Regulations
Provincial Quality, Sanitation, Safety, and Traceability System (QSST)
The forest and specialty mushroom sector is experiencing real momentum in Québec. More and more consumers are discovering and enjoying these natural delights. However, until recently, there was no comprehensive tool outlining the regulations to ensure the quality, safety, and traceability of these products.
In response, La Filière published the guide “Mushrooms of Québec – Quality, Sanitation, Safety, Security, and Traceability (QSST)” in spring 2018, which underwent a full revision in 2023. This guide complements the “Wild Mushrooms of Québec, Edible and Medicinal, with Commercial Potential” specification manual published in spring 2014 by the Association for the Marketing of Non-Timber Forest Products (ACPFNL). Together, these two resources provide Québec’s mycological industry with essential tools to standardize industry practices and guarantee food safety and quality for forest mushrooms.
Download the PDF version for free by signing up for guide updates and join the community of well-informed enthusiasts. (English version coming soon)
Content
- Details provincial, federal, and international regulations for every link in the mycological industry: foraging, processing, and marketing;
- Covers public markets, restaurants, online sales, trade fairs, grocery stores, natural health products, distribution, and mycotourism.
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Content
- Illustrates the expected quality grades with a wide variety of photos;
- Describes best practices and the care needed to market this delicate product;
- Available for purchase in our shop.
Why a guide on existing regulations?
While many passionate businesses and retailers offer high-quality forest mushrooms, the growing enthusiasm has also attracted unqualified amateurs. This situation can create risks for food safety. To address this need, La Filière, in collaboration with several partners, undertook the writing of a comprehensive guide that compiles current provincial and federal regulations. No fewer than forty-five legislative and reference documents contributed to the creation of this essential publication.
Content validated by industry experts
Each section of the guide has been rigorously reviewed by experts in the field. The regulatory information has been meticulously verified by representatives of the Directorate General for Inspection and Animal Welfare, as well as the Directorate of Inspection Strategies and Regulation of the Québec Ministry of Agriculture, Fisheries and Food (MAPAQ). This validation ensures that users of the guide have access to accurate and reliable information, though it does not replace official legislation and regulations.
Accessible to everyone, with dynamic and evolving content
This guide, available for free, is offered in a dynamic and evolving format. You can view it as a FlipBook by clicking on the guide cover above or download the PDF version by signing up for updates. The printable format is ideal for those who prefer a paper copy, making it easy to insert updates if the document is kept in a binder.
A project made possible through strategic partnerships
This project came to life thanks to the sectoral development program of Québec’s Ministry of Agriculture, Fisheries and Food (MAPAQ) and Agriculture and Agri-Food Canada (AAFC), as part of the Canada-Québec agreement Cultivons l’avenir 2.
FOOD SAFETY IS NON-NEGOTIABLE!
Maintaining the cold chain is the responsibility of professional foragers
Optimizing mushroom preservation after harvest
After harvesting, mushrooms continue to mature. Their caps open to release spores and they generate heat and moisture due to their internal metabolism. Here’s how to optimize their preservation while maintaining the cold chain.
At the harvest site – Transporting the mushrooms
To maintain the cold chain, follow these steps:
Prepare your hard coolers by pre-chilling them and keeping them cold throughout use with dry ice or frozen water bottles wrapped in kitchen towels to prevent condensation.
Transfer the mushrooms into the coolers within 1 to 2 hours after harvesting. Make sure to place the dry ice on top, as cold air sinks and heat rises.
Avoid overcrowding the mushrooms in the cooler, leaving air space to ensure proper airflow. You can use cardboard boxes, transport baskets, and absorbent cloths.
Note: In the forest, Styrofoam coolers degrade quickly and should instead be used for deliveries.
Post-harvest preservation
If you don’t have refrigeration equipment and the mushrooms will only be delivered the next day to a processing facility or elsewhere, you must replace the dry ice or frozen water bottles in the evening and again the following morning if necessary. This preservation method should not be used for more than 36 hours.
Clean mushrooms covered with a film of moisture
Mushrooms harvested in the rain, morning dew, snow, or deep moss must be dried by placing them slightly spaced out on a rack in a refrigerated chamber or in a shady area with a breeze. Drying, which can take 30 minutes to 3 hours, is essential to remove the water film that encourages bacteria and mold growth.
Mushrooms with forest soil residue
Certain mushrooms, like lobster mushrooms, require the removal of forest soil right after harvesting. This step should be done as soon as possible after picking. It’s much better to clean them with a dry brush or a damp cloth, as in this case, lobster mushrooms brown quickly if washed thoroughly with water.
Delivery
Always deliver under refrigerated conditions, using either:
– A refrigerated vehicle
– Coolers or Styrofoam boxes with ice packs or frozen water bottles
By following these steps, you ensure the optimal preservation of your mushrooms after harvest, maintaining their quality and freshness.
In collaboration with professional forager Mike Walker of Gastronomie Boréale
