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Settings - Agricultural Holdinga Fields

GLOBALG.A.P. producers shall comply with the local applicable limits for microbiological contaminants in the water used on pre-harvest activities, and in their absence use the WHO recommendations as a reference for the decision making process for preventive and/or corrective actions (see Annex FV1). Compliance with the applicable thresholds shall be verified through water tests carried out in a frequency as indicated by the decision tree in Annex FV1 (risk assessment).

Water testing regime shall reflect the nature and extent of the water system as well as the type of product. Where substantiallly different water sources are used, they shall be considered separately with regard to sampling. Where one water source services multiple systems or farms it may be possible to treat this as the single origin for sampling purposes.

Samples from field level shall be taken from places that are more representative of the water source, usually as close to the point of application as possible. 

When the risk assessment based on the water testing indicates risks of product contamination, action shall be required. 
Possible strategies to reduce the risk of product contamination arising from water use include, but are not limited to:
- Treating water before use. 
- Preventing water coming into contact with the harvestable portion of the crop. 
- Reducing the vulnerability of the water supply. 
- Allowing sufficient time between application and harvest to ensure an appropriate decline in pathogen populations.

Producers implementing these strategies shall have an adequate and reliable validation process to demonstrate that product contamination is being avoided.

Records show that the interval between use of composted organic fertilizers and harvest does not compromise food safety (see also CB 4.4.2).

When raw animal manure is used, it shall be incorporated into the soil:
- for tree crops, prior to bud burst, or exceptionally it may be incorporated in a shorter interval based on a risk assessment (CB 4.4.2) but never shorter than 60 days prior to harvest.; (for tree crops),
- for all other crops: at least 60 days prior to harvest for all other crops. In the case of leafy greens (also called potherbs, greens, vegetable greens, leafy greens, or salad greens) it cannot be applied after planting even if the growing cycle is longer than 60 days.
Refer to FV Annex 1

There is a documented hygiene risk assessment covering physical, chemical and microbiological contaminants, spillage of bodily fluids (e.g. vomiting, bleeding), and human transmissible diseases, customized to the products and processes. It shall cover all harvest and product handling activities carried out by the producer, as well as personnel, personal effects, equipment, clothing, packaging material and product storage (also short-term storage at farm). 

The hygiene risk assessment shall be tailored to the activities of the farm, the crops, and the technical level of the business and be reviewed every time risks change and at least annually

The operation shall nominate the farm manager or other competent person as responsible for the implementation of the hygiene procedures by all workers and visitors. 

When the risk assessment determines that specific clothing (e.g. smocks, aprons, sleeves, gloves, footwear–see Annex FV 1, 5.4.2) shall be used, it shall be cleaned when it becomes soiled to the point of becoming a risk of contamination, and shall be effectively maintained and stored.

Visual evidence shows that no violations of the hygiene instructions and procedures occur

Wash stations shall be available and maintained (hand soap, towels) in a clean and sanitary condition to allow workers to clean their hands. Personnel shall wash their hands prior to start of work; after each visit to a toilet; after handling contaminated material; after smoking, or eating; after breaks; prior to returning to work; and at any other time when their hands may have become a source of contamination. 

Water used for hand washing shall at all times meet the microbial standard for drinking water. If this is not possible, sanitizer (e.g. alcohol based gel) shall be used after washing hands with soap and water with irrigation water quality.

Hand-washing stations shall be provided inside or close to toilet facilities.

Reusable harvesting containers, harvesting tools (e.g. scissors, knives, pruning shears, etc.) and harvesting equipment (e.g. machinery) are cleaned and maintained. A documented cleaning (and, when indicated by the risk assessment, disinfection) schedule is in place to prevent produce contamination.

Produce containers are only used to contain harvested product (i.e. no agricultural chemicals, lubricants, oil, cleaning chemicals, plant or other debris, lunch bags, tools, etc.). 

Produce that poses a microbial food safety hazard is not harvested or is culled. 

Culled produce and waste materials are stored in clearly designated and segregated areas designed to avoid contamination of products. These areas are routinely cleaned and/or disinfected according to the cleaning schedule. Only daily accumulations of rejected produce and waste materials are acceptable.