Statistics show that food-borne illness is one of the most common and increasing public health issues in the Caribbean region. There have been recent increases in reported incidents of food borne diseases, which have made the issue a regional priority. Every year, thousands of people in the Caribbean experience food-borne illnesses, after exposure to contaminated food or drink. Persons affected usually experience severe diarrhoea, vomiting, stomach pain, sometimes accompanied by fever, headaches and other symptoms. The Pan American Health Organization and the WHO recommend the farm to table approach to reduce food-borne illnesses in the region. However, ensuring the safe supply of food in the Caribbean was a complex challenge given the region’s heavy reliance on tourism and food importation.