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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.
Atique RehmanAtique Rehman 22
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.
Atique RehmanAtique Rehman 33
KEY ISSUES IN CROP KEY ISSUES IN CROP SECTORSECTOR
Risk managementSecure market accessConsumer confidence in food
safety andQuality
Skill developmentMarket development
Atique RehmanAtique Rehman 44
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.
Atique RehmanAtique Rehman 55
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
Atique RehmanAtique Rehman 66
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
Atique RehmanAtique Rehman 77
TARGETED AUDIENCETARGETED AUDIENCE(STAKE HOLDERS)(STAKE HOLDERS)
Crops producersProcessors and manufacturersWorkersConsumers
Atique RehmanAtique Rehman 88
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 )
Atique RehmanAtique Rehman 99
Awareness of food safety hazards and standards
Process of food safetyCritical factors in crop productionRisk AssessmentRisk ManagementTransfer of knowledgeHACCP Verification
Atique RehmanAtique Rehman 1010
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
Atique RehmanAtique Rehman 1111
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)
Atique RehmanAtique Rehman 1212
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.
Atique RehmanAtique Rehman 1313
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
Atique RehmanAtique Rehman 1414
ASSESS RISK PER HAZARDASSESS RISK PER HAZARD(RISK ANALYSIS(RISK ANALYSIS))
Risk = Likelihood x Severity
of occurrence In effects
Atique RehmanAtique Rehman 1515
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
Atique RehmanAtique Rehman 1717
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.
Atique RehmanAtique Rehman 1818
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.
Atique RehmanAtique Rehman 1919
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
11
Atique RehmanAtique Rehman 2020
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.
Atique RehmanAtique Rehman 2121
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
Atique RehmanAtique Rehman 2222
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.
Atique RehmanAtique Rehman 2323
VERIFICATIONVERIFICATION
The food safety system should beverifiable for the producer,
processorand for the customers through
certifiedor regulatory body.
Atique RehmanAtique Rehman 2424
THANK YOU&
Any Question Please