Sanitary and Phyto-Sanitary & Quality Management Systems in aBi Trust

Trade Related Sanitary and Phytosanitary & Quality Management Systems (SPS&QMS)

The trade related SPS&QMS sub-component aims at increased trade opportunities through improved enterprise level supply side management in the areas of SPS Standards and market safety and quality requirement. To achieve this output, the SPS&QMS Component supports the private sector through interventions that provide direct support to enterprises, farmer organisations and/or industry associations, aiming at the promotion of exports and trade through promoting compliance in the area of SPS and QMS.

Activities in SPS/QMS focus on three strategic areas;

  • Investing in creation of quality culture among stakeholders such as input suppliers, farmer groups, enterprises, retailers among others. SPS&QMS information is collected and disseminated to all stakeholders.
  • Support to development of effective quality and food safety management systems as well as monitoring for compliance
  • Institutionalizing information and capacity building in the private sector through sensitization and training of stakeholders.

The 3 activities are interlinked to address foundations of suitable food safety control systems based on the applications of risk analysis principles through enhancing the capacities of human resource responsible for the SPS/QMS. A ‘’farm to fork’’ approach is used for the implementation of the SPS/QMS sub-component activities, linking private sector in to aBi priority value chains with regulatory authorities and input and output market actors. Therefore collaboration is made with the public sector institutions and other donor projects.

aBi thereby supports the strengthening of private sector capacity to implement SPS/QMS by;

  • Raising awareness and training of farmers in elementary and essentials of good agricultural and handling practices
  • Acquiring materials and equipment needed for implementation of quality and safety systems
  • Developing commodity organisations namely ‘’Centres of Excellence’’ in each value chain acting as focal points for knowledge development and market linkage and dissemination of best practices innovation, promoting quality standards, technical regulations and SPS measures, also gearing towards improving food safety quality and hence market access

Specific Interventions under SPS/QMS sub-component

  1. Improving knowledge and application of product standards and internationally recognised management systems by training of industry sub sector actors along the entire value chain.
  2. Promote and support the use of small scale post-harvest handling equipment and material as well as introduce better Post Harvest Handling technologies in value addition
  3. Supporting producer organisations and SMEs to obtain the requisite certifications in order to be able to gain and maintain access regional and international markets.
  4. Promoting competence of laboratories and inspection mechanisms through collaborative training, auditing, certification and accreditation in liaison with international partners.
  5. Disseminating and promoting further understanding of product standards and codes of practice among industry players. This is done in collaboration with regulatory agencies in the respective aBi priority value chains.
  6. Strengthening the capacity of service providers in the SPS/QMS area to be able to provide better services, thus improving the technical competence of the conformity assessment and quality assurance human resource and infrastructure in Uganda.
  7. Developing curricular for training in Quality Management courses and delivering these training to beneficiaries at different levels
  8. Facilitating the National Enquiry Points for both Sanitary and Phytosanitary (SPS) and Technical Barriers to Trade (TBT) to be able to comply with internationally agreed WTO procedures so as to enable market access for local exporter organisations
  9. Supporting provision of Technical assistance to producer and processing companies to be able to implement Good Hygiene Practices, Food Safety Systems, Hazard Analysis and Critical Control so as to ensure safety.