According to the CanadaGAP Food Safety Manuals, the definition for ‘minimal processing’ is as follows:
Minimal processing: Transforming whole fruits and vegetables from their original state (e.g., peeling, slicing, shredding, coring, grinding, shelling, husking, chopping, combining/mixing ingredients, juicing, modified atmosphere packaging, ready-to-eat preparation, drying, etc.). Minimally processed fruit and vegetables are sometimes also called ready-to-use, ready-to-eat, fresh-cut, or pre-cut fruits and vegetables.
The following are not considered minimal processing:
- Removing outer leaves (e.g., of cabbage, broccoli, cauliflower, lettuce, etc.) after harvesting
- Trimming off leaves, ends, tops or other parts of the product generally considered inedible or unsaleable (e.g., trimming ends from asparagus, removing outer stalks of celery, removing rhubarb leaves, trimming ends from rutabagas, etc.)
- Removing tops from vegetables such as carrots, beets, turnips, etc.
- Air drying or curing products such as onions, squash, etc.
The CanadaGAP program does NOT include any minimally processed activities or products. Therefore, products such as baby carrots, romaine hearts, cut and bagged lettuces, celery hearts, cantaloupe halves, etc., are not part of the CanadaGAP scope. The controls contained in the CanadaGAP Food Safety Manuals are specifically designed for unaltered product. The scope includes whole, raw product only. Minimally processed product has been altered in some way, therefore there are different risks that need to be considered, beyond what is covered in the manuals.
The CanadaGAP manuals are designed for use by operations involved in the production, handling and brokerage of fruits and vegetables in Canada. The manuals cover production, packing, repacking, storage, wholesaling and brokerage activities.
1. Fruit and Vegetable manual: covers field/orchard/vineyard-grown crops (i.e., Combined Vegetable, Leafy Vegetable and Cruciferae, Potato, Small Fruit, and Tree and Vine Fruit)
2. Greenhouse manual: covers greenhouse-grown product
For comprehensive information about the scope of the program, refer to the details in each manual. Crop groupings, individual commodities, exceptions, and information about destination markets are specifically identified.
As of January 1, 2020, operations involved in production, packing or storage of microgreens are no longer able to obtain certification through the CanadaGAP Program. CanadaGAP has determined that, given the potential risks of contamination with the production and handling of microgreens, a site-specific HACCP Plan is the best approach for managing food safety risks associated with these products.
CanadaGAP uses a generic HACCP model as the basis for the food safety requirements and procedures published in the CanadaGAP Food Safety Manual and Audit Checklist. We have determined that further research and scientific study is needed to understand the full range of microgreens production and handling practices, the associated food safety hazards, and the most effective control measures. Going forward, as the industry expands and new methods are adopted, additional science will be required to validate that all potential hazards have been appropriately addressed in the CanadaGAP generic HACCP model. Therefore, the decision was taken to phase out this scope of CanadaGAP certification for the time being.
The CanadaGAP program defines microgreens/shoots as small forms of edible product produced from very young vegetables, herbs or other plants. Seeds (from vegetables and herbs) are planted and they develop and grow in soil, substrate (e.g., peat moss or other fibrous material), aeroponically or using an alternative growing method. They are NOT grown in water. Microgreens, if sold already cut, are cut above the soil surface (approximately 3-6 cm long), packed without roots and the seed portion of the plant gets left behind in the growing medium. Larger greens would be considered as baby leafy greens. Microgreens are ideally grown in high light conditions, with low humidity and good air circulation. Unlike sprouts, the seed portion is not consumed. Microgreens are smaller than baby leafy greens and larger than sprouts.
Microgreens, if sold already cut, are cut above the soil surface and packed without roots. The seed portion of the plant gets left behind in the growing medium. Microgreens can also be sold in potted soil or another substrate; these are sometimes marketed as “living” greens. The consumer cuts the microgreens just before eating, for optimal freshness. Microgreens, sprouts, and baby greens are NOT the same.
Please see the CanadaGAP communiqué for more information.
Types:
- There are many different varieties of leafy greens available that fall within the scope of the CanadaGAP program. Mature greens and baby leafy greens of all types are included but microgreens are NOT covered by the CanadaGAP program.
- CanadaGAP is now defining baby greens and microgreens as the following:
Baby leafy greens: These are NOT the same as microgreens (see definition below). Baby leafy greens are bigger than microgreens (usually more than 6cm in length) and smaller than mature leafy greens. Baby leafy greens are harvested earlier than other mature leafy greens (usually 15-40 days old), for a more immature leaf. During harvest, baby leafy greens may be cut once, and any further cuts to the harvested leaves will be considered as minimal processing. Baby leafy greens may be mixed with other types of leafy greens or herbs. During packing, if any other items are added to the packed product (e.g., nuts, raisins, seeds, etc.) or if the atmosphere is modified in the packaging, this is considered minimal processing.
Microgreens (including shoots): Small forms of edible product produced from very young vegetables, herbs or other plants. Seeds (from vegetables and herbs) are planted and they develop and grow in soil, substrate (e.g., peat moss or other fibrous material), aeroponically or using an alternative growing method. They are NOT grown in water. Microgreens, if sold already cut, are cut above the soil surface (approximately 3-6 cm long), packed without roots and the seed portion of the plant gets left behind in the growing medium. Larger greens would be considered as baby leafy greens. Microgreens are ideally grown in high light conditions, with low humidity and good air circulation. Unlike sprouts, the seed portion is not consumed. Microgreens are smaller than baby leafy greens and larger than sprouts.
Growing practices:
- Both Field and Greenhouse grown leafy greens are included in the scope.
- Leafy greens can be grown in a variety of medias, using a variety of systems.
- Living lettuce is included in the scope since risk mitigation strategies are covered in the Greenhouse Food Safety manual.
Harvesting practices:
- Harvest may include ONLY one cut (anything beyond one cut is minimal processing).
- Harvest may also include trimming (to remove a few outer leaves but not to change the integrity of the leafy green – e.g., romaine hearts are not covered in the scope – this is minimal processing).
Packing practices:
- Leafy greens may be sold as one individual product or a mixing of products/varieties.
- Mixing of leafy greens is acceptable during harvest, after harvest, during packing, etc.
- Products can be washed during the packing process.
Not included in the CanadaGAP scope:
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- The addition of anything else (e.g., nuts, raisins, dressing, croutons, dried fruit, etc.) in any type of packaging (e.g., in a sealed bag, loose within the packaging, etc.)
- Modified atmosphere packaging
- Chopping of leafy greens into small pieces and bagging
The commodities covered by the program as of April 1, 2024 are:
Commodities covered for production, packing and storage of product:
Fruit and Vegetables:
- Small Fruit: Strawberries, Raspberries, Blackberries, Blueberries (High Bush, Wild), Cranberries, Saskatoon Berries, Currants (Red, Black) and Other (Gooseberries, Elderberries, Haskap etc.)
- Potatoes
- Combined Vegetables: Asparagus, Sweet Corn, Legumes (Beans and Peas), Globe Artichokes, Bulb and Root Vegetables [Garlic, Beets, Carrots, Onions, Radish, Parsnips, Rutabaga, Turnips, Shallots, Jerusalem Artichokes and Other (Horseradish, Sweet Potatoes, Ginger, etc.)] and Fruiting Vegetables (Peppers, Eggplant, Melons, Pumpkins, Squash, Cucumbers, Tomatoes and Okra)
- Leafy Vegetable and Cruciferae (except for microgreens): Leafy (Lettuce, Spinach, Edible Flowers, Mixed Greens, Baby Leafy Greens, Asian Greens, Arugula, Green Onions, Leeks, Swiss Chard and Kale), Head [Broccoli, Cauliflower, Cabbage, Brussels Sprouts, Radicchio, Kohlrabi and Lettuce (Iceberg, Romaine, etc.)], Leaf of Root Crops (Belgian Endive, Dandelion Greens, Beet Greens, Turnip Greens and Corn Salad), Fresh Leafy Herbs (Parsley, Cilantro, Fresh Dill, etc.) and Petioles (Celery, Fennel, Rhubarb)
- Tree and Vine Fruit: Pome Fruits (Apples, Pears, Quince), Stone Fruits: [Peaches, Plums, Apricots, Nectarines, Cherries (Sour and Sweet), and Sea Buckthorn] and Vines (Grapes, Kiwi)
Greenhouse:
- Small Fruit: Strawberries, Raspberries, Blackberries, Blueberries (High Bush, Wild), Saskatoon Berries, Currants (Red, Black) and Other (Gooseberries, Elderberries, etc.)
- Combined Vegetables: Legumes (Beans and Peas), Bulb and Root Vegetables [Garlic, Beets, Carrots, Onions, Radish, Parsnips, Turnips, Shallots, Other (Horseradish, Sweet Potatoes, Ginger, etc.)] and Fruiting Vegetables (Peppers, Eggplant, Melons, Pumpkins, Squash, Cucumbers, Tomatoes and Okra)
- Leafy Vegetable and Cruciferae (except for microgreens): Leafy (Lettuce, Spinach, Edible Flowers, Mixed Greens, Baby Leafy Greens, Asian Greens, Arugula, Green Onions, Leeks, Swiss Chard and Kale), Head [Broccoli, Cauliflower, Cabbage, Brussels Sprouts, Radicchio, Kohlrabi and Lettuce (Iceberg, Romaine, etc.)], Leaf of Root Crops (Belgian Endive, Dandelion Greens, Beet Greens, Turnip Greens and Corn Salad), Fresh Leafy Herbs (Parsley, Cilantro, Fresh Dill, etc.) and Petioles (Celery, Fennel, Rhubarb)
Commodities covered for repacking, wholesaling and brokerage of product:
All fresh fruit and vegetables EXCEPT for:
• Fresh sprouts
• Fresh fruits and vegetables in hermetically sealed containers
• Minimally processed fruits and vegetables
For comprehensive information about the scope of the program, refer to the details in each manual. Crop groupings, individual commodities, exceptions, and information about destination markets are specifically identified.
Microgreens, sprouts, and baby leafy greens are NOT the same.
- Microgreens vs. sprouts: Microgreens are larger than sprouts. Unlike sprouts, the seed portion of microgreens is not consumed. Microgreens are cut at harvest, and the seed portion of the plant gets left behind in the growing medium.
- Microgreens vs. baby leafy greens: Microgreens have more stem than leaf, whereas baby leafy greens are predominantly leafy and typically have more leaf than stem. They may be marketed as “baby salad greens” or “mixed baby greens”. Below are some examples of baby leafy greens and microgreens to help distinguish the two.
The images on the left are of baby leafy greens, and the images on the right are of microgreens.
As of January 1, 2020, operations involved in production, packing or storage of microgreens are no longer able to obtain certification through the CanadaGAP Program. CanadaGAP has determined that, given the potential risks of contamination with the production and handling of microgreens, a site-specific HACCP Plan is the best approach for managing food safety risks associated with these products.
Sprout production requires site-specific HACCP and is not eligible for certification under CanadaGAP.
Baby leafy green operations may continue to seek CanadaGAP certification.
Aquaponics combines aquaculture with hydroponic plant production. Hydroponics is a method of growing plants in a water based, nutrient rich solution that does not use soil. Instead, the root system is supported using an inert medium such as perlite, rockwool, clay pellets, peat moss, or vermiculite.
Aquaculture is defined as the farming of fish, crustaceans, molluscs, aquatic plants, algae, and other organisms. In an aquaponics system, the waste produced from aquaculture supplies the nutrients for the hydroponically-grown plants.
Operations growing fresh produce in aquaponic systems cannot use the CanadaGAP Program to obtain certification. CanadaGAP uses a generic HACCP model as the basis for the food safety requirements and procedures published in the CanadaGAP Food Safety Manual and Audit Checklist. Additional science is needed to validate that all potential hazards have been appropriately addressed in the CanadaGAP generic HACCP model. Unfortunately, peer-reviewed scientific studies on potential chemical hazards associated with aquaponic systems are limited at this time.
The scope of the CanadaGAP program is limited to whole fresh fruits and vegetables. A food safety certification program that addresses both aspects of an aquaponic system – that is, the production of fresh produce and the farming of fish or other aquatic organisms – may provide a more complete assessment of an operation’s implemented food safety program.
Garlic scapes (stem/flower) are thin, vibrant green stalks that grow from the garlic bulb. The scapes first grow straight out of the garlic bulb, and then coil. They are long and curvy and often sold in bunches.
Garlic has two harvests: garlic scapes (stem/flower) are harvested in late spring and early summer, and then the bulbs are harvested later in the summer.
Garlic scapes (stem/flower) are included in the scope of the CanadaGAP program; however, they fall under a different crop grouping than garlic itself. Garlic scapes (stem/flower) are considered part of the leafy vegetable and cruciferae crop grouping, while garlic bulbs are considered under the bulb and root grouping. Operations being certified for garlic scapes (stem/flower) will therefore be required to follow any commodity specific requirements for leafy vegetables as part of their food safety program.
The CanadaGAP certificate will need to state if the scope of certification is garlic scapes (stem/flower) or garlic or both (if applicable).
No. Only those commodities listed for production in the CanadaGAP manuals can be included under the scope for production on a CanadaGAP certificate. This is because for each of the commodities covered within the scope for production within the CanadaGAP Program, the practices used to grow them have been put through a HACCP analysis. This means all hazards (biological, chemical and physical) that may be present in the production of the commodity have been considered and requirements (those within the manuals) have been put in place to reduce the risk at the farm level through good agricultural practices. The commodities that are not listed in the scope for production have not undergone this hazard analysis by CanadaGAP; thus there may be requirements that are missing, unnecessary or unknown based on the commodity.
Yes. The operation would follow the Fruit and Vegetable manual (and any specific Combined Vegetable requirements). Edamame would fall under beans. For other types of soybean production (i.e., where soybeans are left to fully mature and to dry/cure in the field before being harvested) the CanadaGAP Program does not cover that. Those types of soybeans would be covered under the Canadian Grain Council’s On-Farm Food Safety program www.canadagrainscouncil.ca.
Yes, there are two different types of artichokes that are included in the scope of the CanadaGAP program. The first is “Globe artichokes” which are a member of the thistle family. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The scope includes different cultivars of these artichokes, such as Imperial Star and Green Globe Artichokes. The globe artichoke is part of the ‘combined vegetable’ grouping within the CanadaGAP program.
Secondly, the CanadaGAP program also includes “Jerusalem artichokes”, which are not actually a true artichoke. These are sometimes called sunchoke or sunroot, and are a member of the sunflower family. Jerusalem artichoke is a tuber, and therefore should be considered as a bulb and root vegetable.