PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
Code of Good Cultivation Practices (GCP) for Mushroom  
Revised draft  
 
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 1 Objective  1 
 2 
This Code addresses  Good Cultivation  Practices  (GCP)  for Mushroom  that will  provide 3 
specific guidance to promote product safety and quality , ensure worker’s health , safety 4 
and welfare and minimize  occurrence of microbial, chemical and physical hazards 5 
associated with production of mushroom  meant for human consumption.  6 
 7 
This Code also aims to promote sustainable production and enhance  competitiveness  of 8 
mushroom for domestic use and international trade.  9 
 10 
2 Scope, Use and Definition  11 
2.1  Scope  12 
This Code covers relevant practices for the cultivation  of mushroom .  The provisions of 13 
the Code  addresses  food safety, produce quality, worker’s health, safety and welfare and 14 
environmental management.  15 
2.2 Use  of the Document  16 
This Code considers the relevant provisions of the Penn State University and American 17 
Mushroom Institute’s Mushroom Good Agricultural Practices (GAP) Pr ogram and other 18 
relevant national and private standards for the production  of mushroom.  19 
The provisions of this document are supplemental to and should be used in conjunction 20 
with the Philippine National Standard (PNS) for Mushroom (PNS/BAF S xx:20__). Relevant 21 
provisions that pertain to practices that minimize hazards affecting pro duce quality, 22 
workers health, safety and welfare and environment are expounded in this Code . 23 
2.3 Definition s 24 
For the purpose of this standard, the following definitions apply:  25 
2.3.1  26 
agricultural input  27 
any incoming material like mushroom spawn, agro -industrial residues as substrates , 28 
organic and inorganic fertilizers, water and agricultural lime used for the primary 29 
production of mushroom  30 
 31 
2.3.2  32 
breezeway  33 
means a connection between an accessory building and a principal building that is not 34 
heated  or insulated and is not restricted by intervening doors  35 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
Code of Good Cultivation Practices (GCP) for Mushroom  
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 2.3.3       36 
contaminants  37 
substance s that include physical, chemical and microbial that are not inherently present 38 
in mushroom  39 
 40 
2.3.4 41 
contamination  42 
introduction or occurrence of a hazard into the environment  43 
 44 
2.3.5 45 
disinfection  46 
reduction by means of chemical agents and/or physical methods in the number of 47 
microorganisms in the environment to a level that does not compro mise food safety or 48 
suitability  49 
 50 
2.3.6 51 
farm  52 
any premise or establishme nt in which mushroom s are grown and harvested and the 53 
surroundings under the control of the same management  54 
 55 
2.3.7 56 
hazard  57 
biological, chemical or physical agent in food with a potential to  cause adverse effect on 58 
human health  59 
 60 
2.3.8  61 
mushroom  62 
visible fruiting body of an  edible mold which either grow wild or are cultivated   63 
 64 
2.3.9  65 
pasteurization  66 
process of eliminating the vegetative cells (excluding the resistant structures such as 67 
endospores of bacteria and fungal spores) of undesirable microorganisms by steaming 68 
the solid substrates at 60 - 80 degree celsius, for 4 - 6 hours .  69 
 70 
2.3.10 71 
pest  72 
unwanted animal , plant or microorganisms that affects the production, quality and 73 
safety of mushroom – for example, insects, diseases, weeds, rodents and birds  74 
 75 
2.3.11  76 
primary production  77 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
Code of Good Cultivation Practices (GCP) for Mushroom  
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 growing and harvesting of mushroom  including substrate preparation, inoculation, 78 
incubation,  watering  and harvesting  79 
 80 
2.3.1 2 81 
risk  82 
likelihood of an adverse health effect and the severity of this effect  following exposure 83 
to a hazard  84 
 85 
2.3.1 3 86 
risk assessment  87 
scientific evaluation of known or potential adverse health effects resulting from human 88 
exposure to biological , chemical and physical hazards  89 
 90 
2.3.14  91 
sterilization  92 
process of totally eliminating all forms of microorganisms in a solid  substrate by steaming 93 
above atmospheric pressure (15 pounds per square inch), 121 C degree celsius for 15 94 
minutes to 1 hour (depending on the nature of substrate and volume)   95 
 96 
3 Primary Production  97 
 98 
3.1 Environmental Hygiene  99 
 100 
Evaluation of the area will be  conducted in order to assess if it will pose significant risk 101 
to the production of mushroom  (i.e. presence of pests) or whether the agricultural 102 
activity will have a potential impact to adjacent sites.  103 
 104 
The site should be categorized into low, medium or high risk depending on the hazard 105 
or contaminants identified and its impact. Recommendation on the actions to take for 106 
the risks observed should be made by a competent authority. If the contaminants are 107 
found to be at unacceptable levels, the site should n ot be used for production until 108 
corrective or control measures are carried out.  109 
 110 
The corrective actions implemented should be monitored for its effectiveness and the 111 
results of the monitoring should be properly recorded. If only remedial action is 112 
require d to manage the risk, the action taken should be regularly monitored to ensure 113 
that contamination of the produce is kept within acceptable levels.  114 
 115 
Adjacent land, buildings and facilities in the site  should be  observed and  properly 116 
maintained to ensure that these will not be sources of hazards. Likewise, the site should 117 
be managed to ensure minimal impact to the environment.  118 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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  119 
3.1.1 Farm Location  120 
 121 
The production area and adjoining sites or farms should be evaluated for its s uitability 122 
for agricultural land use. Moreover, if necessary, the production site must comply with 123 
related and applicable regulations of the Department of Environment and Natural 124 
Resources (DENR) and Local Government Units (LGUs).  125 
 126 
Based on the results of the risk assessment, the primary production of mushroom  127 
should not be carried out in the areas where the presence of potentially harmful 128 
substances or hazards would lead to: inability to have a viable production or presence 129 
of conta minants at unacceptable levels that may affect safety.  130 
In order to assist the farmer in evaluating the possible sources of contamination and/or 131 
for monitoring purposes, a property layout map within the site should be prepared to 132 
indicate the location(s) o f the following, as applicable:  133 
 134 
 substrate preparation area  135 
 clean area (isolation and inoculation)  136 
 working shed  137 
 incubation room  138 
 production area  (mushroom growing house)  139 
 postharvest processing area  140 
 sources of water used on the farm (well, reservoir, rivers,  lakes, farm 141 
ponds, etc.)   142 
 solid waste disposal area;  143 
 property buildings, structures, road and canal networks;  and 144 
 145 
When constructing facilities, relevant local government requirements should be 146 
followed.  147 
  148 
It is also necessary that remedial action be tak en for any identified risk that can affect 149 
the environment and worker’s health, safety and welfare. A record should be kept on 150 
the actions taken and the results of monitoring. In the evaluation of the production area 151 
and adjoining sites or farms, the follo wing should be evaluated for the potential sources 152 
of contamination:  153 
 154 
 Previous land use;  155 
 Slope;  156 
 Proximity to high risk production sites;  157 
 Potential microbial hazards including fecal and organic waste contamination 158 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 and potential environmental hazards that could be carried to the growing site; 159 
and 160 
 The access of domestic and wild animals to the site and to water sources used in 161 
primary production.  162 
 163 
If previous uses cannot be identified, or the initial assessment of growing or adjoining 164 
sites leads to the conc lusion that potential hazards exist, this should be further 165 
substantiated through analysis and characterization of the likely contaminants.  166 
 167 
Other considerations on site selection, which may affect the cultural management later  168 
are the following:  169 
 Topograph y  170 
 Soil  171 
 Soil drainage  (for volvariella ) 172 
 Elevation (temperate/tropical)  173 
 Temperature  174 
 175 
3.1.2  Site Selection and Evaluation  176 
During site selection and evaluation,  potential sources of contamination from conduct of 177 
various operations that may pose significant risk to product quality, workers health and 178 
environment and infestation of nearby pests should be identified and remedial actions 179 
should be taken to address the se.  180 
In particular, the production site should be  plain, shady and well -drained.  It should be  181 
kept clean  and maintained regularly . The chosen site, if applicable, should be 182 
constructed near a good source of water with well ventilation at all times  to ensur e the 183 
quality of the produce . 184 
 185 
3.1.3  Site Management  186 
 187 
The name of the farm should be displayed at the entrance. Site signage identifying the 188 
farm should be displayed for easy recognition.  189 
 190 
Entry of stray animals should be avoided , as they can be source s of contaminants that 191 
may affect the production, quality of produce and pose risk to the worker’s health and 192 
safety . Waste segregation  of biodegradable and non -biodegradable wastes should be 193 
provided. Non -biodegradable waste should be segregated from bio degradable waste 194 
materials . Biodegradable wastes should be disposed of in a manner that it will not 195 
become a source of contamination in the farm.  Composting of biodegradable waste is 196 
highly encouraged.  197 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 3.1.4  Site sanitation  198 
 199 
Critical areas where potential food safety hazards exist are need ed to be identified and 200 
control measures taken to prevent product contamination . Packing, handling, and 201 
storage areas that can be sources of contamination should be identified. Cleaning and 202 
sanitation procedures should be prepared and followed.  203 
 204 
3.1.4 .1 Contamination prevention measures  205 
 206 
Measures should be taken in order to ensure that the production area is free from 207 
possible sources of contamination (e.g. litter, etc.).  There should be a control on the 208 
vehicular traffic between substrate preparation and growing areas in order to prevent 209 
cross contamination.  210 
The litter and trash should be covered in containers on well drained surfaces and be 211 
removed regularly from the premises.  212 
 213 
3.1.4 .2 Gro und  214 
 215 
 The ground  of the mushroom production site  shall be cleaned on a scheduled basis and 216 
maintained so it will  not become a source of contamination . The grounds should be kept 217 
reasonably free of tall grass and weeds, litter, debris, trash, unnecessary stored 218 
equipment and standing water.  219 
 220 
3.1.4 .3 Animals / Pests  221 
 222 
Domestic farm  and wild  animals must be restricted from the production site and  from 223 
areas where mushroom  are prepared, packed, and temporarily held.  A kilometer away  224 
should be observed to separate the mushroom cultivation area from the animal 225 
production site. If possible, barriers should be constructed to prevent entry of animals.   226 
The buildings for growing mushroom should be maintained to prevent the entry points 227 
for animals and pests. It includes keeping building foundations, walls, roofs and gutters 228 
in good repair, exterior doors and windows intact and sealed and outside entrances  229 
closed when not in use, or if applicable, have screens installed . 230 
 231 
The equipment and other materials should be stored at a sufficient distance from 232 
buildings so they will not serve as an entry and eventually a breeding place for pests.  233 
 234 
3.1.4 .4 Breezeway and growing rooms  235 
 236 
The breezeway and growing rooms shall be kept clean and uncluttered. The amount of 237 
materials stored in breezeways and staging areas should be minimized in order to have 238 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 an adequate space for movement of workers and equipment. A sufficien t space between 239 
the interior walls and stored materials should be maintained to allow conduct of pest 240 
inspections.  241 
 242 
3.2       Hygienic Production of Mushroom   243 
3.2.1  Preparation of the culture medium  244 
The formulation of an appropriate culture medium should be considered for the 245 
successful cultivation of the fruiting bodies of mushroom. The culture medium should 246 
be prepared in aseptic condition with the use of autoclave or sterilizer in order to obtain 247 
a pure culture of mushroom . 248 
3.2.2  Tissue culture  249 
An important step in spawn and mushroom production is tissue culture. Thus, clean and 250 
healthy fruiting bodies of mushroom should be selected for tissue culture. This can be 251 
done by choosing the unexposed part of the healthy mushroom and not an over - 252 
matured fr uiting body. Extra care is recommended when doing tissue culture since it is 253 
prone to microbial contamination. In addition, the procedure should be done in a clean 254 
room with appropriate illumination, controlled ventilation and sterile tools. The 255 
inoculated  medium should be incubated at the appropriate temperature depending on 256 
the kind of mushroom desired to be grown.  257 
3.2.3 Choice of mushroom spawn  258 
Aside from yield quantity and quality as basic considerations, species  to be grown 259 
should be selected based on market requirements, grower preference and adaptability 260 
to locality.  Considerations for choice of mushroom culture are the  source, specie s, 261 
culture generation (up to f4 only)  and date of preparation .  262 
If the culture  is obtained from another farm or laboratory , a record is kept of the name 263 
of the supplier and the date produced.  264 
3.2.3.1  Grain Spawn  265 
Grain spawn may be made from cereal -based substrates namely unmilled rice, corn, 266 
wheat, and sorghum. The incubation period may usually last for 21 days to 1 month.  267 
3.2.3.2  Planting Spawn   268 
Planting spawn, which is applicable for Volvariella volvacea, naturally grows on 269 
decomposing piles of plant residues.  Plant residues which underwent pasteurization/ 270 
sterilization should be  inoculated ont o beds, trays or crates of formulated substrates. 271 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 Consequently, the spawn should be  incubated to produce massive fruiting bodies of 272 
mushroom. Incubation period may usually last for 2-3 weeks . 273 
3.2.4 Substrate  274 
Raw materials to be used as substrate should be appropriate for the desired mushroom 275 
species to be grown . 276 
 277 
Unpasteurized substrate should be received and stored as far away as possible from 278 
receiving areas where harvest containers, packaging materials, spawn, and other 279 
sanitary supplies are received or where mushrooms are shipped.  280 
 281 
Where necessary, the substrate preparation areas should be covered to prevent run -off 282 
or should be construct ed with  barriers such as concrete blocks, soil berms, p its, or 283 
lagoon s to divert or collect run -off. Moreover, ingredients for substrate preparation 284 
should be protected from pest contamination and water run -off by storing them in a 285 
covered and dry location that is physically separated from other substrate prep aration 286 
areas.  287 
 288 
Substrate preparation procedures shall  be based on  relevant  scientific principles  that 289 
reduce potentially harmful microorganisms to acceptable levels. Substrate should be 290 
pasteurized/  sterilized to reduce harmful microorganism to safe levels.  291 
 292 
3.2.3 Agricultural Input Requirements   293 
Agricul tural inputs should not contain  contaminants at levels that may adversely pose  294 
significant  risk to the production of mushroom  such as aspects affecting quality of 295 
produce  or safety, as far as practicable, worker’s health and welfare and environmental . 296 
3.2.3.1 Water for primary production  297 
The suitability of water for growing mushroom should be tested before usage  not less 298 
than every six (6) months.  If the water quality is crucial for the growth of the 299 
mushroom , water should be sampled at least once at the beginning of production and 300 
submitted  to an accredited laboratory for  microbial  analysis. Results of the laboratory 301 
analysis should be kept and rec orded.  302 
The quality of water for production of mushroom  should conform to the guidelines set 303 
by the Republic Act: 9275 or the Philippine Clean Water Act of 2004.  Moreover, t he 304 
water to be used in the production process should be  obtained from a source which  is 305 
not exposed to any risk of contamination like wastewater from industrial factories or 306 
activities that can cause hazardous materials.  307 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 The risk of mushroom  contamination from the water used for production , washing, 308 
cleaning, sanitat ion and other forms o f handling  mushroom  should be assessed  and 309 
categorized . Furthermore , the proximity of water sources on possible sources of 310 
contamination should be considered during assessment. A record is kept of any 311 
significant hazards identified  and the as sessment of the category where the hazard  312 
should be included . If contamination occurs, corrective  actions  or treatments to 313 
minimize the risks  should be carried out and documented properly . 314 
 315 
3.2.4 Harvesting  parameters to ensure produce quality   316 
The quality of the mush room  can be lost at any step during preparation, production, 317 
harvesting and post  harvesting handling. Injuries from poor handling pr actices that can 318 
cause loss of mushroom quality should be mi nimized and/or prevented.  319 
Harvest of mushroom  should only be done during the right stage of development . 320 
Proper harvestin g techniques should be employed to optimize the quality and other 321 
desi red characteristics of mushroom  and to prevent possible sources of contamination.  322 
Mushrooms that spill on the floor or ground shall be considered contaminated and 323 
discarded since these are no longer considered edible.  324 
Materials, tools and equipment used in harvesting practices should be cleaned and 325 
designed and handled in a way that it will not pose harmful impact  to the produce. 326 
Workers should harvest the mushroom  with care a nd assess the quality of the produce 327 
prior to post -harvest. Preventive measures for any hazardous contamination should be 328 
followed and practiced.  329 
During harvesting, a responsible person should  be present to supervise the activity at 330 
all times and to assure that harvest ers observe hygienic practices.  331 
3.2.4.1 Tools and e quipment associa ted with mushroom production  332 
Harvesting tools, containers, implements and equipment that have direct contact with 333 
the mushroom should be cleaned, disinfected and main tained in good order regularly  334 
and prohibited from any use other than holding mushroom unless clearly marked . This 335 
is to prevent infection of damaged  mushroom  to undamaged ones.  336 
Reusable harvest containers should be kept in good repair, free of splinters or shards, 337 
and cleaned using products approved for food contact surfaces before each use. The 338 
cleaned containers should be stored in a clean and dry location where they can be 339 
protected from contamination. Containers that are damaged and can no longer be kept 340 
in a hygienic  condition should be discarded.   341 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 Exposed harvest containers in staging ar eas shall be protected from physical hazards, 342 
condensate and floor splash by covering them with plastic or paper sheets to prevent 343 
contamination. Moreover, these harvest containers shall not be permitted to have a 344 
direct contact with the floor during packi ng or storage. Stools, carts, pallets or on a 345 
dedicated and clearly marked or color coded inverted container should be used to 346 
prevent the underside of the harvesting containers from contacting the floor. Movement 347 
of the filled harvesting containers from t he production areas should be done by placing 348 
them on movable carts or by other effective means.  349 
An equipment maintenance program should  be in place that ensures that all equipment 350 
used to control food safety hazards is in proper working order  and does not contribute 351 
to product contamination .  All equipment used should be maintained and calibrated in a 352 
regular scheduled basis. Food grade lubricants should be used on food contact surfaces 353 
and machineries.  354 
 355 
 356 
4 Handling, Storage and Transport  357 
 358 
Handling of the mushroom  should be conducted with the consideration of minimizing 359 
contamination  and ensuring product quality is maintained . Growers during this 360 
operation shoul d ensure that clean  containers  and equipment  are used and efforts 361 
towards ensuring that these containers do not come in contact with other sources of 362 
contaminants are done.  363 
 364 
Whenever applicable, p rior to transportation, mushroom  should be packed in the field 365 
in such a way that it can withstand rough handling during loading and unloading, 366 
compression from the weight of other containers, impact and vibration during 367 
transport. It should be stored and contained  under conditions that will minimi ze the 368 
potential for microbial, chemical or physical contamination .  369 
 370 
Damaged containers or transport trailers are replaced as necessary. When not in use, 371 
containers and transport trailers should be cleaned, covered and kept in a protected 372 
location.  373 
 374 
 375 
5  Post -harvest  376 
 377 
Harvested mushrooms may be sorted/  packed on the field or may be transported to a 378 
common packing house facility. Mushroom to be sorted out should not be placed in 379 
direct contact to the ground/floor to avoid cross -contamination of the produce.  380 
Mushroom should be sorted according to the specifications set under the Philippine 381 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 National Standard for Mushroom (PNS/BAFS ____: 201__). Damaged and diseased 382 
mushroom should be discarded to avoid cross -contamination of the whole lot. 383 
Sorters/packers of m ushroom should wash their hands with soap or detergent before 384 
handling  the produce.  385 
 386 
The mushroom should be transported using clean and secure trucks or other 387 
appropriate mode of transportation. The trucks should not be previously used to 388 
transport animals and its products or other potentially contaminated materials unless 389 
they are cleaned before loading the mushroom. When transport vehicles are used for 390 
other purposes aside from transporting harv ested produce, it should be cleaned prior to 391 
usage to avoid the contamination of the produce. Moreover, these trucks should be 392 
inspected for its cleanliness, odors and dirt or debris before loading the harvested 393 
mushroom.  394 
 395 
Storage facilities and vehicles f or transporting the harvested mushroom should be built 396 
in a manner to minimize damage to the produce and to avoid access by pests.  They 397 
should be made of materials that permit easy and thorough cleaning.  398 
 399 
 400 
6 Establishment: Design and Facilities  401 
6.1 Prem ises and lay-out  402 
The design of the production , packing  and storing  areas  of the mushroom  should  be 403 
constructed and maintained to minimize  the loss of  the quality of the mushroom  and, if 404 
applicable,  the risk of contaminati on. In particular, the building and its structure should  405 
allow thorough cleaning and  if necessary  disinfection, including drying pavements, to 406 
ensure that  pathogens  do not grow in the facility or on the equipment.   407 
Buildings should  be maintained to prevent physical hazards, condensate, a nd floor 408 
spla sh from contaminating mushrooms . Poison bait stations should be used and located 409 
on the outside of buildings.    410 
Grease, oil, fuel and machinery should be properly separated from the production  area. 411 
In addition, agricultural inputs and substrates should have separate storage areas. 412 
Materials used for pest control such as nets, baits and traps should be inspected on a 413 
regular basis, maintained and replaced when destroyed.  Live traps, glue boards or 414 
mechanical traps should be spaced no  greater than 30 feet apart along the inside wall of 415 
buildings and at the both sides of an entrance, excluding breezeways and growing 416 
rooms.  417 
6.2 Drainage and waste disposal   418 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 A waste management plan should be developed, followed, and documented including 419 
identif ying types of  waste products generated by property activities and us ing practices 420 
to mi nimize waste generation, reuse or recycle waste and  store and dispose waste. The 421 
wastes products should be stored with labels, covered and disposed on a scheduled  422 
basis.  423 
Effective waste disposal system should be used and maintained in good condition to 424 
avoid contamination. Sewage, waste disposal and drainage systems are constructed to 425 
minimize the risk of contaminating the production site and water supply.   426 
 427 
7 Work er’s Health, Safety and Welfare  428 
7.1 Labor conditions  429 
Employers must ensure that the working conditions are suitable for the workers. 430 
Workers must be treated in accordance to rules and regulations set by the Department 431 
of Labor and Employment (DOLE) for th e agricultural sector. New workers are informed 432 
about the risks associated with health and safety when starting at the worksite.  433 
 434 
All workers should comply with the country’s regulation of the minimum working age 435 
which is 18 years of age and above. Workers that are below 18 years of age may be 436 
allowed to help in the production of mushroom under strict conditions that includes 437 
considerations on: appropriateness of assigned work versus the age and physical 438 
condition of the worker, duration of working h ours, working condition, and availability 439 
of supervision and guidance during operations.  440 
 441 
7.2 Personal hygiene  442 
All workers should have knowledge, act and maintain an appropriate degree of personal 443 
cleanliness. Moreover, workers shall be trained and shall follow the recommended 444 
personal hygienic and sanitary practices.  445 
There shall be a strict observance of the “no smoking”, “no spitting” and “no eat ing” 446 
policy inside the mushroom growing and handling areas since these practices will 447 
induce contamination.  448 
 Any person who has or appears to have an  illness, infectious disease or  open lesion 449 
including boils, sores, or infected wounds, or any other abnormal source of microbial 450 
contamination must be excluded from any operations.  Hygienic practices through 451 
established/documented procedures including specific instructions should be made for 452 
all personnel.  453 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 Workers should follow personal hygiene recommendations as indicated in  the 454 
FDA/BFAD Revised Guidelines on Current Good Manufacturing Practice in 455 
Manufacturi ng, Packing, Repacking or Holding Food (AO No. 153 s.2004) or the latest 456 
issuance and the Codex Recommended International Code of Practice General Principles 457 
of Food Hygiene (CAC/RCP 1 -1969,  Rev. 4 -2003) or the latest issuance. The following 458 
recommendation s should include but not limited to:  459 
7.2.1  Wearing of appropriate clothing and shoes applicable to the operation and can 460 
serve as protection for food contamination and an aid on the worker ’s health and 461 
welfare.  462 
7.2.2  Wearing of  appropriate masks , hair rest raints such as hairnets, caps and bandanas, 463 
gloves while growing and handling mushroom.  464 
7.2.3 Prohibition on wearing of jewelry and other personal items that can fall into the 465 
product . 466 
7.2.4 Movement of workers and visitors between mushroom growing and sub strate 467 
preparation or staging areas shall be controlled to prevent cross contamination.  468 
Attention should be given to availability of hand -washing facilities equipped with soap 469 
and clean water during before and after all the recommended practices for the 470 
production of mushroom . Workers in mushroom growing and handling areas shall  wash 471 
their hands before beginning work, each time they use the toilet, after any absence from 472 
their workstation for breaks or lunch, or after handling soiled materials. When gloves 473 
are used in the operation, there should be a proper and regular cleaning and sanitation.  474 
However, gloves that are disposable in nature should be discarded after use.  475 
Written instructions (e.g. pictogram on proper hand washing) on personal hygie ne 476 
practices should be provided to workers. These signs should be posted in prominent 477 
locations. Employers should keep track of evidence that hygiene instructions are 478 
followed.  479 
 480 
First -aid and emergency instructions should be documented and conspicuously 481 
displayed in strategic locations.  482 
 483 
7.3 Trainings  484 
Upon hiring and on a regular basis, e mployers and workers  should  have appropriate 485 
knowledge or be  trained in their area of responsibility such as operating equipment 486 
and tools, accident and emergency procedures  and personal hygiene. Training and re - 487 
orientation of the workers  should be done at least once per year . A comprehensive 488 
training in general fo od safety and food safety control systems to supervisors and 489 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
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 managers.  Evidence on the conduct of training should be kept. Moreover, the employers 490 
should keep track of evidence that hygiene instructions are followed.  491 
 492 
 493 
8 Documentation and Records  494 
Where appropriate, records should be maintained to adequately reflect production 495 
information, and product information.  Maintaining adequate documentation and 496 
records of primary production and post -production operations is important in the event 497 
of recall of mushroom . Records should be made to facilitate recalls and product safety 498 
investigations, if required  and should be made available upon request.  499 
Records should be kept on the:  500 
 raw materials;  501 
 types, sources  and preparation procedure  of substrates ; 502 
 sourc es of spawn;  503 
 type of agricultural inputs;  504 
 water management practices;  505 
 water quality and analysis ;  506 
 processing including the date, method and final volume of product; and  507 
 pest control and cleaning schedules of premises, facilities, equipment and 508 
containers.  509 
 510 
9 Traceability and recall  511 
Each farm should have a program in place for tracking and responding to a need to 512 
recall mushroom. A copy of contact information and trace -back procedures required by 513 
each packer/shipper  should be maintained . Procedures should be develop ed for rapidly 514 
complying with any recall/trace -back requests from customers. Annual mock recalls 515 
should be conducted to verify compliance with the standard.  516 
 517 
 518 
 519 
 520 
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Revised draft  
 
15 
 References:  522 
Central Luzon State University. (2009). Mushroom Growing in Tropics: A  Practical Guide. 523 
 Philippines.   524 
Penn State University and American Mushroom Institute. (2010). Mushroom Good 525 
 Agricultural Practices (GAP) Program : Industry –Wide Food Safety Standards for 526 
 Fresh Mushroom Growing, Harvesting, and Shipping.  527 
Perfect -Father Mu shroom Trading. (2016). Perfe ct Mushrooms: Simpleng Gabay sa 528 
 Pagpaparami at Pagpapatubo ng Oyster Mushroom.  529 
Southern Cagayan Research Center. Technopackage: Mushroom Production Guide. 530 PHILIPPINE NATIONAL STANDARD        PNS/BAFS xx :____  
Code of Good Cultivation Practices (GCP) for Mushroom  
Revised draft  
 
16 
 ANNEX A 531 
Laboratory lay -out design  532 
 533 
 534 
ANNEX B 535 
Right stage to harvest mushroom  536 
Species of Mushroom  Description  
Volvariella  volvacea  Button Stage (Egg -shaped)  
When the volvariella or the universal veil 
is not broken  
Pleurotus (white, gray, yellow, pink)  Once fruit has opened and formed petal or 
flower -like stage  
Button  Button stage  
 537