CULTIVATING FOOD SAFETY AND SECURING THIRD PARTY CERTIFICATION

Transcription

1 CULTIVATING FOOD SAFETY AND SECURING THIRD PARTY CERTIFICATION MARKET ACCESS AND CERTIFICATION PROGRAM 635 Capitol St. NE, Salem, OR USA TEL: (503) FAX: (503)

2 TAKE-AWAYS FROM TODAY S PRESENTATION - Why food safety matters - What food safety means - Putting together a food safety program - Options for getting your operation food safety certified

3 WHY FOOD SAFETY MATTERS: 1) Public health - Market access - Environmental protection - Worker safety - Legal defensibility

4 WHAT MAKES FOOD SAFE? Safe for whom? Safe from what? Not just what, who! What goes into a food safety program?

5 WORKER HEALTH AND HYGIENE Training? Hand washing facilities and restrooms? Potable water? Procedures for ill or injured workers? Licensed as needed?

6 FARM REVIEW Water source and quality? Animals? Manure use? Previous land use? Flooding?

7 FIELD HARVEST AND FIELD PACKING Sanitation units? Harvest containers and equipment? Washing, sorting, transporting?

8 PACKING FACILITY, STORAGE, AND TRANSPORTATION Storage? Water quality / treatment? Cleaning schedule? Ice? Worker health and hygiene? Containers? Pest control?

9 TRACEABILITY Is there a program in place? Has it been tested?

10 WHY PURSUE CERTIFICATION? Certification = Market Access Many buyers and government programs have specific certification requirements 1 st Party Certification Conducted by the producer or company, unverified claims 2 nd Party Certification Industry or membership association claims 3 rd Party Certification Independent review and verification of a claim 10

11 THE CERTIFICATION MENU Governmental Standards and Certifications USDA GAP/GHP United Fresh Harmonized GAP National Organic Program (NOP) Identity Preserved (IP)/Secure Storage Maximum Residue Level (MRL) Private Standards and Certifications Global Food Safety Initiative (GFSI) PrimusGFS GlobalG.A.P. 11

12 THE CERTIFICATION MENU Governmental Standards and Certifications USDA GAP/GHP United Fresh Harmonized GAP National Organic Program (NOP) Identity Preserved (IP)/Secure Storage Maximum Residue Level (MRL) Private Standards and Certifications Global Food Safety Initiative (GFSI) PrimusGFS GlobalG.A.P. Required for vendor eligibility in the USDA procurement pilot project 12

13 GFSI RECOGNIZED SCHEMES Private standards offered in partnership with WQS Required by most major retailers PrimusGFS Microbial contaminants, HACCP component Social compliance module available GlobalG.A.P. Responsible chemical usage and environmental accountability Social practices component available 13

14 GAP/GHP CERTIFICATION USDA GAP/GHP Audit Verification Program began in 2002 Food safety practices that reduce risk of physical, biological, and chemical contamination of produce Program now certifies almost 67,000 acres in 12 counties 14

15 CERTIFICATION BASICS Requires farm system plan and documentation to show compliance records, records, records Audited/inspected at least annually Potential for unannounced audits based on harvest length, different harvest methods, or observed risk Inspector is on-site during production (and/or harvest) to observe implementation of farm plans and standard operating procedures Follow-up and unannounced audit procedures in place to ensure continued compliance Corrective actions required where compliance with standard is not adequate 15

16 GAP/GHP AUDIT EXPECTATIONS - Must take place annually during harvest/packing - After application submission, auditor contacts to arrange audit date NOT unannounced for full audit - Contract signed allowing access - Auditor will go through checklist and ask for evidence - Farm tour perimeter viewing - Scoresheet provided at closing; report and certificate later - May require unannounced audits and/or Corrective Actions 16

17 GROUP GAP: NEW IN 2016 USDA has developed a certification program to help individuals work together and reduce certification costs Individual members (farmers, processors, distributors) form groups. The group develops a food safety program. The group establishes a record keeping and internal audit program. A subset of the group s members undergo an external audit each year. 17

18 CERTIFICATION TIPS Start early and plan ahead. Start at least one year before you plan to start marketing your product under a new certification. Learn your standard. Standards are all publicly available, online or through your certification agency. Don t reinvent the wheel / If it ain t broke, etc. The producer is responsible for maintaining compliance. Be active, aware, and accountable. 18

19 CERTIFICATION COSTS Federal rate: $92/hour Minimum 4 hours Additional costs for mileage and travel time Additional fees for NOP and GFSI certifications Organic Certification Cost Share Program 75% of certification fees, up to a maximum of $750 per annual certification period GAP/GHP Cost Share Program 19

20 Ph: Fax: FOOD SAFETY RESOURCES Oregon Department of Agriculture Market Access and Certification: For more information on how to apply for and succeed with USDA GAP & GHP, GroupGAP, United Fresh Harmonized GAP, National Organic Program, Identity Preserved/Secured Storage, MRL Certification, GlobalGAP, PrimusGFS GroupGAP: More information about the new audit program from USDA WSDA Bridging the GAPs manuals (in English and Spanish): Understanding Good Agricultural Practices (GAP) and Good Handling Practices (GHP), and resources for building your own food safety program On Farm Food Safety Project: Useful GAP/GHP information, including a food safety program generator that can be customized for your operation 20

21 CONTACT INFORMATION Market Access and Certification Program Certification Program Ph: Fax: Program Staff Certification Programs Manager Kate Allen Certification Specialists Andrea Sonnen Reid Watkins Questions or comments? 21