Good Agriculture Practices:
Introduction:
A multiplicity of Good Agricultural Practices
(GAP) codes, standards and regulations have been developed in recent
years by the food industry and producers organizations but also
governments and NGOs, aiming to codify agricultural practices at farm
level for a range of commodities. Their purpose varies from fulfilment
of trade and government regulatory requirements (in particular with
regard to food safety and quality), to more specific requirements of
specialty or niche markets.
Definition:
Good Agricultural Practices are "practices
that address environmental, economic and social sustainability for
on-farm processes, and result in safe and quality food and non-food
agricultural products" (FAO COAG 2003 GAP paper)
These four 'pillars' of GAP (economic viability, environmental sustainability, social acceptability and food safety and quality) are included in most private and public sector standards, but the scope which they actually cover varies widely.
These four 'pillars' of GAP (economic viability, environmental sustainability, social acceptability and food safety and quality) are included in most private and public sector standards, but the scope which they actually cover varies widely.
Concept:
The concept of Good Agricultural Practices
(GAP) has evolved in recent years in the context of a rapidly changing
and globalizing food economy and as a result of the concerns and
commitments of a wide range of stakeholders about food production and
security, food safety and quality, and the environmental sustainability
of agriculture. GAP applies recommendations and available knowledge to
addressing environmental, economic and social sustainability for on-farm
production and post-production processes resulting in safe and healthy
food and non-food agricultural products. A broadly accepted approach
using GAP principles, generic indicators and practices will help guide
debate on national policies and actions and on the preparation of
strategies to ensure that all stakeholders participate in and benefit
from the application of GAP in the food chain. The implementation of GAP
should therefore contribute to Sustainable Agriculture and Rural
Development (SARD).
Objectives:
- Ensuring safety and quality of produce in the food chain
- Capturing new market advantages by modifying supply chain governance
- Improving natural resources use, workers health and working conditions, Creating new market opportunities for farmers and exporters in developing countries.
Key Elements of GAP:
- Prevention of problems before they occur
- Risk assessments
- Commitment to food safety at all levels
- Communication throughout the production chain
- Mandatory employee education program at the operational level
- Field and equipment sanitation
- Integrated pest management
- Oversight and enforcement
- Verification through independent, third-party audits
Potential benefits and challenges related to Good Agricultural Practices
Potential benefits of GAP:
- Appropriate adoption and monitoring of GAP helps improve the safety and quality of food and other agricultural products.
- It may help reduce the risk of non-compliance with national and international regulations, standards and guidelines (in particular of the Codex Alimentarius Commission, World Organisation for Animal Health (OIE) and the International Plant Protection Convention IPPC regarding permitted pesticides, maximum levels of contaminants (including pesticides, veterinary drugs, radionuclide and mycotoxins) in food and non-food agricultural products, as well as other chemical, microbiological and physical contamination hazards.
- Adoption of GAP helps promotes sustainable agriculture and contributes to meeting national and international environment and social development objectives.
Challenges related to GAP:
- In some cases GAP implementation and especially record keeping and certification will increase production costs. In this respect, lack of harmonization between existing GAP-related schemes and availability of affordable certification systems has often led to increased confusion and certification costs for farmers and exporters.
- Standards of GAP can be used to serve competing interests of specific stakeholders in agri-food supply chains by modifying supplier-buyer relations.
- There is a high risk that small scale farmers will not be able to seize export market opportunities unless they are adequately informed, technically prepared and organised to meet this new challenge with governments and public agencies playing a facilitating role.
- Compliance with GAP standards does not always foster all the environmental and social benefits, which are claimed.
- Awareness rising is needed of 'win-win' practices which lead to improvements in terms of yield and production efficiencies as well as environment and health and safety of workers. One such approach is Integrated Production and Pest Management (IPPM).
Good Agricultural Practices for the Production of Vegetable crops:
Growers need to produce a high-quality product
efficiently to remain competitive, however, soil and water resources
must also be preserved. Healthy, productive plants require healthy soil
and clean water.
Soil and Water Management:
Intensive vegetable production, whether
for processing or fresh market, returns little organic matter to the
soil. Tillage used to prepare the seedbed increases the loss of organic
matter. To maintain or increase organic matter levels:
- Use cover crops within the rotation. Following short-season vegetables, establish a cover crop as soon as possible. This green manure crop increases organic matter levels and also breaks some pest life cycles.
- For long-season vegetables, annual or cereal rye is usually the best cover crop. It grows well in cooler weather such as late autumn and early spring. Rye's large, fibrous roots help hold the soil together, preventing erosion. Tillage or herbicides will kill the rye prior to spring planting.
- When a cereal crop precedes vegetables, underseed the cereal with either clover or alfalfa to improve soil structure and reduce compaction. Legumes produce nitrogen, so make allowances in your nutrient applications.
- Reduce tillage and add manure, mushroom compost (a permit is required by Ministry of the Environment for the application of organic off-farm waste) and other plant waste. Take care not to increase soil compaction. Adjust the following year's nutrient application depending on the content of these materials.
Cereal crops like wheat make a good
break in a crop rotation, helping to build and maintain soil organic
matter and soil structure.
Soil Compaction:
Soil compaction is a growing concern
for vegetable producers. Increased mechanization has led to larger and
heavier equipment to ensure planting and harvesting are handled on
time.
Seedbed preparation and harvest operations under wet soil conditions are the major causes of soil compaction. Perishability and maturity of the vegetable crop are important to quality. Because staying out of wet fields is often not an option, research continues into solutions.
Seedbed preparation and harvest operations under wet soil conditions are the major causes of soil compaction. Perishability and maturity of the vegetable crop are important to quality. Because staying out of wet fields is often not an option, research continues into solutions.
Crop Rotation:
Crop rotation is a best management
practice for vegetable growers. It will address loss of organic matter,
disease, weed and insect pressures, soil nutrition, compaction and
erosion. Two rules of thumb:
- The longer the rotation, the better.
- Rotate between different families of crops.
In designing a rotation, ask yourself the following questions:
- Is the rotation profitable?
- Are the yields sustainable?
- Does the sequence allow the use of cover crops?
- Does it make use of nitrogen produced by an earlier crop?
- Does it allow for timely planting and harvest?
- Are harmful herbicide residues left?
Recent tomato research shows that
yields improve with good crop rotations. Building and maintaining soil
resources should produce similar results for all vegetable crops.
Processing peas can be particularly
hard on soil structure. Tightly scheduled planting and harvest seasons
mean soil moisture levels may not be optimum when machinery, such as pea
combines, are running over the soil.
Early or short season crops such as
melons allow the use of cover crops and green manure crops to build and
maintain soil organic matter.
Wind and Water Erosion:
Level sandy soils are at the highest
risk of wind erosion while hilly fields are also subject to water
erosion. Windbreaks, grassed waterways and other structures address
problems in the long-term. Increased residue on the soil surface and use
of cover crops will help in the short-term.
For precision-seeded crops, choose a
field sheltered by a windbreak, woodlot or other means. Strip cropping
with another crop will also cut down wind. The cereal will shelter the
seedlings. A timely application of contact grass herbicide will kill the
cover crop before it competes with the vegetable.
In some transplanted vegetable
production systems, ground beds roughen the soil surface which slows
water, wind and soil movement. Some growers are also managing cover
crops on ground beds to control wind. Another alternative is the use of
narrow grass strips spaced across a field to reduce the speed and
soil-carrying ability of wind.
A rye cover crop on beds can be managed with a timed application of herbicides to provide short-term wind protection in the spring. This system also minimizes the number of passes over the field in spring.
A rye cover crop on beds can be managed with a timed application of herbicides to provide short-term wind protection in the spring. This system also minimizes the number of passes over the field in spring.
Irrigation:
Average rainfall is irregular and
sometimes is inadequate for vegetables. Irrigation can be profitable
with high-value vegetable crops. Both overhead and sprinkler irrigation
systems are being used in Ontario. Overall costs are comparable. Drip
irrigation has two advantages: reduced water needs and uniform soil
moisture; but, overhead irrigation is adaptable to any crop and can be
used for frost protection.
Irrigation is important after planting until seedlings emerge and during fruit development. Most vegetables have periods where a lack of water can affect yield and quality. Use a scheduling method such as the tensiometer or the evapotranspiration model to assist in irrigation timing.
Irrigation is important after planting until seedlings emerge and during fruit development. Most vegetables have periods where a lack of water can affect yield and quality. Use a scheduling method such as the tensiometer or the evapotranspiration model to assist in irrigation timing.
Plasticulture:
This practice combines plastic mulches
with row covers and drip irrigation. The practice is costly and is only
practical with fresh market vegetables.
Benefits include: early harvest,
increased early season yield, improved quality and reduced soil movement
due to erosion. Removing and disposing of plastic materials in land
fills after harvest is a drawback.
Good Agricultural Practices for the production of Fruit Crops:
There is a need to develop fully-integrated orchard
management systems that will promote production and be environmentally
sound. Healthy and vigorous orchards produce high-quality fruit at the
best possible cost and also, reduce the need for chemical treatments.
Best management practices for orchards
include attention to: site preparation, soil management, water
management including irrigation and drainage, nutrient management and
pest management. Growers can adjust each component to maximize profits
while protecting the environment.
Orchard Site Preparation:
When planning a new orchard, select and
prepare an appropriate site at least one to three years in advance.
Consider soil testing, past levels of nematodes, organic matter levels,
perennial weed control, drainage, soil depth, slope, stoniness and frost
pockets.
Soil testing is a must prior to planting. Determine nutrient and pH levels and correct any problems.
Control nematodes, especially Root Lesion nematode. This is crucial to proper establishment of young fruit trees. Nematodes can damage roots and allow fungi to enter roots, disrupting water and nutrient absorption. To determine whether fumigation is necessary, look at the previous crop (corn, for example, increases nematodes), soil type (sandy soils tend to have higher populations than clays), rootstocks tolerance to nematodes and the results of soil samples. If counts are higher than 1,000 nematodes per kilogram of soil, treatment is recommended.
Plan ahead – consider soil test results, past levels of nematodes, weed control, drainage, soil depth, slope, stoniness and frost pockets.
Soil testing is a must prior to planting. Determine nutrient and pH levels and correct any problems.
Control nematodes, especially Root Lesion nematode. This is crucial to proper establishment of young fruit trees. Nematodes can damage roots and allow fungi to enter roots, disrupting water and nutrient absorption. To determine whether fumigation is necessary, look at the previous crop (corn, for example, increases nematodes), soil type (sandy soils tend to have higher populations than clays), rootstocks tolerance to nematodes and the results of soil samples. If counts are higher than 1,000 nematodes per kilogram of soil, treatment is recommended.
Plan ahead – consider soil test results, past levels of nematodes, weed control, drainage, soil depth, slope, stoniness and frost pockets.
Fumigation:
Applying fumigants is usually done with
a three-point hitch cultivator which places fumigants in a shallow band
1.75 m wide and 15 cm deep. The entire field can be fumigated or just
the strips where trees will be planted. Before applying fumigants,
prepare a good seedbed. A new method uses a twin-shank subsoiler to
deliver fumigant in a narrow band at 15, 30 and 45-centimetre depths.
Establishing the sod cover in the summer before fumigation is
recommended. Fumigating row strips through the sod allows better weed
and erosion control. This may give better nematode control and also
subsoils the planting area. The reduced tillage also preserves organic
matter and reduces erosion.
Tree Density:
Deciding how wide the tree rows should
be and how far apart trees should be planted will affect productivity,
nutrient management, pest management and water requirements. Before
making a decision, consider equipment requirements, availability of
skilled labour and availability of irrigation water.
Apples:
Tree density has steadily increased
over the years as dwarfing rootstocks replace standard rootstocks. The
most cost-efficient systems in use are high-density training systems,
such as slender spindle (1,750 trees per hectare) are in use. The
advantages are:
- Earlier production with higher yields
- Orchard efficiency is higher (more fruiting wood is produced per hectare)
- Production costs per bin decrease
- Potentially higher-quality fruit
- Pesticide use may decline (tree row volume techniques)
- Cost recovery time is shorter
This system requires:
- High initial investment
- More professional skills and management are needed
Peaches:
The standard for Ontario is 417 trees
per hectare. This allows easy movement of standard equipment. The
slender spindle system allows densities of 834 trees per hectare.
Research completed in 1991 shows yields up by 17% compared to the
standard system. Consider the following when making a decision:
- Higher costs to establish orchard
- Pruning methods will be different
- Training of trees is critical in the first and second years
75% of all work can be done from the ground
Soil Management:
Good soil management in orchards should
promote tree growth and good health, productivity and overall fruit
quality while preserving soil structure. Issues include ground covers,
organic matter and erosion.
Soil management systems include clean cultivation, cultivation plus cover crop, sod plus herbicide strip, sod plus mulch and intercropping between tree rows. In Ontario, growers usually use sod or cultivation plus cover crop. Clean cultivation decreases organic matter, degrades soil structure, increases erosion and increases the potential for winter injury.
Soil management systems include clean cultivation, cultivation plus cover crop, sod plus herbicide strip, sod plus mulch and intercropping between tree rows. In Ontario, growers usually use sod or cultivation plus cover crop. Clean cultivation decreases organic matter, degrades soil structure, increases erosion and increases the potential for winter injury.
Cultivation/Cover Crops:
Soil is worked in April and cultivated
regularly until early June. Cultivation reduces competition for moisture
between trees, grasses and weeds and increases the air in the soil and
soil temperatures (which may help reduce risk of spring frost). In mid
June, a cover crop is planted.
When cultivating an orchard, leave some plant material on the soil. The purpose of cultivation is to suppress annual weed growth, not to overwork the soil.
When cultivating an orchard, leave some plant material on the soil. The purpose of cultivation is to suppress annual weed growth, not to overwork the soil.
Factors to consider when deciding on the cover crop include:
- Ease of establishment
- Dry matter produced
- Effect on nematodes and pests
- Nutrient interactions
The cover crop most widely used is
annual ryegrass. It establishes quickly and will survive droughts by
delaying establishment until conditions improve.
Sod Systems:
Producers grow permanent sod between tree rows and mow sod for the life of
the orchard. Advantages are:
- Decreased erosion
- Moderate soil temperatures
- Increased organic matter
- Decreased mechanical injury of roots
- Water penetrates soil more easily
- Easier orchard operations
- Decreased soil compaction
Some growers are trying to establish
sod the year before planting. In the fall, sod in the tree row is killed
with a herbicide. The following spring, trees are planted into the dead
grass without cultivation.
Herbicide Strips:
The objective of herbicide strip is
weed suppression during the critical growth stage from early spring to
midsummer. A strip of bare ground is left at the base of the trees to
reduce competition for moisture between trees and grasses and to aid in
the control of voles and mice. The wider the strip, the better tree
growth will be. However, a permanently bare strip creates soil problems,
increases the possibility of roots being injured over the winter and
encourages perennial weeds.
The best solution is to use mulches. Mulches are organic materials that are placed within the tree row. Mulches should be applied early to allow decomposition before fall months.
The best solution is to use mulches. Mulches are organic materials that are placed within the tree row. Mulches should be applied early to allow decomposition before fall months.
Advantages:
- Moisture is retained /conserved.
- Soil temperatures are moderated.
- Microbial activity is higher.
- More extensive rooting is encouraged.
- Soil structure improves.
- Enhanced nutrient availability.
Disadvantages:
- Mulches may encourage rodents.
- Material and labour increases costs.
- Potential for excessive nitrogen.
- Introduction of weed seeds.
- Mechanical harvest of fall apples more difficult.
Possibilities for mulch include: straw,
hay (legume hay may contain high levels of nitrogen which may increase
late tree growth causing winter damage), wood chips and related
products, decomposed organic wastes and grass clippings. Apply mulches
when soil moisture is high, usually in the spring.
Soil Compaction:
The constant movement of equipment
between tree rows may compact soil and result in poor drainage.
Sub-soiling or mechanical aerators open up soil. However, care must be
taken to prevent unwanted root pruning. Techniques should be used when
soils are dry as working on wet soil will make problems worse.
Some growers are modifying their mowers to throw sod clippings into the row area as mulch.
A strip of bare ground at the base of the tree helps to
reduce competition for moisture from the sod and aids in vole and mice
control. Some growers are modifying their mowers to throw sod clippings into the row area as mulch.
Good Agricultural Practices for the Production of Leafy Greens:
Principles and practices that will help minimize contamination, reduce survival of pathogens and prevent cross-contamination.
Know where the risks are:
Irrigation:
Like all crops, leafy greens require
water either via rain events or through irrigation. If it's time to
irrigate, know the quality of your water source. Growers pull water from
ponds, rivers, streams, canals, and ditches. The risk of contamination
upstream, especially when pulling from rivers, streams, canals and
ditches must be considered. Regardless of the irrigation source, test
your water regularly. This will provide a snapshot of water quality at
the time of testing and will allow growers to document changes over
time. It may also pinpoint periods during the growing season when water
quality may be suspect.
Evaluate the irrigation method. For instance, trickle irrigation can reduce the risk of contamination because there is minimal contact with the edible portion of the plant. Compare this to overhead irrigation, where most water contact occurs on the foliage.
In addition, one important agricultural practice is to protect and maintain safe irrigation water sources. For example, maintenance of wells and ponds and the prevention of polluted run-off from entering water sources will help to reduce the risk of contamination.
Evaluate the irrigation method. For instance, trickle irrigation can reduce the risk of contamination because there is minimal contact with the edible portion of the plant. Compare this to overhead irrigation, where most water contact occurs on the foliage.
In addition, one important agricultural practice is to protect and maintain safe irrigation water sources. For example, maintenance of wells and ponds and the prevention of polluted run-off from entering water sources will help to reduce the risk of contamination.
Fertilizer:
All horticultural crops require
nitrogen and other nutrients to grow. Growers can provide nitrogen to
their crops through synthetic fertilizers, manure or manure-based
composts. If manure or manure-based composts are used, growers must
recognize the risk of contamination. Manure and improperly managed
compost may act as a reservoir for pathogenic bacteria like E.coli. Good
agricultural practices require that untreated or partially treated
manure not be used in leafy greens production because the interval
between application, planting and harvest, is not long enough to reduce
the risk of contamination (you need approximately 120 days between
nutrient application and harvest). If you want to use manure as a source
of nutrients, apply to the field after final harvest to maximize the
interval. Also, if purchasing compost, always ask for documentation to
ensure a composting process was completed. If you are composting
on-farm, keep good records - record the treatment procedure and the date
treated.
Worker Sanitation:
Ensure that all staff is educated on
the importance and need for good hygiene. Washing of hands is an
effective way to minimize worker-based contamination. If running water
isn't available, supply workers with water-free hand sanitizers, they
only cost a few dollars! And, ensure field workers have access to
washroom facilities that are properly maintained and serviced.
Harvest and Packing:
Many leafy greens are harvested and
packed in the field. However, some do receive further processing
including washing and individual packaging. It is important that all
equipment that comes in contact with leafy greens, whether in the field
or packing shed, is cleaned on a regular basis. Knives, containers, and
baskets should be sanitized between uses. All processing water should be
sampled on a regular basis. If your operation uses re-circulated water,
ensure that practices are in place to reduce the risk of contamination
through the use of sanitizers, or frequent changes of water.
Transportation:
Unfortunately, the risk of contamination doesn't end when the
produce leaves the grower's premises. The risk of microbial pathogens
and reduced quality can increase during transportation if proper
temperatures are not maintained. In fact, temperature abuse anywhere
along the food-chain can turn a small problem into a large problem due
to rapid growth of bacteria. Another important factor to consider is
vehicle cleanliness. Always inspect trucks for cleanliness, odours and
obvious dirt before loading.
Introduction:
Due to global expansion in food trade, the World Trade Organization (WTO) has set as one of their objectives the opening up of trade between countries and aims to address restrictive trade barriers. Sanitary and phyto-sanitary (SPS) issues have always been important in global trade and have become one of the most important potential Technical Barriers to Trade (TBT). Pests or pathogens may exist in one country but not in another, thus ultimately resulting in restrictive TBT. In addition, food safety has become one of the most important minimum requirements for future trade with developed countries. The rapid increase in newly reported cases of outbreaks of food-borne diseases particularly associated with fresh produce has been the primary drive towards establishing minimum food safety standards. To be part of global trade in fresh produce and food related products it will in future require compliance to some kind of food safety assurance system.
Other benefits include -
Proper Storage of produce
Crisis Management
GLOBALGAP Certification for Good Agricultural Practices
Introduction:
Due to global expansion in food trade, the World Trade Organization (WTO) has set as one of their objectives the opening up of trade between countries and aims to address restrictive trade barriers. Sanitary and phyto-sanitary (SPS) issues have always been important in global trade and have become one of the most important potential Technical Barriers to Trade (TBT). Pests or pathogens may exist in one country but not in another, thus ultimately resulting in restrictive TBT. In addition, food safety has become one of the most important minimum requirements for future trade with developed countries. The rapid increase in newly reported cases of outbreaks of food-borne diseases particularly associated with fresh produce has been the primary drive towards establishing minimum food safety standards. To be part of global trade in fresh produce and food related products it will in future require compliance to some kind of food safety assurance system.
The global drive towards ensuring safe
food supplies must also be seen as part of the focus on food security.
Safe food must be ensured in both developed and developing countries and
appropriate legislation needs to be put in place to address these
concerns. The global emphasis on safe and secure food supplies must also
be seen against a backdrop of an increasing number of
immuno-compromises people (i.e. HIV / AIDS) as well as increased
outbreaks of diseases such as cholera and typhoid, particularly in
developing countries, which are often causes by inadequate sanitary
measures and contaminated drinking water.
With respect to developed countries such as the European Union, the importance of food safety was emphasized by the recent outbreaks of BSE (Mad Cow disease) and Food and Mouth disease as well as traditional concerns with environmental pollution, particularly pesticides and the issues surrounding Genetically Modified Organisms (GMO). In contrast to this, the main focus of concern in the United States of America is the reported outbreaks of food borne diseases often associated with the consumption of fresh or processes food.
With respect to developed countries such as the European Union, the importance of food safety was emphasized by the recent outbreaks of BSE (Mad Cow disease) and Food and Mouth disease as well as traditional concerns with environmental pollution, particularly pesticides and the issues surrounding Genetically Modified Organisms (GMO). In contrast to this, the main focus of concern in the United States of America is the reported outbreaks of food borne diseases often associated with the consumption of fresh or processes food.
In this scenario the importance of microbial
contamination is of major concern and has been the driving force behind
the establishment of the USA Good Agricultural Practices (GAP) policies
and surveillance systems. Currently, there are numerous systems that
growers can adopt to ensure safe food production, which include amongst
others Good Agricultural Practices (GAP), Good Manufacturing Practices
(GMP), Hazard Analysis Critical Control Points (HACCP), Good Hygiene
Practices etc.
One of the GAP systems that have taken
off within the European community is GLOBALGAP. Apart from Germany and
France, most other countries within the EU support this system, as do
the major retailers, which consider it the minimum standard for food
trade. It is important to note that these global standards will
hopefully be harmonized but for the time being, major retailers will
still have their own set of requirements that growers will have to
adhere to.
What is EUREPGAP CERTIFICATION?
GLOBALGAP started as a retailer initiative in
1997 with major inputs and support from the chemical companies.
GLOBALGAP was established by the Euro-Retailer Produce Working Group
(EUREP) with the aim of setting standard and procedures for the
development of GAP.
What are the Objectives of EUREPGAP?
The main objective of GLOBALGAP is, to lead the system
to an EN 45011-based accredited certification system, referring to the
cope of "GLOBALGAP Fruits and Vegetables". Partners from the entire food
chain for fruit and vegetable production have agreed upon the GLOBALGAP
certification document and procedures, which were achieved after
extensive consultation over a three-year period.
Benefits:
Certification to GLOBALGAP will become mandatory as from
March 2003 for farms growing produce for export to Europe, although the
EC may allow some latitude in this regard. At this point in time
different certification systems could be required for export to other
countries such as the USA, and Australia. As Europe is our largest
export destination, GLOBALGAP certification will in all likelihood
become a minimum requirement for entry into the EU market. However, it
should be kept in mind that additional retailer requirements will still
have to be met.
Discussions are already underway to ensure harmonization between the different food safety schemes and benchmarking will be essential to link the various systems. While certification to GLOBALGAP will result in additional costs to growers, there will be numerous benefits. Long-term benefits include more motivated farm workers due to improved facilities, training and better working conditions with a subsequent increase in living standards. This would obviously also result in better productivity and outputs to the ultimate benefit for the grower.
Discussions are already underway to ensure harmonization between the different food safety schemes and benchmarking will be essential to link the various systems. While certification to GLOBALGAP will result in additional costs to growers, there will be numerous benefits. Long-term benefits include more motivated farm workers due to improved facilities, training and better working conditions with a subsequent increase in living standards. This would obviously also result in better productivity and outputs to the ultimate benefit for the grower.
Other benefits include -
- More environmentally sound farming practices
- More judicious use of chemicals and
- Most importantly a cost benefit to the grower due to better management practices enforced by the standard.
It is important to note that GLOBALGAP
only covers produce up to the farm gate and thereafter other systems
such as GMP, HACCP etc will become essential. All food industries must
also implement GMP and GHP, both of which are prerequisite programs for
HACCP. The South African fish industry, represent a classical case study
in terms of its adoption of HACCP. The challenge is now for primary
agriculture and the food procession industries to follow this example.
Besides the fruit and vegetables other GLOBALGAP certification procedures have been developed for fresh flower, while draft documents covering animal production protocols which includes beef and lamb; pig meat; poultry; eggs; dairy; fish farming; and game/exotic foodstuffs, have been issued. Other drafts for crops, such as barley, beans, wheat, linseed, maize, soybeans, etc. have also been prepared for release. Feed is also in the process of being addressed due to the many food scares over the past few year.
Besides the fruit and vegetables other GLOBALGAP certification procedures have been developed for fresh flower, while draft documents covering animal production protocols which includes beef and lamb; pig meat; poultry; eggs; dairy; fish farming; and game/exotic foodstuffs, have been issued. Other drafts for crops, such as barley, beans, wheat, linseed, maize, soybeans, etc. have also been prepared for release. Feed is also in the process of being addressed due to the many food scares over the past few year.
GAP for Growers:
A farmer who practices Good
Agricultural Practices implements proactive food safety control measures
to prevent crop contamination. GAP guidelines can be grouped into four
categories; health and hygiene, water quality, soil supplements, and
environmental hazards. A brief discussion of each is discussed.
Health and Hygiene – Growing
fresh produce requires a significant amount of hand contact during
harvesting, sorting, and packing. A worker who shows signs of diarrhea,
vomiting, or sudden yellowing of the skin or eyes may have a disease
that can be transmitted through food and should not handle fresh
produce. Every food handler should wash his or her hands before starting
work, after breaks, and especially after using the restroom. It may be
difficult to provide the necessary sanitary facilities, but clean,
accessible, and appropriately stocked restroom and hand washing stations
are essential for preventing product contamination.
Water quality—Water
has a many pre- and post-harvest uses for irrigation, pesticide
application, washing harvested produce, cleaning harvest containers, and
for drinking and hand washing. Food safety risks are greatest when
surface water from ponds, streams, or rivers comes into contact with the
edible parts of fruits and vegetables. Ground or well water is usually a
safer choice, but it should be tested regularly and wells should be
inspected to make sure they are intact and not located in areas that are
subject to runoff during storms or floods. Municipal water is the
safest source because you can be sure it has met government safety
requirements. The choice of water to use and the level of risk is
determined by the timing and application method. For instance, a safer
source of water should be used as harvest time approaches or when
overhead irrigation is used since the edible portions of the plant is
likely to come into contact with the water just before harvest. Water
used after harvesting should be free of human pathogens. If the safety
of the water is in doubt, a sanitizer should be added to the water.
Soil supplements—Healthy
soils contain abundant populations of microorganism and most are
harmless to people. In fact, they are beneficial to crops because they
break down organic matter into more readily available plant nutrients.
However, when animal manure is used as a soil conditioner or a source of
nutrients, contamination risks increase. It should be assumed that all
raw manure contains microorganism that can make people sick. Therefore,
proper manure management and application techniques are essential. If
raw manure is applied to fields where fresh produce is grown, allow a
minimum of 120 days between manure application and harvest. Working it
into the soil in the fall of the previous year is even better since long
term exposure to the elements greatly reduces pathogen levels. A better
choice when using animal manures is to follow established aerobic
composting techniques that will raise core temperatures to above 130oF
for at least 5 days. Turn the pile several times to ensure even heat
exposure to all parts of the pile. It is also important to store raw and
incompletely composted manure as far away as possible from crop growing
areas and to prevent runoff after heavy rains or flooding.
Field and Packinghouse Hazards—Farms
and packing houses are by no means sterile environments and there are
ample opportunities for contamination from harvest equipment and
containers, harvest implements, packing equipment, storage facilities,
and during transportation. Growers need to be aware of potential
contamination sources from adjacent properties such as junk yards, toxic
waste sites, and dairy or cattle operations and, to the extent
possible, keep wild animals away from the crop. Harvest containers and
totes should be cleaned before each use and stored so they are protected
from sources of contamination.
The voluntary recommendations described
above are applicable to all fresh produce growers. But growers who
supply fresh produce to grocery stores and restaurants are increasingly
being asked to supply documented evidence that GAP standards are being
followed. An inspection from an independent third party auditor is
typically required at some point during the harvest season.
There are resources available to those
who have received certification notices from their wholesale buyers. A
new United States Department of Agriculture audit service is available
that is supported by funds from the Pennsylvania Department of
Agriculture. Currently under development from Penn State Extension and
the Department of Food Science is a training program that will help
growers understand farm food safety risks and develop a food safety
plan.
What Growers Should Know
Growers can minimize the pre-harvest risk
of contamination from pathogen sources such as irrigation water, green
or inadequately composted manure, or wild animals, through the following
GAPs practices:
Irrigation and Spray Water Quality
E.coli and Salmonella
- Irrigation water is from a capped well in good condition that can be readily treated if indicator organisms are detected in annual water test.
- Source of water for topical sprays is from a capped well in good condition that can be readily treated if indicator organisms are detected in annual water test.
- All water sources are tested for indictor organisms such as thermo tolerant coliforms and generic E. coli with records kept on file.
- Findings and efforts of local watershed committees are known.
- Records are kept of monitoring of sediment levels in surface water used for irrigation.
- Irrigation method used for fresh produce is known to be free from pathogens.
- Backflow prevention is in place with no cross connections between water supplies.
- Self-assessments or consultant assessments are made (and documented) to reduce negative environmental impacts of farming practices.
On-Farm Wells
- Well casing and well cap seal condition is good.
- Recommended well-casing depth is verified with local health department.
- Records are maintained of location and maintenance of on-farm septic systems.
- Records are kept of well positions and distances in relation to potential contamination sources (e.g. fertilizer or pesticide storage and handling areas, livestock yards, septic leach fields, manure piles, fuel storages, direction of surface water runoff, and diversions of surface water runoff).
- Record/diagram exists of anti-backflow or check-valve devices on plumbing (indicate if cross connections exist between water supplies).
- Records of all annual water tests are on file (tested for nutrients and chemical/microbial contaminants).
Manure Sources and Application Practices
- Manure handling documentation from provider is on file.
- Only mature-animal manure is applied to produce fields (never from young, immature animals).
- Time between manure application and harvest is always maximized.
- Pathogen contamination risks on recently manured ground are considered when making crop choices. (For example, never plant lettuce or root crops on recently manured ground).
- Manure teas are never used.
- No manure is used to side dress produce crops.
- Barriers are used to reduce manure runoff or movement to surface water sources, to minimize risks of pathogen contamination of water used by downstream neighbors.
- Produce is not grown in fields that might receive manure run-off.
- Manure is never spread to fields that are water saturated, prone to flooding or runoff, and is not spread on frozen or snow-covered ground.
- Detailed records are kept of manure use.
On-Farm Manure Storage and Handling
- Manure storage areas are isolated from produce fields and handling facilities.
- Proper slurry storage periods are observed, prior to field application.
- Manure storage facility is covered, and there is no opportunity for liquid runoff.
- Surface diversions are present to prevent clean water from entering manure storage.
- There are records of slurry storage engineering design and inspection, with emergency plan for pit failure or spills.
- There are records on file of farm environmental impact assessment, with record of necessary changes made.
Compost Sources and On-Farm Storage
- Compost handling documentation from the provider is on file.
- Records of composting conditions for manure and bedding are on file.
- On-farm compost storage is secured, prior to land application.
Compost Application Practices
- No compost teas are used.
- No produce crops are side dressed with compost.
- Barriers are in place to reduce compost runoff or movement to surface water sources.
- There is detailed record keeping of compost use.
Herd Health
- Standard operating procedures (SOPs) or protocols are written to protect herd health and are updated continuously based on consultant or vet advice, all of which are recorded.
- Manure handling of young or new animals is separate from older animals, clean water movement on-farm is protected through containment of barnyard runoff, restriction of Hygiene
- Workers receive training on hand washing and personal hygiene for food safety.
- Management exists of worker training programs on food safety and personal hygiene.
- On-farm signage of personal hygiene requirements is posted – instructions for hand washing and personal hygiene for food safety in English and non-English (diagrams for benefit of illiterate workers).
- Worker illness is reported, as required.
- Records are kept of worker training.
- Workers are trained regarding quality and grade of harvested product.
- Harvest aids, field packing equipment and machinery are washed and sanitized daily.
- Workers practice proper hand washing.
- Gloves are used properly while harvesting.
- Proper procedures are followed when loading field bins. (Workers are not allowed in bins.)
- Harvesting, packing and shipping containers are new or clean and sanitized prior to each use.
- Containers used for packing produce are properly stored.
- Soil is removed from produce and bins in field. Bins are cleaned and sanitized prior to field use.
- Written SOPs exist for all aspects of field harvest sanitation, with documentation that SOPs are being implemented.
- Written SOPs for pest control of rodents, birds and insects in storage and packing areas, with daily inspections and records.
- Soil is removed from produce and bins in field.
- Overhead light bulbs are screened or covered.
- Backflow devices are in place to protect water source.
- Written SOPs exist for packing line sanitation and damage inspection, with daily inspection records.
- Good grade oils and lubricants are used.
- Proper storage of containers used for packing and shipping ensure containers are not exposed to rodents, dust or condensation.
- Cull pile management occurs at proper location, with daily composting or appropriate removal.
- Workers practice proper hand washing.
- Gloves, smocks and aprons are properly worn during packing.
- Shipping trucks are properly sanitized, with recorded documentation.
- There are written SOPs for all aspects of packing house sanitation, with records of routine verification of practices.
- Soil is removed from produce and bins in field to prevent contaminating wash water or other loads of produce.
- Potable-quality water is used for washing produce and making ice, with results of annual water test on file.
Proper cleaning of produce before storage
- Water quality in dump tanks, flumes, hydro coolers or other batch-water tanks is monitored several times a day, with appropriate chlorine or other disinfectant levels maintained for each particular crop. Water pH is monitored and adjusted to correct levels.
- There are written SOPs for temperature management of water in dump tanks (no more than 10˚ F cooler than produce).
- Records are maintained of scheduled cleaning of ice storage and handling facilities.
- Backflow devices separate dump tanks from water source.
- Harvesting, packing and shipping containers are new or clean and sanitized prior to each use
- Proper storage of containers used for packing and shipping ensures containers are not exposed to rodents, dust or condensation.
- A cold chain is maintained to minimize growth of pathogens, with records of monitored temperatures.
- There are written SOPs for cleaning of temperature-controlled produce storage, with records to verify implementation.
- There is proper refrigerated- or cold-room loading and management.
- Refrigerated or temperature-controlled trucks are used to move produce optimizing crop post-harvest quality. Temperatures are printed on manifests to ensure maintenance of the cold chain. Temperature monitoring records are kept.
- Prior to loading produce, shipping vehicle is inspected for cleanliness, odors and debris, and cleaned and sanitized, if needed. Records are kept.
- A trace-back system is implemented on the farm, coding for field, harvest date and crew, with records maintained for access by grower, auditor or inspector.
- Farm records demonstrate adherence to SOPs and scheduled protocols, such as monitoring of restrooms, worker training, product coding, and postharvest sanitation. When variations in protocols occur, they are noted in the records. All farm records are verified by management and kept on file.
- Product identification is in place for each piece or container of produce shipped from the farm. It is coded to allow tracing from field or origin to the distributor. The coded lot numbers are included on the bill of laden.
- Records of results of annual self-assessments, including action plans and dates of implementation, are kept on file.
- A written recall plan is updated and reviewed regularly by farm management and employees. Copies of the plan are filed with farm support services, including lawyers and distributors.
- The written recall plan includes names of employees to serve as recall team leaders, process for notification of the public and regulatory agencies, procedures for implementing the recall, strategies for handling recalled produce and methods for verifying recall plan effectiveness.
- Recall Notification Contacts include current phone and fax numbers for the key farm personnel, produce buyers and distributors, and farm support agencies. Notification will include request that all contacted parties reply to the notice.
- A mock recall is conducted on the farm to test the recall strategy and verify trace-back procedures.
- Records of any customer complaints, responses and actions taken to fix problem are keep on file.
- Farm and packing shed buildings are locked when not occupied. Access keys are restricted to designated farm personnel.
- Visitor protocols limit and monitor access of all non-employees. These protocols are documented and all employees are aware of them.
- Standards for employee hiring are developed with consideration for biosecurity.
- All employees are trained to notify their supervisor if they see suspicious vehicles or people, unusual product or suspicious packages on the farm, in the packing shed or around farm buildings.
- Public Health, Security and Bioterrorism Preparedness and Response Act of 2002–Farm owner, operator or manager is aware of the act and understands how their operation is affected.
- Farm operation qualifies as a food production facility under this act and has been registered.
Crisis Management
- Farm owner/operator has received crisis management training, and a written crisis management plan is in place.
- The farm has individuals who have media training and are familiar with farming operations to answer questions from the media. These individuals are familiar with all farm food safety protocols that are in place to prevent problems.
- The farm has a crisis management team designated and a plan to assign employees to different tasks should a crisis occur. Each critical person has a backup.
- Employee training includes discussion of the crisis management plan and employee responsibilities in the event of a crisis.
- The crisis management plan outlines which operations must continue and those that can be temporarily halted during a crisis.
- The crisis management plan includes a list of all priority contacts that support or provide services to the farm in the event of a crisis including lawyers, grower organizations, state health officials and vendors.
- A mock crisis has been conducted to insure the plan is effective.
- Pesticides are applied according to label directions and at less than label rates when effective.
- A spill kit is readily available near mixing area. A holding tank for rinsate is available. Excess material and rinsate is used according to label instructions.
- A spill response plan is written, updated and routinely reviewed by farm management and employees. Phone numbers of emergency response personnel are posted near all phones and authorities are notified immediately after a spill of a hazardous compound.
- SOPs are written for maintenance, calibration and inspection of spray equipment.
- Records of spray equipment maintenance are kept.
- A drift management plan is written and followed.
- Records of all pesticide applications are kept on file (includes date, chemical and trade name, EPA registration number, rate applied, weather conditions, stage of crop, target pest, area treated and name and certification number of applicator).
- Crops are inspected for pests during critical periods of crop and pest development. The farm uses IPM and pesticides. Pesticides are only applied when pest populations are large enough to cause economic losses.
- Spray water is from a municipal, treated water source or from ground water obtained from a properly constructed, capped well, in good condition, that could be readily treated if indicator organisms were detected in annual water tests.
- Any person who handles and applies pesticides is a certified applicator.
- All pesticide applicators have access to and wear proper safety equipment for applying pesticide.
- The pesticide storage area is locked and used only for pesticides.
- Pesticide storage area is designed with impermeable shelves over and impermeable floor with curbs or dikes to contain leaks or spills. There is no floor drain or drain is to an acceptable holding tank.
- Signs are posted notifying of pesticide applications. Workers are prevented from re-entry to fields until the re-entry period has expired.
- No produce is harvested until the legal number of days, post application, as stated on the pesticide label.
- Proper pesticide container disposal is followed.
- Smoking, eating chewing gum, drinking beverages, or using tobacco should be confined to areas away from the growing area
- If there is a significant risk for contamination, policies should be established to minimize this risk.
