CANADIAN guidance for sprout growers

07.mar.08
Canadian Food Inspection Agency
Terry Peters, Microbiology Program Specialist

After a series of consultations with stakeholders, including industry, federal, provincial and territorial departments, the Canadian Food Inspection Agency (CFIA) is pleased to announce the official release of the following documents:
(1) HACCP Generic Model for Sprouts Grown in Water; (2) Food Safety Practices Guidance for Sprout Manufacturers; which includes (3) Hazard Summary for Sprouts Grown in Water.
These documents were developed to encourage voluntary adoption of a HACCP system for the sprout industry in an effort to improve the safety of sprouts.
The HACCP Generic Model, developed by expert committees and through extensive consultation, follows the CFIA's Food Safety Enhancement Program (FSEP) approach. It provides the sprout manufacturers with an example of a HACCP plan, which includes a process flow diagram and the identification of possible food safety hazards associated with each step in the production of sprouts. Using the Codex Alimentarius decision tree, the generic model determines the critical control points and includes related monitoring, deviation and verification procedures.
The generic model can be used as a starting point or template for further customization to reflect a specific product in a particular manufacturing environment. It must be adapted to reflect specific conditions of a given plant.
The Food Safety Practices Guidance document includes a proposed good manufacturing practices (GMPs) guide that could serve as a "prerequisite program" upon which a HACCP plan could be developed, as well as information concerning process controls. Like the generic model, this document is a voluntary tool.
As part of the Food Safety Practices Guidance document, the Hazard Summary for Sprouts Grown in Water provides a quick reference for sprout manufacturers, summarizing potential hazards associated with sprout production and suggesting control measures. The HACCP Summary also references specific sections in the Food Safety Practices Guidance document where the manufacturers could find additional information.
Regardless of whether the manufacturer decides to implement a HACCP system, the Food Safety Practices Guidance document (and the Hazard Summary) may be used to establish effective process controls and food safety practices.