On-Farm Food Safety for Fresh Fruits and Vegetables Canadian Horticultural Council - PowerPoint PPT Presentation

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On-Farm Food Safety for Fresh Fruits and Vegetables Canadian Horticultural Council

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On-Farm Food Safety for Fresh Fruits and Vegetables Canadian Horticultural Council August 2006 Horticulture is a $4.2 billion industry (14.2% of agriculture) Farm ... – PowerPoint PPT presentation

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Title: On-Farm Food Safety for Fresh Fruits and Vegetables Canadian Horticultural Council


1
On-Farm Food Safety for Fresh Fruits and
Vegetables Canadian Horticultural Council
  • August 2006

2
Horticulture in Canada
  • 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

3
Supply Chain Approach
  • 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

4
What is CHCs 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

5
CHC Mandate Food Safety
  • To deliver a realistic, cost effective,
    voluntary,
  • market driven program for and to members
  • Based on member input and needs
  • Technically sound and credible
  • Created through a transparent process
  • Founded on the best available science
  • Buyer recognized standard

6
Where We Started
  • General Guidelines released in 2000
  • Since 2001, CHC has been working to achieve
    recognition by federal and provincial
    governments of the programs technical soundness
  • Guidelines divided into crop groupings to address
    commodity-specific risks
  • Active Working Groups based on crop/commodity
    groupings
  • CHC Food Safety Committee

7
Commodity Groupings
8
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9
Action Plan (2004-2008)
  • 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
  • 8 commodity-specific Manuals
  • 8 generic HACCP Models

10
HACCP-Based Program
  • The generic HACCP Models being developed by CHC
    may be used by producers/packers across Canada
  • The HACCP Model is NOT specific to individual
    producers or packers

11
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)
  • Resources, Examples
  • Checklists, Training Aids
  • Recall Program
  • Communication Materials

12
Who is developing the CHC OFFS Materials?
  • 8 Commodity-specific OFFS Working Groups, each
    involving
  • 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

13
How are the CHC OFFS Materials developed?
  • Background Reference Materials
  • ?
  • Generic HACCP Model
  • ?
  • Good Agricultural Practices (GAPs)
  • ?
  • Producer Manual Sections, Forms, Appendices
  • Communication Materials
  • ?
  • Pilots

14
Pilots 2006 Season
  • 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

15
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

16
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17
Objective for OFFS Manuals
  • Rationalize the requirements from the Manuals
    into one system
  • To facilitate OFFS implementation for
    multi-crop producers and prevent duplication

18
Role of CHC Food Safety Committee
  • Provides oversight and direction to CHC OFFS
    initiatives including the Working Groups
  • Works in tandem with CHC members and the supply
    chain to ensure mutual understanding of needs and
    capabilities
  • Collaboration and communication with buyer
    representatives
  • Two reps per province, elected at the CHC Annual
    General Meeting

19
Buyer Demands - 2006
  • The reality for suppliers of fresh produce in
    Canada buyer demands are increasing
  • Increased pressure from processors, food service
    and large retail chains
  • 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

20
Next Steps
  • Finish Manuals (2 to pilot next season)
  • Complete 7 more Technical Reviews
  • Continue pursuing close collaboration and
    communication with buyer representatives to
    understand, influence and meet expectations
  • 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

21
Contact Information
  • For more information, please contact
  • Heather Gale
  • Food Safety Coordinator
  • Canadian Horticultural Council
  • Email hgale_at_hortcouncil.ca
  • Phone613-226-4880, ext. 214
  • Web www.hortcouncil.ca
  • We gratefully acknowledge project funding and
    support provided by
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