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Food Safety and Traceability System Improvements

Stream: Processor

Code:

FSIM-PR-E

Who should apply?

Food processors with fewer than 100 employees that are implementing or improving food safety and traceability systems and practices to a recognized standard by writing programs and standards and purchasing related equipment, upgrading facilities, conducting laboratory testing specifically required to reduce food safety risks, and initial food safety certification.

To apply you must

  • There are no additional qualifications necessary in order to apply for this Project Category

Eligible activities and expenditures

  • In-kind time (to a maximum of $2,000 in cost-share funding per project) or third-party costs to develop written policies, procedures, schedules and records, concerning:
    • Personnel and handling (worker practices)
    • Cleaning and sanitizing
    • Water treatment and testing
    • Pest control
    • Preventative maintenance and calibration
    • Facility interior and exterior (e.g., facility environment)
    • Shipping and receiving
    • Hazard Analysis Critical Control Points (HACCP) or Preventive Control Plan (PCP)
    • Product recall
    • Traceability (ability to trace product and/or attributes through the facility and/or supply chain)
    • Process controls (e.g., procedures that indicate the minimum internal product temperature and the minimum holding time that produce lethality)
    • Other food safety and traceability practices (e.g., management commitment, food defense)
  • In-kind time (to a maximum of $2,000 in cost-share funding per project) or third-party costs to modify, existing written food safety and traceability systems (e.g., HACCP to a Global Food Safety Initiative (GFSI) benchmarked scheme, traceability to meet GS1 standards)
  • Third-party costs for a qualified individual to develop or perform validation studies, examples include:
    • Validation of control measures outlined in HACCP plans or PCPs
    • Validation of cleaning and sanitizing, water treatment and allergen programs
    • Validation of food safety process control measures (e.g., fermented sausage)
    • Shelf life studies
    • Cost of acquiring scientific and technical documentation to demonstrate that the control measures can control the identified hazard to a specified outcome. Examples include: scientific journal articles or other published scientific literature; Health Canada guidelines, processing authority documents, instructions or research; written information from industry experts or consultants; university extension publications
    • In-plant studies, research or evaluation of historical data
    • Reference to legally defined Critical Control Points (e.g., thermal processing for the pasteurization of milk)
    • Testing performed by an accredited laboratory to obtain validation results
  • Equipment and associated training to operate the equipment for the implementation of written food safety programs or traceability systems
  • Costs related to supporting or managing information sharing networks (e.g. cloud-based subscription costs, one-time dedicated project staff), limited to the duration of the project
  • Initial GS1 Canada costs, limited to one-time company Prefix Licence expense, initial activation and one-time annual fee with national product registry (does not include initial individual product registrations)
  • Barcoding systems, automated product identification systems
  • Capital costs (building or production site upgrades) to support implementation of written food safety and traceability systems
  • First-time certification audit from an internationally or nationally recognized program or scheme (e.g., GFSI, Food Safety Enhancement Program (FSEP))

Ineligible activities and expenditures

  • Staff time for training on newly developed or updated procedures, policies or practices related to food safety or traceability
  • Equipment not related to food safety or traceability
  • Ongoing routine maintenance and costs associated with regular business activities (e.g., disposable items, consumables, staff time for ongoing record keeping)
  • Multi-use items (e.g., pressure washers, water heater, vacuums, laptops, computers, tablets, printers)
  • Structural modifications and equipment that are not directly related to food safety or traceability (e.g., modifications to increase processing capacity)
  • Program assessments or certification not specifically for food safety (e.g., gluten-free, halal, organic)
  • Ongoing software licensing costs or fees
  • Ongoing advisory costs or expenses associated with data analysis and reporting
  • Re-certification of an existing food safety program or traceability system
  • Travel and meal costs
  • Costs associated with expanding your business (e.g., new products, new processing lines)
  • Activities and expenditures as detailed here

Available cost-share

50 per cent, up to a maximum of $75,000

Required documentation

  • Quote from the manufacturer detailing costs of equipment and installation
  • Quote or proposal from third party detailing services to be provided, costs and outcomes

Merit assessment criteria

  • Size of the operation (priority given to operations with fewer than 100 employees)
  • Food safety priority (high, medium or low) of the food product
  • Current food safety program certification status to national or international program standards (e.g., Safe Quality Food, British Retail Consortium)
  • Traceability system status
  • Reason for undertaking the project
  • Ability of the project to improve food safety or traceability, and control risks
  • Goals or outcomes of the project
  • Additional merit may be assigned for attending training relevant to the project

What's Next?

1
Is this project for you? Find out if you meet the program requirements
Program Requirements
2
Meet the program requirements?
Apply now!
Apply Online

Edit date: December 13, 2018

Partnership Plant Health Targeted Intake

Supporting DON (vomitoxin) testing costs.
For information, click here

Need Help?

For assistance with the Online Program Guide, please contact the Agricultural Information Contact Centre – Mon. to Fri., 8 am – 5 pm, 1-877-424-1300 or ag.info.omafra@ontario.ca