Food Safety

Fruits and Vegetables

• Risk of illness associated with sprouts (Health Canada)
   
• Risk of illness associated with unpasteurized fruit juice / cider (Health Canada)
   

 Use of chemicals

• Guidelines for the Use of Food Additives and/or Processing Aids Intended for Fresh Fruits and Vegetables (CFIA)

• Food Safety Information
• Processing
• Inspections
• Labelling
• Legislation
• Related Links

• Additives* permitted in food products
  Health Canada regulates the maximum acceptable level of additives in food products.

*food additives may be used as anticaking agents, bleaching, maturing and dough conditioning agents, colouring agents, emulsifying, gelling, stabilizing and thickening agents, food enzymes, firming agents, glazing and polishing agents, sweeteners, pH adjusting agents, acid-reacting materials and water correcting agents, preservatives (Class I, II, III, IV), sequestering agents, starch modifying agents, yeast foods, carrier or extraction solvents.

 Sanitation
 

• Cleaning and Sanitation Guidebook (OMAFRA)
  This guidebook outlines the steps required for effective cleaning and sanitation of fruits and vegetables facilities. It provides an example of generic Sanitation Standard Operation Procedures (SSOPs), and records used on sanitation programs.
• Reference Listing of Accepted Non-Food Chemical Products (CFIA)
• Fresh Fruit and Vegetable Chemical Residue Sampling Program (CFIA)
   

 Hazard Identification
 

• Natural toxins in fresh fruits and vegetables (CFIA)
• Identification of hazards in sprouts production (International Sprouts Growers Association)
• Minimally Processed Vegetable Risk Assessment (OMAFRA)
  Includes risk assessments for apples, cabbage, cantaloupes, carrots, grapes, lettuce, rutabaga, sprouts, unpasteurized apple cider. Also selected foodborne outbreaks traced to fresh produce and juices, mode of transmission of pathogens associated with produce, physical material hazards.
   

 HACCP Generic Models
 

• Food Safety Enhancement Program - HACCP Generic Models (CFIA)
  Currently unavailable. Generic models for:
  • Acidified low acid - includes pickles, pork tongue in vinegar
  • Aseptic fruit juice - aseptically packaged fruit and most vegetable juices
  • Frozen vegetables - frozen fruits and vegetables
  • Low acid canned food - canned vegetables, meats and milk products

 Processing

Standards for Fruits and Vegetables
 

• Fruits, Vegetables, Their Products And Substitutes Division 11, Food and Drug Regulations
  Standards for: i) vegetables (canned and frozen), ii) fruits (canned and frozen), iii) fruit juices, iv) fruit flavoured drinks, v) jam, vi) marmalade, vii) jelly, viii) fruit mince, and ix) boiled cider.
• Fresh Fruits and Vegetables (Schedule I- Fresh Fruit and Vegetables Regulations)
• Processed Fruits and Vegetables (Processed Products Regulations)
  • Schedule I - Standards for processed products such as: i) canned fruit products, ii) canned vegetable products, iii) frozen fruit products, and iv) frozen vegetable products.
  • Schedule II- Standards for processed food products such as: i) canned or otherwise preserved fruit products other than frozen fruit products, ii) canned or otherwise preserved vegetable products other than frozen vegetable products, iii) frozen fruit products, and iv) frozen vegetable products.
  • Schedule III- Identification names for canned or frozen food products with packing media containing a sweetening ingredient.
• Maple Syrup and Other Maple Products (Maple Products Regulations)
  • Schedule I and II - Standards for maple syrup and other maple produc
  • Schedule III- Determining colour classes of maple syrup

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 Codes of Practice & Processing Guidelines
 

Unpasteurized Apple and Other Fruit Juice/Cider
 

• Code of Practice for the Production and Distribution of Unpasteurized Apple and Other Fruit Juice/Cider in Canada (CFIA)
• Food Safety Practices in the Production of Unpasteurized Apple Cider (OMAFRA)
  This document discusses primary production (orchard management and harvesting practices), intermediate operations (transport, storage, sorting and equipment cleaning), and processing operations (personnel, premises and equipment, pest control, water supply, fruit inspection, processing, packaging and labelling).
• Best Practices for the Production of Sweet Apple Cider
(OMAFRA)
This document discusses aspects related to food quality, sorting, cleaning, premises and equipment, water supply, personnel and food processing.
• Recommendations for the Production and Distribution of Juice in Canada (Canadian Food Inspections System Codes)
• Prevent Lead Contamination in Apple Cider (OMAFRA)
   

Minimally Processed Ready-to-Eat Vegetables
 

• Code of Practice for Minimally Processed Ready-to-Eat Vegetables (CFIA)
  Includes the following information: Good Agricultural Practices, Pre-Requisites, (ex: premises, transportation and storage), and manufacturing controls (ex: process design, product formulation, packaging, labelling).
• Minimally Processed Fruits and Vegetables Good Manufacturing Practices Guidebook (OMAFRA)
  Provides guidelines for food safety practices
• Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits & Vegetables (FDA)
  This guide focuses on basic practices associate with minimizing microbial food safety hazards from the field through distribution of fresh fruits and vegetables. It discusses elements including water, manure application, personnel hygiene, facility sanitation, transportation and traceability.

• Food Safety Practices for the Production of Maple Syrup (OMAFRA)
   

Sprouts

• Code of Practice for the Hygienic Production of Sprouted Seeds (CFIA)
• Guidance for Industry: Sample Collection and Testing for Sprouts and Spent Irrigation Water (Health Canada)
• Research on Sprouts (International Specialty Supply)
   

Mushrooms -NEW

• Mushroom Farm Food Safety and Security Self-Assessment
• Food Safety for Mushroom Growers and Packers
• Best Practices for Mushroom Production and Marketing
• Mushrooms Canada
   

 Inspections

• Processed Products Establishment Inspection Manual (CFIA)
• Visual Inspection Protocol (CFIA)

 Labelling

• Guide to Food Labelling and Advertising (CFIA)
  • Chapter 11 - Processed Fruits and Vegetables
  • Chapter 13 - Maple Products
• Labelling of containers of prepackaged produce (Fresh Fruits and Vegetables Regulations)
• Grade Marking Requirements for Fresh Fruits and Vegetables(OMAFRA)
• Consumer Packaging and Labelling Regulations (The Consumer Packaging and Labelling Act)
• Best Practices for Labelling and Storage of Sweet Apple Cider (OMAFRA)

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 Legislation

Federal and provincial acts, regulations and codes for the food industry... More information

• The Food and Drugs Act
  • Food and Drug Regulations
    • Division 11: Fruits, Vegetables, Their Products And Substitutes
• The Consumer Packaging and Labeling Act 
  • Consumer Packaging and Labelling Regulations
• The Canada Agricultural Products Act
  • Fresh Fruit and Vegetable Regulations
  • Maple Products Regulations
  • Processed Products Regulations

 Related Links

Associations

• Canadian Produce Marketing Association
• Canadian Horticultural Council
• Canadian Produce Marketing Association
• Prairie Fruit Growers Association
• Manitoba Canola Growers
• Manitoba Farm Products Marketing Council

• Organic Producers Association of Manitoba (OPAM)

• Canadian Federation of Agriculture
   

Resources
 

• Fruits and Veg Tech Magazine
• Good Agricultural Practices Network (Cornell University)
   

Industry Information
 

• Agriculture and Agri-Food Canada
  • Canada's Processed Fruit and Vegetable Industry (PDF)
  • Canada's Fruit Industry (PDF)
  • Canada's Vegetable Industry (PDF)
• Fruits and Vegetable Production in Canada (Statistics Canada)

For information on the Food Safety Program contact the CVO/Food Safety Knowledge Centre.  For technical information, call 204-795-7968 in Winnipeg; or e-mail foodsafety@gov.mb.ca. For general information, contact your local GO Centre.