On Farm Food Safety - Canada   Canada

Beef Kabobs

Today’s national on-farm food safety programs are developed by national commodity groups working with industry experts and experts from the Canadian Food Inspection Agency to ensure scientifically sound practices.  

National producer associations follow a generic process for developing an on-farm food safety program. First, they develop a national strategy. Then they evaluate current production practices, develop a generic HACCP model and determine how to control food safety hazards through Good Production Practices (also known as Best Management Practices or Good Agricultural Practices). The program developers use a science-based set of principles known as HACCP (Hazard Analysis Critical Control Point) to identify food safety risks and determine how to monitor, control and prevent the food safety risks. HACCP principles help the program developers to identify which good production practices should be employed to ensure that food safety hazards are minimized on the farm. Lastly, they develop a Producer Manual which explains the program requirements to producers. 

Following that, National producer associations, often with cooperation from provincial producer associations, help producers implement the on-farm food safety program. National producer associations can also offer certification services to producers because the program requirements are designed to be auditable.  Certified farms can demonstrate to customers that they meet program requirements and are committed to maintaining them.

site map    ©2009 Canadian On Farm Food Safety Working Group  Canadian Web Design