An Evaluation of an on-Farm Food Safety Program for Ontario Greenhouse Vegetable Producers; a Global Blueprint for Fruit and Vegetable Producers
An evaluation of an on-farm food safety program for Ontario greenhouse vegetable producers; a global blueprint for fruit and vegetable producers
A Thesis
Presented to
The Faculty of Graduate Studies
Of
The University of Guelph
by
Benjamin J. Chapman
In partial fulfillment of requirements for the degree of
Master of Science
February, 2005
( Benjamin Chapman, 2005
Abstract
An evaluation of an on-farm food safety program for Ontario greenhouse vegetable producers; a global blueprint for fruit and vegetable producers
Benjamin J. Chapman
University of Guelph, 2005
Advisor:
Professor Douglas A. Powell
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.
Acknowledgements
For the past four years of my life, food safety conversations followed me wherever I go. I 've discussed it at the dinner table with family at Thanksgiving; on a road trip to Atlantic City with friends; at a bar following a pick-up hockey
A Thesis
Presented to
The Faculty of Graduate Studies
Of
The University of Guelph
by
Benjamin J. Chapman
In partial fulfillment of requirements for the degree of
Master of Science
February, 2005
( Benjamin Chapman, 2005
Abstract
An evaluation of an on-farm food safety program for Ontario greenhouse vegetable producers; a global blueprint for fruit and vegetable producers
Benjamin J. Chapman
University of Guelph, 2005
Advisor:
Professor Douglas A. Powell
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.
Acknowledgements
For the past four years of my life, food safety conversations followed me wherever I go. I 've discussed it at the dinner table with family at Thanksgiving; on a road trip to Atlantic City with friends; at a bar following a pick-up hockey
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