Transcript On-Farm Food Safety Initiatives Update Committee Report to

On-Farm Food
Safety for
Fresh Fruits and
Vegetables
Canadian Horticultural Council
August 2006
Horticulture in Canada
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Horticulture is a $4.2 billion industry
(14.2% of agriculture)
Farm cash receipts greater than grains
and oilseeds crops in 7 of 10 provinces
Workforce of 300,000 persons
Highly diversified
production which
includes fruit,
vegetables, floral and
ornamental plants
Supply Chain Approach
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The CHC represents primary producers
and packers (~22,000 in Canada)
The CHC OFFS program addresses
potential hazards on-farm, at storage
intermediaries and in packinghouses
The CPMA represents
distributors of fresh produce,
from grower-shippers to retail
CPMA Food Safety programs
begin at the Repack/Wholesale level
What is CHC’s Role
in On-Farm Food Safety?
… To provide the tools to enable
and facilitate the ability of
members to respond and
compete in the marketplace
CHC Mandate
Food Safety
To deliver a realistic, cost effective, voluntary,
market driven program for and to members:
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Based on member input and needs
Technically sound and credible
Created through a transparent process
Founded on the best available science
Buyer recognized standard
Where We Started
General Guidelines released in 2000
 Since 2001, CHC has been working to
achieve recognition by federal and
provincial governments of the program’s
technical soundness
 Guidelines divided into crop groupings to
address commodity-specific risks
 Active Working Groups based on
crop/commodity groupings
 CHC Food Safety Committee
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Commodity Groupings
Bulb
and Root
Leafy
Vegetables
Cruciferae
▪ Garlic
▪ Lettuce
▪ Beet
▪ Carrot
▪ Onion
▪ Radish
▪ Parsnip
▪ Rutabaga
▪ Turnip
▪ Shallot
▪ Other
▪ Spinach
▪ Leafy herbs
(parsley, etc.)
▪ Broccoli
▪ Cauliflower
▪ Cabbage
▪ Green onion
▪ Brussels
sprouts
▪ Endive
▪ Leek
▪ Celery, Fennel
▪ Rhubarb
(Horseradish,
Sweet potato,
etc.)
Asparagus,
Sweet Corn &
Legumes
▪ Asparagus
▪ Bean
▪ Pea
▪ Sweet corn
Fruiting
Vegetables
▪ Peppers
▪ Eggplant
▪ Melons
▪ Pumpkin
▪ Squash
▪ Cucumber
▪ Tomato (field)
Potatoes
▪ Potatoes
Small Fruit
▪ Strawberries
▪ Raspberries
▪ Blackberries
▪ Blueberries
▪ Saskatoons
▪ Currants
▪ Cranberries
▪ Other berries
(gooseberries,
elderberries)
Tree and
Vine Fruit
▪ Cherry
▪ Apple
▪ Peach
▪ Pear
▪ Plum
▪ Grape
▪ Other tree
and vine fruit
(e.g., kiwi,
quince)
Greenhouse
Production
▪ Tomato
▪ Sweet Peppers
▪ Cucumbers
▪ Eggplant
▪ Lettuce
▪ Herbs
▪ Edible Flowers
Action Plan (2004-2008)
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A four-year strategic phase-in of one
program for horticulture in Canada which
is owned by the Canadian Horticultural
Council on behalf of members
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8 commodity-specific
Manuals
8 generic HACCP Models
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HACCP-Based Program
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The generic HACCP Models being
developed by CHC may be used by
producers/packers across Canada
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The HACCP Model is
NOT specific to
individual producers
or packers
What are we developing?
Each commodity-specific program consists of:
 Generic HACCP Model
 Commodity-specific OFFS Producer and Packer
Manual
 Record-Keeping Forms
 Appendices (generic to all commodity groups):
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Resources, Examples
Checklists, Training Aids
Recall Program
Communication Materials
Who is developing the CHC
OFFS Materials?
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8 Commodity-specific OFFS Working
Groups, each involving:
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Representatives from our member groups,
i.e., industry associations in the provinces
Individual growers and packers
Buyers and end users
National pilot project to test the Manual and
gather feedback
CFIA resources and participation on WGs
Technical expert consultants and CHC staff
How are the CHC OFFS
Materials developed?
Background Reference Materials
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Generic HACCP Model
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Good Agricultural Practices (GAP’s)
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Producer Manual: Sections, Forms,
Appendices
Communication Materials
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Pilots
Pilots – 2006 Season
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Total: 50 pilots at farms, storages and
packinghouses
Leafy Vegetables & Cruciferae = 10
Bulb & Root Vegetables = 10
Greenhouse Production = 11
Small Fruit = 12
Tree & Vine Fruit = 6
Then… incorporate pilot feedback into Manuals
Finalize materials for submission to Technical
Review in 2007
Potato OFFS Program
The most advanced of the 8
commodity-specific
programs
 Currently undergoing
Technical Review by
federal and provincial
governments
 Completion expected by Fall 2006
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HACCP MODEL
P
R
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D
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M
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N
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Crop
Group
Producer and
Packer
Manual
Pilots
Technical
Review
Bulb and Root
Dec. 2005
2006
YES – 2007
Leafy
Dec. 2005
2006
YES – 2007
Greenhouse
Dec. 2005
2006
YES – 2007
COMPLETE
Potato
In progress
Small Fruit
Dec. 2005
2006
YES – 2007
Tree and
Vine Fruit
June 2005
2005 and 2006
YES – 2006?
Fruiting
Vegetables
2006
2007
TBD – 2008?
2006
2007
TBD – 2008?
Asparagus,
Objective for
OFFS Manuals
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Rationalize the requirements from
the Manuals into one system
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To facilitate OFFS
implementation for
multi-crop producers
and prevent duplication
Role of CHC
Food Safety Committee
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Provides oversight and direction to CHC OFFS
initiatives including the Working Groups
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Works in tandem with CHC members and the
supply chain to ensure mutual understanding of
needs and capabilities
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Collaboration and communication
with buyer representatives
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Two reps per province, elected at the CHC Annual
General Meeting
Buyer Demands - 2006
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The reality for suppliers of fresh produce in
Canada: buyer demands are increasing
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Increased pressure from processors, food
service and large retail chains
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Draft versions of the Manuals (being tested
in pilots this season) are also generally
available for use by CHC members this
season, in response to buyer demands
Next Steps
1. Finish Manuals (2 to pilot next season)
2. Complete 7 more Technical Reviews
3. Continue pursuing close collaboration and
communication with buyer representatives to
understand, influence and meet expectations
4. Program Implementation….
 Develop validation / audit protocols
 Develop auditor training and accreditation
process
 Develop national training materials for producers
and packers
 Develop Management Manual for the program
Contact Information
For more information, please contact:
Heather Gale
Food Safety Coordinator
Canadian Horticultural Council
Email: [email protected]
Phone:613-226-4880, ext. 214
Web: www.hortcouncil.ca
We gratefully acknowledge project funding and support provided by: