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Food-Safe Farm Practices
Welcome
to the Canadian Sheep Federation’s Food-Safe Farm Practices Program.
This voluntary program, designed to meet the food safety challenges facing
the sheep industry, was developed by producers and industry personnel
from across Canada.
While you are probably already taking precautions to ensure food safety
on your farm, this program, gives you the opportunity to prove to consumers
how you produce food safely.
What
is it?
This
program examines all areas of production and outlines management options
that are designed to minimize food safety risks. It is based on "must
do" good production practices (GPPs). It also makes recommendations
on practices geared to assist producers in producing a safe and high quality
product. GPPs are operating procedures that promote food safety and production
efficiency.
As a producer, you recognize that you have always been responsible for
identifying on farm food safety hazards. However, with the help of the
training session and the GPP manual, you will have the tools to anticipate
problems and develop troubleshooting techniques to reduce risks. You will
also be responsible for maintaining a simple record keeping system to
monitor and document the effectiveness of your actions. In addition, you
will set up verification procedures to prove that your control program
is working.
A HAACCP (Hazard Analysis Critical Control Points, pronounced "haa-sip")
approach was used to develop this program. What this means is that on
farm food safety risks during the production process were identified.
Then, control measures were developed to reduce those risks. The places
where these risks could occur are called Critical Control Points.
Sources of on-farm hazards:
• Physical (broken needles)
• Biological (E. coli, salmonella)
• Chemical (antibiotic residues)
A Critical Control Point is a point, step or procedure
where potential exists for a hazard may increase and where control can
be applied so as to prevent, eliminate or reduce the hazard to an acceptable
level.
What
is it?
•
Processing, mixing and storing feed
• Handling and administering medications
• Raw milk cooling and freezing
What
is it?
•
Ensure access to markets – Food safety is a national and international
priority. Other commodity organizations within Canada and in Australia,
New Zealand and the European Union have developed their own food safety
programs. The result is that there will be an increasing demand for suppliers
who can demonstrate their vigilance in this area.
• Enhance consumer confidence –By consistently supplying a
safe quality product by addressing concerns regarding pesticides, emerging
pathogens, and antibiotic resistance.
How
can you become involved?
This
program is completely voluntary, however, the ability of the CSF to prove
that it is providing safe, high quality products depends on Canadian Sheep
producers being willing to participate in the program.
To become involved in the program:
• Attend a Food Safe Farm Practice training session
• Implement and adapt the program to your farm
• Monitor the critical control points (CPPs), through the use of
records and GPPs
• Receive official accreditation
Record
Keeping Forms
Please
note that these documents are drafts and may be changed in the future
Section
C — On-Farm Record Keeping Forms (v.1)
- posted Sept. 10, 2003
Section
F — Supplemental Dairy On-Farm Record Keeping Forms
(v.1) -
posted Sept. 10, 2003
How
can you become involved?
For
more information on program scheduling and other details contact:
France Lanthier
National Coordinator
519-824-6018
france@cansheep.ca
Food Safe Farm Practices Program
Information and On-Line Training
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