On-Farm Food Safety
The objective of the program is to help producers establish a system to reduce the potential for chemical, microbial and physical contamination of cucumbers, peppers and tomatoes, and provide a traceability system that can limit the potential scope of an outbreak of foodborne illness.
Ontario Greenhouse Vegetable Growers (OGVG) in conjunction with F.P. Gushue and Associates (www.foodtechies.com) puts emphasis on increasing producer’s knowledge, raising awareness about food safety and providing an infrastructure for producers to develop and implement a food safety program that includes training employees. Producers address on-farm risks such as wash water source, employee hygiene and transportation.
Our industry prides itself on producing quality tomatoes, peppers and cucumbers for the North American market, and one of the assurances we make to customers is that our product is grown under the safest conditions possible.
In establishing the on-farm food safety program in 1998, OGVG became the first grower-driven food safety program in North America. This program has allowed OGVG to strengthen what is done on-farm, and show customers that members are aware of food safety and take steps to reduce the risks. The OGVG on-farm food safety program takes a HACCP-based approach to greenhouse food safety.
Documentation of Practices
Program participants use a commodity specific manual as a reference guide and document their food safety practices on a daily basis. Each month participants assess their facilities and record the tasks that are being carried out to address the safety of the product. Areas of emphasis include worker hygiene, facility/equipment sanitation and maintenance, pest control, transportation and traceability.
On-Site Visits
On-site visits by food safety experts provide support with the program requirements, ensuring that participants are actively implementing, monitoring and maintaining the on-farm food safety program and preparing for third party audits. Visits are on-going and occur regularly throughout the season. During these visits participants receive materials for their operations, such as a Food Safety Guide, sample forms and hand-washing signs to aid in the production of safe food. Training for farm workers is also available in English or Spanish upon request. Visits involve a quick introduction of the production facilities, with the goal of understanding the individual site so practices can be adjusted to reduce risk.
Microbiological Sampling
Producers are advised and instructed with regard to aseptic sampling of water and submission of samples to accredited laboratories for microbiological testing. The results will verify whether or not the marketer / packer or producer is maintaining standards recommended by the program and allows for rapid identification and resolution of any problems in the operation.
Certification
Ontario greenhouse vegetable marketers / packers and producers will go through a third party certification process in 2006 and 2007 respectively to ensure all the required steps are taken to reduce food safety related risks. Our shippers are FDA registered and bonded ensuring on-time delivery of our fresh products with no unnecessary border delays or inspection problems.
