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Agenda - Thursday, October 19, 2017

7:30AM REGISTRATIONANDBREAKFAST

8:30AM OPENINGCOMMENTSFROMTHECHAIRPERSON

8:45AM OPENINGPANELDISCUSSION

9:15AM INDUSTRYEXPERTPANEL:CERTIFICATION

10:00AM INDUSTRYEXPERT:IMPROVETRACEABILITYANDSUPPLYCHAINTRANSPARENCY

10:30AM MORNINGBREAK

11:00AM PANELDISCUSSION:ORGANICS

12:00AM NETWORKINGLUNCH

1:15PM CONSUMEREDUCATION

2:00PM INTERACTIVESESSION:FOODANDNATURALHEALTHPRODUCTS

LaurenMartin,Manager,GovernmentRelationsandRegulatoryAffairs,CanadaOrganicTradeAssociationAshleySt.Hilaire,DirectorofProgramsandGovernmentRelations,CanadianOrganicTimLivingstone,Owner,StrawberryHillFarm,NB

UnderstandConsumerPerceptionsofFoodQualityandSafetytoPositionyourCompanyEffectively

StayAheadoftheCompetitionwithCertificationandDemonstrateyourCommitmenttoCompliance

AnneWilcock,Faculty,UniversityProfessorEmerita,DepartmentofFoodScience,UniversityofGuelph

VinceAmbra,DirectorofMarketing,PizzaNova

Howfacilityautomationandtechnologywilloptimizeyouroperationandensurecompliance

ChrisHealing,WesternCanadianTechnicalServicesManager,PackersSanitationServices,Inc.

LindsayWalker,OperationsManagerforNorthAmerica,SupplyChainFoodSafety,NSFInternational

CommunicatewithConsumersaboutHealthandWellnessandyourHigherLevelsofProductQualitySimonSmall,VicePresident,Marketing,UltimaFoods

UnderstandingWhereTheseProductsIntersectandWhichRegulationsApplyDr.WilliamYan,Director,BureauofNutritionalSciences,HealthProductsandFoodBranch,HealthCanada

NewRegulationsforOrganics:AssessingtheImpactonyourBusiness

VincentStrickland,ComplianceCoordinator,Pfenning’sOrganicVegetablesInc

JoelAitken,InspectionCoordinator,EcocertCanada

NickKlein-Schiphorst,DirectorofBusinessDevelopment,DematicCanada

2:45PM NETWORKINGBREAK

3:15PM SMALLANDMEDIUMFOODCOMPANIES

4:00PM CHECKLIST:YOURONE-STOP-SHOPPLANOFACTIONTyingTogethertheRegulationsthroughouttheEntireSupplyChaintoHelpyouComply

4:45PM CONFERENCEADJOURNS

SusanAbel,SeniorVicePresident,Public&RegulatoryAffairs,Food&ConsumerProductsofCanada

JoeMullin,OperationsManager,OntarioAgriFoodVentureCentre(OAFVC)

CarlosCorreia,FacilitiesManager,FoodStarter

Dr.AmyProulx,ProfessorandAcademicProgramCoordinator,CulinaryInnovationandFoodTechnologyProgramattheCanadianFoodandWineInstituteatNiagaraCollege

AccommodatingInnovativeSmallCompanieswithintheRegulatoryRegimeMichaelWolfson,EconomicDevelopmentandCultureDivision,FoodandBeverageSectorSpecialist,CityofTorontoWinnieChiu,ProductDevelopmentandIndustryAdvisor,FoodInnovationandResearchStudio,GeorgeBrownCollege

The smart factories of the future are here. And they all use the Plex Manufacturing Cloud.

We look forward to talking with you about where you want your manufacturing business to go, and how we can help you get there.

Be sure to stop by our presentation:

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Visit Plex At The 8th Annual Food Regulatory And Quality Assurance Summit | BOOTH #9

Leverage Technology in Your Food Regulatory Processes to Ensure ComplianceFeaturing Emily Tomaine, Quality Control Manager, USHydrationsKen Keller, Senior ERP Consultant, Revolution GroupWednesday, October 18th at 9:45

Optimize. Execute. Align. Synchronize labour and automation in real-time with Dematic iQ Warehouse Execution System (WES), a modular logistics software platform, responsible for the control and alignment of workflows within your facility. Discover how Dematic iQ WES enables users to simultaneously manage processes, orders, inventory, labor and material handling to:

• Prioritize workload for OnDemand order fulfillment• Increase order and inventory accuracy• Facilitate labour productivity and processing speed• Reduce order cycle time

Optimize your supply chain from receiving to shipping. Visit dematic.com or call 877-567-7300 for more information.

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ECOCERT Canada

Head office Canada510 Rue St Onésime

Lévis, Québec CanadaToll free + 1-855-246-9383

Fax + 1 (418) 838-9823gilles.belley@ecocert.cominfo.canada@ecocert.com

Ontario office300-55 Cork Street EastGuelph, ON N1H 2W7Phone (226) 314-0748

eric.payseur@ecocert.com

Western Office#219, 220, 20th Street West

Saskatoon, SKS7M 0W9

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Contact us to speak with one ofour representatives

and receive information on our services!

Passion for the environment since 1995.

EMC0026

All Ontario Food, Beverage & Bio Manufacturers are welcome to join.For more information, please see the other side of this flyer.

Recipe for success!Our Food, Beverage & Bio Sector initiative members are cooking up fresh solutions to industry challenges.

Food & Beverage & Bio

www.emccanada.org/fbb

Contact Bren to find out more!Bren de Leeuw, Director - EMC Food, Beverage, Bio and Ag Program Canada

Toll Free: 1.866.323.4362 ext. 228 • Email: bdeleeuw@emccanada.org

As competitive pressures continue to build globally, EMC’s Food, Beverage & Bio sector manufacturers/processors identified the need for a new initiative focused specifically on this vital sector. Working together with the Ontario Ministry of Agriculture, Food & Rural Affairs (OMAFRA), we proudly launched the initial phase of the EMC Food, Beverage & Bio Sector Network in 2008.

How it worksThe premise is simple, but powerful: take 1 part advanced networking, 2 parts expert coaching and mentoring, 3 parts sector resources, plant tours and subject matter expertise. Stir vigorously throughout the province with hundreds of food and beverage manufacturers, and simmer.

Voila, our recipe for success…members getting together to network, benchmark, learn sector best practices and share what they’ve learned!

We know EMC’s recipe works because the initiative has grown significantly, garnering interest from across Canada.

Since launch, EMC’s Food, Beverage & Bio Sector Network has hosted hundreds of

Membership is sweet!

Discussion topics on the menu

We asked our members to comment on Phase One of our FBB Sector Initiative:“As manufacturers, we are constantly striving to find ways and means to be competitive on a day-to-day basis.

As such, it makes sense that wherever and absolutely whenever you can—you must build on opportunities to learn from one another and share experiences…networking is a key component of good business today.”Greg Merlihan

The more recent Food Sector Initiative has certainly been of great value to us and I’m sure to many other Ontario food processors.

The opportunity to network, share best practices, get together to discuss industry-specific issues or take advantage of industry-related topical presentations has been a great boon to those of us in the east of the province.Doug Harper Blommer Chocolate Company of Canada

By connecting all the players from upstream to downstream throughout the supply chain injects much needed glue into the sector. Giving members confidence by working in the connected community and seeing the ease with which the processes flow more effortlessly means improved bottom lines.

Steve Glickman London Economic Development Corporation

• Dealing with Cost Constraints• Consolidation of Market Share• Margins from Suppliers• Food Safety Modernization Act 2011• Certification – BRC/HACCP/GFSI• International Food Protection• Customer Specific Requirements and Audit

Compliance

BRAVO!

www.emccanada.org/fbb

• Customer Satisfaction• Risk and Crisis Management• Business Continuity Planning• CMMS• AON Hewitt “50 Best Employers”• Food Processor Apprenticeship Program• Employee Safety – Safe at Work• More to come!

regional networking, learning and training events, plant tours, benchmarking events, Conferences, and Summits. It has created growth opportunities for participating food, beverage & bio companies, plus related supply chain and other stakeholders.

ValueOur members gain exposure to expertise and best practices, become more competitive and benchmark with the ‘best and brightest’. They connect with other sector companies, industry experts and government partners, and gain strong sector relationships. These opportunities can drive job retention/enhancement/creation, a better bottom line, and new development.

What’s cookin’?The next phase includes plans to deploy:• Food & Beverage EH&S initiatives• New SIG and subject-matter expert categories

such as: Energy, business development, supply chain management, literacy, food cluster support, and more.

• Hybrid Lean Consortium Clusters• Job Creation and Retention, and much more

2017-09-06--EMC

0026

OFPAMissionSince1958,theOntarioFoodProtectionAssociation:

• Assistsinimprovingtheprofessionalstatusofthoseinvolvedwithfoodhygiene;• Encouragesimprovementsinfoodsafetypractices;• Collectsanddistributestoitsmembersandinterestedparties,informationpertaining

tosanitationandfoodsafety;• Providesaforumtodiscusscurrentconcernsinfoodprotectionandtopicsofmutual

interest;• Communicateswithvariousregulatoryagenciesonissuesofsanitationandfood

protection;• Cooperateswithotherprofessionalgroupsindevelopmentandadvancementof

publichealth,foodsafety,generalandenvironmentalsanitation.TheOntarioFoodProtectionAssociation(OFPA)providesacommonforumforthoseassociatedwithfoodsafetyinthefoodindustryandenablesthoseinterestedinfoodsafetytoexchangeideas,experiencesandinformation.Itsponsorsandorganizesmeetingstoinformmembersofnewandimprovedmethodsinthesafehygienicproduction,transportationandprocessingandsaleoffoodproducts.And,theOFPAprovidesallmemberswiththeAssociation’sawardwinningnewsletter.TheOFPArecognizesthoseprofessionalsmakingextraordinarycontributionstofoodsafetywiththeBoardofDirectorsAwardforExceptionalMerit;HonoraryLifemembership;andtheSanitationoftheYearaward.TheOFPAalsoprovidesscholarshipsandawardsforuniversityandcollegestudentsexcellinginthefieldoffoodmicrobiologyandfoodsafety.OFPAMEMBERSHIP

• OFPAMembersincludefoodsafetyprofessionalsfromeverylevelofthefoodindustry:MeatandPoultry Dairy Bakery BreweryFruitsandVegetables Processedmeats SnackFoods BeverageFoodService PreparedFoods Fish

• OurMembersalsorepresentsupply,services,andregulatoryorganizations:SanitationSuppliesandEquipment LaboratoryServicesProcessingEquipment IngredientSuppliesOntarioPublicHealthDepartments OntarioMinistryofAgriculture,FoodandRuralAffairsCanadianFoodinspectionAgency AgricultureandAgri-FoodCanadaHealthCanada UniversitiesandCollegesResearch

OntarioFoodProtectionAssociationP.O.Box53128RoyalOrchardThornhill,ONL3T7R9(t)647-573-4940(e)info@ofpa.on.ca(w)www.ofpa.on.caFollowusonTwitter:@ofpamediaJoinusonLinkedIn:http://www.linkedin.com/groups/Ontario-Food-Protection-Association-3758300?trk=my_groups-b-grp-v

10 Great Reasons to Become an OFPA Member 1. ParticipateinOFPA'scommonforumforthoseassociatedwithfoodsafetyin

thefoodindustryinOntario.

2. ConnectwithotherfoodsafetyprofessionalsatOFPAevents&meetingstoexchangeideas,experiencesandinformation.

3. Learnfromourworkshops:newideas,strategies,andimprovedmethodsforsafehygienicproduction,transportation,processingandsaleoffoodproducts.

4. FindotherOFPAmemberstocollaborateandworkwithonprogramsandinitiativesviatheOFPAMembersDirectoryofFoodIndustryProfessionals(membersonlyaccess).

5. GetrecognizedbyyourpeersatourAnnualAwardsforthosemakingextraordinarycontributionstofoodsafety.

6. ReceiveOFPA’sawardwinningquarterlynewsletter-FoodSafetyGuardian:viewsamplepdfnewsletter.

7. SharepapersandpresentationsviaOFPA’swebsite.

8. Getaccesstoscholarshipsthatrecognizeacademicachievementinfood-relatedcourses.

9. NetworkfacetofaceatsocialeventsincludingourannualGolfTournament.

10.AppreciatethememberdiscountedratestoOFPAevents,meetings,workshopsandevenindustryeventsoutsideOFPA.

Understanding Where Food and Natural Health Products Intersect and Which

Regulations Apply William Yan

Bureau of Nutritional Sciences, Food Directorate

8th Annual Food Regulatory and Quality Assurance Summit October 19, 2017

2

Outline

Ø  The Food-Natural Health Product Interface Ø  The Transition Ø Guidance for Stakeholders

3

The Food-NHP Interface

Ø  The Natural Health Products Regulations (NHPR) came into force in January 2004.

Ø  Because of the restrictions in the Food and Drug Regulations (FDR), and the compliance policy associated with the NHPR (enabling immediate market access), food products with added vitamins and minerals, or with certain health claims sought and were able to gain market access as Natural Health Products (NHPs): ü  These products represented ≈2% of the approximately 50,000

NHPs on the market

4

The Food-NHP Interface (cont’d)

Ø  In 2009, Health Canada published Classification of Products at the Food-Natural Health Product Interface: Products in Food Format.

Ø  The Food-NHP Classification Committee (FNCC) was formed to oversee the classification of products at the Food-NHP interface.

Ø  The FNCC consists of members from the Food Directorate and the Natural and Non-prescription Health Products Directorate.

Ø Classification decisions are based on 4 specific guiding principles.

5

1.  Product Format Ø  Products are packaged in formats typical of foods;

Ø  Format is consistent with ad libitum consumption.

Examples

§  Containers typical of beverages (including, but not limited to cups, tetra paks, bottles, canettes or cans)

§  Pre-packaged or bulk sold products such as whole foods, edible oils,

spreads, bars, cereals, dairy products, condiments and seasonings, confections, and bakery products

Classification Criteria

6

2. Public Perception and History of Use

Ø  Products are perceived as foods by consumers, and history of consumption promotes perception that these products can be consumed ad libitum, in spite of any specific directions for use;

Ø  Products provide nourishment, nutrition, hydration, satisfaction of hunger/thirst.

Example

Pre-packaged or bulk sold conventional food formats (e.g. beverages, cereals, confections and bakery products) have a long history of being consumed as foods

Classification Criteria (cont’d)

7

3. Product Representation to Consumers

Ø  Representation can include: indications of use, claims presented as a word, sentence, a picture, a symbol, a paragraph or an implication on product labels, package inserts or advertisement, placement and location of sale; Ø  Food products are generally found in grocery stores and/or convenience stores. Example

Drink products that use terms such as "drink", "beverage", "water” or similar descriptors on the product label, and are that are located in retail food establishments among other beverages are represented to consumers as foods

Classification Criteria (cont’d)

8

4. Product Composition

Ø  In general, products containing ingredients which are expected to provide nourishment, nutrition, hydration, satisfaction of hunger/thirst, or desire for taste, texture or flavour support classification as a food.

Classification criteria (cont’d)

9

Ø  Health Canada determined, based on product format, public perception and history of use, product representation to consumers, and product composition that most of the products at the food-NHP interface fit the definition of a food.

Ø  Health Canada undertook a phased approach to the transition: 1)  Caffeinated Energy Drinks (CEDs) were transitioned first,

following the Ministerial announcement in October 2011. 2)  Additional categories began to transition in April 2012.

Ø  The transition process was completed by December 2012.

The Transition

10

The Transition (cont’d)

Ø Nature of products challenged traditional food regulatory approach: §  Current model of food consumption generally without conditions (ad

libitum), while these products often need conditions of use. §  Generally contained nutrients at levels beyond public health need, as

well other ingredients not usually found in foods and promoted for health benefits.

§  No regulatory provisions to accommodate most products under current FDR (non-compliant).

Ø  Information gaps to develop final regulatory requirements for these products à decision to use Temporary Marketing Authorization Letters (TMALs) for transition.

11

Ø  TMAL issuance comes with certain requirements, e.g.: §  Conduct research to address data gaps; §  Gather and submit annual sales/marketing data; §  Include label caution statements needed for safe use, if

required; §  Submit annual report on adverse health events, if required; §  Withdraw food from sale upon request if Health Canada is of

the opinion that it is in the public interest to do so; and §  Abide by other terms or conditions deemed necessary (e.g.

no CED sampling to children).

The Transition (cont’d)

12

Outcome of Transition

Ø  CEDs: §  Requirements outlined in Category Specific Guidance for

Temporary Marketing Authorization: Caffeinated Energy Drinks. §  Limit on caffeine (400 ppm is the maximum concentration and

capped at 180 mg/serving). §  Cautionary statements advising not to mix the product with alcohol,

and that the product is not recommended for children, pregnant or breastfeeding women and individuals sensitive to caffeine.

§  “High caffeine content” statement on label.

Ø  Other products: §  Requirements outlined in Category Specific Guidance for

Temporary Marketing Authorization: Supplemented Food. §  Limits and cautionary statements associated with vitamins and

minerals. .

13

Outcome of Transition (cont’d)

•  Products transitioned by December 2012

14

Management of New Products

Ø  Continue to work with stakeholders as the Food Directorate assesses TMAL applications for “new” products (i.e. products that had not previously gained market access via Natural Health Products Regulations) §  Food additives to be addressed through existing regulatory

mechanisms;

§  Labelling to be food-compliant prior to market access.

Ø  Health Canada continues to use the same classification criteria to determine the applicability of the relevant regulatory framework for these food products.

15

New Temporary Marketing Authorizations

Ø  Health Canada has received over 1600 “new” TMA submissions since 2012

Category # of TMA Applications Received

# of TMALs Issued

Caffeinated Energy Drinks

714 490

All Other Products 960 466

16

Supplemented foods

Ø  All of these products form part of a broader category of products referred to as “supplemented foods”.

Ø  A supplemented food is defined as a pre-packaged product that is manufactured, sold or represented as a food, which contains added vitamins, minerals, amino acids, herbal or bioactive ingredients. These ingredients may perform a physiological role beyond the provision of nutritive requirement.

Ø  There are a number of categories of foods that are scoped out of the definition.

17

TMAL research

Ø  Health Canada has concluded that a number of information and data gaps need to be addressed to support the development of appropriate regulations for SFs.

Ø  As a condition of the TMA, the manufacturer or distributor is required to gather such data, in a manner agreed upon with Health Canada in advance, and submit it to Health Canada within a specified time frame.

Ø  Data gap documents have been provided to TMAL holders to help draft research proposals. Documents provide information on: §  The different types of studies that could be conducted (e.g., surveys, focus

groups, etc.) ; and §  The specific data gaps that need to be filled (e.g., demographics of users

and consumption patterns, as well as understanding and use of supplemented food label information).

18

Path Forward

Ø Continue to review and issue TMALs

Ø Continue to review research protocols and analyze research data

Ø Work on the regulatory amendments for SFs has begun §  Over the next few years there will be consultations on

various aspects of the proposed amendments §  Target for Canada Gazette II is December 2021

19

Resources

Ø  Health Canada has developed guidance to address these products:

§  General Guidance Document for Temporary Marketing Authorization for Foods (May 2013; planning updates to document 2018)

§  Category Specific Guidance for Temporary Marketing Authorization: Caffeinated Energy Drinks (updated December 2013; planning updates to document 2018)

§  Guidance for the Management of Temporary Marketing Authorization Submissions for Foods (planned webposting 2017)

§  Classification of Products at the Food-NHP Interface: Products in Food Formats (2010; criteria updated 2012; planned webposting of updated document 2017)

§  Category Specific Guidance for Temporary Marketing Authorization: Supplemented Food (February 2016)

https://www.canada.ca/en/health-canada/services/food-nutrition/legislation-guidelines/guidance-documents.html#temp

20

One-Stop-Shop Plan of Action:

Tying it all together

Susan Abel, Food & Consumer Products of Canada

ü  Safe Food for Canadians Act and Regulations ü  Modifications to Canada’s Food and Drug Act and

Regulations ü  Inspection Modernisation:

ü  Canadian Food Inspection Agency ü  Labelling Modernisation:

ü  Health Canada ü  Canadian Food Inspection Agency

ü  U.S. Food Safety Modernization Act and Rules ü  Chemicals Management ü  Provincial and Municipal Requirements ü  Occupational Health and Safety Requirements

Food is a Complex Business ü  193,000 Farms ü  280,000 Employed in Agriculture ü  6,500 Food Processing Establishments ü  246,000 Employed in Food Processing ü  $118 Billion Food and Beverage Sales in

Canada ü  190 countries we buy from and ship to

Getting Started

ü Does SFCR* even apply to me? v Growers v Shippers v Warehousers ü Importers ü Manufacturers ü Retailers ü Customers/consumers

30

*Safe Food for Canadians Regulations are currently in DRAFT

Getting Started

Do I need a licence? http://inspection.sondages-surveys.ca/s/tool-licence-outil/?l=en

Do I need a written preventive control plan? http://inspection.sondages-surveys.ca/s/tool-pcp-outil/?l=en

Do I need to or should I comply voluntarily?

Getting Started

ü  Where can I find instructions I can understand? ü  http://www.inspection.gc.ca/DAM/DAM-aboutcfia-

sujetacia/STAGING/text-texte/regs_safe_food_sme_options_PCP_guide_1430842929446_eng.pdf

ü  How much time will this take?

Getting Ready

ü Assemble the team(s) ü Program creation, management

ü Someone who writes the cheques ü Someone with an understanding of your process(es) ü Someone with an understanding of food safety ü Someone who can write clear instructions

ü Recall ü All of the above PLUS

ü Media trained spokesperson ü Reception ü  IT/website/phones ü Customer Service ü Recall 911:

http://www.stericycle.ca/wp-content/uploads/2017/10/2016-Recall-911.pdf

31

Getting Ready

ü Gap Analysis ü Businesses who are audited to the Global

Food Safety Initiative Standards are well on the path to meeting Canadian regulations, current and future.

ü More information about GFSI and accredited audit programs: ü http://www.mygfsi.com/

32

Getting Ready

ü Fill in the holes

Getting Ready

ü One Step Up ü One Step Down ü The Whole Flight of

Stairs “Know thy Cook, Know thy Kitchen” Frank Leslie’s Popular Monthly, Volume 6, 1878 “Know thy supplier and thy supplier’s supplier” Susan Abel, 2017

Getting Ready

ü Labelling •  Nutrition Facts Tables 2020 •  Colour Labelling 2020 •  Allergen Labelling 2020 •  CFIA Labelling Modernisation •  Front of Pack Labelling

•  Labelling and recalls •  Resource crisis: •  Not just food labels are

getting a major makeover in the next four years

Getting Ready

ü Don’t forget your customers ü Handling an emergency means getting

information out quickly and broadly ü Leverage tools that can help with this such as GS1

Canada’s Recall Subscription Services: ü http://www.gs1ca.org/pages/n/services/pr/index.asp

ü Any customer will be happy to hear about your written food safety system ü Some of your customers may insist you become a

licenced establishment even though under the regulations you are exempt ü Some Growers, Warehouses, Transporters

Implement

ü Validate ü Are you building the right

thing? ü Verify

ü Are you building it right? ü Modify ü Repeat

ü At reasonable intervals

Celebrate!

Creating a preventive control plan involves a lot of resources no matter the size of your business. Don’t forget to take some time to recognise the importance of this achievement!

Anne WilcockUniversity of Guelph

Consumer attitudes, knowledge and behaviour: a review of food safety issues, Anne Wilcock, Maria Pun, Joseph Khanona, & May Aung, Trends in Food Science & Technology, 15 (2004), 56-66.

Consumer perspectives on food safety issues: novel technologies, chemical contaminants, organic food, and deceptive practices, Anne Wilcock, Brita Ball & Jana Gorveatt (book chapter, in press)

• Importance of understanding consumer perceptions

• Main consumer concerns about food safety

• Consumers blame manufacturers and restaurants

• Knowledge shapes perceptions . . .

. . . but knowledge differs from behavior

• Where to from here???

� Lack of information leads to consumer misconceptions

� Misconceptions lead to beliefs� food is unsafe� long-term health effects

� Educating consumers has been shown to improve their acceptance of novel technologies

� Food irradiation� Need research to increase public awareness and

knowledge of its benefits

� GE Foods� Concern traceable to lack of awareness of safety testing

protocols

� Nanomaterials� Concern about potential migration into food� Lack of information about benefits

Consumers need to perceive that the benefits to themselves or society outweigh the risks

� Chemical contamination

� Microbial contamination

� Food fraud

� Whether or not regulations and labelling are adequate

� 2015 survey of US consumers* showed that they were most concerned about “chemicals” in their food

*International Food Information Council

• Many consumers believe so!

• Statistics say otherwise:

• Are the statistics accurate?

• Where did the problem really originate?

• Do we share some of the blame?

� Study 1: Better educated consumers said health and safety were their reasons for their cooking choices BUT the same consumers preferred their hamburgers less well cooked.

� Study 1: Better educated consumers said health and safety were their reasons for their cooking choices BUT the same consumers preferred their hamburgers less well cooked.

� Study 2: Even with high awareness of foodborne illness, 20% of Oregon respondents reported unsafe practices.

� Study 3: Specific consumer groups (males, young adults, occasional food preparers, consumers with 12 years or more education) had food safety knowledge equal to a larger survey group but lower rates of safe practices:� 86% knew the importance of handwashing after

handling raw meat but only 66% washed their hands;� 80% knew that serving steak on a platter that held raw

steak increased risk of foodborne illness but only 67% cleaned the cutting board before putting cooked steak on it;

� Knowledge of “use by” and “sell by” dates was good but 45% could not read the label.

� Optimistic bias:� Many consumers believe that they are

less at risk from a hazard than others� May interfere with efforts to promote risk-

reducing behavior

� Continue to study consumer attitudes, knowledge & behavior

� Need for food safety education (knowledge)

� Continue to emphasize safe food handling practices (behavior)

� Must package the education and training to meet consumer needs

Ecocert Canada/Ecocert Group

Certificationbodyforsustainable development

3rd Party Certification your Public Commitment to Compliance and Competitive Advantage

1995:Started inQuébecas‘’Garantiebio’’

2002:We joined Ecocert Group

2008:Federal Regulation ofOrganicinCanada

2017Ecocert Canadahas3offices(LevisQu,GuelphOn,SaskatoonSk)• 80employees• 3600clients,across thecountry,• Expanding quickly

Ourgoal:provide fast,efficient,professional certificationservices.

History inCanada

Organiccertification

Dedicated CanadianOrganicInputapproval service

Consultingservices,includes E-Learning,conferences ect…

Fair TradeandSocialResponsibility certificationservices,

Environmental andCarbon Neutral certificationservices.

Private labelcertificationservices

CertificationServicesinCanada

CanadianGeneralStandardsBoard• CAN/CGSB32.310- 2015

• Generalprinciplesandmanagementstandards• CAN/CGSB32.311- 2015

• Permittedsubstanceslist

CanadianFoodInspectionAgency• OrganicProductsRegulations,2009• Legallybindingfor(food,feed,seed)productscrossingprovincialornational

bordersandbeingmarketedasorganicorbearingtheCanadianOrganicLogo.• Requirescertificationofproducers,processorsandrepackers oforganicproducts

viathirdpartycertificationbodies.

ConformityVerificationBodies• OverseethemanagementandcertificationproceduresofCertificationBodies

CertificationBodies• Providethirdpartycertificationoforganicproducts

CanadianOrganicRegulatoryFramework

CGSBStandardsarewritten,maintainedandinterpretedbytheindustry• Standardsmaintenanceandinterpretationisnotsupported/reluctantlysupported

financiallybythefederalgovernment• EuropeanandUSstandardsaremaintainedandinterpretedbygovernmentbodies.

CFIAandFoodCanadahaveproposedrollingtheOrganicProductsRegulations2009intotheSafeFoodforCanadiansAct• Thisisnotyetfinalizedandcouldhaveasignificantpotentialimpactsonall

currentlycertifiedorganicbusinessesandnewentrants.

CanadianOrganicAquacultureStandard• FinalDraftatCGSBhasbeenvotedon• Currentlythe2012versionofthestandardispublishedasavoluntarystandard

Health,BodycareandPetproductsarecurrentlyoutsidethefederalregulatoryframework.

FederalRegulatoryFrameworkinFlux

Quebec,Manitoba,NovaScotiaandNewBrunswickcurrentlyhavemandatorythirdpartycertificationfororganicclaimswithinprovincialboundaries

BCiscurrentlytransitioningfromaregulatoryframeworkthatincludedbothvoluntaryandmandatorycertificationoptionsfororganicproductstoamandatorycertificationonlysystem.

Alltheremainingprovincesandterritorieshavenojurisdictionalregulationoforganicproducts.

WhatCFIAcanregulatewithinanun-regulatedprovince:• UseoftheCanadaorganiclogo• Falseadvertisingclaimsonregulatedproducts• Anybusinessthatvoluntarilycertifiestothefederalregulation

ProvincialOrganicRegulatoryFrameworksinCanada

Clarityandtrustintheorganiclabel

Investigationandenforcementactionsonfraudulentclaims

Strictercontrolonimportedproductsthatarenoprocessedorre-packegedinCanada

Additionalsupportanddevelopmentforthesectorwithintheprovince

ValueofProvincialRegulation

Quebec Ontario

Provincial Regulation SincepriortoFederalRegulationin2008

None

Certified OrganicOperations

30%ofallcertifiedoperations inCanada

1167

Growthinlast3years 38% 10%

Our StaffInspectors 24Fulltime/11parttime

3FullTime/3PartTime

ThirdPartyCertificationisasystembuilttoinspiretrustfrombuyersatadistancethatisbuiltofhealthydistrust.

OrganicCertificationprovidesyourcustomersaguaranteethatyourorganicproductiswhatyouclaimittobe.• Uncontaminated• Traceable• Auditable• InCompliancewiththeCanadianOrganicProductsRegulation

Accesstointernationalmarketslookingfororganicproductsthroughequivalency• US– NOP• EuropeanUnion– EU• Japan• etc

ValueofOrganicCertification

Youareafoodprocessormanufacturingyourownbrandofproductsandcustombrandedproductsforbrandowners.

Acustomerorbrandownercomestoyoulookingforyoutomanufactureanorganicproductfortheminyourfacility.

Whatareyournextsteps?

1. Establishanorganicproductionplan2. Applyforcertificationwithanorganiccertifier3. Completeaninitialorganicinspection4. Receiveorganiccertificatewhenallrequirementsaremet5. Produceorganicproducts6. Maintainorganiccertification

HypotheticalCertificationCaseStudy

AssembleRecipesandfindingredientsuppliers• Organiccertificates• EquivalencyDocuments• Proofsofconformity

Developyourorganicproductsstandardoperatingprocedure• Verificationoforganicinputs• Segregationofproductsandingredients• Sanitationprocedures• Recordkeepingprocedures

Developproductflowchartsandfacilitydiagrams

DevelopLabelsamplesforallproducts

1.EstablishanOrganicProductionPlan

Doyourresearch!Getmultiplequotes,talkwiththeirstaffifpossible

Submitarequestfororganiccertification

Completethecertifiersapplicationforms

Submitcurrentrecipes,labels,organicsupplierconformitydocuments

Requestconfirmationthatthesedocumentshavebeenapproved

2.ApplywithOrganicCertifier

Scheduletheauditwiththeassignedorganicinspector.

• Theywillcontactyougenerallywitharangeofdateswhentheywouldliketocompleteyourinspection

Youwillneedtoscheduleaproductionrunoforganicproductsforthemtowitnessduringtheinspection

• TheseproductsCANNOT beMARKETEDasORGANIC untilyoureceiveanorganiccertificatelistingthem

• Thismaytakebetweenaweekandseveralmonthsdependingontheoutcomeoftheinitialinspection.

• Themorepreparedyouarefortheinspectionandawareofanypotentialnon-compliancesthefasterthecertificationprocesswillbe.

• Theseproductscanbestoredandmarketedasorganicafterthecertificationdateormarketedwithoutreferencetoorganicorthecertifier,ordestroyedifrequired

Theinspectorwillprovideyouwiththeirinspectionplan,ifyoufeelthattheirareadditionalaspectsthattheyneedtoincludeinformthemduringthebookingprocesssothattheyscheduleenoughtimetocompleteyouraudit.

3.InitialOrganicInspection

Areprofessionalauditorswhogenerallyspecializeinthecertificationoforganicfarmsandprocessingfacilities.

Dependingonthesize,complexityandrisklevelofyouroperationtheymayhavepriorexperienceinspectingyourtypeofproductionormaybelookingtobefastlearnersandaskingspecificquestions

Theyarenotgovernmentauditorsorfoodsafetyinspectorsandaregenerallynotgoingtobelookingatthedetailsofotherauditsyoumayhavecompletedorproceduresyouhaveinplace,butbasedonriskandtogetafullunderstandingofyouroperationstheymayaskquestionspertainingtothosethings

Theywilllikelyneedtomeetwithpeoplefrommultipledepartmentstounderstandthespecificsofproduction,QA,recordmanagementetc

3.5OrganicInspectors

Producetheproductsaccordingtoyourproductionplan

Maintaincompliancerecordsofthevolumes,dates/lotsandsuppliersofingredientspurchased,usedinproductionandtotalproductionaswellassalesoforganicproducts

InformyourcertifierofANY proposedchangestoyourproductionplanpriortoimplementingthem• Changeofsuppliers• Changeofprocesses• Changeoflabels• Changeofcleaningproductsorprocedures

Completeyourrenewalapplicationasrequiredbyyourcertifier

Completeyourannualinspection(duringproductionrun)

Complywithrequirementsforsamplingandsurpriseaudits

4-6CertifiedOrganicProduction

Thanksforyourattention

Improve Traceability &

Supply Chain Transparency

How facility automation and technology will optimize your DC operation and ensure compliance

SFCR Proposed Facility Requirements

An operation must keep records tracking the movement of food within their facility:

• identify the food using tracking information that traces back to lot code(s)

• trace the food back to where it came from and when it was received

• trace all places the food has moved within your management before providing it to another person

• trace the food forward, track where it is going, to whom, and when

Tracking within the DC

Food Production Wholesale Distribution

Receiving

Retail Store

Many Types of Operations

Pick from Pallet to Pallet

Voice directed

Pick path optimization

Directed to the pick face

Case & piece picking

Person to Goods

Many Types of Operations

Case Pick to Palletizing

Case pick module

Case pick to conveyor

Voice directed

Sort: label guided pallet building, route & stop

Route based direct-to-store delivery

Many Types of Operations

Full Case Goods-To-Person Automation

Automated inventory storage

400 – 500 cases/operator/hr.

Compact system footprint

Scan verification, weight check ↑ accuracy

WES

Prioritize tasks

Balance workflow

Support order processing speed

Facilitate labor productivity

Enable order & inventory accuracy

Accommodate variations in workload

Reconfigurable for change

Scalable for growth

WES for all types of fulfillment systems in the DC:

Tracking within the DC

Food Production Wholesale Distribution

Receiving

Retail Store

What if Serialization?

Serialization Data Warehouse (owned by?)

Food Production Wholesale Distribution

Unique

Serial Number

Generation

Receiving

Receip

t of

Pro

du

ct

Form

ation

of

Cu

sto

me

r O

rder

History of

Product

Receipt of

Product

WMS

Analytics