This document outlines a five-year vision for improving on-farm food safety in the Ontario crop sector. The objective is to promote existing and new food safety strategies, policies, and practices to ensure a safe and reliable crop production sector that meets consumer needs. Key issues include risk management, secure market access, consumer confidence in food safety and quality, and skill development. The plan focuses on increasing awareness of food safety hazards, implementing food safety standards, assessing risks at each stage of crop production from field to consumer, and establishing Hazard Analysis and Critical Control Point systems for individual crops. Progress will be verified through audits and regulatory oversight.

1. FOOD SAFETY My five years vision for on-farm food safety in the crop sector in Ontario.

2. OBJECTIVE 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 .

3. KEY ISSUES IN CROP SECTOR Risk management Secure market access Consumer confidence in food safety and Quality Skill development Market development

4. WHAT IS FOOD SAFETY? Assurance that food will not cause harm to the consumer when it is consumed according to its intended use.

5. ONTARIO CROPS

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. TARGETED AUDIENCE (STAKE HOLDERS) Crops producers Processors and manufacturers Workers Consumers

8. HOW WILL I PLAN? From “field to fork” or “gate to plate” Planning of Food Safety in crop production will be based on following areas. (Continue on next slide )

9. Awareness of food safety hazards and standards Process of food safety Critical factors in crop production Risk Assessment Risk Management Transfer of knowledge HACCP Verification

10. AWARENESS OF FOOD SAFETY HAZARDS IN CROP PRODUCTION The increased awareness about the hazards in crop production will be created among stake holders. Major hazards are Physical Hazards Chemical Hazards Microbiological Hazards

11. FOOD STANDARDS Food standards established by local and international regulatory authorities will be promoted and implemented for safe food production. Local Standards (CFIA) International Standards (WHO,IFS,CODEX)

12. 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.

13. CRITICAL FACTORS TO BE FOCUSED Soil Seed Water resources and Irrigation Fertilizer (inorganic and organic) Crop protection practices. Farm implements Animal exclusion Workers Health and safety Post Harvesting and processing Storage

14. ASSESS RISK PER HAZARD (RISK ANALYSIS ) Risk = Likelihood x Severity of occurrence In effects

15. 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

16. RISK MANAGEMENT

17. 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. Share responsibility. Differentiate between science and value judgement. Assure transparency. Put the risk in perspective.

18. HACCP 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.

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. DESIGN OF HACCP SYSTEM A Specific HACCP system will be designed for Particular Production and Processing system after complete risk analysis and assessment. Product Data Product Flow charts Hazard analysis HACCP Plan Integration of Hazard Analysis and Food Safety Plan.

21. PREREQUISITE OF HACCP SYSTEM SSOP (sanitation standard operating procedures) SOP (standard operating procedures) Foreign material control Quality control and Laboratory testing Document control Pest control Calibration Sensory training Supplier certification and on-going supplier evaluations

22. 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 Training Record control Formalized management review process Corrective/preventive action (includes root cause analysis and follow-up Evaluations confirming effectiveness of actions taken) Internal auditing.

23. VERIFICATION The food safety system should be verifiable for the producer, processor and for the customers through certified or regulatory body.

24. THANK YOU & Any Question Please