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An evaluation of an on-farm food safety program for Ontario greenhouse vegetable producers; a global blueprint for fruit and vegetable producers

14.sep.05, Benjamin Chapman, A Thesis Presented to The Faculty of Graduate Studies Of The University of Guelph

Program implementation barriers identified included: perceived costs of participation, the priority of food safety management; and, management/employee relationships.

14.sep.05, Benjamin Chapman, A Thesis Presented to The Faculty of Graduate Studies Of The University of Guelph
Fresh fruits and vegetables have been increasingly linked to cases of foodborne illness. Many produce farmers have implemented on-farm food safety strategies, employing good agricultural practices focusing on water, handling and sanitation to reduce risk. An illustrative case study to examine implementation trends was developed through the examination of current on-farm food safety issues and programs, with specific focus on the Ontario Greenhouse Vegetable Growers' (OGVG) hazard analysis critical control point (HACCP)- based initiative. In 2003, OGVG's 200 members had a combined farm-gate value of $350 million and represented 41 per cent of North American greenhouse vegetable production. Program implementation barriers identified included: perceived costs of participation, the priority of food safety management; and, management/employee relationships. Effective implementation was size-neutral and value was obtained through market access. Produce industry stakeholders can apply the results of this research and create a template to be used in similar extension activities.

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chapman-whole-thesis.docDOC File1.49 MB29.Sep.11