Good Agricultural Practices and Pre-Farm Gate

Module 7 and Derivatives

Pre Farm Gate - Overview

Addresses the Good Agricultural Practices requirements for the growing and harvesting of plants, other than grains and pulses including:• Site requirements• Product handling• Storage areas and equipment• Pest and animal control• Sanitation and waste handling• Personal hygiene• Water management• Soil management• Harvesting

Pre Farm Gate Modules

GAP for Farming of Animal Products

GAP for Farming of Fish

GAP for Farming of Plant Products

GAP for Farming of Grains and Pulses

5

6

7

8

Pre Farm Gate – Relevant FSCs

FSC 1 – Production, Capture and Harvesting of Livestock and Game Animals

FSC 2 – Growing and Harvesting of Animal Feeds FSC 3 – Growing and Production of Fresh Produce FSC 5 – Extensive Broad Acre Agriculture

Operations

Section 7 – Element Overview

7.1 – Site Requirements 7.2 – Product Handling and Storage Areas and Equipment 7.3 – Personal Hygiene 7.4 – Field Packaging and Handling Practices 7.5 – Water Management 7.6 – Storage and Transport 7.7 – Soil Management 7.8 – Harvesting 7.9 – Waste Disposal

Note

All items in Section 5 are “Shalls” Exclusions to applicable requirements or alternate

methods of control are permitted however they are to be supported by a detailed risk analysis outlining the basis for any exclusion and demonstrate food safety is not compromised

7.1 Site Requirements

7.1.1 – Property Location

7.1.1 Property Location

Adjacent and adjoining buildings, operations and land use do not interfere with the safe and hygienic operations on the property

Prepare a soil map Re-evaluate the analysis in the event of changes

that impact the production of safe product Implement control measures to reduce identify

hazards

7.1.1 Property Location, cont.

Risk analysis of the associated hazards:• History of land use• Topography• Adjacent land use• Other factors

7.2 Product Handling and Storage Areas and Equipment

7.2.6 – Vehicles, Equipment and Utensils

7.2.7 – Maintenance Protocol

7.2.8 – Calibration of Equipment

7.2.9 – Pest and Vermin Management

7.2.10 – Animal Control 7.2.11 – Cleaning and

Sanitation

7.2.1 – Field and Storage Buildings

7.2.2 – Glasshouses, Hydroponics

7.2.3 – Chillers and Cold Storage 7.2.4 – Storage of Dry Ingredient,

Packaging and Utensils 7.2.5 – Farm Machinery,

Conveyors, Harvesting and Processing Rigs Construction and Storage

7.2.1 Field and Storage Buildings

Design and construction of all buildings must permit compliance to good hygiene practices

Buildings include those to store:• equipment• field chemicals• field packing materials• field products

7.2.1 Field and Storage Buildings, cont.

Construction of such buildings shall be of durable construction that do not constitute a food safety risk

Interior surfaces shall be:• smooth • impervious • light colored• kept clean

7.2.2 Glasshouses, Hydroponics

Construct indoor growing facilities in a manner that does not pose a food safety risk to the product

Facilities that use green houses must document and implement a procedure to address glass or hard plastic breakage

7.2.3 Chillers and Cold Storage

Provide confirmation of the effective operational performance of chilling and cold storage facilities.

Interior surfaces must be of solid construction and smooth, impervious and light-colored

Condensate lines must be discharged to the drainage system

7.2.3 Chillers and Cold Storage, cont.

Floors must be:• Smooth, dense, impact resistant• Impervious to liquid• Easily cleaned• Graded to allow effective removal of overflow or waste

water

7.2.3 Chillers and Cold Storage, cont.

Lighting must be shatterproof or have protective light covers

Refrigeration capacity must be sufficient to chill or store the maximum anticipated throughput of product

Temperature monitoring equipment• Located to monitor warmest part of room• Readable and accessible recording device

Loading and unloading areas• Docks designed to protect product during loading and

unloading

7.2.4 Storage of Dry Ingredient, Packaging and Utensils

Constructed of approved materials Must keep dry goods dry, clean, free from dirt and

pest residues and remain fit for their purpose Construction of storage rooms must be such to

allow the separate storage of harvesting and packing utensils

7.2.5 Farm Machinery, Conveyors, Harvesting and Processing Rigs Construction and Storage

Product contact surfaces must be constructed of materials that will not contribute a food or feed safety risk

Processing tools must be constructed of materials that are non-toxic, smooth, impervious and easily cleaned

Allow for washing and storage of processing equipment

Store of farm machinery separate from food conveyors and harvesting equipment

7.2.6 Vehicles, Equipment and Utensils

Keep clean and maintain in good repair equipment, vehicles, tools, utensils and other farming materials• Properly store these materials

Clean water tanks at a sufficient frequency Implement and document a procedure for the

inspection of food contact harvest containers and pallets• Include the type and construction of these containers and

harvest materials

7.2.6 Vehicles, Equipment and Utensils, cont.

Vehicles used to transport feedstuffs must not be used to carry waste materials, manure or hazardous substances without a thorough cleaning and inspection

Machinery must be fitted with drip trays to prevent contamination.

7.2.7 Maintenance Protocol

Plan and schedule the maintenance and repair of equipment and buildings

Minimize risk of product or equipment contamination

7.2.8 Calibration of Equipment

Document, implement methods and responsibility for calibration and re-calibration of chemical application, measuring, test and inspection equipment used for monitoring activities

Calibration Standards• Against national or international reference standards and methods

or to accuracy appropriate to its use (provide evidence)

Calibration Schedule• Per recognized standards

Maintain records

7.2.9 Pest and Vermin Management

Document and implement methods for integrated pest management for the site or facilities

Keep property, storage facilities, machinery and equipment free of waste or accumulated debris so as not to attract pests and vermin

7.2.9 Pest and Vermin Management, cont.

Pest and vermin management program:• Describe the methods, responsibility for development,

implementation and maintenance of program• Identify target pests for each pesticide application• Outline methods used to prevent pest problems• Outline methods used to eliminate pests when found• Outline the frequency for checking pest status • Identify on site map with identification, location, number

and type of bait stations set

7.2.9 Pest and Vermin Management, cont.

Pest and vermin management program, cont.• List chemicals used as approved by relevant authority

Make MSDS available

• Outline methods used to make staff aware of bait control program and measures to take when they come in contact with bait stations

• Outline requirements for staff awareness and training in use of pest and vermin control chemicals and baits

7.2.10 Animal Control

Develop, implement and monitor a written risk assessment on animal activity

Plan must exclude domestic and wild animals from • Growing fields• Glasshouses• Pack houses• Storage areas

7.2.11 Cleaning and Sanitation

Document and implement methods and responsibility for cleaning product contact surfaces, field processing equipment and sanitary facilities.

Consider:• What is to be cleaned• How it is to be cleaned• When it is to be cleaned• Who is responsible for the cleaning • Address the responsibility for the evaluation of the

cleaning

7.2.11 Cleaning and Sanitation, cont.

Prepare a schedule indicating frequency for verifying the effectiveness of the cleaning.

Indicate who is responsible for verifying cleaning activities

Record cleaning and sanitation activities

7.3 Personal Hygiene and Welfare

7.3.1 – Personnel Practices 7.3.2 – Sanitary Facilities and Handwashing 7.3.3 – Protective Clothing 7.3.4 – Jewelry and Personal Effects 7.3.5 – Visitors 7.3.6 – Amenities 7.3.7 – First Aid

7.3.1 Personnel Practices

Personnel engaged in the handling of product must observe appropriate personal practices.• Implement corrective actions for personnel who violate

food safety practices Personnel health

• Employees must not grown or handle product if suffering from or carriers of infectious foodborne diseases

7.3.1 Personnel Practices, cont.

Handling cuts and lesions• Employees must not handle product if have exposed cuts, sores

or lesions• Cover minor cuts, abrasions with suitable waterproof dressing • Create a written policy to address product that contacts blood or

bodily fluids

Personal practices• No smoking, chewing, eating, drinking or spitting in any growing

areas including processing rigs and during harvesting and packing.

7.3.2 Sanitary Facilities and Handwashing

Design, construction and location• Minimizes risk for product contamination• Appropriate number of easily cleaned toilets• Properly stocked handwashing basins• Signage in appropriate languages• Racks for clothing and storage for personal belongings• Ready access by employees

7.3.2 Sanitary Facilities and Handwashing, cont.

Personnel shall have clean hands Hands shall be washed by all personnel:

• Before handling product• After each visit to a toilet;• After using a handkerchief;• After handling dirty or contaminated material; and• After smoking, eating or drinking.

7.3.3 Protective Clothing

Must not present a contamination risk to product Uniforms, footwear, clothing must be maintained,

cleaned and sanitized and worn so as to protect product from contamination

If product handling gloves are worn, the operation must have a use policy in place

7.3.4 Jewelry and Personal Effects

Jewelry or other loose objects must not be worn or taken into any growing, product handling or storage operations.

7.3.5 Visitors

All visitors, management and maintenance staff• Wear suitable protective clothing • Remove jewelry and other loose objects• Comply with all personal practices and hand washing

requirements

Screening• Prevent from entering any growing or product handling or field

processing operations if exhibiting visible signs of illness

Unsupervised children are not permitted into any harvesting, packing or food storage area

7.3.6 Amenities

Storage area for personal belongings • Located away from crops, harvesting, processing and

packing operations and processing equipment Designated areas for meal breaks

• Located away from food handling areas and processing equipment

Drinking water available

7.3.7 First Aid

First aid available and maintained to treat minor injuries

Provide for specialized care if needed Kits must be kept in a sanitary and usable condition

7.4 Field Packaging and Handling Practices

7.4.1 – Field Packing Personnel Practices

7.4.1 Field Packaging Handling Practices

Appropriate personnel practices employed by field packing staff engaged in handling food are essential part of any food production operation

7.4.1 Field Packaging Handling Practices, cont.

Personnel practices for field packing employees:• No nail polish when product is handled with bare hands• Keep aprons and gloves clean• Do not store aprons and gloves on product, work

surfaces, equipment, or packing materials• Provide apron and glove racks for storage of items• Keep product and packaging material off the ground and

floor of transport vehicles. • Contain waste in identified bins, regular removal to avoid

build up

7.4.1 Field Packaging Handling Practices, cont.

A written policy regarding the handling and field packaging of produce, specific to the commodity shall assure that:• Damaged or decayed produce is not harvested or culled• Produce that contacts the ground must not be harvested• Measures to inspect for physical hazards and procedures

to remove physical hazards are in place• Cloths, towels, or other cleaning materials that pose a

risk of cross-contamination shall not be used to wipe produce

7.4.1 Field Packaging Handling Practices, cont.

Packaging materials must be appropriate for their intended use

Materials that come in contact with the product must be clean and in good repair

7.5 Water Management

7.5.1 – Water System Description 7.5.2 – Irrigation Water 7.5.3 – Treatment of Irrigation Water 7.5.4 – Water System Risk Assessment 7.5.5 – Water Management Plan 7.5.6 – Corrective Actions 7.5.7 – Ice 7.5.8 – Harvest Assessment Water/Ice

7.5.1 Water System Description

Prepare a water description plan that describes the water sources and production block served

The plan will contain visual descriptions of the location of water sources, fixtures and water flow

Water must be sourced according to prevailing regulations Water systems to convey untreated human waste must be

separate from those for agricultural water

7.5.2 Irrigation Water

Also called agricultural water From a known, clean source or treated to make

usable Analysis of the potential hazards to the water

supply must be conducted Establish acceptance criteria for water monitoring Validate and verify integrity of water

7.5.3 Treatment of Irrigation Water

Treat to render acceptable Conform to microbiological standards in 7.5.5

7.5.4 Water System Risk Assessment

Perform and document an initial risk assessment Assessment must take into consideration:

• Historical testing results• Characteristics of the crop• Stage of the crop• Method of application

7.5.5 Water Management Plan

Comply with potable water microbiological and chemical standards in the country of production for• Washing, treating product• Cleaning food contact surfaces• Mixing sanitizer solutions

Separate criteria for • Irrigation water• Frost control• Humidifying• Pesticide application

7.5.5 Water Management Plan, cont.

The water management plan shall include the following:• Preventive controls• Monitoring and verification procedures• Corrective actions• Documentation• Water testing

Water used for hydroponics shall be frequently changed and microbial or chemical contamination must be minimized

7.5.5 Water Management Plan, cont.

Monitoring of Water Quality• Verify it complies with microbiological and chemical

standard or criteria. • Prepare a verification schedule that indicates location

and frequency of monitoring• Laboratories accredited to ISO 17025 shall analyze water

7.5.6 Corrective Action

Established corrective action when monitoring indicates that water does not meet criteria or standard

Action may include • additional treatment for water, • alternate sources for water, • product identification or disposition • other that would adequately address the hazards.

7.5.7 Ice

Verify that any ice used is made from water that meets the microbiological and quality standards specified in 7.5.5

7.5.8 Harvest Assessment Water/Ice

Develop SOPs for all uses of water during harvesting of food or feed products

SOPs shall address• The microbial quality of water or ice • Treatment of recirculated water• Condition and maintenance of water deliver system• Control of wash water temperature

SOP must include water change schedules

7.6 Storage and Transport

7.6.1 – Storage of Hazardous Chemicals, Toxic Substances and Petroleum Products

7-6.2 – Transport 7.6.3 – Transport from Field to Packhouse

7.6.1 Storage of Hazardous Chemicals, Toxic Substances and Petroleum Products

Store so as not to present a hazard to employees, product, product handling equipment or areas in which product is handled, stored or transported

Store product contact chemicals separately in their original containers

7.6.1 Storage of Hazardous Chemicals, Toxic Substances and Petroleum Products, cont.

Chemical storage sheds shall:• Comply with national and local legislation • Prevent cross-contamination among chemicals• Be ventilated• Be provided with appropriate signage • Be secure and lockable to restrict access

7.6.1 Storage of Hazardous Chemicals, Toxic Substances and Petroleum Products, cont.

Chemical storage sheds shall:• Have instructions on safe handling• Be equipped with a detailed and up-to-date inventory • Have suitable first aid equipment and protective clothing

available• Have emergency shower and wash facilities available • Be designed to contain spillage and drainage • Be equipped with spillage kits and cleaning equipment

7.6.1 Storage of Hazardous Chemicals, Toxic Substances and Petroleum Products, cont.

Petroleum products must be stored separate from other storage areas

It is not acceptable to store hazardous chemicals in food handling areas, product and ingredient or packaging storage rooms

7.6.2 Transport

Document and implement practices during loading, transport and unloading of crops

Transport crops under conditions that will maintain product integrity and safety

Properly train employees involved in loading, transport and unloading practices

7.6.3 Transport from Field to Packhouse

Develop and implement a written procedure and checklist to verify cleanliness and functionality of shipping units• Include provisions to minimize damage and prevent

contamination to produce

7.7 Soil Management

7.7.1 – Use of Fertilizers (Soil Amendments) 7.7.2 – Soil Amendment 7.7.3 – Purchasing Chemicals 7.7.4 – Agricultural Chemicals

7.1.7 Use Fertilizers (Soil Amendments)

Isolate inorganic and organic amendments and separately from each other

Store concentrated and diluted liquid in bunded tanks that are capable of retaining at least 110% of the total volume

Store amendments separate from crop, field or irrigation water sources

Maintain inventory and storage and use records of amendments

7.7.2 Soil Amendment

Raw, untreated manure shall not be used Document and implement treatment and

application methods Treatment and application methods are to be

designed to prevent contamination

7.7.2 Soil Amendment, cont.

Soil amendment protocol shall outline:• Methods to treat manure and untreated organic

fertilizer ensuring The method inactivates pathogens Hazard analysis is conducted before use Treatment methods are validated Treatment of organic amendments are verified Records of validation and verification are

maintained

7.7.2 Soil Amendment, cont.

Soil amendment protocol shall outline methods to ensure application methods are timed to minimize risk to product safety and human health including: • Applications are in accordance with national or local

guidelines, best practices and codes of GAPs• Equipment is maintained in good condition and calibrated• Maintenance and calibration records are maintained• Signage meets national and local codes of practice• Data is recorded

7.7.3 Purchasing Chemicals

Purchase from an approved supplier Maintain an inventory

7.7.4 Agricultural Chemicals

Prepare and implement a crop protection action plan

Product intended for export must consider the requirements in the destination country

Use only biological control that are authorized for the specific commodity and in accordance with labels

7.7.4 Agricultural Chemicals, cont.

Dispose of chemical waste and empty containers according to regulatory requirements

Ensure that:• Empty containers are not reused• Empty containers are isolated and securely stored• Unused and obsolete chemicals are securely stored

7.7.4 Agricultural Chemicals, cont.

The person making decisions on chemical application shall:• Demonstrate knowledge of chemical applications and the

maximum residue limits allowable in destination markets;• Use only chemicals approved for cultivation of specific fruits and

vegetables, and approved for use in the intended market; • Demonstrate competence and knowledge of chemical application;• Ensure crop applications for target pests and diseases comply

with label recommendations;

7.7.4 Agricultural Chemicals, cont.

Cont: The person making decisions on chemical application shall:• Demonstrate the timing between chemical application and harvest

complies with the approved harvest interval for the chemical applied.

• Maintain a current chemical register and keep records of all chemicals use.

• Records of chemical use shall include the date of application, the chemical used, the crop sprayed, the concentration, method and frequency of application.

7.8 Harvesting

7.8.1 – Pre-Harvest Assessment 7.8.2 – Foreign Matter and Glass Procedures

7.8.1 Pre-harvest Assessment

Describe the assessments performed Identify those conditions that may result in

contamination Keep clean and control knives and cutting

instruments used in harvesting Implement and maintain a written policy on the

storage of harvesting containers

7.8.2 Foreign Matter and Glass Procedures

Document and implement the methods used to prevent foreign matter and glass contamination of product

7.8.2 Foreign Matter and Glass Procedures, cont.

Containers, equipment, utensils made of glass, porcelain, ceramics, brittle plastic or like material not permitted where product is exposed

Perform regular inspections of food handling/contact zones

Make employees aware of responsibility to adhere to policy

Inspect glass instrument dial covers at start and finish of each shift to confirm they have not been damaged

7.9 Waste Disposal

7.9.1 – Dry, Liquid and Unsanitary Waste Disposal

7.9.1 Dry, Liquid and Unsanitary Waste Disposal

Responsibilities and methods shall be documented and implemented and include• Inedible material• Disused packaging• Liquid and unsanitary waste

Waste shall be• regularly removed• handled so there is no threat to food safety

Pre-Farm Gate - Summary

Addresses the Good Agricultural Practices requirements for the growing and harvesting of plants, other than grains and pulses including• Site requirements• Product handling• Storage areas and equipment• Pest and animal control• Sanitation and waste handling• Personal hygiene• Water management• Soil management• Harvesting