As the first step in food production, farms are where food safety begins. In recent years, consumers have demanded more and more proof that the food being produced on farms is free of physical, chemical and biological hazards.

In Nova Scotia, Hazard Analysis Critical Control Point (HACCP) is an internationally recognized approach to food safety that focuses on monitoring, controlling and preventing food safety risks is the standard.

With provincial and territorial participation the Canadian Food Inspection Agency provides government recognition for industry-developed on-farm food safety programs.

These programs are industry-led and voluntary, although they are becoming increasingly necessary to obtain or retain access to markets. The province’s on-farm food safety programs are based on HACCP and Good Production Practices (GPP's). The Agricultural Policy Framework program also allows initiatives to build on existing food safety programs and to develop new measures to enable the tracing of food products, improve food quality, and share information.

More Information

• Farm Food Safety Resources (PDF:114k)