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Food > Fresh Fruits and Vegetables Code of Practice for the
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1. | Introduction | |||
2. | Scope and Definitions | |||
2.1 | Scope | |||
2.2 | Definitions | |||
3. | Seed Production | |||
3.1 | Land usage | |||
3.2 | Natural fertilizer | |||
3.3 | Agricultural water | |||
3.4 | Chemical Control | |||
3.5 | Worker hygiene | |||
3.6 | Harvesting | |||
3.7 | Conditioning | |||
3.8 | Packaging | |||
3.9 | Transportation and storage | |||
3.10 | Analyses, documentation and records | |||
3.11 | Trace-backs and recalls | |||
4. | Establishment for Sprout Production | |||
4.1 | Premises | |||
4.2 | Equipment | |||
4.3 | Water quality | |||
4.4 | Air quality | |||
5. | Sanitation and Pest Control | |||
5.1 | Sanitation program | |||
5.2 | Pest control program | |||
5.3 | Waste management | |||
6. | Personal Hygiene | |||
6.1 | Personal hygiene and sanitary facilities | |||
6.2 | Sanitizing stations | |||
6.3 | Health status | |||
6.4 | Cleanliness and personal behaviour | |||
7. | Training | |||
7.1 | Awareness and responsibilities | |||
7.2 | Management and supervision | |||
8. | Control of Sprouting Operations | |||
8.1 | Control of food hazards | |||
8.2 | Prevention of cross-contamination | |||
8.3 | Incoming seeds | |||
8.3.1 | Specifications | |||
8.3.2 | Control of incoming seeds | |||
8.3.3 | Seeds storage | |||
8.4 | Specific steps in sprout production | |||
8.4.1 | Initial rinse | |||
8.4.2 | Seed disinfection | |||
8.4.3 | Rinse after seed disinfection | |||
8.4.4 | Pre-germination soak | |||
8.4.5 | Germination | |||
8.4.6 | Harvesting | |||
8.4.7 | Final rinse and cooling | |||
8.4.8 | Bulk cooling | |||
8.5 | Packaging | |||
8.6 | Labelling | |||
8.7 | Storage of finished product | |||
8.8 | Analysis of spent irrigation water and finished product | |||
8.9 | Transportation | |||
9. | Documentation and Records | |||
10. | Trace-Backs and Recalls |
In recent years sprouted seeds have enjoyed increasing popularity in Canada. These crunchy newborn plants are favoured for their nutritional value, however, raw sprouts have been linked to outbreaks of food borne illness. In 1996, radish sprouts were associated with the world's largest E. coli O157:H7 outbreak, affecting over 6,000 people in Japan. In the United States, between 1995 and 1999, more than 10 outbreaks of food borne diseases have occurred due to contaminated sprouts. In Canada, during January of 1996, cases of Salmonella Newport food poisoning were reported in the provinces of British Columbia (58 cases) and Quebec (60 cases) due to contaminated alfalfa sprouts. During the fall of 1997, 78 cases of Salmonella Meleagridis infections across Canada and, recently, during August and September 1999, 52 cases of Salmonella Java infections in Western Canada were linked to the consumption of alfalfa sprouts.
The microbial pathogens associated with sprouted seeds include Salmonella spp, E. coli O157:H7 and Listeria monocytogenes. Outbreak investigations have indicated that microorganisms found on sprouts most likely originate from the seeds. Most seeds supplied to sprout manufacturers are produced primarily for field planting where the good agricultural practices (GAP) necessary to prevent microbial contamination of seeds intended for sprouting are not followed. As a result, the seeds may be contaminated in the field or during harvesting, storage or transportation. The germination process in sprout production involves keeping seeds warm and moist for four to seven days. In these conditions, low levels of microbial contaminants present on seeds can quickly reach levels high enough to cause illness.
Sprouted seeds must comply with the Food and Drugs Act and Regulations. Health Canada establishes microbial standards and guidelines to address potential risks. Those are published in the Health Canada's Interpretive Summary of Health Protection Branch Standards and Guidelines for Microbial Safety of Food. It is the industry's responsibility to put the necessary controls in place to produce safe sprouts. Through its inspection and product sampling activities, the Canadian Food Inspection Agency (CFIA) enforces the Food and Drugs Act with respect to Health Canada's guidelines.
This present Code recommends control of pathogens to occur in two areas: during seed production and during sprout production. During seed production the application of GAP is aimed at preventing microbial pathogen contamination of seeds. During sprout production, the seed disinfection step is aimed at reducing potential contaminants and the good hygienic practices at preventing the introduction of microbial pathogens and minimizing their potential growth. Sprout manufacturers must be aware that the degree of control in these two areas has a significant impact on the safety of sprouts.
The recommendations of this code do not guarantee the production of safe sprouts, rather, they provide a sound basis for risk mitigation and the hygienic production of sprouts. The scientific literature proposes seed disinfection treatments which can achieve different levels of pathogen reduction and minimize the risks associated with sprouted seeds. There is currently no treatment available that can produce pathogen free seeds. Much research is in progress to find efficient disinfection treatments which would provide sufficient pathogen reduction on seeds. This Code is subject to change as additional scientific information becomes available on safe sprout production.
2.1 Scope
This code addresses GAP and good hygienic practices for the production of sprouted seeds that may be consumed raw. It sets out specific recommendations for the production of sprouts and general recommendations for the growing of seeds destined for sprout production.
2.2 Definitions
For the purpose of this Code, the following expressions have the stated definitions:
Agricultural inputs
: any incoming material (e.g., fertilizers, water, agricultural chemicals, etc.) used for the production of seeds.Contamination
: the transfer of harmful substances or disease-causing microorganisms to sprouts by hands, food-contact surfaces and utensils that touch contaminated seeds and sprouts.Cross-contamination
: contamination of seeds or sprouts by direct or indirect contact with material from an earlier stage of the process. A regulated process flow and good employee practices will minimize chances of cross-contamination occurrences.Food contact surface
: any equipment or utensil which normally comes in contact with the food product or surfaces normally in contact with the product.Good Agricultural Practices (GAP)
: refer to the general practices used in the planting, growing, harvesting, sorting, packing, storage and transportation of seeds which will reduce and minimize the risks of microbial, chemical and physical contamination.Hazard Analysis Critical Control Points (HACCP)
: a worldwide recognized, science based, systematic and preventive approach to food safety that addresses biological, chemical and physical hazards by anticipating and preventing, rather than by inspecting finished product.Microorganisms
: include yeasts, moulds, bacteria, viruses and parasites. When used as an adjective the term "microbial" is used.Potable water
: water which meets the requirements of the "Guidelines for Canadian Drinking Water Quality" published by Health Canada and any applicable provincial requirements.Prepackaged product
: as per the Food and Drugs Act, any food that is contained in a package in the manner in which it is ordinarily sold to or used or purchased by a person.Refrigeration
: means exposure to a temperature of 4°C or less, but does not mean frozen (Food and Drug Regulations, B.27.001).Sanitizing
: the application of heat or chemical treatments to destroy or substantially reduce the number of microorganisms that have the potential to cause adverse health effects.Seed distributor
: any person responsible for the distribution of seeds (handling, storage and transportation) to sprout manufacturers. Seed distributors may deal with single or multiple seed producers and can be producers themselves.Seed producer
: any person responsible for the management of activities associated with the primary production of seeds including post harvest practices.Seed lot
: a quantity of seeds produced and handled under uniform conditions with as little variation as possible (e.g., seeds grown under similar agricultural practice, on the same land and harvested during the same period).Sprout lot
: a quantity of sprouts produced and handled under uniform conditions with as little variation as possible and harvested on the same day (e.g., sprouts produced from a single seed lot, germinated, grown and harvested at the same time using the same disinfection and growing methods and type of equipment).Sprout manufacturer
: any person responsible for the management of the activities associated with the production of sprouted seeds.Sprouted Seed
: any seed that has been sprouted for human consumption. This includes seeds grown in soil.Microbial and chemical contamination may occur during the cultivation and harvesting of seeds in fields or during storage and transportation. The safety of sprouts is highly influenced by the degree of preventive measures used on farm to avoid contamination of seeds. Seeds used for sprout production should be produced using GAP at all stages during the planting, growing, harvesting, cleaning, storage and transportation. Sprout manufacturers should prescribe seed producers to adopt GAP and provide evidence that the product was grown according to specifications. The general aspects of GAP to minimize the risk of contamination of seeds for spout production include:
3.1 Land usage
Where possible, potential sources of contamination from the environment should be identified. In particular, primary production should not be carried out in areas where the presence of potentially harmful substances would lead to an unacceptable level of such substances in or on seeds after harvest.
Where possible, seed producers should evaluate the previous uses of the sites (indoor and outdoor) as well as adjoining sites in order to identify potential microbial, chemical and physical hazards. The potential for other types of contamination (e.g., from agricultural chemicals, hazardous wastes, etc.) should also be considered.
To the extent possible, steps should be taken to prevent the access of farm and wild animals to the sites to avoid potential faecal contamination of the soil and the risk of contaminating the crop. Runoff or wind contamination from intensive livestock operations and flooding by contaminated water sources should also be considered.
3.2 Natural fertilizer
Composting and other treatments may reduce but may not eliminate pathogens in manure. It is particularly important to prevent microbial contamination during the production of seeds because of the potential for pathogens to grow during the sprouting process. Consequently, manure, bio solids and other natural fertilizers should only be used when they have undergone treatments or undergone environmental conditions which achieve a high level of pathogen reduction.
3.3 Agricultural water
Water used for irrigation and other agricultural uses is a potential source of microbial contamination. Seed producers should evaluate the source of water used on farm (well, open canal, reservoir, reused irrigation water, municipality, rivers, lakes, ground water, etc.), monitor its safety and control potential sources of contamination. Water known or suspected to be contaminated with animal or human waste shall not be used.
3.4 Chemical Control
Seed producers and distributors should only use chemicals for agricultural purposes and post-harvest treatments acceptable for seeds intended for sprout production. These chemicals should be used according to manufacturer's instructions for the intended purpose. Their use must not result in exceeding Maximum Residue Limits in sprouts. Seed producers and distributors should keep records of chemical applications (agricultural or post-harvest chemical used, rate and date of application, etc.).
3.5 Worker hygiene
Hygiene and health requirements should ensure that people who come directly or indirectly into contact with seeds do not contaminate them. People known or suspected to be carriers of a disease or illness should not be allowed access to areas of the fields or indoor premises where there is a potential for contaminating seeds for sprout production. To ensure good personal hygiene, seed producers should provide toilets and hand washing facilities easily accessible to all workers who come directly into contact with seeds.
3.6 Harvesting
Harvesting equipment should be adjusted to minimize soil intake and should be cleaned from any debris or earth before harvesting. Handling equipment (augers, conveyors, etc.) should be cleaned and inspected. Transport trucks, wagons, etc. should be cleaned and sanitized if used to haul manure and soil. Storage bins, totes, etc. should be clean and be bird and rodent proof or stored in a rodent controlled facility.
Diseased or damaged seeds which could be susceptible to microbial contamination shall not be used for sprout manufacture. Seed lots intended for sprouting should be segregated from product to be used as animal feed (e.g., for hay production).
3.7 Conditioning
Seeds for sprouting should be free to the extent possible from foreign matter including soil, insect fragments, bird and rodent droppings, metal and glass fragments. Conditioning utilizes a variety of equipment to remove soil, weed seeds and other debris from seeds. Conditioning should be carried out in a hygienic manner employing practices that minimize potential sources of contamination.
3.8 Packaging
3.9 Transportation and storage
Seeds should be packaged in bags or containers that are impermeable to contamination during storage and transportation. Containers, vehicles, and storage facilities should be cleaned and sanitized before use. At all times seeds, equipment, storage bins and shipping bags should be protected from rodents and birds with a complete pest control program that includes monitoring, eradication, cleaning, sanitation and record keeping.
3.10 Analyses, documentation and records
Seed distributors should analyse each lot for the presence of microbial pathogens of concern such as Salmonella, E. coli O157:H7 and Listeria monocytogenes using internationally accepted analytical methods. Microbial analysis of seeds may help identify highly contaminated lots. Seed producers and sprout manufacturers must be aware that negative results do not guarantee pathogen free seeds because of analytical and sampling limitations. It is important to use random sampling techniques, sufficient sample sizes and sub sample numbers to represent the lot as best as possible.
Lots of seeds for which positive results are obtained shall not be used for sprout production. Other lots which were produced under similar conditions (e.g., on the same sites or with the same agricultural inputs) which present a similar hazard shall not be used for sprouting. These lots should be held and detained until they are disposed of properly.
Seed producers should keep current all records on agricultural activities such as the site of production, suppliers' information on agricultural inputs, lot numbers of agricultural inputs, irrigation data, agricultural chemical and fertilizer usages, water quality data, cleaning schedules for premises, facilities, equipment and containers, and details of disposition of rejected lots. Records shall be retained for a minimum of five years.
3.11 Trace-backs and recalls
Producers of seed for sprout production must ensure that trace-back records and recall procedures are in place to effectively respond to health risk situations. Procedures must enable the complete and rapid recall of any implicated seed lots and provide detailed information to assist in the identification and investigation of any contaminated seeds and sprouts. The following should be adopted:
4. Establishment for Sprout Production
4.1 Premises
The internal design and layout should permit good hygienic practices during production, including protection against cross-contamination between operations and during cleaning and sanitation of utensils and equipment. It is important to disinfect seeds in areas separated from other process areas to minimize cross-contamination. Storage, seed disinfection, germination and packaging areas should be physically separated from each other. The sprout processing facility should be fully protected from outside contaminants.
Floors should be smooth, non porous, impervious to water and properly drained. Walls, doors and ceilings should be smooth, non-porous, non-chipping and impervious to water. Doors should be close fitting, and self closing where appropriate. Light bulbs and fixtures should be protected to prevent contamination of sprouts in case of breakage.
4.2 Equipment
All equipment and utensils used during sprout production should be cleaned, rinsed and sanitized between batches and as frequently as required during production, according to a written sanitation program. Sanitizers should be rinsed from the equipment and utensils unless otherwise instructed by the manufacturer's directions. Equipment should be visually inspected to determine adequacy of cleaning and records of the sanitizing treatments and inspections should be kept.
Equipment and containers coming in contact with sprouts should be made of materials which have no leaching toxic effect. Equipment and containers should also be designed and constructed to ensure that they can be adequately and easily cleaned, sanitized and maintained. Specific hygienic requirements should be identified for each piece of food-contact equipment.
Containers for waste, by-products and inedible or dangerous substances, should be identified, suitably constructed, and where appropriate, made of impervious material. Where appropriate, such containers should be stored in a manner to prevent malicious or accidental contamination.
4.3 Water quality
Water shall meet the requirements of Health Canada's Guidelines for Canadian Drinking Water Quality. Water should be analysed by the manufacturer at a frequency adequate to confirm its potability. Municipal water should be analysed semiannually and other water sources on a monthly basis. Records of potable water quality checks should be kept. Water treatment chemicals, where used, should be those found in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products published by the CFIA.
Sprout manufacturers should have contingency plans in place to deal with provincial orders to boil water and unsatisfactory water analyses.
4.4 Air quality
Adequate ventilation should be provided to prevent condensation, dust, and to minimize entry of contaminated air. Ventilation systems should be constructed to avoid air flow from contaminated to clean areas and designed to be adequately maintained and cleaned. Ventilation openings should be equipped with close-fitting screens or filters to reduce the risk of contaminated air intakes.
5. Sanitation and Pest Control
5.1 Sanitation program
Cleaning and sanitation programs should ensure that all equipment and all parts of the establishment are clean. Cleaning and sanitation programs should be periodically reviewed and modified as needed.
5.2 Pest control program
5.3 Waste management
Suitable provision must be made for the storage and removal of waste. Waste must not be allowed to accumulate in seed and sprout handling and storage areas or the adjoining environment. Storage areas for waste should be separated from the plant, kept clean and all waste containers should be properly labelled.
Hygiene and health requirements should be followed to ensure that people coming into direct or indirect contact with seeds before, during and after germination are not likely to contaminate the product. All plant personnel and visitors, where appropriate, should wear protective clothing and adhere to the personal hygiene provisions in this section.
6.1 Personal hygiene and sanitary facilities
Hygienic facilities and toilets must be available to personnel so as to maintain an appropriate degree of hygiene and to avoid product contamination.
6.2 Sanitizing stations
Pathogen contamination after seeds have been disinfected could be due to employee handling.
6.3 Health status
People known to be or suspected of being a carrier of a disease or illness likely to be transmitted through food should not be allowed access to areas of indoor premises where there is a likelihood of directly or indirectly contaminating sprouts. Any person so affected should immediately report illness or symptoms of illness to the management. Employees having open cuts, wounds or sores should not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering (e.g., rubber gloves).
6.4 Cleanliness and personal behaviour
7.1 Awareness and responsibilities
Food handlers should be trained in personal hygiene and hygienic handling of food such that they understand the precautions necessary to prevent the contamination of sprouts.
7.2 Management and supervision
Periodic assessments of the effectiveness of training and instruction programs should be made as well as routine supervision and checks to ensure that procedures are being carried out effectively. Managers and supervisors for sprout manufacturing should have the necessary knowledge of food hygiene principles and practices to be able to judge potential risks and take the necessary action to remedy deficiencies.
8. Control of Sprouting Operations
8.1 Control of food hazards
Sprout manufacturers should control food hazards through a system based on Hazard Analysis and Critical Control Point (HACCP) principles. They should:
A HACCP type program will reduce the risk of unsafe food by taking preventive measures to assure the safety and suitability of food at an appropriate stage in the operation by controlling food hazards.
8.2 Prevention of cross-contamination
During sprout production, effective measures should be taken to prevent cross-contamination of seeds and sprouts. To prevent cross-contamination, sprout manufacturers should adhere to the recommendations presented in this code and the following:
8.3 Incoming seeds
8.3.1 Specifications
8.3.2 Control of incoming seeds Each bag should be examined at its arrival to minimize the potential for introducing obvious contaminants in the establishment. If certificates of analysis are not provided by seed producers or distributors or if sampling and analyses are not done according to section 3.10 of this code, sprout manufacturers should analyse the seed lots for the presence of microbial pathogens of concern according to section 3.10 of this code.
8.3.3 Seeds storage The storage area for seeds should be clean, dry, protected against pests and separate from the rest of the facility. It should not be used to store equipment, chemicals or personal items.
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8.4 Specific steps in sprout production
All steps involved in seed disinfection treatment (e.g., initial rinse and disinfection) should be carried out in an area separate from the germination and packaging areas and designed to avoid contamination of sprouts by non disinfected seeds or chemical disinfectants.
8.4.1 Initial rinse The seeds should be rinsed thoroughly before the disinfection treatment to remove dirt and increase the efficiency of the disinfection treatment.
8.4.2 Seed disinfection If seeds for sprouting have been grown under GAP and stored and transported in closed containers, the likelihood of being contaminated with pathogenic bacteria is minimized but not eliminated. Seeds should undergo a disinfection treatment to reduce potential for pathogenic microorganisms. The scientific literature proposes seed disinfection treatments which can achieve different levels of pathogen reduction. There is currently no treatment available that can guarantee pathogen free seeds. Research is in progress to find effective disinfection treatments which would provide sufficient pathogen reduction. During the disinfection treatment, sprout manufacturers should adhere to the following:
8.4.3 Rinse after seed disinfection
8.4.4 Pre-germination soak Soaking is often necessary to improve germination. When soaking, the sprout manufacturer should adhere to the following:
8.4.5 Germination During germination, it is critical to keep the environment and equipment clean to avoid potential contamination. All equipment should be cleaned and sanitized before each new batch.
8.4.6 Harvesting All equipment should be cleaned and sanitized before each new batch. Harvesting should be done with cleaned and sanitized tools dedicated for this use. 8.4.7 Final rinse and cooling A final water rinse will remove hulls and may reduce microbial contamination on sprouts. Cold water will lower sprout temperature and slow down potential microbial growth. When the final rinse is being carried out, the following should be adopted:
8.4.8 Bulk cooling Sprouts should be placed in a cool room to further lower the temperature. Sprouts should be placed in small, shallow containers to allow for rapid cooling and to minimize the potential growth of pathogens. |
8.5 Packaging
Packaging design and materials should provide adequate protection for sprouts to minimise contamination, prevent damage, and accommodate proper labelling. Packaging materials must be clean, nontoxic and pose no threat to the safety and suitability of sprouts under the specified conditions of storage and use. There should be no unnecessary delays between harvesting and packaging.
8.6 Labelling
Prepackaged sprouts should be labelled with clear instructions to enable the next person in the food chain to handle, display, store or use the product safely.
8.7 Storage of finished product
The cold storage room used for sprouts should allow for adequate maintenance and cleaning; prevent pest access and harbourage; and consistently provide an environment which minimizes microbial growth (e.g., by temperature control and air circulation).
8.8 Analysis of spent irrigation water and finished product
The criteria set in the Health Canada's Interpretive Summary of Health Protection Branch Standards and Guidelines for Microbial Safety of Food should be used by sprout manufacturers as a basis for establishing a sampling program. Finished product or spent irrigation water should be analysed for microbial pathogens of concern at a statistically significant frequency using internationally accepted analytical methods.
8.9 Transportation
Transportation vehicles used for sprouts should permit adequate maintenance and cleaning and provide an environment which minimizes microbial growth.
Written records that accurately reflect product information and operational controls should be available to demonstrate the adequacy of the manufacturing activities. Records should be available on demand.
Sprout manufacturers should ensure that effective trace-back and recall procedures are in place to respond to food safety hazards. They should enable the complete and rapid recall of any implicated lot of sprouts from the market and provide detailed information to assist in the investigation of any identified sprout contamination. Written recall procedures should include the following:
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