BC Food Safety Stakeholders Group

Who / What is the BC Food Safety Stakeholders Group?

How to Contact the BC Food Safety Stakeholders Group?

The BCFSSG is co-chaired by Tiffany Guan from the BC Ministry of Agriculture and Lorie Hrycuik from the BC Ministry of Health. You may send issues to be raised at the BCFSSG table through your association or by contacting:

Tiffany Guan, M.Sc., P.Ag
Food Safety and Quality Specialist
Food Protection Branch, BC Ministry of Agriculture
1767 Angus Campbell Road,
Abbotsford, BC
V3G 2M3

Tel: 604 556-3059
Fax: 604 556-3117
Email: tiffany.guan@gov.bc.ca

Terms of Reference

Food Safety Strategy

The BCFSSG Food Safety Strategy was developed over the course of several meetings and through interviews of key industry members during 2010, with the assistance of Helios Service Group. We are pleased to make available the final version of the BCFSSG Food Safety Strategy.

The Food Safety Strategy describes the imperative and importance of food safety and was developed by the BCFSSG to outline a framework for a coordinated set of initiatives to enhance food safety in BC. Food safety is a broad and complex topic. This strategy was developed through a collaborative approach to prioritize the most pressing issues that can be best addressed with the members and resources available. This strategy will guide BCFSSG efforts over the next four years. The initiatives described are actionable and leverage the broad cross-section of membership the group brings together.

Four strategic goals have been identified to guide BCFSSG initiatives to the realization of it’s vision:

1. Risk-Based Approach: Leverage available and create new data sets across the food chain to identify new and emerging food safety risks and focus initiatives based on their expected impact
2. Partner Coordination: System-wide coordination of partner activities to align objectives, share resources / information and harmonize objectives.
3. Outcome-Based Objectives: Food safety initiatives and regulatory framework must consider their implementation across a range of firm sizes and allow for flexibility to achieve the same level of standard for all sources of food.
4. Culture of Food Safety: Increase the awareness of both consumers and food industry participants on the importance of food safety to motivate consistent preventative behavior.

It was recognized that achieving the strategic goals outlined in the strategy will take coordinated action from multiple organizations over a period of several years. The BCFSSG has prepared an action plan that:

• Outlines the immediate next steps to generate early wins and ensures the strategic plan is focussed on tangible action;
• Identifies the sequence of activities or initiatives necessary to achieve the strategic goals; and,
• Recognizes the significant decisions that the BCFSSG and other stakeholders will have to make with respect to resourcing and commitment to the plan.
  

Six actions were identified under the four strategic goals:

1. Risk Based Approach - Develop a Food Safety Score Card
2. Foster Holistic System View -Track Resolution of Key Issues
3. Foster Holistic System View - Continue using the BCFSSG to Identify BC Food Safety Issues
4. Improve Standards and Regulations - Define and Pursue Standards Regulatory Improvement
5. Promote Culture of Food Safety - Survey existing food safety portals and resources
6. Promote Culture of Food Safety - Explore options to foster culture of food safety in the food industry

For 2011 it was decided that the BCFSSG would focus on the strategic goal related to Promotion of a Culture of Food Safety. Two actions were identified; Survey existing food safety portals and resources; and, Explore options to foster culture of food safety in the food industry. The progress on these actions is detailed below.

Food Safety Inventory Project:

There is currently no central, holistic source of food safety information. The BCFSSG stakeholders could make a strong contribution by using their broad base of experience and knowledge to identify available resources and existing portals for food safety information. Once the available information sources are inventoried, the BCFSSG will be in a good position to identify the best means of sharing and publishing the information. A survey of existing portals and resources for food safety information was conducted from June to September 2011. The results of the survey are now available and the BCFSSG will be considering the best means of sharing or publishing a holistic inventory of existing food safety information portals and resources. BCFSSG will also consider whether there is a need to advocate the development of new food safety information and resources.

BCFSSG Food Safety Inventory Project Summary

2011 Symposium:

Developing a culture of food safety is a significant transformational task. As a next step, the BCFSSG chose to organize an event to bring industry together to:

• Illustrate the economic and social importance of developing and/or continuing to develop a culture of food safety; and,
• Share best practices to promote and develop a culture of food safety from within.