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US FARMGAP: Good Agricultural Practices Standards-An Introduction and Overview

US FARMGAP: Good Agricultural Practices Standards-An Introduction and Overview . January 2011 . What is US FARMGAP? . A Good Agricultural Practices (GAP) Standard Covers Farms, Harvesting Operations, and Packing Operations

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US FARMGAP: Good Agricultural Practices Standards-An Introduction and Overview

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  1. US FARMGAP: Good Agricultural Practices Standards-An Introduction and Overview January 2011

  2. What is US FARMGAP? • A Good Agricultural Practices (GAP) Standard • Covers Farms, Harvesting Operations, and Packing Operations • Derived from the FDA Guidelines on Preventing Microbial Contamination in Produce (1998). • Focuses on Food Safety

  3. Structure of the Standards • Part A-Standards Applicable to Farm Operations: • 1. Water • 2. Municipal Biosolids • 3. Good Agricultural Practices for Manure Management • 4. Animal Feces • 5. Toilet Facilities and Hand Washing Stations • 6. Personal Health and Hygiene Practices • 7. Recordkeeping • 8. Traceability and Recall • Part B-Standards Applicable to Harvest Operations: • 9. Harvest Considerations • Storage, Containers, Equipment, Field Activities • Part C-Standards Applicable to Packing Operations –Not Covered in this Presentation.

  4. Section 1: Water • 1.1. Microbial Testing of Water: • Testing Required • Testing for generic E.coli. • Annual Testing for Well Water • Quarterly Testing for Surface Water

  5. Section 1: Water • 1.2 Acceptable Water Quality Standards • Irrigation Water: • Direct Contact with Edible Portion of Crop: No Detectable Level of generic E.coli. • No Direct Contact with Edible Portion of Crop: 126 CFU per 100 mil. Of Water • Other Water Uses: • Water Used for Hand Washing, Input Mixing, Equipment and Container Cleaning, Drinking Water, Washing of Crops: • No Detectable Level of generic E. coli.

  6. Section 2: Municipal Biosolids • Not Allowed Unless Farm Develops a Compliance Plan which Meets Title 40 of the Code of Federal Regulations, Part 503. • Probably Not Used by Most Operations. • If You Do Use, Contact OIA for Further Guidance.

  7. Section 3: Good Agricultural Practices for Manure Management • Three Types of Manure: • Actively Treated • Passively Treated • Untreated • Different Rules and Requirements for Each.

  8. Section 3: ManureActively Treated Manure • Active Treatments Include: • pasteurization, heat drying, anaerobic digestion, alkali stabilization, aerobic digestion, or composting. • Microstart 60 and similar fertilizers containing manure usually are heat treated and qualify as actively treated. • Compost (Produced on Farm or Purchased Usually Qualifies.) • Rule for Actively Treated Manure and Products: • Must Not Be Applied to Crops Less than 30 Days Prior to Harvest.

  9. Section 3: Manure Passively Treated Manure Products • Passively Treated Manure Products Include Aged and Decomposed Manure • Rules for Application of Passively Treated Manure: • No applications less than 120 days for foliar applications AND applications for crops whose edible portion have contact with the soil. • No applications less than 90 days before harvest for crops whose edible portions DO NOT have contact with the soil.

  10. Section 3: Manure Untreated Manure Products • Includes Raw Manure, Fresh Manure, and Manure that Has Not Been Adequately Aged and Decomposed. • Rule for Untreated Manure: If untreated manure is used it shall be applied and incorporated into the soil prior to planting of crops or, for perennial crops, at the beginning of the growing season.

  11. Section 3: ManureHandling of Manure and Manure Products • Manure Storage and Treatment Sites: • Furthest Practical Distance from Fields • Adequate Practices and Physical Barriers to Prevent Contamination from Run Off, Leaching, Wind • Practices and Barriers to Prevent Contamination of Treated Manure by Animals or Equipment Use. • Best Practice is to Cover All Manure Stored On Farm.

  12. Section 3: Manure Records to be Maintained • Treated Manure Products: • Documentation from Supplier for Purchased Products • Compost Production Records for On Farm Compost • Also Approval of Compost Procedure from OIA for On Farm Compost • Records for All Types of Manure: • Application Records (Date and Field Where Applied.)

  13. Section 4: Animal Feces • Domestic Animals : Must Be Excluded from Fields During Growing Season • Livestock On Adjacent Land: Must implement appropriate buffer zones and physical barriers to reduce the potential for contamination from animal feces on surrounding lands. • Wildlife: Must monitor wildlife activity and where high concentrations of activity appear to increase risk of microbial contamination, take appropriate steps to address the risk in light of local, state, and federal laws and regulations.

  14. Section 5: Toilet Facilities and Hand Washing Stations • Number: Min. of 1 Toilet and Hand Washing Station per 20 Workers • Accessibility: Must Be Accessible to Workers at All Times • Distance: Within ¼ Mile of Fields • Cleanliness • Sewage Disposal • Location: Toilet not located near a water source used for irrigation and not located in an area where run off from heavy rains create a potential for contamination . Located and constructed so as to reduce the potential for contamination of soil, water sources, produce, animals, and workers. • Supply (Toilet Paper, Water Basin, Potable Water (Hand Washing), Liquid Soap, Drying Equipment, Waste Containers.

  15. SECTION 6: personal health and hygiene 10 Required Practices • 1.) Excluding Ill /Infected Workers: When a worker shows symptoms of infectious disease or illness that worker is excluded from work assignments that involve direct or indirect contact with produce or crops including working on packing, sorting, or equipment used for the same. • 2.)Requiring Reporting of Signs and Symptoms: Workers must report signs and symptoms of active disease or illness to the supervisor at the earliest possible time. • 3. ) Covering Wounds: Open lesions, including wounds with pus or which are draining, must be covered. If it cannot be covered, the worker shall be excluded from any work having direct or indirect contact with produce or crops, including working on packing, sorting, or equipment used for the same. • 4.) Use Only Approved Hand Washing and Toilet Facilities: Workers use only the approved facilities.

  16. SECTION 6: personal health and hygiene 10 Required Practices • 5.) Required Hand Washing: Prior to reporting to work, after breaks, and when returning from the restroom. • 6. ) Jewelry: Workers remove all unsecured jewelry and hand jewelry which cannot be adequately sanitized. • 7.) Gloves: If used must be maintained properly and made of impermeable material. (Note: Gloves Not Required.) • 8.) Use of Designated Storage Areas for Personal Effects: Storage of clothing or other personal belongings in designated areas away from crops and wash areas. • 9.) Designated Areas: Confining the following to areas other than where crops may be exposed or where equipment or utensils are washed: eating food, chewing gum, drinking beverages, or using tobacco.

  17. SECTION 6: personal health and hygiene 10 Required Practices • 10.) Any Other Necessary Precautions: • Taking any other necessary precautions to protect against contamination of food, food-contact surfaces, or food-packaging materials with microorganisms or foreign substances including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to the skin.

  18. SECTION 6: personal health and hygiene Training • Appropriate training and instruction to ensure that all personnel have a good working knowledge of basic sanitation and hygiene principles. Such training and instruction must include: • a) The importance of good hygiene and how poor personal cleanliness and unsanitary practices put workers and food safety at risk; • b) The importance of hand washing prior to reporting to work, after breaks, and when returning from the rest room; • c) Proper hand washing techniques, including the use of water, soap, scrubbing, and drying; • d.) The importance of using restroom facilities and using them properly to reduce food safety risks. • e.) Signs and symptoms of common infections disease and illness.

  19. SECTION 6: personal health and hygiene Visitors • Farms must ensure that visitors are aware of and comply with all sanitation and hygiene practices. A description of the farms personal health and hygiene practices must be prominently displayed where visitors and workers can read the prior to entering production fields.

  20. Section 7: Recordkeeping • Farms must implement a recordkeeping system which records farm activities, GAP compliance activities, and which fully discloses all transactions and is easily understood and auditable for compliance with the standard. Such records must be maintained for no less than 5 years and must be made available to the GAP certifier or inspector upon request during normal business hours.

  21. Section 8: traceability and recall • An effective traceback system which allows for tracing the produce or crop from the field to the last portion of the distribution chain under the control of the farm. T • Crops or produce delivered to the end buyer must be accompanied by documentation and/or labeling which at a minimum identifies the farm, the field harvested, the date of harvest, and who delivered to. • The operation must have a written recall policy and procedure which states the conditions triggering a recall and the steps to be undertaken to activate the recall.

  22. Section 9: Harvest Operations • Two Options for Harvest: • Self Harvest –Must Comply with All of Section 9 Requirements for Harvest • Third Party Harvester -Harvester Must be Certified. Farm Still Maintains Responsibility Ensuring Harvest is Conducted in Compliance with the Standard.

  23. Section 9: Harvest Operations • 9.2.1. Harvest Storage • All harvest storage facilities must be cleaned, disinfected, and inspected for the presence of pests including rodents, birds, and insects prior to harvest. • 9.2.2. Damaged Containers • Prior to harvest all harvest containers and packaging must be inspected and containers and packaging discarded when damaged or no longer able to be cleaned sufficiently. • 9.2.3. Clean Containers • All containers used to transport ready-to-eat produce should be cleaned and sanitized regularly.

  24. Section 9: Harvest Operations • 9.2.4. Field Activities • When produce or crops are washed, cooled, or packed in the field the harvesting entity must have in place practices, policies, and procedures to ensure that produce or crops are not contaminated in the process through contact with manure or bio-solids, non-potable water, workers with poor hygiene, and unclean packaging and containers. • 9.2.5. Soil and Mud • The harvesting entity must ensure that to the extent practical that as much dirt and mud as possible is removed from crops or produce in the field prior to transport. Where mud or dirt is not removable in the field, appropriate steps for removal must take place prior to packing, sorting, or grading. • 9.2.6. Water Used in Harvesting Activities • All water used in harvesting activities must comply with Part A: Section 1. Acceptable Water Quality for Farm Use.

  25. Section 9: Harvest Operations • 9.3.1. Harvest and Packing Equipment Cleaning • Any equipment used to haul garbage, manure, or other debris must not be used to haul fresh produce or crops or contact containers, packaging, or pallets used for fresh produce or crops unless they are first cleaned thoroughly and sanitized. • 9.3.2. Cleaning of Harvest Containers • Harvest containers used repeatedly during a harvest should be cleaned after each load and prior to re-use. Containers which are stored outside must be cleaned and sanitized prior to use. • 9.3.3. Responsible Personnel • The harvesting entity must designate a person responsible for ensuring that containers and equipment is used in accordance with these policies and that cleaning takes place as required.

  26. Section 9: Harvest Operations • 9.4.1. Inspection of Transport Units • Each transport unit must be inspected prior to loading to ensure that the unit is clean, free of odors, dirt or debris prior to loading. The operator must be aware of the prior uses of the transport unit and must not use the unit if it has recently been used to transport animals or animal products unless it has been thoroughly cleaned. • 9.4.2. Temperature • Operators must work with transporters to ensure adequate control of transport temperatures from the loading dock to the receiving dock. Transporters must be made aware of produce or crops being transported. Operators must ensure that produce and crops being hauled for delivery do not consist of mixed loads with incompatible refrigeration requirements. • 9.4.3. Loading • All produce and crops must be carefully loaded in trucks and cartons in a manner designed to minimize physical damage and reduce the potential for contamination during transport. Produce must be loaded so as to allow proper refrigerated air circulation.

  27. The Certification/Inspection Process 1. Preparation • Understand the Standard • Develop the Compliance Plan and Make All Necessary Changes to Farm Operations • Have Water Tests Conducted • 2. Apply for Certification • Complete the Application • Attach Compliance Plan • Attach Water Test Results and Traceability/Recall Procedure • Attach Payment • Mail to OIA • 3. Be Inspected • OIA will schedule the onsite inspection after consulting with you on time and date. • If you use a third party harvester, the inspection does not have to take place during harvest (as long as harvester is certified they will be inspected during harvest but not necessarily yours.) • If you do not use a harvester but conduct own harvest you will receive an inspection prior to harvest and a follow up during harvest. • Harvesters will receive an initial inspection and then be subject to follow up inspections during harvest.

  28. Costs and Fees • The Fee for Inspection and Certification is $500 per Farm • Plus Mileage for the Inspection.

  29. Questions • For More Information, Contact the OIA North America office: • OIA North America • 2603 NW 13th St. #228, Gainesville, FL 32609 • www.oianorth.com • Email: oia@oianorth.com • Phone: (352)336-5700 • Fax: (866)325-8261

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