Food Hygiene Bureau


We are specially equipped to serve the Caribbean region and provide our customers with a “One Stop” shop experience in technical solutions and business support systems.

We pride ourselves on building quality and sustainable relationships with our clients and can tailor our packages to cater to individual needs.

The Caribbean Food Safety is a specialist firm of consultants whose mission is to support the Food and hospitality Industry in areas of education, training, technical solutions.


Our team of consultants are well experienced Food Safety Specialists, Auditors, Trainers, Architects, Business Consultants and Health and Safety Consultants. We pride ourselves on building quality and sustainable relationships with our clients and to cater to individual needs.

Marva Hewitt. BSc. MSc.

CEO of the Food Hygiene Bureau

Environmental Health Consultant, Trainer, Lead Auditor & Occupational Health Specialist, Lead Instructor for FSMA Training course.

Environmental Health Practitioner with a Passion for Food Hygiene and Safety Management Systems, with over 25 years in Environmental Health field with practical experience in designing and setting up education programmes, working with the leaders in the industry on designing systems, problem solving; auditing food and occupational health and safety systems and managing food safety projects to completion.

I have been working across the CARICOM Region as well as engage globally on specialised projects in various sectors. In 1999 I founded the Food Hygiene Bureau and have been working in partnership with International accredited organisations in the educational arenas to drive certification of food plants for export market sectors. An ISO9001 Certified Lead Auditor capable of conducting third party audits and regulatory inspections. A Qualified Lead Instructor for FSMA course for Human Foods.

I have lead the Food Hygiene Bureau in all areas of food safety and hygiene education and training and have been working with SMEs to ensure Food Safety Management System are designed and implemented and organisation are systems compliant. I believe that education of the food industry is critical to sustainable improvement and with this philosophy, I have spearheaded the Food Hygiene Bureau in hosting seven (8) eight international food safety conferences for Caribbean food businesses.

Professional Associates Team

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Lesley - Business Advisor & Manufacturing Consultant

Lesley has over 35 years of manufacturing and supply chain management (SCM).

 She has run her own factories in the UK and the Far East and has formulated systems to ensure effective and efficient  ways to develop any business.

Her skills cover end to end manufacturing process to ensure maximum efficiency LEAN processes covering – staff-orders- work flow – materials-factory compliance standards and procedures and product shipments


  • Manufacturing growth consultancy –Proficient in working with leadership teams to introduce efficiency raising, cost reduction, innovation gathering for new approaches to manufacturing teams, Focusing on collaboration and “shop floor” empowerment


  • Supply chain improvements and advice – Complete health check on full supply chain procedures and implementing a solid framework for critical path procedures


  • Feasiblity Studies. Working with senior management to identify potential growth areas to increase both output and finance


  • Consultancy and training to improve workflow and profitability–Implementing  team building from shop floor to management on raising proficiency by evaluating all procedures within the manufacturing chain  to achieve  cohesive workforce to drive up production and increase profitability

Shashi – Advisor and Scientist

Formerly Senior Professor/ principal scientist and university head of entomology at ANGRAU AND PJTSAU . Had Doctoral degree in 1983 with specialization in Pesticide Residues, Insect Toxicology  and worked for more than 33 years indifferent capacities as Professor/ Researcher and Extension scientist.

Specialisation: food safety and food security issues, pesticide residues, insect toxicology and IPM.  He is involved in farmer empowerment and entrepreneurship development initiatives in agri-ecosystem.

Worked in collaboration with CIMMYT, Mexico on breeding for Insect Resistance and on innovative technologies in sugarcane, Potato, Ginger and Turmeric.


Bonnie – Dietitian and Nutritionist

Dr. Lacroix’s professional expertise is in risk communication, consumer food handling practices and nutrition throughout the lifecycle. Bonnie graduated from the University of Guelph, Canada with her PhD in 2007. She has a wide-ranging knowledge of food, nutrition and food safety resulting from experience in a test kitchen, a sensory laboratory, in extension and research. Extensive experience in presenting complex scientific issues to the public, program management, customer service, and group processes as well as in inspection and regulation.


Petronilla– Environmental Health Practitioner

Petronilla Mlowe MCIEH FRSPH is an Environmental Health Professional. She has a vast amount of international experience and a track record on high-quality food safety auditing, enforcement, HACCP training. She has conducted seminars and workshops on food safety traceability, food imports, COVID 19 and Food Safety and many others. 


Jordanne- Trainer

Jordann Norbert is an educator in the field of Food and Nutrition; she completed her first degree in Hotel and Tourism Management at the University of Technology, Jamaica in 2014 and completed her post-graduate studies in Executive Hospitality Leadership Management at Monroe College in The United States of America in 2019. In 2016 she completed her certification in Sustainable Cities and has been a strong advocate of Sustainable Tourism for the past 8 years. She seeks to contribute to the development of sustainability within various sectors of tourism through training and education.


Dr. Don Mercer

Dr. Don Mercer, P.Eng. is an Associate Professor with the Department of Food Science, University of Guelph and is a Fellow of the International Academy of Food Science and Technology.  His research interests are in food process engineering, with specific emphasis on dehydration and drying.  For the past seventeen years, he has been working with the International Union of Food Science and Technology (IUFoST) Distance Education Task Force in developing and delivering training modules for food industry workers in Sub-Saharan Africa.  In addition, he has participated in the “Education for Employment Program” sponsored by the Canadian Government to develop food-based training programs in Tanzania, Dominica, and St. Vincent and the Grenadines.  From 2014 to 2018, Don worked with the Inter-American Institute for Cooperation on Agriculture (IICA) and IUFoST to present food processing workshops for entrepreneurs and small-scale farmers in the Caribbean, South America,  Southeast Asia, and Africa.  He is currently working on additional projects in the Caribbean to promote the availability of instructional material for small-scale processors and entrepreneurs.   Prior to joining the University of Guelph, Don spent ten years with the Research Branch of Agriculture and Agri-Food Canada, and fourteen years as Senior Research Engineer with Kraft-General Foods Canada.

Dr. Don Mercer
University of Guelph
Department of Food Science
Guelph, Ontario, N1G 2W1