Food Safety Program
The Food Safety Program (FSP) supports BC on-farm and post-farm businesses in adopting new, or improving existing, food safety practices and systems, helping the BC agrifood sector meet current and emerging national and international food safety requirements.
FSP is a five-year, up to $6.7 million program funded by the Governments of Canada and British Columbia through the Sustainable Canadian Agricultural Partnership, a federal-provincial-territorial initiative. The program is delivered IAF.
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Program Objective & Goals
FSP seeks to build public confidence in foods and beverages that are processed or handled for consumption and trade by BC businesses along the agrifood value chain. The objective of FSP is to increase the adoption of food safety systems by BC on-farm and post-farm businesses.
To achieve this, cost-shared funding will be provided to increase the number of eligible BC on-farm and post-farm businesses that will:
- Identify and document risks through food safety assessments.
- Proactively mitigate the risks identified in those assessments, through the adoption of Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs), Preventative Control Plans (PCPs), or Best Practices (BPs).
- Achieve third-party certification of On-Farm Food Safety (OFFS) or Hazard Analysis Critical Control Point (HACCP) based systems through recognized national and international food safety accreditation bodies.
Approach
Program Structure
Food Safety is a first-come, first-served program. Applications will be received, reviewed, and adjudicated on a first-come, first-served basis until available funds are fully committed.
Following the submission of an application project applications are screened and reviewed by IAF. This review involves:
- Ensuring application completeness.
- Organization/Applicant eligibility check.
- Project alignment and eligibility check.
Applying is not a guarantee of funding, projects are funded on a first-come, first-served basis. Demand for the Food Safety Program is anticipated to be high, and funding is likely to be over-subscribed. Submit completed application(s) as soon as possible to increase your funding chances. IAF also recommends applicants be clear and specific about the food safety results their projects will achieve to expedite the review of their adjudication.
Two funding streams are available: On-Farm, and Post-Farm. One application form is used for both On-Farm and Post-Farm. If you would like to apply to both, two unique applications are required.
- Stream 1: On-Farm, e.g., growers, packers, and ranchers.
- Stream 2: Post-Farm, e.g., processing, packaging, warehousing, transporting, distributing, and importing operations.
Cost-shared funding is available for eligible activities under three categories. Each eligible participant may apply for and receive up to a total funding limit of $25,000 during the program term beginning November 28, 2023, and ending March 31, 2028.
| Category | Cost-shared Ratio | Funding Limit |
|---|---|---|
| Category 1: Food Safety Assessments Complete a food safety assessment (also called a gap-assessment) that identifies deficiencies and opportunities within your food safety systems, resulting in a workplan | 70% | $25,000 |
| Category 2: Food Safety Improvements Pro-actively mitigate food safety risks identified in a previously completed food safety assessment (gap-assessment) through implementation of a workplan | 70% | Subcategory A: Equipment/facility upgrade for regulatory compliance: $20,000 Subcategory B: All other Food Safety improvements, including consulting or training: $25,000 |
| Category 3: Food Safety Certifications Get certified in one or more recognized food safety systems such as OFFS or HACCP. Multiple certifications are eligible if they are incremental or new to the product being certified by the applicant. Annual re-certifications are not eligible | 70% | $25,000 |
Maximum Funding (per participant during program term): $25,000
Applicants will apply through the IAF Client Portal. Following the submission of an application and prior to funding decisions being made, project applications are screened and reviewed by IAF. This review involves:
- Ensuring application completeness.
- Organization/applicant eligibility check.
- Project alignment and eligibility check.
If an application is eligible, IAF will reach out to the applicant within 10 to 15 business days of submission to invite the applicant to co-create a workplan for the project with the program’s Technical Advisor. Please note that during periods of high volume, such as following an application closure, this timeline may be extended. If the project is subsequently approved, IAF will inform the applicant of the decision details and any associated terms and conditions by email within four weeks of a complete and submitted workplan. Applications will be accepted on a rolling basis until funding is fully committed.
REMINDER: Applying nor completing a workplan are guarantees of funding, projects are funded on a first-come, first-serve basis until funds are fully committed. Project costs that are incurred prior to receiving a project approval letter will not be reimbursed.
Eligibility Criteria
Eligible Applicants
All Applicants must:
- Have an active nine-digit business registration number (BN) from the Canada Revenue Agency or have an active GST number and file business or farm income taxes in BC.
- Be based and operating in BC.
- Be a society, not for profit corporation, corporation, cooperative association, or an individual.
- For post-farm applicants, be provincially and federally licensed, as required, to operate their businesses in BC.
- For on-farm applicants, provide a copy of BC Assessment showing farm status*.
- Operate an agrifood business that produces / processes / handles food, commodities, or beverages for human alimentary consumption.
- Be following all requirements of the law and agree to remain in compliance for the term of the Sustainable CAP Initiative if the application is approved.
- Be registered with the BC Premises Identification Program if they raise “animals” as defined in the Premises Identification Regulation made under the Animal Health Act, S.B.C. 2014, c. 16.
*The Food Safety Program will consider a microgreen producer eligible for funding, even when they do not qualify for “farm status” due to the BC Assessment requirements for amount of land in production, as long as they meet all other Food Safety Program eligibility requirements and employ a controlled environment structure, defined below.
Eligible Applicants for Stream 1: On-Farm include
- Farmers/growers producing crops for human consumption.
- Producers/ranchers raising animals for human consumption.
- Packers or co-packers that handle food for human consumption.
Eligible Applicants for Stream 2: Post-Farm include
- Processors, transporters, warehouses, distributors, packers, and importers that process or handle processed food and beverage for human consumption.
- Processing facilities (beyond basic washing, grading, and packaging) located on or off a farm premise and not covered by a certified on-farm food safety program.
- Food hubs, which are shared-use food and beverage processing facilities that offer food and agriculture businesses access to commercial processing space, equipment, expertise, and resources to support business development and growth.
Ineligible Applicants
- Operations that grow, process or handle health or nutrition supplements (sold or represented as a supplement to a diet that may be inadequate in energy and essential nutrients).
- Operations producing pet food or food not intended for human consumption.
- Retail, restaurants, or other foodservice operations.
- Unlicensed, unregistered, or uninspected operations where licensing, registration or inspection is required by law.
- Aquaculture and seafood production, processing, or handling businesses.
- Any other business deemed ineligible by the Government of BC.
Eligible Activities & Costs
Cost-shared funding is available for a range of eligible activities under three distinct categories.
If you have not completed a food safety assessment through Category 1 of the Food Safety Program or another route, you will first need to complete one. You can also seek Category 2 funding without a food safety assessment if you are registered/certified under third-party audited programs like HACCP compliance, GFSI schemes (BRC, SQF, CanadaGAP), Federal Dairy/Meat Inspections, etc.
- Category 1: Food Safety Assessments
- Category 2A: Food Safety Improvements to Equipment / Facilities
- Category 2B: Other Food Safety Improvements
- Category 3: Food Safety Certifications
Category 1: Food Safety Assessments
Activities under this category focus on obtaining a food safety assessment highlighting the food safety risks, deficiencies, and traceability capacity of a business; resulting in a food safety workplan that outlines steps to address the identified gaps.
Food safety assessments are also called gap-assessments. Eligible applicants’ food safety assessments must be completed by an approved Qualified Food Safety Professional (QFSP) or Certifying Body (CB), which are qualified professionals in good standing with the appropriate regulator(s). Please note:
- Eligible applicants will be required to obtain a quote for a food safety assessment from an approved QFSP or CB. If applicants pass IAF’s initial eligibility review, they may obtain this quote prior to their initial workplan call with the program’s Technical Advisor.
A reference list of Qualified Food Safety Professionals (QFSP) for the program may be found here.
A reference list of Certifying Bodies (CB) may be found here.
Assessments must include:
- Deficiencies in existing food safety practices & infrastructure against a recognized food safety standard. A list of certifications recognized by FSP may be found under Category 3, and in the FAQ.
- Recommendations in order of priority to mitigate key food safety risks identified.
- If a facility or equipment upgrade is recommended, additional rationale for how the proposed recommendations mitigate or improve the identified risks.
Applicants may also choose to include identified business needs or opportunities in the assessment.
Category 2A: Food Safety Improvements to Equipment / Facilities
This category focuses on implementing the improvements outlined in a previously completed food safety assessment. This assessment does not have to be completed through Category 1 of FSP, but must have been completed by a Qualified Food Safety Professional (QFSP) or Certifying Body (CB) as defined by the program here, and must include:
- Deficiencies in existing food safety practices & infrastructure against a recognized food safety standard. A list of standards/certifications recognized by FSP may be found under Category 3, and in the FAQ.
- Recommendations in order of priority to mitigate key food safety risks identified.
Applicants may also seek Category 2 funding without a food safety assessment if they are registered/certified under third-party audited programs like HACCP compliance, GFSI schemes (BRC, SQF, CanadaGAP), Federal Dairy/Meat Inspections, etc.
Activities under this category focus on creating traceability plans, developing and implementing written food safety programs, making facility upgrades for regulatory compliance, and conducting laboratory testing required to reduce food safety risks. High quality activities demonstrate the largest impact on reducing food safety risk.
The applicant must have buildings, equipment, and relevant infrastructure as a starting point; funding will be provided for further food safety improvement. As an exception, approval for full equipment purchase may be considered if equipment upgrades required for food safety are more costly than buying new equipment, or if the equipment has significant linkages to food safety risks. This will be assessed by IAF on a case-by-case basis. The purchase of land or buildings is not eligible.
Eligible Activities in this category include:
Equipment purchases and/or facility modifications to meet regulatory compliance or have a strong impact on food safety.
Please note this category is capped at $20,000 per eligible participant for the program term.
- Incremental Premises upgrade:
- Wall, doors, ceilings, and overhead structure repairs to prevent accumulation of contaminants, improve ability to clean and prevent entry of pests.
- Floor repairs to improve ability to clean and enable removal of water to drains.
- Drain repairs allowing rapid removal of wastewater and equipping with traps and back flow prevention.
- Building upgrade to enable proper segregation of material storage (ingredients /packaging), waste material and waste material handling equipment.
- Providing for change/lunch/washrooms that do not open into processing or packaging areas.
- Equipment sanitizing stations.
- Shatterproof lighting and windows.
- Ventilation upgrade to prevent dust and condensation build up.
- Ventilation to maintain positive air pressure.
- Hand washing stations, soap and paper towel dispensers, hand sanitizing stations, footbaths, and related signage.
- Facility modifications so food handling areas do not open directly outside.
- Installing self-closing doors.
- Water recirculation & treatment methods (e.g., ultraviolet, ozonation, filtering systems)
- Personnel hygiene-dedicated lunchroom and storage facilities for personal items.
- Incremental Storage upgrade:
- Addition/upgrading cold storage/reefers, chillers, freezers.
- Temperature monitoring devices, data loggers.
- Storage for non-food chemicals, sanitizers, and chemical agents.
- Incremental Equipment upgrade:
- Equipment linked to control of significant food safety risks (e.g., hazards controlled at CCPs).
- Equipment upgrades to food safety materials (non-toxic, smooth, and non-absorbent).
- Initial set up and calibration of new equipment with direct impact on food safety.
- Stainless steel worktables, food grade containers.
- Instruments to monitor process parameters at CCPs (e.g., temperature monitoring devices, data loggers, pH meters, water activity meters).
- Equipment/tools for testing chemical levels in water (e.g., chlorometer, ORP meter/automated chemical dispensing system).
- Designated utensils (e.g., scoops, pails, containers, brushes, brooms, shovels, bins, totes).
- Incremental Sanitation and pest control:
- One-time undertaking the pest control survey and establishing pest control program (routine inspections not included).
- Cleaning equipment (e.g., hoses, nozzles, bin washers, floor cleaners).
- Cleaning utensils to support the development of a utensil/allergen control system (e.g., color-coded brushes, squeegees).
- Cleaning and sanitizing verification (e.g., ATP luminometer, micro and allergen test kits).
- Containers suitable for chemical application/use, pre-mixing unit/automated chemical dispenser, foam systems.
- Re-usable protective clothing (e.g., aprons, boots).
- Foreign body detection:
- Metal detectors, magnets, parts.
Category 2B: Other Food Safety Improvements
Other food safety improvements to meet regulatory compliance or have a strong impact on food safety.
- Incremental third-party Consultation/ Advisory costs to:
- Develop or improve written food safety program components (e.g., food safety policies, procedures, schedules, and records) for prerequisite programs, HACCP/PCP/OFFS and CCP validation.
- Develop or improve traceability and recall plans. Conducting a “mock recall” is only eligible if not applying to the Traceability Adoption Program (TAP) under Sustainable CAP.
- Incremental third-party accredited Staff Training either on-line or in-person. A list of industry training courses may be found here.
- One-time training of staff on newly developed or updated procedures, policies or practices related to food safety.
- Food Safety Skills Development – Formal education or training course by a third-party accredited organization; includes manual/materials and training.
- Validation of food safety process (outlined in HACCP plans/CCPs) control measures.
- Baseline or incremental laboratory analysis:
- One-time cost to establish or improve environmental monitoring program testing performed by an accredited third-party laboratory to obtain validation results.
- Conduct shelf-life validation studies.
Category 3: Food Safety Certifications
Activities under this category focus on completing final audits which lead to successful certification or registration in nationally or internationally recognized food safety programs. Participants are eligible for multiple OFFS/HACCP Plans if they are incremental or new to the product being certified by the applicant. Annual re-certifications are not eligible.
Final audit and certification costs by a third-party which lead to a certification in the following accredited, national, and internally recognized food safety certification programs are eligible. The following list contains certifications recognized under FSP. Please note that this list is not exclusive. Other certifications may be accepted but require preapproval by the Ministry.
Global Food Safety Initiative (GFSI) Schemes:
- British Retail Consortium (BRC)
- Food Safety System Certification (FSSC) 22000
- Global Red Meat Standards (GRMS)
- International Food Safety Standard (IFS version 6)
- PrimusGFS
- Canada G.A.P.
- Safe Quality Food (SQF 2000)
- Global GAP
Canadian Food Inspection Agency (CFIA) Recognized Food Safety Plans:
- Preventive Control Plans (PCPs) as per Safe Food for Canadians Act (SFCA)
- Food Safety Enhancement Program (CFIA’s FSEP)
- Canada Grains Council
- Canadian Cattlemen’s Association Verified Beef Production
- Canadian Cervid Alliance
- Canadian Hatching Egg Producers: Canadian Hatching Egg Quality
- Canadian Herbs, Spice and Natural Health Products Coalition
- Canadian Honey Council
- Canadian National Goat Federation: On-Farm Food Safety Program
- Canadian On-Farm Food Safety Working Group
- Canadian Pork Council: Canadian Quality Assurance Program
- Canadian Sheep Federation: Food Safety Farm Practices: Canadian Verified Sheep Program
- Canadian Trucking Alliance
- Responsible Distribution Canada
- Chicken Farmers of Canada: On-Farm Food Safety Assurance Program
- Dairy Farmers of Canada: Canadian Quality Milk
- Egg Farmers of Canada: Start Clean-Stay Clean
- Ontario Veal Association: Veal Quality Assurance Program
- Turkey Farmers of Canada: On-Farm Food Safety Program
Please note, regarding traceability implementation: The development or improvement of traceability or recall plans, including training, are eligible activities under this category. However, funding for the purchase, installation and use of dedicated equipment, hardware or software, required to specifically improve traceability capacity can only be accessed through the Traceability Adoption Program (TAP). Mock recall activities may be funded under FSP or TAP.
Ineligible Activities and Costs
- Process equipment for running the business (or enhancing productivity) as well as normal day-to-day operating costs associated with regular business are ineligible.
- Facility or equipment upgrade to primarily enhance operational performance and where food safety improvement is incidental.
- Activities that are peripheral or not directly connected to food safety, including, but not limited to:
- Dead-stock disposal and removal or general waste removal from the premises, such as garbage, compost, or recycling removal.
- Activities that support food quality only rather than food safety.
- Activities that support adapting to the requirements of the COVID 19 pandemic that are unrelated to food safety.
- In-house (non-recognized) HACCP systems.
- First aid related training (or training kits).
- Traceability equipment.
- Security cameras, pad locks, fencing, gravel or repairs external to the facility.
- Any cost not specifically required for the execution of a project.
- Non-food safety day-to-day operating costs; activities associated with carrying out a business, such as salaries and benefits of non-contract staff (e.g., full-time and part-time staff), office space, leasing and ongoing rental of facilities, equipment and machinery, utilities, phone, internet connection and data usage, materials, labor, board, committee and annual meetings.
- Costs associated with food safety that are inherent in the day-to-day operations of the business or for the ongoing maintenance of a food safety program (e.g., ongoing expenses for employee salaries, consumables (cleaners, sanitizers), disposable gloves, hairnets, ingredients, packaging material, ongoing pest control services, laundry services, hiring of external sanitation crews; ongoing calibration).
- Mentoring and coaching in-house.
- Sponsorship of conferences and learning events or initiatives.
- Any travel costs.
- Purchase of vehicles (including reefer trucks, trailers for portable washrooms, etc.), furnishings, land, building and facilities.
- Lease of land, buildings, and facilities for the purpose of starting up a new business or as part of normal operations.
- Financing charges, loan interest payments, bank fees, and charges.
- GST tax.
- Gifts and incentives.
- Permits and approvals.
- Legal fees.
- Expenses incurred for the same activities that are also funded under other approved Provincial programs.
- Costs incurred before the approval of the Eligible Activities in a Funding Agreement, or after the activity’s completion date identified in the Funding Agreement between a Participant and the Recipient.
- Costs claimed by Eligible Participants after the end of the Term, or after the expiry of the time for making a claim included in a Funding Agreement, whichever occurs first.
- Costs related to activities that promote British Columbia products explicitly over those of another province or territory; and
- Costs related to activities that directly influence or lobby any level of government.
Applications
Applying to the Program
High demand is expected for FSP. We encourage you to submit a completed application(s) as soon as possible. Applying is not a guarantee of funding.
Applications will be reviewed and adjudicated on a first-come, first-served basis until available funds are fully committed.
Project should be completed within 5 months of approval or by January 30, 2027, whichever is first. If you are unable to complete your project within 5 months, please let the IAF staff know. Provided the additional time is reasonable and your project can be completed prior to February 28, 2026, extensions are eligible.
Important Program Dates
Applications Open
Applications Close
Project Start
Project Completion
Accessing the IAF Client Portal
To apply to the program, you must first create an IAF Client Portal account and register your organization by navigating to the IAF Client Portal and selecting “Create an account now.”
Sign Up & Register
To apply to the program, you must first create an IAF Client Portal account and register your organization by navigating to the IAF Client Portal and selecting “Create an account now.”
If you have previously applied to an IAF-delivered program you can skip this step – you’re already registered!
Starting your FSP Application
To find the application navigate to the ‘Opportunities‘ tab in the IAF Client Portal and select Food Safety Program.
If you’re reading this information prior to application submissions opening, you can start (i.e. draft, edit & view) your application. This takes the pressure off for first-come, first-served programs – allowing you to work on your application without the pressure of submission.
- Step 1 – Add’l Organization Details
- Step 2 – Demographic Info
- Step 3 – Project Details
- Step 4 – Project Budget
- Step 5 – Terms & Conditions
- Step 6 – Document Uploads
- Step 7 – Submit
Step 2 – Demographic Information
As this program is funded under the Sustainable Canadian Agricultural Partnership, you are required to provide additional demographic information. The demographic information is collected by the Ministry of Agriculture and Food and must be done before submitting your application. To provide your demographic information:
- Start drafting your application in the IAF Client Portal.
- Copy your application ID (it will be provided to you at the Demographic data section of the application or see the top of your application form). You will need to put this ID into the Ministry’s form.
- Visit the Ministry’s webpage through the link on the application and complete the form. (Note: this will open a new browser tab).
- Once the form is complete, copy the Ministry’s confirmation number and enter it into the application form. It should look something like this AB 123456
Note: Demographic information will not be used to assess eligibility for the program.
After you’ve submitted
Eligible applicants will receive an invite from IAF within 10 to 15 business days of submission, to co-create a project workplan for the project with IAF’s Technical Program Advisor (TPA).
To complete an assessment, clients must:
- Select a QFSP and request a quotation. Please note IAF has a list of pre-approved QFSP’s are listed here. This may be obtained prior to your initial call with the program’s Technical Advisor.
- Share the quote with the Program’s Technical Advisor who will prepare the initial workplan.
- Once your workplan is complete and approved, you will receive a project approval letter and will be able to complete your food safety assessment (gap-assessment).
Please note: All project work and payments must take place after you have received project approval.
We’re here to help!
IAF staff are available to answer questions regarding eligible activities, costs and/or the application process. IAF may also contact applicants for additional information or clarification to assess their application. Applicants can contact foodsafety@iafbc.ca with any questions about the program.
Review and Adjudication
The FSP is a first-come, first-served program; therefore, applicants must be clear and specific about the food safety results their projects will achieve. Prior to funding decisions being made, project applications are screened and reviewed by IAF. This review involves:
- Ensuring application completeness.
- Organization/applicant eligibility check.
- Project alignment and eligibility check.
If eligible, IAF will reach out to the applicant within 10 to 15 business days of submission to co-create a project workplan for the project. All decisions regarding application status are final. All applicants will receive a funding decision email from IAF via the IAF Client Portal. Funding decisions will be communicated after April 1, 2026.
Notifications & Obligations
Funding Notifications & Contracts
If the project is approved, IAF will inform the applicant of the details of the decision and any associated terms and conditions by email within four weeks of a submitted workplan. To speed up the process, IAF will do our best to provide your details as quickly as possible, generally within 10 business days.
Funding is application and project-specific and must be used for the approved project and related expenses. Funds are non-transferable. Retroactive costs will not be considered.
All activities for projects funded 2026/27 fiscal year must begin after you have received a project approval letter, but no earlier than April 1, 2026, and be complete within 5 months of approval or by January 30, 2027, whichever is first. If you are unable to complete your project within 5 months, please let the IAF staff know. Provided the additional time is reasonable and your project can be completed prior to February 28, 2026, extensions are eligible.
Changes to Contracted Projects
If you are not able to complete your project according to the approved workplan, please inform the IAF Team as soon as possible using the IAF Client Portal.
Site Audits
Site audits will be completed for 10% or more of all completed projects by the Food Safety Technical Professional. These will be scheduled and completed before the end of each fiscal/program year.
Reporting Requirements
Successful applicants must complete a final report prior to receiving funds from the program. This report must be filled out and submitted to IAF along with all invoices for the project to be considered for funding reimbursement. It is important that the final report is submitted on time and with all required information. Expenses will be reimbursed based on the submitted receipts, the approved project budget, and the corresponding cost-share ratio. All reporting will be completed via the IAF Client Portal.
Funding Acknowledgement
This program is funded by the Governments of Canada and British Columbia through the Sustainable Canadian Agricultural Partnership. As such, acknowledgement of funding is required when publicly communicating about a project and/or funding. To ensure appropriate acknowledgement, all communications and marketing materials, including public announcements or social media posts, must be pre-approved by the IAF Communications Team. Details on correctly acknowledging funding can be found on the project resource hub. Materials can be submitted via the IAF Client Portal.
Resources
Definitions
A Critical Control Point (CCP) is any manufacturing step at which the application of a control measure is essential to prevent or eliminate any biological, chemical, or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level. Critical control points are essential components of a HACCP food safety program to produce safe products.
The Agricultural Land Reserve Use Regulation defines a controlled environment structure as a structure that provides a controlled environment intended to intensify crop production.
- This includes:
- Vertical farming systems.
- Rotating tray systems.
- Any other structure that minimizes the use of land, controls the use of light, air, water or nutrients or relies in whole or in part on automation.
- This does not include:
- A greenhouse.
- A structure for mushroom production.
- A structure described in section 8 (1) (b) or (2) that is used for producing cannabis in accordance with section 8.
Food safety assessments are also called gap-assessments. Eligible applicants’ food safety assessments must be completed by an approved Qualified Food Safety Professional (QFSP) or Certifying Body (CB), which are qualified professionals in good standing with the appropriate regulator(s). Please note:
- Eligible applicants will be required to obtain a quote for a food safety assessment from an approved QFSP or CB. If applicants pass IAF’s initial eligibility review, they may obtain this quote prior to their initial workplan call with the program’s Technical Advisor.
A list of pre-approved Qualified Food Safety Professionals (QFSP) for the program can be found below in the resources section.
A list of pre-approved Certifying Bodies (CB) may be found below in the resources secton.
Assessments must include:
- Deficiencies in existing food safety practices & infrastructure against a recognized food safety standard. A list of certifications recognized by FSP may be found under Category 3, and in the FAQ.
- Recommendations in order of priority to mitigate key food safety risks identified.
- If a facility or equipment upgrade is recommended, additional rationale for how the proposed recommendations mitigate or improve the identified risks.
Applicants may also choose to include identified business needs or opportunities in the assessment.
The Global Food Safety Initiative (GFSI) is one of the world’s largest networks to help achieve safe food. GFSI brings together retailers and manufacturers from the Consumer Goods Forum (CGF) and an extended food safety community to oversee food safety standards for businesses and help provide access to safe food for people everywhere. GFSI works to address challenges facing food safety systems in their supply chains and the markets they operate in.
Some accredited schemes under GFSI include:
- British Retail Consortium (BRC)
- Food Safety System Certification (FSSC) 22000
- Global Red Meat Standards (GRMS)
- International Food Safety Standard (IFS version 6)
- PrimusGFS
- CanadaGAP
- Safe Quality Food (SQF 2000)
- Global GAP
Farm products are produced and handled under a wide range of conditions, using a variety of farming inputs and technologies (e.g., agricultural chemicals, commercial fertilizers, veterinary drugs etc.) and on various sizes of farms. Biological, chemical, and physical hazards may therefore vary significantly from one operation to another. Each operation will need to consider the Good Agriculture Practices (GAPs) that promote the safety of products, considering the conditions specific to the site, the type of produce and the production/handling methods used. Once produce is contaminated, removing, or killing pathogens is difficult. Therefore, prevention of microbial contamination at all steps from production to distribution is strongly favored over treatments to eliminate contamination after it has occurred.
Good Manufacturing Practice (GMP) guidelines provide guidance for manufacturing, testing, and quality assurance to ensure that a food product is safe for human consumption. Many countries legislate that food manufacturers follow GMP procedures. GMP guidelines are not prescriptive instructions on how to manufacture products but are a series of general principles that must be observed during manufacturing. When a company is setting up its quality program and manufacturing process, there may be many ways it can fulfill GMP requirements. It is the company’s responsibility to determine the most effective and efficient quality process. GMP certification shows that your staff is trained to properly perform their duties, informs your clients that you have documented, written and functioning GMPs, and that quality is built into your product.
Hazard Analysis Critical Control Point (HACCP) is a systematic and preventive approach to food safety that is the basis of all food safety management systems. It is the most recognized and trusted food safety program in the industry and is globally recognized. It is recommended by the Codex Alimentarius Commission, and the United Nations international standards organization for food safety. Having a functional and certified HACCP system promotes the marketability of your products in the international marketplace. HACCP based certification informs your clients that you have a documented, functional, and properly managed HACCP Food Safety System that consistently ensures your product safety.
There are several benefits to be gained by implementing a HACCP-based system:
- HACCP is globally recognized as a proven, food safety system and is the global basis for many other certifications.
- Many regulatory bodies require some food sectors to be HACCP certified.
- Many buyers will only do business with HACCP certified companies.
- HACCP certification is almost always required for export.
- Your business is at a competitive disadvantage if you are not HACCP certified.
A Preventive Control Plan (PCP) is a written plan outlining how you ensure that food is safe and fit for consumption and conforms to consumer protection and animal welfare requirements, as applicable. Using preventive controls to prevent, eliminate or reduce to an acceptable (safe) level hazards associated with food products is an internationally accepted approach based on the CODEX Alimentarius General Principles of Food Hygiene.
Program Support Resources
Ministry Provided Resources
Funding for this program has been provided by the Governments of Canada and British Columbia through the Sustainable Canadian Agricultural Partnership, a federal-provincial-territorial initiative.
Please note: the program funders may, from time to time, give instructions to IAF in relation to the delivery and administration of this program. IAF must and will comply with those instructions.