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Code of Hygienic Practice for Tomatoes_ 4thDraft_ 22 April 2016  
 
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 Foreword  
This Philippine National Standard on the Code of Hygienic Practice for Tomatoes  was 
developed in response to the development of an Annex on Tomatoes  to the  Codex Code of 
Hygienic Practice for Fruits and Vegetables (CAC/RCP 53 -2003) by the Codex Committee 
on Food Hygiene  in 2012 .  This Code supplements the Philippine National Standard: 
Code of Good Agricultural Practices for Fruits and Vegetable (GAP -FV) Farm ing 
(PNS/BAFPS 49:2007/2011 ICS 65.020.20), which is the basis for the granting of the 
Philippine Good Agricultural Practices (PhilGAP) certification and should be read in 
conjunction with it.  
A Technical Working Group (TWG) was created through Spe cial Ord er No. 194 Series of 
2015  to develop the draft Code of Hygienic Practice for Tomatoes . The TWG represented 
the relevant agencies of the Department of Agriculture (DA), the University of the 
Philippines - Diliman  (UPD)  and Los Baños (UPLB) , Office of Presidential Assistance for 
Food Security and Agricultural Modernization (OPAFSAM) and Department of Science 
and Technology (DOST) . Public consultations were conducted in Regions I, III and X , 
which represented the major hubs of tomatoes  producti on and trade. Comments and 
recommendations were solicited from the relevant government agencies, academe, 
private sector , and non -government organizations.  Therefore, this Code of Hygienic 
Practice is the final output of the public -private sector collabor ation between and 
among the TWG , and the relevant stakeholders who participated in the public 
consultations.     
 
 
 
 
 
 
 
 
 
 
  
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 INTRODUCTION   
In 2012, t he total production of tomatoes  worldwide  was  161,793,834 tons a 2.5 % 
increase  from the 158,019,581  tones recorded in 2011. Asia alone, contributed 60% or 
97,892,723  tons o f te total figure. This total land area used for tomato growing was  
4,803,680 ha in 2012  with 2,824 ,757 Ha of which was  in Asia. The world average yield 
was 33.68 t/ha while the yield in  Asia was a bit higher at 34.66 t/ha in 2012.  
(FAOSTAT,2014) .  
Tomatoes grown for fresh markets, with fi eld and greenhouse production, are  
considered to be greatly diverse. Varieties of tomatoes also increased and the 
postharvest measures to be taken often  depends on the specific variety. The 
distribution chain length also varies. The hazards could be potentially amplified 
depending on how the product is marketed. An increase in th e marketing of pre -cut 
tomatoes may  increase microbial contamination . Tomatoe s can provide a suitable 
environment for pathogens, especially Salmonella,  which can adapt to low pH 
environments, depending on the variety, quality, and state of ripeness. Although 
tomatoes have been linked to numerous outbreaks, only three deaths and 1,840 
illnesses have been reported in the USA, which could be directly linked to tomatoes . 
Currently, there is still inadequate understanding on how to appropriately control 
hazards since the information on the primary source of contamination is still limi ted. 
The quality of water used in irrigation, processing methods, and presence of wild 
animals are important factors in maintaining the health of tomatoes, as with other 
commodities.  The extent of microbial contamination of tomatoes remains to be 
investiga ted since information on the specific sources of contamination have not been 
determined.  
Tomatoes are relevant to international trade due to increasing consumption of fresh 
produce and globalization as a result of changes and/or optimization in production and 
distribution.  Tomatoes are considered as the most important vegetable in terms of 
production and trade. The production of tomatoes is a major contributor to the 
economic growth in some countries.   In 2012, tomato production was valued at 58 
billion do llars and tomatoes were the eighth most valuable agricultural product 
worldwide (FAO, 2012).   
 In the Philippines, tomato was the third important vegetable in terms of volume 
(Philippine Statistics Authority –Bureau of Agricultural Statistic , 2014). The volume of 
tomato production has increased from more than 150,000 metr ic tons in 2003 to more 
than 214 ,574 metric tons in 2014  (PSA -BAS , 2014), indicating an increase in annual 
revenues for the tomato growers.   Tomatoes are produced mainly in Regions I, I II and 
X. 
A unique characteristic of tomatoes is that they can be harvested from the wild, aside 
from being cultivated. Thus, the diversity of the production chain and the industry can  
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 be extensive. Harvesting is primarily done manually by a large number o f people, who 
are potential sources of contamination. Due to the delicate nature of some tomatoes, 
they are not generally washed prior to sale  in order to preserve the integrity and quality 
of the fruits . Contamination of tomatoes may occur during harvesti ng and water 
sprinkling operations before selling. Potential  primary sources of contamination include 
poor personal hygiene and sanitation, contaminated irrigation water, unprocessed 
manure as fertilizer and domestic and wild animals specially birds.   
Given the food safety issues that affect the production and domestic trade of tomatoes, 
this Code of Hygienic Practice is therefore developed to ensure that tomatoes produced 
in the Philippines are safe from microbiological hazards and comply with regulato ry 
requirements. This Code adopts the Annex on Berries to the  Codex Code of Hygienic 
Practice for Fruits and Vegetables (CAC/RCP 53 -2003)  and provides additional specific 
food safety recommendations based on the current production practices of tomatoes in 
the Philippines.  
This Code of Hygienic Practice addresses the essential principles of food safety 
applicable to primary production, postharvest and transport operations. It encompasses 
Good Agricultural Practices (GAP), Good Hygienic Practices (GHP) and Go od 
Manufacturing Practices (GMP) that will help minimize microbiological hazards 
associated with all stages of production to consumption of tomatoes. The primary aim 
of this Code is the reduction of microbiological hazards. This Code provides general 
recom mendations to allow flexible and uniform adoption even  with diverse  production 
practices and environmental conditions. Therefore, this Code is also applicable to micro 
and small -scale producers.  
 
Section 1 -  OBJECTIVES  
The objective of this PNS/BAFS  is to provide specific guidance on how to minimize 
microbiological hazards during primary production , packing , distribution  and 
consumption  of fresh tomatoes . It adopts to the general hygienic recommendations for 
the primary production of fresh fruits based on  Codex Code of Hygienic Practice for Fresh 
Fruits and Vegetables (CAC/RCP 53 -2003) .  
 
Section 2 -     SCOPE, USE AND DEFINITIONS  
2.1 Scope  
This Code covers specific guidance related to all areas from primary production to 
consumption of tomatoes  that are intended to be consumed raw and/or are processed 
without a microbicidal step .   
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 2.2 Use  
This Code adopts and follows the general format of the Codex Code of   Hygienic Practice 
for Fresh Fruits and Vegetables (CAC/RCP 53 -2003).  Only the specific s ections of the 
Codex Code of Hygienic Practice for Fresh Fruits and Vegetables  (CAC/RCP 53 -2003)  that 
relate to the microbiological safety of tomatoes  are discussed in this Code. Therefore, 
this Code should be read in conjunction with the Codex Code of Hygienic Practice for 
Fresh Fruits and Vegetables (CAC/RCP 53 -2003), the  Codex Recommended International 
Code of Practice -General Principles of Food Hygiene (CAC/RCP 1 -1969, Rev. 4-2003)  and 
other applicable codes.  
This Code supplements the Philippine National Standard: Code of Good Agricultural 
Practices for Fruits and Vegetable (GAP -FV) Farming  (PNS/BAFPS 49:2007/2011 ICS 
65.020.20), which is the basis for the granting of the Philippine Good Agricultural 
Practices (PhilGAP) certification of tomato  farms.  
2.3 Definitions  
For the purpose of this Code, the following terms are operationally defined:   
Biofilm - a microbial consortium adhering to a surface.  
Clean water - water that does not compromise food safety in the circumstances of its 
use.  
Grower/ agricultural worker - any person that undertakes one or more of the 
following: cultivation, harvesting and packing of tomatoes . 
Potable water - water which meets the quality standards of drinking water such as 
described in the World Health Organization Guidelines for Drinking Water Quality.  
Reclaimed wastewater - water taken from industrial wastewater and treated to a level 
suitable for its intended use .   
Surface Water - water  on earth’s surface such as in a  stream , river , lake , wetland , 
or ocean .  
 
Section 3 - PRIMARY PRODUCTION  
3.1 Environmental Hygiene  
3.1.1  Location of Production Site  
The following should be considered in the location of production sites for tomatoes : 
 Slope and potential for run -off from nearby fields ;  
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  History of the land or previous usage of land;  
 Flood risks as well as hydrological features of nearby sites in relation  to the 
production site ; and  
 Proximity to high risk production sites (animal production facilities, hazardous 
waste sites and waste treatment facilities) .  
Measures to mitigate the risks associated with runoff and flooding include mapping the 
production fi eld, terracing, construction of shallow ditch to prevent runoff from 
entering the fields. Postpone harvesting of tomatoes  during heavy rains and flooding 
which will increase exposure of vegetable to pathogens.  Wet tomatoes  are very 
susceptible to spoilage .  
Neighboring sites such as animal production facilities, hazardous wastes sites , and 
waste treatment facilities have the potential to contaminate tomato  production fields or 
its water sources through run -off, fecal material, aerosols , and organic wastes. When the 
risks are serious, the location should not be used for tomato  production until corrective 
or control measures are carried out.  
3.1.2  Wild and Domestic Animals and Human Activity  
Many wild and domestic animal s are potential carriers of foodborne pathogens. 
Domestic and wild animals , and human activity present a risk from direct 
contamination of the tomatoes  and soil , as well as from contamination of surface water 
sources , and other inputs. The following should b e considered:  
 Domestic and wild animals should be excluded from the tomato  production area, 
to the extent possible, in compliance with the local and national environmental, 
and animal protection regulations;  
 Minimize standing water in fields;  
 Restrict acce ss by animals to water sources (based on local ordinances for public 
irrigation systems);  and 
 Keep tomato  production sites free of wastes and clutter . 
3.2 Hygienic Primary Production of Tomatoes  
The high moisture content  and soft skin of tomatoes  make them more susceptible to 
physical damage that accelerates deterioration of tomatoes  by increasing water loss , 
and providing conditions for contamination during production, harvest , and transport. 
Tomatoes  may be physically damaged during harvesting f rom the use of sharp -edged 
storage containers, improper field packing procedure or through poor handling. 
Rodents, insects and birds may also damage tomatoes  that lead to increased 
microbiological spoilage and potential transmission of foodborne pathogens.   
Some tomatoes  get in contact with the soil during growth and/or harvesting. Bird 
droppings and airborne contaminants (i.e. birds nesting around the packin g area,  
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 nearby livestock, and poultry areas, or manure storage or treatment facilities, etc.) may 
also pose a risk of contamination of tomatoes . 
The following are generally recommended:  
 Reduce the extent of damage fruits during production ;  
 Use proper prod uction practices  (e.g. site selection, wind breaks) to minimize 
contact of tomatoes  with airborne contaminants ; 
 Avoid contact of tomatoes  to animal droppings, soil amendments (including 
natural fertilizers) and irrigation water ; 
 Use mulch or biodegradable  materials (e.g. rice straw , plastic mulch, grass 
clippings ) to minimize contact of tomatoes  with the soil during growing . Use 
clean plastic or biodegradable materials (e.g. leaves or papers as liners of 
biodegradable baskets) during collection of harveste d fruits ; and  
 Prohibit the use of newspapers and papers with print as liners . 
If biodegradable materials are used, the following are recommended:  
 Ensure that biodegradable materials are clean and sanitary; and  
 Use biodegradable materials only once to prevent cross -contamination.  
3.2.1.1  Water for Primary Production  
Only clean water should be used for tomato  production. Sources of water should be 
identified . Growers/a gricultural workers should seek assistance of competent 
authorities (e.g. from Local Go vernment Unit or LGU) to assess and manage the 
microbiological risk of contamination of the water source , which are as follows:  
 Assess the microbiological quality of the sources of water used on the farm for 
the presence of foodborne pathogens.  This should include a documented check 
detailing the potential for microbiological contamination from all possible 
human and/or animal feces sources of contamination (e.g. from animals, human 
habitation, leaks from sanitary facilities on field, sewage treatment , manure and 
composting operations) and the water’s suitability for its intended use. When 
contamination sources of the water are identified, corrective actions should be 
taken to minimize the risk of contamination. The effectiveness of corrective 
actions should be verified ;  
 Identify and implement corrective actions to prevent and minimize 
contamination such as, proper maintenance of wells, filtering water, not stirring 
the sediment when drawing water, building settling or holding ponds, and use of 
water t reatment facilities. If water treatment is needed, consult with water safety 
experts ; 
 Determine if microbiological and chemical testing should be done by local 
authorities such as the LGU , and the Bureau of Soils and Water Management 
(BSWM) to evaluate the suitability of water for each intended use. Analytical  
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 testing may be necessary after a change in irrigation water source, flooding, or a 
heavy rainfall when water is at a higher risk of contamina tion. If testing is 
conducted the following should be documented ; 
 What tests need to be performed, (e.g., which foodborne pathogens 
and/or sanitary indicators),  
 Which parameters should be noted (e.g., temperature of water sample, 
water source location, and /or weather description),  
 How often tests should be conducted,  
 What the test outcomes indicate, and  
 How tests will be used to define corrective actions.  
 Determine the f requency of water testing  depend ing on the source of the 
irrigation water (less for ade quately maintained deep wells, more for surface 
waters) and the risk of environmental contamination, including intermittent or 
temporary contamination (e.g. heavy rain, flooding, etc.) ; 
If water testing is limited to non - pathogenic indicators (such as col iforms, 
Aerobic Plate Count or APC, etc.),  conduct  frequent water tests to establish the 
baseline water quality so that subsequent changes in the levels of contamination 
can be identified ; and  
If the water source is found to have unacceptable levels of ind icator organisms 
(such as E. coli ) or is contaminated with foodborne pathogens, undertake 
corrective actions to ensure that the water is suitable for its intended use. 
Testing frequency should be increased until consecutive results are within the 
acceptable range.  
Reassessment of the potential for microbiological contamination is necessary when 
events or other conditions indicate that water quality may have changed.  
3.2.1.2  Manure, Biosolids and other Natural Fertilizers  
 Growers/a gricultural worker s should prohibit  use of untreated manure and 
liquid manure to the extent possible since foodborne pathogens can persist in 
soil for long periods of time and some tomatoes  have short production cycle ;  
 Animal manure/plant waste materials are allowed only w hen fully decomposed; 
and  
 Human manure and urine are not allowed.  
Obtain documentation from the supplier that identifies the origin, treatment used, tests 
performed and the results thereof, and evaluate info rmation when necessary for those  
manure, biosolids and other natural fertilizers that have been treated to reduce 
microbiological and chemical contaminants.  
  
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 3.2.3  Person nel Health, Hygiene and Sanitary Facilities  
The following should be considered:  
 Whenever possible, reduce tomato  handling during harvesting, packing and 
inspection operations;  
 All growers/agricultural workers should properly wash their hands using soap 
and clean running water and dry their hands before handling tomatoes , 
particularly during harvesting and postharvest handling;  
 If gloves are used, a procedure for glove use in the field should be documented 
and followed. If the gloves are reusable, they should be made of materials that 
are easily cleaned and disinfected, and they should be cleaned regularly a nd 
stored in a clean area. If disposable gloves are used, they should be discarded 
when they become torn, soiled, or otherwise contaminated. Glove use alone is 
not a suitable substitute for good hand washing practices;  
 Where appropriate, each farm should have written Sanita tion  Standard  
Operating Procedures ( SSOP) that relate to health, hygiene, and sanitary 
facilities. The S SOP should address training, facilities, and supplies to enable 
growers/agricultural workers to practice proper hygiene, and company policies 
that relate to worker hygiene and illness reporting.  
 Non -essential persons, casual visitors, and to the extent possible, young children, 
should not be allowed in the harvest area, as they may present an increased risk 
of contamination.  
 
3.2.3.1  Personnel Hygiene and Sanitary Facilities  
The following should be considered:  
 Provide areas away from the field and packing area for taking breaks and  meals. 
These areas should provide access to clean toilet and hand -washing facilities ; 
 Sanitary facilities  should be readily accessible to the work area, encouraging 
their use and prohibit the  growers/ agricultural workers  to relieve themselves in 
the field  or in the production site ; 
 Prohibit the growers/ agricultural workers to do the following: disposal of was te, 
eating, smoking, spitting , and any activity that will introduce contamination ; 
 Sanitary facilities should be present in sufficient number in relation to the 
number of workers  (refer to t he Code on Sanitation of the Philippines ); 
 Portable sanitary facilities should not be located or cleaned in cultivation areas 
or near irrigation water sources or conveyance systems. Growers/agricultural 
workers should identify the areas where it is safe to put portable facilities.  
Sanitary facilities should include clean running water, soap, toilet paper or 
equivalent, single use paper towels or equivalent. Multiple use cloth drying  
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 towels should not be used. Hand sanitizers should not replace hand washing and 
should only be used only after hands have been washed ; and 
 If clean running water is not available, an acceptable alternative hand washing 
method should be recommended by the relevant competent authority.  
When necessary,  consult competent authorities with regards to personnel hygiene and 
sanitation . 
3.2.3.2  Heal th Status  
The following should be considered:  
 Growers/agricultural workers  should be encouraged (with appropriate 
incentives, if feasible) to note and report symptoms of diarrhea or food -
transmissible, communicable diseases. Reassign growers/agricultural w orkers, 
as appropriate ; and  
 Medical examination of growers/agricultural workers  should be carried out if 
clinically or epidemiologically indicated.  
3.2.3.3  Personnel Cleanliness  
When growers/ agricultural  workers are permitted to continue working with cuts and 
wound covered by waterproof  dressings, they should wear clean gloves to cover 
bandages thereby providing a second barrier between them and the tomatoes  they 
handle. Otherwise, reassign the concerned growers/ agricultural workers to another 
working area where there is no direct  handl ing of  tomatoes . 
3.2.4  Equipment Associated with Growing and Harvesting  
Sanita tion  Standard  Operating Procedures  (SSOP ) should be developed for the 
maintenance, cleaning and disinfecting operations of growing and harvesting 
equipment.  The following are recommended:  
 Containers used repeatedly during harvest should be cleaned after each load;  
 Containers (including liners o f containers made from biodegradable materials) 
that are no longer cleanable should be properly disposed  to minimized the  risk 
of  microbiological contamination of tomatoes ; 
 Harvest containers should not be placed directly on the ground;  
 If containers are  stored outside, they should be cleaned and disinfected before 
being used to transport tomatoes ; and  
 Establish routine cleaning and sanitizing proce dures and document these 
standa rd operating procedures into writing.  
 
  
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 3.3 Handling, Storage and Transport  
Some tomatoes  may have high respiration  rates and high moisture content  making 
them more perishable. Enzymes and biochemical reactions may play an important role 
in the ripening process , but also accelerate spoilage of damaged fruits and increase 
susceptib ility of tomatoes  to microbiological contamination.  Do not expose harvested 
tomatoes under the sun to prevent sun scalding.  
For manual harvesting, the following should be considered:  
 Avoid over -handling of tomatoes as this may damage and affect fruit qual ity.;  
 Avoid  harvesting in adverse temperatures (hot/and or humid weathers), which 
decrease quality and may affect food safety due to fruit damage that may spread 
contamination healthy fruits . Have a responsible person to supervise harvesting 
at all times to insure  proper hand washing and follow procedures not to harvest 
wet, bruised and/or damaged fruits. Tomatoes  that have fallen on the ground 
should also be discarded unless they are processed  with a microbicidal step ; and  
 Train growers/ agricultural workers on safe handling, transport and storage 
practices to ensure that tomatoes  are immediately cooled after harvesting.  
 
3.3.1  Prevention of Cross -Contamination  
The following should be considere d for the pre -harvesting, harvesting and postharvest 
handling of tomatoes : 
 Grower s/agricultural  workers should take measures to improve sorting and 
selection of tomatoes  as the extent of soil and extraneous matter/debris during 
and after harvesting may pose a risk of contamination ;  
 Growers/agricultural workers should not handle culled fruit  (e.g. injured / 
damaged, soft or decayed  fruit)  in the field in order to prevent cross -
contaminating healthy tomatoes  during harvest. It is recommended that culls be 
removed from the field by growers/agricultural workers who are not harvesting 
healthy fruits ; and  
 Growers/a gricultural  workers should con tinually reinforce the importance of 
good hygienic practices since poor hygienic practices can significantly increase 
the risk of contaminating tomatoes .  
3.3.3  Field Packing  Care of Doc. Perly  
Preference should be given to the field packing into consumer -ready containers of 
tomatoes  that will not be washed after harvest , to minimize the possibility of 
microbiological contamination through the additional handling steps.   
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 Growers/agricultural workers should ensure that clean pallets and containers 
(disinfect ed when necessary) are used and that containers do not come in contact with 
soil and manure during field packing operations.  
 
Section 4 - ESTABLISHMENT: DESIGN AND FACILITIES  
Refer to the Codex Recommended International Code of Practice – General Principles of 
Food Hygiene (CAC/RCP 1 -1969, Rev . 4-2003) .  
4.1 Location  
4.1.2  Equipment  
Whenever possible, equipment should be designed and placed to facilitate cleaning and 
disinfection, and to prevent build -up of biofilms that may contain foodbo rne pathogens 
of concern.  
4.2 Premis es and Rooms  
4.2.1  Design and Layout  
Premises and rooms should be designed to separate the area for incoming tomatoes  
from the field from the area of handling. This can be accomplished in a number of ways, 
including line ar product flow.  
Where feasible, raw material handling areas should be separated from packing areas. 
Within each of these areas, cleaning operations should be conducted separately to avoid 
cross -contamination between equipment and utensils in each operatio n. 
For products that are not immediately packed (i.e. the tomatoes  are exposed to 
contaminants from the environment), the rooms where final products are packaged and 
stored should be designed and maintained to be as dry as possible. The use of water or 
having a wet environment enhances the growth and spread of foodborne pathogens.  
Tomato  packing establishments may be seasonal, and used only for a few months per 
year. The facilities may be dormant for many months, leaving them susceptible to pest 
infestatio ns. Measures to minimize pest infestations should be put in place. The design 
should allow thorough cleaning and disinfection of food contact surfaces.  
 
Section 5 - CONTROL OF OPERATIONS   
Refer to the Codex Recommended International Code of Practice – General Principles of 
Food Hygiene (CAC/RCP 1 -1969, Rev . 4-2003) in conjunction with the Guidelines on the 
Application of General Principles of Food Hygiene to the Control of Viruses in Food  
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 (CAC/GL 79 -2012) and the Code of Practice for the Processing and Handling of Quick 
Frozen Foods (CAC/RCP 8 -1976).  
5.1 Control of Food Hazards  
Prevention of microbiological contamination is a key control point for tomato  
operations. Establishment should carefully consider product flow and segregation of 
incoming soiled and/or damaged, and outgoing tomatoes  to avoid cross -contamination.  
Care should be taken to ensure that tomatoes  are not damaged and do not become 
cross -contaminated during transport and handling. Prior to packing, tomatoes  that are 
soiled, come with debris (e.g., insects), or are damaged, should be inspected and culled.  
Culled tomatoes  should be removed from the field or packing facility and disposed of to 
prevent contamination of other fruit. Culled fruit should be hygienically disposed of to 
avoid it from attracting pests.  
5.2. Key Aspects of Hygiene Control Systems  
5.2.2  Specific Pr ocess Steps  
5.2.2.1  Post -Harvest Water Use  
Most tomatoes  intended for direct consumption are generally not washed after harvest. 
However, for tomatoes  that are washed after harvest, clean or preferably potable water 
should be used. It is recommended that the quality of the water used in packing 
establishments be controlled and monitored ( i.e. record testing for indicator organisms 
and/or foodborne pathogens).  
If water is used in pre -washing and washing tanks, additional controls (e.g. changing 
water whenev er necessary and controlling of product throughput capacity) and 
monitoring (e.g. recording the pH , temperature, turbidity, and water hardness) should 
be adopted.  
Potable water should be used for final rinses.  Untreated surface waters are not 
permitted fo r any use in packing houses or other post harvest contact.  
Washing tanks should be cleaned and the water changed frequently.   
Any antimicrobial agents used in the water should be maintained at sufficient levels to 
ensure that water used in pre -washing and washing tanks does not act as a source of 
contamination for  tomatoes , and to prevent antimicrobial agents from damaging fruit 
skin structure.  
Any antimicrobials and/or disinfectants are used to control foodborne pathogens in 
post -harvest water,  the efficacy of the treatment should be demonstrated/  validated 
against a target organism under appropriate conditions (see Section 5.2.3 ).   
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 5.2.3        Microbiological and Other Specifications  
Microbiological testing of an environment, process and speci fic product lot should be 
performed to evaluate and validate the safety and effectiveness of cleaning practices, 
methodology and sampling plan.  
5.2.4        Microbi ological  Cross -Contamination  
Tomatoes  that have undergone cleaning and/or chemical treatment should be 
effectively separated, either physically or by time, from raw material and environmental 
contaminants.  
Prevent  cross -contamination  by segregation of washed and unwashed tomatoes . Avoid 
conta mination of washed tomatoes  from wash water, rinse water, equipment, utensils , 
packaging materials and vehicles.  
Only growers/agricultural workers  who have been trained on hygienic handling should 
be assigned to pack tomatoes . 
5.3      Incoming Material Requirements  
The following are recommended:  
 For tomatoes  that are intended to be consumed raw, sorting  and grading  should be 
implemented to avoid using tomatoes  that have visible signs of decay or damage due 
to the increased risk of microbiological contamination ; and  
 Tomatoes  should be cooled and stored as soon as possible under temperature 
controls within the processes.  
5.7      Documentation and Records  
Where practicable, a written food safety control plan that includes a written description 
of each of the hazards identified in assessing environmental hygiene, as well as the 
steps that will be implemented to address each hazard, should be prepared by the 
busine ss operating the primary production. The description should include the 
following:  
 Evaluation of the production site  
 Water and distribution system  
 Manure and compost use and their corresponding procedures  
 Personnel illness reporting policy  
 Sanitation proce dures  
 Training programs  
The following are the types of records that should be retained:   
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  Microbiological testing results and trend analyses  
 Water quality monitoring and test results  
 Storage room temperature levels  
 Employee training records  
 Pest control records  
 Cleaning and sanitation reports  
 Equipment monitoring and maintenance records  
 Inspection/audit records  
 Corrective action reports  
5.8 Recall Procedures   
In the event of a foodborne illness outbreak associated with tomatoes , maintaining 
appropriate records of production, processing, packaging, and distribution may help to 
identify the source of contamination in the tomato  food chain and facilitate product 
recalls. Growers/agricultural workers/  processors/distributors should consider 
developing and maintaining a traceability/product tracing system. The traceability/ 
product tracing system should be designed and implemented according to the Codex 
Principles for Traceability/Product Tracing as a Tool within a Food Inspection and 
Certification System (CAC/GL 60 -2006), especially to enable the withdrawal of the 
products, where necessary.  
Detailed records should be kept that link each supplier of the product with the 
immediate subsequent recipient of the tomatoes  throughout the food chain. The 
information needed to link each supplier should include, if available, the packer name, 
address, phone number, date packed, date released, type of tomatoes   including brand 
name, lot identification and number of lots and tran sporter.  
 
Section 6 - ESTABLISHMENT: MAINTENANCE AND SANITATION   
6.1 Maintenance and Cleaning  
6.1.1     General  
Food contact surfaces should be cleaned and disinfected before the start of the season 
and throughout the tomato  season to ensure that foodborne  pathogens do not become 
established in the facility or on the equipment.  
6.1.2  Cleaning Procedures and Methods  
Written SSOP should be developed and implemented for the cleaning and disinfection of 
equipment used for post -harvest treatment.  
  
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 Section 7  - ESTABLISHMENT: PERSO NAL HYGIENE  
Refer to the  Codex Recommended International Code of Practice - General Principles of 
Food Hygiene (CAC/RCP 1 -1969, Rev. 4 -2003) . 
 
SECTION 8  - TRANSPORTATION  
Refer to the Code of Practice for the Packaging and Transport of Fresh Fruits and 
Vegetables  (CAC/RCP 44 -1995).  
 
SECTION 9 - PRODUCT INFORMATION AND CONSUMER AWARENESS  
9.4 Consumer Education  
Refer  to the “WHO Five Keys to Safer Food” message and its supporting materials for 
simple and clear guidance for food handlers including consumers on safe food handling 
(http:/ /www.who.int/foodsafety/publications/consumer/en/5keys_en.pdf ). The 
following are applicable to tomato  production:  
1. Keep Clean  
 Wash your hands before handling tomatoes  and often during 
cutting/slicing of tomatoes  
 Wash your hands after going to the toilet  
 Wash and sanitize all surfaces and equipment used for tomatoes  
 Protect tomato  preparation areas from insects, pests and other animals  
2. Separate Raw and Cooked  
 Separate tomatoes  from raw meat, poultry and seafoods  
 Use separate equipment and utensils such as kn ives and cutting boards 
for handling tomatoes  
 Store tomatoes  in containers to avoid contact with prepared foods  
3. Keep Food at Safe Temperatures  
 Refrigerate tomatoes  preferably below  40C to prevent growth of Listeria 
monocytogenes  
 Do not store tomatoes  too long in the refrigerator  
4. Use Safe Water and Raw Materials  
 Use safe water  
 Select fresh tomatoes  
 Wash tomatoes  with potable water  
Relevant  stakeholders (government, industry, consumer organizations and the media) 
should work together to communicate clea r consistent messages on handling tomatoes  
safely .   
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 Consumer information on handling tomatoes  safely should cover the following:  
 Avoid the purchase of trays or cases with damaged or rotten tomatoes ; 
 Keep tomatoes  in lined containers  during transport . Tomatoes  should be 
preferably stored in a cool environment. All pre -packaged tomatoes  should be 
refrigerated as soon as possible ; 
 Once removed from the refrigerator, tomatoes  should be consumed as soon as 
possible ; 
 Practice correct hand washing methods (based on the WHO Guidelines on Hand 
Hygiene in Health Care: 
http://whqlibdoc.who.int/publications/2009/9789241597906_eng.pdf ); 
 Handle, p repare and store tomatoes  safely to avoid cross -contamination with 
foodborne pathogens from various sources (e.g. hands, sinks, cutting boards, 
utensils, raw meats) ; and  
 Wash tomatoes  with potable water before consuming.  
 
SECTION 10 - TRAINING   
10.2  Traini ng Programs  
Since producing tomatoes  for direct consumption is labor intensive, which increases the 
risk of contamination from manipulation, special attention is needed to properly select 
and train all growers/agricultural workers involved in primary production, packing, 
processing or transp ort operations of tomatoes  that are intended to be consumed. 
Ensure that only experienced pickers harvest tomatoes  that are intended for direct 
consumption. All growers/agricultural workers should receive training appropriate to 
their tasks and should be p eriodically assessed while performing their duties to ensure 
tasks are being completed correctly.  
Specific employee training programs should include the following:  
 Importance of sorting  and grading  tomatoes ;  
 Orientation on and i mplementation of  SSOP ,GAP, GHP and GMP ; and 
 Cold chain logistics and management, in line with advancing knowledge and 
technologies for both refrigeration and temperature monitoring, and expanding 
international trade .  
Growers/ agricultural workers should be trained before immersion to actual operations.  
Training activities of growers/agricultural workers should be documented.  
Training should be delivered in a language and manner t hat facilitate understanding of 
what is expected of the trainees  and why . It should emphasize t he importance of using 
hygienic practices. A well -designed training program considers the barriers to learning  
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 of the trainees  (such as dialect)  and develops training methods and materials to 
overcome those barriers.  Training programs should be repeated p eriodically and 
updated whenever there is a change in the product, process or staff . Training program 
should be  monitored for effectiveness and modified when necessary.   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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 REFERENCES:  
Codex Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53 -2003).  
Codex Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables 
(CAC/RCP 44 -1995).  
Codex Code of Practice for the Processing and Handling of Quick Frozen Foods 
(CAC/RCP 8 -1976) . 
Codex Guidelines on th e Application of General Principles of Food Hygiene to the 
Control of Listeria monocytogenes  in Ready -to-Eat Foods (CAC/GL 61 -2007).  
Codex Guidelines on the Application of General Principles of Food Hygiene to the 
Control of Viruses in Food (CAC/GL 79-2012).  
Codex Recommended International Code of Practice – General Principles of Food 
Hygiene (CAC/RCP 1 -1969, Rev . 4- 2003).  
Codex Standard for Tomatoes (CODEX STAN 293 - 2008).  
Codex Traceability/Product Tracing as a Tool within a Food Inspection and C ertification 
System (CAC/GL 60 -2006).  
Philippine National Standard: Code of Hygienic Practice for Berries (PNS/BAFS 148: 
2015).  
The Code of Sanitation of the Philippines (Presidential Decree No. 856).  
Tomato Best Practices Manual - 
http://fshn.ifas.ufl.edu/ufifasfoodsafety/wp -content/uploads/sites/5/2014/02/5G -
Tomato -Best -Practices -Manual.pdf  
 
(www.fda.gov/food consumers/consumer updates/ucf259658.htm ) 
 
"Production of Tomato by countries". Food and Agriculture Organization. 2012. 
Retrieved 30 June 2014.; "Food and Agricultural Organization." 
http://faostat.fao.org/site/339/default.aspx, accessed 13 Aug 2013  
 
 
 
 
 
 
 
  
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19 
 Department of Agriculture (DA)  
Bureau of Agriculture and Fisheries Standards (BAFS)  
Technical Working Group  
 
 
Chair  
 
Rodel G. Maghirang, PhD/Maria Cielo  P. Bartolome  
Institute of Plant Breeding (IPB),  
University of the Philippines, Los Baños (UPLB)  
 
 
 
      Members  
 
Perlita A. Nuevo, Ph. D  
Postharvest Horticulture Training and 
Research Center  
(PHTRC -UPLB ) 
 
      Fe C. Urnieta/ Elizabeth B. Perlas  
      Food Development Center (FDC)  
      National Food Authority (NFA)  
 
      Catherine E. Viray/  
      Rose Anne R. Gerance  
      Philippine Council for Agriculture and    
      Fisheries (PCAF)  
      DA 
 
      Juanita G. Calibo/ Niña R. Rosales  
      Bureau of Plant Industry (BPI)  
      DA  
 
 
Ruby J. Apilado, Ph. D/ Leah C. Dajay  
Food and Nutrition Research Institute 
(FNRI)  
Department of Science and Technology 
(DOST)  
 
Maria Auxilia T. Siringan, PhD/  
Vina B. Argayosa  
Natural Science Research Institute 
(NSRI) University of the Philippines 
Diliman (UPD)  
 
Miriam A. Acda/ Mia V. Dela Cruz  
Philippine Center for Postharvest 
Development and Mechanization 
(PhilMECH)  
Department of Agriculture (DA)  
 
Secretariat  
 
Lara Vivas -Navarro  
Ms. Abon Mariae B. Suataron  
Bureau of Agriculture and Fisheries Standards  
BAFS -DA 
 
 
Adviser  
 
Karen Kristine A. Roscom  
OIC-Executive Director  
Bureau of Agriculture and Fisheries Standards  
BAFS - DA