets food safety and quality standards.

Speaking at the training, Environmental Health Director Mrs Ethel Mapolu stated, “Hazard Analysis Critical Control Point is not just a system, it is a way of thinking about food safety. It’s about understanding the risks, identifying critical control points, and implementing measures to prevent contamination or any food safety hazards before they can harm consumers.”   

“This approach has become the global standard for food safety, adopted by governments, industries, and organizations around the world,” explained Mrs Mapolu. 

“At the heart of HACCP is the idea that food safety is a shared responsibility, and every individual working with food is a crucial part of the process. Whether you are involved in production, packaging, distribution, or quality control, your role is integral to ensuring the safety and well-being of consumers,” said Mrs Mapolu.

Mrs Ethel Mapolu encouraged participants to practice the important points of HACCP. Photo: WHO/G. Theocharopoulos

She added by the end of the two-day training participants should have a clear understanding of how to implement HACCP principles in their day-to-day operations, as well as the confidence to make safety-conscious decisions in their workplace. 

She encouraged participants to remember the following points of HACCP; proactive hazard prevention, regulatory compliance, enhanced food quality, operational efficiency, and due diligence defense.  

“Incorporating HACCP into your food safety management practices not only safeguards public health but also enhances business operations and maintains consumer confidence,” said Mrs Mapolu. 

“Access to safe drinking water is not just a necessity—it is a fundamental human right and a cornerstone of public health,” said Mr Georgios Theocharopoulos, WHO Technical Officer for Epidemiology. “This workshop is not just about meeting standards—it is about ensuring that every bottle of water produced in Honiara is safe for consumption. Your role in this process is crucial, and your commitment will help build a stronger, healthier future for Solomon Islands,” Mr Theocharopoulos said. 

The event embraced the One Health approach by bringing together experts from human and environmental health sectors, surveillance and laboratory officers, and representatives from Honiara’s water bottling factories to foster collaboration and shared responsibility in strengthening health security and responding to emerging threats. Precisely, the workshop aims to: (1) build the capacity of water bottling factories in Honiara to implement the HACCP; (2) improve the safety and quality of bottled water produced in Honiara; (3) reduce the risk of waterborne diseases caused by contaminated bottled water; and (4) align local water bottling practices with international food safety standards. 

The training brought together experts from human and environmental health sectors, surveillance and laboratory officers, and representatives from Honiara’s water bottling factories. Photo: WHO/G. Theocharopoulos 

HACCP is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to final consumption.

Mrs Patricia Soqoilo, National Chief Health Inspector, Food Safety Unit, EHD, asked the participants to share some of their key takeaways from the workshop. One water bottling factory representative said that she learnt many new things that she didn’t previously know about, particularly the HACCP steps covered in the group activity. She said she plans to teach the 7 HACCP principles and HACCP steps process to her team to refine their company’s procedures.

Meanwhile, a regulator from Guadalcanal Province mentioned that the workshop was a refresher and that he learned from water bottling factory representatives as well, especially since Guadalcanal Province has no such factories in its jurisdiction, making this workshop a valuable and potentially useful experience for any future developments in the province.

As the international authority on public health and water quality, WHO leads global efforts to prevent transmission of waterborne disease, by promoting health-based regulations to governments and working with partners to promote effective risk management practices to water suppliers, communities and households.