CAP: Food Safety and Traceability: Skills Development and Training

Purpose of Project Category:

Projects will focus on building the industry’s capacity to recognize and manage their own risks and take advantage of market opportunities by providing support for food safety or traceability training. Industry is encouraged to self-identify which training and approach is most appropriate to meet their needs and to clearly demonstrate how this will be advanced through their project.

Target Audience – Who should apply?

Organizations and collaborations representing or supporting small and medium-sized enterprises or businesses to support traceability or food safety risk reduction efforts

Eligible Projects

Projects can encompass one or more of the following:

  • Outreach strategies
  • Skills development and training
  • Knowledge acquisition and knowledge sharing
  • Needs assessments
  • Workshops

Examples of Projects

  • An organization developing and/or delivering training for a sector where food safety and/or traceability training gaps exists
  • Partnerships or collaborations between similar businesses to develop and/or deliver training to address common food safety risks
  • An organization coordinating a learning opportunity to address a skill or training gap on a particular emerging issue or opportunity

Project Category Priorities

  • Projects that demonstrate they are supporting activities that fill an existing gap (e.g., not duplicating current training offerings)
  • Projects that clearly demonstrate broad impact (benefits beyond applicants)
  • Projects that address an identified risk and improve market access
  • Projects that support a broad strategy, taking a sector-wide approach to information sharing and learning
  • Priority for food safety projects will be given to those commodities that possess the greatest food safety risk, including:
    • Ready-to-eat (RTE) lettuce and leafy greens eaten raw (arugula, spinach, baby salad greens, other mixed lettuces)
    • Broad-leaf herbs historically associated with outbreaks (basil, cilantro, parsley)
    • Ready-to-eat (RTE) minimally-processed fruit and vegetables (e.g., peeled, cut, washed, dried, packaged)
    • RTE bagged salads or greens (e.g., salad mix, spinach)
    • RTE meat products (e.g., pate, meat spreads, frankfurters, deli meats, beef or poultry jerky, etc.)
    • Un-ripened or fresh soft cheese (e.g., cottage cheese, cream cheese, feta, ricotta, etc.)
    • Unpasteurized fruit/vegetable juice (e.g., apple cider)
    • Poultry or beef slaughter or processing
    • Dry/semi-dry fermented sausages
  • Priority for traceability projects will be given to those supporting the following species: cattle, sheep, goats, cervids, bison and pig
  • Projects to develop or deliver training on new Regulations (e.g., National Health of Animals Regulations, Safe Food for Canadians)
  • Projects that address the needs of small (<100 employees) and new businesses
  • Projects that include an outreach plan for dissemination of information (e.g., clearly outlining how the sector/broader industry will benefit as a result of the intended outcomes of the project)

Funding Available

  • Up to 50 per cent cost-share funding of total eligible costs for eligible projects
  • Requests for funding above 50 per cent must clearly demonstrate how project addresses the Innovation Rating Criteria and Project Category Priorities in order to be considered for up to 75 per cent funding of total eligible costs

Project Length

  • Projects approved from December 2018 onwards, to finish by December 1, 2020
  • Where strong rationale is provided, to support critical components of projects approved from December 2018 onwards, project end dates may be extended to December 1, 2021 and final claims, final reports and project results surveys must be submitted to AAC no later than January 3, 2022

Eligible Costs

  • Costs directly related to the activities noted below that are also consistent with Section F

Eligible Activities

  • Activities that are consistent with Section H
  • Improving or supporting general awareness and knowledge of food safety risks and implementing traceability systems
  • Developing/conducting a needs assessment or strategy for the creation of education and training materials or for sector outreach
  • Developing education and training materials which align with National/International programs or Codes of Practices where they exist

Ineligible Costs

  • See a list of general ineligible costs in Section G

Ineligible Activities

  • See a list of general ineligible activities in Section H
  • Costs associated with routine training where it is considered an on-going cost of doing business