On Farm Food Safety


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  • The basis for both is the need for safety to be managed, following Codex Alimentarius model for HACCP Forming the core of the program, HACCP and ISO processes are used to develop a series of key initiatives
  • On Farm Food Safety

    1. 1. FOOD SAFETY My five years vision for on-farm food safety in the crop sector in Ontario.
    2. 2. OBJECTIVE <ul><li>To promote, transfer and assessment of </li></ul><ul><li>existing and new on-farm food safety </li></ul><ul><li>strategies, policies and practices in next five </li></ul><ul><li>years, which will ensure a safe and reliable </li></ul><ul><li>crop production sector in Ontario to meet </li></ul><ul><li>the needs and preferences of consumers . </li></ul>
    3. 3. KEY ISSUES IN CROP SECTOR <ul><li>Risk management </li></ul><ul><li>Secure market access </li></ul><ul><li>Consumer confidence in food safety and </li></ul><ul><li>Quality </li></ul><ul><li>Skill development </li></ul><ul><li>Market development </li></ul>
    4. 4. WHAT IS FOOD SAFETY? <ul><li>Assurance that food will not cause harm to </li></ul><ul><li>the consumer when it is consumed according </li></ul><ul><li>to its intended use. </li></ul>
    6. 6. ONTARIO CROPS STATISTICS (Source : Ontario Ministry of Agriculture) 945 179 863 1409 VALUE (Millions $) - Floriculture & Nursery 19721 Fruit Crops 61983 Vegetable Crops (Including Greenhouse) 2493200 Field Crops Total Area Under Production (Hectares) Crops
    7. 7. TARGETED AUDIENCE (STAKE HOLDERS) <ul><li>Crops producers </li></ul><ul><li>Processors and manufacturers </li></ul><ul><li>Workers </li></ul><ul><li>Consumers </li></ul>
    8. 8. HOW WILL I PLAN? From “field to fork” or “gate to plate” <ul><li>Planning of Food </li></ul><ul><li>Safety in crop </li></ul><ul><li>production will be </li></ul><ul><li>based on following </li></ul><ul><li>areas. </li></ul><ul><li>(Continue on next slide ) </li></ul>
    9. 9. <ul><li>Awareness of food safety hazards and standards </li></ul><ul><li>Process of food safety </li></ul><ul><li>Critical factors in crop production </li></ul><ul><li>Risk Assessment </li></ul><ul><li>Risk Management </li></ul><ul><li>Transfer of knowledge </li></ul><ul><li>HACCP </li></ul><ul><li>Verification </li></ul>
    10. 10. AWARENESS OF FOOD SAFETY HAZARDS IN CROP PRODUCTION <ul><li>The increased awareness about the hazards </li></ul><ul><li>in crop production will be created among </li></ul><ul><li>stake holders. </li></ul><ul><li>Major hazards are </li></ul><ul><li>Physical Hazards </li></ul><ul><li>Chemical Hazards </li></ul><ul><li>Microbiological Hazards </li></ul>
    11. 11. FOOD STANDARDS <ul><li>Food standards established by local and </li></ul><ul><li>international regulatory authorities will be </li></ul><ul><li>promoted and implemented for safe food </li></ul><ul><li>production. </li></ul><ul><li>Local Standards (CFIA) </li></ul><ul><li>International Standards (WHO,IFS,CODEX) </li></ul>
    12. 12. PROCESS OF FOOD SAFETY IN CROP PRODUCTION <ul><li>For fully developed food safety system I </li></ul><ul><li>will focus each and every step in crop </li></ul><ul><li>production starting from the site selection </li></ul><ul><li>till processing and delivery of the product </li></ul><ul><li>to the consumer. </li></ul>
    13. 13. CRITICAL FACTORS TO BE FOCUSED <ul><li>Soil </li></ul><ul><li>Seed </li></ul><ul><li>Water resources and Irrigation </li></ul><ul><li>Fertilizer (inorganic and organic) </li></ul><ul><li>Crop protection practices. </li></ul><ul><li>Farm implements </li></ul><ul><li>Animal exclusion </li></ul><ul><li>Workers Health and safety </li></ul><ul><li>Post Harvesting and processing </li></ul><ul><li>Storage </li></ul>
    14. 14. ASSESS RISK PER HAZARD (RISK ANALYSIS ) <ul><li>Risk = Likelihood x Severity </li></ul><ul><li>of occurrence In effects </li></ul>
    15. 15. RISK ASSESSMENT PROCESS <ul><li>The process of Risk analysis and assessment of </li></ul><ul><li>the hazards associated with each factor in crop </li></ul><ul><li>Production will be carried out with the </li></ul><ul><li>Cooperation of researchers and stake holders. </li></ul><ul><li>Research Risk Assessment Decisions Risk Management </li></ul>
    17. 17. TRANSFER OF RISK KNOWLEDGE AND ASSESMENT TO STAKE HOLDERS . <ul><li>Know the audience. </li></ul><ul><li>Involve the scientific experts. </li></ul><ul><li>Establish expertise in communication. </li></ul><ul><li>Be a credible source of information. </li></ul><ul><li>Share responsibility. </li></ul><ul><li>Differentiate between science and value judgement. </li></ul><ul><li>Assure transparency. </li></ul><ul><li>Put the risk in perspective. </li></ul>
    18. 18. HACCP <ul><li>The most effective food safety system should be based on an integrated approach. </li></ul><ul><li>HACCP is more sophisticated vision of hazard analysis. </li></ul><ul><li>Food safety system based on HACCP will be monitored and tailored in an efficient way. </li></ul>
    19. 19. Document Control and Records Control of Production Verification Pre-requisite Programs(GMP’s/GAP’s) Commitment Product Identification, Trace & Recall Specifications HACCP MODEL IN CROP PRODUCTION 11 HACC P
    20. 20. DESIGN OF HACCP SYSTEM <ul><li>A Specific HACCP system will be designed for </li></ul><ul><li>Particular Production and Processing </li></ul><ul><li>system after complete risk analysis and assessment. </li></ul><ul><li>Product Data </li></ul><ul><li>Product Flow charts </li></ul><ul><li>Hazard analysis </li></ul><ul><li>HACCP Plan </li></ul><ul><li>Integration of Hazard Analysis and Food Safety Plan. </li></ul>
    21. 21. PREREQUISITE OF HACCP SYSTEM <ul><li>SSOP (sanitation standard operating procedures) </li></ul><ul><li>SOP (standard operating procedures) </li></ul><ul><li>Foreign material control </li></ul><ul><li>Quality control and Laboratory testing </li></ul><ul><li>Document control </li></ul><ul><li>Pest control </li></ul><ul><li>Calibration </li></ul><ul><li>Sensory training </li></ul><ul><li>Supplier certification and on-going supplier evaluations </li></ul>
    22. 22. <ul><li>Control of nonconforming product </li></ul><ul><li>Receiving, storage, and control of raw ingredients and packaging materials </li></ul><ul><li>Hazardous material control </li></ul><ul><li>Product identification, traceability, and recall </li></ul><ul><li>Handling customer complaints </li></ul><ul><li>Training </li></ul><ul><li>Record control </li></ul><ul><li>Formalized management review process </li></ul><ul><li>Corrective/preventive action (includes root cause </li></ul><ul><li>analysis and follow-up </li></ul><ul><li>Evaluations confirming effectiveness of actions taken) </li></ul><ul><li>Internal auditing. </li></ul>
    23. 23. VERIFICATION <ul><li>The food safety system should be </li></ul><ul><li>verifiable for the producer, processor </li></ul><ul><li>and for the customers through certified </li></ul><ul><li>or regulatory body. </li></ul>
    24. 24. <ul><li>THANK YOU </li></ul><ul><li>& </li></ul><ul><li>Any Question Please </li></ul>