PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 1 FOREWORD  1 
 2 
With the implementation of the Food Safety Act (FSA) of 2013, the role and contribution  3 
of standards in ensuring food safety from the farm level up to post -harvest stage of 4 
agricultural commodities has never been more relevant.   Similar to melons , wherein the 5 
produce is sold either as a whole or in its fresh -cut form, there are several reported 6 
incidences of food recall due to Salmonella contamination of fresh papaya.  7 
 8 
In this regard, food safety hazards at the farm level can be addressed by adher ence to 9 
Code of Good Agricultural Practices (GAP) for Papaya Production.  While food safety  10 
issues at the postharvest and /or minimal processing stage for fresh -cut papaya, the 11 
relevant provisions of Good Manufacturing Practices (GMP) can be considered 12 
appl icable.  13 
 14 
The Bureau of Agriculture and Fisheries Standards, in collaboration with the experts of 15 
the Technical Working Group (TWG), developed the Code of Good Agricultural Practices 16 
(GAP ) for Papaya.  The Special Order No. 189 series of 2014 authorized the creation and 17 
establishment of  the TWG, which is tasked to draft the standard, facilitate public 18 
consultative meetings and  finalize the Code of GAP.  The members of the TWG include 19 
experts from the Bureau of Plant Industry (BPI) and academic institution par ticularly 20 
University of the Philippines Los Baños (UPLB).  21 
 22 
This Code provides general recommendations to allow flexible and uniform adoption 23 
even when production practices and environmental conditions are diverse. Therefore, 24 
this Code is also applicable to  micro, small and medium scale  operations of the  25 
producers.  26 
 27 
28  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 2 INTRODUCTION  29 
 30 
In the Philippines, there are currently  seven (7)  commercial varieties of papaya sold for  31 
human  consumption.  These are Cavite Special, Morado, Solo , Sinta , Cariñosa, Red Lady 32 
and R ed Royale .  Papayas  from these varieties  are: sold fresh either in its  whole  or 33 
fresh -cut form  for direct consumption; or sold to food industries for further processing .  34 
The fresh -cut form of papayas, however , are  gaining popularity with consumers and can  35 
often be found in supermarkets and in food carts.    36 
 37 
In order to gain perspective on the potential of the fresh -cut papaya industry in the 38 
Philippines, the same  industry in the United States of America (USA) was  used for 39 
reference.   The fresh -cut sector i n the USA registered an annual $12 billion in sales in 40 
the past few years making it  the fastest growing segment  in the fresh agricultural 41 
commodity sector  (USFDA, 2008) .   42 
 43 
During the same review of the industry in the USA, reports of foodborne illness 44 
outbreaks were encountered.  From the period of 1996 to 2006, 72 reported illness 45 
outbreaks were associated with the consumption of fresh produce ( USFDA, 2008). Of 46 
these produce related outbreaks;  25 percent implicated fresh -cut produce.   It can be 47 
further de duced from the reports that processing fresh produce into fresh -cut products 48 
appears to increase the risk of bacterial growth and contamination  since the natural 49 
exterior barrier of the produce is already removed .  Other incidences further correlated 50 
the s urface integrity of the fruit and pathogen growth.  With these premises, proper 51 
sanitation procedures were implemented  to significantly decrease the potential for  52 
pathogenic  contamination  (USFDA, 2008) . 53 
 54 
Considering the trade potential of fresh papaya, inc luding its fresh -cut form, and the 55 
food safety issues linked with it, the drafting of the Philippine National Standard (PNS) 56 
Code of Good Agricultural Practice (GAP)  for Papaya  took into account existing 57 
international guidelines as basis  or references.  These include the Codex Code of Hygienic 58 
Practice for Fresh Fruits and Vegetables  (CAC/RCP 53:2003) and its Annex (Annex I for 59 
Ready -to-eat Fresh Pre -cut Fruits and Vegetables), ASEAN Code of Good Agricultural 60 
Practices (GAP), and Philippine National Standard  (PNS) Code of Good Agricultural 61 
Practices (GAP) for Fruits and Vegetables (PNS 49:2011).  62 
 63 
In essence, t his Code addresses the essential principles of food safety applicable to 64 
primary production, postharvest, transport operations, and minimal processing ( i.e. 65 
fresh -cut) operations. It encompasses applicable provisions relevant to Good Hygienic 66 
Practices (GHP) and Good Manufacturing Practices (GMP) that will help minimize 67 
microbial , chemical and physical  hazards associated with all stages of production to 68 
minimal processing of fresh papaya . 69 
 70 
 71 
72  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 3 SECTION 1 - OBJECTIVE  73 
 74 
This Code addresses Good Agricultural Practices (GAP) that will provide specific 75 
guidance on how to minimize microbial, chemical and physical hazards associated with 76 
all stages of the primary  production, postharvest operations, and transportation of fresh 77 
papaya . The Standard further takes into account as far as practicable  the relevant 78 
practices pertaining to Good Manufacturing Practices (GMP)  associated with minimal 79 
processing operations.    80 
 81 
 82 
SECTION 2 - SCOPE, USE AND DEFINITIONS  83 
 84 
2.1 Scope  85 
 86 
This Standard covers general practices  for the production and primary processing of 87 
papaya  cultivated for human consumption, particularly those that will be consumed 88 
fresh  whether in its whole or fresh -cut form ; or those that will be further processed .  89 
Specifically, this Code is applicable to papaya  that is  field -grown.    It concentrates  on 90 
microbial and chemical hazards and addresses physical hazards only in which can be 91 
relate d to GAP and GMP  during primar y production and minimal  processing of the 92 
commodity .  93 
 94 
This Code does not provide recommendations on handling practices to maintain the 95 
safety of papaya  at wholesale, retail, and food  services or in the home . 96 
2.2 Use  97 
 98 
This Code and its Annex follows the format of the Codex Code of Hygienic Practice for 99 
Fresh Fruits and Vegetables (CAC/RCP 53 -2003) and the Annex for Ready -to-Eat Fresh 100 
Pre-Cut Fruits and Vegetables .  It also t akes into consideration the relevant practices in 101 
the Philippine National Standard  (PNS) Code of Good Agricultural Practices for Fresh 102 
Fruits and Vegetables (PNS/BAFS 49:2011)  and the Codex Recommended International 103 
Code of Practice -General Principles of Food Hygiene (CAC/RCP 1 -1969, Rev 4:2003) and 104 
other applicable codes.  As such, it s hould be read in conjunction  with these standards . 105 
 106 
It also  covers general practices that are relevant  to the primary production, packing and 107 
transportation  of fresh papaya ; including specific guidance on how to min imize hazards 108 
during primary and minimal  processing of papaya  for fresh -cut market.  109 
 110 
2.3 Definitions  111 
For the purpose of this Code, the following term s are defined:  112 
 113 
Agricultural worker  114 
Any person that undertakes one or more of the following  activities :  cultivation, 115 
harvesting and packing of fre sh fruits and vegetables  116 
 117 
Biological control  118 
The use of competing biologicals (such as insects, microorganisms and/or microbial 119 
metabolites) for the control of mites, pests, plant pathogens and spoilage organisms  120  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 4 Cleaning  121 
The removal of soil, dirt, grease  or other foreign matter  through washing or treatment 122 
with disinfecting agents  123 
 124 
Composting  125 
A managed process where organic materials are subjected to moisture, heat and 126 
microorganisms for a specifi c period to produce a product known as compost  127 
 128 
Cultivation  129 
Any agricultural action or practice of growers to improve the growing conditions of 130 
fresh fruits or vegetables grown in the field or in protected facilities (hydroponic 131 
systems, greenhouses)  132 
 133 
Contamination  134 
Food safety context:  135 
The introduction or transfer  of a food safety hazard to produce or to the inputs that 136 
contact produce, such as soil, water, chemicals, equipment and people  137 
 138 
Environmental context:  139 
The introduction or occurrence of a hazard into the environment  140 
 141 
Farm  142 
Any premise or establishment in w hich fresh fruits and/or vegetables are grown and 143 
harvested and the surroundings under the control of the same management  144 
 145 
Fertilizer  146 
Includes any substance – solid or liquid – or any nutrient element – organic or inorganic 147 
– singly or in combination with o ther materials, which may be applied directly to the 148 
soil or foliar for the purpose of promoting plant growth, increasing crop yield or 149 
improving their quality.  150 
 151 
Field packing  152 
Farm operation that involves placing the p roduce on fiberboard boxes, plastic cr ates or 153 
wooden crates immediately after  harvesting ; some produce is wrapped  prior to this 154 
bulk packaging .  155 
 156 
Fresh -cut produce  157 
Fruit and/or vegetables that have been trimmed and/or peeled and/or cut into 100% 158 
usable product that is bagged or pre-packaged to  offer consumers convenience while 159 
maintaining its freshness .  This is used interchangeably with ‘pre -cut fruit or vegetable’  160 
 161 
Food safety hazard  162 
Any chemical, biological or physical substance or property that can cause fruit and 163 
vegetables to become an un acceptable health risk to consumers  164 
 165 
Grower  166 
The person responsible for the growing and management of the primary production of 167 
fresh fruits and vegetables  168  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 5 Hazard  169 
A biological, chemical or physical agent in, or condition of, food with the potential to 170 
caus e an adverse health and environmental effect/s  171 
 172 
Manure  173 
Animal excrement which may be mixed with litter or other material, which may be 174 
fermented or otherwise,  treated  175 
 176 
Packer  177 
Person responsible for overseeing the  packing  operations  of fresh fruits and vege tables  178 
 179 
Packing  180 
The action of putting fresh fruits and vegetables in a package.  This may take place in a 181 
field or in the establishment such as packinghouse or collection center  182 
 183 
Packing establishment  184 
Any indoor establishment in which fresh fruit a nd veget able receive postharvest 185 
treatment and are then packaged  186 
 187 
Pest  188 
Any species, strain or biotype of plant, animal or pathogenic agent, injurious to plants or 189 
plant products   190 
 191 
Pesticide  192 
Any substance or product, or mixture thereof, including active ingredients , adjuvants 193 
and pesticide formulations, intended to control, prevent, destroy, repel or mitigate 194 
directly of indirectly, any pest.  The term shall be understood to include insecticide, 195 
fungicide, bactericide, nematocide, herbicide, molluscicide, avicide, r odenticide, plant 196 
growth regulator, defoliant, desiccant and the like.  197 
 198 
Potable water  199 
Water that meets the quality standards of drinking water suitable for human 200 
consumption as approved by World Health Organization  (WHO ) or equivalent 201 
regulations  202 
 203 
Primary production  204 
Those steps involved in the growing and harvesting of papaya  for example  planting, 205 
irrigation, application of fertilizers , application of agricultural chemicals . 206 
 207 
Primary Processing  208 
Those steps involved from  receiving of  raw materials  to preparation  for post - 209 
production activities that includes handling and preparation of papaya  e.g., cleaning to 210 
make it suitable for direct human consumption or further processing  211 
 212 
Processor  213 
Person responsible for the management of activities associated with production of 214 
ready -to-eat fresh  -cut papaya  215 
 216  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 6 Risk  217 
A function of the probability of an adverse health effect and the severity of that effect, 218 
consequential to a hazard in food   219 
 220 
Production Area  221 
Site where the crops is grown  222 
 223 
Traceability  224 
The ability to follow the movement of produce through the specified stages of 225 
production and distribution  226 
 227 
 228 
SECTION 3 - PRIMARY PROD UCTION  229 
 230 
In each primary production area, it is necessary to consider particular agricultural 231 
practices that will ensure safe production of papaya that will be eaten fresh  either in its  232 
whole or fresh -cut form .  Various conditions are taken into considerati on like those that 233 
are specific to a production area and/or production system .  Procedures associated with 234 
primary production should be conducted under good hygienic conditions to minimize 235 
potential hazards to health due to the contamination of papaya.  236 
 237 
3.1 Planting material  238 
 239 
Planting materials or seedlings should be reasonably free of visible signs of pests and 240 
diseases  and of good health status . Only  disease -tolerant, high yielding and good quality 241 
planting materials should be distributed or released by n urseries/propagation centers 242 
to the farmers.  Other factors that will contribute in reducing occurrence and impact of 243 
pests to selected planting material and its growing conditions  should be considered.  244 
 245 
Farmers may opt to obtain their planting materials f rom outside sources.  Outside 246 
sourcing of planting materials is usually decided on  due to numerous factors that 247 
include:  unavailability  of on -farm sources , unavailability  of stable cultivar and size of 248 
the area to be planted .  For hybrid varieties, NSIC re gistered vari eties / seeds are 249 
recommended.  In cases where domestic transport of plants / plant products and/or 250 
planting materials  are necessary, movement of planting materials should comply with 251 
existing regulations of the Bureau of Plant Industry – Plant  Quarantine Service (BPI - 252 
PQS) to prevent the proliferation of infection and infestation.  253 
 254 
Papaya is not a direct -seeded crop.  Nursery -grown seedlings are transplanted in the 255 
field to have a uniform stand ; and u sually, germination  of papaya seeds takes two  (2) 256 
weeks.  257 
 258 
To guide construction of nurseries, the following factors should be considered: 259 
separation  of nurseries  from storage facilities of chemicals and fertilizers ; distance from 260 
housing and packaging  facilities ; and enclosure and barrier  to prevent  the entry of stray 261 
animals which may transfer pest/diseases.  262 
 263 
 264  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 7 3.2 Environmental Hygiene  265 
 266 
One of the key features of sustainable farming is continuous integration of site -specific 267 
knowledge and practical experiences into future management planning and 268 
prac tices.  This section is intended to ensure that the land, buildings , water, soil  and 269 
other facilities, which constitute the fabric of the farm, are properly managed to ensure 270 
safe production of papaya and protection of the environment.  271 
 272 
3.2.1 Location of P roduction Site  273 
 274 
Where ver possible, potential sources of contamination from the environment should be 275 
identified. In particular, primary production should not be carried out in areas where 276 
the presence of potentially harmful substances would lead to an unac ceptable level of 277 
such substances in or on papaya  after harvest.   Furthermore, areas, which show signs of 278 
soil borne diseases for papaya, should be avoided.  279 
  280 
In evaluating the production site for potential sources of contamination, the following 281 
are to be  considered:  282 
 Previous land use;  283 
 Level of nutrient;  284 
 Slope and potential for run -off from nearby fields;  285 
 Proximity to high risk production sites (animal production facilities, hazardous 286 
waste sites , cemeteries,  and mining areas); potential microbial hazards including 287 
faecal contamination and contamination by organic waste and potential 288 
environmental hazards that could be carried to the growing site;  289 
 The access of farm and wild animals to the site and to water sources used for 290 
primary production is a potential  source of contamination. Efforts should be 291 
made to protect papaya -growing areas from animals. As far as possible, domestic 292 
and wild animal s should be excluded from the production area in compliance 293 
with the local and national environmental and animal prot ection regulations.   294 
 Likewise, feeding of papaya by wild animals does not only injure the fruit but 295 
may also serve as entry of microbial contamination.  Thus, intrusion of wild 296 
animals especially birds and bats should be prevented by site harvesting the 297 
papaya at color break stage or Phil ippine  Color Index (PCI) No. 2.  298 
 299 
If previous land use  cannot be identified, or the examination of the growing or adjoining 300 
sites leads to the conclusion that potential hazards exist ; the sites should be analyzed  301 
for contam inants of concern. If the contaminants are beyond the allowable level s and 302 
corrective or preventative actions have not been taken to minimize potential hazards, 303 
the sites should not be used until corrective /control measures are implemented . 304 
 305 
Other consider ations which may affect the cultural management practices include the 306 
following soil and climatic requirements:  307 
 Papaya should be planted in open areas. Although it may be planted in areas with 308 
partial shading, it generally prefers open areas;  309 
 Rainfall – well distributed throughout the year or 2.54 cm per week;  310 
 Time of planting – onset of rainy season  or when water is available;  311  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 8  Orientation of planting - preferably east west;  312 
 Wind – Papaya cannot stand strong winds; moderate wind speed is ideal to keep 313 
the plants dry and prevent  fungal infection.  In case of strong wind, windbreaks 314 
or props are necessary . In cases where the farmers opt  to plant windbreaks, 315 
rows  may be planted at an interval distance, which  is 20  times the height of the 316 
tree. It is preferabl e that windbreaks are planted prior to planting papayas.  If 317 
this is not feasible, it is recommended to plant papaya in  areas w here there are 318 
established wind breaks ; 319 
 Soil drainage – well drained. Papaya plants are sensitive to water logging . To 320 
prevent  water logging,  hilling up should be practiced or drainage between rows 321 
should be provided;  322 
 pH – optimum pH is at 5.5 to 6.5 ; 323 
 Temperature – optimum temperature range is from 21 °C to 33 °C; 324 
 Elevation – low to mid -level elevation in open to partially shaded areas . 325 
Optimum elevation is not higher than 500 meter above sea level (MASL) ; 326 
 Topography – flat to moderate rolling ; 327 
 Water availability – near sources of irrigation water ; 328 
 Soil type – silty loam to clay loam, well drain ed and rich in organic matter ;  329 
 Depth of soil – 1 meter; and  330 
 Production area  – preferably accessible for transportation  331 
 332 
3.2.2 Production Site Preparation   333 
During land preparation , potential sources of microbial and/or chemical 334 
contaminations  brought about by  conduct of various operation s should be identified.  In 335 
particular, farm machineries should be checked for possible leakage .   336 
 337 
For open field planting, the land is usually plowed and harrowed twice to ensure that 338 
the soil is well pulverized. At this particular stage, canals may be constructe d to provide 339 
drainage and  remove excess water. Furthermore, o rganic fertilizer s and/or manure  340 
when used  as basal application must  be fully decomposed , spread and incorporated in 341 
the soil during land preparation.  342 
 343 
After land preparation and in the course of  planting, a planting distance of 2.5m x 1.6m 344 
to 3.0m x 2.0m is recommended.  This may be increased depending whether papaya is 345 
to be inter -cropped with coconut and other crops.   Regardless of the previous 346 
considerations and i n order to ensure proper frui t production, the following practices 347 
are recommended:  348 
 Farmers growing hybrid varieties – One plant per hill is planted; and  349 
 For open -pollinated varieties (OPV) – There should be three (3)  plant s per hill.  350 
In flowering stage, one (1) vigorous female or he rmaphrodite plant per hill is 351 
retained and the rest are removed.   352 
 353 
When deciding to plant intercrops  between papaya plants , care should be taken to 354 
ensure that these intercrops will not be an alternate source of pests and diseases.  355 
 356 
 357 
 358  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 9 3.2.3  Field Sanitation  359 
 360 
Growers and agricultural workers should carry out field sanitation activities especially 361 
in the production area.  Fields should be regularly c lean ed to  minimize the spread of 362 
pests and diseases.  Diseased, senescent and dried leaves should be frequently  removed, 363 
buried or burned as these may harbor pests and diseases.  364 
 365 
3.3 Hygienic Production of Papaya  366 
 367 
3.3.1 Agricultural input requirements  368 
 369 
Agricultural inputs (water, fertilizer, agricultural chemicals, and the like ) should not 370 
contain microbial or chemi cal contaminants as defined under the General Principles of 371 
Food Hygiene (CAC/RCP 1 -1969) and at levels that may adversely affect the safety of 372 
papaya.  373 
 374 
3.3.1.1 Water for primary production  375 
 376 
Growers should identify the primary and secondary sources of wate r used in the farm ; 377 
and assess its  risk for microbial and chemical contamination and suitability for intended 378 
use. Once assessment is conducted, growers should be able to identify corrective actions 379 
to prevent or minimize contamination (e.g. , from livestoc k, sewage treatment, human 380 
habitation,  activities of neighboring farms ). 381 
 382 
For purposes of irrigation, the frequency of delivery will depend on the temperature 383 
and climate of the area, in order  to maintain fruit quality and reduce flower drop,  or 384 
fruit drop .  Weekly irrigation is recommended especially during dry months.  However, 385 
excessive irrigation should be avoided to reduce the occurrence of fungal infection.  386 
 387 
To conserve soil moisture and control weeds, mulching using plastic or rice straw may 388 
be pract iced.  389 
 390 
3.3.1.1.1  Water for fertilizers, pest control and other agricultural chemicals  391 
 392 
Water used for the application of water -soluble fertilizers and agricultural chemicals in 393 
the field and those used during post harvest operations  should not contain micr obial 394 
contaminants at levels that may adversely affect safety of papaya.  Special attention to 395 
water quality should be considered when using agricultural chemical delivery 396 
techniques (e.g. sprayers) that expose the edible portion of papaya  directly to water .  397 
 398 
3.3.1.2 Manure, biosolids and other natural fertilizers  399 
 400 
The use of manure and other natural fertilizers or commercial organic fertilizers in 401 
papaya production should be managed to limit the potential for microbial and chemical 402 
contamination.  If the i nputs to be used are contaminated with heavy metals or other 403 
chemicals at levels that may affect safety, these should not be used.    404 
 405  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 10 Growers and agricultural workers should not use untreated solid nor liquid manure 406 
because foodborne pathogens can persist in soils for long periods of time.  In cases 407 
when the farm produces its own organic inputs, proper treatment procedures should be 408 
followed  to reduce or eliminate the pathogens present in the raw material and to 409 
minimize the probability of contaminating the  produce.  A record of treatment 410 
procedures, including the raw materials used should be kept. The location of the 411 
composting site should also consider the slope and proximity to  production areas so as  412 
to prevent cross -contamination from runoff or leaching.  413 
 414 
The following factors may be useful in deciding the appropriate kind of fertilizer or the 415 
amount needed to be applied:  crop demand and available nutrients from the soil, farm 416 
manure and other crop residues  and soil analysis .  In the absence of soil anal ysis, Table  417 
1 below shows the recommended rate of fertilizer application depending on the age of 418 
papaya plant.  419 
 420 
Table 1.  Recommended fertilizer application for papaya  421 
Age of Plant  Fertilizer rate  Fertilizer material  
Transplanting  50g/plant  Ammonium sul fate (21 -0-0) 
2nd to 6th month  100g/plant  Complete fertilizer (14 -14-14) 
4th month  20-40g / plant  Borax  
Every 2 months thereafter, apply 
Borax at 20g/plant  
7th month onwards  200g / plant  Complete fertilizer (14 -14-14) 
 100g/plant   Ammonium sulfate (21 -0-0) 
 422 
In order to prevent  contamination  of the produce, correct application and proper 423 
storage procedures of fertilizers should be followed.  424 
 425 
Human manure and urine are not allowed.  426 
 427 
3.3.1.3 Control of Pests and Diseases  428 
 429 
3.3.1.3.1  Diseases  430 
Diseases such a s those due to bacterium, several species of fungi, nematodes, and a 431 
virus  affect sustainable and profitable production of papaya. Generally, t hese diseases 432 
inflict damage  at various stages that commence when papaya is still in seedbed, after it 433 
is transpl anted, during flowering and fruiting stages , and even when it is already 434 
harvested .  435 
 436 
In order to control known diseases, the following are recommended:  437 
 Papaya ring spot virus (PRSV ) - PRSV infected plants should be  removed once  438 
symptoms are observed.  Uprooting and burning or burying the entire plant 439 
disposes plant or plant parts .  Tools that were used to cut infected plants (e.g., 440 
deleafing, cutting of old leaves, etc.) must be sanitized by dipping the tools in 10% 441 
chlorine solution (sodium hypochlorite ) or 70% alcohol  before using  in other plants.  442 
One of the preventive measures is to avoid planting crops that serves as alternate 443 
hosts to aphids, which are vectors of PRSV.  444  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 11  Bacterial crown rot (BCR) – Infected plant or plant parts are disposed by uprooting  445 
and burning or burying the entire plant.  446 
 Phytophthora rot, damping off – Papaya are planted in well -drained soil to reduce or 447 
prevent infection.  448 
 449 
3.3.1.3.2  Insect  Pests  450 
 451 
Eighteen (18) different species of insect and nine (9) mite species have been reporte d to 452 
infest papaya.  However, only a few species maybe considered as major pests.  453 
 454 
In order to control known major pests, the following are recommended:  455 
 Mites – Upon early detection of damage due to  mites, infested plants are removed 456 
and burnt thereafter.  457 
 Fruit fly –Sanitation is practiced by disposing fallen fruits which serves as hosts to 458 
the larvae of fruit flies.  459 
 460 
3.3.1.3.3  Agricultural chemicals  461 
 462 
Growers should only use  agricultural chemicals, which are approved and authorized  by 463 
the Fertilizer and Pes ticide Authority (FPA)  and should use them according to 464 
manufacturer’s instructions and for its intended purpose. Residues should not exceed  465 
maximum residue level (MRL) as established by the Codex Alimentarius Commission , 466 
ASEAN  or by the Philippine Nationa l Standard (PNS) .  467 
 468 
Growers should refer to the Section 4.6 (Cro p Protection)  of the PNS Code of Good 469 
Agricultural Practices for Fresh Fruits and Vegetables (PNS/BAFPS 49:2011) for 470 
practices pertaining to pesticide management.  471 
 472 
3.3.1.3.2  Biological control  473 
 474 
Environmental and consumer safety should be considered when using competing 475 
biological organisms and/or their metabolites to control of pests, mites, plant pathogens 476 
and spoilage organisms in papaya  production. Growers should only use biological 477 
control agents, which are authorized for the cultivation of papaya  and should use them 478 
for its intended purpose and according to the manufacturer’s instructions.  479 
 480 
Registration of biological control agents is based on existing regional and national 481 
standards on th e Regulation, Use and Trade of Biological Control Agents (BCA).  482 
 483 
3.3.2 Personnel Health, Hygiene and Sanitary Facilities  484 
 485 
All agricultural workers including contractors or visitors should act in accordance with 486 
the appropriate sections of the Recommended I nternational Code of Practice – General 487 
Principles of Food Hygiene (CAC/RCP 1 – 1969)  to maintain an appropriate degree of 488 
personal cleanliness; operation operate in an appropriate manner  and to ensure that 489 
those who come directly in contact with fresh pap aya during or after harvesting are not 490 
likely to contamin ate the product/produce . 491  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 12  492 
In particular, attention should be given to availability of hand -washing facilities with 493 
provisions of soap and clean running w ater during harvesting and post harvest handlin g 494 
operations.  When gloves  are used in the operation , there should be a proper and 495 
documented procedure  especially on regular cleaning and sanitation.   If disposable 496 
gloves are used, the se should be discarded when torn, soiled, or otherwise 497 
contaminated.  498 
 499 
Training should be conducted annually and according to hygiene instructions.  Evidence 500 
on the conduct of training should be kept.  Moreover, the farm should keep track of 501 
evidence that hygiene instructions are followed.  502 
 503 
Regular environmental and personne l hygiene assessment as well as sanitary inspection 504 
of facilities should be conducted to serve as basis for corrective and preventive actions.    505 
 506 
Subcontractors and visitors should be informed  of relevant procedures on personal 507 
safety and hygiene (e.g. rel evant instructions are in visible place where all visitors or 508 
subcontractors can read them)  509 
 510 
3.3.3 Harvesting  511 
 512 
Harvesting operations and methods should be carried out  in a manner that considers  513 
the possible sources of contamination.   Normally, papaya fruit s are harvest ed when 25  514 
percent  or one-fourth  (¼) of the fruit shows signs of ripening  (Color Break P eel Color 515 
Index  #2).  The pedicel  may be cut using a knife.   Proper handling  should be observed in 516 
order to avoid injury (e.g., cuts, bruises) o f the fruit , which  can provide e ntry point for 517 
microorganisms. Harvested papaya should not be placed in direct contact with the 518 
ground.  Instead, t hese should be placed in harvesting container  where soft padding is 519 
provided in order  to avoid bruising , thus, maintaini ng the quality of papaya.  520 
  521 
Harvested papayas  that are  bruised, damaged, diseased, or over -ripe should be 522 
segregated.  Those that cannot be made safe by further processing should be properly 523 
disposed  by burying under the soil  not only to  avoid contaminatio n of other harvested 524 
fruits but to eliminate the possible hosts of fruit flies . 525 
 526 
During harvesting, a responsible person should be present to supervise the activity at 527 
all times and to ensure that harvesters  observe proper hygiene e.g.  regular  hand 528 
washing . 529 
 530 
3.3.3.1 Equipment Associated with Growing and Harvesting  531 
 532 
Harvesting tools, implements and equipment that have direct contact with the produce 533 
should be  regularly cleaned, disinfected and maintained in good working condition.  534 
 535 
Equipment and containers used for harvesting should be made from non -toxic 536 
materials.  The se should be designed and constructed in a manner that, when necessary, 537 
these can be easily cleaned, disi nfected and maintained to avoid contamination  of the 538 
harvested produce .   539  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 13 When using r eusable harvesting containers, a cleaning and disinfection schedule should 540 
be followed  to ensure that these containers will not be a source of contamination.  A 541 
record of cleaning should be  kept and made  available , as necessary .  Containers that are 542 
damage d and can no longer be kept in a hygienic condition should be disposed 543 
accordingly . 544 
 545 
As far as practicable, harvesting  containers should only be used to contain harvested 546 
produce.  If these containers are used for other  purposes , these must be cleaned and 547 
disinfected as necessary prior to use .  Containers of agrochemicals shall not be used as 548 
harvesting container s. 549 
 550 
 551 
SECTION 4 - HANDLING, STORAGE AND TRANSPORT  552 
 553 
4.1 Preventing Cross Contamination  554 
 555 
Harvested papaya is  susceptible to bruising, damage and conta mina tion during 556 
harvesting and post harvest handling operations.   During  harvest ing, consideration 557 
should be given to the need for additional management;  an example of which is adverse 558 
weather condition that increase s the likelihood of contamination of harv ested  papaya.  559 
 560 
During packing of produce, care must be taken in the field to avoid contaminating 561 
containers or bins due to  exposure to manure or animal feces.  562 
 563 
In cases when there is postharvest washing  operations , clean water should be used.  564 
Papaya shoul d be properly dried before packing to prevent  growth of  fungal pathogens.  565 
And when c leaning aid like sponge  is used , care should be taken to ensure that it is  566 
clean.  567 
 568 
Growers/agricultural workers should continually reinforce the importance of good 569 
hygieni c practices since poor hygienic practices can significantly increase the risk of 570 
contaminating harvested papaya.  571 
 572 
4.2 Field Packaging  573 
 574 
Papaya that will be either sold fresh or for further processing should ensure that field 575 
packing  operations are carried o ut in a way that minimizes and prevents contamin ation 576 
due to contact with soil and manure.   Furthermore, field -packaging of the produce 577 
should be in such a way that it can withstand rough handling during loading and 578 
unloading, compression from the weight o f other containers, impact and vibration 579 
during transport and high humidity during transit.  580 
 581 
Growers  and agricultural workers during this operation should ensure that clean 582 
pallets , containers and cleaning materials of containers are used , and efforts towa rds 583 
ensuring that these containers do not come in contact with the soil and other sources of 584 
contaminants are observed.  585 
 586  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 14 4.3 Storage and transport from the field to the packing/processing facility  587 
 588 
Freshly harvested /field -packed  papaya should be stored and  transported under 589 
conditions that will not expose it to potential  sources of microbial, chemical or physical 590 
contamination s. 591 
 592 
Storage facilities and vehicles for transporting the harvested papaya  should be designed 593 
and constructed  in a mann er that minimiz es damage to the produce  and entry of  pests.  594 
These should be constructed from  non-toxic materials that will permit easy and 595 
thorough cleaning ; and in a manner that will reduce the opportunity for potential 596 
contamination from physical objects such as glass , wood, plastic, and the like.   597 
 598 
Freshly harvested papaya  should not be transported in vehicles used primarily  or 599 
previously  to carry animals, animal manure or bio -solids, pesticides or hazardous 600 
substances/ materials, unless  adequately cleaned and disinfec ted.  601 
 602 
When not in use, clean harvest containers should be covered and kept in a protected 603 
location  604 
 605 
 606 
SECTION 5 - ESTABLISHMENT: DESIGN AND FACILITIES  607 
Refer to the General Principles of Food Hygiene (CAC/RCP 1 -1969, Rev 4 2003) . 608 
 609 
The provisions in this sect ion apply to  operations that involve  off-field packing and 610 
processing (i.e. minimal processing) of papaya as indicated in the above Code:  611 
 612 
5.1 Premises and Lay out  613 
 614 
Harvesting, packing and minimal processing of papaya is a year -round operation. The 615 
design of the processing and packing areas should allow thorough cleaning and 616 
disinfection of food contact surfaces (e.g. , chopping board, tables ) to ensure that 617 
foodborne pathogens do not grow in the facility or on the equipment.   Furthermore , 618 
cleaning  operation s in these  areas  should be conducted separately to avoid cross - 619 
contamination of tools and utensils used in each operation.  620 
 621 
Where feasible, raw material handling areas should be separated from 622 
processing/packing areas.   Meanwhile, areas or  rooms where fin al products are packed 623 
and stored should be maintained to make it as dry as possible. The use of facility where 624 
moisture and humidity is high can enhance the growth and spread of foodborne 625 
pathogens.  626 
 627 
5.2 Drainage and waste disposal  628 
 629 
The processing of fresh-cut papaya generates large quantity of waste that can serve as 630 
food and shelter for pests. Therefore, it is important for the processor to have an 631 
effective waste disposal system.  Equipment used to implement the establishment’s 632 
waste disposal system should be maintained in good condition so it does not become a 633 
source of product contamination.  634  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 15 SECTION 6 -  CONTROL OF OPERATIONS  635 
 636 
6.1 Control of Food Hazards  637 
 638 
It should be recognized that while processing may reduce the level of contamination 639 
initially p resent on the raw materials, it would not be able to guarantee elimination of 640 
such contamination.  641 
 642 
Consequently, the processor should ensure that steps are taken by their suppliers 643 
(growers, harvesters, packers and distributors) to minimize contamination o f the raw 644 
materials during primary production. Processors should ensure that their suppliers 645 
adopt principles outlined in the main text of the standard.  646 
 647 
6.2. Key Aspects of Hygiene Control Systems  648 
 649 
6.2.2   Specific Process Steps  650 
 651 
6.2.2.1  Receipt and inspec tion of raw materials  652 
 653 
During unloading of raw material s, these should be checked for evidence of 654 
contamination and deterioration. T he transportation vehicle should also be observed  655 
for cleanliness . 656 
 657 
6.2.2.2  Preparation of raw material before processing  658 
 659 
Papaya exhibiting or showing signs of physical hazards (such as presence of animal  and 660 
plant debris, metal and other foreign material) should be removed through manual 661 
sorting.  Raw materials showing signs of damage or rot should be removed from the lot.  662 
 663 
6.2.2.3  Washing and microbial decontamination  664 
 665 
Refer to section 5.2.2.1 of the Code of Hygienic Practice for Fresh Fruits and Vegetables.   666 
In addition:  667 
 Water used for final rinses should be of potable quality, particularly for these 668 
products as they are n ot likely to be washed before consumption.  669 
 670 
6.2.2.4  Pre-cooling of fresh papaya  671 
 672 
Refer to section 5.2.2.3 of the Code of Hygienic Practice for Fresh Fruits and Vegetables  673 
 674 
 675 
6.2.2.5  Cutting, slicing, shredding and similar size -reduction processes  676 
 677 
Procedure s should be in place to minimize contamination with physical (e.g. , metal) and 678 
microbial hazards  during cutting, slicing, shredding or similar size -reduction processes.  679 
 680 
Cutting knives should be thoroughly cleaned and disinfected at a regular interval 681 
acco rding to  established standard operating procedures (SOP) to reduce potential 682  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 16 contamination.  Disinfecting solutions should be prepared at sufficient levels to achieve 683 
the intended purpose.  684 
 685 
6.2.2.6  Washing after cutting, slicing, shredding and similar size -reduction 686 
processes  687 
 688 
Washing fresh -cut papaya with potable water may reduce microbial contamination.  In 689 
addition, it removes some of the cellular fluids that were released during the cutting 690 
process, thereby, reducing the level of available nutrients for  microbial growth.  The 691 
following are additional considerations : 692 
 Water should be replaced at a frequency  and interval that will  prevent the 693 
build -up of organic material , thus, prevent ing cross -contamination ; 694 
 Antimicrobial agents should be used, where neces sary, to minimize cross - 695 
contamination during washing and whe n used should be  in line with good 696 
hygienic practices.  The level of antimicrobial agents should be monitored 697 
and maintained at effective concentrations.  Application of antimicrobial 698 
agents, foll owed by washing  as necessary, should be done to ensure that 699 
chemical residues do not exceed levels as recommended by the Codex 700 
Alimentarius Commission.  701 
 Drying or draining to remove water after washing is important to minimize 702 
microbial growth  703 
 704 
6.2.2.7  Cold  storage  705 
 706 
Fresh -cut papaya should be stored and maintained at low temperatures from cutting 707 
through distribution to minimize microbial growth.  708 
 709 
6.3 Documentation and records  710 
 711 
Where appropriate, records should be maintained to adequately reflect production  and 712 
product information.  Maintaining adequate documentation and records of primary 713 
production and post -production operations is important in the event of recall of 714 
minimally processed papaya.  Records should be kept longer than the shelf life  of the 715 
prod uct to facilitate recalls and foodborne illness investigations, if required.  716 
 717 
Records should be kept on the:  718 
 types, varieties and sources of planting materials;  719 
 types of pesticides and fertilizer and usage;  720 
 production site with lot codes;  721 
 suppliers of agri cultural inputs;  722 
 lot number of agricultural inputs;  723 
 water management practices;  724 
 use of agricultural chemicals;  725 
 water quality and safety;  726 
 if applicable, processing including  the date, method and final volume of 727 
processed cherries; and  728  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 17  pest control and clea ning schedules of premises, facilities, equipment and 729 
containers.  730 
 731 
6.4 Recall Procedures  732 
Refer to the General Principles of Food Hygiene  733 
 734 
 735 
SECTION 7 – ESTABLISHMENT: MAINTENANCE AND SANITATION  736 
Refer to the General Principles of Food Hygiene  737 
 738 
 739 
SECTION 8 – ESTABLISHMENT: PERSONAL HYGIENE  740 
Refer to the General Principles of Food Hygiene  741 
 742 
 743 
SECTION 9 – TRANSPORTATION  744 
Refer to the General Principles of Food Hygiene  745 
 746 
 747 
SECTION 10 – PRODUCT INFORMATION AND CONSUMER AWARENESS  748 
Refer to the General Principles of Food Hyg iene  749 
 750 
 751 
SECTION 1 1 – TRAINING  752 
Refer to the General Principles of Food Hygiene  753 
 754 
11.2 Training Programs  755 
To evaluate the level of training required of persons responsible for the production of 756 
fresh -cut papaya, the additional following factors should be taken into account:  757 
 758 
 the packaging system used for fresh -cut papaya including risk of contamination 759 
or microbial growth involved in this method;  760 
 the importance of temperature control and GMPs.  761 
762  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 18 REFERENCES:  763 
 764 
Codex Alimentarius Commission.  2003.  Code of Hygieni c Practice for Fresh Fruits and 765 
Vegetables (CAC/RCP 53 -2003)  766 
 767 
Codex Alimentarius Commission.  2001.  Code of Hygienic Practice for the Transport of 768 
Food in Bulk and Semi -Packed Food (CAC/RCP 47 -2001).  769 
 770 
Codex Alimentarius Commission.  1995.  Code of Practic e for Packaging and Transport 771 
of Fresh Fruit and Vegetables (CAC/RCP 44 -1995)  772 
 773 
Lamikanra, O. 2002. Fresh -cut fruits and vegetables: science, technology and market. 774 
Retrieved from: https://books.google.com.ph/books?isbn=1420031872  last September 775 
15, 2015.  776 
 777 
Rivera, Rex A. 2005.  A Guide to Papaya Growing and Marketing.  778 
 779 
Yorobe, J.M.  undated.  Projected Impacts of Papaya Ring Spot Virus Resistant (PRSB) 780 
Papaya in the Philippines.  781 
 782 
PCARRD -DOST.  2003.  Papaya: Industry Status.  783 
 784 
U.S. Food and Drug Administraion . 2008 . Guidance for Industry: Guide to Minimize 785 
Microbial Food Safety Hazards of Fresh -cut Fruits and Vegetables . Retrieved from: 786 
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatory  787 
Information/ProducePlantProducts/ucm064458.htm  last October 30, 2015.   788 
789  
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS xx: 201 5 
Code of Good Agricultural Practices (GAP)  for Papaya   
 
 19 TECHNICAL WORKING GROUP (TWG) FOR THE DEVELOPMENT OF THE 790 
PHILIPPINE NATIO NAL STANDARD (PNS) CODE OF GOOD AGRICULTURAL 791 
PRACTICES (GAP) FOR PAPAYA  792 
 793 
Chairperson:   
Ms. Karen Kristine A. Roscom  
OIC Executive Director  
Bureau of Agriculture and Fisheries Standards (BAFS)  
  
Members:   
Mr. V irgilio L. Loquias  
 Bureau of Plant Industr y (BPI)  
Dr. Angeles E. Domingo  University of the Philippines Los Baños 
(UPLB)  
 
Dr. Pablito M. Magdalita  University of the Philippines Los Baños 
(UPLB)  
 
Dr. Elda B. Esguerra  University of the Philippines Los Baños 
(UPLB)  
 
  
BAFS Secretariat:   
 Ms. Lar a V. Navarro / Ms. Mary Grace R. Mandigma  
Ms. Katrina L. Maminta / Ms. Farlash D. Pancho  
 794 
 795