CULTIVATING FOOD SAFETY AND SECURING THIRD PARTY CERTIFICATION - PowerPoint PPT Presentation

CULTIVATING FOOD SAFETY AND SECURING THIRD PARTY CERTIFICATION MARKET ACCESS AND CERTIFICATION PROGRAM 635 Capitol St. NE, Salem, OR 97031-2532 USA ∣ TEL: (503) 986-4620 ∣ FAX: (503) 986-4737 http://www.oregon.gov/ODA/programs/MarketAccess/MACertification/Pages/GAPGHP.aspx 1

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 www.oregon.gov/ODA/CID

WHY FOOD SAFETY MATTERS: 1) Public health - Market access - Environmental protection - Worker safety - Legal defensibility http://www.cc.gatech.edu/~stasko/yard/pond/

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

WORKER HEALTH AND HYGIENE Training? Hand washing facilities and restrooms? Potable water? Procedures for ill or injured workers? Licensed as needed? http://momsmagazine.com/2015/01/08/every-parent- house/http://msutoday.msu.edu/news/2013/eww-only-5-percent-wash-hands-correctly/

FARM REVIEW Water source and quality? Animals? Manure use? Previous land use? Flooding? http://www.eaf.net/mvp/2009/central-oregon- photos/http://extension.oregonstate.edu/crook/ag/beef

FIELD HARVEST AND FIELD PACKING Sanitation units? Harvest containers and equipment? Washing, sorting, transporting? http://www.radiantrachels.com/farm-fresh-blueberry-shortcakes/ http://www.familyfarmfresh.com/blog/picking-oranges-at-mckellar-farms/porta-potties/

PACKING FACILITY, STORAGE, AND TRANSPORTATION Storage? Water quality / treatment? Cleaning schedule? Ice? Worker health and hygiene? Containers? Pest control? http://science.howstuffworks.com https://www.acklandsgrainger.com/

TRACEABILITY Is there a program in place? Has it been tested? http://officesupplygeek.com http://formalmind.com/en/blog/dont-make-traceability-waste-time

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

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

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

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

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

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

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

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

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

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

Ph: 503-986-4620 Fax: 503-986-4737 Email: certification@oda.state.or.us 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 http://www.oregon.gov/ODA/programs/MarketAccess/Pages/AboutMAC.aspx GroupGAP: More information about the new audit program from USDA http://www.ams.usda.gov/services/auditing/groupgap 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 http://agr.wa.gov/Inspection/GAPGHP/Guide.aspx On Farm Food Safety Project: Useful GAP/GHP information, including a food safety program generator that can be customized for your operation http://onfarmfoodsafety.org 20

CONTACT INFORMATION Program Staff Market Access and Certification Program Certification Program Certification Programs Manager Kate Allen Ph: 503-986-4620 Certification Specialists Fax: 503-986-4737 Andrea Sonnen Email: Reid Watkins certification@oda.state.or.us Questions or comments? 21