1. Background

 

 

Etosha Fishing, the last remaining cannery in Namibia situated in Walvis Bay, has a rich history dating back to its refurbishment in 1995. Despite facing challenges such as limited fish resources in the country, Etosha Fishing has maintained its position as a leader in the industry, boasting high-tech equipment and a commitment to delivering high-quality canned food products. In the 2010s, Etosha took on the responsibility of canning for various renowned brands, necessitating a revamp of their integrated food safety, quality assurance, and environmental systems to meet world-class standards. With the support of Iyalago Food Assurance Consultants (IFAC), Etosha embarked on a journey to enhance its food safety and quality practices.

 

 

2. Problem Definition

 

 

Etosha Fishing recognized the need to update its existing food safety, quality assurance, and environmental systems to align with industry, regulatory, and customer requirements. Despite its advanced equipment and commitment to quality, the company faced challenges in ensuring standardisation of work among its quality assurance team and providing sufficient training on food safety in canning operations to its ground team.

 

 

3. Solutions Implemented

 

 

IFAC collaborated closely with Etosha Fishing to implement a comprehensive strategy aimed at optimising food safety and quality practices. The solutions included:

 

 

3.1 Standard Operating Procedures Optimization:

 

Standard Operating Procedures Optimization: IFAC worked with Etosha Fishing to review and update their standard operating procedures (SOPs) to ensure standardisation of work among the quality assurance and production team. This involved streamlining processes, clarifying roles and responsibilities, and incorporating best practices in food safety and quality assurance.

 

4. Results

 

 

The collaboration between Etosha Fishing and IFAC yielded significant improvements in food safety and quality practices, positioning the company as a leader in the industry. The key results achieved include:

 

 

• Standardisation of work among the quality assurance team through updated Standard Operation Procedures (SOPs).

 

• Empowerment of the ground team through tailored training programs on food safety in canning operations- a high risk process requiring specialised training.

 

• Enhanced compliance with industry standards and regulatory requirements.

 

• Strengthened food safety culture and commitment to delivering high-quality products.