CanadaGAP Updates Manuals for 2018

CanadaGAP Updates Manuals for 2018

Updates made in response to user requests for clarity and to maintain technical rigor of the program

February 6, 2018

In response to user requests for clarification of wording or intent of requirements, CanadaGAP has updated its manuals for 2018. Most requests coming directly from producers or from those working with producers (consultants, auditors, etc.) who need the expectations explained more clearly or who suggest ways to simplify the wording.

The updates were made to maintain technical rigor of the program as science, industry, buyer, or government requirements change. There are still many unanswered questions in food safety research, and as the science progresses, technical requirements must keep pace, the group said, adding, “We are also in an environment of fast-paced change in food safety regulations both in Canada and internationally.”

CanadaGAP is recognized by the Global Food Safety Initiative (GFSI). Most major customers now require certification to a GFSI-recognized program. To maintain recognition, CanadaGAP also must implement updates whenever GFSI makes changes to its requirements.

The CanadaGAP program has been reviewed for technical soundness by federal and provincial governments. To maintain government recognition, CFIA requires that CanadaGAP review the manuals regularly and submit changes for approval by government.

CanadaGAP's Stakeholder Advisory Committee reviews all proposed changes and often brings forward suggestions of their own. They meet once a year to discuss requests for changes.

As part of the CanadaGAP program, you are required to go through and update your manual each year to meet the requirements found in Section 24. There are a number of ways to update your manual for 2018 without reprinting the entire manual.

Version 7.1 of the Fruit and Vegetable and Greenhouse Manuals are available on the CanadaGAP website at Materials also are available to assist users update their manuals at Questions can be sent to