Codes of Practice
For Potato
Producers
Introduction to the Codes of Practice
Producer members of the Potato Growers of Alberta (PGA) are committed to responsible
production of potatoes to supply a complex food chain.
Potato producers in Alberta have developed these Codes of Practice and are committed to
managing their operations in accordance with these codes. These codes identify desired
results and define actions expected of producers.
The seven codes contained in this document include:
Food Safety
Food Quality
Identity Preservation
Agronomy and Pest Management
Environmental Sustainability
Farm Safety
Human Resources
These topics are intimately interrelated as shown in the flow chart on the next page.
Therefore the individual codes in this manual contain some repetitive information. Where
possible; linkage to other codes is noted instead of repeating the information.
These codes of practice will be reviewed and updated, as required, to reflect changes in
consumer and societal needs and expectations, as scientific knowledge changes and as
technology develops.
1
Codes of Practice Mission Statement
The role of Alberta’s potato producers is to supply
high quality, safe potatoes to consumers throughout
the world while preserving the land and
environment and while protecting our families and
workers.
Primary Aim of these Codes of Practice
The potato growers of Alberta have prepared these Codes of Practice to help them:
• Direct production management and decision making as they affect workers,
customers, consumers and the environment.
• Protect workers, customers, consumers and the environment.
• To assist in the development of Alberta’s potato industry by responding to challenges
of the food chain and demands of consumers.
• Communicate their philosophy of production and management to the public.
Background
Potato growing is complex and requires both technical knowledge and management skill.
Potato producers must apply this knowledge and skill to ensure profitable yields of
quality potatoes for the fresh, processing, or seed markets.
Despite the harsh economic realities of primary production, the food chain is ultimately
driven by consumers who increasingly want to know more about how their food is
produced.
Producers, like all members of society, also want to preserve land and water resources for
future generations and accept their responsibility toward environmental sustainability.
Producers accept that it is their responsibility to protect their own health and safety and
that of their families, their workers and that of their neighbors and members of their
communities.
These Codes of Practice acknowledge the need of potato producers to remain
economically viable and contribute to value-added production in Alberta, now and in the
future, while protecting workers, consumers, land, water and the environment by
applying practices outlined in these codes.
2
Results
Without limiting the specific results outlined in each of the seven Codes of Practice,
following are the general results expected from application of these codes. Actions of
potato producers will result in the production, creation or use of:
•
•
•
•
•
•
Safe potatoes and potato products
High quality potatoes and potato products
An Identity Preservation program
Best Management Practices for agronomy and pest management
Sustainability of the environment including land and water resources
Safe farm work places, and
• Productive and well-cared-for farm employees.
Updated;
March 2010
3
FOOD SAFETY
Code of Practice
Mission statement
The aim of Alberta’s potato producers is to supply high quality, safe potatoes to
consumers throughout the world. In addition to a commitment to provide safe food from
production to consumption, Alberta’s potato producers aim to increase consumer
confidence in the safety of Alberta-grown potatoes, potato products and agricultural
products in general by participating in public forums and the development on the
CanadaGAP food safety program.
Background
Potato producers recognize that in the past few years, food safety has emerged as a
primary concern of consumers and for governments and the food processing industry in
Canada and around the world.
In the processes of growing, harvesting, storing and shipping, potatoes are exposed to
many conditions that could result in food-safety problems in the supply chain.
There are three general types of contaminants that can either reduce quality or actually
make potatoes unsafe for consumption. These are:
• Organisms, such as bacteria, but also larger animals like mice
• Objects, (foreign materials) such as glass, metal, wood or plastic
• Chemicals, such as pesticides, but also including disinfectants, cleaners and fuels.
Contaminated potatoes can cause illness or injury to a consumer. The presence of
physical contaminants can cause losses and equipment failure in processing and packing
plants. Fortunately there are no documented cases of health problems arising from the
consumption of ‘contaminated’ potatoes in Alberta. From time to time, packers and
processors have experienced problems with metal objects and other foreign materials in
potatoes.
The Concept of HACCP and Its Application on Potato Farms
HACCP is a seven-step process that assists managers in any production system to
identify potential hazards and take corrective action before problems arise. HACCP is
normally applied in manufacturing. In food production its strict guidelines are normally
limited to food processing from harvest to manufacture.
These seven steps of HACCP are: hazard analysis, Critical Control Point (CPP)
identification, establishing critical limits, monitoring procedures, corrective actions,
verification procedures, and record keeping and documentation.
4
Certainly the concept of HACCP applies to potato production and safety of fresh and
processed potatoes. However, implementing full HACCP programs with adequate
monitoring, verification procedures and corrective actions is considerably more difficult
in farm production from pre-planting to harvest. Whereas full implementation of HACCP
on potato farms is difficult, potato producers acknowledge that the concepts of HACCP
apply to their farms.
Producers recognize that the implementation of Good Management Practices (GMPs),
based on the main principles of Hazard Analysis Critical Control Point (HACCP), help
establish a production environment that is conducive to food safety. By using HACCPlike best management practices, potato producers can make a contribution to Alberta’s
potato industry’s efforts to improve food safety and maintain market acceptability, both
domestically and internationally.
The CanadaGAP food safety program is based on the concepts of HACCP, and is being
implemented by potato growers in Alberta and is highly regarded by potato processors
and packers.. Growers can acquire certification is this program through an on farm audit
process that uses a HAACP based approach. Potato producers recognize that they can
reduce risks to food safety if they:
• Have a thorough knowledge of hazards and risks on potato farms
• Have an understanding of the GMPs recommended for potato production
• Develop an effective food safety plan and Standard Operating Procedures (SOP’s)
suited to the production, storage and handling of potatoes.
Results
Practice of this code will result in:
• Enhanced food safety knowledge and skills of people working in Alberta's potato
industry
• An appreciation by the public of the high quality of Alberta-grown potatoes and
potato products
• Prevention of contamination of all potato lots grown in Alberta
• No food safety problems with Alberta-grown potatoes used for fresh consumption or
processing
• An ability to provide a rapid and effective response to food safety questions that arise
within Alberta’s potato industry
• An ability (through accurate records), to trace every lot of Alberta-grown fresh
potatoes or processed products back to the field in which they were grown
• An ability to describe all major management inputs used in the field and in the
storage
• A move toward CanadaGAP, on-farm HACCP in which all steps in potato production
are described with a view to creating an awareness of potential hazards and ensuring
adequate processes are in place to prevent food-safety concerns
• Adoption of complete Identity Preservation programs by all producers.
5
Actions
General
Potato producers acknowledge that by using good management practices (GMPs) they
can make a contribution to the potato industry’s efforts to improve food safety and
maintain market acceptability, both domestically and in world markets.
Many specific actions (below) will reduce the risks to food safety, however these are
influenced by over-riding conditions and attitudes on the farm. Potato producers strive to
ensure that:
• There is a “safe food” and “clean and sanitary” working environment on the farm
• Staff are encouraged to make suggestions or point out potential risks to the safety of
the potatoes grown and stored
• There is a detailed record keeping system to document all management inputs and
farm operations (See Identity Preservation Code of Practice)
• They and their staff understand the CanadaGAP food safety program and know how
to identify and control potential hazards on the farm
• They and their staff are aware of potential risks and constantly be on the lookout for
hazards to food safety
• They attempt to implement Good Management Practices (GMPs) based on the main
principles of Hazard Analysis Critical Control Point (HACCP) as these practices
develop a production environment that is conducive to food safety.
Potato producers recognize that success in executing an on-farm food safety program
depends on their commitment to food safety and on training and support they give to
staff. Establishing new procedures on potato farms requires planning and a desire to take
the time to prepare employees. Food safety programs also require a commitment to keep
records, assess progress and make sure the program is followed.
Potato producers and their staff are aware that the key elements of food safety on potato
farms are described below.
Prevention of contamination by organisms
To prevent contamination by microorganisms and other pests potato producers strive to:
• Sanitize potato storages before potatoes are stored
• Inspect storages and handling equipment prior to harvest, grading and storage
• Keep records of storage cleaning
• Place foot baths containing disinfectant where diseases are known to be present in
stored potatoes
• Prevent animals such as mice, gophers, farm pets, and birds from entering storages
• Provide adequate toilet facilities including hand-washing facilities in all storage and
work areas
• Use clean wash water, free of microbiological and chemical contaminants, for
potatoes that are washed before delivery
• Dispose of cull piles away from potato facilities.
6
Prevention of contamination by foreign materials
To prevent contamination with foreign materials producers strive to:
• Inspect all fields prior to planting for obvious foreign materials that could become
embedded in tubers in the field
• Remove metal objects such as nuts, bolts, nails, glass and plastic from storages prior
to storing potatoes
• Alert the packer or processor if foreign objects are suspected in a potato lot
• Use shatter-proof light bulbs over grading lines and in storages or protective shields
must cover bulbs
• Inspect storages and handling equipment prior to harvest, grading and storage
• Maintain all equipment used to plant, cultivate, harvest, transport and store potatoes
to reduce risks of machinery parts contaminating potatoes.
Prevention of contamination by chemicals
To prevent contamination with chemicals producers strive to:
• Store chemicals in an approved, well-ventilated area away from storages or potato
handling areas
• Not use storages as a shop or garage at any time
• Remove all traces of grease and oils if vehicles have been temporarily housed in
potato storage and handling areas
• Thoroughly clean all spilled chemicals including oils, solvents, lubricants and
cleaners
• Thoroughly air storage and handling areas if diesel or gasoline fumes were present
prior to storing potatoes
• Strictly adhere to pre-harvest or processing intervals after applying pest control
products and sprout inhibitors
• Only use registered pest control chemicals on potatoes
• Calibrate and monitor sprayers and chemical applicators to ensure rates are accurate
• Record date of calibration of all application equipment
• Keep accurate records for all fertilizers and pest control products applied to potatoes.
Record keeping
Potato producers acknowledge the importance of the following recorded information:
• Fertilizer or chemical supplier
• Type of fertilizer and rate applied
• Pest-control chemical name/s and rate/s
• Land locations where products are applied
• Date of application
• Name and initials of the applicator.
Packers, processors, other customers or regulatory bodies may require that other records
be kept. Potato producers recognize that the demands for certifiable records will change
with time and they will strive to meet the demands of the market place.
7
Related Codes of Practice
•
•
•
•
Food Quality
Farm Safety
Identity Preservation or Traceability
Agronomy and Pest Management
Food Safety Resources
Canadian Horticultural Council CanadaGAP On-Farm Food Safety Manuals for
Potatoes
Available from the Potato Growers of Alberta office in Taber, Alberta.
8
POTATO
QUALITY
Code of Practice
Forward
This Potato Quality Code of Practice, that addresses the production of high-quality
potatoes, is intimately connected with Codes of Practice for:
• Food Safety
• Agronomy and Pest Management
• Identity Preservation.
All of these three codes deal with potato quality and, to avoid excessive repetition, this
Code of Practice will focus only on a few items that address specific quality issues for
seed, fresh and processing potatoes.
Mission statement
The aim of Alberta’s potato producers is to supply high quality, safe potatoes to
consumers throughout the world.
Background
Potato producers must grow profitable yields of quality potatoes. Adequate yield is
necessary to provide income; quality is important because the potatoes must be
marketable.
Alberta’s potato producers grow three types of potatoes, or more correctly grow for three
different markets:
• Potatoes for fresh consumption
• Certified seed potatoes that have met stringent standards and have been inspected and
tested
• Processing potatoes grown under contract for processors who produce french fries
(other frozen products) and chips. (Some dehydrated potatoes are also produced.)
Fresh potato quality
Potatoes are a non-fattening, nutritious food that supplies proteins and essential vitamins.
They contain vitamin C, thiamin, iron, folic acid and some fibre. The Canadian Food
Inspection Agency is responsible for the administration and enforcement of the
Canada Agricultural Products Act, Fresh Fruit and Vegetable Regulations. Fresh potato
grades can be found in Resources section at the end of the code.
9
Potatoes grown for the fresh market must meet some general standards:
• Potatoes should be clean, uniform in shape and size, and have firm flesh
• They must conform to varietal characteristics
• They must be free from rot and major blemishes
• The must meet size standards specific for the grade
• They must have good eating and cooking quality and be free from untoward off
flavors, such as bitterness.
Seed potato quality
In general seed potato regulations govern:
• Purity of variety
• Standards for viral, bacterial and fungal diseases, as well as quarantine pests.
To ensure compliance with seed standards, seed fields grown for seed certification are
inspected by CFIA and samples are post harvest tested for disease.
Processing potato quality
Potatoes grown for processing into French fries and potato chips must meet stringent
standards as specified by processors and detailed in processing contracts. There are
several general parameters that govern processing potato quality. Potatoes for processing:
• Must have minimum dry matter content (The amount of dry matter effects recovery
of processed product and amount of oil used. But more importantly, potatoes with
moderately high dry matter produce higher quality processed products as demanded
by customers)
• Must be chemically mature with low sugar levels to ensure that the final products are
relatively light colored
• Must be free from bruised, blemished or rotted tissue
• Must be free from off flavors
• Must be free from foreign materials. (See Food Safety Code.)
Quality parameters of the three types of potatoes are affected by management practices as
outlined in Agronomy and Pest Management Code of Practice.
Results
Alberta’s potato producers are familiar with the quality standards for fresh, seed or
processing markets. They recognize the need to supply high quality potatoes for all
markets and strive to meet the high standards of their customers. Practice of this code will
result in:
• Profitable production of safe and high-quality potatoes while preserving land and
water resources
• A supply of high-quality potatoes for seed, fresh and processing markets
• Potato customers (seed buyers, packers, consumers and processors) that are aware of
issues in Alberta’s potato industry
• A general public that is knowledgeable about agricultural production in general and
potato production specifically.
10
Action
Producers acknowledge that they must manage potatoes for quality as well as yield.
Fortunately most management practices that produce high yields also produce high
quality.
Potato producers endeavor to use Best Management Practices (see Agronomy and Pest
Management code) that result in production of high-quality and safe potatoes while being
stewardship of land, and strive to sustain water and natural resources.
Producing Quality Potatoes
Potato producers endeavor to:
• In the processes of producing potatoes, apply scientific principles to optimally
manage their crops while protecting soil and water resources
• Through the PGA, support BMP research, aimed at potato quality
• Use BMPs in the following areas to produce quality potatoes:
• Soil fertility and soil conservation practices
• Irrigation and soil moisture management practices
• Pest management practices
• Harvest and handling methods
• Storage
• Maintain all equipment used to plant, cultivate, harvest, transport and store potatoes
to reduce effects of machinery on potato quality.
Public communications
More and more people in society work outside of primary food production. Many do not
understand primary production or understand the difficulties and complexities of
producing quality potatoes. All levels of agriculture from producers to processors must
strive to maintain open communications with the non-farming public.
• Potato producers will strive to interact with consumers, processors and seed buyers
• Potato producers will strive to interact with the general public to maintain open
communications.
Related Codes of Practice
•
•
•
•
•
Agronomy and Pest Management
Food Safety
Environmental Sustainability
Farm Safety
Identity Preservation or Traceability
Potato Quality Resources
CFIA Fresh Market Potato Grades
CFIA Seed Potato Regulations
Legislation governing agricultural products
Canada Agricultural Products Act
11
IDENTITY
PRESERVATION
Code of Practice
Forward
Identity Preservation (IP or Traceability) is and evolving process in world food
production and food processing. Potato producers and the PGA, in conjunction
with packers, processors and regulatory agencies strive to keep abreast of
developments in Identity Preservation.
This Identity Preservation Code of Practice, is intimately connected with Code of
Practice for:
• Food Safety
• Agronomy and Pest Management
• Potato Quality.
Mission statement
The aim of Alberta’s potato producers is to supply high quality, safe potatoes to
consumers. To maintain and enhance public confidence in the quality and safety of
Alberta-grown potatoes, Alberta’s potato producers aim to make all aspects of production
visible to an inquiring public by adopting the concepts and practices of identity
preservation.
Background
What is IP?
Conceptually, identity preservation (IP or Traceability) is a process of creating an open
and transparent communication system that links together all participants in the food
supply chain from producer to final consumer.
Identity Preservation (IP) is the name given to an overall process that in practice:
• Identifies specific “lots” of food (potatoes in this case) and this identity follows the
lot until it is consumed
• Documents all management inputs and activities associated with the specific lot
• Documents “food safety” activities and precautions such as cleaning, inspection and
sanitation, associated with the specific lot.
12
Key to identity preservation (as its very name implies), is the ability to identify a “potato
food lot” at any place in the food chain from before the time the potato crop is planted to
the time it is consumed as fresh or processed product. This means that at all stages in the
food chain, a lot of potatoes (or a single package of processed or fresh product) can be
identified and its entire history traced. Such investigation would reveal the entire set of
events that “went into” producing that product and identify processes where potential
hazards could occur.
The key aspects of IP are documentation, record keeping, ‘lot” identification and
tracking.
Why IP?
Food safety has become a primary concern of consumers around the world. As such, it is
also a priority for the Agri-food industry and for governments. Potato producers and the
PGA acknowledge that driving forces behind the rapid evolution of IP include:
• Consumer knowledge or awareness about food and food health
• Consumer demands for healthy and safe food
• Consumer trust (or lack of trust) in food quality
• Influence of consumers in directing production practices
• Demands of countries that are sensitive about food-production issues
• A need to be compliant with customer (or country) demands for information in order
to continue trade with these customers (or countries)
• The need to be able to demonstrate due diligence
• The need to be seen as conforming to safe practices
• Consumers’ right to know and opportunity to choose
• Globalization of communications that readily publicize food safety “issues,” or what
are perceived as issues by the public and media (i.e. food scares.)
• Globalization of food production, processing and marketing which demands
consistency
• Technological developments which allow high-tech documentation, inspection,
monitoring and tracking.
Current status
The current status of IP in the world is that it is rapidly changing. Terminology processes
and standards are developing.
Although the term Identity Preservation is relatively new, IP has in fact been around in
various forms for a long time. Using the term IP strengthens the commitment to the
process, creates demand for new support systems and therefore improves the ability of
the food chain (from producer to consumer) to preserve the identity of food.
Quality Control (QC), Quality Assurance (QA), Total Quality Management (TQM), ISO,
HACCP programs and their kind are all forms of, or part of, the identity preservation
process. They were (or are) focused primarily on meeting quality standards and
prevention of contamination. (See Food Safety Code of Practice.)
13
On a less formal scale, potato producers have developed record keeping systems for their
own management needs or those of their customers, like certification requirements,
processors and packers. These record systems are part of the IP programs.
Other elements for an effective IP system already exist in transportation documentation,
on-farm storage and handling records, packer and processor records and UPC coding.
A complex IP system adds to existing record systems to include measurement or analysis
to ensure that compliance with the specifications of the system is achieved. Integral to IP
systems are demands for third-party (independent) monitoring and testing to convey the
impression that any system is independent or at arm’s length to those involved.
Results
Practice of this code will result in:
• Enhancement of the public’s perception and confidence in the safety of potatoes and
potato products
• Continued acceptance of Alberta’s producers, packers and processors as open and
trusted suppliers
• Develop stronger marketing relationships with local and international customers
• Open and accurate communication between producers, processors, packers, the PGA,
consumers, media and regulatory agencies such as CFIA
• Enhanced food safety knowledge and skills of people working in Alberta's potato
industry
• An ability to provide a rapid and effective response to food safety questions that arise
within Alberta’s potato industry
• An ability (through accurate records and monitoring), to trace every lot of Albertagrown fresh potatoes or processed products back to the field they were grown in
• An ability (through accurate records), to trace the multiyear production sequence of
every lot of Alberta-grown seed potatoes
• An ability to report (or describe) all major management inputs used in the field and in
the storage for any specific lot of potatoes
• Demonstration of due diligence by producers.
14
Actions
Potato producers and the PGA will participate, as necessary, in developing an identity
preservation program in conjunction with processors, packers and customers. Some
actions that will be part of this ongoing process include:
• Industry-wide “buy in” to the process
• Cooperation of all stakeholders
• Adoption of IP programs by all seed, process and fresh-market producers
• Development of detailed record keeping system to document all management inputs
and farm operations (See Food Safety Code of Practice)
• Ability to identify a potato lot at all times and to document, as needed, the lot
identity, genetic purity and management inputs
• Maintenance of separation of all lots of seed, processing and fresh potatoes where any
production inputs have differed and to be able to prove the separation has been
maintained
• Implementation, by producers, of Good Management Practices (GMPs) based on the
main principles of Hazard Analysis Critical Control Point (HACCP) including
complete and accurate record systems, third-party monitoring and lot identification
and tracking
• Compliance, by seed producers, with CFIA standards for seed lot IP
• Use of third-party inspectors where necessary to inspect production operations
• Open communications with the public and media regarding IP, food safety and other
food and health issues related to potato production.
Related Codes of Practice
•
•
•
Food Safety
Potato Quality
Agronomy and Pest Management
Identity Preservation Resources
CFIA Seed Potato Regulations
15
AGRONOMY AND PEST
MANAGEMENT
Code of Practice
Mission statement
Potato growers in Alberta are committed to using Best Management Practices (BMPs)
that contribute to the production of profitable yields of high-quality and safe potatoes
while sustaining, preserving and protecting land and water resources in their farming
communities.
Background
Potato production is intensive. Production of high yields of disease free, high quality
crops requires intensive management and optimal use of plant nutrients, pest control
products and in southern Alberta, irrigation water. Best Management Practices (BMPs)
focus on management of inputs that result in profitable production while maintaining land
and water resources.
There are several primary areas of potato crop management. These include:
• General agronomy practices which include planting, tillage and harvest practices
• Soil fertility and soil management practices
• Irrigation and soil moisture management practices
• Pest management practices
• Harvest and handling practices
• Storage management practices.
General agronomy practices
Potatoes are responsive to general agronomy practices. They are affected by:
• Depth of planting, in-row and between-row spacing
• Seed-piece size and quality
• Hill shape, size and time of formation
• Method and timing of vine killing.
Soil fertility and soil management practices
Potatoes have high demands for plant nutrients and respond well to sufficient levels of
nutrients.
• Nutrient deficiencies can result in yield losses and reduces crop resistance to disease
• Excessive nutrient application, in addition to compromising groundwater, can result
in reduced tuber quality
• Soil organic matter supplies nutrients, enhances water-holding capacity and improves
soil tilth.
16
Irrigation and soil moisture management practices
In southern Alberta all potatoes are irrigated and some Central Alberta production
receives supplemental water.
• Potatoes respond to high soil-moisture levels throughout the growing season
• High soil moisture during tuber set increases the average number of tubers per plant
and has a significant effect
• Moisture demands continue throughout the season
• Excessive soil moisture can result in crop losses due to increased tuber decay.
Pest management practices
Potato crops can be attacked by insects and diseases that can reduce yields or even result
in complete crop loss. Uncontrolled pests can compete for water, nutrients, and sunlight.
They can cause damage and result in economic losses. Pesticides often are used as the
primary control method in potato production because of their convenience, efficacy and
cost.
However, along with the benefits of pest control chemicals there are some drawbacks.
Concerns about potential environmental problems, such as groundwater contamination
and problems with pest resistance, have caused producers and scientists to look for
alternative pest management methods. Generally adherence to Best Management
Practices (BMPs) that promote overall crop health can reduce demands for pest control
chemicals.
Integrated Pest Management (IPM) combines chemical control when necessary, with
cultural and biological practices to form a comprehensive program for managing pests.
IPM emphasizes maintaining pests below the economic threshold while applying the
minimum amount of chemical necessary for control. IPM relies extensively on
monitoring, scouting and the use of computer models as a decision support tool.
Harvest and handling practices
High yields of quality potatoes require best harvest management practices to maintain
that quality. Improper harvest and handling management can cause crop loss, reduce
quality because of bruising, render the crop more difficult to store and result in increased
storage decay.
Storage management practices
Mature, disease-free potatoes are stored for many months in Alberta to ensure continuous
supply to the marketplace. Storages are designed to:
• Control temperatures and humidity
• Provide stored tubers with fresh air and maintain oxygen and carbon dioxide at
adequate levels
• Dissipate the heat generated by stored potatoes by managing air flow
• Prevent tuber decay resulting from condensation dripping
• Contain the development of diseases present at harvest
• Prevent storage losses by drying out (with adequate ventilation) bruised, frozen or
rotten tuber tissue.
17
Genetically Modified Organisms (GMOs)
Definition
Genetically Modified Organisms (GMOs) contain one or more genes from another species. Such genes are
engineered into plants (and animals) primarily to impart disease or insect resistance or to improve
nutritional quality.
History of GM potatoes
Monsanto developed the "New Leaf" Russet Burbank potato (containing a gene from the bacteria, Baccilus
thuringensis,Bt) that was resistance to the Colorado Potato Beetle. It was approved in the USA in 1995 and
first appeared in eastern Canada at Sobey's stores in 1996. It was test-marketed in Seattle in 1997. Bt
varieties of Atlantic and Superior soon followed. In late 1998, Monsanto acquired final approval for a
second type of GM potato: a Russet Burbank named "New Leaf Plus," which combined the Bt trait with
resistance to the Potato Leaf Roll Virus (PLRV). In 1999, Monsanto added a third GM potato, "New Leaf
Y," combining Bt with resistance to the Potato Virus Y (PVY). This trait was available in both Russet
Burbank and Shepody varieties.
Other agencies, such as Agriculture Canada’s Research Station at Lethbridge, Alberta also developed GM
potatoes resistant to disease. None of these lines are produced commercially and are not in the market
place.
In the USA, GM potatoes never amounted to more than 3 percent of the total potato market. Public reaction
to GMOs forced Monsanto to discontinue the "New Leaf" line of potatoes in March of 2001. No GM
potatoes are currently grown on seed farms or by commercial growers in North America. All seed lines
planted by Alberta’s contract processing producers are tested for the presence of genes not inherent in
potato.
Potato Producer Views on GM potatoes and Biotechnology
Alberta’s potato producers will only grow potatoes demanded by their customers throughout the world. At
this time, there is no market for GM potatoes and no seed potatoes produced contain genes from other
species of organisms. Producers and processors test seed lots for the presence of “non-potato” genes. (See
Identity Preservation Code of Practice.)
Potato producers believe that biotechnology, including genetic modification, plays a significant role in
human medicine and in environmental protection. Biotechnology is used for human gene therapy; for waste
treatment and pollution prevention; and a harmless strain of GM bacteria produces insulin used by
diabetics.
Potato producers believe that in the next decade, consumers throughout the world will change their views
on the potential benefits of using genetic engineering as they have accepted biotechnology in human
medicine. GMOs will likely be developed to improve disease and insect resistance in plants and to improve
their nutritional levels for people in Third World countries. These benefits will be enhanced as consumers
in the global marketplace realize the near complete absence of risk of GMOs.
With time, potato producers expect GMOs to be accepted by consumers. When that times comes (and only
when that time comes), producers will consider possible benefits of GM potatoes, such as reducing the cost
of pest control while offering consumers safe food. Until that time, GM potatoes will not be produced in
Alberta.
18
Results
(Also see Environmental Sustainability Code of Practice.)
Practice of this code will result in:
• Profitable production of safe and high-quality potatoes while preserving land and
water resources
• A supply of high-quality potatoes for seed, fresh and processing markets
• Sustainability of soils used in potato production, including the maintenance of soil
organic matter, nutrient levels and freedom from unwanted residues of chemicals
• Maintenance of land productivity
• Maintenance and improvement in the quality of soil and water resources
• Public awareness of production issues faced by producers as they strive to be
competitive in the global marketplace.
Actions
Potato producers will strive to adhere to the following Best Management Practices that
result in production of high-quality and safe potatoes, stewardship of land, and
sustainability of water and natural resources.
General
Potato producers will strive to:
• In the processes of producing potatoes, apply scientific principles to optimally
manage their crops while protecting soil and water resources
• Through the PGA, support BMP research
• Through the PGA, participate on open discussions with the public about agricultural
practices used in potato production
• Individually, or through the PGA, address openly any public concerns regarding
potato production and environmental sustainability.
Soil fertility and soil conservation practices
Potato producers will strive to:
• Use long-term rotations that benefit potato crops by reducing disease and sustaining
the land for long-term production
• Maintain soil organic matter through accepted soil conservation tillage practices that
minimize soil erosion from wind and water.
• Maintain soil organic matter through the use of manure and compost where available
and economical
• Use modern tillage techniques that minimize soil erosion and maintain soil organic
matter while preparing the soil in a way to promote potato plant growth
• Apply fertilizers based on crop needs and according to soil and tissue analyses
• Monitor soil nutrient status and tissue nutrient status and apply nutrients in
accordance with crop needs
• Implement a long-term nutrient management plan that makes wise use of plant
nutrients to enhance farm profits while protecting water and land resources.
Irrigation and soil moisture management practices
19
Potato producers endeavor to:
• Where applicable, apply irrigation water to meet crop needs and according to soil
moisture reserves and consumptive use
• Where irrigated, monitor soil moisture and apply water based on crop needs to
prevent soil water leaching and carrying nutrients and chemicals down in the soil
profile or even into the groundwater
• Minimize water losses in the on-farm irrigation water distribution system
• Improve irrigation system application efficiency
• Use tillage practices (such as reservoir tillage) that conserve water and prevent
unwanted runoff.
Pest management practices
Potato producers strive to:
• Adhere to the principles of Integrated Pest Management (IPM) which combines
chemical control when necessary, with cultural and biological practices to form a
comprehensive program for managing pests
• Apply pest-management chemicals based on scientific principles that define potential
crop losses, and crop needs
• Apply pest-management chemicals according to manufacturers’ recommendations
and using recognized safe application practices
• Employ routine field scouting methods to objectively assess pest populations and the
need for control measures.
Harvest and handling methods
Potato quality is maintained and losses minimized when:
• Potato crops are managed prior to harvest according to accepted and proven practices
• Adequate soil moisture keeps pre-harvest soil temperatures and makes the soil soft for
harvest and minimize bruising from clods
• Vines are removed mechanically or chemically promote skin set and reduce
interference at harvest
• Potatoes are harvested when tuber temperatures range between from 7°C and 16°C
• Harvesters monitored, adjusted and operated to reduce bruising
• Potatoes never fall more than 20 cm during harvest, grading, storage loading and
handling.
Storage
Potato quality is maintained in storage and losses minimized when:
• Newly stored potatoes are suberized to promote wound healing and tuber maturing
• Potatoes are stored at temperatures recommended for the intended market
• Potatoes in storage are supplied with adequate fresh air and ventilated according to
best storage practices defined by research and experience.
20
Related Codes of Practice
•
•
•
•
•
Food Safety
Food Quality
Environmental Sustainability
Farm Safety
Identity Preservation or Traceability
Agronomy and Pest Management Resources
AAFRD potato production manual, Potato Production Guide for Commercial Producers,
is available from Alberta Agriculture, Food and Rural Development
Publications Office
7000 - 113 Street
Edmonton AB T6H 5T6
1-800 292-5697
21
Environmental
Sustainability
Code of Practice
Mission Statement
Potato growers in Alberta are committed to the sustainability and preservation of land
and protection of water resources in the farming community. Producers, as land stewards,
conserve land and natural resources for future generations of farmers and for society.
Background
Production of high yields of disease free, high quality crops requires intensive
management and optimal use of plant nutrients, pest control products and in southern
Alberta, irrigation water. Producers use Best Management Practices (BMPs) in all areas
of potato production.
Potato production is intensive. Whereas relatively high amounts of nutrients are required,
excessive amounts can reduce yields of potatoes and it can leach into groundwater. Potato
crops can be attacked by insects and diseases that reduce yields or result in complete crop
loss. After harvest, surface plant residues may be limited and the land exposed to winds
or rain water. Heavy equipment used at harvest can pulverize surface soil and make it
susceptible to wind and water erosion.
There are many natural bounties in Alberta. Albertans are blessed with clean and
abundant waters that serve many sectors of society. Water supports daily living, industry
and contributes to many forms of recreation. Most of the water in Alberta’s rivers and
lakes comes from rainfall runoff or from mountain snow runoff. Alberta also has vast
tracts of unspoiled wilderness, scenic recreational lands and farmlands.
Results
Practice of this code will result in:
• Sustainability of soils used in potato production, including the maintenance of soil
organic matter, nutrient levels and prevention of unwanted residues of chemicals
• Prevention of soil erosion from wind and water
• Maintenance of land productivity
• Maintenance of water quality in streams, lakes, groundwater and domestic sources
such as dugouts and ponds
• Prevention of contamination of groundwater, agricultural land and public areas
through normal use of agricultural chemicals
• Maintenance and improvement in the quality of soil and water resources
• Prevention of contamination of land and public areas through the careful storage and
handling of agricultural chemicals
22
•
•
•
Prevention of nuisance issues resulting from disposal of potato culls and waste
Public awareness of environmental issues faced by potato producers
Public awareness of producer efforts toward stewardship of land and water and
awareness of efforts toward sustainable and environmentally friendly production.
Actions
The following Best Management Practices (BMPs) contribute to the stewardship of land,
water and natural resources and contribute to sustainable production in general.
General actions
General practices and principles that contribute to environmental sustainability include:
• The application of scientific principles to optimally manage potato crops while
protecting soil and water resources.
• The use of long-term rotations that benefit potato crops by reducing disease and
sustaining the land for long-term production
• The support of research aimed at long-term sustainability of land and water resources
• The adoption of environmentally friendly land and water use and crop-production
practices
• Disposal of potato waste and excess agricultural chemicals in accordance with
accepted practices
• Reduction of greenhouse gas emissions through the efficient use of energy
• Addressing public concerns regarding potato production and environmental
sustainability.
Fertility and soil management
Best Management Practices for potatoes include:
• The use of fertilizers based on sound practices, on crop needs and according to soil
and tissue analyses
• Routine testing and analysis of soil and potato plant tissues in accordance with
accepted procedures to ensure optimal application of nutrients
• Maintenance of soil organic matter through accepted soil conservation tillage
practices that minimize soil erosion from wind and water
• Maintenance of soil residue cover through proper rotations and straw management
such as the use of direct-cutting cereal crops, with no straw removal
• The use of fall cover crops such as winter wheat, rye or oats seeded after the removal
of early potato varieties
• The use of minimal tillage whenever possible especially before seeding and after
harvest
• Where feasible, growing ‘trap’ strip crops such as corn within potato fields leaving an
anchored, vertical, row of trash to slow wind and trap eroding soil
• The application of manure and compost where available and economical to maintain
soil organic matter and reduce erosion risk
• Transportation, storing and handling of manure and compost in a manner that will not
cause harm to the environment or in a way that will cause a public nuisance.
23
Water use and watershed protection
Best Management Practices for potatoes include:
• Where applicable, application of irrigation water to meet crop needs and according to
soil moisture reserves and consumptive use
• Adoption of environmentally friendly land and water use and crop-production
practices to ensure long-term preservation of soil and water resources.
Crop protection
Best Management Practices for potatoes include:
• Application of pest-management chemicals based on scientific principles that define
potential crop losses, and crop needs
• When possible, the use of routine field scouting methods to objectively assess pest
populations and the need for control measures
• Application of pest-management chemicals according to manufacturers’
recommendations and using recognized safe application practices
• Storage, handling and transportation of agricultural chemicals according to
recommended practices
• Current knowledge of safe application, storage and handling of agricultural chemicals
• Maintenance of accurate and up-to-date records of delivery, storage and application
of agricultural chemicals.
Related Codes of Practice
•
•
•
•
•
•
Food Safety
Food Quality
Farm Safety
Labor Practices
Identity Preservation or Traceability
Agronomy and Pest Management
24
FARM SAFETY
Code of Practice
Mission Statement
The mission of potato producers is to provide safe, healthy workplaces and living
environments for owners and workers in Alberta’s potato industry.
Mission Sub-statements
Potato growers in Alberta are committed to providing a safe working environment for all
farm workers and support personnel who provide on-farm services. Farm families,
workers and support staff have the right to work where their health and safety are not
challenged by their work environment in any way.
The mission of producers is to promote safety and health to farm workers and farm
families through education and awareness, thus enabling them to work in a safe and
healthy environment and allow them to assess and manage their personal risk.
The Potato Growers of Alberta believe workers and their families are the farm’s most
valuable resource. Potato producers also believe that accidents are preventable when
practical safety measures are consistently followed.
Producers also accept that it is their responsibility to ensure that neighbors (and members
of communities where they live), can work and play in a safe environment free from any
risks associated with potato farm operations.
Background
Potato production in Alberta requires the use of many types of machinery and many
potato operations are more labor intensive than other forms of crop production. Workers
frequently are required to work around or on specialty equipment such as seed cutters,
graders, planters, harvesters and loading equipment. Workers often work in and around
machinery. Large trucks are used to transport potatoes from fields to storages and to
packers and processors.
Production of high yields of disease free, high quality crops requires intensive
management including use of pest control products. Workers often work closely with
chemicals and proper training and continued awareness is essential for workers to remain
free from risks.
25
Results
Practice of this code will result in:
• The elimination of workplace injuries and illnesses
• The elimination of long-term health problems resulting from undue exposure to pest
control products, fuel, fertilizers or other agricultural dusts or residues
• No long-term health problems resulting from improper, strenuous or repetitive work
practices
• No long-term health problems resulting from work on potato farms as a result of
exposure to sun or other agents.
Actions
The following actions contribute to making potato farms safe and healthy work places:
General
Safe farm practices on potato farms include:
• Creating a “work safe” environment
• Creating an open working environment with workers and encouraging open
communications with workers in all matters pertaining to health and safety
• Encouraging staff and family members to make suggestions or point out potential
risks to the safety of all workers on potato farms
• Training staff to identify potential safety hazards on farms
• Scheduling work in a manner that does not cause workers to rush work
• Ensuring that one or more farm workers, family or other staff are trained in first aid
and emergency response
• Having basic first aid kits available at or near all work stations
• Ensuring that emergency phone numbers for police, fire, chemical hazard and
ambulance are in view at all telephone stations
• Encouraging staff and family to check with a medical doctor if any concerns arise
regarding health.
Farm stress
Potato production can be stressful and result in short- and long-term health issues. Stress
may affect farm owners, farm family members and farm workers. Stress can be managed
by understanding its causes and symptoms; by seeking help to deal with it if necessary;
and managing the causes of stress which can result from:
• weather
• market prices
• input costs
• interest rates
• government policy
• equipment breakdown
• family issues or other personal problems.
26
Tractors, Machinery, Vehicles and Workshop Equipment
Safe farm practices include:
• Training staff in the proper operation of machinery, vehicles, farm equipment, and
workshop and maintenance equipment
• Equipping machinery with necessary safety devices such as chain and gear guards
• Ensuring that vehicles are operated in a safe manner and in accordance with
provincial highway regulations
• Stabilizing and securing loads to prevent shifting
• Ensuring that all vehicles are maintained in a manner that will prevent accidents or
cause road hazards
• Ensuring that public roadways are kept free of hazards.
Trips, Falls and Blows
Safe farm practices include:
• Keeping walkways and work areas free of tripping hazards
• Use of sound and properly secured ladders or other elevation devices when gaining
access to heights
• Ensuring that lofts, stairways and catwalks are sound and fitted with adequate
guardrails.
Children
Safe farm practices include:
• Looking for and eliminating hazards to children
• Providing a safe and secure play area for young children
• Providing appropriate training and supervision for young people working on farms.
Lifting and Carrying
Safe farm practices include:
• Training family and workers in the accepted methods of lifting and carrying loads
• Assessing loads and using appropriate lifting equipment or aids.
• Using correct manual lifting techniques by having a well-balanced stance, using legs
and knees, keeping the back straight and keeping the load close to the body
• Preventing back injuries by using mechanical loaders, hydraulic jacks, trolleys or
hoists to lift heavy loads.
Pesticides
Safe farm practices include:
• Storing pesticides and farm chemicals in a secure storage area in an appropriate
structure with signage to indicate contents
• Identifying chemical storage buildings or areas with the correct safety warning signs
• Providing all necessary and suitable protective equipment such as wide-brimmed
hard-hat; neoprene overboots or high rubber boots; cloth or disposable coveralls;
waterproof apron; unlined, nitrile or neoprene pesticide gloves; goggles or face
shield; and where necessary, a respirator for all chemical applicators
• Providing pesticide and sprayer training for operators
• Ensuring that sprayers are in safe working order
27
•
•
Ensuring that all staff follow safe chemical handling and application procedures
Ensuring that staff is trained in dealing with chemical exposure or chemical spills.
Fire safety
Safe farm practices include:
• Ensuring that combustible materials such as hay, straw, fuel and oils are separated
from dwellings and work areas.
• Providing adequate access for fire suppression equipment.
• Maintaining adequate numbers of suitable fire extinguishers in farm outbuildings and
in the home.
Electrical Installations
Safe farm practices include:
• Installation of electrical lines and fittings as required by code and/or by a qualified
electrician
• Ensuring that plugs are correctly wired and that cables are sound
• Installing waterproof and explosion-proof fittings where required
• Inspecting electrical installations and upgrading if necessary
• Familiarization with current electrical codes
• Training staff to be aware of electrical hazards and report such hazards
• Training staff to be aware of and look for overhead cables and observe safe clearance
distances
• Familiarization with (and providing training to staff about), proper procedures to take
when presented with electrical hazards.
Sun safety
Safe farm practices include:
• Wearing protective clothing, hats and sunscreen while outside
• Encouraging all outside workers to wear protective clothing, protective hat, and
sunscreen
• When possible, working in the shade between 11 am - 4 pm, or,
• Providing adequate sunshade canopies on outdoor equipment
Related Codes of Practice
Human Resource
Agronomy Management
28
Alberta Labour
The Alberta Labour Library has a number of research materials available
on safety topics. Contact the Library with a request and information on
the topic will be made available on loan.
Alberta Government Library
Labour Building Site
3rd floor 10808 - 99 Avenue
Edmonton, Alberta Canada T5K 0G5
Contact
Telephone: (780) 427-8533
Fax: (780) 422-0084
Email: [email protected]
Alberta Agriculture, Food and Rural Development
Alberta Agriculture& Rural Development, Farm Safety Program
4-H & Ag Education Programs
2nd Floor, 7000 - 113 Street
Edmonton AB T6H 5T6
Phone: (403) 427-4231
Fax: (403) 422-7755
29
HUMAN
RESOURCES
Code of Practice
Acknowledgment
This section of the Potato Growers of Alberta Codes of Practice is based largely (but not solely) on
information and concepts contained in the booklet, Employers’ Handbook for Agriculture and
Horticulture (Alberta Edition) produced by Alberta Agriculture, Food and Rural Development. This
manual is a valuable resource for potato producers and covers all aspects of hiring, training and
developing farm employees.
The information in the booklet used for this Code of Practice has been adapted and no specific sections
have been copied.
The use of the information and concepts in the Employers’ Handbook for Agriculture and
Horticulture is greatly appreciated.
Disclaimer
The subject of human resource management and labor relations has been studied for decades and
has been the subject of hundreds of authoritative books, countless seminars and factsheets. A Code
of Practice factsheet like this merely serves to highlight and acknowledge some basics of human
resource management.
Mission Statement
The goal of Alberta potato producers is to effectively work with farm workers and
foremen (M/F) to create a productive, working environment. Producers want their
employees to meet the goals and values of their respective farm businesses while
fulfilling their own personal development needs and meeting the needs for themselves
and their families.
Background
Potato production on modern farms relies on production technologies, which includes
large and efficient equipment. Potato production requires both permanent and seasonal
workers for the many phases of production including planting, harvest, grading and
shipping.
As farming changes, new expectations of workers are necessary largely due to changing
business practices, to changing government regulations, and to the demands and
expectations of customers in the global marketplace.
Deciding to become an employer requires careful consideration. Being a successful
manager of farm labour will require you to daily operate your farm with the awareness of
your employees’ well-being.
30
Results
Practice of this code will result in:
• Increased productivity, reduced staff turnover, satisfied employees and managers
• A safe and healthy working environment
• A workforce dedicated to the goals of the farm unit which include the need for the
production of potatoes safe for the consumer and meeting the high-quality demands
of customers
• Reduced costs, stress, accidents, disruptions which result from improper hiring and/or
training of management and of employees.
Following accepted human resource planning processes will result in:
• Employment of the appropriate number of staff, with the necessary talents and skills,
performing applicable tasks, performing the right activity and working as a team
towards the achievement of goals of the farm business.
Hiring employees on potato farms will also result in further economic and non-economic
benefits. Economic results include:
• Increased output, efficiency and profitability
• More efficient use of capital and operating expenses
• More time for high-valued management decisions and actions
• More time for dealing with marketing, financial and business activities
• Increased likelihood of timely planting, harvest, shipping and other critical processes
• More opportunities for growth resulting from increased efficiency and productivity.
Other non-economic benefits include:
• Reduced stress and pressure for key family members
• Increased flexibility of time for leisure, health, and family activities
• Improved lifestyle.
Actions
The following practices help employees contribute to the goals of the farm while meeting
their own personal needs.
Human Rights
The rights of employees require that producers adhere to provisions of the Alberta
Human Rights Act (Revised Statues of Alberta 2000).
An employer will not refuse to employ (or refuse to continue to employ) any person, and
will not discriminate against any person with regard to employment or any term or
condition of employment because of:
the race, religious beliefs, color, gender, physical disability, mental disability,
marital status, age, ancestry, place of origin, family status or source of income of
that person or of any other person.
31
The Human Resource Planning Process
Accepted practices of human resource needs are outlined in, Employers’ Handbook for
Agriculture and Horticulture (Alberta Edition).
Assessing farm operations as work places includes consideration of:
• Organizational structure
• Reporting structure and process or delegation of authority
• Employee job descriptions
• Authority and responsibility of all people in the business. (Who makes what
decisions?)
• Level of communications at levels within the farm operational structure.
Advantages that a farm business can offer employees include:
• Competitive wages
• Flexible work schedule
• Opportunity for training
• An appealing incentive program
• A good work environment
• Positive people to work with
• Well maintained equipment in safe condition
• Future potential for employees within the operation.
Farm Goals
The goal of all potato farms is to make a profit, and this can only be accomplished when
yields and quality are first rate. Whereas farms need to be profitable, they also have to
provide comfortable life styles and healthy environments in which to work and live for
farm families and their employees.
Communicating farm goals can:
• Motivate people to achieve success
• Challenge workers to work toward defined outcomes
• Tell workers how small tasks contribute to the desired outcomes for the farm.
Complying With Regulations
All businesses, including potato farms, must comply with labor standards, mandatory
payroll regulations and in some cases Workers’ Compensation. Adherence to these
regulations contributes to the basic maintenance and security needs of workers. In the
long run, such regulations benefit both the employee and the employer.
32
Regulations Checklist
Compliance with regulations pertaining to the following laws and plans is required:
Mandatory Payroll Deductions
• Income Tax
• Canada Pension Plan
• Employment Insurance
• Workers’ Compensation (where applicable)
• Employer health programs (where applicable)
• Safety guidelines and regulations
Legislated Employment Standards
• Annual Vacation and Holiday Pay
• Minimum Wage
• Public Holidays
• Payment of Wages
• Maternity Leave
• Termination of Employment
• Parental Leave
• Human Rights Legislation
• Landlord Tenant Act (where applicable.)
•
There are exclusions to mandatory deductions. Potato producers will endeavor to be up-to-date with
such exclusions and apply the appropriate rules when making (or not making) deductions. There are
exceptions to CPP deductions and Workers’ Compensation coverage and a producer should consult
an appropriate specialist, i.e. an accountant; to get current details about these exclusions. Some of
these are discussed in, Employers’ Handbook for Agriculture and Horticulture, noted on page 1 of this
Code.
Keeping Records Payroll Records
Detailed (and accurate) employment records and payroll records:
• Aid farm owners/manager in making decisions about labour and labor costs.
• Contribute to a positive working relationship with employees.
• Are valued by employees and assist them in managing their own lives and plans.
Legislated Employment Standards
The Employment Standards Code requires employers and employees to meet minimum
standards of employment. Farm workers are exempt from parts of the Act; however, they
are entitled to their agreed wages; notice of termination of employment; and maternity
and adoption benefits.
33
Employee Development and Motivation
The goals of potato operations are met when employees perform well. Performance is
enhanced by:
• Continuous up to date training
• Creating a motivational working environment
• Paying fair and equitable wages
• Providing benefits valued by their employees
• Acknowledging high performance through public acknowledgment and “Thank You”
or with more tangible rewards such as bonuses or pay increases.
Employee Development
New and experienced workers require training. New employees may not have all of the
skills required for specific tasks. Experienced employees (and farm owners) frequently
require training to tackle new job processes or perhaps handle new equipment. Offering
training for workers improves productivity, but can also be used as an incentive for above
average performance and to motivate workers to increase their abilities.
Motivation
Motivation is an inner need or desire that causes a person to act. Since motivation comes
from within it is not possible to directly motivate workers. Therefore, potato producers
strive to create a working environment where workers are motivated to support the goals
of the operation. Such motivational working environments are created through provision
of:
• Good working conditions
• Safe working conditions
• Incentives
• Positive feedback.
Effective Management
Effective management is the key to a productive operation and positive labor relations.
Some keys to effective management are:
• Leadership
• Supervision
• Team building
• Delegation
Within the above framework, managers perform five major functions. These are:
• Planning–setting business goals and work strategies
• Organizing–defining processes to meet goals
• Staffing–hiring, training and retaining staff
• Leading–influencing and directing the behavior of staff
• Controlling–assessing results and taking corrective action where required.
34
Leadership
Leadership is the backbone of good labour relations. Effective leaders have many of the
following traits:
• They set clearly defined goals and they are able to communicate these goals to their
employees
• They are good communicators
• They are good listeners
• They know their business
• They are trustworthy, honest and sincere.
Supervision
Meaningful supervision contributes to worker performance, quality, safety and
productivity. Supervisors can:
• Set meaningful and challenging goals
• Provide clear instructions and ensure they are understood
• Provide ongoing feedback to support performance or take corrective action during a
specific task.
Building and Supervising Teams
Potato operations are complex and often require groups of staff to work as teams to
accomplish the many day-to-day and seasonal tasks involved in producing quality
potatoes. Farm owners and foremen (M/F) require teams of people to consistently work
together effectively. They understand that well functioning teams exhibit the following
characteristics:
• Individuals feel independent in that they are capable of doing the job assigned to him
or her
• Individuals feel a responsibility to the whole group to look at overall goals and to
seek help of others when needed.
Delegation
Delegating means passing responsibilities on to others. Good managers know that most
people respond positively when given responsibility if they are confident they can handle
the job. Keys to effective delegation include:
• Effective potato farm managers understand they cannot do everything and many tasks
on potato farms will be delegated
• Managers must know the strengths and weaknesses of workers
• Managers must ensure adequate instruction or training is done prior to delegating
tasks
• Employees who enjoy delegated responsibilities respond positively and subsequently
the quantity and quality of work increases.
Temporary or Seasonal Workers
Potato producers are required to hire seasonal workers to assist with planting, harvest,
grading and shipping. Good working conditions and reasonable terms of employment
encourage productive and experienced seasonal workers to return season after season.
35
However, they also have to hire temporary employees that are inexperienced in some of
the tasks required of them. Inexperienced workers require immediate on-the-job training
and supervision. Studies have shown that seasonal worker productivity is enhanced by:
• careful screening and selection of staff
• on-site evaluation including a pre-employment work test
• clearly communicated instructions, job descriptions and expectations
• close personal contact with the immediate supervisor.
• Immediate feedback on worker’s productivity.
Employee Evaluation
Employers need to communicate with employees about their job performance. Formally,
such feedback is called a “performance appraisal” or “evaluation,” and normally
considered part of the “corporate” or “business “world.
Feedback tells employees:
• How well they are doing compared to how well they need to do the job
• What is needed for improvement
• They will succeed and move upward if they improve in some areas.
When evaluations are conducted, producers will also hear employee concerns about their
work, including need for training. Formal evaluations can also allow workers to provide
input into work processes on the farm.
Wages
Fair wages and appropriate benefits contribute to employee satisfaction and productivity.
Dissatisfied employees will likely perform below their capabilities. Some considerations
in determining fair wages for specific potato-farm tasks include:
• The needs of the worker to achieve an acceptable standard of living
• Community wage standards for similar work
• Working conditions, bonuses and benefits such as produce, housing or childcare
• Working hours and expectation of employees to work overtime and perhaps “non
standard” hours
• The knowledge, experiences and appropriate skills of the worker
• The level or responsibility and authority given to an employee.
Incentives
Effective incentive plans motivate employees to greater productivity. Some keys to
developing incentives include:
• Development of incentive plans needs to involve employees so that incentives are
accepted as a means of motivation
• If managed improperly incentives can be disincentives
• Bonuses can be used as an incentive to encourage seasonal employees to stay for the
entire season
• Casual incentives communicate to employees that their efforts are noticed and
appreciated
36
•
•
•
•
Casual rewards are more effective when accompanied by a specific explanation, such
as, “This [___] is for helping us keep bruising down at harvest.”
Such rewards (although inexpensive) can be more effective than a general thank
you…
However, the use of “Thank You” should not ignored
Casual incentives work best when unexpected.
Benefits
Benefits will help keep staff and also provide a reward for staff. Benefits are
compensation given to employees in addition to regular wages. They can include food,
housing, fuel, insurance, pension plans, flexible work hours, sick leave, holidays,
vacation time and personal time off.
Benefits can cost an employer between 15 and 30 percent of wages or salaries.
Frequently producers and employees are not aware of these costs and it is important for
employers to communicate this to employees.
Some considerations when assessing need for benefits include:
• Single workers have different needs than married workers with families.
• Two-worker couples may end up with duplicate benefits and therefore other benefits
could be considered
• Young workers may not feel the same need for insurance or pension plans as older
workers.
Written Documents
Employers and employees benefit from clearly written details of employment
agreements, job descriptions, and salary and benefit packages. When well written in plain
(and unambiguous) language, written documents reduce risks of misunderstanding and
false assumptions.
• Employment agreements can define wages, hours, vacation time and benefits
• Employee Handbooks state the purpose and goals of the business and give details
about the rights and responsibilities of owners and workers
• Housing contracts are important when housing is provided. Such contracts define
terms of housing such as rent (if charged), utility responsibility and responsibility for
repairs and maintenance
• A written Code of Behavior establishes expectations about work habits, such as
smoking, hygiene, absenteeism and lateness.
Dealing with Conflict, Disciplinary and Performance Problems
All businesses and groups, including potato farms, experience conflicts, and have
disciplinary or performance problems. Potato producers know that failure to address these
issues will result in lower productivity, stress, lasting resentment and possibly legal
action.
It is beyond the scope of this Code to address the complexities of dealing with conflict,
disciplinary issues and poor performance. Potato producers can refer to the booklet,
37
Employers’ Handbook for Agriculture and Horticulture, for guidance and may require
professional assistance in dealing with such issues.
Handling Dismissal in a Professional Way
Dismissal is the most extreme form of corrective action a company can impose on an
employee and it must be handled carefully and is never taken lightly. Managers
considering dismissal of an employee are aware of the possibility of legal action if they
do not handle a dismissal in a professional and fair manner and with just cause.
The booklet, Employers’ Handbook for Agriculture and Horticulture, offers guidance in
dealing with such issues. Producers may require professional assistance. The following
checklist (from Employers’ Handbook for Agriculture and Horticulture), will assist
producers in assessing the need for dismissal.
Before producers consider dismissing employees they must answer the following (YesNo) questions. A “no” answer to any of these questions may indicate that proper personnel
procedures have not been followed. The burden of proof (for dismissal) is on the employer.
• Is the reason for dismissal work related?
• Is there a policy or management order which sets standards of performance and behavior?
• Did the employee have knowledge of the policy and consequences?
(The employer must be able to prove policies were communicated to employees, preferably
in writing, and personally acknowledged by the employee.
• Was the investigation of the infraction done fairly and impartially?
• Is there evidence or proof of the employee’s wrongdoing? (Performance appraisals, record of
discipline and witnesses to wrong doing are important.)
• Has the business applied its policies uniformly to all employees?
• Did the employee have written notice that such an offense would result in dismissal?
• Was the corrective action related to the seriousness of the offense?
• Has there been a balance between consistency and flexibility?
• Has corrective and not punitive action been used?
Codes of Practice related to this Human Resource Code
Farm Safety
HR Resources
As noted several times in this document, the booklet, Employers’ Handbook for
Agriculture and Horticulture (Alberta Edition), is a valuable resource for potato
producers and covers all aspects of hiring, training and developing farm employees.
An Employment Standards Information Kit is available at Alberta Employment Standards
Offices. In Alberta, the nearest office can be found by calling 310-0000 and dialing 4273731.
38