Interpretation guidelines forBrunei GAP

Produce Quality ModuleNovember 2012

Disclaimer

The views expressed in this information product are not necessarily those of the Governmentof Brunei nor does the Government of Brunei vouch for the accuracy of the material. No respon-sibility or liability will therefore be accepted by the Government of Brunei in relation to any useor reliance on the material contained in this publication.

ContentsAcknowledgements

Introduction .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Purpose and scope of guide

Guide sections

Hazards and causes of quality loss ................................ ............................. 3

Quality hazards

Quality loss during production

Quality loss at harvest

Quality loss during postharvest handling

GAP requirements ..................................................................................... 10

2.1 Quality plan

2.2 Planting material

2.3 Fertilisers and soil additives

2.4 Water

2.5 Agrochemicals

2.6 Harvesting and handling produce

2.7 Handling of produce

2.8 Storage and transport

2.9 Traceability and recall

2.10 Training

2.11 Documents and records

2.12 Review of practices

Self-assessment checklist – good agricultural practices ................................ 27

Example quality plan ...............................................................................

Examples of documents and records .......................................................... 37Appendices

1. Glossary of terms

2. References and additional information

Acknowledgements

Editors

Dr. Robert Premier, from Global F.S. pty ltd, Victoria, Australia

Mr. Scott Ledger, Queensland, Australia The original publication was prepared by a working group involving representatives from all ASEAN membercountries and the editors of this guide.

This document is a revised and modified version of an ASEAN Secretariat publication related to ASEAN GAP. Ithas been reproduced and modified here in accordance to the ASEAN secretariat copyright process..

Copyright © ASEAN Secretariat 2006All rights reserved. Reproduction and dissemination of materials from this publication for educational or other noncommercial purposes is authorised without any prior written permission from the copyright holders provided thesource is fully acknowledged. Reproduction of materials in this publication for resale or other commercial purposesis prohibited without written permission of the copyright holders.

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1. Introduction1.1 Purpose and scope of guide

This interpretive guide was designed to assist producers, packers, supply chain businesses, trainers, govern-

ment representatives, auditors and others to understand the practices required for implementing the Food Safety

Module of Brunei GAP. It provides guidance on “what has to be done” to implement the required practices.

Separate interpretive guides are available for the other Brunei GAP modules.

Products that present high risk to food safety, such as sprouts and minimally processed products, are not covered

in the scope of Brunei GAP. Brunei GAP may be used for all types of productions systems but it is not a standard

for certification of organic products or GMO free products.

1.2 Guide sections

The guide contains background information on types of quality hazards and causes of quality loss, guidance onimplementing the GAP requirements, a self-assessment checklist to review compliance with the requirements,examples of documents and records, a glossary of terms and references and additional information.

Section 2. Hazards and causes of quality loss

This section provides information about the potential quality hazards and causes of quality loss. A quality hazardis any characteristic that prevents the produce from meeting the requirements of a customer or government regu-lation. Produce quality can be lost at any step during production, harvesting and postharvest handling.

Section 3. GAP requirements

The good agricultural practices for controlling quality hazards are grouped into 10 elements. Each element hasbackground information to explain how quality can be lost. Specific information is then provided for each practiceto explain what is required to implement the practice. In some cases, two or more practices are grouped togetheras the guidance information is the same for both practices.

Section 4. Self-assessment checklist

The self-assessment checklist enables the level of compliance with the good agricultural practices contained inthe food safety module to be checked. The relevance of the practices will depend on the location of the farm orpacking business, type of produce, and the systems used for production, harvesting, handling, packing, storageand transport. The person assesses whether the practice is done correctly or if attention is needed or if the prac-tice is not relevant. If attention is needed, the actions required are identified and recorded.

Section 5. Example quality plan

This section contains an example of a quality plan for production, harvesting and postharvest handling of man-goes. For each process step, the quality plan describes the quality hazards that may occur, the causes of qualityhazards and the good agricultural practices required to prevent or minimise the risk of the quality hazards occur-ring.

Section 6. Examples of documents and records

The section contains examples of documents and record forms that are required to implement various practices inthe produce quality module. The documents and record forms are examples only and other methods and formatscan be used..

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Appendix 1. Glossary of terms

This appendix contains definitions for the abbreviations and terms used in the guide.

Appendix 2. References and additional information

This appendix contains references and additional information on control of quality hazards for fresh produce. Itincludes lists of training programs, GAP guidelines, publications, GAP systems and organisations.

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Hazards and causes of quality loss

Quality hazards

A quality hazard is any characteristic that prevents the produce from meeting the requirements of a customer orgovernment regulation. For example the produce quality may not meet the requirement of a customer for size,colour, maturity, external appearance, flavour, or shelf life. The produce may also not meet the quarantine regula-tions of an importing country because of the presence of a pest or disease or it may be incorrectly labelled.

There are three types of quality characteristics – external appearance, internal quality, and hidden quality.

External appearance includes those characteristics that can be seen by the eye. Examples are colour, size,shape, disease, insects, blemishes, and packaging.

Internal quality includes those characteristics that can’t be seen from the outside and the produce needs to becut or eaten to identify the quality. Examples are colour, firmness, texture, flavour, aroma, disease and insects.

Hidden quality includes those characteristics that can’t be seen, smelt or tasted. Examples are shelf life, nutri-tional value and genetic modification.

There are some basic quality characteristics that customers expect when purchasing fresh produce. Examplesare:

Free of major injury, spoilage or blemish likely to affect keeping quality

Not overripe, excessively soft or wilted

Free of excessive dirt, unacceptable chemical residues and other foreign matter

Free of fore ign odours and taste

Free o f quaran t ine pes ts

Produce quality can be lost at any step during the production, harvesting and postharvest handling of freshproduce.

Grading for quality

Not only is the quality of individual pieces important, but the overall quality of the combined saleable unit is alsoimportant. The buyer will have expectations for the quality of the saleable unit – for example, bundles of leafy veg-etables, a basket, crate or carton of fruit.

Many customers require the produce to be uniform in quality within the package. This may be uniform colour,size, weight, shape, or some other characteristic. To achieve uniformity, the produce is graded for quality either atharvest, packing or during a repacking stage.

Grading is usually done by humans, either pickers or packers, although machinery or measurement devices areincreasingly being used. Accuracy of humans is typically lower than with machinery, but can be improved withsuitable training.

Achieving perfect uniformity is rarely possible so some level of variability has to be allowed. Decisions have to bemade about what range of attribute between the lower limit and upper limit will be allowed. For example, for a pro-duce weight requirement of 250 grams with an allowance of 10%, the weight range would be 225 to 275 grams.

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Figure 1. Grading tomatoes by colour to satisfy the requirements of different buyers

Quality loss during production

The inherent quality of produce is determined by the production practices. Once produce has been harvested,produce quality can not be improved. Production practices affect all types of quality characteristics.

External characteristics such as colour, size, and shape are affected by practices that impact on plant growth andcrop load such as water and nutrition management, pruning and thinning. External appearance can be reduced bydisease infection, pest damage and mechanical injury such as wind rub.

The internal appearance, eating quality, shelf life and nutritional value of produce is reduced by water stress, inad-equate plant nutrition and excessive crop loads. GAP during production is aimed at increasing the inherent qualityof produce at the time of harvest.

Quality loss at harvest

The maturity of produce not only affects the quality at harvest but also the self life of the produce. Maturity refersto the stage of development in the process of growing of the fruit or vegetable. Maturation continues until the startof senescence, leading to the death of the produce.

Determining when produce is mature and ready for harvest can be a difficult decision. For some crops, maturityindices have been developed to assist in the decision process. For other crops, harvesting at the correct time canbe highly subjective.

The optimum maturity for harvest is when the plant has completed sufficient growth and development to ensurethat produce quality and shelf is acceptable to the consumer. Most produce start to senescence once harvested,eventually leading to death. If this produce is harvested too mature, senescence may occur before the producereaches the consumer. If this produce is harvested immature, quality characteristics such as colour, size, shape,flavour and texture will be reduced.

Fruit crops undergo a ripening process as part of maturation. Ripening involves changes in fruit characteristicsthat lead to increasing eating acceptability. Examples of these changes are softening, decrease in acids andtannins, increase in sugars, development of aroma and changes to skin colour. For some fruit such as mango,banana and tomato, these changes continue after the produce is harvested.

If fruit is harvested when they are not mature, they may lack the required flavour or texture for the consumer. Iffruit is harvested too mature, senescence may occur before the produce reaches the consumer.

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Examples of the different types of produce are:

Stems and leaves – asparagus, celery, lettuce, cabbage

Flowers – artichoke, broccoli, caulif lower

Partially developed fruit – cucumber, green bean, okra, sweet corn

Fully developed fruit – apple, pear, citrus, tomato

Roots and tubers – carrot, onion, potato

The methods for measuring maturity must be simple, as it may need to be assessed in different places such as inthe field or packing shed or in the market.

Quality loss during postharvest handling

There are many causes of quality loss after harvest. Quality loss can be due to the normal biological processes,which can be slowed but not stopped, and can be the result of poor handling practices.

Major causes of quality loss after harvest are

Accelerat ion of senescence (aging)

W a t e r l o s s

Mechan ica l i n ju r ies

Ph ys io l og ica l d i so rde rs

D i s e a s e i n f ec t i o n

Growth and deve lopment

Acceleration of senescence (aging)

All fruits and vegetables are alive and the biological processes continue to be active after harvest. Senescence isthe process of aging leading to death, and it commences immediately at harvest. The rate of senescence has tobe managed to minimise loss of quality. Common symptoms of senescence are excessive softening, tissue break-down, loss of colour, loss of flavour, off-flavours, and tissue discolouration.

Fruit and vegetables continue to use oxygen and produce carbon dioxide after harvest. This process is called res-piration. During respiration, heat is also produced.

There are two different types of respiration processes – climacteric and non-climacteric. With climacteric respira-tion, the produce undergoes a burst of respiration that coincides with the initiation of ripening in fruit. After reach-ing a peak, respiration falls again. Examples are ripening fruit such as mango, banana, papaya and tomato.

With non-climacteric respiration, there is no burst or rapid rise in respiration. Examples of non-climacteric produceare vegetables and fruits such as carambola, citrus, and pineapple.

Produce varies greatly in the rate of respiration rate. The rate of deterioration of produce is related to the respira-tion rate. The following table shows four categories of respiration and examples of produce for each category.Generally, mature plant parts have low respiration and actively growing plant parts have high respiration.

Respiration rate Product

Low Garlic, onion, citrus

Moderate Cabbage, carrot, mango, tomato, banana

High Cauliflower, strawberry

Very high Broccoli, asparagus, sweet corn, mushroom

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The respiration rate is temperature dependent – the higher the temperature, the higher the respiration rate.Control of temperature is crucial to minimising loss of quality through senescence.

Temperature control starts with rapid cooling after harvest to remove field heat. Common methods used to coolproduce include cooling with air, water, and package icing.

Source: Dr. T. O’Hare, Department of Primary Industries and Fisheries, Queensland, Australia

Figure 2. Effect of temperature on quality of Chinese mustard after 4 days storage.

Water loss

All plants undergo water loss through a process called transpiration. This process continues after harvest.Produce varies greatly in transpiration rate. Generally produce with large surface areas have high transpirationrates and produce with protective skins have low transpiration rates.

Symptoms of water loss include shrinking, wilting, shrivelling, softening and loss of crispness and juiciness. Thelevel of water loss where symptoms become visible varies between products. Some leafy products show symp-toms at about 2% water loss while some fruit do not show symptoms below 6% water loss.

The rate of water loss rate is temperature dependent – the higher the temperature, the higher the water loss. Airmovement across the produce surface can also accelerate water loss. For produce with high transpiration rates,protecting produce during storage or transport from excessive air movement is important.

Water loss can be reduced by holding the product at reduced temperature and in an environment with high mois-ture content (for example in a plastic bag). Application of a surface coating such as wax can also reduce waterloss but is suitable mainly for low respiration products because the coating can impede oxygen and carbon diox-ide movement.

Mechanical injuries

Mechanical injuries can occur at any stage of harvesting, grading, packing and transport. Injury symptoms canappear externally or internally. They may be visible almost as soon as they occur, or they may only become vis-ible at some later time.

Mechanical injuries not only cause a loss of appearance, they can also increase water loss, stimulate increasedrespiration or ethylene production, and allow entry of disease organisms.

The major types of injuries are

B r u i s i n g

A b r a s i o n

Wounds (cuts and punctures)

Crack ing and sp l i t t i ng

When soft produce are bruised, external symptoms are usually easy to recognise, such as flat spots or shape dis-tortions. On produce with firm or hard external surfaces, bruising is frequently not visible. The hard surface may

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distort and return to normal shape after impact, leaving damaged areas inside that only become visible to the con-sumer. The areas of damage usually appear as translucent or discoloured areas.

Bruising can be caused by impact or pressure damage. Impact damage can occur from dropping of individualproduce or packages or hard knocks on equipment and during transport. Pressure damage can occur in productstacked too high or packed in a container unable to support the required weight.

Abrasion (rubbing) of surface tissue leads to rupture of cells. Loss of water and cell death occurs, leaving dryblack or brown areas on the surface. Some of this injury may be visible immediately, but frequently takes severaldays to become visible. Symptoms can be severe for fruit which undergo ripening such as banana. Commoncauses of abrasion injury are rubbing of produce against dirty or rough surfaces of containers and equipment andrubbing of loosely packed produce during transport.

Heavy impacts to rigid or hard produce can cause cracking or splitting. This can occur when a single produce isdropped on to a hard surface, a container of produce is dropped or loose produce bounce against each otherduring transport.

Bruising Abrasion

Cracking and splitting Wounds

Figure 3. The major types of injuries are bruising, abrasion, cracking and splitting and wounds

Physiological disorders

External factors can cause some of the active biological processes occurring in produce to fail or be disrupted,resulting in quality loss. Examples of these physiological disorders are:

H e a t i n j u r y

Chi l l ing (co ld) in ju ry

Ethy lene damage

Carbon dioxide damage

Low oxygen (anaerobic) injury

Heat injury. When produce is exposed to high temperatures, some of the quality characteristics are adverselyaffected. The effect of high temperature is produce specific but generally occurs above 30°C.

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Sources of heat can be the sun shining onto packed produce, or onto the side of a transport vehicle. Excess heatbuild-up can also occur in stacks of produce with high respiration rate. The heat of respiration causes the produceto self-heat, particularly if it has not been adequately cooled.

Colour changes can be affected, such as inhibition of green colour loss. In extreme cases brown areas canappear on the skin. Other symptoms include

Excess ive sof tness

O f f f l a v o u r s

Yel low ing of leaves

W i l t i n g

Chilling injury. Produce exposed to excessively low temperatures can suffer chilling injury. Common symptomsare surface pitting, discoloured skin areas, darkening of flesh or water soaked areas of flesh. Chilling injury canoccur during cooling, storage and refrigerated transport.

Produce varies greatly in sensitivity to low temperatures. For example, climacteric tropical and sub-tropical fruitare affected by temperatures below 12°C while pineapple has been shown to suffer chilling injury at 20°C.

Figure 4. Bananas (grey skin) can suffer chilling injury below 12°C and pineapples (flesh browning andblackening) below 20°C.

Ethylene damage. Ethylene is a hormone that is involved in plant growth, development, ripening and senes-cence. Climacteric fruit experience an increase in ethylene production rate that coincides with ripening. These fruitrelease ethylene during ripening. Non-climacteric produce generally have a low ethylene production rate.

Ethylene in the air around produce can have both a positive and negative effect. The positive effect is the use ofethylene to control the ripening of climacteric fruit such as banana and tomato. However if unwanted ethylenebuilds up in the air around sensitive produce, it can induce or increase the rate of ripening and water loss andcause injuries.

Symptoms of ethylene damage include surface pitting, increased disease incidence, yellowing, and increasedsoftening. Ethylene damage is typically caused by the mixing of ethylene producing and ethylene sensitive pro-duce during storage and transport.

Carbon dioxide damage. Carbon dioxide produced by respiration can build up in situations where ventilationis inadequate. For example, plastic bags can be used to create a modified atmosphere to extend the life of theproduct. Carbon dioxide can build up and be difficult to manage, particularly when temperature control is belowoptimum.

Some leafy products such as lettuce and chinese cabbage are sensitive to 2% carbon dioxide, suffering brownspots or brown vascular tissue. Carbon dioxide injury in fruit usually appears as skin discolouration and internaldiscolouration and possibly with water-soaked appearance.

Low oxygen injury. Produce, particularly fruit, held at atmospheres below 2% oxygen can suffer injury. Normalrespiration fails and the product undergoes anaerobic respiration. This can occur when controlled or modifiedatmosphere storage and transport is incorrectly managed. The most common symptom is the formation of off-flavours.

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Disease infection

Infection by disease organisms, mostly bacteria and fungi, is a major cause of quality loss in many fruit and veg-etables. Infection can occur in the field during growth, or during postharvest handling. Spoilage organisms can bespread in wash water, particularly when the water is not is not changed frequently.

The susceptibility of produce varies considerably and is affected by several factors. One important factor ismechanical injury, where bruises, abrasions, cracks and cuts allow the organism to enter the produce.

Subjecting produce to stress such as excessively high or low temperatures, high or low humidity or unsuitableatmospheres can allow infection to occur or can increase disease development. Disease develops quickly inproduce in an advanced stage of senescence.

Figure 5. Mechanical injury increases the susceptibility of produce to disease infection. Bruises, abrasions,cracks and wounds allow disease organisms to enter the produce.

Disease symptoms may range from small surface lesions that degrade appearance to severe infections withexternal and internal breakdown of a substantial part of the produce. Symptoms of moderate severity commonlyappear as areas of excessive softness, off-colour or off-flavour.

Growth and development

Some types of produce continue growing after harvest. This can detract from the appearance of the produce andalso cause quality deterioration internally as the produce uses its reserves to support the growth.

Sprouting of potatoes, shooting of onions, and elongating and changing shape of asparagus are examples of con-tinued growth after harvest. Formation of fibres can also occur in some produce.

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3. GAP requirementsThe good agricultural practices for controlling produce quality hazards are grouped into 10 elements. For the firstelement, “Quality plan”, the method for developing a quality plan is described. For the other elements, potentialcauses for quality loss are described and specific information is then provided for each practice to explain what isrequired to implement the practice. In some cases, two or more practices are grouped together as the guidanceinformation is the same for both practices.

2.1 Quality plan

Practice 2.1.1.Practices that are critical to managing produce quality during production, harvesting and post-harvest handling are identified in a quality plan for the crop grown.

The good agricultural practices required to control produce quality hazards vary with the type of produce and howit is grown, harvested, handled, packed and transported. Each farmer or employer must identify the practices thatare critical to managing quality and document them in a quality plan.

A quality plan contains the following information:

Process steps What steps are involved in growing, harvesting and postharvest handling?

Quality hazards What quality loss can happen if something goes wrong during the process?

Causes of quality loss What can go wrong during the process to cause the quality loss?

Good agricultural practices What control measures, monitoring activities and record keeping are needed to

prevent or minimise the risk of the quality hazard occurring?

An example of a quality plan for production, harvesting and postharvest handling of mangoes is described insection 5.

2.2 Planting material

Practice 2.2.1 Crop varieties are selected to satisfy market requirements.

It is important that the crop variety selected to be grown is acceptable to the customers who purchase theproduce. There are often many varieties available from which to select. The best way to identify the preferredvarieties is to read industry publications and talk to customers such as traders, wholesalers and retailers.

Practice 2.2.2. If planting material is obtained from another farm or nursery, either a recognised plant healthcertificate or a guarantee that the material is good quality is provided by the supplier.

The health of the planting material will directly affect the growth of the crop, which impacts on the quality of theproduce. Unhealthy plants are more susceptible to pest and disease attack and disorders such as misshapenproduce, and produce is typically smaller in size and has reduced shelf life.

To ensure that the planting material is healthy when obtained from another farm or nursery, the farmer shouldrequest the supplier to provide a recognised plant health certificate or a guarantee that the material is goodquality.

2.3 Fertilisers and soil additives

Fertilisers are used to provide nutrients for plant growth and soil additives are used to improve soil structure. Someexamples of soil additives are gypsum, animal and plant manures, sawdust and coconut pulp. Adequate nutritionis essential to ensure healthy plant growth. Unhealthy plants are more susceptible to pest and disease attack anddisorders such as misshapen produce, and produce is typically smaller in size and has reduced shelf life.

Excessive fertiliser use can cause excessive plant growth, which can lead to quality loss such as poor colour,deformities, internal disorders and reduced shelf life.

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Practice 2.3.1. Nutrient application is based on recommendations from a competent authority or on soil orleaf or sap testing and the nutritional requirements for the crop grown.

Nutrient requirements vary depending on the type of produce grown, the production method, the soil type andcharacteristics, and the previous application of fertilisers and soil additives. Nutrient application must be based onthe nutritional requirements of the crop and recommendations from a competent authority or on soil or leaf or saptesting.

Recommendations for fertiliser application are typically available in industry publications produced by competentauthorities such as the Department of Agriculture. Further advice can be obtained from advisers such as extensionofficers, consultants and resellers. Before using an adviser, request them to show proof of their competence.Examples of proof are qualifications from an education institution, statement of knowledge and experience from acompetent authority, and a training course certificate.

Advisers can also provide advice on soil and plant testing. Soil testing is done to check the availability of nutrientsin the soil while leaf or sap testing is done to check the level of nutrients in the plant.

Practice 2.3.2. Areas and facilities for composting of organic materials are located, constructed andmaintained to prevent contamination of crops by diseases.

Rainfall runoff from compost made from plant materials, particularly old crop residues, may be a source of dis-ease if the compost heap is located close to production sites and water sources. Compost areas and facilitiesneed to be constructed with barriers, drainage systems, and covers to prevent contamination of produce fromplant diseases.

Figure 6. Rainfall runoff from compost made from plant materials, particularly old crop residues, may be asource of disease if the compost heap is located close to production sites and water sources.

Practice 2.3.3. The application of fertilisers and soil additives is recorded, detailing the name of the productor material, date, treatment location, application rate and method, and operator name.

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A record of fertilisers and soil additives applied must be kept to help guide the nutrient application for the cropgrown and for future crops. The history of fertiliser application on the site is an important factor when determiningthe nutritional requirements of a crop. If problems occur with produce quality, the fertiliser and soil additive recordmay help determine if poor nutrition is the cause of the problem.

The record of the application of fertilisers and soil additives can be recorded in a log book or on a record form. Anexample of a record form is contained in Section 6. Examples of documents and records.

2.4 Water

Adequate water is essential to ensure healthy plant growth. Unhealthy plants caused by water stress are moresusceptible to pest and disease attack and produce is typically smaller in size and has reduced shelf life.Excessive water application can also stress the plant and lead to quality loss such as splitting and reducedshelf life.

Practice 2.4.1. Irrigation use is based on crop water requirements, water availability, and soil moisture levels.

The need for irrigation varies with each type of produce grown and the location and production method.The important factors to consider are crop water requirements, water availability and soil moisture levels.Recommendations for irrigation use are typically available in industry publications produced by competentauthorities such as the Department of Agriculture.

Further advice can be obtained from advisers such as extension officers, consultants and resellers. Before usingan adviser, request them to show proof of their competence. Examples of proof are qualifications from aneducation institution, statement of knowledge and experience from a competent authority, and a training coursecertificate.

Water for irrigation may be available from a range of sources – for example, farm dams, underground bores, riv-ers and watercourses, irrigation schemes. A range of irrigation systems are available and selection depends onhow much water is available, the type of produce grown, production system, availability of labour and finances.Irrigation systems vary from low volume, efficient systems such as trickle irrigation to high volume systems suchas spray and flood irrigation.

Soil moisture levels can be measured by a simple method such as digging a hole in the soil or by usingequipment such as tensiometers and soil moisture probes.

Spray irrigation Trickle irrigation

Figure 7. Selection of irrigation systems depends on how much water is available, the type of producegrown, production system, availability of labour and finances.

2.5 Agrochemicals

Chemicals are used during the production of fresh produce for control of pests (insects, disease, weeds), regula-tion of growth and thinning of crops, and after harvest for treating produce for disease and insect control, applyingsurface coatings to reduce moisture loss or improve appearance, and for sanitising water and equipment surfac-es. To ensure that chemicals are used effectively to prevent or minimise quality loss, chemicals must be approvedfor use on the type of produce grown and must be applied according to label or permit instructions.

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Integrated pest management systems are recommended where possible to reduce the risk of chemical resistanceand excessive residues and the impact of chemicals on the environment.

Practice 2.5.1. Employers and workers have been trained to a level appropriate to their area of responsibilityfor chemical application.

Incorrect selection, mixing, and application of chemicals can lead to inadequate pest control, spray burn, residuesexceeding the MRL or visible chemical residues on the produce. Training is important to ensure that employ-

ers and workers have the appropriate level of knowledge and skills, which varies with area of responsibility. Forexample, the person who has overall responsibility for chemical use must have knowledge about all aspects andbe able to train workers. A worker who applies the chemical must have knowledge and skills on preparing thespray mix and the operation of equipment.

Evidence is required to show that people have been trained to the appropriate level. This may vary from a certifi-cate from a formal training course to a note in a log book. The information to record is the person’s name, date oftraining and topics covered.

Source: Mr. S. Menon, QA Plus Asia-Pacific Sdn. Bhd., Malaysia

Figure 8. Employers and workers must be trained to a level appropriate to their area of responsibility forchemical use.

Practice 2.5.2. Crop protection measures are appropriate for the control of pests.

The crop protection measures required vary with the type of produce grown, the production system, pest pressureand environmental conditions. Recommendations for crop protection are typically available in industry publicationsproduced by competent authorities such as the Department of Agriculture.

Further advice can be obtained from advisers such as extension officers, consultants and resellers. Before usingan adviser, request them to show proof of their competence. Examples of proof are qualifications from aneducation institution, statement of knowledge and experience from a competent authority, and a training coursecertificate.

Practice 2.5.3. Integrated pest management systems are used where possible.

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An integrated pest management (IPM) system integrates multiple strategies for managing pests to minimise theuse of synthetic pesticides. The strategies include encouraging beneficial insects and microorganisms to flourish,good crop hygiene and plant health, regular monitoring of crops for pests, using biological control agents, andselective use of synthetic pesticides.

Evidence is required to show that an IPM system is used. Examples of evidence are records of crop protectionpractices such as pest monitoring results, use of biological control agents, and spray application.

Practice 2.5.4. Chemicals are only obtained from licensed suppliers.

Chemicals obtained from unlicensed suppliers may be incorrectly identified or not true to the label contents ormay contain impurities. This can lead to inadequate pest control, spray burn, residues exceeding the MRL orvisible chemical residues on the produce.

Practice 2.5.5. Chemicals used on crops are approved by a competent authority in the country where thecrop is grown and intended to be traded, and documentation is available to confirm approval.

The use of approved chemicals is not only important for food safety but also to ensure that the chemicals areeffective for the purpose and produce quality is maximised. Most countries have authorities responsible for regis-tering the use of chemicals on farms. Approval to use the chemical may be listed on the label or a permit may beissued for its use.

Chemicals are typically approved for a particular purpose for specified crops. The approved use and MRL must beconfirmed for not only for the country where the produce is grown but also for where the produce is intended to

be traded. It is possible that a chemical may be approved with a particular MRL in the country where the produceis grown but is banned or has a different MRL where the produce is to be traded. Biopesticides, which are madefrom biological sources, must also be approved for use on the produce grown.

Documented lists of approved chemicals and MRLs can be obtained from publications or downloaded from web-sites or direct contact with the appropriate authorities. The Codex Alimentarius Commission (www.codexalimen-tarius.net) provides standards for MRLs that many countries have adopted.

Practice 2.5.6. Chemicals are applied according to label directions or a permit issued by a competentauthority.

To ensure that chemicals are effective for the purpose, chemicals must be applied according to the label or permitdirections. Ineffective use can occur if mixing is incorrect or the application rate is too low or high. Labels that arewritten in a foreign language must be translated accurately to ensure that mixing and application rates are correct.

Fiqure 9. Chemicals are applied according to label directions or a permit issued by a competent authority.

Practice 16. A chemical rotation strategy and other crop protection measures are used to avoid pestresistance.

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Continuous use of the same chemical may lead to pest resistance and loss of quality through pest damage. Achemical rotation strategy and the use of integrated pest management strategies reduce the risk of pest resis-tance to chemicals.

Practice 2.5.8. Equipment used to apply chemicals is maintained in working condition and checked foreffective operation at least annually by a technically competent person.

Faulty equipment may lead to incorrect application rates, either too low or too high. During each use, theequipment should be checked for leaks and faulty nozzles. At least annually, the equipment should becalibrated to check that the volume of spray delivered is correct. The calibration must be done by a technicallycompetent person. This can be the farm owner, a farm worker, an advisor, or an equipment representative aslong as they have been appropriately trained.A record of the calibration should be kept. The information to record includes the name of person who did thecalibration and the date and results of the calibration. The information can be recorded in a log book or on arecord form.

Practice 2.5.9. The application of chemicals is recorded for each crop, detailing the chemical used, reasonfor application, treatment location, date, rate and method of application, weather conditions,and operator name.

A record of chemicals applied must be kept to show that chemicals have been applied correctly and for traceabil-ity in the event of unacceptable quality loss occurring due to pest damage. The records enable possible causes ofpest damage to be investigated.

The information required can be recorded separately or together in a log book or on a record form. Examples ofrecords for applying chemicals are contained in Section 6. Examples of documents and records.

2.6 Harvesting and handling produce

Quality can be lost during the harvesting operation, during handling and packing of produce and during storageand transport of produce to the customer. Good agricultural practices are aimed at preventing or minimising qual-ity loss through optimising maturity at harvest, handling produce carefully, grading produce to customer require-ments, and effective control of temperature and moisture loss.

Harvesting

Quality loss during the harvesting operation can be caused by:

Incor rec t matur i ty

Acceleration of senescence (aging)

W a t e r l o s s

Mechan ica l in ju ry

Disease in fec t ion

Practice 2.6.1. An appropriate maturity index is used to determine when to harvest produce.

Determining when produce is mature and ready for harvest can be a difficult decision. For some crops, maturity(harvest) indices have been developed to assist in the decision process. For other crops, harvesting at the correcttime can be highly subjective.

The optimum maturity for harvest is when the plant has completed sufficient growth and development to ensurethat produce quality and shelf is acceptable to the consumer. Most produce start to senescence once harvested,eventually leading to death. If produce is harvested too mature, senescence may occur before the produce reach-es the consumer. If produce is harvested immature, quality characteristics such as colour, size, shape, flavour andtexture will be reduced.

The methods for measuring maturity must be simple, as it may need to be assessed in different places such as inthe field or packing shed or in the market. The best methods are those that are objective rather than subjective.The following examples of maturity indices can be used separately or in combination depending on the fruit orvegetable.

17

• Days from flowering

Mean heat units – calculated from weather data

Development of abscission layer – visual or force of separation

Surface structure – visual appearance

Size – length or diameter

Specific gravity – floatation techniques

Shape – dimensions, ratio charts

Solidity – feel, bulk density, x-rays, near infrared (NIR)

Textural properties – firmness, tenderness, toughness

Colour – external, internal – use of colour charts

Internal structure – visual, NIR

Compositional factors such as content of sugar, starch, acid, juice and oil

Visual appearance Destructive test

Figure 10. Some maturity indices are non-destructive such as skin colour of lychee while others aredestructive such as measuring the sugar content of melons with a refractometer.

Practice 2.6.2. An appropriate technique is used for harvesting of produce.

Practice 2.6.3. Equipment and tools are suitable for harvesting and are checked for cleanliness before useand cleaned as required.

Mechanical injuries during harvesting can be caused by unsuitable harvesting methods and rough handling byworkers. To prevent mechanical injury, the harvest technique must be appropriate for the produce and workerstrained in correct methods. Dirty equipment and tools can be a source of disease infection and should be checkedbefore use and cleaned as required.

The harvesting technique will vary depending on the type of produce, the availability and cost of workers, and thesize of farm. The method can be simple such as hand picking into baskets or more complex such as using har-vesting aids with conveyors for transferring produce into bulk containers.

Rough handling can occur when the produce is removed from the plant and placed into a container. Some pro-duce is removed by hand while others are removed by cutting with a knife or secateurs. Dropping produce fromexcessive heights into the harvest container will caused impact damage. The softer the produce, the more sus-ceptible it is to impact damage.

Practice 2.6.4. Containers are suitable for harvesting of produce and are not overfilled.

Practice 2.6.5. Liners are used to protect produce if containers have rough surfaces.

Practice 2.6.6. Containers are covered to reduce moisture loss and exposure to the sun.

18

Practice 2.6.7. Containers are checked for soundness and cleanliness before use and cleaned or discardedas required.

The type of harvest containers and the packing method can be a source of quality loss. Sharp and rough surfaceson the inside of the container can cause wounds and rub damage. Overfilling the container with produce packedtoo high can cause pressure damage. Dirty containers can cause rub damage and disease infection. Producethat is susceptible to moisture loss, such as leafy vegetables, can lose moisture quickly if left exposed in thecontainer.

Liners can be used to protect produce if the containers have rough surfaces. Examples of liners are bananaleaves, paper, and straw. The liner must be clean to ensure it is not a source of food safety hazards and spoil-age organism. Moisture and exposure to the sun can be reduced by covering containers with materials such asbanana leaves, paper, hessian bags, and plastic. Containers should be checked before use for soundness andcleanliness and cleaned or discarded as required.

Figure 11. Liners will protect produce if harvesting containers have rough surfaces.

Practice 2.6.8. Produce is harvested in the coolest time of the day and harvesting in the rain is avoided ifpossible.

Practice 2.6.9. Produce is removed from the field as quickly as possible.

Practice 2.6.10. Harvested produce is placed in the shade if long delays occur before transport.

The process of senescence, aging leading to death, commences immediately at harvest. The higher the tempera-ture and the longer the produce is held at high temperatures, the faster the rate of senescence. To minimise theeffect of high temperature, particularly for produce that deteriorates quickly, harvest during the coolest time of theday, cover harvest containers, remove produce from the field as quickly as possible and place harvested producein the shade if there are long delays before removing from the field.

If produce is harvested in the rain, it may remain wet for a long period and provide a favourable environment fordisease development. Disease will develop quickly if produce such as leafy vegetables remain wet at hightemperature. Harvesting during rain is best avoided.

Figure 12. Removed produce from the field as quickly as possible or place in the shade if there are longdelays before removing from the field.

Source: Dr. Vong Nguyen,Department of Primary Industries, NSWAustralia

19

Practice 2.6.11. Packed containers are not stacked on top of each other unless they are designed to supportthe container and minimise mechanical damage.

Practice 2.6.12. Containers are secured during transport to minimise mechanical damage.

Mechanical injury can occur if containers are stacked on top of each other and the container is not designed tosupport the weight above. Examples are using open top baskets, boxes and crates. The container must havesufficient stacking strength and either have a lid or stacking device to allow the container above to placed on topwithout causing pressure damage. Shelves or raised floors can be used in the transport vehicle to allow multiplelayers of open top containers to be stacked.Containers must be secured during transport to prevent rub damage from excessive vibration or impact damage

from containers bouncing or falling over. Different methods of securing the containers can be used such as ropes,straps or canvas covers.

Figure 13. Shelves can be used in the transport vehicle to allow prevent pressure damage when stackingmultiple layers of open top containers.

2.7 Handling and packing produce

Produce may be prepared for marketing either in the field or in a separate packing area or shed. Quality loss dur-ing handling and packing can be caused by:

Inco r rec t grad ing

Acceleration of senescence and water loss

Mechanical in jur ies

Phys io log ica l d isorders

Disease in fec t ion

Growth and development

Practice 2.7.1. Equipment is constructed to minimise excessive drops and impacts.

Practice 2.7.2. Equipment, containers and materials that contact produce are regularly cleaned and maintainedto minimise mechanical damage.

Excessive drops and impacts can occur when produce is removed from harvest containers and placed ontobenches or tables for packing or onto grading and packing equipment. They can also occur at points along thegrading and packing equipment and at the end when produce drops into packing bins or packages. Appropriateequipment design and training of workers are needed to minimise physical injury.

Dirty equipment, containers and packaging materials can cause rub damage and disease infection and should bechecked before use and cleaned as required.

There are a number of chemical and non-chemical sanitising methods that can be used to treat water for spoilage

________________________________________________________________

Practice 2.7.3. Measures are taken to prevent the presence of pests in and around handling, packing andstorage areas.

Pests such as rats, mice, birds and cockroaches can chew and eat produce while produce is being held in han-dling, packing and storage areas. The presence of pests can be minimised with physical barriers or chemicaltreatments. Examples of control measures are:

Use baits and traps to control rodents.

Use blinds or fixtures over openings in walls (doors and windows) to prevent entry of birds.

Regularly dispose of waste from areas where produce is packed, handled and stored.

Store containers and materials off the ground or floor and keep them dry, ventilated and covered.

Practice2.7.4. Where required, produce is treated to minimise disease development and loss of quality.

Some produce can be treated after harvest to minimise disease development. The treatment can be a chemicaltreatment such as dipping or spraying with a fungicide or a physical treatment such has hot water or storage at alow temperature.

Figure 14. Disease development can be reduce by dipping or spraying with a fungicide or a physicaltreatment such has hot water or storage at a low temperature

Practice2.7.5. Water used after harvest for handling, washing, and produce treatment is treated or changedregularly to minimise contamination from spoilage organism.

Water used after harvest for handling, washing and produce treatment can be a source of spoilage organisms.The water must be either changed frequently or treated with a sanitiser or a non-recirculating system is usedwhere water runs to waste.

Figure 15. To avoid a build of spoilage organisms, water used to wash produce must be either changedfrequently or treated with a sanitiser or a non-recirculating spray system is used where waterruns to waste.

21

organisms. Chemical sanitisers must be approved for use by a competent authority. Technical advice should besought to ensure that the best option is used. Common options are:

C h l o r i n e

Chlo r in e d io x id e

Chloro-bromine compounds

Hydrogen perox ide

Pe r a ce t i c a c i d

Peroxy compounds (combinations of hydrogen peroxide and peracetic acid)

O z o n e

Ul t rav io le t l i gh t

Practice 2.7.6. Produce is packed and stored in covered areas.

Packing and storing of produce in areas that are exposed to the sun will accelerate the rate of senescence andcan cause sunburn of produce in open top containers. Covering these areas reduces the temperature of the sur-rounding air and direct exposure to the sun. It can be a simple structure with a roof on supports with no walls to afully enclosed packing shed.

Practice 2.7.7. Produce is not placed in direct contact with soil or the floor of handling, packing or storageareas.

Once produce is harvested, it should not be placed in direct contact, particularly the cut surfaces, with the groundor the floor of handling, packing and storage areas. Soil and dirty floors can be a source of spoilage organisms.The cut surfaces of produce can provide entry points and nutrients for growth of spoilage organisms.

Materials such as paper, plastic and timber can be placed on the ground or floor to prevent contact of harvestedproduce with dirt and other matter. The materials should be clean to prevent them being a source ofcontamination.

Figure 16. Once produce is harvested, it should not be placed in direct contact, particularly the cut surfaces,with the ground or the floor of handling, packing and storage areas.

Practice 2.7.8. Produce is graded and packed according to customer or market requirements.

Many customers require the produce to be uniform in quality within the package. This may be uniform colour, size,weight, shape, or some other characteristic. To achieve uniformity, the produce must be graded for quality.

Grading is usually done by humans, although machinery or measurement devices are increasingly being used.Accuracy of humans is usually less than machinery, but can be improved with suitable training. Photographs orproduce samples showing different quality grades can be used to train workers.

Achieving perfect uniformity is rarely possible so some level of variability has to be allowed. Decisions have to bemade about what range of attribute between the lower limit and upper limit will be allowed. For example, for aproduce weight requirement of 250 grams with an allowance of 10%, the weight range would be 225 to 275 grams.

22

Figure 17. Grading citrus for size. The sizing rings increase in diameter along the machine and fruit fromsmall to large drop through into different bins for packing.

Practice 2.7.9. Protective materials are used where required to protect produce from rough surfaces ofcontainers and excessive moisture loss.

Rough surfaces on the inside of the container must be covered with protective materials to prevent wounds andrub damage. Examples of protective materials are banana leaves, paper, straw and bubble plastic. The materialmust be clean to ensure it is not a source of food safety hazards and spoilage organism.

If produce susceptible to moisture loss is packed in open top containers or in containers with excessive ventilationin the sides, liners may be required to reduce moisture loss. Examples of liners are banana leaves, paper andplastic film and bags.

Figure 18. Lettuce in this open package is susceptible to both mechanical damage and moisture loss

Practice 2.7.10. Field heat is removed using appropriate cooling methods.

The rate of senescence, moisture loss and disease development is dependent on temperature. The higher thetemperature of the produce, the higher is the rate of deterioration. Removing field heat from the produce mini-mises quality deterioration.

23

The need to cool produce depends on the type of produce and the time from harvest to consumption. For exam-ple, produce that is sold at a local market within 1 day of harvest or produce with a low rate of senescence andmoisture loss usually do not require cooling. Produce with moderate to high rates of deterioration that are trans-ported long distances or held for long periods should be cooled to reduce quality loss. Common methods used tocool produce include cooling with air, water, and package icing.

Two methods are used for air cooling – room cooling or forced air cooling. Room cooling is where cool air isswept passed stacks of produce or packed containers. Space is required around containers for airflow and cool-ing is typically slow and uneven. Forced air cooling is where cool air is pulled through packed containers. Thecontainers must be vented to allow air flow past each piece of produce. Cooling is fast and uniform.

Cooling with water is called hydrocooling. Produce is immersed in or showered with cold water. The produce andcontainers must be able to tolerate water. Cooling is very fast and even.

Top icing is where ice is placed on top of produce or an ice slurry is injected in the the container. Produce must beable to tolerate ice. Cooling is slow if ice is just placed on top of the container.

Cooling with air Top icing

Figure 19. Field heat can be removed from produce by cooling with air, water or ice.

2.8 Storage and transport

Packed produce may be transported directly to the customer, the next business in the supply chain, or held for aduration before transport. Quality loss during storage and transport can be caused by:

Acceleration of senescence, water loss, disease infection

Mechan ica l i n ju r ies

Ph ys io l og ica l d i so rde rs

Practice 2.8.1. For long delays before transport, produce is held at the lowest suitable temperature available.

Practice 2.8.2. Transport vehicles are covered and appropriate temperature conditions are used to minimise

quality loss.

If produce is held for long periods before or during transport, it should be held at the lowest temperature suitableto the produce. Holding produce at high temperature will accelerate senescence, moisture loss and diseasedevelopment. The recommended temperature for storing and transporting produce varies with the type of pro-duce. Most leafy vegetables can be held at 0°C while tropical and sub-tropical fruit are best stored at between 10to 13°C. Storing at lower temperatures will cause chilling injury.

Covering the transport vehicle reduces the heating of produce from the surrounding air and the direct impact ofthe sun and also minimises air flow through the load.

Recommendations for storage and transport of produce are typically available in industry publications producedby competent authorities such as the Department of Agriculture. Further advice can be obtained from adviserssuch as extension officers and consultants.

24

Figure 20. Covering the transport vehicle reduces the heating of produce from the surrounding air and thedirect impact of the sun and also minimises air flow through the load.

Practice 2.8.3. Transport vehicles are checked before use for cleanliness, foreign objects, and pest infestation,and cleaned if there is a significant risk of mechanical damage and contamination from spoilage

organisms.

Dirty transport vehicles can be a source of pest infestation and disease infection and mechanical damage whenproduce is stacked loose in the vehicle. The vehicle should be checked before use for cleanliness, foreign objectsand pest infestation and cleaned as required.

Practice 2.8.4. Mixing of non-compatible produce during transport is avoided.

Incompatibility of produce during transport can occur if produce of different sensitivity to low temperature istransported together or if ethylene producing produce is mixed with ethylene sensitive produce. For example ifbananas are transported with lettuce at temperatures below 10°C and if ripening tomatoes are transported withcucumbers.

Advice on mixing of produce during transport can be obtained from industry publications produced by competentauthorities such as the Department of Agriculture or from advisers.

Practice 2.8.5. Produce is transported quickly to the destination.

A delay in the transport of produce to the customer increases the risk of quality loss, particularly when the pro-duce has not been cooled and the transport is not refrigerated.

2.9 Traceability and recall

An effective system for identifying and tracing produce is needed to investigate causes of quality loss when itoccurs and to prevent re-occurrence of the problem. The essential requirements for an effective system are:

each production site is identified by a name or code, each batch of packed containers is clearly marked with an identification code, a record is kept of the batch identification, date of supply, source and destination, and records of farm operations are kept.

A batch is defined as all produce harvested and packed on the same day from the same source, which has beentreated in the same way.

Practice 2.9.1. Each separate production site is identified by a name or code. The name or code is placed onthe site and recorded on a property map. The site name or code is recorded on all documentsand records that refer to the site.

25

A site is a defined area on the farm. If there is more than one production site on the farm, they must be identifiedby a name of code. For example, sites may be identified with names like road block, house block or dam block orwith codes like block A, B, C or block 1, 2, 3 and so on.

The whole farm can be treated as one production site. The consequence of not distinguishing separate productionsites is that if a problem occurs with produce quality, it may not be possible to identify the source of the problem.If the different production sites are identified, the quality problem may be traced to a particular production site.

The different production sites must be physically identified with a sign showing the site name or code. This can beas simple as a peg with the name or code written on the top of the peg. Placing a sign on the site minimises therisk of workers accidentally applying incorrect treatments.

The location of the site must be identified on a farm plan, with the name or code shown. The site name or codemust also be recorded on all documents and records for cross-referencing and to enable trace back.

Practice 2.9.2. Packed containers are clearly marked with an identification to enable traceability of the produceto the farm or site where the produce is grown.

Packed containers that are prepared for sale must be marked with an identification to enable trace back to thefarm or production site. This includes produce packed on the farm and produce in field containers ready for trans-port to another establishment for packing.

Simple methods can be used to identify the farm. Examples are attaching a card or label onto the container withthe name of the farm or using a particular colour for the container. Markings and labels should be waterproof toprevent deterioration.

If more than one production site is present on a farm, marking the site name or code on the container enablestrace back to each individual production site. For example the letter “A” marked on a container would indicate thatthe produce was harvested from Block A.

Similarly, where produce is harvested a number of times from one production site, traceability is enhanced bymarking the date of packing or a code on the container. An example of a packing code is the day number for themonth and the year – for example 240906 would refer to the 24th day of September, 2006.

Where produce from more than one farm is packed together in the same batch, the name of the farm or a codemust be marked on each container to identify the farm. For example, each farm could be allocated a number andthe number is then marked on the container.

Figure 21. Where produce from more than one farm is packed in the same brand, marking of field andpacked containers with a name or code will enable produce to be traced back to each farm.

Practice 2.9.3. A record is kept of the date of supply, quantity of produce and destination for each consignmentof produce.

26

The date of the supply of the produce, quantity of produce and the destination where the consignment was sentmust be recorded. This information can be recorded in a log book or on a record form. An example of the informa-tion to record is as follows:

“30 baskets of tomatoes from Block B were picked and packed on the 20th April 2006 and sold to trader X in HoChi Minh City”.

2.10 Training

Practice 2.10.1. Employers and workers have appropriate knowledge or are trained in their area of responsibilityrelevant to good agricultural practice and a record of training is kept.

People whose roles may impact on produce quality must have adequate knowledge and skills to perform theirduties. Their training needs should be considered and appropriate training planned and carried out. The trainingmay take the form of on-the-job training or formal training. Refresher training and signs in the work area help toreinforce the correct methods for doing tasks and reduce the risk of quality loss.

A record of training must be kept to show that employers and workers have been trained. This information canbe recorded in a log book or on a record form. An example of a job responsibility and training record form is con-tained in Section 6. Examples of documents and records.

2.11 Documents and records

Practice 2.11.1. Records of good agricultural practices are kept for a minimum period of at least two years or fora longer period if required by government legislation or customers.

Records enable tracing back of consignments to investigate possible causes of quality loss and also provide evi-dence for auditors and customers that good agricultural practices have been implemented. They must be kept fora minimum of 2 years or longer if required by government legislation or customers.

Practice 2.11.2. Out of date documents are discarded and only current versions are used.

To avoid the use of obsolete documents, any out of date documents must be discarded and only current versionsused. Placing the date of preparation at the bottom of the document will identify the latest version.

2.12 Review of practices

A review of practices is necessary to confirm that practices are being carried out as required and records areaccurate and contain the required information. This self-assessment identifies the practices that are not beingdone correctly and actions needed to investigate and rectify the problem.

Practice 2.12.1. All practices are reviewed at least once each year to ensure that they are done correctly and

actions are taken to correct any deficiencies identified.

Practice 2.12.2. A record is kept of practices reviewed and corrective actions taken.

All practices must be reviewed at least once each year. The practices do not have to be reviewed at the sametime. It is best to review the practices at the time when they are being undertaken. For example at harvest time,review the practices that are associated with harvesting and preparation of the product for sale. A review of theapplication of pesticides during production would be undertaken before produce is harvested.

Despite best intentions, problems arise from time to time. The review may identify a practice that is not being donecorrectly. The problem must be investigated and actions taken to correct the problem and prevent it happening again.

A record must be kept of the practices reviewed and corrective actions taken. A self-assessment checklist is auseful tool. It provides a simple, systematic outline for reviewing practices and when completed it provides arecord of the review and corrective actions taken. Examples of a self-assessment checklist and corrective actionform are contained in Section 4. Self-assessment checklist.

Practice 2.12.3. Actions are taken to resolve complaints related to produce quality, and a record is kept of thecomplaint and actions taken.

27

Complaints from customers or others concerning produce quality must be investigated and actions taken to resolvethe complaint. A record of the complaint and actions taken must be kept. This information can be recorded in a logbook or on a record form.

27

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gp

rod

uce

14.Chem

icals

use

don

crops

are

appro

ved

by

aco

mpete

ntauth

ority

inth

eco

untry

wher

eth

ecr

op

isgro

wn

and

inte

nded

tobe

trad

ed,an

ddocu

menta

tion

isav

ailable

toco

nfir

map

pro

val.

12.In

tegra

ted

pest

managem

entsy

stem

sare

use

dw

here

poss

ible

.

Wat

er-c

ontin

ued

22.Conta

iners

are

suita

ble

forhar

vest

ing

ofpro

duce

and

are

notove

rfilled

.

9.

Are

cord

ofirr

igat

ion

use

iske

pt,d

etailin

gth

ecrop

,dat

e,loca

tion

and

volum

eof

wat

erap

plie

dor

dura

tion

ofirr

igat

ion.

11.

Em

ploye

rsan

dw

ork

ershav

ebee

ntrained

toa

leve

lappro

priate

toth

eir

area

ofre

spon

sibility

forch

emical

applic

ation.

Ch

em

icals

Act

ions

required

/tak

en

Han

dlin

gan

dp

ackin

gp

rod

uce

No

tre

levan

tN

eed

satt

en

tio

nY

es

Harv

estin

gp

rod

uce

co

ntin

ued

23.

Line

rsar

eus

edto

prot

ectp

rodu

ceifc

onta

iner

sha

vero

ugh

surface

s.

24.

Con

tain

ers

are

cove

red

tore

duce

moi

stur

elo

ssan

dex

posu

reto

the

sun.

25.

Con

tain

ers

are

chec

ked

fors

ound

ness

and

clea

nlin

ess

befo

reuse

and

cleaned

ordis

card

ed

as

require

d.

26.

Pro

duce

isha

rves

ted

inth

eco

oles

ttim

eof

the

day

and

harv

estin

gin

the

rain

isav

oide

difpo

ssib

le.

27.

Pro

duce

isre

mov

edfro

mth

efie

ldas

quic

kly

aspo

ssib

le.

28.

Har

vest

edpr

oduc

eis

plac

edin

the

shad

eiflo

ngde

lays

occu

rbef

ore

trans

port.

29.

Pac

ked

cont

aine

rsar

eno

tsta

cked

onto

pof

each

othe

runl

ess

they

are

desi

gned

tosu

pport

the

conta

inerand

min

imis

em

ech

anic

al

dam

age.

30.

Con

tain

ers

are

secu

red

durin

gtra

nspo

rtto

min

imise

mec

hani

cald

am

age

.

31.

Equ

ipm

entis

cons

truct

edto

min

imise

exce

ssive

drop

san

dim

pact

s.

32.

Equ

ipm

ent,co

ntai

ners

and

mat

eria

lsth

atco

ntac

tpro

duce

are

regu

larly

clea

ned

and

mai

ntai

ned

tom

inim

ise

mec

hani

cald

am

age.

33.

Mea

sure

sar

eta

ken

topr

even

tthe

pres

ence

ofpe

sts

inan

daro

und

handlin

g,p

ack

ing

and

stora

ge

are

as.

34.

Whe

rere

quire

d,pr

oduc

eis

treat

edto

min

imise

dise

ase

deve

lopm

enta

ndlo

ssof

qual

ity.

35.

Wat

erus

edaf

terh

arve

stfo

rhan

dlin

g,w

ashi

ng,a

ndpr

oduc

etre

atm

enti

stre

ated

orch

ang

ed

regul

arly

tom

inim

ise

cont

amin

atio

nfro

msp

oila

geor

gani

sm.

36.

Pro

duce

ispack

ed

and

store

din

cove

red

are

as.

37.

Pro

duce

isno

tplace

din

dire

ctco

ntac

twith

soilo

rthe

floor

ofha

ndlin

g,

pac

king

orst

orag

eare

as.

38.

Pro

duce

isgr

aded

and

pack

edac

cord

ing

tocu

stom

eror

mar

ket

require

ments

.

29

Act

ions

required

/tak

en

Sto

rag

ean

dtr

an

sp

ort

Tra

ceab

ility

and

reca

ll

Tra

inin

g

Do

cu

men

tsan

dre

co

rds

No

tre

levan

tN

eed

satt

en

tio

nY

es

Han

dlin

gan

dp

ackin

gp

rod

uce

co

ntin

ued

39.

Prot

ectiv

em

ater

ials

are

use

dw

her

ere

quire

dto

pro

tect

pro

duce

from

rough

surface

sofco

nta

iners

and

exce

ssive

moistu

relo

ss.

40.

Field

heat

isre

moved

using

appro

priate

coolin

gm

eth

ods.

41.

Forlong

delays

befo

retran

spor

t,pr

oduce

isheld

atth

elowes

tsuita

ble

tem

per

ature

available.

42.

Tra

nsp

ortve

hiclesar

eco

vere

dan

dap

pro

pria

tete

mper

ature

conditionsar

euse

dto

minim

ise

quality

loss

.

43.

Tra

nsp

ort

vehicle

sare

check

ed

befo

reuse

forcleanlin

ess

,fo

reign

objects,

and

pest

infestat

ion,

andclea

ned

ifth

ereis

asign

ifica

ntr

iskof

mec

han

ical

dam

agean

dco

nta

minat

ion

from

spoila

ge

org

anism

s.

44.

Mixin

gofnon-c

om

patib

lepro

duce

during

transp

ort

isavo

ided.

45.

Pro

duce

istran

sported

quickly

toth

edest

inat

ion.

46.

Eac

hse

par

ate

pro

duction

site

isiden

tified

by

anam

eorco

de.

The

nam

eorco

de

ispla

ced

on

the

site

and

reco

rded

on

a

pro

per

tym

ap.T

he

site

nam

eor

code

isre

cord

edon

all

docu

ments

and

reco

rdsth

atre

ferto

the

site

.

47.

Pack

edco

nta

iner

sar

eclea

rlym

arke

dw

ithan

iden

tificat

ion

toen

able

trac

eabilityof

thepr

oduce

toth

efarm

orsite

wher

eth

epro

duce

isgro

wn.

48.

Are

cord

iske

ptof

theda

teof

supply,

quan

tityof

prod

uce

and

dest

inatio

n

foreach

consignm

entofpro

duce

.

49.

Em

plo

yers

and

work

ers

have

appro

priate

know

ledge

orare

traine

din

theira

reaof

resp

onsibilityre

leva

ntto

good

agric

ultu

ralp

ract

ices

and

are

cord

of

trainin

gis

kept.

50.

Rec

ordsof

goo

dag

ricultu

ralp

ractices

are

keptfo

ra

minim

um

perio

dof

at

leas

ttw

oye

arsor

fora

longe

rpe

riod

ifre

quire

dby

gove

rnm

entlegislatio

n

orcu

stom

ers.

30