FOOD SAFETY My five years vision for on-farm food safety in the crop sector in Ontario.
To promote, transfer and assessment of
existing and new on-farm food safety
strategies, policies and practices in next five
years, which will ensure a safe and reliable
crop production sector in Ontario to meet
the needs and preferences of consumers .
KEY ISSUES IN CROP SECTOR
Secure market access
Consumer confidence in food safety and
WHAT IS FOOD SAFETY?
Assurance that food will not cause harm to
the consumer when it is consumed according
to its intended use.
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
TARGETED AUDIENCE (STAKE HOLDERS)
Processors and manufacturers
HOW WILL I PLAN? From “field to fork” or “gate to plate”
Planning of Food
Safety in crop
production will be
based on following
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Awareness of food safety hazards and standards
Process of food safety
Critical factors in crop production
Transfer of knowledge
AWARENESS OF FOOD SAFETY HAZARDS IN CROP PRODUCTION
The increased awareness about the hazards
in crop production will be created among
Major hazards are
Food standards established by local and
international regulatory authorities will be
promoted and implemented for safe food
Local Standards (CFIA)
International Standards (WHO,IFS,CODEX)
PROCESS OF FOOD SAFETY IN CROP PRODUCTION
For fully developed food safety system I
will focus each and every step in crop
production starting from the site selection
till processing and delivery of the product
to the consumer.
CRITICAL FACTORS TO BE FOCUSED
Water resources and Irrigation
Fertilizer (inorganic and organic)
Crop protection practices.
Workers Health and safety
Post Harvesting and processing
ASSESS RISK PER HAZARD (RISK ANALYSIS )
Risk = Likelihood x Severity
of occurrence In effects
RISK ASSESSMENT PROCESS
The process of Risk analysis and assessment of
the hazards associated with each factor in crop
Production will be carried out with the
Cooperation of researchers and stake holders.
Research Risk Assessment Decisions Risk Management
TRANSFER OF RISK KNOWLEDGE AND ASSESMENT TO STAKE HOLDERS .
Know the audience.
Involve the scientific experts.
Establish expertise in communication.
Be a credible source of information.
Differentiate between science and value judgement.
Put the risk in perspective.
The most effective food safety system should be based on an integrated approach.
HACCP is more sophisticated vision of hazard analysis.
Food safety system based on HACCP will be monitored and tailored in an efficient way.
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
DESIGN OF HACCP SYSTEM
A Specific HACCP system will be designed for
Particular Production and Processing
system after complete risk analysis and assessment.
Product Flow charts
Integration of Hazard Analysis and Food Safety Plan.
PREREQUISITE OF HACCP SYSTEM
SSOP (sanitation standard operating procedures)
SOP (standard operating procedures)
Foreign material control
Quality control and Laboratory testing
Supplier certification and on-going supplier evaluations
Control of nonconforming product
Receiving, storage, and control of raw ingredients and packaging materials
Hazardous material control
Product identification, traceability, and recall
Handling customer complaints
Formalized management review process
Corrective/preventive action (includes root cause
analysis and follow-up
Evaluations confirming effectiveness of actions taken)