PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code  of Hygienic Practice (COHP) for Fresh Fruits and Vegetables                                   Draft Standard   
 
 
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  1 
Contents  2 
1 Scope  ................................ ................................ ................................ ................................ ....................  3 3 
2 Normative References  ................................ ................................ ................................ ..........................  3 4 
3 Terms and Definitions  ................................ ................................ ................................ ..........................  4 5 
4 General Principle  ................................ ................................ ................................ ................................ .. 7 6 
4.1 Objective  ................................ ................................ ................................ ................................ .......  7 7 
4.2 Use  ................................ ................................ ................................ ................................ .................  7 8 
5 Primary Production  ................................ ................................ ................................ ..............................  8 9 
5.1 Envi ronmental Hygiene  ................................ ................................ ................................ .................  8 10 
5.2 Hygienic Primary Production of Fresh Fruits and Vegetables  ................................ .......................  9 11 
5.2.4 Equipment associated with growing and harvesting  ................................ ...............................  14 12 
5.3 Handling, Storage and Transport  ................................ ................................ ................................  15 13 
5.3.2 Storage and transport from the field to the packing facility  ................................ ....................  15 14 
5.4 Cleaning, Maintenance and Sanitation  ................................ ................................ .......................  16 15 
5.4.2 Cleaning procedures and methods  ................................ ................................ ..........................  16 16 
5.4.3 Pest control systems ................................ ................................ ................................ .................  17 17 
5.4.4 Waste management  ................................ ................................ ................................ .................  18 18 
6 Packing establishment: design and facilities  ................................ ................................ ......................  18 19 
6.1 Location  ................................ ................................ ................................ ................................ .......  18 20 
6.2 Premises and Rooms  ................................ ................................ ................................ ...................  18 21 
6.3 Equipment  ................................ ................................ ................................ ................................ ... 19 22 
6.4 Facilities  ................................ ................................ ................................ ................................ .......  20 23 
7 Control of operation  ................................ ................................ ................................ ...........................  22 24 
7.1 Control of food hazards  ................................ ................................ ................................ ...............  22 25 
7.2 Key aspects of hygiene control systems  ................................ ................................ ......................  23 26 
7.3 Incoming material requirements  ................................ ................................ ................................ . 25 27 
7.4 Packaging  ................................ ................................ ................................ ................................ ..... 26 28 
7.5 Water  ................................ ................................ ................................ ................................ ...........  26 29 
7.6 Management and Supervision  ................................ ................................ ................................ .... 27 30 
7.7 Documentation and Records  ................................ ................................ ................................ .......  27 31  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code  of Hygienic Practice (COHP) for Fresh Fruits and Vegetables                                   Draft Standard   
 
 
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 7.8 Recall Procedures  ................................ ................................ ................................ ........................  28 32 
8 Packing Establishment: Maintenance and Sanitation  ................................ ................................ ........  28 33 
8.1 Maintenance and Cleaning  ................................ ................................ ................................ ..........  28 34 
8.2 Cleaning Programs  ................................ ................................ ................................ .......................  29 35 
9 Packing Establishment: Personal Hygiene  ................................ ................................ ..........................  30 36 
9.1 Health Status  ................................ ................................ ................................ ...............................  30 37 
9.2 Illnes s and injuries  ................................ ................................ ................................ .......................  30 38 
9.3 Personal cleanliness  ................................ ................................ ................................ ....................  30 39 
9.4 Personal Behavior  ................................ ................................ ................................ ........................  30 40 
9.5 Vi sitors  ................................ ................................ ................................ ................................ .........  31 41 
10 Transportation  ................................ ................................ ................................ ................................ .. 31 42 
10.1 General  ................................ ................................ ................................ ................................ ...... 31 43 
10.2 Requirements  ................................ ................................ ................................ ............................  31 44 
10.3 Use a nd maintenance  ................................ ................................ ................................ ................  31 45 
10.4 Food transportation units  ................................ ................................ ................................ .........  32 46 
11 Product Information and Consumer Awareness  ................................ ................................ ..............  33 47 
11.1 Lot Identification  ................................ ................................ ................................ .......................  33 48 
11.2 Product Information  ................................ ................................ ................................ ..................  33 49 
11.3 Labelling  ................................ ................................ ................................ ................................ .... 33 50 
11.4 Consumer Education  ................................ ................................ ................................ .................  33 51 
12 T raining  ................................ ................................ ................................ ................................ .............  33 52 
12.1 Awareness and Responsibilities  ................................ ................................ ................................  33 53 
12.2 Training Programs  ................................ ................................ ................................ .....................  34 54 
12.3  Instruction and supervision  ................................ ................................ ................................ ... 35 55 
12.4  Refresher training  ................................ ................................ ................................ ..................  35 56 
     ANNEX  I: READY -TO-EAT FRESH PRE -CUT FRUITS AND VEGETABLES  ................................ ...................  36 57 
ANNEX II: SPROUT PRODUCTION  ................................ ................................ ................................ ..........  42 58 
ANNEX III: HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND  ........................  51 59 
GUIDELINES FOR ITS APPLICATION  ................................ ................................ ................................ .......  51 60 
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PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
Code  of Hygienic Practice (COHP) for Fresh Fruits and Vegetables                                   Draft Standard   
 
 
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  63 
1 Scope  64 
This Code of Practice covers general hygienic practices for the primary production and 65 
packing of fresh fruits and vegetables cultivated for human consumption in order to 66 
produce a safe and wholesome product: particularly for those intended to be consumed raw. 67 
Specifica lly, this Code is  applicable to fresh fruits and vegetables grown  in the field (with or 68 
without cover) or in protected facilities (hydroponic systems, greenhouses). It concentrates 69 
on microbial hazards and addresses physical and chemical hazards only in so  far as these 70 
relate to GAPs and GMPs.  71 
The Annex for Ready –to-eat Fresh Pre -cut Fruits and Vegetables (Annex I) ,Annex for Sprout 72 
Production (Annex II)  and Hazard Analysis and Critical Control Point (HACCP) System and 73 
Guidelines for its Application (Annex III)  are supplements to this Code and  include additional 74 
recommendations to cover, respectively, the hygienic practices for the processing of ready - 75 
to-eat fresh pre -cut fruits and vegetables, and the hygienic practices that are specific for the 76 
primary production of seeds for sprouting and th e production of sprouts for human 77 
consumption.  78 
The Code does  not provide recommendations for handling practices to maintain the safety 79 
of fresh fruits and vegetables at wholesale, retail, food services or in the home. It excludes 80 
food products for which t here is a specific Code x Alimentarius Code of  Hygienic Practices.  81 
 82 
2 Normative References  83 
 84 
The following referenced documents are indispensable for the application of this document. 85 
For dated references, only the edition cited applies. For undated references, the latest 86 
edition of the referenced document (including any amendments) applies:  87 
Codex Alimentarius Commission. Code of Hygienic Practice for Fresh Fruits and Vegetables  88 
(CAC/RCP 53 -2003)  89 
Codex Alimentarius Commission. Recommended Internation al Code of Practice – General 90 
Principles of Food Hygiene (CAC/RCP 1 -1969 Rev. 4 – 2003)  91 
Codex Alimentarius Commission. Code of Hygienic Practice for the Transport of Food in Bulk 92 
and Semi -packed Food  (CAC/RCP 47 -2001)  93 
 94 
 95 
 96  
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 3 Terms and Definitions  97 
 98 
3.1 99 
agricultural inputs   100 
any incoming material (e.g. seeds, fertilizers, water, agricultural chemicals, plant support, 101 
etc.) used for the primary production of fresh fruits and vegetables  102 
 103 
3.2 104 
agricultural worker  105 
any person who  undertakes one or more of the following: cultivation, harvesting and 106 
packing of f resh fruits and vegetables  107 
 108 
3.3 109 
antimicrobial agents  110 
any substance of natural, synthetic or semi -synthetic origin which at low concentrations 111 
kills or inhibits the growth of  microorganisms but causes little or no host damage  112 
 113 
3.4  114 
biological control   115 
use of competing biologicals (such as insects, microorganisms and/or microbial 116 
metabolites) for the control of mites, pests, plant pathogens and spoilage organisms  117 
 118 
3.5 119 
biosolids   120 
sludge and other residue deposits obtained from sewage treatment plants and from 121 
treatment applied to urban and industrial wastes (food industries or other types of 122 
industry)  123 
 124 
3.6 125 
composting   126 
managed process in which organic materials are digested aerobically or an aerobically by 127 
microbial action   128 
 129 
3.7 130 
cultivation  131 
any agricultural action or practise used by growers to allow and improve the growing 132 
conditions of fresh fruits or vegetables grown in the field (with or without cover) or in 133 
protected faci lities (h ydroponic systems, greenhouses)   134 
 135 
 136 
 137 
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 3.8 139 
farm  140 
any premise or establishment in which fresh fruits and/or vegetables are grown and 141 
harvested and the surroundings under the control of the same management  142 
 143 
3.9 144 
food business operator  145 
refers to a person engaged in the food business including one's agent and is responsible for 146 
ensuring the requirements of RA 10611 (Food Safety Act) are met by the food business 147 
under one's control   148 
 149 
3.10 150 
grower  151 
person responsible for the management of the primary production of fresh fruits and 152 
vegetables  153 
 154 
3.11 155 
harvester  156 
person responsible for the management of the harvesting  of fresh fruits and vegetables   157 
 158 
 159 
3.12 160 
hazard  161 
a biological, chemical or physical agent in, or condition of, food with the potential to  cause 162 
an adverse health effect   163 
 164 
 165 
3.13 166 
hazardous material  167 
any compound which, at specific levels, has the potential to cause adverse health effects  168 
(e.g., garbage, manure, etc.)  169 
 170 
3.14  171 
hydroponics  172 
a general term for the production of plants without soil in a water medium  173 
 174 
3.15 175 
manure  176 
animal excrement which may be mixed with litter or other material, and which may be 177 
fermented or otherwise treated  178 
 179 
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 3.16 181 
microorganisms  182 
include yeasts, moulds, bacteria, viruses and parasites. When used as an adjective , the term 183 
"microbial" is used  184 
 185 
 186 
3.17 187 
packer  188 
person responsible for the management of post -harvest processing and packing of fresh 189 
fruits and vegetables  190 
 191 
3.18 192 
packing  193 
action of putting fresh fruits and vegetables in a package. This may take place in a field or in 194 
an establishment  195 
 196 
3.19 197 
packing establishment  198 
any indoor establishment in which fresh fruits and vegetables receive post -harv est 199 
treatment and are packaged  200 
 201 
3.20 202 
primary production  203 
those steps involved in the growing and harvesting of fresh fruits and vegetables such as 204 
planting, irrigation, application of fertilizers, application of agricultural chemicals, etc.  205 
 206 
3.21 Types of water  207 
 208 
3.21.1 209 
clean water  210 
water that does not compromise food safety i n the circumstances of its use  211 
 212 
3.21.2 213 
potable water  214 
water which meets the quality standards of drinking water such as described in the WHO 215 
Guideli nes for Drinking Water Quality  216 
 217 
3.22 218 
vermicompost  219 
produced by chemical  disintegration of organic matter by earthworms   220 
 221 
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 3.23 223 
hazardous waste  224 
a waste with a chemical composition or other properties that make  it capable of causing 225 
illness, death, or some other harm to humans and other life forms when mismanaged or 226 
released into the environment  227 
 228 
 229 
4 General Principle  230 
 231 
4.1 Objective  232 
This Code addresses  Good Agricultural Practices (GAPs) and Good Manufacturing Practices 233 
(GMPs) that will help control microbial, chemical and physical hazards associated with all 234 
stages of the  Code of Hygienic Practice for Fresh Fruits and Vegetables  (CAC/RCP 53 - 2003 ) 235 
prod uction of fresh fruits and vegetables from primary production to packing. Particular 236 
attention is given to minimizing microbial hazards. The Code provides  a general framework 237 
of recommendations to allow uniform adoption by this sector rather than providing  238 
detailed recommendations for specific agricultural practices, operations or commodities. 239 
The fresh fruit and vegetable industry is very complex. Fresh fruits and vegetables are 240 
produced and packed under diverse environmental conditions. It is recognized t hat some 241 
of the provisions in this Code may  be difficult to implement in areas where primary 242 
production is conducted mostly in small holdings  and also in areas where traditional 243 
farming is practiced.  Therefore, the Code is , of necessity, a flexible one to  allow for different 244 
systems of control and prevention of contamination for different groups of commodities.  245 
 246 
4.2 Use  247 
This Code follows  the format of the Code x Recommended International Code of  Practice - 248 
General Principles of Food Hygiene - CAC/RCP 1 -1969, Rev 3 (1997) and should be used in 249 
conjunction with it. This Code focuses  upon hygienic issues that are specific to the primary 250 
production and packing of fresh fruits and vegetables. The major issues discussed in the 251 
Code are  the followin g: Environmental Hygiene, Hygienic Production of Food Sources, 252 
Handling, Storage and Transport, Cleaning, Maintenance and Personnel Hygiene at Primary 253 
Production (from Section 3 of Codex Recommended International Code of Practice - General 254 
Principles of Fo od Hygiene - CAC/RCP 1 -1969, Rev 3 1997 ). In other sections the General 255 
Principles of Food Hygiene have been expanded where there are issues specific to primary 256 
production and packing. The Annex for Ready -to-Eat Fresh Pre -Cut Fruits and Vegetables 257 
provides additional recommendations specific for the processing of ready -to-eat fresh pre - 258 
cut fruits and vegetables and the Annex for Sprout Production provides additional 259 
recommendations specific for the primary production of seeds for sprouting and the 260 
production  of sprouts for human consumption.  The Annex for  Hazard Analysis and Critical 261 
Control Point (H ACCP ) System and Guidelines for its Application  provides general guidance 262  
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 for the application of the system while recognizing that the details of application may  vary 263 
depending on the circumstances of the food operation.  264 
5 Primary Production   265 
Fresh fruits and vegetables are grown and harvested under a wide range of climatic and 266 
diverse geographical conditions, using various agricultural inputs and technologies, an d on 267 
farms of varying sizes. Microbial,  chemical and physical hazards may therefore vary 268 
significantly from one type of production to another. In each primary production area, it is 269 
necessary to consider the particular agricultural practices that promote t he production of 270 
safe fresh fruits and vegetables, taking into account the conditions specific to the primary 271 
production area, type of products, and methods used. Procedures associated with primary 272 
production should be conducted under good hygienic conditi ons and should minimize 273 
potential hazards to health due to the contamination of fresh fruits and vegetables.  274 
5.1 Environmental Hygiene   275 
Where possible, potential sources of contamination from the environment should be 276 
identified. In particular, primary pr oduction should not be carried out in areas where the 277 
presence of potentially harmful substances would lead to an unacceptable level of such 278 
substances in or on fresh fruits and vegetables after harvest.  279 
Where possible, growers should evaluate the previou s uses of the sites (indoor and 280 
outdoor) as well as adjoining sites in order to identify potential microbial, chemical and 281 
physical hazards. The potential for other types of contamination (e.g., from agricultural 282 
chemicals, hazardous wastes, etc.) should a lso be considered. The evaluation process should 283 
include the following:  284 
a) previous and present usage of the primary production area and the adjoining 285 
sites (e.g. crop grown, feed lot, animal production, hazardous waste site, sewage 286 
treatment site, mining extraction site) to identify potential microbial hazards 287 
including faecal contamination and contamination by organic waste and 288 
potential environmental hazards that could be carried to the growing site.  289 
b) access of farm and wild animals to the site and to water sources used in primary 290 
production to identify potential faecal contamination of the soils and water and 291 
the likelihood of contaminating crop. Existing practices should be reviewed to 292 
assess the preva lence and likelihood of uncontrolled deposits of animal faeces 293 
coming into contact with crops. Considering this potential source of 294 
contamination, efforts should be made to protect fresh produce growing areas 295 
from animals. As far as possible, domestic and wild animal should be excluded 296 
from the area.  297 
c) potential for contaminating produce fields from leaking, leaching or 298 
overflowing manure storage sites and flooding from polluted surface waters.  299  
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  300 
If previous uses cannot be identified, or the examination of t he growing or adjoining sites 301 
leads to the conclusion that potential hazards exist, the sites should be analysed for 302 
contaminants of concern. If the contaminants are at excessive levels and corrective or 303 
preventative actions have not been taken to minimize  potential hazards, the sites should 304 
not be used until correction/control measures are applied.  305 
 306 
5.2 Hygienic  Primary Production of Fresh Fruits and Vegetables   307 
5.2.1 Agricultural input requirements  308 
Agricultural inputs should not contain microbial or che mical contaminants (as defined 309 
under the Recommended International Code of  Practice – General Principles of Food Hygiene  310 
(CAC/RCP 1 -1969, Rev 3 (1997) at levels that may adversely affect the safety of fresh fruits 311 
and vegetables and taking into considerati on the WHO guidelines  on the safe use of 312 
wastewater and excreta in agriculture and aquaculture as appropriate.  313 
5.2.1.1 Water for primary production  314 
5.2.1.1.1 General  315 
Growers should identify the sources of water used on the farm (municipality, re -used 316 
irrigation water, well, open canal, reservoir, rivers, lakes, farm ponds etc.). They should 317 
assess its microbial and chemical quality, and its suitability for intended use , and identify 318 
corrective actions to prevent or minimize contamination (e.g. from livestock, sewage 319 
treatment, human habitation).  320 
Where necessary, growers should have the water they use tested for microbial and chemical 321 
contaminants. The frequency of test ing will depend on the water source and the risks of 322 
environmental contamination including intermittent or temporary contamination (e.g. 323 
heavy rain, flooding, etc.). If the water source is found to be contaminated corrective actions 324 
should be taken to ensu re that the water is suitable for its intended use.  325 
5.2.1.1.2 Water for irrigation and harvesting  326 
 327 
Water used for agricultural purposes should be of suitable quality for its intended use. 328 
Special attention to water quality should be considered for the fo llowing situations:  329 
a) irrigation by water delivery techniques that expose the edible portion of fresh 330 
fruits and vegetables directly to water (e.g. sprayers) especially close to harvest 331 
time  332 
b) irrigation of fruits and vegetables that have physical chara cteristics such as 333 
leaves and rough surfaces which can trap water  334 
c) irrigation of fruits and vegetables that will receive little or no post -harvest wash 335 
treatments prior to packing, such as field -packed produce  336  
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 5.2.1.1.3 Water for fertilizers, pest control and other agricultural chemicals  337 
Clean w ater should be used for the application of water -soluble fertilizers and agricultural 338 
chemicals in the field and indoors . Special attention to the water quality should be 339 
consider ed when using fertilizer and agricultural chemical delivery techniques (e.g. 340 
sprayers) that expose the edible portion of fresh fruits and vegetables directly to water 341 
especially close to harvest time.  342 
5.2.1.1.4  Hydroponic water  343 
Plants grown in hydroponic  systems absorb nutrients and water at varying rates, constantly 344 
changing the composition of the re -circulated nutrient solution. Because of this:  345 
a)  water used in hydroponic culture should be changed frequently, or if recycled, 346 
should be treated to minimiz e microbial and chemical contaminatio n 347 
b) water delivery systems should be maintained and cleaned, as appropriate, to 348 
prevent mi crobial contamination of water  349 
 350 
5.2.1.2 Manure, biosolids and other natural fertilizers  351 
The use of manure, biosolids and other natural fertilizers in the production of fresh fruits 352 
and vegetables should be managed to limit the potential for microbial, chemical and 353 
physical contamination. Manure, biosolids and other natural fertilizers contami nated with 354 
heavy metals or other chemicals at levels that may affect the safety of fresh fruits and 355 
vegetables should not be used. Where necessary, in order to minimize microbial 356 
contamination the following practices should be considered:  357 
a)  Adopt proper tr eatment procedures (e.g. composting, vermicomposting, 358 
pasteurization, heat drying, UV irradiation, alkali digestion, sun drying or 359 
combinations of these) that are designed to reduce or eliminate pathogens in 360 
manure, biosolids and other natural fertilizers.  The level of pathogen reduction 361 
achieved by different treatments should be taken into account when 362 
considering suitability for different applications ; 363 
b)  Manure, biosolids and other natural fertilizers which are untreated or partially 364 
treated may be used on ly if appropriate corrective actions are being adopted to 365 
reduce microbial contaminants such as maximizing the time between 366 
application and harvest of fresh fruits and vegetables ; 367 
c)  Growers who are purchasing manure, biosolids and other natural fertilizers 368 
that have been treated to reduce microbial or chemical contaminants, should, 369 
where possible, obtain documentation from the supplier that identifies the 370 
origin, treatment used, tests performed and the results thereof ; 371 
d)  Minimize direct or indirect contact be tween manure, biosolids and other 372 
natural fertilizers, and fresh fruits and vegetables, especially close to harvest ;  373  
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 e)  Minimize contamination by manure, biosolids and other natural fertilizers 374 
from adjoining fields. If the potential for contamination from the adjoining fields 375 
is identified, preventative actions (e.g. care during application and run -off 376 
controls) should be implemented to minimize the risk ; and  377 
f)  Avoid locating treatment or storage sites in proximity to fresh fruit and vegetable 378 
production areas. Prevent cross -contamination from runoff or leaching by 379 
securing areas where manure, biosolids and other natural fertilizers are treated 380 
and stored.  381 
5.2.1.3 Soil  382 
Soils should be evaluated for hazards. If the evaluation concludes that such hazards ar e at 383 
levels that may compromise the safety of crops, control measures should be implemented 384 
to reduce hazards to acceptable levels. If this cannot be achieved by available control 385 
measures, growers should not use these soils for primary production.  386 
5.2.1.4  Agricultural chemicals  387 
Growers should use only agricultural chemicals which are authorized for the cultivation of 388 
the specific fruit or vegetable and should use them according to the manufacturer’s 389 
instructions for the intended purpose. Residues sh ould not exceed levels as established by 390 
the Code x Alimentarius Commission.  In order to minimize and contain the emergence of 391 
microbial resistance:  392 
a) use of antimicrobial agents significant to human and an imal therapy should be 393 
avoided ; 394 
b) antimicrobial agent s not significant to human and animal therapy should be 395 
used only when unavoidable and in accordance with good agricultural practices 396 
and in a manne r that achieves this objective ; 397 
c)  agricultural workers who apply agricultural chemicals should be trained in  398 
proper application procedures ; 399 
d)  growers should keep records of agricultural chemical applications. Records 400 
should include information on the date of application, the chemical used, the 401 
crop sprayed, the pest or disease against which it was used, the conce ntration, 402 
method and frequency of application, and records on harvesting to verify that 403 
the time between application  and harvesting is appropriate ; 404 
e) agricultural chemical sprayers should be calibrated, as necessary, to control the 405 
accur acy of the rate of ap plication ; 406 
f) mixing of agricultural chemicals should be carried out in such a way as to avoid 407 
contamination of water and land in the surrounding areas and to protect 408 
employees involved in this a ctivity from potential hazards ; 409 
g)  sprayers and mixing containers should be thoroughly washed after use, 410 
especially when used with different agricultural chemicals on different crops, to 411 
avoid conta minating fruits and vegetables ; 412  
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 h)  agricultural chemicals should be kept in their original containers, labelled with 413 
the name of the chemical and the instructions for application. Agricultural 414 
chemicals should be stored in a safe, well ventilated place, away from 415 
production areas, living areas and harvested fruits or vegetables, and disposed 416 
of in a manner that does not pose a ri sk of contaminating crops, the inhabitants 417 
of the area, or the enviro nment of the primary production ; and   418 
i) empty containers should be disposed of as indicated by the manufacturer. They 419 
should not be used for other food -related purposes  420 
 421 
5.2.1.5 Biological control  422 
Environmental and consumer safety should be considered when using competing biological 423 
organisms and/or their metabolites applied for the control of pests, mites, plant pathogens 424 
and spoilage organisms in fresh fruits and vegetables.  425 
Growers shoul d use only biological controls which are authorized for the cultivation of the 426 
specific fruit or vegetable and should use them according to the manufacturer’s instructions 427 
for the intended purpose.  428 
5.2.2  Indoor facilities associated with growing and harv esting  429 
For operations where fresh fruits and vegetables are grown indoors (greenhouses, 430 
hydroponic culture, etc.) suitable premises should be used.  431 
 432 
5.2.2.1 Location, design and layout  433 
Premises and structures should be located, designed and constructed to avoid 434 
contaminating fresh fruits and vegetables and harboring pests such as insects, rodents and 435 
birds.  436 
 437 
Where appropriate, the internal design and layout should permit compliance with  good 438 
hygienic practices for the primary production of fresh fruits and vegetables indoors, 439 
including protection against cross -contamination between and during operations. Each 440 
establishment should be evaluated individually in order to identify specific hy gienic 441 
requirements for each product.  442 
 443 
5.2.2.2 Water supply  444 
Where appropriate an adequate supply of potable or clean water with appropriate facilities 445 
for its storage and distribution should be available in indoor primary production facilities. 446 
Non -potable water should have a separate system. Non -potable water syst ems should be 447  
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 identified and should not connect with, or allow reflux into, potable water systems. In order 448 
to ensure the quality of water supply:  449 
a) avoid contaminating potable and clean water supplies by exposure to 450 
agricultural inputs used for growing fres h produce ; 451 
b) clean and disinfect potable and clean water storage  facilities on a regular basis ; 452 
and 453 
c) control the q uality of the water supply  454 
 455 
5.2.2.3 Drainage and waste disposal  456 
Adequate drainage and waste disposal systems and facilities should be provided. These 457 
systems should be designed and constructed so that the potential for contamination of fresh 458 
fruits and vegetables, agricultural inputs or the potable water supply is avoided.  459 
5.2.3  Personnel health, hygiene and sanitary facilities  460 
Hygiene and health requirements should be followed to ensure that personnel who come 461 
directly into contact with fresh fruits and vegetables during or after harvesting are not likely 462 
to contaminate them. Visitors should, where appropriate, wear protective c lothing and 463 
adhere to the other personal hygiene provisions in this section.  464 
5.2.3.1 Personnel hygiene and sanitary facilities  465 
Hygienic and sanitary facilities should be available to ensure that an appropriate degree of 466 
personal hygiene can be maintained . As far as possible, such facilities should : 467 
a) be located in close proximity to the fields and indoor premises, and in sufficient 468 
number to accommodate personnel ; 469 
b)  be of appropriate design to ensure hygienic removal of wastes and avoid 470 
contamination of grow ing sites, fresh fruits and veg etables or agricultural 471 
inputs ; 472 
c) have adequate means of hygienically washing and drying  hands ; and  473 
d)  be maintained under sanit ary conditions and good repair  474 
 475 
5.2.3.2 Health  status  476 
People known, or suspected, to be suffering from, or to be a carrier of a disease or illness 477 
likely to be transmitted through fresh fruits and vegetables, should not be allowed to enter 478 
any food handling area if there is a likelihood of their contaminating  fresh fruits and 479 
vegetables. Any person so affected should immediately report illness or symptoms of illness 480 
to the management.  481  
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 5.2.3.3 Personal  cleanliness  482 
Agricultural workers who have direct contact with fresh fruits and vegetables should 483 
maintain a high degree of personal cleanliness and, where appropriate, wear suitable 484 
protective clothing and footwear. Cuts and wounds should be covered by suitable 485 
waterp roof dressings when personnel are permitted to continue working.  486 
Personnel should wash their hands when handling fresh fruits and vegetables or other 487 
material that comes in contact with them. Personnel should wash their hands before 488 
starting work involving the handling of fruits and vegetables, each time they return to 489 
handling areas after a break, immediately after using the toilet or after handling any 490 
contaminated material where this could result in contamination of fresh fruits and 491 
vegetables.   492 
5.2.3.4 Personal behaviour  493 
Agricultural workers should refrain from behaviour which could result in the 494 
contamination of food, for example: smoking, spitting, chewing gum or eating, or sneezing 495 
or coughing over unprotected fresh fruits and vegetables.  496 
Personal effects such as jewelry, watches, or other items should not be worn or brought into 497 
fresh fruit and vegetable production areas if they pose a threat to the safety and suitability 498 
of the food.  499 
5.2.4 Equipment associated with growing and harvesting  500 
As required, growers and harvesters should follow the technical specifications 501 
recommended by the equipment manufacturers for their proper usage and maintenance. 502 
Growers and harvesters should adopt the following sanitary practices:  503 
a) equipment and containe rs coming into contact with fresh fruits and vegetables 504 
should be made of materials that are non -toxic. They should be designed and 505 
constructed to ensure that, when necessary, they can be cleaned, disinfected 506 
and maintained to avoid the contamination of fr esh fruit and vegetables. 507 
Specific hygienic and maintenance requirements should be identified for each 508 
piece of equipment that is used and the type of fruit o r vegetable associated with 509 
it; 510 
b)  containers for waste, by -products and inedible or dangerous substances, 511 
should be specifically identifiable, suitably constructed and, where appropriate, 512 
made of impervious material. Where appropriate, such containers should be 513 
lockable to prevent malicious or accidental contamination of fresh fruits and 514 
vegetables  or agricultural inputs. Such containers should be segregated or 515 
otherwise identified to prevent thei r use as harvesting containers ; 516  
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 c) containers that can no longer be kept in a hygienic  condition should be 517 
discarded ; and  518 
d) equipment and tools should function according to the use for which they are 519 
designed without damaging the produce. Such equipment shou ld be maintained 520 
in good order  521 
 522 
5.3 Handling, Storage and Transport   523 
5.3.1 Prevention of cross -contamination  524 
During the primary production and post -harvest activities, effective measures should be 525 
taken to prevent cross -contamination of fresh fruits and vegetables from agricultural inputs 526 
or personnel who come directly or indirectly into contact with fresh fruits and vegetables. 527 
To prevent the potential of cr oss-contaminating fresh fruits and vegetables, growers, 528 
harvesters and their employees should adhere to the recommen dations presented 529 
elsewhere in S ection 5: Primary Production  of this Code and the following:  530 
a) at the time of harvest, consideration should be  given to the need for additional 531 
management action where any local factor, for example adverse weather 532 
conditions, may increase the opportunit y for contamination of the crops  ; 533 
b) fresh fruits and vegetables unfit for human consumption should be segregated 534 
during harvesting. Those which cannot be made safe by further processing 535 
should be disposed of properly to avoid contamination of fresh fruits and 536 
vegetables or agricultural inputs ; 537 
c) agricultural workers should not use harvesting containers for carrying 538 
materials ( e.g. food , tools, fuel, etc.) other than harvested fruits and vegetables ;  539 
d)  equipment and containers previously used for potentially hazardous materials 540 
(e.g. garbage, manure, etc.) should not be used for holding fresh fruits or 541 
vegetables or ha ve contact with packaging material that is used for fresh fruits 542 
and vegetables without ad equate cleaning and disinfecting ; and  543 
e) care must be taken when packing fresh fruits and vegetables in the field to avoid 544 
contaminating containers or bins by exposure t o manure or animal/hum an 545 
faeces  546 
 547 
5.3.2 Storage and transport from the field to the packing facility  548 
Fresh fruits and vegetables should be stored and transported under conditions which will 549 
minimize the potential for microbial, chemical or physical contami nation. The following 550 
practices should be adopted:  551 
a) storage facilities and vehicles for transporting the harvested crops should be 552 
built in a manner to minimize damage to fresh fruits and vegetables and to avoid 553  
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 access by pests. They should be made of non -toxic materials that permit easy 554 
and thorough cleaning. They should be constructed in a manner to reduce the 555 
opportunity for potential contamination from physical objects such as glass, 556 
wood, plastic, etc. ;  557 
b) fresh fruits and vegetables unfit for human consumption should be segregated 558 
before storage or transport. Those which cannot be made safe by further 559 
processing should be disposed of properly to avoid contamination of fresh fruits 560 
and veg etables or agricultural inputs ; 561 
c)  agricultural workers should re move as much soil as possible from fresh fruits 562 
and vegetables before they are stored or transported. Care should be taken to 563 
minimize physical dama ge to crop during this process ; and  564 
d) transport vehicles should not be used for the transport of hazardous sub stances 565 
unless they are adequately cleaned, and where necessary disinfected , to avoid 566 
cross -contamination  567 
 568 
5.4 Cleaning, Maintenance and Sanitation   569 
Premises and harvesting equipment should be kept in an appropriate state of repair and 570 
condition to facili tate cleaning and disinfection. Equipment should function as intended to 571 
prevent contamination of fresh fruits and vegetables. Cleaning materials and hazardous 572 
substances such as agricultural chemicals should be specifically identifiable and kept or 573 
stored  separately in secure storage facilities. Cleaning materials and agricultural chemicals 574 
should be used according to manufacturer’s instructions for their intended purpose.  575 
5.4.1 Cleaning programs  576 
 577 
Cleaning and disinfection programs should be in place to ensure that any necessary cleaning 578 
and maintenance is carried out effectively and appropriately. Cleaning and disinfection 579 
systems should be monitored for effectiveness and should be regularly reviewed and 580 
adapted to reflect changing circumstances. Specifi c recommendations are as follows:  581 
a) harvesting equipment and re -usable containers that come in contact with fresh 582 
fruits and vegetables should be cleaned, and, where appropriate, disinfected on 583 
a regular basis  584 
b)  harvesting  equipment and re -usable containers used for fresh fruits and 585 
vegetables that are not washed prior to packing should be clean ed and 586 
disinfected as necessary  587 
5.4.2 Cleaning procedures and methods  588 
The appropriate cleaning methods and materials will depend on the type of equipment and 589 
the nature of the fruit or vegetable.  Cleaning procedures should include the removal of 590 
debris from equipment surfaces, application of a detergent solution, rinsing wi th water, and, 591 
where appropriate, disinfection.  592  
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 5.4.3 Pest control systems  593 
When primary production is carried out in indoor establishments (e.g. greenhouses), the 594 
recommendations  in Section 6.3 Pest  Control Systems  of the General Principles of Food 595 
Hygiene (CAC RCP -1969 rev 4 -2003) should be followed.  596 
5.4.3.1 General  597 
Pests pose a major threat to the safety and suitability of food. Pest infestations can occur 598 
where there are breeding sites and a supply of food. Good hygiene practices should be 599 
employed to avoid creating an environment conducive to pests. Good sanitation, inspection 600 
of incoming materials and good monitoring can minimize the likelihood of infestation and 601 
thereby limit the need for pesticides.  602 
5.4.3.2 Preventing Access  603 
Buildings should be k ept in good repair and condition to prevent pest access and to 604 
eliminate potential breeding sites. Holes, drains and other places where pests are likely to 605 
gain access should be kept sealed. Wire mesh screens, for example on open windows, doors 606 
and ventila tors, will reduce the problem of pest entry. Animals should, wherever possible, 607 
be excluded from the grounds of factories and food processing plants.  608 
5.4.3.3 Harbourage and Infestation  609 
The availability of food and water encourages pest harbourage and infes tation. Potential 610 
food sources should be stored in pest -proof containers and/or stacked above the ground 611 
and away from walls. Areas both inside and outside food premises should be kept clean. 612 
Where appropriate, refuse should be stored in covered, pest -proo f containers.  613 
5.4.3.4 Monitoring and Detection  614 
Establishments and surrounding areas should be regularly examined for evidence of 615 
infestation.  616 
5.4.3.5 Eradication  617 
Pest infestations should be dealt with immediately and without adversely affecting food 618 
safety  or suitability. Treatment with chemical, physical or biological agents should be 619 
carried out without posing a threat to the safety or suitability of food.  620 
 621  
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 5.4.4 Waste management  622 
Suitable facility should be available for  the storage and removal of waste.  Waste must not 623 
be allowed to accumulate in fresh fruit and vegetable handling and storage areas or the 624 
adjoining environment. Storage areas for waste should be kept clean.  625 
6 Packing establishment: design and facilities  626 
6.1 Location  627 
6.1.1 Establishments  628 
Potential sources of contamination need to be considered when deciding where to locate 629 
food establishments, as well as the effectiveness of any reasonable measures that might be 630 
taken to protect food. Establishments should not be located anywhere where, af ter 631 
considering such protective measures, it is clear that there will remain a threat to food 632 
safety or suitability. In particular, establishments should normally be located away from:  633 
a) environmentally polluted areas and industrial activities which pose a serious threat 634 
of contaminating food;  635 
b)  areas subject to flooding unless sufficient safeguards are provided;  636 
c) areas prone to infestations of pests; and  637 
d) areas where wastes, either solid or liquid, cannot be removed effectively  638 
6.1.2 Equipment  639 
Equipment should  be located so that it:  640 
a) permits adequate maintenance and cleaning;  641 
b) functions in accordance with its intended use; and  642 
c) facilitates good hygiene practices, including monitoring.  643 
6.2 Premises and Rooms  644 
6.2.1 Design and Layout  645 
Where appropriate, the internal d esign and layout of food establishments should permit 646 
good food hygiene practices, including protection against cross -contamination between and 647 
during operations by foodstuffs.  648 
6.2.2 Internal Structures and Fittings  649 
Structures within food establishments sh ould be soundly built of durable materials and be 650 
easy to maintain, clean and where appropriate, able to be disinfected. In particular the 651 
following specific conditions should be satisfied where necessary to protect the safety and 652 
suitability of food:  653  
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 a) the surfaces of walls, partitions and floors should be made of impervious materials 654 
with no toxic effect in intended use;  655 
b) walls and partitions should have a smooth surface up to a height appropriate to the 656 
operation;  657 
c) floors should be constructed to allow adequ ate drainage and cleaning;  658 
d) ceilings and overhead fixtures should be constructed and finished to minimize the 659 
build up of dirt and condensation, and the shedding of particles;  660 
e) windows should be easy to clean, be constructed to minimize the build up of dirt and 661 
where necessary, be fitted with removable and cleanable insect -proof screens. 662 
Where necessary, windows should be fixed;  663 
f) doors should have smooth, non -absorbent surfaces, and be easy to clean and, where 664 
necessary, disinfect; and  665 
g) working surfaces that co me into direct contact with food should be in sound 666 
condition, durable and easy to clean, maintain and disinfect. They should be made of 667 
smooth, non -absorbent materials, and inert to the food, to detergents and 668 
disinfectants under normal operating conditio ns. 669 
6.2.3 Temporary/Mobile Premises and Vending Machines  670 
Premises and structures covered here include market stalls, mobile sales and street vending 671 
vehicles, temporary premises in which food is handled such as tents and marquees.  672 
Such premises and structures should be sited, designed and constructed to avoid, as far as 673 
reasonably practicable, contaminating food and harbouring pests.  674 
In applying these specific conditions and requirements, any food hygiene hazards 675 
associated with such facilities shoul d be adequately controlled to ensure the safety and 676 
suitability of food.  677 
6.3 Equipment  678 
6.3.1 General  679 
Equipment and containers (other than once -only use containers and packaging) coming 680 
into contact with food, should be designed and constructed to ensure th at, where necessary, 681 
they can be adequately cleaned, disinfected and maintained to avoid the contamination of 682 
food. Equipment and containers should be made of materials with no toxic effect in intended 683 
use. Where necessary, equipment should be durable and movable or capable of being 684 
disassembled to allow for maintenance, cleaning, disinfection, monitoring and, for example, 685 
to facilitate inspection for pests.  686 
 687 
 688  
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 6.3.2 Food Control and Monitoring Equipment  689 
In addition to the general requirements in Section  6.3.1: General , equipment used to cook, 690 
heat treat, cool, store or freeze food should be designed to achieve the required food 691 
temperatures as rapidly as necessary in the interests of food safety and suitability, and 692 
maintain them effectively. Such equipment should al so be designed to allow temperatures 693 
to be monitored and controlled. Where necessary, such equipment should have effective 694 
means of controlling and monitoring humidity, air -flow and any other characteristic likely 695 
to have a detrimental effect on the safety  or suitability of food. These requirements are 696 
intended to ensure that:  697 
a) harmful or undesirable micro -organisms or their toxins are eliminated or reduced 698 
to safe levels or their survival and growth are effectively controlled;  699 
b) where appropriate, critical li mits established in HACCP -based plans can be 700 
monitored; and  701 
c) temperatures and other conditions necessary to food safety and suitability can be 702 
rapidly achieved and maintained.  703 
6.3.3 Containers for Waste and Inedible Substances  704 
Containers for waste, by -produ cts and inedible or dangerous substances, should be 705 
specifically identifiable, suitably constructed and, where appropriate, made of impervious 706 
material. Containers used to hold dangerous substances should be identified and, where 707 
appropriate, be lockable t o prevent malicious or accidental contamination of food.  708 
6.4 Facilities  709 
6.4.1 Water Supply  710 
An adequate supply of potable water with appropriate facilities for its storage, distribution 711 
and temperature control, should be available whenever necessary to ensu re the safety and 712 
suitability of food.  713 
Potable water should be as specified in the latest edition of WHO Guidelines for Drinking 714 
Water Quality, or water of a higher standard. Non -potable water (for use in, for example, 715 
fire control, steam production, refri geration and other similar purposes where it would not 716 
contaminate food), shall have a separate system. Non -potable water systems shall be 717 
identified and shall not connect with, or allow reflux into, potable water systems.  718 
6.4.2 Drainage and Waste Disposal  719 
Adequate drainage and waste disposal systems and facilities should be provided. They 720 
should be designed and constructed so that the risk of contaminating food or the potable 721 
water supply is avoided.  722  
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  723 
6.4.3 Cleaning  724 
Adequate facilities, suitably designated, should be provided for cleaning food, utensils and 725 
equipment. Such facilities should have an adequate supply of hot and cold potable water 726 
where appropriate.  727 
6.4.4 Personnel Hygiene Facilities and Toilets  728 
Personnel hygiene facilities should be available to ensure that an appropriate degree of 729 
personal hygiene can be maintained and to avoid contaminating food. Where appropriate, 730 
facilities should include:  731 
a)  adequate means of hygienically washing and drying hands, including wash basins 732 
and a supply  of hot and cold (or suitably temperature controlled) water;  733 
b) lavatories of appropriate hygienic design; and  734 
c) adequate changing facilities for personnel.  735 
Such facilities should be suitably located and designated.  736 
6.4.5 Temperature Control  737 
Depending on the na ture of the food operations undertaken, adequate facilities should be 738 
available for heating, cooling, cooking, refrigerating and freezing food, for storing 739 
refrigerated or frozen foods, monitoring food temperatures, and when necessary, 740 
controlling ambient temperatures to ensure the safety and suitability of food.  741 
6.4.6 Air Quality and Ventilation  742 
Adequate means of natural or mechanical ventilation should be provided, in particular to:  743 
a) minimize air -borne contamination of food, for example, from aerosols and 744 
condensation droplets;  745 
b) control ambient temperatures;  746 
c) control odours which might affect the suitability of food; and  747 
d) control humidity, where necessary, to ensure the safety and suitability of food.  748 
Ventilation systems should be designed and constructed so t hat air does not flow from 749 
contaminated areas to clean areas and, where necessary, they can be adequately maintained 750 
and cleaned.  751 
6.4.7 Lighting  752 
Adequate natural or artificial lighting should be provided to enable the undertaking to 753 
operate in a hygienic manner. Where necessary, lighting should not be such that the 754  
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 resulting colour is misleading. The intensity should be adequate to the nature of the 755 
operation. Lighting fixtures should, where appropriate, be protected to ensure that food is 756 
not contaminated  by breakages.  757 
6.4.8 Storage  758 
Where necessary, adequate facilities for the storage of food, ingredients and non -food 759 
chemicals (e.g. cleaning materials, lubricants, fuels) should be provided.  760 
Where appropriate, food storage facilities should be designed and  constructed to:  761 
a)  permit adequate maintenance and cleaning;  762 
b) avoid pest access and harbourage;  763 
c) enable food to be effectively protected from contamination during storage; and  764 
d)  where necessary, provide an environment which minimizes the deterioration of 765 
food (e.g. by temperature and humidity control).  766 
The type of storage facilities required will depend on the nature of the food. Where 767 
necessary, separate, secure storage facilities for cleaning materials and hazardous 768 
substances should be provided.  769 
7 Control of  operation  770 
7.1 Control of food hazards   771 
 772 
Food business operators should control food hazards through the use of systems such as  773 
Hazard Analysis and Critical Control System and Guidelines for its Application (HACCP) . 774 
They should:  775 
 776 
a) identify any steps in the ir operations which are critical to the safety of food;  777 
b) implement effective control procedures at those steps;  778 
c)  monitor control procedures to ensure their continuing effectiveness; and  779 
d)  review control procedures periodically, and whenever the operations change  780 
 781 
These systems should be applied throughout the food chain to control food hygiene 782 
throughout the shelf -life of the product through proper product and process design. Control 783 
procedures may be simple, such as checking stock rotation calibrating equi pment, or 784 
correctly loading refrigerated display units. In some cases a system based on expert advice, 785 
and involving documentation, may be appropriate. A model of such a food safety system is 786 
described in Hazard Analysis and Critical Control (HACCP) System  and Guidelines for its 787 
Application (Annex  III).  788 
 789 
 790  
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 7.2 Key aspects of hygiene control systems  791 
7.2.1 Time and temperature control  792 
 793 
Inadequate food temperature control is one of the most common causes of foodborne illness 794 
or food spoilage. Such controls inc lude time and temperature of cooking, cooling, processing 795 
and storage. Systems should be in place to ensure that temperature is controlled effectively 796 
where it is critical to the safety and suitability of food. Temperature control systems should 797 
take into account:  798 
a) the nature of the food, e.g. its water activity, pH, and likely initial level and types of 799 
microorganisms;  800 
b)  the intended shelf -life of the product;  801 
c) the method of packaging and processing; and  802 
d)  how the product is intended to be used, e.g. further cooking/processing or ready -to- 803 
eat. 804 
 805 
Such systems should also specify tolerable limits for time and temperature variations.  806 
Temperature recording devices should be checked at regular intervals and tested for 807 
accuracy.  808 
7.2.2 Specific process steps  809 
7.2.2.1 Post -harvest water use  810 
Water quality management will vary throughout all operations. Packers should follow GMPs 811 
to prevent or minimize the potential for the introduction or spread of pathogens in 812 
processing water. The quality of water used should b e dependent on the stage of the 813 
operation. For example, clean water could be used for initial washing stages, whereas water 814 
used for final rinses should be of potable quality. To ensure the quality of the post -harvest 815 
water used, the following are recommen ded:  816 
a) post-harvest systems that use water should be designed in a manner to 817 
minimize places where pro duct lodges and dirt builds up  818 
b)  a ntimicrobial agents should only be used where absolutely necessary to 819 
minimize cross -contamination during post -harvest a nd where their use is in 820 
line with good hygienic practices. The levels of antimicrobial agents should be 821 
monitored and controlled to ensure that they are maintained at effective 822 
concentrations. Application of antimicrobial agents, followed by a wash as 823 
necessary, should be done to ensure that chemical residues do not exceed levels 824 
as recommended by the  Code x Alimentarius Commission  825 
c) w here appropriate, the temperature of the post -harvest water should be  826 
controlled and monitored.  827  
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 d) re cycled water should be treated and maintained in conditions that do not 828 
constitute a risk to the safety of fresh fruits and vegetables. The treatment 829 
process should be effecti vely monitored and controlled  830 
e) recycled water may be used with no further treatment provided its use does not 831 
constitute a risk to the safety of fresh fruits and vegetables (e.g. use of water 832 
recovered from the f inal wash for the first wash).  833 
f) ice should be made from potable water. Ice should be produced, handled and 834 
stored to protect it from conta mination.  835 
 836 
7.2.2.2 Chemical treatments  837 
Packers should only use chemicals for post -harvest treatments (e.g. waxes, fungicides) in 838 
accordance with the General Standards on Food Additives or with the Code x Pesticide 839 
Guidelines . These  treatments should be carried out in accordance with the manufacturer’s 840 
instructions for the intended purpose.  841 
Sprayers for post -harvest treatments should be calibrated regularly to control the accuracy 842 
of the rate of application. They should be thor oughly washed in safe areas when used with 843 
different chemicals and on different fruits or vegetables to avoid contaminating the 844 
produce.  845 
 846 
7.2.2.3 Cooling of fresh fruits and vegetables  847 
Condensate and defrost water from evaporator type cooling systems (e. g. vacuum cooling, 848 
cold rooms) should not drip onto fresh fruits and vegetables. The inside of the cooling 849 
systems should be maintained clean.  850 
Potable water should be used in cooling systems where water or ice is in direct contact with 851 
fresh fruits and ve getables (e.g. hydro cooling, ice cooling). The water quality in these 852 
systems should be controlled and maintained.  853 
Forced -air cooling is the use of rapid movement of refrigerated air over fresh fruits and 854 
vegetables in cold rooms. Air cooling systems sho uld be appropriately designed and 855 
maintained to avoid contaminating fresh produce.  856 
 857 
7.2.2.4 Cold storage  858 
When appropriate, fresh fruits and vegetables should be maintained at low temperatures 859 
after cooling to minimize microbial growth. The temperature of  the cold storage should be 860 
controlled and monitored.  861 
Condensate and defrost water from the cooling system in cold storage areas should not drip 862 
on to fresh fruits and vegetables. The inside of the cooling systems should be maintained in 863 
a clean and sanit ary condition.  864  
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 7.2.3 Microbial and other specifications  865 
Management systems described in Section 7.1: Control of Food Hazards  offer an effective 866 
way of ensuring the safety and suitability of food. Where microbial , chemical or physical 867 
specifications are used in any food control system, such specifications should be based on 868 
sound scientific principles and state, where appropriate, monitoring procedures, analytical 869 
methods and action limits.  870 
7.2.4 Microbial cross -contamination  871 
 872 
Pathogens can be transferre d from one food to another, either by direct contact or by food 873 
handlers, contact surfaces or the air. Raw, unprocessed food should be effectively separated, 874 
either physically or by time, from ready -to-eat foods, with effective intermediate cleaning 875 
and wh ere appropriate disinfection. Access to processing areas may need to be restricted 876 
or controlled. Where risks are particularly high, access to processing areas should be only 877 
via a changing facility. Personnel may need to be required to put on clean protec tive clothing 878 
including footwear and wash their hands before entering. Surfaces, utensils, equipment, 879 
fixtures and fittings should be thoroughly cleaned and where necessary disinfected after 880 
raw food, particularly meat and poultry, has been handled or proc essed.  881 
7.2.5 Physical and chemical contamination  882 
Systems should be in place to prevent contamination of foods by foreign bodies such as glass 883 
or metal shards from machinery, dust, harmful fumes and unwanted chemicals. In 884 
manufacturing and processing, suitable detection or screening devices should be used 885 
where necessary.  886 
7.3 Incoming material requirements   887 
No raw material or ingredient should be accepted by an establishment if it is known to 888 
contain parasites, undesirable microorganisms, pesticides, veterinary drugs or toxic, 889 
decomposed or extraneous substances which would not be reduced to an acceptable level 890 
by normal sorting and/or processing. Where appropriate, specifications for raw materials 891 
should be identified and applied.  892 
Raw materials or ing redients should, where appropriate, be inspected and sorted before 893 
processing. Where necessary, laboratory tests should be made to establish fitness for use. 894 
Only sound, suitable raw materials or ingredients should be used.  895 
Stocks of raw materials and ingr edients should be subject to effective stock rotation  896 
(following first in, first out protocol)  897  
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 7.4 Pack aging  898 
Packaging design and materials should provide adequate protection for products to 899 
minimize contamination, prevent damage, and accommodate proper l abelling. Packaging 900 
materials or gases where used must be non -toxic and not pose a threat to the safety and 901 
suitability of food under the specified conditions of storage and use. Where appropriate, 902 
reusable packaging should be suitably durable, easy to cle an and, where necessary, 903 
disinfect.  904 
 905 
The packaging should comply with the requirements set under the Philippine National 906 
Standard Code of Practice for Packaging and Transport for Fresh Fruits and Vegetables.  907 
 908 
7.5 Water  909 
7.5.1 In contact with food  910 
 911 
Only po table water, should be used in food handling and processing, with the following  912 
exceptions:  913 
 914 
a) for steam production, fire control and other similar purposes not connected with 915 
food; and  916 
b) in certain food processes, e.g. chilling, and in food handling areas, provided this does 917 
not constitute a hazard to the safety and suitability of food (e.g. the use of clean sea 918 
water).  919 
Water recirculated for reuse should be treated and maintained in such a condition that no 920 
risk to  the safety and suitability of food results  from its use. The treatment process should 921 
be effectively monitored. Recirculated water which has received no further treatment and 922 
water recovered from processing of food by evaporation or drying may be used, provided 923 
its use does not constitute a risk t o the safety and suitability of food.  924 
 925 
7.5.2 Ice and Steam  926 
 927 
Ice should be made from water that complies with the specifications described in S ection 928 
4.4.1 : Water Supply of Code of Practice of General Food Hygiene  (CAC RCP 1 -1969, Rev 3 929 
(1997)  Ice and steam should be produced, handled and stored to protect them from 930 
contamination. Steam used in direct contact with food or food contact surfaces should not 931 
constitute a threat to the safety and suitability of food.  932  
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 7.6 Management and Supervision  933 
The type of control and supervision needed will depend on the size of the business, the 934 
nature of its activities and the types of food involved. Managers and supervisor s should have 935 
enough knowledge of food hygiene principles and practices to be able to judge potential 936 
risks, take appropriate preventive and corrective action, and ensure that effective 937 
monitoring and supervision takes place.  938 
7.7 Documentation and Records   939 
Where appropriate, records of processing, production and distribution should be kept long 940 
enough to facilitate a recall and foodborne illness investigation, if required. This period 941 
could be much longer than the shelf life of fresh fruits and vegetables. Documentation can 942 
enhance the credibility and effectiveness of the food safety control system. The following 943 
practices are recommended:  944 
a) growers should keep current all relevant information on agricultural activities 945 
such as the site of production, suppliers’ information on  946 
 agricultural inputs,  947 
  lot numbers of agricultural inputs  948 
 irrigation practices,  949 
 use of agricultural chemicals,  950 
 water quality data,  951 
 pest control  952 
 cleaning schedules for indoor establishments, premises, facilities, 953 
equipment and containers  954 
 harvest and postharvest record  955 
 Workers’ health, safety and welfare  956 
 Waste management  957 
 Sales record  958 
 959 
b) packers should keep current al l information concerning each lot such as : 960 
 information on incoming materials (e.g. information from growers, lot 961 
numbers)  962 
 data on the quality of processing water  963 
 pest control programs   964 
 cooling and storage temperatures  965 
 chemicals used in postharvest treatmen ts, and  966  
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  cleaning schedules for premises, facilities,  equipment and containers, 967 
etc. 968 
 Workers’ health, safety and welfare  969 
 Waste management  970 
 971 
7.8 Recall Procedures  972 
Managers should ensure effective procedures are in place to deal with any food safety 973 
hazard and to enable the complete, rapid recall of any implicated lot of the finished food 974 
from the market. Where a product has been withdrawn because of an immediate health 975 
hazard, other products which are produced under similar conditions, and which may 976 
present  a similar hazard to public health, should be evaluated for safety and may need to be 977 
withdrawn. The need for public warnings should be considered.  978 
Recalled products should be held under supervision until they are destroyed, used for 979 
purposes other than hu man consumption, determined to be safe for human consumption, 980 
or reprocessed in a manner to ensure their safety.  981 
In addition, where appropriate:  982 
a) growers and packers should have programs to ensure effective lot 983 
identification. These programs should be able  to trace the sites and agricultural 984 
inputs involved in primary production and the origin of incoming material at 985 
the packing establishment in c ase of suspected contamination  986 
b) growers information should be linked with packers’ information so that the 987 
system  can trace products from the distributor to the field. Information that 988 
should be included are the date of harvest , farm identification, and, where 989 
possible, the persons who handled the fresh fruits or vegetables from the 990 
primary production sit e to the pac king establishment  991 
 992 
8 Packing Establishment: Maintenance and Sanitation  993 
8.1 Maintenance and Cleaning  994 
8.1.1 General  995 
Establishments and equipment should be kept in an appropriate state of repair and 996 
condition to:  997 
a) facilitate all sanitation procedures;  998 
b) functi on as intended, particularly at critical steps (see Section 7.1: Control of Food 999 
Hazards)  1000  
c) prevent contamination of food, e.g. from metal shards, flaking plaster, debris and 1001  
chemicals.  1002   
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 Cleaning should remove food residues and dirt which may be a source of contamination. 1003  
The necessary cleaning methods and materials will depend on the nature of the food 1004  
business. Disinfection may be necessary after cleaning.  1005  
Cleaning chemicals should be handled and used carefully and in accordance with 1006  
manufacturers’ instructions and kept in se cured, designated storage area to   avoid the risk 1007  
of contaminating food .  Only authorized personnel should have access to the area  1008  
Cleaning chemicals are stored in original container with a legible label and according to 1009  
label directions or instructions f rom a competent authority. If a chemical is transferred to 1010  
another container, the new container is clearly marked with the brand name, rate of use and 1011  
expiration date.  1012  
8.1.2 Cleaning procedures and methods  1013  
Cleaning can be carried out by the separate or the  combined use of physical methods, such 1014  
as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of 1015  
water, and chemical methods using detergents, alkalis or acids. Cleaning procedures will 1016  
involve, where appropriate:  1017  
a) removing  gross debris from surfaces;  1018  
b)  applying a detergent solution to loosen soil and bacterial film and hold them in solution 1019  
or suspension;  1020  
c) rinsing with water which complies with Section 4 .4.1: Water Supply  of the General 1021  
Principles of Food Hygiene  (CAC RCP -1969 rev 4 -2003) , to remove loosened soil and 1022  
residues of detergent;  1023  
d)  dry cleaning or other appropriate methods for removing and collecting residues and 1024  
debris; and  1025  
e)  where necessary, disinfection with subsequent rinsing unless the manufacturers’ 1026  
instructions indicate on scientific basis that rinsing is not required.  1027  
8.2 Cleaning Programs   1028  
Cleaning and disinfection programs  should ensure that all parts of the establishment are 1029  
appropriately clean, and should including cleaning equipment (e.g., brus h, sponge, mop, 1030  
pail, basin, rag, etc.) . Cleaning and disinfection programs  should be continually and 1031  
effectively monitored for their suitability and effectiveness and where necessary, 1032  
documented. Where written cleaning programs  are used, they should speci fy: 1033  
a) areas, items of equipment and utensils to be cleaned;  1034  
b) responsibility for particular tasks;  1035  
c) method and frequency of cleaning; and  1036  
d)  monitoring arrangements.  1037   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
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 Where appropriate, programs  should be drawn up in consultation with relevant specialist 1038  
expert ad visors.  1039  
9 Packing Establishment: Personal Hygiene   1040  
 1041  
9.1 Health Status  1042  
All employment requirements shall comply with national and local labor law, and where 1043  
appropriate, relevant International Labor Organization (ILO) conventions.  1044  
People known, or suspect ed, to be suffering from, or to be a carrier of a disease or illness 1045  
likely to be transmitted through food, should not be allowed to enter any food handling area 1046  
if there is a likelihood of their contaminating food. Any person so affected should 1047  
immediatel y report illness or symptoms of illness to the management. Medical examination 1048  
of a food handler should be carried out if clinically or epidemiologically indicated.  1049  
9.2 Illness and injuries  1050  
Conditions which should be reported to management so that any need for medical 1051  
examination and/or possible exclusion from food handling can be considered, include:  1052  
a) jaundice;  1053  
b) diarrhea;  1054  
c) vomiting;  1055  
d)  fever;  1056  
e)  sore throat with fever;  1057  
f)  visibly infected skin lesions (boils, cuts, etc.);  and 1058  
g)  discharges from the ear, eye or nose.  1059  
9.3 Personal cleanliness  1060  
Food handlers should maintain a high degree of personal cleanliness and, where 1061  
appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and 1062  
wounds, where personnel are  permitted to continue working, should be covered by suitable 1063  
waterproof dressings. Personnel should always wash their hands when personal 1064  
cleanliness may affect food safety, for example:  1065  
a) at the start of food handling activities;  1066  
b) immediately after using th e toilet; and  1067  
c)  after handling raw food or any contaminated material, where this could result in 1068  
contamination of other food items; they should avoid handling ready -to-eat food, 1069  
where appropriate.  1070  
9.4 Personal Behavior  1071  
People engaged in food handling activi ties should refrain from behaviour which could result 1072  
in contamination of food, for example:  1073   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
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 a)  smoking;  1074  
b)  spitting;  1075  
c) chewing or eating  and drinking ;  1076  
d)  sneezing or coughing over unprotected food   1077  
e) using mobile devices and other gadgets; and  1078  
f) applying cosmetics  1079  
Personal effects such as jewellery, watches, pins or other items should not be worn or 1080  
brought into food handling areas if they pose a threat to the safety and suitability of food.  1081  
9.5 Visitors  1082  
Visitors to food manufacturing, processing or handling areas s hould, where appropriate, 1083  
wear protective clothing and adhere to the other personal hygiene provisions in this section.  1084  
10 Transportation  1085  
10.1 General  1086  
Food must be adequately protected during transport. The type of conveyances or containers 1087  
required depends on the nature of the food and the conditions under which it has to be 1088  
transported.  1089  
10.2 Requirements  1090  
Where necessary, conveyances and bulk containers should be designed and constructed so 1091  
that they:  1092  
a) do not contaminate foods or packaging;  1093  
b) can be effectively cleaned and, where necessary, disinfected;  1094  
c) permit effective separation of different foods or foods from non -food items where 1095  
necessary during transport;  1096  
d)  provide effective protection from contamination, including dust and fumes;  1097  
e) can effectively  maintain the temperature, humidity, atmosphere and other 1098  
conditions necessary to protect food from harmful or undesirable microbial growth 1099  
and deterioration likely to render it unsuitable for consumption; and  1100  
f) allow any necessary temperature, humidity and other conditions to be checked.  1101  
10.3 Use and maintenance  1102  
 1103  
Conveyances and containers for transporting food should be kept in an appropriate state of 1104  
cleanliness, repair and condition. Where the same conveyance or container is used for 1105  
transporting differen t foods, or non -foods, effective cleaning and, where necessary, 1106  
disinfection should take place between loads.  1107   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
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 Where appropriate, particularly in bulk transport, containers and conveyances should be 1108  
designated and marked for food use only and be used only f or that purpose.  1109  
10.4 Food transportation units   1110  
 1111  
The design of the food transportation unit should be such as to avoid cross contamination 1112  
due to simultaneous or consecutive transport. Important aspect are cleanability and 1113  
appropriate coatings.  1114  
Constructi on and design of the food transportation unit should facilitate inspection, 1115  
cleaning, disinfection and when appropriate enable temperature control.  1116  
Use of means for cooling or heating should by design and construction be such as to avoid 1117  
contamination. Alt hough hot water and steam are preferred means of heating, other 1118  
substances may be used on the basis of safety and risk evaluation and inspection 1119  
procedures. Upon request by the competent authority, evidence may be required to 1120  
demonstrate that the heating m edia employed have been properly evaluated and safely 1121  
used.  1122  
Inner surface materials suitable for direct food contact should be used. These should be non - 1123  
toxic, inert, or at least compatible with the transported food, and which do not transfer 1124  
substances to  the food or adversely affect the food. Stainless steel or surface coated with 1125  
food -grade epoxy resins are most suitable. The interior design should eliminate areas that 1126  
are difficult to access and clean.  1127  
The appropriate design of the food transportation u nit should assist in preventing access of 1128  
insects, vermin, etc., contamination from the environment, and when necessary, providing 1129  
insulation against loss or gain of heat, adequate cooling or heating capacity, and facilitation 1130  
of locking or sealing.  1131  
There s hould be appropriate facilities conveniently available for cleaning and, where 1132  
appropriate disinfecting of the food transportation unit.  1133  
Auxiliary equipment should be (where appropriate) subjected to the above stated 1134  
requirements.  1135  
To maintain sanitary conditions, facilities should be provided for the storage of pipes, hoses 1136  
and other equipment used in the transfer of foods.  1137   
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 11 Product Information and Consumer Awareness  1138  
 1139  
11.1 Lot Identification  1140  
Lot identification is essential in product recall and also helps  effective stock rotation. Each 1141  
container of food should be permanently marked to ide ntify the producer and the lot. Code x 1142  
General Standard for the Labelling of Prepackaged Foods ( CODE X STAN 1 -1985, Rev. 1143  
1(1991)) applies.  1144  
 1145  
11.2 Product Information  1146  
All food products should be accompanied by or bear adequate information to enable the 1147  
next person in the food chain to handle, display, store and prepare and use the product 1148  
safely and correctly.  1149  
11.3 Labelling  1150  
Prepackaged foods should be labelled with cl ear instructions to enable the next person in 1151  
the food chain to handle, display, store and use the product safely. Code x General Standard 1152  
for the Labelling of Pre -packaged Foods  (CODE X STAN 1 -1985, Rev. (1991)) applies.  It shall 1153  
also comply with the guidelines set by the national competent authorities  (e.g. Food and 1154  
Drug Admin istration) .  1155  
 1156  
11.4 Consumer Education  1157  
Health education programs  should cover general food hygiene. Such programs  should 1158  
enable consumers to understand the importance of any product information and to follow 1159  
any instructions accompanying products, and make informed choices. In particular 1160  
consumers should be informed of the relationship between time/temperature contro l and 1161  
foodborne illness.  Such programs should be spearheaded by relevant government agencies.  1162  
 1163  
12 Training   1164  
 1165  
12.1 Awareness and Responsibilities  1166  
Personnel associated with growing and harvesting should be aware of GAPs, good hygienic 1167  
practices and their role and responsibility in protecting fresh fruits and vegetables from 1168  
contamination or deterioration. Agricultural workers should have the necessary knowledge 1169  
and skills to enable them to carry out agricultural activities and to handle fresh fruits and 1170  
vegetables and agricultural inputs hygienically.  1171   
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 Personnel associated with packing should be aware of GMPs, good hygienic practices and 1172  
their role and responsibility in protecting fresh fruits and vegetables from contamination 1173  
or deterioration. Packers shou ld have the necessary knowledge and skills to enable them to 1174  
perform packing operations and to handle fresh fruits and vegetables in a way that 1175  
minimizes the potential for microbial, chemical, or physical contamination.  1176  
All personnel who handle cleaning c hemicals or other potentially hazardous chemicals 1177  
should be  trained  in safe handling techniques. They should be aware of their role and 1178  
responsibility in protecting fresh fruit and vegetables from contamination during cleaning 1179  
and maintenance.  1180  
12.2 Traini ng Programs   1181  
Personnel involve in primary production and postharvest operations should undergo 1182  
regular training relevant to their area of responsibility  1183  
12.2.1  Factors to take into account in assessing the level of training required in growing, 1184  
harvesting  and packing activities include  the following :  1185  
a) nature of the fruit or vegetable, in particular its ability to sustain growt h of 1186  
pathogenic microorganisms ; 1187  
b) agricultural techniques and the agricultural inputs used in the primary 1188  
production including the probability of microbial, chemi cal and physical 1189  
contamination ; 1190  
c) assigned area of responsibility  of the employee and associated  hazards and 1191  
controls ; manner in which fresh fruits and vegetables are processed and 1192  
packaged including the probability of con tami nation or microbial growth ; 1193  
d) conditions under which fresh fruits  and vegetables will be stored ; and  1194  
e) extent and nature of processing or further preparation by the con sumer before 1195  
final consumption  1196  
 1197  
12.2.2  Topics to be considered for training programs  include, but are  not limited to, the 1198  
following:  1199  
a)  importance of good health and hygiene for p ersonal health and food safety ; 1200  
b)  importance of hand washing for food safety and the importance of proper hand 1201  
washing techniques ; 1202  
c)  importance of using san itary facilities to reduce the potential for contaminating 1203  
fields, produce, oth er workers, and water supplies ; and  1204  
d) techniques for hygienic handling and storage of fresh fruits and vegetables by 1205  
transporters, distributers, storage handlers and consumer  1206  
 1207   
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 12.3  Instruction and supervision  1208  
 1209  
Periodic assessments of the effectiven ess of training and instruction program s should be 1210  
made  by the establishment as well as routine supervision and checks to ensure that 1211  
procedures are being carried out effectively.  1212  
Managers and supervisors of food processes should have the necessary knowledge of food 1213  
hygiene principles and practices to be able to judge potential risks and take the necessary 1214  
action to remedy deficiencies.  1215  
 1216  
12.4  Refresher training  1217  
 1218  
Training program s should be routinely reviewed and updated where necessary. Systems 1219  
should be in place to ensure that food handlers remain aware of all procedures necessary 1220  
to maintain the safety and suitability of food.  1221  
 1222  
13. Bibliography  1223  
Central Research Institute for Dry Land Agriculture . Retrieved from:  1224  
http://compostclub.org/wp -content/uploads/2010/06/2273.pdf  on July 03 , 2017.  1225  
Introduction to Hazardous Identification: US  Environmental Protection Agency. Retrieved 1226  
from: https://www.epa.gov/sites/production/files/2015 -09/documents/hwid05.pdf  on 1227  
July 03 , 2017.  1228  
 1229  
 1230  
 1231  
 1232  
 1233  
 1234  
 1235  
 1236  
 1237  
 1238   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
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36 
  1239  
ANNEX I  1240  
ANNEX FO R READY -TO-EAT FRESH PRE -CUT FRUITS AND VEGETABLES  1241  
Introduction  1242  
The health benefits associated with fresh fruits and vegetables combined with the on –going 1243  
consumer interest in the availability of a variety of ready -to-eat foods have contributed to a 1244  
substa ntial increase in the popularity of pre -cut fruits and vegetables. Because of the 1245  
increased convenience and consumption of pre -cut fruits and vegetables in and away from 1246  
the home, the preparation of these products has moved from the point of consumption to  1247  
the food processor or retailer. The processing of fresh produce without proper sanitation 1248  
procedures in place in the manufacturing environment may enhance the potential for 1249  
contamination by microbiological pathogens. The potential for pathogens to survive  or 1250  
grow may be enhanced by the high moisture and nutrient content of fresh -cut fruits and 1251  
vegetables, the absence of a lethal process to eliminate them, and the potential for 1252  
temperature abuse during processing, storage, transport, and retail display.  1253  
Som e of the microbiological pathogens associated with fresh fruits and vegetables include 1254  
Salmonella spp., Shigella spp.,  pathogenic strains of Escherichia coli, Listeria monocytogenes, 1255  
Norwalk -like virus and hepatitis A virus and parasites such as Cyclospora . Some of these 1256  
pathogens are associated with the agricultural environment, whereas others are associated 1257  
with infected workers or contaminated water. Because of the ability for pathogens to 1258  
survive and grow on fresh produce, it is important for the pre -cut industry to follow good 1259  
hygienic practices to ensure the microbiological safety of its products.  1260  
1. Objective  1261  
Hygienic recommendations for the primary production of fresh fruits and vegetables are 1262  
covered under the Code of Practice for Fresh Fruits and V egetables. This Annex 1263  
recommends the application of Good Manufacturing Practices (GMPs) for all stages involved 1264  
in the production of ready -to-eat fresh pre -cut fruits and vegetables, from receipt of raw 1265  
materials to distribution of finished products.  1266  
The p rimary objective of this Annex is to identify GMPs that will help control 1267  
microbiological, physical, and chemical hazards associated with the processing of fresh pre - 1268  
cut fruits and vegetables. Particular attention is given to minimizing microbiological 1269  
hazards. This Annex provides elements that should be taken into account in the production, 1270  
processing and distribution of these foods.  1271  
 1272  
2. Scope, use and definitions  1273   
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 2.1 Scope  1274  
This Annex specifically applies to ready -to-eat fresh fruit and vegetables that have been 1275  
peeled, cut or otherwise physically altered from their original form but remain in the fresh 1276  
state and particularly those that are intended to be consumed raw. This Annex applies 1277  
irrespective of where the operations take place (e.g. in the field,  at the farm, at the retailer, 1278  
at the wholesaler, at the processing establishment, etc.).  1279  
For some establishments that process fresh pre -cut fruit and vegetables, this Annex will 1280  
cover all operations from receipt of raw material to the distribution of the final product. For 1281  
other establishments, (e.g. those that use ready -to-eat pre -cut fresh fruit and vegetables in 1282  
combination with other products, such as sauces, meat, cheese, etc.) only the specific 1283  
sections that relate to the processing of the fresh pre -cut fruit and vegetable components 1284  
will apply.  1285  
This Annex does not directly apply to fresh fruit and vegetables that have been trimmed 1286  
leaving the food intact. Nor does it apply to other fresh fruit and vegetables that are pre -cut 1287  
but are destined for furt her processing that would be expected to eliminate any pathogen 1288  
that may be present (e.g. cooking, juice processing, fermentation) nor to fresh fruit or 1289  
vegetable juices. However, some of the basic principles of the Annex could still be applicable 1290  
to such products.  1291  
Packaging includes single serving containers (e.g., sealed pouches or plastic trays), larger 1292  
consumer or institutional size packages and bulk containers. This Annex concentrates on 1293  
microbial hazards and addresses physical and chemical hazards onl y in so far as these relate 1294  
to GMPs.  1295  
2.2 Use  1296  
This document follows the format of the Recommended International Code of Practice -- 1297  
General Principles of Food Hygiene CAC/RCP 1 -1969, Rev 3 (1997) and should be used in 1298  
conjunction with the General Principles  of Food Hygiene and the Code of Hygienic Practice 1299  
for Fresh Fruits and Vegetables.  1300  
2.3 Definitions  1301  
Processor - the person responsible for the management of the activities associated with the 1302  
production of ready -to-eat fresh pre -cut fruits and vegetables.  1303  
3. Primary production  1304  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables.  1305  
4. Establishment: design and facilities  1306   
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 Refer to the General Principles of Food Hygiene. In addition:  1307  
4.4 Facilities  1308  
4.4.2 Drainage and waste disposal  1309  
The process ing of products covered by this Annex generates a large quantity of waste that 1310  
can serve as food and shelter for pests. It is therefore very important to plan an effective 1311  
waste disposal system. This system should always be maintained in good condition so it 1312  
does not become a source of product contamination.  1313  
5. Control of operations  1314  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables. In addition:  1315  
5.1 Control of food hazards  1316  
For the products covered by this Annex it should be recognised t hat while processing may 1317  
reduce the level of contamination initially present on the raw materials, it will not be able 1318  
to guarantee elimination of such contamination. Consequently, the processor should ensure 1319  
that steps are taken by their suppliers (grower s, harvesters, packers and distributors) to 1320  
minimise contamination of the raw materials during primary production. It is 1321  
recommended that processors ensure that their suppliers have adopted the principles 1322  
outlined in the Code of Hygienic Practice for Fresh  Fruits and Vegetables.  1323  
There are certain pathogens, Listeria monocytogenes  and Clostridium botulinum , which 1324  
present specific concern in relation to ready to eat fresh pre -cut vegetables packaged in a 1325  
modified atmosphere. Processors should ensure that they  have addressed all relevant safety 1326  
issues relating to the use of such packaging.  1327  
5.2 Key aspects of control systems  1328  
5.2.2 Specific process steps  1329  
5.2.2.1 Receipt and inspection of raw materials  1330  
During unloading of raw material, verify the cleanliness of th e food transportation unit and 1331  
raw materials for evidence of contamination and deterioration  1332  
5.2.2.2 Preparation of raw material before processing  1333  
Physical hazards (such as the presence of animal and plant debris, metal, and other foreign 1334  
material) should be removed through manual sorting or the use of detectors, such as metal 1335  
detectors. Raw materials should be trimmed to remove any damaged, rotten o r mouldy 1336  
material.  1337   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2017  
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39 
 5.2.2.3 Washing and microbiological decontamination  1338  
Refer to section 5.2.2.1 of the Code of Hygienic Practice for Fresh Fruits and Vegetables. In 1339  
addition:  1340  
 Water used for final rinses should be of potable quality, particularly for these  products as 1341  
they are not likely to be washed before consumption.  1342  
5.2.2.4 Pre -cooling Fresh Fruit and Vegetables  1343  
Refer to section 5.2.2.3 of the Code of Hygienic Practice for Fresh Fruits and Vegetables.  1344  
5.2.2.5 Cutting, slicing, shredding, and similar pre -cut processes  1345  
Procedures should be in place to minimize contamination with physical (e.g. metal) and 1346  
microbiological contaminants during cutting, slicing, shredding or similar pre -cut 1347  
processes.  1348  
5.2.2.6 Washing after cutting, slicing, shredding, and simil ar pre -cut processes  1349  
Washing cut produce with potable water may reduce microbiological contamination. In 1350  
addition, it removes some of the cellular fluids that were released during the cutting process 1351  
thereby reducing the level of available nutrients for mi crobiological growth. The following 1352  
should be considered:  1353  
• Water should be replaced at sufficient frequency to prevent the build -up of organic 1354  
material and prevent cross -contamination.  1355  
• Antimicrobial agents should be used, where necessary, to minimize cr oss-contamination 1356  
during washing and where their use is in line with good hygienic practices. The 1357  
antimicrobial agents levels should be monitored and controlled to ensure that they are 1358  
maintained at effective concentrations. Application of antimicrobial ag ents, followed by a 1359  
wash as necessary, should be done to ensure that chemical residues do not exceed levels as 1360  
recommended by the Codex Alimentarius Commission.  1361  
• Drying or draining to remove water after washing is important to minimize 1362  
microbiological gro wth.  1363  
5.2.2.7 Cold Storage  1364  
Refer to section 5.2.2.4 of the Code of Hygienic Practice for Fresh Fruits and Vegetables. In 1365  
addition:  1366  
Pre-cut fresh fruits and vegetables should be maintained at low temperatures at all stages, 1367  
from cutting through distribution to minimise microbiological growth.  1368   
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 5.7 Documentation and records  1369  
Where appropriate, records should be maintained to adequately reflect product 1370  
information, such as product formulations or specifications and operational controls. 1371  
Maintaining adequate docum entation and records of processing operations is important in 1372  
the event of recall of with fresh pre -cut fruits and vegetables. Records should be kept long 1373  
enough to facilitate recalls and foodborne illness investigations, if required. This period will 1374  
likely be much longer than the shelf life of the product. Some examples of records to keep 1375  
are the following:  1376  
• Fresh fruit and vegetable supplier records  1377  
• Water quality and supply records  1378  
• Equipment monitoring and maintenance records  1379  
• Equipment calibration  records  1380  
 Sanitation records  1381  
• Product processing records  1382  
• Pest control records  1383  
• Distribution records  1384  
5.8 Recall procedures  1385  
Refer to the General Principles of Food Hygiene.  1386  
6. Establishment: maintenance and sanitation  1387  
Refer to the General Principles of Food Hygiene.  1388  
7. Establishment: personal hygiene  1389  
Refer to the General Principles of Food Hygiene.  1390  
8. Transportation  1391  
Refer to the General Principles of Food Hygiene and the Code of Hygienic Practice for Fresh 1392  
Fruits and Vegetables.  1393  
9. Product information an d consumer awareness  1394  
Refer to the General Principles of Food Hygiene.  1395  
10. Training  1396   
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 Refer to the General Principles of Food Hygiene and the Code of Hygienic Practice for Fresh 1397  
Fruits and Vegetables. In addition:  1398  
10.2 Training programs  1399  
To evaluate the level of training required of persons responsible for the production of fresh 1400  
pre-cut fruits and vegetables, the additional following factors should be taken into account:  1401  
• packaging systems used for fresh pre -cut fruits and vegetables, including the risks of 1402  
contamination or microbiological growth involved in this method;  1403  
• importance of temperature control and GMPs.  1404  
 1405  
 1406  
 1407  
 1408  
 1409  
 1410  
 1411  
 1412  
 1413  
 1414  
 1415  
 1416  
 1417  
 1418  
 1419  
 1420  
 1421  
 1422   
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 ANNEX II  1423  
ANNEX FOR SPROUT PRODUCTION  1424  
 1425  
Introduction  1426  
In recent years the popularity of sprouted seeds has increased dramatically and are 1427  
favoured by many for their nutritional value. However, the recent increase in reports of food 1428  
borne illness associated with raw sprouts has raised concerns from public health agencies 1429  
and consumers about the safety of these products.  1430  
The microbial pathogens associated with sprouted seeds are for example Salmonella spp, 1431  
pathogenic E. coli, Listeria monocytogenes, and Shigella spp . Outbreak investigations have 1432  
indicated that microorganisms found on sprouts most likely originate from the seeds. Most 1433  
seeds supplied to sprout producers are produced primarily for forage or animal grazing 1434  
where the Good Agricultural Practices (GAPs) necessary to prevent microbial 1435  
contamination of seeds intended for sprouting are not followed, especially through the 1436  
misuse o f natural fertilizers or contaminated irrigation water. As a result, the seeds may be 1437  
contaminated in the field or during harvesting, storage or transportation. Typically, the 1438  
germination process in sprout production involves keeping seeds warm and moist f or two 1439  
to ten days. In these conditions, if low levels of microbial contaminants are present on seeds, 1440  
they can quickly reach levels high enough to cause illness.  1441  
The scientific literature proposes microbiological decontamination of seeds treatments 1442  
which can achieve different levels of pathogen reduction. There is currently no treatment 1443  
available that can guarantee pathogen free seeds. Research is in progress to find efficient 1444  
microbiological decontamination treatments which would provide sufficient pathog en 1445  
reduction on seeds especially if pathogens are internalized.  1446  
1. Objectives  1447  
This annex recommends control measures to occur in two areas: during seed production 1448  
and during sprout production. During seed production, conditioning and storage, the 1449  
applicati on of Good Agricultural Practices (GAPs) and Good Hygienic Practices (GHPs) are 1450  
aimed at preventing microbial pathogen contamination of seeds. During sprout production, 1451  
the microbiological decontamination of seeds step is aimed at reducing potential 1452  
contam inants and the good hygienic practices at preventing the introduction of microbial 1453  
pathogens and minimizing their potential growth. The degree of control in these two areas 1454  
has a significant impact on the safety of sprouts.  1455  
2. Scope, use and definition  1456  
2.1 Scope  1457   
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 This annex covers the hygienic practices that are specific for the primary production of 1458  
seeds for sprouting and the production of sprouts for human consumption in order to 1459  
produce a safe and wholesome product . 1460  
2.2 Use  1461  
This annex follows the forma t of the Recommended International Code of Practice – General 1462  
Principles of Food Hygiene CAC/RCP 1 -1969, Rev 3 (1997) and should be used in 1463  
conjunction with the General Principles of Food Hygiene and the Code of Hygienic Practice 1464  
for Fresh Fruit and Vegeta bles.  1465  
2.3 Definitions  1466  
2.3.1  1467  
seed producer  1468  
any person responsible for the management of activities associated with the primary 1469  
production of seeds including post -harvest practices  1470  
 1471  
2.3.2  1472  
seed distributor  1473  
any person responsible for the distribution of seeds (handling, storage and transportation) 1474  
to sprout producers. Seed distributors may deal with single or multiple seed producers and 1475  
can be producers themselves  1476  
 1477  
2.3.3  1478  
sprout producer  1479  
any person responsible for the management of the activities associat ed with the 1480  
production of sprouted seeds  1481  
 1482  
2.34  1483  
spent irrigation water  1484  
water that has been in contact with sprouts during the sprouting process  1485  
 1486  
3. Primary production of seeds  1487  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables. In addit ion: 1488  
3.2 Hygienic production of seeds  1489  
3.2.1.2 Manure and biosolids  1490  
When seeds are destined for the production of sprouts for human consumption, wild or 1491  
domestic animals should not be allowed to graze in the fields where seeds are grown (e.g., 1492  
employing she ep for spring clip back of alfalfa).  1493   
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 It is particularly important to prevent microbial contamination during the production of 1494  
seeds which will be used to produce sprouts for human consumption because of the 1495  
potential for pathogens to grow during the sprout ing process. Consequently, manure, 1496  
biosolids and other natural fertilizers should only be used when they have undergone 1497  
treatments which achieve a high level of pathogen reduction.  1498  
3.2.1.4 Agricultural chemicals  1499  
Seed producers should only use chemicals (e. g., pesticides, desiccants) which are acceptable 1500  
for seeds intended for the production of sprouts for human consumption.  1501  
3.2.4 Equipment associated with growing and harvesting  1502  
Prior to harvest, harvesting equipment should be adjusted to minimize soil intak e and seed 1503  
damage and should be cleaned from any debris or earth. Diseased or damaged seeds, which 1504  
could be susceptible to microbial contamination, should not be used for the production of 1505  
sprouts for human consumption.  1506  
3.3 Handling, storage and transport  1507  
Seeds produced for the production of sprouts for human consumption should be segregated 1508  
from product to be seeded or planted for animal feed (e.g., for forage or animal grazing) and 1509  
clearly labelled.  1510  
Recognising that seeds are vulnerable to microbial patho gens during thrashing and drying, 1511  
adequate care is needed to maintain sanitation in drying yards, and exposure of seeds to 1512  
mist, high humidity and fog should be avoided.  1513  
3.4 Analyses  1514  
Seed producers, distributors, and sprout producers should test lots of se eds for microbial 1515  
pathogens using internationally accepted analytical methods. Sprouting seeds before 1516  
testing increases the possibility of finding pathogens that may be present. If lots of seeds 1517  
are found to be contaminated, they should not be sold or used  for the production of sprouts 1518  
for human consumption. Because of the limitations associated with sampling methods and 1519  
analytical tests, failure to find contamination does not guarantee that the seeds are 1520  
pathogen free. However, if contamination is found at  this stage, it allows seeds to be 1521  
diverted or destroyed before entering sprout production for human consumption. Seed 1522  
producers, distributors and sprout producers should refer to the Principles for the  1523  
Establishment and Application of Microbiological Crit eria for Foods , CAC/GL 21 -1977, for 1524  
guidance on establishing a sampling plan.  1525  
3.5 Recall procedures  1526   
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 Seed producers for the production of sprouts for human consumption should ensure that 1527  
records and recall procedures are in place to effectively respond to h ealth risk situations. 1528  
Procedures should enable the complete and rapid recall of any implicated seed. The 1529  
procedures should also assist in providing detailed information for the identification and 1530  
investigation of any contaminated seeds and sprouts. The fo llowing should be adopted:  1531  
• Seed production and distribution practices should be in place to minimize the quantity of 1532  
seed identified as a single lot and avoid the mixing of multiple lots that would complicate 1533  
recalls and provide greater opportunity for c ross -contamination. Seed producers and 1534  
distributors and sprout producers should maintain records for each lot. The lot number, 1535  
producer and country of origin should be indicated on each container.  1536  
• Seed producers should have a system to: effectively ident ify lots, trace the production sites 1537  
and agricultural inputs associated with the lots, and allow physical retrieval of the seeds in 1538  
case of a suspected hazard.  1539  
• Where a lot has been recalled because of a health hazard, other lots that were produced 1540  
under similar conditions (e.g., on the same production sites or with the same agricultural 1541  
inputs) and which may present a similar hazard should be evaluated for safety. Any lot 1542  
presenting a similar risk should be recalled. Blends containing potentially contamin ated 1543  
seeds must also be recalled.  1544  
• Seeds which may present a hazard must be held and detained until they are disposed of 1545  
properly.  1546  
4. Establishment for sprout production  1547  
Refer to the General Principles of Food Hygiene. In addition:  1548  
4.2.1 Design and layout   1549  
Where appropriate, the internal design and layout of sprout establishments should permit 1550  
Good Hygiene Practices, including protection against cross -contamination between and 1551  
during operations. Storage, seed rinsing and microbiological decontamination, ge rmination 1552  
and packaging areas should be physically separated from each other.  1553  
5. Control of operation  1554  
Refer to the General Principles of Food Hygiene. In addition:  1555  
5.2.2 Specific process steps in sprout production  1556  
5.2.2.1 Water use during sprout production  1557  
Water quality management will vary throughout all operations. Sprout producers should 1558  
follow GMPs to minimize the potential for the introduction or spread of pathogens in 1559   
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46 
 processing water. The quality of water used should be dependent on the stage of the 1560  
operation. Because of the potential for pathogen proliferation during the sprouting process, 1561  
clean water could be used for initial washing stages, whereas water used later in the sprout 1562  
production process (i.e., for the rinse following the microbiological decontamination of 1563  
seed, and subsequent operations) should be preferably of potable quality or at least clean 1564  
water.  1565  
5.2.2.2 Initial rinse  1566  
The seeds should be rinsed thoroughly before the microbiological decontamination 1567  
treatment to remove dirt and increas e the efficiency of this treatment.  1568  
Seeds should be rinsed and thoroughly agitated in large volumes of clean water, in such a 1569  
way to maximize surface contact. The process should be repeated until most of the dirt is 1570  
removed and rinse water remains clear.  1571  
5.2.2.3 Microbiological decontamination of seeds  1572  
Due to the difficulty of obtaining seeds which can be guaranteed as pathogen free, it is 1573  
recommended that seeds be treated prior to the sprouting process. Although there are other 1574  
options like the use of lact ic acid bacteria, liquid microbiological decontamination 1575  
treatment is generally used. During this treatment sprout producers should adhere to the 1576  
following:  1577  
• All containers used for microbiological decontamination of seeds should be cleaned and 1578  
disinfecte d prior to use.  1579  
• Seeds should be well agitated in large volumes of antimicrobial agent to maximise surface 1580  
contact.  1581  
• The duration of treatment and the concentration of antimicrobial agent used should be 1582  
accurately measured and recorded.  1583  
• Strict measures  should be in place to prevent re -contamination of seeds after the 1584  
microbiological decontamination treatment.  1585  
• Antimicrobial agent should be used according to manufacturer’s instructions for their 1586  
intended use.  1587  
5.2.2.4 Rinse after seed treatment  1588  
As appr opriate, seeds should be thoroughly rinsed after the microbiological 1589  
decontamination treatment with potable water or at least clean water. Rinsing should be 1590  
repeated sufficiently to eliminate antimicrobial agent.  1591  
5.2.2.5 Pre -germination soak  1592   
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 Soaking is oft en necessary to improve germination. When soaking, the sprout producer 1593  
should adhere to the following:  1594  
• All containers used for soaking should be cleaned and disinfected prior to use.  1595  
• Seeds should be soaked in cleaned water for the shortest possible tim e to minimize 1596  
microbial growth.  1597  
• This step may also employ antimicrobial agents.  1598  
• After soaking, seeds should be rinsed thoroughly with potable water or at least clean 1599  
water.  1600  
5.2.2.6 Germination  1601  
During germination, keep the environment and equipment clea n to avoid potential 1602  
contamination. All equipment should be cleaned and disinfected before each new batch.  1603  
• Only potable water should be used.  1604  
• Where necessary and when used, soils or other matrices should be treated (e.g., 1605  
pasteurized) to achieve a high  degree of microbial reduction.  1606  
5.2.2.7 Harvesting  1607  
All equipment should be cleaned and disinfected before each new batch. Harvesting should 1608  
be done with cleaned and disinfected tools dedicated for this use.  1609  
5.2.2.8 Final rinse and cooling  1610  
A final water rin se will remove hulls, cool product, and may reduce microbial contamination 1611  
on sprouts. The following should be adopted:  1612  
• As appropriate, sprouts should be rinsed in cold potable water to lower sprout 1613  
temperature and slow down microbial growth.  1614  
• Water sho uld be changed, as needed (e.g., between batches), to prevent cross - 1615  
contamination.  1616  
• Sprouts should be drained using appropriate equipment (e.g. food grade centrifugal dryer) 1617  
that is clean and disinfected prior to use.  1618  
• If additional cooling time is neces sary, steps should be taken to facilitate rapid cooling 1619  
(e.g., placed in smaller containers with adequate air flow between containers).  1620  
5.2.2.9 Storage of finished product  1621   
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 • Where appropriate, sprouts should be kept under cold temperature (e.g. 50C) that w ill 1622  
minimize microbial growth for the intended shelf life of the product. Regular and effective 1623  
monitoring of temperature of storage areas and transport vehicles should be carried out.  1624  
5.2.3 Microbiological and other specifications  1625  
It is recommended that seed and sprouts or spent irrigation water be tested for the presence 1626  
of pathogens.  1627  
5.2.3.1 Testing of seed lots before entering production  1628  
It is recommended that each new lot of seeds received at the sprouting facility is tested 1629  
before entering production  (i.e. before the microbiological decontamination of seeds).  1630  
• The seed sample selected for testing should be sprouted prior to analysis to increase the 1631  
potential to detect pathogens if present. Analysis may be performed on the sprouted seeds 1632  
or the water used to sprout the sample.  1633  
• Seed samples for microbial analysis should not be subject to any microbiological 1634  
decontamination treatment at the sprouting facility.  1635  
5.2.3.2 Testing of sprouts and/or spent irrigation water  1636  
Current seed treatments cannot guara ntee total elimination of pathogens. Further, if even a 1637  
few pathogens survive the microbiological decontamination treatment, they can grow to 1638  
high numbers during sprouting. Therefore, producers should have in place a 1639  
sampling/testing plan to regularly moni tor for pathogens at one or more stages after the 1640  
start of germination.  1641  
• Analyses can be performed during the germination process (e.g., spent irrigation water or 1642  
sprouts) and/or finished product may be analysed after harvest.  1643  
• Testing spent irrigation w ater is a good indicator of microbial conditions of sprouts. It is 1644  
homogeneous and is simpler to analyse. Further, sampling spent irrigation water (or 1645  
sprouts) during germination allows earlier results compared to testing finished product.  1646  
• Because of the  sporadic nature of seed contamination, it is recommended that producers 1647  
test every production lot.  1648  
5.2.4 Microbiological cross -contamination  1649  
Sprout producers should adhere to the following:  1650  
The traffic pattern of employees should prevent cross -contaminati on of sprouts. For 1651  
example: the employees should avoid going back and forth to various areas of production. 1652  
The employees should not go from a potentially contaminated area to the germination 1653   
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 and/or packaging area unless they have washed their hands and ch anged to clean 1654  
protective clothing.  1655  
5.3 Incoming material requirements  1656  
5.3.1 Specifications for incoming seeds  1657  
• Sprout producers should recommend that seed producers adopt good agricultural 1658  
practices and provide evidence that the product was grown accordi ng to section 3 of this 1659  
Annex and the Code of Hygienic Practice for Fresh Fruits and Vegetables.  1660  
• Seed and sprout producers should obtain assurance from seed producers or distributors 1661  
that chemical residues of each incoming lot are within the limits estab lished by the Codex 1662  
Alimentarius Commission and, where appropriate, they should obtain certificates of 1663  
analysis for microbial pathogens of concern.  1664  
5.3.2 Control of incoming seeds  1665  
Seed containers should be examined at their arrival to minimize the potentia l for 1666  
introducing obvious contaminants in the establishment.  1667  
• Seed containers should be examined for physical damage (e.g., holes from rodents) and 1668  
signs of contamination (e.g., stains, rodent, insects, faeces, urine, foreign material, etc.). If 1669  
found to be damaged, contaminated or potentially contaminated, its contents should not be 1670  
used for the production of sprouts for human consumption.  1671  
• If seed lots are analysed for the presence of microbial pathogens of concern, these should 1672  
not be used until result s of analysis are available.  1673  
5.3.3 Seed storage  1674  
Seeds should be handled and stored in a manner that will prevent damage and 1675  
contamination.  1676  
• Seeds should be stored off the floor, away from walls and in proper storage conditions to 1677  
prevent mould and bacteri al growth and facilitate pest control inspection.  1678  
• Open containers should be stored in such a way that they are protected from pests and 1679  
other sources of contamination.  1680  
5.7 Documentation and records  1681  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables. In addition:  1682  
Written records that accurately reflect product information and operational controls should 1683  
be available to demonstrate the adequacy of the production activities.  1684   
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 • Upon receipt of seeds, records should be maintained of the seed supplier, the lot number 1685  
and the country of origin to facilitate recall procedures.  1686  
• Records should be legible, permanent and accurate. Records should include written 1687  
procedures, controls, limits, monitoring results and subsequent follow -up documents . 1688  
Records must include: seed sources and lot numbers, water analysis results, sanitation 1689  
checks, pest control monitoring, sprout lot codes, analysis results, production volumes, 1690  
storage temperature monitoring, product distribution and consumer complaints.  1691  
Records should be kept long enough to facilitate recalls and food borne illness investigation, 1692  
if required. This period will likely be much longer than the shelf life of the product.  1693  
6. Establishment: maintenance and sanitation  1694  
Refer to the General Princip les of Food Hygiene.  1695  
7. Establishment: personal hygiene  1696  
Refer to the General Principles of Food Hygiene.  1697  
8. Transportation  1698  
Refer to the General Principles of Food Hygiene.  1699  
9. Product information and consumer awareness  1700  
Refer to the general principles of foo d hygiene.  1701  
10. Training  1702  
Refer to the General Principles of Food Hygiene. In addition:  1703  
10.1 awareness and responsibilities  1704  
Refer to the Code of Hygienic Practice for Fresh Fruits and Vegetables. In addition:  1705  
• The producer should have a written training program that is routinely reviewed and 1706  
updated. Systems should be in place to ensure that food handlers remain aware of all 1707  
procedures necessary to maintain the safety of sprouts.  1708  
 1709  
 1710  
 1711  
 1712   
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 ANNEX III  1713  
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND  1714  
GUI DELINES FOR ITS APPLICATION  1715  
 1716  
1 Preamble  1717  
The first section of this document sets out the principles of the Hazard Analysis and Critical 1718  
Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The second 1719  
section   1720  
The HACCP system, which i s science based and systematic, identifies specific hazards and 1721  
measures for their control to ensure the safety of food. HACCP is a tool to assess hazards 1722  
and establish control systems that focus on prevention rather than relying mainly on end - 1723  
product test ing. Any HACCP system is capable of accommodating change, such as advances 1724  
in equipment design, processing procedures or technological developments.  1725  
HACCP can be applied throughout the food chain from primary production to final 1726  
consumption and its impleme ntation should be guided by scientific evidence of risks to 1727  
human health. As well as enhancing food safety, implementation of HACCP can provide 1728  
other significant benefits. In addition, the application of HACCP systems can aid inspection 1729  
by regulatory autho rities and promote international trade by increasing confidence in food 1730  
safety.  1731  
The successful application of HACCP requires the full commitment and involvement of 1732  
management and the work force. It also requires a multidisciplinary approach; this 1733  
multidisciplinary approach should include, when appropriate, expertise in agronomy, 1734  
veterinary health, production, microbiology, medicine, public health, food technology, 1735  
environmental health, chemistry and engineering, according to the particular study. T he 1736  
application of HACCP is compatible with the implementation of quality management 1737  
systems, such as the ISO 9000 series, and is the system of choice in the management of food 1738  
safety within such systems.  1739  
While the application of HACCP to food safety was co nsidered here, the concept can be 1740  
applied to other aspects of food quality.  1741  
2 Definitions  1742  
2.1. 1743  
control (verb)  1744  
to take all necessary actions to ensure and maintain compliance with criteria established in 1745  
the HACCP plan  1746  
2.2 1747   
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 control (noun)  1748  
state wherein corre ct procedures are being followed and criteria are being met  1749  
 1750  
2.3 1751  
control measure  1752  
any action and activity that can be used to prevent or eliminate a food safety hazard  1753  
or reduce it to an acceptable level  1754  
2.4 1755  
corrective action  1756  
any action to be taken when the  results of monitoring at the CCP indicate a loss of  1757  
control  1758  
 1759  
2.5  1760  
Critical Control Point (CCP)  1761  
step at which control can be applied and is essential to prevent or eliminate a food safety 1762  
hazard or reduce it to an acceptable level  1763  
 1764  
2.6 1765  
critical limit  1766  
criterion which separates acceptability from unacceptability  1767  
 1768  
2.7 1769  
deviation  1770  
failure to meet a critical limit  1771  
 1772  
2.8 1773  
flow diagram  1774  
systematic representation of the sequence of steps or operations used in the  1775  
production or manufacture of a particular food item  1776  
 1777  
2.9 1778  
HACCP  1779  
system which identifies, evaluates, and controls hazards which are significant for food 1780  
safety  1781  
 1782  
2.10  1783  
HACCP plan   1784  
document prepared in accordance with the principles of HACCP to ensure control of hazards 1785  
which are significant for food safety in t he segment of the food chain under consideration  1786  
 1787  
2.11  1788   
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 hazard  1789  
biological, chemical or physical agent in, or condition of, food with the potential to cause an 1790  
adverse health effect  1791  
 1792  
2.12  1793  
hazard analysis  1794  
process of collecting and evaluating information on ha zards and conditions leading to their 1795  
presence to decide which are significant for food safety and therefore should be addressed 1796  
in the HACCP plan  1797  
 1798  
2.13  1799  
monitor  1800  
act of conducting a planned sequence of observations or measurements of control 1801  
parameters to assess whether a CCP is under control  1802  
 1803  
2.14  1804  
step   1805  
point, procedure, operation or stage in the food chain including raw materials, from primary 1806  
production to final consumption  1807  
 1808  
2.15  1809  
validation  1810  
obtaining evidence that the elements of the HACCP plan are effec tive 1811  
 1812  
2.16  1813  
verification  1814  
application of methods, procedures, tests and other evaluations, in addition to monitoring 1815  
to determine compliance with the HACCP plan  1816  
 1817  
3 Principles of the HACCP system  1818  
The HACCP system consists of the following seven principles:  1819  
 1820  
3.1  Principle 1  1821  
Conduct a hazard analysis.  1822  
 1823  
3.2  Principle 2  1824  
Determine the Critical Control Points (CCPs).  1825  
 1826  
3.3  Principle 3  1827  
Establish critical limit(s).  1828  
 1829  
3.4 Principle 4  1830   
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 Establish a system to monitor control of the CCP.  1831  
 1832  
3.5  Principle 5  1833  
Establish the corrective action to be taken when monitoring indicates that a particular CCP 1834  
is not under control.  1835  
 1836  
3.6 Principle 6  1837  
Establish procedures for verification to confirm that the HACCP system is working 1838  
effectively.  1839  
 1840  
3.7 Principle 7  1841  
Establish documentation con cerning all procedures and records appropriate to these 1842  
principles and their application.  1843  
 1844  
 1845  
 1846  
 1847  
 1848  
 1849  
 1850  
 1851  
 1852  
 1853  
 1854  
 1855  
 1856  
 1857  
 1858  
 1859  
 1860  
GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM  1861  
 1862  
Introduction  1863  
 1864  
Prior to application of HACCP to any sector of the food chain, that sector should have in 1865  
place prerequisite programs such as good hygienic practices according to the Codex General 1866  
Principles of Food Hygiene, the appropriate Codex Codes of Practice, and appropriate food 1867  
safety requirements. These prerequisite programs to H ACCP, including training, should be 1868  
well established, fully operational and verified in order to facilitate the successful 1869  
application and implementation of the HACCP system.  1870  
 1871   
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 For all types of food business, management awareness and commitment is necessary  for 1872  
implementation of an effective HACCP system. The effectiveness will also rely upon 1873  
management and employees having the appropriate HACCP knowledge and skills.  1874  
 1875  
During hazard identification, evaluation, and subsequent operations in designing and 1876  
applyi ng HACCP systems, consideration must be given to the impact of raw materials, 1877  
ingredients, food manufacturing practices, role of manufacturing processes to control 1878  
hazards, likely end -use of the product, categories of consumers of concern, and 1879  
epidemiologi cal evidence relative to food safety.  1880  
 1881  
The intent of the HACCP system is to focus control at Critical Control Points (CCPs). 1882  
Redesign of the operation should be considered if a hazard which must be controlled is 1883  
identified but no CCPs are found.  1884  
 1885  
HACCP sho uld be applied to each specific operation separately. CCPs identified in any given 1886  
example in any Codex Code of Hygienic Practice might not be the only ones identified for a 1887  
specific application or might be of a different nature. The HACCP application shou ld be 1888  
reviewed and necessary changes made when any modification is made in the product, 1889  
process, or any step.  1890  
 1891  
The application of the HACCP principles should be the responsibility of each individual 1892  
businesses. However, it is recognised by governments and businesses that there may be 1893  
obstacles that hinder the effective application of the HACCP principles by individual 1894  
business. This is particularly relevant in small and/or less developed businesses. While it is 1895  
recognized that when applying HACCP, flexibili ty appropriate to the business is important, 1896  
all seven principles must be applied in the HACCP system. This flexibility should take into 1897  
account the nature and size of the operation, including the human and financial resources, 1898  
infrastructure, processes, k nowledge and practical constraints.  1899  
 1900  
Small and/or less developed businesses do not always have the resources and the necessary 1901  
expertise on site for the development and implementation of an effective HACCP plan. In 1902  
such situations, expert advice should be obtained from other sources, which ma y include: 1903  
trade and industry associations, independent experts and regulatory authorities. HACCP 1904  
literature and especially sector -specific HACCP guides can be valuable. HACCP guidance 1905  
developed by experts relevant to the process or type of operation may p rovide a useful tool 1906  
for businesses in designing and implementing the HACCP plan. Where businesses are using 1907  
expertly developed HACCP guidance, it is essential that it is specific to the foods and/or 1908  
processes under consideration. More detailed information  on the obstacles in implementing 1909  
HACCP, particularly in reference to SLDBs, and recommendations in resolving these 1910  
obstacles, can be found in “Obstacles to the Application of HACCP, Particularly in Small and 1911  
Less Developed Businesses, and Approaches to Ov ercome Them” (document in preparation 1912  
by FAO/WHO).  1913   
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  1914  
The efficacy of any HACCP system will nevertheless rely on management and employees 1915  
having the appropriate HACCP knowledge and skills, therefore ongoing training is 1916  
necessary for all levels of employees a nd managers, as appropriate.  1917  
 1918  
Application  1919  
 1920  
The application of HACCP principles consists of the following tasks as identified in the Logic 1921  
Sequence for Application of HACCP (Diagram 1).  1922  
 1923  
1. Assemble HACCP team  1924  
 1925  
The food operation should assure that the appr opriate product specific knowledge and 1926  
expertise is available for the development of an effective HACCP plan. Optimally, this may 1927  
be accomplished by assembling a multidisciplinary team. Where such expertise is not 1928  
available on site, expert advice should be  obtained from other sources, such as, trade and 1929  
industry associations, independent experts, regulatory authorities, HACCP literature and 1930  
HACCP guidance (including sector -specific HACCP guides). It may be possible that a well - 1931  
trained individual with access  to such guidance is able to implement HACCP inhouse. The 1932  
scope of the HACCP plan should be identified. The scope should describe which segment of 1933  
the food chain is involved and the general classes of hazards to be addressed (e.g. does it 1934  
cover all classes  of hazards or only selected classes).  1935  
 1936  
2. Describe product  1937  
 1938  
A full description of the product should be drawn up, including relevant safety information 1939  
such as: composition, physical/chemical structure (including Aw, pH, etc), microcidal/static 1940  
treatments  (heat treatment, freezing, brining, smoking, etc), packaging, durability and 1941  
storage conditions and method of distribution. Within businesses with multiple products, 1942  
for example, catering operations, it may be effective to group products with similar 1943  
char acteristics or processing steps, for the purpose of development of the HACCP plan.  1944  
3. Identify intended use  1945  
 1946  
The intended use should be based on the expected uses of the product by the end user or 1947  
consumer. In specific cases, vulnerable groups of the popul ation, e.g. institutional feeding, 1948  
may have to be considered.  1949  
 1950  
4. Construct flow diagram  1951  
 1952  
The flow diagram should be constructed by the HACCP team (see also paragraph 1 above). 1953  
The flow diagram should cover all steps in the operation for a specific product . The same 1954  
flow diagram may be used for a number of products that are manufactured using similar 1955   
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 processing steps. When applying HACCP to a given operation, consideration should be given 1956  
to steps preceding and following the specified operation.  1957  
 1958  
5. On -site  confirmation of flow diagram  1959  
 1960  
Steps must be taken to confirm the processing operation against the flow diagram during 1961  
all stages and hours of operation and amend the flow diagram where appropriate. The 1962  
confirmation of the flow diagram should be performed by a person or persons with 1963  
sufficient knowledge of the processing operation.  1964  
 1965  
6. List all potential hazards associated with each step, conduct a hazard analysis, and 1966  
consider any measures to control identified hazards  1967  
(SEE PRINCIPLE 1)  1968  
 1969  
The HACCP team (see “assemble HACCP team” above) should list all of the hazards that may 1970  
be reasonably expected to occur at each step according to the scope from primary 1971  
production, processing, manufacture, and distribution until the point of consumption.  1972  
 1973  
The HACCP team  (see “assemble HACCP team”) should next conduct a hazard analysis to 1974  
identify for the HACCP plan, which hazards are of such a nature that their elimination or 1975  
reduction to acceptable levels is essential to the production of a safe food.  1976  
 1977  
In conducting the  hazard analysis, wherever possible the following should be included:  1978  
• the likely occurrence of hazards and severity of their adverse health effects;  1979  
• the qualitative and/or quantitative evaluation of the presence of hazards;  1980  
 survival or multiplication o f micro -organisms of concern;  1981  
• production or persistence in foods of toxins, chemicals or physical agents; and,  1982  
• conditions leading to the above.  1983  
 1984  
Consideration should be given to what control measures, if any exist, can be applied to each 1985  
hazard.  1986  
More t han one control measure may be required to control a specific hazard(s) and more 1987  
than one hazard may be controlled by a specified control measure.  1988  
 1989  
7. Determine Critical Control Points  1990  
(SEE PRINCIPLE 2)  1991  
There may be more than one CCP at which control is ap plied to address the same hazard. 1992  
The determination of a CCP in the HACCP system can be facilitated by the application of a 1993  
decision tree (e.g., Diagram 2), which indicates a logic reasoning approach. Application of a 1994  
decision tree should be flexible, give n whether the operation is for production, slaughter, 1995  
processing, storage, distribution or other. It should be used for guidance when determining 1996   
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 CCPs. This example of a decision tree may not be applicable to all situations. Other 1997  
approaches may be used. T raining in the application of the decision tree is recommended.  1998  
 1999  
If a hazard has been identified at a step where control is necessary for safety, and no control 2000  
measure exists at that step, or any other, then the product or process should be modified at 2001  
that step, or at any earlier or later stage, to include a control measure.  2002  
 2003  
8. Establish critical limits for each CCP  2004  
(SEE PRINCIPLE 3)  2005  
Critical limits must be specified and validated for each Critical Control Point. In some cases 2006  
more than one critical limit will be elaborated at a particular step. Criteria often used 2007  
include measurements of temperature, time, moisture level, pH, Aw, available chlorine, and 2008  
sensory parameters such as visual appearance and texture.  2009  
 2010  
Where HACCP guidance developed by exper ts has been used to establish the critical limits, 2011  
care should be taken to ensure that these limits fully apply to the specific operation, product 2012  
or groups of products under consideration. These critical limits should be measurable.  2013  
 2014  
9. Establish a monito ring system for each CCP  2015  
(SEE PRINCIPLE 4)  2016  
Monitoring is the scheduled measurement or observation of a CCP relative to its critical 2017  
limits. The monitoring procedures must be able to detect loss of control at the CCP. Further, 2018  
monitoring should ideally prov ide this information in time to make adjustments to ensure 2019  
control of the process to prevent violating the critical limits. Where possible, process 2020  
adjustments should be made when monitoring results indicate a trend towards loss of 2021  
control at a CCP. The ad justments should be taken before a deviation occurs. Data derived 2022  
from monitoring must be evaluated by a designated person with knowledge and authority 2023  
to carry out corrective actions when indicated. If monitoring is not continuous, then the 2024  
amount or freq uency of monitoring must be sufficient to guarantee the CCP is in control. 2025  
Most monitoring procedures for CCPs will need to be done rapidly because they relate to 2026  
online processes and there will not be time for lengthy analytical testing. Physical and 2027  
chem ical measurements are often preferred to microbiological testing because they may be 2028  
done rapidly and can often indicate the microbiological control of the product.  2029  
 2030  
All records and documents associated with monitoring CCPs must be signed by the 2031  
person(s) doing the monitoring and by a responsible reviewing official(s) of the company.  2032  
 2033  
10. Establish corrective actions  2034  
(SEE PRINCIPLE 5)  2035  
Specific corrective actions must be developed for each CCP in the HACCP system in order to 2036  
deal with deviations when they oc cur. 2037  
 2038   
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 The actions must ensure that the CCP has been brought under control. Actions taken must 2039  
also include proper disposition of the affected product. Deviation and product disposition 2040  
procedures must be documented in the HACCP record keeping.  2041  
 2042  
11. Establi sh verification procedures  2043  
(SEE PRINCIPLE 6)  2044  
Establish procedures for verification. Verification and auditing methods, procedures and 2045  
tests, including random sampling and analysis, can be used to determine if the HACCP 2046  
system is working correctly. The freq uency of verification should be sufficient to confirm 2047  
that the HACCP system is working effectively.  2048  
 2049  
Verification should be carried out by someone other than the person who is responsible for 2050  
performing the monitoring and corrective actions. Where certain verification activities 2051  
cannot be performed in house, verification should be performed on behalf of the business 2052  
by external experts or qualified third parties.  2053  
 2054  
Examples of verification activities include:  2055  
• Review of the HACCP system and plan and its rec ords;  2056  
• Review of deviations and product dispositions;  2057  
• Confirmation that CCPs are kept under control.  2058  
 2059  
Where possible, validation activities should include actions to confirm the efficacy of all 2060  
elements of the HACCP system.  2061  
 2062  
12. Establish Documentation and Record Keeping  2063  
(SEE PRINCIPLE 7)  2064  
Efficient and accurate record keeping is essential to the application of a HACCP system. 2065  
HACCP procedures should be documented. Documentation and record keeping should be 2066  
appropriate to the nature and size of the operat ion and sufficient to assist the business to 2067  
verify that the HACCP controls are in place and being maintained. Expertly developed 2068  
HACCP guidance materials (e.g. sector -specific HACCP guides) may be utilised as part of the 2069  
documentation, provided that those  materials reflect the specific food operations of the 2070  
business.  2071  
 2072  
Documentation examples are:  2073  
 Hazard analysis;  2074  
 CCP determination;  2075  
 Critical limit determination.  2076  
 2077  
Record examples are:  2078  
• CCP monitoring activities;  2079  
• Deviations and associated corrective action s; 2080   
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 • Verification procedures performed;  2081  
• Modifications to the HACCP plan;  2082  
 2083  
An example of a HACCP worksheet for the development of a HACCP plan is attached as 2084  
Diagram 3. A simple record -keeping system can be effective and easily communicated to 2085  
employees. It may be integrated into existing operations and may use existing paperwork, 2086  
such as delivery invoices and checklists to record, for example, product temperatures.  2087  
 2088  
Training  2089  
 2090  
Training of personnel in industry, government and academia in HACCP principles and 2091  
applications and increasing awareness of consumers are essential elements for the effective 2092  
implementation of HACCP. As an aid in developing specific training to support a H ACCP plan, 2093  
working instructions and procedures should be developed which define the tasks of the 2094  
operating personnel to be stationed at each Critical Control Point.  2095  
 2096  
Cooperation between primary producer, industry, trade groups, consumer organisations, 2097  
and responsible authorities is of vital important. Opportunities should be provided for the 2098  
joint training of industry and control authorities to encourage and maintain a continuous 2099  
dialogue and create a climate of understanding in the practical application o f HACCP.  2100  
 2101  
 2102  
 2103  
 2104  
 2105  
 2106  
 2107  
 2108  
 2109  
 2110  
 2111  
Diagram 1  2112  
Logic Sequence for Application of HACCP  2113  
 2114   
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  2115  
 2116  
 2117  
 2118  
 2119  
 2120  
 2121  
 2122  
 2123  
 2124  
 2125  
 2126  
 2127  
 2128  
 2129  
 2130  
 2131  
 2132  
 2133  
 2134  
 2135  
 2136  
 2137  
 2138  
 2139  
 2140  
 2141  
 2142  
 2143  
 2144  
 2145  
 2146  
 2147  
 2148  
 2149  
 2150  
 2151  
 2152  
 2153  
Diagram 2  2154  
Example of Decision Tree to Identify CCPs  2155  
 
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 (answer questions in sequence)  2156  
Diagram 3  2157  
 
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 Example of a HACCP Worksheet  2158