On Farm Food Safety

11Atique RehmanAtique Rehman

FOOD SAFETYFOOD SAFETY

My five years vision for My five years vision for on-farm food safety in the on-farm food safety in the

crop sector in Ontario.crop sector in Ontario.

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OBJECTIVEOBJECTIVETo promote, transfer and assessment ofexisting and new on-farm food safetystrategies, policies and practices in next

fiveyears, which will ensure a safe and

reliablecrop production sector in Ontario to meetthe needs and preferences of consumers.

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KEY ISSUES IN CROP KEY ISSUES IN CROP SECTORSECTOR

Risk managementSecure market accessConsumer confidence in food

safety andQuality

Skill developmentMarket development

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WHAT IS FOOD SAFETY?WHAT IS FOOD SAFETY?

Assurance that food will not cause harm to

the consumer when it is consumed according

to its intended use.

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ONTARIO CROPSONTARIO CROPS

Floriculture & Nursery, 10.90%

Soyabean, 6.50%

Corn, 5.00%

Wheat, 2.30%

Tobacco, 2.60%

Fruits & Vegetables,

11.10%

Floriculture & Nursery Fruits & Vegetables Soyabean

Corn Wheat Tobacco

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ONTARIO CROPS STATISTICSONTARIO CROPS STATISTICS(Source : Ontario Ministry of (Source : Ontario Ministry of

Agriculture)Agriculture)

CropsTotal Area

Under Production (Hectares)

VALUE(Millions

$)

Field Crops 2493200 1409

Vegetable Crops(Including Greenhouse)

61983 863

Fruit Crops 19721 179

Floriculture & Nursery

- 945

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TARGETED AUDIENCETARGETED AUDIENCE(STAKE HOLDERS)(STAKE HOLDERS)

Crops producersProcessors and manufacturersWorkersConsumers

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HOW WILL I PLAN?HOW WILL I PLAN?From “field to fork” or From “field to fork” or

“gate to plate”“gate to plate”

Planning of FoodSafety in cropproduction will bebased on

followingareas.(Continue on next slide )

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Awareness of food safety hazards and standards

Process of food safetyCritical factors in crop productionRisk AssessmentRisk ManagementTransfer of knowledgeHACCP Verification

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AWARENESS OF FOOD SAFETY AWARENESS OF FOOD SAFETY HAZARDS IN CROP HAZARDS IN CROP

PRODUCTIONPRODUCTIONThe increased awareness about the

hazardsin crop production will be created

amongstake holders. Major hazards arePhysical HazardsChemical HazardsMicrobiological Hazards

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FOOD STANDARDSFOOD STANDARDS

Food standards established by local andinternational regulatory authorities will

bepromoted and implemented for safe

foodproduction.Local Standards (CFIA)International Standards

(WHO,IFS,CODEX)

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PROCESS OF FOOD SAFETY PROCESS OF FOOD SAFETY IN CROP PRODUCTIONIN CROP PRODUCTION

For fully developed food safety system I

will focus each and every step in cropproduction starting from the site

selectiontill processing and delivery of the

productto the consumer.

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CRITICAL FACTORS TO BE CRITICAL FACTORS TO BE FOCUSEDFOCUSED

SoilSeed Water resources and IrrigationFertilizer (inorganic and organic)Crop protection practices.Farm implementsAnimal exclusionWorkers Health and safetyPost Harvesting and processingStorage

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ASSESS RISK PER HAZARDASSESS RISK PER HAZARD(RISK ANALYSIS(RISK ANALYSIS))

Risk = Likelihood x Severity

of occurrence In effects

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RISK ASSESSMENT RISK ASSESSMENT PROCESSPROCESS

The process of Risk analysis and assessment ofthe hazards associated with each factor in cropProduction will be carried out with theCooperation of researchers and stake holders.

Research Risk Assessment Decisions Risk Management

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RISK MANAGEMENTRISK MANAGEMENT

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TRANSFER OF RISK KNOWLEDGE TRANSFER OF RISK KNOWLEDGE AND ASSESMENT TO STAKE AND ASSESMENT TO STAKE

HOLDERSHOLDERS..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.

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HACCPHACCPThe 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.

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HACCP

Document Control and Records

Document Control and Records

Control of Production Control of Production Verification Verification

Pre-requisite Programs(GMP’s/GAP’s)

Commitment Commitment Product Identification,Trace & Recall

Product Identification,Trace & Recall

Specifications Specifications

HACCP MODEL IN CROP PRODUCTION

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DESIGN OF HACCP DESIGN OF HACCP SYSTEMSYSTEM

A Specific HACCP system will be designed for

Particular Production and Processingsystem after complete risk analysis and

assessment. Product Data Product Flow charts Hazard analysis HACCP Plan Integration of Hazard Analysis and Food Safety

Plan.

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PREREQUISITE OF HACCP PREREQUISITE OF HACCP SYSTEMSYSTEM

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

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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.

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VERIFICATIONVERIFICATION

The food safety system should beverifiable for the producer,

processorand for the customers through

certifiedor regulatory body.

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THANK YOU&

Any Question Please