1. On-Farm Food Safety for Fresh Fruits and Vegetables Canadian Horticultural Council August 2006

2. Horticulture is a $4.2 billion industry (14.2% of agriculture) Horticulture is a $4.2 billion industry (14.2% of agriculture) Farm cash receipts greater than grains and oilseeds crops in 7 of 10 provinces Farm cash receipts greater than grains and oilseeds crops in 7 of 10 provinces Workforce of 300,000 persons Workforce of 300,000 persons Highly diversified production which includes fruit, vegetables, floral and ornamental plants Highly diversified production which includes fruit, vegetables, floral and ornamental plants Horticulture in Canada

3. The CHC represents primary producers and packers (~22,000 in Canada) The CHC represents primary producers and packers (~22,000 in Canada) The CHC OFFS program addresses potential hazards on-farm, at storage intermediaries and in packinghouses The CHC OFFS program addresses potential hazards on-farm, at storage intermediaries and in packinghouses The CPMA represents distributors of fresh produce, from grower-shippers to retail The CPMA represents distributors of fresh produce, from grower-shippers to retail CPMA Food Safety programs begin at the Repack/Wholesale level CPMA Food Safety programs begin at the Repack/Wholesale level Supply Chain Approach

4. 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

5. 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

6. Where We Started General Guidelines released in 2000 Since 2001, CHC has been working to achieve recognition by federal and provincial governments of the program’s technical soundness Since 2001, CHC has been working to achieve recognition by federal and provincial governments of the program’s technical soundness Guidelines divided into crop groupings to address commodity-specific risks Guidelines divided into crop groupings to address commodity-specific risks Active Working Groups based on crop/commodity groupings CHC Food Safety Committee

7. Commodity Groupings Bulb and Root Leafy Vegetables Cruciferae Asparagus, Sweet Corn & Legumes Fruiting Vegetables 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

8. Small FruitTree and Vine Fruit Greenhouse Production ▪ 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

9. 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

10. HACCP-Based Program The generic HACCP Models being developed by CHC may be used by producers/packers across Canada The generic HACCP Models being developed by CHC may be used by producers/packers across Canada The HACCP Model is NOT specific to individual producers or packers The HACCP Model is NOT specific to individual producers or packers

11. 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

12. 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

13. How are the CHC OFFS Materials developed? Background Reference Materials  Generic HACCP Model  Good Agricultural Practices (GAP’s)  Producer Manual: Sections, Forms, Appendices Communication Materials Pilots

14. Pilots – 2006 Season Total: 50 pilots at farms, storages and packinghouses Total: 50 pilots at farms, storages and packinghouses Leafy Vegetables & Cruciferae = 10 Leafy Vegetables & Cruciferae = 10 Bulb & Root Vegetables = 10 Bulb & Root Vegetables = 10 Greenhouse Production = 11 Greenhouse Production = 11 Small Fruit = 12 Small Fruit = 12 Tree & Vine Fruit = 6 Tree & Vine Fruit = 6 Then… incorporate pilot feedback into Manuals Then… incorporate pilot feedback into Manuals Finalize materials for submission to Technical Review in 2007 Finalize materials for submission to Technical Review in 2007

15. Potato OFFS Program The most advanced of the 8 commodity-specific programs The most advanced of the 8 commodity-specific programs Currently undergoing Technical Review by federal and provincial governments Currently undergoing Technical Review by federal and provincial governments Completion expected by Fall 2006 Completion expected by Fall 2006

16. HACCP MODEL PRODUCERMANUALPRODUCERMANUAL Crop Group Producer and Packer Manual Pilots Technical Review Bulb and Root Dec. 20052006 YES – 2007 Leafy Dec. 20052006 YES – 2007 Greenhouse Dec. 2005 2006 YES – 2007 Potato COMPLETE In progress Small Fruit Dec. 2005 2006 YES – 2007 Tree and Vine Fruit June 20052005 and 2006 YES – 2006? Fruiting Vegetables 20062007 TBD – 2008? Asparagus, Sweet Corn and Legumes 2006 2007 TBD – 2008?

17. Rationalize the requirements from the Manuals into one system To facilitate OFFS implementation for multi-crop producers and prevent duplication Objective for OFFS Manuals

18. 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

19. Buyer Demands - 2006 The reality for suppliers of fresh produce in Canada: buyer demands are increasing The reality for suppliers of fresh produce in Canada: buyer demands are increasing Increased pressure from processors, food service and large retail chains Increased pressure from processors, food service and large retail chains Draft versions of the Manuals (being tested in pilots this season) are also generally available for use by CHC members this season, in response to buyer demands Draft versions of the Manuals (being tested in pilots this season) are also generally available for use by CHC members this season, in response to buyer demands

20. Next Steps 1. 1.Finish Manuals (2 to pilot next season) 2. 2.Complete 7 more Technical Reviews 3. 3.Continue pursuing close collaboration and communication with buyer representatives to understand, influence and meet expectations 4. 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

21. Contact Information For more information, please contact: Heather Gale Food Safety Coordinator Canadian Horticultural Council Email: hgale@hortcouncil.cahgale@hortcouncil.ca Phone:613-226-4880, ext. 214 Web: www.hortcouncil.cawww.hortcouncil.ca We gratefully acknowledge project funding and support provided by: