Fresh and processed fruit products foreign establishment verification in Chile

On this page

• 1.0 Mission overview
• 2.0 Verification objective
• 3.0 Verification standards and criteria
• 4.0 Verification scope
• 5.0 Comments and observations
  • 5.1 Element 1 – Process and product controls
  • 5.2 Element 2 – Sanitation, biosecurity, biocontainment, Pest control and chemicals
  • 5.3 Element 3 – Hygiene, biosecurity and employee training
  • 5.4 Element 4 – Equipment design and maintenance
  • 5.5 Element 5 – Physical structure, surroundings and maintenance
  • 5.6 Element 6 – Receiving, transportation and storage
  • 5.7 Element 7 – Traceability, recalls and complaints
• 6.0 Follow-up
• 7.0 Conclusion
• 8.0 References

1.0 Mission overview

The Canadian Food Inspection Agency (CFIA) conducted 7 on-site verifications of fresh fruit manufacturers, packers, and processors in Chile from March 15 to 23, 2023. They were conducted in the Metropolitan, O'Higgins, Maule, and Ñuble regions. These verifications included various fresh and processed fruit products that are eligible for export to Canada without additional certification.

The CFIA worked with Chile's Agriculture and Livestock Service (SAG) to plan the verification. SAG (central and regional level participants) and Chile's State Phytosanitary Service were present on-site to help coordinate and execute the verifications.

The CFIA held an initial virtual opening meeting with SAG on March 2, 2023. The SAG presented an overview of the current legal framework and oversight for Chile's food safety system. The CFIA presented an overview of the upcoming verification including the objective, scope, verification procedures, and the food safety standards used in Canada.

A virtual closing meeting was held on April 18, 2023. The CFIA presented a high-level overview of verification observations.

2.0 Verification objective

The objective of establishment verifications is to observe the exporting or manufacturing establishment's capacity to produce safe, unadulterated products for the Canadian market. In addition, the verification team observes how the identified products meet Canadian requirements or provide the same level of food safety as food made in Canada. Information gathered is used to further assess the risk associated with imported products and promote compliance with the different participants along the food supply chain.

3.0 Verification standards and criteria

The verification standards used by the CFIA are based on international standards, such as those developed by the Codex Alimentarius Commission (Codex). Within the scope of the verification, the principles outlined in these standards were employed:

• RCP 1-1969 – General Principles of Food Hygiene
• STAN 1-1985 – General Standard for the Labelling of Prepackaged Foods
• GL-20-1995 – Principles for Food Import and Export Inspection and Certification
• GL-21-1997 – Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods
• RCP 44-1995, and 1-2004 – Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables
• RCP 53-2003 – Code of Hygienic Practices for Fresh Fruits and Vegetables

The CFIA structured its verification criteria using the CFIA's Integrated Agency Inspection Model (iAIM) and the 7 elements of a preventive control plan:

1. Process and product controls
2. Sanitation, biosecurity, biocontainment, pest control and chemicals
3. Hygiene, biosecurity and employee training
4. Equipment design and maintenance
5. Physical structure, surroundings and maintenance
6. Receiving, transportation and storage
7. Traceability, recalls and complaints

For more information:

• Integrated Agency Inspection Model (iAIM)
• Food preventive control and traceability – Compliance verification system

The CFIA's inspection model (iAIM) is outcome-based. Manufacturers can be flexible in choosing a food safety system (such as Hazard Analysis and Critical Control Points (HACCP) or Good Manufacturing Practices (GMP)) for their preventive control plan.

Any food product imported into Canada must meet the food safety, composition and labelling requirements from the Safe Food for Canadians Act, the Food and Drugs Act, and their Regulations.

4.0 Verification scope

The establishments were selected based on various factors, including:

• export volume to Canada
• product compliance history
• pre-identified food safety risks associated with certain food commodities
• recommendations by SAG

Each establishment verification included an opening meeting, a walk-through of the establishment, a documentation review, interviews with company representatives, and a short closing meeting.

The establishment verification scope included all 7 elements of a preventive control plan. The CFIA team focused on Elements 1 (Process and Product controls) and 7 (Traceability, Recalls and Complaints).

5.0 Comments and observations

5.1 Element 1 – Process and product controls

This element covers the controls implemented by the establishment related to incoming ingredients, processing steps in production, testing, and labelling of the final product, focusing on products destined for the Canadian marketplace.

Total observations for this Element: 1

• 1 establishment had large plastic bins containing incoming apples with debris from the field. The bins were completely submerged into the wash water, along with the apples, during the dumping step.

Note: This Element was partially assessed in 1 establishment and fully assessed in 6 establishments.

5.2 Element 2 – Sanitation, biosecurity, biocontainment, pest control and chemicals

This element addresses the effectiveness of the sanitation and pest control programs implemented at the establishment, the use and control of chemicals, and the controls in place to prevent the introduction or spread of any pests or diseases.

Total observations for this Element: 2

• Accumulation of matter was found on the production equipment in 2 establishments indicating that their sanitation programs may not have been sufficient.

Note: This Element was partially assessed in 7 establishments.

5.3 Element 3 – Hygiene, biosecurity and employee training

This element addresses the training provided to employees and the adherence to procedures related to hygienic practices.

Total observations for this Element: 1

• 1 establishment had 2 boot wash trays that did not have enough solution for proper washing and sanitization.

Note: This Element was partially assessed in 6 establishments and fully assessed in 1 establishment.

5.4 Element 4 – Equipment design and maintenance

This element addresses the equipment and utensils used in the establishments and the procedures in place to ensure that they are maintained, calibrated and used in a manner that does not contaminate products or packaging materials.

Total observations for this Element: 4

• 2 establishments had plastic bins with the incoming fruit debris on them during storage or processing.
• 1 establishment had a production equipment machine observed to have:
  • damaged parts that were not easily cleanable
  • peeling and flaking paint

Note: This Element was not assessed in 1 establishment and partially assessed in 6 establishments.

5.5 Element 5 – Physical structure, surroundings and maintenance

This element covers the on-site conditions of the premises and surroundings, the effectiveness of the building maintenance, and the controls in place for water supply and waste disposal to prevent contamination of commodities.

Total observations for this Element: 6

• Condensation was collecting – either directly over the final product or near uncovered product – in 3 establishments.
• In 2 establishments, there was rust on the ceiling over uncovered product.
• Stagnant water was accumulating in the reservoir at the end of a drainage pipe outside of 1 establishment.

Note: This Element was partially assessed in 7 establishments.

5.6 Element 6 – Receiving, transportation and storage

This element addresses the controls at the establishment level for the receiving, transportation and storage of food products and packaging materials to prevent the damage, spoilage, or contamination of food commodities and to maintain their integrity.

Total observations for this Element: 2

• 2 establishments did not correctly label product:
  • 1 establishment had damaged boxes, with frozen leaked fruit juices on the outside, that were not clearly labelled in the cold store
  • 1 establishment had packaging material observed to be in sections of the warehouse that were identified for different purposes

Note: This Element was partially assessed in 4 establishments and fully assessed in 3 establishments.

5.7 Element 7 – Traceability, recalls and complaints

This element covers the controls over product traceability and recall/withdrawal capacity and the investigation conducted at the establishment level following an incident or a complaint to prevent the issue from reoccurring.

Total observations for this Element: 1

• 1 establishment had an incomplete recall process.

Note: This Element was partially assessed in 4 establishments and fully assessed in 3 establishments.

6.0 Follow-up

The establishment, SAG (central and regional level participants) and the State Phytosanitary Service took note of the observations identified during the individual establishment closing meetings.

The CFIA is confident that observations communicated on-site and within this report were addressed by the establishments. SAG provided the CFIA with their verifications that the corrective actions were completed.

7.0 Conclusion

These establishment verifications were completed successfully with the cooperation and support of SAG (central and regional level participants) and the State Phytosanitary Service.

This verification allowed the CFIA to:

• build on existing relationships with SAG
• ensure the safety of products exported to Canada
• better understand the multiple participants involved in the food supply chain

This verification permitted a direct exchange of information at the establishment level, facilitating future export of products to the Canadian marketplace. This verification provided an opportunity for the CFIA to share information on Canadian legislative requirements and contribute to compliance promotion for visited establishments.

8.0 References

• The CFIA's website contains general information on the organizational structure of the CFIA, enforced laws and regulations in Canada, food recall warnings, and news on various regulatory initiatives.
• The CFIA's new consolidated Safe Food for Canadians Regulations (SFCR) requires that imported food be prepared with the same level of food safety controls as food prepared in Canada.
• The CFIA's Integrated Agency Inspection Model (iAIM) describes standard inspection steps.
• The food preventive control and traceability – Compliance verification system used for on-site verifications is based on preventive control plan elements.
• The Industry Labelling Tool contains information on the requirements for food labeling and food allergens in Canada.
• The Automated Import Reference System (AIRS) shows the country and commodity specific import requirements for CFIA-regulated commodities.