On-Farm Food Safety for

Fresh Fruits and Vegetables

Canadian Horticultural Council

August 2006

Horticulture is a $4.2 billion industry Horticulture is a $4.2 billion industry (14.2% of agriculture) (14.2% of agriculture)

Farm cash receipts greater than grains Farm cash receipts greater than grains and oilseeds crops in 7 of 10 provincesand oilseeds crops in 7 of 10 provinces

Workforce of 300,000 personsWorkforce of 300,000 persons Highly diversified Highly diversified

production which production which includes fruit, includes fruit, vegetables, floral and vegetables, floral and ornamental plantsornamental plants

Horticulture in Canada

The CHC represents primary producers The CHC represents primary producers and packers (~22,000 in Canada)and packers (~22,000 in Canada)

The CHC OFFS program addresses The CHC OFFS program addresses potential hazards on-farm, at storage potential hazards on-farm, at storage intermediaries and in packinghousesintermediaries and in packinghouses

The CPMA represents The CPMA represents distributors of fresh produce, distributors of fresh produce, from grower-shippers to retailfrom grower-shippers to retail

CPMA Food Safety programs CPMA Food Safety programs begin at the Repack/Wholesale levelbegin at the Repack/Wholesale level

Supply Chain Approach

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: 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 2000Since 2001, CHC has been working to Since 2001, CHC has been working to

achieve recognition by federal and achieve recognition by federal and provincial governments of the program’s provincial governments of the program’s technical soundness technical soundness

GuidelinesGuidelines divided into crop groupings to divided into crop groupings to address commodity-specific risksaddress commodity-specific risks

Active Working Groups based on crop/commodity groupings

CHC Food Safety Committee

Commodity Groupings Bulb

and Root Leafy

Vegetables Cruciferae

Asparagus, Sweet Corn &

Legumes

FruitingVegetables

Potatoes

▪ Garlic

▪ Beet

▪ Carrot

▪ Onion

▪ Radish

▪ Parsnip

▪ Rutabaga

▪ Turnip

▪ Shallot

▪ Other (Horseradish,

Sweet potato,

etc.)

▪ Lettuce

▪ Spinach

▪ Leafy herbs

(parsley, etc.)

▪ Broccoli

▪ Cauliflower

▪ Cabbage

▪ Green onion

▪ Brussels

sprouts

▪ Endive

▪ Leek

▪ Celery, Fennel

▪ Rhubarb

▪ Asparagus

▪ Bean

▪ Pea

▪ Sweet corn

▪ Peppers

▪ Eggplant

▪ Melons

▪ Pumpkin

▪ Squash

▪ Cucumber

▪ Tomato (field)

▪ Potatoes

Small Fruit Tree andVine Fruit

GreenhouseProduction

▪ Strawberries

▪ Raspberries

▪ Blackberries

▪ Blueberries

▪ Saskatoons

▪ Currants

▪ Cranberries

▪ Other berries (gooseberries, elderberries)

▪ Cherry

▪ Apple

▪ Peach

▪ Pear

▪ Plum

▪ Grape

▪ Other tree and vine fruit (e.g., kiwi, quince)

▪ Tomato

▪ Sweet Peppers

▪ Cucumbers

▪ Eggplant

▪ Lettuce

▪ Herbs

▪ Edible Flowers

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

HACCP-Based Program

The generic HACCP Models being The generic HACCP Models being developed by CHC may be used by developed by CHC may be used by producers/packers across Canadaproducers/packers across Canada

The HACCP Model is The HACCP Model is NOT specific to NOT specific to individual producers individual producers or packersor 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):

Resources, Examples Checklists, Training Aids Recall Program Communication Materials

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

How are the CHC OFFS Materials developed?

Background Reference MaterialsBackground Reference Materials

Generic HACCP ModelGeneric HACCP Model

Good Agricultural Practices (GAP’s)Good Agricultural Practices (GAP’s)

Producer Manual: Sections, Forms, AppendicesProducer Manual: Sections, Forms, AppendicesCommunication MaterialsCommunication Materials

PilotsPilots

Pilots – 2006 Season

Total: 50 pilots at farms, storages and Total: 50 pilots at farms, storages and packinghousespackinghouses

Leafy Vegetables & Cruciferae = 10Leafy Vegetables & Cruciferae = 10 Bulb & Root Vegetables = 10Bulb & Root Vegetables = 10 Greenhouse Production = 11Greenhouse Production = 11 Small Fruit = 12Small Fruit = 12 Tree & Vine Fruit = 6Tree & Vine Fruit = 6 Then… incorporate pilot feedback into ManualsThen… incorporate pilot feedback into Manuals Finalize materials for submission to Technical Finalize materials for submission to Technical

Review in 2007Review in 2007

Potato OFFS Program

The most advanced of the 8 The most advanced of the 8 commodity-specific commodity-specific programsprograms

Currently undergoing Currently undergoing Technical Review by Technical Review by federal and provincial federal and provincial governmentsgovernments

Completion expected by Fall 2006Completion expected by Fall 2006

HA

CC

P M

OD

EL

PRODUCER

MANUAL

Crop Group

Producer and PackerManual

PilotsTechnical

Review

Bulb and Root Dec. 2005 2006 YES – 2007

Leafy Dec. 2005 2006 YES – 2007

Greenhouse Dec. 2005 2006 YES – 2007

Potato COMPLETE 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?

Asparagus, Sweet Corn and

Legumes

2006 2007

TBD – 2008?

Rationalize the requirements from the Manuals into one system

To facilitate OFFS implementation for multi-crop producers and prevent duplication

Objective for OFFS Manuals

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

Buyer Demands - 2006

The reality for suppliers of fresh produce in The reality for suppliers of fresh produce in Canada: buyer demands are increasingCanada: buyer demands are increasing

Increased pressure from processors, food Increased pressure from processors, food service and large retail chainsservice and large retail chains

Draft versions of the Manuals (being tested Draft versions of the Manuals (being tested in pilots this season) are also generally in pilots this season) are also generally available for use by CHC members this available for use by CHC members this season, in response to buyer demandsseason, in response to buyer demands

Next Steps

1. Finish Manuals (2 to pilot next season)2. Complete 7 more Technical Reviews3. 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: hgale@hortcouncil.ca

Phone:613-226-4880, ext. 214

Web: www.hortcouncil.ca

We gratefully acknowledge project funding and support provided by: