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Food agricultural Product Quality Development and Control Project Serge Charron, agr. Project Field Manager Faculty of veterinary medicine Université de Montreal Objective of the presentation Do a short presentation of our Institution

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food agricultural product quality development and control project

Food agricultural Product Quality Development and Control Project

Serge Charron, agr.

Project Field Manager

Faculty of veterinary medicine

Université de Montreal

objective of the presentation
Objective of the presentation

Do a short presentation of our Institution

Present how our Institution get involved in bi-lateral international project in food safety

Present the historic of the project

objective of the presentation3
Objective of the presentation

Present the technical components of FAPQDCP project

Present the strategy and methodology regarding building capacity and knowledge transfer to Vietnam

our institution university of montr al5
Our InstitutionUniversity of Montréal
  • 1st in QUÉBEC, University of Montréal with his affiliated institution, HEC Montréal and Polytechnic School, is the first institution for higher education and research
our institution university of montr al6
Our InstitutionUniversity of Montréal
  • 2nd in Canada, U of M has the second largest for the number of student and is in third place in importance for research as ranked by Research Infosource Canada
our institution university of montr al7
Our InstitutionUniversity of Montréal
  • Over 55,000 students, 10,000 employees
  • More than 5,000 foreign students enrolled last year
  • www.umontreal.ca/english/overview/overview.html
university of montr al faculty of veterinary medicine9
University of MontréalFaculty of veterinary medicine
  • 400 students in first cycle
  • More than 100students in 2nd and 3rd cycles
  • Founded in 1886
  • Accredited by the American Association of Veterinary Medical Colleges and the American Veterinary Medical Association
university of montr al faculty of veterinary medicine10
University of MontréalFaculty of veterinary medicine

Three Departments:

      • Veterinary biomedicine
      • Pathology and microbiology
      • Clinical Sciences
  • 22 Research units
      • www.medvet.umontreal.ca/RetD/UnitesRecherche.html
  • University Veterinary Hospital Center
fvm research chair in food safety
FVM Research Chair in Food Safety

Research chair in meat safety was founded in 1999 and is financially supported by the agri-food industry

fvm research chair in food safety12
FVM Research Chair in Food Safety

Objectives:

  • Improved efficiency of detection and control of pathogenic bacteria in animals
  • Develop and validate new diagnostic tools to detect pathogenic bacteria in animals and meat products
  • Develop HACCP based tools to control all the different risk related to food
fvm research chair in food safety13
FVM Research Chair in Food Safety
  • Over the last 10 years the FVM has developed recognized expertise in HACCP training for several commodities both at production and processing
  • Continuous work in HACCP has permitted links and networking of FVM with both private and public sectors in activities related to food safety
involvement of the fvm research chair in food safety in canada
Involvement of the FVM Research Chair in Food Safety in CANADA
  • Canada is among the largest pork meat exporter in the world in volume and value
  • In the province of Quebec, 50% of the meat from the 7,8 millions pork produced in 2008 is exported
involvement of the fvm research chair in food safety in canada15
Involvement of the FVM Research Chair in Food Safety in CANADA
  • High quality pork meat product on highly lucrative markets (USA, Japan, Korea, Australia and others)
  • In 2008 the total value of the pork meat exported from the province of Quebec was 1,161 billions $ CAD
involvement of the fvm research chair in food safety in canada16
Involvement of the FVM Research Chair in Food Safety in CANADA

FVM has work closely with the meat industry: Pork producers association, meat packers/processors and exporters to develop tools and programs in order to keep the Canadian pork industry in the world leading position

involvement of the fvm research chair in food safety in canada17
Involvement of the FVM Research Chair in Food Safety in CANADA
  • In partnership with the industry stakeholders, several quality control programs have been developed and implemented such as:
    • Development of HACCP base quality assurance program for the pork production (Canadian Quality Assurance program for pork, CQATM)www.cqa-aqc.com/home_e.cfm
involvement of the fvm research chair in food safety in canada18
Involvement of the FVM Research Chair in Food Safety in CANADA
  • Identification of contamination sources at farm level and at slaughter (Salmonella surveillance and control program)
  • Other research projects with poultry industry:
    • Development of diagnostic tools for salmonella detection
    • Development of new vaccines
    • Control strategies to reduce food borne pathogens (Salmonella, Campylobacter…)
historic of the project
Historic of the project
  • Name of project:Food agricultural products quality development control project
  • Donor:Canadian International Development Agency CIDA)
  • MOU signed date:27th June 2005
  • Beginning of activities: April 2007
      • Approval of Project Document: March 2008
      • Approval of Project Implementation Plan: April 2008
      • Approval of Annual Work Plan and Budget: May 2008
      • Nomination of the Vietnamese Project Director: June 2008
historic of the project21
Historic of the project
  • Total budget: 17 million CND
  • Implemented time:5 years
  • Leading Ministry : Ministry of Agriculture and Rural Development (MARD – NAFIQAD)
  • Associated Ministries: Ministry of Health and Ministry of Science and Technology
  • Canadian coordinating agency (CCA): University of Montreal
project strategy and approach
Project strategy and approach

Three Components:

  • Development and implementation of Quality and Safety Programs
  • Development and implementation of Quality and Safety Control
  • Improvement of Marketability of safe agricultural products
  • Project management
slide23

Component 1: Development and implementation of Quality and Safety Programs

Safety

Quality

DEVELOPMENT OF GENERIC HACCP model for each PRODUCTION TYPE and at each PRODUCTION LEVELS – Identification of CCPs

Phytosanitary: disease prevention and control

Development of Good Management Practices (GMPs)minimizing environmental impacts

Development of HACCP based Good Productions Practices (GPPs)

Seed seedling Fertilization

IPM

Water management

Pesticide managementGMPs

VietGap and SOPs

Sustainable development & no negative environmental impacts

Validation in Pilot Projects

component 2 development and implementation of quality and safety control
Component 2:Development and implementation of Quality and Safety Control
  • Main activities for Component 2:
  • Establishment of a surveillance system
  • Development of an enabling environment for Food Safety and Quality
  • Improvement and implementation of conformity assessment for audit and inspection
  • Development of appropriate framework for control and certification of agricultural food product
  • Upgrading of laboratories to support chemical and microbiological analysis related to food safety
component 3 improvement of marketability of safe agricultural products
Component 3: Improvement of Marketability of safe agricultural products
  • Main activities for Component 3:
  • Communication plan to increase public awareness about Food Quality and Safety
  • Survey about food safety expectations of consumers and the food processing industry
  • Validation of branding strategy and new quality standards to consumers and food industry stakeholders
  • Development of marketing plan for safe agricultural products
  • Marketing plan for Pilot Projects
slide27

Project objectives:

Improve the quality, safety and marketability of food products

GPPs (GAPs) HACCP

based

Regulations /inspection

Testing/Labs

Revised GAPs

GPPs

Audit/Certification

Progressive implementation through SOPs from farm to table approach

Marketability

Validation of all tools through Pilot Projects for each commodity

methodology
Methodology

HACCP based : Hazard analysis , critical control points (internationally recognized)

Building expertise in Vietnam in food safety, quality and marketability

Priority to control hazards at their origin : Farm level

Work on the whole value chain from farm to the table

Validation through pilot projects

building expertise in vietnam in food safety is the first priority of faqdcp
Building expertise in Vietnam in food safety is the first priority of FAQDCP
  • For each Component and sub-component, technical committee regrouping Canadian and Vietnamese experts are formed:
    • Component 1: TC Pork, TC Fruit/Vegetable, TC Poultry
    • Component 2: TC Legal Frame Work on Food Safety, TC on Inspection/Audit/Certification, TC Laboratories
    • Component 3: TC Marketing, TC Communication
building expertise in vietnam in food safety is the first priority of faqdcp30
Building expertise in Vietnam in food safety is the first priority of FAQDCP
  • Vietnamese experts come form relevant Ministries, Departments, Laboratories Research Institutes, Universities and private sectors
  • Canadian experts provided by CCA come from University of Montreal but also from: Canadian Food Inspection Agency, Provincial Agricultural Research Center, Public and Private Centers of Expertise, Consultants with broad international development experiences, University other than UofM
building expertise in vietnam in food safety is the first priority of faqdcp31
Building expertise in Vietnam in food safety is the first priority of FAQDCP

Training:

  • In technical committees
  • Workshops
  • Study tours in Canada (Horticulture, Pork, Laboratories and Management)
  • Technical training in Canada and in Vietnam (labs)
  • Graduates studies (M Sc.) in Canada (Risk analysis, bio-chemistry, Marketing)
conclusion
Conclusion
  • Food safety control is a complex issue in any country
  • Specific socio-economic situation in Vietnam makes it even more complex
  • Development and implementation of food quality and safety programs/control takes time and should be progressive
  • Improvement will be progressive and over a long period of time following the general improvement of the socio-economic situation