On-Farm Food Safety
and Traceability
Ontario growers take pride in producing high quality, safe produce. On-farm food safety and traceability programs demonstrate to buyers that food is grown with quality and safety in mind.
The purpose of having an on-farm food safety and traceability plan is to minimize, eliminate or reduce those risks occurring at the farm that can potentially contaminate food and cause adverse health effects to those who consume the food. These risks can be grouped into biological, chemical and physical hazards.
Biological Hazards
Microorganisms such as bacteria, viruses and parasites present the greatest food hazard risk when produce is consumed raw. Some microbes that have been associated with fruit and vegetable outbreaks in the past include E. coli 0157:H7, Salmonella, Hepatitis A and Cryptosporidium.
Chemical Hazards
Chemical hazards include pesticide residues on produce that exceed the maximum residue limits, contamination from disinfectants, hydraulic fluids or other chemicals used on the farm, or pollutants found in soil such as trace metals or persistent organic pollutants. All chemical products used during the production, handling or preparation of food must be used according to government regulations and manufacturer's labelled instructions.
Allergens are chemical hazards due to the presence of allergenic agents. Some individuals may have an allergic response to natural or foreign chemicals present in food. The most common allergic reactions are caused by nuts, sesame seeds, dairy products, eggs, fish, shellfish, soy, wheat and sulphites. Allergenic agents may occur naturally or be introduced through cross-contamination during handling and packaging.
Physical Hazards
Physical hazards include any foreign object (metal, wood, stones, glass) from the environment or equipment that could end up in produce. These objects could come from machinery, harvesting and packing equipment, hunters (e.g. shotgun casings), broken containers, etc.
Implementing Good Agricultural Practices for On-Farm Food Safety
Be aware of the risks and address potential problems before they occur to help ensure the production of safe food. Many of the good production practices for food safety also complement existing agricultural best management practices. Implementing good agricultural practices in the following areas will help reduce post-harvest losses, while maintaining high-quality safe production in a sustainable environment.
Pest Control Products
When using a pest control product, take the time to read the label and follow all label directions. Apply the correct rate of product, and follow the pre-harvest intervals. Calibrate sprayers regularly. Keep accurate pesticide and weather records.
Manure and Compost
Manure and compost provide valuable nutrients and benefits to the soil. However, manure and improperly managed compost can be a potential source of pathogen contamination. If compost is used, be familiar with proper compost management for pathogen reduction. If you purchase manure or compost, ask questions about the composting process or get a certificate of analysis for the product. If you produce compost, document the process.
Incorporate manure into the soil immediately after application. Maximize the time between application and harvest to ensure that the manure has fully broken down in the soil before the crop is harvested. It is a good practice to allow at least 120 days between the application of manure and harvest of fresh market crops. Be aware of the potential for contamination of crops by windblown debris from feedlots and manure storage. Do not allow runoff from barnyards or manure storages to contaminate the field or the packing area.
For more information, see the OMAFRA Factsheets:
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Water
In specialty crop production, water is frequently used for irrigation, evaporative cooling, frost protection, packing and washing. How the water looks or smells is not a reliable indicator of its safety. When assessing water usage on the farm, consider the source of the water, when and how the water is used, and the type of produce.
For more information, see the OMAFRA Factsheet:
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For produce cooling, washing and packing, use water that meets drinking water quality standards. When water is recycled, many growers choose to chlorinate wash water to further reduce the risk of water contaminating the produce. See Washwater Sanitation.
Worker Health and Hygiene
If workers do not properly wash their hands and follow good hygiene practices, they can be a source of biological contamination. Pay attention to the personal hygiene and health of field and packing-house workers:
- Provide worker training on hand washing and personal hygiene.
- Keep toilets and hand-washing facilities clean and well stocked.
- Locate toilets in close proximity to the workers but not in an area where waste water run-off from the hand-washing facilities could contaminate the field.
- Develop a system to report any injuries or illnesses that could increase the risk of contamination.
Cleaning and Sanitation
Cleaning and sanitizing are important steps to reduce the spread of biological, chemical and physical hazards and minimize contamination. Before equipment comes into contact with produce, inspect for broken or damaged parts. On a pre-determined schedule, ensure equipment is properly cleaned and maintained. Keep all records of cleaning and maintenance activities.
Food Safety Programs and Certification
There are a number of food safety programs available to growers. The food safety program a producer chooses will depend upon a number of factors, including ease of implementation, cost and what the buyer requests. Certification programs usually require a self-inspection using a prepared checklist followed by an external (third-party) audit.
Canadian On-Farm Food Safety Programs
Developed by national producer organizations, these voluntary on-farm food safety programs are being implemented across the country. The Canadian Horticultural Council has developed on-farm food safety programs for fruit and vegetable growers. For more information, see http://www.canadagap.ca/.
OMAFRA has developed a voluntary program suitable for all commodities called Advantage Good Agricultural Practices. It is available on the OMAFRA website along with staff training tools and resources to help implement on-farm food safety practices. For more information or to order our resources, visit our website at www.ontario.ca/goodagpractices.
Traceability
Traceability is the ability to trace product starting from your inputs, through production to your buyer and back again, if needed. Producers have a number of reasons to keep records tracking the production and distribution of their product.
By itself, traceability will not produce a safer product; however, it can help to quickly identify the source of a problem and allow the producer to resolve it faster. Traceability can also be part of marketing foods. A thorough record-keeping system can verify attributes such as organic, country-of-origin, earth-friendly and fair trade.
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