IFC Manual Helps Georgian Food Producers Improve Food Safety Practices, Increasing Competitiveness

Tbilisi, Georgia, December 23, 2011 — IFC, a member of the World Bank Group, published a new manual to help food producers introduce modern food safety management systems, benefiting public health and improving companies’ competitiveness in local and international markets.

The IFC manual teaches food producers how to incorporate HACCP, an international system used in many countries to prevent food safety hazards, into their production process. The IFC Georgia Food Safety Improvement Project and the National Food Agency of Georgia held a seminar on food safety issues in Tbilisi today and presented the manual to participating food producers.

“We believe that the HACCP manual will be very useful and of utmost importance for the food industry, providing practical guidance on internal food safety controls according to the company profiles,” said Tornike Mgaloblishvili, Deputy Head of the National Food Agency. “The guidelines will increase private businesses’ awareness and knowledge of food-borne risks and the relevant measures to prevent them, thus ensuring safe food for consumers.”

The IFC Georgia Food Safety Improvement Project helps food producers improve food safety practices and supports local HACCP consultants through training sessions and seminars. IFC is implementing the project in partnership with the Ministry of Finance of Austria, and BP and its oil and gas co-venturers.

“The IFC manual is based on best international practices and tailored to the local specifics of Georgia’s food production industry,” said Maia Tevzadze, IFC Project Manager. “Businesses will benefit from practical advice and sector-specific templates that demonstrate how to introduce HAACP into their operations.”

Georgia has been a member of IFC since 1995. IFC’s cumulative investments in Georgia to date total $550 million in 39 projects across various sectors. IFC Advisory Services projects in Georgia focus on reforming the tax system to benefit small businesses, helping raise food safety standards, and strengthening the risk-management practices of banks.