PHILIPPINE NATIONAL STANDARD_Draft as of April 29, 2017 PNS/BAFS 49:201_ 
Code of Good Agricultural Practices (GAP) for Fruits and Vegeta bles Farming 
 
 Contents 1 
 2 
Foreword  ........................................................................................................................ 1 3 
1 Scope  ....................................................................................................................... 2 4 
2 References  ............................................................................................................. 2 5 
3 Definition  ................................................................................................................. 2 6 
4 Recommended practices  ....................................................................................... 6 7 
4.1 Site history and management............................................................................. 6 8 
4.2 Planting material  ................................................................................................ 7 9 
4.3 Soil and soil conservation .................................................................................. 7 10 
4.4 Fertilizers and soil additives  ............................................................................... 8 11 
4.5 Water ................................................................................................................. 9 12 
4.6 Crop protection  ................................................................................................. 11 13 
4.7 Harvesting and handling produce  ..................................................................... 15 14 
4.8 Transport  .......................................................................................................... 16 15 
4.9 Specific process steps  ..................................................................................... 17 16 
4.10 Off-farm facility for produce handling and/or storage  ....................................... 18 17 
4.11 Personal hygiene and farm sanitation  .............................................................. 19 18 
4.12 Worker’s  health, safety and welfare  .................................................................. 21 19 
4.13 Waste management and energy efficiency  ....................................................... 21 20 
4.14 Traceability and recall  ...................................................................................... 22 21 
4.15 Documentation and Records  ............................................................................ 22 22 
4.16 Internal self-Inspection ..................................................................................... 25 23 
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Code of Good Agricultural Practices (GAP) for Fruits and Vegeta bles Farming 
 
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 Foreword  30 
 31 
In 2006, the ASEAN Member States prepared and adopted the ASEAN Good 32 
Agricultural Practices (ASEAN GAP) which se ts out the minimum requirements to be 33 
applied during the production, harvesting,  and postharvest handling to ensure food 34 
safety and quality of fresh fruits and vegetables. Consequently, a Strategic Plan was 35 
developed for sustaining the immediate an d long-term development and use of the 36 
ASEAN GAP standard.  37 
 38 
The ASEAN-German Cooperation Project on Stan dards for the Southeast Asian Food 39 
Trade (SAFT) supported the implementation of  priority activities identified by Expert 40 
Working Group for ASEAN GAP, particularly the alignment of national standards with 41 
ASEAN GAP using an agreed tool. The Philippine s was identified as the lead country for 42 
the regional initiative. 43 
 44 
The Technical Working Group (TWG) that developed the Philippine Code of Good 45 
Agricultural Practices (GAP) was reconstituted per Special Order No. 498 series of 2016 46 
to facilitate the review and revision of the standard to fully-align it with ASEAN GAP. The 47 
project is a collaborative effort of experts  from the Bureau of Plant Industry (BPI), 48 
Agricultural Training Institute (ATI), Bureau  of Soils and Water Management (BSWM), 49 
Fertilizer and Pesticide Authority (FPA), University of the Philippines at Los Baños 50 
(UPLB), Central Luzon State Unive rsity (CLSU), Control Union Philippines, and Bureau 51 
of Agriculture and Fisheries Standards (BAFS). The TWG, through several meetings, 52 
prepared the draft standard for presentati on on a public information forum held in 53 
Quezon City (NCR) in order to raise awareness of stakeholders on the revisions, before 54 
the document was finalized and adopted as Philippine National Standards (PNS). 55 
 56 
The practices in this Code of GAP are aimed towards prevention and minimization of 57 
risk occurrences which include those of food safety, environmental impact, worker 58 
health, safety and welfare, and product qual ity in the primary production and postharvest 59 
handling of fresh produce intended for hum an consumption. It is envisioned that 60 
compliance of farmers wi th this set of practices will enhance the trade and 61 
competitiveness of the country’s agricultural products as well as promote consumer 62 
protection against food safety hazards. 63 
 64 
Major modifications in this revision includes : i) adoption of some provisions of ASEAN 65 
GAP; and ii) addition of new section on Documentation and Records. 66 
 67 
This standard cancels and replaces PNS/BAFPS 49:2011. 68 
 69 
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Code of Good Agricultural Practices (GAP) for Fruits and Vegeta bles Farming 
 
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 1 Scope  75 
 76 
This standard code of practice covers the general hygienic practices for the production  77 
and  primary  processing  of  fresh  fruits  and  vegetables  cultivated  for human 78 
consumption, particularly those intended to be consumed raw.  Specifically, this code is 79 
applicable to fresh fruits and vegetables that are field-grown with or without cover, or 80 
those grown under protected facilities such as hydroponic systems or greenhouses. 81 
 82 
This standard code does not apply to production of sprouts, fresh cut products and 83 
other products that are covered by separat e production or certification standards 84 
 85 
2        References  86 
 87 
The titles of the standards publications referr e d  t o  i n  t h i s  s t a n d a r d  a r e  l i s t e d  o n  t h e  88 
inside back cover. 89 
 90 
3        Definitions  91 
 92 
For the purpose of this standard, the following terms shall apply: 93 
 94 
3.1 agricultural inputs  95 
any incoming material (e.g. seeds, fertilize rs, water, agricultural chemicals, plant 96 
support, etc.) used for the primary production of fresh fruits and vegetables 97 
 98 
3.2 agricultural worker  99 
any person that undertakes one or more of the following:  cultivation, harvesting and 100 
packing of fresh fruits and vegetables 101 
 102 
3.3 antimicrobial agents  103 
any substance   of   natural,   synthetic   or   semi-synthetic   origin   which   at   low 104 
concentrations kills or inhibits the growth of  microorganism but causes little or no 105 
host damage 106 
 107 
3.4 biological control  108 
the use of competing biologicals (such as  insects, microorganisms and/or microbial 109 
metabolites) for the control of mites, pes ts, plant pathogens and spoilage organisms 110 
 111 
3.5 biopesticide  112 
a pesticide that is manufactured from biological sources 113 
 114 
3.6 biosolids  115 
sludge and other residue deposits obtained fr om sewage treatment plants and from 116 
treatments applied to urban and industrial wastes (food industry or other types of 117 
industries) 118 
 119 
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 3.7 cleaning  121 
the removal of soil, dirt, grea se or other foreign matter 122 
 123 
3.8 clean water  124 
water that does not compromise food safety in the circumstances of its use 125 
 126 
3.9 composting  127 
a managed process where organic material s are subjected to moisture, heat and 128 
microorganisms for a specified period to produce a product known as compost 129 
 130 
3.10 contamination  131 
food safety context:  132 
the introduction or transfer of a food safety  hazard to produce or to the inputs that 133 
contact produce, such as soil, water, chemicals, equipment and people 134 
 135 
environmental context:  136 
the introduction or occurrence of a hazard into the environment 137 
 138 
3.11 domestic animals  139 
animals that are raised as family pets or  as a source of food for the family – for 140 
example dogs, cats, cows, chickens, ducks, birds, sheep, monkeys, mice, rabbits 141 
 142 
3.12 farm animals  143 
animals that are raised for   agricultural and commercial purposes- for example, 144 
cows, carabaos, sheep, chickens and ducks 145 
 146 
3.13 fertigation 147 
the application of nutrients through irrigation 148 
 149 
3.14 fertilizer  150 
includes any substance – solid or liquid – or any nutrient element or elements – organic 151 
or inorganic – singly or in combination with other materials, applied directly to the soil 152 
for the purpose of promoting plant growth, increasing crop yield or improving their 153 
quality 154 
 155 
3.15 FPA certified pesticide applicator (Agricultural category)  156 
refers to one who has attended training cour se and passed an examination administered 157 
for such purpose of safe use including st orage, disposal of pesticide by the FPA 158 
 159 
3.16 food safety hazard  160 
any chemical, biological or physical substa nce or property that can cause fruit and 161 
vegetables to become an unacceptable health risk to consumers 162 
 163 
 164 
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 3.17 fumigation  166 
the application of a chemical to control pests in the soil or substrate, such as insects, 167 
diseases and weeds 168 
 169 
3.18 hazard  170 
a biological, chemical or physical agent in, or condition of, food with the potential to 171 
cause an adverse health and environmental effect/s 172 
 173 
3.19 integrated pest management  174 
a pest management approach that uses all av ailable pest control methods including but 175 
not limited to judicious use of  pesticides, to optimize a crop’s ability to  resist the pest with 176 
the least hazard to man and the environment 177 
 178 
3.20 manure  179 
animal excrement which may be mixed with litter or other material, and which may be 180 
fermented or otherwise treated 181 
 182 
3.21 maturity index  183 
a method used to measure or predict the maturity of fruit and vegetables 184 
 185 
3.22 maximum residue limit (MRL) 186 
the maximum concentration of a pesticide residue (expressed as mg/kg) recommended 187 
by either Codex Alimentarius Commission or national competent authority to be legally 188 
permitted in or on food commodities and animal feeds. MRLs are based on GAP data 189 
and foods derived from commodities that comply with the respective MRLs are intended 190 
to be toxicologically acceptable. 191 
3.23 obsolete chemical  192 
a chemical that is no longer suitable for us e.  For example approval for use of the 193 
chemical  may  be  withdrawn,  the  chemical  is  older  than  the  use  by  date,  the 194 
container may be damaged ad the chemical soiled 195 
 196 
3.24 organic material  197 
a material originating from plants and animals and not from synthetic sources 198 
 199 
3.25 packing  200 
the action of putting fresh fruits and vegetables in a package.  This may take place in a 201 
field or in the establishment 202 
 203 
3.26 pest  204 
an unwanted animal or plant that affects the production, quality and safety of fruit 205 
and vegetables – for example, insects, diseases, weeds, rodents and birds 206 
 207 
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 3.27 pesticide  210 
any substance or product, or mixture ther eof, including active ingredients, adjuvants 211 
and pesticide formulations, intended to cont rol, prevent, destroy, repel or mitigate 212 
directly of indirectly, any pest.  The term shall be understood to include insecticide, 213 
fungicide, bactericide, nematocide, herbicide,  molluscicide, avicide, rodenticide, plant 214 
regulator, defoliant, de siccant and the like 215 
 216 
3.28 pesticide residue  217 
means any specified substance in food, agricultural commodities, or animal feed 218 
resulting  from  the  use  of  a  pesticide.    The  term  includes  any  derivatives  of  a 219 
pesticide,  such  as  conversion  products ,  metabolites,  reaction  products,  and 220 
impurities considered to be of toxicological significance 221 
 222 
3.29 potable water  223 
water that is suitable for human consumption as approved by WHO or equivalent 224 
regulations 225 
 226 
3.30 pre-harvest Interval (PHI)  227 
refers to the number of days between the las t spraying and harvest.   It is derived 228 
from a supervised pesticide residue trial  where the pesticide is applied at the 229 
recommended rates and the residue levels are analyzed. Each pesticide active 230 
ingredient or AI has its own PHI 231 
 232 
3.31 primary processing  233 
the part of a food processing plant that re ceives raw materials and prepares them for 234 
further processing, e.g. by cleaning, milling or separating 235 
 236 
3.32 re-entry period  237 
refers to the period of time immediately following the application of a pesticide during 238 
which unprotected workers should not enter a field 239 
 240 
3.33 risk  241 
the chance of something happening that will impact upon a hazard (for example, 242 
food safety).  It is usually measured in terms of likelihood and consequences 243 
 244 
3.34 sanitize  245 
reducing  the  level  of  microorganisms  through  using  chemicals,  heat  and  other 246 
methods 247 
 248 
3.35 sensitive areas  249 
areas at high risk of environmental harm fr om chemicals, water, nutrients, waste, 250 
and so on, originating from property activi ty.   Examples include biodiverse areas, 251 
other crops, livestock areas, water sourses, marine areas, wetlands, native fauna 252 
and flora, soils, neighboring properties and public areas 253 
 254 
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 3.36 site  256 
a defined area on the property – for example, a production site 257 
 258 
3.37 soil additives  259 
products or materials that are added to t he soil to improve fertility, structure or 260 
control weeds.   Examples are animal ma nure, sawdust, compost, seaweed, fish- 261 
based products 262 
 263 
3.38 traceability  264 
the  ability  to  follow  the  movement  of  produce  through  the  specified  stages  of 265 
production and distribution 266 
 267 
 268 
4        Recommended practices  269 
 270 
4.1.    Site history and management  271 
 272 
Suitability of the agricultural site for food production and primary processing  273 
 274 
4.1.1 Management of site activities conforms to country environmental legislation 275 
covering air, water, noise, soil, biod iversity and other environmental issues. 276 
 277 
4.1.2 In the case of new site(s), the risk of ca using environmental harm within or outside 278 
the site should be assessed for the proposed  use. Risk assessment should consider the 279 
prior use of the site and potential impac t of adjacent sites to the new site(s). 280 
 281 
4.1.3 If results of the evaluation of the production or adjoining sites lead to the 282 
conclusion that potential hazard exist, the sites should be further evaluated through 283 
analysis and characterization of the identified contaminants. 284 
 285 
4.1.4 If the contaminants are found to be at unacceptable levels, the site should not be 286 
used for production and primary processing until corrective or control measures are 287 
carried out. 288 
 289 
4.1.5  Whenever remedial action is required to manage the risk, the action taken should 290 
be monitored to ensure that contamination of the produce is eliminated or kept 291 
within acceptable levels.  292 
 293 
Production site and property map  294 
 295 
4.1.6 A property lay-out map within the site should be prepared to indicate the locations 296 
of  the following: 297 
 298 
•    crop production area; 299 
•    primary processing area; 300  
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 • sources of water used on the farm (well, re servoir, rivers, lakes, farm ponds, etc.) 301 
•    chemical pesticides and fertilizer  storage and mixing areas; 302 
•    tools and equipment cleaning and disinfection areas; 303 
•    storage area for tools and equipment; 304 
•    post-harvest chemical treatment area; 305 
•    water storage, distribution networks, dra inage, and discharge points of waste water; 306 
•    solid waste disposal area; 307 
•    composting areas; 308 
•    property buildings, struct ures and road networks; 309 
•    toilet facilities and hand-washing areas; and 310 
•    environmentally sensitive and highly degraded areas (e.g. saline/sodic soil) 311 
 312 
4.1.7 Each production area, in case of multiple production areas in a site, should be 313 
identified by a name or Code, and must be indicated in the property map.   314 
 315 
4.2.    Planting material  316 
 317 
Selection of planting materials considers  soil and site suitability/compatibility  318 
 319 
4.2.1 Aside from yield quantity and quality as ba sic considerations, varieties to be grown 320 
should be selected based on market requirements, grower preference and adaptability 321 
to the locality.  Other considerations may incl ude soil type and nutrient levels,   water   322 
availability,   prevailing   temperatures   and   humidity,   insect   pest population 323 
dynamics, and presence of inocula of major pathogens. 324 
 325 
4.2.2  For efficient chemical, water and other i nput utilization, planting materials may be 326 
selected based on their nutrient and water us e efficiencies, and pests and diseases 327 
resistance. 328 
 329 
4.2.3 Crop  varieties/species known to be toxic for human consumption are not grown. 330 
 331 
Source of planting material, the necessary seed treatments and related 332 
documents  333 
 334 
4.2.4 The seed and planting materials should be of high quality. Sourcing and/or 335 
procurement of seed and planting materials from the Accredited Seed Growers or Plant 336 
Nursery Operators are encouraged. 337 
 338 
4.3     Soil and soil conservation  339 
 340 
4.3.1 Recommended soil conservation measures such as: minimum tillage, contour 341 
planting, crop rotation, etc. should be integrated in the crop production practices in order 342 
to improve or maintain the so il structure and tilth, and minimize soil compaction and 343 
erosion. 344  
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 4.3.2 Use of crop suitability maps to plan cr op rotation and production programs is 345 
encouraged. 346 
 347 
Use of soil fumigants to sterilize the soil  348 
 349 
4.3.3  The  use  of  chemical  fumigants  and  alternatives  to  sterilise  soils  and 350 
substrates is justified. The farm should not  use banned chemical fumigants and other 351 
practices not allowed under count ry environmental legislations. 352 
 353 
4.4     Fertilizers and soil additives  354 
 355 
4.4.1 To optimize nutrient use and minimize nutrient losses, the farm should apply 356 
fertilizers based on the quantitative information on soil nutrient based on soil analysis or 357 
leaf or sap analysis. 358 
 359 
4.4.2 Fertilizers and soil additives should be judiciously selected to minimize the risk 360 
of contamination of produce, particularly wi th the heavy metals. Only duly registered 361 
fertilizers (inorganic and bio/organic) should be used. 362 
 363 
4.4.3 In the case that potting mix (e.g. coco peat , peat moss, rice hull, compost) is used 364 
in the farm, the name of the source or supplier should be documented . 365 
 366 
4.4.4 For hydroponic production systems, the mixing, application and disposal of the 367 
nutrient solution is monitored and recorded. 368 
 369 
Organic fertilizer  370 
 371 
4.4.5 Composting areas should be separated from the crop production area and from 372 
drinking and farm water sources. 373 
 374 
4.4.6 Untreated (undecomposed) organic materials must not be applied because the 375 
presence of potential contaminants may affe ct the produce. Organic fertilizer materials 376 
should be treated prior to application. 377 
 378 
4.4.7  Production procedures, such as: compos ting, solarization, heat drying, etc., 379 
should be designed to reduce or eliminate pathogens in manure, biosolids and other 380 
natural fertilizers.   381 
 382 
Human sewage  383 
 384 
4.4.8  Human sewage whether processed or unprocessed must not be used for 385 
production of fresh fruits and vegetables. 386 
 387 
 388 
 389 
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 Equipment maintenance  391 
 392 
4.4.9  Equipment used for the application of fertilizers and soil additives should be 393 
maintained in good working condition and should be checked regularly by a technically 394 
competent person.   395 
 396 
Storage facility and management 397 
 398 
4.4.10  Areas  or  facilities  for  storage,  mixing  and  loading  of  fertilizers  and  soil 399 
additives and for composting of organic mate rials should be constructed as far away as 400 
possible from the water source. These faci lities should be properly maintained to 401 
minimize the risk of contamination of  production areas and water sources. 402 
 403 
4.4.11  For the storage of fertilizer materials: 404 
 405 
x Storage area must be separated from other agro-chemical products to prevent 406 
cross contamination; 407 
x The storage area should be well-ventila ted and appropriately covered to protect 408 
inorganic fertilizers, such  as powder, gr anules or liquids from sunlight, rain, 409 
humidity, and other atmospheric factors; 410 
x Storage area should be free from waste, does not constitute a breeding place for 411 
rodents, and where spillage and leakage is easily cleared away; 412 
x All inorganic fertilizers should be stor ed in a prescribed manner to avoid or 413 
minimize risk of contamination to water source s. For instance, liquid fertilizers must 414 
be bunded and proximity of water courses and flood risks, etc. should be considered; 415 
and 416 
x Fertilizers  should  not  be  stored  with  harvested  crop  or  yield  and  plant 417 
propagation materials. 418 
 419 
4.4.12  The utilization of inorganic fertilizer should observe First-In First-Out practice 420 
(FIFO). 421 
 422 
Disposal of left-over fertilizers, used nutrient solutions and containers  423 
 424 
4.4.13  Leftover fertilizers and unused nutrient so lutions, if any, should be properly 425 
disposed. 426 
 427 
4.4.14  Used  inorganic  fertilizer  containers  should  be  disposed  according  to 428 
approved label recommendations. 429 
 430 
4.5     Water  431 
 432 
Source of irrigation water  433 
 434 
4.5.1 The risk of chemical or biological c ontamination of produce from the water 435 
used  for  irrigation,  fertigation,  applicat ion  of  chemicals,  washing,  treatments, 436  
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 cleaning, sanitation and other forms of handling the produce should be assessed. 437 
Particular attention should be given especially fo r those crops that are grown close to the 438 
ground. Moreover, the proximity of water so urces on possible sources of contamination 439 
(e.g. near the dumping site, near septic tanks, etc.) should be considered during 440 
assessment.  441 
 442 
4.5.2 Where water testing is required to assess the risk of contamination, tests should be 443 
conducted at a frequency appropriate to the degree of potential risk from the water 444 
supply. 445 
 446 
4.5.3 Where the risk of chemical and biological contamination of produce is significant, 447 
an alternative water source should be deve loped or necessary water treatment should 448 
be done. 449 
 450 
Suitability of water quality for agricultural production  451 
 452 
4.5.4 Irrigation use is based on crop water requirements, water availability, soil moisture 453 
levels, and consideration of environmental impac t on and off the site. Water  used  for  454 
agricultural  purposes  shoul d  be  of  suitable  quality  for  its intended use. 455 
 456 
Quality of water used for fertilizer and pesticide application  457 
 458 
4.5.5 Water used for the application of water-soluble fertilizers and agricultural chemicals 459 
in the field or indoor growing facility should not contain microbial, chemical and physical 460 
contaminants at levels that may adversely affect the safety of fresh fruits and 461 
vegetables. 462 
 463 
Efficiency use and management of water  464 
 465 
4.5.6 Water collection, storage, delivery and use should be managed. 466 
 467 
4.5.7 The irrigation system is checked fo r operational efficiency during each use 468 
according to operator’s instruct ions or other appropriate methods and maintained to 469 
ensure efficient delivery. 470 
 471 
4.5.9 Water from toilets and drainage systems are disposed of in a manner that 472 
minimizes the risk of health and envi ronmental harm on and off the site. 473 
 474 
4.5.10 Water used from sources that may cause en vironmental harm to the land and soil, 475 
waterways and sensitive areas should be mana ged or treated to minimize the risk of 476 
health and environmental harm. 477 
 478 
Untreated sewage water  479 
 480 
4.5.11 Untreated sewage water should not be used for irrigation or fertigation. Whenever 481 
treated sewage water is used, water quality should comply with the WHO 1989  482  
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 published  Guidelines  for  the  Safe  Use  of  Wastewater  and  Excreta  in Agriculture 483 
and Aquaculture, or the country’s  guidelines on the matter which is the Department of 484 
Environment and Natural Resources (DENR) Clean Water Act, specifically on use of 485 
waste water. Otherwise, untreated sewage water should not be used during production 486 
and postharvest handling of produce. 487 
 488 
4.6 Crop protection  489 
 490 
Choice of crop protection products  491 
 492 
4.6.1 Crop protection measures should be appropriate for the control of pests and based 493 
on the approval of the competent authority. 494 
 495 
4.6.2 Growers  should  use  agricultural  chemic als  that  are  registered  for  the 496 
cultivation of the specific fruit or vegetable and procured from licensed suppliers and 497 
approved by the competent authority in the country where the crop is grown and in the 498 
country where the produce is intended to be traded. The use of such agricultural 499 
chemicals  must  be  in  accordance  with  the  approved  label  instructions  for  the 500 
intended purpose/s. 501 
 502 
4.6.3 If the choice of chemical products is ma de by advisers, proof of their technical 503 
competence should be made available such as certificates of trainings, education, 504 
experience and accreditation from competent authority. 505 
 506 
4.6.4 The expiry dates of the chemicals to be procured should be considered. The 507 
expiration date is 2 years after the fo rmulation date indicated on the label. 508 
 509 
4.6.5 These should be applied at approved dosage s to prevent residue levels exceeding 510 
the maximum residue limits (MRLs). 511 
 512 
4.6.6 The produce shall be subjected to re sidue analyses to be conducted by an 513 
accredited laboratory. 514 
 515 
4.6.7 Up to date information on chemical MRL standards for the country where produce 516 
is intended to be traded, is available from a competent authority. 517 
 518 
4.6.8  If chemical residues in excess of the MRL are detected in the country where 519 
produce is traded, marketing of the produce is ceased. The cause of the contamination is 520 
investigated, corrective actions are taken to  prevent re-occurrence, and a record is kept 521 
of the incident and actions taken. 522 
 523 
Mixing of crop protection products  524 
 525 
4.6.9 The mixing area should be located and chosen in such a way that the risk of 526 
contaminating the workers and the environment are minimized. 527 
 528  
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 4.6.10 Mixing of agricultural chemicals should be carried out in a manner that will 529 
prevent ground and surface water contamination and the land in the surrounding areas. 530 
 531 
4.6.11 The  filling  and  mixing  areas  for  the  crop  protection  product  should  be 532 
equipped with appropriate tools for precise measurements and calibrations. The 533 
functionality of such should be checked before every cropping season by the 534 
grower/applicator.   The filling and mix ing areas should have floor brush, dustpan, 535 
plastic bags and adsorbent materials such as sand.   These materials should be placed 536 
in a fixed location within the specific area, to be used in case of spillage of crop 537 
protection product. 538 
 539 
4.6.12 Emergency facilities in the event of a ccidental spill during mixing should be 540 
readily available. 541 
 542 
4.6.13 Prepare only the necessary volume of spray solution to avoid surplus application 543 
mix. 544 
 545 
4.6.14 Surplus application mixes are disposed of in a manner that does not present a 546 
risk of contaminating the produce. 547 
 548 
Application of crop protection products  549 
 550 
4.6.15 The person responsible for application should be technically competent.  He 551 
should possess the relevant trainings and ex perience, education or preferably be 552 
duly accredited as such by a co mpetent authority (e.g. FPA). 553 
 554 
4.6.16 The  Integrated  Pesticide  Management  (IPM)  principles  and  techniques 555 
should be used whenever possible to minimize th e use of pesticides. A rotation strategy 556 
for chemical application and other crop protection measures should be employed to 557 
avoid the development of pest resistance, i.e. use different chemical groupings (e.g. 558 
organophosphates, synthetic pyrethroids , carbamates, etc.) of pesticides. 559 
 560 
4.6.17 The tank mixing of more than two (2) chemicals should be avoided, unless 561 
recommended by FPA, or specified in the product label. 562 
 563 
4.6.18 Growers/applicators should observe established Pre-harvest Intervals (PHIs) 564 
or the period between chemical application and harvest. 565 
 566 
4.6.19 Appropriate warning signs should be placed on a newly applied or is being 567 
applied area. 568 
 569 
4.6.20 Workers should use well-maintained protective clothing during applications and 570 
observe established Re-entry Periods. 571 
 572 
4.6.21 Ground or aerial application of chemicals should be managed appropriately to 573 
minimize the risk of spray drift to neighbor ing properties and environmentally sensitive 574  
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 areas.  In such cases, areas applied with  pesticides should be marked with appropriate 575 
warning signs for public safety. 576 
 577 
Safety and Welfare of Authorized Worker/s during Application  578 
 579 
4.6.22 Authorized farm workers should be tr ained on the proper handling (e. g. 580 
application) of crop protection products. (for TWG discussions). 581 
 582 
4.6.23 Material safety data sheets (MSDS) or safety instructions from approved 583 
labels should be made readily available for reference. 584 
 585 
4.6.24 First aid facilities (e.g. kits) should be readily available to treat workers of 586 
minor cuts and bruises and those that have  been accidentally contaminated with 587 
chemicals prior to medical atte ntion/treatment in a hospital. 588 
 589 
4.6.25 First-aid  and  emergency  instructions  should  be  documented  and 590 
conspicuously displayed in strategic locations. 591 
 592 
4.6.26 Authorized workers who are directly han dling and applying chemicals should 593 
undergo pre-employment, periodic/annual and exit medical check-up to ensure their 594 
health and welfare. 595 
 596 
Storage of crop protection products  597 
 598 
4.6.27 The crop protection product storage facility should comply with all the 599 
appropriate national or local regulations. It must have non-absorbent shelves such as 600 
metal or rigid plastic material to minimize the problem of contamination due to spillage. 601 
 602 
4.6.28 Chemicals should be stored in a well-lighted, sound and secure structure, 603 
with  access  limited  to  the  authorized  pe rsonnel  only.    The  structure  should  be 604 
located and constructed to minimize the risk of contaminating produce and should be 605 
equipped with emergency facilities in the event of a chemical spill, fire and other natural 606 
or man-made calamities. 607 
 608 
4.6.29  Crop  protection  products  should  be  stor ed  in  their  original  container  with 609 
legible labels. 610 
 611 
4.6.30 Proper segregation in the storage of crop protection products  should be 612 
observed. 613 
 614 
Maintenance and storage of equipment  615 
 616 
4.6.31 Equipment  used  for  chemical  application  should  be  maintained  in  good 617 
working condition. Such equipment should  be checked by a technically competent 618 
person before each use. 619 
 620  
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 4.6.32 Agricultural chemical sprayers should be calibrated as necessary, to maintain the  621 
precision  of  the  ap plication  rate.     622 
 623 
4.6.33 Mixing containers, sprayers and other equipment and tools used for chemical 624 
applications should be  thoroughly  washed  after  use,  especially  when  used  with 625 
different agricultural chemicals on different crops, i. e. to avoid contamination of the 626 
produce or damaging the crop.  Washings should be contained for proper disposal. 627 
 628 
4.6.34 Protective clothing should be separatel y washed from other clothings and 629 
stored properly for future use. 630 
 631 
Disposal of crop protection product s and other contaminated wastes  632 
 633 
4.6.35 Empty chemical containers should not be re-used and should be safely secured 634 
until these are disposed. Empty containers should never be used for food and drink- 635 
related purposes. 636 
 637 
4.6.36 Empty chemical containers are disposed of according to relevant country 638 
regulations and in a manner that minimizes th e risk of contaminating produce. Official 639 
collection and disposal systems are used where available. 640 
 641 
4.6.37 Crop protection product containers shoul d be rinsed three (3) times prior to 642 
disposal and should be disposed according to label directions. 643 
 644 
4.6.38 Expired or banned chemical should never be used for crop protection purposes. 645 
Obsolete chemicals are disposed of through official collection systems or in legal off- 646 
site areas. 647 
 648 
4.6.39 Tank washings should be disposed appropri ately to avoid contamination of the 649 
produce and minimize the risk of environmen tal harm within and outside the site. 650 
 651 
4.6.40 All pesticide-contaminated wastes shall be disposed in a designated sanitary 652 
landfill, if available. 653 
 654 
4.6.41 Fuels,  oils  and  other  unusable  non-agri-chemicals  should  be  disposed 655 
properly to avoid the risk of contaminating the produce. 656 
 657 
Environmental safety  658 
 659 
4.6.42 To prevent possible ecological imbalance, growers should use biological controls 660 
that are authorized for the cultivation of s pecific fruit or vegetable and should be used in 661 
accordance with the approved instructions for the intended purpose/s. 662 
 663 
4.6.43 Farm activities comply with country regulations covering protected plant and 664 
animal species to ensure that protected species are not damaged. 665 
 666  
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 4.6.44  To conserve native plant and animal s pecies, access and activity is managed in 667 
significant remnant native vegetation areas,  wildlife corridors, and vegetation areas on 668 
and near the banks of waterways. 669 
 670 
4.6.45 Measures are used to control feral animals and environmental pests. 671 
 672 
4.6.46 The generation of offensive odour, smoke, dust, and noise is managed to 673 
minimise the impact on neighbouring properties. 674 
 675 
4.7     Harvesting and handling produce From  harvest to storage prior to transport  676 
 677 
a. Harvesting 678 
 679 
4.7.1 Practices that are critical to managing produce safety and quality during 680 
production, harvesting and postharvest handling are identified for the crop grown. 681 
 682 
4.7.2 Appropriate maturity indices should be th e bases in determining the harvest time. 683 
 684 
4.7.3 Appropriate  harvesting  technique  should  be  employed  in  harvesting  to 685 
optimize the quality and other desired characteristics of produce during harvest or 686 
postharvest phases. 687 
4.7.4 Harvesting time should be done in accordance to commodity requirements. 688 
Harvesting under the rain should be avoided. Fresh fruits and vegetables that are unfit 689 
for human consumption should be segregated during harvesting. Those which cannot be 690 
made safe by further processing should be disposed properly to avoid contamination of 691 
the uncontaminated produce. 692 
 693 
4.7.5 Containers used  for  harvesting  should  be   suitable  and  clean  before  use. 694 
Liners should be used to protect the produce, particularly when containers have 695 
rough surfaces. 696 
 697 
4.7.6 If the containers are recycled, these s hould be properly cleaned or discarded 698 
accordingly if found unfit for use. 699 
 700 
4.7.7 Harvested produce should not be placed in di rect contact with the soil or floor in 701 
the handling, packing or storage areas. 702 
 703 
b.   Packaging  704 
 705 
4.7.8 Produce should be graded and packed according to market requirements. 706 
 707 
4.7.9 When packing of fresh fruits and vegetables is done in the field, contaminated 708 
containers or bins exposed to the sources of contaminants (i.e. manure) should be 709 
avoided. 710 
 711  
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 4.7.10 Protective materials should be used wh enever appropriate to protect the produce 712 
from rough surfaces  of  containers  and  ex posure  to  sunlight  leading  to excessive 713 
moisture loss. 714 
 715 
c.   Pre-transport  716 
 717 
4.7.11 Harvested produce should be placed under shade or any covered area if 718 
transport is delayed. 719 
 720 
4.7.12 Any ice used for pre-cooling the produce and used at point of harvest must be  721 
made  with  potable  water and handled  under sanitary conditions to prevent produce 722 
contamination. 723 
 724 
4.7.13 After grading and classification, the produce should be packed in suitable 725 
containers. To minimize mechanical damage, packed containers should not be stacked 726 
on top of each other unless the containers are designed for stacking. 727 
 728 
4.7.14 If the harvested and packed produce stored on farm, storage areas must be 729 
clean and, if applicable, temperature and humidity controls are maintained. 730 
 731 
4.7.15 Produce that are packed and handled directly in the field, orchard or 732 
greenhouses must be removed from the field and transported to the processing area as 733 
quickly as possible in order to prevent  post-harvest losses and contamination. 734 
 735 
4.8 Transport  736 
 737 
4.8.1 All field-packed produce must be covered during transport in order to prevent 738 
contamination. 739 
 740 
4.8.2 Refrigerated transport vehicles should be covered with temperature settings that 741 
will minimize quality loss of the produce. 742 
 743 
4.8.3 Containers filled with produce are not placed  in direct contact with soil where there 744 
is a significant risk of contaminating produce from soil on the bottom of containers. 745 
 746 
4.8.4 Pallets and transport vehicles should be checked before use for cleanliness, 747 
chemical spills, foreign objects and pest infestation. Pallets should be thoroughly 748 
cleaned and covered with protective material or rejected if there is a significant risk of 749 
contaminating produce. Transport vehicles should be cleaned if there is a significant risk 750 
of mechanical damage and contaminating produce. 751 
 752 
4.8.5 Produce  should  be  transpor ted  separately  from  goods  that  are  potential 753 
sources of chemical contamination and ca uses of biological and physical hazards. 754 
Moreover, mixing of non-compatible produce during transport should be avoided. 755 
 756  
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 4.8.6 For  long  delays  before  transport,  prod uce  should  be  kept  at  the  lowest 757 
possible temperature condition. 758 
 759 
4.8.7 When farm vehicle used for transporting har vested produce are also used for other 760 
purposes, it should be cleaned prior to hauling to avoid contamination of the produce. 761 
 762 
4.9   Specific process steps  763 
 764 
Post-harvest washing  765 
 766 
4.9.1  Whenever required, the produce should be treated with approved protocols to 767 
minimize disease development and loss of quality. 768 
 769 
4.9.2  Water used for washing the produce should be analyzed at least annually. 770 
The levels of water quality parameters should be maintained within accepted WHO 771 
thresholds or are accepted as safe for the food industry by the competent authority. 772 
 773 
4.9.3  The water to be used for final washing of the edible parts of produce should have 774 
quality equivalent to potable water standard,  although clean water can be used for the 775 
initial washings. 776 
 777 
4.9.4 Where appropriate, the temperature of the post-harvest water should be controlled 778 
and monitored.  The temperature monitori ng record is kept for traceability. 779 
 780 
4.9.5  Ice to be used for cooling purposes should be made from potable water. The 781 
production, handling and storage of ice for postharvest purposes should follow 782 
appropriate safeguards to avoid contamination. 783 
 784 
4.9.6  In the case that water is re-circulated or recycled for final washing of the produce, 785 
proper filtering and disinfection proces s should be done. The pH and microbial load 786 
should be routinely monitored. A routine c leaning schedule according to the usage 787 
should be maintained and documented. 788 
 789 
4.9.7 Post-harvest systems that use water fo r washing the produce should be designed 790 
in a manner that minimizes prod uct lodges and dirt build up. 791 
 792 
Postharvest treatment  793 
 794 
4.9.8 Anti-microbial agents should only be used w hen absolutely necessary to minimize 795 
cross-contamination during postharvest and when used for good hygienic practices.   796 
The level of anti-microbial agents should be monitored and controlled. Washing of 797 
fruits and vegetables should be done to ensure that chemical residues do not exceed 798 
levels as recommended by the Codex Alimentarius Commission. 799 
 800 
4.9.9  The farm should only use approved and re gistered materials for postharvest 801 
treatments such as waxes, pesticides to include fungicides, and GRAS (Generally 802  
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 Regarded as Safe) chemicals.   Postharvest treatment materials should be carried out 803 
in accordance with label instructions. 804 
 805 
4.9.10  Sprayers for postharvest treatments should be calibrated regularly to control the  806 
accuracy of the application  rate.    Afte r  use,  sprayers  should  be  thoroughly 807 
washed in safe areas, particularly when different chemicals are used to avoid 808 
contamination of the produce. 809 
 810 
Cooling system of fresh fruits and vegetables  811 
 812 
4.9.11 When pre-cooling is required, it should be done in accordance to the 813 
requirements of specific fresh fruit(s) or vegetable(s). When appropriate, fresh fruits and 814 
vegetables should be maintained at low temp eratures after pre-cooling to minimize 815 
microbial growth.  The temperature of th e cold storage should be controlled and 816 
monitored. 817 
 818 
4.9.12  Condensate and defrost water from evaporator type cooling systems (e.g. 819 
vacuum cooling, cold rooms) should not drip onto fresh fruits and vegetables.  The inner 820 
side of the cooling systems should always be clean. 821 
 822 
4.9.13  Potable water should be used in cooling systems, particularly when water or ice  823 
is in direct contact  with  fresh  fruits  and  vegetables  (e.g.  hydro-cooling,  ice- 824 
cooling).  The water quality in these sy stems should be controlled and maintained. 825 
 826 
4.9.14  Forced-air cooling involves the use of r apid movement of refrigerated air over 827 
fresh fruits and vegetables in cold rooms.   Air-cooling systems should be appropriately   828 
designed   and   maintained   to   preserve   quality   and   to   avoid contaminating the 829 
fresh produce. 830 
 831 
4.10   Off-farm facility fo r produce handling and/or storage  832 
 833 
4.10.1  Floors should be designed with approp riate slopes, drainage channels and 834 
kept free and clear to en sure good drainage system. 835 
 836 
4.10.2 Produce handling facilities and equipment such as process lines and 837 
machinery,  floors,  storage  areas,  pallets  as  well  as  floors  and  walls  should  be 838 
cleaned and/or maintained regularly to prevent contamination.  839 
 840 
4.10.3 Rejected produce and waste material should be disposed properly in 841 
designated areas to prevent cont amination of the produce.  842 
 843 
4.10.4  Cleaning agents, lubricants, etc. should be  kept in a designated area that is 844 
separate and apart from packing area to avoid chemical contamination of produce. 845 
 846 
4.10.5  Domestic animals should not be allowed to enter processing facilities to 847 
prevent contamination of the produce. 848  
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 4.10.6  There must be monitoring and management systems for pest control to avoid or 849 
minimize pest infestation.  Traps and baits should be identified in the building lay out 850 
map. 851 
 852 
4.11   Personal hygiene and farm sanitation  853 
 854 
Personal Hygiene  855 
 856 
4.11.1  Workers should have appropriate knowledge or must be trained in personal 857 
hygiene practices.   858 
 859 
4.11.2 Farm workers should comply with farm hygiene regulations such as 860 
observance of personal cleanliness and appropr iate clothing (i.e. hand washing, wearing 861 
of jewelry and fingernail length and cleaning, etc) and personal behavior (i.e. no 862 
smoking, spiting, eating, chewing, etc). 863 
 864 
4.11.3  Written instructions on personal hygiene practices should be provided to 865 
workers or displayed on prominent locations. 866 
 867 
4.11.4  Fixed or mobile toilets and hand washing facilities should be available and 868 
accessible to the workers and should be properly maintained in good hygienic condition.  869 
These should be located in an appropriate area. 870 
 871 
4.11.5  Where employers are required to provide medical and health cover, any serious 872 
health issue is reported to the relevant health authority. 873 
 874 
Farm Sanitation  875 
 876 
4.11.6  Measures should be taken in order to ensure that the cultivation area is free from 877 
possible sources of contamination (e.g. litter, etc.). 878 
 879 
4.11.7  Packing, handling and storage areas that can be sources of contamination 880 
should be identified. Cleaning and sanitati on procedures should be prepared and 881 
followed. 882 
 883 
4.11.8 Appropriate cleaning and sanitation chemicals are selected to minimise the risk of 884 
these chemicals causing contamination of produce. 885 
 886 
Equipment, containers and materials  887 
 888 
4.11.9  Containers used for harvesting, handlin g and packing produce must never be 889 
used for hauling or storing agricultural chemic als, lubricants, oil, cleaning chemicals, 890 
plant or other debris, tools, etc. 891 
 892 
4.11.10 Equipment, reusable harvesting containers, harvesting tools that comes in 893 
contact with fresh fruits and vegetables are made of non-toxic materials, easily cleaned 894  
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 and disinfected. These implements and the fa rm vehicle should be regularly maintained 895 
at least once a year.  896 
 897 
4.11.11 Equipment, containers and materials should be stored in a separate area away 898 
from chemicals, fertilizers and soil additiv es storage areas. Measures should be taken 899 
to minimize contamination from pests. 900 
 901 
4.11.12 Containers for waste, by-products and inedible or dangerous substances 902 
should be specifically identifiable, suitably c onstructed and, where appropriate, made of 903 
impervious material.   Where applicable, such containers should be lockable to prevent 904 
malicious or accidental contamination of fresh fruits and vegetables or agricultural inputs.  905 
Such containers should be segregated and identified so that they will not be used as 906 
harvesting containers. 907 
 908 
Buildings and Structures  909 
 910 
4.11.13  Building and structures used for production, packing, handling and storage of 911 
produce should be designed and constructed according to building standards and 912 
maintained to minimize the risk of contaminat ing the produce.  Lights bulbs should be 913 
shatter proof in areas where produce, packing containers  and materials are 914 
exposed.   In the event of bulb shattering, ex posed produce is rejected while equipment, 915 
packing containers and materials are cleaned. 916 
 917 
4.11.14 There should be a separate designated packing area, where the produce are 918 
handled and prepared to prevent cross-contamination. 919 
 920 
4.11.15 Sewage, waste disposal and drainage sy stems are constructed to minimize the 921 
risk of contaminating the production site and water supply.  922 
 923 
Animals, Pest and Disease Control  924 
 925 
4.11.16 Except for fruit bearing trees, domestic and farm animals must be restricted from 926 
the production site and from areas where produce are harvested, packed and 927 
temporarily held. 928 
 929 
4.11.17 Measures should be taken to prevent the introduction of pests and diseases 930 
within the cultivation, handling, packing and storage areas. 931 
 932 
4.11.18 Baits and traps used for pest control should be positioned and maintained in 933 
strategic areas to minimize the risk of contaminating the produce, packing containers 934 
and other handling materials.  The location of  baits and traps should be included in the 935 
building lay out map. 936 
 937 
 938 
 939 
 940  
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 4.12   Worker’s health,  safety and welfare  941 
 942 
Training  943 
 944 
4.12.1  Employers and workers must have appropriate knowledge or must have 945 
proper training on their areas of responsibil ity that are relevant to good agricultural 946 
practice. 947 
 948 
4.12.2  Based on the area of responsibility of the workers, appropriate knowledge or 949 
training should be available on  the following areas: 950 
 951 
•    vehicles, equipment and tool operation; 952 
•    accident and emergency procedures; 953 
•    safe use of chemicals; 954 
•    personal hygiene; and 955 
•    proper handling of produce. 956 
 957 
4.12.3  Personnel  working  in  packing  houses  should  be  able  to  practice  good 958 
handling practices and Good Hygienic Prac tices (GHP); and aware of their role and 959 
responsibility in protecting fresh fruits and vegetables from contamination and 960 
deterioration.   Packers should have the necessary knowledge and skills to enable 961 
them to perform packing operations and to handle fresh fruits and vegetables in a 962 
way that the potential for microbial, chemical  and physical contamination are minimized. 963 
 964 
4.12.4 There  are  documented,  understandable  and  verbally  communicated 965 
instructions made to the workers enabling them to know how to act in accident and 966 
emergency situations.   These instructions  should be available in the predominant 967 
languages of the workforce and should be displayed in conspicuous places. 968 
 969 
4.12.5 Safe manual handling practices are follow ed to minimise the risk of injury from 970 
lifting heavy objects and excessive twisting and reaching movements. 971 
  972 
4.12.6  New workers should be informed about the risks associated with health and 973 
safety when starting at the worksite.   974 
 975 
Worker welfare  976 
 977 
4.12.7  In case living quarters are provided by an employer, the structure must be 978 
suitable for human habitation and contain basic services and facilities. 979 
 980 
4.12.8  The farm should employ workers at least 18 years old. 981 
 982 
4.13     Waste management and energy efficiency  983 
 984 
4.13.1  A farm should have an operational waste management plan and should be 985 
properly  followed. 986  
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    987 
4.13.2  Consumption of electricity and fuel should be monitored and reviewed for 988 
efficient and optimized operation in which power and fuel bills may be of assistance. 989 
 990 
4.13.3 Machinery and equipment should be serviced to maintain operational 991 
efficiency. 992 
 993 
4.14     Traceability and recall  994 
 995 
4.14.1  Records of production, processing and di stribution should be maintained for two 996 
(2) years to facilitate a food borne illness investigation and recall, if any. 997 
 998 
4.14.2  Growers and/or packers should always update all relevant information on 999 
agricultural activities such as the site of production, suppliers’  information on agricultural 1000 
inputs, lot numbers of agricultural inputs, irrigation practices, use of agricultural 1001 
chemicals, water quality data, pest cont rol and cleaning schedules for indoor 1002 
establishments, premises, facilities, equipment and containers. 1003 
 1004 
4.14.3  A record should also be kept on the following specifics: date of supply, 1005 
quantity of produce and destination for each consignment of produce. 1006 
 1007 
4.14.4 Growers and packers should have programs to ensure effective lot 1008 
identification.   These programs should be able to trace the sites and agricultural inputs 1009 
involved in primary production and the origin of incoming material at the packing 1010 
establishment in case of suspected contamination. 1011 
 1012 
4.14.5  Packed containers must be clearly labe led with an identification to enable 1013 
traceability of the produce to the farm  or site where the produce is grown. 1014 
 1015 
4.14.6 When produce is identified as being cont aminated or potentially contaminated, the 1016 
produce is isolated and distribution prevented or  if sold, the buyer is immediately notified. 1017 
 1018 
4.14.7 The cause of any contamination is investigated and corrective actions are taken 1019 
to prevent re-occurrence and a record is kept of the incident and actions taken. 1020 
 1021 
4.15 Documentation and Records 1022 
 1023 
Site history and management 1024 
 1025 
4.15.1 In case of new sites, a record should be kept for all potential hazards identified 1026 
during the assessment. Whenever remedial action is required to manage the risk, a 1027 
record should be kept on the action taken and the results thereof. 1028 
 1029 
4.15.2 In case of multiple production areas in a site, the name or code of each 1030 
production area should be indicate d in all documents and recorded.  1031  
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 Planting material 1032 
 1033 
4.15.3  Whenever a planting material is produced within the farm or from non- accredited 1034 
farm sources, chemical us ed for treatment and purpose of the treatment should be 1035 
documented. 1036 
 1037 
4.15.4 In case planting materials are procured from accredited nurseries or seed 1038 
producer, the name and specifics of the cultivar, the name of the supplier, and the date 1039 
of procurement should be record. 1040 
 1041 
Fertilizers and soil additives 1042 
 1043 
4.15.5  A record of fertilizers and soil additives obtained should be kept with the 1044 
following specifics: source, product name, and date and quantity obtained. 1045 
 1046 
4.15.6  The application of fertilizers and soil additives, chemical fumigants and 1047 
alternatives to sterilise soils and substrates should be recorded, detailing the following: 1048 
date, name of the product or material us ed, treatment location, application rate, 1049 
application method, and operator name. 1050 
 1051 
4.15.7  Records  of  procurement,  inventory  and  utilization  of  inorganic  fertilizers 1052 
should be maintained and updated regularly . These should include: source, product 1053 
name, date and quantity, expiration date (for liquid fertilizers) and the nutrient 1054 
composition of the materials. 1055 
 1056 
4.15.8 Treatment of organic fertilizer materials prior to application should be 1057 
documented. The method, date and duration of  the treatment should be recorded. The 1058 
level of pathogen reduction ( E.coli and Salmonella should be zero ) achieved by different 1059 
treatments should be documented and supported by laboratory analyses. 1060 
 1061 
4.15.9 The farm should maintain a documented maintenance program for the equipment 1062 
used for the application of fertilizers and soil additives. 1063 
 1064 
Water 1065 
 1066 
4.15.10 A documentation should  be  kept for any occurrence of significant hazards 1067 
during the assessment of source of irrigation wa ter. If  contamination  occurs,  corrective  1068 
actions  should  be carried out and ac tions taken should be properly documented.  1069 
 1070 
4.15.11  Where available, a record of the water testing results should be kept. 1071 
 1072 
4.15.12 If water treatment is done, a record of the treatment method/s used and the 1073 
monitoring results should be kept. 1074 
 1075  
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 4.15.13 A record is kept of irrigation use, detailing crop, date, location, volume of 1076 
water applied or duration of irrigation, uni t area, and name of person who managed the 1077 
irrigation activity. 1078 
 1079 
Crop protection 1080 
 1081 
4.15.14  A record of procured chemicals should be kept, with the following details: 1082 
chemical  name,  supplier  of  the  chemical ,  date  of  purchase,  expiry  dates,  and 1083 
quantity procured. 1084 
 1085 
4.15.15 After application, the following should be recorded: name of applicator, name of 1086 
product/s used, application rate, frequency of a pplication, method of application, date of 1087 
application and PHI. 1088 
 1089 
4.15.16 If chemical residues in excess of the MRL are detected, the cause of the 1090 
contamination is investigated, corrective ac tions are taken to prevent re-occurrence, and 1091 
a record is kept of the incident and actions taken.  1092 
4.15.17 In order to avoid expired chemicals, a record or inventory o f stored chemicals 1093 
should be kept with the following details: chemical name, date and quantity obtained, 1094 
expiry date and date when completely used or disposed of.  1095 
 1096 
4.15.18  Records  of  maintenance  and  calibrat ion activities for agricultural chemical 1097 
sprayers should be kept. 1098 
 1099 
4.15.19 The records must always be accessi ble during inspection of the farm. 1100 
 1101 
Harvest and Postharvest treatment 1102 
 1103 
4.15.20  If applicable, farm storage areas temperature and humidity are recorded.  1104 
 1105 
4.15.21  Application of postharvest agrichemic al should be recorded and maintained 1106 
with the following information: 1107 
 1108 
•    produce identity (i.e. lot or batch of produce) 1109 
•    location of application 1110 
•    application dates 1111 
•    pest or disease treated (common name) 1112 
•    type of treatment 1113 
•    product trade name/formulation 1114 
•    product quantity applied 1115 
•    operator’s name  1116 
 1117 
4.15.22  Documented records should be kept for the cleaning and maintenance of 1118 
produce handling facilities and equipment. 1119 
 1120  
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Code of Good Agricultural Practices (GAP) for Fruits and Vegeta bles Farming 
 
25 
 Animals, Pest and Disease Control 1121 
 1122 
4.15.23  Actions taken for animal, pest and dise ase control and monitoring must be 1123 
recorded. 1124 
 1125 
Workers’ health, safety and welfare  1126 
 1127 
4.15.24 A record of personnel orientation training on personal hygiene practices, risks 1128 
associated with and health safety, and programs relevant to good agricultural practices 1129 
should be kept. 1130 
 1131 
4.15.25  Records should indicate that the required inst ructions or training program are in  1132 
place  and  copies  of  attendance  certificat es  or  a  signed  list  of  workers  who 1133 
attended the training course(s) must be compiled. 1134 
 1135 
Waste management 1136 
 1137 
4.15.26 Disposal of rejected produce and waste materials should have documented 1138 
records. 1139 
 1140 
4.15.27  Farm waste management plan should be properly documented including the: 1141 
types  of  waste products generated by proper ty activities, practices to minimize waste 1142 
generation, reuse or recycling of waste,  and storage and disposal of waste. 1143 
 1144 
4.15.28 Out of date documents are disposed and only current versions of documents 1145 
relevant to good agricultural practice are used. 1146 
 1147 
4.15.29  Written and/or documentary accounts should be kept which enables the official 1148 
or officially recognized certification body/autho rity to trace the origin, nature and quatities 1149 
of all raw materials bought and the use of su ch materials. In addition, written and/or 1150 
documentary account should be kept of the nature, quantities, and consignees of all 1151 
agricultural products sold. Quantities sold  directly to the final consumers should 1152 
preferably accounted on a daily basis.  1153 
 1154 
4.16     Internal self-Inspection  1155 
 1156 
4.16.1  The grower should conduct a documented annual internal self-inspection. 1157 
Effective corrective actions should be implemented if necessary. 1158 
 1159 
 1160 
 1161 
 1162 
 1163 
 1164 
 1165 
 1166  
 PHILIPPINE NATIONAL STANDARD_Draft as of April 29, 2017 PNS/BAFS 49:201_ 
Code of Good Agricultural Practices (GAP) for Fruits and Vegeta bles Farming 
 
26 
 References                                                                                  1167 
 1168 
The following referenced documents are indispensable for the application of this 1169 
document. For undated references, the latest edition of the referenced document 1170 
(including any amendments) applies. 1171 
 1172 
ASEAN Secretariat 2006.  Good Agricultural Practices (GAP) for production of fresh 1173 
fruits and vegetables in the ASEAN Region .  Cardno Acil / RMIT International 1174 
/ Australian Government AusAid 1175 
 1176 
Codex Alimentarius Commission.2003.  Code of Hygienic Practice for Fresh Fruits 1177 
and Vegetables (CAC/RCP 53-2003). 1178 
 1179 
EUREPGAP  c/o  FoodPlus  GmbH.     2004.     EUREPGAP  Control  Points  and 1180 
Compliance Criteria Fruits and Vegetables version 2.1 – Oct04. 1181 
 1182 
World Health Organization.  1989.  Guidelines for the Safe Use of Wastewater and 1183 
Excreta in Agriculture and Aquaculture. 1184 
 1185 
 1186 
 1187 
 1188 
 1189 
 1190 
 1191 
 1192 
 1193 
 1194 
 1195 
 1196 
 1197 
 1198 
 1199 
 1200 
 1201 
 1202 
 1203 
 1204 
 1205 
 1206 
 1207 
 1208 
 1209 
 1210 
 1211 
 1212  
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Code of Good Agricultural Practices (GAP) for Fruits and Vegeta bles Farming 
 
27 
 Technical Working Group for the Revision of Philippine  1213 
Code of Good Agricultural Practices (GAP) for Fruits and Vegetable Farming  1214 
 1215 
Chairperson  Vivencio R. Mamaril, Ph.D. Director 
Bureau of Plant Industry 
Members  Santiago A. Palizada/ 
Maria Lourdes De Mata  
Ma. Esperanza DG. Uy  Bureau of Plant Industry  
 Manuel M. Dimalaluan 
Rosemarie E. Dulla  Agricultural Training Institute 
 Janice C. Castro 
Yolanda L. Abrina Bureau of Soils and Water Management 
 Suzette M. Alcaide 
Rowena C. Reyes Fertilizer and Pesticide Authority 
 Edralina P. Serrano, Ph.D. 
Rodel G. Maghirang , Ph.D. 
Elda B. Esguerra , Ph.D. University of the Philippines – Los Baños 
 Pedrito S. Nitural, Ph.D. Central Luzon State University 
 Allan Q. Duaban Control Union Philippines 
 Mary Grace R. Mandigma 
Jan Vincent DR. Tecson Bureau of Agriculture and Fisheries 
Standards 
Adviser Karen S. Bautista Executive Director 
Bureau of Agriculture and Fisheries 
Standards 
Secretariat Lara V. Navarro 
John Gregory V. Aquino  
Anjanette S. Tadena Bureau of Agriculture and Fisheries 
Standards 
 1216 
 1217