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                                       DRAFT TANZANIA STANDARD  
 
 
 
Checklist for the National Standard for Good Agricultural Practices (GAP) and Good Handling Practices for 
Fresh Fruits and Vegetables  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                       TANZANIA BUREAU OF STANDARDS                                                                                                                                                                                                                                                                                                                                                                     
  
 
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 0. Foreword  
Increased awareness on nutritional benefits of fresh fruits and vegetables for human health,  together with a marked increase in the year -
round availability of these products from a global  market, has contributed to the substantial increase in consumption of fresh fruits and 
vegetables. However, the recent increase in reports of food borne illnesses associated with fresh fruits and vegetables has r aised concerns 
from the public and private  health agencies and consumers on the safety and quality of these produce.   
 
Food safety has gained increasing importance over the years due to its impact on the health of consumers and the growth in th e domestic 
and international trade in food products. P roduction of safe food is essential for protecting consumers from the hazards of foodborne 
illnesses. Further, food safety is an integral part of food security and also contributes towards increasing markets competitiveness .  
Food safety hazards may occur at different stages of the food chain starting right from primary production and extending to secondary and 
tertiary processing, storage and distribution, and packaging. It is therefore very important to address food safety starting from the farm level  
operations; that is i mplementing good practices during on -farm production and post -production processes are  of immense importance for 
assuring a safe food supply  resulting in healthy food and  non-food agriculture products, while taking into account economic, social and 
environmental sustainability”.  
 
This checklist  has been prepared for the implementation of  TZS 1743 :2018 - National Standard for Good Agricultural Practices (GAP) and 
Good Handling Practices for Fresh Fruits and Vegetables  in order to have fresh fruits and vegetables safe for human consumption.  
 
This checklist  shall be used in conjunction with the TZS 1743 :2018 - National Standard for Good Agricultural Practices (GAP) and Good 
Handl ing Practices f or Fresh Fruits and Vegetables.  
 
In the preparation of this Checklist the great assistance was drawn from the following:  
 
a. A Scheme and Training Manual on Good Agricultural Practices  (GAP) for Fresh fruits and Vegetables, Volume 1: The Scheme 
Standard and Implementation infrastructure published  by FAO . 
 
b. Integrated Farm Assurance; All  farm base , Crop base ( Fruit and Vegetables ), Control Points and Compliance  Criteria, English 
version 5.2 published by GLOBAL  G.A.P. c/ o Food  PLUS  GmbH . 
 
 
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                    
  
 
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1. Scope  
This checklist has been prepared in order to assess compliance  to the TZS 1743:2018  National Standard for Good Agricultural Practices 
(GAP) and Good Handling Practices for Fresh Fruits and Vegetables . 
 
2. Normative reference s 
The following referenced documents are indispensable for the application of this standard. For dated references, only the edition cited 
applies. For undated references, the latest edition of the referenced document (including any amendments) applies.  
 
TZS 538,  Labelling of Pre -packed foods - General re quirements  
TZS 1743 , National Standard for Good A gricultural Practices (GAP) and Good Handling Practices for Fresh Fruits and Vegetables  
TZS 1003  - Guide to the pre -packaging of fresh fruits and vegetables  
             CAC RCP -1969 - General principle of Food hygiene  
 
3. Terms and definitions  
For the purpose  of this standard, the following terms and definitions apply:  
 
3.1 critical  requirements  
These are required to maintain the integrity of the produce and failing to adhere to these may result in a serious food safet y incident 
resulting from a breach in food saf ety and product integrity  
3.2 major  requirements  
These are mandatory and shall be adhered  to 
 
3.3 minor  requirements  
These are important but may not be essen tial depending upon the produce category  
 
3.4  Compliance criteria:  
Critical – 100 percent  compliance shall be compulsory  
Major – 90 percent  compliance shall be compulsory  
Minor – 50 percent  compliance shall be compulsory  
 
The term “shall” is used in this document to indicate those provisions that are mandatory, i.e. those that are categorized as  “critical” 
or “maj or”. The term “should” is used in this document either for provisions that are categorized as “minor” or to indicate recognis ed 
means of meeting the requirements of the standard.  
                                                                                                                                                                                                                                                                                                                                                                    
  
 
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4. CHECKLIST FOR THE NATIONAL STANDARD FOR GOOD AGRICULTURAL PRACTICES (GAP) A ND GOOD 
HANDLING PRACTICES FOR FRESH FRUITS AND VEGETABLES  (FFVs)  
CP No:  Control Point  Compliance Criteria  Compliance 
Level Required  Comments &  
Recommendations  
 
4. PRIMARY PRODUCTION     
4.1 Environment     
4.1.1  Environmental hygiene     
 Is the environm ental hygiene risk 
assessment available for all sites?  
 i. The grower has an environmental hygiene 
risk assessment report prepared by 
competent/authorized personnel/ 
organization that evaluates the previous uses 
of the sites as well as adjoining sites in orde r 
to identify potential microbial, chemical and 
physical hazards. The evaluation covers:  
a) Previous and present usage of the primary 
production area and the adjoining sites to 
identify potential hazards that could be 
carried to the growing site.  
 b) The access of domestic and wild animals 
to the farm and water sources to identify 
potential faecal contamination of the 
soil/water and likelihood of contaminating 
crop. Existing practices that could increase 
the likelihood of uncontrolled deposits of 
animal fa eces coming into contact with crops. 
In addition, the hygiene risk assessment shall 
identify ways to prevent animal access to the 
crop and leakage or overflow from manure 
storage sites and flooding from polluted 
surface water.  
 
ii. Physical observation  of the primary 
production area on the absence of  
potentially harmful substances   Critical 100%  
 
  
4.1.2  Environmental conservation                                                                                                                                                                                                                                                                                                                                                                        
  
 
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 4.1.2.1  General     
4.1.2.1.1  Has the grower considered how to enhance 
the environment for the benefit of the local 
community , flora, and fauna?  There is environment impact assessment report  
prepared by competent/authorized personnel/ 
organization  that assessed the impact that their 
growing activity has on the environment and 
plan/strategy to enhance the environment for the 
benef it of local communities, flora , and fauna.  Major  90%  
4.1.2.1.2  Does the grower have a wildlife 
management and conservation plan?  The grower has a plan for the management of 
wildlife and conservation of the environment on 
their own property that is compat ible with 
sustainable agricultural practices and minimised 
environmental impact.  Major  90%  
 
NOTE: 
applicable to 
areas which are 
prone to wildlife   
4.1.2.2  Site management     
  
Is there a risk assessment and 
management plan for the farm?  The grower has a n up to date site risk 
assessment and management plan that provides 
hazard control procedures to manage all of the 
risks identified in the risk assessment.  Critical 100%  
  
4.1.2.3  Waste and pollution management, 
recycling and re -use    
4.1.2.3.1  Have  the possible waste products and 
sources of pollution been identified in all 
areas of the farm?  
 There is a documented list of all waste products 
produced by the farm and practices leading to 
generation of waste materials.   Critical 100%  
  
4.1.2.3.2  Is there a documented farm waste 
management plan to avoid and/or minimize 
wastage and pollution to the extent 
possible, and does the waste management 
plan include adequate provisions for waste 
disposal?  The grower has a current and comprehensive 
plan for waste redu ction, pollution control and 
waste recycling.  Critical 100%  
  
4.1.2.4  Conservation     
4.1.2.4.1  Wildlife habitats and landscape     
 
 
 Has the grower taken  steps to conserve 
wildlife and wildlife habitats on the farm?  There is evidence such as but not li mited to 
reports, pictures, attendance records , training 
records,  and visual observation  that the grower 
has taken steps to conserve wildlife and wildlife 
habitats on the farm.  Major  90%  
4.1.2.4.2  Cropped areas/uncropped areas                                                                                                                                                                                                                                                                                                                                                                        
  
 
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 4.1.2.4.2  Has the growe r taken  the necessary steps 
to conserve cropped and uncropped areas?  There is evidence that the grower has taken care 
to; a) avoid growing the same crop in a large 
block of land  for long time , b) Care with handling 
of fertilizers and plant protection produ cts, c) 
Care with handling of slurry and with the location 
of manure storage in -field products, d) Ensure 
correct, safe handling and storage of fertilizers to 
avoid pollution risk, taking into account location of 
store and house -keeping standards for stora ge. Major  90%  
4.1.2.5   Impact of farming on environment and 
biodiversity     
4.1.2.5  Is there a farm management plan for 
environmental protection and biodiversity?  The grower shall have  written action plan for 
environmental protection and management of 
biodiversity.  Major  90% 
  
4.1.2.6   Ecological upgrading of unproductive 
sites     
 Has the grower    given consideration to the 
conversion of unproductive sites (e.g. low -
lying wet areas, woodlands, headland 
strips, or areas of impoverished soil, etc.) to 
ecological focus areas for the 
encouragement of natural flora and fauna?  The grower has a con version  plan that provides 
for ecological upgrading of unproductive areas 
within the farm environment.  Minor 50%  
4.2  Worker's Health Safety and Welfare     
4.2.1  Hygiene     
4.2.1.1   
Does the farm have written risk 
assessment with measures in place for 
hazards, workers health and safety?  Hygiene procedures are available that are 
suitable for management of the types and level of 
potential risks identified in the hy giene risk 
assessment.   Critical 100%  
  
4.2.1.2   
Does the farm have written  hygiene 
procedures/instruction s visibly displayed 
and addressing issue identified in risk 
assessment?  Hygiene instructions are visibly  displayed in the 
form of clear signs (pictur es) and/or in the 
predominant language(s) of the workforce.  
   Critical 100%  
 
  
4.2.2.  Training     
  
Are employees trained regularly on There is evidence such as training reports, 
syllabus, attendance register, certific ate copies, Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
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 sanitation and hygiene principles?  etc. that all workers receive adequate food 
hygiene training at least annually.  
4.2.3   Risk assessment, health and safety 
policy     
4.2.3  Does the grower have a written risk 
assessment  report  for hazards to workers’ 
health and  safety?  The farm has a documented health and safety 
policy and risk assessment  report  which  shall be 
reviewed and updated annually for all the farm 
operations to realize all possible hazards that 
may endanger workers on the farm in the entire 
production p rocess.   
 
  Critical 100%  
  
4.2.4  Protective gear     
4.2.4  Are workers, visitors, and subcontractors 
equipped with suitable protective gear in 
accordance with legal requirements?  Workers have access to complete and 
appropriate sets of protective gear for the tasks 
that they are involved in.  Equipment and clothing 
shall be in a good state of repair and fit for 
purpose.   Critical 100%  
   
4.2.5  First aid training and equipment     
4.2.5.1  Are workers provided with first aid training 
and have first aids in  all permanent sites 
and in the vicinity of fieldwork?  Presence of a suitable first aid box and at least 
one person who has been trained and  holds a 
valid certificate from a recognized institution such 
as the Red Cross and other relevant authorities.  
The number of training first aiders, number and 
type of first aid kits shall reflect the size of the 
farm and type of activities conducted on farm.  
Training certificate, attendance logs in place   Critical 100%  
  
4.2.5.2  Do accident and emergency procedures 
exist?  There shall  be permanent accident procedures 
clearly displayed in accessible and visible 
location(s) for farm workers and visitors. These 
instructions are available in the predominant 
language(s) of the workforce and/or pictograms. 
The procedures cov er all of the requirements 
specified in 4.2.5 .2 of the TZS 1743 .  Critical 100%  
  
4.2.6  Worker health checks     
4.2.6 .1 Have all people working on the farm 
received health checks according to the 
risk assessment?  There shall  be document ed evidence that t he 
grower provides all permanent and contract 
workers with health checks twice per annum.   Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
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 Availability of medical report  
4.2.7  Worker's welfare     
4.2.7.1  Does the farm  have  a member of 
management responsible for the workers’ 
health, saf ety, and welfare?  The farm h as a member of manag ement 
designated as responsible for worker welfare.  
Issues of worker welfare such as meeting 
records, resolution of disputes etc., shall be kept 
and made available for audit.  Major  90% 
  
4.2.7.2  Do workers have access to clean food 
storage space , designated rest ing and 
eating areas, hand washing facilities, and 
drinking water?  There are clean  food storage spaces, designated 
resting and eating areas, hand washing facilities, 
and drinking water .  If on-farm l iving quarters are 
provided they shall have the basic services of 
drinking water, toilets, and drains. In the case of 
no drains, septic pits are acceptable.   Critical 100%  
  
4.2.8  Employment conditions      
4.2.8  Does the  grower compl y with all national 
regulations as regards wages, workers age, 
working hours, conditions, job security, 
unions, pensions, and all other legal and 
health requirements?  There is documented evidence that the grower 
complies with all national regulations as regards 
wages, workers age, working hours, conditions, 
job security, unions, pensions, and all other legal 
and health requirements.  Major  90%  
4.2.9  Drinking water      
4.2.9  Does the farm use potable  drinking water 
and that water for hand washing is 
microbiologically safe?  There is evidence  such as water analysis 
certificate  that all drinking water on farm is 
potable and that all hand wash water is 
microbiologically safe.   Critical 100%  
  
4.3 Hygienic Primary Production of fresh 
fruits and vegetables      
4.3.1  Agricultural in put requirements      
4.3.1  Does the farm use agricultural inputs 
approve d by the Competent Authority?  There is evidence such as invoice, input labels, 
etc., that only approved agricultural inputs are 
used on the farm.  For materials produced on 
farm such  as in -house propagation materials an d 
organic composts advice shall  be sought from 
agricultural extension officers to determine if 
laboratory analysis is required prior to use.   Critical 100%  
  
4.3.1.1  Propagation material      
4.3.1.1  Are propagation ma terials used in the farm 
obtained in compliance with variety 
registration laws?  There sh all be documented evidence that all 
propagation material comes from 
registered/reliable/recognizable sources. A Major 90% 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
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 document (e.g. empty seed package or plant 
passport or p acking list or invoice) that states as 
a minimum variety name, batch number, 
propagation material vendor, and, where 
available, additional information on seed quality 
(germination, genetic purity, physical purity, seed 
health, etc.) shall be available.  
4.3.1.2  Integrated Pest Management (IPM)      
4.3.1.2  Does the farm employ IPM techniques?  Evidence of implementing IPM such as mulching, 
weeding, scouting, judicial  use of pesticides  and 
use of biological controls.  Major  90%  
4.3.1.3  Fertiliser  application      
4.3.1.3  Does decision -making process of 
application of fertilizer involves  
consideration of crop demands and 
correctly applied in the field?  Complete records of all fertilizer advised and 
applications shall be kept.  The records will 
spec ify identity of field/plot or greenhouse, 
application dates, types of fertilizer applied, 
quantities applied, and method  of application and 
operator details.  
 Critical 100%  
  
4.3.1.4  Knowledge      
4.3.1.4  Are recommendations for the application of 
fertilizers (organic or inorganic) provided by 
competent and qualified persons?  The grower can demonstrate competence and 
knowledge of technical requirements for fertilizer 
usage.  There sh all be evidence of adequate 
training and advice in fertilizer usage and 
application.  If advice is obtained externally it 
shall be from named advisors who hold a 
certificate of competence from a recognized 
institution.  Major  90%  
4.3.1.5  Organic fertili zer     
4.3.1.5.1  Has a risk assessment been carried out for 
organic ferti lizer, which, prior to application, 
considers its source, characteristics and 
intended use?  There is evidence such as  but not limited to 
laboratory test that Organic fertilizers used does 
not compromise with food safety environment 
status  Critical  100%  
4.3.1.5.2  Management of organic fertiliser usage     
       
4.3.1.5.2.1   
Have manure, biosolids and other organic 
fertilizers undergone proper treatment There shall be evidence that manures and 
biosolids sh all be treated to elimi nate any food 
borne pathogens from the material   Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
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 procedures before usage?  
 
4.3.1.5.2.2  In case of untreated manure, biosolids and 
other organic fertilizers, have corrective 
actions been taken to prevent risk of 
contamination?  Evidence such as date of preparation th at 
untreated or partially treated manures, biosolids 
or other organic fertilizers sh all be left for 6 
months before being used on the field and only 
applied in the early stages of growth of the crop.  
The material sh all be banded in to reduce the risk 
of contact with the edible portion of the crop.   Critical 100%  
  
4.3.1.5.2..3  Have purchased manure, biosolids and 
other organic fertilizers undergone  all 
necessary treatment s? If organic fertilisers, manures or biosolids are 
purchased from outside the farm, there is 
documented evidence that these materials do not 
represent a microbial or chemical food safety risk 
if used for production of fresh fruits and 
vegetables.  Critical 100%  
  
4.3.1.5.2.4  Are there management procedure s that 
minimize contamination of manure, 
biosolids and other organic fertilizers from 
adjacent field s? There are procedures to minimise the risk of 
contamination of fresh fruits and vegetables via 
organic fertilisers and manures applied to 
adjacent fields.  Major  90%  
4.3.1.5.2.5  Are there  precaution s or procedures that 
prevent direct or indirect contact of manure, 
biosolids and other organic fertilizers with 
FFV?  
 That precautions have been taken to minimise 
the risk of contamination of fresh fruits and 
vegetables via organic fertilisers a nd manures by 
avoiding application close to harvest and making 
sure that applications are banded in with no 
material left on the surface  Critical 100%  
  
4.3.1.5.2.6  Are manure, biosolids and other organic 
fertilizers treatment sites located far 
enough fro m FFV production areas?  Treatment and storage sites for organic fertilisers 
are kept away from production areas and water 
sources.  Critical 100%  
  
4.3.1.5.2.7  Does the grower prevent the use of human 
sewage sludge on the farm?  There is no evidence of use of treated or 
untreated sewage sludge on the farm for 
production of fresh fruits and vegetables.  Critical 100%  
  
4.3.1.6  Training  There is evidence such as attendance, training 
reports, training certificate copies (applicable 
from 4.3.1.6.1 to 4.3.1.6.12)    
 The relevant staff shall be trained in the preparation/accurate application of nutrients/fertilisers and this shall involve t he following actions:    
4.3.1.6.1  Is fertilizer application sought from qualified  
soil advisor (s)? Workers involved with fer tiliser can explain when 
and why they would seek advice from a qualified 
soil adviser.   Major  90% 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
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4.3.1.6.2  Are workers trained on record keeping  by 
field, type, date, quantity and method of 
application of inorganic and organic 
fertilizers?   
Demonstra te understanding of record keeping 
requirements for fertilisers.  Major  90%  
4.3.1.6.3   
Are workers  trained on  application 
techniques?   
Demonstrate understanding of correct application 
techniques for different types of fertiliser used on 
the farm.  Major  90%  
4.3.1.6.4  Is machinery for fertilizer application 
regularly calibrated?   
Demonstrate the ability to maintain and calibrate 
fertiliser application machinery.  Critical 1 00% 
  
4.3.1.6.5  Is there mechanism to prevent fertilizer 
application to areas that u ndesirable?   
Demonstrate understanding of where to apply 
fertili zers and areas t hat shall  be avoided to avoid 
environmental contamination.  Major 90% 
  
4.3.1.6.6  Is there a plan for application of manure to 
minimize contamination of water sources?   
Demonst rate understanding of manure 
application  methods, rate, and  timing to reduce 
risk of contamination of water sources.   Major  90% 
  
4.3.1.6.7  Are there storage facilities and knowledge 
for handling and storage of fertilizer?  Availability of proper storages  facilities and 
knowledge for handling of  fertilizers  
Demonstrate knowledge and understanding of 
good practices for storage and handling of 
fertilizers.  
 Major 90 % 
  
4.3.1.6.8  Are there emergency procedures for 
inciden ces such as fertilizer spillage?  There shall be an emergency Standards 
Operating Procedures  (SOP)  
 
Demonstrate knowledge of procedures to be 
followed in the event of an emergency such as 
major spillage of fertiliser.  
  Major 90% 
  
4.3.1.6.9  Are there measures that ensure fertilizer 
quality a nd particle uniformity is maintained 
during storage and application?  
 The quality of fertiliser used on the farm meets 
requirements in terms of uniform particle size.  Major   90%  
4.3.1.6.10  Are machinery  used for fertilizer application There are records to demonstrate that all Critical100 %                                                                                                                                                                                                                                                                                                                                                                     
  
 
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 calibrated  and main tained ? machinery used to apply fertilisers is maintained 
and calibrated correctly.  
4.3.1.6.11  Is weather forecast taken into account 
when applying fertilizer to avoid potential 
risks?  The grower shall demonstrate that they take 
account of weather conditions to minimi ze the 
risk of uneven application and nutrient loss due to 
leaching etc.  Major  90%  
4.3.1.6.12  Is there procedure that prevents workers 
from applying fertilizer to waterlogged 
fields?  There is procedure which prevents  fertiliser 
application to waterlogged soils (e.g. application 
during flooding).  Major  90%  
4.3.1.7  Fertili zer storage      
4.3.1.7  Are all fertilizers stored separately from 
PPPs, in a covered area and In an 
appropriate man ner that reduces the risk of 
contamination of water sources?   
The fertilizer store constructed 60 meters away 
from potential water sources.  
Liquid fertilizer stores/tanks surrounded by an 
impermeable barrier to contain a capacity to 
110% of the volume of the largest container, if 
there is no applicable legislation.  
Fertilizers not stored with harvested products.  Major 90%  
  
4.4 Water for primary production      
4.4.1  Water quality in general      
4.4.1.1  Has the grower established maps 
identifying water sources and locating 
potential sources of contamination?  There is a farm map that identifies all water 
sources and location of potential sources of 
contamination such as human habitation and 
areas associated with livestock production 
including slurry pits and manure slabs.  Major 90%  
  
4.4.1.2  Does the grower conduct annual water 
analysis?  
 There is documented  of annual water analyses 
for chemical and microbiological contaminants.  If 
seasonal flooding is normal, frequency of testing 
shall take account of t he risks associated with 
flooding events.  If problems have been identified 
there is evidence that appropriate corrective 
actions have been taken.   Critical 100%   
  
4.4.1.3  Is the use of treated sewage water in pre -
harvest activities justified according t o a 
risk assessment?  There is no evidence of use of untreated sewage 
water on farm  
 
If treated sewage water is used there shall be 
evidence of water analysis report  Critical 100%   
  
4.4.2  Water management                                                                                                                                                                                                                                                                                                                                                                         
  
 
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 4.4.2  Is there a water management plan that 
identifies water sources and measures to 
ensure the efficiency of application?  There is evidence (such use of drip irrigation, 
growing crops with less demand of water, 
mulching, use of contours)that the grower has 
optimised efficiency of water use on farm a nd 
reduced wastage wherever possible.  
Water management plan in place  Minor  50%  
4.4.3  Predicting irrigation requirements      
4.4.3  Are tools routinely used to calculate and 
optimize the crop irrigation water 
requirements?  The grower or designated worker can 
demonstrate competence to predict irrigation 
requirement for their crops based on the data 
obtained from competent authorities such as local 
agricultural institute/weather station,  
 
Availability of instruments/equipment such as 
farm rain gauges, draina ge trays for substrate 
growing, evaporation meters, water tension 
meters for the percentage of soil moisture 
content.  Where on -farm tools are in place, there 
is evidence that these are maintained in a good 
state of repair and fit for purpose.  Minor  50%  
4.4.4  Supply of water      
4.4.4  Does the farm have legal permits/licences 
for extracted water?  
 Copies of valid permits, and licences for water 
extraction, usage and water storage are available 
as part of the production records of the farm.  Major 90% 
  
4.4.4.1  Water for irrigation and harvesting      
4.4.4.1  
Is water used for farm activities of good and 
sound quality and does not compromise 
food safety  and quality ? There is evidence such as water analysis 
certificate, that the quality of water used for 
agricultural activities do not compromise food 
safety  and quality .  If the water comes into 
contact with the edible portion of the crop there is 
evidence that the water is either potable or 
microbiologically safe for use on fresh produce.   
 
The prior risk history of the type of crop shall  be 
taken into consideration.  For salad crops the 
water shall be potable.  Critical 100%   
  
4.4.4.2  Water for fertilisers, pest control and 
other agro -chemicals                                                                                                                                                                                                                                                                                                                                                                         
  
 
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 4.4.4.2  
Does the grower use quality water during 
applicat ion of water -soluble fertilizers?  There is evidence that the quality of water used 
for application of water soluble fertilisers will not 
compromise food safety  and quality .  If the water 
comes into contact with the edible portion of the 
crop there is evide nce that the water is either 
potable or microbiologically safe for use on fresh 
produce.  Critical 100%   
  
4.4.4.3  Hydroponic water      
4.4.4.3  Is the nutrient solutions prepared, used 
correctly and that the water delivery 
systems are kept clean and maint ained?  In hydroponic systems there is evidence such as 
water analysis certificate, water treatment 
records, those nutrient solutions  are prepared 
and used correctly.  
 
There is evidence such as no leakage, water 
delivery systems are kept clean and maintaine d 
in a manner that reduces potential for microbial 
contamination of the water supply.  Critical 100%   
4.5 Soil     
4.5.1  Soil management and conservation      
4.5.1  Have techniques been used to improve or 
conserve/ maintain soil fertility and prevent 
other  associated risks?  There is evidence of use of techniques for 
maintaining soil fertility such as crop calendar, 
crop rotation and mulching and in areas where 
there is slope, cultivation across the slope has 
been applied and if the slope is so steep, 
contou rs or terraces are made to prevent and 
control soil erosion for sustainable use.  In areas 
prone to strong winds, windbreaks, cover crops 
have been established to minimize crop losses 
and soil erosion. Raised beds and improved 
drainage systems have been cr eated in area to 
reduce the risk of flooding.  Major 90%  
  
4.5.2  Soil for production      
4.5.2  Does the grower have a soil risk 
assessment and a soil management plan?  Presence of a risk assessment report that takes 
account of potential hazards in the soil  such as 
heavy metals resulting from natural conditions or 
other factors such as industrial contamination.   
- If potential hazards have been identified 
the level of risk has been confirmed by 
laboratory analysis.   Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
15 
 - There is evidence that soils that present a 
food safety risk are not used for 
production of food crops.  
4.6 Plant Protection Products (PPP s)    
4.6.1  Are there designated competent personnel 
for selecting the PPPs?  There is documentary evidence such as scouting 
report, PPP advice  to show who was involved in 
making decisions on type of PPP.  Critical 100%   
 
 
4.6.2  Are the persons selecting the PPPs 
competent to make that choice?  There is documentary evidence such as training 
certificate that the grower or designated worker is 
compe tent to make decisions regarding the 
choice and use of PPP.  Critical 100%   
 
  
4.6.3  Is the use of antimicrobial agents significant 
to environment, human and animal therapy 
strictly avoided?  There is no evidence of use  of antimicrobial 
agents significant t o environment, human and 
animal therapy shall be avoided  Critical 100%   
 
    
4.6.4  In the use of antimicrobial agents NOT 
significant to environment, human and 
animal therapy, in accordance with good 
agricultural practices?   
Evidence such as materials saf ety data sheet, 
safe use of antimicrobial agent in cases like 
disinfection of planting materials  
 
List of  approved antimicrobial agents not 
significant to environment, human and animal 
therapy   
 
 Critical 100%   
 
  
4.6.5  Have workers who apply chemicals of  farm 
undergone proper training on application 
procedures?  There is evidence in the form of relevant 
certificates  and/or Standards Operating 
Procedures (SOP)  that persons handling and 
applying PPP have received appropriate training.   
 
Workers involved wit h PPP can demonstrate 
competence in safe handling and effective use of 
PPP.  Critical 100%  
 
  
4.6.6  Are records of all plant protection product 
applications kept?  The grower can produce complete PPP records 
that contain information on the area treated, dat e 
of application, the chemical used, the crop 
sprayed, the pest or disease against which it was 
used, the concentration, method and frequency of 
application, the pre -harvest interval for all PPP 
applications where a pre -harvest interval is stated Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
16 
 on the pr oduct label or, if not on label, as stated 
by an official source and records on harvesting to 
verify that the time between application and 
harvesting is appropriate.  
4.6.7  Are the PPP sprayers calibrated and 
maintained to control accuracy  of the rate 
of application?  The grower or spray operator can demonstrate 
competence in maintenance and calibration of 
spraying equipment.   
 
There is documentary evidence of maintenance 
and calibration at least annually.  Critical 100%  
 
  
4.6.8  Is surplus  application mix or tank washings 
disposed of in a way that does not 
compromise food safety and the 
environment?  Physical evidence that Mixing of PPP s is only 
carried out in a designated area such as a 
chemical soak away and never in places such as 
water s ources.  Physical evidence that workers 
who handle PPP's wear appropriate Personal 
Protection Equipment (PPE)  at all times whilst 
handling the PPP s. Critical 100%  
 
  
4.6.9  Are sprayers and mixing containers rinsed 
out at properly designated areas?  
 There is physical evidence that sprayers and 
mixing containers are rinsed out at a properly 
constructed and designated chemical soak away 
and never into water sources.  Critical 100%  
 
  
4.6.10  
Are PPP s kept in original containers with 
readable labels?  Physical e vidence that all PPP s are in original 
containers with intact and clearly readable labels.  
In the case of damage to an original container the 
replacement container is labelled with all of the 
information from the original label.  Critical 100%  
 
  
4.6.11   
Are PPP s storage appropriate and in areas 
away enough from production, living areas 
and fresh produce handling sites?  The PPP s store is a secure well -ventilated 
structure well away from production, living areas 
and fresh produce handling and storage areas.  Critical 100%   
  
4.6.12  Are PPP s storage areas located at least 60  
metres away from water source?  Evidence that the PPP s store is located at least 
60 metres away from water source and has 
measuring equipment whose validation for 
containers and calibration  verification for scales 
that are verified regularly to assure accuracy of 
mixtures. Evidence that the store is equipped with 
utensils (e.g. buckets, water supply point, spade 
etc.), and they are kept clean for the safe and 
efficient handling of all PPPs t hat can be applied.  Critical 100%   
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
17 
 4.6.13  Are spray mix calculations made correctly?  There is evidence that spray mix calculations are 
made correctly.  The grower or spray operator 
can demonstrate competence in calculating spray 
requirements for PPP.  Critical 100%  
 
  
4.6.14  Are there procedures dealing with re -entry 
times on the farm?  There sh all be evidence that documented 
procedures based on the label instructions for 
regulation of re -entry intervals for PPPs applied 
to the crops are followed.  
 
Wher e no re -entry information is available on the 
label, there are no specific minimum intervals, but 
the spray sh all have dried on the plants before 
workers re -enter the growing area.   
In areas where workers and non -workers are 
allowed to collect edible non -crop plants from the 
fields warning markers such as red flags shall be 
placed and the community informed not to enter 
the crop whilst the flags are in place.  Critical 100%  
 
  
4.6.15  
Are empty containers cleaned and 
disposed of properly?  Pressure -rinsing e quipment for plant protection 
product containers shall be installed on the plant 
protection product application machinery or there 
shall be clear written instructions to rinse each 
container at least 3 times prior to its disposal. The 
rinse from the empty PPP containers shall always 
be put back into the application equipment tank 
when mixing, or disposed of in a properly 
designated PPP soak away.  Critical 100%  
 
  
4.6.16  Is re-use of empty PPP s containers for 
purposes other than containing and 
transporting the identical product being 
avoided?  There is no evidence of re -use of empty PPP s 
containers for any purpose other than containing 
/transporting of the PPP s mentioned on the 
original label.  Critical 100%  
 
  
4.6.17  Are obsolete PPPs securely maintained, 
identified and disposed of through 
authorized or approved channels?  There is evidence that obsolete PPPs are 
disposed of via official channels or stored 
securely and identifiable to avoid accidental use 
on a crop.  Critical 100%  
 
  
4.6.18   
Are the farm perso nnel making decision on 
crop protection trained and competent in 
the subject matter?  Evidence of training reports, certificates and 
attendance log on crop protection training  
Evidence of risks communicated to all staff 
management, supervisory staff and tho se who Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
18 
 implement crop protection  
4.6.20  
Are PPPs stored in accordance with local 
regulations in secure place with sufficient 
facilities for measuring and mixing and are 
kept in their original packages?  There is evidence that any pesticide storage 
facilities are fit for purpose and meet the 
requirements;  
a) General warning signs on access doors,  
b) Store sh all be sound, secure, well ventilated, 
frost proof and well lit.  
c) store shall be bounded to retain any spillages 
or have an adequate sump to prevent 
contamination of watercourses,  
d) facilities to deal with accidental spillages 
(bucket of sand or absorbent granules), Store 
including door sh all be made of materials that 
resist fire for 30 minutes or longer,  
e) Store sh all be away from flammable materials 
such as fuel, f) shelves sh all be made of non -
absorbent materials & g) Liquid PPP s shall never 
be stored above powdered PPP s. 
 For small -scale operations modified oil drum and 
tin trunk type storage systems may be used.  Critical 100%  
   
4.7 Biological control      
 4.7.1  Is advice sought from competent 
professionals when applying Biological 
Control Agents (BCA) ? Advice shall be sought from expert and 
competent advisers before applying biological 
control agents as part of a pest control regime.  Critical 100%  
  
4.7.2 Are all BCA used are Authorized in the 
country by competent authority?  
 There shall be evidence such as importation 
permit, dispatch document that only authorised 
BCA have been used and only as specified in the 
manufacturer’s  instructions.  Critical 100%  
  
4.7.3 Does the grower consider the use of 
different BCA so as to reduce associated 
risks?  The grower shall use a range of different BCA to 
reduce the risk of development of pest resistance 
to a single type of BCA.  Critical 1 00% 
  
4.7.3  
Is there procedure for seasonal release of 
BCA so as to maintain active population?  BCA shall be released seasonally to maintain the 
active population in the field or greenhouse, 
cover crops and predator refuges along field 
borders and within the crop will help maintain the 
BCA levels and encourage development of a 
wider range of natural predators of the pest 
species.  Critical 100%  
  
5 RESOURCE MANAGEMENT                                                                                                                                                                                                                                                                                                                                                                        
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
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5.1 Soil management and fertility     
5.1.1  Soil texture   
5.1.1  Does the grower have a map that identifies 
soil types and textures on the farm and is 
there evidence that this map and any 
additional soil analysis are used  in planning 
planting and growing programmes and crop 
rotations?  
 There is a map that identifies soil types and 
texture 
 
There is evidence of soil types and texture 
analysis report that is used to plan rotations, 
planting and growing programs.  Major 90%  
  
5.1.2  Soil structure     
5.1.2   Has the grower  conducted soil profile 
analysis? Are measures in place to avoid  
overworking of the soil?  Soil pits report  
 
Measures to avoid overworking of the soil  
 Major 90%  
  
5.1.3  Cultivation techniques      
5.1.3   
Are measures in place to avoid 
overworking of the soil? Are these 
measures appropriate for the type of soil 
present and cultivation method?   
Planning and measures in place for cultivation 
techniques to avoid overworking of soil  
 Major 90%  
  
5.1.3.1  Does the grower have a soil management 
plan?  Evidence of soil management plan that describe 
nutritional needs of the crop base d on soil risk 
assessment  
 
Evidence of Records of analyses  Major 90%  
  
5.1.3.2  Have maps of soils prone to erosion 
prepared for the farm?  There are maps of soils prone to erosion and 
evidence of control practices (e.g. mulching, 
cross line techniques on s lopes, drains, sowing 
grass or green fertilizers, trees and bushes on 
borders of sites, etc.)  Major 90%  
  
5.1.3.4  Does the farm have identification for areas 
that are unsuitable for late harvesting?  There are farm maps and plans showing fields 
unsuitable  for late harvesting  Minor 50%  
  
5.1.3.5  Does the grower use techniques to reduce 
the possibility of soil compaction?  There is evidence of techniques applied (e.g. use 
of deep -rooting green crops, drainage, sub 
soiling, use of low pressure tires, tramline s, 
permanent row marking, avoiding in -row 
ploughing, smearing, poaching,) that are suitable Major 90%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
20 
 for use on the land and, where possible, 
minimize, isolate or eliminate soil compaction, 
etc. 
5.1.3.6  Does the farm assess soil condition to 
determine soil compaction problems?  There is assessment report and measures’ 
records to address the problem.  
 Minor 50%  
  
5.1.3.7  Are the field drains in place and working 
correctly?  
 There evidence of presence of effective working 
drainage systems and maps of drai nage systems.  Major 90%  
  
5.1.3.8  Is there a plan to consider areas where 
permanent grass may need to be 
established?  
 There is a plan and record of implementation to 
establish grasses on areas needed.  
 Minor 50%  
  
5.1.3.9   
Are there techniques used to improve or 
maintain soil structure?  There is evidence of technique used such as 
planting of vetiver grass buffer strips on contours 
and grassing of non -cropped margins  Major 90%  
  
5.1.3.10  Are there measures in place to encourage 
growth of earth worms and  other beneficial 
microorganisms in the soil?  The grower can demonstrate that they have 
taken steps to encourage earthworms and other 
beneficial microorganisms via well decomposed 
manures and or establishment of a wormery.  Major 90%  
  
5.1.4  Crops to prote ct soils      
5.1.4  
Are there measures in place to protect soil 
from erosion and loss of nutrients using 
appropriate crop varieties?  There is evidence of to protect soils against 
erosions, water holding, nutrients leaching etc., 
using appropriate crop vari eties such as planting 
of vetiver grass buffer strips on contours and 
grassing of non -cropped margins. Where 
possible fields are not left empty but are planted 
with cover crops such as leguminous plants to 
reduce erosion by wind and rain.  Minor 50%  
  
5.2 Plant nutrition     
5.2.1  Application rates       
5.2.1  Do the application rates consider nutrients 
requirements of the plant as per soil 
analysis?  Evidence of calculations conducted for all major 
nutrient requirements based on soil analysis 
report.  Critic al 100%  
   
5.3 Water management       
5.3.1  Predicting water requirement      
5.3.1  Does the farm   predict water requirements 
for optimum crop irrigation purposes?  The grower can demonstrate that crop irrigation 
requirements are calculated based on data (e.g. Minor 50%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
21 
 local agricultural institute data, farm rain gauges, 
drainage trays for substrate growing, evaporation 
meters, water tension meters for the percentage 
of soil moisture content). Where on -farm tools are 
in place, these should be maintained to ensure 
that they are effective and in a good state of 
repair.  
5.3.2  Rainfall and evaporation      
5.3.2  Does the irrigation plan consider rainfall 
and evaporation prediction?  There should be evidence that the grower takes 
rainfall and evaporation into  account when 
calculating irrigation requirements for the crop.  Minor 50%   
5.3.3  Irrigation method      
5.3.3  Has the grower taken into account the 
efficient irrigation method for efficient water 
use?  Efficient irrigation systems are in place e.g. drip 
irrigation.  Minor 50%  
  
5.3.4  Water management plan      
5.3.4  Does  the farm have the water management 
plan that identifies water sources and 
efficient water use?  There is a written and implemented water 
management plan  Minor 50%  
  
5.3.5  Usage records      
5.3.5  Are records of crop irrigation/fertigation 
water in place and maintained?  There are written documents showing water used 
for irrigation/fertigation  
 Major 90%  
  
6 INDOOR FACILITIES RELATED WITH GROWING AND HARVESTING    
6.1 Location, design and lay -out     
6.1.1  Has the produce handling premises been 
designed and located in such a way that 
they avoid contamination and infestation of 
FFV?  Premises and structures used for indoor 
production of fresh fruits or vegetables shall be 
designed and maintaine d in such a way as to 
prevent access or harbourage of pests.  Critical 100%  
  
6.1.2  Has the produce handling premises’ 
internal layout been designed in such a 
way that they avoid cross contamination 
during operations?  Internal layout and equipment such as irrigation, 
supporting structures and lighting shall be 
designed and maintained to prevent risk of 
contamination of the edible portions of the crop 
during production or harvesting.  Critical 100%  
  
6.2 Water supply      
6.2 Is there adequate supply of pota ble water 
through a proper designed system which 
separates potable and non -potable water?  Water used for indoor production shall be either 
potable or microbiologically safe (as per the 
requirements identified in the hygiene risk Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
22 
  assessment).  Non potable  water sources and 
potable supplies shall be kept separate.   
6.3 Drainage and waste disposal      
6.3 Is there an adequate, well designed and 
constructed drainage and waste disposal 
system to avoid contamination with 
produce and potable w ater?  Drainage and waste disposal facilities shall be 
constructed and maintained in a manner that 
avoids any risk of contamination of either the 
fresh produce or the potable water supply used 
for irrigation etc.  Critical 100%  
  
7 PERSONNEL HEALTH, HYGIEN E AND 
SANITARY FACILITIES     
7.1 Principles of hygiene       
7.1.1  Does the facility have a written risk 
assessment for personnel hygiene?  There is written risk assessment report for 
personnel hygiene issues covering the production 
environment and all act ivities carried out by the 
grower until the produce leaves the farm.  Critical 100%  
 
  
7.1.2  Are there hygiene procedures for the 
harvesting and post -harvest processes to 
guide workers and communicated to them?  
 There are well documented hygiene procedure s 
(based on the findings of the hygiene risk 
assessment) and well displayed in the form of 
signs/pictures for easy communication to 
workers.  Critical 100%  
 
  
7.1.3  Is specific gears identified in the risk 
assessment kept clean and in good state of 
use or  repair to ensure food safety?  Presence of clean protective gears specified as 
part of the hygiene procedures. Evidence of 
presence of facilities for cleaning of protective 
clothing and storage of clean protective clothing 
that maintain hygienic conditions .  Critical 100%  
 
  
7.1.4  Do workers in produce handling receive 
annual hygiene training appropriate to their 
activities and according to the hygiene 
instructions?  Evidence of training reports, certificates, 
attendance logs to Workers involved in handling  
produce.  
 Critical 100%  
 
  
7.1.5  Are signs that communicate the primary 
hygiene instructions and posters to workers 
and visitors, including at least instructions 
to workers, to wash their hands before 
returning to work clearly displayed?  Hygiene instruct ions and posters for workers and 
visitors appropriate to the risk assessment and 
hygiene procedure shall be clearly displayed in 
work areas and around toilet and hand wash 
areas.   Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
23 
 7.1.6  
Are smoking, eating, chewing, and drinking 
confined  to designated areas segregated 
from products?  Evidence of designated area for smoking, eating, 
chewing, and drinking   
 
Presence of posters and signs to instruct and 
restrict workers and visitors where smoking, 
eating, chewing, and drinking to take place  Critical 100%  
  
7.2 Personnel hygiene and sanitary facilities       
7.2 Are there hygiene and sanitary facilities 
designed and located in areas such that 
contamination with produce will be 
avoided?  Hygiene and sanitary facilities such as toilets, 
hand was hing, changing rooms and sanitary 
equipment is available, designed and located in 
areas to prevent contamination with produce.  
 Critical 100%  
 
  
7.3 Health status       
7.3 Is there a regular workers  health check, 
procedures for reporting illness and 
restrictions for workers who are carrier of a 
disease or illness from accessing the 
facility?  
 There are regular workers’ health checks reports, 
procedures for reporting illness and restrictions 
for workers who are carrier of a disease or illness 
from accessin g the facility.  Critical 100%  
 
  
7.4 Personal cleanliness       
7.4.1  Do workers who come into direct contact 
with produce implement general principles 
of personnel cleanliness?  Workers shall wear clean protective gears and 
follow hygienic practices speci fied in the hygiene 
working instructions.  Minor wounds and cuts 
shall be covered with waterproof dressings that 
are brightly coloured to ensure  visibility if a 
dressing shall  become mixed with produce by 
mistake.  If there is evidence that cuts or wounds 
are infected the worker shall not be allowed to 
handle produce.  Critical 100%  
 
  
7.4.2  Do personnel wash their hands before 
handling fresh fruits and vegetables or 
other materials that comes into contact with 
them?  
 Presence of hand washing facilities  
 
Workers shall wash their hands with unscented 
soap under running water before handling 
produce, after any toilet or rest breaks or if they 
have handled anything that might result in 
contamination of the produce.  Critical 100%  
 
  
7.5 Personal behaviour       
7.5.1  Is there a procedure that restricts workers There shall be a procedure that restricts workers Critical 100%                                                                                                                                                                                                                                                                                                                                                                       
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
24 
 personal behaviours such as chewing, 
coughing, smoking, sneezing over 
unprotected fresh fruits and vegetables?  behaviour of chewing, coughing, smoking, 
sneezing over unprotected fresh fruits and 
vegetables.  
 
There shall be no smoking, eating, chewing or 
drinking (drinking of water is permitted) in 
production, post -harvest handling or produce 
storage areas.  Smoking, eating, chewing or 
drinking will only take  place in clearly designated 
areas away from the produce.   
7.5.2  Is there a procedure that restricts jewellery, 
watches and other items from being worn in 
FFV production and handling areas?  There is a procedure that restricts jewellery, 
watches and other items from being worn in FFV 
production and handling areas.  
 
Personal effects such as watches, jewellery, 
mobile -phones etc., shall not be bought into 
produce production and handling areas due to 
the risk of physical contamination of the pr oduce.   
 
A plain wedding ring (without stones) is 
permitted.  Critical 100%  
 
  
8 EQUIPMENT ASSOCIATED WITH GROWING AND HARVESTING     
8.1 Handling, storage and transportation       
8.1.1  Prevention of cross contamination       
8.1.1  Are there measures to prevent 
contamination of fresh fruits and vegetables 
from agricultural inputs, equipment and 
personnel?  
 Preventive measures are in place to prevent 
contamination such as SOPs for good storage 
practices, cleaning and sanitation of equipment 
and good hygien ic practices in general  Critical 100%  
  
8.1.1.1  Are there measures to prevent 
contamination from local factors such as 
adverse weather condition?  procedures 
and work instructions to prevent cross -
contamination during adverse weather  There shall be eviden ce that the grower has 
suitable procedures and work instructions to 
prevent contamination from local factors such as 
adverse weather.  Critical 100%  
  
8.1.1.2  Are FFV unfit for human consumption 
separated during harvest and properly 
disposed of to avoid co ntamination with 
other FFV and inputs?  Documented disposal mechanism for FFV unfit 
for human consumption  
 
Records of rejects  
 Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
25 
 Designated area for storage of FFV unfit human 
consumption prior to disposal.  
 
8.1.1.3  
Are there harvesting cont ainers used for 
carrying  harvested FFV  Harvesting and packing containers shall never be 
used for carrying anything other than produce 
intended for human consumption. Harvesting 
containers well identified by such as colour 
coding, marking etc.  Critical 100 % 
 
  
8.1.1.4  Are there measures in place to prevent use 
of containers used to carry hazardous 
materials without adequate cleaning and 
disinfection?  Documented procedures for disposal/cleaning 
and disinfecting of containers used to carry 
hazardous material s are in place and 
implemented.  
 Critical 100%  
 
  
8.1.1.5  Are there precaution taken to ensure that 
containers or bins aren’t contaminated 
during packaging on the field?  Procedures for handling, cleaning, disinfection 
and storage of containers or bins for  packaging 
FFV in place and implemented.  
 Critical 100%  
 
 
8.1.2  Storage and transport from the field to 
the packing facility     
8.1.2.1  Are storage and transportation facilities 
designed and constructed in such a way 
that they protect harvested produce f rom 
contamination during storage and 
transportation?  
 Storage and transportation facilities shall not be a 
source of contamination  
 
Storage and transportation procedures shall be in 
place.  Critical 100%  
 
  
8.1.2.2  Are FFV unfit for human consumption 
separ ated before transportation and 
storage and properly disposed of to avoid 
contamination with other FFV and inputs?  Documented SOP for produce transportation and 
storage in place, clearly instruct separation of   
FFV unfit for human consumption before 
transp ort and store and implemented  
 Critical 100%  
 
  
8.1.2.3  Aerosols from harvested produce properly  
removed before storage and transportation 
while minimizing damage to crop?  SOP for post -harvest handling in place and 
implemented.  
 Critical 100%  
 
  
8.1.2.4  Are vehicles used for transportation/loading 
of produce cleaned and maintained?  SOP for cleaning and maintenance of vehicles 
used for transportation of produce in place and 
implemented.  
 
Cleaning and maintenance schedule for vehicles 
used for transportatio n of produce in place and Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
26 
 implemented.  
 
8.1.3  Cleaning maintenance and sanitation       
8.1.3   Are the premises and harvesting 
equipment kept in an appropriate state of 
repair and conditions to facilitate cleaning 
and disinfection?  
 Evide nce of cleaning procedures, cleaning 
schedules and maintenance for all premises and 
harvesting equipment.  
 
Records for repair and maintenance in place.  
 Major 90%  
  
8.1.3.1  Cleaning programs       
8.1.3.1  Are there cleaning and disinfection 
programs to e nsure that cleaning and 
maintenance is carried out effective and 
appropriate?  
 There shall be written programs and work 
instructions for ensuring that equipment, tools 
and produce containers are kept in hygienic 
condition.  
 
Appropriate records shall be av ailable including 
evidence that any cleaning in place (CIP) 
systems are working properly and fit for purpose.  Major 90%  
  
8.1.3.2  Cleaning procedures and methods       
8.1.3.2  Are there SOP s and schedule of cleaning 
equipment?  There are SOP s and schedule of cleaning 
equipment.  
 
Records for cleaning equipment in place.  Major 90 % 
  
8.1.3.3  Monitoring detection and effectiveness       
8.1.3.3   Are there monitoring and verification 
procedures for sanitation systems of 
facilities and surroundings of the 
Establ ishment?  SOP for monitoring and asses effectiveness of 
sanitation programs in place and implemented  
Pre-audit inspections records and schedule of 
monitoring programs . 
 
Laboratory analysis reports such as 
microbiological analysis report for  swabbed 
contacts . 
 Critical 100%  
  
8.1.3.4  Waste management       
8.1.3.4   Are there facilities for removal and storage 
of waste to ensure minimum health and 
safety risks; and environmental pollution?   Waste management plan and facilities in place.  Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
27 
  
9 PACKHOUSE DESIGN AND FACILITIES       
9.1 Location       
9.1.1  Establishments       
9.1.1   Is the pack house establishment designed 
and located in a way that fresh produce is 
protected from environmentally polluted 
areas, pest infestation etc.?  Official pro duce establishment permit in place  Critical 100%  
 
  
9.1.2  Equipment       
9.1.2  Are equipment in a good state of use and 
repair and located to permit ease 
maintenance and cleaning?  Equipment layout  
Equipment maintenance schedule  
Equipment calibration reco rds 
 Major 90%  
 
  
9.2 Premises and rooms       
9.2.1  Design and layout       
9.2.1.1  Is the internal pack house designed , laid-
out in such a way it prevent s cross -
contamination by workers during 
operations?  Official produce establishment permit in place  Critical 100%  
 
  
9.2.1.2  Is there unidirectional flow of produce so as 
to separate incoming soiled produce from 
the farm and outgoing washed produce?  Pack house layout with unidirectional flow of 
produce.  Critical 100%  
 
  
9.2.1.3  Is the cleaning operation  in packaging 
areas separated from cleaning operation of 
raw material handling area?  Pack house layout with unidirectional flow of 
produce to reduce the risk of cross -contamination 
of end product via contact with raw material either 
directly or indirectly via contact with tools, 
equipment or surfaces used for handling of raw 
materials.  Critical 100%  
 
  
9.2.1.4  Are final packaging and storage areas 
cleaned and maintained in dry conditions to 
prevent growth and spread of food borne 
pathogens?  SOPs and record s for cleaning and maintenance 
of pack and storage areas  
 
Cleaning schedules  
 Critical 100%  
 
  
9.2.1.5  Are there measures to minimize/control 
pest infestations?  Measures and records of implementation in place 
such as; Pest entry shall be prevented by 
screening all windows, doors and other apertures 
such as drains and ventilators. All surfaces that 
come into contact with produce shall be made of Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
28 
 materials suitable for cleaning and disinfection 
(stainless steel).  
9.2.2  Internal structures a nd fittings       
9.2.2.1  Are contact surfaces such as walls, 
partitions, floors made of impervious and 
food grade materials?  Walls and partitions and floors shall be made of 
non-absorbent food grade materials and sealed 
with coatings suitable for use in p remises where 
food is handled.  Major 90 % 
  
9.2.2.2  Are walls and partitions having smooth 
surface and high enough for operations?  Walls and partitions shall be smooth to prevent 
build -up of contaminants.  The base of walls and 
partitions should be reverte d to make cleaning 
easier.  Major 90 % 
  
9.2.2.3  Are floors constructed to allow effective 
drainage and cleaning?  Floors shall be sealed with a non -absorbent 
coating and angled to ensure drainage of any 
spillages into covered drains for disposal. Floor 
cove rings shall not be cracked or damaged as 
this allows contaminants to build up.  Major 90 % 
 
  
9.2.2.4  Are ceilings constructed to minimize dirt -
build -up, condensation and shedding of 
particles?  
 Ceilings shall have a smooth surface sealed with 
an appropriat e coating and be in good condition 
with no evidence of shedding of particles of 
ceiling material.  There shall be no evidence of 
exposed beams as these allow contaminants to 
build up.  Major 90 % 
  
9.2.2.5  Are windows fitted with insect proof nets, 
removabl e or fixed and easy to clean?  Windows shall be in good conditions, easy to 
clean and maintain and fitted with screens to 
prevent pest entry.  Screens shall be fit for 
purpose and well maintained.  Major 90 % 
  
9.2.2.6  Are doors smooth, made of non -absorbent  
surfaces, and easy to clean?  Doors shall be made from smooth non -absorbent 
easy to clean surfaces.  External doors shall be 
fitted with fly curtains to prevent pest entry.  Major 90 % 
  
9.2.2.7  Are working surfaces that come into direct 
contact with produc e durable, in  sound 
condition, easy  to clean,  maintain, disinfect 
and non -absorbent to detergents and 
disinfectants and easy to clean, maintain 
and disinfect. They should be made of 
smooth, non -absorbent materials, and inert 
to the fresh fruits and vegetab les, to 
detergents and disinfectants under normal 
operating conditions.  Working surfaces that come into contact with 
produce shall be made from smooth and food 
grade materials to ensure ease of cleaning and 
disinfection.  Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
29 
 9.2.3  Waste manag ement and disposal       
9.2.3.1  Waste management       
9.2.3.1  Are facilities for removal and storage of 
waste in place and are kept appropriately 
clean?  Waste storage containers in place and kept 
covered to discourage pests.  
 
SOP for cleaning of waste co ntainers and waste 
disposal procedures in place.  
 Critical 100%  
 
  
9.2.3.2  Drainage and waste disposal       
9.2.3.2  Is the pack -house equipped with drainage 
systems designed and constructed to 
prevent risk of contaminating the produce?  Drainage and waste  disposal layout in place . 
Drainage facilities shall be covered and kept 
separate from the potable water supply exit and 
entry points of the drainage system shall be 
screened to prevent access by pests.  Critical 100%  
 
  
9.2.4  Produce control and monitorin g 
equipment     
  
9.2.4.1  Temperature control       
9.2.4.1  Are the storage facilities well equipped to 
monitor and control optimum temperatures 
of FFV?  Temperature control systems in place  
Temperature monitoring records in place  
 Major 90 % 
  
9.2.4.2  Air quality and ventilation       
9.2.4.2  Is there enough ventilation to control 
odours, humidity, air -borne contamination 
and designed so as to prevent air flow from 
contaminated areas?  Ventilation systems shall be fit for purpose and 
designed and installed s o as to avoid potential 
contamination of produce through aerosols in the 
air stream.  Air shall never be allowed to flow 
from potentially contaminated areas (such as 
produce washing) into high -care areas (such as 
produce packing and storage areas).  Ventil ation 
systems shall be clean and well maintained.  Critical 100%  
 
  
9.2.4.3  Lighting       
9.2.4.3  Is there adequate and appropriate lighting 
to enable hygienic operations and is the 
light intensity appropriate to the 
operations?  Produce handling and stora ge areas shall have 
sufficient lighting.  Lights shall be either covered 
or of the safe -break type to prevent the risk of 
broken glass from lights falling onto produce.  Major 90 % 
  
9.2.5  Containers for waste and inedible 
substances     
  
9.2.5  Is there cl ear identification of containers for 
wastes which are cleanable and lockable to Containers for waste are clearly labelled  and 
made of impervious materials  Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                      
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
30 
 avoid accidental contamination?  
9.3 Facilities       
9.3.1  Sanitary facilities       
9.3.1.1  Are the washing stations available and 
equipped with soaps, towels etc.?  Wash stations shall be provided at entry points to 
packing areas, outside of toilets and worker rest 
areas with running water, unscented soap and 
hygienic towelling or air dryer to enable workers 
and visitors to wash their hands.  Critical 100%  
 
  
9.3.1.2  Is the water used for hand washing meet 
the microbial standard for drinking water?  Certificate of or report of water analysis  
 Critical 100%  
  
9.3.1.3  Are the toilet facil ities equipped with hand -
washing stations?  Hand -washing stations shall be provided inside or 
at the entry/exit point from toilet facilities to 
ensure that workers wash hands properly after 
using the toilet.  Critical 100%  
 
  
9.3.1.4  
Are re -usable equipment  cleaned and 
maintained in good state of use?  SOP and records for cleaning and maintenance  
All containers, tools and equipment used for 
produce handling shall be cleaned and well 
maintained.  Critical 100%  
 
  
9.3.1.5  Are produce containers only used for 
harvested products?  Produce containers shall never be used for any 
purpose other than carriage / storage of produce.  Critical 100%  
   
9.3.1.6  Are vehicles used for loading and transport 
of produce at farm cleaned and 
maintained?  SOP and records for cleaning  and maintenance 
of vehicles  used for loading and transport  
Farm vehicles used for general farm use and 
transport of produce shall be cleaned, maintained 
and where necessary disinfected to eliminate the 
risk of contamination of the produce by soil, 
animal manure, plant protection products or 
spillage of any potentially hazardous substance.  Critical 100%  
 
  
9.3.2  Water suppl y      
9.3.2  Is there enough suppl y of potable water to 
ensure safety of produce and is the potable 
water system separated from the no n-Water analysis record s 
Water used for produce handling shall be either Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                      
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
31 
 potable water system?  
 potable or microbiologically safe. Non -potable 
water may be used for fire control, steam 
generation or closed refrigeration systems.  
However, non -potable water  shall never come 
into contact with produce and the potable and 
non-water systems shall be kept separate and be 
clearly labelled to prevent the risk of cross -
contamination or accidental use of non -potable 
water on produce.  
9.3.3  Cleaning facilities       
9.3.3  Are the facilities for cleaning systems well 
equipped with hot and potable water and in 
accordance with the hygiene risk 
assessment?  There shall be evidence of suitable cleaning 
systems for produce, equipment, containers and 
tools th at meets the requirements identified in the 
hygiene risk -assessment.  Critical 100%  
 
  
9.3.4  Personnel hygiene facilities       
9.3.4  Are there facilities for personal hygiene 
such as washing stations, lavatories, 
changing rooms?  Toilets and hand -washing f acilities are accessible 
to the workers to prevent the risk of 
contamination of produce  Critical 100%  
 
  
9.3.5  Storage       
9.3.5  Are the re facilities for storage of chemicals  
and designed to permit cleaning and repair 
to prevent infestation and hazardo us 
substances?  Storage facilities for produce and non -produce 
items shall be kept separate, well maintained, 
hygienic, free from pests , and fit for purpose.  
Cleaning and disinfectants shall not be stored 
with produce or with fuels & lubricants.  Pest 
control products such as rodent baits shall not be 
kept with produce or cleaning / disinfection 
materials.  Critical 100%  
  
10 CONTROL OF OPERATIONS       
10.1 Control of food hazards       
10.1.1  Are there Good Hygienic Practices (GHP) 
In place and implemente d? Presence of SOPs and records of implementation 
of GHP  Major 90%                                                                                                                                                                                                                                                                                                                                                                      
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
32 
 10.1.2  Are there GHP systems applied throughout 
the produce shelf life?  Presence of SOPs and records of implementation 
of GHP  Major 90%  
  
10.1.3  Are there control systems that prevent 
produce contamination during handling and 
transportation?  SOP for produce handling and transportation, 
reception and rejection criteria  
Records of rejected produce at the produce 
receipt point  
 Critical 100%  
  
10.1.4  Are culled produce well -disposed to 
prevent contamination with other FFV?  SOP and records for disposal of culled produce  
 Critical 100%  
  
10.2 Key aspects of hygiene control systems       
10.2.1  Time and temperature control       
10.2.1  Are the fresh fruits and vegetables 
maintained at optimum temperatures at 
various levels of operations?  Temperature control devices in place  
Records of temperature at various levels of 
operation  
 Critical 100%   
10.2.2  Specific process steps       
10.2.2.1  Pre-harvest       
10.2.2.1  Is there risk assessment cover ing the 
microbiological quality of the water used in 
all pre -harvest operations?  Risk assessment report  
 Critical 100%  
 
  
10.2.2.2  Pre-harvest check s      
10.2.2.2  Are there appropriate measures to reduce 
possible contamination within the growing 
area?  There shall be evidence that appropriate 
measures have been taken to prevent 
contamination from pests, domestic and wild 
animal of the crop within growing area.  
Water quality analysis records for water used in 
pre-harvest activities  
Records of mitigation me asures implemented for 
risks associated with water used for pre -harvest 
activities  
 Major 90%  
 
  
10.2.2.3  Post -harvest water use       
10.2.2.3  Is water quality well managed and suitable 
according to the stage of produce 
handling?  
 Plan for which type of water to be used at what 
stage of operation in place and implemented.  
Water management plan in place and 
implemented  
Water quality analysis reports  Critical 100%  
 
  
10.2.2.3.1  Are there well designed post -harvest Post-harvest systems such as water that uses Critical 100%                                                                                                                                                                                                                                                                                                                                                                       
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
33 
 systems to minimize produces lodges and 
dirt builds up?  washing, and flotation systems in place to 
minimise dead areas where debris and dirt can 
build up and adhere to surfaces offering the 
opportunity for establishment of microbial 
biofilms.   
10.2.2.3.2  Does the application of antimicrobial 
agents, follow GHP to ensure that chemical 
residues do not exceed levels as 
recommended by the Codex Alimentarius 
Commission?  SOP for use of antimicrobial agent in place  
 
Records for residue analysi s of antimicrobial 
agents and control measures in case of levels 
above the recommended ones.  
 Critical 100%  
 
  
10.2.2.3.3  Is the temperature for postharvest water 
monitored and controlled?  Where temperature control is essential for quality 
or food safety reasons there shall be evidence 
that temperature controls for are in place and 
operating correctly.  
 
Temperature control devices and records of 
temperature of post-harvest  water in place  Critical 100%  
 
  
10.2.2.3.4  Does recycled water, treated and 
maintai ned in a way that no risk is posed to 
the safety of fresh fruits and vegetables?  SOP for treatment of recycled water  
 
Quality analysis records for treated recycled 
water and recommended action.  
Water treatment record.  Critical 100%  
 
  
10.2.2.3.5  Is the ic e used in the post -harvest process , 
made from potable water, stored and 
handled in a hygienic manner?  There is SOP for  production, storage and 
handling of ice when  used in the post -harvest 
process (including field cooling).  
 
Microbial analysis reports of i ce used in post -
harvest processes  Critical 100%  
 
  
10.2.2.4  Harvest and post -harvest activities       
10.2.2.4.1  Chemical treatments       
10.2.2.4.1  Are chemical treatments used in post -
harvest activities in line with Codex General 
Standards on Food Addi tives (Codex stan 
192) or with the Codex Pesticide 
Guidelines?  If post -harvest treatments such as chlorine, 
waxes or fungicides are used there shall be 
evidence that usage is conducted according to 
the manufacturer’s instructions.  Any sprayers 
used for po st-harvest treatments shall be 
maintained and tested to ensure accuracy of 
dose delivered.  They shall be washed out in a 
designated area especially if the type of chemical Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
34 
 is changed for a different type of produce to avoid 
accidental contamination with t he wrong type of 
chemical.  
 
SOP for post -harvest treatment in place  
Residual analysis records for chemicals used in 
post-harvest treatments  
 
Calibration records for sprayers used in post -
harvest treatments  
 
10.2.2.4.2  Cooling of fresh fru its and vegetables       
10.2.2.4.2  Is potable water used in cooling system 
and the system designed, constructed and 
maintained in such a way that the 
condensate and defrost water does not drip 
into the fresh fruits and vegetables?  Potable water shall be used for cooling systems 
where the water or ice comes into contact with 
the produce (hydro and ice cooling).  
 
Air cooling systems shall be designed to ensure 
that condensate and defrost water from 
evaporative cooling systems (cold rooms and 
vacuum coolers)  cannot come into contact with 
the produce.  
Water quality analysis report/certificate  
 
SOP, schedule and record for maintenance of 
cooling systems  Critical 100%  
 
  
10.2.2.4.3  Cold storage       
10.2.2.4.3  Are the cooling systems effectively 
controlled whe n FFV is being maintained at 
low temperatures after cooling to minimize 
microbial growth?  Where fresh fruits and vegetables are kept at low 
temperatures to help control food safety risks, 
there shall be evidence that the cooling system is 
maintained and mo nitored and is working 
effectively.  
 
Maintenance and monitoring SOP and reports  Critical 100%  
 
  
10.2.3  Microbial and other specifications       
10.2.3  Is the effectiveness of sanitation practices 
verified and evaluated?  Measures in place to evaluate and verify 
effectiveness of sanitation practices such as 
microbial analysis records, correctness of 
concentration of the chemicals for sanitation, Major 90%                                                                                                                                                                                                                                                                                                                                                                      
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
35 
 cleaning and sanitation procedures etc. 
10.2.4  Microbial cross -contamination       
10.2.4  Is the proc ess flow well implemented to 
prevent cross -contamination and access to 
packing house controlled?  
 process flow chart in place and implemented  
SOP for all the operations in place and 
communicated to workers  
Field visitors checklist records at the entry poi nt 
 Critical 100%  
  
10.2.5  Physical and chemical contamination       
10.2.5  Are fruits and vegetable stored, handled in 
such a way that foreign bodies such as 
glass or metal shards from machinery, 
dust, harmful fumes and unwanted 
chemicals cannot contamin ate them?  Equipment and facilities in the pack house shall 
be designed and maintained to prevent physical 
or chemical contamination of produce during 
post-harvest handling or storage.  
 
If the risk assessment indicates a significant level 
of risk from physi cal contaminants 
detectors/screening devices shall  be installed to 
prevent contaminated produce reaching the 
customer.  Critical 100%  
 
  
10.3 Incoming material requirements       
10.3 Is there a procedure in place that doesn’t 
accept produce that is known to contain 
parasites, undesirable microorganisms, 
toxins, decomposed produces, pesticides 
and veterinary drugs residues above the 
acceptable levels?  procedures in place for acceptance criteria for  
FFV at raw material receipt pint  
Lab analysis reports for i ncoming produces  
Records of rejected FFV  Critical 100%  
  
10.4 Packaging       
10.4 Are packaging materials used comply with 
the requirements set under the TZS 538 - 
Packaging, marking and labelling of foods 
and TZS 1003 - Guide to the pre -packaging 
of fre sh fruits and vegetables?  All packaging materials shall  comply with TZS 
538 and TZS 1003  
 
There is evidence such as test report and 
certificate  Major 90 % 
 
  
10.4.1  Packaging and storage areas       
10.4.1.1  Are the harvested produce protected from 
contami nation?  There is evidence that produce protected from 
contamination due to contact with contaminated 
surfaces or access by pests.  All produce shall be 
packed and removed from the field on the day of 
harvest.  Overnight storage of produce on field is 
NOT a llowed.  Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
36 
 SOP for post -harvest handling  
10.4.1.2  
Are produce handling facilities and 
equipment kept cleaned and/or maintained 
according to the schedule?  There shall be evidence of suitable cleaning and 
maintenance systems to prevent risk of  produce 
contamination at on or off -farm storage and 
produce handling facilities.  
 
Cleaning and maintenance SOP, schedule and 
records in place for produce handling 
facilities/equipment  Critical 100%  
 
  
10.4.1.3  Are packaging materials used appropriate 
for the safety of the produce and stored in a 
clean and hygienic area?  
 All packaging materials shall be suitable for food 
use and not made from materials that could 
contaminate the produce.  Packaging materials 
shall be stored in secure, dry, pest free condi tions 
away from any chemicals, fuels etc.  Critical 100%  
 
  
10.4.1.4  Are the rejects controlled from entering 
produce supply chain?  There shall be evidence of procedures and 
implementations of work instructions to ensure 
that rejected and potentially conta minated 
produce cannot accidently enter the food supply 
chain.  Critical 100%  
 
  
10.4.1.5  Is there a management procedure for the  
culled produce and waste materials stored 
in designated area to avoid contamination 
of produce?  Waste shall be kept separate f rom produce in 
segregated areas that are secure and kept 
hygienic by daily disposal of wastes and cleaning 
and disinfection of areas used for storage of 
wastes.  
- cleaning and disinfection SOP, schedules 
and records of areas used for storage of 
wastes  Critic al 100%  
 
  
10.4.1.6  Are light fixtures suspended above produce 
or material  used for produce handling are 
of a safety type or are protected/  shielded 
to prevent produce contamination?  
 To prevent contamination of produce with broken 
glass all light bulbs a nd fixtures shall either be 
shield or of the safe -break type.  Critical 100%  
  
10.4.1.7  Are there measures in place to prevent and 
control pest infestation and population?  There shall be evidence of implementation of 
appropriate measures for control of pes ts. 
Pest management plan such as fumigation 
schedules  Critical 100%  
  
10.4.2  Post -harvest washing       
10.4.2  Is water used for postharvest washing Water used for critical stages of post -harvest Critical 100%                                                                                                                                                                                                                                                                                                                                                                       
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
37 
 declared suitable by Competent Authority 
acceptable threshold?  processing (post initial washing) shall be potable.  
The grower shall have a test certificate from the 
competent authority to confirm that the water 
used is suitable for post -harvest processing.  If 
water is re -circulated in final washing procedures 
it shall be treated to render it fit for purpose.   
 
There shall be evidence that the treatment 
systems ensure portability  and are working 
effectively.   
10.4.3  Post -harvest treatments       
10.4.3.1  Are postharvest treatments applied in 
acco rdance to label instructions of the used 
chemicals?  
 post-harvest  treatments SOP, schedule and 
records  Critical 100%  
  
10.4.3.2  Is postharvest treatment products used 
permitted by the appropriate National 
Competent Authorities?  List of approved Post -harve st by the Competent 
Authorities and shall be used only within the limits 
of the label instructions.  Critical 100%  
 
  
10.4.3.3  Are postharvest treatment products (i.e. 
biocides, waxes and plant protection 
products etc. kept in a designated secure 
area, awa y from the produce?  Biocides, waxes and post -harvest plant protection 
products shall be stored in a secure designated 
storage area away from any produce.  Critical 100%  
 
  
10.4.3.4.  
Are the records for all post -harvest 
treatments kept?  Post-harvest treatme nt records shall be kept and 
all records shall be  maintained such as  Identity 
of harvested crops (i.e. lot or batch of produce); 
Location, Application dates, Type of treatment, 
Product trade name, active ingredient and 
Product quantity  Major 90%  
 
  
10.5 Water used in the packaging 
establishment     
  
10.5.1  Water in contact with food       
10.5.1  Is potable water used for postharvest 
washing conforming  to National standard 
for potable water?  Water analysis report and certificate   Critical 100%  
  
10.5.2  Recycled water       
10.5.2  Is the  recycled water   treated and 
maintained in way that no risk is posed to 
the safety of fresh fruits and vegetables?  Recycled water treatment SOP, records and 
quality analysis reports/records in place  
Water treatment record .   Critical 100%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
38 
 10.6 Management and supervisio n      
10.6 Does the farm management have sufficient 
knowledge and understanding of hygiene 
principles and practices?  Managers and supervisors shall be able to 
demonstrate that they have sufficient 
unders tanding of food hygiene principles to be 
able to manage potential food safety risks 
effectively.  
Training certificates  Major 90%  
  
10.7 Documentation and records       
10.7 Are records of production and distribution 
kept for at least two years to facilita te a 
recall and food borne illness investigation, 
when required?  Production and post -harvest processing records 
shall be kept for 2 years to assist in any recall 
actions and also to allow the grower to identify 
possible indications of emerging risks in the ir 
system.  Major 90%  
 
  
10.7.1  
Are current and relevant information of farm 
activities kept?  Growers shall be able to provide complete 
records of agricultural activities such as the site 
of production, suppliers’ information on; 
agricultural inputs, lot n umbers, irrigation 
practices, use of agrochemicals   for each lot of 
produce that they produce/handle.   Major 90%  
 
  
10.7.2  Are current information for each lot kept by 
packers  Packers shall be able to provide complete 
records for each lot of produce that  they handle.   Major 90%  
  
10.8 Recall Procedures       
10.8.1  
Are the recall procedures in place?  Recall procedures in place to enable the rapid 
and complete removal of any produce from the 
market that is suspected of representin g a risk to 
consumer hea lth.    
 
Management shall be able to demonstrate 
knowledge of these procedures and explain each 
step of the recall process.  
 
Records of recalled products if happened  Major 90%  
 
 
10.8.2  Are there measures to hold the recalled 
products until when they are d estroyed?  There  is document ed evidence that recall 
procedures are effective and tested at least 
annually. Any recalled products shall be clearly 
identified and stored separate from new 
production in a secure area reserved for recalled 
materials pending fur ther testing or destruction.   
 Major 90%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
39 
 Access to recalled materials shall be limited to 
staff with authority to handle the material.  
11 PACKHOUSE MAINTENANCE AND 
SANITATION     
  
11.1 Maintenance and cleaning       
11.1.1  General       
11.1.1.1  Are establishment and equipment kept in 
an appropriate state of condition and repair 
to prevent produce contamination and 
facilitate sanitation activities?  There shall be no evidence of any metal shards, 
flaking plaster/paint, debris or chemical spillages 
(leakage of lubricants etc.) as these could 
contaminate the fresh produce during handling or 
storage.  
Maintenance SOP and records  Critical 100%  
  
11.1.1.2  Is cleaning and disinfection (when 
necessary) done to remove food residues 
and dirt which may be a sourc e of 
contamination?  SOP, schedule and records for cleaning.  
 
Residuals analysis reports  Critical 100%  
  
11.1.1.4  Are cleaning chemicals , handled , stored  in 
original containers with a legible label and 
used according to label directions or 
instructions from manufacturers  as well as 
Competent  Authority?  SOP for storage of cleaning chemicals  
Cleaning chemicals shall be kept in their original 
containers with legible labels.  If a chemical has 
to be transferred to another container (due to 
damage to the origi nal container or dispensing 
from a bulk container), the new container shall be 
marked with the brand name of the chemical, 
expiry date and dosage level.    Critical 100%  
 
  
11.1.2  Cleaning procedures and methods       
11.1.2  Are the cleaning procedures and  methods 
in place and implemented?  SOP, schedules and records for cleaning  
 Major 90%  
   
11.1.3  Cleaning programs       
11.1.3.1  
Are the cleaning and disinfection programs 
in place and implemented?  SOP, schedule and records for cleaning and 
disinfection p rograms in place.   
 Systems shall be monitored to assess 
effectiveness and maintenance and corrective 
actions taken where necessary.  Major 90%  
 
  
11.1.3.2  Are the Cleaning programs  documented  Records and documentation shall be available for 
all cleaning  programs.  Major 90%  
  
11.1.3.3  Are the cleaning programs drawn up in 
consultation with relevant specialist/expert/ 
advisors in case of high risk of If the hygiene risk assessment indicates need for 
specialised cleaning or di sinfection procedures 
there should be evidence that advice has been Minor 50%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
40 
 contamination to the produce?  sought from a competent specialist/adviser.  
11.2 Control of pests       
11.2.1  Pest control systems       
11.2.1  Are there pest control procedures and 
systems that meet  the GH P requirements 
of the current version of Codex ( CAC RCP -
1969) ?   There shall be evidence of pest control 
procedures, systems, devices and record that 
meet the GHP requirements of Codex (CAC 
RCP -1969) .  Fresh produce and harvest 
containers shall be inspecte d at pack house entry 
to prevent pests from entering the fresh produce.   Critical 100%  
 
  
11.2.2  Preventing access       
11.2.2  Is the pack -house establishment designed 
and constructed in a way that prevents 
entry of pests?  All windows, doors, drains, ven tilators and any 
other apertures between the outside and inside of 
produce handling/storage facilities shall be 
screened to prevent pest entry.  The structure of 
the building shall be maintained to avoid creating 
opportunities for pest entry via damaged ar eas.   Critical 100%  
 
  
11.2.3  Harbourage and infestation       
11.2.3    Is the pack house establishment designed 
and constructed in a way that prevents 
harbourage and infestation of pests?  The interior and exterior of premises used for 
handling and stora ge of fresh produce shall be 
kept clear of any food debris or other waste 
materials that could be used by pests as a source 
of food or shelter.  Refuse shall be stored in 
covered, pest proof containers away from 
produce handling and storage areas.    Critic al 100%  
 
  
11.2.4  Eradication       
11.2.4  Are eradication measures in place to 
prevent/control pest’ infestations?  Measures to prevent Pest entry and harbourage 
shall be in place.  SOP, schedule and records in 
place to eliminate infested pests  
Chemicals such as rodenticides and insecticides 
shall not be allowed to come into contact with 
fresh produce or with surfaces that come into 
contact with the produce.  Major 90%  
 
  
11.3 Pack house: Personal hygiene       
11.3.1  Health status       
11.3.1  Does the gr ower / packer comply with 
national labour laws and workers 
suspected to be carriers for diseases or 
illness restricted from entering pack house?  There shall be evidence that the grower / packer 
complies with national labour laws.  If a worker 
reports illn ess shall undergo a medical 
examination and receive appropriate medical  Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
41 
 treatment.  If a worker is identified by a medical 
professional (doctor) to be a carrier of a food 
borne pathogen they shall not be allowed to 
resume work with fresh produce even thoug h no 
symptoms of illness are present (carriers transmit 
the pathogen without showing any symptoms of 
illness themselves).  
11.3.2  Illness and injuries       
11.3.2  Are workers allowed to handle produce 
after being cleared from all symptom s of 
illness for 48hrs ? Records of medical examinations  
List of workers excluded from working due to 
illness  
   Critical 100%  
  
11.3.3  Personal cleanliness       
11.3.3  Do food handlers maintain a high degree of 
personal cleanliness?  Presence of SOPs on p ersonal hygiene  
   Critical 100%  
   
11.3.4  Personal behaviour       
11.3.4  Are there measures in place to control 
personal behaviours such as smoking, 
spitting, chewing or eating and drinking, 
sneezing or coughing over unprotected 
food to prevent FFV cont amination?  Workers including contractors shall not engage in 
practices that could result in contamination of the 
produce.  There shall be evidence of compliance 
with the requirements provided.  
SOP and records in place    Critical 100%  
  
11.3.5  Visitors       
11.3.5  Do visitors to fresh fruits and vegetables 
handling areas wear protective gears and 
adhere to other personal hygiene?  SOP for handling visitors to the FFV handling 
area 
 
Visitors shall be provided with appropriate 
hygiene instructions and wear su itable protective 
gears when in fresh produce handling and 
storage areas.   
Register for visitors   Critical 100%  
 
  
12 TRANSPORTATION       
12.2 Mode of transportation and type of 
equipment     
  
12.2.1  
Does the mode of transport and type of 
equipment com promise safety of the FFV?  There is  evidence that the relevant factors have 
been taken into account to ensure that 
transportation shall not compromise food safety 
management.  
   Critical 100%  
 
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
42 
 Risk assessment report related to mode of 
transport  
12.2.2  Are the conveyances and bulk containers 
used for transportation of FFV designed 
and constructed in a way that protects 
produce from contamination?  Vehicles used for transportation of fresh fruits 
and vegetables shall be designed and maintained 
so as to main tain the correct conditions for 
optimal quality and effective management of 
potential food safety risks.   Critical 100%  
 
  
12.3 Use and maintenance       
12.3   
12.3.1  Are transportation equipment kept clean 
and in appropriate conditions?  Compartments us ed for transportation of fresh 
fruits and vegetables shall be clean, hygienic and 
well maintained.  There shall be evidence of 
regular cleaning and of maintenance and 
calibration of any temperature control systems 
fitted to refrigerated vehicles.  
SOP, reco rds, schedules for cleaning of 
transportation equipment  
SOP, records and schedule for calibration of 
temperature recording devices and refrigeration 
units   Critical 100%  
 
  
12.4 Fresh fruit and vegetable transportation 
units     
  
12.4.1  Are the cooling or heating equipment 
designed and constructed to avoid 
contamination?  Lay out of the cooling and heating equipment  
Cooling or heating systems on vehicles shall be 
designed to ensure that product is not 
contaminated with material from the system.  Major 90%  
  
12.4.2  Is the inner surface which is in direct 
contact with the produce made of suitable 
and food grade materials?  The inner surfaces of vehicles that come into 
direct contact with produce shall be made of food 
grade materials that do not transfer subst ances to 
the produce.  There shall be no dead spaces or 
areas that are difficult to keep clean within the 
vehicle.  Critical 100%  
  
12.4.3  Is the design of the transportation unit 
preventing access of insects, vermin, etc., 
contamination from the environme nt? SOP and records for maintenance of vehicles 
used for transportation of fresh fruits and 
vegetables shall be designed and maintained so 
as to prevent access or harbourage of pests, to 
be secure and to maintain specific conditions 
within the transportati on chamber.  Major 90%  
                                                                                                                                                                                                                                                                                                                                                                     
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
43 
 12.4.4  Are there appropriate facilities for cleaning 
and, where appropriate disinfecting of the 
fresh fruits and vegetables transportation 
unit?  The grower / packer shall have facilities for 
cleaning and where necessary disinfectin g 
vehicles used for transportation of fresh fruits and 
vegetables.   Critical 100%  
 
  
13 PRODUCT INFORMATION AND 
CONSUMER AWARENESS     
  
13.1 Produce information       
13.1.1  
Does the produce bear appropriate 
information to ensure food safety?  For loose f ruits and vegetables there shall be 
evidence that the grower / packer provides 
sufficient information in the form of batch/lot 
labels & other documentation for the buyer to 
handle, store, prepare and display the produce in 
a manner that ensures food safety .  Trade and 
final consumer information shall be clearly 
distinguishable.  Major 90%  
 
  
13.2 Marking and labelling       
13.2.1  Do pre -packaged fresh fruits and 
vegetables labelled with clear instructions 
to enable the next person in the food chain 
to hand le, display, and store and use the 
produce safely?  Pre-packaged fruits and vegetables shall be 
labelled in accordance with TZS 538 and TZS 
1003.  Major 90%  
 
  
13.3 Consumer education       
13.3.1  Does the grower work with other 
stakeholders along the prod uce value chain 
to ensure clear communication to 
consumers?  
 List of partners  
Memorandum of Understandings (MoUs)  
Letters of agreement with other stakeholders  
Certificate of appreciation  
  Minor 50%  
 
  
14 TRAINING       
14.1 Awareness and responsibilitie s      
14.2 Training programs     
 Personnel involved in primary production and postharvest operations should undergo regular training relevant to their areas o f responsibility.  
14.2.1  Assessment of training needs      
14.2.1  Does  the training needs asse ssment for   
workers take into account   prior training  
program?  Training need assessment report and training 
programs  
 Minor 50 % 
 
  
14.2.2  Topics to be considered for training 
programs     
  
14.2.2  Do the training programs cover all the There shall be evidence that the training Major 90%%                                                                                                                                                                                                                                                                                                                                                                       
  
 
                                                                                                                                                                                                       TBS/AFDC 26 (6756) P 3 
44 
  
 
 
 necessary topics in sufficient detail to 
enable the workers to maintain the food 
safety of the produce?  programs covered all the necessary topics in 
sufficient detail to enable the workers to maintain 
the food safety of the produce . 
Training curriculum  
Training hand -outs/manual/materials  
Training schedule/timetable   
14.3 Instruction and supervision      
14.3.1  Is the training assessed annually for its 
effectiveness?  Annual training assessments reports of the 
effective ness of training in place.  Minor 50%  
   
14.3.2  Do managers and supervisors of produce 
handling have the necessary knowledge of 
food hygiene principles and practices to be 
able to judge potential risks and take the 
necessary action to remedy deficiencies?   Shall have f ood hygiene Training certificates from 
competent authorities  
 Critical 100%   
 
  
14.4 Refresher training       
14.4.1  Are the training programs reviewed 
annually and updated where necessary?  Refresher training shall be provided on an annual 
basis or at the start of each production season.  
Evidence of reviewed curriculum  Major 90%  
    
 .